Technological Educational Institute of AthensCongress Center

2-3 June 2015

Innovation and Safety of Foods and Beverages

PRECONFERENCE WORKSHOP

ΟΝ FOOD TECHNOLOGY 2015 CONFERENCE

Programme

Prof. John Tsaknis, Greece

Prof. Mirjana Menskovska, FYROM

Prof. Evangellos Lazos, Greece

Prof. Jan Van Impe, Belgium

Assos. Prof. Elias Korkas, Greece

Prof. Michalis I. Panagiotidis, Scotland

Prof. Vassilis Dourtoglou, Greece

Prof. Konstantina Tzia, Greece

Assos. Prof. Archontoula Chatzilazarou, Greece

Assis. Prof. Maria Giannakourou, Greece

Assis. Prof. George Banilas, Greece

Lecturer Dimitra Houhoula, Greece

Lecturer Dimitrios Timbis, Greece

Prof. Vaios Karathanos, Greece

Prof. Haris Stamatis, Greece

Scientific committee

Tuesday, 2 June 2015Time Topic Speaker

Chair A. Chatzilazarou, M. Giannakourou, D. Timbis, D. Houhoula

13.10-13.30 Consequences of dietary habits in school performance of children aged 10-12. Chemical substances contained in nutrition. Endocrine disruptors

Georgia Koulianidi

13.30-13.50 Essential oils from Ocimum basillicum varieties as source of natural antioxidants. Chemical analysis and antioxidant activity

Dr. Gerasimia Tsasi

13.50-14.10 Gold Nanoparticles Sensor for the detection of adulteration of meat products contaminated with horse meat.

Konstantinos Tzogias

14.10-14.30 Magnetic nanoparticle-enhanced PCR for the detection and identification of Staphylococcus aureus and Salmonella enteritidis.

Nikos Nikolaras

14.30-15.20 Lunch break

15.20-15.40 Determination of 2,5-Diketopiperazones in Greek processed olives

Sotirios Bratakos

15.40-16.00 Effect of oregano essential oil and modified atmosphere packaging against Vibrio parahaemoliticus and spoilage bacteria in mussels

Assist. Professor Nikos Solomakos

16.00-16.20 Determination of lactoferrin in milk of various species Dr. Efstathia Tsakali

16.20-16.40 Public awareness concerning residues in food: A study in Crete, Greece

Dr. George Fragkiadakis

16.40-17.00 Simple model assessment of contemporary cretan/mediterranean diet burden of pesticides residues

Dr. George Fragkiadakis

17.00-17.15 Discussion-Conclusions

Time Topic Speaker

9.30-10.00 Registration

Chair J. Tsaknis, G. Banilas, D. Houhoula

10.00-10.10 Welcome venue Prof. John Tsaknis

10.10-10.30 Exploiting system biology tools for next Generation Predictive Food Microbiology

Prof. Jan Van Impe

10.30-10.50 Management of hygiene and safety (pesticide contamination) in hospitals’ meals and special diets

Christina Krithari

10.50-11.10 Olive oil production: Risks for human’s health and environment, methods of treatment and System’s management application

George Orfanoudakis

11.10-11.30 Detection of ochratoxin in malts and beers by the ELISA method Dr. Anthimia Batrinou

11.30-11.50 Coffee Break

11.50-12.10 Determination of authenticity in native wine varieties of Cephalonia (Kefalonia) - Greece. A preliminary study

Panagiota Pitta

12.10-12.30 Determination of carotenoids in Foods of Animal and Marine origin

Dr. Irini Strati

12.30-12.50 Health effects on consumers from unsafe handling of high-risk food products for domestic use.

Konstantina Tegou

12.50-13.10 Chemical and microbiological water pollution and health effects

Areti Nikolaou