3rd world summit & expo on food technology and probiotics...world congress & expo on...

3rd World Summit & Expo on

Food Technology and Probiotics

Scientific Federation1-8-506/2/B, Begumpet, Hyderabad-500016, India

T: +91-40-6668 7799 | E: [email protected]://scientificfederation.com

111th Conference

Scientific Federation

October 25-26, 2018 | Prague, Czech Republic

ABOUT SCIENTIFIC FEDERATIONScientific Federation is expert-driven and initiated to organize and facilitate proficient international scientific conferences worldwide associating the world class researchers. Scientific Federation is establishing outstanding and direct communication between the researchers whether they are working in the similar field or interdisciplinary research activities. Scientific Federation provides an international forum for the appearance and discussions on science, medical, clinical, technology, engineering, life sciences and their related researches. Meet Inspiring Speakers and Experts at our universal meetings inclusive all scientific conferences, workshops and symposiums annually on Science, Technology, Medical, Pharma, Clinical, Engineering and Business. Scientific Federation provides information, solutions to enhance the performance and progress of science, medical, health, clinical, engineering and technology professionals, and is empowering them to make better decisions, deliver better care, and sometimes makes groundbreaking discoveries, that advance the boundaries of knowledge and human progress.

WHO WE ARE?We are exploring research to the world through world-class scientists.

“Imagination is more important than knowledge. Knowledge is limited. Imaginationencircles the world.”

- Albert Einstein

Now-a-days, science and technology is growing rapidly in all aspects of medical, clinical, physics and pharma. In this regard, we are taking the step to transform the technology and research through the world class professionals, to get awareness worldwide by organizing the international conferences. Which may lead to maintain peaceful collaboration between the countries.Our devoted team is proficient to organize the international conferences, and they are having much experience and expertise in this aspect.

WHAT WE DO?Scientific Federation was established with an aim to organize standard and productive conferences across the globe to bring world class researchers on unique platform and to explore the interdisciplinary research activities. Scientific Federation promote discussions and free exchange of innovative thoughts at the research frontiers of the science, medical, health, clinical, engineering and technology.

We promise that every conference is significant for our partners, professionals attending, as well as the sponsors and the associations. Scientific Federation collaboration ensures responsibility to the peak standards of service, punctual delivery, reliability and open communication.

Scientific Federation Conferences provides a valuable means of disseminating information and ideas in a way that cannot be achieved through the usual channels of communication and presentations at large scientific meetings. Team devoted to Scientific Federation, offers expertise with broad environment familiarity and associations with an array of convention centers, vendors, and hotel chains to contribute to your core. Scientific Federation encourage and promotes organizations of all types and sizes.

To contact Scientific Federation Email us at ([email protected])

WHY SCIENTIFIC FEDERATION?Scientific Federation conferences are covering a wide range of research in the fields of Science, Technology, Medical, Pharma, Clinical and Engineering. Attending a Scientific Federation Conferences give immense access to ground-breaking research presentations and discussions. The informal atmosphere and smaller size of conferences provides the best break to develop collaborations, get innovative ideas and opportunity for your own work - and plan for the subsequent stage of your scientific career.

All researchers, including post docs and graduate students, are encouraged to attend Scientific Federation conferences in their respective research field. All conferences offer the opportunity to exploit your knowledge by submitting a poster for the poster sessions. B2B meetings will be arranged during the conference time and this is the best platform to develop new partnership & collaborations worldwide.

FOR ATTENDEESThank you! We are pleased for joining us at a Scientific Federation Conferences.Your meeting was planned by devoted volunteers and Scientific Federation staff. We have worked hard to make it the most tremendous conference you attend this year! During the time period, you will have lot of time for networking and recreation with members of Scientific Federation attendees. All sessions are informal and intended to provide abundant time for discussion.

SCIENTIFIC FEDERATION MEETINGS ARE• Forums to discuss pre-publication research at the forefront of your field• Held in isolated locations to diminish diversions and exploit time for debate and networking

A detailed program as well as information about the venue, travel, poster guidelines, and other details of your meeting can be accessible on our website. Refer respective conference site with your research interests. For any further queries you can directly contact through email to the respective conference secretary.

SCIENTIFIC FEDERATION MISSIONOur Mission is to bring inspiration and innovation to every researcher in the world. We create a platform tointeract and share their research. We will be a destination for researchers and maintain a pleasant relationship.

SCIENTIFIC FEDERATION VISIONOur vision is to create a home environment for researchers across the globe.

ASSOCIATIONS/COLLABORATIONS• Exploring and visualize worldwide• A great opportunity to network with your peers• A way to interact with world class professionals• The opportunity to expand collaboration• Amplified trademark awareness through an additional channel• Closer business relationships• Providing advantages to the members through a variety of first-rate organizations to connect to the world

111th Scientific Federation Conference




Previous & Upcoming Conferences

February

3rd Global Summit and Expo on Dental & Oral Diseases February 26-27, 2018 Abu Dhabi, UAE

Global Summit on Chemistry & Chemical Engineering February 26-27, 2018 Abu Dhabi, UAE

International Conference & Expo on Aerospace & Aeronautical Engineering

February 26-27, 2018 Abu Dhabi, UAEMarch

3rd World Congress & Expo on Pharmaceutics & Drug Delivery Systems

March 19-20, 2018 London, UK2nd Global Conference and Expo on Vaccines Research

March 19-20, 2018 London, UK2nd World Congress on Public Health and Health Care

Management March 19-20, 2018 London, UK

April

4th Global Nanotechnology Congress and Expo April 16-18, 2018 Dubai, UAE

World Congress on Mechanical and Mechatronics Engineering

April 16-17, 2018 Dubai, UAEWorld Congress & Expo on Oil, Gas & Petroleum Engineering

April 16-17, 2018 Dubai, UAEWorld Summit on Cancer Research & Therapy

April 19-21, 2018 Dubai, UAEInternational Summit on Dermatology

April 19-20, 2018 Dubai, UAEInternational Meeting on Cosmetology & Trichology

April 19-20, 2018 Dubai, UAEMay

2nd World Congress on Cell Science and Molecular Biology May 21-22, 2018 Valencia,Spain

International Hematologists Summit May 21-22, 2018 Valencia,Spain

Annual International Pathology Conference May 21-22, 2018 Valencia,Spain

2nd International Conference on Women Health and Breast Cancer

May 24-25, 2018 Valencia,Spain2nd Global Summit on Diabetes and Endocrinology

May 24-25, 2018 Valencia,Spain2nd Global Summit on Nutritional Science & Food Chemistry

May 24-25, 2018 Valencia,SpainJune

2nd World Conference and Exhibition on Forensic Science June 11-12, 2018 Rome, Italy

2nd World Congress on Surgery & Anesthesia June 11-12, 2018 Rome, ItalyWorld Summit on Toxicology June 11-12, 2018 Rome, Italy

2nd World Congress and Expo Traditional & Alternative Medicine

June 14-16, 2018 Rome, Italy2nd Global Summit & Expo on Laser Optics & Photonics

June 14-16, 2018 Rome, Italy3rd Global Congress & Expo on Materials Scince &

Engineering June 14-16, 2018 Rome, Italy

3rd International Congress & Expo on Biotechnology and Bioengineering

June 25-26, 2018 Kuala Lumpur, MalaysiaJuly

World Conference & Expo on Biomedical Engineering July 16-17, 2018 Miami, USAMetabolomics Global Summit July 16-17, 2018 Miami, USA

World Congress on Medicine and Medical Science July 16-17, 2018 Miami, USA

2nd International Conference & Expo on Green Chemistry and Engineering

July 23-24, 2018 Barcelona, SpainWorld Conference on Analytical & Bioanalytical Chemistry

July 23-24, 2018 Barcelona, SpainGlobal Summit on Stem Cell & Tissue Engineering

July 23-24, 2018 Barcelona, SpainInternational Conference on Computer Science & Cloud

Computing July 26-27, 2018 Barcelona, Spain

World Conference on Robotics & Artificial Intelligence July 26-27, 2018 Barcelona, Spain

International Conference on Electronics & Electrical Engineering

July 26-27, 2018 Barcelona, SpainGlobal Conference on Magnetism and Magnetic Materials

July 23-25, 2018 Osaka, JapanInternational Conference on Atomic & Nuclear Physics

July 23-25, 2018 Osaka, JapanWorld Congress & Expo on Chemical Engineering & Catalysis

July 23-25, 2018 Osaka, JapanAugust

International Congress and Expo on Agriculture & Horticulture

August 13-14, 2018 Amsterdam, NetherlandsInternational Summit on Fisheries & Aquaculture

August 13-14, 2018 Amsterdam, NetherlandsInternational Conference on Earth Science & Geo Science

August 13-14, 2018 Amsterdam, Netherlands2nd International Congress and Exhibition on Pharmacy

August 20-21, 2018 Mahsa University, Malaysia4th International Congress on Dentistry & Prosthodontics

August 20-21, 2018 Mahsa University, Malaysia

Global Conference on Physiotherapy August 20-21, 2018 Mahsa University, Malaysia

2018 Conferences

International Conference on Semiconductors, Optoelectronics and Nanostructures

August 20-21, 2018 Paris, FranceInternational Congress and Expo on Flu Science & Infectious

Diseases August 20-21, 2018 Paris, France

International Conference on Medicinal Chemistry & Drug Design

August 20-21, 2018 Paris, FranceWorld Congress on Gerontology & Palliative Care

August 23-24, 2018 Paris, FranceInternational Conference on Alzheimer's Diseases &

Psychology August 23-24, 2018 Paris, France

International Conference on Addiction Therapy & Clinical Reports

August 23-24, 2018 Paris, FranceSeptember

2nd International Conference & Expo on HIV & AIDS September 17-18, 2018 Toronto, Canada

2nd World Congress on Clinical Research & Biomarkers September 17-18, 2018 Toronto, Canada

International Conference on Pharmacognosy & Pharmacovigilance

September 17-18, 2018 Toronto, CanadaWorld Congress on Gynecology & Obstetrics

September 20-21, 2018 Toronto, Canada2nd International Congress and Expo on Cardiology

September 20-21, 2018 Toronto, Canada2nd International Conference on Nephrology

September 20-21, 2018 Toronto, Canada4th International Congress & Expo on Biotechnology and

Genetic EngineeringSeptember 24-25, 2018 Madrid, Spain

International Conference on Respiratory Medicine & Pulmonology

September 24-25, 2018 Madrid, SpainWorld Congress on Rheumatology & Orthopedics

September 24-25, 2018 Madrid, SpainGlobal Summit on Physics

September 27-28, 2018 Madrid, SpainWorld Congress on Quantum and Nuclear Engineering

September 27-28, 2018 Madrid, SpainGlobal Summit on Geological and Environmental

Engineering September 27-28, 2018 Madrid, Spain

October

2nd Global Conference and Expo on Applied Science, Engineering and Technology

October 15-17, 2018 Amsterdam, Netherlands2nd International Conference and Expo on Condensed

Matter Physics October 15-17, 2018 Amsterdam, Netherlands

4th Global Congress & Expo on Materials Science & Nanoscience

October 15-17, 2018 Amsterdam, Netherlands

3rd Global Summit on Obesity & Diet Management October 18-20, 2018 Amsterdam, Netherlands3rd World Congress and Expo on Immunology October 18-20, 2018 Amsterdam, Netherlands

Global Summit on Occupational Health & Safety October 18-20, 2018 Amsterdam, Netherlands

3rd World Conference & Expo on Petrochemistry & Natural Resources

October 22-23, 2018 Prague, Czech Republic3rd International Conference on Biopolymers & Polymer

Chemistry October 22-23, 2018 Prague, Czech Republic

International Congress on Urban & Civil Engineering October 22-23, 2018 Prague, Czech Republic

2nd World Summit and Expo on Food Technology & Probiotics

October 25-26, 2018 Prague, Czech RepublicInternational Summit on Microbiology & Parasitology

October 25-26, 2018 Prague, Czech RepublicGlobal Conference on Plant Biology

October 25-26, 2018 Prague, Czech RepublicNovember

5th World Congress on Nursing & Healthcare November 12-14, 2018 Toronto, Canada

3rd World Congress & Expo on Dementia & Neuroscience November 12-14, 2018 Toronto, Canada

3rd Global Summit & Expo on Materials, Photonics & Optical Instruments

November 12-14, 2018 Toronto, Canada2nd International Congress on Gastroenterology &

Hepatology November 19-20, 2018 Houston, USA

2nd Global Summit in Otolaryngology November 19-20, 2018 Houston, USA

2nd Global Summit and Expo on Proteomics November 19-20, 2018 Houston, USA

2nd International Conference on Renewable & Non Renewable Energy Sources

November 22-23, 2018 Houston, USA2nd International Conference on Ophthalmology

November 22-23, 2018 Houston, USA2nd International Congress and Expo on Bacteriology

November 22-23, 2018 Houston, USADecember

5th Global Nanotechnology Congress and Expo December 03-05, 2018 Valencia, Spain

Global Biofuels & Bioenergy Congress & Expo December 03-05, 2018 Valencia, Spain

World Congress on Waste Management & Recycling December 03-04, 2018 Valencia, Spain3rd Global Virology Congress & Expo December 06-08, 2018 Valencia, Spain

5th World Congress and Expo on Oncology & Radiology December 06-08, 2018 Valencia, Spain

Global Conference on Global WarmingDecember 06-07, 2018 Valencia, Spain

February

5th Global Summit and Expo on Dental & Oral Diseases February 18-19, 2019 Frankfurt, Germany

2nd Global Summit on Chemistry & Chemical Engineering February 18-19, 2019 Frankfurt, Germany

2nd International Conference & Expo on Aerospace & Aeronautical Engineering

February 18-19, 2019 Frankfurt, Germany6th World Congress on Nursing & Healthcare February 25-26, 2019 Durban, South Africa

3rd International Conference & Expo on HIV & AIDS February 25-26, 2019 Durban, South Africa

International Conference & Expo on Animal Science & Veterinary Medicine

February 25-26, 2019 Durban, South AfricaMarch

4th World Congress & Expo on Pharmaceutics & Drug Delivery Systems

March 25-26, 2019 Milan, Italy3rd Global Conference and Expo on Vaccines Research &

Development March 25-26, 2019 Milan, Italy

2nd International Summit on Dermatology March 25-26, 2019 Milan, Italy

World Congress on Mechanical, Metallurgy and Materials Science

March 28-29, 2019 Milan, ItalyGlobal Conference on Carbon Nanotubes and Graphene

Technologies March 28-29, 2019 Milan, Italy

5th World Congress & Expo on Oil, Gas & Petroleum Engineering

March 28-29, 2019 Milan, ItalyApril

6th Global Nanotechnology Congress and Expo April 15-17, 2019 Dubai, UAE

4th Global Summit & Expo on Laser Optics & Photonics April 15-17, 2019 Dubai, UAE

2nd World Congress on Mechanical and Mechatronics Engineering

April 15-17, 2019 Dubai, UAE6th World Summit on Cancer Research & Therapy

April 19-20, 2019 Dubai, UAE3rd World Congress on Public Health and Health Care

Management April 19-20, 2019 Dubai, UAE

2nd International Meeting on Cosmetology & Trichology April 19-20, 2019 Dubai, UAE

May

3rd World Congress on Cell Science and Molecular Biology May 13-14, 2019 Kuala Lumpur, Malaysia

2nd Annual International Conference on Pathology and Case Reports

May 13-14, 2019 Kuala Lumpur, MalaysiaGlobal Congress & Expo on Biomaterials May 13-14, 2019 Kuala Lumpur, Malaysia

3rd International Conference on Women Health and Breast Cancer

May 30-31, 2019 Nice, France3rd Global Summit on Diabetes and Endocrinology

May 30-31, 2019 Nice, France2nd International Hematologists Summit

May 30-31, 2019 Nice, FranceJune

3rd World Conference and Exhibition on Forensic Science June 03-04, 2019 Berlin, Germany

3rd World Congress on Surgery & Anesthesia June 03-04, 2019 Berlin, Germany2nd World Summit on Toxicology June 03-04, 2019 Berlin, Germany

3rd World Congress and Expo Traditional & Alternative Medicine

June 06-08, 2019 Berlin, GermanyWorld Congress & Expo on Sports & Emergency Medicine

June 06-08, 2019 Berlin, Germany2nd Global Summit on Stem Cell & Tissue Engineering

June 06-08, 2019 Berlin, Germany5th Global Congress & Expo on Materials Science &

Engineering June 10-12, 2019 Osaka, Japan

2nd World Conference on Robotics & Artificial Intelligence June 10-12, 2019 Osaka, Japan

3rd Global Summit on Nutritional Science & Food Chemistry June 10-12, 2019 Osaka, Japan

5th International Congress & Expo on Biotechnology and Bioengineering

June 17-18, 2019 London, UK3rd Global Summit on Pediatrics & Neonatology

June 17-18, 2019 London, UK7th World Congress on Nursing & Healthcare

June 17-18, 2019 London, UKJuly

2nd World Conference & Expo on Biomedical Engineering July 08-09, 2019 Las Vegas, USA

2nd Global Summit on Metabolomics July 08-09, 2019 Las Vegas, USA

2nd World Congress on Medicine and Medical Science July 08-09, 2019 Las Vegas, USA

3rd International Conference & Expo on Green Chemistry and Engineering

July 11-12, 2019 Las Vegas, USA2nd World Conference on Analytical & Bioanalytical

Chemistry July 11-12, 2019 Las Vegas, USA

4th International Conference on Biopolymers & Polymer Chemistry

July 11-12, 2019 Las Vegas, USA2nd International Conference on Computer Science & Cloud

Computing July 22-23, 2019 Rome, Italy

International Conference on Oceanography & Marine Science July 22-23, 2019 Rome, Italy

2019 Conferences

2nd International Conference on Electronics & Electrical Engineering

July 22-23, 2019 Rome, Italy2nd Global Conference on Magnetism and Magnetic

Materials July 25-26, 2019 Rome, Italy

2nd International Conference on Atomic & Nuclear Physics July 25-26, 2019 Rome, Italy

2nd World Congress & Expo on Chemical Engineering & Catalysis

July 25-26, 2019 Rome, Italy2nd World Congress & Expo on Chemical Engineering &

Catalysis July 25-26, 2019 Rome, Italy

August

2nd International Congress and Expo on Agriculture & Horticulture

August 12-13, 2019 Prague, Czech Republic2nd International Summit on Fisheries & Aquaculture

August 12-13, 2019 Prague, Czech Republic2nd International Conference on Earth Science & Geo Science

August 12-13, 2019 Prague, Czech Republic3rd International Congress and Exhibition on Pharmacy

August 15-16, 2019 Prague, Czech RepublicInternational Congress and Exhibition on Industrial and

Manufacturing Engineering August 15-16, 2019 Prague, Czech Republic2nd Global Conference on Physiotherapy

August 15-16, 2019 Prague, Czech Republic2nd International Conference on Semiconductors,

Optoelectronics and Nanostructures August 19-20, 2019 Barcelona, Spain

2nd International Congress and Expo on Flu Science & Infectious Diseases

August 19-20, 2019 Barcelona, Spain2nd International Conference on Medicinal Chemistry & Drug

Design August 19-20, 2019 Barcelona, Spain

6th International Congress & Expo on Biotechnology and Nanotechnology

August 22-23, 2019 Barcelona, Spain2nd International Conference on Alzheimer's Diseases &

Psychology August 22-23, 2019 Barcelona, Spain

2nd International Conference on Addiction Therapy & Clinical Reports

August 22-23, 2019 Barcelona, SpainSeptember

4th International Conference & Expo on HIV & AIDS September 16-17, 2019 Miami, USA

3rd World Congress on Clinical Research & Biomarkers September 16-17, 2019 Miami, USA

2nd International Conference on Pharmacognosy & Pharmacovigilance

September 16-17, 2019 Miami, USA

2nd World Congress on Gynecology & Obstetrics September 19-20, 2019 Miami, USA

3rd International Congress and Expo on Cardiology &

Hypertension September 19-20, 2019 Miami, USA

4th World Congress & Expo on Public Health, Epidemiology and Nutrition

September 19-20, 2019 Miami, USA

7th International Congress & Expo on Biotechnology and Genetic Engineering

September 23-24, 2019 Paris, France2nd International Conference on Respiratory Medicine &

Pulmonology September 23-24, 2019 Paris, France

2nd World Congress on Rheumatology & Orthopedics September 23-24, 2019 Paris, France

2nd Global Summit on Physics September 26-27, 2019 Paris, France

2nd World Congress on Quantum and Nuclear Engineering September 26-27, 2019 Paris, France

2nd Global Summit on Geological and Environmental Engineering

September 26-27, 2019 Paris, FranceOctober

3rd Global Conference and Expo on Applied Science, Engineering and Technology

October 07-09, 2019 Dubai, UAE3rd International Conference and Expo on Condensed Matter

Physics October 07-09, 2019 Dubai, UAE

6th Global Congress & Expo on Materials Science & Nanoscience

October 07-09, 2019 Dubai, UAE4th Global Summit on Obesity & Diet Management

October 11-12, 2019 Dubai, UAE4th World Congress and Expo on Immunology

October 11-12, 2019 Dubai, UAE2nd Global Summit on Occupational Health & Safety

October 11-12, 2019 Dubai, UAEInternational Conference on Infrastructure and Construction

October 11-12, 2019 Dubai, UAEInternational Conference on Textile Engineering

October 21-22, 2019 Bangkok, Thailand

4th World Congress and Expo Traditional Medicine & Herbals October 21-22, 2019 Bangkok, Thailand

2nd International Congress on Urban & Civil Engineering October 21-22, 2019 Bangkok, Thailand

4th World Summit & Expo on Food Technology & Probiotics October 24-25, 2019 Bangkok, Thailand

2nd International Summit on Microbiology & Parasitology October 24-25, 2019 Bangkok, Thailand2nd Global Conference on Plant Biology October 24-25, 2019 Bangkok, Thailand

November

4th World Congress & Expo on Dementia & Neuroscience November 04-05, 2019 Kuala Lumpur, Malaysia

3rd International Conference on Renewable & Non Renewable Energy Sources

November 04-05, 2019 Kuala Lumpur, Malaysia

5th Global Summit & Expo on Materials, Photonics & Optical Instruments

November 04-05, 2019 Kuala Lumpur, Malaysia3rd International Congress on Gastroenterology &

Hepatology November 18-19, 2019 Dubai, UAE

3rd Global Summit in Otolaryngology November 18-19, 2019 Dubai, UAE

3rd Global Summit and Expo on Proteomics November 18-19, 2019 Dubai, UAE

8th World Congress on Nursing & Healthcare November 21-22, 2019 Dubai, UAE

3rd International Conference on Ophthalmology November 21-22, 2019 Dubai, UAE

3rd International Congress and Expo on Bacteriology November 21-22, 2019 Dubai, UAE

December

7th Global Nanotechnology Congress and Expo December 02-04, 2019 Bali, Indonesia

2nd Global Biofuels & Bioenergy Congress & Expo December 02-04, 2019 Bali, Indonesia

2nd World Congress on Waste Management & Recycling December 02-04, 2019 Bali, Indonesia4th Global Virology Congress & Expo December 06-07, 2019 Bali, Indonesia

7th World Congress and Expo on Oncology & Radiology December 06-07, 2019 Bali, Indonesia

2nd Global Conference on Global Warming & Climate Change

December 06-07, 2019 Bali, Indonesia





Plenary Forum(Day 1)

Food Technology and Probiotics3rd World Summit & Expo on


3rd World Summit & Expo on Food Technology and Probiotics

Balanced and Healthy Production Ecosystems as a Source of Balanced and Healthy Food

• A basic prerequisite for a balanced production ecosystem is that the reversibility - that is recycling of resources will be taken care systematically and with determination.

• Balance of production ecosystem is easier to maintain if production is as diverse as possible throughout the production area.

• Linkages between production ecosystems, food production and healthiness have traditionally been approached through risk management and ecological footprints, but there may also be similarities between new and more favorable outlook.

• Totally novel information has been recently given by research that studies interaction between microbial habitat of food chain and health and welfare of consumers.

Man is one of the operators of the ecosystem, and in fact, sooner or later, the same principles work for human beings as for other ecosystem operators when seeking a common balance, instead of concentrating in linear increase of the use of resources.

Resilience is a very important phenomenon in the ecosystem, and the shifting between the concentrated resource-based phase (K-strategy), the multifaceted and flexible resource-based (r-strategy) has been demonstrated. The release of resources between these phases makes it possible to redistribute resources. In this way, the system maintains its balance, whether an economic, ecological or social dimension is regarded. People are easily misled by the thinking that these balancing changes are related to unexpected socio-economic interference that just has to be accepted in that area. However, the basic prerequisite for a balanced cultivation ecosystem is that the rejuvenation - that is, resources from the recycling industry - is determinedly catered for. The balance of the farm ecosystem is not standardized, but is directly dependent on the overall environment in which the cultivation ecosystem is located. The equilibrium state of the cultivation ecosystem is quite another in the cultivated areas of e.g. Southwest Finland, where at best 60% of the land is in the field than in Central Finland, where the average field is only 6% of the area. The farmer's fields in Southwest Finland cultivate a lot of feed grain that is transported to Northern Ostrobothnia and North Savo for livestock feed. But when following the ideas of industrial ecology we might better balance between the ecologic resources and production ecology. In quality systems, food health concerns only risk management: chemical risks, microbiological risks, physical hazards. These are currently assessed at both regional and life-cycle levels. Life-cycle assessment of ecosystem products focuses on environmental discharge or contamination Impacts or resource use impacts: carbon footprint, eutrophication, ecotoxic footprint, water footprint, nutrition footprint. Along with the ecotoxic footprint, estimates of human toxicity are often made, but bio-geo-chemical or physiological linkages between the ecosystem balance and the health of the food produced are missing.

The linkages between a balanced cultivation ecosystem and a balanced healthiness could be found in the regions. The purity of the environment and food (more than a toxicity), domesticity and local food, and specifically their linkages to epigenetics, the cultural attachments of food (food is not just energy and material but the health of the food culture) development of the value of food work, maintenance of the landscape - specifically linkage to recreation and wellbeing, maintenance of original breeds and plants, i.e. genetic resources as well as the ability to maintain the ability of cheese to cuddle, and self-sufficiency and security of supply have been mentioned in this context . The most recent of these focus on food security.

Sirpa KurppaNatural resources Institute (Luke), Finland




The above-mentioned cultural linkages to food have been highlighted for a number of years in the context of many food culture programmes, and has since led to a strong focus on cooking and food programs. However, the balance between the production-ecosystem and the healthiness of the food has also remained very tenuous in them.

Epigenetics has so far been the most progressive theme for holistic nutrition-related investigations across recent generations. It does not base a genetic source, but instead bases on shifting of gene activity from one generation to another, which turns out problematic when context of life of subsequent generations drastically change. Epigenetics reflect how our holistic and profound linkage to our well-being is our food environment. What is the importance of microbiome in this context is totally unknown but would be highly recommendable to work on.

BiographySirpa Kurppa, Research professor in the Natural Resources Institute Finland (Luke). Research topics and work description: environmental impacts of the food production and services, integrated food and environmental policy, integrated product policy, environmental awareness and design, industrial symbiosis and resilience. Competences: agroecology, environmental assessment, life cycle assessment (LCA), eco-design. At present, a deputy director of the ScenoProt - Novel protein sources for food security (2015-2021). She has provided expert input into EU Rural Foresight studies and into the National Food Strategy, into the Strategy for Sustainable Consumption and Production and recently into the working group for the Agenda 2030 for Finland. In 2013-2015, she was a member in the EU Bioeconomy Panel, and from 2014 to 2017 a member of the National Nutrition Council. At present, she is a working on sustainability of green growth in the Arctic Finland.





Keynote Forum(Day 1)




Probiotics and Probiotics Benefits in Preventing and Treating Diseases in Humans

Probiotics are bacteria in the digestive tract in humans that have positive effects on the immune system and impact on preventing and reducing the development of a large number of diseases. Probiotic foods and supplements promote good

digestive health what is the major benefit of their using. They may also prevent the bacteria in the body from becoming resistant to antibiotics and increase antibiotic effectiveness. The benefits of probiotic using are many and they can also be connected with skin health, food allergy protection, lowering blood pressure, diabetes treatment, improving non-alcoholic fatty liver disease and even with treating serious diseases in infants and adults.This presentation will focus on the probiotics health benefits and their emerging research on preventing and stopping of many modern diseases, the mechanism they work and their killers, probiotic-rich foods, steps for getting more probiotics in the body and taking advantage of the benefits.

BiographyDr. Mirjana Menkovska, Ph.D is full professor at the Department of Food Technology and Biotechnology at the Institute of Animal Science, Ss. Cyril and Methodius University in Skopje, Macedonia. Her background is Food Technology. She graduated at the Faculty of Technology and Metallurgy in Skopje, took M.S. degree in Instrumental Analysis in Chemistry and Technology at the same University and Ph.D. degree in Food Technology at the University of Belgrade, Serbia. Dr. Menkovska was visiting scientist for cereal research at GMRC in Manhattan, Kansas, during the academic 1985/86, at Cereal Research Institute in Detmold, Germany in 1997, and at other known research centers in Europe. Dr. Menkovska has published more than hundred fifty papers in domestic and foreign scientific journals and participated at ninety scientific meetings in the country and abroad. Her bibliography data counts over 200 references. She has also translated scientific books (3) and reviewed scientific books (3) from English into Macedonian language.

Mirjana MenkovskaSs.Cyril and Methodius University, Macedonia




The Effectiveness of Probiotics in Obesity Treatment

It was reported that several mechanisms including the intestinal microflora may affect body weight. The intestinal microflora of obese subjects may affect more than a given diet in the way of extracting energy, which may cause increased adiposity and

energy storage. Because nutrition and dietary patterns affects intestinal microflora composition. Western diet model shows an increase in the relative abundance of Firmicutes at the expense of the Bacteroidetes in animal studies, whereas calorie-restricted diet models may increase the\ties over use of antibiotic treatment, may be related with weight gain or obesity in humans. Lots of evidences indicate the associations of existence between alterations in intestinal microflora function and/or composition and metabolic inequality strongly linked to health problems like obesity, insulin resistance, atherosclerosis and low-grade chronic inflammation. Chronic low-grade inflammation appears to be a major factor in the development of obesity-related metabolic health problems. A noteworthy, obesity-related metabolic disorder varies widely among obese individuals. It is important that knowing the differences in intestinal microflora have a role in determining the metabolically healthy and unhealthy obese phenotypes.

The modulation of gut microbiota by probiotic treatment have beneficial effects which are affecting body weight, influencing on glucose and fat metabolism, improving insulin sensitivity and reducing chronic systemic inflammation. Most important effect of probiotics is reported basically for Lactobacillus and/or Bifidobacterium strains in human studies. All in all, manipulating the gut microbiota to improve host metabolism has considerable interested. More evidence from human studies now needed to confirm the beneficial effects of probiotics for obesity. Another important research area has become the search for next generation probiotics for management of obesity and related health problems.

BiographyGraduated from Hacettepe University, Nutrition and Dietetics Department in 1991, got her master degree from Department of Public Health, Faculty of Medicine, Selcuk University in 1994, her master thesis was “Determination of vitamin C levels in the blood and urine of young people who are smoker and nonsmoker” and got her PhD from Department of Food Hygene and Technology, Veterinary Faculty, Selcuk University in 2007, her doctorate thesis was “The use of malt extract in production of yogurt and cheese”. Interested in nutrition ecology, public health and epidemiology, nutritional epidemiology, food technology, clinical nutrition and nutritional medicine.

Works since the December of 2008 at the Department of Nutrition and Dietetics of Health Sciences Faculty of the Marmara University, and is Associate Professor and the head of the department since 2016.

Fatma Esra GunesMarmara University, Turkey




The Influence of Food on Oral Health in a Microbiological Perspective

The oral cavity is considered in human beings the second richest body structure in bacterialflora after the intestinal tract. The age evolution of human beings will define well the places where the different groups of microorganisms will be installed,

which occurs after the formation of the dental structures of the individual. The balance of this process will depend on the host and the microorganisms found there, on the nutrients, pH, humidity and other elements necessary to perform its metabolic functions. This organization of oral microflora and ecosystems was investigated and referenced by renowned researchers, who were able to differentiate the existing ecological niches and microorganisms that were there. The interest was to know the biological characteristics of the bacteria responsible for Caries and Periodontal Diseases, and the infectious mechanism they used to destroy the enamel and the periodontal tissues. Biofilm formation, a virulence factor characterized by the ability of dhesion acquired by bacteria, is the response of molecular signals that activate and emit between them a state that induces the bacterium for the transfer of genes that will potentiate ts virulent capacity, increasing its pathogenic potentialities. Helicobacter pylori (Hp), linked to various diseases of the stomach, is considered to be transmitted by food intake, having the stomach as its reservoir. From the frequent observation of oral infections and gastric disease in the same patients studied, was launched the hypothesis that the oral cavity would be reservoir of the bacterium. Conventional and molecular methodologies were applied in this studies.

BiographyCorsina Velazco Henriques, Full Professor.Teaching and Research at the Tropical MedicineInstitute San Marcos University, Lima-Peru. Created and organized the Reference Laboratory forPhagetyping Staphylococcus aureus,linked to that of Colindale in England. In Portugal formed theOral Microbiology Laboratory with thecollaboration of J.Slots and Contreras of the University California, and DDuffaut of theUniversity Toulouse. I applied for International Fellowships obtained for postgraduate studies at the Institute of Microbiology of UFRJ-RioJaneiro and to develop research using advanced, conventional and genetic transfer methodologies in the Universities of Bonn and Munich. I was invited to integrate international delegations of scientific exchange in Universities,Johannesburg, CapeTown, Beijing and Shanghai.

Corsina Velazco HenriquesJubilee of the Institute University of Health Sciences, Portugal




Effect of Processing and Frozen Storage Conditions on Persistence of Virus and STEC On Berries

Foodborne illness caused by Norovirus, Hepatitis A (HAV), and STEC on fresh produce remains a concern worldwide. In this study, commercial/home processing and storage practices of strawberries were evaluated for inactivation of bacteriophage

MS2 and STEC. The MS2 bacteriophage was used as a surrogate of Norovirus. An Escherichia coli O157:H7 (STEC) isolate from an outbreak linked to fresh strawberries was used. Strawberries were spot inoculated to achieve 6.6 log PFU/g MS2 or 5 log CFU/g (STEC). The inoculated strawberries were washed for 90s using tap water, electrolyzed water (50 ppm free chlorine) or 50 ppm chlorine. After washing, the strawberries were separately stored at 4°C for 2 days, or -20°C/-80°C for 30 days. Samples were processed and plaque assay was conducted to determine the population of MS2 or plated on selected media at pre-determined days of storage. Frozen and refrigerated storage had little effect on inactivating MS2 or STEC. No significant difference in MS2 population was observed between -20°C and -80°C storage. At the end of storage period (30d), 5 log PFU/g MS2 remained active on the strawberries. Washing of berries in water containing chemical antimicrobials prior to and after frozen storage had an additive effect on inactivating MS2 and STEC compared when water alone was used. Washing with a water antimicrobial significantly reduced the population of STEC. Under conditions evaluated using water antimicrobials; MS2 and STEC remained active on refrigerated and frozen stored strawberries. Regardless, it is recommended to wash strawberries using a water antimicrobial prior to processing and consumption.

BiographyKarl R. Matthews, Ph.D., is a Professor of Food Microbiology and Chair of the Department of Food Science at Rutgers University. Matthews’ research covers elucidating at the olecular level the interaction of human enteric pathogens with plants to developing novel antimicrobials to processing method that improve the microbial safety of fresh fruits and vegetables. He is Editor-in-Chief of the Journal of Food Safety and Associate Editor of Frontiers in Sustainable Food and Agriculture. Matthews is senior-author of Food Microbiology – An Introduction, editor of Microbiology of Fresh Produce, and senior-editor of The Produce Contamination Problem – causes and solutions.

Karl R. MatthewsRutgers University, USA





Scientific Sessions(Day 1)

Sessions Day 01

October 25, 2018

ChairSirpa Kurppa, Natural resources Institute (Luke), FinlandCo-chairKarl R. Matthews, Rutgers University, USA

Session IntroductionTitle: Food and Its Effect on the Brain: The Role of Mesolimbic Dopamine Transmission

Valentina Bassareo, University of Cagliari, ItalyTitle: Identification and Purification of the Anticancer, Antibacterial, and Antivirus Peptide from

Japanese Fermented Food NattoHideaki Itoh, Akita University, Japan

Title: Novel Non-Refrigerated Foods and Beverages with Probiotic Spores to Prevent Nneudegenerative Diseases and Extend Healthy Human LongevityRoberto Grau, CONICET and Rosario National University, Argentina

Title: The Application of Biofertilizer Consortia to Increase Growth of Upland Rice and Fertilizer Efficiency on Marginal SoilBetty Natalie Fitriatin, Padjadjaran University, Indonesia

Title: Exopolysaccharide-Dependent Oxygen Tolerance in Leuconostoc Mesenteroides and Its Implications in Relief of the Oxygen StressMinghui Yan, Dairy Research Institute, Bright Dairy & Food Co., Ltd., China

Title: Pellet Binders as Feed Additive in Pellet Feed ProcessingYavuz Gurbuz, Sutcu Imam University, Turkey

Title: Novel Method of Obtaining Chitin from the Black Soldier Fly Hermetia Illucens by Direct ExtractionAdelya Khayrova, LLC Biogenesis, Russian Federation

Title: Agrio ET Emulsio-new Vinegar Products DevelopmentLaranjeira Cristina, Polytechnic Institute of Santarém, Portugal




Food and its Effect on the Brain: The Role of Mesolimbic Dopamine TransmissionValentina BassareoUniversity of Cagliari, Italy

Food is one of the primary stimuli essential for the organism survival, since it assures the necessary caloric resources to pursue physiological activities. As the other primary stimuli, food is endowed with rewarding properties fundamental to

sustain the behaviors aimed at foraging, consuming and planning the appropriate strategy to repeat the pleasurable experience. Many neuronal systems are involved in the complex regulation of the responses involved in food intake. In particular a robust literature demonstrates an adaptive stimulation of dopamine (DA) transmission in response to food consumption preferentially in the nucleus accumbens (NAc) shell, a terminal area of the dopaminergic mesolimbic system. Although the hedonic quality of a food is independent of dopaminergic transmission, the phasic increase in mesolimbic DA trasmission induced by palatable food consumption confers to it motivational value and salience. Infact it has been hypothesized that the DA stimulation in this area play a facilitatory role in the strengthening of food-stimulus associations leading to an attribution of motivational value to discrete conditioned stimuli or contexts that become predictive of food availability. Furthermore, other neuronal systems, for example the orexinergic and cannabinoid systems, several hormones (ghrelin, leptin, amylin, insulin) and neuropeptide Y are implicated in the modulation of the rewarding and/or incentive properties of food.

In eating disorders the function of the neuronal systems involved in the control of food intake and energy homeostasis and their interplay are likely altered and, in particular, it has been proposed that a loss of adaptive regulation of food-stimulated increase in dopamine transmission in the NAc shell may play a relevant role in these disorders.

BiographyValentina Bassareo, Assistant Professor of Pharmacology, Department of Biomedical Sciences, University of Cagliari (Italy). Research topics and work description: Role of dopamine in the mechanism of drugs of abuse and natural rewards. Interactions between dopaminergic and orexinergic systems. Role of dopamine in the mechanism of energy drinks and their effects in the cardiovascular system. Role of dopamine in the associative learning.

Competences: pharmacology, neuroscience, behavioral neuroscience, neurobiology, neuropsychoharmacology.




Identification and Purification of the Anticancer, Antibacterial and Antivirus Peptide from Japanese Fermented Food NattoHideaki ItohAkita University, Japan

Natto, the Japanese fermented soybeans, is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto. Natto may be an acquired taste because of its powerful smell, strong flavor, and slimy texture. In

Japan natto is most popular food. We recently isolated a tumoricidal peptide from Natto, a Japanese traditional fermented food. The peptide has a function of anticancer, antibacterial, and antivirus effect. As a result of analysis of the secondly structure of the natto peptide, isoelectric point, a helix rich amphiphilic, and basic amino acid every several residues, we had a characteristic of the antimicrobial peptide. The peptide consisted of 45 amino acid residues, and its structure was predicted to be rich in α-helix. It excreted antimicrobial activity only against Streptococcus pneumonia and Bacillus subtilis group (B. subtilis, Bacillus pumilus, and Bacillus licheniformis). Lesser antimicrobial activity was observed for Streptococcus species other than S. pneumoniae. Hemolysate or hemin was required for the antimicrobial activity of the peptide. The Natto peptide damages the cell membrane of B. subtilis. On the other hand, chain morphology was induced in S. pneumoniae, which is naturally diplococcus, during the early phases of the Natto peptide treatment; following that the cells were rapidly lysed. This suggested that the Natto peptide displayed a novel narrow spectrum of bactericidal activity and inhibited cell separation during cell division of S. pneumoniae.

BiographyEnrique Roche is Doctor in Biology by the University of Valencia (1988). He did a post-doctoral stage in the Department of Biochemistry of the University of Medicine and Dentistry of New Jersey (USA) (1989-1990). Then, he was Associated Professor in the Institute of Clinical Medicine at the University of Geneva (Switzerland) (1990-1994). Finally, he was Associated Professor in the Department of Nutrition of the University of Montreal (Canada) (1994-1996). Actually, he is Head of Research in the department of Applied Biology-Nutrition at the University Miguel Hernandez (Alicante). He has published more than 125 papers in indexed journals.




Novel Non-Refrigerated Foods and Beverages with Probiotic Spores to Prevent Neudegenerative Diseases and Extend Healthy Human LongevityGrau RobertoRosario University, Argentina

Aging depends on genetic and environmental factors, including dietary habits. Besides, there is a clear existence of a causally link between changes in the human microbiota and the onset and progression of age-related diseases. Could

probiotics extend human life expectancy and simultaneously prevent age-related diseases development? To tackle this enigma we used the spore-forming probiotic bacterium Bacillus subtilis, different animal models and food matrixes to study the beneficial effects by which B. subtilis affects host health and longevity. We found that biofilm-proficient B. subtilis cells colonized the gut and extended host lifespan significantly longer (at least 50 %) than did biofilm-deficient isogenic cells. In addition, to biofilm proficiency, the quorum sensing pentapeptide CSF and nitric oxide (NO) represented the entire B. subtilis repertoire responsible for the extended and healthy longevity of host. B. subtilis enhanced the activity of sensory and motor neurons (ASH and AWA), therefore improving host behavioral responses, and downregulated the formation and aggregation of alpha-synuclein (i.e., Parkinson prevention). B. subtilis also increased the expression of genes involved in the regulation of aging and stress resilience (DAF16/FOXO, HSF). These life-enhancing effects were transduced by downregulation of the insulin-like signaling system (DAF2/IGF-1) which is precisely a key partaker in the healthy longevity of living human centenarians. The high robustness of the B. subtilis spores to survive different industrial manufacturing processes and long-time storage, makes this bacterium an ideal probiotic to be incorporated in different beverages and foods (to be presented here) to enhance human neural plasticity and healthy longevity. Our final goal is to test whether the regular consumption of probiotics (i.e., B. subtilis) in human food and beverages decreases the rate of human aging and stamp out disease at the earliest possible moment as the Nobel Prize winner E. Metchnikoff hypothesized a century ago.

BiographyRoberto Grau completed his Biochemistry PhD from Rosario National University in Argentina and obtained his postdoctoral degree from The Scripps Research Institute, Department of Experimental Medicine at San Diego, California, USA. He is a Pew Latin American Fellow (San Francisco, USA), a Fulbright International Scholar (Washington DC, USA) and the director of the Molecular Microbiology and Environmental Science Laboratory of the National Scientific and Technical Research Council of Argentina (CONICET). Roberto obtained many national and international awards, published over 30 papers in standing journals, trained more than seventy professionals in science and founded and/or catalyzed the creation of half a dozen biotechnological companies (www.microbiologyrosario.org).




The Application of Bio-fertilizer Consortia to Increase Growth of Upland Rice and Fertilizer Efficiency on Marginal SoilBetty Natalie FitriatinAgriculture Faculty of Winayamukti University, Indonesia

Marginal soils have problems of low availability of nutrients and low fertility that can lead to low crop production. The excessive application of inorganic fertilizers had been not only increased the production but also gave a significant

effect on land degradation and environmental problems. The experiments had been conducted to investigate the application of biofertilizer consortia (phosphate-solubilizing mircrobes and nitrogen-fixing bacteria) and anorganic fertilizers on growth of upland rice. This experiment used a Randomized Block Design (RBD) in factorial pattern, consisting of two factors with three replications. The first factor consisted of biofertilizer consortia, which wer; without biofertilizer, biofertilizer consortia A (Pseudomonas mallei, P. cepaceae, Aspergillus niger and Penicillium sp., Azotobacter chroococum, Azospirillum sp.) biofertilizer consortia B (Azotobacter choroococum, A. viilandii, Azospirillum, Pseudomonas cepaceae, Penicillium and Acitenobacter) and biofertizer consortia A+B. The second factor were NPK fertilizers with four levels (100%, 75%, 50% and 25% dosage of recomendation). The results showed that the application of biofertilizer consortia increased growth of upland rice and fertilizer efficiency on marginal soil. The dosage of inorganic fertilizers was reduced until 50%.

Keywords: Biofertilizer; Concortia; Marginal soil; Upland rice




Exopolysaccharide-Dependent Oxygen Tolerance in Leuconostoc Mesenteroides and its Implications in Relief of the Oxygen StressMinghui YanBright Dairy & Food Co., Ltd., Shanghai, China

Most of lactic acid bacteria (LAB) are anaerobic or facultative anaerobic and exposure to oxygen might be detrimental due to their inefficiency in dealing with reactive oxygen species. Leuconostocs are members of LAB with wide

applications in the food and medical industry. Whereas they are generally catalase-negative, a lot of strains of Leuconostocs are tolerant to oxygen. Despite the extensive applications in industry, issues concerning the aerobic life of Leuconostocs, e.g., the mechanisms involved in oxygen tolerance, have not been fully addressed yet. In this study, the mechanism underlie the oxygen tolerance of L. mesenteroides CGMCC10064 was investigated. Observations showed that cells of CGMCC10064 cultivated in sucrose medium produced large amounts of exopolysaccharides (EPS), which were required for aerobic growth. These EPS were composed of soluble and insoluble α-glucans. Further experiments showed that the amount of insoluble EPS would increase in response to oxygen stress, and oxygen exposure would induce the formation of cell aggregates mediated by the insoluble EPS, which would entail escape from the oxygen stress. Moreover, soluble EPS could improve the aerobic growth of CGMCC10064 through extrusion of dissolved oxygen from the aqueous circumstances.

These results shed light on the physiological roles of the EPS widely seen in Leuconostocs, and highlight the potentials of these EPS in manufacture and preservation of probiotics, as most probiotics are oxygen-sensitive and oxygen stress has imposed severe restrictions on the application of probiotics.

BiographyMinghui Yan, Senior scientist in Dairy Research Institute, Bright Dairy & Food Co., Ltd.. Research topics: food microbiology within the area of raw milk and dairy products; interactions among food-associated microorganisms and mechanisms of the interactions; the growth and physiological characteristics of lactic acid bacteria.

Competences: food microbiology, lactic acid bacteria (LAB), food safety.




Pellet Binders as Feed Additive in Pellet Feed ProcessingYavuz GurbuzKahramanmaras Sutcu Imam University, Turkey

Improving pellet durability is an effective means of decreasing fines. Pellet durability may be developed by operation of diet formulation. Use of raw materials with good binding ability such as wheat, barley, rape and use of pellet binders will have an influence. Feed manufacturing practices will also have an outcome on pellet durability and potentially include less expense than altering raw materials or using pellet binders. Binders are regularly used in poultry feeds to improve pelleting rate or to reduce fines. Generally, several carbohydrate sources containing guar gum, carrageenan and xanthan have been used as binding bases in feed. Guar gum is the most common product resultant from guar bean that is an yearly legume belonging to the Fabaceae family. It has been previously shown that the addition of guar gum to feed can result in more stable feces. Carrageenan is extracted from red seaweed and has been used widely as a food additive for humans from many years ago. This additive also has been formerly used as a binder in the diets. Lignin based binders/lignosulfonates; hemi-cellulose binders; mineral binders (clays); specialty binders (gums, starches, formulated products, etc.). Binder prices may meaningfully affect the cost of the diet, therefore the utilization of natural substances, biodegradable and renewable may be beneficial from an environmental and economical point of view. Although there is not such a thing as the best binding agent, the research in this field is actively ongoing, since different species and even the same species during different phases of the life cycle have different feeding behaviours and nutritional needs. However, despite progress in recent years, knowledge of micro-bound diets and their impact on digestive physiology and growth performances of reared animal species is still not sufficient in light of the industry’s needs and thus further research is required. In this review we will focus on a particular aspect of livestock feed represented by binders.

Keywords: Feed additive; Feed processing; Pellet binders




Novel Method of Obtaining Chitin from the Black Soldier Fly Hermetia Illucens by Direct ExtractionAdelya KhayrovaLLC Biogenesis, Russia

Nowadays, the novel technology of Black Soldier Fly (BSF) rearing is constantly developing around the world. It is known that BSFs serve as nature’s recyclers of organic waste producing organic fertiliser. At the same time, this technology

results in feed protein from BSF larvae, suitable for aquaculture and animals, which provides a solution against protein deficiency. In addition to feed protein and organic fertiliser, BSF is an excellent source of chitin and chitosan, its deacetylated derivative. Chitin is a natural biopolymer found in insect exoskeleton. Due to its unique properties such as biodegradability, biocompatibility and non-toxicity, chitosan has many applications ranging from drug delivery and cosmetics to food processing and agriculture.

A method for obtaining amorphous chitin from the larvae of BSF was developed. The studied material was obtained from BSF at different stages of ontogenesis and different methods of preparation were used. The samples included larvae, pupa casings and dead insects. Chitin was obtained by extraction using concentrated phosphoric acid. However, other compounds (proteins, fats, mineral salts) did not pass into the solution. The purity of the resulting chitin was confirmed by physicochemical methods (IR spectroscopy, elemental analysis, titration of amino groups). The possibility of using chitin of BSF as a substrate for determining the activity of chitinase and chitosanase enzyme preparations was shown. This method allows to obtain chitin of high purity, which could be deacetylated to chitosan, suitable for medical applications.

This work was supported by Biogenesis company and RSF grant 16-14-00046.

BiographyAdelya Khayrova has graduated from the University of Bath (UK) on MSci Chemistry with Management programme. Currently she is undergoing her PhD at the Federal Research Centre “Fundamentals of Biotechnology” of the Russian Academy of Sciences in Moscow. She is a development manager of Biogenesis, and consulting Entoprotech and Intecla. These are biotech companies designed to reduce organic waste around the world and convert that waste into sustainable agriculture products.




Agrio ET Emulsio-new Vinegar Products DevelopmentLaranjeira CristinaPolytechnic Institute of Santarém, Portugal

The project Agrio et Emulsio (POCI-01-0145-FEDER-023583) presents a proposal in Food Design & Technology, in the areas of vinegar products (Agrio) and food emulsions (Emulsio). Combines its technical features and food pairing ability,

with mediterranean traditions, Nouvelle Cuisine, concerns about food in health and unique location of ESAS in Ribatejo, where the Portuguese’s main vinegar and food emulsions industries are located. Portugal is a small producer with about 2% of the EU vinegar production and with no noble vinegar manufacturing traditions, but the upward trend in demand and the dietary value of this low-calorie and functional food creates opportunities for innovation and growth. On the Agrio line, which started in 2009, at ESAS, with the students’ participation, vinegar technological ability (solvent, acidifying, extractive, preservative, fermentative, etc.) enables the development of multiple products, by fermentative and non-fermentative prototyping. Throughout this project, in ESAS, unusual non-fermentative techniques in vinegar industry were created or adapted, such as multiple flavoring (vinegars and vinaigrettes, marinades), acid preserving of sweet fruits in vinegar (fresh pack bittersweet pickles), development of fruity cream mustards with innovative colors and flavors, vinegar glaze jams, chutneys, etc, which profile into the gourmet, diet or vegan/veggie markets, through sustainable methodologies that value regional raw materials and generates nobility, value and technical-scientific knowledge. At present, a spirit vinegar and a distilled vinegar of vinous origin are also on experimental development. Process assays articulate technical, analytical (physical-chemical, rheological, microbiological), sensory tests and stability tests. The project cycle ends with the production of prototypes in laboratory or small-scale pilot line, simultaneous with: demonstration of their quality, safety and shelf life; definition of strategies of marketing and also food pairing & food design, predicting a future scale-up to industrial production and product entry on the market. Prototypes are designed to provide innovation and convenience - long shelf-life and multiple food applications in industry/restoration - aiming the preservation of expensive/seasonal/surplus raw materials and valorization of byproducts, ensuring, simultaneously, good practices and food safety.

Acknowledgment: The authors acknowledge the sponsor of the Operational Program Competitiveness and Internationalization and to the Regional Operational Program of Lisbon, in the ERDF component. Special thanks to all the students involved in the project and to regional partners VGT-Portugal, MVPGin, Drinks and Food, Lda, also to chef Rodrigo Castello (Taberna Ó Balcão), and to the project´s consortium team, involving in Polytechnic Institute of Santarém – ESAS, Lima M., Henriques M., Ruivo P., Matos M., Mira H., Raimundo A. and Ribeiro A.; in School of Hospitality and Tourism of Estoril - ESHTE, Brandão C., Guerra M. and Felix N.; in Polytechnic Institute of Beja - ESAB, Macedo A. and Carvalho M.; in National Institute of Agrarian and Veterinary Research, Caldeira I. and Canas S. and in Tagus Valley, Alves M.

BiographyThe authors acknowledge the sponsor of the Operational Program Competitiveness and Internationalization and to the Regional Operational Program of Lisbon, in the ERDF component. Special thanks to all the students involved in the project and to regional partners VGT-Portugal, MVPGin, Drinks and Food, Lda, also to chef Rodrigo Castello (Taberna Ó Balcão), and to the project´s consortium team, involving in Polytechnic Institute of Santarém – ESAS, Lima M., Henriques M., Ruivo P., Matos M., Mira H., Raimundo A. and Ribeiro A.; in School of Hospitality and Tourism of Estoril - ESHTE, Brandão C., Guerra M. and Felix N.; in Polytechnic Institute of Beja - ESAB, Macedo A. and Carvalho M.; in National Institute of Agrarian and Veterinary Research, Caldeira I. and Canas S. and in Tagus Valley, Alves M.





Plenary Forum(Day 2)




Biochemical and Public Health Curiosities of the Wines of Tokaj

Background: The wines of Tokaj especially those which are prepared by a technique related to Botrytis cinerea have reached a special international respect for centuries. Now we compared the standardized mortality numbers of inhabitants with cancers and cardiovascular diseases in four wine regions and in one not-wine region of Hungary within 2000-2010. In addition we looked for some new biochemical specificities of the wines of Tokaj.

Methods: In Tokaj (white wine), Eger (red wine), Balaton (white wine), Szekszárd/ Villány (red wine), Hódmezővásárhely (not wine region) the standardized mortality data of 206 159 persons were compared. Using a biochemical reaction producing chemiluminescence we tested the dominant anti-oxidant or pro-oxidant features of the various types of wines.

Results: The significantly least number of cancers occurred in Tokaj, however the number of cardiovascular mortality was the highest here. on the other hand, the fewest cardiovascular mortality took place in the red wine regions Szekszárd/Villány, but showing here and in the other red wine region ,Eger significantly higher values of cancers . By the indexes of stimulation calculated from the chemiluminescence measurements the anti-oxidant feature of red wines and the pro-oxidant feature of the wines of Tokaj could be determined. Especially the "Aszu of Tokaj" showed a strong pro-oxidant character.

Conclusions: The dominantly pro-oxidant effects of the wines of Tokaj and anti-oxidant features of red wines showed reversed effects on the mortalities caused by cancers and cardiovascular diseases.

Sándor Sipka and Zoltán GyőriUniversity of Debrecen, Hungary





Keynote Forum(Day 2)




A European Standard for Hygiene of Transport Containers for Food Raw Material

Safety in the supply chain in the food industry is the key for product safety and conformity according the regulations and quality standards. The definition of a European standard and later also a possible global standard for the hygiene of

any transport container for ground, sea and air transportation like silos, containers, truck semi-trailers or any other transport container is necessary to improve the safety and conformity of food products and to avoid incidents caused by non-conformities, deviations or any other out of specification events with relation to the product safety and with relation to a consumer risk like foreign bodies e.g. glass, plastic, dust or bacteria and fungi. Therefore the “association for the safety in the supply chain ENFIT e.V.” with his members, stakeholders of the food supply chain, stakeholders of the transport container life cycle and some European Union Institutions decided to work on a future standard to define hygiene standards for transport containers in the food supply chain starting from the raw material until the final product under consideration of the transport container life cycle. The standard need to specify the hygienic transport container design, food compatible materials, cleaning procedures, hygienic test procedures, tracking of all life cycle activities beginning with manufacturing, use, cleaning, service and repair services until end of life.

BiographyFrank Stein, Dr. Dr. h.c., Professor at the I. Arabaev Kyrgyz State University, Research Topics and work descriptions: Quality management and regulatory affairs of pharma- medical device- and food production, improvement of research and development processes in industry in cooperation with universities, standards and regulations for the supply chain, manufacturing and product development. Special competences: product and process risk evaluation and management in medical device, pharma and food industry, life cycle assessment (LCA), management of several regulations in one quality management system. At present: member of the Advisory Board and Standard Committee at the Association for the Safety in the Supply Chain ENFIT e.V., development and implementation of standards and regulation for the supply chain and transportation in the food, pharma and chemical industry together with EU institutions, trainer at the German Standard Institute (DIN) and British Standard Institute (BSI) for regulations and quality management in the medical device, pharma and food industry, Senior consultant at consulting company healthcare projects for industrial consulting projects.

Frank SteinArabaev Kyrgyz State University, Kyrgyzstan




The Effect of Ultrasonic Assisted Treatment on Extraction Efficiency and Quality Properties of Soybean Oil

In this study the effect of amplitude (70, 80 and 90%) and time of ultrasound assisted extraction (30, 45 and 60 min) on soybean oil extraction yield and quality properties of oil were to evaluate as compared to solvent extraction. N-hexan and

isopropanol (50:50 w/w) used as solvent. The results showed that the oil extraction yield increased with increasing amplitude. Peroxide value (PV), p-anisidine value (AV), free fatty acid (FFA), totox value (TV), fatty acids profile and total phenolic compounds (TPC) of samples were evaluated. Oxidation parameters were increased with increasing in amplitude and time of sonication but during sonication peroxide value decreased. From the viewpoint of fatty acid profiles, there was no significant difference between the amount of linoleic acid in oil extracted by ultrasound and oil obtained by solvent techniques. Also TPC of them were 2.65 mg GAE/g oil and 3.13 mg GAE/g oil respectively. Ultrasound has the potential to be reduces processing time and oil degradation.

Reza Esmaeilzadeh KenariSari Agricultural Sciences and Natural Resources University, Iran





Scientific Sessions(Day 2)

Sessions Day 02

October 26, 2018

ChairSandor Sipka, University of Debrecen, Hungary

Session IntroductionTitle: Vitamin B2 Loaded Microparticles Produced by Spray-Drying Process

Ioana Cristina Carlan, University of Porto, PortugalTitle: Kombucha as Natural Probiotic Beverage

Mirjana Menkovska, Ss.Cyril and Methodius University, MacedoniaTitle: Preliminary Study of Probiotic Apple Snack Production with Assisting Food Technologies

Derya Dursun, Gaziantep University, Turkey Title: The Effect of Maturity Level Compost from Organic Waste as Nutrients for Soil to Support

Food SecurityOviyanti Mulyani, Padjadjaran University, Indonesia

Title: Application of Organic Fertilizer as Materials to Reduce Domination of Inorganic FertilizerEmma Trinurani Sofyan, Padjadjaran University, Indonesia

Title: Synthesis of Galacto-Oligosaccharides from Whey Permeate as Food Additive and Ingredient in Food ManufacturingMahmoud Ghorbani, Partak Food Innovation Group, Iran

Title: The Residual Effect of Steel Slag and Bokashi of Husk Amelioration to Several Soil Chemical Characteristics on Andisols Related the Production of Maize and BroccoliRina Devnita, Universitas Padjadjaran, Indonesia




Vitamin B2 Loaded Micro Particles Produced by Spray-drying ProcessIoana Cristina CarlanUniversity of Porto, Portugal

Lately, consumers’ food choices have changed from traditional products to healthier ones enriched with micronutrients like vitamins. Consumption of fortified food products ensure recommended dietary allowance of vitamins and help in

deficiency treatment. Vitamin B2 is involved in energy metabolism, keeps skin and vision healthy and also acts like a co-enzyme. The challenge of working with vitamin B2 comes from poor stability to light and predisposition to fast degradation. Microencapsulation can be an alternative method to incorporate vitamin B2 into fortified products, because can preserve this vitamin in stable conditions and offer a controlled release. The aim of this work was to produce vitamin B2 loaded microparticles by spray-drying technique. Microparticles with 0.5% (w/w) content of vitamin B2 were developed using the following biopolymers: arabic gum, chitosan, maltodextrin, modified chitosan, pectin and sodium alginate. The spray-drying process was performed using a mini spray-dryer BÜCHI B-290 and the product yield showed good results between 46.5 – 54.9%. Microparticles with a diameter of 0.10 – 0.16 µm, considering number distribution, and of 3.15 – 6.84 µm for volume distribution, were obtained. The shape and surface differed for each encapsulating agent. Controlled release studies of vitamin B2 from the microparticles were done using a spectrophotometric method and specific kinetic models like zero order, Higuchi, Korsmeyer-Peppas and Weibull, were applied. The release tests were repeated after 4 months to check the stability over time. The results of this study proved the possibility of producing vitamin B2 loaded microparticles feasible for food industry applications.

BiographyIoana Cristina Carlan is currently a PhD student of the Doctoral Program of Chemical and Biological Engineering at Faculty of Engineering from University of Porto – Portugal. Has completed both her BS (Biochemical Engineering) and MS (Pharmaceutical and Cosmetic Products) at Technical University Gheorghe Asachi from Iasi – Romania. She has 3 papers published and has attended 4 conferences. Research topics and work description: microencapsulation of water-soluble vitamins using spray-drying technique for food and pharmaceutical applications.

Competences: preparation and characterization of biopolymer microparticles with vitamin active core material and controlled release studies.




Kombucha as Natural Probiotic BeverageMirjana MenkovskaSs.Cyril and Methodius University, Macedonia

Kombucha is a healthful probiotic beverage that belongs to the remedies and foods of a natural origin. It is a fermented health beverage made from a nutrient solution of tea and sugar to which a starter culture is added. Kombucha represents

a living symbiosis of bacteria and yeast. Each Kombucha culture has its own variety of bacteria and yeast; though all of them contain acetobacter and saccharomyces, varying in the exact composition. Vitamins, acids and enzymes are reported to be present in Kombucha in living form, created by the bacteria and yeast. The products of Kombucha can be in various forms like liquid Kombucha tee, Kombucha extract, Kombucha candy, drops and pills. It can be concluded that Kombucha is a real miracle of the nature, it is an old, healthy and refreschment natural drink composed with a treasure of valuable substances that all sucssefully contribute to the maintening of the wellbeing of the man including animals, as well as in prevention and treatment of many deseases.

BiographyDr. Mirjana Menkovska, Ph.D is full professor at the Department of Food Technology and Biotechnology at the Institute of Animal Science, Ss. Cyril and Methodius University in Skopje, Macedonia. Her background is Food Technology. She graduated at the Faculty of Technology and Metallurgy in Skopje, took M.S. degree in Instrumental Analysis in Chemistry and Technology at the same University and Ph.D. degree in Food Technology at the University of Belgrade, Serbia. Dr. Menkovska was visiting scientist for cereal research at GMRC in Manhattan, Kansas, during the academic 1985/86, at Cereal Research Institute in Detmold, Germany in 1997, and at other known research centers in Europe. Dr. Menkovska has published more than hundred fifty papers in domestic and foreign scientific journals and participated at ninety scientific meetings in the country and abroad. Her bibliography data counts over 200 references. She has also translated scientific books (3) and reviewed scientific books (3) from English into Macedonian language.




Preliminary Study of Probiotic Apple Snack Production with Assisting Food TechnologiesDerya Dursun, Rojda Dakak and Ali Coşkun DalgıçGaziantep University, Turkey

Optimizing process conditions of dehydration and drying technologies was targeted for the development of probiotic apple snack in this study. Experiments on ultrasound assisted osmotic dehydration (US-OD) of apple cubes designed by Box-

Behnken were performed by using osmotic solution concentration (40, 45, 50%), solid and liquid ratio (1:4, 1:6, 1:8 w/w) and ultrasound assisting time (min) as independent variables. The dehydration conditions were optimized at 49.95% sucrose concentration, 1:6.74 apple and solution ratio and 10.10 minutes to reach maximum water loss determined by measuring moisture content of US-OD treated apple cubes. Sucrose concentration was the most effective variable for the US-OD technology. Apple cubes dehydrated at the optimized conditions were penetrated with Lactobacillus rhamnosus GG with a 9 log cfu/mL initial viable cell concentration during 5 and 10 minutes. Conventional and vacuum dryers were used for the drying of the apple cubes at a specific temperature, 37°C. It was observed that the moisture content reduction in the air dryer is more and the remaining number of viable cells is sufficient to qualify both dried products as probiotic.

Keywords: Ultrasound; Osmotic dehydration; Probiotic; Optimization

BiographyDerya Dursun, Researcher holding PhD in Department of Food Engineering, Gaziantep University. Research topics: microbiology and kinetics of fermented foods, bio-production of valuable products, utilization and valorization of wastes, experimental design, mathematical modeling and optimization of fermentation systems, preference mapping of food products, entegrating of functional products (pre/probiotics, antioxidants etc.) and food processing. Competences: solid and submerged state fermentations, food processing, modeling and optimization of food systems.




The Effect of Maturity Level Compost from Organic Waste as Nutrients for Soil to Support Food SecurityOviyanti MulyaniPadjadjaran University, Indonesia

Food safety is an essential indicator of sufficient safe in supply of food and healthy life to support food security. Futhermore, to get this goal, soil that we used as a planting media need healthy material to increase nutrients in soil. This research was

conducted to determine the effect of maturity level compost from organic waste as nutrients for soil on some soil chemical characteristics. The experiment was carried out at Greenhouse, Faculty of Agriculture, Universitas Padjadjaran Jatinangor. The design of experiment used a Randomized Block Design (RBD) in factorial with two factors and three replications. The first factors were the level of maturity which consisted of four levels (0, 2, 4 and 6) weeks composting and the second factors were the composition of materials consisted of 3 levels (1:1 ; 2:1 ; 3:1) ratio dry leaves : cow manure. The experiment results showed that there had an interaction between the level of maturity and composition of the compost material on some chemical characteristics. The treatment of 6 weeks composting give the best results as nutrients for soil. The level maturity of compost is important aspect for condition of availability nutrients for soil as media for growth plants.

Keywords: Compost; Maturity level; Organic waste; Nutrients




Application of Organic Fertilizer as Materials to Reduce Domination of Inorganic FertilizerEmma Trinurani SofyanPadjadjaran University, Indonesia

Fertilizer is one of the main factors that play an essential role in agricultural production. In Indonesia, the use of inorganic fertilizers is dominant. This condition can cause chemical residues in the soil is an increase. The application of organic

fertilizer is expected to reduce the use of inorganic fertilizers but still keep yield of corn productivity. This research was conducted in the experimental field, Faculty of Agriculture Padjadjaran University, Indonesia. This experiment applied a Randomized Block Design consisting of 10 treatments (8 treatments of combination between organic and inorganic fertilizer, 1 treatment of inorganic standard dose and 1 treatment of control). The result of this experiment showed that the combination of Inorganic fertilizer and organic fertilizer had a significant effect on growth and yield of corn. The combination of organic fertilizers ½ to ¾ recommended doses and 3/4 of recommended dose gave significant effect on the results.

Keywords: Corn; Inorganic fertilizer; Organic fertilizer




Synthesis of Galacto-Oligosaccharides from Whey Permeate as Food Additive and Ingredient in Food Manufacturing Mahmoud GhorbaniPartak Food Innovation Group, Iran

The dairy industry is considered as one of the largest processing industries in the food sector, and consequently is one of the largest generators of food waste and other industrial effluents (Demirel et al., 2005; Pesta et al., 2007). From the

very beginning, the cheese making process yield approximately 10% of cheese, while the remaining 90% of material is separated as whey; consequently, with the increasing popularity of cheese and related cheese products, an increasing amount of whey accumulates worldwide annually, as permeate; and approximately small portion of that is used for food applications and the remainder discarded, thus causing environmental problems, while permeate has immense potential for the recovery of valuable nutrients such as carbohydrates but is still underutilized. As a result, Galactooligosaccharide production from permeate lactose (76-85%) is considered a value-adding process and a commercially feasible process. In this context, lactose is main substrate for Galactooligosaccharide synthesis, through enzymatic reactions. Galactooligosaccharides are nondigestible oligosaccharides and are comprised of a chain of 3–8 units of galactose, usually with a glucose molecule at the reducing end that are about 30-60% as sweet as sucrose, this low sweetness attribute is exploited in food formulations as a replacement of sucrose. Furthermore, they are recognized as important prebiotics for their stimulation of the proliferation of intestinal lactic acid bacteria and bifidobacteria. They beneficially affect the host by selectively stimulating the growth and/or activity of a limited number of gastrointestinal bacteria (probiotics) that confer health benefits.

BiographyMahmoud Ghorbani has his expertise in Food Science & Technology and passion in research, evaluation, innovation, cooperation, teaching, performance and administration of functional food science projects. He will receive functional food Scientist certificate from Functional Foods Institute/Center, Dallas, USA in the near future. after years of experience in food science & Technology, he has established Partak Food Innovation Group, a corporate legal entity with limited liability establish in accordance with Iran law that is engaged in the area of specialized consultancy services, development and sale of processes and products, including inter alia innovative applications for the food and pharmaceutical industries, such as ingredients derived from natural sources. The foundation is based on insight on research in functional foods and knowledge on how to create new functional food products.




The Residual Effect of Steel Slag and Bokashi of Husk Amelioration to Several Soil Chemical Characteristics on Andisols Related the Production of Maize and BroccoliRina Devnita Universitas Padjadjaran, Indonesia

The amelioration of steel slag and bokashi of husk to Andisols are the effort to improve soil chemical characteristics, particularly in decreasing the high P-retention and increasing the low available P. The comprehensive soil characteristics

had to be investigated to conceive the entirely influences of those ameliorants. The objective of this research was to compile the influence of steel slag and bokashi of husk to several soil chemical, physical and biological characteristics on Andisols. The treatments were arranged in Randomized Block Designed in factorial pattern with two factors: steel slag and bokashi of husk, each consisted of four level: 0, 2.5, 5.0 and 7.5% in 10kg soil weight (w/w), made 16 combined treatments and repeated three times. The treatments were incubated for four months and then be analyzed the soil characteristics. The results showed that steel slag and bokashi of husk interacted in decreasing 6.67% of P-retention and increasing 60 ppm of available P, however did not interact to CEC and base saturation. Toward the soil physical characteristics, the treatments did not interacted but showed individual influence in decreasing bulk density, and increasing permeability and aggregate stability. To soil biological characteristics, there was neither interaction nor individual influence of steel slag and bokashi of husk to population of total bacteria and phosphate solubilizing bacteria.

Keywords: Available P; Aggregate stability; Bulk density; Permeability; Phosphate solubilizing bacteria





Poster Presentation




Frozen Yogurt Microbial IndicatorsMarta HenriquesCollege of Agriculture, Portugal

Frozen yogurt is considered a healthier alternative to ice cream and therefore more attractive for consumers since it tends to have less fat and fewer calories. Unlike regular yogurt, frozen yogurt is not subjected to an official government

“standard of identity.” Some frozen yogurts contain live and active bacteria, which may also provide health benefits. In Portugal this product is normally available in specific market stores, where the base formulation is elaborated and the final product manufactured directly in a specific freezing machine, before consumer´s serving. However, in order to guarantee the quality of frozen yogurt sold in those stores, it is fundamental to investigate how the formulation and hygienic practices are related to nutritional and hygienic standard criteria. The present study aimed to investigate whether the production process of frozen yogurt leads to a product presenting microbiological parameters within the criteria for regular yoghurt, with regard to technological and hygienic indicators. For this purpose, the ingredients used in the formulation, as well as the final product, were analysed after production (0 h), 24 and 48 h. Microbiological analyses consisted in the quantification of specific yoghurt lactic bacteria, as well as in the quantification of yeasts and moulds and in coliform research, according to the international standards. At the same time, production environment and equipment total microorganisms were determined for a complete evaluation of the efficiency of the cleaning and disinfection procedures.

The results obtained proved to be very satisfactory, allowing to claim that frozen yogurt, when produced under the appropriate technological and hygienic conditions, meets the legal requirements to be considered yogurt. Furthermore, under refrigerated storage in the equipment, the frozen yogurt maintained its quality characteristics at least up to 48 h.

Acknowledgements: This work is co-financed by the European Regional Development Fund (FEDER), through the partnership agreement Portugal 2020 - program CENTRO2020, Operation Code CENTRO-01-0246-FEDER-000020, Grant nº6644, Project Lab2factory.

BiographyMarta Henriques has completed his PhD (2013) in Chemical Engineering - speciality Chemical Processes and her MSc (2005) in Biochemical Engineering from University of Coimbra, Portugal. Researcher at CERNAS, with a focus on the development of novel products and processes for the valorisation of food processing by-products and effluents for sustainable development. Currently directs the Professional Higher Technical Degree in Food Quality at Polytechnic Institute of Coimbra. She has published more than 25 papers in reputed journals and book chapters with international distribution. http://orcid.org/0000-0001-9214-0614. Recently, co-edited a book about cheese production and consumption, and serving as guest editor for reputed journals.




Butter and Buttermilk with Probiotic Bacteria: Technology and CharacteristicsMarta HenriquesCollege of Agriculture, Portugal

In Europe, 30% of the milk is used to produce butter (2.4 million tonnes). In line with the increase in butter demand in EU28 since 2015, that decreased stocks in 48% and raised up prices by 75%, butter production is forecast to increase in the next

few years. In 2016, 0.5 million tonnes of buttermilk, the resulting by-product, were producedError! Not a valid embedded object.. It is a low caloric and low-fat product containing a wide range of vitamins, phospholipids and minerals. Although in several countries such as USA, Brazil, Ireland and Germany, its consumption is usual, in Portugal is almost unknown as a dairy beverage. For that reason, it normally represents a waste for the dairy industry. In this scenario, in order to contribute for the valorisation of butter and buttermilk, the main objective of this work was the development and validation of the technology for the simultaneous production of probiotic butter and buttermilk by fermentation with L. acidophilus, L. casei and L. rhamnosus. Both products were analysed with respect to each specific standard classification, quality, organoleptic characteristics and consumer acceptance.

The low-fat buttermilk (0.4% of fat) presented 7.8% solids non-fat, 4.2% carbohydrates, 3.0% proteins and 0.7% salts. Its microbial load after production, as well as over storage, was higher than 6×107 CFU/mL and fulfils the requirements to be considered a probiotic product. Consumers rated it with an extremely positive sensorial evaluation (6.8 in 7 point-scale). The fermented butter presented a microbial load higher than 3×107 CFU/mL, being described by an intense, but pleasant fresh flavour, with smoother texture than its non-fermented counterpart.

Acknowledgements: This work is supported by national funds through the Ministry of Agriculture and Rural Development and co-financed by the European Agricultural Fund for Rural Development (EAFRD), through the partnership agreement Portugal2020 - PDR, under the project PDR2020-101-030768: LACTIES - Inovação, Eco-eficiência e Segurança em PME´s do sector dos Lacticínios.

BiographyMarta Henriques has completed his PhD (2013) in Chemical Engineering - speciality Chemical Processes and her MSc (2005) in Biochemical Engineering from University of Coimbra, Portugal. Researcher at CERNAS, with a focus on the development of novel products and processes for the valorisation of food processing by-products and effluents for sustainable development. Currently directs the Professional Higher Technical Degree in Food Quality at Polytechnic Institute of Coimbra. She has published more than 25 papers in reputed journals and book chapters with international distribution. http://orcid.org/0000-0001-9214-0614. Recently, co-edited a book about cheese production and consumption, and serving as guest editor for reputed journals.




Breast Milk MicrobiotaEmine Mine Comak Gocer, Firuze Ergin and Ahmet KucukcetinAkdeniz University, Turkey

Breast milk is believed the optimal source of nutrients and a unique source of essential protective substances for infant. Several studies using culture-dependent and molecular technique have revealed that the principal bacteria present in

breast milk are Staphylococcus, Streptococcus, Pseudomonas, Bifidobacterium, Veillonella, Propionibacterium, Lactobacillus, Enterococcus, Enterobacter, Clostridia, Actinomyces, Corynebacterium, Sphingomonas, Serratia, Escherichia, Ralstonia, Bradyrhizobium, Prevotella and Gemella. The breast milk microbiota may be influenced by genetic factors, maternal diet and lifestyle, immunological status, gestational age and lactation stage. However, the factors effecting the breast milk microbiota remains uncertain and the origin of breast milk microbiota and the potential efficacy of microbes on infant health have not yet been uncovered. In recent years it has been suggested that microflora from the maternal gastrointestinal system could relocate by a mechanism including mononuclear immune cells, transmigrate to the mammary glands via the bacterial entero-mammary pathway and then colonize the gastrointestinal system of the breastfed newborn. These bacteria could play a variety of immunomodulatory, metabolic and anti-infectious roles in infant health. If the presence of the bacterial entero-mammary pathway is approved, a positive effect on infant health can be provided by adjusting the maternal gastrointestinal microflora such as by applying probiotics to the newborn and/or to the breastfeeding mother. Further studies are necessary in order to increase our knowledge of the breast milk microbiota and its potential for improvement in infant health.

BiographyEmine Mine Çomak Göçer is working as an Assistant. Professor Doctor in the Faculty of Health Sciences, Akdeniz University in Turkey. She has completed her PhD from Institute of Natural and Applied Sciences, Akdeniz University. She has research in the fields of Dairy Technology, Food Microbiology, Food Analyses, Functional Foods and Nutrition.




Probiotic Edible Film from Milk ProteinsEmine Mine Comak Gocer, Firuze Ergin and Ahmet KucukcetinAkdeniz University, Turkey

In recent years, because of their nutritional value and positive health-promoting properties, there is an increasing demand by consumers for probiotics. Many studies showed the potential for beneficial effects of probiotics such as reduction of serum

cholesterol levels, relief of lactose intolerance symptoms, anti-diarrhoeal properties and the antagonism against food-borne pathogens. According to the Technavio Market Research analysis and forecast, the global market for probiotics is estimated to reach about 44.0 billion dollars by 2019. This has caused researchers to produce new food products with probiotics. In this regard, the use of probiotics in coating/packaging materials of foods to control food-borne pathogens and to improve food safety is promising besides potential beneficial effect on consumer health. Bioactive edible films containing several bioactive compounds such as antioxidants, vitamins, antimicrobial agents, probiotics, and bacteriophages increase the performance of film which is used as protective coating material applied to the surface of food. Milk proteins, such as whey proteins and caseinates, have been used in the coating of foods due to their suitability for use as the protection of probiotics and their gelling and emulsification properties, which are important for probiotic edible film production. In this study, we have focused on probiotic edible films developed from milk proteins and their usage for coating foods.

BiographyEmine Mine Çomak Göçer is working as an Assistant. Professor Doctor in the Faculty of Health Sciences, Akdeniz University in Turkey. She has completed her PhD from Institute of Natural and Applied Sciences, Akdeniz University. She has research in the fields of Dairy Technology, Food Microbiology, Food Analyses, Functional Foods and Nutrition.




Elemental Characterisation of the Goji Berries (Lycium Barbarum)Iva Juranović CindrićUniversity of Zagreb, Croatia

Goji berries or wolfberries (Lycium barbarum) are colloquially called superfoods. Due to their remarkable high concentration of antioxidants, dietary fiber, phytosterols, essential amino acids, monounsaturated fats, vitamins and especially valuable

trace minerals these fruits are nutrient valuble and have a positive impact on human health. The interest in inorganic analysis of food products mainly stems from nutritional concerns covering up to 14 nutrient (or essential) elements and associated requirements for proper labelling stipulated by national regulatory bodies. In presented study goji fruits wildly grown as well as commercially available ones have been analysed. The element content of the dried goji berries have been determined using inductively coupled plasma - atomic emission spectroscopy and flame emission photometry after acidic microwave assisted digestion.

Considering macronutrient elements important for humans, the goji berries analyzed contain Ca, K, Mg and Na in mg g-1 concentration, while the microelements (essential and non essential) B, Ba, Co, Cr, Cu, Fe, Li, Mn, Ni, Pb, Se, Sr, V and Zn are present at µg g-1 level. Apart from the nutritional beneficial content of essential elements, the concentrations of metal contaminants (e.g. Cd, Pb) transfered through food processing and packaging, are valuble information on the general food safety. The obtained results show that the potentially toxic elements are present in berries samples below the maximum allowed values.




Analysis of EPS Genes Function in Lactobacillus Casei LC2W using RISPR-Cas9D10 A Nickase-Assisted Genome Editing ToolLianzhong Ai, Hui Zhang and Zhe WangUniversity of Shanghai for Science and Technology, China

Lactobacillus casei has drawn increasing attention as exopolysaccharide (EPS) producer probiotics, while effective genetic manipulation tools are often not available, e.g. the single gene knockout in L. casei still depends on the classic homologous

recombination-dependent double crossover strategy that is quite labor intensive and time-requiring. In the present study, a rapid and precise genome editing plasmid pLCNICK was established for L. casei genome engineering based on CRISPR-Cas9D10A. In addition to the P23-Cas9D10A and Pldh-sgRNA (single guide RNA) expression cassettes, pLCNICK includes the homologous arms of the target gene as repair templates. The efficiencies associated with in-frame deletions and chromosomal insertions are 25-62%. Based on the high efficient genome editing tool, the relationship between eps genes and EPS synthesis in LC2W was investigated. Several relevant genes in EPS biosynthetic gene cluster were deleted, overexpressed and complemented. The results suggested that glucose-1-phosphate thymidyltranseferase gene (LC2W_2179), uncharacterized exopolysaccharide biosynthesis protein (LC2W_2188), and exopolysaccharide biosynthesis protein (LC2W_2189) were related to EPS biosynthesis. EPS titer decreased 15%, 13%, and 21% when the three genes were deleted, respectively. When they were overexpressed, EPS titer increased 16%, 10%, and 18%. When they were complemented, EPS titer was similar to the wild-type strain. The pLCNICK has been proved to be an effective, rapid and precise tool for genome editing in L. casei and its potential application in other members of Lactic acid bacteria (LAB) was also discussed in this study. Three eps genes from LC2W were proved to play important roles on EPS production by using pLCNICK.





Assessment of Food Label Reading Status of Individuals with Type 1 Diabetes MellitusFatma Esra GunesMarmara University, Turkey

The aim of this study was to determine the food label readings of individuals with Type 1 diabetes. The study was conducted between November 2017- May 2018 with 105 participants (60.9% female) aged between 10-30 years. Participants’ socio-

demographic characteristics, biochemical parameters, medical treatment and food label reading status were evaluated. It was stated that 40.6% of females and 39.0% of males had diabetes for 0-5 years and 11-20 years, respectively; and 78.1% of the participants received multiple dose insulin treatment. While 85.7% of the participants read the food label, no significant difference was found between the age groups (P> 0.05). It was observed that taking food label reading information rates of 10-12 age group (20.0%) were significantly lower than other age groups (P=0.03); and 72.8% of the individuals read the food labels to apply the carbohydrate count, while 46.2% didn't read the labels because they consider it unnecessary. Individuals' food label reading status didn't change with socio-demographic characteristics and biochemical parameters (P>0.05). Food label reading information was obtained mostly from dietitians (73.2%). Moreover, individuals who received food label reading information were more advanced in the level 3 carbohydrate counting than those who didn't (P<0.001). When food label reading status was examined, it was observed that carbohydrate (69.6%) and sugar (59.8%) were always read, whereas cholesterol (53.3%) and sodium (47.8%) were never read. In the medical nutrition therapy to provide metabolic control of individuals with diabetes, food label reading should be more emphasized and the effectiveness of education should be increased.




The Determination of the Heavy Metals that Effect Human Health in Fish by Icp-Ms MethodFatma Esra GunesMarmara University, Turkey

Aim: The aim of this study was to determine the amounts of heavy metals in canned tuna fish, anchovy, sea trout and farm trout from various fish-markets in Istanbul and to evaluate the effects of these results on human health.

Materials and methods: This study was carried out in January, 2018. Canned tuna fish, anchovy, sea and farm trouts were preferred as sample fishes. Those samples were provided from different fish markets where fish caught in Marmara Sea were sold. Heavy metal analysis was carried out by Agilent 7700 ICP-MS instrument at Yıldız Technical University Central Laboratory.

Results:

Heavy Metals Canned Tuna Fish Max. Limit Anchovy Max. Limit Sea Trout Max. Limit Farm Trout Max. Limit

Arsenic (μg/g) 0,55 1 1,48 1 0,3 1 0,24 1

Mercury (μg/g) 0,126 0,5 0,064 0,5 0,065 0,5 0,065 0,5

Cadmium (μg/g) 0,008 0,05 0,013 0,3 0,004 0,05 0,010 0,05Lead (μg/g) 0,18 0,2 0,22 0,3 0,15 0,3 0,28 0,3

Mercury (μg/g) 7,84 50 9,61 50 5,91 50 7,55 50

Conclusion: According to the highest acceptable limits of The Turkish Food Codex, arsenic load in anchovy is above the limits while the lead load in canned tuna fish and farm trout is close to the Turkish Food Codex limits. According to these values, the results affect human health in the negative direction.




Ramie Leaf Extract Properties and Its Application for Anti-Retrogradation or Anti-Oxidant on Rice CakeJoo Yeon Hong and Jung Ah HanSangmyung University, South Korea

The extract containing β-amylase from ramie leaves was obtained, and the properties of rice cake containing the extract ware analyzed. First, freeze-dried ramie leaves were ground to powder and extracted with ammonium sulfate solution,

and then purified by dialysis. The presence of β-amylase was confirmed by TLC and HPAEC. The rice cake containing 10%, 20%, or 30% ramie leaf enzyme extract was prepared and stored for 24 at 4°C, and then the anti retrogradation properties were compared by RVA, DSC or TA. After 24 h, the ΔH of rice cake containing 10, 20, or 30% extract was 0.39, 0.27, and 0.09 mJ/mg, respectively, indicating effective inhibition effect of retrogradation when compared to the value of control (without extract), 0.45 mJ/mg. Both the setback viscosity meaning retrogradation extent in RVA and the hardness in texture were also the highest in control, and significantly decreased with increasing extract content.

For anti-oxidant properties, free radical inhibition rate and total polyphenol of control rice cake was 34.60% and 9.30 mg GAE/g, respectively, and the values were proportional to extraction content, increased up to 64.10% and 16.97 mg GAE/g, respectively, indicating that ramie leaf extract has strong anti-oxidant as well as anti-retrogradation properties.




Ramie Leaf Extract Properties and Its Application for Anti-retrogradation or Anti-oxidant on Rice CakeSeung Taik LimKorea University, South Korea

The extract containing β-amylase from ramie leaves was obtained, and the properties of rice cake containing the extract ware analyzed. First, freeze-dried ramie leaves were ground to powder and extracted with ammonium sulfate solution,

and then purified by dialysis. The presence of β-amylase was confirmed by TLC and HPAEC. The rice cake containing 10%, 20%, or 30% ramie leaf enzyme extract was prepared and stored for 24 at 4°C, and then the anti retrogradation properties were compared by RVA, DSC or TA. After 24 h, the ΔH of rice cake containing 10, 20, or 30% extract was 0.39, 0.27, and 0.09 mJ/mg, respectively, indicating effective inhibition effect of retrogradation when compared to the value of control (without extract), 0.45 mJ/mg. Both the setback viscosity meaning retrogradation extent in RVA and the hardness in texture were also the highest in control, and significantly decreased with increasing extract content. For anti-oxidant properties, free radical inhibition rate and total polyphenol of control rice cake was 34.60% and 9.30 mg GAE/g, respectively, and the values were proportional to extraction content, increased up to 64.10% and 16.97 mg GAE/g, respectively, indicating that ramie leaf extract has strong anti-oxidant as well as anti-retrogradation properties.




Effect of Pre-Culturing Under Sub-Optimal Conditions on Stress Tolerance in Probiotic Lactobacillus SppMarilena MarinoUniversity of Udine, Italy

Addition of probiotics to food involves various problems because they are very sensitive to environmental conditions. Among the strategies developed to ensure that these microorganisms maintain their vitality during the shelf-life of the

product and during the transit through the gastrointestinal tract, the cultivation under sub-optimal conditions appears a valid approach. In this study, four probiotic microorganisms (Lactobacillus acidophilus, L. casei, L. rhamnosus and L. plantarum) were challenged against different ranges of pH (4.0-6.5), NaCl (1-7%), sucrose (0.1-0.7 M) with or without a preliminary cultivation under sub-optimal conditions. The turbidimetric method was used to obtain the growth curves, which were fitted with the Gompertz equation in order to obtain lag-phase duration, maximum growth rate and maximum optical density reached. Analysis of the growth curves revealed that, for all four strains used, at least one of the sub-optimal conditions tested was effective in significantly increasing the tolerance of the microorganism against at least one of the stress parameters considered. L. acidophilus pre-cultured under sub-optimal conditions of pH and NaCl concentration showed a stronger tolerance to pH, sucrose and NaCl as compared to non-pre-cultured cells. For each strain grown under sub-optimal conditions, changes in cell morphology were also observed, which can have an impact on stress tolerance during biomass production and drying.

BiographyMarilena Marino has completed his PhD from University of Udine, Italy and postdoctoral studies from the same university. She is Assistant Professor in Food Microbiology at the Department of Agricultural, Food, Environmental and Animal Science, University of Udine. She has published more than 30 papers in reputed journals.




Effect of Cultural Conditions on Vitality and Activity of Lactobacillus Rhamnosus in Probiotic YoghurtMarilena MarinoUniversity of Udine, Italy

Stress adaptation is a successful strategy to improve the survival of probiotics in foods. This is achieved by preculturing them in a sublethal stress condition prior to exposure to a more harsh environment. Yoghurt has an acidic pH and is stored

under refrigerated conditions, which can impair the ability of probiotic microorganisms to survive at high concentrations. The aim of this research was to study the effect of sub-lethal culturing on the adaptation of a probiotic Lactobacillus rhamnosus in yoghurt. To this end, microbial biomass has been obtained under cultural conditions characterized by sub-optimal levels of temperature, pH and sucrose concentration. These cultures were used, together with S. thermophilus and L. delbrueckii subsp. bulgaricus, for the production of probiotic yoghurt. The use of sub-optimal cultivation conditions on L. rhamnosus led to an improvement of its viability in yoghurt throughout a 30-d storage period at +4°C. The cultivation conditions adopted were also able to modify the metabolic activities of the probiotic microorganism. In fact, the profile of the volatile components of the experimental yoghurt was in most cases very different from that of yoghurt produced in the absence of L. rhamnosus or in the presence of L. rhamnosus grown in optimal conditions. These differences lead to the hypothesis of changes in the expression of the genes coding for certain activities, a change that affects the ability to produce volatile compounds starting from the degradation of proteins, lipids and lactose.

BiographyMarilena Marino has completed his PhD from University of Udine, Italy and postdoctoral studies from the same university. She is Assistant Professor in Food Microbiology at the Department of Agricultural, Food, Environmental and Animal Science, University of Udine. She has published more than 30 papers in reputed journals.




Exploitation of Monoglyceride Structured Emulsions as Delivery Systems of Probiotic Bacteria into Low Saturated Ice CreamNadia InnocenteUniversity of Udine, Italy

Ice cream is a complex food that has been indicated as a potential carrier for probiotic bacteria. However, the freezing process can damage the cell membrane of the probiotic bacteria, leading to injuries that compromise the cell function and

metabolic activity. Thus, strategies have to be developed to protect probiotic bacteria during ice cream processing and storage. The aim of this study was to evaluate the possible application of monoglyceride structured emulsions (MSEs) to deliver and protect a probiotic L. rhamnosus strain in artisanal ice cream. To this aim, the milk cream traditionally used as a fat phase in ice cream formulation was replaced by MSEs containing sunflower oil or anhydrous milk fat as lipid phase, and skim milk added with probiotic cells as water phase. The use of MSE containing sunflower oil allowed not only delivering probiotic bacteria but also formulating a low saturated fat ice cream. In ice cream containing the probiotic entrapped in MSE the survival of cultures during mix freezing resulted improved (p<0.05) in comparison to the ice cream containing free cells. The lipid phase source used in the MSE formulation did not affect the probiotic protective ability of MSE, suggesting that microbial cells could find protection against environmental stresses by locating themselves prevalently nearby MG lamellar structures. Interestingly, these MG lamellar structures displayed also a good structural capability, resulting in ice cream samples with acceptable quality characteristics. The proposed approach could offer a way to protect probiotic bacteria and to deliver them into dairy products.

BiographyNadia Innocente has completed his PhD from University of Udine, Italy, and postdoctoral studies from the same university. She is Associate Professor in Food Technology at the University of Udine. During her activity at the Department of Food Science, Nadia Innocente carried out research in different areas, even though always concerning the dairy aspect. She has published more than 45 papers in reputed journals.




Incorporation of Molasses as Prebiotic in YoghurtAndreea StanilaUniversity of Agricultural Sciences and Veterinary Medicine, Romania

The aim of this work was to study the effect of molasses on the growing rate of some probiotics lactic bacteria (Lactobacillus plantarum, Lacobacillus casei, Bifidobacterim breve, Bifidobacterium infantis and a mix of these four strains) in cow

and goat yoghurt. It was studied comparatively yoghurt without and with different concentrations of prebiotics mentioned above, their chemical composition (fat and lactose), survival rate of probiotics bacteria and the production of lactic acid as a result of lactose and other saccharides fermentation. Regarding the growth rate of lactic bacteria it can be concluded that the number was increased semnificatively in goat yoghurt at the concentration of 1% and 2% molasses added. The concentrations of lactic acid were also increased in the samples treated with molasses, the best results have been obtained for goat yoghurt, especially after 7 days of incubation. The lactose amount was lower in the samples with molasses concluding that lactic bacteria fermented more efficient lactose in the presence of prebiotics. There is a direct correlation between presence of prebiotics and probiotics bacteria activity. Culture activity was determined by measuring the end products of fermentation (lactic acid) using HPLC and FT-IR methods.

Results from this study has shown that molasses contains highly active growth promoters for probiotic bacteria.

BiographyAndreea Stănilă has completed her PhD (2008) in Chemistry - speciality Inorganic Chemistry Profesor at USAMV – Cluj-Napoca, Romania, Department Food Science, with a focus on the biological active compounds with antioxidant activity, functional food, recovery of food industry by-products. She has published more than 35 papers in reputed journals with international distribution, reviewer in several journals, member in national and international scientific societies. She has worked in several scientific projects, participant in many conferences, congress and meetings. She is actively involved in scientific research work in the area of food chemistry and biochemistry.





Accepted Abstracts




The Effect of Adding Oregano Essential Oil and Thyme Essential Oil on Microbial Growth During Meat DryingHelga HernándezCzech University of Life Sciences, Czech Republic

Drying is a traditional process that can be used to preserve food. It is well-known in the preparation of a diversity of special processed meats, such as, jerky, a popular food snack, where shelf life and food safety are essential properties. Poorly

dried meat is a main source and route of infection by food-borne bacteria causing food-borne illnesses, such as, salmonellosis and infestation by Escherichia coli. To extend the shelf life and to assure food safety of meat, the use of either synthetic or natural preservatives have been applied to avoid food spoilage from occur. Since concern over the safety of chemical food additives has raised in recent years, a growing interest in the application of natural food preservatives for meat has increased. Hence, it is necessary to improve the meat preservation process by using natural antimicrobial agents. To the best of our knowledge, the use of essential oils when the meat is being dried has not been evaluated. In this regard, there is an opportunity to increase the value of dried meat and reduce the risk of food borne illnesses by applying essential oils during the drying process. This investigation presents a novel method of applying essential oils during meat drying, specifically in vapor form directly in a drying chamber. We evaluated oregano essential oil (OEO) and thyme essential oil (TEO) to inhibit the growth of bacteria. For the evaluation, we detected minimal inhibitory concentrations (MICs). As a result, it was found that the application of the OEO in meat is effective in inhibiting Salmonella enteritidis and Escherichia coli. After 6 hours of drying at 55°C, 2 ml (0.038 mL L-1 air ) and 1.5 ml (0.028 mL L-1 air) of OEO were considered as the MICs, against S. enteritidis and E. coli respectively. For TEO treatment, E. coli was reduced with a MIC of 1.5 mL dose (0.028 mL L-1 air) due to a significant decrease in the counts after 6 h of drying at 55 °C. In conclusion, the present method is an alternative option to synthetic preservatives and it significantly reduces microbial growth in dried meat.




Ascorbic Acid in Preservation of Ready to Eat Fruits and VegetablesAline Jabre and Aya IssaSage & Savvy Company, Lebanon

In food industries, food is made to be appealing to sight as well as to taste for they are the primary factors which determine consumer acceptance. One of the main challenges faced when handling ready to eat food are the browning reaction as well

as the fast degradation due to microbial multiplication. Throughout the years, different processes have been used to prevent the above stated such as heat treatment, addition of chemicals, and modification of the food storage conditions. Furthermore, in the banqueting fields where food stocks turnover is high and the preparation and service time have rapid pace, the traditional methods of preservation are time consuming and cost inefficient. Therefore, a new approach is needed to target the mentioned challenges in this sector.

Ascorbic acid, commonly known as vitamin C, is widely recognized for its benefits in the nutrition and health fields, however the advantages it represents in the food technology and food safety fields are disregarded or not very well known. This research will highlight the role of ascorbic acid in the preservation of ready to eat food, in particular strawberries, iceberg and avocado, in terms of organoleptic characteristics (taste, sight, texture) and microbiological profile extended shelf life.





Effect of Osmotic Dehydration on the Quality of Fig (Ficus Carica L)Anwaar AhmedPMAS-Arid Agriculture University, Pakistan

Fig (Ficus carica) is nutritionally rich in phytochemicals, vitamins, carotenoids, polyphenols, antioxidant and organic acids. A study was designed to increase the shelf life of Fig by osmotic dehydration in combination with other chemicals and

drying technique. The effect of various pretreatments prior to drying on the quality of dried fig were compared by treating blanched figs with potassium meta bisulphate, NaCl, various concentrations of ascorbic acid (AA) @ 2, 3, 4% and sucrose solution (30, 40, 50%). The chemically pretreated fig samples were dried in a solar dryer, packed in polyethylene bags and stored at ambient temperature for six months. Chemical analysis during storage of dried fig samples showed decrease in moisture, crude fiber, ascorbic acid, total phenolics and antioxidant activity, while, total sugars and titratable acidity increased during storage for six months. Comparison of results for functional attributes exhibited T5 (Blanching+4% AA dip for 10 min) followed by T4 (Blanching+3% AA dip for 10 min) and T3 (Blanching+2% AA dip for 10 min) to be prominent in retaining higher ascorbic acid, phenolics and antioxidant activity, however higher fibers and total sugars were witnessed in T8 (Blanching+50% Sucrose dip for 30 min) and T7 (Blanching+40% Sucrose dip for 30 min). Sensory evaluation of the stored samples demonstrated best scores for the osmotically dehydrated fig with 30 and 40% sucrose prior to cabinet drying. The results of this study can be applied at industrial level to enhance the shelf life and stability of fig and other fruits.

Keywords: Dried fig; Chemical pretreatments; Nutritional attributes; Osmotic dehydration




Detoxification of Aflatoxin M1 by Potetialy Probiotic Bacteria “Bifidobacterium Animalis” in a Concentrated Bovine Yogurt -Using ELISAKeiwan Ebrahimi MohammadiFree Scholar in food Hygiene, United Kingdom

Evaluating of detoxification of Aflatoxin M1 by a potentially probiotic bacteria “Bifidobacterium animalis” in concentrated yogurt was the main purpose of this research. In this study, the effects of different levels of probiotic bacteria inoculation

including: 0.5%, 1%, 2% and 2.5% on aflatoxin M1 detoxification in bovine full fat yogurt during days of storage at 5±1º C was evaluated by ELISA method. All tests of treatments were done on days 1st, 7th, 15th and 21st and compared with the control. The result of this study determined that there was a difference between treatments in terms of effect on aflatoxin significantly (p<0.01). The results also showed that the amount of aflatoxin present in yogurt decreased with increasing number of probiotic bacteria. Therefore, using of this probiotic bacteria especeially in 2.5% of probiotic, has a positive effect on reducing the amount of aflatoxin M1 residues in full fat yogurt.

Keywords: Probiotic; Bifidobacterium animalis; Concentrated yogurt; Aflatoxin M1; ELISA

BiographyKeiwan Ebrahimi Mohammadi, Free Scholar in food Hygiene in the UK.

Degree of education: PhD in Food Hygiene, Ex-lecturer (Assisstant Proffessor) in Department of food science and technology in IA University-Mahabad branch, Iran for more than 14 years. Research topics and work description: food Microbiology, Food Toxicology, Mycotoxins in food and feed stuff, Probiotics (Survivability and their impacts on physicochemical, sensory and reological properties in different food such as dairy products and chocolates, Biotechnology (β-carotene Production by Dunaliella sp. Isolates from the hyper-saline Lakes) etc.




Enzymatic Reaction and DiseaseMohammad RabieeAmirkabir University of Technology, Iran

Important reactions to the body, especially humans, are enzymatic reactions. These reactions play a vital role in the metabolism and body requirements. The obvious characteristics of these reactions are their selectivity, in which the reaction

respondents selectively participate in the reaction. For example, the glucose reaction with the glucose oxidase enzyme or the urea reaction with urease enzymes etc. This intrinsic property has provided many opportunities for researchers to diagnose and treat illnesses so that by knowing the exact reactions, The performance of the products from the reaction (chemical products and energy changes, etc.) and appropriate modeling by performing laboratory and animal tests and humans under controlled conditions can be used to provide appropriate methods, both for the diagnosis of the disease and for its treatment by scheduled programs.In this regards, a wide range of studies have been carried out at the Biomedical Engineering Laboratory. For example, in this presentation, research and initial modeling for the study of glucose and glucose oxidase enzyme reactions to produce a diagnostic and therapeutic system (pharmaceutical and nutritional) on a laboratory scale, animal and human analysis presented, that eventually managed to build a device for this reaction in the human body and continue to provide oral and / or injectable drug and nutrition methods and continuous control over its impact on the human body and tissues.

BiographyMohammad Rabiee, PhD, is an associated professor of Biomedical Engineering Department of Amirkabir University of Technology, Tehran, Iran. His current research interests include smart drug delivery systems, tissue engineering and biological sensors. He has published over 76 ISI papers and also over 70 International Conference papers, in addition, he has been teaching and research for 26 years at Amirkabir University of Technology, Tehran, Iran.




The Inhibitory Potential of Commercial Probiotic Strains on the Growth of Escherichia Coli and Gene Expression of Shiga Toxin IMaryam AzizkhaniAmol University of Special Modern Technologies, Iran

Escherichia coli O157:H7, a bacterium of zoonotic origin of the enterohemorrhagic (EHEC) class of bacteria, is a concern of public health on a global scale. Illnesses of this bacterium are intensive and can be exhibited in three different levels

from mild diarrhea to hemorrhagic colitis, hemolytic-uremic syndrome (HUS) and thrombotic thrombocytopaenic purpura. In this study the inhibitory effect of two commercial probiotic strains, Lactobacillus acidophilus (LA5) and Lactobacillus casei 01 on the growth and Shiga toxin I production of E.coli was evaluated at 25 and 35°C. The gene expression of Shiga toxin I of E.coli was also evaluated by real time (RT) PCR technique.

Both Lactobacillus acidophilus (LA5) and Lactobacillus casei 01 decreased the bacterial count at both temperatures compared with the control group. This reduced effect was greater at 25°C (2.1 log/CFU) than 35°C (1.7 log/CFU). The production of Shiga toxin I was inhibited by the lactobacillus strains. Furthermore, the gene expression of Shiga toxin I was significantly suppressed in E.coli co-cultured with Lactobacillus acidophilus (LA5) and Lactobacillus casei 01 and the greatest down-regulation Shiga toxin I (8.55 fold) was observed in co-incubation of E.coli with LC01 at 25°C.

The results of the present study suggest the potential use of Lactobacilli as a natural antimicrobial preservative in foodstuffs by correct microbial ecology of the environment and a new approach for biocontrol of E.coli.

BiographyMaryam Azizkhani has completed her PhD in 2012 from University of Tehran, Iran. She is the professor of Amol University of Special Modern Technologies, Iran. She has over 60 publications that have been cited over 200 times, and has been serving as an editorial board member of reputed Journals.




Advantage of Insect Protein over Other Edible ProteinsC GireesanSMS Laboratories Pvt.Ltd, India

The world population is likely to touch 9 billion mark within another 25 years, thus making conventional protein sources highly insufficient to meet the needs. One of the best alternative sources of protein is in insect protein. In this presentation

various protein forms and their chemistry, effective assimilation to human body and their availability is discussed. Also an additional benefit to changing into an insect diet is briefed. A direct comparison between vegan based protein, animal protein and insect protein are made. Insects though nutritionally excellent material, we face challenge in selecting a suitable edible species from a huge variety of species. Some of them contain a number of nutritionally valuable amino acids including high levels of phenylalanine and tyrosine. Some insects contain large amounts of lysine, tryptophan and threonine, which is deficient in certain cereal proteins. Protein content in them was in the range of 13 to 77% by dry matter. More than 80 species of edible insects were investigated in Mexico, and the average protein content was from 15% to 81%. Insect Protein digestibility, which is 76 to 96%. Many countries like China, Brazil, Thailand and Ghana consider insects a standard part of their cuisine.

BiographyDr. C Gireesan, current global head of food division at SMS Laboratory, Been associated with Shriram institute For Industrial research as Sr. Scientist for 25 years, and was Senior General Manager of TUV-SUD for almost ten years before joining the current organization. Also been associated with food analysis and food process certification for more than 35.




China's F&B Revolutional Changes --"Cloud Eating" Under New Media as an ExampleYaqing QiZhejiang University, China

In the field of food, such new media like dynamic images, short videos, live broadcast, can show the real state of food and resonate with the audience merely by the hot steaming and chewing sound. Can you imagine over one hundred thousand

hits just for a live broadcast of instant noodles? And it contains considerable commercial values. This phenomenon seems inconceivable. Actually, this output method enlarges the charm of food and attracts audience mainly by empathy of eating. The live broadcast, especially at meal time, always brings a huge number of followers for food and the restaurant so that the marketing purpose can be achieved. These trends allow consumers to share their experiences on their social media platform to show their lifestyle and individuality. For example, one of the hottest trend in China 2017 was the cheese tea, a drink made from Chinese tea with cream cheese whipped on top that gives a fluffy and light texture. People taking selfies to post on WeChat after 2 hours queuing, is a classic case of status purchase, where drinking a $5 cup of tea is almost secondary compared to the act of sharing the experience on social media.

As KOL among foodies, popular bloggers, 80% of whose followers are highly-consumptive young people, always get mass responses when recommending food. This mode of advertising thus becomes indispensable in current food marketing. Food has occupied an important place in a global social platform and keep converting the social currency into purchasing power, thus becomes an unshakable marketing mode in this new media era.

Besides the changes taking place in new media, China also faces variety of revolutions in different areas. Such as the rapid rise of food delivery, self-service restaurants and stores, smart payment (wechat & alipay) etc. make China the global pioneer of food technology revolution. China used to learn a lot from the world and now it's time for the world to learn something from China.

BiographyYaqing Qi is the Founder of Chow Chow Fruit (China). Cooperating with Zhejiang University(3rd best university in China) Food Science Laboratory, with focus on vegan food and molecular gastronomy, the company dedicated to promote the idea: Eat Healthy, Eat Light and Eat Smart. The program is highly acknowledged by Chinese Minister of Education in 2016. As a member at TCM(traditional Chinese medicine) food & medicine Phd committee in China, she combines the concept of TCM with food: Medicine and Food share the same root. She is also an attendee of Anuga Food Messe in Cologne, Germany (2017), Food&Beverage Technology Exposition in Shanghai (2017), SVIA Entrepreneur Program in Stanford University and Food Science (2017).




Probiotication of Traditional and Industrial Tomato Ketchup Sauce with Locally Isolated L. Casei and L. Rhamnosus StrainsNaheed MojganiRazi Vaccine and Serum Research Institute-Agriculture Research, Iran

The aim of the study was to produce probiotic tomato ketchup by using locally isolated Lactobacillus casei TA0022 and L.rhamnosus TA0027 probiotic strains. The two strains in study were isolated from dairy products and identified by

16SrRNA sequencing. The probiotic properties of the strains were evaluated by determining their acid and bile resistance, antibacterial activity, aggregation, and antibiotic sensitivity profile. The two strains were added at the final concentrations of 107 cfu/ml, to the commercial and homemade tomato ketchup sauce. The viability of the mentioned strains and the physic-chemical analysis of the tomato sauce at two different storage temperature (4°C and 25°C) were determined at variable time intervals. According to the results, the two strains were able L.rhamnosus TA0027 had higher acid and bile tolerance and was able to inhibit the growth of Enterococcus faecalis (local), Salmonella typhi (local) and Escherichia coli (RTCC1174). The strains showed acceptable antibiotic sensitivity pattern and significant aggregation abilities. The viable cell count of the strains in both tomato ketchup sauces stored at different temperatures, showed the survivability of the tested strain after 120 days at 4°C in the tested tomato ketchups, while L.casei TA0022 survived only for 90 days at 25 °C. The physicochemical properties of traditional and industrial tomato Ketchup stored at the mentioned temperatures analyzed at the end of 120 day showed the effect of storage temperature on the pH, ash, titratable acidity total sugar and soluble solid content of the sauces supplemented with L.rhamnosus TA0027, while L.casei TA0022 was least effected at these temperatures in the tomato ketchup samples tested. To conclude, the tested local probiotic strains had promising features as probiotic supplement to be added in tomato ketchup sauces.

Keywords: Probiotic; Tomato ketchup; L.casei; L.rhamnosus; Physicochemical analysis; Sensory analysis

BiographyDr Naheed Mojgani, PhD in Microbiology is Associate Professor at Razi Vaccine and Serum Research Institute (RVSRI), Iran. She is the Head of the Human and animal Probiotic Research Lab at RVSRI and senior scientific Advisor at a probiotic manufacturing company (Biorun.Co Iran). Dr Mojgani has commercialized a number of local probiotic isolates and has transferred the technology know how of probiotic supplement production. She has supervised a number of PhD and MSc research dissertations, has published more than 40 scientific papers and has presented her research work at a number of international and national conferences.




Lactic Acid Bacteria- A Potential Probiotic and Biopreservative AgentAijaz Hussain SoomroSindh Agriculture University, Pakistan

Quality and safety of food remains always the prime concern for consumers as wells as food processors. Consumers are becoming more attentive towards the use of ingredients and methods of food preservation and food spoilage control.

Bacterial antagonism has been recognized for over a century but in recent years this phenomenon has received more attention, particularly in the use of various strains of lactic acid bacteria. One important attribute of many LAB is their ability to produce antimicrobial compounds called bacteriocins. In recent years interest in these compounds has grown substantially due to their potential usefulness as natural substitute for chemical food preservatives in the production of foods with enhanced shelf life and / or safety. Innovative and alternative approaches are also getting appraisal to combat the foodborne pathogens in order to produce safe food under environment friendly conditions. Moreover, lactic acid bacteria have a potential to be used as probiotics in mediating many positive health effects.

BiographyDr. Aijaz Hussain Soomro has completed his PhD from University of Arid Agriculture Rawalpindi, Pakistan and post-doctorate from the University of Queensland, Australia. He is the director of the Institute of Food Sciences and Technology Sindh Agriculture University Tandojam, Pakistan. Recently, He has organized 3rd International Conference on Agriculture, Food and Animal Sciences ICAFAS 2017 as organizing secretary. He is an elected member Executive Council, SUN Academia and Research Network, Pakistan. He has published more than 60 peer reviewed papers in reputed journals and has been serving as an editorial board member of EC Nutrition.




Emerging Technologies in Food Sector and Sustainability: Are we looking in the Right Direction?AjisegiriUniversity of Agric Abeokuta, Nigeria

Quite often when there is a verge of breakthroughs, the tendency is to set aside due to its radicality and our knowledge bias. Food demands first, are from the food item through its life support system requirements. If it is possible to externally

provide the energy requirements of food from an external source, then this demand would be drastically reduced or eliminated. Without the arrest of the Krebs cycle in food, where solids are broken down to water CO2 and heat that could literally disappear, could one really lay claim to food stability and sustainability? And if food could be dissociated into this form, can other matters be so dissociated under a conducive environment? What is the nature of this free energy released from ATP? Is there a release of antimatter (Dark matter?) or dark energy (Anti energy?) associated with it? What are the most suitable forms of energies for maximum food stability? Should there be a synergy between food matter, energy and the matters and energies in the Universe. The understanding of these is the true paths to optimization (Expert system of modelling) in my view. If this is possible, then what we know at this point are the known knowns. What about what we know that we do not know and naturally progressing from this is the possibility of what we do not know that we do not know. To survive, there is the need for a driving force. Applications of forces cause disturbances (Newton’s 2nd Law) and disturbances cause instability yet the goal is to create stability. Total attainment of stability would result to Universal heat death when differential equation ceases to be relevant and there is no longer a potential difference hence total inactivity. It then means that the quest, the way it is being pursued at present requires a long, close look. In Food, Water and to some less degree, sensible heat seem to be the determining factors but closer look may reveal some other factors that are more compelling. The present definitions of key indices of food stability (Sustainability, food security, Poverty) are not helping matters. There is the need to take a very close look to include perspectives outside of the social, economic and physical environment. If food is to provide energy, and all forms of energies of our solar system are from the sun, then there is the need to take a good look at what produces the energy from the sun. A venture is deemed to be insolvent if it either just breaks even or it does not break-even at all. From this point of view then, the present definition of sustainability cannot be sustained. It is time that we begin to look beyond the break-even point and delve into surpassing the 100% mark of food stability if it must be sustained.




The Complex of Probiotic Properties of Lactic Acid Bacteria of Different OriginLidia G StoyanovaLomonosov Moscow State University

In the coming third millennium, the constant impact on the human body of environmentally unfavourable environmental factors, radiation effects, industrial poisons, psycho-emotional overloads, in light of the increased antibiotic resistance

among pathogens lead to deterioration of human health and the epidemiological situation as a whole. The lactic acid bacteria (LAB) isolated from the national lactic acid products of functional nourishment, draw a special interest among the probiotic correctors of normal intestinal microbiota plays an important role in human ecology. Compared to other microorganisms used in the manufacture of fermented milk products, lactococci and lactobacilli are much more active in fermenting the main carbohydrate of milk, lactose. Reducing the concentration of milk sugar in the product is combined with the presence of a high number of living microorganisms that contain their own enzymes that digest lactose. This produces a substitution effect in the intestine for people with lactase deficiency. Screening of effective strains of LAB as the perspective probiotics was performed from raw milk and milk products and also products of functional nourishment and by protoplasts fusion method.

Bacteria are resistant to gastric juice and bile acids. They are better than many other microorganisms that tolerate an unfavorable environment of the upper parts of the digestive tract, which allows them to reach the large intestine, where their beneficial effect is mainly realized. LAB can suppress the multiplication of harmful putrefactive and pathogenic bacteria, as well as displace pathogens of intestinal infections. Some strains of lactic bacteria inhibit the growth of fungi. The effective strains were revealed to produce antibiotic-like complex, consisting of components which may represent as novel biologically active substances (bacteriocins) wich have a size of 2 to 50 amino acid residues and can have antimicrobial, antioxidant, immunomodulating, antithrombotic, antihypertensive affecting the main body systems. They do not have a smell, color and taste, so when introduced into the product, its organoleptic characteristics are not changed. The relatively high antioxidant activity as the fight against serious diseases and early signs of aging allow to recommend LAB for creating probiotic cultures and food preservation. Thus, some of the tested Lactococcus lactis strains produce and release into the medium neuroactive substances, such as norepinephrine, epinephrine and serotonin. More recently, the subgroup of probiotics referred to as psychobiotics has been defined as live organisms that produce the tested biogenic amines, when ingested in adequate amounts, produce a health benefit in patients suffering from psychiatric illness. Thus, the complex of probiotic properties of the new strains of LAB allows them to be recommended for use in creating targeted functional nutrition and effective probiotics.




Technological Advantages and Safety of Microbial TransglutaminaseAleksandr G ShleikinITMO University, Russia

The enzymatic cross-linking of proteins by means of microbial transglutaminase (TG) allows a modification of their structure and product properties. The advantages of using TG in the food industry are as follows: costs are reduced due

to a reduction in raw material waste and the need for stabilizers; increases the viscosity and strength of the gel; the syneresis of sour-milk products decreases, yoghurts improve the consistency creaminess; gliadin, contained in gluten of plant material, becomes less immunogenic and less toxic for patients with gluten enteropathy; the yield and nutritional value of dairy products is enhanced by the binding of serum proteins; the allergenicity of milk proteins decreases, which makes them more acceptable for baby food. Biosafety is a key point in food compounds application. In this connection, the question arises of the possible danger of an enzyme used in the processing of food raw materials. The conducted studies show that the isopeptide bonds of the modified TG proteins are cleaved by enzymes of the stomach and intestine. Residual amounts of TG are less than 95% of the original and are not biochemically determined. Given the lack of any data on the harmfulness of products obtained with the help of TG, it can be concluded that there is no risk of the danger of using TG in food technologies.

BiographyAleksandr G. Shleikin is Professor of Research and Educational Center of Chemical Engineering and Biotechnology at ITMO University of St. Petersburg since 2017. During 2000-2017 he was a Chair of the Department of Chemistry and Molecular Biology of St. Petersburg University of Refrigeration and Food Technology incorporated in ITMO University. He received degrees Cand. Med. Sc. from the Toxicology Institute of Leningrad in 1973 and Dr. Med. Sc. in Biochemistry and Hygiene from SPb Medical Institute of Hygiene and Sanitation in 1992. From 1977 to 2000 he worked at St. Petersburg Medical Institutes as Assistant Professor and as Chair of Biochemistry Department.




Comparative Methods for Proving the Antioxidant Activity of MilkJulijanaTomovskaUniversity St. Kliment Ohridski, Macedonia

The antioxidant system itself is not sufficient to protect against cell disturbances, and therefore foods containing antioxidants can be used to help the body to reduce oxidative activity. The subject of this research is the antioxidant activity of different

types of milk with different percentage of fat. The parameters that are monitored in this study is the antioxidant capacity of the milk by two methods, ABTS and DPPH. Crude milk shows a higher capacity for antioxidant activity compared to sterilized whole fat and skimmed milk, both 8.24% and 10.29% in cow and sheep's milk respectively. The lowest capacity for antioxidant activity showed skimmed milk, namely 13.87% and 1.59% according to ABTS and DPPH methods, respectively.

The difference between the different capacities for antioxidant activity among the milk tested is probably due to the fact that they originate from different regions and producers and are definitely distinguished as first in the process of obtaining nutrition and animal care, and then after the technological approach to storage and processing of milk.

Keywords: Antioxidants; Free radical; DPPH method; ABTS method; Milk




Single-Step Production of Arabino-Xylooligosaccharides by Recombinant Bacillus Subtitles 3610 Cultivated In Brewers Spent GrainClaudia AmorimUniversity of Minho, Portugal

The increase of health consciousness has attracted global attention on prebiotics. Xylooligosaccharides (XOS) are prebiotic that can be sourced from agro-residues, such as brewers’ spent grain (BSG), representing the most abundant lignocellulosic

by-product of the brewing industry. XOS present a remarkable potential as food ingredients due to their heat and pH stability, organoleptic properties and multi-dimensional effects on human health and livestock. These xylose oligomers can be produced chemically, through auto-hydrolysis, enzymatic hydrolysis or a combination thereof. The chemical or auto-hydrolytic processes originate undesired byproducts, including toxic compounds, while the use of enzymes resents high efficiency and specificity, being a more environment-friendly approach. Since xylan is generally present as a xylan-lignin complex, XOS are mainly produced by a combination of methods, including a first step of xylan extraction from the lignocellulosic material followed by its hydrolysis by xylanolytic enzymes. The low yields associated to the xylan extraction in addition to the cost of producing or purchasing commercial xylanases, may compromise the economic viability of the production process. The aim of this work was to develop a single-step process for production of arabinoxylooligosaccharides (AXOS) from non-pretreated SG using Bacillus subtilis 3610 wild type (wt) and a genetically modified clone, harboring the xylanase gene xyn2 from Trichoderma reesei. When compared with the enzymatic hydrolysis process, single-step fermentation with both wt and the clone proved to be a promising low-cost strategy for the simultaneous production of AXOS and valorization of BSG. Nonetheless, the genetic engineering strain presented a process yield 33% higher.

BiographyCláudia Amorim, PhD student in Bioengineering Systems at University of Minho (Portugal), collaborating with Massachusetts Institute of Technology (USA) under the MIT-Portugal doctoral program. Research topics and work description: development of sustainable bioprocesses using agro-residues to produce prebiotic compounds, process integration by single-step fermentation approach. Competences: bioprocess, genetic engineering, valorization of agro-residues, in-vitro studies for prebiotic effect assessment.




Physics and Modeling of Vacuum Drying of Tuberous CropSadoth Sandoval TorresInstituto Politécnico Nacional. México

The drying food industry needs to supply markets with superior-quality products to satisfy a more rigorous customer demands. Warm air drying (WAD) is the most frequent operation for food preservation. However, drying foods with

WAD follow important alterations such as shrinkage, case-hardening, thermal degradation of nutrients, browning, etc, then vacuum drying (VD) could be an interesting alternative process since it works at low oxygen concentration and low temperature. Nevertheless the physics of vacuum drying must be well understood. In order to improve our knowledge about VD, mathematical models can be used.

In this work, a one-dimensional mathematical model for contact vacuum drying of tuberous slices is proposed. The simulated drying conditions were 55, 65 and 75°C with three vacuum pressures: 26, 56 and 79 kPa. The model considers three partial differential equations for the product scale and two ordinary differential equations for the dryer scale. Moisture content, temperature and air density were the primary unknowns to solve at the scale of product. Air density and water vapour density were solved at the dryer scale. The boundary conditions take into consideration the moisture and energy transfer, and involves the pump flow rate. The drying kinetics and the gas pressure changes inside the chamber are well simulated. The vapour pressure in the chamber reflects the active and passive regimes of drying, and drying rate increases as the vacuum pressure in the chamber decreases.

Keywords: Vacuum drying; Modelling; Boundary conditions; Tuberous crop




Major Liver and Kidney Lesions in Animal Slaughtered at Ismailia AbattoirAli Meawad AhmadSuez Canal University, Egypt

Meat production is still one of the vital sources of national income in the developing countries including Egypt, where the human demand for animal proteins is increasing. Sheep, cattle and camel consider the main sources of animal protein

for the Ismailia city, Egypt population. An abattoir survey was conducted on 2015 to determine the major causes of liver and kidney condemnation at Ismailia abattoirs, Egypt. In this study, a total of 9788 slaughter animals (1890 sheep, 7652 cattle and 246 camel) were examined by postmortem inspection using standard inspection procedures. The gross liver and kidney lesions were collected allover the examined time of the study. The absolute total meat weights (Kg) obtained from sheep, cattle and camel allover year 2015 were 1480800Kg. The obtained results clearly revealed that cattle meat during year 2015 was 1377360Kg and considered the first selection by Ismailia population because of their palatability and flavor. The second meat of choice was sheep meat (56700Kg) followed by camel (46740Kg). A total of 1540 kg condemned meat was obtained from slaughtered animal at Ismailia abattoir during year 2015. The total kilograms of condemned meat from sheep, cattle and camel were 134 (8.7%), 1350 (87.7%) and 56 (3.6%) Kg respectively. The total numbers recorded of gross liver and kidney lesions of slaughtered animal at Ismailia abattoir were 228 and 50 lesions respectively. Gross liver lesions of sheep, cattle and camel were 18 (7.9%), 197 (86.4%) and 13 (5.7%) lesions respectively. Gross kidney lesions of sheep, cattle and camel were 2 (4%), 48 (96%) and 0 (0.0%) lesions respectively The present study provides baseline data for the future production of high quality meat at Ismailia abattoir.




Influence of Different Preservatives on Physico-Chemical and Sensorial Quality of Tomato Pulp During StorageShahzor Gul KhaskheliSindh Agriculture University, Pakistan

This study was conducted to investigate the “Influence of different preservatives on physico-chemical and sensorial quality of tomato pulp during storage temperatures” during the year 2016-17. Results show that Dry matter, Vitamin C and

Serum loss, was increased at room temperature with SB Whereas Titratable acidity, Total soluble solids (Brix°), Moisture content, ash content and pH value were decreased during storage period. The results indicated all parameters including pH value, moisture, dry matter, vitamin C, titratable acidity, total soluble solid, ash and serum loss were significantly higher in refrigerated temperature (7±2ºC). Whereas, the results of tomato pulp at room temperature contained lowest pH value 3.07, moisture content 94.01, Vitamin C 12.56, titratable acidity 2.40, total soluble solids 2.92, ash content 0.11 and serum loss5.23, and highest dry matter 3.90 content respectively. Sensory analysis showed the highest score for color, taste, texture, aroma and flavor and over all acceptability respectively was observed in tomato pulp contained potassium Meta bisulphate at refrigerated temperatures (7±2ºC) compared to the tomato pulp contained sodium benzoate. Furthermore result indicated that the tomato pulp contained Potassium Meta bisulphite highest ascorbic acid 70.22±38, (mg/100g); 51.22±10 Lycopene content (mg/100g) 47.29±99Total phenolic content (mg/100g) at refrigerated temperatures (7±2ºC) as compared to the tomato pulp contained sodium benzoate ascorbic acid 66.02±64, (mg/100g); 46.07±22 Lycopene content (mg/100g) 37.40±34 Total phenolic content (mg/100g) respectively. Potassium Meta bisulphite extended the shelf life and improved tomato pulp to 2-3 weeks, respectively, at refrigerated temperatures (7±2ºC) might be a better way for long term preservation of tomato pulp and its chemical constituents showed minimal changes over the period of study. Microbial contamination was only found in room temperature (30±2ºC) storage.

Keywords: Storage; Tomato; Preservatives

BiographyShahzor Gul Khaskheli, a native of Matiari (District Matiari) City of Sindh province located on the National High Way Road, obtained the B.Sc. (Agri) Hons degree in 2009, M.Sc. degree in Food Science and Technology in 2011 from Sindh Agriculture University Tandojam. He got Chinese Government Scholarship from People’s Republic of China in 2012 and completed PhD in Food Technology with specialization in Food Processing and Preservation Technology from College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China in 2015. He worked on the processing and characterization of mushroom. In November 2015, he joined as Assistant Professor in the Institute of Food Sciences and Technology, Sindh Agriculture University, Tandojam till date. Dr. Khaskheli has more than 15 publications to his credit published in international and national journals of repute. Dr. Khaskheli has distinguished career in research, extension and teaching, with broad experience in Food Science and Technology.




Dried Fruits and Vegetables as Healthy SnackTunahan ErdemCukurova University, Turkey

Nowadays, people are increasingly aware of healthy nourishment and healthy snacks. In some cases people are consuming the snacks while longtime work hours, before going to sports, while training down or to stay healthy. These are leading

the industry to produce fruit or vegetable based snacks. Fruit and vegetable bars are the new trends in the market. The question is whether these snacks are health or not? Moreover “What is the proportion of dried fruits and vegetables? Some scientist says that it is beneficial some says not. As we know due to drying fruits and vegetables become denser in terms of e micro-nutrient, folate, and vitamin C while concentrated by a factor of 3-5 compare to fresh ones. For example 100 gr dried apple contains 58 g of sugar while USDA suggests limiting sugar intake to no more than 45g a day. So that describing the dried fruits or veggie as healthy snack or not is not true. Therefore to clarify these facts is important for human health and production systems.

BiographyTunahan ERDEM, Research assistant in the Department of Agricultural Machinery and technologies Engineering (ADANA/TURKEY). Research topics and work description: food drying, oil extraction and storage of the food production and design of industrial dryer.




Dirt off Your Shoulder – Role Models as a Factor in Nutritional Epidemiology – Cases in Marketing for Probiotic Fermented FoodAdnan PjanicUniversity of Vienna, Austria

Nutritional epidemiology tries to measure a huge number of influencing factors of one’s diet and food choices for e.g. probiotic fermented food. Fast technological progress and digitalization are adding more and more new factors to consider

and measure. Smartphones, social media and content consumption can be huge parts of one’s daily life. They are influencing our choices, but merely considered in nutritional epidemiology. Children got role models. Someone to look up to and imitate in behavior. Giving peoples role models and influencing their identity – the way people think about themselves and therefore behave - are more efficient than changes in habits “I ferment every month cabbage to sauerkraut” or merely communicating information “Ferment your food, it’s healthy!”. Role models for promoting fermented food and cases of good practice are available in English and German speaking countries. Through a better understanding in using role models in marketing for the promotion of making and eating probiotic fermenting food we can have a better impact on public health. Imagine the effect of having bacteriawoman and brobioticman as a comic hero. Or seeing Jay-Z making his own kimchi and drinking sauerkraut juice instead of champagne with Beyoncé. While brushing dirt off his shoulder.

BiographyAdnan Pjanic is a graduate of the University of Vienna in Nutritional Sciences and master degree specialization in Public Health Nutrition. He has worked as a freelancer in the sector of product development and marketing for several companies to promote healthy diets and lifestyle choices. He started with photography, foodblogging and content creation about fermented foods. Now his focus is on working on digital businesses using psychology and marketing with new media.




DNA Barcoding: Tool for Checking Adulteration in Spices and Herbal ProductsBrijmohan Singh BhauCentral University of Jammu, India

Food adulteration and fraud existed on this earth for since the beginning of civilization. Adulteration or substitutions are considered as a major challenge in maintaining the efficacy of commercial plant products. Adulteration in the spices and

herbal products not only declines the quality of food commodities but also results in a number of harmful effects on consumer health. Authenticity testing seeks to confirm that all ingredients claimed on a product label are present in that product. Spices and herbal products are widely used in day to day live and are often sold in ground or powdered form, which make it a key object for adulteration or substitutions with low cost imitated plant-based adulterants and fillers. Concerns about aultration in herbal products and strict regulation have ensured the development of various techniques like physical, biochemical/immunological and molecular techniques, for adulterant detection in ffinal product. Molecular methods are more preferable due to their detection power or high throughput when it comes to detection of biological adulterants. DNA and protein based methods for food authentication are used for species detection and identification. Since DNA is identical in all somatic cells of a given organism, it is invariant whether the DNA is extracted from any other tissue. High stability of DNA molecule allows the analysis of highly processed plant products, as well as trace contaminants. DNA-based methods for food authentication depend on the highly specific amplification of DNA fragments by the Polymerase Chain Reaction (PCR). Therefore, the concept of DNA barcode could ensue as a promising technique in revealing adulterants for both spices and herbs. DNA barcodes uses short, standardized gene regions as internal species tags and used to controls quality of products, guarantee its traceability and safeguard public health. The CBOL hassle the usefulness of DNA barcoding in plant species identification, especially for critical groups. This technique relies on construction of accurate barcode libraries that can be further used as reference database to counterpart the anonymous species. Many vegetative adulterants bearing morphological resemblance to the target commodity by default or design has become a problem of concern and reported in commercially available natural products. The barcoding loci psbA-trnH and rbcL proved to be very useful in this regard and attracted global attention of many researchers. With advances in technology, DNA barcoding combined with HRM, mini-barcodes, digital polymerase chain reaction and next generation sequencing provides additional tools for authentication of spices and herbal products by detecting single base variants or species-specific difference in short region of DNA. Since, clarity of a natural product is the keystone of its perceived biological efficacy besides taste and aroma. Therefore, adventitious use of DNA barcode techniques for characterization, traceability, mislabeling spices and herbal products may provide an answer to this challenge in the upcoming future.




The Global Epidemic of the Metabolic SyndromeMohammad SaklayenWright State University, USA

Metabolic syndrome, variously known also as syndrome X, insulin resistance is defined by WHO as a pathologic condition characterized by abdominal obesity, insulin resistance, hypertension and hyperlipidemia. Though there is some variation

in the definition by other healthcare organization, the differences are minor. With the successful conquest of communicable infectious diseases in most of the world, this new Non-communicable disease (NCD) has become the major health hazard of modern world. Though it started in the western world, with the spread of the western lifestyle across the globe, it has become now a truly global problem. The prevalence of the metabolic syndrome is often more in the urban population of some developing countries than in its western counterparts. The two basic forces spreading this malady is the increase in consumption of high calorie- low fiber fast food and decrease in physical activity due to mechanized transportations and sedentary form of leisure time activities. The syndrome feeds in to the spread of the diseases like type 2 Diabetes, coronary diseases, stroke and other disabilities. The total cost of the malady including cost of health care and loss of potential economic activity is in trillions. The present trend is not sustainable unless a magic cure is found (unlikely) or concerted global/governmental/societal efforts are made to change the lifestyle that is promoting it. There are certainly some elements in the causation of the metabolic syndrome that cannot be changed but many are amenable for corrections and curtailments. For example, better urban planning to encourage active lifestyle, subsidizing consumption of whole grains and possible taxing high calorie snacks, restricting media advertisement of unhealthy food etc. Revitalization of old fashion healthier life style, promoting old fashioned foods using healthy herbs rather than oil and sugar and educating people about choosing healthy/wholesome food over junks are among the steps that can be considered.

BiographyMohammad Saklayen, Professor of Medicine and Director of Nephrology division. Research interest is obesity and diabetic kidney disease, role of nutrient contents in daily meals in preventing obesity and diabetes, genetic and epigenetics of metabolic syndrome and role of exercise and other means to prevent metabolic syndrome. Other interests are treatment and prevention of hypertension and history of hypertension treatment from 1960 onwards.




Antimicrobial Activity of Licorice Root Extract Enriched Packaging FilmDivya Yadav and Divya Puri Manav Rachna International Institute of Research and Studies Faridabad, India

Packaging is defined as an enclosure to protect food from tampering or contamination from physical, chemical and biological sources. The primary purpose of food packaging is to protect the food against attack from oxygen, water vapour,

ultraviolet light as well as both chemical and microbiological contamination. Active packaging refers to the incorporation of certain additives into packaging film or within packaging containers with the aim of maintaining and extending product shelf life. Active packaging, however allows packages to interact with food and the environment and play a dynamic role in food preservation. The principles behind active packaging are based either on the intrinsic properties of the polymer used as packaging material itself or on the introduction (inclusion, entrapment etc.) of specific substances inside the polymer. Glycyrrhiza glabra L. (licorice) is a ligneous perennial shrub growing in Mediterranean region and Asia and widespread in Turkey, Italy, Spain, Russia, Syria, Iran, China, and Israel. The licorice having multi years has blue and violet flowers. Licorice is a favourable herb used in food and pharmaceutical for thousands of years in the traditional medicine system. Licorice extracts have been used for more than 60 years in Japan to treat chronic hepatitis, and also have therapeutic benefit against other viruses, including human immunodeiciency virus (HIV), cytomegalovirus (CMV), and Herpes simplex. Deglycyrrhizinated licorice (DGL) preparations are useful in treating various types of ulcers, while topical licorice preparations have been used to sooth and heal skin eruptions, such as psoriasis and herpetic lesions.

BiographyDivya Yadav has successfully completed her M.Sc Food & Nutrition from Manav Rachna International Institute of Research and Studies, India and B.Sc Biotechnology from Maharshi Dayanand University, India. She has got hands on expereince on many sophisticated machines like UV Vis Spectrophotometer, PCR, etc. She also coordinated Indo Japanese Conclave III, held at Manav Rachna International Institute of Research and Studies during 13-14 Feb, 2017.




Development of Probiotic (Bifidobacterium Bifidum) Semi Hard Cheese as a Effective Probiotic ProductIqra Yasmin and Wahab Ali KhanUniversity of Agriculture, Faisalabad, Pakistan

Probiotics are living microorganisms that provide certain health benefits to the host’s by improving immune system and inhibiting the growth of pathogens. Probiotics are used in different food products such as fermented milk, yoghurt,

fermented beverages, fermented vegetables, cheese etc. Cheese is the distinctive way to preserve milk. Different varieties of cheese are developed all over the world. The present study was designed to develop probiotic semi hard cheese with the incorporation of probiotic (Bifidobacterium bifidum). The Bifidobacterium bifidum (probiotic) was isolated and characterized for morphological, physiological, biochemical and sugar fermentation profile. Survival of Bifdbaterium bifidum was assessed through gastric transit. The raw goat milk was procured and analyzed for pH, acidity, ash, protein, fat, lactose, SNF and total solids. The probiotic cheese was prepared with different concentration of Bifidobacterium bifidum T0 (0%), T1 (0.5%), T2 (1%), T3 (1.5%), T4 (2%) and subjected to physico-chemical (pH, acidity, protein, fat), rheological, microbiological and sensory analysis. Firmness of probiotic soft cheese samples increased significantly during storage. The pH decreased while the acidity increased throughout the storage. Viable cell count was > 106 CFU/g in all the treatments except T0 and T1. T3 was proved to be the best on the basis of overall acceptability. The current research investigations revealed that the semi hard cheese can be used as an effective vehicle for the delivery of probiotics.

Keywords: Probiotics; Gastrointestinal; Semi hard cheese; Survival; B. bifidum

BiographyIqra Yasmin is a PhD student in the field of Food Science & Technology from National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan. She received her Bachelor’s degree in Agriculture and Master degree in Food Science and Technology from the same University. She received IRSIP scholarship and worked as visiting research scholar in Food Innovation Center, University of Nebraska, Lincoln, USA. Her research project has been focused on isolation of probiotics and encapsulation techniques to improve survivability and stability of probiotic during processing and storage.


Bookmark Your Dates

3rd world summit & expo on food technology and probiotics...world congress & expo on...

Documents