Mediterranean Diet, Functional Foods and Bioactive Compounds: Science and Practice

30th International Conference of FFC - 18th International Symposium of ASFFBC

September 23-25, 2022, Department of Food Science and Nutrition, University of the Aegean, Myrina, Lemnos, Greece

In-Person and Virtual/Live Online Event

Conference Program

As of September 18th, 2022 we have more than 4850 registered attendees (in-person and virtual) at this conference: 

https://www.linkedin.com/events/mediterraneandiet-functionalfoo6838972853820502016/

September 23rd, 2022  Local Time (Greece)

Preamble

• 8:00-8:20 – Registration

• 8:20-8:30 – Welcome and opening remarks (Dr. Danik Martirosyan and Dr. Antonios Koutelidakis)

• 8:30-8:35 - Welcome to the University of the Aegean, Lemnos, Greece. Dr.Kostas Gkatzionis. Associate Professor, Head of Department of Food Science and Nutrition at University of the Aegean

Session 1:  Definition of Mediterranean Diet and Functional Foods. 

Session Chair(s): Dr. Danik Martirosyan 

• 8:30-9:05 - Garth Nicolson, PhD, (Keynote Speaker),  The Institute for Molecular Medicine, Laguna Beach, CA, USA. Membrane Lipid Replacement with Plant Glycerolphospholipids Slowly Reduces Self-reported Symptom Severities in Chemically-Exposed Gulf War Veterans

• 9:05-9:30 - Antonios Koutelidakis, PhD, Assistant Professor, University of the Aegean, Lemnos, Greece. Mediterannean diet, functional foods and Health Promotion

• 9:30-10:00 - Danik Martirosyan, PhD, President of Functional Food Center, Dallas, TX, USA; Functional Food Institute, San Diego, CA, USA. Establishment of Dosage and Time Consumption of Bioactive Compounds in Functional Food Products: Quantum and Tempus Theory of Functional Food Science 

Session 2: Mediterranean Diet and Traditional Functional Foods in Greece

        Session Chair(s): Dr. Antonios Koutelidakis

• 10:00-10:30 – Aikaterini Kandyliari, PhD, Post Doctoral researcher, Department of Food Science and Nutrition, University of the Aegean, Lemnos, Greece. Dairy products fortified with plant extracts: antioxidant, phenolic content, and organoleptic characterization
• 10:30-10:50 – Efstratios Christodoulou, PhD Student, Laboratory of Nutrition and Public Health, Unit of Human Nutrition, Department of Food Science and Nutrition, University of the Aegean, Myrina, Greece. Natural functional foods as a part of the Mediterranean lifestyle, and their association with psychological resilience and other health related parameters 

• 10:50-11:10 – Coffee Break

Session 3: Mediterranean Diet for the Management of Chronic Diseases

           Session Chair(s): Dr. Antonios Koutelidakis and Dr. Danik Martirosyan

• 11:10-11:35 - Cíntia Ferreira-Pego RD, PhD, Universidade Lusófona’s Research Center for Biosciences and Health Technologies, Lisbon, Portugal. Mediterranean diet adherence, body composition, and metabolic markers in Portuguese university students
• 11:35-12:00 - Mona Boaz, PhD, Professor, Director, Graduate Studies Program, Department of Nutrition Sciences Ariel University, Israel. Mediteranean Diet and Chronic Disease Prevention

• 12:00-12:25 - Lidia Wadolowska, PhD, Professor, University of Warmia and Mazury in Olsztyn, Sloneczna, Poland. 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 

         Lunch 12:25-13:20

        Session 4. Functional Foods for the Management of Chronic and Viral Diseases

Session Chair(s): Dr. Danik Martirosyan

• 13:20-13:40 - John Omo-Osagie Uhomoibhi, MMed, Department of Biotechnology and Food Science, Durban University of Technology, Durban, South Africa. Computational evaluation of selected bioactive phytonutraceuticals as inhibitors of SARS-CoV-2 key druggable targets

• 13:40-14:00 – Madonna Ehab, BSc, Department of Pharmaceutical Biology, German University in Cairo, Egypt. The potential anti-oxidant activity of Avena sativa, L. (Oats)

• 14:00-14:25 – Roula Abdel-Massih, PhD, Professor, Faculty of Health Sciences, Central Michigan University, Mt Pleasant Michigan, USA. Yerba Mate an Infusion Herb with Promising Biological (Antibacterial and Anti-Proliferative) Activity

• 14:25-15:00 - Sheila Wicks, MD, Department of Cellular and Molecular Medicine, Rush University, Chicago, Illinois, USA. White water lily (Nymphaea odorata Aiton, Nymphaeaceae) root extracts and isolated methyl-gallate induce apoptosis in MCF-7 breast cancer cells

15:00-15:20 Coffee Break

Session 4: Mediterranean Diet and Functional Foods in Healthy Aging.

           Session Chair(s):  Dr. Efstratios Christodoulou

• 15:20 -15:45 – Miriam Hagan, PhD, Howard University, Washington D.C., USA. Assessing the Effect of Calcium Fortified Dairy Products on Bone Mineralization and Functionality in Adults aged 65 to 80 years: A Systematic Review

• 15:45-16:05 – Reham Wagdy, PhD, Professor, Department of Pharmaceutical Biology, German University in Cairo, Cairo, Egypt. Corchorus olitorius L.: nutraceutical against neuroinflammation-related disorders

• 16:05-17:00 Poster Presentations Session

• 17:00–Conference closing

September 24th, 2022  Local Time (Greece)

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

Session Chair(s): Dr. Antonios Koutelidakis and Dr. Andreas Tzakos

8:30-8:55 - Andreas Tzakos, Associate Professor, Laboratory of Bioorganic Chemistry, Department of Chemistry, Section of Organic Chemistry, University of Ioannina, Ioannina, Greece Development of Antimicrobial Dressings for Wound Healing

8:55-9:20 - Martin Kussmann, PhD, German Entrepreneurship, Cambridge, MA, USA. Nature has the answers: discovering and validating natural bioactives for human health

9:20-9:40 - Rocio De la Pena-Armada, MSc, Universidad Complutense de Madrid, Madrid, Spain. Apple by-product as a rich source of antioxidant compounds

9:40-10:00 Renata Adriana Labanca, Department of Food Science, Federal University of Minas Gerais, Brazil. Chia Protein Extraction Study

10:00-10:20 - Okechukwu-Ezike Ngozika, PhD, Department of Food Science and Technology, Imo State University Owerri, Owerri, Nigeria. Antioxidant screening of Piper guineense, Ocimum grattissimum L and Uvaria chamae

10:20-10:40 - Arman Jafari, MSc, Department of chemical engineering, Islamic Azad University south Tehran branch, Tehran, Iran. Evaluation of membrane bioreactor performance for wastewater treatment of non- alcoholic beverage factories

10:40-11:00 - Coffee Break

Session 7: Research and Development of New Functional Food Products 

          Session Chair(s): Dr. Danik Martirosyan and Dr. Alexander Haslberger

• 11:00-11:25 - Antonis Vlassopoulos, PhD, Department of Food Science Human Nutrition, Agricultural University of Athens, Athens, Greece. The application of Nutri-Score in Branded Foods in Greece and its alignment with National Guidelines and the Mediterranean Diet Pyramid
• 11:25-11:55 – Afa Palu, PhD, Unicity International, Utah, United States. The Potential Health Effects of Phytocompounds from Yerba Mate (Ilex paraguariensis A.St.-Hill) on Metabolic Health: A Review of their Mechanisms of Actions

• 11:55-12:15 – Olga Papagianni, PhD, Post Doctoral researcher, Department of Food Science and Nutrition, University of the Aegean, Lemnos, Greece. 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

• 12:15-12:35 – Patroklos Vareltzis, Department of Chemical Engineering, Aristotle University of Thessaloniki, Thessaloniki, Greece.  Functional Foods based on liquid egg-white protein

• 12:35-13:00 - Alexander Haslberger, PhD, Department of Nutrition, University of Vienna, Austria. Fasting, CR and fasting- mimetics: Epigenetics, microbiota and personalisation

• 13:00-14:00 Lunch Break

• 16:05-16:30 – Antonis Vlassopoulos, PhD, Department of Food Science Human Nutrition, Agricultural University of Athens, Athens, Greece. The Nutritional Composition of Branded Food Products bearing Health and Nutrition Claims: A Cross-Sectional Analysis of the Greek Foodscape
• 14:00-14:20 – Mary Muchiri PhD, Department of Food Science and Nutrition, for the Tea Institute, Karatina University, Kenya. The Potential Health Benefit of a Novel Probiotic Yoghurt Fortified with Purple-Leaf Tea in Modulation of Gut Microbiota
• 14:20-14:30 - Catarina Guerreiro Pereira, PhD, Centre of Marine Sciences CCMAR, Faro, Portugal. Nutritional and phytotherapeutic value of seeds from the halophyte Cladium mariscus L. (Pohl.)

• 14:30-14:50 - Renata Adriana Labanca, Department of Food Science, Federal University of Minas Gerais, Brazil.  Chia Protein Extraction Study

• 14:50-15:10 - Petras Rimantas Venskutonis, Ph.D., Professor, Department of Food Scinece and Technology, Kaunas University of Technology, Kaunas, Lithuania. Recovery of bioactive compounds from fruit processing by-products by high pressure and enzyme assisted extraction and fractionation

Session 8: Evaluation of Functional Food Products by using Basic Principles of Functional Food Science

           Session Chair(s):   Dr. Alexander Haslberger 

• 15:10-15:30 - Hasmadi Mamat, PhD, Food Technology and Bioprocessing Program, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu Sabah, Malaysia. Seaweed as a Health-Promoting Ingredient: Potential Application in Bakery Products
• 15:30-15:55 - Uwe Albrecht, MD, Mediconomics GmbH,  Hannover, Germany Therapeutic potentials associated with biological properties of Juniper berry oil (Juniperus communis L.) and its therapeutic use in several diseases – A Review

• 15:55-16:00 Conference closing

• 16:00-19:00 Bus Tour: Touring/Networking

  There will be a bus tour available to the first 25 people to buy passage on Saturday the 24th of September. This excursion will take its attendees to visit both the geo park and the amothines. This 3-hour excursion will be provided through Petrides Tavel. The amothines are the sand dunes that occur naturally on the island of lemnos. The geo park that is on the island of lemnos features these interesting yellow rock formations on the cliffs next to the sea. Lemnos is a wonder of geology as it has many interesting rock formations and environments that are not very common for Greece. 

  https://www.flickr.com/photos/12347495@N04/6793281354/

September 25th, 2022  Local Time (Greece)

Session 9:  Human Microbiome in Nutrition: Role in Health Promotion and Disease Prevention

           Session Chair(s): Dr. Antonios Koutelidakis and Dr. Ioannis Kourkoutas

• 8:30-8:55 - Marirenna Grigoriou, PhD, Professor, Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece. Microbiome Analysis is a key for the development of Functional Food 

• 8:55-9:20 - Sotirios Pilafidis, PhD candidate, Department of Food Science and Nutrition, University of the Aegean, Lemnos, Greece. Treatment and valorization of agro-industrial waste streams by edible and medicinal fungi: production of mycelial mass under submerged agitated
  cultures.
  

• 9:20-9:55 - Panoraia Bousdouni, PhD Candidate, Department of Food Science and Nutrition, University of the Aegean, Lemnos, Greece. Phytochemical and Probiotic consumption: Role on gut microbiota and efficacy on gastrointestinal disorders

• 9:55-10:20 - Aikaterini Natsia, PhD candidate, Department of Food Science and Technology, Ionian University, Kefalonia, Greece. Hempseed biorefinery: a perspective towards the development of food products in the bioeconomy era

• 10:20-10:45 - Vasiliki Kachrimanidou, PhD, Post-Doctoral Research Associate, Department of Food Science and Technology, Ionian University, Kefalonia, Greece. Biosurfactant production using GRAS lactobacilli strains: Process optimization and food product development
• 10:45-11:10 - Ioanna Prapa, Researcher, Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece Developing functional food ingredients for maintaining digestive health in Type-1 Diabetes

• 11:10-11:30 Awards and Certificates

  11:30-11:45 Conference Closing

  *Please note: Schedule subject to change.  

  **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/