HEVMETFOOD
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HEVMETFOOD
INTERDISCIPLINARY LABORATORY FOR HEAVY METALS ACCUMULATION IN THE FOOD CHAIN AND MODELING
The HEVMETFOOD Interdisciplinary laboratory support training and advanced research in minerals' (including isotopes) total concentrations in foods and environmental samples by ICP-OES, ICP-MS, LA-ICP-MS and XRF and food rheology (including texture analyses)
Research and training in food science and the science of the total food chain:
- Food rheology
- Statistical quality control
- Data mining
-Data modeling
- Potentially toxic metals in the food chain
- Minerals in the food chain
- Quantum Dots in the food chain
- Development of analyses for food and environment
- Training in spectrometric analyses such as:
ICP, ICP-MS, LA-ICP-MS, XRF, and for texture analyses and viscosimetry.
Advanced research, postdoc , M.Phil. and PhD research.
Events and Conferences
NOVEMBER 2022
We are happy to announce the upcoming 5th edition of the ISEKI E-conferences “Current food innovation trends; the texture and consumer perception perspective " which will take place ONLINE from 23rd of November to the 25th of November 2022.
https://isekieconf22.meetinghand.net/
The e-conference will include both oral presentations and posters dedicated to topics regarding:
· Health and Nutrition
· Clean label ingredient innovation
· Food safety & Risk assessment
· Food packaging innovation
· Biotechnological approaches for sustainability
· Diversifying our protein sources
· Food quality and authenticity
· Consumer perception and market needs
A special section for students will be organized.
All students are welcome (PhD, Master and regular students)!
The organizers wish to encourage the students’ participation and will organize a separate section where students can present their research work. The best three student oral presentations will be awarded as well as the best three posters. The awards will be supported by ISEKI Food Association and the conference sponsors.
Deadlines for abstract submission: 13th of September
Registration and payment deadline: 9th of November
JUNE 2022 - June 2-4, 2022 https://agricultureforlife.usamv.ro/
November 2021
The 4th edition of the ISEKI E-conferences Food Texture, Quality Safety and Biosecurity in the Global Bioeconomy took place ONLINE from 10-12 November 2021
Student oral & competition winners:
1st prize: EUR 225.-
Juliana A. BARRETO PEIXOTO - "Influence of a coffee silverskin extract on glucose intestinal transporters: an apparent synergism between caffeine and 5-O-caffeoylquinic acid"
2nd prize: EUR 175.-
Carola BÜCHER - Optimization of the identification of dairy propionic acid bacteria using mass spectrometry
3rd prize: EUR 75.-
Diana Alexandra GHEORGHIU - Textural properties of some assortments of grilled and baked fish preferred by 20 to 50+ years old consumers in Romania
Student poster & short oral & competition winners:
1st prize: EUR 225.-
Simelda Elena ZIPPENFENING - Evaluation and discrimination of fruit-based pasta by ATR-FTIR-PCA
2nd prize: EUR 175.-
Lucija PODRZAJ - Comparative analysis of Clostridium tyrobutyricum genomes reveals high genetic diversity
3rd prize: EUR 75.-
Matea HABUŠ - Rheological and textural properties of 3D-printed snacks and breakfast cereals enriched with grain by-products
The 2020 edition of the ISEKI e-conference series was organized and supported by the University of Agronomic Sciences and Veterinary Medicine of Bucharest (UASVM) and the ISEKI-Food Association in collaboration with the ISEKI Special Interest Group (SIG) Food Structure and Bionano-technology. 96 participants from 25 countries met for two days of invited talks, oral presentations, posters, posters + short orals, and discussion on topics in food quality and texture. In total, 88 works were presented from 20 countries. The e-conference included several well-received invited presentations: Ido Braslavski (Hebrew University of Jerusalem, Israel), Bela Kovacs (University of Debrecen, Hungary), Uri Lesmes (Technion Israel Institute of Technology), Igor Tomasevic (University of Belgrade, Serbia) and Jan de Vries (Nutrition Solutions, the Netherlands). All contributions, the recordings and the Book of Abstracts are available in the ISEKI e-learning platform. Discussion forums for each contribution will be open for several months to facilitate scientific communications between the authors and participants. One of the novelties of this year’s conference was an intense and challenging student competition. 29 presenters competed for the honors of best orals and best posters and over 70 conference participants waited anxiously, late into the night, for the results of the contest. Oral competitors spoke for 10 minutes and poster competitors included a 2-minute oral presentation. First place winners in the oral and poster categories each received a €200 prize, second and third place winners in each category received €75 and €50 respectively, generously sponsored by ISEKI-Food Association and the companies Yara and Alcedo.
WINNERS OF THE ORAL PRESENTATIONS COMPETITION: 1. Anita VAKULA, Zdravko ŠUMIĆ, Marija JOKANOVIĆ, Branimir PAVLIĆ, Tatjana DANIČIĆ, Aleksandra TEPIĆ HORECKI: Prototype of an innovative vacuum dryer: Comparative analysis of physical, chemical and biological properties of fruit dried with a vacuum dryer with a vacuum pump and with an ejector system. 2. Aikaterini KOLIASTASI, Vasiliki KOMPOTHEKRA, Charilaos GIOTIS, Antonis K. MOUSTAKAS, Efstathia P. SKOTTI, Argyrios GERAKIS, Eleni P. KALOGIANNI, Despoina GEORGIOU, Christos RITZOULIS: Novel emulsifiers from olive mill compost. 3. Nikoletta SOLOMAKOU, Janine WAGNER, Costas G. BILIADERIS, Thomas MOSCHAKIS: Extraction of oil bodies (oleosomes) from Cannabis sativa L. as a dairy substitute. WINNERS OF THE POSTER PRESENTATIONS COMPETITION 1. Catarina VILA-REAL, Ana PIMENTA-MARTINS, Samuel MBUGUA, Sawadogo-Lingani HAGRÉTOU, Kati KATINA, Ndegwa H. MAINA, Elisabete PINTO, Ana M.P. GOMES: Novel symbiotic functional fermented African cereal-based product: nutritional, physicochemical, microbiological, and sensory characterization. 2. Prodromos PRODROMIDIS, Ioannis MOURTZINOS, Janine WAGNER, Evangelos KOKKINOMAGOULOS, Panagiotis KANDYLIS, Vasileia SERETI, Konstantina ZAMPOUNI, Eugenios KATSANIDIS, Athina LAZARIDOU, Costas G. BILIADERIS, Thomas MOSCHAKIS: Use of phenol-rich red onion skin waste extracts as natural colorants in yoghurt-like products. 3. Konstantina ZAMPOUNI, Thomas MOSCHAKIS, Vasilina SDROLIA, Eugenios KATSANIDIS: Textural properties of biogels comprised of gelatin hydrogels and monoglycerides oleogels. The Book of Abstracts is the second novelty of the 2020 ISEKI-Food Association e-conference, and it turned out to be something unique! It was published after the conference and includes pictures of participants and the results of the student competition. In this way, all participants will have a pleasant “snapshot” of the two days of the conference, the joy of being together and sharing the results of work despite the distances that separate us.The year 2020 is a year of changes and new approaches as the COVID pandemic forces us to find new ways of communication, expression and interaction. We look forward to seeing you online in November 2021, at our next edition of the ISEKI-Food Association e-conference series
Surgical castration of boars without pain relief is now considered unacceptable. Stakeholders of the pork chain committed themselves to voluntarily end surgical castration of male pigs in Europe by January 1st, 2018. The production of entire males (EM) or immunocastrates (IC) results in new challenges in management of product quality (detecting and reducing boar taint, coping with extreme leanness), specific nutritional requirements, appropriate animal management and housing to reduce boar taint and address associated animal welfare issues (aggression, sexual behaviour). Thus, EM and IC production require reconsideration of the whole pork production system, and innovations at all levels of the food chain to achieve high sustainability and product quality. Partially, these aspects have been studied previously but there are is still a range of unresolved relevant issues.
Additionally, a knowledge gap exists between the Western and Eastern parts of Europe, either due to differences in traditional production systems or differences in public perception of animal welfare aspects. A better coordinated research effort and training of young researchers at international level would significantly improve research efficiency, accelerate knowledge acquisition and dissemination. The COST Action will accelerate innovations by networking, by developing and disseminating science-based best practices to achieve good production quality with EM or IC. It will support the meat industry to cope with the challenge to produce equally valuable products from meat of EM or IC which is adequate for regional specific consumer demands
COST Action POSITIVe (2014-2018)
Special Issue, September 2015 (1st Scientific Workshop Announcement)
To combat the burden of cardiometabolic disease, which constitutes a major public health issue in Europe, it is of crucial importance to develop efficient strategies that target the dietary behaviours of European consumers and improve the food supply. Plant foods are rich sources of a large range of bioactive compounds that beneficially affect our health, particularly by decreasing the risk of cardiometabolic diseases. However, heterogeneity in individuals’ responsiveness to plant food bioactives can obscure associations between dietary intakes and health, hinder the identification of health benefits for specific population groups and limit our understanding of the exact role of the different bioactives.
POSITIVe specifically addresses inter-individual variation in bioavailability and physiological responses to consumption of plant food bioactives in relation to cardiometabolic endpoints. This Action will coordinate a multidisciplinary and multisectorial European network, harness and combine the currently fragmented knowledge and ensure the optimal translation of findings into applications. It will promote the leadership of European research in this active and high-profile research field, provide scientific knowledge to regulatory authorities for a new generation of nutritional recommendations targeted to large population subgroups and foster the competitiveness of the European food industry by underpinning the development of new functional/customized foods.
