Synopsis
Antioxidants are recognised as important components in human and animal nutrition. They also serve as functional ingredients in the food industry, for example, to reduce the oxidative deterioration of oils, fats and lipid based foods. Antioxidants are believed to protect cells and organs from oxidative stress and therefore act beneficially against a number of diseases. Although often seen to exhibit antioxidant activity in vitro, it is unlikely that some bioactive components, such as polyphenols and other phytochemicals, retain those beneficial antioxidant properties when ingested. Indeed, they may act as pro-oxidants with resulting negative consequences. However, they do play an important role and understanding these food components is essential in recognising how they can best be exploited by the industry as processing aids and for improving nutritional value. Making optimal choices to maximise effects for their intended use is paramount in producing cost effective products. Additionally, legislation surrounding this field raises some important challenges with regards to health claims substantiation and the use and marketing of antioxidant functional ingredients.
The main theme of this international conference is of understanding antioxidants in terms of food processing, nutrition and health, NPD and impacts on shelf life including the challenges and strategies for a new generation of antioxidant phytochemicals.
Attendees
The conference will be of interest to producers and users of food antioxidants, nutritionists, health authorities, food scientists, phytochemicals researchers, supplement manufacturers and retailers.
Programme
Full programme will be announced in due course.
- Sources and mechanistic actions of food antioxidants
- Biological and health effects of dietary antioxidants
- Applications of natural antioxidants in food systems and beverages
- Processing techniques for health positive and value added ingredients
- Challenges in the commercialisation of novel new antioxidants
- Strategies for developing functional ingredients for 鈥榩ersonalised鈥� nutrition
Delegate Fees
Early bird fees before Monday 2 Oct 2017
GB拢245 . . . . . . . . . . . . . . . . SCI Member
GB拢85 . . . . . . . . . . . . . . . . . SCI Student Member
GB拢170 . . . . . . . . . . . . . . . . SCI Subsidised Member
GB拢335 . . . . . . . . . . . . . . . . Non-Member
Standard fees after Monday 2 Oct 2017
GB拢295 . . . . . . . . . . . . . . . . SCI Member
GB拢100 . . . . . . . . . . . . . . . . SCI Student Member
GB拢200 . . . . . . . . . . . . . . . . SCI Subsidised Member
GB拢400 . . . . . . . . . . . . . . . . Non-Member
