Scientific Program

Conference Series Ltd invites all the participants across the globe to attend 11th Global Summit on Food & Beverages Las Vegas, Nevada, USA.

Day 2 :

Keynote Forum

Mirjana Menkovska

Ss.Cyril and Methodius University, Skopje, Macedonia

Keynote: E-BABE- Safety, control and prevention of microbial contamination of cereals and cereal-based products

Time : 10:05-10:40

OMICS International Food Summit 2016 International Conference Keynote Speaker Mirjana Menkovska photo
Biography:

Dr. Mirjana Menkovska, Ph.D is full professor at 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 published a book and she has also translated scientific books (3) and reviewed scientific books (3) from English into Macedonian language. Dr. Menkovska teaches Food Instrumental Analysis and Food Quality and Safety, as well as Dietoprevention and Dietotherapy at the post-graduate studies. She has been many years a member of AACC, RACI, ISEKI, National contact person at EUCheMS - Division of Food Chemistry, ICC National Delegate, and member of many Scientific and Organising Committees at many international and domestic scientific meetings and conferences, such as Food Technology Conferences. She got the aword ”The 13th of November” of her city Skopje for the scientific book “Technologycal quality of Macedonian wheat-recent instrumental techniques and methods, international standards” and a Certificate of Recognition for contribution to the Eu/ICC Cereal Conference 2002 “ECC 2002-ERA. She was rector candidate at Ss.Cyril and Methodius University and candidate for regular and corresponding member of Macedonian Academy of Sciences and Arts. 

Abstract:

Cereals and cereal products have great importance for human and animal nutrition worldwide. Humans have been concern about food safety since ancient times. The globalization of the world's food supply has resulted in changing patterns of foodborne illnesses. It is extremely important for the public health system to implement new surveillance, outbreak detection, and response strat­egies geared toward reducing the number of foodborne illness everywhere in the world. Many factors influence the contamination of cereals and cereal-based products by microorganisms that cause illnesses in humans and animals. The major factors are water activity (aw), temperature and climate conditions. Cereal grains are subject to microbiological contamination while growing in the field, accumulating a large and varied microflora. Effect on the microbiological and technological quality of cereals and cereals products has pre- and post harvest period including harvesting and storage practices, as well as processing - milling and baking of finished products. A supstantial safety challenge can presents a variety new product category. Application of techniques for effective control and prevention for microbial contamination is of great significance for the safety of cereal finish products. 

Keynote Forum

Shirani Gamlath

Deakin University, Australia

Keynote: Fat replacement in snack foods: Recent developments

Time : 10:40-11:15

OMICS International Food Summit 2016 International Conference Keynote Speaker Shirani Gamlath  photo
Biography:

Dr Shirani Gamlath has specialized in Food Science and Technology, completed PhD in Cranfield University, Bedford, UK on product development using extrusion technology. Shirani has been serving in academic and research roles last 15 years and currently as the Deputy Course Director and lecturer in the Bachelor of Food and Nutrition Sciences in Deakin University, Australia. Shirani has expertise in food processing (mainly food extrusion and high pressure processing), functional product development with cereals, legumes, and fruits, has supervised number of Honors, Masters and PhD students and  published number of papers (366 citations) in food Science and nutrition related journals.

Abstract:

Snack foods are typically nutrient poor and energy dense. Reducing the fat content of snacks can provide nutritious alternatives to consumers. Fat typically provides appealing texture and mouthfeel to baked products, where in some cases the functional and pasting properties of biscuits were improved in Gluten free formulations. Reduced fat biscuits and crackers have increased hardness, crunchiness and dryness and reduced moistness and tenderness. Therefore, it is not beneficial to simply reduce the fat content of products. It is important to replace fat with alternative low calorie ingredients and to understand how different fat replacers can influence on snacks. This review presents recent development in application of fat replacers such as vegetable gums in wheat based and no-wheat based snack product development especially legume based products and their effect on sensory properties of foods.

Break: 11:15- 11:30 - Coffee Break
OMICS International Food Summit 2016 International Conference Keynote Speaker Mervat I. Foda photo
Biography:

Dr. Mervat Foda got the Prof. Position at Dairy Science and Technology Dept., National Research Center, Cairo, Egypt on (2010) and has got a Ph-D degree from Ain Shams University Cairo, Egypt and Swedish Licentiate from Food Engineering Dept., Lund University, Lund, Sweden (December, 1997). She has awarded some scholarship and post- doc fellowships from Institute of Industrial Fermentation - Madrid, Spain, Seibold University of Nagasaki, Japan (2001 -2002), TWAS-CAS fellowship Chinese Academy of Sciences, Beijing, China, (2009). Dr. Foda has two patents entitled: Production of herby soft cheese”. (2008) and Formation of Dairy Beverage for Autistic Children (2015). She has published a book Chapter (2014) and more than 40 research papers in international journals, has awarded a bronze medal in the First International Invention Fair of the Middle East, Kuwait, (2007).Distinguish Scientist Certificate, Minister of Higher Education and Scientific Research (2007) and distinguish Scientist Certificate, the National Research Centre (2010, 2012, 2014).
 

Abstract:

The aim of this research work was using nanotechnology to prepare and fortify  vegetable butter to improve the absorption and bioavailability of added different micronutrients and to increase the nutritional value of dairy products. Zero trans fatty acids vegetable butter fortified by omega fatty acids, natural minerals, natural vitamins and natural antioxidants from plant extracts was preparedbased on the intereaterifiedolein : stearin  fat blend (70: 30 w/w) at 80°C for 45 minutes using  0.4 ml% of NaOH : glycerol: H­2O (1:2:3 w/w) as catalyst followed by using high pressure and high speed homogenizers. The interesterified blends were subjected to FTIR analysis to ensure the absence of trans acidsand the triglyceride structureand solid fat content were evaluated. Both vegetable butter samples and market margarine (25 and 50%) were applied to preparesoft white cheesewhich was evaluated for its quality, nano-fortification effect by chemical analysis, sensory evaluation and nutrition experiments. Our results showed that speed only vegetable butter substituted by cream (50%) significantly (P<0.05) improved the appearance, body & texture and total acceptability of produced white soft cheese, while both concentrations of substituted cream obtained the highest color scores. Nutrition experiments results showed that both vegetable butter samples have beneficial effects on lipid profile levels. 

  • Special Session on "Microbiology hygiene level of work surfaces- A key to increasing shelf life"

Session Introduction

Amichai Yavlovich

Bio-Lab Ltd., Israel

Title: Microbiology hygiene level of work surfaces- A key to increasing shelf life

Time : 12:05-12:50

Speaker
Biography:

Amichai Yavlovich is the Head of the microbiology lab at Bio-Lab Ltd. The laboratory is supervising food and water hygienic and microbiology levels. The laboratory is authorizes by the ministry of health and by the Israeli laboratory accreditation authority. The lab is supervising food and water hygienic in various companies, caterings, hotels and more. I completed my Ph.D. in microbiology at Prof. Shlomo Rottem’s laboratory in the Hebrew Univ. Faculty of Medicine, Hadassah, Jerusalem, Israel and postdoctoral studies at the Nanobiology program, National Cancer, NIH, Frederick, MD.

Abstract:

It is commonly said that: "The shelf life of food depends on four factors: formulation, processing, packaging and storage conditions - change any one of these conditions and you can change the shelf life — for better or worse".arious types of surfaces are used today in the food industry and these surfaces are subject to contamination by microorganisms responsible for the cross-contamination of food by contact with working surfaces. Methods as HACCP-based processes are used for the control of microbial hazards to prevent food safety issues. This preventive approach has resulted in the use of microbiological analyses of surfaces as one of the tools to control the hygiene of products. A method of recovering microorganisms from different solid surfaces is necessary as a means of health prevention. No regulation exists for surface microbial contamination, but food companies tend to establish technical specifications to add value to their products and limit contamination risks. he choice of the recovery method has to be suitable for the type and size of the surface tested for microbiological analysis. The use of microbiological analyses of surfaces has appeared as one of the tools to check good hygienic practices and to maintain a high level of hygienic production of foods to enhance the food shelf life. Quick and cheap methods measuring and informing the surface microbiology hygiene level have been developed due to their effect on increasing shelf life. Improving the methods to achieve quick and reliable knowledge on surface microbial contamination will associate to enhance shelf life

  • Special Session on Nettle, revolution on organic and nutrient food for new generation

Session Introduction

Bipin Khatiwada

Elite Institute of Hotel Management and Tourism Training Center, Nepal

Title: Nettle, revolution on organic and nutrient food for new generation
Speaker
Biography:

Bipin khatiwada is the General Manager of Elite Institute of Hotel Management and Tourism Training Center. He has done his Bachelor’s in Hotel Management in 2012. He worked as Senior Manager at hotel Panchali for one year and then started his career as General Manager at current company Elite. He has been involved in effective marketing, research and management through this company. He and his team have expanded the company's work field all across the country. They have been producing more than 200 qualified students per year and most of them are engaged now in reputed hotels and tourism sector.

Abstract:

 

Nettle is one of the local product found in Nepal , it have histroricall it have its own value for Nepalese people. We have come to research many things Among them, " Stinging Nettle" can be brought up as revolution in organic and nutrient food for new generation. Nettle is a herbaceous perennial flowering plant, native to Asia, Europe, Northern Africa, North America. The plant has many hollow stinging hairs on its leaves and stems which produce stinging sensation if contacted with humans and animals. Nettle contains a lot of nutrients like potassium, calcium, iron, vitamins.

It can be used in various ways. Nettle:-* Green vegetable. * Textile and fibre. * Medicine. * Drinks.

Break: 13:35-14:30 Lunch Break
  • Special Session on Development of local alcohol by innovative method

Session Introduction

Tek Raj Rai

Elite Institute of Hotel Management and Tourism Training Center, Nepal

Title: Development of local alcohol by innovative method

Time : 14:30-15:15

Speaker
Biography:

He was born in triyuga17 Udayapur Nepal. His studies start from my home city Udayapur gaighat & complete his university from Nepal commerce campus minbhawan Kathmandu in Management level .In mean time he looking for interesting work which will make my career. Fortunately he grab his career in hotel sector in 5 star level hotel job it was good chance to me for relationship to the other biggest hotel in Nepal. His food and Beverage career start from age of 19 in hotel as a Bar man Furthermore he had been enjoy my passion on this field.

Abstract:

In the CNN's list of World's 50 most delicious drinks, it was ranked 41st and was described as "Made from millet or rice, Raksi is strong on the nose and sends a burning sensation straight down your throat that resolves itself into a surprisingly smooth, velvety sensation. Nepalese drink this home brew to celebrate festivals, though some think that the prized drink itself is the reason to celebrate." Raksi (Nepali alcohol)is usually made from kodo (millet) or rice; different grains produce different flavors. It is a strong drink, clear like vodka or gin, tasting somewhat like Japanese sake. Because of its popularity, there exist various temperance movements in Nepal, including various women's groups. Raksi, however, remains an important requirement of various religious rituals and social events, due in part perhaps to its antiseptic properties. Raksi is produced, sold and mostly consumed at rustic distilleries scattered around the countryside. Usually it is not aged before consumption. A large amount of wood is used in the distillation process.

  • Farmers and Ranchers Session

Session Introduction

Randy Krotz & Team

USFRA, USA

Title: Translating common food terms: Farmers and ranchers explain their meaning

Time : 15:15-16:15

Speaker
Biography:

U.S. Farmers & Ranchers Alliance® (USFRA®), a consumer focused agriculture movement consisting of more than 90 farmer and rancher led organizations and industry partners engaged in dialogue about growing and raising food. With nearly 25 years of experience in food, health care, agriculture and biotechnology, Randy has worked for and/or represented many food and agribusiness companies and associations including FMC Corporation, National Corn Growers Association, Grocery Manufacturers Association, BASF, Proctor & Gamble, Syngenta, DuPont Pioneer, Pepsi Nutrition and Monsanto.

Abstract:

Today, more than ever, there seems to be heightened confusion about terms used to describe food. Consumers can walk down a grocery aisle or open a menu and see a variety of terms to describe food, including “GMO-free,” “organic,” “grass-fed,” “cage-free,” “gluten-free,” the list goes on and on. But, what do these phrases all really mean? Do these terms correlate to improved sustainability, better nutrition or are they simply used to help marketers sell?

Break: 16:15-16:30 Tea Break
  • Poster Session