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
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 2: Egg 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.
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