Day 2 :
- Workshop
Location: Berlin, Germany
Session Introduction
Douglas E. Cosby
USDA, USA
Title: The effect of enrichment broth and temperature on the recovery of Salmonella

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Steven C Ricke
University of Arkansas, USA
Title: Accuracy of Campylobacter isolate cultural identification based on microbiome sequencing

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- Microbiological Quality Aspects in Food and Beverage Industry | Food and Beverage Hotel Management and Services | Food Quality, Safety and Preservation
Location: Berlin, Germany

Chair
Richard G. Zytner
University of Guelph, Canada
Co-Chair
Jean Eric PELET
ESCE International Business School, France
Session Introduction
Jean Eric PELET
ESCE International Business School, France
Title: Buying wine online or offline: Some determinants of choice

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Ariana Macieira
CBQF - Universidade Católica Portuguesa, Portugal
Title: Influence of pH on the growth of an autochthonous lactic acid bacteria and bacteriocin production with antilisterial activity

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Raja N A Khan
Independent Researcher, Malaysia
Title: Halal food in global prospective of food safety, security & sustainability: Gap areas

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Hossein Nazarian
Iranian Food and Drug Administration, Iran
Title: Aflatoxin situation in Iranian pistachios: A ten years trend analysis

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Zohre Delshadian
Lorestan University of Medical Sciences, Iran
Title: Iron-binding optimization of bioactive casein phosphopeptides using response surface methodology; effect of pH, mass ratio and time

Biography:
Zohre Delshadian has her expertise in working on a kind of bioactive peptides derived from bovine milk casein, throughout her PhD dissertation. Casein Phosphopeptides (CPPs) are biologically active peptides that have the ability to bind with bivalent minerals, such as Fe+2 and increase their bioavailability while keeping them soluble in the intestinal tract. The low bioavailability of the most commonly used iron preparation for fortification, ferrous sulfate, is known for its poor solubility at the alkaline pH of the intestine. Therefore, by using casein phosphopeptides bound to iron instead of ferrous sulfate in fortified foods, the defect of the low bioavailability of iron could be principally solved. She has discovered the optimized experimental conditions (pH, mass ratio of iron to CPP (MR) and holding time) for the better binding of ferrous iron to casein phosphopeptides, using response surface methodology.
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Syeda Fatima Manzelat
Jizan University, Saudi Arabia
Title: Post harvest mycoflora of some fruits from Ad Darb market , Jizan , Saudi Arabia
Time : 16:30

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El Sohaimy S A
Arid Lands Cultivation Research Institute, Egypt
Title: In vitro assessment of hypocholestermic activity of Lactococcus lactic subsp. Lactis
Time : 17:00

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Luc Djousse
Brigham and Women’s Hospital, USA
Title: Association of dietary epicatechin and catechin with incidence of heart failure: The physicians’ health study

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Vjekoslav Benussi
Movilitas, Deutschland
Title: Intelligent and reliable food with Movilitas track & trace
