FA1104 Training School: Qualitative, physicochemical and phytochemical indicators of cherry fruit
At a glance:
Monday, June 1: Arrival at Lemesos, Cyprus
Tuesday, June 2:
Wednesday, June 3:
Thursday, June 4:
Friday, June 5: Departure from Cyprus
PhD in Pharmacy, Valencia University, Research Professor of CSIC in Murcia (Spain). Co-author of more 280 publications in scientific journals of the areas of Phytochemistry, Agricultural Chemistry, and Food Science and Nutrition. These articles have been cited over 12000 times with an H index of 63. He has developed more than eighty competitive research projects and contracts with industry. He is interested in the role of phenolic phytochemicals on food quality and health. His current research aims to the identification of those food constituents that provide health benefits, the mechanisms by which they act and the effect of genetic, agronomic and processing factors on these metabolites, their bioavailability and the efficacy in humans and the role of gut microbiota on polyphenols metabolism. He has supervised 20 PhD Thesis and has carried out research in laboratories from England (Reading), Switzerland (Lausanne), France (Lyon), and the USA (Davis). His research has also been oriented to the transfer to industry and he has registered 6 patents of which 3 have been licensed and derived products are actually in the market. He was awarded with the Rhone Pulenc Rorer Award by the Phytochemical Society of Europe in 1997, the Ramón Frial Award, on Food and Health Research in 2004, the ‘Carles Marti Henneberg Award’ of the Danone Institute in 2006, and the DuPont Award of Science in 2012. He is Associate editor of the Journal of Agricultural and Food Chemistry of the American Chemical Society. He is e member of the Scientific Advisory Board of different Companies.
Maria-Isabel Gil has a Pharmacy degree and the PhD in Biology. She is a senior researcher at the Food Science and Technology Department at CEBAS-CSIC institute in Murcia, Spain. Her research activities are related to quality and safety of fresh produce, particularly fresh-cut leafy vegetables. She coordinates an expert group involved in fundamental and applied aspects of preharvest and postharvest factors affecting quality and safety of fruits and vegetables. One of their main tasks is the control of microbiological contamination during production, processing and storage. Another important task is the evaluation of the effect of different agronomic, genetic and technological factors on the phytochemical content. She is the leader of many R&D projects with companies as well as European and National Research Programs. She collaborates with national and international groups.
Athina Lazaridou is an Assistant Professor in Food Physical Chemistry in the Dept. of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki. She received her bachelor’s (1995), M.Sc. (1999), and Ph.D. (2003) degrees from the same University. She has worked as post-doctoral fellow in the University of Manitoba, Dept. of Food Science (2003-2005) as well as in the Food Science and Technology Dept. of Aristotle University of Thessaloniki (2005-2006), and she also had an appointment as Research Associate (2006-2010) in the same Department. Her research interests include the structure-composition relations of food products, including fruits and the storage effects on texture and stability of foods and their constituents. She is the author/co-author of 31 peer-reviewed publications (SCI journals), 3 book chapters, 8 articles in conference proceedings, and has more than 50 contributions to national and international conferences and over 1300 citations (h-factor 16). She has worked in more than 10 International and European research projects. Dr Lazaridou was the recipient of the ‘Young Scientist’s Award – 2009’ of the Rheology Division of the American Association of Cereal Chemists (AACC) International, in recognition of her outstanding research contributions in the area of rheology and texture of food products. She is currently a member of the editorial board of the “Bioactive Carbohydrate and Dietary Fiber’ journal.
Vlasios Goulas works as special teaching staff in the Department of Agricultural Sciences, Biotechnology & Food Science of the Technological University of Cyprus. He received his bachelor degree from the University of Ioannina, Department of Chemistry, majoring in the field of ‘Food Chemistry’. He continued his post-graduate studies in the same University and was awarded his PhD degree in 2009 after completing his thesis entitled ‘Development of hyphenated LC-NMR techniques for the exploitation of bioactive components in nature products’. His post-doctoral research was carried out on in the Department of Agricultural Sciences, Biotechnology & Food Science at Cyprus University of Technology. His scientific interests includes the study of chemical composition and quality of food of plant origin using state-of the art analytical techniques, the effect of processing on bioactive compounds and the exploitation of natural products as functional foods.
George Manganaris is currently Assistant Professor at Cyprus University of Technology in the field of Arboriculture/Postharvest physiology and Technology. He was awarded his PhD degree in 2004 from the Faculty of Agriculture at Aristotle University of Thessaloniki and carried out post-doctoral research at University of California at Davis (Department of Plant Sciences) and in the University of Padova after receiving a Marie Curie Individual Intra European fellowship. His scientific interests includes the quality evaluation of fleshy fruits with the employment of physiological, biochemical and phytochemical indicators, the elucidation of the biological basis of fruit ripening syndrome with particular emphasis on the development of physiological disorders, the use of environmentally friendly methods for maintaining quality of horticultural crops and the responsiveness of plants to abiotic stress conditions. To date, he has been the author of 37 scientific papers (19 as senior author) in peer-reviewed journals (736 citations, h-index=15). Data from my work have also been presented in review papers (5), book chapters (7) and full texts in Conference proceedings (9).
Theoretical part of the courses (Amphitheater of Cyprus University of Technology, Tassos Papadopoulos Building)
Technical part (Laboratories of the Department of Agricultural Sciences, Biotechnology & Food Science, Pitsilidis Building and/or Chemistry lab (Ttofis Building)
Curium Palace 4*, at the reduced price of 65/80€ (single/double room) per night on bed and breakfast basis. The hotel is centrally located, near to the University premises that can be reached on foot within 10 min. For booking send email at email@example.com (Mail Subject: CUT FA1104 Training School)
Cyprus University of Technology (CUT) is one of three state universities in the Republic of Cyprus. It was founded by law on December 2003 and welcomed its first students on September 2007. The CUT aspires to develop into a modern, pioneering and internationally recognized university, able to offer education and high level research in leading fields of research that currently have a great impact on the economic, technological and scientific sectors. Focusing mainly on applied research, the University aspires to acquire a role in support of the State and society in their efforts to deal with problems related to science and technology. CUT is already a member of 70 international and European organizations or networks and maintains bilateral Agreements with most European countries’ universities and additionally with Third Countries universities, mainly in the Mediterranean region. CUT is also a member of EMUNI (Euromediterranean University) Senate, Bologna Convention Promoter and is currently working in promoting its international out-look by participating in European Programmes such as ERASMUS, ERASMUS MUNDUS, TEMPUS, LLP. Regarding local collaboration, CUT has signed Memoranda of Understanding with 40 public bearers, organizations and private companies.
It is Cyrpus second largest city, country’s main port, the center of the wine industry and a bustling holiday resort. The city fans out between two of the most spectacular archaeological sites in Cyprus built on cliff tops with spectacular views overlooking the sea – the ancient city-kingdom of Amathus to the east and Kurion to the west. Finds from these sites have made their way abroad, such as an enormous stone vase, one of the largest ever found, unearthed at Amathus is now at the Louvre Museum in Paris, while objects from Kurion are displayed in the Metropolitan Museum of Art in New York.
The sun-kissed southern slopes of the Troodos mountains with their vineyards form a pleasant green backdrop to the city, dotted with delightful hillside villages known collectively as the ‘Krassochoria’ (or wine villages). The old forms of viticulture are still kept alive here producing the island’s best dry red wines. The most famous of all the wines is Commandaria, one of the oldest named wines in the world, having had the same name for eight centuries. It was originally produced and exported by the Hospitallers, the Knights of St. John of Jerusalem, from Kolossi castle, where they had their headquarters (Grand Commandery), and which can still be seen today on the outskirts of the city.
Germasogeia dam and Akrotiri salt lake are unique wetlands ideal for observing nature and wildlife and peaceful places to relax, go for a walk or indulge in some angling. Birdwatching enthusiasts may see herons, ducks, chaffinches, cormorants and kestrels, or even the Greater Flamingo which winters at Akrotiri in the thousands.