Day 2 :
Technological Educational Institute of Athens, Greece
Time : 10:00 to 10:25
John Tsaknis has completed his PhD and Post-doctoral studies from Lincolnshire University, School of Food Sciences and is a Chartered Chemist from the RoyalrnSociety of Chemistry, UK. He is full Professor in the School of Food Technology and Nutrition in Athens Greece. He is a member of the Standing Committeern“Residues and Chemical Contaminants” in the International Dairy Federation (IDF) and reviewer of 7 international scientific journals. He has published more thanrn40 papers in reputed journals and participated in more than 30 international conferences and has been serving as an Editorial Board Member of reputed journals.
Donkey milk is known as having a composition very close to the human breast milk. Almost same amount of lactose, itsrnhigh protein content and being poor in fat had made it an ideal alternative, which was even thought to have therapeuticrnabilities. Nowadays, donkey milk is again under investigation for the exploration of its functions. Due to its high price andrnlow fat, donkey milk is not considered ideal for commercial use especially for fermented products. The aim of this study wasrnto explore ways of producing a yoghurt-style product from donkey milk using only traditional material and methods. Donkeyrnmilk was used alone and in combination with other milks and also different cultivation methods were tested. Finally, thernmost successful products were tested for their sensory characteristics and their acceptance by the consumers. The results arernencouraging and they indicate that a yoghurt-style product from donkey milk, without additives, is possible with the use ofrnother milk as well –in limited amount- and it may be well received in the market for its sensory characteristics.
Fraunhofer Institute for Process Engineering and Packaging IVV, Germany
Time : 10:25 to 10:50
Carolin Hauser has completed her PhD in Food Chemistry from Friedrich-Alexander University Erlangen-Nuremberg, Germany and her Post-doctoral studies fromrnUniversity of Santiago de Chile in 2014. In 2016, she was selected as Eleonore-Trefftz Visiting Professor at the Technische Universität Dresden. She is a BusinessrnField Manager for Food at the Fraunhofer Institute for Process Engineering and Packaging IVV, Germany. Fraunhofer is the biggest research organization forrnapplied science in Europe. Her research field is preservation of packaged food and food quality. She presented her work in many international congresses andrnpublished papers in reputed journals.
The common hop (Humulus lupulus) produces numerous bioactive compounds, such as the beta-acids. They show lowerrnbitterness than alpha-acids, but high antibacterial activity - especially against Gram-positive microorganisms like Listeriarnspp. Those bacteria can lead to food-borne illnesses and microbial food spoilage. Especially fresh and minimally processedrnfood is not protected against microbial contamination. Antimicrobial substances can minimize the inherent microbiologicalrnrisk of fresh products and are even able to prolong their shelf-life and increase quality. On the other hand, chemicallyrnsynthesized preservatives get more and more rejected by the consumer. Natural substances are preferred instead. In this study,rnwe investigated the potential of beta-acids containing hop extracts as natural antimicrobials for food preservation againstrnselected foodborne pathogens in vitro as well as their activity against Listeria spp. directly on fresh food products. Anotherrnimportant aspect of our investigation was the physicochemical behavior of the extracts at different processing conditions andrnproduct matrices. The experiments showed that Gram-positive bacteria were strongly inhibited by hop extracts containingrnbeta-acids. Gram-negative bacteria were highly resistant against all tested hop extracts. The inhibitory activity of the hoprnextracts against Listeria on food could also be demonstrated. Consequently, antimicrobial hop extracts could be used as naturalrnpreservatives in food applications to extend the shelf-life and to increase the safety of fresh products.