Wednesday, 31 January 2018

Food Chemistry textbook

I was talking today to my spiritual "kids" about textbooks.
Here is a good one:

Fennema's Food Chemistry, Fifth Edition

you can free download 3rd edition from here.

Tuesday, 30 January 2018

Elderly and Malnutrition

here is the latest UK report on Elderly and Malnutrition

Olive Pomace in Sausages

Olive Pomace in Diet Limits Lipid Peroxidation of Sausages from Cinta Senese Swine

the protection of foods against lipid peroxidation is a very important aspect in terms of their quality. Achieving this naturally is a high priority for consumers, as there is an increasing demand for “low impact” and “environment-safe” production processes. The approach proposed in the present study is aimed at meeting both these objectives. Our findings demonstrate that the inclusion of olive pomace in the swine diet effectively slowed down the lipid oxidation in the sausages. The strategy we propose also meets both economic and ecological goals. Olive pomace is the main by-product of olive oil spinneret, and its re-use in another spinneret is a cost-effective way of improving the sustainability of the production process.

blood donation in Ireland

Last night, I tried to become a blood donor.
I went to the clinic (from 19.50 to 21.40) only to find out that...
if you answer yes to this question

Because of the risk of variant CJD you cannot donate blood.
* UK includes Northern Ireland, England, Scotland, Wales, the Channel Islands and the Isle of Man.

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However, you can give blood in Northern Ireland!

In 2018, I think that this is a scientific mockery...

How can NHS accept this CJD risk but not the National Blood Centre?
Why this test has not been developed yet in Ireland?

How many people who live now in Ireland and they have been in the UK between 1980 -96 are now excluded from this offer to the Society?

Really sad that after being a blood donor all my life...I can't keep doing this...

Monday, 29 January 2018

valorising Olive Pomace

Our group has been working on the valorisation of olive pomace for 10 years now.

Below you can find some papers and patents.

1. Evaluation of olive pomace in the production of novel broilers with enhanced in vitro antithrombotic properties

2. Structure and cardioprotective activities of polar lipids of olive pomace, olive pomace-enriched fish feed and olive pomace fed gilthead sea bream (Sparus aurata)

3. Structural elucidation of olive pomace fed sea bass (Dicentrarchus labrax) polar lipids with cardioprotective activities

Patents (3)

PRODUCTION METHOD OF FISH FEED ENRICHED WITH POLAR LIPIDS AND METHOD TO ENRICH FARMED FISHES Demopoulos, Constantinos; Antonopoulou, Smaragdi; Zabetakis, Ioannis(...) (DEMOPOULOS, Constantinos (...)) 2015 United States Patent and Trademark Office Pre-Granted Publication US20150366239

Evaluation of olive pomace in the production of novel broilers with enhanced in vitro antithrombotic properties

Evaluation of olive pomace in the production of novel broilers with enhanced in vitro antithrombotic properties

C.N, K.L and I.Z.

  • This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as doi: [10.1002/ejlt.201700290].


Several attempts have been made not only to improve nutritional value of broilers but also to attenuate dependence on raw materials such as corn in compounded broilers feed. Therefore the aim of this study was to evaluate the impact of diets enriched with olive pomace (OP) on Ross 308 broilers growth performance, sensory characteristics and nutritional value in terms of cardioprotection. Broilers were fed four experimental diets containing 0 % OP (control group), 2.5 % OP (group A), 5.0 % OP (group B) and 7.5 % OP (group C). The obtained broiler meat samples were evaluated for their lipid and phenol content and their in vitro antithrombotic properties according to biological assay in human platelets. Groups B and C exhibited significantly increased (P < 0.05) growth rate compared to the ones of control group. Additionally group B exhibited significantly more potent (P < 0.05) in vitro antithrombotic properties (EC50 = 10.5±0.92) compared to the ones of control group (EC50 = 420±21.3). Grilled broiler meat of group B was found to have acceptable sensory properties. The overal conclusion of this paper is the potential use of OP in compounded broilers feed in the production of functional broilers meat.

Practical applications: The objective of this research is to assess the use of olive industry by-products as functional feed ingredients. For this purpose, broilers were fed experimental diets containing olive pomace (OP). Our results suggest that OP can be used in broiler feed to produce functional broilers meat with increased in vitro antithrombotic properties. These scientific data could have considerable practical value towards the valorisation of OP and increasing the sustainable production of functional broiler meat and therefore the overall food security.

Saturday, 27 January 2018

The Defenders

Jose Claudio Ribeiro da Silva and his wife Maria do Espírito Santo​, Amazon activists who campaigned against illegal deforestation, were killed in an ambush in May 2011. Photograph: Reuters

The defenders
This year, in collaboration with Global Witness, the Guardian will attempt to record all of the deaths of people who are killed while defending their land, forests, rivers or wildlife – most often against the harmful impacts of industry. We will also document the stories of some of the land and environmental defenders still under attack 
[you can follow the Defenders on this link

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Friday, 26 January 2018

who needs books?

Back in the 1990s when I was studying for my BSc in Chemistry, I remember a great Teacher of mine encouraging us to start asap buying Chemistry textbooks...he suggested that by the time we get our BSc degree, we should have 5-6 reference textbooks in our library...back then, textbooks were dear, very dear (about 100 euros on today's money but 100 euros then was a massive amount of money!) but I managed... somehow to buy a Stryer (Biochem), an Atkins (Phys Chem), a Morrison Boyd (Org. Chem) and a Skoog West (Anal Chem).

I still have those books; they keep me company but also they are useful tools!

Today- googling might be easier but so so superficial!

When you need some reliable info - nothing is better that a good science textbook!

I remembered all that when I asked my semester 8 students yesterday how many food science books they have; most of the class have 0 food science books...

Shocking? Disappointing?
or just the (cruel) reality ?

I still believe though that a good BSc graduate should have a small library of fine textbooks.

Here is my proposal:

1. Food Chem (Coultate or Fennema)
2. HACCP (Mortimore and Wallace)
3. Food Processing Tech (Fellows)
4. Food Science, Nutrition & Health (Lean)

(each one costs about 40 euros... about 4 cinema tickets or 7 pints...I trust though that getting these books is a much better investment 🎯 )


Wednesday, 24 January 2018

Effects of Vegetables on Cardiovascular Diseases and Related Mechanisms

Epidemiological studies have shown that vegetable consumption is inversely related to the risk of cardiovascular diseases. Moreover, research has indicated that many vegetables like potatoes, soybeans, sesame, tomatoes, dioscorea, onions, celery, broccoli, lettuce and asparagus showed great potential in preventing and treating cardiovascular diseases, and vitamins, essential elements, dietary fibers, botanic proteins and phytochemicals were bioactive components. The cardioprotective effects of vegetables might involve antioxidation; anti-inflammation; anti-platelet; regulating blood pressure, blood glucose, and lipid profile; attenuating myocardial damage; and modulating relevant enzyme activities, gene expression, and signaling pathways as well as some other biomarkers associated to cardiovascular diseases. In addition, several vegetables and their bioactive components have been proven to protect against cardiovascular diseases in clinical trials. In this review, we analyze and summarize the effects of vegetables on cardiovascular diseases based on epidemiological studies, experimental research, and clinical trials, which are significant to the application of vegetables in prevention and treatment of cardiovascular diseases. View Full-Text

Tuesday, 23 January 2018

Now and in few months

Now : ....writing frantically! A book!

on “The Impact of Nutrition and Statins on Cardiovascular Diseases” for Elsevier.


In few months ? still writing ...A book description

Step 1. Take a look at your book

If you want your reader to be engaged by your book description, you obviously need to put yourself in a reader’s shoes, which means that you have to begin your acquaintance with the book that you have to describe in the same way that a reader would.
Hold it in your hands, look at the cover, read the short description that you typically can find either at the beginning of the book or on one of the final pages. These elements will give you an idea of what type of reader the book and is aimed at.
Is it a romantic novel or a detective story? Is it a collectable that will decorate the bookshelf and represent its owner, or is it to be read when you are taking a subway, and give away once you have read it?
Answer these questions, and this will be the starting point of your book description.

Step 2. Scan your book

Before going on to reading the book, it is a good idea to flip through it and pay attention to its structure and the tone of the narration. How many pages are there? How many chapters? Is it narration-based or dialogue-based? Whose point of view is dominant – the narrator’s or the characters’?
Is the tone more light-hearted or tense? Is it more emotional or fact-based? These conclusions will help you to assume how readable the book is and how well it reaches out to a particular type of reader.

Step 3. Define what you would like to pay attention to while scanning your book

Think about what the future reader will want to know from your book description before they make up their minds as to whether to read the book or not. These will be your markers as you read the book, instead of just reading it blindly and waiting for some details to strike you as worthy of attention.
For example, how well is the book consumed? Do the chapters move swiftly or can’t you wait for them to end? Then you can move on to some of the most complex matters, such as – what makes this book a classic or what it lacks to become one.

Step 4. Read your book

Now you are all set and ready to move on to reading the book. Remember to take notes and answer the questions that you have set beforehand.

Step 5. Stay focused on creating your book description

While reading the book, you should keep your goal in mind at all time. And your goal is to write a compelling hook. Every impression or emotion that you get during your reading experience needs to be documented in as much detail as possible.
Which parts of the book did you find utterly engaging and which didn’t hold your interest quite so well? Which characters were likeable and which were not? Did some of them make you fall in love with them or did they ultimately disgust you?
These and similar questions are what you should answer.

Step 6. Proceed to reviewing your book description

Now is the time to answer all those questions that you set earlier. You have already read the book, so now you have to flip back to the places where you know you can find answers to the questions that you want to answer in your text.
It can be a good idea to start with describing the setting of the book, which is commonly conveyed on the first chapter. Focus on what you felt while being introduced to the book.
Then repeat the same procedure with the following chapters or sections.
Try to answer what kept your attention in the book, or what did not. Describe the form and the content and how these interrelate. Explain the purposes of events and characters and how they influence one another.

Step 7. Summing up

Once you have completed the previous steps, this one will be a piece of cake. It is what most people would define as a book description. Find as many common denominators in the book and keep working on it until you have it as brief and clear as you can.
This summing up might also a good idea to put at the beginning of your review.

Step 8. Proceed to your judgment

Now is the time to give your opinion on the book as a whole. Is this book worthy of attention? Is it a good read? Use examples from your previously taken notes to justify your opinion.
You want your book description to be persuasive, and giving specific examples is the best way to achieve such an effect. The more precise your examples are, the more powerful your book description will be.

Step 9. Explain your book’s place

Mention the genre and evaluate the book’s originality. Is it a debut title or is it part of a series? Also, put the book in context – what place does it hold in its niche and how well does it stand there?
This step can be an easy one but might demand a little research.

Step 10. Revisit your description

After completing all the previous steps, you have now come up with a draft of your book description. Read it to see if you have covered everything you intended to and that nothing of importance is left out.
Once again, think about your potential reader. Is your text going to hook a potential reader? Think about who will potentially be reading it – is it general audience or a defined demographic? Consider adding or removing some details.

Congratulations! Once you have completed these ten steps your stunning book description is ready.

Richard Nolan is a blogger and a private tutor, sharing his experience in spheres of blogging, self-growth, and psychology. Richard writes for numerous blogs and gives useful tips for bloggers, students, and teachers. Currently, Richard works as a general editor for ProWritersCenter. You can learn more about Richard on Facebook and Twitter

Friday, 19 January 2018

paper: Review and Analysis of Alternatives for the Valorisation of Agro-Industrial Olive Oil By-Products

this is an interesting paper

By-products and waste from olive production (agriculture) and the olive oil industry (mills and refineries) are an important environmental issue in Mediterranean areas. Industrial waste and by-products contain highly valuable components that can also be phytotoxic. This article reviews recent research on the valorisation of olive by-products under the bioeconomy strategy. The alternatives are classified according to the ‘bioeconomy value pyramid’, which prioritises higher value uses over the current energy and compost valorisation. Special attention is paid to the use of these by-products for animal feed that can be improved by reducing the content of saturated fatty acids (SFAs) and increase the polyunsaturated fatty acids amount considered beneficial in response to their use; this makes the food healthier for humans while simultaneously reducing feeding costs and the environmental impact of livestock.

I just forgot to die!

Stamatis Moraitis is from Ikaria, Greece. He moved to US when he was 22 years old to pursue the “American Dream”. He was a painter and he started immediately having success, bought a house, married and had 3 kids. At the age of 66 years, he developed terminal lung cancer. However, instead of dying in US, he decided to move back to Ikaria so he moved in with his… parents!
He started breathing the Ikarian air, drinking the Ikarian wine and having a Mediterranean diet. After a few months, he planted a garden not planning, though, on ever getting to harvest the vegetables. He was so wrong! 37 years later he has a vineyard producing 200 litres of wine a year.
When asked about his secret, this is what he replies: “I just forgot to die”.
This is a real life story that has been extracted from the paper of Dan Buettner and Sam Skemp, as published in the American journal of lifestyle medicine in 2016.

=  =  =
this is an excellent paper - have a look on Power of 9.

and then... do this test.

Enjoy the weekend,



Thursday, 18 January 2018

It's the inflammation, and not the cholesterol that kills people

It is rather interesting how a part of Industry and the Academic society still stick to the importance of cholesterol when we address chronic diseases (e.g. CVDs).

it looks cute but it is so wrong... [source]

It is not the cholesterol that kills but inflammation! 

In an analogy similar to the phrase "It's the economy, stupid"
I think it is high time to say to quite a few medical doctors, scientists and industrialists...

"It's the inflammation, and not the cholesterol that kills people".

Our view is this. We do not need statins or sterols but a healthy diet and lifestyle!

In 2018, we will have the chance with this book and also a review paper we are going to submit in this special issue to present all the latest data that support this view:

it is inflammation induced by several factors, such as platelet-activating factor (PAF), that leads to the onset of cardiovascular diseases (CVDs) rather than serum cholesterol. 

Wednesday, 17 January 2018

Academic Position: Lecturer below the Bar in Genomics/Nutrigenomics

Lecturer below the Bar in Genomics/Nutrigenomics
Contract Type: Tenure Track (five year fixed term).  During the term of the contract the successful applicant will have the opportunity to apply for tenure in accordance with the University's Policy and Procedures for Granting Multi-annual Status to Entry-level Academic Staff
Salary Scale: €38,731 - €53,249 p.a.
Further information for applicants and application material is available online from:
The closing date for receipt of applications is Tuesday, 13th February 2018.
Applications must be completed online before 12 noon, Irish Standard Time on the closing date.
Please email if you experience any difficulties
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Further particulars
TITLE OF POST: Lecturer below the bar in Genomics/Nutrigenomics
LOCATION: University of Limerick
REPORTS TO: Head of Department
CONTRACT TYPE: Tenure Track (five year fixed term).  During the term of the contract the successful applicant will have the opportunity to apply for tenure in accordance with the University's Policy and Procedures for Granting Multi-annual Status to Entry-level Academic Staff

SALARY SCALE: €38,731 - €53,249 p.a.

  • Doctoral degree (level 10 NFQ) in genomics or a closely related discipline, ideally with particular emphasis on molecular-level interaction between nutrients and the genome with relevance to nutrition, food science or biopharma
  • Primary degree in biological science, molecular biology, or a closely related area

  • Deliver lectures and laboratories at the undergraduate and postgraduate levels in the areas of Molecular Biology, Genomics, and Cell Biology
  • Supervise undergraduate, Masters’ Degree & Doctoral research students and conduct relevant research that will align with the existing research activity within the Department of Biological Sciences and the Faculty of Science + Engineering
  • Provide assistance in the co-ordination and administration of Departmental and Faculty programmes and activities


The Department offers undergraduate programmes in Bioscience, Food Science and Health and Equine Science. It also makes a significant contribution to programmes such as BSc Biological Sciences (Education), BSc Environmental Science, BSc Industrial Biochemistry and BSc Nursing and Midwifery. The recently launched BSc programme in Bioscience will provide graduates with degree level competences in this commercially important area of Life Science. The appointee will support the BSc Bioscience, providing teaching expertise in genomics, cell biology and molecular biology while adding a novel and important dimension to existing research interests in food science, biomedical science or biopharmaceuticals that link with the Bernal Institute and/or the Health Research Institute. 
     The Department now wishes to recruit a Lecturer below the Bar in Genomics/Nutrigenomics to support its teaching and research mission.  The Department seeks exceptional applicants whose research complements existing research themes within the Faculty in the area(s) of food and health or biopharmaceuticals.   Particular consideration will be given to candidates with a basic or translational research program in genomics/nutrigenomics with specific application to functional foods or biopharmaceuticals.  

Candidates ideally should have substantial post-doctoral experience, a record of independent research achievements and an appropriate publication record.  Candidates should have the ability to lecture to students in the sciences and be committed to teaching excellence. The successful candidate will be expected to establish an independent research programme supported by extramural funding and to supervise postgraduate research students. The successful candidate is expected to be able to work independently as well as contribute to research centres/groups, such as the Bernal Institute ( or the Health Research Institute ( to develop and enhance the subject areas of food science and health or biopharmaceuticals.  

Essential criteria
  • Doctorate degree (level 10 NFQ) in genomics or a closely related discipline, ideally with particular emphasis on molecular-level interaction between nutrients and the genome with relevance to nutrition, food science or biopharma
  • Primary degree in biological science, molecular biology, or a closely related area
  • Developing and relevant publication record in genomics/nutrigenomics with a focus related to either food science or biopharmaceuticals
  • Skills in a range of cutting edge laboratory or in silico techniques in molecular biology, gene regulation, gene expression and bioinformatics research
  • Ability to teach biological science and genomics at degree level

Desirable criteria
  • Demonstrated success in obtaining grant funding
  • Experience as an independent and team researcher in genomics/nutrogenomics with application in the areas of either food science or biopharmaceuticals.
  • Experience/capacity to supervise postgraduate students to PhD level
  • A record of independent research in cell biology

Candidates must include a research plan (up to two pages in length) describing the research that the candidate would envisage undertaking if offered the position at the University of Limerick and a teaching plan (up to two pages in length) detailing how the candidate would contribute to teaching and learning if offered the position.  These plans should include how the applicant would propose to advance programme offerings and research activities in the area of Bioscience, Food Science, and Biopharmaceuticals.

The successful candidate will be required to contribute to the delivery and organisation of teaching their subject within the Department of Biological Sciences, both at undergraduate and postgraduate levels and to develop a research programme which complements existing research themes within the Department in the area(s) of food and health or biopharmaceuticals.

  • Responsible for lecture preparation and delivery, curriculum development, setting, moderation and marking of examinations and assessment at both undergraduate and postgraduate levels within the Department
·         Development and delivery of new Biological Science modules and programmes at undergraduate and postgraduate level
·         Supervise undergraduate and postgraduate projects
·         Develop your research and scholarly activities in areas that enhance or complement the Department’s existing research areas. You will be encouraged to develop your research profile at the national and international level and to compete for research funding
·         Undertake some management and administrative responsibilities in support of the academic activities of the Department

Other relevant duties commensurate with the grade of the post as may be assigned by the Head of the Department.