8th International Symposium on the Maillard Reaction

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DESCRIPTION (provided by applicant): The International Maillard Symposium is an interdisciplinary conference of food and biomedical scientists, which has met at ~3-year intervals since 1978. The Maillard reaction encompasses a broad range of chemistry that occurs during the processing and cooking of foods, and also contributes to the chemical modification of body proteins during normal aging and in chronic diseases. This interdisciplinary meeting brings together an average of 250 scientists from academic and research institutions, government and industry, approximately equally drawn from Europe, Asia and North America. The goal of the conference is to foster scientific exchange and collaborations among the participants and to stimulate and enhance research into the nutritional, toxicological and biomedical significance of the Maillard reaction. The 8th IMS will take place over a five-day period, beginning with a keynote address on the evening of August 28, 2004. The biomedical Keynote Speakers for the 8th IMS will be Dr. Samuel Rahbar, who first observed glycated hemoglobin in 1978 and has recently published several papers on inhibition of advanced glycation reactions in vivo. Each of the following four days begins with sequential plenary lectures in food and biomedical sciences, presented in joint session for all attendees, followed by 2-3 parallel sessions, each co-chaired by a senior and junior scientist and starting with one or two sub-plenary presentations. Presenters are, in part, invited in advance by the Scientific Advisory Committee, and, in part, selected by the Committee, based on abstract submissions. Approximately 20% of the time allotted to each speaker is set aside for questions and discussion. A general Poster Session, scheduled at the end of the first day of the meeting, provides a mechanism for recognition and reward of outstanding young investigators. Sessions topics will include: Chemistry of the Maillard Reaction; Novel Methods of Analysis of Maillard Products; The Maillard reaction in Color, Flavor and Texture; Nutrition and Toxicology of Maillard products; Lipids, Antioxidants and the Maillard Reaction; The Maillard Reaction in Aging and Chronic Disease (atherosclerosis, diabetes, neurodegenerative diseases); AGE Receptors - Recognition, Signal Transduction and Inflammation; and Therapeutic Inhibition of AGE formation. The proceedings of the Maillard Symposia are always published and provide a framework and direction for future research and collaboration.