FFC's 30th International Conference

Register Now        Submit your abstract        Financial Aid Information

Years of research has demonstrated the efficacy of the Mediterranean diet in reducing the risk of developing chronic disease. Decreasing the risk of chronic disease can also reduce the risk of viral disease, as those with chronic disease are more vulnerable to contracting and perishing from viral diseases. Considering the impact of the Mediterranean diet on both chronic and viral disease, having a greater understanding the bioactive compounds that produce the beneficial effects of the Medieterranean diet can lead to improved health of the global population and decrease vulnerability to disease. Once identified, these bioactive compounds can be used in the development of functional foods for certain conditions and diseases. 

To facilitate and promote the discussion of how the Mediterranean diet, functional foods and bioactive compounds can be used in these ways, the central theme for the Functional Food Center’s 30th International Conference will be "Mediterranean Diet, Functional Foods and Bioactive Compounds: Science and Practice." This conference will bring together experts in medicine, biology, and the food industry to discuss the usage of functional foods with bioactive compounds as dietary interventions for viral diseases, such as COVID-19, and chronic diseases. Since the vulnerability to viral disease is linked to having chronic diseases, we will also be reviewing functional foods for the management of chronic disease. During this conference, we will also examine how the Mediterranean diet and local healthy foods can be good candidates for future functional food product for specific conditons or diseases. 

The conference is organized by University of the Aegean (Myrina, Lemnos, Greece), Functional Food Center-FFC (Dallas, TX, USA), Functional Food Institute-FFI (San Diego, CA, USA), International Academic Society for Functional Foods and Bioactive Compounds (ASFFBC), The Journal of "Functional Foods in Health and Disease" (FFHD), The Journal of "Bioactive Compounds in Health and Disease" (BCHD) and The Journal of Functional Food Science (FFS). FFC's 30th International Conference will also examine all aspects of SARS CoV-2 infection prevention and management, including non-pharmaceutical interventions, as well as active and passive immunization.

FFC 2022 - Hybrid Conference, In-Person, as well as a Virtual Experience (LIVE Online Event): September 23 – 25, 2022
For more than 20 years, the Functional Food Center has provided the functional and healthy food industry with outstanding education, training, exhibits and networking opportunities to a worldwide community of researchers, food scientists, and academics. 

For more details about the Sessions and main conference topics, please visit conference Topics and Sessions page.

Please click to the link to watch  YouTube video about the last FFC's conference 

Hotel information:

 For hotel information please visit venue and accomodation page.

Call for Abstracts

Share your research with a global audience through the FFC 30th International Conference! Abstract submission deadline extended to September 13th, 2022, 5 pm (PST). The entire abstract should have a maximum of 1000 words. Please use Times New Roman Font 12 for the entire abstract. Late abstarct submission fee may apply if abstarct submitted after Agust 1st, 2022. 

Submit your abstract to be considered for an opportunity to showcase your work along with other leaders from the fields of medicine and food science during this event in a short or regular presentation. You will also have the opportunity to answer audience questions in real-time. 

Short Presentations: 7 minutes

Regular Presentations: 20 Minutes

Special and Keynote Presentations: 25-30 Minutes

Decisions on selection will be promptly communicated to the authors via e-mail. All contributions will be reviewed by organizing committee members, and accepted abstracts will be published in the conference proceedings book. Please email your abstract as an attachment to ffc@functionalfoodscenter.net. Please review our sample abstract.  

Registration Fees and Deadlines

The registration fee will cover the Conference Proceedings book (Abstract book) and a 12-month membership to the Academic Society for Functional Foods and Bioactive Compounds. Each registration allows the registrant to present up to 3 accepted abstracts maximum. Registration includes access to the entire program and Expo, presentation materials, and networking with expert speakers and organizing committee members.

Cancellation Policy: Before February 28, 2022: 75% refund; before May 28, 2022: 50% refund; after May 28, 2022: No refund (but you can transfer your ticket to another co-worker). Reimbursements will be sent after the conference. Notice of cancellation of registration must be received in writing to the Conference Secretariat. All refunds will be provided after the conference within 14 days.

Conference registration fees are in USD . To make a payment please click here: 

*M: Members of Academic Society for Functional Foods and Bioactive Compounds; **N: Nonmembers(N) 

 ***Exhibitors, poster and oral presenters can host a live stream from anywhere in the world. 

Deadlines: 

• Abstract submission deadline extended to September 13th, 2022, 5 pm (PST). Late abstarct publication fee (49+50) may apply if abstarct submitted after Agust 1st, 2022. 
• Full-text papers (full review or research articles) for oral presentations or posters will receive 75% discount for the article publication fee. Please note that the submission of full text papers are mandatory for oral presenters. Please review the author guidlenes before submitting your article. We will chose your article for publication in the following 3 open-access, peer-reviewed journals in accordance to your article content and other parameters: 1. The Journal of "Functional Foods in Health and Disease" (FFHD), is indexed in Scopus and Web of Science. 2. The Journal of "Bioactive Compounds in Health and Disease" (BCHD) is indexed in Scopus. 3. The Journal of Functional Food Science (FFS) will be submitted for Scopus indexing for 2022. Full-text paper submission deadline is September 13th, 2022.
• Powerpoints for oral presentations should be submitted before September 16th, 2022.

Please note that the program and sessions are subject to change. For more information about the conference, please contact us by e-mail at ffc@functionalfoodscenter.net. For international calls, please use: 619-642-8088

    Register Now                 Submit your abstract         Financial Aid Information  

**Thank you to our conference sponsors including:

Department of Food Science and Nutrition, University of the Aegean, Myrina, Lemnos, Greece

"Hrysafi Catering" local company from Lemnos, Greece https://hrysaficatering.gr/el/

Research and Review Abstract Samples

Abstract Sample 1 (Research):

Diacylglycerol for Obesity: Serotonin hypothesis

Hidekatsu Yanai¹, Hiroshi Yoshida², and Norio Tada³, Yuji Hirowatari⁴

¹Department of Internal Medicine, National Center for Global Health and Medicine, Kohnodai Hospital, Chiba, 21567-0345, Japan;

²Department of Laboratory Medicine, Jikei University School of Medicine, Chiba, 31567-0345, Japan;

³Internal Medicine of Metabolism and Nutrition, Jikei University Graduate School of Medicine, Chiba, 41567-0345, Japan;

⁴Bioscience Division, TOSOH Corp, Kanagawa, 51567-0345, Japan

Corresponding Author: Hidekatsu Yanai, Ph.D., Department of Internal Medicine, National Center for Global Health and Medicine, Kohnodai Hospital, Chiba, 21567-0345, Japan

Keywords: diacylglycerol, intestine, obesity, serotonin, thermogenesis

Background: Diacylglycerol (DAG) oil is a natural component of various edible oils. DAG has been reported to prevent obesity through a variety of potential mechanisms in comparison with triacylglycerol (TAG) in humans. An increase in postprandial energy expenditure (EE) is proposed to be one of the mechanisms underlying this effect of DAG. Up-regulated mRNA expressions associated with EE by DAG in the small intestine may explain increased postprandial EE. The small intestine seems to contribute to changes in EE by DAG. We previously studied plasma serotonin, which is mostly present in the small intestine and mediates sympathetic thermogenesis. We found that DAG ingestion increases plasma serotonin levels by approximately 50% compared to TAG ingestion.

Objective: To understand the molecular mechanisms for DAG-induced increase in serotonin and EE, we investigated effects of DAG on serotonin release and expressions of genes associated with EE, using the human intestinal cell line.

Methods: The intestinal cell line, the Caco-2 cells, was incubated with medium containing 1-monoacylglycerol (1-monooleyglycerol [1-MOG]) and 2-monoacylglycerol (2-monooleylglycerol [2-MOG]), distinctive digestive products of DAG and TAG, respectively. We measured serotonin release from the Caco-2 cells using a newly developed high-performance liquid chromatography. Further, we studied effects of 1-MOG, 2-MOG, and serotonin on expressions of mRNA associated with EE (acyl-CoA oxidase [ACO], medium-chain acyl-CoA dehydrogenase [MCAD], fatty acid translocase [FAT], and uncoupling protein-2 [UCP-2]), by the Real-Time quantitative RT-PCR system.

Results: 100 mM 1-MOG significantly increased serotonin release from the Caco-2 cells compared with the same concentration of 2-MOG by approximately 37% (P<0.001). Expressions of mRNA of ACO, FAT, and UCP-2 were significantly higher in 100 mM 1-MOG-treated Caco-2 cells than 100 mM 2-MOG-treaed cells by approximately 13%, 24%, and 35%, respectively. Expressions of mRNA of ACO, MCAD, FAT, and UCP-2 were significantly increased in 400 nM serotonin-treated Caco-2 cells as compared with the Caco-2 cells incubated without serotonin by approximately 29%, 30%, and 39%, respectively.

Conclusion: Our study demonstrated that a hydrolytic product of DAG increases serotonin release from the intestinal cells and enhances expressions of genes associated with b-oxidation (ACO, MCAD), thermogenesis (UCP-2) and fatty acids metabolism (FAT). Furthermore, this study revealed that serotonin also enhances expression of these genes, proposing a new molecular biological mechanism for DAG-mediated anti-obesity effect. Serotonin may play an important role in DAG-mediated prevention of obesity.

(Please note: the portion below is required for our records, but will not appear in the published abstract. The entire abstract should have a maximum of 1000 words without information provided below.

FFC's 30th International Conference:

Corresponding Author:
Hidekatsu Yanai, Ph.D., Professor, Department of Internal Medicine, National Center for Global Health and Medicine, Kohnodai Hospital, Chiba, 01567-0345, Japan, e-mail: hy@gmal.com, phone number: (001) 469-441-8272, secondary phone: (866) 464-6955

Main Presenting Author:
Hidekatsu Yanai, Ph.D., Professor, Department of Internal Medicine, National Center for Global Health and Medicine, Kohnodai Hospital, Chiba, 01567-0345, Japan, e-mail: hy@gmal.com, phone number: (001) 469-441-8272, secondary phone: (866) 464-6955

Co-authors:
Hiroshi Yoshida, MD, Ph.D., e-mail: hyoshida@gmal.com

Yuji Hirowatari, Ph.D., e-mail: yhir@gmal.com

Norio Tada, MS, e-mail: mtada@gmal.com

Presentation Type (please choose one): Oral or poster

Session (please choose one): Choose one from the conference website

Abstract Sample 2 (Review):

Definition for functional food by FFC: Creating functional food products using new definition

Danik Martirosyan and April Mitchell

Functional Food Center/Functional Food Institute, Dallas, TX, 75254, USA

Corresponding Author: Danik M. Martirosyan, Functional Food Center/Functional Food Institute, Dallas, TX, 75254, USA

Keywords: Functional food definitions, bioactive compounds, biomarkers

ABSTRACT:
Healthcare costs in industrialized countries are soaring as a result of rising average life expectancies and epidemics of specific chronic diseases. As the public pursues ways to become healthier and improve quality of life, functional food science has become an intriguing field of research and topic of debate to combat certain chronic diseases cost-effectively. While steps are being taken to develop and research functional food consistently across the globe, there is still not a shared international or conclusive definition of functional food. The term “functional food” was first coined in Japan in the 1980’s and the science expanded to EU and the United States quickly. However, the term “functional food” has since been the center of confusion in scientific and consumer discussions due to shifting definitions. Inconsistent definitions in the literature and government legislation have posed challenges for the development of functional food science and have caused public doubt in the effectiveness of functional food as a potential strategy for chronic diseases.

Here, the Functional Food Center’s new definition for “functional foods” was revised to: “Natural or processed foods that contains known or unknown biologically- active compounds; which, in defined, effective non-toxic amounts, provide a clinically proven and documented health benefit for the prevention, management, or treatment of chronic disease” [1,2]. In this latest version of our definition, we added the phrase “in effective non-toxic amounts” to highlight the significance of bioactive compound dosage in the consumption of functional food. This new definition of functional food by the Functional Food Center can improve communication and collaboration between the scientific, medical communities, food industry, and the public to legitimize functional food science globally.

References:

1. Danik M. Martirosyan and Jaishree Singh, A new definition of functional food by FFC: what makes a new definition unique? Functional Foods in Health and Disease 2015; 5(6):209-223
2. Danik M. Martirosyan and Jaishree Singh, Introduction to Functional Food Science, Third Edition, Edited by Martirosyan DM, Dallas: Food Science Publisher; 2015:10-24

(Please note: the portion below is required for our records, but will not appear in the published abstract)

FFC's 30th International Conference:

Corresponding Author: Danik Martirosyan, Ph.D., Research and Development Department, Functional Food Institute, Dallas, TX, 75254, USA, e-mail: ffc@functionalfoodscenter.net, phone number: (001) 469-441-8272, secondary phone: (866) 202-0487

Main Presenting Author:
Danik Martirosyan, Ph.D., Research and Development Department, Functional Food Institute, Dallas, TX, 75254, USA, e-mail: ffc@functionalfoodscenter.net, phone number: (001) 469-441-8272, secondary phone: (866) 202-0487

Co-authors:
April Mitchell, BSc, e-mail: ffc@functionalfoodscenter.com

Presentation Type (please choose one): Oral or poster

Session (please choose one): Functional Food Definition and the Status of Functional Foods in Japan, USA and other Countries

Guidelines for Full Paper Submission

As we know this is an international conference, we will also be providing professional help with the English quality and proof-reading of your manuscripts.

Articles should be 7-15 pages in length. If you submit an article within the deadline, you can get a 60% discount for article publication fee or submit application for full waiver. 

We want to stress how excellent of an opportunity this is. Conference participants will be able to submit articles to our journal with a 60% discount and get published within 2-3 months. Furthermore, all published articles will be advertised in our LinkedIn groups and newsletters, which will increase exposure and citation for your articles.

Please note that article submission is mandatory for oral presenters. If you published your research in another journal already, let us know as soon as possible. Another option is to submit a review article on a similar topic.

You can visit our our journal website at: www.ffhdj.com. You can submit your articles via email to editor@ffhdj.com. If you have any other questions, please let us know.

Guideline

1. The entire text of the full papers must be in Times New Roman, 12 point size font.
2. Full paper margins should be 0.75 inches from the top and bottom, and 1.0 inch from the left and right for A4 format paper.
3. Line spacing should be 1.15 and alignment justified.
4. The submitted full papers should contain 8-16 pages. A shorter or longer manuscript must be discussed with the organizing committee.
5. When submitting a full paper, the corresponding author should send a cover letter indicating that the authors have not submitted a similar manuscript for publication elsewhere. Full papers submitted without cover letters will not be published.
6. The full papers and cover letter should be submitted as separate attachments to the following email address: ffc_usa@sbcglobal.net.
7. Submit the full paper within 2 months following the date in the abstract acceptance letter, but no later than the date mentioned on the conference website.
8. Full papers will be published in FFC’s Journal of Functional Foods in Health and Disease. Please download and use the suggested samples for an original scientific paper, review paper, and cover letter.
9. As a token of our appreciation for article submissions in the Special Issue, we are offering 60% discount off our standard publication fee. The final cost will be $118 for the journal of "Functional Food Science", $279.00 for the journal of "Bioactive Compounds in Health and Disease", and $438.00 for the Journal of "Functional Foods in Health and Disease". Please contact us (in advance) for more details, if necessary. Don't miss your chance to be a part of this!
10. Full-text papers should be submitted February 28th, 2022.

Sample Pages

1. Sample for Research Paper
2. Sample for Review Paper
3. Sample for Cover Letter Form

Conference Awards

The conference will have the following awards, which will be announced and presented during the conference closing session.

• Best Oral Presentation Awards
• Best Poster Presentation Award
• Best Full Paper Award
• Best Special Session Organizer Award
• Best Functional Food Product Award (Research and Development)

The author of an awarded presentation will be entitled to:

• A signed official award certificate.
• The announcement of their achievement on a special conference webpage.
• one year membership of the ASFFBC. If already an ASFFBC member, then this offer adds one year to her/his current membership.
• A personal voucher for a 50% reduced registration fee in one event sponsored by FFC, valid during a 12-month period. This voucher is only available if the presenter attends the closing session and receives the award.

For students receiving any of the awards, it will provide them with the unique opportunity of adding the achievement in their resume. This will help to boost their resumes for future employers to notice, with the chance at gaining better job opportunities.

For the best functional food product, those receiving the award will have the newly added benefit of their product having more publicity, and ability to show that it had won an award for its innovative and functional qualities for the food community. The participant who won can advertise their award and possibly gain commercial success with their new product. It can give the added bonus and prestige that will put them a cut above the rest in those developing functional food products.

Award Summary

Best Oral Presentation Award: The best oral presentation will be chosen after considering all presenters at the conference and determining which oral presentation was the most effective, and professional, and was delivered through a speaker that was engaging, authoritative and impactful.

Best Poster Presentation Award: The best poster presentation will be chosen based off of the evaluation of the poster information which will include: efficient visuals for the audience, quality presentation of the research, and the overall format/layout of the presenters posters.

Best Full Paper Award: The best full article will be chosen from participants who submit their full article to the journal of Functional foods in Health and Disease. Article should be generally accepted for publication (decision will be made by the Editorial Team of journal).

Best Special Session Organizer Award: Special sessions are small and specialized events to be held during the conference as a set of oral and poster presentations with a highly specialized theme. The goal of special sessions (minimum 4 presenters; maximum 7) is to provide a focused discussion on innovative topics.

Best Functional Food Product Award: The best functional food product will be chosen based on the developed product being something innovative that meets a consumer's needs or trend, efficient use of nutritional ingredients, possible commercial success of your product, evidence for the functionality of the product and its ability to prevent or manage chronic diseases and its symptoms, as well as how else your product may stand out and give an edge to the competition.

Selection Criteria:
The awards will be presented to the author(s) at the time of conference, selected by the Conference Committee and Session Chairs.

The decision criterion will consider both the paper quality and the presentation quality (feedback given by main conference organizers, session chairs, and organizing committee members at the conference venue).

Financial Aid Opportunities

Apply as soon as possible to increase your chances of being granted financial aid. All eligible applications are considered on a first-come, first-served basis and are awarded until all available funding has been allocated. Abstract submissions are subject to deadlines. Please wait to register for the event until after you have been notified of your application status and have received an access code for free or discounted registration.

The following categories are eligible for free or discounted registration:

• Lower-Middle Income Countries (LMICs) Awards: Free or discounted registration for individuals from LMICs working in life science, healthy and functional food, and medicine related fields. 
• Trainee Scholarships: Free or discounted registration for graduate students and postdoctoral fellows within 10 years of their PhD.
• COVID-19: Free or discounted registration for those who have been directly affected by COVID-19 and are temporary unemployed
• Submit your abstract and application form to be considered. Please review our  abstract sample before submitting your own abstract. 

Applications due on January 1st, 2022.

For questions regarding the submission of the application form, contact ffc@functionalfoodscenter.net

Please fill out the Application Form

Main Conference Organizers:

Antonios E. Koutelidakis, PhD, Assistant Professor, Conference co-chair, Department of Food Science and Nutrition, University of the Aegean, Myrina, Lemnos, Greece

Danik Martirosyan, PhD, President, Conference Chair and Main Organizer of FFC's Conferences, Functional Food Center (Dallas, TX, USA), Functional Food Institute, San Diego, CA, USA

Local Organizing Committee Members:

Kandyliari Aikaterina, PhD, P ostdoctoral Researcher, Department of Food Science and Nutrition, University of the Aegean, Myrina, Lemnos, Greece

Papagianni Olga, MSc, PhD Candidate, Department of Food Science and Nutrition, University of the Aegean, Myrina, Lemnos, Greece

International Scientific and Organizing Committee Members:

Konstantinos (Kostas) Gkatzionis, PhD, Associate Professor, Head of Department, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Myrina, Lemnos, Greece 

Blanca Hernandez Ledesma, PhD, Department of Bioactivity and Food Analysis, Spanish National Research Council (Csic-Uam) Faculty, Research Institute of Food Science (Cial), Madrid, Spain
 
Mona Boaz, PhD, Professor, Chair, Department of Nutrition Sciences Ariel University, Ariel, Israel
 
Debasis Bagchi, PhD, Professor, Department of Pharmacological and Pharmaceutical Sciences, University of Houston College of Pharmacy, Houston, TX, United States

Roula M. Abdel-Massih, PhD, Professor, Department of Biology, University of Balamand, El-Koura, Lebanon (former position), United States (recently moved)

Posters and Abstracts

Instructions for Poster Presenters:
Poster presentations allow the audience to get a clear visual of the presenters' work in a simple format. The reasonable size for posters is 2.5 feet width(76.2 Centimeter), 3.5 feet height(106.68 Centimeter).

Poster Presentation Recommendations:
The poster should clearly present the title, the author(s), affiliation(s), and a description of the research, along with highlighting the abstract's major elements.Remember that pictures, tables, and figures are key to any poster display. At least 50% of the surface area should be used for photos, graphs, or diagrams. Good use of color and the use of black or dark blue for text. Too much color can be hard to read! One or two large, high-quality photographs attract attention. Make the title large and clear! Include author(s) name(s) and address(es). Your poster title should be easily readable from 3 - 4 meters away. We recommend the following sections on the poster: Abstract, Introduction, Methods, Tables, Figures, Results, and Conclusions. For more information about poster sessions, please click here.

• For those who presenting virtually, we ask that you create a powerpoint instead of a poster to feature your research
• The powerpoint may be up to 10 slides (ideally 7-10 slides in length)
• You may have up to 7 minutes to present  

• Poster presentations give the audience a clear visual of the presenter's work in a simple format. The reasonable size for posters is 2.5 feet wide by 3.5 feet high.
• Present the title, the author(s), affiliation(s), and a description of the research, along with highlighting the abstract's major elements.
• Minimize detail and try to use simple statements. Keep it short and easy to read.
• Remember that pictures, tables, and figures are key to any poster display.
  If possible, use color in your visuals.
• Don't overwhelm the audience with excessive information. Instead, construct a display that enhances the presentation.
• At least 50% of the surface area should be used for photos, graphs and diagrams.
  Use a clear structure and layout.
• Use complementary colors. Use black or dark blue for text. Too much color can be hard to read!
• One or two large, high quality photographs attract attention.
• Your title should be a condensed statement of the main idea of your poster. It should be large and clear.
• Your poster title should be easily readable from a distance of 3-4 meters. Include author(s) name(s), and address(es).
• We recommend the following sections on the poster: Abstract, Introduction, Methods, Tables, Figures, Results, and Conclusions.
• Please confirm your poster number on the list. The posters with odd numbers will be presented on September 23, 2022 and the posters with even numbers will be presented on September 24, 2022.
• Please put up your own poster in the position indicated by your presentation number by noon of each day.
• Presentation numbers are already indicated on display panels. Please check your presentation number and be careful to put up your poster on the correct panel. Please use pins to put up posters. Please do not use glue or sellotape.
• Please present your work in front of your own poster during the poster session.
• The best poster presentation award will be chosen by votes of all participants.
• Posters will be changed every day. Please help by taking your own poster down. Posters still displayed after the removal time has passed will be disposed of by the secretary the following day.
• For more information on oral presentation please visit conference program page.
• Portrait size: 2.5 feet width(76.2 centimeters), 3.5 feet height(106.68 centimeters)

Accepted Abstracts for Presentation

O* -  abstract for oral presentation

P** - abstract for poster presentation

1. Mediterannean diet, functional foods and Health Promotion Antonios Koutledakis (O)                           

2. Natural functional foods as a part of the Mediterranean lifestyle, and their association with psychological resilience and other health-related parameters Efstratios T. Christodoulou*, Georgia-Eirini Deligiannidou, Christos Kontogiorgis, Constantinos Giaginis, Antonios E. Koutelidakis (O)

3. Greek Endemic Plant Extracts as Potential Biopreservatives Against Foodborne Pathogens Gregoria Mitropoulou*, Ioanna Karapantzou, Gkalpinos K. Vasileios, Andreas G. Tzakos, Yiannis Kourkoutas, (P)

4. The traditional functional foods of the Mediterranean diet (herbs, wild greens, olive oil, fishes, grains, fruits, and vegetables) Mousis Vasileios*, Galpinos Vaileios (O)           

5.  Treatment and valorization of agro-industrial waste streams by edible and
   medicinal fungi: production of mycelial mass under submerged agitated
   cultures. Dimitris Sarris, Sotirios Pilafidis*, Glykeria Sougleri, Erminda Tsouko, Panagiota Diamantopoulou, Konstantinos Gkatzionis, Zacharias Ioannou (O)     

6. In vitro Evaluation of Functional Properties of Wild-Type Lactic Acid Bacteria Isolated from Various Sources Chrysoula Pavlatou*, Ioanna Prapa, Vasiliki Kompoura, Yiannis Kourkoutas (P)     

7. Novel Semi-Dry and Sweet Low Alcohol Wine fermented with Immobilized Kefir Culture  Anastasios Nikolaou*, Yiannis Kourkoutas (P)

8. Retrospective study investigating the habits related to the snack consumption in a sample of the Greek population Kyriakos Makris*, Andreas Sioutis, Antonios Koutelidakis (P)      

9. Exploiting the Plant Biodiversity Flora of North Western Greece for the Development of Novel Bioproducts Vassilios Galpinos, Vassiliki Anagnostou, Vassilios Moussis Andreas G. Tzakos* (P)    

10. Pathogenic biofilm removal potential of wild type Lacticaseibacillus rhamnsosus strains Gregoria Mitropoulou*, Grigoris Nelios, Yiannis Kourkoutas (P)

11. Effect of the consumption of bioactive compounds (vitamin C, D3, Ca, polyphenols) on bone metabolism indices in postmenopausal women with osteoporosis’ risk: A prospective study Melina Konstantinidi*, Alexandros Lydatakis, Antri Olympiou, Styliana Theodosiou, Maria Bekiri, Ioannis Anastasiou, Nikolaos Vlachos, George Tsakotos, Antonios Koutelidakis (P)    

12. Cheese whey valorization by Kluyveromyces marxianus yeast strain EXF-5288 under submerged agitated cultures: alternative protein production Koukoumaki D.I., Tsouko E., Ioannou Z., Papanikolaou S., Batra G., Koutelidakis A., Gunde-Cimerman N., Sarris D.

13. Profiling of wild-type LAB isolated from Feta-type cheese of Kefalonia island as candidate probiotic starters Iliada K. Lappa*, Dimitra Alimpoumpa, Aikaterini Natsia, Aikaterini Papadaki, Nikolaos Kopsahelis (P)

14. Curcumin for the Diagnosis of Alzheimers A. Umur Kayabasi*, Selcuk N. Cakmeceli (O)  

15. Neuropharmacological activity of Dolichandrone atrovitrens (Roth) in Swiss albino mice Thirupathy Kumaresan Paraman*, Baby Roselin, Sri Vaishnavi T.(P)    

16. In search of an easy way to follow dietary recommendations, maintain a healthy weight and prevent obesity: the utility of the qualitative, dietary diary ‘Self-monitorYourDiet®’. Pilot study Lidia Wadolowska (P)

17. Corchorus olitorius L.: nutraceutical against neuroinflammation-related disorders. Reham Wagdy*, Reham M. Abdelkader, Ahmed H. El-Khatib, Michael W. Linscheid, Nabila Hamdi, Heba Handoussa (P)

18. Greek Endemic Plant Extracts as Potent Growth Stimulators of Probiotic Bacteria Vasiliki Kompoura*, Ioanna Karapantzou, Gregoria Mitropoulou, Gkalpinos K. Vasileios, Andreas G. Tzakos, Yiannis Kourkoutas (P)

19. Yerba Mate an Infusion Herb with Promising Biological (Antibacterial and Anti-Proliferative) Activity Roula Abdel-Massih*, Ali Jason Saleh, Leen Othman, Rita Ghanem, Michel Elchoueiry, Samer Bazzi, Elie Fayad, Sabah El-Sawalhi, Marwan Sabban (O)  

20. Assessing the Effect of Calcium Fortified Dairy Products on Bone Mineralization and Functionality in Adults aged 65 to 80 years: A Systematic Review Miriam Hagan*, Chimene Castor (O)     

21. Development of Antimicrobial Dressings for Wound Healing Vassilios Galpinos, Eirinaios Vrettos, Vassiliki Anagnostou, Vassilios Moussis Andreas G. Tzakos* (O)

22. Synthesis, characterization, and evaluation of antivenom potential of Alstonia scholaris bark extract in experimental mice models Sumana Sarkhel* (O)         

23. Microbial Whole Genome Sequencing and bioinformatic analysis for the characterization of novel probiotic strains Κonstantinos Tegopoulos*, Theodora Tsirka, Anastassia Vamvouraki, Ioanna, Farmakioti, Ioanna Prapa, Ioannis Kourkoutas, George Skavdis, Petros Kolovos , Maria E. Grigoriou (P)    

24. Apple by-product as a rich source of antioxidant compounds Rocio De la Pena-Armada*, Alejandra Garcia-Alonso, Immaculada, Mateos-Aparicio (O)   

25. Chia Protein Extraction Study Renata Adriana Labanca*, Vanessa Luciana dos Santos, Lovisa Eliasson, Epameinondas Xanthakis (P)                

26. Effect of a novel probiotic strain in the microbial community of the mouse gut.  Ioanna, Farmakioti*, Electra Stylianopoulou, Euaggelia Karagianni, Nikistratos Siskos, Dionysios Kandylas, Theodora Tsirka, Konstantinos Tegopoulos, Andreas-Raphael Vassileiou, Somalou Paraskeui, Alexandra Tsaroucha, Petros Ypsilantis, Ioannis Kourkoutas, Petros Kolovos, George Skavdis, Maria E. Grigoriou (P)            

27. Developing New Food-Grade Medium for Probiotic Bacteria Cultivation. Paraskevi Somalou*, Panayiotis Panas, Yiannis Kourkoutas (P)           

28. Optimizing osmotic dehydration of oyster mushrooms for quality improvement and shelf-life extension Natalia Stavropoulou*, Akrivi Kalousopoulou, Maria C. Giannakout  

29. Self-reported lexicon tools for the emotion profiling of functional foods : a case study on propolis. Malamatenia Panagiotou*, Tsimpliaraki Stavroula, Gkatzionis Konstantinos (P)                            

30. The Potential Health Effects of Phytocompounds from Yerba Mate (Ilex paraguariensis A.St.-Hill) on Metabolic Health: A Review of their Mechanisms of Actions Afa K. Palu*, Tiffany Chu, Jamie Preston, Robert Poon, Stephanie Kung, Erin Glynn (O)         

31. Development of novel crackers from alternative flours from local Mediterranean legumes and by-products Poriazi Foteini*, Antonios Koutelidakis, Gkatzionis Konstantino, Gianoutsos Konstantinos, Dana Koukourmaki (P)        

32.  Acute effect of a novel, functional olive oil, enhanced with orange peel extract, on postprandial biomarkers of inflammation and oxidative stress of volunteers at high cardiometabolic risk Olga Papagianni*, Chrysoula Kaloteraki, Aikaterini Kandyliari, Anna-Kiriaki Mavrou, Vasiliki Panteli, Camille Ouzaid, Thomas Loukas, Athanasios Magkoutis, Dimitrios Skalkos, Charalampos Karantonis, Antonios E.
    Koutelidakis (O)                              

33. Functional Foods based on liquid egg-white protein Patroklos Vareltzis*, Avrakomi Matzaridou, Papaliagkas Vasileios (O)                    

34. Dairy products fortified with plant extracts: antioxidant, phenolic content, and organoleptic characterization Aikaterini Kandyliari*, Panoraia Bousdouni, Panagiota Potsaki, Martha Christofilea, Kalliopi Almpounioti, Andreani Moutsou, Chrysoula Kaloteraki, Vasileios K. Gkalpinos, Vasiliki A. Anagnostou, Andreas G. Tzakos, Antonios E. Koutelidakis (O)    

35.  Mediterranean Diet and Chronic Disease Prevention Mona Boaz* (O)

36. Study of the total phenolic content and antioxidant activity of novel wheat
    crackers enriched with cereal, legume and agricultural by-products flours Despina Chatzicharalambous*, Antonios Koutelidakis, Chrysoula Kaloteraki, Olga Papagianni, Konstantinos Gianoutsos, Danai Koukoumaki, Dimitris Sarris, Konstantinos Gkatzionis (P)

37. Developing functional food ingredients for maintaining digestive health in Type-1 Diabetes Ioanna Prapa*, Grigorios Nelios, Chrysoula Pavlatou, Paraskevi Somalou, Amalia Ε. Yanni, Nikolaos Kostomitsopoulos, Panayiotis Panas, Yiannis
    Kourkoutas (O)    

38. Phytochemical and Probiotic consumption: Role on gut microbiota and efficacy on gastrointestinal disorders Panorea Bousdouni*, Antonios Koutelidakis (O)    

39. *Hempseed biorefinery: a perspective towards the development of food products in the bioeconomy era Aikaterini Natsia*, Aikaterini Papadaki, Nikolaos Kopsahelis. (O)                                                                                                    

40. *Biosurfactant production using GRAS lactobacilli strains: Process optimization and food product development Vasiliki Kachrimanidou, Dimitra Alimpoumpa, Maria Alexandri, Aikaterini Papadaki, Nikolaos Kopsahelis (O)

41. *A whole-cell biosensor for the in vivo assessment of the anti-amyloidogenic properties of essential oils from Greek endemic species  Electra Stylianopoulou, Anastasia Daviti, Anastassios Nikolaou, I. Kourkoutas, Maria E. Grigoriou, George Skavdis, Κaterina Palaiologou (P)

42. *Fasting and Fasting Mimetics: Effects on Microbiota and Epigenetics Alexander Haslberger (O)

43. *Nutritional and phytotherapeutic value of seeds from the halophyte Cladium mariscus L. (Pohl.) Catarina Guerreiro Pereira*, Débora Mecha, Gokhan Zengin, Zoltán Cziáky, Maria João Rodrigues, Luísa Custódio (P)

44. *Elucidating the bacterial population in brine belonging to Ezine PDO cheese from metagenomic perspective Hale Inci Ozturk*, Nihat Akin (O)

45. *Antioxidant Content Determination in Ripe Date Fruits (Phoenix dactylifera L.): a Scoping Review Nora Al Faris*, Jozaa Zaidan AlTamimi, Lujain Abdulaziz AlMousa, Fatima Ali AlGhamidi, Riyadh A. Alzaheb, Najla Abdulaziz Albaridi (P)

46. *Membrane Lipid Replacement with Plant Glycerolphospholipids Slowly Reduces Self-reported Symptom Severities in Chemically-Exposed Gulf War Veterans Garth Nicolson*, Paul C. Breeding (O)

47. *Assessment, Effects, and Properties of Probiotics from Human Breast Milk Chika Maureen Ezenwa*, Yongabii K.S, Okechukwu- Ezike N.C, Nwadike C. (P)

48. *Habitually skipping breakfast is associated with the risk of gastrointestinal cancers: Evidence from the Kailuan cohort study Tong Liu*, Hangping Shi (O)

49. *Nature has the answers: discovering and validating natural bioactives for human health Martin Kussman (O)

50. *Mediterranean diet adherence, body composition, and metabolic markers in Portuguese university students Sofia Lopes, Tatiana Fontes, Regina Menezes, Luís Monteiro Rodrigues, Cíntia Ferreira-Pêgo* (O)

51. Novel "neo" NutriFood with multiple positive effects in well-being/health Charalampia M. Dimou

52. • Microbiome Analysis is a key for the development of Functional Food Marirenna Grigoriou (O)

53. A “confluent” method to produce olive oil rich in antioxidant carotenoids and essential fatty acids Le Thuy Vuong (O)

54. *White water lily (Nymphaea odorata Aiton, Nymphaeaceae) root extracts and isolated methyl-gallate induce apoptosis in MCF-7 breast cancer cells SM Wicks, NA Raut, DM Kokare, GB Mahady (O)

55. *Extracts of the rhizomes of Nymphaea odorata and its active compound, methyl-gallate, induce apoptosis in gastric and colon cancer cells, and act as HDAC inhibitors SM Wicks, NA Raut, DM Kokare, GB Mahady (P)

56. *Evaluation of membrane bioreactor performance for wastewater treatment of non-alcoholic beverage factories Arman Jafari, Atena Sangsari, Nima Yazdani, Amir Erfan Taghizadeh (O)

57. *Seaweed as a Health-Promoting Ingredient: Potential Application in Bakery Products Hasmadi Mamat*, Mansoor Abdul Hamid (O)

58. *Computational evaluation of selected bioactive phytonutraceuticals as inhibitors of SARS-CoV-2 key druggable targets John Omo-Osagie Uhomoibhi*, Francis Oluwole Shode, Kehinde Ademola Idowu, Saheed Sabiu (O)

59. *The potential anti-oxidant activity of Avena sativa, L. (Oats) Madonna Ehab*, Nayra Omran, Heba Handoussa (O)

60. *The Potential Health Benefit of a Novel Probiotic Yoghurt Fortified with Purple-Leaf Tea in Modulation of Gut Microbiota Patrick Mucheru, Peter Chege, Mary Muchiri* (O) 

61.  *Antioxidant screening of Piper guineense, Ocimum grattissimum L and Uvaria chamae Ngozika Okechukwu-Ezike*, Kenneth Yongabi, Constance Nwadike, Chika Ezenwa  (O)

62. The Nutritional Composition of Branded Food Products bearing Health & Nutrition Claims: A Cross-Sectional Analysis of the Greek Foodscape Alexandra Katidi, Eleni Simeonidi, Antonis Vlassopoulos*, Maria Kapsokefalou (O)

63. The application of Nutri-Score in Branded Foods in Greece and its alignment with National Guidelines and the Mediterranean Diet Pyramid Antonis Vlassopoulos*, Alexandra Katidi, Tereza Savvidou, Maria Kapsokefalou (O)

Sessions and Topics:

Session 1: Definition of Mediterranean Diet

        a. How to define Mediterranean Diet

        b. Modern concepts of Mediterranean Diet

Session 2: Mediterranean Diet and Traditional Functional Foods in Greece

a. Mediterranean diet and chronic disease prevention (cardiovascular diseases, diabetes, cancer, osteoporosis, metabolic syndrome)

b. The traditional functional foods of the Mediterranean diet (herbs, wild greens, olive oil, fishes, grains, fruits and vegetables)

c. Olive products and Olive oil as part of the Mediterranean diet: Bioactive compounds and health benefits

d. Grapes and wine consumption as part of the Mediterranean diet

e. Mediterranean diet adherence in the modern lifestyle: Epidimiological data

Session 3: Mediterranean Diet, Functional Foods and Viral Diseases including COVID-19

a. Nutritional support for fighting COVID-19

b. Food bioactive compounds with potential against viral proteins of SARS-CoV-2

c. Food for the gut in COVID-19 times

d. Micronutrients responsible for the normal function of the immune system

e. Functional foods and mediterianian diet: an alternative source to combat viral infections, including COVID-19

Session 4: Functional Foods and Mediterranean Diet for the Management of Chronic Diseases

 a. Mental Disorders

 b. Obesity

 c. Cardiovascular Disease

 d. Diabetes

 e. Cancer

 f. Other Chronic Diseases

Session 5: Mediterranean Diet and Functional Foods in Healthy Aging

 a. Current look and future predictions for aging demographic in the US, Greece and other Countries

 b. Aging and Increased Disease Risk

 c. Aging and Increased Health Care Expenditure

 d. Potential for Functional Foods to Contribute to Healthy Aging

Session 6: Discovery, Sources, Potential Health Benefits, and Safety Aspects of Bioactive Compounds

a. Discovery

b. Sources

c. Health benefits

d. Safety aspects

Session 7: Physical Methods and Functional Foods

a. Laser, plasma physics, and functional foods
b. Laser, plasma physics, and bioactive compounds
c. Physical methods and healthy diet
d. Effect of physical methods on chronic and infectious diseases
e. Synergy of physical methods and medicine

Session 8:  Research and Development of New Functional Food Products for Chronic and Infectious Diseases and for General Health

Session 9: Evaluation of Functional Food Products by using Basic Principles of Functional Food Science