Biography:

Özlem TokuÅŸoÄŸlu (Associate Professor Dr.) was born in Izmir, Turkey, completed her bachelor’s (1992) and master’s (1996) at Ege University in the Department of Chemistry and also completed her PhD from Ege University in the Department of Food Engineering (2001), Izmir, Turkey. She worked as a researcher at Ege University from 1993 to 2001. She professionally officiated at the Food Science and Nutrition Department at the University of Florida-Gainesville, Florida, USA as a research associate during 1999–2000. Dr.TokuÅŸoÄŸlu has worked on the faculty staff as an assistant professor at Celal Bayar University, Manisa during 2002–2007, Turkey. TokuÅŸoÄŸlu, is currently also working as associate professor, faculty member in the Department of Food Engineering of Celal Bayar University from 2007 to now. She’ll be full professor at December TokuÅŸoÄŸlu was a visiting professor at the Food Science and Nutrition Department at the University of Florida, Gainesville, Florida, USA during 1999–2000 and at the School of Food Science, Washington State University, Pullman, in the State of Washington, USA during April–May 2010. Her study focusses on food quality control, food chemistry, food safety and toxicology, shelf-life of foods and innovative food processing technologies on foods, beverages, and functional products.

Abstract:

Nutrition covers a extensive spectrum of disciplines as personal health, population health, and planetary and the researches on nutritional health concerned. New trends in nutritional science are manufacturing technology of qualified innovative processed foods and healthy foods including anticancer compounds. By 2050, a global population of 9 billion will demand 70% more food than is consumed today. Feeding this expanded population nutritiously and sustainably will require substantial improvements to the global food system; one that provides livelihoods for farmers as well as nutritious healthy products for consumers. This requires a strategic, long-term focus coupled with new ways of working with other stakeholders along the value chain. The food sector and regulatory agencies are performing innovative technologies to provide safe and stable foods for public health. Nonthermal Technologies including high hydrostatic pressure (HHP), pulse electrical fields (PEF) and ultrasound (US) successfully decontaminate, pasteurize, and potentially pursue commercial sterilization of selected foods while retaining fresh-like quality and excellent nutrient retention; and these technologies are preferred instead of classical preservation technologies; bioactives has been enhanced. Epidemiological studies have suggested positive associations between the consumption of phenolic-rich foods or beverages and the prevention of diseases, especially cancer types. The commercial development of plants as sources of antioxidants to enhance health and food preservation is of recent interest. Functional foods are those that go beyond merely providing nutrients; they actively help prevent diseases for those at high risk, such as cancer, diabetes or heart disease. When products based on functional and super foods could play a key role in the fight against disease including cancer, it can be said that these are ‘’anticancer foods’’and has antiproliferative and apoptosis effects. Main focus is food itself, not a single bioactive compound from its structure. It must be known that the synergistic effects of the many bioactive components in foods has been gained beneficial property. In this point, phenolic phytochemicals in foods and food is rich in phytochemicals concept is important. Also innovative technologies can be effective on foods are rich in phytochemicals

Biography:

Kutluk served as CEO of Hacettepe University Hospitals from 2008 to 2011. Graduated from Hacettepe University Medical School Ankara-Turkey in third rank among graduates in 1981. Postdoctoral fellow and Fulbright scholar at MD Anderson Cancer Center USA (1992-94). Member of SIOP, ASCO, AACR, AAP, International Children’s Center. He had served as a leading healthcare executive at Hacettepe University; Vice-Director of Children’s Hospital (1997-1998), the Director of Oncology Hospital (1999-2007), Director of Children’s Hospital (2000-2007) and President of Institute of Child Health (2000-2004), President of Institute of Oncology (2004-2008), Board Member of Institute for Health Sciences (2000-2007), Member of Senate (2000-2011) & CEO of Hacettepe University Hospitals (2008-2011). 

He also has a long term experience on NGO management; “UICC-International Union for Cancer Control - Board Member – Geneva - Switzerland (2008 - 2012)” “President of Turkish Association for Cancer Research and Control, Ankara-Turkey (2004-2012)”, “President of European Cancer Leagues-ECL – Brussels-Belgium (2009-2011)”, “President of Turkish National Pediatric Society (2009-2012)”, “President of Turkish Pediatric Oncology Group (2011-2013)”. His experience on healthcare management during the last 15 years brought him to the top of the Hacettepe University Hospitals as CEO between 2008-2011. He has been working at Department of Pediatric Oncology, Hacettepe University at the moment. He is named as honorary FAAP by American Academy of Pediatrics in May 2014. He is the President of “UICC, Union for International Cancer Control” for the term of 2014-2016.

Abstract:

Based on report by IARC, cancer became the number one cause of the mortality at global level by causing 7.87 million deaths in 2011. Each year more than 14 million new cancer diagnosis and 8 million deaths due do cancer are expected. The implementation of strategies for prevention, early detection and treatment could save 3-4 million premature deaths due to cancer each year. Cancer is one of the major global non-communicable diseases. All together cancer, cardiovascular diseases, diabetes, chronic respiratory diseases, mental & neurologic disorders kills about 38 million people every year. This makes 68% of all deaths worldwide. Three quarters of deaths occur in LMICs. The current situation requires immediate actions to save the lives of millions and prevent the disabilities of millions. UICC released the first version of World Cancer Declaration in 2008. It was a call to the global oncology community stating in which direction we should move. UN High-Level Summit adopted the UN Political Declaration on NCDs in 2011, and then 9 global targets with a focus to 25 by 25 NCD mortality target and Global NCD Action Plan for 2013-2020 were brought by WHO. We all were wondering what would be the next after millennium development goals. Then sustainable development goals for 2030 agenda was accepted by UN in September 2015. Health and NCD is already on the agenda at high level. Global community is more ready to implement the political decisions than ever, however, it is critical to implement the actions at national and regional level. The inclusion of an NCD reduction target in the United Nations’ new Sustainable Development Goals opens a new era of international development that the cancer and broader health communities have a unique opportunity to grasp. We urgently need to build new alliances, develop groundbreaking partnerships and overcome the barriers to optimal international collaboration.rnrnThe common key risk factors for major non-communicable diseases are tobacoo use, unhealthy diet, physical inactivity and harmful use of alcohol. The content of the diet, preparation of the foods, contaminants have got a lot of interest in the etiology and prevention of cancer. There is a relationship between excess body fat and cancers including esophagus, colon, pancreas, endometrium, kidney and breast cancer. Physical activity also reduces the risk of some cancer types including breast and colorectal cancers by weight control. Nutrition is a complex issue to fully understand its role in etiology, prevention and during the treatment of cancer. Meat consumption, intake of vegetables, fruits and phytochemicals are also the other major areas for research on diet and cancer relationship. Body weight control through dietary interventions is a part of the cancer prevention. There are evidences that obesity increases the risk of developing some cancers and this gives an opportunity of intervention cancer prevention. It is very obvious that research on cancer & nutrition will continue a focus of interests and the implementation strategies will be on the global agenda.rn

Biography:

Gary Stoner is Professor of Medicine at the Medical College of Wisconsin (MCW) Division of Hematology and Oncology, specializing in the fields of chemical carcinogenesis and cancer chemoprevention. He serves as Director of the Molecular Carcinogenesis and Chemoprevention Program in the newly developing Cancer Center. Dr. Stoner received his PhD in microbiology from the University of Michigan in 1970 and became involved in cancer research as a post-doctoral fellow and research scientist at the University of California-San Diego (UCSD). While at UCSD, his research was focused on the development of a mouse model of lung cancer for the identification of environmental carcinogens and for mechanistic studies of lung carcinogenesis. He then joined the Laboratory of Human Carcinogenesis at the National Cancer Institute where he conducted research on the metabolism of tobacco carcinogens in human lung tissues and developed human lung cell culture systems for investigations of carcinogen/oncogene-induced cell transformation. He became involved in chemoprevention research in the early 1980’s while at the Medical College of Ohio, initially investigating the chemopreventive potential of naturally-occurring ellagitannins and isothiocyanates in the rodent lung and esophagus. As an extension of research with ellagic acid, Dr. Stoner’s laboratory developed a “food-based” approach to the prevention of esophagus and colon cancers in rodents and in humans using freeze-dried black raspberries. His research is documented in more than 350 peer-reviewed publications and book chapters, and he has edited several books.

Abstract:

Biography:

Hilal Elver is a Research Professor and co-director of the Project on Global Climate Change, Human Security, and Democracy housed at the Orfalea Center at the UCSB. She is currently serving as the UN Special Rapporteur on the Right to Food with the Office of the High Commissioner on Human Rights. She has a law degree and a Ph.D. from the University of Ankara Faculty of Law, and SJD (Doctoral degree of juridical Science) degree from UCLA School of Law. She started her teaching career in 1985 at the University of Ankara Faculty of Law, and during this period she was also appointed by the Turkish government as the founding legal advisor of the Ministry of Environment, and the General Director of Women’s Status in the Office of the Prime Minister. In 1994, she was appointed by the United Nations Environment Program to the UNEP Chair in Environmental Diplomacy at the Mediterranean Academy of Diplomatic Studies in Malta. In 1993 she was a Fulbright Scholar at the University of Michigan Law School in Arbor, and 1996-1998 she was a visiting fellow at the Center of International Studies at Princeton University. Since 1998 she has been teaching comparative law, international human rights law, and international environmental law at various universities in the U.S and Europe. Currently, she is one of the members of the Turkish negotiation team at the UN Framework Convention on Climate Change.

Abstract:

Biography:

Charles Brennan is a Professor of Food Science at Lincoln University, New Zealand where he is a member of the Faculty of Agriculture and Life Sciences. Brennan's research interests lie in the interface between food science and human nutrition with particular interest in how bio-active ingredients and processing manipulate the nutritional quality of foods in particular the role of plant dietary fibre in manipulating the glycaemic response. Brennan is a graduate of London University, Wye College (BSc in Applied Plant Science) and King's College London (PhD in Food Science and Nutrition). During his career he has also worked at Durham University (UK), Plymouth University (UK) and Massey University (NZ). He currently serves as Editor in chief for the journal International Journal of Molecular Sciences,[2] and International Journal of Food Science & Technology[3] and in the Editorial Board of the Journal of Bioactive Carbohydrates and Dietary Fibre

Abstract: