Monday October 15th


08.00-08.50 Registration


09.00-09.15 Welcoming! Activities in Wageningen University

Harry Bitter, Chair Biobased Chemistry and Technology, Wageningen University, NL


09.15-09.30 Activities in Wageningen University on Foods

Remko Boom, Chair Food Process Engineering, Wageningen University, NL


09.30–10.10 Keynote: Seed oil-body proteins and their biotechnological applications

Jason Tzen, National Chung Hsing University, TW


10.15 – 10.30 Coffee Break


10.30–11.10 Keynote: Identifying the Functional Properties of Oleosomes-The Journey so Far

David Gray, University of Nottingham, UK


11.10–11.30 Molecular microscopy of oil body and lipid droplet chemistry in situ with physiologically-relevant readouts

Alexandra Paul, Max Planck Institute for Polymer Research, GE


11.30–11.50 Cryo-milling as novel processing approach for oil body recovery

Vincenzo Di Bari, University of Nottingham, UK


11.50–12.10 Towards a simple extraction of oil bodies at neutral pH - The effect of salts

Juliana Romero Guzman, Wageningen University and Research, NL


12.10–12.50 Lunch


12.50-14.20 Activity – Guided tour to Belmonte Arboretum (Botanical Garden)


14.20-14.40 Minimal separation processing steps for functional rapeseed protein-oil body mixtures

Eleni Ntone, Wageningen University and Research, NL


14.40–15.00 Physical stability of oleosomes dispersions extracted from oleoproteaginous seeds

Jean Francois Fabre, Universite de Toulouse, FR


15.00–15.20 Blending Oleosomes. Playing with natural plant Emulsions to influence Texture

Gustav Waschatko, Cargill, BE


15.20-15.40 Lipolytic activity: a new approach for the prediction of rapeseed oil body physicochemical stability

Simone de Chirico, University of Nottingham, UK


15.40–16.00 Coffee Break


16.00–16.40 Keynote: Oil bodies, a dynamic organelle, a smart emulsion

Thierry Chardot, INRA, FR


16.40–17.00 Pushing oxidative stability of sunflower oil bodies to the extreme

Gustav Waschatko, Cargill, BE


17.00–17.20 Oat lipids: Bioaccessibility and Digestibility

Myriam Grundy, University of Reading, UK


17.20–18.30 Poster Session


18.30–21.00 Dinner


Tuesday October 16th


09.00-09.40 Keynote: Watching oil bodies work: molecular microscopy of morphology and chemistry in situ

Sapun H. Parekh, Max Planck Institute of Polymer Research, GE


09.40–10.00 Oil bodies, self-assembling microreactor systems

Romain Valentin, INRA, FR


10.00–10.20 Application of soybean oil bodies as an emulsifier toward various food emulsion systems

Toya Ishii, Kyoto University, JP


10.20–11.00 Coffee Break


11.00–11.20 Sunflower oil bodies and their behaviour on oil-in-water interface

Dimitris Karefyllakis, Wageningen University and Research, NL


11.20–11.40 Tracking molecules on interfaces

Jack Yang, Wageningen University and Research, NL


11.40–12.00 Characterisation of rapeseed oil bodies in natural dispersions and dried powders

Christos Fryganas, Wageningen University and Research, NL


12.00–13.00 Lunch


13.00–13.20 Hypersterolemic lipid bodies of plants

Hubert Schaller, Institute of Biological Sciences, French National Centre for Scientific Research, FR


13.20–13.40 A story of a European funded project

Rallou Salakou, European Federation of Food Science and Technology


13.40–14.00 Future of research on oil bodies. What is the next step?

Costas Nikiforidis, Wageningen University and Research, NL


14.00–15.30 Networking - drinks and bites