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Food Chemistry and Technology Abstract Book Scientific UNITED Group FCT-2018 4th International Conference on Food Chemistry and Technology November 5-7, 2018 Berlin, Germany Venue Sheraton Berlin Grand Hotel Esplanade Luetzowufer 15, Berlin 0785, Germany Supporting Journal Scientific Collaborator FCT 2018 Keynote Speakers Imre Blank John O’Brien Markus Fischer Dieter Schrenk Head of R&D Networks Nestle The Food Observatory Director, Hamburg School Head of the Dept. of Food Chemistry Fellow – Food Chemistry & Flavours UK of Food Science(HSFS), University and Toxicology, Technical University Switzerland of Hamburg, Germany of Kaiserslautern, Germany Michael Rychlik Mun Yhung Jung E. Elias Hakalehto Eckhard Flöter Chair of Analytical Food Chemistry Director, Agricultural and CEO, Finnoflag Oy Chair of Food Process Engineering, (Head), Technical University of Food Product Analysis Finland Dept. of Food Technology and Food Munich, Germany Center, Woosuk University Chemistry, TU Berlin, Germany South Korea Share your ideas to the world Scientific Topics Chemistry of Food Analysis of Food and Nutrition Food Technology Chemical composition of food Food and drug analysis Dairy science and technology Food biochemistry and food processing Food safety, security and control Food nanotechnology Analytical methods for food components Authenticity and integrity of food Postharvest technology Bioactive constituents, micronutrients, food Chemistry and biochemistry of nutrition Biocatalysis and agricultural biotechnology additives and ingredients Probiotics and prebiotics in food, nutrition and Food and bioprocessing engineering Antioxidants and lipid oxidation in foods health New trends in food science & technology Food structure, flavor and quality Nutraceuticals & dietary supplements Industrial biotechnology in food industry Role of chemical engineering in food industry Shelf life of food and it’s factors Food management and applications in food Meat, poultry and marine foods Food microbiology and fermentation industry Functional foods and functionality technology Economy of world food marketing and agri- Food preservation, packaging and labelling business: Report, global issues and challenges INDEX Keynote Presentations .......05 - 12 Featured Presentations .......13 - 27; 59 - 66 Poster Presentations .......29 - 56 Young Researchers Forum .......68 - 79 About Organizer .......80 - 81 November 5 1MONDAY Keynote Session Major Trends in Flavor Research Imre Blank Nestle Research Center, Vers-chez-les-Blanc, Switzerland Abstract Flavor research has been a key activity in academia as well as in the flavor and food industry. Many key aroma and taste compounds have been identified, their sensory characteristics described, their formation mechanisms studied using thermal and/or bio-assisted approaches and means for protection against instability developed. For a long time, discovery of new molecules has been the focus, using analytics and synthetic chemistry, and recently new high- throughput receptor-based assays have been designed for the screening of flavor-active components. Given the global trends, i.e. natural, organic, authentic, “clean label”, it has become essential to revisit the way flavor is used in foods and beverages. Adding flavors is not anymore the standard and often not the most preferred approach. This may even apply to “natural flavors”, depending on the product category. Hence, the food industry requires alternative concepts responding to consumers’ needs, inspired by home-style cooking, natural flavor extracts, and ingredient-based flavoring. The talk will elaborate on a few current topics and how challenges can be transformed into opportunities. This, however, needs to be supported by academic research adapted to the new trends. Biography Dr. Imre Blank is Nestle Fellow for Food Chemistry and Flavors and Head of the Nestlé R&D Networks. He is lecturing Food Technology at the Technical University of Munich (TUM), Germany, and Chemistry of Food Processes at the Ecole Polytechnique Federal Lausanne (EPFL), Switzerland. He studied Food Chemistry in Münster, Germany, and holds a PhD in Flavor Chemistry from the TUM. He joined the Nestlé Research Center in 1991 in Lausanne, Switzerland. He has been Department Head of Science & Technology in Orbe (Switzerland), York (UK), and Singen (Germany). His areas of interest are flavor science and technology, flavor analytics, flavor generation, and mitigation of process contaminants, applied to many food categories such as culinary, beverages, confectionery, cereals, dairy, and petfood. This resulted in more than 200 publications and patents. FCT-2018 Abstract Book 5 21st Century Challenges and Opportunities in Food Risk Assessment John O’Brien The Food Observatory, Weybridge, UK Nutrition Innovation Centre for Food & Health, Ulster University, Coleraine, UK Abstract The methods of food risk assessment developed in the 20th century have been superseded by a new generation of tools not yet fully integrated into the regulatory system. For chemical risk assessment, advances in exposure science have complemented increasing knowledge of biological processes and toxicological hazard identification to build better models of toxicity. For example, in the area of dietary studies, new tools such as urinary biomarker panels, are helping to generate more precise estimates of food intakes than classical food questionnaires alone. High-content cellomic and organ-on-chip platforms have expanded the repertoire of toxicology tools enormously. Some in-silico models have achieved similar or better predictive power to conventional animal bioassays. However, the development of new scientific tools in toxicology and microbiology have outpaced our ability to consistently interpret the large amounts of data generated. Equally, while the previous generation of tools benefited from a long history of experience and precedent in regulatory applications, many of the new tools are poorly understood by regulators and risk assessors alike. Furthermore, there is growing consensus that the gut microbiota may influence risk associated with some dietary exposures, but there is still no standard approach to incorporate such considerations in safety evaluation. All of the above argue for the development of transparent, evidence-based rules and standards for risk assessment that support both consumer protection and commercial safety assessment. Data science has started to play a major role in the risk assessment process as large volumes of data need to be curated, processed, and modelled. This presentation will review the evolution of risk assessment science and will propose frameworks to support successful integration into decision making. Biography Professor John O’Brien MSc PhD FRSC Chem FIFST CSci is Founder and Director of The Food Observatory, UK. A former CEO of the Food Safety Authority of Ireland and a former Deputy Head of the Nestle Research Centre in Switzerland, his experience spans the international food industry from senior technical leadership positions in Groupe Danone (France) and Nestle (Switzerland) to various consultancy and advisory projects in Ireland, Europe, Japan and USA. FCT-2018 Abstract Book 6 Food Authentication Markus Fischer University of Hamburg, Hamburg School of Food Science, Germany Abstract Worldwide, food fraud most commonly affects goods such as olive oil, fish and organic foods, as well as commodities such as spices, tea, cocoa, coffee or nuts. Globally, revenue from counterfeit or adulterated raw materials and foods amounts to tens of billions of Euros every year. This figure highlights the fact that the quality control strategies practiced to date are unequal to the problem. Compared to centuries past, contemporary challenges are therefore considerably more complicated and, due to the global material cycles now in place, include determining the commodity type (e.g. variety), identifying the exact geographical origin (e.g. to verify a product as a regionally-protected food) and distinguishing between specific types of production (ecological and sustainable vs. conventional agriculture). The talk is going to give insights on state-of-the art approaches to cover the originality of food starting materials. Biography Dr. Markus Fischer studied food chemistry at Munich Technical University (TUM), receiving his doctoral degree in 1997 in molecular biology/protein chemistry. In 2003, he completed his habilitation in food chemistry and biochemistry. Dr. Fischer is a Full Research Professor at the University of Hamburg and Head and Founder of the Hamburg School of Food Science. Markus Fischer´s research in the food area focuses on the development of strategies for food authentication. His group is working on genomics, metabolomics and isotopolomics approaches including Next Generation Sequencing (NGS), HR-LC-MS and HR-ICP-MS. He was awarded by the Kurt Täufel Preis (LCHG/GDCH, 2004) and the Phoenix-Pharmazie-Wissenschaftspreis 2014. He has published over 250 papers, books and book chapters. FCT-2018 Abstract Book 7 Foods High in Folate Vitamins – Analytical Confirmation and Biofortification Michael Rychlik Analytical Food Chemistry, Technical University of Munich, Germany Abstract Folates are a group of water-soluble vitamins the intake of which is considered to be well below dietary recommendations. This particularly applies to countries, which do not fortify staple foods. However, mandatory fortification is still under discussion due to potential risks for some parts of the population. Therefore, there is an emerging search for natural
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