{"id":1272,"date":"2025-03-28T13:06:37","date_gmt":"2025-03-28T11:06:37","guid":{"rendered":"https:\/\/lemnosbakery.softwebpages.eu\/afieromata\/the-poriazi-family-at-the-30th-international-conference-mediterranean-diet-functional-foods-and-bioactive-compounds-science-and-practice\/"},"modified":"2025-04-30T12:17:04","modified_gmt":"2025-04-30T09:17:04","slug":"the-poriazi-family-at-the-30th-international-conference-mediterranean-diet-functional-foods-and-bioactive-compounds-science-and-practice","status":"publish","type":"post","link":"https:\/\/lemnosbakery.gr\/en\/tributes\/news\/the-poriazi-family-at-the-30th-international-conference-mediterranean-diet-functional-foods-and-bioactive-compounds-science-and-practice\/","title":{"rendered":"The Poriazi Family at the 30th International Conference: \u201cMediterranean Diet, Functional Foods and Bioactive Compounds: Science and Practice\u201d"},"content":{"rendered":"

From Friday, September 23rd to Sunday, September 25th, the 30th International Conference titled \u201cMediterranean Diet, Functional Foods and Bioactive Compounds: Science and Practice\u201d is taking place in Lemnos, both at the University of the Aegean and online (Live Online Event).<\/p>\n

Years of research have shown that the Mediterranean diet significantly reduces the risk of developing chronic diseases. Reducing the risk of chronic conditions can also lower vulnerability to viral diseases, as individuals with chronic conditions are more prone to infection and complications.<\/p>\n

Considering the impact of the Mediterranean diet on both chronic and viral illnesses, a better understanding of the bioactive compounds responsible for its benefits can lead to improved global health and decreased disease susceptibility. Once identified, these compounds can be used to develop functional foods targeted to specific conditions and illnesses.<\/p>\n

OBJECTIVE<\/strong><\/p>\n

The conference aims to bring together experts from medicine, biology, and the food industry to discuss the beneficial effects of the Mediterranean diet and its potential to improve global public health by reducing susceptibility to chronic and viral diseases.<\/p>\n

During the event, there will also be a focus on how Mediterranean and local healthy foods could serve as excellent candidates for future functional food products.<\/p>\n

The meeting will attract experts from food processing companies, universities, research institutions, and related industries from around the world.<\/p>\n

PORIAZI FAMILY<\/strong><\/p>\n

In this context, the company \u2018Poriazi Family\u2019 will participate in the conference to present and inform attendees about the New Cracker research project, which has been in development for two years in collaboration with the University of the Aegean and the Department of Food Science and Nutrition in Lemnos.<\/p>\n

NEW CRACKER<\/strong><\/p>\n

The project, under code T2EDK-02137, is a collaboration between the Department of Food Science and Nutrition and AFOI K. PORIAZI, a company involved in both food processing (bakery products) and primary agricultural production through contract farming in Lemnos.<\/p>\n

The project aims to develop, study, and present new, modern healthy cracker snacks where traditional wheat will be partially replaced by alternative local raw materials and by-products from the local food industry, in line with circular economy principles in the North Aegean region.<\/p>\n

Representatives of Poriazi and the University of the Aegean will engage with major international organizations, presenting detailed information about the New Cracker project and addressing topics such as:<\/p>\n

Utilization of local grain varieties adapted to Lemnos and the North Aegean, like Lemnos wheat and Panagia barley, which are at risk of extinction.<\/p>\n

Production of alternative flours with high nutritional value from local legumes like Lemnos lupin and chickpeas, offering high-protein products that allow for the substitution of egg\/milk.<\/p>\n

Farmer management with the goal of economic benefits through a system of synergistic crop cultivation.<\/p>\n

Development of flours from by-products of local food industries beyond grains, such as:<\/strong><\/p>\n

    \n
  1. Flour from grape pomace and seeds<\/li>\n
  2. Flour from olive pits from North Aegean olive presses<\/li>\n
  3. Bran<\/li>\n<\/ol>\n

    Strengthening the circular economy in the North Aegean ecosystem.<\/strong><\/p>\n

    Ensuring food self-sufficiency for Lemnos\u2014a strategically and militarily critical region for national defense\u2014especially in cases of emergency, naval blockades, or crop destruction.<\/p>\n

    The products will also focus on eco-innovation, including:<\/p>\n

      \n
    • Ingredients that require less energy to process compared to wheat,<\/li>\n
    • Biodegradable, edible, and plastic-free packaging.<\/li>\n<\/ul>\n

      The nutritional innovation of these products will also be highlighted, with studies planned both in vitro and in vivo.<\/p>\n

      Finally, the project includes an innovative methodology for understanding emotional responses of consumers and sensory evaluation, comparing Greek and foreign testers to tailor the final products for export markets.<\/p>\n

      ORGANIZERS<\/strong><\/p>\n

      The 30th International Conference is organized by:<\/p>\n

        \n
      • University of the Aegean (Mytilene, Lemnos, Greece),<\/li>\n
      • Functional Food Center (FFC) (Dallas, TX, USA),<\/li>\n
      • Functional Food Institute (FFI) (San Diego, CA, USA),<\/li>\n
      • International Academic Society for Functional Foods and Bioactive Compounds (ASFFBC),<\/li>\n
      • The Journal of “Functional Foods in Health and Disease” (FFHD),<\/li>\n
      • The Journal of “Bioactive Compounds in Health and Disease” (BCHD), and<\/li>\n
      • The Journal of Functional Food Science (FFS).<\/li>\n<\/ul>\n

        For over 20 years, the Functional Food Center has provided outstanding education, training, exhibitions, and networking opportunities to a global community of researchers, food scientists, and academics in the functional and healthy food industry.<\/p>\n

        You can find the detailed conference program here: Conference Program<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":840,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[27],"tags":[],"class_list":["post-1272","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"_links":{"self":[{"href":"https:\/\/lemnosbakery.gr\/en\/wp-json\/wp\/v2\/posts\/1272","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lemnosbakery.gr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lemnosbakery.gr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lemnosbakery.gr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lemnosbakery.gr\/en\/wp-json\/wp\/v2\/comments?post=1272"}],"version-history":[{"count":3,"href":"https:\/\/lemnosbakery.gr\/en\/wp-json\/wp\/v2\/posts\/1272\/revisions"}],"predecessor-version":[{"id":1275,"href":"https:\/\/lemnosbakery.gr\/en\/wp-json\/wp\/v2\/posts\/1272\/revisions\/1275"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lemnosbakery.gr\/en\/wp-json\/wp\/v2\/media\/840"}],"wp:attachment":[{"href":"https:\/\/lemnosbakery.gr\/en\/wp-json\/wp\/v2\/media?parent=1272"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lemnosbakery.gr\/en\/wp-json\/wp\/v2\/categories?post=1272"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lemnosbakery.gr\/en\/wp-json\/wp\/v2\/tags?post=1272"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}