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Welcome to IMARS Online.

International Maillard Reaction Society


Welcome

The INTERNATIONAL MAILLARD REACTION SOCIETY was established in 2005 in response to a growing recognition of the role glycation plays in food technology, nutrition and tissue aging in biology and medicine.
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Glycation by simple sugars (saccharides) and related compounds are both necessary for flavor enhancement in foods and biological reactions. They can also lead to toxic compounds in foods and biological systems. While “oxidant stress” has long been recognized to play an important role in biological systems, it is only recently that glycation and related “dicarbonyl stress” (the accumulation of reactive α-oxoaldehydes such as methylglyoxal, glyoxal, 3-deoxyglucosone and others) has been found to play an equally important role in biology and medicine. Moreover, there is an intimate interplay between oxidative and glycation reactions, both of which contribute to damage to sugars, proteins, lipids, vitamins and DNA in foods and biological systems.

Thus glycation now touches every aspect of food science, biology and medicine. Efforts to counteract the damage caused by these species are gaining acceptance as a basis for novel therapeutic approaches, and the fields of food technology and preventive medicine are experiencing an upsurge of interest in strategies to minimize the unwanted effects of the Maillard reaction. 

Thanks for IMARS-14 conference

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Acknowledgements

First, let me say it has been a great honor and privilege being President of IMARS; and also, a great honor and privilege sharing my glycation research with delegates of IMARS conferences over the years. For acknowledgements for the IMARS-14 conference:
Sponsors
I thank Qatar National Research Fund and International and Qatar-based companies represented in the Exhibition Hall. Your support has made IMARS-14 possible.
Distinguished speakers, presenters and moderators
We thank the distinguished speakers, presenters and moderators for their contributions to the excellent delivery of an engaging and wide-ranging agenda  
International and local organizing Committees
I thank members of the International and Local Organizing Committees of IMARS14. I also particularly thank the Chair of IMARS-14 Organizing Committee, Professor Naila Rabbani, Qatar University. She has been such a driving force to make IMARS-14 happen. Also, I would like to thank Miss Aisha Al-Saei in Professor Naila’s team for assisting in compiling, arranging and editing the conference Agenda and abstract booklet 
Masterbadge.com
I thank this Qatar-based e-conference provider for their professionalism, patience and kindness toward us.
Jarape
I thank the cartoonist, Jarape, for the IMARS-14 logo - modified above.
Delegates
I thank delegates for their attendance, engagement, questions and comments. Please continue to support IMARS. If you are not currently a member, please consider joining. Thank you.
 
Dr Paul J Thornalley, 25th September 2021, Immediate past-President IMARS
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IMARS Prize awards - Results

Firstly, Assessor commented that all short talk and posters at #IMARS14 were of an extraordinarily high standard and  congratulated all presenters on their efforts.
Short talks
Award for Food Science: Short talk No 1.
Presenter: Dr Gosia Teodorowicz
Title: Immunogenicity and allergenicity of glycated cows’ milk proteins
Awards for Health and disease: Short talk No 9.
Presenter: Mr Armand Linkens
Title: The effect of a 4-week diet low and high in AGEs on insulin sensitivity and secretion, vascular function, and markers of low-grade inflammation and endothelial dysfunction of abdominally obese individuals – preliminary results from the deAGEing trial
Posters:
Awards for Food science
Poster No 18
Presenter: Ms Friederike Manig
Title: Reactions of dicarbonyl compounds during simulated digestion of proteins
Poster No 30
Presenter: Dr
 Antonio Dario Troise
Title: Anaerobic Degradation of Dietary Advanced Glycation End-Products by Human Intestinal Bacteria
Awards for Health and disease
Poster No 56
Presenter: Dr Halise Gül Akıllıoğlu
Title: Ultra-high temperature (UHT) treatment and prolonged storage of liquid infant formula induces protein modifications, gut dysfunction and inflammation in preterm pigs.
Poster No 40
Presenter: Dr Hafsa Abbas
Title: Glyoxalase 1 – a multidrug resistance factor in cancer chemotherapy.
Special President's Award for student outreach
Mr Mohamed Ahmed Kamal Elahtam​ and  Mohamed Saeed Ibrahim Mohamed, Late-breaking Poster No 4, Title - Health and safety consideration from methylglyoxal exposure of Manuka honey

3D virtual experience on the #IMARS14 conference website
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Doha Glycation Declaration 2021 - Grand challenges in glycation research

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​“We, the undersigned - glycation researchers at IMARS-14, identify the following areas for priority advance in glycation research:
  1. Research in glycation-related analytical techniques and chemistry
  2. Research in food processing for healthier, safe and nutritious food
  3. Research in glycation-resistant crops for improved food security in climate change
  4. Research on clinical diagnostics for improved diagnosis, risk prediction and therapeutic monitoring of health conditions and disease
  5. Research on therapeutics for improved treatment of disease – including COVID-19”
Dr Paul J Thornalley, Immediate past-President of IMARS, 20th September 2021

Publication of proceedings of #IMARS14

  1. ​Invited presentations to be published in Special Issue of International Journal of Molecular Sciences (IF = 5.9)
  2. Accepted abstracts to be published in IMARS journal, IMARS Highlights

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IMARS-14 photos

Conference screenshots
Link for further information

More about us

IMARS Highlights


IMARS Highlights are research commentaries published by IMARS and distributed to the Members of the Society. The IMARS Members can access to all the Issues at the dedicated Highlights page.
Open Highlights
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Current issue of IMARS Highlights (free to view)
march2021.pdf
File Size: 2149 kb
File Type: pdf
Download File

Louis Camille Maillard

Maillard was a French physicist and chemist who lends his name to the Maillard Reaction. His vital research on interactions between reducing sugars and amino acids described this "browning reaction" early in the 20th century.

Why join IMARS?

The International Maillard Reaction Society is funded through membership fees and tax deductible donations. IMARS is most grateful for every contribution that will help sustain its mission. Research scientists are invited to join as members and corporations are invited to join the Honor Roll of IMARS as Charter Members.
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Access our Highlights

Every membership gives access to our Highlights: news and research commentaries from IMARS
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Access Symposia and Proceedings

Our membership options give reduced rates or free entry to IMARS Symposia and their Proceedings
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Our Corporate Members receive promotion on our website
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Please join the discussions on glycation research, join IMARS - home of the glycation research community
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Images by Eva van Wassenhove and QIAGEN used under CC BY 2.0 and CC BY-NC-ND 2.0 respectively.
Content copyright International Maillard Reaction Society (IMARS) unless otherwise stated.

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