In recent years there has been an increase in the consumption of organic products, motivated by greater consumer concern for animal welfare and the environmental situation. Of the entire organic livestock sector, the organic poultry sector seems to be one of the key points in this type of market. Thus, these products have been considered as the gateway for many consumers who start their purchase in the organic market. Many consumers affirm that products from organic farming are characterized by a higher nutritional quality and better taste. Previous studies have shown these better results in the quality of the meat of chickens raised in organic systems due to a decrease in the stress factor, which has a direct impact on the quality and flavor of the meat. In addition, chickens raised in organic systems have access to pasture, the consumption of which can positively influence the quality of the meat. Previous studies have shown that chicken in the free-range system resulted in a higher percentage of breast and thigh muscles. Broilers kept in the free-range system exhibited significantly higher protein content and lower fat content in white and dark meat. Likewise, other studies have shown that raising chickens in organic systems decreases the lipid content of chicken meat and improves the performance and sensitivity of the meat, in addition to increasing the polyunsaturated fatty acids and polyunsaturated fatty acids n-3 in the breast, thigh and drumstick. This compound is important in reducing the occurrence of cardiovascular diseases in humans. This presentation aims to show the most recent results on the differences between the quality of chicken meat raised in organic production systems compared to conventional production (broiler), as well as the beneficial effect it can have on the consumer.

Tasting usually refers to neural systems that register taste. The “basic taste proposition” is a relatively subjective concept, as the subject (usually human) does the tasting. We propose to focus on the product side that can be assessed more objectively. Food and beverages comprise a particular configuration of water, proteins, fats and carbohydrates: or rather a composition of molecules that we know much about and that can be measured and quantified. Acidity, bitter, salts, sweet and umami impact taste. Although all these aspects taste very different, but they also have something in common: they all have some kind of ‘mouthfeel’. We distinguish ‘contracting’, ‘coating’ and ‘drying’ as three classes of mouthfeel. These classes have different intensities. Ingredients within the same group are likely to enhance its intensity. Between classes there is likely to be suppression, or masking. Mouthfeel and intensity are the parameters of a model that can be used to classify foods and beverages. This classification can be used i.e. in food and beverage pairing and the composition and improvement of dishes. We aim to progress in quantifying the model and measuring mouthfeel as a primary indicator. Ultimately, each food and beverage should find a coordinate that defines its mouthfeel. This approach is supposed to give better insights in liking as taste becomes a tool to connect foods and beverages to the preferences of people. In our keynote and workshop we’d like to explain and illustrate this innovative and invigorative approach. It would be premiere.

Total nutrition support plays a crucial role in Complementary and Alternative Medicine now as demonstrated by the growing number of published papers on the subject. Tumor-induced metabolic changes quickly compromise nutritional status resulting in cancer cachexia, poor response to treatment, and a decreased quality of life. In our studies, we found our special nutraceutiacal formula has synergistic effects with cancer drugs on suppression of immune suppressor markers, down-regulating inflammatory mediators as opposed to increase of anti-tumor immunity, leading to inhibit tumor growth and attenuate cachectic symptoms. Moreover, our formula can prevent GI damage caused by cancer treatment and also prevent metastases by significantly reduce the level of VEGF, and has a strong apoptotic effect on tumor cells. Properties of cancer stem cells are involved in drug resistance, and the relapse of cancer which can significantly affect tumor therapy. Our latest research has shown that nutraceutical intervention can induce cancer stem cell suicide and inhibit its “stemness” properties including self-renewal, differentiation and proliferative potential.; moreover, can have the same therapeutic effect as the latest immunotherapy which targets PD-L1 and boosts the immune response against cancer cells, but without side effects. This stunning new discovery means nutraceutical intervention belong in the front line of the battle for cancer treatment.

Japanese sake contains many kinds of volatile molecules, including esters, alcohols, acids, and sulfur compounds. The control of flavour is one of the important issues for sake brewing. The major methodologies currently used concerns brewing process techniques and biotechnological approaches. We introduce a method using supported gold nanoparticles for selective removal of aged off-flavor of Japanese sake by collaboration with sake- and catalysis researchers. During the storages of Japanese sake, an aged odor often emerges, which is so-called hineka in Japanese. Dr. Isogai, one of the authors, disclosed that 1,3-dimethyltrisulfane (DMTS) is responsible for the smell. Traditionally, activated carbon has been used to reduce that but the carbon also decreases fruity flavour, so-called ginjoka, which arises from esters such as ethyl hexanoate. We demonstrate here, supported gold nanoparticles effectively adsorb DMTS without the detracting from its fruity aroma both in model solutions and real Japanese sake samples. The silica supported gold nanoparticles (Au/SiO2) were prepared by impregnation using Au–amino acid complexes as precursors. Adsorptive desulfurization using a model solution containing 4.7 mg L-1 of DMTS in ethanol elucidated that smaller size of Au exhibited higher rate and equilibrium of adsorption. Langmuir-type monolayer adsorption is expected based on an adsorption isotherm experiment. Then adsorptive desulfurization was carried out with several kinds of aged odor emerged-Japanese sake samples. A sample (daiginjo) contains 0.67 µg L-1 of DMTS for control, but was decreased to 0.29 µg L-1 with activated carbon and 0.10 µg L-1 with Au/SiO2. On the other hand, ethyl hexanoate reduced to half with activated carbon but remained intact with Au/SiO2. Sensory evaluation well reflected the results of the instrumental analyses.