8th International Symposium on the Maillard Reaction

描述（由申请人提供）：国际美拉德研讨会是食品和生物医学科学家的跨学科会议，自1978年以来每隔3年召开一次。美拉德反应包括在食品加工和烹饪过程中发生的广泛化学反应，也有助于在正常衰老和慢性疾病期间对身体蛋白质进行化学修饰。这次跨学科会议汇集了来自学术和研究机构，政府和行业的平均250名科学家，来自欧洲，亚洲和北美的科学家人数大致相等。会议的目标是促进与会者之间的科学交流和合作，并促进和加强对美拉德反应的营养，毒理学和生物医学意义的研究。 第八届国际监测系统会议为期五天，从2004年8月28日晚上的主旨发言开始。第八届IMS的生物医学主题演讲人将是Samuel Rahbar博士，他于1978年首次观察到糖化血红蛋白，最近发表了几篇关于抑制体内晚期糖化反应的论文。接下来的四天中的每一天都以食品和生物医学科学的连续全体讲座开始，在联合会议上向所有与会者介绍，然后是2-3个平行会议，每个会议由一名高级和初级科学家共同主持，并以一个或两个分全体会议开始。 发言者一部分是由科学咨询委员会事先邀请的，一部分是由委员会根据提交的摘要挑选的。分配给每位演讲者的时间中，约有20%用于提问和讨论。在会议第一天结束时安排了一个一般海报会议，为表彰和奖励杰出的年轻调查员提供了一个机制。 会议主题将包括：美拉德反应的化学;美拉德产品分析的新方法;美拉德反应的颜色、风味和质地;美拉德产品的营养和毒理学;脂质、抗氧化剂和美拉德反应;衰老和慢性疾病（动脉粥样硬化、糖尿病、神经变性疾病）中的美拉德反应; AGE受体-识别、信号转导和炎症;以及AGE形成的治疗性抑制。 梅拉德研讨会的程序始终出版，并为未来的研究和合作提供了一个框架和方向。

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.