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Food Antioxidants and Functional Ingredients - Shelf Life Extension, Nutrition and Health, Event Preview

Food Antioxidants and Functional Ingredients Wednesday 7 - Thursday 8 March 2018

02 Feb 2018

Venue: SCI, London, UK
Date: Wednesday 7 - Thursday 8 March 2018

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.

Next Spring SCI’s Food and Lipid Groups will hold a two-day conference on this engaging subject, titled Food Antioxidants and Functional Ingredients - Shelf Life Extension, Nutrition and Health. The main theme of this international conference is 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. Book your place today to receive early bird fees before Friday 26 January 2018.

The conference will include topics such as:

  • Food Antioxidants: Sources and Mechanistic Actions
    Fatima Paiva-Martins, University of Porto, Portugal
  • Applications of natural anti-oxidant blends in food and supplement systems
    Rob Winwood, DSM Nutritional Products, UK
  • Novel natural phenolic compound-based oxygen scavenging system for active packaging applications
    Kirtiraj Gaikwad, Yonsei University, South Korea
  • Regulatory aspects of antioxidants used in foods and supplements
    Sam Jennings, Berry Ottaway & Associates, UK

This event will be of interest to producers and users of food antioxidants, nutritionists, health authorities, food scientists, phytochemicals researchers, supplement manufacturers and retailers.

Furthermore, there will be an industry exhibition and poster session. To be part of the poster session please email an abstract of 300 words (max.) indicating the title and authors to daisy.goddard@soci.org by Monday 5 February 2018.

SCI Members attending this meeting can claim CPD points.

CPD Accreditation

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