The 3rd World Congress on Glycation & Maillard Reaction

The 3rd World Congress on Glycation & Maillard Reaction will this year take place in Budapest at the Hungarian Academy of Sciences between 26-27 May, 2016.

The purpose of the event is to cover all topics related to glycation such as pathologies, diseases, mitochondria, microbiota, food, RAGE, i-RAGE etc.

The Maillard Reaction Congress will consist of the following two sections:

Part 1 will be dedicated to Maillard Reaction & Glycation in Health & Diseases and will cover the following topics:

• Recent Scientific Advances & Directions
• Maillard Reaction in Pathologies & Diseases
• Ageing, Redox Process & Ageing-related pathologies
• Strategies & Innovations

Part 2 will be dedicated to Maillard Reaction & Glycation in the Agro-Food Industry and will relate to the following topics:

• Recent Scientific Advances & Directions
• Maillard Reaction & Acrylamid
• Impact on taste and organoleptic aspects
• Strategies & Innovations in Agro-Food Industry

The congress will end with a general discussion between the speakers: scientists and representatives of the industry sector regarding Maillard Reaction, Glycation and the future. We will discuss where we are at present in glycation science and what strategies we need to adopt urgently to target clinical diseases related to glycation. A further important point is discussing how we can send a clear message to the agro-food industry mainly focusing on decreasing the intake of the glycated products in foodstuffs.

To see the entire programme please click here.

A special rate is available for the researchers of the Hungarian Academy of Sciences. By using the code HAS_discount, you can obtain a discount of 50% on your registration fees.

For more information please visit the congress website: www.glycation-site.com