Day 2 :
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
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.
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.
Deakin University, Australia
Time : 10:40-11:15
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.
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.
National Research Centre, Egypt
Keynote: Chemical and nutritional evaluation of novel white soft cheese prepared by nano-fortified interesterifiedolein : stearinvegetable butter
Time : 11:30-12:05
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.