Scientific Program

Conference Series Ltd invites all the participants across the globe to attend 2nd International Conference on Food Chemistry & Nutrition Vancouver, British Columbia, Canada.

Day 1 :

Keynote Forum

Huub Lelieveld

Global Harmonization Initiative (GHI), Austria

Keynote: Why harmonize food regulations and what is needed to make it work?

Time : 10:15-10:45

Food Chemistry 2017 International Conference Keynote Speaker Huub Lelieveld photo

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. 

Keynote Forum

V A Shiva Ayyadurai

CytoSolve Inc, USA

Keynote: The future of food: Evidence-based science for the natural products industry

Time : 10:45-11:15

Food Chemistry 2017 International Conference Keynote Speaker V A Shiva Ayyadurai photo

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.

Break: 11:15-11:30 - Nutrition & Refreshment Break

Keynote Forum

Cuie Yan

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

Food Chemistry 2017 International Conference Keynote Speaker Cuie Yan photo

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. 

Food Chemistry 2017 International Conference Keynote Speaker Bonnie Sun Pan photo

Bonnie Sun Pan is the Chair Professor of the Food Science Department at the national Taiwan Ocean University, Keelung. She is also the President of Taiwan Quality Food (TQF) Association (formerly known as Taiwan Food GMP Association). Prof. Pan has a Ph.D. in Food Science from Rutgers University, USA and MSc in Food Science and Technology from University of Massachusetts, USA. She is a Fellow of the Institute of Food Technologists (IFT) and a Fellow of the International Academy of Food Science and Technology (IAFoST). She was the recipient of Outstanding Research Award, National Science Council (1994) and National Outstanding Women’s Award (1982).


Sorghum distillery residue (SDR) has been an underutilized co-product produced at 250 tons per day in Kinmen Kaoliang Liquor Co. Its crude protein and carbohydrate contents are 20.84% and 64.46% respectively. SDR is rich in nutrients and bioactive substances, which could be a plant-protein source to substitute for fishmeal. SDR  was fermented with Coriolus versicolor LH1 to hydrolyse the crude fiber to improve the digestibility to produce f-SDR. Tilapia was used  to assess the bioactivity of SDR and  f-SDR. Their bioactive compounds were identified. Phenolic acids include gallic acid, 3,4-dihydroxy benzoic acid, p-hydroxybenzoic acid; isoflavones including daidzin; phytosterols including β-sitosterol; policosanols including hexacosanol, octacosanol and triacontanol, were identified. The functional components contributing to the anti-cold and anti-heat stress effects including phytosterols, policosanols and phenolic acids were higher in f-SDR than SDR. Phytosterols increased by 54% including ergosterol, stigmasterol and β-sitosterol; policosanols increased by 67% including hexacosanol and octacosanol; phenolic acids increased by 46% including gallic acid, p-coumaric acid, p-hydroxybenzoic acid and ferulic acid. The content of tannin was reduced by 36.42%, triterpenoids increased by 54.5%, the β-D-glucans content was significantly increased from 5.68 ± 0.07 mg/g to 8.60 ± 0.68 mg/g. The (1, 3)-β-D-glucans was the main polysaccharide type of which molecular weight ranged 0.18 - 5.9 kDa, and a small amount of molecules ranged 200-2000 kDa. Sweet-taste amino acids (taurine, glycine, alanine) and bitter amino acids (isoleucine, arginine) contents increased slightly, umami amino acid (glutamic acid) content increased 2.33 times. White shrimp were attracted to f-SDR feeds likely due to these amino acids. We confirmed that SDR and f-SDR containing, phenolics, policosanols and phytosterols improved energy metabolism and inhibited plasma LDL oxidation, lipoxygase activity and blood rheology of tilapia and white shrimp. They showed potential to develop into feed materials to enhance temperature-adaptation of fishes. 

  • Special Session

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.

Break: 13:30-14:30 - Lunch Break
  • Oral Session


Naofumi Morita

Toyo College of Food Technology, Japan



Bonnie Sun Pan

Taiwan Ocean University, Taiwan

Session Introduction

Andrea Steck

Bruker BioSpin GmbH, Germany

Title: 14:30-14:55

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.


Ensuring the authenticity of food has been a challenge for decades. Many spices and herbs are high-priced products, predestined for being blended with low(er) value ingredients. And latest examples show that even lower-priced goods are not invulnerable to adulteration.
The emergence of more and more sophisticated food analysis techniques has dramatically forced back overt falsifications, but is inevitably a trigger to subtilize adulteration methods. The key to profile food quality economically, and increase the detection rate of "smart" adulterations is a fast and efficient analytical technique which is able to cover the range from whole matrices down to single compounds.
Due to its unique "all-in-one" capabilities, automated high-resolution 1H-NMR spectroscopy, combined with multivariate statistical chemometrics, is the screening methodology of choice for food quality, authenticity and safety control. As 1H-NMR is intrinsically quantitative, only one quantification reference for all NMR-detectable components in a mixture is required. Yielding targeted quantification of selected compounds as well as untargeted fingerprinting in a single run, NMR is a specific and holistic method likewise. Its supreme reproducibility enables worldwide lab-to-lab spectra comparison and collective database buildup. Unlimited data re-processing is given and allows to apply future statistical algorithms, re-modelling of more or different parameters, or retrospective quantification of mixture components not in the focus of interest at present.
This methodology, yet commercially applied and ISO-17025 accredited for fruit juice, wine and honey screening, is now under development for spices and herbs profiling.
The principles behind this NMR methodology as well as recent applications and results on several spices and herbs are presented.

J. K. Sekhon

Drexel University, USA

Title: Co-product utilization-the case of soybeans

Time : 14:55-15:20


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. 


Statement of the Problem: Soybean production accounts for 
~90% of oilseeds production in the U.S. Oil from soybeans is conventionally extracted mechanically using screw press or by using organic solvent. While former process denatures the proteins, the later has potential health and environmental hazards. The drawbacks of these processes can be overcome by sustainable use of enzymes, which allows recovery of both oil and proteins. Enzyme assisted aqueous extraction process (EAEP) uses water as extracting medium and can achieve ~97% oil recovery from soybeans. However, one limitation of the EAEP process is production of surplus amounts of skim and insoluble fiber. 
The purpose of this study was to determine how to best utilize co-products, skim and insoluble fiber, produced from the EAEP of soybeans. Methodology: The effect of addition of skim and insoluble fiber on ethanol production, oil recovery and quality of dried distillers grains (DDG) in corn fermentation was investigated. Enzyme cocktail (fiber hydrolyzing enzymes and/or protease) and surfactant were used to maximize efficiency of the process. Findings: Addition of soy co-products to corn fermentation increased ethanol yield and decreased fermentation time by 38 h compared to corn-only fermentation. Maximum oil recovery was achieved from [corn only] and [corn + insoluble fiber] slurries when pectinase, cellulase and Fermgen were added to corn-soy slurry during fermentation and when Tween80 was used as a surfactant. Significance: This research has demonstrated potential of soy co-products from EAEP of soybeans in maximizing ethanol and oil recovery from corn fermentation. 



Maria Teresa JiménezMunguía has participated in research projects in the area of food processing applying emerging technologies, such as ultraviolet treatments, ultrasound and combined methods, as well as in powder technology with agglomeration and encapsulation processes, particularly for functional products development and nutraceuticals.
She is actually member of the National System of Researches (SNI) of Mexico, with the distinction level I, since 2015. She is an active member of national (AMIDIQ, AMECA) and international associations (IFT and IFA).


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). 

With these techniques, different emulsion properties (droplet size of the disperse phase, viscosity, density, creaming) are generated according the severity of the treatment and therefore affecting their stability (Peredo-Luna, López-Malo, Palou, Jiménez-Munguía, 2016). 
Once the stability of the W/O/W emulsions is achieved controlling the previous subjects mentioned, an interesting application of these systems is the delivery of natural antimicrobials. Essential oils chemical components have proved to have antimicrobial and antioxidant properties (Bakkali, Averbeck, Averbeck, & Idaomar, 2008; Burt, 2004). Recent applications of nano- and micro-emulsions of essential oils, demonstrate the inhibition of different types of microorganism of food interest, such as bacteria, yeast and molds (Char, Cisternas, Pérez & Guerrero, 2016; Donsì, Annunziata, Sessa & Ferrari, 2011).
The results obtained from the investigation conducted in aim to compare the effect of the different process parameters during the homogenization by ultrasound, high pressure and mechanical shear mixer, used solely and in combination; as well as formulation factors to attain double emulsions´ stability during storage and its application as an effective system for antimicrobial delivery against molds, will be presented.


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.

Break: 16:10-16:30 - Nutrition & Refreshment Break

Yong Fang

Nanjing University of Finance and Economics, China

Title: Metallomics in Food safety and Nutrition: from total amount to speciation of element

Time : 16:30-16:55


Yong Fang obtained his Ph.D. in Food Science from Nanjing Agricultural University, China. He joined the faculty of College of Food Science and Engineering at Nanjing University of Finance and Economics In 2010. Since 2017 he was a professor of Food Science in NUFE. Research interests include analytical methodology of elemental speciation in food, processing of cereal grains etc. He has chaired several projects supported from the National Natural Science Foundation, the National Key Research of China, etc., and been financially supported by 5 Excellent-Talent funding including “the Jiangsu Six -Submit Talents Plan”. He is also a referee for international peer reviewed journals, such as Food Chemistry, Journal of Agriculture and Food Chemistry. He received several Chinese government awards for scientist including the first prize of Shandong Provincial Promoting Science and Technology award.


Status & Problem: Food and agriculture products are able to accumulate heavy metals such as lead (Pb), cadmium (Cd), arsenic (As) and mercury (Hg) from mining, industrial processing, pesticide and chemical fertilizer at considerable levels, which can lead to impairment of human health. Studies also have indicated that some low dietary elements such as Se intake level are directly correlated with the incidence of various forms of cancer. However, the interactions and functional connections of metal ions and their species with proteins, metabolites and other biomolecules in biological systems have not been previous studied. The purpose of this study is to research the mechanisms of interaction on metallic elements in food safety and nutrition from total amount to speciation. Methodology & Theoretical  Orientation: Hyphenated techniques of high performance liquid chromatography inductively coupled plasma mass spectrometry(HPLC-ICP-MS), such as size exclusion chromatography (SEC), reversed-phase chromatography (RP) have been employed to RP-HPLC-ICPMS for the separation and specific element detection of metal species, while electrospray ionization ion trap mass spectrometry (ESI-ITMS) for the identification purposes to obtain organic structure of metal species, such as selenoaminoacids, selenopetides, metalloproteins etc., These analytical methods were combine to develop accurate, fast and efficiency method for information of metal speciation. An framework was developed to focus on the characteristics of interaction of total concentrations and their speciation of metallic elements both in food safety and nutrition. Finding: Simultaneous determination method of various element species in food was developed. The beneficial nutritional value and safety assessment of metallome are based on both the concentration ingested and their chemical form. Conclusion & Significance: The studies on metallomics in food safety and nutrition from total amount to speciation can probably help people find elemental speciation with high nutritional value and high edible safety in the process of planting and consumption of food and agriculture products.


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. 


Fried Foods in India has a unique cultural identity and is an essential part of our food culture. India as a country is witness to a huge transformation from a land of scarcity into land of plenty. Economic affluence and technological boom have claimed its first casualty in the youth – “unhealthy and untimely eating habits leading sedentary lifestyle”. Today’s tendency in utilization of edible ready-to-eat products with reduced or low fat content and food containing functional ingredients is more critical than before. In food, natural polymers encompass a range of proteins and polysaccharides that are widely used in a variety of industrial applications to perform several functions. It includes gelling of hydrophilic solutions, stabilizers in foams, emulsions and dispersions at the same time inhibiting frost and crystal formation. The study is an attempt to reduce the adverse impact on the health following consumption of Fried Foods, by making certain modifications in the physico-chemical characteristics of Fried Foods by using microbial hydrocolloids. By incorporating in to the all-purpose flour thereby reducing the uptake of oil to a considerable extent while deep frying using palm oil and refined sunflower oil and thereby make this traditional food more healthy. 
The present work deals with the effective use of such natural polymers as a direct incorporation to the ready-to-eat fried stuff( Samosas) and optimizes the physiochemical parameters of the product. The all-purpose flour with the microbial  hydrocolloids was fried in fresh oils and with multiple  smoked oil of various grades and analyzed . The standard product was made with proper standardization and the trials were done on  the  mixture  with hydrocolloids (Gellan and Pullulan )separately  in various proportion as (T110:90),(10:20),(T910:10) respectively. By the results of proximate, the protein content was found to be comparatively higher as that of the standard. Dietary fiber content was found to be less in the tests and the moisture content was higher from trial T 6 to T 9. More the ratio of hydrocolloids in the formulation, lesser was the Oil absorption. The reduction in the absorption level was observed to be 9% – 10% of total oil content in the product. GC-MS was carried out to show the organic group present. Sensorial analysis of the product and the trials were done with 9 point hedonic scale with semi trained panelists. 
Viscosity of the pre smoked oil and after smoked oil was analyzed for oil absorption. It was observed that the viscosity was found to be higher in pre smoked oil compared to the other. The absorption rate was observed to be higher in multiple smoked oiled trail  than in freshly smoked oiled trail. Frying dynamic study and flour dynamic study (for both all-purpose and hydrocolloid) were carried out and texture analysis was studied.
Thus, by reducing the total oil content than the original product, incorporation of microbial polysaccharides (Gellan and Pullan)will eventually be a suitable alternative to health conscious consumers.

Dilshad Khudhur

Salahaddin university, Iraq

Title: Food & Nutrition

Time : 17:35:18:00


Dr. Dilshad is working as a Assistant Professor at the Salahaddin university, Iraq. He has extended his valuable service for many years and has been a recipient of many award and grants. His experience includes various programs, contributions and participation in different events for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals. 


Food is any substance eaten by humans or drink, and be addressed through the mouth, and then digest it turns into simple materials, not including medication or substance, whether it's natural or artificial, there is another definition of food which is any material that provide the body with important nutrients energy and growth, and food is a key element on which the existence of man, and it was the most important causes of conflict between peoples to maintain their viability.

Nutrition: is the way the body gets the food, or supply the body with important nutrients process, causing malnutrition, whether in dealing with a shortage of items or excessive eating to an imbalance in the functions of the body, causing various diseases. Benefits of food

Break: Session Adjournment