5^th Euro-Global Summit and Expo on Food & Beverages June 16-18, 2015 Alicante, Spain

Biography:

Cem Baltacioglu has graduated with Bachelor of Science from Department of Food Engineering at Ankara University at 2001. He was graduated with Doctor of Philosophy from Department of Food Engineering at Middle East Technical University at 2012. He is an Assistant Professor at NiÄŸde University.

Abstract:

Texture of food product is a significant physical phenomenon for consumer’s preference. Thus textural changes of food materials should be considered during any food process. In this study it was aimed to investigate change of textural properties of carrot slices under influences of pre-drying and frying processes. Although main purpose of pretreatment was to decrease oil uptake by food material and our results indicated this desired target was achieved, textural change as a function of both combined processes’ parameters was also examined to figure out preferableness of those carrot slices. Conventional drying was performed in an oven in which temperature and weight loss were controlled parameters. Another studied method for pre-drying was microwave technique in which weight loss was controlled variable. Oil temperature and process time were parameters of deep-fat-frying. Sunflower was used as frying oil. Response surface methodology was used for optimization of processes’ parameters to achieve target values of textural properties for whichsensory analysis was performed to determine at directly deep-fat-fried carrot slices. Carrot slice received the highest appreciation for studied textural properties were also measured instrumentally and results were used target values in optimization processes. The developed models for pre-drying by conventional oven and deep-fat-frying and pre-drying by microwave oven and deep-fat-frying were found to display high success for prediction of interested textural responses. Models for latter one had better prediction ability compared to former one. Change in textural properties with process parameters were also figured out. This project (113R015) has been supported by TUBITAK.

Biography:

Emma completed her PhD in genetics in Nutrition and Genetics in UCD. Following this,she worked in phase one of FHI, conducting proof-of-principle studies into the post-prandial effects of protein hydrolysates. She then moved to the Sensory Evaluation Center in the Pennsylvania State University in 2012, where she conducted postdoctoral research examining genetic differences in chemosensation, and the subsequent effect on food liking and food choice. Emma is currently a Postdoctoral Research Fellow in UCD, funded by Food for Health Ireland, examining the metabolic effects of cheese consumption.

Abstract:

Cheese is a concentrated source of energy, of nutrients such as calcium, but also a source of saturated fat.Because of the saturated fat content of cheese, food consumption guidelines often limit the recommended amount of cheese to a ‘matchbox sized’ piece, and recommend that those with hypercholesterolaemia limit their consumption. Evidence shows that some older adults limit their consumption for these reasons. However, current evidence suggests that the other compounds present in cheese may offset the cholesterol-raising ability of the saturated fat.A limited number of studies have examined varying levels of acute cheese consumption over periods of time ranging from 3 weeks to three months, and to date have found little evidence of an increase in LDL-cholesterol, while HDL-cholesterol appears to increase in some cases, resulting in a more beneficial lipid profile. Reports suggest that the calcium, together with the proteins in cheese form cheese-specific complexes that prevent the absorption of fat. More research is needed to more fully characterize these potentially beneficial effects, but research suggests that cheese may in fact be safely consumed by all as part of a balanced diet. Food for Health Ireland is currently examining associations between cheese consumption and a range of metabolic biomarkers in the Irish population to inform future post-prandial studies on the potentially beneficial effects of cheese consumption.

Biography:

Cláudia Alberici Stefenon has completed his PhD in Biotechnology at the age of 43 years from Universidade de Caxias do Sul, Brazil. She is director of Research and Development at private organization Biotecsul - Tecnologia em Alimentos and Teacher of Enology and Gastronomy at Faculdade da Serra Gaúcha, Brazil. She has published in reputed journals and has been serving as an editorial board member of repute. Has experience in the area of Science and Technology of Food and Beverage, acting on the following topics: wine and health, sensory and laboratory analyzes of wines, food and cosmetics, oenological techniques and tourism.

Abstract:

Sparkling wines (SW) have a special biological aging on lees that is performed using two distinct methods: in the bottle (Champenoise) or in isobaric tanks (Charmat method). The objective of this study was to compare the levels of phenolic compounds,
-glucosidase and antioxidant activity during the aging on lees, in samples of SW produced at industrial scale by both methods. The
-glucosidase activity has been constant over time, showing a close relationship with all the polyphenols studied (resveratrol, piceid, tyrosol, gallic, caffeic and ferulic acids), which were affected by the sur lie time. With these cross-reactions, the biological properties of the SW were also modulated. The results showed that the long period of ageing decreased the antioxidant potential in all samples. This work demonstrates that the sur lie is more important than the production method itself, due to its ability to modulate the necessary changes to achieve the specific objective.

Biography:

Ian Maddox is an emeritus professor at Massey University, New Zealand. He has worked in industrial microbiology for 40 years and is currently a member of the Science Advisory Boards of two US companies, and an editorial board member of two international, refereed journals.

Abstract:

Lactobacillus reuteri DPC 16 is a probiotic bacterium that is commercially available. It was originally isolated from a human source and its in vitro properties have been intensively studied. This presentation will detail the functional properties of the bacterium in terms of its activity against various pathogens and its properties in some selected anti-cancer assay systems. In addition, a technique for successful delivery of the bacterium to the site of action in the gastrointestinal tract will be described.

Biography:

Abstract:

The fermentative behaviour of Candida zemplinina Y.01667 and Y.01670 were evaluated in order to find their application in beer fermentation. These strains were compared with a commercial lager yeast Saccharomyces cerevisiae S-23. Experiments were carried out under static conditions at different fermentation temperatures in Erlenmeyer flasks containing different concentrations of glucose syrup, a sugar source commonly used as adjunct in brewing. Results showed that both Candida yeasts can ferment well at 14°C and 20°C and in medium containing 16 %w/v of carbon source. The highest rate of ethanol production was obtained with Candida zemplinina Y.01670 (0.56 g.h-1 and 1.68 g.h-1) when fermented at 14°C and in medium containing 16 %w/v of sugars. Saccharomyces cerevisiae S-23 in this case attained values of 0.81 g.h-1 and 2.13 g.h-1 respectively. Ethanol productivities were higher in fermentations with Candida zemplinina Y.01667 (0.24 g.l-1.h-1 and 0.32 g.l-1.h-1) and Candida zemplinina Y.01670 (0.25 g.l-1.h-1 and 0.38 g.l-1.h-1) carried out at 20°C and with medium containing 16 %w/v of carbon source respectively. The specific growth rates of both Candida strains were higher than that of Saccharomyces cerevisiae S-23 (0.018 h-1 and 0.038 h-1) when fermented at 14°C and 20°C respectively. These Candida strains are less flocculent and also sediment slowly compared to Saccharomyces cerevisiae S-23. At the end of the fermentation periods the concentration of viable suspended cells was typically higher than 1 x 106 cells.ml-1. These yeast strains could be used to brew special beers where adjuncts from fruit sources are used.

Biography:

Erkan KARACABEY graduated from Doctorate in Food Engineering Department of Middle East Technical University in 2009. He has been in Canada for one year as a visitor scientist in PARC (Pacific Agricultural Research Center of AAFC. He has publications and projects about Unit Operations in Food Engineering. He has been AssistantProfessor in Food Engineering Department of SuleymanDemirel University since 2012.

Abstract:

Oil uptake by food material is the main concern in process and it is crucial to control its amount during process due in part to its adverse health effect on human diet in case of excessive consumption. As a demand in this aspect manufacturers have been tried to decrease oil content of fried food materials using different pretreatments. One of them is partial dehydration of food material before frying. Purpose in this study was to reduce oil uptake of fried carrot slices using partial drying before deep-fat-frying. Two different drying methods were utilized and by this way their effects were examined. Drying trials were performed in a conventional oven and microwave one. For drying by conventional technique, oven temperature and weight loss of food material were independent variables, whereas in microwave oven specified weight loss was the controlled parameter. Frying temperature and time were the variables for pretreatments performed by both techniques. Optimization was aimed to minimize oil uptake of carrot slices after combined pre-drying and frying processes compared to directly deep-fat-fried ones. Model performance indicated high prediction ability of developed equations. Besides of oil uptake, moisture content and surface color were other interested responses in the present study, since moisture content was directly related to oil uptake during frying process and surface color was one of the significant quality indicators. Related equations were also found to be successful to estimate values of interested parameters as a function of studied process variables.This project (113R015) has been supported by TUBITAK.

Biography:

RNDr. Anna Hejlová majored in Numerical Methods and Algorithms at the Faculty of Mathematics and Physics at Charles University, Prague, in 1986. She worked at the Institute of Computer Science at the Academy of Sciences of the Czech Republic. Now she works as a senior lecturer at Czech University of Life Sciences Prague, Department of Mathematics. She completed her PhD in the field of Agricultural Engineering and Technology in 2007. Recently her professional activity has been connected with the study of mechanical properties of materials of biological origin, the results of which have been published in more than 10 papers.

Abstract:

Potato texture involves many attributes which characterize the potato tuber quality and its suitability for various kinds of processing. The phenomenon of “sloughing”, the flaking and disintegration of the outer layers of boiled potato tubers is considered as one of the principal characteristics of potato texture. Potatoes are classified into different cooking types which are included into the potato texture profile. This simple classification is based on disintegration ability of cooked tubers with a scale given by two opposite descriptors: salad and sloughed. The CPEM (cooked potato effective mass) method for potato sloughing assessment was developed as a modification of common CPW (cooked potato weight) tests. The method is based on the continuous determination of the decrease in effective mass of the potato sample during boiling. 100 g of potato flakes, the size of 10×10×1.5 mm are cut off from the inner parenchyma and subsequently boiled and stirred in a sieve under a special time regime, which enables balance data registration. The obtained effective mass data are plotted against time into the cooking curve. The method provides qualitatively new cooking parameters: cooking time (CT) as the starting point of disintegration and consequently the disintegration rate, both of which characterize the sloughing degree. The developed method provides a tool to characterize the degree of sloughing for a wide scale of cultivars – from very sloughed ones (CT < 6 min) to non-sloughed ones (CT > 14 min). Moreover, it enables a precise sloughing analysis in dependence on tuber density.

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:

More than 1 billion people worldwide face hunger today. Estimates suggest that each year one third of all food produced is lost or wasted. Reducing the postharvest losses (PHL) is an important opportunity for countries to sustainably combat hunger by making supply chains more efficient. Major PHL changes with local weather, topography, types of operations, and economic development. Different issues occur in developing and developed countries. In developing countries, losses happen mainly due to lack of proper technologies, facilities and knowledge of better practices. For developed countries, less loss occurs in the supply chain but more waste is found from the retailer and consumer levels. Comprehensive and updated information along the postharvest supply chain, including the processes of harvesting, cleaning, drying, storage, processing, transportation and marketing, is needed to plan future capacity building efforts to implement the most appropriate technological solution and best practices for reducing PHL. This presentation provides current worldwide PHL situation, critical points between developed and developing countries, the latest PHL data, and potential interventions of PHL prevention. The mission of ADM Institute at the University of Illinois is to be an international information and technology hub for evaluating, creating and disseminating economically viable technologies, practices and systems that reduce PHL. The presentation will also describe current international collaborated projects and other ongoing activities supported by the ADM Institute at the University of Illinois.

Biography:

Danielle de BemLuizis a Food Engineer, with a master’s, PhD and postdoctoral experience in Chemical Engineering (focusing on Chemical Process Development and Biotechnology). She develops, participates in and leads projects on water management, water reuse and recycling, advanced oxidative processes and waste recoveryrelated to the food industry. She has several publications on food industry waste and water management. Shecurrently works as an analyst at the Brazilian Agricultural Research Corporation and is the leader of the Brazilian research group “Water Management applied to the Fishing Industry” linked to the National Council of Technological and Scientific Development (CNPq).

Abstract:

With the increasing global population the demand for processedfood is also rising and, consequently, greater amounts of drinking water are required for use in the food industry, a sector whichalready consumes large volumes of water. Agencies worldwide encourage the implementation of strategies for water management in all sectors. Considering hygiene concerns, the food industryneeds to apply water management strategies.The applied model of food industry water management (FIWM) consists of seven stages: 1.Collection and analysis of documents; 2.Water balance; 3.Identification of the points of greatest water consumption; 4.Minimization of water consumption; 5.Evaluation of the potential for direct water reuse and recycling; 6.Evaluation of the potential for indirect water reuse and recycling; and 7.Maintenance of water management. However, for this model to work effectively, it is also necessary tocarry out solid waste management (SWM). Hence, an economic evaluation stage shouldbe added, since there are several gains associated with the implementation of FIWM+SWM: reduced consumption of water and energy; loweremissions of pollutants and organic solids in the effluent; reducedcost of wastewater and solid wastetreatment; increased involvement of the industry inthe concepts of cleaner production; more environmentally conscious actions (green marketing) taken by the company; the production of edible or inedible co-products from waste; and increased competitiveness of the company. Considering the water stress related todensely populated and highly industrialized areas around the world, FIWM+SWMmodels address the issues of environmental and economic concerns and aid the achievement of sustainable food production.

Biography:

Ana Lucia Ramalho Mercê, Chemical Engineer, has an MBA in Environmental Management, Fundação Getúlio Vargas - Brazil and has completed herPhD from Pontifícia Universidade Católica do Rio de Janeiro, Brazil and postdoctoral studies fromThe University of Oklahoma, USA and Université d'Angers, France. She has published more than 35 papers in reputed journals and has been serving as an editorial board member of repute, including "The Scientific World Journal: Inorganic Chemistry". She has co-edited the 4 volumes of the series "Molecular and Supramolecular Bioinorganic Chemistry: Applications in Medical and Environmental Sciences", published by Nova Science Publishers, N.Y.

Abstract:

Water and soil contamination by industrial wastes, medicaments, agrotoxics, heavy metals made soluble and food additives are ubiquitous in the planet, threatening our future life prospects. Can we properly deal with these environmental chemicals constantly being produced, many being persistent pollutants and / or endocrine disruptors? How much can be tolerated by us of excitotoxins food additives, petroleum based substances, and many other artificial ingredientes? The DNA expression is definitely being tampered by so many nutrition alterations. Essential metal defficiencies will lead to substitution by toxic ones in the enzyme sites. Pb replaces Ca, Cd replaces Zn and Al and Ni replace Mg and Mn. Dioxins are now found in humans by bioaccumulation in the food chain. These non natural compounds have in TCDD (2,3,7,8-Tetrachlorodibenzodioxin) an example of an odorless and colorless lethal substance. Many food contamination with other xenobiotics are also being reported all over the world. Hardly known effects in humans new processes of conserving food, like gamma- and X-rays irradiations are being used with no further explanations whatsoever. To understand a little how the environmental chemicals and food additives act on human health, chemical routes have to be explored for later, try to understand how good or bad will be their effect in our Epigenetics.

Biography:

JohnOamenIgene completed his PhD from the Michigan State University and postdoctoral studies from the University of Agriculture, Malaysia. He became a Professor at the age of 39 years. He is currently the Chairman of the University of Benin Research and Publication Committee (URPC). His research interest includes animal production science and technology, contamination in meat/meat products, food processing and post-harvest technology. He has published more than 120 papers in reputed journals and has been serving as an Editorial Board Member of repute. He has several international awards to his credit. He is the recipient of two international grants (FAO, 1987 and USAID, 2003-2005) for transformation of kilishi production process from pilot plant stage to commercialization.

Abstract:

The concentrations of heavy metals (Lead, Chromium, Cadmium, Arsenic and Nickel) in fresh and smoke-dried grasscutter meats were determined in this study. Muscle, liver and kidney of wild and domesticated grasscutters were purchased from Uwa, New Benin, Arbico markets and Makarios graduate grasscutter farmers Edo Development and Property Authority Housing Estate respectively, in Benin City, Edo State, Nigeria. Twenty-four (24) samples were used in all.Atomic Absorption Spectrophotometer (AAS) was used for analysis after wet digestion of samples with 1:3 Perchloric acid and Nitric acid. Data obtained were statistically analyzed using SAS. Randomized complete block design was used and treatments were accommodated in a 4x3x2 factorial arrangement. The ranges obtained for the heavy metals analyzed in (fresh and smoke-dried) muscle, liver and kidney samples were observed as follows; Pb(ND-0.513 ppm) (ND-0.154 ppm), Cr(0.072-1.186 ppm) (0.074-0.306 ppm), Cd(0.186-7.516 ppm) (0.277-2.723 ppm) and Ni(0.041-0.725 ppm) (0.045-0.188 ppm) respectively. Generally, the heavy metal concentrations were significantly higher (P<0.05) in the fresh and smoke-dried muscle, liver and kidney of wild grasscutters than the values from domesticated grasscutters. Fresh grasscutter samples were, however, significantly higher (P<0.05) in these heavy metals than in smoke-dried grasscutter samples. The concentration of Cr, Cd and Ni reveals values higher than the recommended limits of (1.0 mg/kg; 0.5 ppm; 1.0 ppm and 0.05 ppm) respectively, set by internationally-approved regulatory bodies. Arsenic concentrations were not detected in all the samples analyzed. Lead was not found in domesticated grasscutters.In conclusion, some heavy metal concentrations were found to be higher than the threshold limit recommended by FAO/WHO.

Biography:

Izabel C. Riegel-Vidotti has completed her PhD in Physical Chemistry (2002), from Federal University of Rio Grande do Sul. From 2001-2002 she has worked as an invited scientist at the Department of Chemistry, at McGill University, Canada. Having obtained a fellowship (2006) she worked at Bayreuth University, Germany, focusing on thin film formation. She is a permanent Professor in Physical-Chemistry in the Department of Chemistry of Federal University of Paraná (Brazil). She has published more than 25 papers in academic journals and has particular interest in the physical-chemistry properties of polysaccharides.

Abstract:

Gum arabic, also known as gum acacia, is a polysaccharide widely used as a food additive. Brazil has one of the largest Acacia mearnsii de Wild (black-wattle) forest plantations, exploited for the extraction of tannin. The gum exudated from the trunks and barks of acacia trees is wasted and seen as a problem for the tannery industry. This work aims to study the emulsifying properties of black-wattle gum as replacer of commercial gum arabic (GAC). For this, black-wattle crude exudates were collected and submitted to two extraction procedures, giving rise to samples (GNF and GNA), which were subsequently characterized and applied in O/W emulsions. For comparative purposes GAC was submitted to the same tests. As result, the polysaccharides GNF and GNA were more efficient in stabilizing the emulsions than GAC. The mass distribution profile of the protein fractions (AGP and GP) and the uronic acid content of the polysaccharides showed to be important factors for their performance. Zeta potential analyses elucidated the mechanism of stabilization in each case. Whereas with GAC the emulsion is stabilized by a combination of steric and electrostatic forces, with GNF the stabilization is achieved mainly by the steric contribution. On the other hand, with GNA several mechanisms are responsible for the stabilization, since a gel-like structure were formed thus reducing the phase separation rate. Therefore, black-wattle gum showed promising results indicating that it can be used as a possible substituent of commercial gum arabic or as a new ingredient in many food formulations.

Biography:

Imma Conception Navarro is working at Centro Escolar University Graduate School, Mendiola, Manila, Philippines

Abstract:

There have been few studies about the impacts of energy drinks on the individual. They may therefore, impact negatively on the individual in terms of work efficiency and work quality, consequently, work performance, making their use counter- productive to the user. In recent years the consumption of energy drinks has become popular among call center agents. This research investigates the impacts of energy drinks to the work performance of call center agents. During the months of April and May 2014, a self-administered questionnaire (α=0.7174) was completed by 465 call center agents in Makati City. Correlation analyses were used to investigate whether the consumption of energy drinks were associated with work quality and work efficiency. A total of 356 (76.56%) reported consuming energy drinks. Call center agents reported that they have exhibited work quality almost every time (4.25) while they reported that they show work efficiency every time (4.53). It was found out that these work performance indicators show low (r=0.307) and negligible (r=0.189) relationships to energy drink consumption respectively, both of which are statistically significant (P=0.05). The current research suggests that work performance was unaffected by energy drink consumption. The results warrant further investigation into the effects of energy drinks to the performance of an individual.

Biography:

Farhad Mirzaei has completed his PhD at the age of 44 years from National Dairy Research Institute,Karnal,India. He is the CEO of Iranian Association for Animal Production Management,. He has published more than 25 papers in reputed journals and has been serving as an editorial board member of repute

Abstract:

The poultry industry is one of the largest and fastest growing agro-industries worldwide. This can be accredited to an increasing demand for poultry meat and egg products. The poultry industry has tremendous potential of making value addition, which is evident from successful operation of world-renowned food chains. Iran’s Agriculture accounts for 20 percent of GDP. Iran's livestock and poultry section contribute 31% of agricultural value added and also 4.5% of GDP. The poultry sector is one of the most organized and vibrant segments of the agriculture industry of Iran. This sector generates direct and indirect employment and income for about million people. Day old chicken and poultry meat production is 2 billion bird and 2 million tons in 2012. Its contribution in GNP is % 1.2. Iranian's contribution of meat consumption is 40% of yearly income through oil export which is around $ 65 billion. Currently the turnover of Iran poultry industry is about $ 2 billion. Poultry industry has flourished over the last few decades. Now it is the country's second largest industry next to oil industry. Iran is the largest producer of poultry meat in neighboring countries and ninth largest producer in the world, thanks to a 753% growth in meat production from 195 thousand tons in 1978 to 1468 thousand tons in 2008-09, which is 2 million and 100 thousand tons in 2012. Broilers are the major source of meat supply in the country.

Biography:

Kátia Gomes de Lima Araujo has a degree in Industrial Chemistry from the Federal Fluminense University (UFF), MSc in Food Science and Technology at the Federal Rural University of Rio de Janeiro, PhD in Plant Biotechnology at the Federal University of Rio de Janeiro and Postdoctoral at the Consejo Superior de Investigaciones Científicas, Madrid and Spain. She is currently Associate Professor of Food Technology at UFF. She has experience in Food Science and Technology and other natural products with potential therapeutic and technological applications, mainly in the following areas: Production and use of antioxidants and natural pigments in food, biotechnological aspects of cultivation of microalgae and cyanobacteria and bioactive natural products.

Abstract:

Carotenoids are an important group of natural pigments with specific applications in food due to their color and biological properties like antioxidant, anti-carcinogenic and immune-modulator. The demand of carotenoids as a nutraceutical compounds has triggered the research to develop methods for improving carotenoids users. Carotenoids exhibit high lipophilicity, low aqueous solubility and sensitivity to air and light. A proven alternative for increasing the solubility, stability, and bioavailability of lipophilic organic molecules is their inclusion in the cavity of cyclodextrins. Whilst the external surfaces are hydrophilic, the internal cavities of cyclodextrins are relatively hydrophobic; these properties allow them to form stable inclusion complexes with several interesting compounds for health products. Our research group focuses on production and characterization of carotenoids-cyclodextrins complexes, evaluating changes on water solubility and stability in front of environmental conditions related to food processing and storage. Our results on inclusion complex production, based on differential scanning calorimetry (DSC), Fourier transform-infrared spectroscopy (FT-IR), proton nuclear magnetic resonance (1H NMR), particle size distribution and Zeta potential, allow to determine if a guest molecule is incorporated inside the cyclodextrin cavity. In addition, water solubility as well as color stability studies allows to determine their potential as food colorants and the effects of environment light, temperature and storage time on the carotenoid-cyclodextrin complexes. Antioxidant capacity evaluation has shown that inclusion complexes may have higher antiradical activity in relation to the carotenoids. Further studies aiming to determine biological activities of carotenoid-cyclodextrins complexes are needed and will help to know the real potential of using carotenoid-complexes as food ingredients.

Biography:

Mariarosaria Marotta was awarded a Masters degree in Biological Sciences from the Università di Napoli ‘Federico II’, Italy in 1997. Subsequently, as a Research Scientist at Seconda Università di Napoli, Italy, she investigated glucosidases for their application in the food industry. In 2005, she completed her PhD in Food Biotechnology from Seconda Università di Napoli in collaboration with University College Cork and Teagasc, Ireland.In 2008, she joined Teagasc as a Research Officer where she investigated the enrichment of bioactive components from dairy streams. In 2009 she joined Food for Health Ireland to work on sourcing milk carbohydrates with health promoting properties.

Abstract:

Oligosaccharides are complex glycans, which represent the third most abundant component in human milk after lactose and lipids. Emerging evidence suggests that Human Milk Oligosaccharides (HMO) play a key role in promoting and maintaining the health of human infants. In fact, the HMO has been implicated in a number of important biological functions, such as their prebiotic activity, their role in brain development, their anti-adhesion/anti-infective effects, and their associated anti-inflammatory properties, all of which are dependent on their chemical structures. Consequently, their addition to infant formulas or functional foods/beverages is considered an attractive proposition. As the commercialisation of HMO is not feasible, oligosaccharides from domestic mammals’ milk may provide a valid alternative. Given the wide availability of bovine milk and its processing streams worldwide, Bovine Milk Oligosaccharides (BMO) may act as a potential substitute for an HMO. Although BMO is less concentrated than HMO, they share some structural similarities, which may imply shared functionalities. Currently, research is focused on extracting BMO for potential industrial production, which will consequently allow evaluation of their bioactivities and safety. Here, bioactivities of HMO and potential production and utilization of BMO will be discussed.

Biography:

El-Sayed Abdel-Aal is a Senior Research Scientist with Guelph Food Research Centre at Agriculture and Agri-Food Canada where he specialized in grain-based functional foods and natural health products. His about 180 publications and presentations encompass chemistry, functionality, nutritional and antioxidant properties of a diverse array of primitive, modern and newly-developed grains. Currently he is the chair of the Bioactive Compounds Technical Committee and vice chair for the Nutrition Division at the American Association of Cereal Chemists International. He has been Associate Faculty member at the University of Guelph and Adjunct Professor at the University of Toronto, and Editorial Board member for several scientific Journals.

Abstract:

A body of evidence has shown the role of anthocyanin pigments in human health due to their positive functions as antioxidant, anti-diabetic, anti-carcinogenic and ocular-enhancing compounds. Such characteristics make them good natural colorants,natural antioxidantsand dietary supplements for food and non-food applications. The anthocyanin pigments are widely spread in fruits, vegetables and colored grains, e .g. purple and blue corn, black and red rice and purple and blue wheat. Research has shown the potential of purple wheat to produce a variety of anthocyanin-rich functional food ingredients such as bran fractions and wholegrain flours. Purple wheat can also be processed into anthocyanin concentrate in a liquid or powder form. Characteristics of anthocyanin pigments in purple wheat, bran and anthocyanin concentrate were assessed based on spectrophotometry and chromatography using HPLC, UPLC and LC-MS. More than 20 anthocyanin compounds were detected and quantified in purple wheat products with cyanidin 3-glucoside being the dominant compound averaging about 46% of the total anthocyanin content. The main agylcone in purple wheat is cyanidin with glucose as the prevailing sugar and malic being the dominant organic acid in the acylated pigments. Further characterization by Triple Quad mass spectrometer showed additional anthocyanin isomers and compounds up to more than 70 compounds detected.Antioxidant properties of purple wheat products were assessed based on oxygen radical absorbance capacity (ORAC), Trolox equivalent antioxidant capacity (TEAC),scavenging of2, 2-diphenyl-1-picrylhydrazyl (DPPH) and inhibition of human LDL cholesterol oxidation. The anthocyanin-rich products exhibited much higher antioxidant capacities compared to purple wheat wholegrain. More research is underway for further pigment characterizationand product development to determine the bioavailability and biological functions of purple wheat productsin vitro and in vivo.

Biography:

Romaine RAMANANARIVO is Full Professor at “Ecole Supérieure des Sciences Agronomiques of Antananarivo’s University. She set up the PhD training in Agro-Management (november 2002 to december 2014) where she is the first responsible. Since 2005, she has been member of International Society for Horticultural Science (ISHS) and since 2010, the council representative of Madagascar. Since august 2014, she is the Vice Chairperson of the Commission of Education, Research and Consultancy of ISHS. Since November 2013, she is the Head of Laboratory “Agro-Management, sustainable Development and Territories”. She was Chairman of the independent steering Committee of Competitive Funds for Applied Research / Project of Support for Rural Development (FCRA/PSDR) (2004-2012). She has managed two national and international projects from 2012 to 2014: the land tenure (Collectif SYLVA TERRA) and PESMIX (Mix Payment on Environmental Services) in Madagascar with CIRAD Montpellier. She is General Manager of a private university “ESMIA” (Ecole Supérieure de Management et d’Informatique Appliquée) in Madagascar

Abstract:

Following the socio-economic crisis and the closure of "Giant" in the market for dairy products, the Malagasy dairy industry faces disturbances since 2009. As a result, several actors are flooding the market: dairy firms managed by breeders, manufacturers and/or collectors, already in business for sometime or recently set up. Firms in the Region Analamanga, a region which enjoys the advantages of the industry’s services, also have lived this disruption. The latter could have positive and / or negative impact on these companies, the entire industry, and the overall economy. Therefore, a diagnosis of the internal and external environment within which the dairy firms in the Analamanga Region evolve has been performed. Thus, it has been demonstrated that these companies, dominated by farmers and artisanal processors, commonly have problems with funding and equipment. Some points still need to be considered and strengthened. In addition, many public and private institutions are active in the sector; Despite all of that, actors and stakeholders within the Analamanga Region are really motivated to develop the dairy industry at the level of the region, and all over the country.

Biography:

NagendraP. Shah is currently a Professor of Food Science and Technology at the University of Hong Kong. He worked at Victoria University, Melbourne, Australia from January 1991 to December 2012 at various capacities including Associate Lecturer, Lecturer, Senior Lecturer, Associate Professor and Full Professor. Prof. Shah has a long and intensive research history in probiotics, prebiotics and functional foods that has led to a distinguished international reputation in this area. He has published 229 research papers, 27 book chapters, and 205 conference abstracts. Additionally, he has edited2 books on Dairy Products and Quality Control, and Probiotic and Prebiotic. He has also edited 2 special issues of the International Dairy Journal. His work has been highly cited in peer-reviewed journals. His citation numbers and h-index are one among the highest in the world in the area of food science. Prof. Shah’s work has been internationally recognized and has received several prestigious international awards for his contributions to research including the1999 American Dairy Science Association Foundation Scholar Award, the 2003 MarschallRhodia International Dairy Science Award, the 2008 Dairy Industry Association of AustraliaLoftus Hill award, the 2009 California Dairy Research FoundationWilliam Haines International Dairy Science Award, the 2011 Australian Institute of Food Science and Technology (AIFST) Keith Farrer Award of merit and the 2013 American Dairy Science Association Distinguished Service Award. He is Fellow of the Australian Institute of Food Science and Technology and American Dairy Science Association. He has served as the editor of the Journal of Food Science and Technology and ASEAN Food Journal and has been serving as editor of International Journal of Food and Nutrition and Advances in Chemical Scienceand associate editor of Journal of Food Science. Additionally, heis on the editorial board of several journals including International Dairy Journaland Journalof Dairy Science.

Abstract:

Traditionally, probiotic cultures such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus casei have been added to yoghurt and other fermented foods for health benefits. Currently 56 species of Lactobacillus including L. acidophilus and L. casei and 32 species of Bifidobacteriumexist. These probiotic cultures are able to restore the normal balance of microbial populations in the intestine and offer several therapeutic benefits.There has been an increasing demand for health-promoting food ingredients. Different milks fermented with bacteria, yeasts, moulds or enzymes offer a broad range of possibilities to cover different health aspects with new bioactive components such as lactoferrin, micro-nutrients, CLA, sphingolipids and bioactive peptides or synthesize exo-polysaccharides. In particular, milk-proteins and associated bioactive peptides released during microbial or enzymatic fermentation of milk offer a broad spectrum of new functional properties including anti-hypertensive, anti-microbial, anti-oxidative, and immuno-modulatory properties. Gamma-aminobutyric acid (GABA), a non-protein amino acid, is mainly found in the brain and regulates vertebrate physiological and psychological behaviors such as anxiety and depressionblood pressureand hormone secretion. The synthesis of GABA in the brain decreases with age, especially in elders. Hence, there has been increasing interest in use of probiotics for GABA production. In this study, several GABA-producing LAB isolates have been isolated from naturally fermented foods such as Korean kimchi. Previous screening methods are time-consuming and inefficient. In the present study, we have developed a novel screening and identification method for GABA-producing LAB from Korean kimchi. Acid treatment was applied to screening procedure to obtain acid-tolerant LAB isolates, and then a simple identification of GABA-producing LAB based on release of gas by these bacteria has been developed. The amount of GABA produced by LAB isolates at various monosodium glutamate (MSG) concentrations and incubation time in MRS medium was quantified by HPLC. Genetic identification of high GABA-producing LAB was carried out by both 16S rRNAgene and glutamate decarboxylase gene. Nine potential GABA-producing LAB isolates were selected by observing gas release during fermentation. The conversion ability of MSG into GABA for all nine LAB isolates was 100% (supplementation level 10 g/L MSG, incubation time 24 h), over 80% (supplementation level 30 g/L MSG, incubation 48 h), over 60% (supplementation level 50 g/L MSG, incubation time 72 h) and over 50% (supplementation level 70 g/L MSG, incubation time 72 h). These nine LAB isolates were genetically identified as Lactobacillus brevis by 16S rRNAgene and confirmed by glutamate decarboxylase gene.

Biography:

Eugene Dillon has completed his BSc, MSc and PhD studies in the field of Nutrition, specializing in molecular nutrition and the development of insulin resistance during obesity. As part of the FHI technology transfer team, Eugene applies the field of proteomics to understand global peptide profiles of high protein functional foods with health benefits.

Abstract:

High protein foods and functional foods with bioactive proteins and peptides are major growth areas to the food ingredients industry. The basis of claims for functional food ingredients require the findings from basic nutritional research and subsequent double blind placebo controlled feeding studies for their substantiation. However batch to batch variations in protein content and ingredient preparation can lead to changes in the health benefits of protein foods. In order to fully characterize functional food ingredients and to provide a platform for the sustainable development of functional food ingredients to maintain consumer confidence in this emerging growth area, Food for Health Ireland (FHI) employs proteomic analysis and mass spectrometry in the identification of novel bioactive peptides for functional food ingredients. FHI builds upon recent advances in mass spectrometry for reliable and accurate identification and quantification of proteins and peptides, such as those bioactive components of functional food ingredients. This analysis adds credibility to the functional food ingredients through the identification and monitoring of presence of bioactive functional ingredients despite variations in plant production and protein ingredient preparations. This presentation will give an insight into the role of characterization as a mechanism in decoding the ambiguity around protein sources in functional foods which are responsible for health claims, providing proof and clarity of their presence as well as understanding their benefits to health and ultimately ensuring more trust for consumers in the functional food industry

Biography:

Doug Lenz is Vice President of Product Management for Thermo King, a manufacturer of temperature control systems for various mobile applications and a brand of Ingersoll Rand. Lenz has more than 28 years of experience in the transportation and construction equipment industries.

Abstract:

Proper handling and distribution of food isn’t just about food safety, but about bottom line profitability for everybody throughout the cold chain. Food transport companies are increasingly being asked to prove to their customers that they are monitoring and maintaining internal trailer temperatures so that their perishable food orders will arrive fresh and safe for consumers. This became all the more important in 2013 when the new guidelines from the U.S. Food Safety Modernization Act (FSMA) placed primary responsibility for food safety and prevention on food producers and processors, who are responsible for ensuring that food is not adulterated and can prove that food was transported at the proper temperature through its journey.

Biography:

Erdoğan Küçüköner received his PhD from the Mississippi State University. He is a Professor of Food Engineering, Department of Engineering Faculty of Suleyman Demirel University since 2007. He is also the Dean of same faculty since 2012 and a Member of the Executive Committee of TOVAG-The Scientific and Technological Research Council of Turkey (TOVAG-TUBITAK). He has publications on Food Science and Food Technology.

Abstract:

In this study it was aimed to investigate textural change of carrot slices under effects of different frying conditions. For this purpose frying time and temperature were studied. Additionally slice thickness change was also considered in this extent. Three slice thickness (2, 3, and 4 mm), two temperature levels (160 and 180°C) and five process time periods (1, 2, 3, 5, 8 and 10 min) were taken under consideration. Sunflower oil was selected as frying oil. Carrots were manually peeled and then slices at desired thickness. Before frying, slices were held in boiling water for 90 s. Thermal process at this extent was found to be long enough to achieve more than 80% enzyme inactivation. After thermal process carrots were fried at specified process conditions of the deep fat frying process. After frying to determine textural profile TPA analysis and was performed and carrot slices were examined in terms of hardness, elasticity, cohesion, chewiness, firmness. Slice thickness, frying time and temperature, all were found to be statistically significant on textural change of process material during frying for slice hardness, elasticity, cohesion, chewiness, and firmness (p<0.05). Carrot slices were classified according to thickness and for each level textural properties of carrot slices were examined by comparing their values measured at fresh-cut, thermally processed and fried slices. Hardness and firmness were investigated in this part of the study. Textural change in carrot slices, depending on process steps was found to be significant at different extent for hardness and firmness values (p<0.05).

Biography:

Darin Detwiler is a Doctoral Student (Law and Policy) at Northeastern University in Boston, MA, where he also teaches Regulatory Affairs of Food Industry.Since the 1993 death of his son from E.coli, Darin’s work in Food Policy has spanned over 20 years – including regulatory policy advising to the U.S. Department of Agriculture, Food and Drug Administration collaboration as a Food Science Educator before legislators, media, and industry. His current efforts include collaboration with policymaking for the FDA Food Safety Modernization Act (FSMA) final rule adoption.His works have been published in the newspapers and industry journals.

Abstract:

The June 1, 1906 London Times Literary Supplement, in its review of Upton Sinclair’s novel The Jungle,declared that “The things described by Mr. Sinclair happened yesterday, are happening today, and will, happen tomorrow and the next day, until some Hercules comes to cleanse the filthy stable.”In order to create food policy reform in every country, ‘Hercules’ can be found in the voices and in the actions of consumers and those who work in the food industry.Since the 1993 E.coli outbreak that sickened over 650 people and killed four young childrenin the Pacific Northwest (viewed by food experts as the “9/11” of the food industry), some 60,000 Americans have died due to further outbreaks of foodborne pathogens. Currently, the U.S. Food and Drug Administration (FDA) are finalizing rules in the FDA Food Safety Modernization Act (FSMA), the first major legislation since the 1940s. However, the World Health Organization looks atcontinuing outbreaks and recalls in America’s food supply as indicators of weaknesses in global food security and as a possible vehicle for terrorism. Policymakers depend on a true cost of disease and, thus, should listen to those whose lives have been forever changed due to problems with food safety and security.Unfortunately, not all participants in this democratic process are free from barriers to participation. But without the echoes of needless pain and tragic loss, the human factor will become lost in the sea of numbers used by the food industry, insurance companies, and legislators.

Biography:

Amanda Terol Pardo is working as a researcher in the field of food analysis since 2007. She has obtained her international PhD studies last 2012 in the University of Alicante, in the department of analytical chemistry, nutrition and food science. At present she is working as a postdoctoral researcher in the Chemistry and Industrial Chemistry Department at the University of Genova (Italy). She has participated in numerous congresses and has published 8 papers and 3 chapters in well-regarded journals and books.

Abstract:

Arsenic occurs naturally in the environment, food and water in more than 50 different compounds, which present a great range of toxicity from lethal (arsenite) to harmless (arsenobetaine); therefore the chemical form of As is critical for risk assessment. The human health issue concerning the presence of arsenic in food and beverages has created a need for methods able to separate and quantitatively measure these species. The matrices of interest are several, but marine organisms (e.g. algae, mollusks and fish) and rice products (e.g. rice, flour, biscuits, milk) are the most important:the former ones because the total As concentration is generally high due to biological accumulation and the second ones becauserice products are the base of the diet in several countries and a good alternative to wheat products for celiac people. The analytical technique commonly used in the As speciation analysis is the HPLC-ICPMS coupling, due to its versatility, selectivity and sensitivity;however, it is an expensive technique, notsuitable to carry out fast and decentralised analyses.The aim of the present work is the evaluation of the response of new electrochemicalsensors (ensemble of nanoelectrodes) as a function of the arsenic chemical form by performing duplicate analyses of aqueous extracts from various types of seafood and rice products. The comparison of the developed sensors with well-established analytical proceduresbased on HPLC-ICPMSwill lead to the validation of anelectrochemical deviceselective to the toxic arsenic species and suitable for the needs of routine monitoring of food products.

Biography:

Rubén López-Nicolás has completed his PhD at the University of Murcia and Postdoctoral studies in several reputed centres as ProDigest, Rowett Institute for Nutrition and Health, and University of Leeds. He is a young Researcher who has published numerous high quality papers in different scientific journals of Molecular Biology and Human Nutrition and has been invited as speaker in several national and international conferences. Now-a-days, he is a Member of ERC Expert Committee to evaluate “Starting Grants”, as well as Member of Young Researcher Committee in SATIN.

Abstract:

Now-a-days, overweight and obesity are a major challenge to the health of developing countries. A strategy followed is based on reduction of food intake based on the physiological concepts of satiety and satiation. To try to elucidate the mechanism of pro-satiety food components, as part of the European funded FP7 SATIN (SATietyINnovation) Project, we have studied by mean of an artificial gastrointestinal dynamic model (SHIME®, Simulator of the Human Intestinal Microbial Ecosystem, resembling physiological and microbiological conditions occurring in the stomach, small intestine and the colon) the stability of key dietary ingredients such as resistant starch (Actistar® 11700, Cargill), β-glucans (Viscofiber®, Naturex) and arabinoxylans (NAXUS®, BioActor), and their effect on the release of satiety hormones by entero-endocrine cell lines and on chemosensor receptors’ activation, as well as the activity of colon microbiota. Samples were monitored by HPLC-MS for the stability of the key bioactive component of the ingredients. Bioavailability (using the Caco-2 cell line) and the impact of ingredients on the gut microbial communities were also evaluated. The stability of the three ingredients was very similar, showing a high resistance to upper gastrointestinal conditions, while in the colon, they were fermented in different grade. Arabinoxylans was highly fermentable, while resistant starch and β-glucans showed lower degradation by colon bacteria (20-35%, 70-75% and 70% of the ingredients were found at the end of the colon, respectively). Furthermore, changes in microbial fermentation activity could be observed. While resistant starch increased acetate and lactate production, arabinoxylans and β-glucans induced a shift towards more butyrate and propionate. Obtained results from the in vitro screening platform on non-digested ingredients, showed arabinoxylans increase GLP-1 and CCK secretion.

Biography:

Betsy Craig is the CEO and Founder of MenuTrinfo®, LLC, a company dedicated to protecting lives and promoting brands by proactively building nutritionals for restaurant kitchens with confidence. She has been repeatedly named among the top CEO’s in the fast casual industry, ranked in the top 20 among Fast Casual’s 2012 and 2013 Top 100 Movers and Shakers. Known as the nutrition guru, she works with clients as diverse as Johns Hopkins University School of Public Health in Baltimore and the Pima County Health Department Services in Tucson, Ariz. She also works to certify foodservice staff in the areas of food safety through her nationally accredited AllerTrain™ series of classes and webinars. Her articles can be seen in numerous national and regional magazines focused on the food and the foodservice industry, including Food Safety Magazine, Catering Magazine, Independent Restaurateur, PMQ and Restaurant Marketing. Her views on the industry also appear in various national online publications, where she serves as a regular contributor and guest blogger. She is a volunteer for the Women's Foodservice Forum and is winner of the 2013 Bravo Entrepreneur Award. She brings more than 30 years of foodservice-industry experience to her company MenuTrinfo, LLC. Her goal is to create menus that matter and to ensure her clients meet or exceed new nutritional labeling regulations as required by law, allowing restaurants to reach new and loyal customers with safe products that meet a wide range of dietary restrictions.

Abstract:

Meeting all of the needs of today’s diner can seem like a daunting task. More than ever before diners want to know what they are eating. Some may have a food allergy or Celiac disease and their health depends on the ingredients in their meal, while others may be focusing on personal goals to eat healthier. Staying ahead of trends and legislation is essential to giving your customers what they want and keep them coming back for more. The CEO and co-founder of MenuTrinfo® will share her highly sought after advice and give recommendations on how to stay ahead of the trends.

Biography:

Francesc Puiggròs, Biochemist and Chemist, is the Scientific Coordinator of the Technology Centre of Nutrition and Health (CTNS). He obtained his PhD at the University Rovira i Virgili (Tarragona, Spain) in 2005, studying the effects and molecular mechanisms of polyphenolic compounds on the oxidative metabolism. He has developed management tasks in the University Rovira i Virgili (Tarragona, Spain) rectors’ office during 3 years. His main task is counseling and advising food and beverages industry about scientific strategy for building a soundness dossier about health effects of their products or ingredients. He is also responsible for managing the scientific team that carries out CTNS own RDI activities and also the requested technological and scientific services by industry to assess the biological effect of their bioactive compounds, nutraceuticals and functional foods to get gold standards of scientific evidence. His research activity focuses on joining market trends to ensure successful functional food design with knowledge about biological efficacy assessment and biological mechanisms’ description. He works mainly on new nutritional markers of functional foods and new methodologies for evaluating the effect of bioactive ingredients on genetic material using functional genomics.

Abstract:

Today, it is widely accepted that multifactorial aetiologies characterize many chronic diseases, including metabolic syndrome, menopause, and general ageing, and that a lifestyle full of homeostatic disturbances and even shift work can lead to obesity. To combat such diseases and adverse health conditions, an increasing number of functional foods and nutraceuticals have been marketed in recent years as supplements to the dietary recommendations. Still, many of these products are marketed according to the promise of health benefits to a single physiological target, rather than more realistically addressing the entire set of factors that may lead to the onset and progression of a multifactorial chronic disease. This oral presentation will aim at offering a new perspective about the evolution concept of healthy foods (functional, nutraceuticals) and the innovative strategies both for innovating and scientific substantiating.

Biography:

Joaquin Arturo Nava Fonseca is the Founder and CEO of Grupo Delcen. Group of companies providing specialized services for food safety and management systems with integrated approach. He is the Senior Specialist in Food Safety and Security Specialist in the design, management and monitoring of the implementation of Food Safety Management Systems under national and international protocols and standards. He is also the Leader Trainer in Standards recognized by GFSI Global Food Safety Initiative, HACCP under the guidelines of HACCP Alliance and Codex Alimentarius, Prerequisite Programs, Food Defense and Integrated Pest Management. He was a GFSI Member of the Analysis Technical Group of Colombia 2012, a Stakeholders Group Member of the Global Food Safety Initiative. He has over 200 successful implementations in HACCP and GFSI schemes in 9 countries of Latin America.

Abstract:

GFSI has become a global trend that drives higher levels of safety and quality of food through the use of approved standards like FSSC 22000, IFS, BRC, SQF and Global Gap as the most outstanding arising from the use thereof in organizations leaders who apply within their operations and simultaneously take them to the level of suppliers and their entire supply chain. Latin America is a region that has different facets in culture towards food safety where we can see that in different regions and countries coexist organizations may well have achieved maturity in their management systems for safety and simultaneously have relevant areas of opportunity because there continue to be high-risk situations consumers despite having factories certified under these standards. It is also relevant that most providers leaders, have not yet consolidated management systems and this causes very interesting challenges in the region making great efforts to align with the Global Food Safety Initiative. This presentation will identify the main challenges facing the industry to go through an analysis of their reality region by region so that it can understand the kind of support that food manufacturers in Latin America need to improve the quality and safety of their products.

Biography:

Luciana Correia de Almeida Regitano graduated in Veterinary Medicine (UFPR, Brazil - 1985) and obtained her MSc (1991) and her PhD (1997) in Genetics and Breeding at the University of Sao Paulo. Joined Embrapa in December 1994 and collaborates with the Genetics and Evolution Department of Federal University of São Carlos since 1998. She has a large experience in genomics and application to animal breeding, with special emphasis in genomic selection for product quality and for adaptation to tropical environments. Dr. Regitano published approximately 70 scientific papers, 15 book chapters, edited two books and supervised many master and PhD students.

Abstract:

Beef is an important part of the diet in most countries. Improving beef quality is one of the aims to meet the raising standards of consumers. Beef quality represent a variety of attributes that include factors related to palatability, which are mostly subjective, as well as more objective factors, as the ratio fat/protein, fatty acids profile, and mineral content. Genetic variation for many of this attributes is expected and understanding this variation and its implication in other traits will pave the way to selection for beef quality. Genome wide association studies with Nelore cattle have shown that tenderness, fat content, rib eye muscle area, color of meat and fat, water-holding capacity, cooking loss, muscle pH and fatty acid profile are controlled by several genome regions with small effect each. The proportion of intramuscular fat observed in Nelore was lower than in other breeds, meaning a leaner beef, but sufficient genetic variation exists. Regarding mineral concentration in muscle, a large-effect genomic region that explained 6.5% of the additive genetic variance in iron content was detected. Variation in mineral content may have implications in other traits, since higher levels of K were related to lower meat tenderness. Mapping genomic regions that affect the mineral content of bovine muscle can contribute to the identification of genes controlling mineral balance, transportation, absorption and excretion. Besides the relevance for human nutrition, studying mechanisms underlying the genetic variation for mineral and fatty acids composition may provide a good model for metabolic diseases in other species.

Biography:

Suzana Caetano da Silva Lannes is an Associate Professor at Pharmaceutical Sciences School of University of São Paulo. She is President of Brazilian Society of Food Science and Technology, and Vice President of Brazilian Association of Rheology. She has published papers in reputed journals, book chapters, and has been serving as Editor in Chief of Food Science and Technology-CTA Journal. She has developed research works in the Food Science and Technology area, on the following subjects: Rheology, physics of foods, development of special and nutritional food formulations and study of fat foods (emulsion, chocolate products, cupuassu, mayonnaise, ice cream and bakery).

Abstract:

Natural polysaccharides have been widely investigated in recent years in relation to their physicochemical characteristics and applications. Some of its properties are biodegradability, abundance in nature and versatility of applications in engineering, biotechnology, medicine and food because they are generally nontoxic. Sterculia genus trees are known for its acidic polysaccharides with high solution viscosity and gelation characteristics. The Sterculia striata is a species native to most Brazilian regions and has been compared with other polysaccharides such as guar gum which has a multitude of applications in the food industry. The cashew gum is a hetero polysaccharide of exudate species Anacardium occidentale L., and has characteristics similar to those of Arabic gum, representing a potential substituent to various gums used in food industry. The majority of the gelatins produced by the industries are extracted from cattle hides, beef bones, and pork skin. However, by sociocultural issues and frequent occurrence of diseases such as Bovine Spongiform Encephalopathy, there is a growing interest in developing alternative sources of raw materials with good physical properties. Considering that Brazil is one of the largest of poultry meat in the world as a result generating large amount of byproducts rich in collagen and also that the texture is one of the most important commercial criteria used to evaluate the quality of a gelatin. The rheological characterization of the developed products demonstrates the features of their behavior determining the relationship between the structure and interactions of the various ingredients in foods and the final rheological properties of the gel.

Biography:

Angel Gil-Izquierdo has completed his PhD from University of Murcia (Spain) and the Spanish National Research Council (CSIC) and Postdoctoral studies from Institut National de la Recherche Agronomique (INRA-Clermont-Ferrad-Theix, France) under the supervision of Dr. Claudine Manach, Dr. Christine Morand, Dr. Marie-Noëlle Horcajada and Dr. Augustin Scalbert. Now he is the tenured research scientist at CEBAS-CSIC (Spanish National Research Council) working in human and clinical nutrition, food science and technology, oxidative stress, metabolomics and new markers for detection of human pathologies. He has lead projects from national and international organisms, and he has been member of the Experts Committee at the European Food Safety Authority (EFSA). To date, he has published 96 papers in reputed journals of the Science Citation Index (SCI).

Abstract:

In humans and mammals, oxidative stress has been associated to the pathogenesis of several chronic diseases. High levels of reactive nitrogen and oxygen species (RNOS) overwhelm the antioxidant defenses in the organism and conduct to the oxidative damage of lipids, proteins and nucleic acids. Besides, lipid peroxidation products have been investigated in order to determine their use as biomarkers of oxidative status in the human body. Arachidonic acid (ALA), adrenic acid (AdA) and docosahexanoic acid (DHA) are commonly studied fatty acids which result in isoprostanes (IsoPs) F2-dihomo-isoprostanes (F2-dihomo-IsoPs), and neuroprostanes (NeuroPs), respectively. In our laboratory, nutritional and clinical trials including physical exercise, and the intake of plant foods (i.e. citrus-based functional foods, broccoli sprouts, and wine (D.O. Rioja, Spain)) has delivered positive effects against the generation of these biomarkers of oxidative stress (oxidative stress-based-lipidomics). On the other hand, these types of RNOS are also generated in secondary plants. Particularly, one of the free radical attacks take place against fatty acids. When the oxidative reaction of RNOS is against alpha-linolenic acid (ALA) -the predominant polyunsaturated fatty acid (PUFA) in plants-, new compounds named phytoprostanes emerge in plant tissues. These compounds could be used as control quality of the plant foods processing techniques and from a nutritional point of view; the phytoprostanes are absorbed by the human body and show a mimic structure like prostanoids and isoprostanes. Therefore, the intake of plant foods rich in phytoprostanes may have effects on neurodegenerative, vascular and inflammation disorders linked to F2-dihomo-IsoPs and NeuroPs, and IsoPs markers, respectively.

Biography:

Jeanne Dalencompleted her Ph.D. in 2008 in Clinical Psychology at the University of New Mexico (UNM). She is currently a Research Assistant Professor in the UNM Department of Pediatrics and a Research Scientist at the Oregon Research Institute; Center for Family and Adolescent Research (ORI-CFAR). Her expertise in Health Psychology and Behavioral Medicine is informed by over 15 years’ experience conducting both research and clinical work in obesity and diabetes populations. She is currently Principal Investigator for an National Institutes of Health funded clinical research study to adapt and pilot a family-based mindful eating intervention for overweight adolescents.

Abstract:

Overweight and obesity is one of the major global health challenges of the 21st century. Few enduring treatment strategies have been identified and acritical need exists to expand treatment development efforts beyond traditional education and diet-based programs and to explore alternative models. Meditation-based mindful eating programs are growing in popularity as interventions for disordered eating and weight loss and could advance treatment and prevention efforts by providing a unique relevancy in addressing key psychological risk factors that prior to have been missing from traditional weight loss programs. Specifically, the discussion will focus on how mindful eating corresponds directly to two intervention targets implicated in both the development and maintenance of overweight and obesity. These include 1) reduced psychosocial functioning including depression and body dissatisfaction; and 2) disordered eating behaviors including unhealthy weight control practices (UWCP), frequent dieting, and emotional binge eating.In this presentation, an introduction to the principles of mindful eating will be given, along with a discussion on how mindful eating differs from traditional diet-based approaches to eating behavior change. In addition, recent research findings in this area will be highlighted, and a framework for using mindful eating interventions with families will be presented.

Biography:

José S Torrecilla is a Professor of the Chemical Engineering Department of the Complutense University of Madrid (UCM). He received his PhD in Chemical Engineering from UCM in 2000. From all of his main lines of research, it is worth highlighting the modeling of complex systems and the design of chemo metric tools used in many fields such as health, chemistry, engineering, and food technology. He has collaborated with numerous universities as well as national and international research facilities. The impact of his research can be measured with the great number of published articles in various prestigious international journals, some books related with his research lines, and a few national and European patents. His importance can also be evaluated through the participation and coordination of a great number of competitive projects inside the American, European, and national frameworks. During the last few years he has given lectures and seminars at distinguished international research centers, being the main coordinator of some them.

Abstract:

Extra virgin olive oil (EVOO) is the only fat which comes from the juice of fruits, more specifically, from the olive. For this reason, olive oil is one of the healthiest kinds of oils. As a general concept, the degradation of olive oil negatively affects the beneficial characteristics it provides. EVOO normally degrades because of the oxidation of the chlorophyll it contains. Chlorophyll suffers from degradation due to different causes such as light, time, and/or temperature. These phenomena oxidize chlorophyll, which loses its containing magnesium atom, originating the loss of green intensity of the olive oil. This physicochemical process can be characterized through UV-Visible spectroscopy, as changes appear reflected in the absorption spectra as the oil is degraded. In this study, a series of EVOO samples, from both pure varietals and binary mixtures, have been monitored through absorption studies during 45 days to evaluate the effect of time and light on the samples. The data obtained was used to estimate the degradation time that the EVOO samples have undergone using a mathematical model based on artificial neural networks, which provided a mean absolute error of less than 5.5%. These algorithms have enabled the design of a tool that can be employed to evaluate the quality of an EVOO, and to determine how it has been treated since its departure from the olive mill.

Biography:

Gema Nieto has completed his PhD in 2009 at the University of Murcia and Postdoctoral studies in several centers as University of Life Science (Denmark), University of Kentucky (USA) and University of Tras’os Montes (Portugal). She is a young Researcher who has published numerous high quality papers in different scientific journals of Food Technology and Human Nutrition and has been invited as speaker in several national and international conferences. At the moment, she is an Associate Professor in the University of Murcia and member of the research group in Human Nutrition.

Abstract:

The production of peptides through hydrolytic reactions seems to be the most promising technique to form proteinaceous antioxidants since peptides have substantially higher antioxidant activity than intact proteins. While hydrolyzed proteins have good antioxidant activity, it is still not well-understood how the composition of peptides influences their ability to inhibit lipid oxidation. The objective of this study was to evaluate the radical scavenging peptides from in vitro digests of chicken protein. For that, Chicken protein (CP) isolate was subjected to a two-stage in vitro digestion (1 h pepsin followed by 2-h pancreatin at 37ºC). The antioxidant potential of the CP digests was compared by assessing their capacity to scavenge 2, 20-azinobis (3-ethylbenzothiszoline-6-sulphonic acid) (ABTS+) and DPPH, (hydroxyl •OH) radicals. The pepsin digest, which demonstrated the strongest activity against both radicals, was subjected to Sephadex G-25 gel filtration. Of the three fractions collected, fractions II (734 Da) and III (730 Da) showed the highest ABTS+ scavenging activity and were 30-32% superior to mixed chicken protein digest (P<0.05). Fraction III was most effective in neutralizing OH and was 89% more efficient (P<0.05) than mixed chicken digest. LC–MS/MS identified Ile-Glu-Cys, His,Val (III); Tyr, Val, Lys, Gln (II) and Arg, Glu,Ser,Ile,Gly, Asp (I) to be the prominent peptides/ amino acid in these fractions. Understanding the relationship between peptide composition and antioxidant activity could lead to the development of new class of extremely effective, multifunctional, generally recognized as safe antioxidants that could be used in many food applications.

Biography:

Eugene T Dillon has completed his BSc, MSc and PhD studies in the field of Nutrition, specializing in molecular nutrition and the development of insulin resistance during obesity. As part of the FHI technology transfer team, he applies the field of proteomics to understand global peptide profiles of high protein functional foods with health benefits.

Abstract:

High protein foods and functional foods with bioactive proteins and peptides are major growth areas to for the food ingredients industry. The basis of claims for functional food ingredients requires the findings from basic nutritional research and subsequent double blind placebo controlled feeding studies for their substantiation. However, batch to batch variations in protein content and ingredient preparation can lead to changes in the health benefits of protein foods. In order to fully characterize functional food ingredients and to provide a platform for the sustainable development of functional food ingredients to maintain consumer confidence in this emerging growth area, Food for Health Ireland (FHI) employs proteomic analysis and mass spectrometry in the identification of novel bioactive peptides for functional food ingredients. FHI builds upon recent advances in mass spectrometry for reliable and accurate identification and quantification of proteins and peptides, such as those bioactive components of functional food ingredients. This analysis adds credibility to the functional food ingredients through the identification and monitoring of presence of bioactive functional ingredients despite variations in plant production and protein ingredient preparations. This presentation will give an insight into the role of characterization as a mechanism in decoding the ambiguity around protein sources in functional foods which are responsible for health claims, providing proof and clarity of their presence as well as understanding their benefits to health and ultimately ensuring more trust for consumers in the functional food industry

Biography:

Yoav D. Livney,Biotechnology and Food Engineering, Technion, Israel[B.Sc. (Suma cum Laude, 1990) in Food Engineering & Biotechnology, Technion; M.S. (1995) Food Engineering,UW Madison, Wisconsin, USA;PhD (2002) Food Engineering& Biotechnology Technion Israel;Post-Doc Food Science, UoG, Guelph, Ontario, Canada]; At Technion since 2004- Lecturer; 2007- Asst. Professor, 2012- Assoc. Prof.An expert in physical chemistry of biopolymers, andbioactivesdelivery. Received many Honors & Awards including the President of Israel’s honor roll, and the Goldberg Research Prize. Yoav D. Livney authored ~40 publications, 8 patents, gave over 30 invited talks and many contributed presentations at international conferences, and mentored 12 M.Sc. and 7 Ph.D. students.

Abstract:

The enrichment of clear beverages with hydrophobic nutraceuticals is a tough challenge, but an important one to overcome. This is because water and popular soft drinks are consumed by practically everyone, and hence may serve as excellent platforms for improving public health by providing essential micronutrient and health-promoting agents as a mean of preventive medicine. The challenge comprises multiple elements: poor aqueous solubility of the hydrophobic nutraceuticals, high sensitivity to deterioration by oxidation and other chemical and physical factors, adverse sensory properties of certain nutraceuticals, high costs of the bioactive and of the solubilization/encapsulation materials used, processing, storage and shipment conditions, limitations, regulatory hurdles, including strict limitations on health claims, and on novel ingredients and technologies, religious constraints (Kosher, Halal), allergenicity of certain encapsulating materials, consumer demand for label friendly ingredients (“all natural ingredients”),poor bioavailability of certain hydrophobic nutraceuticals, and more.Over the last decade, we have developed a series of novel technologies for nanoencapsulation of hydrophobic nutraceuticals using natural biopolymersin nature-inspired approaches, with great emphasis on enrichment of clear beverage systems. The talk will provide an overview the main technologies we have introduced and studied, including: beta Beta lactoglobulin (beta-lg)-polysaccharide electrostatic nanocomplexes, Thermally treated beta-lg-EGCG nanoparticles, beta casein (beta-CN) micelles, beta-conglycinin (beta-Cg) nanoparticles, self-assembling Maillard reaction conjugates, hydrophobin co-assemblies, and lately, new plant-protein-based nanoparticles.

Biography:

Magda Johanna Vandeloo is Dietician by education. Since 1985 she is working as head at the Department of Nutrition, Jessa Hospital Hasselt Belgium. After obtaining her Bachelor’s degree in Management, she completed her Master’s degree Natural Sciences, ‘Environmental Sciences’, with emphasis in Nutrition and Toxicology in 2006, both from the Open University of the Netherlands. Currently she is working on a new study about Lifestyle, Mammographic Breast Density and Molecular Profiles of Breast Cancer. The intention is to obtain the degree of PhD in Biomedical Sciences at the Faculty of Medicine and Life Sciences from the Hasselt University, Belgium.

Abstract:

Breast cancer is among the most lethal forms of cancer in the world affecting one out of 8 women in Western Countries. The main risk factors are early menarche, increased length and weight, late first full-term pregnancy, nulliparity, late age at menopause and hormonal substitution. Recently, also high mammographic density is considered to be a strong risk factor as well. Less than 10 per cent have a hereditary background. Of particular importance is early menarche that confers lifetime influence on risk. The breast is most vulnerable at the very onset for development. We studied 1146 healthy girls between birth and the age of 13 for the presence of dietary and lifestyle factors that correlate with early puberty and menarche. Univariate and multivariate analyses show clear evidence that the lifestyle, including nutrition do have an effect on both breast development and menarche. With regard to high mammographic density as determinant for breast cancer, researchers suggest that women who have breast density of 75% or greater have almost fivefold increased risk of breast cancer compared with women with absence of density. Only a few studies have evaluated the effect of diet and lifestyle on mammographic density, and results are inconsistent. As breast cancer risk is difficult to influence in adult age, preventive strategies should be applied as early as feasible. Better control of nutritional factors and lifestyle during childhood might reduce breast cancer risk later in life.

Biography:

Anna Hejlová majored in Numerical Methods and Algorithms at the Faculty of Mathematics and Physics at Charles University, Prague, in 1986. She worked at the Institute of Computer Science at the Academy of Sciences of the Czech Republic. Now she works as a Senior Lecturer at Czech University of Life Sciences Prague, Department of Mathematics. She completed her PhD in the field of Agricultural Engineering and Technology in 2007. Recently her professional activity has been connected with the study of mechanical properties of materials of biological origin, the results of which have been published in more than 10 papers.

Abstract:

Potato texture involves many attributes which characterize the potato tuber quality and its suitability for various kinds of processing. The phenomenon of “sloughing”, the flaking and disintegration of the outer layers of boiled potato tubers is considered as one of the principal characteristics of potato texture. Potatoes are classified into different cooking types which are included into the potato texture profile. This simple classification is based on the disintegration ability of cooked tubers with a scale given by two opposite descriptors: Salad and sloughed. The CPEM (Cooked Potato Effective Mass) method for potato sloughing assessment was developed as a modification of common CPW (Cooked Potato Weight) tests. The method is based on the continuous determination of the decrease in effective mass of the potato sample during boiling. 100 g of potato flakes, the size of 10×10×1.5 mm are cut off from the inner parenchyma and subsequently boiled and stirred in a sieve under a special time regime, which enables balance data registration. The obtained effective mass data are plotted against time into the cooking curve. The method provides qualitatively new cooking parameters: Cooking Time (CT) as the starting point of disintegration and consequently the disintegration rate, both of which characterize the sloughing degree. The developed method provides a tool to characterize the degree of sloughing for a wide scale of cultivars – from much sloughed ones (CT<6 min) to non-sloughed ones (CT>14 min). Moreover, it enables a precise sloughing analysis in dependence on tuber density.

Biography:

Erkan Karacabey completed Doctorate in Food Engineering Department of Middle East Technical University in 2009. He has been in Canada for one year as a Visitor Scientist in PARC (Pacific Agricultural Research Center of AAFC. He has publications and projects about Unit Operations in Food Engineering. He has been working as an Assistant Professor in Food Engineering Department of Suleyman Demirel University since 2012.

Abstract:

Oil uptake by food material is the main concern in process and it is crucial to control its amount during process due in part to its adverse health effect on human diet in case of excessive consumption. As a demand in this aspect manufacturers have been tried to decrease oil content of fried food materials using different pretreatments. One of them is partial dehydration of food material before frying. The purpose in this study was to reduce oil uptake of fried carrot slices using partial drying before deep-fat-frying. Two different drying methods were utilized and by this way their effects were examined. Drying trials were performed in a conventional oven and microwave one. For drying by conventional technique, oven temperature and weight loss of food material were independent variables, whereas in microwave oven specified weight loss was the controlled parameter. Frying temperature and time were the variables for pretreatments performed by both techniques. Optimization was aimed to minimize oil uptake of carrot slices after combined pre-drying and frying processes compared to directly deep-fat-fried ones. Model performance indicated high prediction ability of developed equations. Besides of oil uptake, moisture content and surface color were other interested responses in the present study, since moisture content was directly related to oil uptake during frying process and surface color was one of the significant quality indicators. Related equations were also found to be successful to estimate values of interested parameters as a function of studied process variables.

Biography:

Carmen Bueno-Ferrer graduated in Food Science and Technology at the University of Granada (Spain). On June 2012 she was awarded her PhD in Chemistry at University of Alicante (Polymers and Nanomaterials Analysis group), for research on development of biocomposites based on vegetable oils for food packaging applications. She is currently undertaking a Postdoctoral research in the School of Food Sciences at Dublin Institute of Technology (Ireland), where she is carrying out the evaluation of changes in meat quality and different food packaging materials as affected by cold plasma discharge used for in-pack sterilization. She has published 10 peer-reviewed articles and 5 book chapters as well as participated in several international conferences.

Abstract:

Plasma (an energetic ionized gas) is widely used for industrial materials processing to enhance surface properties such as adhesion or printability. However, it has recently shown promise as a non-thermal decontamination tool for food stuffs. This is largely due to new technologies which easily produce non-thermal plasmas (NTPs) at atmospheric pressure. NTP has been shown to injure and inactivate pathogenic bacteria on inert food contact surfaces, on a variety of foods and in liquids. The antimicrobial efficacy of NTP is related to the specific technology used, the power level and the gas mixture used in plasma generation and the intensity and duration of exposure. To date, NTP has been used effectively for surface decontamination on fresh produce, and it is currently being studied under the MEATPACK project (European Commision, FP7) as en efficient tool for in-package decontamination of meat products, which would represent a global breakthrough for the meat industry in terms of shelf-life extension. Different types of meat, comprising both cooked and raw meat, combined with different gas blends for Modified Atmosphere (MA) Packaging has been included in the study. Therefore, the combined effect of MA-packaging and NTP treatment is being investigated in deep not only from the microbiological decontamination perspective but also from the effects on meat quality and changes in food packaging materials after the plasma treatment.

Biography:

Cem BaltacioÄŸlu graduated with Bachelor of Science from Department of Food Engineering at Ankara University at 2001. He graduated with Doctor of Philosophy from Department of Food Engineering at Middle East Technical University at 2012. He is working as Assistant Professor at NiÄŸde University.

Abstract:

Texture of food product is a significant physical phenomenon for consumer’s preference. Thus textural changes of food materials should be considered during any food process. In this study it was aimed to investigate change of textural properties of carrot slices under influences of pre-drying and frying processes. Although main purpose of pretreatment was to decrease oil uptake by food material, our results indicated this desired target was achieved, textural change as a function of both combined processes’ parameters was also examined to figure out preferableness of those carrot slices. Conventional drying was performed in an oven in which temperature and weight losses were controlled parameters. Another studied method for pre-drying was microwave technique in which weight loss was controlled variable. Oil temperature and process time were parameters of deep-fat-frying. Sunflower was used as frying oil. Response surface methodology was used for optimization of processes’ parameters to achieve target values of textural properties for which sensory analysis was performed to determine at directly deep-fat-fried carrot slices. Carrot slice received the highest appreciation for studied textural properties were also measured instrumentally, and results were used target values in optimization processes. The developed models for pre-drying by conventional oven and deep-fat-frying and pre-drying by microwave oven and deep-fat-frying were found to display high success for prediction of interested textural responses. Models for latter one had better prediction ability compared to former one. Change in textural properties with process parameters were also figured out.

Biography:

RubénLópez-Nicolás has completed his PhD at the University of Murcia and Postdoctoral studies in several reputed centres as ProDigest, Rowett Institute for Nutrition and Health, and University of Leeds. He is a young Researcher who has published numerous high quality papers in different scientific journals of Molecular Biology and Human Nutrition and has been invited as speaker in several national and international conferences. Now-a-days, he is a Member of ERC Expert Committee to evaluate “Starting Grants”, as well as Member of Young Researcher Committee in SATIN.

Abstract:

Now-a-days, overweight and obesity are a major challenge to the health of developed developingcountries. A strategy followed is based on reduction of food intake based on the physiological concepts of satiety and satiation. To try to elucidate the mechanism of pro-satiety food components, as part of the European funded FP7 SATIN (SATietyINnovation) Project, we have studied by mean of an artificial gastrointestinal dynamic model (SHIME®, Simulator of the Human Intestinal Microbial Ecosystem, resembling physiological and microbiological conditions occurring in the stomach, small intestine and the colon) the stability of key dietary ingredients such as resistant starch (Actistar® 11700, Cargill), β-glucans (Viscofiber®, Naturex) and arabinoxylans (NAXUS®, BioActor), and their effect on the release of satiety hormones by entero-endocrine cell lines and on chemosensor receptors’ activation, as well as the activity of colon microbiota. Samples were monitored by HPLC-MS for the stability of the key bioactive component of the ingredients. Bioavailability (using the Caco-2 cell line) and the impact of ingredients on the gut microbial communities were also evaluated. The stability of the three ingredients was very similar, showing a high resistance to upper gastrointestinal conditions, while in the colon, they were fermented in different grade. Arabinoxylans was highly fermentable, while resistant starch and β-glucans showed lower degradation by colon bacteria (20-35%, 70-75% and 70% of the ingredients were found at the end of the colon, respectively). Furthermore, changes in microbial fermentation activity could be observed. While resistant starch increased acetate and lactate production, arabinoxylans and β-glucans induced a shift towards more butyrate and propionate. Obtained results from the in vitro screening platform on non-digested ingredients, showed arabinoxylans increase GLP-1 and CCK secretion.

Biography:

Ángel Carbonell-Barrachina has completed his PhD in Chemistry in 1995 from Alicante University and Postdoctoral studies from Louisiana State University. Now he is full Professor in Food Science and Technology, Director of the research group “Food Quality and Safety”, and coordinator of the PhD program ReTos-AAA of the Universidad Miguel Hernandez de Elche. He has lead projects from national and international organizations, such as the European Commission and the World Bank. He has published more than 200 papers in reputed journals and has delivered plenary lectures in more than 15 different countries.

Abstract:

Regulated deficit irrigation (RDI) allows us to decrease the amount of water to apply without significantly affecting yield and fruit quality. The influence of 3 irrigation treatments [T0: control (no stress); T1: moderate stress during pit hardening; and, T2: low stress at the end of flowering stage and moderate during pit hardening) on the quality of table olives, cv. “Manzanilla”, was evaluated. The parameters evaluated in table olives (after processing) were: weight, size, texture, color, fatty acids, volatile compounds and sensory quality. T1 olives had the highest weight and size, and were rounded. Color coordinates L* and b* had the highest values in T2 olives. Aldehydes and monounsaturated fatty acids predominated in T0 olive fruits, while terpenes and polyunsaturated fatty acids predominated in T1 fruits, and finally saturated fatty acids were abundant in T2 olives. Finally, the results of sensory studies indicated that global acceptance was higher for T1 olive, obtaining better satisfaction degrees for fresh olive flavor, crunchiness, and global satisfaction. Deficit irrigation is effective and can be a good alternative for this type of crop, “Manzanilla” table olives.

Biography:

H P Vasantha Rupasinghe is an Associate Professor and Canada Research Chair in Fruit Bioactives & BioProducts at the Faculty of Agriculture of Dalhousie University, Truro, Nova Scotia. He also serves as an Adjunct Professor of the Faculty of Medicine and Faculty of Engineering of Dalhousie University. He received his MSc from Iowa State University, USA and PhD from University of Guelph, Canada. He has developed a unique research program for investigating the biological properties and mode of actions of flavonoids of cool climate fruits. He is the author and co-author of 110 refereed journals, 16 book chapters and over 150 abstracts of conference presentations.

Abstract:

Flavonoids are naturally occurring plant secondary metabolites found in many plant parts specially fruits such as apples. Evidence exists that dietary flavonoids have increased the antioxidant capacity in the plasma and tissue of rats, birds, pigs, and humans. In apple, flavonoids such as quercetin glycosides, epicatechins and chalcones are the most predominant. Besides these many recent advancements in understanding the flavonoid metabolism, mode of action of these flavonoids by gene expression and modulation of cell signal transduction is yet to be discovered. Recently, we have demonstrated physiological functions of apple flavonoids in relation to cardiovascular and brain health. Apple flavonoids showed lipid lowering and anti-inflammatory properties in experimental animals of hamsters and Wistar rats. Apple flavonoids inhibited angiotensin converting enzyme, which is a key enzyme that produce angiotensinogen II, a known vasoconstriction factor associated with hypertension. When the apple flavonoids was supplemented in the diets of lipopolysaccharides (LPS)-Induced inflammation possessing hyperlipidemic Wister rates, hepatic and plasma levels of pro-inflammatory cytokines were reduced. Oral administration of apple flavonoids once daily for at least three days prior to hypoxia-ischemia markedly reduced subsequent motor impairments, brain damage and inflammation after an experimental stroke. Recently, we have also demonstrated anti-cancer properties of apple flavonoids. Overall, these apple flavonoids have exhibited strong biological functions that have potential for the prevention of cardiovascular and neurodegenerative disorders. Research and development associated with apple flavonoid-enriched functional foods and beverages, food additives and ingredients will also be presented.

Biography:

Anna Ardévol is a tenured Lecturer at the Universitat Rovira i Virgili. Her research is lately focused on the interaction of proanthocyanidins (phenolic compounds widely distributed in fruits and vegetables) with the endocrine system, primarily in relation to glucose homeostasis and food intake. She has more than 70 published papers in internationals journals, indexed in JCR, with an average number of citations per paper of 15.08. Her H factor is 19. She has 2 patents derived from her research. She has developed several management tasks in the University. Now she is the coordinator of the Molecular Bioactivity of Food research group.

Abstract:

Flavanols are plant-derived bioactive compounds for which several beneficial effects have been described. When ingested flavanols reach the gastrointestinal tract, where they can interact with the enteroendocrine cells and model the cell’s enterohormone secretion. Since one of the principal functions of the enterohormones is the regulation of food intake, we hypothesize that flavanols might modulate this function. Although there are some papers showing the effects of flavanols on the regulation of enterohormones, very few studies have addressed the specific effects at the food intake level. Working on rats, we defined a treatment with grape-seed derived proanthocyanidins that inhibits a 20% energy intake. We defined the minimal amount of extract required and the effective administration moment. We also showed that other proanthocyanidins reach extract, i.e. cacao derived, are not effective. The inhibition of food intake was found in healthy animals as well as in glucose-intolerant aged animals. Finally, we found that these effects on food intake are concomitant with changes in the food stimulated secretions of the enterohormones (active GLP-1, CCK and total ghrelin); and also with a decreased gastric emptying that could explain part of the inhibitory effects on food intake. In conclusion, proanthocyanidins derived from grape seed at the defined conditions could be used to design satiating agents useful to limit excessive food intake.

Biography:

Alexander V Sirotkin, received his PhD degree in Institute of Evolutionary Physiology and Biochemistry, Leningrad, Russia and his DrSc degree at the Research Institute of Animal Production, Nitra, Slovakia. He is working as Professor at the Constantine the Philosopher University, as a Research Scientist at Research Institute of Animal Production in Nitra and as a Visiting Professor at the King Saud University in Ryiadh now. He has more than 500 publications including 120 full papers in the international journals. He is a member of editorial boards of 3 international journals and a recipient of more than 10 national and international awards.

Abstract:

The aim of our in vitro and in-vivo studies was to examine the potential influence of some food and medical plants and their constituents on ovarian functions. For this purpose, we have studied the influence of green tea, rooibos, ginkgo, flaxseed, yukka extracts, as well as of plant molecules resveratrol, curcumin, quercetin, daidzein, diosgenin on proliferation, apoptosis, release of hormones and response to gonadotropins of porcine and rabbit ovarian cells as well as on rabbit fecundity. It was observed, that green tea, rooibos, ginkgo, flaxseed, extracts, as well as of resveratrol, curcumin, quercetin, daidzein, diosgenin are able to suppress proliferation, promote apoptosis, to alter the release of steroid hormones and to inhibit the response of cultured ovarian cells to hormonal stimulators FSH and IGF-I. Yukka extract expressed an opposite effect. Furthermore, feeding of rabbits with yukka increased their fecundity. These observations suggest potential direct inhibitory influence of food and medical plants green tea, rooibos, ginkgo, flaxseed on ovarian functions. The similarity in plant and plant constituents’ effects suggest that the observed plant effects can be due to presence of curcumin, quercetin, daidzein and diosgenin. The potential anti-reproductive effect of these plants should be taken into account by their consummation. On the other hand, yukka can be used as a natural stimulator of reproduction and fecundity.

Biography:

Amanda Terol Pardo is working as a Researcher in the field of food analysis since 2007. She obtained her international PhD studies last 2012 in the University of Alicante, in the department of analytical chemistry, nutrition and food science. At present she is working as a Postdoctoral researcher in the Chemistry and Industrial Chemistry Department at the University of Genoa (Italy). She has participated in numerous congresses and has published 8 papers and 3 chapters in well-regarded journals and books.

Abstract:

Arsenic occurs naturally in the environment, food and water in more than 50 different compounds, which present a great range of toxicity from lethal (arsenite) to harmless (arsenobetaine); therefore the chemical form of As is critical for risk assessment. The human health issue concerning the presence of arsenic in food and beverages has created a need for methods able to separate and quantitatively measure these species. The matrices of interest are several, but marine organisms (e.g. algae, mollusks and fish) and rice products (e.g. rice, flour, biscuits, milk) are the most important: The former ones because the total As concentration is generally high due to biological accumulation and the second ones becauserice products are the base of the diet in several countries and a good alternative to wheat products for celiac people. The analytical technique commonly used in the As speciation analysis is the HPLC-ICPMS coupling, due to its versatility, selectivity and sensitivity;however, it is an expensive technique, notsuitable to carry out fast and decentralised analyses.The aim of the present work is the evaluation of the response of new electro chemical sensors (ensemble of nano electrodes) as a function of the arsenic chemical form by performing duplicate analyses of aqueous extracts from various types of seafood and rice products. The comparison of the developed sensors with well-established analytical procedures based on HPLC-ICPMS will lead to the validation of electrochemical devices elective to the toxic arsenic species and suitable for the needs of routine monitoring of food products.

Biography:

Oya Bozdag Dundarhas completed her PhD from Ankara University. She has been lecturing to B.Sc., M.Sc. and Ph. D. students in Ankara University, Faculty of Pharmacy, Department of Pharmaceutical Chemistry. She is interested with drug design and synthesis of heterocyclic compounds having antidiabetic, aldose-reductase enzyme inhibitory, antioxidant, histon deasetilase enzyme inhibition, anticancer activities.

Abstract:

Flavonoids are a vast group of heterogeneous polyphenols with various health benefits, derived from secondary metabolism of plants. They are ubiquitously found in fruits, vegetables, tea, and wine. Flavonoids can be classified into various classes i.e. Flavonols (Quercetin, Kaempferol, Myricetin, Fisetin), Flavones (Luteolin, Apigenin), Flavanones (Hesperetin, Naringenin), Flavonoid Glycosides (Astragalin, Rutin), Flavonolignans (silibinin), Flavans (Catechin, Epicatechin), Isoflavones (Genistein, Daidzein),bAnthocyanidins (Cyanidin, Delphinidin), Aurones (Leptosidin, Aureusidin), Leucoanthocyanidins (Teracacidin), Neoflavonoids (Coutareagenin, Dalbergin), Chalcones. Low molecular weight polyphenolic phytochemicals Flavonoids play important role in various biological processes at nontoxic concentrations in organisms. Therefore, flavonoids are important components of the human diet. Some of the flavones of natural origin like Naringenin, Gingko Flavone glycosides, and synthetic origin like Flavopiridol are presently available in the market. The role of dietary flavonoids in cancer prevention is widely discussed. Compelling data from laboratory studies, epidemiological investigations, and human clinical trials indicate that flavonoids have important effects on cancer chemoprevention and chemotherapy. Many mechanisms of action have been identified, including carcinogen inactivation, antiproliferation, cell cycle arrest, induction of apoptosis and differentiation, inhibition of angiogenesis, antioxidation and reversal of multidrug resistance or a combination of these mechanisms. In order to explore diverse roles of flavones, investigating various methods for their synthesis and structural modification of flavone ring have now become important goals of several research groups. Thus, naturally obtained flavone moiety having a variety of biological activities can be taken as lead compound for the synthesis of synthetic flavone derivatives with different functional groups at different positions of flavone skelton.

Biography:

Elisabete Coelho has completed her PhD in 2010 from University of Aveiro and postdoctoral studies also from University of Aveiro in the Valuation of by-products from agro-food industry – Extraction of polysaccharides with bioactive properties for use as food ingredients. She is member of the Research Unit “Organic Chemistry, Natural Products and Foodstuffs” and member of the Biochemistry and Food Chemistry Group of the University of Aveiro. She has published 15 papers in reputed journals, 2 book chapters, and has more than 40 communications in congress. Participant in research projects funded by different Portuguese entities and industry.

Abstract:

The world production of apple juice consumes 7.7 million tons of apples, resulting in 2 million tons of pomace as by-product. From the filtration process of apple juice, another by-product is produced, the retentate. In addition, during the juice concentration, an aroma-rich aqueous condensate is obtained as a third by-product. The pomace and retentate are usually discarded by the producers or, alternatively, pomace can be used directly as animal feed. The aroma-rich aqueous condensate is usually sold as flavouring ingredient. In order to add value to these three by-products resultant from industrial production of apple juice, this work starts with the characterization of apple pomace, retentate and aroma-rich aqueous condensate and based on the results obtained, suggests possibilities for they valuation. The apple pomace was shown to contain reducing sugars (17%), soluble (12%) and insoluble (41%) fibres, and protein (5%). The hot water extracts (30% of apple pomace dry weight) were composed mainly by carbohydrates, namely fructose and glucose (54%) and polysaccharides (41%). The soluble dietary fiber obtained from pomace will be used as food ingredient. The retentate comprised a large amount of reducing sugars (45%), mainly fructose. The material insoluble in water was composed mainly by proteins (31%), polysaccharides (14%), lipids (12%), and phenolic compounds (1.5%). The sugars can be recovery and introduced in the apple juice concentrate and the insoluble material can be valuated as feed ingredient. Thirty eight volatile compounds were identified in the aroma rich aqueous condensate, namely esters (19), alcohols (8), and aldehydes (4). Ethyl-2-methyl-butanoate, hexyl acetate, and ethyl butanoate were the main contributors to the apple aroma, presenting low odour thresholds (0.006, 2, and 1 µg/L, respectively). This apple-rich aqueous condensate can be valuated as apple aroma.

Biography:

Zahir Al-Attabi has completed his PhD in food sciences and dairy technology from The University of Queensland (Australia). He is currently working as Assistant Professor in the Department of Food Science and Nutrition at Sultan Qaboos University.His main research interests are milk flavour, cheese processing, product development and recently starting some research on edible wild plant.

Abstract:

The possibility of using hydrogen peroxide to reduce or eliminate the cooked off flavour in milk heated at 145oC for 6s (UHT milk) was investigated. In addition, its effect on whey proteins in UHT milk and milkheatedat 80°C for 1s to 1200swas studied. Several concentrations of hydrogen peroxide from 0.001% to 0.03%were added before and after heating. Low concentrations of H2O2 (0.001% or 0.005%) were sufficient to significantly reduce the level of sulphur volatiles in the UHT milk under the processing conditions used. One of the major contributors to the cooked flavour, H2S was completely eliminated or reduced to well below its flavour threshold value. Low percentages of H2O2 had no effect on, or reduced β-lactoglobulin denaturation when added after or before processing, respectively. The addition of H2O2 could be a practical solution to the prevention or alleviation of cooked flavour development in UHT milk.

Biography:

Vladimiro Cardenia in 2009 received the “Marco Polo” grant in order to carry out a research activity at University of Massachusetts - Amherst (USA). In 2010, he received the Ph.D. degree in Food Science and Biotechnology. In 2012 he got a biennial Post-doc grant focused on the effect of the diet on human and animal metabolism. In 2013 he gained the “best poster competition” award by Society of Chemical Industry of London. He is author/co-author of more than 16 papers in reputed journals and has been serving as managing Editor’s assistant for Journal of Food Composition and Analysis (Elsevier).

Abstract:

Lipid oxidation is one of the main chemical degradations occurring in biological and food systems and leads to the formation of compounds that are related to aging and various chronic and degenerative diseases. The extent of oxidation will depend on the presence of antioxidants/pro-oxidants, the unsaturation degree of fatty acids, and environmental conditions. Lipid oxidation can also affect other molecules such as cholesterol leading to formation of its oxidation products (COPs), which exert a strong impact on the lipid metabolism and are involved in various chronic and degenerative diseases and disturbance of cell functionality. Additionally, the formation of COPs can be particularly favored in the presence of light and photosensitizers. This work evaluated the light sensitized cholesterol oxidation in different matrixes (e.g. beef, pork, horse, turkey and sardine muscle). In the retail market, fresh slices of meat or fish are usually displayed in refrigerated vessels wrapped with plastic film and are exposed to a fluorescent light. Under these conditions, COPs can reach the 1.3% of oxidized cholesterol. In order to reduce the oxidative process, different strategies could be used (feeding the animals with antioxidants, or by spraying the muscle food with lipid- or water-soluble antioxidants before packaging). However, the combined use of alternative protective packaging, appropriate lighting conditions and modified atmosphere with low oxygen content, can efficiently prevent photoxidation without modifying the food product composition and sensory properties.

Biography:

Ana María Gómez Caravaca is a Rresearcher in the Department of Analytical Chemistry at the University of Granada and Research and Development of Functional Food Centre (CIDAF), Spain. She received her Mmaster degree and PhD degree in Analytical Chemistry at the University of Granada. Afterwards, she developed a Ppostdoctoral stay at the Department of Agricultural and Food Sciences, University of Bologna, Italy. She is co-author of more than 45 research articles in international journals with impact factor. She has more than 8 years’ experience in carrying out R&D projects in the fields of analytical chemistry and food science and technology.

Abstract:

The avocado, Persea americana Miller, is a plant of Lauraceae’s family. The avocado tree is indigenous to tropical America; however, in the last years Spain has increased its production in the Mediterranean area. Avocado pulp contains several bioactive phytochemicals including phenolic compounds. These compounds have demonstrated several health benefits against cardiovascular diseases, cancer, diabetes, etc. Because of that, the objective of this study was to determine phenolic compounds in avocado pulp and also its by-products (seed and peel) by using HPLC-DAD-qTOF-MS. Oligomeric pro anthocyanidins were also specifically determined by HPLC-FLD. Total phenolic content by Folin-Ciocalteu and antioxidant activity by ABTS, FRAP and ORAC were also carried out. Pulp phenolic compounds were mostly phenolic acid derivatives (feruloyl and caffeoyl derivatives), whereas seed and pulp mostly presented flavan-3-ol derivatives. Avocado peel showed the highest phenolic content (4406.2 mg/100gd.w.) followed by avocado seed (1676.8mg/100gd.w.) and pulp (71.6mg/100gd.w.). Concerning oligomeric proanthocyanidins, 13 oligomers and the polymer were found. Avocado peel was the fraction that contained the highest amount of this phenolic family. Contrary, avocado pulp showed the lowest content of proanthocyanidins. Antioxidant activity was correlated to phenolic compounds found by HPLC-DAD-qTOF-MS. The present results suggest that avocado pulp is a good source of phenolic acids. Instead, avocado fruit by-products as peel and seed contain high amounts of flavan-3-ols, particularly avocado peel could be used as raw material for the production of nutraceuticals.

Biography:

Alicia Gil-Ramirez graduated in two carriers: Biological Sciences and Food Science and Technology, finished a Master in Biology and Food Science and nowadays, she is at the edge of defending her PhD about the hypocholesterolemic compounds of edible mushrooms. Besides her teaching activities, she has published so far 9 scientific articles and a book chapter in indexed journals, participated in more than 10 congresses, co-authored 1 patent and collaborated with the development of other research projects that are being carried out at her institution. She was granted with 2 fellowships to extend her experience in other research institutes in Prague (Czech Republic) and Wageningen (The Netherlands).

Abstract:

The maintenance of cholesterol homeostasis is vital for the human body therefore it is a largely controlled process at several levels (transcriptional, translational, enzyme modulation etc.). If this molecule is not absorbed with the diet, specific receptor senses the lack of the metabolite and activate specific genes and mechanisms to synthetize it. One of the not so well known but important factor in the cholesterol regulation is via thyroid. 3, 3', 5-Triiodothyronine (T3) is a thyroid hormone involved in LDL-r gene expression regulation. A 20% of this hormone is secreted by thyroid but the major amount is produced from thyroxine (T4) by 5´-deiodination in peripheral tissues. This reaction is catalyzed by the selenoprotein deiodinase in (DIO1). This protein activates thyroid hormone by converting the prohormone T4 by outer ring deiodination (ORD) to bioactive T3. It also degrades both hormones by inner ring deiodination (IRD). On the other hand, a few reports indicated that 1 ppm selenium supplementation to rats decreased the total cholesterol and LDL levels, increased DIO1 expression (and T3 levels) and decreased the ApoB and HMGCoA reductase mRNAs expression. Edible mushrooms are a good source of selenium as well as hypocholesterolaemic compounds such as i.e. sterols, fibers, inhibitors of the 3-hydroxy-3-methyl-glutaryl-Co A reductase (HMGCR) and of the S-adenosylhomocysteine hydrolase (SAHH) such as eritadenine. Thus, several mushroom extracts were prepared and administrated to normo-and hypercholesterolaemic mice in order to investigate their potential influence on the Dio1 gene expression in liver, duodenum, ileum and cecum. Results indicated that hypercholesterolemia induced a marked reduction, particularly in liver, of the Dio1 mRNA expression. Moreover, the Dio1 gene expression was also modulated by the mushrooms extracts but not by the hypocholesterolaemic control drugs. Some of the extracts down-regulated its expression while others promoted its up-regulation. The effect was tissue dependent.

Biography:

Paulina Elzbieta Wasik is a PhD Student at Matís ohf/Icelandic Food and Biotech Company.

Abstract:

Atlantic mackerel (Scombrus scomber) is a valuable species in the marine industry. Mackerel is known for its widespread relocations and has become an important species in Iceland since 2006, when its catching rate increased. Freezing is the main long term preservation method for mackerel, but it requires optimization suitable for that species in order to maintain the highest quality of the product during prolonged storage. A very important factor that affects quality losses of fish products is storage temperature. Furthermore, some of the most common and harmful changes occurring in fish products are due to lipid oxidation and hydrolysis. The main purpose of this research project was to investigate the effect of different storage temperatures (-18ËšC, -25ËšC) on the quality of the mackerel during prolonged storage up to 12 months. Evaluation of quality attributes such as gaping, blood spots and peritoneum deterioration was performed on fish fillets. Furthermore, primary and secondary oxidation products, as well as free fatty acids levels (caused by hydrolysis) were analyzed. The results showed continuous increase of lipid deterioration with extended frozen storage of the mackerel. Furthermore, results indicated that lipid oxidation and hydrolysis development was significantly slower in the fish stored at -25ËšC compared to fish stored at -18ËšC. Additionally, the peritoneum of fish stored at lower temperature was maintained in a better condition and had less muscle gaping. According to the present findings, different storage temperature has a significant effect on the quality of frozen mackerel stored for the long term.

Biography:

Marta Munoz Colmenero had a Degree in Biology at the age of 23 years from University of Alcala de Henares (Spain) and acquired the Master in Experimental Techniques Applied to Management and Conservation of Biological Resources from University of Oviedo (Spain). Nowadays, she is in the last year of her PhD studies at the University of Oviedo,within which she spent three months in the University of Southern California(USA). She has participated in five research projects,has published five papers in reputed research journals and has displayed her work in the Congress ECBOL-3 in Belgium and EFFOST-2013 in Italy.

Abstract:

Mislabeling of fish species at landing and along the commercial chain has been detected in manycountries. In the case of hake trade, identification of different species has been and continues to be achallenge. In this work we have analyzed the evolution of commercial hake mislabeling during the lastdecade, focusing on the Spanish market, the world's largest one for hake. DNA-based species identification by PCR amplification and sequencing of mitochondrial genes was carried out in 234 commercial samples. The result was compared with the species stated in the product label, and with 147samples analyzed in previous works. Significant changes were found throughout the decade for theproportion of mislabeled products, with differences between fresh and frozen products and a general decrease in frozen products. Higher mislabeling in unrecognizable versus morphologically recognizable products strongly suggests deliberate fraud. The diversity of substitute species increased significantly inthe period studied, even the non-hake ones. Economic losses for the consumer, estimated from thedifferences in price between the stated species and their substitutes, seemed to decrease in the last years.The results were interpreted in terms of fluctuations in hake prices and annual catch. Since correct identification of fish species is essential to ensure the good management of species and to provide areliable market to the consumers, implementing different control points from the landings to the selling points is indispensable.

Biography:

Vahid Farzaneh has started his PhD in September 2013 under the PhD scholarship program entitled Erasmus Mundus funded by EC, at University of Algarve, Faculty of Science and Technology. He started his thesis entitled "Development of nutraceutical and pharmaceutical potentials of 10 selected Portuguese and 10 selected Iranian plants with medicinal properties for application in industries" at that time. He has published 3 papers in International journals (two are on Elsevier) and more than two national journals as well as two authored books (In Persian). Also he has one national patent and more than 10 papers presented in International and National conferences (In Persian).

Abstract:

A liquid infusion obtained by microwave assisted extractions method of Portuguese olive leaves (Olea europaea), with bioactivity potentials was encapsulated by calcium-alginate hydrogels containing starch of potato at three different concentrations (0.5, 1 and 1.5%). On face Central Composite Design (CCD) comprising of ten experimental runs with two replications at the central point was applied and second-order multinomial designs were obtained to characterize the experimental data. Hydrogel beads were assessed for encapsulation efficiency of TPC, TAA and FRAP (three responses) values within 60, 120 and 180 min extraction time. The optimized points, 1.5, 1.091 and 1.5% of starch concentrations within 98.537, 161.620 and 60 min extraction time were achieved respectively for TPC, TAA and FRAP responses. Strong correlation coefficient "0.905, 0.963 and 0.932" respectively between experimental and predicted values of TPC, TAA and FRAP values, as well as significant p value (<0.05) for the selected model and non-significant p value (˃0.05) for lack of fit of all the responses, expressed the fitness of the model handling CCD for optimization of selected independent variables’ effects on release kinetics of bioactive compounds of encapsulated infusions. Obtained results of regression coefficient for linear, interactive and quadratic modes of independent variables, presented various effects of them on each response. Among the observed p value for each mode, just linear modes of both independent variables as well as quadratic mode of starch concentration on TAA value, have indicated significant effects.

Biography:

Luciana Correia de Almeida Regitano graduated in Veterinary Medicine (UFPR, Brazil - 1985) and obtained her MSc (1991) and her PhD (1997) in Genetics and Breeding at the University of Sao Paulo. She Joined Embrapa in December 1994 and is working in collaboration collaborates with the Genetics and Evolution Department of Federal University of São Carlos since 1998. She has a large experience in genomics and application to animal breeding, with special emphasis in genomic selection for product quality and for adaptation to tropical environments. She published approximately 70 scientific papers, 15 book chapters, edited two books and supervised many master and PhD students.

Abstract:

Beef is an important part of the diet in most countries. Improving beef quality is one of the aims to meet the raising standards of consumers. Beef quality represent a variety of attributes that include factors related to palatability, which are mostly subjective, as well as more objective factors, as the ratio fat/protein, fatty acids profile, and mineral content. Genetic variation for many of this attributes is expected and understanding this variation and its implication in other traits will pave the way to selection for beef quality. Genome wide association studies with Nelore cattle have shown that tenderness, fat content, rib eye muscle area, color of meat and fat, water-holding capacity, cooking loss, muscle pH and fatty acid profile are controlled by several genome regions with small effect each. The proportion of intramuscular fat observed in Nelore was lower than in other breeds, meaning a leaner beef, but sufficient genetic variation exists. Regarding mineral concentration in muscle, a large-effect genomic region that explained 6.5% of the additive genetic variance in iron content was detected. Variation in mineral content may have implications in other traits, since higher levels of K were related to lower meat tenderness. Mapping genomic regions that affect the mineral content of bovine muscle can contribute to the identification of genes controlling mineral balance, transportation, absorption and excretion. Besides the relevance for human nutrition, studying mechanisms underlying the genetic variation for mineral and fatty acids composition may provide a good model for metabolic diseases in other species.

Biography:

Teresa Aymerichis a PhD in Biological Sciences (Biotechnology). She is a Senior Research Scientist leading the Biotic Food Safety Subprogram at IRTA (Institute of Agriculture and Food Research and Technology). Her main research interests are the improvement of the safety and quality of food products, through alternatives preservation technologies and natural antimicrobials, together with the development of molecular techniques to quick detection and tracing of food-borne pathogens and starter/bioprotective cultures. She is the Author of more than 60 scientific publications, referee of relevant Journals in the field of Food Microbiology and Member of the Publication Board of the International Microbiology Journal. She has lead several Spanish projects and participated in several European projects.

Abstract:

The application of an integrated approach to food safety has provided Europe with one of the safest food supplies in the world, contributing to food and nutrition security and also supporting the economy and trade. Nevertheless, recent diseases cases and outbreaks, as reported by EFSA (2014), have revealed that food-borne microbial diseases are still a matter of concern. To produce safe food, a collaboration between the food, beverage and agricultural industries within a farm-to-table approach, together with the application of the preventive measures based on HACCP plans and scientific risk evaluation is considered a must. Effective verification of the correct application of the plans, traced along the food chain, together with the assurance of the accomplishment of the microbiological criteria is considered essential. In this way, rapid detection and identification of microbial agents, enabling timely response and facilitating early detection of faults and deviations plays a crucial role to accelerate decision making in production, to control the spread and food safety but also to avoid recalls and kept the enterprise image and consumers’ confidence.The rapid development of genomic technologies upholds a great promise for improving specific early detection, prevention and control of current and emerging food-borne microbial pathogens thus contributing to improved health of consumers. Indeed, rapid detection methods for food-borne pathogens and spoilage microorganisms are being adopted by the food industry and the number of commercially validated molecular available kits and methods for rapid detection of food-borne pathogens continues to increase. Inclusivity, specificity, reproducibility, sensitivity, viability, together with speed, throughput, flexibility and cost will be considered to assess the criteria of how to use a specific method for a specific target.

Biography:

Smail Meziani, obtained PhD degree in Biotechnology and Food Process (University of Lorraine-ENSAIA) and a Master in Agricultural and Food Engineering (University of Haute Alsace). He has taught at the Faculty of Medicine of Nancy, Lorraine University and served as head of the "Human Nutrition" Engineering licensed health option. Member of the International Society of Molecular Medicine (ISOM). His research concerns in particular the evaluation of antioxidant activity and influence processes (extraction, production, manufacturing...) on the properties Organic food matrices, cosmetics and nutraceuticals. These works have been published in international journals and several A rank papers at international conferences. Since 2013, he is the director and co-founder of the European Institute of Antioxidants (EIA). Professional experiences of Smail MEZIANI as R&D manager and as a scientific consultant subsequently allowed him to be confronted with industrial issues (formulation, production, innovation...) and to provide a solution with scientific knowledge. During his career, he has acquired a variety of knowledge, especially in the field of data that allows me to develop various applications (software), now operational in many companies (NutriSM®: nutritional characterization; DRHSM®: Human resource management ...). On the other hand, his professional experience also allowed him to build a national and international network of industrial and academic partners. The richness of his career allows him today to have a vision and technical Scientific relatively large, which led him to assert some versatility in different areas

Abstract:

The notion of antioxidant is born at the end of the XIXth century. Numerous studies are going to be led and allow to acquire new knowledge in particular on the preservation of food, the protection against the early aging and against certain diseases. So we were able to bring out the various foods that contain antioxidants and to establish a classification. Various local, national and international actors manage their analysis, on manufacturing and marketing. We note that the natural antioxidants tend to be privileged over synthetic antioxidants because they are more effective and less toxic when we need to extract them. In addition, it is important to dose them to make a qualitative and quantitative analysis. There are many methods allow evaluating the antioxidant activities and the main ones are: ORAC, FRAP, DPPH. Techniques and processes seem to be standardized in order to homogenize and compare results. Being involved in many areas such as nutraceuticals, food and cosmetics, antioxidants can overcome somediseases. The organism is marked by many oxidation reactions, each leading consequence on this one. In this way, antioxidants intervene on these phenomena and thus constituting a set of mechanisms of action. Diseases resulting from oxidative stress are numerous. But studies show that it is difficult to understand the role and the importance of antioxidants in the treatment and prevention of these multifactorial diseases. The work describes a new method of determining antioxidant/oxidant activity (АОА/ОА) of biological solutions and tissues.

Biography:

Gilvanete Maria Ferreira, currently teacher of the Technical Course in Food and Technological Federal Institute of Amapá (IFAP) - Macapa campus, graduated in Chemical Industrial State University of Paraiba (UEPB) and Master of Storage and Processing of Agricultural Products from the Federal University of Paraiba (UFPB) with emphasis on rheology of fruit pulp and PhD in Chemical and Biochemical Products Technology at the Federal University of Rio de Janeiro (UFRJ) with emphasis on rheology of fruit pulp-Soft service organization.

Abstract:

The cupuassu (Theobroma grandiflorum Schum, Sterculiaceae) is a native Amazonian fruit. Its pulp has a pleasant acidic taste and a strong fragrance and is used in candies, ice cream, domestic jellies, and jams. In this work the rheological behavior of the cupuassu fruit pulp, xanthan and guar gums dispersed in the pulp was studied. The experiments were carried out in a Rheometer AR 2000, using cone-plate (2º, 60mm) geometry. The rheological behavior of xanthan gum in cupuassu fruit pulp was evaluated by means of oscillatory tests in the frequency range of 0.1 to 100 Hz. at temperatures 10, 30 and 50 ºC. In oscillatory tests all samples behaved as weak gel, with storage module greater than loss module (G' > G"), which increased as the gum concentration increased. In tests of creep of pure cupuassu more elastic behavior showed that the pulp with gums due to the wont of pectin jelling.

Biography:

Joaquin Arturo Nava Fonseca is the Founder and CEO of Grupo Delcen Group of companies providing specialized services for food safety and management systems with integrated approach. He is the Senior Specialist in Food Safety and Security Specialist in the design, management and monitoring of the implementation of Food Safety Management Systems under national and international protocols and standards. He is also the Leader Trainer in Standards recognized by GFSI Global Food Safety Initiative, HACCP under the guidelines of HACCP Alliance and Codex Alimentarius, Prerequisite Programs, Food Defense and Integrated Pest Management. He was a GFSI Member of the Analysis Technical Group of Colombia 2012, a Stakeholders Group Member of the Global Food Safety Initiative. He has over 200 successful implementations in HACCP and GFSI schemes in 9 countries of Latin America.

Abstract:

GFSI has become a global trend that drives higher levels of safety and quality of food through the use of approved standards like FSSC 22000, IFS, BRC, SQF and Global Gap as the most outstanding arising from the use thereof in organizations leaders who apply within their operations and simultaneously take them to the level of suppliers and their entire supply chain. Latin America is a region that has different facets in culture towards food safety where we can see that in different regions and countries coexist organizations may well have achieved maturity in their management systems for safety and simultaneously have relevant areas of opportunity because there continue to be high-risk situations consumers despite having factories certified under these standards. It is also relevant that most provider leaders have not yet consolidated management systems and this causes very interesting challenges in the region making great efforts to align with the Global Food Safety Initiative. This presentation will identify the main challenges facing the industry to go through an analysis of their reality region by region so that it can understand the kind of support that food manufacturers in Latin America need to improve the quality and safety of their products.

Biography:

Iodia Codina-Torrella is working at Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA-Consolider, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, Spain.

Abstract:

These days, the interest of food industry for vegetal beverages has increased, between others, due to the milk allergy and/or intolerance in some people. Consequently, food industry focused on the development of vegetal beverages obtained from grains with a good nutritional value, which constitute a new generation of drinks. Tiger nuts are little sweet tubers widely cultivated in the different Mediterranean areas of the world, which are traditionally used for the beverage obtaining. These products are non-alcoholic milky drinks obtained from the aqueous extract of tiger nuts and water, characterized by their high content in carbohydrates and fat. High microbiological loads of these tubers make essential to hygienize this beverage in order to increase its short shelf-life, which make possible to place this drink in foreign markets. Furthermore, vegetal beverages require to be submitted to a homogenization process in order to improve the physical stability of the emulsion during their storage, as consumer request. Ultra-high pressure homogenization (UHPH) is an emerging technology based on the same principle as the conventional homogenization, but capable of working at pressures up to 400 MPa. This technology allows the microbial destruction and improves the colloidal stability of liquid products, maintaining their nutritional and sensory qualities, as well. Previous studies demonstrated that this technology could be an alternative process to those currently applied in the food industry (such as thermal pasteurization and sterilization processes). In line with this, the aim of the present work was to evaluate the UHPH as an effective technology for improving tiger-nuts shelf-life and their physicochemical stability, without added stabilizers, and maintaining the sensory characteristics of the untreated beverage as well, even if comparing with the conventional homogenized-pasteurized thermal treatment. The obtained results demonstrated the improvement of tiger-nuts beverage shelf-live with UHPH treatments (of ~ 30 and 60 days for 200 and 300 MPa treatments, respectively, at Ti = 40ºC), in comparison to the untreated (~ 3 days) and thermal pasteurized product (~ 20 days). Both UHPH-treated beverages also showed better physical (better colloidal stability) and chemical (lesser lipid oxidation) and sensory characteristics, even if comparing with the thermal treated drink (with and without stabilizing additives). In conclusion, the UHPH was presented as an emerging process for obtaining a new generation of vegetal beverages with improved quality and extended shelf-life, without the necessity of adding stabilizing additives (clean label beverages).

Biography:

Pedro J. Fito, head ofdielectric properties offoods research group,in the last fiveyears hasparticipated in 8 research projects of which 3 was principal researcher, including a non-orientedprojectof the ministry ofeconomy, 2 projectstechnology development with the industry, 35 papers in JCR journals in the first tertile, 7 conferencesat international congresses, 2 national patentsin process of being extendedinternationally and other 2 patents in national process,3 doctoralthesis,8master thesisand 10 final degreethesis.

Abstract:

Drying is considered the most expensive operation due to the time and control requested, so it is necessary to optimize this stage of the production process. Therefore, dielectric properties measurement appears as a promising tool for on-line control in meat industry. Dielectric properties measurements have been performed on raw and dried Longissimus dorsi pork samples. The dielectric spectra were measured with an Agilent 85070E open-ended coaxial probe connected to an Agilent E8362B Vector Network Analyser in the frequency range from 500 MHz to 20 GHz. The results of this research allowed to conclude that there exists a direct relationship between the dielectric loss factor at 20 GHz with regard to the number of water molecules of sample surface. With this technique, it was also possible to obtain the relation between aw and moisture of meat, concluding that the loss tangent in γ-dispersion is a fast tool for monitoring the evolution of the drying process.

Biography:

Thomas Kützemeier is an Engineer of Dairy Science with Diploma 1982 at the Technical University Munich, with industry positions from 1983-1986 in Dairy production. From 1987-2007 he was the CEO of the German Dairy Association, Secretary General of the German National Committee of the International Dairy Federation., holding Top Management positions, long-term experience in all issues of the dairy industry. From 1992-2007 he was the advisor to the Federal Government at the FAO/WHO Codex Alimentarius Commission of the United Nations and its subsidiary Committees on Milk and Milk Products, Food Hygiene, Labeling, Foods for special dietary purposes, Export Certification. Since 2010, he is the advisor to the FAO of the United Nations in the forefield of the Rio+20 Conference, Consultant since 2008 to various companies and industries, actually Editor-in-Chief of FOOD-Lab and eFOOD-Lab International, two magazines serving Quality Management and Heads of Labs of the Food, Beverage, Dairy Milk and Feed industries globally. Since 2014, he is actively involved in exhibitor acquisition and congress organization for the sector Food Analytics, Food Safety and Quality Management of the AnugaFoodTec 24-27 March, 2015, Cologne.

Abstract:

In the past EFSA has received a vast number of health claims for scrutiny. However, the majority of all applicant claims have been rejected, very often due to weak study design, poor and non reproducible results etc. In the nineties, it became obvious that there will be new and very restrictive process of evaluation of health claims for foods. Science had the view that health claims for foods should be validated with high-profile scientific studies, a process that is very close to clinical studies for pharmacological substances. Hence, only a small number of globally active food manufacturers were in a position to invest the huge sums necessary for the development and validation of foods and their respective claims. Looking more closely into the development of new functional foods and ingredients and in combination with an early to be planned study design it is possible to systematically develop new products in a networking process with the assistance of processing, analytics and food design experts.

Biography:

A.V.Sirotkin, received his PhD degree in Institute of Evolutionary Physiology and Biochemistry, Leningrad, Russia and his DrSc. Degree at the Research Institute of Animal Production, Nitra, Slovakia. He is working as Professor at the Constantine the Philosopher University, as a Research Scientist at Research Institute of Animal Production in Nitra and as a Visiting Professor at the King Saud University in Ryiadh now. He has more than 500 publications including 120 full papers in the international journals. He is a member of editorial boards of 3 international journals and a recipient of more than 10 national and international awards.

Abstract:

The aim of our in vitro and in-vivo studies was to examine the potential influence of some food and medical plants and their constituents on ovarian functions. For this purpose, we have study the influence of green tea, rooibos, ginkgo, flaxseed, yukka extracts, as well as of plant molecules resveratrol, curcumin, quercetin, daidzein, diosgenin on proliferation, apoptosis, release of hormones and response to gonadotropins of porcine and rabbit ovarian cells as well as on rabbit fecundity. It was observed, that green tea, rooibos, ginkgo, flaxseed, extracts, as well as of resveratrol, curcumin, quercetin, daidzein, diosgenin are able to suppress proliferation, promote apoptosis, to alter the release of steroid hormones and to inhibit the response of cultured ovarian cells to hormonal stimulators FSH and IGF-I. Yukka extract expressed an opposite effect. Furthermore, feeding of rabbits with yukka increased their fecundity. These observations suggest potential direct inhibitory influence of food and medical plants green tea, rooibos, ginkgo, flaxseed on ovarian functions. The similarity in plant and plant constituents effects suggest that the observed plant effects can be due to presence of curcumin, quercetin, daidzein and diosgenin. The potential anti-reproductive effect of these plants should be taken into account by their consummation. On the other hand, yukka can be used as a natural stimulator of reproduction and fecundity.

Biography:

Antonello Santini, Ph.D. in Chemical Sciences, University of Napoli Federico II, Italy, is faculty member of the Department of Pharmacy, University of Napoli Federico II. He has published more than 110 papers in reputed international Journals. Responsible, Virtual Laboratory of Research and Education in Food (www.lva.unina.it). Editor in Chief, Journal of Food Research and Food Science and Technology Letters. Member of the European Food Safety Authority EFSA, ERWG, Parma, Italy. Member of Managing Board, Division of Teachin Italian Chemistry Society (DD-SCI), Italy. His teaching is focused on Food Chemistry. His research activity is in the field of food chemistry; nutraceuticals; food contaminants; mycotoxins and secondary metabolites; food analysis.

Abstract:

The term "nutraceutical", coined in 1989 by Stephen De Felice, put together the two words "nutrition" and "pharmaceutical". The Merriam-Webster dictionary definition is "a food that provides benefits health in addition to its nutritional content". The terms of reference for nutraceuticals are their proven activity and proven efficacy on some clinical conditions. These active substances extracted from plants as phytocomplexes, concentrated and administered in a pharmaceutical suitable form can be considered a promising tool to prevent and support the cure of some pathologic conditions. While it is worldwide recognized that diet and lifestyle are essential to promote and maintain the condition of well-being and nicely-being and prevent the disease onset, it is also widely recognized that wrong dietary habits can lead to the onset of pathological conditions among which the metabolic syndrome is one of the major ones. This syndrome is characterized by cardio metabolic risk factors that include obesity, insulin resistance, hypertension, and dyslipidemia. The proper area of use for nutraceuticals has been set by Ettore Novellino in 2012 by coining the phrase “beyond the diet, before drugs” since they can combine beneficial healthy properties of food extracts with the healing properties of natural active compounds helping to prevent and even to cure some diseases. Focusing on prevention is the key for an effective pro-active medicine approach to healthy lifestyle where nutraceuticals, included in the daily diet, can contribute to lower the risk connected to some lifestyle related diseases and also to reduce the cost of therapy for the National Health Systems.

Biography:

Hasan Mukhtar is Helfaer Professor of Cancer Research, Director and Vice Chair for Research, and Co-Director Skin Diseases Research Center, Department of Dermatology, School of Medicine and Public Health, University of Wisconsin, Madison, Wisconsin, USA where he also serves as the Co-leader of Cancer Chemoprevention Program of the Cancer Center. Dr. Mukhtar’s major research focus is on defining the role of substances present in diet and beverages for cancer prevention and treatment. He is an author of 490 original peer reviewed publications and 70 book chapters, many in the area of role of natural products in cancer control.

Abstract:

One way to control cancer is through chemoprevention, which refers to the administration of synthetic or naturally occurring agents to block, reverse, or delay the process of carcinogenesis. For a variety of reasons, the most important of which is human acceptance, for chemopreventive intervention, naturally occurring diet-based agents are preferred. While many dietary substances have been shown to prevent cancer, at least in preclinical models, much less is known about the effect of beverages on cancer prevention. Because among males, prostate cancer has become the second leading cause of cancer-related deaths in North America, with similar trends in many Western and developing countries, our focus has been on prostate cancer. Prostate cancer is an ideal candidate disease for chemopreventive intervention, because it grows very slowly, likely for decades, before symptoms arise and a diagnosis is finally established: it has a long latency period, and it is typically diagnosed in men >50 years of age We will present evidence based on preclinical studies that oral consumption of polyphenolic anti-oxidants derived from green tea and pomegranate exhibit remarkable prostate cancer chemopreventive effects. Human clinical trials with these compounds are also showing encouraging results. Much is known about cancer preventive effects of resveratrol, a constituent of red wine. It is a challenge to custom-tailor these nature gift molecules as cocktails in concentrations that can easily be consumedas a beverage by humans for delaying prostate and other cancers.

Biography:

Charu Lata Mahanta is a Professor & Dean (R&D) at Department of Food Engineering & Technology of Tezpur University. She has done her Ph.D. in Food Science from Central Food Technological Research Institute, Mysore, India.

Abstract:

Anthocyanins from the bran of purple rice (Chakhao Poireiton), cultivated in Manipur, India were extracted by ethanol extraction method and Amberlite XAD 16 N resin column chromatography and encapsulated in maltodextrin and rice protein for incorporation in carambola (Averrhoa carambola) squash. The total monomeric anthocyanin content in the anthocyanins extract (AE) was 1.38 mg/g of rice bran. Two major anthocyanins were detected by HPLC. DPPH scavenging activity and ferric reducing antioxidant potential of the extracts was 71.93% and 22.95 µmol ascorbic acid equivalents/g bran, respectively. Degradation kinetics study revealed that the half life (t1/2) of the anthocyanins was highest (24.24 h) in pH 1.0 buffer at 60˚C and was lowest (3.14 h) in pH 5.0 buffer at 80˚C. The thermal degradation of the AE followed the first order reaction kinetics model with a good regression coefficient (0.971

Biography:

Hasan Khatib is a Professor of Genetics in the Department of Animal Sciences at the University of Wisconsin, Madison. His research is focused on nutritional epigenomics and the effects of maternal nutrition on the phenotypes of the offspring. Also, he is studying the genetics and epigenetics of early embryonic development and fertility. He has published more than 80 peer-reviewed papers in addition to 2 books and several book chapters. He serves as the organizer of the Animal Epigenetics workshops at the Plant and Animal Genome meeting and the International Society of Animal Genetics meetings.

Abstract:

In humans, nutritional status of mothers during gestation can induce drastic changes to the fetus through developmental programming, thereby impacting future health of progeny by increasing the risk of such clinical conditions as obesity and type 2 diabetes. However, the mechanisms by which nutrition during pregnancy affect growth of offspring are still not clearly understood, nor are the long-term impacts on postnatal health and reproduction traits. Using sheep and cattle animal models, our research has shown that late gestation maternal nutrition can impact postnatal body composition, insulin sensitivity, and growth rate. We evaluated the impact of different maternal isoenergetic diets on the transcriptome of fetal muscle and adipose tissues in sheep. Prepartum diets were associated with notable gene expression changes in fetal tissues. In longissimus dorsi muscle, several significant genes affected myogenesis and muscle differentiation. In subcutaneous and perirenal adipose tissues, many significant genes are involved in adipogenesis, lipogenesis, and adipose tissue development. Pathway analysis revealed that several GO terms and KEGG pathways were enriched with differentially expressed genes associated with tissue and organ development, chromatin biology, and different metabolic processes. These findings provide evidence that maternal nutrition during pregnancy can alter the programming of fetal muscle and fat tissues.

Biography:

Yoav D. Livney, Biotechnology and Food Engineering, Technion, Israel [B.Sc. (Suma cum Laude, 1990) in Food Engineering & Biotechnology,Technion;M.S. (1995) Food Engineering,UW Madison, Wisconsin, USA;PhD (2002) Food Engineering& Biotechnology Technion Israel;Post-Doc Food Science, UoG, Guelph, Ontario, Canada]; At Technion since 2004- Lecturer; 2007- Asst. Professor, 2012- Assoc. Prof.An expert in physical chemistry of biopolymers, andbioactivesdelivery. Received many Honors & Awards including the President of Israel’s honor roll, and the Goldberg Research Prize. Prof. Livney authored ~40publications, 8 patents, gave over 30 invited talks and many contributed presentations at international conferences, and mentored 12M.Sc. and 7 Ph.D. students.

Abstract:

The enrichment of clear beverages with hydrophobic nutraceuticals is a tough challenge, but an important one to overcome. This is because water and popular soft drinks are consumed by practically everyone, and hence may serve as excellent platforms for improving public health by providing essential micronutrient and health-promoting agents as a mean of preventive medicine. The challenge comprises multiple elements: poor aqueous solubility of the hydrophobic nutraceuticals, high sensitivity to deterioration by oxidation and other chemical and physical factors, adverse sensory properties of certain nutraceuticals, high costs of the bioactive and of the solubilization/encapsulation materials used, processing, storage and shipment conditions limitations, regulatory hurdles including strict limitations on health claims, and on novel ingredients and technologies, religious constraints (Kosher, Halal), allergenicity of certain encapsulating materials, consumer demand for label friendly ingredients (“all natural ingredients”),poor bioavailability of certain hydrophobic nutraceuticals, and more. Over the last decade we have developed a series of novel technologies for nanoencapsulation of hydrophobic nutraceuticals using natural biopolymersin nature-inspired approaches, with great emphasis on enrichment of clear beverage systems. The talk will provide an overview the main technologies we have introduced and studied, including: beta lactoglobulin (-lg)-polysaccharide electrostatic nanocomplexes, Thermally treated -lg-EGCG nanoparticles, beta casein (-CN) micelles, beta-conglycinin (-Cg) nanoparticles, self-assembling Maillard reaction conjugates, hydrophobin co-assemblies, and lately, new plant-protein-based nanoparticles.

Biography:

Carmen Lamacchia has completed her PhD at the age of 27 years from Bristol University, Department of Agricultural Science. She is a Senior Researcher in Food Science at the University of Foggia, Department of Agriculture, Food and Environmental Sciences. She has published more than 30 papers in reputed journals and she is one of the inventors of the patent “-Method for the detoxification of gluten proteins from grains of cereals” PCT n. PCT/IB2013/000797: www.wipo.int./pctdb with the number WO 2014053891.

Abstract:

University of Foggia has developed a new and innovative detoxification method of gluten proteins from grain of cereals (patented method PCT n. PCT/IB2013/000797) with the purpose to overcome the disadvantages of the prior methods using enzymes. The method is based on the application of microwave energy for few seconds to hydrated wheat kernels; the treatment induces modifications of endosperm components which dramatically reduce the immunogenicity of the most common epitopes involved in celiac disease, without compromising the technological properties necessary to process flour into bread and other baked goods. The benefits to be drawn from this innovative method will be numerous such as: a) the production of “gluten friendly” food for people with celiac disease, with sensory characteristics equivalent in taste and appearance to those commonly used in the Mediterranean diet; b) a reduction in the costs of products for celiac patients because of the use, during the detoxification treatment of only mains water and electromagnetic waves, for short time; c) ease of application, on an industrial scale, also to other grains, including, for example, barley to produce beer or oats for make products for breakfast; d) production of “gluten friendly” foods that determine, through their use in time and by large number of people, a reduction in the incidence of celiac disease in the population due to the reduced immunogenic effect of the detoxified products.

Biography:

Juan A Gallego-Juárez is a Professor to the honor at the Spanish Higher Council for Scientific Research (CSIC) where he founded the group of Ultrasonics and has been the Director of the Institute of Acoustics and of the Center for Physics Technologies. He is also Principal Scientific Adviser at the company PUSONICS S.L His research work has always been related to power ultrasonics and their applications specifically in food and environmental processes. He is the author of over 300 publications and 40 patents and is co-editor of the recently published book “Power Ultrasonics” (Woodhead Publishing-Elsevier 2015).

Abstract:

The application of power ultrasound to food processing constitutes an emerging and promising alternative or complement to conventional technologies due to special features and sustainable character of ultrasonic energy. High-intensity ultrasound as a mechanical non-contaminant non-ionizing radiation plays an important role in the search for safer and higher quality products. The Power Ultrasonics Group of the CSIC and PUSONICS SL has worked together towards introducing novel systems and methods for food processing. Airborne ultrasonic devices have been investigated and developed for gas and multiphase fluid treatments. Specific applications studied are defoaming, drying and supercritical fluid extraction. Foam is generally an unwanted by-product in food processes. Chemical anti-foaming agents are used but contaminate products. Ultrasonic energy constitutes a clean and efficient procedure to break foam. Drying is used for preserving food. Conventional procedures are hot-air drying and freeze-drying. Hot air drying can produce deteriorative changes in food. Instead, in freeze-drying the product quality is maintained but is expensive. Ultrasound is effective in dewatering food maintaining quality. Moreover, ultrasound has a great potential to intensify low temperature drying. Supercritical fluid extraction is attracting wide interest but has slow dynamics. Tests carried out for oils extractions showed that ultrasound accelerates mass transfer significantly enhancing product yield. Homogenization, mixing, emulsification and degassing of liquids by ultrasound have also been investigated. These studies lead to the development of efficient ultrasonic systems for liquid processing.

Biography:

Vincenzo Longo has done his degree in Biological Science at University of Pisa, in the year 1983 and specialized in Pharmacological and Physiological Sciences in the year 1989. He is responsible of the Pisa Section of Institute of Agricultural Biology and Biotechnology, National Research Council, Pisa, Italy. He has published 80 full papers and 100 between short communication, abstracts and others in National Journals and he has been serving as an Editorial activity and evaluator expertise. His main research interests are, Xenobiotic metabolizing enzyme system; Nutraceutical studies of natural chemicals found in plants and foods, and Measurement of total antioxidant capacity and of the content of bioactive molecules on the food.

Abstract:

In recent years, several studies have shown that plant and food extracts play a protective role in the etiology of various diseases. We have performed studies on Lisosan G a fermented form of Triticum aestivum in vivo. Lisosan G protects against the cisplatin induced toxicity, and a recent paper showed that Lisosan G helps prevent microcirculatory dysfunction. We also showed, by using primary cultures of rat hepatocytes, that this powder of wheat is an effective inducer of ARE/Nrf2-regulated antioxidant/detoxifying genes and has the potential to inhibit the translocation of NF-kB into the nucleus. We obtained similar results using an extract of a fermented powder of bean named Lady Joy (Phaseolus vulgaris L.). Over the past twenty years, glucosinolates (GLs), abundant in cruciferous vegetables, and their hydrolysis products, isothiocyanates (ITCs), have received much attention by scientists thanks to their anticancer and antioxidant properties. We used primary cultures of rat hepatocytes to investigate whether and how eight ITCs were able to modulate cytochrome P450 (CYP), antioxidant/detoxifying enzymes and to activate the Nrf2 transcription factor. Taken together, these results show that these ITCs are effective inducers of ARE/Nrf2-regulated antioxidant/detoxifying genes and have the potential to inhibit the bio activation of carcinogens dependent on CYP3A2 catalysis.

Biography:

José Ignacio Lombraña received his PhD in industrial chemistry at the age of 28 from the University of the Basque Country (UPV/EHU). He has occupied several positions as researcher and teacher at the UPV/EHU and, from 1997 he holds the position of Professor in chemical engineering. His research activity addresses advanced technologies for water contaminant removal and the application of drying processes in which he has led various projects. He is the author of more than 70 papers in internationally highly recognized journals in the fields of advanced technologies for water treatment and drying processes for foods.

Abstract:

In this study, alginate microcapsules were made to protect the viability of Saccharomyces cerevisea cells used here as a probiotic model. Dehydration is required for a proper addition of the microencapsulated material in foods. Thus, in this study the dehydration of the microcapsules, in a fix-fluidized bed and heated using microwave power, was analyzed to reduce the deterioration of probiotic material observed in other conventional drying techniques and even freeze-drying. Contrarily, this drying technology here studied allows to obtain high drying rates through the application of operational strategies, with low and moderate heat levels, to ensure the quality of dehydrated material. Different operating strategies were obtained by combining the thermal gradient, between air and product, and the heat level of the product. Three different thermal gradients, between 5 and 40ºC, were applied by microwave drying; either for the gradient or the product temperature, giving rise to a total of 9 different operational strategies that were conveniently analyzed under kinetic and quality criteria. The results obtained were compared with the results obtained by freeze-drying that was assumed to be the reference process. The results showed that the encapsulation system along with the selection of the optimum conditions for dehydration by the proposed drying process, allows increasing the viability of the micro-capsules considerably respect to other reference processes. This, together with other favorable aspects such as minor process time and energy, show clearly the convenience of adopting this drying technique for the purpose of this work.

Biography:

Emma Feeney completed her PhD in genetics in Nutrition and Genetics in UCD. Following this, she worked in on phase one of FHI, conducting proof-of-principle studies into the post-prandial effects of protein hydrolysates. She then moved to the Sensory Evaluation Center in at the Pennsylvania State University in 2012, where she conducted Postdoctoral research examining genetic differences in chemosensation, and the subsequent effect on food liking and food choice. She is currently a Postdoctoral Research Fellow in UCD, funded by Food for Health Ireland, examining the metabolic effects of cheese consumption.

Abstract:

Cheese is a concentrated source of energy, of nutrients such as calcium, but also a source of saturated fat. Because of the saturated fat content of cheese, food consumption guidelines often limit the recommended amount of cheese to a ‘matchbox sized’ piece, and recommend that those with hypercholesterolaemia limit their consumption. Evidence shows that some older adults limit their consumption for these reasons. However, current evidence suggests that the other compounds present in cheese may offset the cholesterol-raising ability of the saturated fat. A limited number of studies have examined varying levels of acute cheese consumption over periods of time ranging from 3 weeks to three months, and to date have found little evidence of an increase in LDL-cholesterol, while HDL-cholesterol appears to increase in some cases, resulting in a more beneficial lipid profile. Reports suggest that the calcium, together with the proteins in the cheese form cheese-specific complexes that prevent the absorption of fat. More research is needed to more fully characterize these potentially beneficial effects, but research suggests that cheese may in fact be safely consumed by all as part of a balanced diet. Food for Health Ireland is currently examining associations between cheese consumption and a range of metabolic biomarkers in the Irish population to inform future post-prandial studies on the potentially beneficial effects of cheese consumption.

Biography:

Oscar González-Recio is a Senior Research Scientist that has recently moved to Spain from the Department of Environment and Primary Industries at the Victorian Agri Biosciences Centre. He is a PhD in Animal Breeding and Genetics from the Technyc University of Madrid (Spain). He spent two years as a Post Doc in the department of animal science at the University of Wisconsin-Madison. He was the scientific representative for Spain of the Euro-genomics Consortium. He has published more than 40 peer-reviewed papers in reputed journals. He is currently serving as an Editorial Board Member of the Journal of Dairy Sciences; he is editing a research topic in the journal Frontiers in Genetics.

Abstract:

In the coming future it was predicted that the human population growth increases (United Nation 2010) which means that dairy and beef industries will face the challenge of competing for grain and feed resources with other livestock industries, human consumption and biofuel production. At the same time global wealth is increasing, fueling a rapid global increase in demand for high value protein including dairy products. Improved cow feed efficiency is important for dairy industries to both remain competitive and to meet projected demands with constrained resources. Furthermore, feed efficiency of dairy cows has a considerable impact on the profitability of dairy farms as feed represents around 50% of total farm costs. Recognition of the importance of feed efficiency in the dairy industry has resulted in large scale global efforts to improve this trait. Measuring feed efficiency is expensive and needs of experimental farms and complex designs. This trait is not routinely recorded in farms and breeding programs have used indirect traits to select for it, slowing down its genetic progress. Genomic selection allows us using information from experimental animals to select parents of the next generation directly for feed efficiency. We have developed genomic evaluations for feed efficiency for any animal with SNP genotypes. We could reduce the feed consumption by 0.50-0.85 kg/year/cow. If all 1.7 million dairy cows in Australia ate 1% less feed this would save 103,700 tDM/year of feed and ~13k hectares of land to be used for human food production, assuming the land is also suitable for other food sources to be grown.

Biography:

María E Escuderos has completed his PhD in chemistry from Jaén University (Spain) in 2008 and postdoctoral studies from Florence University (Italy). She’s currently a researcher of IFAPA (Spain) investigation centre and her work is focused on E-nose, sensory and chemical quality. She has published more than 10 papers in reputed journals.

Abstract:

Virgin olive oil (VOO) is a basic component of Mediterranean diet, due to their known effects on health. Also, it plays an important role in preventing various diseases. Its beneficial properties are due two factors: an adequate composition of fatty acids and others fundamental minority components and a particular organoleptic and colorimetric profile. Between all these components, we pay attention to β-carotene pigment. It has a high nutritional importance, being the precursor of vitamin A, besides exerting antioxidant effect in the VOO. The carotenoid profile of the VOO depends of different factors, such as olive variety, olive ripening stage and olive oil extraction and storage conditions. The first two factors only cause quantitative differences, since the carotenoide qualitative composition is basically the same in all the olive varieties. However, VOO carotenoide pigments profiles are easily degraded if the oil is subjected to a slight heat treatment. In nature, carotenoids are in the trans configuration. But, due to a heat treatment, trans forms isomerize to cis forms. Nowadays, different chromatographic methods have been developed to separate and identify olive oil pigments, but they present two important disadvantages: firstly, β-carotene extract contains others components that can interfere in the subsequent identification and separation; secondly, the oil amount used is very low, so some cis isomers are not detected. We propose a new and quickly method to the qualitative and quantitative determination of VOO carotenoid profile.

Biography:

Massimo Cecaro achived a Master Degree in Veterinary Medicine and Specialization in the field of Public Health and Preventive Medicine. He worked as a radio speaker, tv presenter and reporter for a wide range of artistic and scientific events. At the age of 24, he obtained a qualification to practice as a Journalist and in 2007 he was admitted to the National Association of Medical Press (ASMI), where he currently hold the position of National Councilor. He is Resident Member of MJA Medical Journalists’ Association (London). He has been invited as Keynote speaker, mentor, chairman, Honorable Guest at International events in the field of Public Health and Safety in Canada, USA, Europe and Asia. He is also director in Italy of a prestigious Educational Centre for work safety and public health. He is actively involved in International projects to improve the role of mass-media in medical sciences, and awarded in Philadelphia, Valencia and Las Vegas with International special recognitions. He is serving as an editorial member of several reputed journals, and Editor-in-Chief in the “Occupational Medicine & Health Affairs” and in “Journal of Mass Communication & Journalism”. He is Founding Editor in Chief of “Journal of Occupational Health & Research”. He is OCM of several International Conferences in US and in Europe.

Abstract:

Responsibility for food producers is not just about product’s quality, but first of all about the safety. Final consumer should have all the information required about potential allergenic foods and possible implication for health. It is important that one universal code could help to represent potential hazards. YOPI category (young, old, pregnancy and immune deficient), needs to be protected specifically from food that could be potentially harmful in that specific category. To easily get the right information in that regard, some specific paints and colors could be used. For example a red color, could be used to strongly warn people with heart conditions (e.g. salty food in people with systemic hypertension and heart failure), sugary food in people with diabetes, raw seafood in immune depressed. A yellow triangle could be suggested for show an important hazard (e.g. pregnant need to be advised against potential presence of toxoplasma in some raw vegetables). By using this simple advice consumers have a proactive opportunity for preventing many dangerous events that could threaten their health.

Biography:

Yanni Papanikolaou previously worked for the Kellogg Company asDirector of Nutrition Marketing in the USA, and Associate Director for Nutrition and Regulatory Affairs in Canada. At Kellogg he led strategy development and leveraged nutrition science to influence government bodies on policy development and in the creation of evidence-based consumer and health professional messaging. Yanni holds a Masters of Health Science in Public Health Nutrition and is completing a Ph.D. at University of Toronto focusing on nutrition and brain health. Yanni is an accomplished, peer-reviewed author in scientific/medical journals and books chapters and has presented at major nutrition conferences worldwide.

Abstract:

The objective of this study was to identify the most commonly consumed grain patterns in US adults (≥19 y; N=14,384) and compare nutrient intakes, with particular focus on shortfall nutrients identified by the 2015 Dietary Guidelines Advisory Committee, to those not consuming grains. The USDA food coding system was used to define key categories of grain foods. Cluster analysis using data from What We Eat in America 2005-2010, the dietary intake component of NHANES, identified 8 grain patterns:1) bread/rolls;2) quick breads;3) cereals; 4) pasta/cooked cereals/rice; 5)crackers/salty snacks;6) cakes/cookies/pies; 7) mixed grains; and 8) no grains. Adults consuming crackers/salty snacks, cereals, pasta/cooked cereals/rice, quick breads and mixed grains had greater dietary fiber intake vs. no grains (16.4±0.3, 19.4±0.6, 18.1±0.4, 18.0±0.5 vs. 16.3±0.2 g, respectively, all p<0.05). Adults in all eight grain patterns had significantly higher iron intake compared to no grains. Calcium intake was increased in the cereals group relative to no grains (1158±219 vs. 939±23 mg, p<0.05), while magnesium intake was greater in adults consuming cereals and pasta/cooked cereals/rice vs. no grains (335±7 and 341±5 vs. 296±7 mg, p<0.05), but lower in adults consuming cakes/cookies/pies (271±7 mg). Vitamin A, RAE and vitamin D (D2+D3) intake was higher in adults consuming cereals, pasta/cooked cereals/rice and mixed grains vs. no grains (vitamin A: 828±27, 736±24, 652±10 vs. 575±25 µg; vitamin D: 6.8±0.2, 5.1±0.2, 5.0±0.1 vs. 4.1±0.2 µg, all p<0.05) A variety of grain food pattern intake was associated with increases in several shortfall nutrients in American adults.

Biography:

Ruben Lopez Nicolas has completed his PhD at the University of Murcia and Postdoctoral studies in several reputed centres as ProDigest, Rowett Institute for Nutrition and Health, and University of Leeds. He is a young Researcher who has published numerous high quality papers in different scientific journals of Molecular Biology and Human Nutrition and has been invited as speaker in several national and international conferences. Now-a-days, he is a Member of ERC Expert Committee to evaluate “Starting Grants”, as well as Member of Young Researcher Committee in SATIN.

Abstract:

Breast feeding has numerous health benefits, protecting against a wide range of immediate and longer term adverse health outcomes; these benefits can be attributed to the bioactive proteins present in human milk among other factors. We studied 2 bioactive proteins: Lactoferrin (LF) and haptocorrin (HC). The most common purpose known for LF and HC is the assistance in the absorption of iron and vitamin B12, respectively. But less known roles for these proteins are their antimicrobial activity, prebiotic effect, involvement in immune-competence and promotion of gastrointestinal tract development. We determined the concentration of lactoferrin and haptocorrin of breast milk from different mothers from Egypt, Honduras and Spain. The study was designed to compare these concentrations and determine if diet is a key factor in breast milk composition. Several breast milk samples were analyzed from each point of origin during the 2nd to 4th month after birth. The procedure used for the analysis of LF and HC was the Western-Blot. The results showed that lactoferrin is present in all three countries being Spain the country with most of this protein. Meanwhile, haptocorrin was the most present protein in Egypt and Honduras. We can conclude that the differences observed on the protein content of breast milk in the three countries could be due to the different diets consumed by mothers.

Biography:

Ester Betoret has completed her PhD in Science Technology and Food Management at the Institute of Food Engineering for Development at Polytechnic University of Valencia. Right now she has a Marie Curie Intra-European Fellowship for Career Development at the Department of Science and Food Technology at Bologna University. She has published 15 papers and book chapters in reputed journals and has received 5 research recognitions.

Abstract:

During the last years, the food industry has been facing technical and economic changes both in society and in the food processing practices, paying high attention to food products that meet the consumers ´ demands. In this direction, the study areas in food process and products have evolved mainly from safety to other topics such as quality, environment or health. Processing operations have a clear effect on functional compounds and structure of the raw materials in which are applied. This effect can be either detrimental or beneficial depending on the technology used and the process variables management. The product structure both in its raw form and after processing plays an important role maintaining, enhancing and delivering the bioactive compounds in the appropriate target within the organism. The aim of this work is to make an overview on some technologies that can constitute a technological process to develop functional foods, enhancing the technological and/or nutritional functionality of the food products in which they are applied. More concretely, the effect of homogenization, vacuum impregnation and drying on functional compounds from mandarin juice has been evaluated, focusing on the structure changes produced at each step of the process and its relationship on the product functionality.

Biography:

Nik Norulaini Nik Ab Rahman completed an MSc degree in Biochemistry from Mississippi State University, and PhD in Forest Science (Biotechnology) in 1987 from Michigan Technological University, USA. She is a Professor at University Sains Malaysia, Penang and had been involved in research in supercritical fluid extraction using carbon dioxide for the last 20 years.

Abstract:

Palm kernel cake (PKC) is the by-product of the palm oil extraction process that still has residual oil and large amounts of palm kernel shells. It has been largely used as a feed for ruminates due to its relatively low cost and availability. However, PKC application was found to be impeded in its use for non-ruminant due to anti-nutrient, toxic metals and food born pathogenic microorganisms. The main attention of the present study is to extract oil from PKC, palm kernels with testa (PKt) and without testa (PKw) to produce defatted products, dPKC, PKt, and PKw via supercritical carbon dioxide (SC-CO2). These dPKC, PKt, and PKw possess potential to be source of food fiber for human consumption. The SC-CO2 extractions of oil were performed under different pressures of 27.6, 34.5 and 41.4 MPa, temperatures of 40, 60 and 800C and running for 30, 40 and 60 min at a flow rate of 2 ml/min. Second focus of this research was to account for any differences in the chemical composition of the dPKC, dPKt and dPKw. Analysis on the nutritional composition showed dPKt having higher nutritional contents than dPKw or dPKC. Determination of the anti-nutrients in defatted dPKC revealed higher anti-nutrient composition than the dPKt or dPKw. The vitamin, amino acid, carbohydrate, heavy metal, alpha toxin determination and the presence of microorganisms in dPKt, dPKw and dPKCM were also conducted.

Biography:

Ahlam Badreldin El Shikieri has completed her PhD at the age of 30 years from Queen Margaret University, UK and has an MBA.She is a registered Consultant Nutritionist and an Associate Professor currently working in the Clinical Nutrition Department at Taibah University in Saudi Arabia. She acted as a speaker in several workshops in Sudan and Saudi Arabia and presented her work in conferences nationally and internationally orally and posters. She supervised several research projects for students both at Master and PhD levels and acted an external examiner for several universities. She taught nutrition and management related modules at the graduate and undergraduate levels. She is a reviewer for various journals including the Journal of Nutrition Education and Behavior and has 15 published research papers.

Abstract:

Brain functioning is sensitive to short-term variations in nutrient availability.Children and adolescents are at increased risk of nutritional problems especially under-nutrition. Studies suggest that a short fasting may impose greater stress on young children than on adults, resulting in metabolic alterations as various homeostatic mechanisms work to maintain circulating glucose concentrations.Breakfast is consideredone of the most important meals of the day. The percentage of breakfast skipping among school-aged children ranges from as low as 4% in developed countries to as high as 59% in developing countries. Eating a breakfast that contains sufficiently balanced nutrients has a beneficial impact on the child’s health in terms of nutrient intake, height-to-weight ratio and early physical development.Breakfast intake has a positive impact on the cognitive skills of children including improved processing of complex image stimuli,better attention, memory recall and problem-solving tasks. Children who eat breakfast are more likely to behave better in school and get along well with their peers.The healthiest breakfast is a nutritious meal rich in complex carbohydrates including fiber, moderate in protein and low in fat, salt and sugar.Schools that provide breakfast to students have reported decrease in tardiness and suspensions as well as improved students’ behavior and attentiveness. School breakfast provides ¼ the recommended amounts of protein, calcium, iron, vitamin A, and vitamin C for the day.Breakfast intake has a positive public health impact and prepare children to become healthy adults. Research findings from different studies including those in Sudan and Saudi Arabia will be presented.