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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 Preliminary Program

As of April 29th , 2022 we have more than 3800 registered attendees at this conference: 

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

September 23rd, 2022  Local Time (Greece)


Preamble

  • 8:00-8:25 – Registration

  • 8:25-8:30  Welcome and opening remarks (Antonios Koutelidakis, PhD, Assistant Professor, University of the Aegean, Lemnos, Greece )


Session 1:  Definition of Mediterranean Diet

  • 8:30-9:00 - Antonios Koutledakis, Ph.D., Assistant Professor, University of the Aegean, Lemnos, Greece. Nutritional Strategies for Microbiome improvement and Health Promotion

  • 9:00-9:30 - Thomas O'Bryan, Ph.D. Adjunct Faculty, Institute for Functional Medicine, Washington, USA The Unexpected Dangers to the Mediterranean Diet


Session 2: Mediterranean Diet and Traditional Functional Foods in Greece

        Session Chair(s): 

  • 9:30-9:40 – Mousis Vasileios, PhD, Researcher and Teaching Personnel, Chemistry Department, University of Ioannina, Ioannina, Greece. The traditional functional foods of the Mediterranean Diet (herbs, wild greens, olive oil, fich, grains, fruits, and vegetables)

  • 9:40-10:10 – Dritan Topi, Ph.D., Professor, Faculty of Natural Sciences, Department of Chemistry, University of Tirana, Tirana, Albania. Economical potential of herbs cultivation in Albania

  • 10:10-10:20 – Poonam Jaglan, Ph.D. student, Lovely Professional University, Phagwara, India. Utilization of Moringa Oleifera Flower extract for its therapeutic properties in development of started yogurt

  • 10:20-10:35 – Coffee Break

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

           

          Session Chair(s): 

  • 10:35-10:50 - Tzakos Andreas, Ph.D., Chemical Biology and Bioorganic Chemistry, University of Ioannina, Ioannina, Greece. Discovery of a novel natural product targeting bioactive components of SARS-COV2

  • 10:50-11:10 – Samlesh Kumari, Scientist, ICAR-Central Institute of Agricultural Engineering, Bhopal, India.  Food Ingredients for gut health and immunity

  • 11:10-11:20 – Yoav Livney, Ph.D., Professor, Biotechnology & Food Engineering Department, Israel Institute of Technology, Haifa, Israel. Next-generation prebiotics: Selectively targeted protein-delivery to gut probiotics

  • 11:20-11:35 – Vinisha Dudhat, Assistant Professor, Parul Institute of Pharmacy, Post Limda, Waghodia, Gujarat, India. Herbal formulation for SARS

  • 11:35-11:50 – Coffee Break



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

           Session Chair(s): 

  • 11:50-12:20 – Balaji Deshmukh, Ph.D., Senior Research Fellow, Poona College of Pharmacy, Pune, India. Standardization and comparative pharmacological evaluation of polyherbal ghrita, herbal and lipid based extract in scopolamine induced dementia and neurodegenation in preclinical studies

  • 12:20-12:40 – A. Umur Kayabasi, Neuro-ophthalmologist, D-NO Eye Center, Istanbul, Turkey. Curcumin for the Diagnosis of Alzheimers

  • 12:40-12:50 – Thirupathy Kumaresan Paraman, M.Pharm, Ph.D., Professor, Department of Pharmacology, Arumigu Kalasalingam College of Pharmacy, Krishnankoil, Tamil Nadu, India. Neuropharmacological activity of Dolichandrone atrovitrens (Roth) in Swiss albino mice

  • 12:50-13:00 - Lidia Wadolowska, 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

  • 13:00-13:20 – Therese Nuzzolo, BSc, Nuzzolo Nutrition and Wellness, Manchester, Connecticut, USA , Diabetes Prevention Program

  • 13:20-13:40 – Roula Abdel-Massih, Ph.D., Professor, Department of Biology, University of Balamand, USA, Yerba Mate an Infusion Herb with Promising Biological (Antibacterial and Anti-Proliferative) Activity

  • 13:40-14:00 – Mansi Patil, Dietician, Akshada Clinic, Pune, India. Nutrition in hypertension

          Lunch 14:00-14:55


Session 5: Mediterranean Diet and Functional Foods in Healthy Aging.

           Session Chair(s): 

  • 14:55-15:10 – Miriam Hagan, Ph.D., 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

  • 15:10-15:30 – Sanju Nanda, Head of the Department and Dean of Faculty, Department of Pharmaceutical Sciences Maharshi Dayanand University, Rohtak, India. Design and development of a broad spectrum photoprotective and antiaging topical formulation of Safranal

  • 15:30-15:50 – Conference closing

September 23rd, 2022 Local Time (Greece)


September 24th, 2022  Local Time (Greece)

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

8:30-8:40 - Tzakos Andreas, Ph.D., Chemical Biology and Bioorganic Chemistry, University of Ioannina, Ioannina, Greece Development of novel natural based compounds targeting different diseases

8:40-9:00 - Jose Angel Perez-Alvarez, Ph.D., Universidad s/n Elche Alicante, Alicante, Spain Date palm fruit as potential functional food

9:00-9:20 - Sumana Sarkhel, Ph.D., Vidyasagar University, Rangamati, Midnapore, West Bengal, India. Synthesis, characterization, and evaluation of antivenom potential of Alstonia scholaris bark extract in experimental mice models

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 - Srichandan Rath, MSc, Marine Biotechnology, Annamalai, Talcher, Odisha, India. Bioactive Compounds from Marine Organisms

10:00-10:20 - Renata Adriana Labanca, Department of Food Science, Federal University of Minas Gerais, Brazil,  Chia Protein Extraction Study

Coffee Break

Session 7: Physical Methods and Functional Foods
       Session Chair(s):  

  • 10:35-10:50 - Fozia Anjum, PhD, Iowa State University, Ames, USA. Potential biocatalyst production from green synthesis of gold nanoparticles capped with date palm mucilage

  • 10:50-11:10 – Petras Rimantas Venskutonis, Ph.D., Kaunas University of Technology, Kaunas, Lithuania. Recovery of bioactive compounds from fruit processing by-products by high pressure and enzyme assisted extraction and fractionation

  • 11:10-11:25 – Katarzyna Przybylowic, MD, PhD, Professor, University Warmia and Mazury, Olsztyn, Poland. Healthy dietary patterns in relation to sperm parameters and outcomes of assisted reproductive technologies

  • 11:25-11:40 – Natalia Stavropoulou, Ph.D. Candidate, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Athens, Greece . Optimizing osmotic dehydration of oyster mushrooms for quality improvement

  • 11:40-11:55 – Petras Venskutonis, Ph.D., Professor, Kaunas University of Technology, Kaunas, Lithuania. Biorefining platform for the recovery of bioactive compounds from the small fruit processing by-products and waste

  • 11:55-12:15 – Coffee Break



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

          Session Chair(s):   Dr. Danik Martirosyan

  • 12:15-12:40 – Afa K. Palu, Ph.D., 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

  • 12:40-13:00 – Olga Papagianni, Ph.D. candidate, Department of Food Science and Nutrition, University of the Aegean, Lemnos, Greece. Acute effect of a novel, functional olive oil, enhanced with selected, Greek herbs and olive by-products, on postprandial biomarkers of inflammation and oxidative stress

  • 13:00-13:20 – Poriazi Foteni, Ph.D., Food scientist, Poriazi Industry, Department of Food Science and Nutrition, University of the Aegean, Lemnos, Greece. Development of novel crackers from alternative flours from local Mediterranean legumes and by-products

  • 13:00-13:55 – Lunch

  • 13:55-14:15 – Patroklos Vareltzis, Department of Chemical Engineering, Aristotle University of Thessaloniki, Thessaloniki, Greece.  Functional Foods based on liquid egg-white protein

  • 14:15-14:35 – Aikaterini Kandiliari, Ph.D., Adjunct Lecturer, Post Doctoral researcher, Department of Food Science and Nutrition, University of the Aegean, Lemnos, Greece. Development, nutritional values, and bioavailability by in vitro digestion analysis on dairy functional products fortified with Mediterranean plant extracts from North Aegean

  • 14:35-14:55 – Barbara Ann Valdez, Registered Nutritionist/Dietician, Graduate Student, University of Santo Tomas, Manila, Philippines. Brownies with Spent Coffee Grounds (SCG): Baked product innovation and an assessment of sensory acceptabilit



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

           Session Chair(s):   

  • 14:55-15:15 Charalampia M. Dimou, Ph.D., Department of Food Science and Nutrition, University of the Aegean, Lemnos, Greece. Novel "neo" NutriFood with multiple positive effects in well-being/health

  • 15:15-15:30 – Coffee Break

Session 10:  Human Microbiome in Nutrition: Role in Health Promotion and Disease Prevention

           Session Chair(s): Dr. Antonios Koutledakis

  • 15:30-15:55 - Ioannis Kourkoutas, Associate Professor, Department of Molecular Biology & Genetics, Dimokriteio University of Thraki, Alexandroupolis, Greece. Developing functional food ingredients for maintaining digestive health

  • 15:55-16:15 – Marirenna Grigoriou, Professor, Department of Molecular Biology & Genetics, Dimokritorio University of Thraki, Alexandroupolis, Greece. Microbiome Analysis is a key for the development of Functional Food 

  • 16:15-16:35 – Panorea Bousdouni, Ph.D. 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

  • 16:35-16:45 – Natsia, A., Ph.D. candidate, Department of Food Science and Technology, Ionion University, Kefalonia, Greece. Hempseed biorefinery: a perspective towards the development of food products in the bioeconomy era

  • 16:45-16:55 - Kachrimanidou, V., Adjunct Lecturer, Department of Food Science and Technology, Ionion University, Kefalonia, Greece.Biosurfactant production using GRAS lactobacilli strains: Process optimization and food product development

  • 16:55-17:15 – Conference Closing

September 24th, 2022 Local Time (Greece)