Invited speakers and lectures

 

Keynote lecture: Food proteins: a reservoir of biologically active peptides

Richard J. Fitzgerald, University of Limerick, Ireland

 

Structures and activities of the food-derived peptides reaching at target organ in body

Kenji Sato, Kyoto University, Japan

 

Orally administered flaxseed protein-derived peptides are detected in the blood of Wistar rats where they inhibit calmodulin-dependent phosphodiesterase activity

Rotimi E. Aluko, University of Mannitoba, Winnipeg, Manitoba, Canada

 

Contribution of in silico approaches in studying bioactive peptides derived from foods 

Anna Iwaniak, Małgorzata Darewicz and Piotr Minkiewicz, University of Warmia and Mazury in Olsztyn, Poland

 

Absorption behavior of bioactive peptides across intestinal membrane

Toshiro Matsui, Kyushu University, Fukuoka, Japan

 

Food matrix interaction and bioavailability of bioactive peptides

Chibuike Udenigwe, University of Ottawa, Ontario, Canada

 

Modulation of intestinal functions by food derived peptides

Isidra Recio, Institute of Food Science Research (CSIC-UAM), Madrid, Spain

 

Bioactive Peptides for the Prevention of Osteoporosis

Jianping Wu, University of Alberta, Canada

 

Optimization in the production of peptides with different biological activities from legume and cereal proteins

Elvira González de Mejia, University of Illinois, Urbana-Champaign, Illinois, USA

 

Separation and enrichment of bioactive peptides and amino acids: a piece of puzzle of the bioactivity of protein derivatives

Anna Laura Capriotti, Sapienza University Roma, Italy

 

Challenges in the quantitation of naturally generated bioactive peptides in processed meats

Leticia Mora, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain

 

Bioactive peptides derived from alternative protein sources

Andrea Liceaga, Purdue University, West Lafayette, IN, USA

           

Enzymatic mechanisms for the release of bioactive peptides in processed foods

Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain

 

Active peptides from Spanish dry-cured ham: from in silico to in vivo clinical data. A proof of concept

Silvia Montoro, Catholic University of Murcia, Spain

 

Full for longer’-can dairy peptides play a role in satiety?

Bioactive Peptides for Satiety

Linda Giblin, Teagasc Food Research Centre, Cork, Ireland

 

Bioactivities of Maillard reaction products generated from food protein hydrolyzates

Keizo Arihara, Kitasato University, Japan

 

Suppression of hyperglycemia by cereal albumin

Hitomi Kumagai, Nihon University, Japan

 

Application of Food-origin Oligopeptides in Clinical Nutrition Intervention

Jun Lu, Institute of Food and Fermentation Industries, Beijing, China

 

 

 

Organizers, sponsors, collaborators