Food and Agriculture Cost Action FA1101 ‘SaffronOmics’ 2014 annual conference
AGENDA Thursday October 2nd 9.00 – 9.15
Opening remarks Dr. Robert van Gorcom – Director of RIKILT Prof. Maria Tsimidou – Chair Prof. Saskia van Ruth – Organising committee
9.15 – 10.15
Contributed talks (15 minutes) Matteo Busconi Università Cattolica del Sacro Cuore, Piacenza, Italy “High throughput analysis of DNA methylation differences between saffron accessions” Giovanni Giuliano Italian National Agency for New Technologies, Energy, and Sustainable Development (ENEA), Rome, Italy “A novel carotenoid cleavage dioxygenase catalyzes the first dedicated step in saffron crocin biosynthesis” Gerhard Menzel Institute of Botany, Technische Universität Dresden, Germany “A survey of repetitive DNA sequences of the saffron (Crocus sativus L.) genome” Jyoti Vakhlu Metagenomics Laboratory, School of Biotechnology University of Jammu, Jammu and Kashmir, India “Microbiome of below ground parts of saffron”
10.15 – 10.45
Coffee break
10.45 – 11.45
Contributed talks (15 minutes) Bavcon Jože University Botanic Gardens, Department of Biology Biotechnical Faculty, Ljubljana, Slovenia “Crocus reticulatus x C. vernus subsp. albiflorus in Slovenia” Isabel Mafra REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Portugal “Exploiting DNA barcoding combined with high resolution melting analysis for saffron (Crocus sativus L.) authentication” Silvia Fluch Autrian Institute of Technology (AIT) GmbH, Austria “Epigenetic differences detected between two saffron accessions”
Bahattin Tanyolac Ege University, Department of Bioengineering, Bornova-Izmir, Turkey “Chloroplast genome organization of saffron and its wild relatives” 11.45 – 12.30
Poster session
13.00 – 13.45
Lunch – Restaurant of the Future (Wageningen UR- Campus)
14.00 – 15.30
Contributed talks (15 minutes) Nouf Alsayied, JS (Pat) Heslop-Harrison Department of Biology, University of Leicester, UK “Diversity and relationships of saffron crocus and its wild relatives” Stella Ordoudi Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Greece “Detection of carminic acid in saffron” Laura Ruth Cagliani Istituto per lo Studio delle Macromolecole (ISMAC), Milan, Italy “NMR based metabolomic investigation of authentic saffron” Andrea Mozzarelli Department of Pharmacy and Interdeparment Center (SITEIA), University of Parma, Italy “Beyond ISO method to assess saffron quality” Paraskevi Karastamati Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens,
Greece “Influence of two different accelerated ageing methods on the profile of secondary metabolites of saffron” Soukaina Chaouqi Research Unit of Plant Breeding, Valorisation and Conservation of Phytogenetic Resources, INRA-Regional Centre of Agronomic Research, Rabat, Morocco Laboratory of Environment and Electrochemistry, Ibn Tofaïl University, Kénitra – Maroc “Volatile descriptive analysis of Moroccan saffron samples according to the storage and drying conditions”
15.30 – 16.00
Coffee break
16.00 – 17.30
Contributed talks (15 minutes) Christina Mitsi Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, Greece “Evaluating the residues occurring in saffron spice after different herbicide treatments” Micha Horacek BLT, Wieselburg, Austria “Stable isotope investigation of saffron: Moroccan saffron”
Pam Fletcher The New Zealand Institute for Plant & Food Research Limited, Christchurch, New Zealand “Generation of picrocrocin and crocetin esters during in vitro cultivation of callus-like and stigma-like structures (SLS) from saffron” Eleftherios Petrakis Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, Greece “Assessing saffron adulteration with plants adulterants by means of Fourier transform infrared spectroscopy and multivariate data analysis” Anastasia Kyriakoudi, Prof. M. Tsimidou Laboratory of Food Chemistry and Technology, Chemistry Department, Aristotle University of Thessaloniki, Greece “Examination of quality and authenticity of commercial saffron samples from Arab countries” Evangelia Pouliou Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Greece “Sensory evaluation of picrocrocin recognition thresholds and consumer perception of saffron extracts”
17.30 – 18.30
WG1/ WG2/ WG3 Meeting
19.00
Conference dinner in Hotel ‘De Wageningsche Berg’
Friday October 3rd 9.00 – 9.30
Invited speaker Prof. John van Duynhoven Chair of Biophysics, Wageningen UR and Unilever R&D Vlaardingen, The Netherlands “MRI of plants and foods”
9.30 – 9.50
Contributed talk (15 minutes) MSc. María Elena Izquierdo Melero Centro Agrario de Albaladejito, Carretera Toledo-Cuenca, Spain “Teaching program & didactic unit for environmental education activities on saffron (Crocus sativus L.) crop”
9.50 – 10.20
Coffee break
10.20 – 11.20
WG4 Meeting / Discussion
11.20 – 11.30
Conference closure
11.30 – 14.00
Management Committee Meeting
List of contributed posters: Mila Arapcheska et al. University “St. Kliment Ohridski” – Bitola, Faculty of Biotechnical Sciences, R. of Macedonia Comparative analysis of fatty acid composition of saffron (Crocus sativus L.) from different origins Zivko Jankuloski et al. University “St. Kliment Ohridski” – Bitola, Faculty of Biotechnical Sciences, R. of Macedonia Fatty acid content in stigmas of Crocus pelistericus K. Astraka et al. Agricultural University of Athens, Department of Food Science & Human Nutrition, Laboratory of Chemistry, Greece Separation and identification of phenolic compounds extracted from leaves of Crocus sativus L. and allies by high performance liquid chromatography coupled with a diode array detector and a mass spectrometer Božena Mitić et al. University of Zagreb, Faculty of Science, Division of Botany, Croatia The genus Crocus L. (Iridaceae) in Croatia Isabelle Silvis et al. RIKILT – Institute of Food Safety, Wageningen, The Netherlands Hyperspectral imaging as a novel authentication method for Saffron Nicola Culeddu et al. ICB-CNR, Italy Characterization of volatile compounds geographical origin and PDO by SPME analysis of saffron Özgül Özdestan et al. Ege University, Faculty of Engineering, Food Engineering Department, Turkey Analysis of the mineral composition of Turkish saffron by Atomic Absorption Spectrometer Panagiotis Madesis et al. Institute of Applied Biosciences, Thessaloniki, Greece Genetic diversity analysis of saffron (Crocus sativus L.) populations from Greece using ISSR markers Sílvia Llorens et al. School of Medicine at Albacete, University of Castilla-La Mancha (UCLM), Spain Different role of crocetin and crocetin esters (Crocus sativus L.) on the vascular response in hypertension