(last update: 10/10/2023)
Tuesday 24 October 2023
As of 8:30 Registration & Welcome Breakfast
10:00 – 11:30 Opening Session [Room 5.4]
Ensuring the Safety of Alternative Proteins as Novel Foods
The session will start with an overview of current state-of-the art and expected challenges on safety assessment of novel proteins. An update on the novel food guidance will be presented. The second speaker will present the results of an ILSI Europe scientific activity from the Food Allergy Task Force. The activity aimed to facilitate the introduction of novel protein sources by promoting the tools for a clearer regulatory environment, supported by better alignment between scientific test methodologies and risk management objectives. The first results and future reflections from the GIANTLEAPS project, which aims to promote healthy and sustainable future diets by filling knowledge gaps on alternative proteins, will close the session.
Chair: Hans Verhagen, Food Safety & Nutrition Consultancy, NL
- Welcome and introduction by ILSI Europe Executive Director
Isabelle Guelinckx, ILSI Europe, BE - Safety Assessment of novel proteins by EFSA – current status & future challenges
Ermolaos Ververis, European Food Safety Authority (EFSA), Parma, IT - Allergenicity Assessment Toolbox for New Protein-Containing Sources and Ingredients [tentative title]
Geert Houben, TNO, NL - From animal-based to alternative dietary proteins: insights from the Giant Leaps project
Edward Sliwinski, European Federation of Food Science and Technology (EFFoST), NL
11:30 – 12:00 Networking Break & Poster Session
12:00 – 13:30 Sessions 1 & 2
Session 1 - Space Nutrition: an Inspiration for Innovation [Room 5.3]
This session will revolve around nutrition for astronauts. In a first talk, Julia Stingl will demonstrate the importance of individual phenotyping for drug metabolism activity in view of assessing personalized drug therapy and drug-drug and drug-nutrition interactions. It will be discussed how potato-derived solanidine in plasma or urine can be used as a specific cytochrome P450 2D6 probe for adjusting drug dose to the individual metabolism activity. Willian Abraham da Silveira will then focus on effects of spaceflight on mitochondrial homeostasis. It will be discussed how alterations in energy production and metabolism provide perspectives for nutrition as both support and therapy. Finally, Virginia Wotring will elaborate on the effects of space conditions on the gastrointestinal system. This talk will open with a brief background on space foods and the constraints of the food system. The potential for alterations in nutrient absorption and the dietary needs of space explorers will be emphasized. Chair: Mathieu Vinken, Vrije Universiteit Brussel, BE
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Mitochondrial dysfunction in space: focus on metabolism and nutraceutical countermeasures
Julia Stingl, RWTH Aachen University, DE -
CYP2D6 drug metabolism phenotyping from food
Willian Abraham da Silveira, Staffordshire University, UK; co-coordinator of the Topical Team in Space Omics funded by the European Space Agency - Fueling Human Space Exploration: the Gastrointestinal System in Space
Virginia Wotring, International Space University, FR
Session 2 - Beyond Bread and Beer: Unleashing the Power of Fermented Foods [Room 5.4]
[Session description]
Chair: Carolien Van Loo-Bouwman, Yili Innovation Center Europe, NL
- Applying microbiome research to release the power of fermented foods
Paul Cotter, Teagasc/SeqBiome, Food Biosciences, Cork, IR - The COST Action PIMENTO (CA20128 PIMENTO) : a large network of 500 members to promote innovation of Fermented Foods.
Christophe Chassard, INRAE, FR
- Impact of plant-based fermented foods on the satiety cascade parameters: A systematic review [Selected abstract]
Georgia Chatonidi, K.U.Leuven, BE (tbc) - Plant-based Food Fermentations for Health: the HealthFerm Project [Selected abstract]
Yamina De Bondt, K.U.Leuven, BE (tbc)
13:30 – 14:30 Networking Lunch
14:30 – 16:00 Session 3 & 4
Session 3 - Waste not, Want more: Creating Value from Food By-Products and Waste Streams [Room 5.4]
In this inspiring session, we will delve into transformative strategies for harnessing the potential of food production by-products. Ieremia Villi will kick off the session by challenging conventional notions of the waste hierarchy as she presents case-specific evidence from the cereal processing sector. She will demonstrate how rethinking waste management can lead to enhanced sustainability, reduced environmental impact, and economic benefits. Stefano Renzetti will then unveil a universal sugar replacement strategy that not only addresses the global health concerns related to sugar consumption but also presents an exciting opportunity to extract value from fibre-rich and nutrient-dense by-products. Marco Arlorio will then take us on a journey into the world of cocoa bean waste. In his presentation, he will provide an in-depth analysis of the intrinsic potential, limitations, and promising perspectives of up-cycling cocoa bean by-products into functional ingredients. Join the session to discover how innovative approaches can reshape the food industry's outlook on by-products, making them a valuable resource for healthier and more sustainable food production.
Chair: Christine Bosch, University of Leeds, UK
- Re-thinking the waste hierarchy: Case-specific evidence from the cereal processing sector [Selected abstract]
Ieremia Villi, K.U.Leuven, BE - From a universal sugar replacement strategy towards valorising fibre-rich and nutrient-dense by-products
Stefano Renzetti, Wageningen University, NL - Up-cycling cocoa bean wastes and by-products to functional ingredients, as case study: an overview on intrinsic potential, limits and perspectives
Marco Arlorio, University of Piemonte Orientale, IT
Session 4 - Are you as Old as you Gut says you Are? [Room 5.3]
This interactive Workshop on Biological Age Assessment aims to address the key questions, limitations and challenges on biological ageing in the context of the gut microbiota and its role in immunosenescence. Limited seats.
Confirmed participating experts:
- Andrea Bertocco, Herbalife (organiser)
- Helena Jelena Cvejic, University of Novi Sad (organiser + moderator)
- Miguel Geuimonde, Spanish National Research Council (organiser + speaker)
- Philip Calder, University of Southampton (speaker)
- Isabelle Savary-Auzeloux, Human Nutrition Unit INRAE (speaker)
- Sonia Gonzalez, Universidad de Oviedo
16:00 – 16:20 Networking Break & Poster Session
16:20 – 17:15 Session 5 [Room 5.4]
One Planet, One Plate: Exploring the Potential of Planetary Diets
During this session we will take critical look at the Eat Lancet Diet, and at the strength and limitations of the evidence support the diet. The first speaker will put Research recommendations forward. As methodologies to quantitatively assess adherence must be considered when evaluating the strength of evidence, the second speaker will zoom in on this aspect. Chair: David Vauzour, University of East Anglia, UK
- A qualitative assessment of the effects of a planetary health diet on human cognition across the lifespan
Boushra Dalile, Katholieke Universiteit Leuven, BE - Measuring adherence to Eat Lancet Diet & assessing association with health outcome
Anna Stubbendorff, Lund University, SE
17:15 – 18:00 Closing Session [Room 5.4]
Processing for Safe, Nutritious and Sustainable Food
Bringing diverse perspectives from academia, research and industry, three distinguished panellists will engage in a though-provoking discussion tackling complex issues ranging from the alleged need for a classification of food based on processing to the challenges of communicating with consumers. They will delve into the polarizing debates within the scientific community surrounding processed and ultra-processed foods and reflect on how we can bridge the gap in the scientific discourse to build a more unified understanding of the implications of food processing, but also trust and transparency around processed foods. This engaging and insightful discussion will serve as a fitting finale for #IEAS2023, inspiring future research, collaboration, and action in the field of food processing. Chair: Jan de Vries, De Vries Nutrition Solutions, NL
- Panel discussion
Ciarán G. Forde, Wageningen University, NL
Torstein Skåra, Nofima, NO
David Lloyd, Huel, UK - Closing remarks by ILSI Europe President
Bas Blaauboer, University of Utrecht
18:00 - 19:30 Networking Reception