Final Call & Programme

3rd Kiel Food Science Symposium

May 20-21, 2014Kiel, Germany

Max Rubner-InstitutFederal Research Institute of Nutrition and Food

With support of „Gemeinschaft der Förderer und Freunde der Milchfor-schung in Kiel e.V.“ and „Forschungsgemeinschaft Fischwirtschaft e.V.“

Registration Fees and PaymentRegistration Fees

· For participants without contribution: € 250.-The registration fees include book of abstracts, programme booklet, coffee breaks and symposium dinner in the evening of May 20, 2014.

Participants are requested to complete and return the registration form together with their payment. Payment of the registration fees should be made by bank transfer to the following account:

International Bank Transfer German Bank Transfer (mandatory from February 2014 also Bundeskasse Weiden within Germany) Deutsche Bundesbank Regensburg IBAN: DE 0875 0000 0000 7500 1007 BLZ: 750 000 00 BIC: MARK DEF 1750 Konto-Nr.: 750 01007 Reason for transfer: Verwendungszweck: 1068 1000 3235 FSS2014 1068 1000 3235 FSS2014 (Your First & Last Name) (Ihr Vor- & Nachname)

We apologize for not being able to accept payment by credit cards.Deadline for Registration and Payment: April 15, 2014

AccommodationA number of rooms have been blocked for symposium guests at hotels of various categories in close vicinity of the Symposium venue. For detailed information see www.mri.bund.de/KFSS

Symposium OfficeMax Rubner-Institut Kiel: Dr. Joachim Molkentin, Phone: +49 431 609 2257, Fax: +49 431 609 2300, E-mail: KielFoodSci@mri.bund.de

Max Rubner-InstitutFederal Research Institute of Nutrition and FoodDepartment of Safety and Quality of Milk and Fish Products Department of Microbiology and Biotechnology

Address Hermann-Weigmann-Straße 1, 24103 Kiel Phone +49 (0)431 609 2257 Fax +49 (0)431 609 2300 E-mail KielFoodSci@mri.bund.de Internet www.mri.bund.de

Registration Form

3rd Kiel Food Science Symposium 2014

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The registration will apply only by receipt of payment. Deadline for registrations

and payment April 15, 2014 (Participants without contribution) Cancellation

policy Registration fees will be refunded, if written cancellation is received before

April 20, 2014. No refunds will be made after this date. Registration fee For

participants without contribution: € 250.-. The registration fees include book of

abstracts, programme booklet, coffee breaks and symposium dinner on the evening

of May 20, 2014.

Tuesday, May 20, 201412:00-13:00 Registration

13:00-13:30 Opening, welcome notes

Session 1 Health & Quality Aspects of Food

13:30 Keynote lecture: Delivery of milk peptides in functional foodsDolores O’Riordan, University College Dublin, Dublin, Ireland

14:15 Natural and ligand-modified β-LG fibrils for functional emulsionsJulia Keppler, Kiel University, Kiel, Germany

14:30 Development of a soft cheese with added bio-valueGiovanna Contarini, CRA-FLC, Lodi, Italy

14:45 Potential of solid waste from fisheries industry as source for halal gelatin in producing spirulina marshmallowMada Triandala Sibero, Bogor Agricultural University, Bogor, West Java, Indonesia

15:00 Genotypic and phenotypic heterogeneity of Streptococcus thermophilus strains isolated from artisanal yogurt produced in Khorasan region, IranMohammadB.HabibiNajafi,FerdowsiUniversityofMashhad,Mashhad, Iran

15:15-16:15 Coffee & Posters

Session 2 Health & Quality Aspects of Food

16:15 Keynote lecture: Determination of in vivo bioactivity of functional food and nutriceuticals in human studies Matthias Laudes, University Medical Center Schleswig- Holstein, Kiel, Germany

17:00 Antioxidant and prebiotic potential of fenugreek seeds in modulating colorectal cancerP. Nisha, CSIR-NIIST, Kerala, India

17:15 Obesity- and allergy risks by infant formula feedingBodo Melnik, University of Osnabrück, Osnabrück, Germany

17:30 Identification of differences in the allergenic potential of epitopes from αs1-casein variants in cow and otherruminant species by microarray immunoassayMaria Lisson, Justus-Liebig University Gießen, Gießen, Germany

18:30-22:30 Conference dinner on board the historic paddle steamer „Freya“

Wednesday, May 21, 2014 Session 3 Authenticity & Traceability of Food

08:30 Keynote lecture: Faith in Food: Authenticity and TraceabilitySaskia van Ruth, RIKILT, Wageningen, The Netherlands

09:15 Study on stable oxygen isotopes 18O/16O for milk identificationAlexander Kolesnov, Moscow National University of Food Production, Moscow, Russia

09:30 Food analysis to check quality, safety and authenticity by full-automated 1H-NMRMarkus Link, Bruker BioSpin GmbH, Rheinstetten, Germany

09:45 Consumers‘ perception towards traceability of fishery products and its relationship with quality: A cross-national comparisonDomingo Calvo Dopico, University of A Coruña, Coruña, Spain

10:00 Fish species determination using NGS and real-time PCR approachesIlkaHaase,EurofinsMedigenomixGmbH,Ebersberg,Germany

10:15 Tuna and other Scombridae fish authentication by DNA analysisAsadatun Abdullah, Max Rubner-Institut, Germany

10:30-11:30 Coffee & Posters

Session 4 Food Safety

11:30 Keynote lecture: Microbial hazard in seafood and use of bio-protective bacteria to guaranty the safetyFrancoise Leroi, Ifremer, Nantes, France

12:15 Preliminary results on the prevalence of parasites in fish sampled during French scientific surveys Veronique Verrez-Bagnis, Ifremer, Nantes, France

12:30 Effects of high pressure processing on the sensory and microbial status of fresh catfish fillets and mild smoked rainbow trout filletsRuth A.L.P. Mengden, University of Veterinary Medicine

Hannover, Hannover, Germany

12:45 Colorimetric determination of the total phenolic content in cold-smoked fish products - an in-house method validation studyUlrike Zitz, University of Natural Resources and Life Sciences, Vienna, Austria

13:00 Electrochemical inactivation of bacteriophages: Generation of electro-activated solutions by means of cross flow electro membrane filtrationMeike Samtlebe, University of Hohenheim, Stuttgart, Germany

13:15 Titanium dioxide nanoparticles activate IL8 related inflammatory pathways in human colonic epithelial Caco-2 cellsKristin Krüger, Max Rubner-Institut, Germany

13:30 Poster awards and closing remarks

Final Programme

Invitation to KielThe Max Rubner-Institut, location Kiel, invites you to participate in the 3rd Kiel Food Science Symposium and to submit contributions for oral presentations or posters. The symposium will be held on May 20-21, 2014, at the Max Rubner-Institut in Kiel. It will start at 13:00 h on May 20, 2014, and ends at 14:00 h on May 21, 2014. OfficiallanguageofthesymposiumwillbeEnglish.

Scope of the SymposiumThe Kiel Food Science Symposium takes place in a 2-year rhythm. The aim of this international symposium is:

· toofferascientificplatformforrepresentativesfromacademia,industry, food authorities and policy,

· to stimulate the presentation of up-to-date research activities,

· to obtain information on new developments and

· to exchange views with colleagues from many countries onscientificprogressandapplications.

Thesymposiumwilladdressvariousaspectsofscientificresearchon:

· HealthandQualityAspectsofFood(firstday)

· Food Safety and Authentication (second day)with a focus on dairy products and seafood.