Live Session 1: Microbiome Applications in Food Systems for Maintaining Human Health

Date: 7 October 2022

Time: 10:00 AM (GMT+02:00/CEST - Central Europe)

Session Chair: Dr. Yiannis Kourkoutas

Introduction:

Microbiome applications in food, nutrition and health is a revolutionary and cutting-edge field today. In this vein, food industry is now actively contributing to microbiome research, by developing functional ingredients and food products associated with potential health claims based on clinical studies to prove their efficiency. The present session focuses on the effect of food microbiome on the complex biocommunities, as well as on the benefits and impacts of specific foods and extracts to the human microbiome.

Thus, the aim is to:

• provide new insights on food microbiome and digestive health
• highlight the association of food microbiome on well-being, prevention and treatment
• enlight the mode of action and the related mechanisms of microbiome interactions with food constituents
• exploit research data on food microbes that foster sustainability of the Αgri-food sector

Program:

Speaker	Presentation Topic	Time
Prof. Dr. Yiannis Kourkoutas Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology and Genetics, Democritus University of Thrace, Greece	Opening Speech "Developing Functional Food Ingredients for Maintaining Human Health"	10:00 am CEST
Dr. Antreas Tzakos Department of Chemistry, University of Ioannina, Greece	"Sculpting a Novel Antimicrobial Chemical Space"	10:40 am CEST
Dr. Antonios E. Koutelidakis Unit of Human Nutrition, Department of Food Science and Nutrition, University of the Aegean, Greece	"Mediterranean Diet, Functional Foods and Disease Prevention"	11:10 am CEST
Prof. Dr. Maria Grigoriou Department of Molecular Biology and Genetics, Democritus University of Thrace, Greece	"Omics Approaches as a Tool to Design Novel Microbiome Applications in Food Industry"	11:40 am CEST
	Q&A Session	12:10 pm CEST

Live Session 2: Food Toxicology and Food Safety

Date: 14 October 2022

Time: 10:00 AM (GMT+02:00/CEST - Central Europe)

Session Chair: Dr. Dirk W. Lachenmeier

Introduction:

In recent decades, the importance of food toxicology has grown enormously. The desire to be able to consume food that is not detrimental to our well-being in a healthy environment has increasingly led to the public’s awareness about food toxicology issues. Food toxicology in the broadest sense is the connection between components of foods and possible health risks. Various techniques may be applied including experimental in vitro and in vivo studies, exposure assessments, epidemiological studies, as well as advanced mathematical modelling for risk assessment. Ultimately, the aim of food toxicology is to provide a scientific basis to ensure food safety. In the sub-field of regulatory toxicology, the knowledge of food toxicology may be used as scientific basis for food policy decisions, e.g. about maximum limits of certain compounds in foods, as well as a basis for enforcement action by authorities, i.e. to take unsafe foods from the market.

Food Toxicology was added in 2021 as a section of MPDI Foods journal. During this session of Foods2022 conference, we want to take the chance to introduce this section. For that we have invited international experts in food toxicology to provide an update on currently hot topics in this field.

Program:

Speaker	Presentation Topic	Time
Dr. Dirk W. Lachenmeier Chemical and Veterinary Investigation Agency Karlsruhe, Germany	"Does Cannabidiol (CBD) in Food Supplements Pose a Serious Health Risk? Consequences of the EFSA Clock Stop Regarding Novel Food Authorization"	10:00 am CEST
Dr. Paula A. Oliveira 1 Department of Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), Portugal 2 Center for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro (UTAD), Portugal	"Impact of Western Diet on Body Weight, Food and Water Consumption: Data from a Rat Model of Mammary Carcinogenesis"	10:10 am CEST
Dr. Agata Urszula Fabiszewska Institute of Food Sciences, Warsaw University of Life Sciences, Poland	"Non-Conventional Methods of Oleaginous Yeast Pretreatment for Microbial Oil Extraction"	10:40 am CEST
Dr. Cristina Maria Dias Soares REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Portugal	"Food Processing and Its Potential Impact on Food Safety and Health"	11:10 am CEST
Dr. Jong H. Kim Foodborne Toxin Detection and Prevention Research Unit, Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, USA	"Benzaldehyde Use to Protect Seeds from Foodborne Fungal Pathogens"	11:40 am CEST
	Q&A Session	12:10 pm CEST