Day 1 :
Global Harmonization Initiative (GHI), Austria
Time : 10:15-10:45
Huub Lelieveld is President of the Global Harmonization Initiative and fellow of the International Academy of Food Science and Technology. He editor or co-editor of numerous books, including “Hygiene in food processing”, the “Handbook of hygiene control in the food industry”, “Food preservation by pulsed electric fields”, “Ensuring Global Food Safety: Exploring Global Harmonization”, “Regulating Safety of Traditional and Ethnic Foods”, “Hygienic design of food factories”, ”Food safety management: a practical guide for the food industry” and “High Pressure Processing of Food – Principles, Technology and Applications”. He wrote chapters for many books and encyclopaedia, hundreds of scientific articles and articles for magazines and presented hundreds of papers, globally. He has been awarded doctor honoris causa at the National University of Food Technologies in Kiev, Ukraine and has got several other awards in Europe and the USA.
Regrettably after decades of negotiations between countries and supranational organizations, there are still too many differences that hamper movement of safe food across borders and hamper innovations and it does not look like the differences will disappear soon. Therefore, where possible, serious scientists should continue to work together to provide scientifically correct evidence that may be used as tools by stakeholders to try influence negotiations and to try convince local authorities that harmonization is in the interest of everybody. To make it work in practice requires that the scientific evidence is understood by those who need to know and that means most people, at all levels. Not only large companies are affected by unjustified differences in regulations, but also small companies and street vendors and ultimately all consumers, who in many countries have a democratic vote and thus are influential. In turn this makes it necessary that the science is translated in a language that the those who need to know understand. The Global Harmonization Initiative therefore not only tries to find consensus on scientific issues, but also seeks means to make the findings understood by everybody, requiring simplification, but without losing the true scientific facts, and translation into local languages. Then having the results published in, scientific journals, popular scientific magazines, newspapers and magazines aimed at the general public. Another crucial aspect is that those who do the negotiations understand what they are talking about, because expressions used in regulations and during negotiations tend to have – often vastly - different meanings in different countries or regions.
CytoSolve Inc, USA
Time : 11:00-11:30
V.A. Shiva Ayyadurai, the inventor of email and polymath, holds four degrees from MIT and is a world-renowned systems scientist. He is a Fulbright Scholar, Lemelson-MIT Awards Finalist, First Outstanding Scientist and Technologist of Indian Origin (STIO), Westinghouse Science Talent Honors Award recipient, and was nominated for the U.S. National Medal of Technology and Innovation. In 1982, the US government recognized Ayyadurai as the inventor of email by awarding him the first Copyright for “Email” at a time when Copyright was the only way to protect software inventions. His interest in human health also began early, when as a child, he observed his grandmother, a village farmer and healer, practice Siddha, India’s oldest system of traditional medicine. This motivated his future study and research in systems biology at MIT, leading to his discovery of Systems Health®, a major breakthrough that provides an integrative framework linking eastern and western medicine. His latest invention CytoSolve®, emerging from his doctoral research at MIT, provides a revolutionary platform for modeling complex biological phenomena, to support the development multi-combination medicines without animal testing.
A major concern in the natural products industry is that there is a lack of evidence-based data to demonstrate that products are safe, efficacious and work for a particular claim, compared to the scientific data that the pharmaceutical industry is able to produce, organize and market. What has been desperately missing for the industry is a solution or technology to demonstrate how, at the molecular systems level, using evidence-based science, the products are efficacious, safe and properly dosed. For the industry’s growth and survival, there is a desperate need to move beyond “brand marketing” and anecdotal information. The revolutionary development of CytoSolve, by MIT-trained systems biologist, Dr. Shiva Ayyadurai, the man who invented email, provides the solution. CytoSolve’s ability to discover not only multi-combination therapeutics but also understand the effects of foods and supplements at the molecular systems level, enables the development of both pharmaceuticals and new food/supplement products faster, safer and more cost effectively. CytoSolve is a true game-changer for the natural products industry, providing a gateway to bring innovation and undiscovered efficacy for nutritional products to countless consumers globally.
PepsiCo Global Beverages R&D, USA
Keynote: Benefits of Low-Temperature Spray Drying Technologies on Maintaining Both Flavor Integrity and Intensity
Time : 11:30-12:00
Cuie Yan possesses four degrees including a Ph. D. in Polymer Chemistry & Physics, and a recently completed B.S. in Nutrition. She is a Principal Scientist with PepsiCo Global Beverage R&D, with 23 years of technical and management expertise in both industry and academia across Food Science and Biotechnologies. She has authored 32 articles in peer reviewed scientific journals and 2 book chapters; and filed 6 patents and commercialized 2 of them that have been generating $20+ million annual revenue since 2008. She has delivered more than 10 presentations in international conferences and forums; and chaired 6. She also has been a reviewer for 5+ top-ranked scientific journals on Food Science & Biotechnologies; as well as one of the Editorial Board Members for Journal of Biotechnology and Journal of Bio Accent.
Flavor remains consumers’ top criterion for choosing foods and beverages. Spray drying is the most widely used method for microencapsulation flavor in the food industry, due to its ease of processing and low operating cost. Conventional spray drying feeds liquid slurry into hot air at 150 to 220 0C to remove water, thus flavor loss and oxidation are inevitable during the drying process. Maintaining flavor intensity and integrity during spray drying has been a substantial challenge in the food industry. Low-temperature spray drying technologies may reduce flavor loss and oxidation.
Dr. Shahram Emami is experience in the fields of food science and food engineering with substantial background in starch separation from pulse and cereal grains, purification and isolation of natural products from various plant materials, protein and oil extraction from crops, grain quality and processing and also, value-added process engineering of biological materials. He obtained PhD in 2007 from the Department of Agricultural and Bioresource Engineering (now the Department of Chemical and Biological Engineering) at the University of Saskatchewan. His studied the separation of starch and protein from chickpea flour and also on the functionality of the isolated starch and protein. He obtained valuable experience as a postdoctoral fellow for 3.5 years and since 2011 he has been working as manager of the BPP at the University of Saskatchewan.
The Bioprocessing Pilot Plant (BPP) is a 279 m2 (3000 ft2) facility, funded by the Saskatchewan Ministry of Agriculture. The facility houses new industrial-grade process development equipment designed for the isolation of valuable components from plant materials. The facility can be used for the extraction and purification of large amounts of natural materials. Depending on processing needs extractions can be conducted in the presence of flammable solvents, strong acid, strong base, high temperature and high pressure, and extracts can be concentrated prior to further purification. The facility is designed to facilitate production research in the growing food and bioproducts sector. Users have developed new prototype products and improved more established products. This BPP is unique in Western Canada in its ability to conduct natural product isolation and conduct scale up research under GMP protocols. Potentially useful applications of the facility include products for markets as diverse as foods, biofuels, new drugs, vaccines and nanomaterials. Teaching undergraduate and graduate students is a key activity in the plant. Also, co-operative research and development with industry partners is a mandate of the facility. Research conducted in the BPP can be taken directly to industry where it can be commercialized. With its ‘industrial scale-up’ tools, the BPP is the ideal facility from which many areas of crop utilization and pharmaceutical research can be supported.
- Special Session
Volcnai Institute, Israel
Title: New nano composite chemoresistive sensor for ethylene detection: highly tunable porosity and electrical resistance for high sensing performances
Time : 12:45-13:30
The research of my group combines polymer and material science with functional nanomaterials toward the development of applicable materials. Our research activity includes basic structure-property relationships investigation of the studied systems, and implantation of the obtained knowledge for the development of functional materials for food applications. We aim to implement our significant knowledge in the field of nanocomposite materials and polymer science towed the development of new chemical sensors with high sensing performances, robustness and low cost. The chemical sensors are studied via our in-house chemoresistive sensors characterization system (CSCS). The electrical, structural, thermal and other physical properties of the studied systems are comprehensively characterized by a variety of other characterization methods and tools.
Statement of the Problem: Uncontrolled ethylene emission in growth chambers, greenhouses, storage facilities and during transportation leads to fast degradation of fresh produces and consequently to a significant amount of postharvest losses. To predict the shelf life, optimize the fruit quality, and reduce in-storage losses it is of paramount importance to monitor and control the ethylene emission along the supply chain. To this end, the analysis of the fruit pre-climacteric developmental phase is particularly important. Despite their excellent sensitivity, and capability of discriminating ethylene among complex mixtures of analytes, commonly used ethylene detection methods such as gas chromatography or laser photoacoustic spectroscopy suffer from expensive, bulky instrumentation, incompatible with large scale applications in industrial horticulture, and usually are unsuitable for on-site detection. The development of miniaturized, portable, low-cost, and real-time detection chemical gas sensors, therefore, evokes strongly rising demand.
Chemoresistive Sensing technology rely on the direct reversible chemical interaction between sensing material and analyte. Interactions with the analyte lead to changes in the sensor’s resistance which are proportional to the amount of analyte present. Quantification of the analyte, thus, is enabled. Due to their extraordinary mechanical and electrical properties and high aspect ratio, carbon nanotubes (CNT) are an emerging class of materials for chemical sensing of gases and volatile organic compounds. A feasible approach for obtaining significant sensor robustness and stable performances is incorporating the CNTs into a polymeric carrier, allowing for high mechanical integrity and tunable electrical resistance of the resulting nanocomposite thin film. The current research presents a new chemoresistive gas sensor based on CNTs, embedded into porous polymeric structure. This offers rapid, low cost, reversible detection of ethylene at sub-ppm concentrations. major challenge in this context is the dispersion of CNTs within the polymer matrix; due to their relatively large van der Waals interactions, CNTs show a strong agglomeration tendency. Recently, we have presented latex technology microfiltration fabrication approach as a new and promising approach for the fabrication of nanocomposite thin films with high CNTs dispersion level and highly tunable porosity and electrical resistance. Sensing devices which were fabricated based on the resulting tunable thin films enabled us to obtain significant and clear reversible ethylene sensing. The sensor is operational at room temperature, and is highly stable in terms of chemical, mechanical and structural changes, allowing high mechanical integrity and durability.
- Oral Session
Toyo College of Food Technology, Japan
PepsiCo Global Beverages R&D, USA
Bruker BioSpin GmbH, Germany
Title: Authenticity and Quality Control of Spices and Herbs by Automated 1H-NMR Spectroscopy and Statistics
Time : 14:15-14:35
Dr. Andrea Steck has a thirty-year expertise in NMR spectroscopy, in the fields of research, contract customer services, method development, and application likewise, practiced both in university and industry. She also has conducted the process to ISO-17025 accreditation for four matrices in 2015 as quality manager. In a current cooperation project with Arotop Food & Environment GmbH, financially supported by the German Federal Ministry of Food and Agriculture (BMEL), an NMR methodology for authenticity and quality control of spices and herbs is under development.
Hubei University of Technology, China
Title: Angiotensin I-converting enzyme inhibitory activity in a hydrolysate of mycelia proteins from Monascus rubber
Time : 14:35-14:55
Mr. Huashan Zhang is Professor of Biological Engineering, Hubei University of Technology. He has been studying on the production of red fermented rice for more than 10 years. His expertise includes directional control of Monascus metabolites, process control of citrinin in monascus fermentation, natural active ingredients selection from red kojic rice and development of new drugs, fermentation process optimization and enlarge production.
Inhibitory peptides of Angiotensin I-converting enzyme (ACE) were to be isolated from the hydrolysates of the mycelia of Monascus rubber. Three enzymatic methods were compared and found the most effective hydrolysate method for ACE inhibition was multi-level composite enzymes including alkaline protease, flavourzyme and pepsin. Fractions E-3, the most effective fractions which shown to exhibit ACE inhibitory activity with IC50 values of 0.063mg/mL. The results indicate that the hydrolysates of Monascus mycelia from Monascus rubber are potential leads for the development of functional foods or pharmaceuticals against hypertension.
Jasreen is an assistant professor in the department of Culinary Arts and Food Science at Drexel University. Her research addresses utilization of co-products from the food industry, with specific focus on developing processes to utilize these co-products, study the effect of processing on the quality of the product and determining nutritional value of the developed product.
Water-in-oil-in-water (W/O/W) emulsions have a great potential use for food applications because they can protect sensitive compounds, however, the main problem about double emulsions is that they are highly unstable thermodynamic systems. Emulsifiers and stabilizing agents are added to achieve the desired stability. The challenge in the food area is to reduce or eliminate synthetic chemical agents and replace them with safe human intake substances. In recent years, biopolymers have been investigated as emulsifiers and stabilizing agents (Dickinson, 2011; Rukmini, Raharjo, Hastuti & Supriyadi, 2012). Besides the different compounds used to prepare double emulsions, the homogenization technique has also been studied to optimize the process conditions used. Among the high-energy methods used to prepare emulsions are: high shear mechanical mixers, high pressure homogenizers, by microfluidization and ultrasound (Cardoso-Ugarte, López-Malo & Jiménez-Munguía, 2016).
University of Saskatchewan, Canada
Title: Factors affecting functional properties of aquafaba, water recovered from commercially canned chickpeas
Time : 15:35-15:55
Dr. Rana Mustafa is a Researcher in the Department of Plant Sciences at the University of Saskatchewan. She obtained her M.Sc. and PhD in Food Biotechnology and Processing from the National School of Agronomy and Food Sciences (ENSAIA) at the University of Lorraine (France). She has special expertise and interest in innovating traditional foods and converting them into healthy marketable products. She has built this expertise over several years of research and teaching at universities in France, Syria and Canada. Her current research activities predominantly include, among others, formulation of new products from chickpea and faba bean
Pulses have long been noted for their functional properties and are broadly used in many food applications to replace animal protein. Increasingly vegetable sources are being developed that emulate meat, milk and eggs. When chickpeas or other pulses, are steamed, canned or boiled the cooking water, hereafter called aquafaba, contains components that can introduce foaming, emulsifying, and thickening properties. These components can produce stable foams and emulsions that are similar to those achieved by egg and milk proteins. There is little information describing either the composition of aquafaba or the contribution of specific components to its foaming properties.
The purpose of this study is to determine the factors influencing the foaming properties of aquafaba. Here， we compare the rheological properties and the chemical composition of aquafaba from commercial chickpea brands studied by NMR, electrophoresis and peptide mass fingerprinting. Our results showed that foaming capacity and stability of chickpea aquafaba from different commercial sources differ greatly and that these differences might be due to aquafaba composition. Aquafaba viscosity and moisture content were positively correlated but these factors did not relate to foam volume increase (Vf100). Aquafaba derived from commercial chickpeas canned with neither salt nor disodium EDTA were more viscous and produced more stable foams than samples derived from chickpeas canned in the presence of these additives. In addition, aquafaba proteins were largely known heat soluble hydrophilic species. NMR analysis revealed that the foam contained mainly polysaccharides, sucrose and protein. Based on our results it appears that the quality of aquafaba is affected by processes used in canning. The home user of store-bought chickpeas could select a product that produced the most concentrated solution. Within the products tested it is possible to recommend that the consumer select a product that was canned without salt or EDTA. In the future, it is likely possible that aquafaba can be standardized in commercial products so that product performance is reliable.
University of Santiago, Chile
Title: Active ingredients based on alginate and essential oils obtained by freeze drying: Effect of encapsulating agent on their antimicrobial and antioxidant activity
Time : 16:10-16:30
Dr. Silvia Matiacevich is an assistant professor and chief of Food Technology career of Food Science and Technology Department, Technological Faculty from University of Santiago de Chile, Santiago, Chile. The research area is micro/nanoencapsulation of active compounds to obtain active ingredients freeze-dried and improving edible films to increase shelf life of fresh products. She had published 26 ISI scientific papers, 14 book chapters, 24 diffusion papers, 3 patents and more than 100 international congress.
Synthetic antimicrobial chemicals have been utilized for decades to control microbial growth. However, the study of functional and active natural ingredients has been increasing because modern consumers are demanding fresh, safe and healthy natural foods. This area is within the top ten for food innovation. The activity of essential oils and their molecular constituents as antimicrobials agents has been widely studied against many microorganisms, including several pathogens. But due to their volatile and lipophilic characteristics is necessary to protect them when is incorporating to hydrophilic food matrix.
The advantages of micro and nanoencapsulation have opened up new opportunities as functional ingredient by incorporation of an active (antimicrobial and antioxidant) compound. The aim was to evaluate the effect of encapsulating agents (Tween 20, Trehalose, Maltodextrin and Capsul) of antimicrobial compounds (lemongrass essential oil and its main component) in an alginate matrix freeze-dried on antimicrobial and antioxidant properties. Antimicrobial effect was depending of concentration of rehydration more than encapsulating agent. However, physical and oxidative stability was depending of them. Therefore, the natural encapsulating agents evaluated could be used to prepare natural antimicrobial ingredients by freeze-drying.
University of Faisalabad, Pakistan
Title: Characterization of nutritionally essential minor saccharides in escalating cultivars of daucus carota by hplc-ri detector
Time : 16:30-16:50
Dr Chatha was born in Hasilpur, Pakistan, in 1980. He received the M.Sc., M.Phil and PhD degrees in Analytical Chemistry from the University of Agriculture Faisalabad, Pakistan, in 2004, 2006 and 2011, respectively. He got his Post Doctorate from The University of Western Onario, Canada in 2016..
In 2006, he joined the Department of Chemistry, Government College University Faisalabad, Pakistan, as a Lecturer, and in 2011 was promoted to Assistant Professor. During his stay at Government College University Faisalabad, he has proved his abilities on different administrative position (Student Advisor 2008-2014, Additional Senior Tutor 2012-2015, Deputy Chief Security Officer 2014-2015) in addition to his responsibilities of teaching and research. His current research interests include Natural Products Chemistry, Food Chemistry and Textile/Environmental Chemistry. He has 52 National/International research publications and more than 13 professional talks at different national/International scientific forums to his credit. Dr. Chatha is Member Executive Council, The Chemical Society of Pakistan; Member, American Oil Chemist Society and Affiliated Member, International Union of Pure and Applied Chemistry.
He has organized more than 13 Scientific Conferences as conveners and member of organizing committees. He was awarded University Merit Scholarship during his postgraduate study at University of Agriculture Faisalabad. He has many awards and certificates of honors in the field of Sports and Singing completions to his credits. He was the recipient of award for Productive Scientist of Pakistan in 2009 to 2014 for his contributions to the field of research innovation by Pakistan Council for Science and Technology.
Carbohydrates in Daucus carota prove its legitimacy, sensory and nutritional properties. The objective of present study was to quantify the minor sugars, in addition to major saccharides in new lines of D. carota by developing and validating a simple analytical method using high performance liquid chromatography with refractive index detector (HPLC-RI). Sample preparation required only water-blending, filtration, demineralization and degassing prior to injection. The concentration (p < 0.05) of total sugars in terms of fructose, glucose, maltose, maltotriose and maltodextrin in selected cultivars (DCW, DCY, DCP, T29, DCR, DC3 and DC90) were 4.511, 5.165, 6.311, 5.281, 4.912, 5.099 and 4.448g/100g of fresh weight (FW) respectively. The sugars types and concentrations were confirmed by retention times and peak areas of standards. Validation parameters proved that developed method is efficient state of art having correlation coefficients (> 0.999). Limits of detection and quantification are consistent which were in the range of 48.13 to 59.45 mg/L and 49.36 to 178.23 mg/L respectively. Recovery of sugars was > 90%. Developed method was applicable to quantify all types of sugarsinD. carota. DCP cultivar contained higher concentration of sugars, it may be recommended in process industries for the extraction of dietary sugars of vegetal origin.
Anna University, India
Title: Microbial Hydrocolloids in all-purpose flour for lesser uptake of Oils in Traditional Indian Fried Food
Time : 16:50-17:15
Dr G Nandhini Devi is an Associate Professor in Centre for Food Technology, Dept of Bio-Technology, Anna University, Chennai, India. She has more than 12 years of experience in teaching, research and evaluation. Her area of expertise is in the field of Food Bio-process Technology and Environmental Bio-technology.
Nivedita V is a Research Scholar from Centre for Food Technologyin the Dept of Bio-Technology, Anna University, Chennai, India and has been involved in the cited research studies since 1 ½ years. She is an active participant in all conferences, seminars and symposiums and has presented posters in various forums related to Food Technology.