October 6-7-8, 2020
Quebec City Convention Centre, Canada
Professor and Associate Research Dean at the Department of Food Science and Agriculture, McGill University, Canada
“Innovative approaches in the development of functional ingredients with potential probiotics effects”
Multidisciplinary and sustainable approach for production of biomolecules as functional ingredients
Professor Salwa Karboune is a professor in the Department of Food Science and Agricultural chemistry at McGill University, and she holds the position of the Associate Dean (Research). She is a graduate from the University of Marseille, France, in Food Biotechnology. Her main research expertise is in the design and development of new “green” approaches for the synthesis of novel functional food ingredients that can improve the quality and the functionality of food products. Her research program is based on a multidisciplinary approach combining food chemistry, enzyme technology and nanotechnology and focuses on carbohydrate-based bioactive molecules. Such a research is important as the structural and molecular roles of oligo/polysaccharides in biological systems are increasingly being recognized. Her research work also contributes to the sustainability of the Agri-Food sector by developing innovative biocatalytic approaches to generating highly added value functional ingredients from food-processing by-products. Her multidisciplinary research program has garnered national and international recognition through the sustained excellence of the research her group conducted. Her research has attracted funding from CFI, FRQNT, NSERC and MAPAQ. As part of her R&D collaboration with industries, she has led many industrial collaborative grants and she is currently leading the Consortium RITA.
The research of her group has been covered in media, such as McGill Reporter, CBC and Journal of Montreal. At the national and International level, she is a committee member of the CFI Science Advisory Board, CIFST’s Scientific Expert Council, and the European Innovation Commission Advisory Board. In 2015-2016, she chairs the NSERC Scholarships and Fellowships Selection Committee for Plant and Animal Biology. She also serves on editorial and advisory boards for journals in her field. Professor Karboune is passionate about science and active learning, and she is a strong supporter of hands-on projects. She successfully mentored teams of students to first place prizes at the prestigious IFT Food Product Development competition.
Health-promoting functional ingredients and nutraceuticals have received much attention in recent years from the scientific community, consumers and food processors. More than ever, research is driven towards a functional-driven platform rather than a product-driven one. In this regard, non-digestible carbohydrates that fulfill the criteria for prebiotic classification and promote the gut health are of high interest. However, the production of novel prebiotics, with high selectivity towards lactic acid bacteria and high colonic persistence, is increasingly challenging. Biotechnology, particularly enzyme technology, offers powerful approaches to achieve this goal. The attractiveness of biocatalytic approaches is justified by the use of inexpensive raw materials and a wide selection of highly selective biocatalysts requiring mild operating conditions. Because of the complex molecular structures of enzymes, modulating their properties for specific applications and understanding the synergistic mechanism by which they function and the parameters that affect their thermodynamic relationships represent major scientific challenges. The presentation will focus on the recent progress of my research
program aimed at the development of innovative biocatalytic approaches towards the synthesis of well-defined non-digestible oligosaccharides and polysaccharides as well as their derivatives.
BÉNÉFIQ IS …
The international rendezvous on health ingredients that will be held from October 2 to 4, 2018, at the Quebec City Convention Centre in Canada. Anchored in Quebec City’s reputation for excellence in food and health, BENEFIQ is a must-attend event sparking synergy among scientists and industry professionals from this rapidly evolving sector.
An initiative of the Institute of Nutrition and Functional Foods (INAF)