Day 1 :
Kangwon National University
Keynote: Overproduction of functional food ingredients and biotherapeutics by probiotics and their derived enzymes
Time : 10:30-11:00
Dr. Byong (Byron) Lee received his degrees from the University of British Columbia (Microbiology/Immunology), McGill University (Food Microbiology) and Laval University (Food Biotechnology, PhD, 1980) in Canada. He previously worked as Research Director at Sensient Flavors (Former Champlain Ltd) in Canada (1980-1982), Senior/Principal Scientist and Head of Biotechnology at Food R/D Centre of Agriculture and Agri-Food Canada (AAFC) in St-Hyacinthe and Professor (AAFC Chair) in Departments of Microbiology/Immunology and Food Science at McGill University in Montreal, Canada for about 30 years until 2011. Dr. Lee has been Distinguished Professor in School of Biotechnology at Jiangnan University in China (2011-2014), and he is currently Invited Distinguished Professor in Food Science and Biotechnology at Kangwon National University and Advisor at MSC Co, Ltd. in South Korea. Dr. Lee was invited visiting professor in UK (Institute of Food Research/University of Reading), France (INRA/U. de Bourgogne), Ireland (Teagasc Food Research Centre) and Korea (Seoul National University) for 4 years. He has published 207 peer reviewed manuscripts, 3 textbooks on “Food Biotechnology (1st and 2nd Edition in English and Spanish, Wiley, 500 pages)”, 22 book chapters, and 15 patents/inventions. He delivered 115 invited speeches (often as keynote or plenary) at the international conferences, received several awards, and currently serves as the editorial board of seven journals. Dr. Lee supervised more than 100 graduate students, post-docs and others.
The market of bioactive functional ingredients and biotherapeutics has been increased to US $ 167 billion per year at a 7.3% increase in 2014 and is expected to US $ 279 billion by the end of 2021 (www. transparencymarketresearch.com). The specific components of my research pertain to the molecular and biochemical characterization as well as scale up production of probiotic and fungal recombinant enzymes in order to: (i) produce and demonstrate the suitability of those enzymes derived bioactive compounds as functional food ingredients and biotherapeutics, and (ii) develop health promoting probiotics (anti-cholesterol, anti-cancer, anti-obesity, etc). Among 10 different enzymes were genetically overproduced up to 1,000 folds in different hosts, two recombinant enzymes (lipase and aminopeptidase) have been scaled up to 1,500 liter reactor with excellent performance and reliable results at all scales.
After screening the robust probiotic strains by conventional and metagenomic methodsfive commercial probiotics and their enzymes were developed: (1) cholesterol reducing bile salt hydrolase (BSH) active strain, (2) anti-hypertensive peptide producing and accelerated cheese ripening aminopeptidase active strain, (3) transgalactosyl and hydrolytic lactase producing strains which produce large amounts of galacto-oligosaccharides (GOS) and lactose free milk, (4) esterase/lipase active strains which produce a large amount of natural butyric acid (pro drug) and strong esterification (inter- and trans-) activities, and (5) conjugated linoleic acid (CLA) producing strains with anti-obesity and anti-cancer properties. Those applications are immense and some of these data will briefly be presented.
Wisdom Natural Brands
Keynote: Sensory, nutritional and health benefits, formulation and product development of steviol glycosides isolated from Stevia rebaudiana
Time : 11:20-11:50
Dr Chaturvedula has an extensive experience in the Organizations of Food/Beverage, CPGs, Natural Ingredients, Nutraceuticals, Dietary Supplements, Health and Wellness Products, Pharmaceutical, and Bio-Technology. Well-known and internationally reputed ‘Subject Matter Expert (SME)’ in the field of ‘Sweeteners and Sweetness Enhancers’ across the Globe with more than 40 patents/applications and over 65 peer reviewed research articles, several book-chapters, review articles and presentations in the area of natural sweeteners like Stevia rebaudiana (Stevia), Luo Han Guo/Siraitia grosvenorii (Monk Fruit) and many other.
The most widely used sweetener in the world is ‘Sucrose’. Several reports indicated that a high daily intake of sucrose develops metabolic disorders and health problems leading to obesity and dental caries; though no specific evidence directly related to diabetes. But high amount of sucrose found to cause weight gain and adverse effects on glucose intolerance. At present, high potency artificial sweeteners are playing a major role in the food and beverage industry worldwide. Recent studies suggest that ‘Stroke and Dementia risk linked to Artificial Sweeteners’ and these findings raised new questions about whether drinks flavored with artificial sweeteners can increase the risk of serious illness, as heavily sugared drinks have already been shown to do!
Due to growing consumer’s desire to control caloric intake more closely as well as potential implications of high potency artificial sweeteners, in recent years, a need for novel natural sweeteners has increased. This leads to the discovery of non-caloric alternative natural sweeteners. Over the past few decades, Stevia rebaudiana leaves have been the source for isolation of a large number of sweet steviol glycosides with varying molecular structures. Steviol glycosides found to possess a sensory characteristic superior to other high potency sweeteners into various food and beverage systems. An overview of ‘Sensory, Nutritional and Health Benefits, Formulation and Product Development of Stevia glycosides isolated from Stevia rebaudiana’ will be discussed
University of Regensburg, Germany
Time : 11:50-12:20
Klaus W. Lange holds the Chair of Biological, Clinical and Neuropsychology at the University of Regensburg, Germany. His main research interests are in the areas of nutrition and physical activity in mental health as well as health psychology and neuropsychology. He is President of the International Movement and Nutrition Society and Editor-in-Chief of Movement and Nutrition in Health and Disease.
Attention deficit hyperactivity disorder (ADHD) is one of the most common psychiatric diagnoses in childhood and adolescence and may persist into adulthood. ADHD is characterized by behavioral symptoms such as inattentiveness, hyperactivity and impulsiveness. Medications such as methylphenidate have been shown to yield short-term symptom reduction and other beneficial outcomes in many individuals with ADHD. However, the extent of the efficacy of medication remains a matter of debate. In addition, the long-term pharmacotherapy of ADHD has been shown to have no proven efficacy and to be associated with adverse effects. This highlights the need to find alternative treatment approaches. Growing evidence suggests a significant relationship between quality of diet and mental health. Various nutrients have been linked to brain development and functioning, and diet may be an important factor in the high incidence and prevalence of psychiatric disorders including ADHD. Dietary improvement is therefore thought to be able to assist in the prevention and therapy of ADHD. Major food compounds proposed to be involved in the etiology of ADHD and to have therapeutic efficacy include polyunsaturated fatty acids and micronutrients such as minerals and vitamins. Furthermore, artificial food additives have been suggested to play a role in the etiology of ADHD and elimination diets have been tested for their therapeutic effects. There is currently no clear evidence supporting a role of single nutrients in the etiology and therapy of ADHD. However, the relationship between the whole diet and ADHD may be of greater importance.
PepsiCo Global Beverages R&D, USA
Keynote: Benefits of low-temperature spray drying technologies on maintaining both flavor integrity and intensity
Time : 12:20-12:50
Cuie Yan possesses four degrees including a Ph. D. in Polymer Chemistry & Physics, and a recently completed B.S. in Nutrition. She is a Principal Scientist with PepsiCo Global Beverage R&D, with 23 years of technical and management expertise in both industry and academia across Food Science and Biotechnologies. She has authored 32 articles in peer reviewed scientific journals and 2 book chapters; and filed 6 patents and commercialized 2 of them that have been generating $20+ million annual revenue since 2008. She has delivered more than 10 presentations in international conferences and forums; and chaired 6. She also has been a reviewer for 5+ top-ranked scientific journals on Food Science & Biotechnologies; as well as one of the Editorial Board Members for Journal of Biotechnology and Journal of Bio Accent.
Flavor remains consumers’ top criterion for choosing foods and beverages. Spray drying is the most widely used method for microencapsulation flavor in the food industry, due to its ease of processing and low operating cost. Conventional spray drying feeds liquid slurry into hot air at 150 to 220 0C to remove water, thus flavor loss and oxidation are inevitable during the drying process. Maintaining flavor intensity and integrity during spray drying has been a substantial challenge in the food industry. Low-temperature spray drying technologies may reduce flavor loss and oxidation.
Three low-temperature spray drying technologies—spray cooling, spray freeze drying, and supercritical CO2 spray drying—were investigated and compared with conventional spray drying technology in parallel. Size and surface morphology of flavor microcapsules were observed by SEM. Flavor loading level, encapsulation efficiency and wet delivery capacity were measured by GC-MS and APCI-MS. Flavor intensity and integrity were evaluated by sensory using potato chips as matrix.
Results and Discussion
Based on the same flavor microencapsulation formulation, supercritical CO2 spray drying shows the highest flavor loading capacity, while maintaining the highest flavor integrity among the three technologies. Spray cooling maintains flavor integrity well, with the slowest flavor release. But spray freeze drying generates a porous structure that can’t hold flavor well. Low temperature spray drying technologies, particularly supercritical CO2 spray drying and spray cooling, offer superior capability of loading and preserving flavor, compare to conventional spray drying.
Low-temperature spray drying technologies, particularly supercritical CO2 spray drying and spray cooling, offer superior capability of loading and preserving flavor, compared to conventional spray drying. This finding will enable the food industry to maximize flavor usage in both snacks and beverages, to save cost.
Lunch Break 13:00-13:45
Load Delivered, USA
Keynote: Food Logistics & Distribution
Time : 13:45-14:15
Michael Cherney has been involved in transportation management in a number of different capacities over the past 8 years. He is an integral part of Load Delivered’s growth. His expertise in supply chain efficiency and network implementation has been a catalyst of his growth within the industry. His educational background is in Economics; however, he is in the process of earning his Masters of Science in Global Supply Chain Management from USC’s Marshall School of Business. Michael’s strengths are in leadership, process improvement, S&OP, contract negotiations and execution. He has a customer first mentality with the focus of finding mutually beneficial partnerships.
Statement of the Problem: Transportation is a key component to any supply chain. Specifically, in the Food and Beverage industry, with new regulations in place for Food Safety and driver’s hours, a lean supply chain with a comprehensive and robust transportation network able to scale with the necessary agility to meet quality and service standards. is as critical as ever. Companies in this space are faced with the task of understanding these new regulations and the impact they will have on their supply chain forcing them to analyze their supply chain and transportation network. Will they determine to adjust internal S&OP? Will they pass the burden along to their suppliers and implement VMI? Will they source locally? Build smaller regional facilities to lower total cost of transportation? Are they ready to handle the changes? Etc. Will these changes help compete with Amazon? These are a few of the challenges companies in the Food and Beverage space are faced with when it comes to logistics and distribution. There is no one-size-fits-all solution, however there are ways to be best prepared to take their supply chain to the next level without issue during this time of change.