Programme - Biologically Active Compounds in Food
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Organizers of BACIF 2017 conference are pleased to announce honourable plenary speakers:
Professor Catherine M.G.C. RenardFrench National Institute of Agriclultural Research, Avignon, FranceTittle: "Enzymes, diffusion and chemical degradation, three factors that impact vitamin C
and vitamin B9 when processing fruit and vegetables".
Professor Christiane FaesteNorwegian Veterinary Institute, Oslo, NorwayTittle: "Mycotoxins, with focus on some specific toxins, their effects and toxicokinetics”.
Professor Vassilis Fotopoulous Cyprus University of Technology, Limassol, CyprusTittle: "Bioactive compounds in peach fruit under cold storage".
Georgios SeiragakisFood Allergens Laboratory, Athens, GreeceTittle: „Multi-analyte allergen analysis by LC/MS/MS”.
Sylvain Guyot D.Sc.French National Institute of Agriclultural Research, Le Rheu, FranceTittle: "How does food processing influence the functional properties of secondarymetabolites in fruit-derivied foodstuffs? The example of polyphenol oxidation
in apple juices and ciders".