Wrocław 2014

Program

WROCŁAW EGG BANFF FORUM CONFERENCE

Egg: Bioactive Treasure

Wrocław 25 -27 June 2014

 

WEDNESDAY, June 25, 2014

11.00 am – 2.00 pm – Celebration of The Faculty of Food Science, Wroclaw University Aula Leopoldina, 1 Uniwersytecki Sq.
5.00 pm – Conference Reception, Wroclaw University of Environmental and Life Sciences, 25 Norwida Str. Patio

 

THURSDAY, June 26, 2014

Wroclaw University of Environmental and Life Sciences, 24a Grunwaldzki Sq.

7:30 am - 4.00 pm – Registration, Hall

9:00 am  Openning Ceremony and Welcome, Assembly Hall JP II

Prof. Tadeusz Trziszka, Vice-Rector of Wrocław University of Environmental and Life Sciences, chairman of the conference;
Prof. Roman Kołacz, Rector of the Wrocław University of Environmental and Life Sciences;
Prof. Jozefa Chrzanowska, Dean of the Faculty of Food Science and Technology, WUELS;
Prof. John Kennelly, Dean of the Agricultural, Life and Environmental Sciences, University of Alberta Canada;
Representatives of the regional government;

9:30 am – Opening Session

Establishing table eggs as a functional food: An molecular gastronomy approach
prof. Jianping Wu, University of Alberta, Canada

The concept of industrial symbiosis in egg industry
dr Małgorzata Korzeniowska, Wrocław University of Environmental and Life Sciences, Poland

10:30 am – Coffee Break

10:45 am  Session 1: Egg Functionality and Bioactivity

Egg yolk: a source of biological compounds for food and medicine
dr Marc Anton, INRA, France

Egg - source of nutraceuticals and biomedical preparations
prof. Tadeusz Trziszka, Wrocław University of Environmental and Life Sciences, Poland;

Evaluation of egg yolk granules and plasma in commercial applications
dr Jonathan Merkle, Michael Foods USA

Two-Dimensional High Performance Liquid Chromatography-Mass Spectrometry for Phosphatidylcholine Analysis in Egg Yolk
prof. Bogusław Buszewski, Nicolaus Copernicus University, Torun, Poland

Short communications:

The structure, bioactivity, and application of egg proteins
Prof. Meihu Ma, Huazhong Agricultural University, Wuhan, China

Conversion of ovalbumin to S-ovalbumin during egg storage impacts pound cake properties
MSc Lomme J. Deleu, KU Leuven, Belgium

12:15 pm Session 2Egg Nutrients for Nutraceutical and Biomedical Preparations

Fermented egg albumen: a synbiotic complex
dr Fabien De Meester, DMF Ltd. Co., Belgium

Ovocystatin: an egg component of multiple biological activities
dr hab. Jakub Gburek, Wroclaw University, Poland

Preparation of anti - Koi Herpes Virus IgY and its prophylactic effect
prof. Hajime Hatta, Kyoto Women’s University, Kyoto, Japan

Understanding the biological factors regulating egg nutrient deposition
dr James House, University of Manitoba, Canada

Short communications

Functional and structural characterization of egg defensins
dr Nicolas Guyot, INRA, France

2:00 pm – Lunch

3:00 pm Session 3: Marketing Strategies in Eggs Business
Short Presentations 

dr Fernando Cisneros, DSM Nutritional Products, Switzerland
Paulina Abramowicz, AdiFeed, Poland
Margaret Hudson, Burnbrae Farms, Canada
Lidia Stelmach, Ovopol Sp. z o.o., Poland

Discussion Panel: New concept of egg production, technology and marketing in aspects of KIC “Food for future” and worldwide cooperation

 

4:30 pm – Coffee Break

4:35 pm – Poster Session

7:30 pm – Banquet, Hotel Mercury, 1 Dominikanski Sq.

 

FRIDAY, June 27, 2014

Wroclaw University of Environmental and Life Sciences, 24a Grunwaldzki Sq.

8:30 am Session 4: Eggs in Prevention and Therapy

Health-Oriented egg's modification: tailoring preventive and supportive composition vs. medical/metabolic risks and mal-nutritional challenges
dr Niva Shapira, Tel Awiv University, Israel

Role of cholesterol depletion in human metabolism and nutrition
prof. Zdenek Zadak, University Hospital Hradec Králové, Czech Republic

Omega-3 enriched eggs and egg derived products in prevention and treatment of cardiovascular diseases
prof. Andrzej Szuba, Medical University Wroclaw, Poland

Egg white antimicrobial proteins: identification, characterisation and regulation of antibacterial activity
dr Ives Nys, INRA, France

Short communications:

Biologically active peptides obtained from egg proteins by enzymatic hydrolysis
dr Aleksandra Zambrowicz, Wroclaw University of Environmental and Life Sciences, Poland

11.00 am – Coffee Break

11:15 am Session 5: Innovative Technologies in Egg Industry

Sequential separation of ovotransferrin and ovomucoid from egg white using two different approaches
prof. Dong Ahn, Iowa State University, USA

Application of a response surface methodology to study the gelling properties of egg albumen powder
prof. Margherita Rossi, Univeristy of Milan, Italy

Preserving the techno- and biofunctional properties of pasteurised freeze-dried egg yolk and egg yolk fractions in an industrial scale
prof. Waldemar Ternes, University of Veterinary Medicine, Hannover, Germany

The use of dried egg in mayonnaise
dr Akihiro Handa, Kewpie Co., Japan

Short communications:

Egg white protein fractionation with membrane adsorption chromatography
MSc Janina Brand, Technische Universität München, Germany

Reducing detrimental swelling and shrinkage of egg white protein hydrogels as precursor for highly porous protein aerogels
MSc Christian Kleemann, Technische Universität München, Germany

1:30 pm  – Summing Up and Future Directions
Prof. Tadeusz Trziszka, Prof. Jianping Wu

2:30 pm – Farewell Lunch

 

Conference organizers

Uniwersytet Przyrodniczy we Wrocławiu University of Alberta

Conference sponsors

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