Scientific Program

Conference Series Ltd invites all the participants across the globe to attend 18th Global Summit on Food & Beverages Chicago, Illinois, USA.

Day 2 :

Keynote Forum

Prasanta K Kalita

Director & Associate Dean
University of Illinois
USA

Keynote: TBA

Time : 10:05-10:45

Food Summit 2017 International Conference Keynote Speaker Prasanta K Kalita photo
Biography:

Prasanta K Kalita is the Director of ADM Institute for the Prevention of Postharvest Loss and a Professor in the Department of Agricultural and Biological Engineering at the University of Illinois at Urbana-Champaign. He is a Fellow of the American Society of Agricultural and Biological Engineering. His research focuses on the area of water management and water quality issues.

Abstract:

TBA

Keynote Forum

Isabel M.P.L.V.O. Ferreira

Professor
University of Porto
Portugal

Keynote: Valorization of agroindustry by-products through fiber and minerals fortification of wheat bread

Time : 10:45-11:25

Food Summit 2017 International Conference Keynote Speaker Isabel M.P.L.V.O. Ferreira  photo
Biography:

Isabel M.P.L.V.O. Ferreira is Professor at University of Porto – Faculty of Pharmacy and coordinator of Food Quality and Safety research line at LAQV/REQUIMTE. Specialization: Food quality and safety, development and validation of GC and HPLC methods for analyses of nutrients and contaminants. Find new applications for brewing and agroindustry by-products, development of new functional foods. H-Index 30, published 148 indexed articles and 8 chapters.  Supervised 8 PhD thesis, 24 MsD thesis and 5 Post-Doc.  

Abstract:

Statement of the Problem: By-products (BP) generated from food industry usually present, per se, insufficient biological stability, high water content, and high enzymatic activity. However, if appropriate stabilization and extraction procedures are performed they can be interesting substrates to obtain functional food ingredients. Nevertheless, the impact on those ingredients enriched in dietary fiber and minerals must be evaluated since naturally occurring compounds may decrease mineral bioaccessibility. The purpose of this study was to characterize the fiber rich extracts obtained from different BP and evaluate their impact on total and bioaccessible mineral composition of wheat bread. Materials & Methodology: Extracts from orange peel (OE); pomegranate peel and interior membranes (PE); elderberry skin, pulp and seeds (EE); and spent yeast (YE) prepared as summarized in Figure 1 were used for bread fortification. Total Dietary Fiber (TDF) and Insoluble Dietary Fiber (IDF) contents were analyzed by commercial kits (K-TDFR, Megazyme, Cork, Ireland). Minerals were analyzed using an iCAP Q ICP-MS (Thermo Fisher Scientific, Bremen, Germany). Findings: Fortified wheat breads were eligible for the nutritional claim “source of fiber” (≥ 3 g TDF/100 g bread, fresh weight). Wheat bread fortification with OE, EE, and PE improved the content of essential minerals when compared with control bread. Only bread fortified with YE presented a mineral content similar to control bread, but its mineral bioaccessibility was significantly higher than in all the other bread formulations. The opposite was observed for PE bread. Conclusion & Significance: Fortified wheat breads claimed as “source of fiber” were produced using fiber/mineral enriched ingredients from BP. The nature of the fiber rich extract may have a strong negative impact on minerals bioaccessibility, thus it must be carefully selected. BP valorization provides new solutions for environment concerns associated with BP disposal and may contribute to indirect income generation. 

Break: 11:25-11:40
  • Special Session
Location: Chicago

Session Introduction

Hami Alpas

Professor
Middle East Technical University
Turkey

Title: Non-thermal Processing in Food Industry: Modeling, Food Safety and Consumer Acceptance
Speaker
Biography:

Prof. Dr. Hami Alpas served as a “visiting scholar” in 1996 and 1998 at University of Wyoming, USA; as a “visiting scientist” in 2001 and 2002 at Ohio State University, USA and as a “visiting professor” in 2006, 2007 and 2008 at University of Bordeaux I, France. His main research areas are: Unit Operations in Food Engineering, Non-thermal Food Processing Technologies, Food Quality, Food Safety and Food Security through Total Food Protection. He is an expert in High Hydrostatic Pressure treatment of foods. He has supervised 5 Ph. D and 12 M.Sc. theses. He has 76 international journal articles (SCI) and over 1000 citations (ISI-Web of Sci. h-factor 20) as well as close to 60 academic presentations in 40 different international meetings. He has completed 15 national, 4 international projects including EU/JRC, CNRS-EGIDE and NATO ARW/ATC, EU-FP7 projects. He has authored 10 chapters in internationally edited books and has edited 3 international books by Springer. http://fde.metu.edu.tr/prof-hami-alpas

Abstract:

Today’s mainstream food preservation methods mostly depend on two dimensions- namely time and temperature and have several drawbacks. The use of heat (pasteurization, sterilization and blanching, etc.) can destroy nutrients such as thermally labile vitamins and also components responsible from product flavor and taste. It can also produce some undesirable compounds originated from Maillard reaction and caramelization. All of these changes result in products that are far from being original. This contradicts with modern consumers’ desire for the fresh and natural food products bringing the need for alternative non-thermal processing methods. Among these High Hydrostatic Pressure (HHP), has been recently branded-patented as “Pascalization”. Its main difference from conventional thermal processing is the addition of the third variable-pressure- in addition to lower heat / shorter time combination with respect to traditional thermal treatment making it a 3-D process. The process is fast, safe, effective and globally producing food-edible products without any additives or preservatives ranging from meat-dairy-seafood-deli to fruit/vegetable juices and even pet food. HHP technology has been also quoted as being one of the best innovations in food processing in the last fifty years. The pros and cons of this technology with recent applications in modeling with food safety requirements and consumer acceptance will be summarized together with the current facts and myths.

Break: SPEAKERS UPDATED SHORTLY