Join four world experts from engineering, biology, and medicine as they share their insights on the challenges and solutions for scaling up, analyzing and navigating regulatory of this year’s topic: Bioactive Milk Lipids.
Save the Date: April 9, 2024
Time: 8am – 11am PDT
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Prof Ben Boyd is a colloid and physical chemist with PhD from the University of Melbourne (1999). After industry experience in the explosives and pharmaceutical industries, he commenced an academic position at Monash Institute of Pharmaceutical Sciences (MIPS). His research group focusses on colloidal and structural aspects of lipids, lipid self-assembly and pharmaceutical systems, focused on controlling materials at the colloidal scale for delivery in pharma and other fields. His group is also active in developing new synchrotron X-ray-based characterization approaches for lipid and solid state systems. With respect to milk, his research into lipid self-assembly in milk and milk-like systems, and their application in drug delivery has attracted funding from the Bill and Melinda Gates Foundation, and numerous prizes including the Eureka Prize for Innovative Use of Technology. He is an elected Fellow of the Controlled Release Society (CRS) and the American Association of Pharmaceutical Scientists (AAPS), he was the recipient of the AAPS 2011 Lipid-based Drug Delivery Award Outstanding Research Award. He is a past Secretary and President of the CRS and past President of the Australian Colloid and Interface Society. He serves on the editorial boards of several journals including Co-editor of the Journal of Colloid and Interface Science and Editor for Asia for Drug Delivery and Translational Research.
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Marie-Caroline Michalski is Research Director at the French National Research Institute for Agriculture, Food and the Environment (INRAE). She is head of a team in CarMeN laboratory in Lyon about the impact of lipid structures on their intestinal absorption and metabolic impacts. MC Michalski has been awarded in 2022 the Chevreul Medal, delivered by the French Society for the Study of Lipids to an outstanding researcher, for her work in the field of lipid science and industrial applications, notably on the milk fat globules and the metabolic benefits of milk polar lipids.
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Dr. Nurit Argov-Argaman trained at The Hebrew University of Jerusalem in nutrition and lipid metabolism. After completing her post-doctoral fellowship at the University of California Davis, she returned to the Hebrew University of Jerusalem in Israel and created her lactation and metabolism research group. Her research focus is lactation physiology and its metabolic regulation. The objective of her research group is to obtain knowledge on the nutritional and metabolic regulation of milk fat composition, concentration, and structure. Her research group discovered the role of the mitochondria in regulating the milk fat globule structure and hence the composition of milk fat. Since the mitochondria is susceptible to biotic and abiotic stressors, her studies have been focusing on the effect of environmental stress on the milk composition and lactation traits of dairy animals and finding nutritional strategies to mitigate these environmental detrimental effects. Strong associations were found between the milk fat structure and milk composition and hence focuses on the effect of the milk fat structure. This association is studied under two aspects: 1) product stability and quality in terms of the content of bioactive constituents, and 2) the effect on the health of the consumer in terms of the digestion and absorption, physiological, immune and metabolic response to milk with varying milk fat globule sizes. Additionally, Dr. Argov-Argaman develops, and teaches courses (emphasizing on lactation physiology, animal nutrition and lipid metabolism) in the BSc and MSc programs in The Animal Science Department of the Hebrew University of Jerusalem.
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Dr. Ameer Taha is an assistant professor in the Department of Food Science and Technology at UC Davis. He specializes in food chemistry and biochemistry. Taha completed his Ph.D. in pharmacology and toxicology at the University of Toronto, Canada. He joined the UC Davis faculty in 2014 after completing a postdoctoral fellowship at National Institutes of Health.
Dr. Taha studies the mechanisms of oxidized fatty acid formation in food, and investigates their role on brain neurophysiology and function. He uses lipidomic approaches to probe and quantify oxidized fatty acid products formed under various food processing conditions, and investigate their absorption kinetics and impact on brain neurophysiology using electrophysiology and molecular assays. Understanding the mechanisms of oxidized lipid formation and their impact on brain function will aide in devising methods to minimize their formation during food processing and in establishing dietary safety limits.