International Symposium on Lipid Oxidation
and Antioxidants
5-7 June 2016, Porto, Portugal

[updated 25.03.2015]

Dear Colleagues,

We are delighted to be hosting the 1st International Symposium on Lipid Oxidation and Antioxidants organized by Euro Fed Lipid, which will be held in Porto, Portugal, from 5-7 June 2016. The symposium will be held at the Faculty of Sciences, the oldest faculty at the University of Porto, with origins dating back to the eighteenth century.

This meeting will be a great opportunity to discuss various aspects of lipid oxidation and it will be a chance for fruitful discussions of state-of-the-art knowledge and applications in lipid oxidation prevention. Since lipid oxidation is the main cause of chemical degradation of foods, which decreases the commercial shelf-life of products and deteriorates the sensory properties of foods and reduces consumer acceptability, the technical program of the symposium will cover all aspects necessary for a better understanding of the lipid oxidation process and will show possibilities to improve the quality and oxidative stability of food lipids. Discussions will take place on scientific and technological developments in lipid oxidation and antioxidants in seven sessions covering antioxidant and lipid oxidation evaluation methods, elucidation of lipid oxidation and antioxidant mechanisms, lipid oxidation in multiphase and complex systems, control of lipid oxidation, lipid oxidation and deep frying, extraction of new dietary antioxidants, and nutritional and physiological effects of oxidized lipids and antioxidants.

With its rich cultural, historical, architectural and culinary offerings, Porto is an ideal location for a Euro Fed Lipid conference. In fact, the city was elected The Best European Destination in 2014 and offers an incredible heritage, including its historical center, a UNESCO World Heritage Site since 1996. There is something for everyone, from the narrow winding streets of the Ribeira old town to the Casa da Música by Rem Koolhaas or the art gardens of Serralves and the world-famous port wine cellars just across the river. After seeing the sites in Porto, you might set out to discover the Alto Douro, also a World Heritage site since 2001, where terraced vineyards have produced a landscape out of the ordinary and some of the best wines in the world. And June marks the start of summer, with pleasant temperatures inviting you to discover this vibrant city, walk along its river promenades and bask on its Atlantic beaches.

We look forward to welcoming you to Porto for the 1st International Symposium on Lipid Oxidation and Antioxidants from 5-7 June 2016.

Paivamartins Jacobsen Schwarz
Fatima Paiva Martins
University of Porto
Charlotte Jacobsen
National Institute of
Aquatic Resources
Kgs. Lyngby
Karin Schwarz
University of Kiel

Sponsors, Sponsoring, Exhibition

[updated 11.02.2015]

The organisers offer three different packages to make your company visible in the framework of the congress.

Package 1 (Gold)
Package 2 (Silver)
Package 3 (Bronze)
Complimentary congress registrations
Additional representatives of the sponsor
25% discount for two persons
25% discount for one person
Company logo/link in all publications and on the congress webpage
Yes (cover placement)
Leaflet or information brochure in all congress bags. Insert to be produced by the sponsor.
Announcement of the sponsor during the official opening of the conference
Advertisement during breaks (presentation or video)
Advertisement banner in the poster exhibition
Opportunity to place a sponsors stand (2 x 1,5m) in the venue
Package cost (Subject to VAT for German companies. EU based companies please advise your VAT number). No tax for other companies.
2500 Euro
1500 Euro
500 Euro

Another option to support the congress is a donation. Euro Fed Lipid is licensed by German authorities to issue certificates making the donations tax deductible (in Germany only).

To confirm your package or for more options please contact the headquarters
Euro Fed Lipid
Varrentrappstr. 40-42
60486 Frankfurt, Germany
Phone: +49 69 7917 345
Fax +49 69 7917 564

Scientific Committee

[updated 11.02.2015]

Fatima Paiva Martins, University of Porto, Portugal
Charlotte Jacobsen, National Institute of, Aquatic Resources, Kgs. Lyngby, Denmark
Karin Schwarz, University of Kiel, Germany

Scientific Programme

[updated 13.05.2016]

Main Topics:
- Antioxidant and Lipid Oxidation Evaluation Methods
- Elucidation of lipid Oxidation and Antioxidant Mechanisms
- Lipid Oxidation in Multiphase and Complex Systems
- Control of Lipid Oxidation
- Lipid Oxidation and Deep Frying
- Nutritional and Physiological Effects of Oxidized Lipids and Antioxidants

Sunday, 5 June 2016
14:00-17:00 Arrival and Registration
17:00-17:15 Welcome
17:15-18:00 Opening lecture
18:00-20:00 Welcome Reception /poster session

Monday, 6 June 2016
1st Session: Antioxidant and Lipid Oxidation Evaluation Methods
09:00-09:40 Keynote Lecture
Karen Schaich, Rutgers University, USA
Extending beyond hydroperoxides in lipid oxidation and antioxidant analyses
09:40-10:00 A. Ermacora, NL, Shelf Life Studies in Complex Matrices: Do We Have the Right Analytical Toolbox in Place?
10:00-10:20 R. Lebeuf, FR, New Hydroquinone or Catechol-Based Biarylic Polyphenols: Reactivity Toward Dioxygen Versus Antioxidant Properties
10:20-10:40 R. Mozuraityte, NO, Traditional and Advanced Methods for Oxidative Quality and Stability of Marine Phospholipids

10:40-11:00 Coffee Break

2nd Session: Elucidation of Lipid Oxidation and Antioxidant Mechanisms
11:00-11:20 S. Vieira, US, Impact of Nutritive Sweeteners on Maillard Browning and Lipid Oxidation in Low Moisture Baked Goods
11:20-11:40 Y. Wang, FI, The Role of Cereal β-Clucans in Lipid Oxidation
11:40-12:00 N. Nenadis, GR, Virgin Olive Oil Hydoxy-Isochromans: A Gas-Phase DFT Study of The Antioxidant Properties
12:00-12:20 K. Schaich, US, Rethinking Lipid Oxidation Mechanisms: Looking Beyond Hydrogen Abstraction in Free Radical Chain Reactions
12:20-12:40 K. Zinatullina, RU, Free Radical Generation via Interaction of Natural Thiols with Peroxides

12:40-13:50 Lunch

3rd Session: Lipid Oxidation in Multiphase and Complex Systems
13:50-14:30 Keynote Lecture
Eric Decker, University of Massachusetts, Amherst/MA, USA
The Role of Lipid-Water Interfaces on Lipid Oxidation Chemistry
14:30-14:50 A.-D.M. Sørensen, DK, Antioxidant Efficacy of Caffeates in Emulsions - The effect of Emulsifier and Tocopherol
14:50-15:10 C. Bravo Díaz, ES, Relationships Between The Interfacial Concentrations of Antioxidants and Their Efficiencies in Emulsions
15:10-15:30 M. Lehtonen, FI, Plant-based Polysaccharides as Oxidative Stabilizers in Oil-in-Water Emulsion
15:30-15:50 V.M. Paradiso, IT, Oxidation and Antioxidation in Emulsions: Antioxidant Characterization or Profiling of Oxidation Products? Both, Please
15:50-16:10 Kasaikina, RU, Unusual Antioxidant Effects in Multiphase and Complex Systems

16:10-16:40 Coffee Break

16:40-18:10 Round Table:
Table 1: Official methods for peroxide value and conjugated diene content
Table 2: Headspace analysis and DPPH method

19:30-24:00 Congress Dinner

Tuesday, 7 June 2016
4th Session: Control of Lipid Oxidation
09:00-09:40 Keynote Lecture
Cristina Nerín, Universidad de Zaragoza, Zaragoza, Spain
Antioxidants in food packaging
09:40-10:00 NewR. Nahas, US, Rosemary Extract as Natural Antioxidant – Beyond Carnosic Acid and Carnosol from an Industrial Perspective
10:00-10:20 P.J. García-Moreno, DK, Oxidative Stability of Nano-Microstructures containing Fish Oil
10:20-10:40 D. Johnson, US, Is Oxygen Reduction a Viable Antioxidant Strategy for Oil-in-Water Emulsions?
10:40-11:00 J.M. Griinari, FI, Improving Oxidative Stability of Liquid Fish Oil Supplements For Pets

11:00-11:20 Coffee Break

5th Session: Lipid Oxidation and Deep Frying
11:20-11:40 C. Saravanahin, IN, A Comparative Study for Lipid Peroxidation on Poori - An Indian Flattened bread
11:40-12:00 J. Lee, KR, Oxidation Products And Tocol Isomer Changes In Frying Oils For Chicken To Determine The Discarding Points of Abused Frying Oils
12:00-12:20 T.M. Keceli, TR, Antioxidant Activity of Goji Berry and Red Centaury Extracts in Canadian and Sunflower Oils During Deep Frying
12:20-12:40 M. Pignitter, AT, Quantitation of 13(S)-hydroperoxy-(9Z,11E)-octadecadienoic Acid and 9(S)-hydroperoxy-(10E,12Z)- octadecadienoic Acid in Vegetable Oils under Storage as well as Frying Condition using SIDA-LC-MS/MS

12:40-13:50 Lunch

6th Session: Nutritional and Physiological Effects of Oxidized Lipids and Antioxidants
13:50-14:30 Keynote Lecture
Thierry Durand, Université de Montpellier, Montpellier, France
Omega 3 PUFAs Oxidation is Good for Your Health: The Case of Dihomo-Isoprostanes and Neuroprostanes
14:30-14:50 Paul L Else, AU, Peroxidation: The Key to Increasing Growth and Metabolism
14:50-15:10 A. Vandemoortele, BE, Stability of Malondialdehyde and its Protein Adducts to in vitro Digestion
15:10-15:30 C. Tullberg, SE, Formation of Lipid Oxidation Products (MDA, HHE, and HNE) during Static and Dynamic in vitro Digestion of Cod Liver Oil
15:30-15:50 A. Pawlak, PL, Oxidation-Induced Changes in Photoreactivity of Human Retinal Lipid Extracts

15:50-16:10 Coffee Break

16:10-16:30 V. Bochkov, AT, "Altruistic" Cellular Mechanisms Protecting Endothelium From Stress
16:30-16:50 O. Dangles, FR, Chemical Modelling of Lipid Oxidation in Gastric Conditions And Inhibition By Dietary Antioxidants
16:50-17:10 L. Socrier, FR, New PBN Derivatives to Protect Membranes From Lipid Oxidation
17:10-17:25  Closing Remarks 


PO-01 R. Guitard/FR V. Nardello-Rataj, Villeneuve d'Ascq/FR, J.M. Aubry, Villeneuve d'Ascq/FR
Myricetin, Rosmarinic and Carnosic Acids as Superior Natural Antioxidant Alternatives to α-Tocopherol for the Preservation of Omega-3 Oils

PO-02 G. Amaro-Blanco, Badajoz/ES
Effect of an active packaging of olive leaf extract and high pressure processing for the preservation of sliced iberian dry-cured shoulder during storage

PO-03 J. Rocha-Pimienta, Bafajoz/ES
Enrichment of Virgin Olive Oil with Phenolic Compounds: Evaluation of their Antioxidant Activity and their Effect on Oxidative Stability

PO-04 T. Durand/FR, A.M. Carrasco-Del Amor, Murcia/ES, J. Collado-Gonzalez, Murcia/ES, E. Aguayo, Murcia/ES, A. Guy, Montpellier/FR, C. Oger, Montpellier/FR, J.M. Galano, Montpellier/FR, A. Gil-Izquierdo, Montpellier/FR
Phytoprostanes in Almonds: Identification, Quantification, and Impact of Cultivar and Type of Cultivation

PO-05 T. Durand/FR, J.C.Y. Lee, Hong Kong/HK, K.S. Leung, Hong Kong/HK, H.H. Leung, Hong Kong/HK, C. Oger, Montpellier/FR, J.M. Galano, Montpellier/FR
Identification and Evaluation of Bioactive Fatty Acids and its Oxidized Metabolites in Nuts and Seeds

PO-06 E. Abdel-lateef/ET
Phytochemical Investigation and In vitro Antioxidant Activity of Different Leaf Extracts of Salix mucronata Thunb

PO-08 Marini Damanik, M. Murkovic, Graz/AT
Antioxidants Effect to The Formation of Secondary Oxidation Products in Rapeseed Oil

PO-07 T. Melo, Aveiro/PT
Screening of the Antioxidant Properties of Nitrated Phospholipids

PO-09 T. Rezanka/CZ, M. Vítová, Prague/CZ, I. Kolouchová, Prague/CZ, L. Nedbalová, Prague/CZ
Polydatin and its Derivatives Inhibit Fatty Acid Desaturases in Microorganisms

PO-10 R.A. Ferrari, BR, R.D.A. Amaral, Campinas/BR, R.S. Oliveira, Campinas/BR, L.C. Rabonato, Campinas/BR, M.G. Silva, Campinas/BR
Influence of Fatty Acid Composition and Tocopherol Content on Oxidative Stability of Sunflower Oil

PO-11 C. Jacobsen/DK, M. Plaza, Lund/SE, C. Turner, Lund/SE, K.F. Nielsen, Kgs Lyngby/DK, D.B Hermund, Kgs Lyngby/DK, R. Jónsdóttir, Reykjavik/IS, H.G. Kristinsson, Reykjavik/IS
Antioxidant Activity and Tentative Identification of Polyphenolic Compounds from the Nordic Brown algae Fucus vesiculosus

PO-12 X. Yang/US, C. Tian, Kalamazoo/US, R. Nahas, Kalamazoo/US, J. McKeague, Kalamazoo/US
Developing Natural Antioxidant Solutions to Stabilize Frying Oil and Improve Fried Food Products Quality

PO-13 T.M. Keceli/TR, C. Kokbas, Adana/TR, G. Dursun, Adana/TR, N. Ozen, Adana/TR
Oxidative Stability of Gemlik Olive Oils obtained from different Regions of Turkey

PO-14 T.M. Keceli/TR, M. Degirmen, Adana/TR, S. Güler, Adana/TR
Effect of pH on the Antioxidant Activity of Some Fruit Leaves in Oil-in-Water Emulsions

PO-15 X. Yang/ZS, P. VanAlstyne, Kalamazoo/US, A. Uhlir, Kalamazoo/US, R. Nahas, Kalamazoo/US, J. McKeague, Kalamazoo/US
Strategies to Develop Natural Antioxidant Solutions in Complex Food Systems

PO-16 M. Damanik, Graz/AT
Detection of Lipid Carbonyls as Secondary Oxidation Products in Oxidized Triolein

PO-17 B. Yeşiltaş/DK, P. J. García Moreno, Lyngby/DK, A. D. Moltke Sørensen, Lyngby/DK, C. Jacobsen, Lyngby/DK
Lipid Oxidation in High Fat (50-70%) Omega-3 Delivery Fish Oil-in-Water Emulsions Prepared With Sodium Caseinate And Sodium Alginate As Emulsifiers

PO-18 B.R. Thomsen/DK, G. Hyldig, Lyngby/DK, R. Taylor, Brentford/GB, J. Gregory, Brentford/GB, P. Blenkiron, Brentford/GB, C. Jacobsen, Lyngby/DK
Determination of Threshold Values of Lipid Oxidation Products in Skin Care Products

PO-19 L. Gheysen/BE, T. Bernaerts, Leuven/BE, C. Bruneel, Kortrijk/BE, K. Goiris, Gent/BE, J. Van Durme, Gent/BE, A. Van Loey, Leuven/BE, L. De Cooman, Gent/BE, I. Foubert, Kortrijk/BE
Impact of Processing on N-3 Long Chain Poly-Unsaturated Fatty Acids Derived From Microalgae

PO-20 T. Durand/FR, J. Roy, Montpellier/FR, C. Oger, Montpellier/FR, J. Fauconnier, Montpellier/FR, J. C. Y. Lee, Hong Kong/HK, C. Farah, Montpellier/FR, P. Bideaux, Montpellier/FR, V. Scheurmann, Montpellier/FR, V. Bultel-Poncé, Montpellier/FR, A. Guy, Montpellier/FR, C. Vigor, Montpellier/FR, A. Lacampagne, Montpellier/FR, J-C. Galano, Montpellier/FR, J-Y. Le Guennec, Montpellier/FR
Cardioprotection Following Injury Heart Failure Afforded By a Non-Enzymatic Oxygenated Metabolite of Omega 3 Fatty Acid Involves Ryanodine Receptor Mechanism and Mitochondrial Function

PO-21 V.D. Kancheva, Sofia/BG
How to Predict the Protective effects of Natural Bio-antioxidants and their Synthetic Analogues in Equimolar Binary and Triple Mixtures

PO-22 S. Lednev, Yaroslavl/RU
Influence of the Medium on the Elementary Stages of the Inhibited Oxidation of Lipid Membranes Models

PO-23 I. Moskalenko, Yaroslavl/RU
Kinetics of Methyl Linoleate Oxidation in Nano-Heterogeneous System

PO-24 E. Pliss, Yaroslavl/RU
Kinetics of Joint Oxidation of Triton X-100 and Methyl Linoleate

PO-25 R. Pliss, Yaroslavl/RU
Multiple Chain Termination of Hydroxyl Radicals in the Oxidation of Methyl Linoleate in Micelles as a Method of Identification of Hydroperoxide Radicals

PO-26 F. Badoud, Lausanne/CH
Analysis of Secondary Oxidation Products in Vegetable Oil and Food Matrix by Ultra-High Pressure Liquid Chromatography - High Resolution Mass Spectrometry

PO-27 C. Aliaga, Santiago de Chile/CL
Cut-off Effect of Antioxidants and/or Nitroxide-Based Probes of Variable Lipophylicity in Neutral Micelles

PO-28 C.S.P. Santos, Porto/PT
Intermittent Deep-Frying in Different Vegetable Oils: Comparison of Off-Flavors and Volatile Toxic Compounds

PO-29 C.S.P. Santos, Porto/PT
Deep or Air Frying? A Comparative Study with Different Vegetable Oils

PO-30 C.S.P. Santos, Porto/PT
Is Microwave-Grill „Frying“ a Healthy Alternative to Deep-Frying?  A Comparative Study with Different Olive Oil Categories

PO-31 I. Tikhonov, Yaroslavl/RU
Effect of Superoxide Dismutase on the Antioxidant Activity of Nitroxyl Radicals During the Oxidation of Methyl Linoleate in Micelles

PO-32 T.P. Vu, Amherst/ MA, USA
Effect of Water Activity, Solid Fat Content, and pH on Lipid Oxidation in a Model Crackers System

PO-33 J. Freiria, Vigo/ES
Partitioning of Gallic Acid and Alkyl Gallates in Binary Olive Oil-water Mixtures

PO-34 O. Mitrus, Vigo/ES
Distribution of Antioxidants in Model Food Emulsions

PO-35 M. Zuraw, Vigo/ES
Transfer of Antioxidants at the Interfaces of Model Food Emulsions

PO-36 Z. Yang, Helsinki/FI
Lipid Modifying Enzymes in Oats

PO-37 C. Bravo Díaz, Vigo/ES
Why Does Dynamic Equilibrium Matter in Emulsions?

PO-38 E. Jiménez-Martín, Cáceres/ES
Omega-3 Microcapsules as Enrichment Method in Chicken Nuggets: Lipid and Protein Oxidation During Deep-Frying

PO-39 T. Antequera Rojas, Cáceres/ES
Microencapsulation of Double and Multi-Layered Fish Oil Emulsions by Spray-Drying as Strategy to Control Oxidation of ω-3 Fatty Acids

PO-40 S. Martillanes, Badajoz/ES
Enzyme-Assisted Aqueous Extraction of Antioxidant from Rice Bran

PO-41 G. Amaro-Blanco, Badajoz/ES
Antioxidant Effect of Olive Leaf Extract in Vitro and in Vivo in Fresh Pork Loin Chops Packaged in Skin

PO-42 M.V. Acevedo-Estupiñan, Veracruz/IT Preliminary Study on Phytosterol Oxidation in O/W Nanoemulsions Formulated with Enzymatically Modified Emulsifiers

PO-43 I.D. Peña, Veracruz/IT
Cholesterol Oxidation During Microwave Heating of Model Systems with Diverse Unsaturation Degree

PO-44 R. Inchingolo, Bologna/IT
Increased Antioxidant Activity by Tocopherol Partitioning into Aqueous Phase of Oil-in-Water Emulsions

PO-45 W. Nerdal, Bergen/NO
Omega-3 in Wild and Farmed Salmon and Oxidation of DHA in Herring Roe

PO-46 J. Yi, Quebec/CA
Formation of C-18 Cyclic Linolenic Acid Monomeric Derivatives

PO-47 S. Dupont, Dijon/FR
A new antioxidant role of sterols: the case of ergosterol

PO-48 R. Cruz, Dijon/FR
Use of wild-type and mutant of Saccharomyces cerevisiae as an antioxidant activity method for acerola extract from Brazil

PO-49 I. Ferreira, Porto/PT
Interfacial concentration of gallic acid and its derivatives in omega-3 enriched Model food emulsions

PO-50 M. Meireles, Porto/PT
Partitioning of Chlorogenic Acid and Its Alkyl Esters in Olive Oil-in-Water Emulsions

PO-51 R. Silva, Porto/PT
Determining Partition Constants of Protocatechuic Derivatives in Emulsions

PO-52 A. Nilsson, Aas/N Oxidation Stability of Bioactive Lipids in Norwegian Camelina sativa Oil

Abstract Upload

[updated 22.03.2016]

To upload your lecture or poster please follow the two steps below:


To prepare a one page abstract, please use this model and store your abstract as rich text format (.rtf) on your computer (no .pdf please!)

IMPORTANT: Please avoid long file names and blank spaces in the filename. Those are causing software errors.


Lectures: 16 March 2016

Posters to reach the book abstracts: 6 May 2016 Last Minute Posters: June 2016


[updated 22.03.2016]


[updated 22.03.2016]


until 13 May 2016 after 13 May 2016
Euro Fed Lipid Members* and Employees of member companies
250 Euro
300 Euro

300 Euro
350 Euro
Euro Fed Lipid student member with poster presentation** (proof needed)

50 Euro
100 Euro
all other students**
(proof needed)

100 Euro
150 Euro
* Euro Fed Lipid Members are direct members as well as members of AOCS (European Section), Czech Chemical Society (Oils & Fats Group), DGF, GERLI, Greek Lipidforum, KNCV (Oils & Fats Group), Nordic Lipidforum, METE (Vegetable Oil Division), Polish Food Technologists Society, (Oils & Fats Section) SCI (Lipids Group), SFEL, SISSG or YABITED

** The student status is granted to undergraduate, postgraduate and Ph.D. students. Please provide a suitable proof of your student status with the registration (e.g. copy of the student card, confirmation of the institute or similar). Non-Members: Apply for membership today to get the member benefits.

Registration fees may be subject to 23% Portuguese value added tax.
The registration fee includes: -Entry to the scientific programme, poster sessions
-Book of abstracts
-List of participants
-Coffee Break beverages
-Welcome Reception

After registration you will receive an invoice.

Paying by Bank Transfer:
Please transfer the total fees (free of bank commission) to:
Euro Fed Lipid e.V.
Deutsche Bank, Frankfurt/ Main
Account No. 2401 610 00
BLZ 500 700 24 (Routing Number)
IBAN DE 71 500 700 240 240 1610 00
Please quote your reference number.

Paying by Credit Card
We accept Visa, MasterCard and AMEX

Cancellation Policy

Cancellations received on or before 13 May 2016 will be refunded minus a 30 Euro processing fee.
After that date until 1 June 2016, 50% of the registration fee will be refunded. There will be no refund for cancellations after 1 June 2016 or No-Shows. Substitute participants can be named anytime without costs.

If the congress is cancelled for whatever reason, paid fees will be refunded. Further recourse is excluded.

The Venue/Accommodation

[updated 16.06.2015]

The congress takes place at the
University of Porto
Faculty of Sciences
Rua di Campo Allegre 1021

Map showing the lecture hall and the hotels

The management of hotel contingents is done by our partner AIM Group International. AIM has selected a number of hotels with negotiated rates and easy access to the Congress Venue.

To reserve your room, you will be transferred to the online booking system of AIM. You need to create a log-in to make a reservation.  Consult the list of hotels and book yours early! You may also fill in the paper form and return it directly to AIM by fax or email. 

Please ensure your hotel reservation is made by 5th May 2016. After this date room availability is not guaranteed.

For Group Reservations (+ 10 rooms), please contact AIM International for a proposal:  
AIM Group International
Tel +351 21 324 50 40 , Fax +351 21 324 50 51

Terms and Conditions (by AIM Group)
Each reservation will be processed ONLY if accompanied by credit card details which are requested as a guaranteed. Credit card details are mandatory even when paying by bank transfer in order to guarantee your booking.

Make sure to reserve your room as soon as possible in order to take advantage of the special benefits available for Euro Fed Lipid participants only.

The main nights booked at the hotels are the nights of 5th and 6th June. All bookings that include pre and post nights are pending hotel confirmation.

Guarantee/payment of hotel reservation:
Bookings are subject to availability and payments can be done by credit card and bank transfer. All rates are quoted in Euros, per room, per night and include VAT, breakfast and all taxes. To guarantee your reservation a 1st night deposit is required. One month prior to arrival (May 5th) the remaining amount of full stay will be charged. For banker transfer payments credit cards will only be charged in case of penalties. Identified proof of payment is required by May 5th. In case proof of payment is not received by this date your credit card will be charged accordingly. After May 5th only payments by credit card will be accepted.

Cancellation Policy:
Any change or cancellation of the hotel reservation must be sent in writing to AIM Group International (by regular e-mail of fax) according to the following conditions:
- Until April 5, 2015 Full refund
- From April 5 until May 5, 2015 50% of total stay will be refunded
- From May 5, 2015 onwards 100% charge / No refund
Kindly note that the refunds will be processed only after the congress.

Hotel Porto Palacio*****
Featuring a rooftop lounge with panoramic Porto and Douro River views, 5-star Porto Palacio has a luxurious spa with massage rooms and an indoor pool. The Casa da Musica is 8 minutes’ walk away. Decorated in a modern style, the spacious, soundproofed rooms have a 26-inch, flat-screen satellite TV, seating area and minibar. The marble private bathrooms include underfloor heating. All rooms feature free WiFi access. Nautilus Bar & Bistrô offers a nice setting for a meal, while Porto Beer offers a range of tasty typical dishes.Guests can try quality Japanese cuisine at the Gosho restaurant. A member of the Leading Hotels of the World, the hotel includes a hot tub, squash court and large fitness centre. A variety of treatments are available at the spa. On Avenida da Boavista, Porto Palácio Congress Hotel & Spa is a 7-minute walk from Estádio do Bessa. Casa da Musica and Francos metro stations are both less than a 15-minute walk from the hotel, and the city centre is around 15 minutes’ drive away.

Address: Avenida Boavista, 1269, 4100-130 Porto
Located 14 minutes walking distance from the congress venue.

Congress special rates:
Single BB € 115
Double BB € 125

Hotel da Música ****
The overhaul of the Mercado do Bom Sucesso market formed new and attractive spaces with a fresh, modern feel, which is infused with memories of a unique and inspirational past.  The Hotel da Música has 85 rooms spread out over 4 floors. Spacious, modern and inspired by musical scores by famous composers, the rooms offer the utmost comfort and convenience in a welcoming environment. The Hotel has two types of room, the Standard Room and Suite, with single or double beds.  Individually-controlled Air Conditioning, Bathroom with Hair Dryer, Shower, Amenities, Desk, free Wireless Internet throughout the Hotel, Telephone, LCD TV with cable channels, Mini-bar, Safe, Electronic Key, Laundry Service, Room Service (07h00 – 00h00).

Address: Mercado do Bom Sucesso, Largo Ferreira Lapa,21 a 183, 4150-323 Porto
Located 10 minutes walking distance from the congress venue.

Congress special rates:
Single BB € 80
Double BB € 90

Hotel Fénix Porto ****
This 4 star hotel, located in the centre of Oporto, with an avant-garde style and architecture, features one of the best sushi restaurants  in the city. The rooms impress by their size and decoration, and they are equipped with air conditioning, cable TV, and private bathroom with all the comfort. The hotel also has 2 floors of exclusive access. The hotel has rooms for those travelling in business. The HF Fénix Porto is located near Avenida da Boavista, in a renowned shopping area and business centre.

Address: Rua Gonçalo Sampaio 282, 4150-365 Porto
Located 8/10 minutes walking distance from the congress venue.

Congress special rates:
Single BB € 78
Double BB € 84

Hotel Ipanema Porto****
Recently renewed, although keeping its distinguishable character, this hotel has a personalised service, which is one of its main characteristics. The hotel is located in the centre of Oporto, near Avenida da Boavista, within a business centre and a renowned shopping area.  The HF Ipanema Porto has a variety of rooms, which includes rooms equipped and prepared for families, quadruple  rooms for those travelling with friends or suites for those travelling in business. The rooms are spacious and bright, and include cable TV, air conditioning, doubled glazed windows, minibar and a pleasant working area.

Address: Rua do Campo Alegre, 156, 4150-169 Porto
Located 8/10 minutes walking distance from the congress venue.

Congress special rates:
Single BB € 78
Double BB € 84

Hotel Tuela Porto ***
A contemporary 3 star hotel, located in the centre of Oporto, near Avenida da Boavista. Around the hotel, you can find an important business centre and a renowned shopping area, and the Bom Sucesso market recently reopen. The rooms are very comfortable and they are all equipped with a pleasant working area. The HF Terrace rooms also feature an exclusive terrace. You can benefit from the breakfast service of the hotel, and the restaurant  also serves traditional Portuguese meals.

Address: Rua Arquitecto Marques da Silva, 200, 4150 - 483 Porto
Located 10 minutes walking distance from the congress venue.

Congress special rates:
Single BB € 65
Double BB € 71

Travel Information:
(cited from Francisco Sa Carneiro Airport, or Porto Airport in short, is located approximately 11 km or 7 miles north of Porto City Center. The airport is well served by an elaborate transport network and hence there is a general free flow of traffic. Perhaps the easiest way to get to the city is by metro. Using a taxi from any one of the several companies available here will usually take you 20 to 30 minutes for the same distance.

The metro
The metro in Portugal operates five different lines labeled from A to E and these lines are differentiated using colors. Porto Airport is served by the purple line. These are clean, fast, efficient and reliable underground trains that cover almost the entire city and even some of the neighboring towns. There are ticket offices at the airport and the fares are determined by your destination.

There are local buses found at the arrivals section which can take you across the city and to the surrounding areas. There is also a good collection of private buses and which make drop-offs and picks at every stop on the route. They are clean and reliable but they tend to cost more than the local buses. You can find the timetable for these buses at the main information desk in the airport. The other option is the shuttle buses which leave every thirty minutes. However, they only operate during the day and are quite expensive compared to the r egular buses.

Taxis are favored by some travelers as they can take you to just about whatever destination you want to go. There are plenty of taxis from different companies just outside the terminal building. They are metered and they charge a bit higher than the buses. You should also expect the fares to rise by 20% in the evenings and during the weekends. A taxi ride costs about 20 to 30 Euros from the airport to the city and you can pre-book or directly board a cab off the terminal where there are plenty of English-speaking taxi drivers and who are extremely helpful.

Congress Dinner

[updated 11.05.2015]

Grahams The dinner will take place in one of the famous Portwine cellars, Graham's Port Lodge.
Located in W & J Graham’s 1890 Lodge, Vinum Restaurant & Wine Bar is a celebration of the best food that the Trás-os-Montes region, Northern Portugal and the Atlantic Ocean has to offer. Awarded Best Wine Restaurant at the 2013 Best of Wine Tourism Awards, Vinum beautifully pairs exquisite dishes with its fine wines from the Douro region.

Grahams You can enjoy your delicious meal in one of three venues: in the indoor dining room with a glass screen separating it from the Lodge, in the glass atrium which offers one of the best views in Gaia and Porto, or in the pleasant and sunny terrace outside. 

Time: 6 June 2016, 19:30
Costs: 70 Euro including drinks and a guided tour through the cellar
23% Portuguese VAT applies
Transport: will be provided
VINUM Restaurant and Wine Bar
Rua do Agro nº 141 (Grahams Port Lodge)
4400-281 Vila Nova de Gaia, Oporto
Phone: +351 220930417


[updated 11.02.2015]
Porto and the North - The Essence of Portugal
Oportonity City: Porto city of opportunities

Official webpage:
Port and the North

Located along the Douro river estuary in Northern Portugal, Porto is one of the oldest European centres, and its historical core was proclaimed a World Heritage Site by UNESCO in 1996. The western part of its urban area extends to the coastline of the Atlantic Ocean.

Porto Gerry Labrijn
Porto Eduardo Mancon Porto has several institutions of higher education, the largest one being the state-managed University of Porto (Universidade do Porto), which is the second largest Portuguese university with approximately 28,000 students and considered one of the 100 best Universities in Europe.

Porto is often referred to as Cidade das Pontes (City of the Bridges), besides its more traditional nicknames of "Cidade Invicta" (Unconquered/ Invincible City) and "Capital do Norte" (Capital of the North).

Porto Marrovi
Porto Pocoapoco One of Portugal's internationally famous exports, port wine, is named for Porto, since the metropolitan area, and in particular the adegas of Vila Nova de Gaia, were responsible for the production and export of the fortified wine. In 2014, Porto was elected The Best European Destination by the Best European Destinations Agency.


[updated 11.02.2015]

European Federation for the Science and Technology of Lipids e.V.
Postfach 90 04 40
60444 Frankfurt/Main
Phone: +49 69/79 17-533
Fax: +49 69/79 17-564