Scientific Program

Conference Series Ltd invites all the participants across the globe to attend 3rd International Conference on Food Chemistry & Nutrition Montreal, Canada.

Day 1 :

Conference Series Food Chemistry 2018 International Conference Keynote Speaker Ozlem Tokusoglu photo

Ozlem Tokusoglu has completed her PhD at Ege University, Department of Food Engineering in 2001. She is currently working as an Associate Professor at Celal Bayar University, Department of Food Engineering. She was Visiting Scholar in Food Science and Nutrition Department at University of Florida, USA during 1999-2000 and as Visiting Professor at the School of Food Science, Washington State University, Washington, USA during April-May 2010. She has published many papers in peer reviewed journals and serving as an Editorial Board Member of selected journals. She has published two international book entitled Fruit and Cereal Bioactives: Chemistry, Sources and Applications; Improved Food Quality with Novel Food Processing and; Food By-Product Based Functional Food Powders. She also published two national books entitled Cacao and Chocolate Science and Technology and Special Fruit Olive: Chemistry, Quality and Technology. She has organized and/or administered as Conference Chair at many conferences and congress in various parts of USA, Europe and Asia-Pacific.


In food quality and manufacturing, food chemistry is important science branch and deals with the production, processing, preparation, evaluation /analyzing, distribution and utilization of foods and beverages. As their responsibilities, food chemists
work with plants that have been harvested for food, and animals that have been slaughtered for food while they concern food composition, food shelf life, food sensory attributes taste, flavor, texture etc and also fat or sugar substitutes for food stability.
Innovative food processing can affect chemistry of major food components including proteins, carbohydrates, lipids, and minor
food components including vitamins, minerals, phenolic compounds, color and flavor constituents also other compounds as enzymes, water and food additives; innovations can be applied depends on new requirements, necessity and/or existing market needs by consumer and public. In this point, there is s great interests on novel processing applications and minor components can undergo to loss or increasing by processing, storage and/or transportation. The requirement of fortificated bioactive compounds such as polyphenolic antioxidants and minor component vitamins has been accelerated the development of innovations in the food industry, generating the so-called “functional foods” and “nutraceuticals“. In this context, there is a great interests on novel processing applications regarding public nutrition. Innovative food processing Technologies can influenced the quality and quantity of food quality. Innovative non-thermal technologies (e.g. high-hydrostatic pressure-HHP, pulsed electrical fields (PEF) and ultrasound processing) can preserve the treated foods without decomposing the chemical constituents and sensorial properties which are normally affected during heat treatment. By using of novel technologies, the bioactive chemical contituents have been obtained from food waste recovery and it can be utilized as food by product based powders for public nutrition.

Keynote Forum

Gustavo V. Barbosa-Cánovas

Washington State University, USA

Keynote: Novel approaches to sterilize foods
Conference Series Food Chemistry 2018 International Conference Keynote Speaker Gustavo V. Barbosa-Cánovas photo

Barbosa is director of the Center for Non Thermal Processing of Food (CNPF) and works in the BSysE Food Engineering research emphasis area. His primary interest is in finding effective and less harmful methods of preserving food through the study, development, and application of nonthermal technologies.


Conventional thermal processes have been very reliable to offer very safe sterilized food products but some of them are of questionable overall quality. Flavor, aroma and texture among other attributes are significantly affected during those processes. To reduce the degradation of those quality attributes, alternative approaches to sterilize foods have been explored in the last few years. Nonthermal technologies such as pulsed electric fields, high pressure, ultraviolet have been also studied in depth and it is well known they are not capable to sterilize foods unless they are combined with other stress factors such as heat. In other words, most of the new strategies to sterilize foods rely on using thermal approaches, but in a more efficient way than in conventional methods. Some of these emerging technologies have proven to be reliable and have been formally approved by regulatory agencies such as FDA, but additional work needs to be done in order to be fully adopted by the food industry and to optimize their use. Some of these emerging technologies to sterilize food include Pressure Assisted Thermal Sterilization(PATS), Microwave Assisted Thermal Sterilization (MATS), Advanced Retorting. This presentation deals with fundamental and applied aspects of these new and very promising approaches to sterilize foods.

Conference Series Food Chemistry 2018 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 US National Medal of Technology and Innovation. In 1982, the US government recognized him 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 modelling complex biological phenomena, to support the development multi-combination medicines without animal testing.


The natural product industry is one of fastest growing industry with revenue of over size of $187B. However it is constantly under attack and is having to defend itself. One of the weaknesses for the industry is not always having the data that a products are safe, efficacious and work for the particular ailment, compared to the pharmaceutical industry. The fact that the pharmaceutical industry has to concern itself with only single synthetic molecules as opposed to the multi-molecule products in the natural product industry adds to the complexity of providing safe and efficacious products to the consumer by the natural product industry. Health and wellbeing is based on combinations of multiple molecules, which is what food is, and tuning that combination for a particular systemic effect. CytoSolve, a computational systems biology collaboratory, is a proven, revolutionary technology developed at M.I.T. that can help the natural supplement industry by discovering formulations that are efficacious and safe, building real trust in customers based on science, defending the industry from attacks, and proactively protecting and strengthening the industry by discovery. CytoSolve uses a holistic, systems-based approach towards understanding the
underlying biology and come up with single or multi-ingredient solutions for a physiological condition or a disease. Based on proprietary in silico technology and a feedback systems design that mines existing peer-reviewed literature for validated molecular mechanisms, while reusing scientific data from wet lab and clinical trials, CytoSolve offers a revolutionary and proven information-centric platform that delivers accurate quantitative mechanistic models, for predicting complex molecular phenomena. These models enable rapid in silico testing for the development of single and multi-combination compounds for drugs, nutritional supplements, and medical foods, by optimizing in vitro and in vivo testing. Leading pharmaceutical and functional food companies as well as major universities, foundations and government agencies, are now using this revolutionary approach to accelerate development. This talk that will provide an introduction to a disruptive platform that will likely revolutionize understanding of natural supplements, food nutrition and food safety in the 21st century.

Conference Series Food Chemistry 2018 International Conference Keynote Speaker Yuanlong Pan photo

Yuanlong Pan is Principal Research Scientist at Nestlé Purina Research. He is also a Fellow of the Academy of Science-St. Louis. His research has been focused on nutritional management of healthy brain aging and cognitive dysfunction syndrome (CDS) in dogs and cats. CDS is a condition in pets similar to AD in people. His research projects use state-of-the-art cognitive, nutritional and metabolomics approaches to develop nutritional solutions to promote healthy brain aging and improve clinical symptoms of CDS in pets. He has published more than 20 papers and obtained 78 patents.


Brain aging is an inevitable process, but the rate of brain aging differs significantly among individual people and pets. As a result, there are two primary outcomes of brain aging in people. In cases of healthy brain aging, elderly people manage to maintain relatively normal brain function due to mild to moderate brain atrophy. The second outcome of brain aging is accelerated brain aging. Seniors with accelerated brain aging suffer from mild cognitive impairment (MCI) or dementia including Alzheimer’s disease (AD) due to severe brain atrophy. Senior pets can also be classified into two similar outcomes. Senior pets with accelerated brain aging develop cognitive impairment or cognitive dysfunction syndrome (CDS). Many factors affect the rate of brain aging in people. Deficiency of many nutrients is associated with increased risk of MCI and AD. Dietary antioxidants, omega-3 polyunsaturated fatty acids, and B vitamins have been shown as protective factors against cognitive decline and AD. Given the similarity between AD and CDS, it is highly possible that many of the risk factors identified in people can apply to senior pets. Our studies have shown that diets formulated to address those risk factors are able to enhance cognitive function in normal aging dogs and cats and improve clinical symptoms of dogs with CDS. Those data suggest that similar nutritional solutions may be developed to enhance cognitive function, promote healthy brain aging, reduce the incidence of AD, and manage clinical symptoms of AD in people.