10:00 – 10:15   WELCOME AND OPENING SESSION
10:20 – 11:20   HEALTH DECLARATIONS, ENZYMES AND BOTANIC SUBSTANCES
Prof Andreu Palou 
Prof. of Biochemistry and Molecular Biology at the University of Balearic Islands(UIB)
Director of the Laboratory of Molecular Biology, Nutrition and Biotechnology of the UIB
Member of the Board of the CIBEROBN
11:20 – 12:00   NEUROMARKETING
Prof Francesc Montejo
Prof. of the Polytechnic University of Barcelona
Prof. of the Master on Flavours at the University of Barcelona
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Human behavior is the basis on which neuromarketing is based, which pursues how to influence consumer trends from the perspective of sensory sciences. The relationship between emotions and purchasing decisions of human beings depends on the nature of the brain mechanisms and how they are activated by certain external stimuli. The knowledge of the rules by which sensorial perception is governed is a key factor in the development of neuromarketing. The discoveries in the field of molecular genetics of the Nobel prizes in medicine, the Americans Linda Buck and Richard Axel, about the olfactory receptors have represented a crucial advance in a better knowledge of the sense of smell. Also, the creativity shown by the best chefs of our time, the culinary techniques, the processes to enhance the aroma of a food, or the creation of corporate perfumes, are decisive aspects in some facets of neuromarketing. The deep knowledge of topics such as the integration of the senses, the cerebral circuits of pleasure, the social concerns of the moment, the fashion in dress, the emotiveness, the sensory design, or the guidelines of haute cuisine, also influence notably in the neuromarketing strategy.

12:00 – 12:20    BREAK
12:20 – 13:00   CAROTENOIDS IN FOOD – MORE THAN JUST COLOURS 
Prof. George Britton 
Prof. Emeritus of University of Liverpool on Biochemistry and Biological Sciences
Scientific advicer on research projects and other carotenoid activities in: Canada, China, France,
Hungary, Romania, Spain, Thailand, U.K., USA
Fellow of the International Carotenoid Society, July 2017
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Carotenoids are recognised as pigments that impart yellow, orange or red colours to many familiar fruits and vegetables, including oranges and tomatoes. But they are also considered to have important benefits for health. The best sources of carotenoids in food are fruits, and root vegetables such as carrots and sweet potatoes. Many of these sources, however, notably tomatoes, peppers, sweetcorn, originated in South and Central America and, therefore, were not known in Europe until about 500 years ago. Indeed, the diet of the poor in most of Europe consisted largely of leaves and root vegetables, and provided b-carotene and lutein as virtually the only carotenoids. The importance of b-carotene as provitamin A and of vitamin A in vision etc, has been well established for many years. In leaves, the concentration of the xanthophyll lutein is considerably higher than that of carotene, so it should not be surprising if, throughout human evolution, lutein has also had a major health role. Since the 1980s, there have been many reports of protective roles of carotenoids against cancer and other serious diseases, and of actions as antioxidants.  In recent years, the essential role of lutein and related xanthophylls in the macula lutea and in maintaining effective vision in the elderly has been studied extensively, and these studies are now extended to establishing lutein as an essential micronutrient for brain development and for maintaining cognitive function in the aging brain. Beneficial actions of other carotenoids, notably lycopene, have also been documented. The main source of lycopene in modern diets is the tomato and tomato products, but tomatoes are a recent introduction, and lycopene was previously a relatively minor component of the European diet. Lycopene may thus be seen as a ‘foreign’ substance, new to the human body. The same is true of the 50-100 other carotenoids found in fruits; for centuries fruit was only available to the rich.

The main points addressed in this overview will include (i) carotenoids in common foods and their bioaccessibility, (ii) dependence of biological effects on properties and structure, and (iii) modification of these properties in vivo by aggregation in aqueous media or by the molecular environment. The main topic covered, however, will be the reported health benefits of carotenoids, with emphasis on xanthophylls in the macula and brain. Other recent suggestions such as a role for some carotenoids in regulation of the immune response or of metabolism, and in enhancing athletic performance will also be examined, as will current ideas that the biological activity of some carotenoids might be attributed to metabolites or degradation products rather than to the intact carotenoids.

13:00 – 13:40   PROJECT BELFRIT
Prof. Mauro Serafini 
Prof. of Biologycal Sciences, Pharmacognosis, Medicinal Plants and Food Biology on University of Roma ”La Sapienza”
Scientific expert named by Italian Ministry of Health for the European BELFRIT Project
Scientific researcher on micotoxicology, medicinal plants and nutrition
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European legislation for food supplements with botanicals is not harmonized and not adapted to meet the particular challenges of these heterogeneous ingredients. Faced with this situation, the Belgian, French and Italian authorities, each assisted by a renowned scientific expert, have decided to develop a common approach for the evaluation of botanicals in the ‘BELFRIT’ project. A first step in this initiative is the compilation of a list of plants whose use in food supplements could be possible, provided that the necessary measures to ensure consumer safety are respected. It provides a precise identification of the plants, indicates some key points in the production to be controlled, while also taking traditional knowledge into account. This harmonized list can be a pragmatic tool for risk managers and operators and an important piece of the puzzle for harmonization of this field. Nevertheless, it is not a legally binding instrument and cannot be opposed to legal provisions, including those of the Member States involved in the project.

13:40 – 15:10   BREAK
15:10 – 15:50   PROBIOTICS INTENDED GASTROINTESTINAL DISEASES TREATMENT FOR INFANT POPULATION
Prof. Guillermo Álvarez  
Dr. on Medicine and Surgery of the University Complutense of Madrid
Prof. of the Pediatrics Association of the University of Madrid
President of the SEPYP (Spanish Society of Probiotics and Prebiotics)
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Increasing importance is given to the modulation of intestinal microbiota through the use of probiotics, prebiotics and synbiotics to treat various diseases, mainly gastrointestinal problems, such as different types of diarrhea (from the community, associated with antibiotics, traveler, lactose intolerance, etc.), functional disorders (infant colic, constipation, irritable bowel syndrome, etc.) or inflammatory processes (ulcerative colitis). Its effect on allergies and prevention of infections (from the premature newborn to the adolescent) has also been evaluated.

Pediatrics is one of the medical specialties where clinical trials randomized with probiotics have proven their efficacy and safety in various pathologies, especially digestive ones being their use in different types of diarrhea, where there is more evidence so they are included in different guidelines clinical practice. Its use represents a novel advance in the treatment of multiple gastrointestinal pathologies and constitutes another element in the therapeutic arsenal aimed at the infant population. The effect of the probiotic should be assessed according to the strain used, the dose and the duration of the treatment.

This conference presents an updated review of the scientific literature on the use of probiotics and prebiotics in gastrointestinal problems in children, describing the main applications of its use and reviewing future research lines. After talking about its use in different types of diarrhea and other infectious diseases, chronic inflammatory processes and functional digestive disorders, studies that would support its use in nutritional problems (obesity, malnutrition), behavioral disorders (autism) or in the repercussions that the alteration of the microbiota can have on the appearance of cardiovascular diseases.

15:50 – 16:30   MEDICINAL PLANTS
Dr. Sybille Buchwald-Werner  
Dr. on Pharmacy at Heinrich-Heine University of Düsseldorf
President of Regional Group of the German Society of University Women(Düsseldorf)
16:30 – 17:00   CONCLUSIONS OF THE DAY
10:20 – 11:20   TRENDS ON FEEDING TODAY: STRENGHTS AND WEAKNESSESS
Prof. Gregorio Varela
Prof. of Nutrition and Food Sciences at the University CEU San Pablo
Director of Dep. of Pharmaceutics Sciences and for Health Sciences/Univ. CEU San Pablo
President of Spanish Foundation on Nutrition(FEN)
11:20 – 12:00   FUNCTIONAL FOODS-MINUS (-) AND FUNCTIONAL FOODS-PLUCS (+)
Prof. Andrés Gavilán 
President of AFCA (Spanish association on food additives and food supplements manufacturers and traders)
Prof. at Health National School of the ISCIII (Institute of Saint Charles III) – Upper Certificate on Health, Nutrition and Public Feeding
President of the Sub-Technical Committee CTN34/SC4(Horizontal Methods-Foodstuffs Analysis)/AENOR
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FUNCTIONAL FOODS(+)

Foods that have been intentionally added nutrients(vitamins(A, E, C, B1, B6, B12,…, and minerals(Calcium, Magnesium, Cromium, Zinc,…) and other healthable substances((prebiotics, probiotics, polyfenols, iso-flavones, oligosachárido3, omega-3, omega-6, phytoesterols, phyitoestanols, supercereals(chia, amaranto, quinoa, teff,…),superfruits(granada, goji, arandanes, superfungus(shiitake, maitake, rishei, pleurotus ostreatus,…),superalgae(klamath, spirulina, nori, …),  in order to produce several benefits types to people, like. i.e. to reduce cardiovascular diseases, immune system improvement, gastrointestinal improvements, physiological improvement, mental and biological improvement,…

FUNCTIONAL FOODS(-)

Food where intentionally have fully or partially deleted certain substances, that can cause some damages at   certain consumers such as for instance: Salt, sugar, cholesterol LDL, fats, trans-fatty acids, among other related substances, high energetic ingredients, food allergens(milk, soya, fishes,… , substances that can cause intollerances (cereals with gluten(wheat, barley,…), lactose, sulphites), …, in order to develop appropriated healthable foods to improve specific diseases: Diabetic disorder, obesity, overweight, celiac disease,  heart disorders, high cholesterol LDL and other kind of diseases.

12:00 – 12:20    BREAK
12:20 – 13:00   FOOD LEGISLATION ON NUTRIENTS AND OTHER SUBSTANCES WITH HEALTHABLE PROPERTIES
Prof. Ana María Troncoso
Prof. of Food Science & Nutrition at the University of Sevilla
Member of Scientific Board of EUFIC
Food Scientific Convener at Technical Programme for National Evaluation Agency of Research Projects in Spain Projects
13:00 – 13:40   FOOD ALLERGENS
Dr. Carmen Gómez- Candela 
Unity Chief for Clinical Nutrition and Dietetic at the Universitary Hospital of La Paz(Madrid)
Director of Research Group 0n Nutrition and Functional Foods/Health Research Institute
President of the Spanish Society on the Applied Basin Nutrition(SENBA)
13:40 – 15:10   BREAK
15:10 – 15:50  PROBIOTICS:  LAST SCIENTIFICAL NEWS
Dr. Arthur Ouwehand  
M.Sc. degree in Cell Biology from Wageningen University(The Netherlands)
Research Manager Technical Fellow Manager at Health & Nutrition Sciences in Kantvik, DuPont Nutrition & Health(Finland)
Member of International Scientific Association for Probiotics and Prebiotics and the International Probiotic Association
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Probiotics and to lesser extent prebiotics have been widely used over the past 25 years. However, with the increased capabilities in microbiome research and associated fields such as proteomics and metabolomics, these product groups have gained interest and new potential targets are being identified. There is also an increased understanding in the mechanism by which these ingredients work, which is expected to lead to the development of better, more efficacious and more versatile probiotics and prebiotics.

Microbiome techniques are also providing opportunities for identifying novel so-called next generation probiotics, from new genera and species. Similarly, new prebiotic components will be identified; targeting different organisms then the usual lactobacilli and bifidobacteria.

To understand where the pro and prebiotic research fields are going, one can look data bases such as PubMed; these, however, only allow us to look back at research that has been done. Doing a similar exercise with clinical trial registries may provide us a peek into the future; what intervention studies are being planned. We will see that some clinical end-points have reached maturity while other continue to attract attention and new end-points gain interest.

In any case, the areas are very much alive and follow the technological developments. It is expected that this will translate itself into the products we will see on the market in the future.

15:50 – 16:30   MEDICINES AND NUTRIENTS INTERACTIONS
Dr. Maria Teresa García 
Pharmacist, Biologist and Public Health Nutricionist
Director of the Diplomae of Food and Nutrition at the National Health School of Health Carlos III Institute(1992-2016) 
16:30 – 17:00   CONCLUSIONS OF THE DAY
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