21^st Euro-Global Summit on Food and Beverages March 8-10, 2018 Berlin, Germany

Sudha Rani R has her expertise in evaluation and passion for improving the food and health. She is currently doing her Post-Doctoral research and her evaluation on probiotics is based on new product development for improving health. She has seven years of experience in research and the proposed research work is based on incorporation of probiotics in chewing gums with inhibition activity against oral pathogens and noticeable sugar fermentation. It allows value addition to the existing products and improved health aspects.

Statement of the Problem: Currently, live yeast and bacteria such as Saccharomyces and Lactobacilli strains are available in foods and health products. It is therefore essential to evaluate the ability of these probiotic yeast and bacteria in utilization

of dietary and alcoholic sugars to rule out deleterious effects of pathogens on the oral activity. However, these probiotics perspective has not been previously studied. The purpose of this study is to assess the acid production and the extent of pH

variation from the utilization of 15 dietary sugars and 6 sugar alcohols during growth of nine probiotic microbes: six strains of Saccharomyces boulardii, one strain of Pichia kudriavzevii and two bacterial strains Lactobacillus casei and Lactobacillus lactis

isolated from frozen idli batter and their antagonistic effect on oral pathogens. Methodology & Theoretical Orientation: Seven yeasts and two Lactobacillus strains were subjected to fermentation assay with 21 different carbohydrates in microtiter plates with pH indicator. Plates were examined at 600 nm for absorbance and

color changes at 12 h intervals for 72 h of incubation under aerobic conditions at two different (30 and 37 °C) temperatures. Three pH scores were used based on color change: negative (>6.8), weak (5.2–6.8) and positive (<5.2).

Findings: Among six S. boulardii isolates only KT000033 strain fermented nine sugars. Other strains showed similarity in fermenting few sugars namely fructose, mannose, dextrose and trehalose. L. casei KT000041 was slightly more active than L.lactis KT000040 in fermenting inulin, fructose, lactose, adonitol, maltose, salicin, and galactose. P. kudriavzevii had positive

reactions for xylose utilization. Antimicrobial activity of probiotics revealed that L. casei KT000041, P. kudriavzevii KT000038, and S. boulardii KT000033 inhibited nine oral pathogens.

Conclusion & Significance: Regular intake of these strains can result in a reduction of oral pathogens.

Sara D Garduno-Diaz has a background in Nutrition with a Bachelor’s (Honors) degree in Nutrition from the Universidad Veracruzana, Mexico, and a PhD inFood Science and Nutrition from the University of Leeds, United Kingdom. She has worked as Research Fellow for several EU-funded research projects and was awarded research grants from CONACYT (Mexico) and the BBSRC (UK). She was Assistant Professor at the American University of the Middle East (Kuwait) and a Consultant at Your Choice Nutrition, a company which she co-founded. Currently she is Head of Research and Development at ONO Labs in Germany. She is the author of several peer-reviewed publications and books. Her research interests include dietary patterns of migrant  populations and their impact on health,as well as the development of novel methods for nourishment and wellbeing. She is a member of the World Public Health Nutrition Association, for whom she is Membership Secretary.

Peri-natal micronutrient supplementation is commonly recommended to optimize maternal-child health outcomes in Europe. However, at no other life stage are women given practical recommendations to address their micronutrient needs. While a healthy diet remains the path of choice for nutrient intake, supplementation is often necessary to ensure adequate micronutrient intake. With the growing preference for non-synthetic ingredients and the increased market for non-animalbased

products, this work describes the process followed for the development of a plant-based multiple micronutrient supplement targeted at women at different stages of their life cycle. A list of key nutrients for inclusion was prioritized, based on the existing literature on nutrient needs for women, as well as on their most pressing wellbeing needs. This was followed by the identification and selection of qualified raw ingredient providers. The final line of products included three multiplemicronutrient

supplements meeting the following criteria: vegan, gluten-free, lactose-free, and without artificial conservatives. Each product contains specific nutrients targeting the various needs of women in their 20s, 30s and 40s; mainly hydration, skin care and hormonal dynamics, respectively. Microbiological control was carried out three-fold, once by the raw material

providers followed by double independent laboratory analysis of the end-product micronutrient supplement. This was then tested for human factor contamination, pesticides, total aerobic microbial count, total yeast count, and total mould count.Emphasis was placed on meeting product standards for the European Union, and specific requirements for the German market in food and pharma. Best practices were observed during the process to achieve multiple quality standard accreditations. In addition, organoleptic properties were adjusted in accordance to the female market demands. The results presented here reach the point of introduction of the newly developed product to the market, with acceptability and effectiveness results to be

published at a later date.

Adam Tarko has experience in research of plant and plant substances, which can improve animal and human reproduction and to prevent the action of environmental contaminants. He gained experience while studying at Slovak Agriculture University and Constantine the Philosopher University in Nitra up to now. His current research is under the guidance of Prof. RN Dr. Alexander Sirotkin, Dr.Sc., investigating effect of petrochemical contaminants, plant substances and their potential oil-related protection on animal and human reproduction.

Exposure to xylene is associated with the dysfunction of mammalian female reproduction. Some medical plants, in particular Salvia hispanica L. (chia), promote reproductive processes, but it is unknown, whether they can prevent negative influence of environmental contaminant on reproductive processes. In this in vitro study we elucidated the effects of xylene, chia, and xylene/chia combination on basic bovine ovarian granulosa cell functions (proliferation, apoptosis, and hormone release). Proliferation and apoptosis were assessed via immunocytochemistry by evaluation of PCNA and BAX accumulation. The release of progesterone, testosterone and insulin-like growth factor IGF-I was analyzed by RIA. It was observed, thatxylene when given alone stimulated proliferation but not apoptosis. Furthermore, xylene inhibited release of progesterone and testosterone but did not change IGF-I release. Chia seed extract inhibited proliferation, apoptosis and the release of IGF-1, progesterone and testosterone. Moreover, chia seed extract suppressed the stimulatory effect of xylene on proliferation but induced pro-apoptotic effect of xylene. The obtained results demonstrate a direct effect of both xylene and chia seed extract on basic bovine ovarian cell functions - proliferation, apoptosis and secretory activity. Moreover, it is the first demonstration of the ability of chia to suppress xylene action on ovarian cell proliferation. On the other hand, chia prevented only one xylene effect among five analyzed ones suggesting that chia could not be potentially useful for natural prevention of all negative effects of xylene on reproduction.

Fekadu Gelaw has his expertise in diverse fields of agricultural economics especially in improving markets for the smallholder farmers. His critical analysis on the interaction of the current institutional arrangement with the overall institutional environments governing the local and export markets provide key policy measures that need to be taken to improve the performance of market. His years of experience in research, evaluation, teaching and development works enabled him analyze markets from broader perspective. The study generates panel data by disaggregating the export and local market time series data into their respective coffee brands and uses fixed effect regression model to analyze it. The model enables to analyze impacts of institutional interventions on the various prices.

Statement of the problem: Both to protect consumers from potential information problems and to create rich niche market for producers, geographic indication (GI) became an important institutional intervention. Ethiopia, with the help of Oxfam public campaign, managed to introduce GI protection through trademarking for three of its finest coffees. Its main goal was to enable smallholder coffee producers’ capture the price premia foreign consumers are willing pay for the reputable quality coffees. GI protection effectively incentivizes reputations when there is a governance structure that coordinates the value chain. But its effectiveness is not clear when many firms at each stage of the chain have to operate independently in market-oriented approach. Moreover, it is not clear how the impersonalized and non-traceable transaction arrangement of ECX incentivizes reputation. The purpose of this study is to assess the impacts of the trademarking on prices at each stage of the coffee markets. Methodology & Theoretical Orientation: The study uses fixed-effect regression model using origin-disaggregated free on board (FOB) and producer price data that spans from January 2002 to June 2014. Unlike all previous studies on coffee, this study captures the transaction costs at the local markets using prices of dried/wet coffee cherries separately. Findings: The trademarking has considerably increased the FOB prices levels of trademarked coffee relative to non-trademarked ones. But its effects on the trend of FOB prices were very small. In addition, the introduction of Ethiopian commodity exchange (ECX) had negative effects on prices indicating the incompatibility of trademarking and ECX. This is because the exclusive transaction arrangements of ECX are not compatible with the transaction an arrangement trademarking requires. Moreover, contrary to the primary goal of the trademarking initiative, its impacts on producer who are located at the bottom of the market chain was negligible. Almost the whole price premia foreign buyers paid for trademarked coffee is captured by other actor. Recommendation: For the trademarking to benefit farmers, a separate traceable transaction arrangement that incentivizes reputation should be introduced at each market level.

Statement of the Problem: Stevia rebaudiana as South American shrub is well-known worldwide and consists of more than 100 phytochemicals including phenolic and flavonoid compounds. The toxicity of synthetic antioxidants has also increased demand of natural antioxidants. Traditional extraction involves high consumption of solvent, time and energy and renders lower extraction yields due to poor efficiency. Supercritical Fluid Extraction (SFE) as modern green extraction method has garnered attention in recent years.Methodology & Theoretical Orientation: Conventional Maceration Extraction (CME) for 24 h was used for extracting stevia extracts. In this study, Response Surface Methodology (RSM) and Artificial Neural Network (ANN) modeling were compared for their estimation capabilities to build effective models with maximum response values: Y1 (Total Phenolic Content: TPC) and Y2 (total flavonoid content: TFC). SFE process was optimized by central composite design of RSM to achieve maximum TPC and TFC as function of independent SFE process parameters with following ranges: X1=modifier concentration (0–40%), X2=extraction temperature (25–65°C) and X3=pressure (75–375 bar). Findings: Maximum values of target responses from SFE extracts were TPC of 29.56 mg GAE/g DM and 23.51 mg CE/g DM under optimum SFE conditions of X1 of 40%, X2 of 45 °C and X3 of 225 bar. ANN model proved its superiority as potential alternative to RSM owing to improved estimation and predictive capabilities. Moreover, results indicated that SFE yielded higher yields TPC and TFC in comparison with time-consuming CME.

Conclusion & Significance: SFE yielded higher TPC and TFC in comparison with time-consuming CME and was more efficient as a green extraction method with less CO2 emission and significantly reduced consumption of solvent, time and energy. Hence, the phenolic and flavonoid compounds from stevia may be employed as natural antioxidants with pertinent health benefits.

Objective: Previous studies have found bioactive compound like carotenoids found in tomato juice and isothiocyanates

found in broccoli, associated to positive health outcomes and cancer prevention. The data suggest these foods are worth investigating further but lack of acceptability due to flavor and texture. The goal is developing a product with significant dose of isothiocyanates with high organoleptic quality. A multi-characterization approach was used to analyze microstructural properties, bioactive present and sensorial acceptability in a pretreated Broccoli Sprout Powder (BSP) in tomato juice. Methods: Fresh broccoli sprouts were washed, dried and vacuum sealed, and sous vide (Model SVS-10LS, CO) at 60°C for 10 minutes. They were flash frozen with liquid nitrogen and freeze dried for 48 hours, pulverized into a powder and stored in a low humidity environment at 4°C until analyses. Rheological temperature-dependence studies between 25-65°C were conducted to assess impact of one gram of BSP in 6 oz of tomato juice (GFS, Columbus, OH) flow properties. HPLC/MS analysis was used to determine quantitatively and qualitatively the bioactive analytes of interest. Dynamic light scattering determined particle size range and dispersion. Sensory panel tests were performed to determine consumer acceptability using hedonic scale, JAR and preference test.

Results: The level of glucosinolates by HPLC/MS resulted in 50.79 μmol/g in steamed BSP, 1.86 μmol/g for the pretreated and 19.75 μmol/g for the raw control demonstrating the potential optimization of phytochemicals with heat processing. The rheological testing showed that at the proposed dose, there was a statistically insignificant increase in the viscosity, elastic and loss modulus, demonstrating stability and compatibility between tomato juice and BSP. Dynamic light scattering data shows the BSP particles to be in a size range between 600 nm and 9000 nm with a polydispersity value of 0.513. Results of a sensory panel showed acceptability amongst the tested tomato juice with broccoli powder.

Celso F Balthazar is a PhD student of Universidade Federal Fluminense, Brazil. At the moment, he is at Università degli Studi di Foggia (Italy), as an external PhD student. His thesis aims on elaboration of sheep milk dairy products with functional appeal by the addition of prebiotics and probiotics. He has experience in sheep/goat production, milk technology and derivatives, in the field of Food Science and Technology and inspection of products of animal origin, focusing on technology of milk and derivatives, quality, analytical and nutritional analyzes, as well in vitro simulated gastrointestinal digestion.

Milk production by small ruminants has grown over the years and is now in search of new consumer markets. Sheep milk an excellent source of nutrients and is mainly used for fine cheese varieties production, yogurt, and whey cheeses due to its high total solids content. However, the functional benefits of this food matrix remain unexplored by the dairy industry. Functional foods containing prebiotics and probiotics are part of a new market niche that seeks consumer recognition,satisfaction, and acceptance; they have been attracting interest from the food industry for both economic reasons and due

to scientific evidence related to their health benefits. Consumers are more aware of the nutrition and quality of food they eat, increasing the demand for healthy foods. The popularity of dairy products containing probiotic bacteria or prebiotic components for these bacteria is intrinsically related to the palatability and favorable physiological effects. Some studies have been demonstrated the favorable effects of the addition of probiotic micro-organisms and/or prebiotic components in sheep dairy products, such as cheese, yogurt, ice-creams, and other dairy desserts. They concluded that this milk is a suitable food matrix for beneficial bacteria growth to reach probiotic level and addition/substitution of sugar/fat for prebiotic fibers in the sheep milk dairy products. The nutritive value of sheep milk is superior when compared to goat or cow milks, presenting higher protein content (structural conformation and the amount of casein micelles and subunits suggests low allergic sensitization), lipid (high levels of CLA responsible for anticarcinogenic and lipolytic actions), minerals (high bioavailability of calcium and

phosphorus) and essential vitamins for human health. As a final remark, it is important to mention the conduction of in vivo tests, using different protocols, to assess the functional properties potential of such dairy foods aiming to attain a health claim.

Thomas A Aloysius has experience in Cancer Diagnostics, Tumor Molecular Biology and has worked with research on cancer molecular biomarkers for the past 20 years. The focus is now on nutrition, obesity, metabolic syndromes and dietary supplements to improve health, healthcare and wellbeing. The idea behind our research program is to bring new products, dietary supplements and food for special purposes to market.

Utilization of by-products from chicken: Protein hydrolysates of both marine and agricultural origin have many health benefits, including lipid lowering and anti-inflammatory effects. This study aimed to penetrate the effect of protein hydrolysates from chicken (CPHs) on obesity related disease and atherosclerosis. Firstly, a mouse obesity model was used to investigate the effect of four different CPH (CPH1-4) generated using specific hydrolyzation methods. C57BL/6 mice were fed a high-fat control diet (25% w/w casein) or CPHs diets (12.5% w/w CPH and 12.5% w/w casein) for 12 weeks, and plasma lipids, hepatic mitochondrial fatty acid oxidation and plasma cytokine levels was analysed. Diets containing CPH1-4 significantly reduced plasma levels of IL-1β, IL-16, INF-γ, TNFα, and MCP-1. In addition, diets containing CPH3 and 4 increased the hepatic mitochondrial fatty acid oxidation indicating a positive effect on fat burning. Diets with 12.5% w/w CPH3 and 4 were further studied in atherosclerosis-prone apoE-/- mice. After 12 weeks of high-fat feeding, CPH4 significantly reduced the atherosclerotic plaque area in the aortic arch compared to control (P<0.02), while CPH3 revealed reduced atherosclerosis at borderline significance ( P<0.09).The plasma level of cholesterol and triacylglycerol remained constant in the two experimental groups, but changed plasma fatty acid composition was observed resulting in an increased plasma level of C20:4n-3 and C20:5n-3 accompanied with increased delta-5 desaturase index and reduced plasma atherogenicity index (AI). Noteworthy,the AI correlated to the plague area. Moreover, the protein hydrolysate from CPH4 tended to decrease plasma levels of inflammatory mediators and a significantly reduced level of MCP-1 was found compared to control. Overall, these data show that protein hydrolysates from chicken, able to increase the mitochondrial fatty acid oxidation, can reduce atherosclerosis and attenuate systemic risk factors related to atherosclerotic disorders, but not directly related to changes in the level of plasma cholesterol.

Aydin C M has his expertise in evaluation and in improving the health and quality systems of food chain. His open and contextual evaluation model based on responsive constructivists creates new pathways for improving food systems quality and efficiency. Currently, he has been working in Munzur University as an academician. He got many scholarships during his education life and currently focuses on possible strategies as to clean energy usage in food chain and strategies to increase intake of probiotic usage.

Anatolia is located between Asia and Europe and has a great variety of brine cheeses. Extent of production of brine

cheeses is on increase year by year due to demand of market. Each brine cheeses has different sensory properties and

physicochemical properties. Demand of costumers changes throughout time. To meet the demand, more researches done to characterize brine cheeses. In this paper; chemical properties, microbial and sensory properties of brine cheeses which are commonly consumed in Anatolia are discussed.

Satoru Tsukagoshi has his expertise in Hydroponic Vegetable Production, especially management method of nutrient solution and improvement of products’ quality.In recent years, his research activity spreads through the field of Plant Factory. He takes some classes about Hydroponic Technologies for foreign students and overseas engineers in Chiba University. Chiba University has concluded the agreements on the joint project about plant factory using artificial light and advanced environment control with some foreign research institutes and universities. He contributes to the technology transfer by the joint project as a leading expert of Hydroponics.

Chronic kidney failure becomes a global problem in recent years, and the patients are often restricted K intake because of the problem with excretion of excess K. Low K tomato fruit will improve the dietary habits of the patients and their QOL. In this study, a method of producing tomato fruit with low K content was investigated. Medium-sized and cherry tomato (Solanum lycopersicum L.) cultivars were used, and the supply of K was restricted using hydroponic technology. In medium-sized tomatoes, fruit K content decreased 40% to 60% depending on cultivar by K withdrawal from the nutrient solution. Although total soluble solid content showed a slight decrease, titratable acid content was affected by K restriction and decreased 20% to 40% depending on cultivar. In either case, K withdrawn in hydroponic culture from anthesis of the 3rd truss was effective in producing tomato fruit with low K, and could decrease the fruit K content to at least 50% of the expected tomato fruit K content. Next study, we applied the newly developed management method, quantitative management, about nutrient supply in hydroponics to control the K supply more precisely. In quantitative management, total amount of nutrients necessary for the plants to achieve their life cycle is divided by the estimated cultivation period.

And the calculated amount of fertilizers is supplied to the solution tank at every regular interval. Low K fruit (100 mg K/100 g fruit) was achieved when 0.9 g of potassium was supplied. From these results, restriction of K supply in hydroponics with double or triple truss system is hopeful to produce low K tomato fruits, and quantitative control is thought to be more suitable for low K tomato production. Further study is necessary to expect the cultivation period accurately before the cultivation to plan the schedule of K supply.

Douglas E Cosby received his PhD in Food Science from University of Georgia (2012). His expertise is in the research and development of intervention strategies to reduce or eliminate Salmonella, Campylobacter, Listeria, and Clostridium species from poultry and poultry products on farm and in the processing plant. He has worked at the US Department of Agriculture, Agriculture Research Service for the past 30 years and serves an Adjunct Assistant Graduate Professor at the University of Georgia, Department of Food Science and Technology. His current research is aimed at preventing and/or reducing enteropathogenic salmonella and campylobacter on poultry and poultry products by preventing the colonization of poultry through the use of biosecurity and/or feed additives in live poultry and through the mechanical removal of enteropathogenic bacteria and/or the use of gras chemicals to reduce or eliminate the bacteria.

Statement of the Problem: No single enrichment broth or temperature is used consistently throughout the research, regulatory or industry laboratories for the detection of Salmonella. This lack of a single methodology leads to confusion and possible bias both for and against Salmonella serotypes. The objective was to evaluate four selective enrichment broths [selenite cystine (SC), tetrathionate Hajna (TT), GN broth (GN) and Rappaport-Vassialiadis (RV)] at two temperatures (37℃ and 42℃) to determine the best for growth of four Salmonella serovars.

Methodology: Four Salmonella serovars [Enteritidis (SE), Heidelberg (SH), Kentucky (SK) and Typhimurium (ST)] were

inoculated individually (101 cfu) into duplicate tubes containing 10 mL of each of four enrichment broths at each temperature. After overnight enrichment, serial dilutions were plated onto brilliant green sulfa (BGS) agar plates for enumeration. Counts were made and recorded after 24 h incubation. Three replicates were conducted.

Conclusion & Significance: All four enrichment broths were significantly (P<0.05) more effective for recovery at 37℃ than at 42℃. When incubated at 37℃, recovery in SC was log10 4.4, 7.7, 7.6 and 7.5 for SE, SH, SK and ST, respectively; recovery in GN was log10 8.2, 8.4, 8.5 and 8.4 for SE, SH, SK and ST, respectively; recovery in TT was log10 6.9, 7.6, 8.1, and 7.3 for SE, SH, SK and ST, respectively; and recovery in RV was log10 8.1, 8.2, 8.2 and 7.9 for SE, SH, SK and ST respectively. At 37℃, significant differences were observed between TT/GN; TT/RV; SC/GN; and SC/RV and none observed between SC/TT or GN/RV. At 42℃, no significant difference was observed between three broths (SC, TT and RV) when Salmonella was recovered. Recovery of Salmonella strains can unintentionally be biased by on the incubation temperature or the enrichment broth selected simply because of laboratory preference or regulatory protocol.

Kurt Richardson received his PhD in Toxicology from North Carolina State University (1986). His expertise is in the research and development of intervention strategies to reduce or eliminate Salmonella and other microbial contaminants in feed and feed ingredients, pet food and bioethanol fermentation. He has worked at Anitox for the past 30 years in the role of Chief Science Officer. He is responsible for research and development and technical support. In the field, he provides technical assistance to animal producers in the area of biosecurity and HACCP related problems.

Current methodology for detecting Salmonella in feeds and feed ingredients are adapted from food safety methods. These methods do not take into account the stressed state of Salmonella in feed, presence of competing microorganisms nor the sample matrix. The objective was to evaluate four pre-enrichment media for the ability to maintain buffering capacity and the impact of acidic conditions on recovery. A wide variety of feed and ingredients were incubated in pre-enrichment media and pH determined at 24 hrs. It was observed that acidic conditions (pH 4.0-5.0) developed during pre-enrichment. Acidic conditions have been shown to impact the isolation and detection of salmonellae; however, the responses of more than 2,600 serotypes of Salmonella have not been evaluated. In a second study, cultures of four feed isolates (S. Montevideo, S. Senftenberg, S. Tennessee and S. Schwarzengrund) and four processing plant isolates (S. typhimurium, S. enteritidis, S. Infantis and S. Heidelberg) were grown on meat and bone meal before desiccation and heat exposure to induce stress similar to the feed production cycle. The survival of stressed isolates in acidic conditions (pH 4.0 to 7.0) was compared to non-stressed isolates. Cell injury was determined on xylose lysine tergitol 4 (XLT4) and death determined on nutrient agar (NA). Curve fitting techniques were utilized to determine the pH which resulted in 50% cell death or cell injury. Measured by cell death, S. typhimurium was the most acid tolerant and S. Heidelberg was the most acid sensitive in non-stressed Salmonella whereas S. Senftenberg was the most acid tolerant and S. Tennessee was the most acid sensitive in stressed Salmonella. The pH required to cause cell injury varied among isolates. The findings suggest that the pH of pre-enrichment media influences the recovery and biases the serotype recovered during pre-enrichment .

Steven C Ricke is the holder of the Donald “Buddy” Wray Endowed Chair in Food Safety and Director of the Center for Food Safety at the University of Arkansas. He is also a Faculty Member of the Department of Food Science and the Cellular and Molecular Graduate program. He served as Co-Founder and former President of the Arkansas Association of Food Protection (AAFP). He was named an AAFP Fellow in 2015 and a Poultry Science Association Fellow in 2017. His research program is primarily focused on virulence and pathogenic characteristics of foodborne Salmonella and Campylobacter. His research projects have emphasized studies on the growth, survival and pathogenesis of these organisms under conditions encountered during food animal production and processing.

The foodborne pathogen Campylobacter continues to be an ongoing problem for public health on a worldwide basis. It has been particularly associated with poultry and a number of intervention approaches are currently being explored to develop better ways to reduce contamination both in live bird production as well as processing. While some research successes have been reported over the years the ultimate limitation of Campylobacter dissemination still remains elusive. Part of this is due to lack of understanding of the physiology and ecology of Campylobacter in the avian gastrointestinal tract. This makes the cultivation of Campylobacter also somewhat difficult and can cause problems for culture-based enumeration of Campylobacter from these types of environments. In our studies we have examined the selectivity of various Campylobacter selective media using 16S ribosomal DNA based microbiome sequencing to identify bacterial populations in samples from these sources. In this talk the outcomes of these analyses will be discussed and the implications for estimating Campylobacter in poultry samples.

Food culture refers to the practices, attitudes, and beliefs as well as the networks and institutions surrounding the production,

distribution, and consumption of food. Humans are biologically adapted to their ancestral food environment in which foods

were dispersed and energy expenditure was required to obtain them. Humans need to obtain nutrients from foods in order to

survive and be healthy. The requirements of energy and nutrients are different due to differences in race, age, sex, and physical

activity level. People living in different places take nutrients from different kinds of food; therefore, nutrition is a cultural biological

process rather than a simple physiological and biochemical process. Food intake can directly influence one's biological function

through life, as its results are on a biological level. When people eat, the process can be influenced by economic, politics, culture,

and many other factors. Factors to be considered in Dietary culture and antiquity of foods & beverages include: Socio functions of

food; Purchase, Production, Distribution; Eating Behaviour and Conflicts of Interest.

Jean Eric PELET holds a PhD in Marketing, an MBA in Information Systems and a BA (Hons) in Advertising. As an Assistant Professor in Management, he works on problems concerning consumer behavior when using a website or other information system such as e-learning, knowledge management, e-commerce platforms and how the interface can change that behavior. His main interest lies in the variables that enhance navigation in order to help people to be more efficient with these systems. He works as a Visiting Professor both in France and abroad (England, Switzerland, Thaïland) teaching e-marketing, ergonomics, usability and consumer behavior at Design Schools (Nantes), Business Schools (Paris, Reims), and Universities (Paris Dauphine - Nantes). His work has been published in international journals and conferences such as EJIS AMS, EMAC, AFM and ICIS and he has authored two books on u-commerce and e-learning topics. His current research interests focus on m-commerce, social networks, interface design, and usability.

This paper aims at determining the reasons customers prefer to buy wine online or offline, comprising both m-commerce

(mobile commerce) and e-commerce platforms. It strives to understand the determinants for deciding to buy wine in a

store such as a supermarket, hypermarket, wine store or wine grower selling their wine close to their vineyards versus deciding to buy wine online using the Internet from an e-commerce website or mobile application. Moreover, the goal is to find out about the differences in the behavior of wine buyers in France. The purpose of the study is the examination of consumer preferences and expectations for buying wine either offline or online. To answer our research question, we created an online questionnaire and embedded it in a responsive website in order to maximize the response rate. Various scales from papers published in top journals were used. The questions were devised based on the UTAUT model developed by Venkatesh et al., from this theoretical construct, the following scales were applied: performance expectancy, social influence, facilitation conditions, and attitude toward using technology. To date, no paper has examined the differences between shopping in a retail store versus shopping on an e-commerce website or application while using the construct mentioned above. Hence, our contribution provides preliminary results on wine shopping behavior and reveals what drives consumers to make a decision in favor of buying wine offline or online. The pleasure dimension of in-store shopping is often a priority in customers’ responses. Results reveal that searching for wine on the internet is easy, suggesting that customers may appreciate looking at wine online while buying it offline. This can go through merchandising, whether visual, sound, olfactory, but also by a true vision of the point of sale as a place of life, as a destination in its own right. The price of the delivery when buying wine online represents another barrier to consider, especially with a population greater than 25-years old used to not paying for delivery. Recommendations from cavists, wine growers or specialists of wine strongly influence wine consumers across age demographics. Websites or apps offering advice such as Vivino may help increase online wine sales. The quality of being user-friendly represents the most important variable when selling wine online as it positions consumers in a better situation to buy. Gender does not influence the act of buying wine online because males and females act the same when they want to buy wine, either online or offline. As written in this paper, this is a pre-test enabling us to conduct another survey with complete scales.

Ariana Macieira is a researcher working in Paula Teixeira’s group in Universidade Católica Portuguesa, in Porto, Portugal. She has been doing some work in the field of bacteriocins production by trying to find some techniques that will improve LAB bacteriocins with application in the food industry.

Introduction: Listeria monocytogenes is a great concern in the food industry. Bacteriocins, produced by Lactic Acid Bacteria (LAB) are of great importance in order to face this concern. The reason for that is because some bacteriocins have demonstrated antimicrobial activity against L. monocytogenes and do not alter the organoleptic characteristics of the products. MRS broth can fulfil fastidious growth requirements of most LAB, so it is used for the growth of Lactic Acid Bacteria and for bacteriocin production. It is known that pH can have some effects over the production of bacteriocins. So, the objective of this study was to investigate how the pH value could influence the growth of an autochthonous strain of Lactobacillus and the production of bacteriocin active against L. monocytogenes. Methodology: From previous studies with different LAB, isolated from traditional meat products, an autochthonous Lactobacillus strain was selected since it demonstrated antimicrobial activity against L. monocytogenes and do not alter the organoleptic characteristics of the tested products. Bacteriocins were tested against five strains of Listeria monocytogenes. The selected Lactobacillus strain was grown in MRS broth for 21 h at 37°C in a batch reactor. Two different batchs were prepared. In one pH was controlled over time (pH=6.5) and in the other one LAB growth and bacteriocin production were performed under uncontrolled pH.  Results & Conclusions: Higher bacteriocin activity was observed when LAB were grown under controlled pH. Maximum

antimicrobial activity was about 12800 Au/mL for every Listeria monocytogenes tested, after 18 hours of LAB growth when the pH of the medium was controlled. This antimicrobial activity could be maintained, even after 20 hours of LAB growth.

Raja N A Khan has expertise in research, writing, planning & policy analysis regarding food and animal sciences. He is author of two books and two research publications & producer of many farmer extension TV program. As PhD student in Animal Sciences he started research work on current emerging segregation in food industry, halal food. His research is based on critical thinking and geo-socio-market trend analysis highlighted the gap areas in to halal food production, the key gap is none sufficient research & development approach. The author tries to realize the halal food industry after evaluating the gap areas that they need to cover them up for sustainable continuity in future.

Globalization of halal food chains has pros & cons as every other food systems have. By this reference the issues related to production, competition, marketing, availability, access, use etc. are need to be evaluated with practical impact on global food supply chain & food safety, security & sustainability. Its need of multidimensional evaluation to access actual standing and ranking of halal food & industrialization into above mentioned globally acceptable index. Along it, halal food safety, security & sustainability, good manufacturing standards & good hygiene practices etc claimed by halal authorities require logical well defined practicable references from original & basic Islamic text. None-scientifically claimed deviation from natural food characteristics, fragility & vulnerability factor in halal trade, none proven ranking of halal food on safety & security index, association of economical & social wellbeing in segregation approach etc can be key reasons of inter & intra food system challenges in case of halal. What are real & in depth effects, drawbacks & benefits of halal food chain toward global food supply chain, and their definition, authenticity, conceptual needs, classes, sub classes, claws, defined/covered areas, reference from original & basic & basic Islamic text etc?. Scientific problem & religious problem related to halal food represents two different systems. How two independent, well defined, segregated different systems get their definition, authenticity, conceptual needs, claws, defined/covered areas etc by reference from original & basic Islamic text, and can they bridge up perfectly? Can such bridging bring ideal framework for global food safety, security & sustainability? Any presence of halal scientific dietary standards, consumption allowance, principles, & methods, halal dietary needs manual, nutritional allowance, and hunger definition & standards etc are various aspects which can interact with world food safety, security, and sustainability standard. Moreover global food yield increasing & processing techniques, additional / surplus food management system, status of chemicals, genetic engineering & modifications, application of science, by-product status & management system, fixed yield issues, genetic modification issues, shift in consumer diets/dietary habits & behavior, supply & demand sustainability, market/ trade, insurance systems, special logistic environment etc are key factors in integration with global supply chain. Global food safety, security & sustainability gap area analysis chart: is halal critical global challenge to strategic food supply chain & independent environmental, social, governance (ESG) Index? If yes then what is effective solution model?

Hossein Nazarian has his expertise in activities in food safety and quality. He is a Food and Beverage and Food Safety Expert as well as a Secretary of Food Safety Management System Committee of Iranian Food and Drug Administration. He has developed his activities in food safety area and has an effective collaboration to writing. He has published HACCP and ISO 22000 generic models and food safety guidance documents and book for food and beverage industries and food

expert such as HACCP model for pistachio processing units. In order, how they could implement and apply food safety management system in their companies. The application of these can aid inspection by regulatory authorities and promote international trade by increasing confidence in food safety and also he held some training courses such as: GMP, PRPs, HACCP, ISO 22000. He had a good cooperation with his colleagues and some deputies of Food and Drug University of

Medical Sciences in the pistachio project to establishing a monitoring system to achieve successful reduction aflatoxin in pistachio.

Statement of the Problem: Aflatoxins are carcinogenic toxins produced by Aspergillus fungi; contaminate nuts in many regions of the world. Pistachios are the main source of human dietary aflatoxins B1 from nuts worldwide. Iran is one of the main pistachio producing countries, with US together contribute to nearly 75% of the total global pistachio market. In 1997, a national plan for reduction of aflatoxin in Iranian pistachios was conducted through implementation of food safety management system in pistachios production chain. Purpose: The purpose of this study was to describe how hygienic factors such as food safety issues play an important role in driving the consumption trends in Europe and world. In 2004, global pistachio trade patterns shifted the year after the EU implemented a harmonized 4 ng/g aflatoxin standard in tree nuts. So capital and technical assistance to producers and processors were necessary for Iran to further integrate into the global market where the demand for food safety continues to rise. In 2009, the EU revised the aflatoxin standard in tree nuts to a more relaxed standard of 10 ng/g. As of 2010, Iran has regained the lead in global pistachio exports over the US, with over 160,000 tons exported. Findings: During years 2009-2011 by satisfying improvement in good agricultural practices in pistachio cultivation and harvesting and implementation HACCP in post harvesting and processing practices the contamination level of aflatoxin in pistachio decreased significantly.Conclusion & Significance: Regarding the decrease in the amount of aflatoxin in pistachio in production chain, implement and applying of food safety systems such as HACCP, good hygienic practices and conditions was useful. Establishing an efficient monitoring system for sampling, precise analyzing of aflatoxin in accredited labs and issuing export certificate for tracing pistachio consignments were main technical measures has been implemented in Iran in recent years for successful reduction of aflatoxin in pistachio.

 

Statement of the Problem: Casein phosphopeptides (CPPs) are mineral-binding bioactive peptides derived from enzymatic

digestion of casein. They have been shown to increase iron bioavailability due to increasing iron solubility at the alkaline pH of the intestine. Thus, they are potentially applicable as an advantageous preparation for iron fortification of food. This study aimed to characterize a commercially available CPP and determine optimum experimental conditions for binding it with ferrous iron. Methodology & Theoretical Orientation: The effect of three variables – pH (5-7.5), mass ratio of iron to CPP (MR) (0.04-0.16) and holding time (40-80 min) – on the CPP’s iron content was investigated using the central composite design (CCD) in response surface methodology (RSM), and a quadratic model was developed. The optimization in this survey was based on the maximum response. Findings: Among all the regression’s terms, the main and quadratic effects of pH represented the most significant influences on the iron content (P-value<0.05). The obtained optimum conditions were: pH 6.5, MR 0.14 and holding time 72 min, resulting in binding 68.66 mg iron per gram of the CPP. Conclusion & Significance: The quantity of iron bound to the CPP depended considerably on the experimental conditions

and proved the importance of optimization.

Syeda Fatima Manzelat obtained PhD in Botany from Osmania University. She was awarded Gold Medal in MSc in the university. She did BEd specializing in English and Science. Besides, she qualified the National Eligibility Test for Lectureship in universities/colleges. She has more than 20 years of post-PhD teaching and research experience. She worked as Associate Professor of Botany at Misurata University, Libya for a period of three years (2008 -2011). She is working as Associate Professor at Jizan University, Saudi Arabia from 5 years. She has published many articles in reputed journals.

El Sohaimy S A has completed his PhD from Alfaraby Kazakh National University and Postdoctoral studies from Lincoln University, New Zealand. He is the Head of Department of Food Science and Technology, City of Scientific Research and Technological Applications, Alexandria, Egypt. He has published more than 40 papers in reputed journals and has been serving as an Editorial Board Member of several reputetable journals. He has been serving as member of several international scientific associations.

Background: While limited studies have reported potential benefits of food items rich in polyphenols such as cacao, chocolate,red wine, coffee, and tea on risk factors for heart failure (HF) including blood pressure, coronary artery disease, and diabetes, no previous study has examined the association of dietary epicatechin/catechin with HF risk. Objective: To test the hypothesis that dietary epicatechin/catechin is inversely associated with the incidence of HF in the physicians’ health study. Method: Prospective study of 20,083 men who participated in completed randomized trials of aspirin, beta-carotene, and vitamins. Dietary flavonoids were assessed using a self-reported food frequency questionnaire and nutrient databases from Harvard University. Incident HF was reported annually using mail-in questionnaires and validated in a subsample via review of medical records. We used Cox proportional hazard model to estimate hazard ratios and restricted cubic spline to assess the shape of the association. Results: The mean age was 66.7±9.3 years at the time of dietary assessment (1999-2001) and median dietary epicatechin/catechin was 13.7 mg/d (25th and 75th percentile: 19.8 and 9.5). During a mean follow up of 9.2 years, 867 new cases of HF occurred. From the lowest to the highest quintile of dietary epicatechin/catechin, hazard ratios (95% CI) for HF were 1.0 (ref), 0.86 (0.70-1.07), 0.92 (0.75-1.13), 0.96 (0.78-1.18), and 0.75 (0.60-0.94) controlling for age, body mass index, smoking, alcohol intake, exercise, prevalence of diabetes, atrial fibrillation, hypertension, and coronary artery disease (p for linear trend 0.034). Using restricted cubic spline, there was evidence for linear inverse relation between dietary epicatechin/catechin and incident F (p non-linearity 0.85; p for linearity 0.045), Conclusion: In this cohort of male professionals, higher consumption of epicatechin/catechin was associated with a lower risk of HF.

Vjekoslav Benussi is a Consultant with over of 10 years of consulting experience. Before specializing in supply chain, he worked for IBM leading strategic consulting department. Personally he delivered strategic studies for implementation of asset management system in national railway company, defined human resource strategy and solution for Ministry of Interior in Republic of Croatia. From 2011, he is focused on Pharmaceutical and Food industry, especially in protecting the products from counterfeit, EU FMD, supply chain optimization. Starting from 2017, he joined Movilitas and is leading projects with some of most important pharmaceutical companies.

Supply chains today are so complex structures that it becomes crucial for companies to gain maximal control over the suppliers, distributors, wholesalers and retailers. Today, majority of companies are capable to track food ingredients one step back and one step forth. Thus, in case of malicious contamination it is difficult and often impossible to identify the source. While many manufacturers are trying to respond to such request in a way it will satisfy regulatory minimal requirements, leaders are considering usage of advanced technologies not only to overcome security and regulatory issues but to transform the way they do business. In this presentation, it will be shown how properly to start considering industry 4.0 concepts, and utilize technology in order to: deliver better and more secure products to the consumers; reduce counterfeit and fraud;optimize supply chain processes and; streamline upstream and downstream.