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 2 :

OMICS International Food Chemistry 2017 International Conference Keynote Speaker Naofumi Morita photo

Dr. Naofumi Morita is currently a member of the (Trustee of) Toyo College of Food Technology after his retirement of Osaka Prefecture University. He is a former president of the Japanese Society for Cereal Scientists, and now is vice president of the Bread Society of Japan. His specializations are in Cereal Chemistry and Food Processing. Furthermore, he is vice chief director of NPO for Patentability-based Practical Application of Wheat & Barley. He is now interested in developing barley flour substituted bread in Japan, because barley flour contains enough  amounts of dietary fiber and beta-glucan for our health benefit.


Along with worldwide progress in milling and polishing apparatus and technology advances allows for most kinds of stable food, such as wheat or rice, to be refined by removing the germ, seed coat and aleurone layers. Consequently, these foods lose important nutrient ingredients and many people who eat these foods suffer from related illness. Especially, many peoples are suffering from allergenic problems world widely, especially for advanced and developing countries. For the case of Japanese, about 30% of population is allergy and 10% of the patients were food allergy. Germination is the start of life activity for grains, forming various low molecular bioactive and functional materials, and recent focus has been on germination of cereal grains. In the present research, pseudo-cereals such as buckwheat, quinoa and adlay were used for healthy ingredients. 
Buckwheat grain was fractionated into 17 by graded milling methods: Inner layer contained mostly starch and lower amount of allergenic protein, and outer layer contained large amount of GABA, rutin and large amount of amino acids. Germinated buckwheat also contained various functional materials and  these  germinated  buckwheats were used for Japanese traditional foods: soba natto and soba miso paste processing, and the grains distinctly increased the amounts of GABA; natto (3.3-times) and miso (1.7-times) paste after 60 days’ fermentation. Regarding to immunoblotting using human IgE bound albumin and globulin proteins bands, the amount of proteins in soba natto decreased after fermentation for 36 h. Also, IgE binding allergenic protein bands in soba miso paste became weak. 
Quinoa and amaranth were recommended by NASA as a potential ‘new’ crop for NASA’s Controlled Ecological Life Support System. Quinoa and amaranth seeds were germinated by soaking in water around 30oC. Dehulled groats of buckwheat were also germinated, and these grains were tested for the nutritional, functional properties
and/or immunological protein fractions.

Break: 10:40-11:00- Networking & Refreshment Break

Keynote Forum

Martin JT Reaney

University of Saskatchewan, Canada

Keynote: A portfolio of benefits from flaxseed

Time : 11:00-11:30

OMICS International Food Chemistry 2017 International Conference Keynote Speaker Martin JT Reaney photo

Dr. Martin JT Reaney is a professor of the College of Agriculture and Bioresources at the University of Saskatchewan, and is also the Saskatchewan Ministry of Agriculture (SMA) Chair of Lipid Quality and Utilization. The SMA chair is mandated to develop new technology for oilseed processing and producing commercial bioproducts with enhanced value. The commercial activity resulting from this research is intended to generate wealth for the Canadian agriculture sector. Professor Reaney's research interest involves exploring orbitides compounds including a range of natural health products, pharmaceuticals, and cosmetics, and developing technology to bring these compounds to the market for a broad range of applications. He works with industry and has worked with Agriculture and Agri‐Food Canada. He has published over 120 papers in peer-reviewed journals and has presented over 270 papers at conferences. 28 US and 7 world patents have been granted as a result of his research and several of these have been commercialized. Both the US and Canada have honored him several times with Innovation Awards. He recently formed Prairie Tide Chemicals Inc. to commercialize several recent discoveries of an abundant source of flax compounds.


Statement of the Problem: Health Canada has approved claims on product labels that relate flaxseed consumption with reduction of blood cholesterol levels and research has also shown that consumption of milled flaxseed lowers blood pressure in hypertensive patients. Effects of flaxseed consumption on health might arise from alpha-linolenic acid, high molecular weight polysaccharides and lignan but contributions from other bioactive compounds are likely. Biologically active orbitides, for example, might contribute to flaxseed (Linum usitatissimum L.) effects on both blood pressure and cholesterol. Flaxseed bioactive constituents have never been standardized through breeding. Therefore, it is possible that more potent and less potent flaxseed cultivars might be available. Most studies of the effects of flaxseed and flaxseed products on health do not fully document the flaxseed source or the total portfolio of active ingredients. The purpose of this study is to examine the prospects for expanding flaxseed production and consumption as a source of ω-3 oils; summarize the nutraceutical and functional aspects of flaxseed products; and highlight several new commercial flaxseed products. Methodology & Theoretical Orientation: While oil is the main driver for production of flaxseed it is clear that processes that recover oil from seed and refine it for the consumer vary and are specific to the intended use. Settling and filtration may be used for all flaxseed oil but industrial oil used for drying may be more fully refined with additional steps of alkali refining, bleaching, and deodorizing. Findings: Whole seed products have a portfolio of potentially beneficial compounds but some of the compounds in flaxseed may not be desirable for all consumers. Most notably the high fibre content of flaxseed may not be desirable for individuals that have intestinal difficulties that preclude consumption of large volumes of dietary fibre. Low fibre flaxseed products have been developed for human consumption. Similarly, the inclusion of bioactive cyanogenic glycosides, linatine, lignans, and orbitides in foods may not be compatible with desired health outcomes. It is now possible to obtain flaxseed products that are enriched or highly enriched in omega-3 fatty acids, dietary fibres, lignans, and orbitides. Conclusion & Significance: New highly enriched products are emerging from the flaxseed portfolio that provide specific consumers benefits. Flaxseed consumer sophistication will align with equally sophisticated new products.

OMICS International Food Chemistry 2017 International Conference Keynote Speaker Bonnie Sun Pan photo

Prof. 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.

Keynote Forum

Dagmara Head

Food Development Centre, Canada

Keynote: Utilization of food processing by-products

Time : 12:00-12:30

OMICS International Food Chemistry 2017 International Conference Keynote Speaker Dagmara Head photo

Dagmara Head holds a position of Senior Process Development Consultant in the Department of Research & Development at Food Development Centre (FDC) in Portage la Prairie, Manitoba. During the last 5 years with FDC, she has been fortunate to be involved in many projects related to value addition to various food processing by-products. Prior to her appointment at FDC, Dr. Head worked in the regulatory affairs field in a private consulting company, held food laboratory research positions, and held various summer jobs within food industry in Europe. Dr. Head holds a B.Sc./M.Sc. in Food Science from the Warminsko-Mazurski University in Olsztyn, Poland and a Ph.D. in Biosystems Engineering from the University of Manitoba in Winnipeg, Manitoba. Dr. Head is an active member of the Canadian Institute of Food Science and Technology


Statement of the Problem: Food and beverage manufacturing is an important part of the global economy. Food manufacturing uses a lot of water and generates numerous by-products (waste streams). The by-products often contain valuable components, depending on the commodity processed and the type of processing (example: starch and protein in potato processing effluent). Often, the valuable components could be recovered and used as ingredients in food, nutraceutical and other bio-products. Sometimes, additional processing (fermentation, thermal processing) can be applied to a by-product to improve its functional and sensory characteristics, making it attractive for use in food. Globally, more emphasis is placed on utilization/reduction of waste streams of various food industries (plant and animal based) for environmental sustainability; it also makes economic sense, as it could help companies increase their profit margins. The purpose of this presentation is to discuss food processing industries and the by-products generated, provide examples of potential components for recovery, and identify potential applications. Methodology & Findings: The presentation will outline some of the emerging opportunities and challenges of by-products utilization, and how industry is working to address them. The presentation will focus on the by-product utilization work conducted at the Food Development Centre, a Special Operating Agency of the Province of Manitoba. Additional examples of by-product utilization processes developed elsewhere will be presented. Conclusion & Significance: Many opportunities exist for better utilization of food processing by-products. At the Food Development Centre, a variety of processes have been developed for converting these by-products into food ingredients and other valuable bio-products, thus assisting companies in becoming more sustainable. The recovery of high value components from what is generally considered a waste and an expense for companies, not only creates valuable ingredients but could also profit the companies and ultimately help to keep the waste streams off the landfill.