Invited speakers and lectures
Keynote lecture: Food proteins: a reservoir of biologically active peptides
Richard J. Fitzgerald, University of Limerick, Ireland
Structures and activities of the food-derived peptides reaching at target organ in body
Kenji Sato, Kyoto University, Japan
Orally administered flaxseed protein-derived peptides are detected in the blood of Wistar rats where they inhibit calmodulin-dependent phosphodiesterase activity
Rotimi E. Aluko, University of Mannitoba, Winnipeg, Manitoba, Canada
Contribution of in silico approaches in studying bioactive peptides derived from foods
Anna Iwaniak, Małgorzata Darewicz and Piotr Minkiewicz, University of Warmia and Mazury in Olsztyn, Poland
Absorption behavior of bioactive peptides across intestinal membrane
Toshiro Matsui, Kyushu University, Fukuoka, Japan
Food matrix interaction and bioavailability of bioactive peptides
Chibuike Udenigwe, University of Ottawa, Ontario, Canada
Modulation of intestinal functions by food derived peptides
Isidra Recio, Institute of Food Science Research (CSIC-UAM), Madrid, Spain
Bioactive Peptides for the Prevention of Osteoporosis
Jianping Wu, University of Alberta, Canada
Optimization in the production of peptides with different biological activities from legume and cereal proteins
Elvira González de Mejia, University of Illinois, Urbana-Champaign, Illinois, USA
Separation and enrichment of bioactive peptides and amino acids: a piece of puzzle of the bioactivity of protein derivatives
Anna Laura Capriotti, Sapienza University Roma, Italy
Challenges in the quantitation of naturally generated bioactive peptides in processed meats
Leticia Mora, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
Bioactive peptides derived from alternative protein sources
Andrea Liceaga, Purdue University, West Lafayette, IN, USA
Enzymatic mechanisms for the release of bioactive peptides in processed foods
Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
Active peptides from Spanish dry-cured ham: from in silico to in vivo clinical data. A proof of concept
Silvia Montoro, Catholic University of Murcia, Spain
Full for longer’-can dairy peptides play a role in satiety?
Bioactive Peptides for Satiety
Linda Giblin, Teagasc Food Research Centre, Cork, Ireland
Bioactivities of Maillard reaction products generated from food protein hydrolyzates
Keizo Arihara, Kitasato University, Japan
Suppression of hyperglycemia by cereal albumin
Hitomi Kumagai, Nihon University, Japan
Application of Food-origin Oligopeptides in Clinical Nutrition Intervention
Jun Lu, Institute of Food and Fermentation Industries, Beijing, China