Chair: Markus Fischer (Vice President, IAEAC)

University of Hamburg, Hamburg School of Food Science und des Instituts für Lebensmittelchemie

October 14, 2021

12 p.m.            Welcome (M. Fischer)

12.05 p.m.      Walter Vetter & Stephanie Krauss, University of Hohenheim, Institute of Food Chemistry, Germany

Stable isotope ratios of H, C, and N – selected contributions to food authentication

12.30 p.m.       Discussion

12.40 p.m.       Alberto Valdés, Department of Bioactivity and Food Analysis, Institute of Food Science Research (CIAL-CSIC), Spain

Foodomics study of the neuroprotective potential of olive leaves by-products

1.05 p.m.         Discussion

1.15 p.m.         Good-bye

(the speakers will be available for further discussion in breakout rooms)

Please contact the chair at markus.fischer@chemie.uni-hamburg.de if you have any questions regarding the program. For questions regarding the free registration, please contact info@iaeac.com.

Registration: please complete the following the form and youwill then receive the confidential Zoom invitation information. Registration is FREE

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