7 March - 8 March 2018
Food Antioxidants and Functional Ingredients - Shelf Life Extension, Nutrition and Health
Organised by:
SCI's Lipids Group & SCI's Food Group
London, UK
Registration Closed
This event is no longer available for registration.
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Synopsis
Antioxidants are recognised as important components in human and animal nutrition. They also serve as functional ingredients in the food industry, for example, to reduce the oxidative deterioration of oils, fats and lipid based foods. Antioxidants are believed to protect cells and organs from oxidative stress and therefore act beneficially against a number of diseases. Although often seen to exhibit antioxidant activity in vitro, it is unlikely that some bioactive components, such as polyphenols and other phytochemicals, retain those beneficial antioxidant properties when ingested. Indeed, they may act as pro-oxidants with resulting negative consequences. However, they do play an important role and understanding these food components is essential in recognising how they can best be exploited by the industry as processing aids and for improving nutritional value. Making optimal choices to maximise effects for their intended use is paramount in producing cost effective products. Additionally, legislation surrounding this field raises some important challenges with regards to health claims substantiation and the use and marketing of antioxidant functional ingredients.
The main theme of this international conference is of understanding antioxidants in terms of food processing, nutrition and health, NPD and impacts on shelf life including the challenges and strategies for a new generation of antioxidant phytochemicals.
Attendees
The conference will be of interest to producers and users of food antioxidants, nutritionists, health authorities, food scientists, phytochemicals researchers, supplement manufacturers and retailers.Programme
Day 1 - 7th March 2017
Event Schedule
- 09:30
- Registration and refreshments
- 11:15
- Opening remarks
- 11:20
- Keynote lecture: Food Antioxidants: Sources and Mechanistic Actions Fatima Paiva-Martins, University of Porto, Portugal
- 12:00
- Antioxidant systems for omega-3 rich foods and supplements Charlotte Jacobsen, Technical University of Denmark, Denmark
- 12:30
- Shelf-life improving of nuts using natural antioxidants Henna Liu, Kalsec, UK
- 13:00
- Lunch and Exhibition
- 14:00
- Who’s afraid of the big bad antioxidant? Jan Knight, Knight Scientific Limited, UK
- 14:30
- Rapid method for determination of oxidative stability of foods, oils and fats Ron Savin, Anton Paar Ltd, UK
- 14:40
- Flash presentations
- 15:00
- Refreshments, posters and exhibition
- 15:40
- Novel natural phenolic compound-based oxygen scavenging system for active packaging applications Kirtiraj Gaikwad, South Korea
- 16:30
- Antioxidants in food and why the consumer can’t know they‘re there Timothy Lumb, ALS Food and Pharmaceutical, UK
- 17:00
- Q&A
- 19:00
- Conference dinner
Day 2 - 8th March 2017
Event Schedule
- 09:00
- Welcome
- 09:05
- Understanding dietary antioxidants in terms of nutrition and health Charlotte Mills and Ana Rodriguez-Mateos, King’s College London, UK
- 09:35
- Culinary herbs and spices: Challenges in deducing the true health benefits of these polyphenol rich foods Elizabeth Opara, Kingston University, UK
- 10:05
- Categorising interpretations: Why do experts disagree so much about health benefits of food antioxidants Kirsten Brandt, Newcastle University, UK
- 10:35
- Refreshments, posters and exhibition
- 11:05
- Dietary Nitrate and Cardiovascular Disease Ditte Hobbs, University of Reading, UK
- 11:35
- Sporopollenin shells from plant spores & pollen as novel antioxidant microcapsules Grahame Mackenzie, University of Hull & Technical Director Sporomex Ltd, UK
- 12:05
- Regulatory aspects of antioxidants used in foods and supplements Sam Jennings, Berry Ottaway & Associates, UK
- 12:35
- Concluding remarks and finish
Venue and Contact
SCI
14/15 Belgrave Square
London
SW1X 8PS
Conference Team
Tel: +44 (0)20 7598 1561
Email: conferences@soci.org
Booking Process/Deadlines
CPD Info
SCI Members attending this meeting are able to claim CPD points.
Exhibitors
Additional Info
Confirmed Speakers
Fatima Paiva-Martins, University of Porto, Portugal
Ditte Hobbs, University of Reading, UK
Charlotte Jacobsen, Technical University of Denmark
Kirtiraj Gaikwad, Yonsei University, South Korea
Henna Liu, Kalsec, UK
Charlotte Mills, Kings College London, UK
Elizabeth Opara, Kingston University, UK