FOODBIOMES RESEARCHERS AT FFC’S 30TH INTERNATIONAL CONFERENCE

23-25 SEPTEMBER 2022

Hybrid Conference, In-Person & Virtual Experience (LIVE Online Event)

The University of the Aegean (Myrina, Lemnos, Greece), the Functional Food Center-FFC (Dallas, TX, USA), the Functional Food Institute-FFI (San Diego, CA, USA), the International Academic Society for Functional Foods and Bioactive Compounds (ASFFBC), The Journal of “Functional Foods in Health and Disease” (FFHD), The Journal of “Bioactive Compounds in Health and Disease” (BCHD) and The Journal of Functional Food Science (FFS) are co-organising the Functional Food Center’s 30th International Conference that will take place on 23 – 25 September 2022.

FOODBMIOMES will participate in the FFC’s INTERNATIONAL CONFERENCE (Session 10, 24 September 2022) with 5 oral presentations:

Session 10:  Human Microbiome in Nutrition: Role in Health Promotion and Disease Prevention

• 15:30-15:55 – Yiannis Kourkoutas, Professor, Department of Molecular Biology & Genetics, Democritus University of Thrace, Alexandroupoli, Greece. Developing functional food ingredients for maintaining digestive health
• 15:55-16:15 – Marirenna Grigoriou, Professor, Department of Molecular Biology & Genetics, Democritus University of Thrace, Alexandroupoli, Greece, Greece. Microbiome Analysis is a key for the development of Functional Food 
• 16:15-16:35 –Panorea Bousdouni, Ph.D. candidate, Department of Food Science and Nutrition, University of the Aegean, Lemnos, Greece. Phytochemical and Probiotic consumption: Role on gut microbiota and efficacy on gastrointestinal disorders
• 16:35-16:45 –Natsia, A., Ph.D. candidate, Department of Food Science and Technology, Ionian University, Kefalonia, Greece. Hempseed biorefinery: a perspective towards the development of food products in the bioeconomy era
• 16:45-16:55 – Kachrimanidou, V., Adjunct Lecturer, Department of Food Science and Technology, Ionian University, Kefalonia, Greece. Biosurfactant production using GRAS lactobacilli strains: Process optimization and food product development

Find out more at www.functionalfoodscenter.net/ffc30.html.