ΟΝ FOOD TECHNOLOGY 2015 CONFERENCE Scientific committee Innovation and Safety of Foods and Beverages Prof. John Tsaknis, Greece Prof. Mirjana Menskovska, FYROM Prof. Evangellos Lazos, Prof. Jan Van Impe, Belgium Assos. Prof. Elias Korkas, Prof. Michalis I. Panagiotidis, Scotland Prof. Vassilis Dourtoglou, Prof. Konstantina Tzia, Assos. Prof. Archontoula Chatzilazarou, Assis. Prof. Maria Giannakourou, Assis. Prof. George Banilas, Lecturer Dimitra Houhoula, Lecturer Dimitrios Timbis, Prof. Vaios Karathanos, Prof. Haris Stamatis, Technological Educational Institute of Athens Congress Center 2-3 June 2015 PRECONFERENCE WORKSHOP ΟΝ FOOD TECHNOLOGY 2015 CONFERENCE Programme

Tuesday, 2 June 2015 Time Topic Speaker Chair A. Chatzilazarou, M. Giannakourou, D. Timbis, D. Houhoula 13.10-13.30 Consequences of dietary habits in school performance of children aged 10-12. Chemical substances contained in nutrition. Endocrine disruptors Georgia Koulianidi 13.30-13.50 Essential oils from Ocimum basillicum varieties as source of natural antioxidants. Chemical analysis and antioxidant activity Dr. Gerasimia Tsasi 13.50-14.10 Gold Nanoparticles Sensor for the detection of adulteration of meat products contaminated with horse meat. Konstantinos Tzogias 14.10-14.30 Magnetic nanoparticle-enhanced PCR for the detection and identification of Staphylococcus aureus and Salmonella enteritidis. Nikos Nikolaras 14.30-15.20 Lunch break 15.20-15.40 Determination of 2,5-Diketopiperazones in Greek processed olives Sotirios Bratakos 15.40-16.00 Effect of oregano essential oil and modified atmosphere packaging against Vibrio parahaemoliticus and spoilage bacteria in mussels Assist. Professor Nikos Solomakos 16.00-16.20 Determination of lactoferrin in milk of various species Dr. Efstathia Tsakali 16.20-16.40 Public awareness concerning residues in food: A study in Crete, Greece Dr. George Fragkiadakis 16.40-17.00 Simple model assessment of contemporary cretan/mediterranean diet burden of pesticides residues 17.00-17.15 Discussion-Conclusions Time Topic Speaker 9.30-10.00 Registration Chair J. Tsaknis, G. Banilas, D. Houhoula 10.00-10.10 Welcome venue Prof. John Tsaknis 10.10-10.30 Exploiting system biology tools for next Generation Predictive Food Microbiology Prof. Jan Van Impe 10.30-10.50 Management of hygiene and safety (pesticide contamination) in hospitals’ meals and special diets Christina Krithari 10.50-11.10 Olive oil production: Risks for human’s health and environment, methods of treatment and System’s management application George Orfanoudakis 11.10-11.30 Detection of ochratoxin in malts and beers by the ELISA method Dr. Anthimia Batrinou 11.30-11.50 Coffee Break 11.50-12.10 Determination of authenticity in native wine varieties of Cephalonia (Kefalonia) - Greece. A preliminary study Panagiota Pitta 12.10-12.30 Determination of carotenoids in Foods of Animal and Marine origin Dr. Irini Strati 12.30-12.50 Health effects on consumers from unsafe handling of high-risk food products for domestic use. Konstantina Tegou 12.50-13.10 Chemical and microbiological water pollution and health effects Areti Nikolaou