Plenary, keynote & invited lectures
Professor Ioannis P. Gerothanasis
School of Chemistry, University of Ioannina
International Center for Chemical and Biological Sciences (ICCBS), University of Karachi.
Title: “Chemical analysis, monitoring of dynamic changes, metabolomics and “in cell” applications of NMR in natural products and food chemistry: Is the role of metrology underestimated?”
Abstract: A critical overview of recent developments of NMR spectroscopy in natural products and food chemistry will be provided with emphasis in the following applications:
(i) chemical analysis of extracts without isolation or derivatization steps [1-5],
(ii) ‘in situ’ direct monitoring of dynamic changes of metabolites as a function of solvent and temperature ,
(iii) aromatic C–H activation of flavonoids in aqueous solution at neutral pH and ambient temperatures ,
(iv) rapid ‘in situ’ analysis of enzymatic reaction products and enriching the biological space of natural products, through real time biotransformation monitoring  and
(v) in-cell NMR in decoding the apoptotic activity of flavonoids with the Bcl-2 family of proteins .
Despite the significant advantages in methodology and the fact that NMR is a potentially primary analytical technique for qualification, much effort should be made in the future so that international compatibility can be achieved for a wide range of chemical constituents in natural products and in food chemistry. Selected examples of certified reference materials will be provided.
 V. Goulas, et al. LWT-Food Science and Technology, 46 (2012) 104-109; J. Funct. Foods, 6 (2014) 248-258.
 P. Charisiadis, et al. Chem. Commun., 46 (2010) 3589-3591; A. Nerantzaki, et al. Anal. Chim. Acta, 688 (2011) 54-60; P. Charisiadis, et al. J. Nat. Prod., 74 (2011) 2462-2466; P. Charisiadis et al. J. Agric. Food Chem., 60 (2012) 4508-4513; V. Kontogianni et al. Org. Biomol. Chem., 11 (2013) 1013-1025; A. Primikyri et al. Tetrahedron, 68 (2012) 6887-6891.
 C.G Tsiafoulis et al. Anal. Chim. Acta, 821 (2014) 62-71; A. Primikyri et al. Tetrahedron, 68 (2012) 6887-6891
 C. Papaemmanouil et al. J. Agric Food Chem., 63 (2015) 5381-5387.
 P. Charisiadis et al. Molecules, 19 (2014) 13643-13682;
 P. Charisiadis et al. Magn. Reson. Chem., 52 (2014), 764-768.
 P. Chalkidou et.al. (2017), In preparation
 E. Kyriakou et.al. Org. Biomol. Chem., 10 (2012) 1739-1742; A.G. Tzakos et al., (2017), submitted.
 A. Primikyri et al. ACS Chem. Biol., 9 (2014) 2737-2741.
|KEYNOTE LECTURE 1
|Prof. Dr. Alejandro Cifuentes
Head of Foodomics Laboratory
Director of Metabolomics Platform
Title: “Foodomics: Last Advances in the Binomial Food & Health”
Abstract: One of the main topics in our lab during the last year [1-16] has been the search of new food compounds with anti-cancer activity following a Foodomics approach. To carry out this work, advanced omics platforms such as transcriptomics, proteomics and/or metabolomics have been employed. This work has included: a) the development of new green extraction processes to obtain bioactive compounds from different natural sources (algae, microalgae, food by-products, plants, etc) [1-4]; b) the determination of the antiproliferative effect of the new extracts against different in vitro and in vivo models of colon cancer [5-8]; c) the development of advanced analytical approaches including metabolomics profiling based on comprehensive LCxLC-MS/MS for the chemical characterization of the bioactive extracts [9,10]; d) the identification of genes, proteins and metabolites differentially expressed in cancer cells using whole-transcriptome microarrays followed by RT-PCR confirmation, nano-LC-MS for proteomics and/or non-targeted whole-metabolome approaches based on LC-MS and CE-MS [11-14] and; e) the development of different algorithms for the comprehensive analysis of these MS-based datasets [15,16].
Sanchez-Camargo AP, L. Montero, V. Stiger-Pouvreau, A. Tanniou, A. Cifuentes, E. Ibañez, FoodChem. 2016, 192, 67-74
 Sánchez-Camargo AP, L. Montero, A. Cifuentes, M. Herrero, E. Ibáñez, RSC Adv., 2016, 6, 94884–94895
 Sánchez-Camargo AP, F. Parada, E. Ibáñez, A. Cifuentes, J. Sep. Sci. (in press)
 Gilbert-López B, A. Barranco, M. Herrero, A. Cifuentes, E. Ibáñez, Food Res. Int. (in press)
 Castro-Puyana M, A. Pérez-Sánchez, A. Valdés, O.H.M. Ibrahimd, S. Suarez-Álvarez, J.A. Ferragut, V. Micol, A. Cifuentes, E. Ibáñez, V. García-Cañas, Food Res. Int. (in press)
 Sanchez-Camargo AP, J.A. Mendiola, A. Valdés, M. Castro-Puyana, V. García-Cañas, A. Cifuentes, M. Herrero, E. Ibáñez. J. Supercrit. Fluids 2016, 107, 581-589
 Sánchez-Camargo AP, V. García, M. Herrero, A. Cifuentes, E. Ibáñez, Int. J. Mol. Sci. (inpress)
 Valdés A, Garcia-Cañas V, Kocak E, Simó C, Cifuentes A. Electrophoresis2016, 37,1795–1804.
 Montero L, Sánchez-Camargo AP, García-Cañas V, Tanniou A, Russo M, Rastrelli L, Cifuentes A, Herrero M, Ibáñez E. J. Chromatogr. A 2016, 1428, 115–125
 Montero L, E. Ibañez, M. Russo, R. Sanzo, L. Rastrelli, A.L. Piccinelli, R. Celano, A. Cifuentes, M. Herrero. Anal. Chim. Acta 2016, 913,145-159.
 Acunha T, C. Ibáñez, V. García, C. Simó, A. Cifuentes, Electrophoresis 2016, 37, 111–141
 Acunha T, C. Simó, C. Ibáñez, A. Cifuentes. J. Chromatogr. A 2016, 1428, 326–335
 Valdés A, Artemenko K, Bergquist J, GarcíaV, Cifuentes A. J.Proteom.Res. 2016 15, 1971-1985
 Valdés A, V. García, K.A. Artemenko, J. Bergquist, A. Cifuentes, Mol. Cell. Proteomics (in press)
INVITED LECTURE 1
Antonia Trichopoulou, MD, PhD
President of the Hellenic Health Foundation
Director of the World Health Organization Collaborating Centre of Nutrition, Medical School, University of Athens Professor Emeritus, School of Medicine, University of Athens.
Title: “Expansion of the information included in Greek food composition tables: contaminants, food additives, glycemic index, supplements & biodiversity”
Antonia Trichopoulou1,2, Eleni Peppa1, Effie Vasilopoulou1,2 and Elissavet Valanou1
1Hellenic Health Foundation, Athens, Greece, firstname.lastname@example.org
2Department of Hygiene, Epidemiology and Medical Statistics, WHO Collaborating Center for Nutrition and Health, Unit of Nutritional Epidemiology and Nutrition in Public Health, University of Athens Medical School, Athens, Greece, email@example.com
The existing Greek Food Composition Tables (GrFCT), compiled by the Hellenic Health Foundation (HHF)  are being expanded in order to meet recent challenges and be applied to food consumption data from the HYDRIA, the Greek National Nutrition and Health survey .
Results and discussion
The GrFCT are in the process to be enriched with data on the composition of food brand names and of the most widely consumed food supplements in Greece, as well as the Glycemic Ιndex  of commonly consumed foods, based on the HYDRIA database. The data retrieved from the HYDRIA survey refers to the dietary habits of a recent representative sample of more than 4,000 individuals, male and female over 18 years of age, from all 13 regions of Greece. Thus, values are currently being added to the nutrient database of 1700 food items mention in the HYDRIA study.
For risk assessment issues, data, from various sources, on the content for contaminants and additives for several food items is scheduled to be added in the GrFCT data. The developed database when applied to consumption data from the HYDRIA study will contribute to risk assessment analysis for the Greek population.
In addition, taking into account sustainability issues of the Greek diet, collaboration with FAO is planned in order to include data on food biodiversity of Greek foods in the FAO/INFOODS Food Composition Database for Biodiversity .
Following the development of this enrichment of the GrFCT databases, relevant pilot studies dietary habits as well on risk assessment will be implemented using the HYDRIA database.
 HYDRIA study http://www.hhf-greece.gr/hydria-nhns.gr/index_eng.html
 Olendzki BC, Ma Y, Culver AL, Ockene IS, Griffith JA, Hafner AR, Hebert JR. Methodology for adding glycemic index and glycemic load values to 24-hour dietary recall database. Nutrition. 2006 Nov-Dec;22(11-12):1087-95.
INVITED LECTURE 2
Dr. Kostas Gkatzionis
Title: “From food microbiological analysis by culture to the liberation of DNA sequencing and beyond: Developments, challenges and future trends in reference methods and industry standards”
Abstract: Rapid developments in sequencing technology along with falling cost brought widespread opportunities and changes in food microbiological analysis. Long term established practices and analytical ‘gold standards’, such as food analysis by culture and microbiological typing with PFGE or MLST, change or could be made redundant. The completion of the human genome draft back in 2000 required a decade of international collaboration and billions of dollars, however, nowadays bacterial genomes can be sequenced in hours for less than $100 with what is collectively termed as ‘next generation sequencing’ technology. The increasing accessibility to sequencing whole genomes and ability of laboratories to identify, and differentiate bacterial and viral strains, reform the practice and expectations in managing quality and safety in food industry. While next generation sequencing is still shaping, 3rd generation sequencing is in progress and bringing ultimate portability.
Further emerging technologies such as user-friendly bioinformatics software tools, next-generation robotics, novel sensor materials and drones, start making their way to food analysis applications. While government authorities and global industries have taken initiative, the majority of food industry lacks awareness and capability to fully understand the benefits, issues and future challenges in the changes of conducting food microbiological analysis.
The lecture will attempt a review of practices and methods that underlined the industry microbiology standard up to date, recent developments that change the way of work and coming technological opportunities and challenges that are expected to shape the future.
INVITED LECTURE 3
Elias Kakoulidis, MSc, MPhil, Dr Eng
EXHM – Chemical Metrology Laboratory
Title: “Chemical metrology – Progress in Greece”
Kakoulidis E., Alexopoulos Ch Georgopoulou A., Giannikopoulou P., Stathoudaki E.,Sxoina V.
General Chemical State Laboratory, Chemical Metrology Service, EXHM/GCSL-EIM -16 Tsocha str., 115 21 Athens (Greece)
Abstract: The point of reference for any system that deals with the quality assurance of products and services is an established and accepted measurement system. EXHM/GCSL-EIM constitutes the pinnacle of the metrological pyramid in Greece and provides a link for the traceability of chemical measurements to the International System of Units (SI). EXHM is functioning under the aegis of the Hellenic Metrology Institute and has been flexibly accredited to ΕLΟΤ ΕΝ ISO/IEC 17025 and ΕLΟΤ ISO 17043, for calibration and testing, as well as a provider for interlaboratory comparisons. EXHM has recently applied for accreditation as a reference materials producer according to ISO 17034. This communication presents the activities of EXHM, namely: the provision of high fidelity metrological services that are internationally recognized, the realization of the measurement unit by means of traceable spectroscopic and spectrometric techniques, the design and production of reference materials, as well as the provision of interlaboratory comparisons for calibration and measurement laboratories that operate in the field of physical and chemical measurements in Greece with focus in food chemistry. EXHM activities support the national metrology infrastructure, promote the pertinent services on an international level and foster chemical metrology in Greece.
SPECIAL GUEST LECTURE
Tullia Gallina Toschi, PhD
Professor at the Department of Agricultural and Food Sciences (DISTAL)
University of Bologna (UNIBO)
Coordinator of the EU Horizon 2020 Project: OLEUM “Advanced solutions for assuring authenticity and quality of Olive Oil at global scale” (www.oleumproject.it)
Title: “The EU H2020 OLEUM Project: state of play and advancements”
Gallina Toschi T.
1), Conte L.2), García González D.3), Maquet A.4), Brereton P.5), Fernández Celemín L.6)
1)Alma Mater Studiorum – University of Bologna, Department of Agricultural and Food Sciences –
piazza Goidanich 60, Bologna (Italy) – e mail address: firstname.lastname@example.org
2)University of Udine, Udine (Italy)
3)Instituto de la Grasa, Sevilla (Spain)
4)JRC – Joint Research Centre, Geel (Belgium)
5)Fera Science Ltd., York (UK)
6)EUFIC – European Food Information Council, Brussels (Belgium)
Olive oils, especially extra virgin, are high value products; this fact, together with the lack of harmonised and efficient analytical methods for detecting some types of frauds, make olive oil one of the most popular targets for adulteration. The EU H2020 OLEUM project (2016-2020) aims to better guarantee olive oil quality and authenticity by improving detection and prevention of fraud. To solve the current gaps in the olive oil sector, thus enhancing the competitiveness of the OO market, the project will develop innovative and revise existing analytical methods, share relevant results (OLEUM Databank) and establish a wide community of institutions involved in the olive oil sector (OLEUM Network). This contribution aims to present the project state of play and advancements. In particular, the first research activities related addressed to the harmonization will be showed (WP2). Moreover, a description of the sampling procedure will be discussed, providing also preliminary results on the main analytical solutions addressing olive oil quality (WP3) and authenticity (WP4) issues. Finally, advancements on the establishment of the OLEUM Databank (WP5) and of the OLEUM Network (WP6) and the dissemination/communication strategies (WP7) will be presented. This work was developed in the context of the project OLEUM “Advanced solutions for assuring authenticity and quality of olive oil at global scale“ funded by the European Commission within the Horizon 2020 Programme (2014–2020, grant agreement no. 635690). The information expressed in this abstract reflects the authors’ views; the European Commission is not liable for the information contained therein.