Maillard reaction, known as the non-enzymatic browning reaction between amino groups and reducing sugars, has been a “hot topic” in food science over the past decades. During the young AGErs Symposium, young scientists in the field of Maillard reaction meet to share their ideas and research. This event is a perfect opportunity to connect the chemical analytical perspective of Maillard reaction research with the in vivo approach. This year the young AGErs Symposium will be held in Wageningen, organised by the Food Quality & Design Group and Cell Biology & Immunology Group of Wageningen University & Research.
The concept of the symposium remains mainly unchanged and the key topics will be:
a) Maillard reaction in vivo and its implication in health and disease
b) Maillard reaction in food and plants
c) Molecular background and analytic strategies
Every participant is asked to take an active part in the symposium by either giving a short presentation (15 minutes + 5 minutes discussion) or a flash presentation (5 minutes + 5 minutes discussion). In case you are not scheduled for a presentation, please bring a poster of your work.
For more information visit the FQD at Wageningen University.