Chemistry in the Food Chain and Health

Convener:

Richard Frazier, University of Reading, UK

Programme:

Thursday 6 August (afternoon)

Keynote Speakers

Micostructural design for healthy everyday foods
Ian T. Norton, University of Birmingham, UK

Towards second generation carbohydrate functional food ingredients
R. A. Rastall, University of Reading, UK

Speakers

CUPRAC antioxidant measurement package
Resat Apak, Istanbul University, Turkey

Synergistic antioxidant interactions between phenols and bovine serum albumin in emulsions
Mike H. Gordon, University of Reading, UK

Guanosine adducts and its quantification in colorectal cancer: Unravelling new insights
Shir Ley Tan, University of South Australia, Australia

Symposium Information

As a result of an increasingly ageing population, chronic diseases including heart disease, Type II diabetes, cancer, acute and chronic gut disorders and dementia are a major and growing societal and financial concern. It is recognised that the 21st century health model must comprise preventative life style alongside therapeutic strategies. With well founded scientific evidence linking certain foods to risk factors related to certain chronic diseases, it is clear that diet can play a central role in preventative life style. 

This session will focus on the latest developments and trends in the science of the food chain and health, and will propose new avenues for future research. Speakers will be invited within the scope of molecular nutrition, nutraceuticals, dietary lipids, functional foods, and food toxins such as acrylamide. 

The symposium will be organised into a morning and afternoon session covering:

• the health implications of diet and identifying the problems that need to be addressed in food science
• understanding and solving the key challenges to improve the health properties of foods