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Final Call & Programme
3rd Kiel Food Science Symposium
May 20-21, 2014Kiel, Germany
Max Rubner-InstitutFederal Research Institute of Nutrition and Food
With support of „Gemeinschaft der Förderer und Freunde der Milchfor-schung in Kiel e.V.“ and „Forschungsgemeinschaft Fischwirtschaft e.V.“
Registration Fees and PaymentRegistration Fees
· For participants without contribution: € 250.-The registration fees include book of abstracts, programme booklet, coffee breaks and symposium dinner in the evening of May 20, 2014.
Participants are requested to complete and return the registration form together with their payment. Payment of the registration fees should be made by bank transfer to the following account:
International Bank Transfer German Bank Transfer (mandatory from February 2014 also Bundeskasse Weiden within Germany) Deutsche Bundesbank Regensburg IBAN: DE 0875 0000 0000 7500 1007 BLZ: 750 000 00 BIC: MARK DEF 1750 Konto-Nr.: 750 01007 Reason for transfer: Verwendungszweck: 1068 1000 3235 FSS2014 1068 1000 3235 FSS2014 (Your First & Last Name) (Ihr Vor- & Nachname)
We apologize for not being able to accept payment by credit cards.Deadline for Registration and Payment: April 15, 2014
AccommodationA number of rooms have been blocked for symposium guests at hotels of various categories in close vicinity of the Symposium venue. For detailed information see www.mri.bund.de/KFSS
Symposium OfficeMax Rubner-Institut Kiel: Dr. Joachim Molkentin, Phone: +49 431 609 2257, Fax: +49 431 609 2300, E-mail: [email protected]
Max Rubner-InstitutFederal Research Institute of Nutrition and FoodDepartment of Safety and Quality of Milk and Fish Products Department of Microbiology and Biotechnology
Address Hermann-Weigmann-Straße 1, 24103 Kiel Phone +49 (0)431 609 2257 Fax +49 (0)431 609 2300 E-mail [email protected] Internet www.mri.bund.de
Registration Form
3rd Kiel Food Science Symposium 2014
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The registration will apply only by receipt of payment. Deadline for registrations
and payment April 15, 2014 (Participants without contribution) Cancellation
policy Registration fees will be refunded, if written cancellation is received before
April 20, 2014. No refunds will be made after this date. Registration fee For
participants without contribution: € 250.-. The registration fees include book of
abstracts, programme booklet, coffee breaks and symposium dinner on the evening
of May 20, 2014.
Tuesday, May 20, 201412:00-13:00 Registration
13:00-13:30 Opening, welcome notes
Session 1 Health & Quality Aspects of Food
13:30 Keynote lecture: Delivery of milk peptides in functional foodsDolores O’Riordan, University College Dublin, Dublin, Ireland
14:15 Natural and ligand-modified β-LG fibrils for functional emulsionsJulia Keppler, Kiel University, Kiel, Germany
14:30 Development of a soft cheese with added bio-valueGiovanna Contarini, CRA-FLC, Lodi, Italy
14:45 Potential of solid waste from fisheries industry as source for halal gelatin in producing spirulina marshmallowMada Triandala Sibero, Bogor Agricultural University, Bogor, West Java, Indonesia
15:00 Genotypic and phenotypic heterogeneity of Streptococcus thermophilus strains isolated from artisanal yogurt produced in Khorasan region, IranMohammadB.HabibiNajafi,FerdowsiUniversityofMashhad,Mashhad, Iran
15:15-16:15 Coffee & Posters
Session 2 Health & Quality Aspects of Food
16:15 Keynote lecture: Determination of in vivo bioactivity of functional food and nutriceuticals in human studies Matthias Laudes, University Medical Center Schleswig- Holstein, Kiel, Germany
17:00 Antioxidant and prebiotic potential of fenugreek seeds in modulating colorectal cancerP. Nisha, CSIR-NIIST, Kerala, India
17:15 Obesity- and allergy risks by infant formula feedingBodo Melnik, University of Osnabrück, Osnabrück, Germany
17:30 Identification of differences in the allergenic potential of epitopes from αs1-casein variants in cow and otherruminant species by microarray immunoassayMaria Lisson, Justus-Liebig University Gießen, Gießen, Germany
18:30-22:30 Conference dinner on board the historic paddle steamer „Freya“
Wednesday, May 21, 2014 Session 3 Authenticity & Traceability of Food
08:30 Keynote lecture: Faith in Food: Authenticity and TraceabilitySaskia van Ruth, RIKILT, Wageningen, The Netherlands
09:15 Study on stable oxygen isotopes 18O/16O for milk identificationAlexander Kolesnov, Moscow National University of Food Production, Moscow, Russia
09:30 Food analysis to check quality, safety and authenticity by full-automated 1H-NMRMarkus Link, Bruker BioSpin GmbH, Rheinstetten, Germany
09:45 Consumers‘ perception towards traceability of fishery products and its relationship with quality: A cross-national comparisonDomingo Calvo Dopico, University of A Coruña, Coruña, Spain
10:00 Fish species determination using NGS and real-time PCR approachesIlkaHaase,EurofinsMedigenomixGmbH,Ebersberg,Germany
10:15 Tuna and other Scombridae fish authentication by DNA analysisAsadatun Abdullah, Max Rubner-Institut, Germany
10:30-11:30 Coffee & Posters
Session 4 Food Safety
11:30 Keynote lecture: Microbial hazard in seafood and use of bio-protective bacteria to guaranty the safetyFrancoise Leroi, Ifremer, Nantes, France
12:15 Preliminary results on the prevalence of parasites in fish sampled during French scientific surveys Veronique Verrez-Bagnis, Ifremer, Nantes, France
12:30 Effects of high pressure processing on the sensory and microbial status of fresh catfish fillets and mild smoked rainbow trout filletsRuth A.L.P. Mengden, University of Veterinary Medicine
Hannover, Hannover, Germany
12:45 Colorimetric determination of the total phenolic content in cold-smoked fish products - an in-house method validation studyUlrike Zitz, University of Natural Resources and Life Sciences, Vienna, Austria
13:00 Electrochemical inactivation of bacteriophages: Generation of electro-activated solutions by means of cross flow electro membrane filtrationMeike Samtlebe, University of Hohenheim, Stuttgart, Germany
13:15 Titanium dioxide nanoparticles activate IL8 related inflammatory pathways in human colonic epithelial Caco-2 cellsKristin Krüger, Max Rubner-Institut, Germany
13:30 Poster awards and closing remarks
Final Programme
Invitation to KielThe Max Rubner-Institut, location Kiel, invites you to participate in the 3rd Kiel Food Science Symposium and to submit contributions for oral presentations or posters. The symposium will be held on May 20-21, 2014, at the Max Rubner-Institut in Kiel. It will start at 13:00 h on May 20, 2014, and ends at 14:00 h on May 21, 2014. OfficiallanguageofthesymposiumwillbeEnglish.
Scope of the SymposiumThe Kiel Food Science Symposium takes place in a 2-year rhythm. The aim of this international symposium is:
· toofferascientificplatformforrepresentativesfromacademia,industry, food authorities and policy,
· to stimulate the presentation of up-to-date research activities,
· to obtain information on new developments and
· to exchange views with colleagues from many countries onscientificprogressandapplications.
Thesymposiumwilladdressvariousaspectsofscientificresearchon:
· HealthandQualityAspectsofFood(firstday)
· Food Safety and Authentication (second day)with a focus on dairy products and seafood.