Day 1 :
Keynote Forum
Ozlem Tokusoglu
Celal Bayar University, Turkey
Keynote: Innovative food processing on food chemistry, food bioactive composition and public health nutrition
Biography:
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.
Abstract:
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
Biography:
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.
Abstract:
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.
Keynote Forum
V A Shiva Ayyadurai
CytoSolve Inc., USA
Keynote: The future of food: Evidence-based science for the natural products Industry
Biography:
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.
Abstract:
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.
Keynote Forum
Yuanlong Pan
Nestlé Purina Research, USA
Keynote: Optimal nutrition for better cognitive function and healthy brain aging
Biography:
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.
Abstract:
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.
- Food Science and Technology | Food Nanotechnology | Hydrocolloids in Food Industry | Chemical Composition of Food | Nutritional Disorder Management
Location: MERCHANTS VILLA 2
Chair
Ozlem Tokusoglu
Celal Bayar University, Turkey
Co-Chair
Yuanlong Pan
Nestlé Purina Research, USA
Session Introduction
Adrian L Kerrihard
Montclair State University, USA
Title: Mathematical modeling of the chemical and sensory changes within almonds throughout storage
Biography:
Adrian L Kerrihard is an Assistant Professor of Food Science at Montclair State University in New Jersey. His research background is in food stability, chemical analysis, sensory evaluation, and mathematical modeling. His more recent work has focused on food processing variables and how these relate to flavor chemistry
outcomes and nutritional attributes.
Abstract:
Statement of the Problem: In the industry, almonds are exposed to a variety of storage conditions that can greatly influence the rate of quality degradation. To date, little work has quantitatively modeled these effects on quality over time.
Methodology & Theoretical Orientation: Roasted almonds were stored in either high-barrier bags (HBB; n=4) or polypropylene bags (PPB; n=7) at 15, 25, or 35°C and 50 or 65% RH, and at 4°C with no RH control. Raw samples were held in either unlined cardboard cartons (UC; n=7) or PPB (n=7) under identical conditions. Almond quality was assessed bimonthly by measures of oxidation products, free fatty acids, moisture content, water activity, and sensory evaluation. Rates of change over time for each attribute were modeled with univariate analyses, and the slopes from these models were then predicted by multivariable analyses according to storage conditions.
Findings: The models showed higher temperatures predicted greater rates of quality degradation for all measures. Storage in HBB (rather than PPB) mitigated decline in consumer acceptability at a magnitude comparable to that of a decrease in storage temperature of 15–25°C. Use of HBB (rather than PPB) was also associated with a reduction in expected peroxide formation by a magnitude comparable to a reduction in storage temperature of 25°C. Storage in PPB (rather than UC) was associated with a reduction in expected peroxide formation by a magnitude comparable to a reduction in storage temperature of 20°C.
Conclusion & Significance: The models quantitate the deleterious effects of higher storage temperatures and suboptimal packaging conditions. The benefit of HBB packaging is substantial, but there is an associated cost with employing this packaging. Industry members can use these models to make highly informed decisions about storage and packaging strategies.
Nicole Favreau-Farhadi
US Army Natick Soldier RDE Center, USA
Title: The design of peptide-based hydrogels and the characterization of their physiochemical and release kinetic properties for applications in austere food environments
Biography:
Nicole Favreau-Farhadi is pursuing her PhD at the University of Massachusetts/Lowell researching novel hydrogels. She has served as Project Officer, Primary Investigator, Lab Manager and Analytical Chemist for 15 years for the Department of Defense (DoD) and is a subject matter expert in non-thermal processing, phenolic activity, browning mechanisms and preservation technologies. Her research and scientific contributions to the Department of Defense (DoD) Combat Feeding Research and Engineering Program have been pivotal to the DoD’s mission of novel food processing, preservation and performance nutrition. Her many accomplishments have been documented in peer-reviewed journal publications, book chapters, multiple patents, notable accolades, industry interviews and numerous professional briefings.
Abstract:
Introduction: Nutritive and bioactive compounds that are purported to promote health, prevent disease, and preserve food are highly reactive to food matrices and environmental stressors which lead to degradation. A hydrogel is a type of encapsulation technology which is a networked structure capable of holding a large amount of water while forming a three-dimensional protective network capable of swelling or diffusing reversibly in water. They can be designed to shrink or expand in response to changes in the external environment to protect the compounds from stressors and then release them at the intended biological target. Here, we created novel hydrogels produced from electrostatic peptides found in human muscle, one rich in negatively charged glutamic acid and the other in positively charged lysine. Due to their amphiprotic peptide base, these hydrogels can be tailored to accommodate individual compounds and/or food matrices.
Concept: Although diffusion of the compounds is thermodynamically driven by concentration, it can be kinetically controlled. Further, the diffusion of core compounds in and out of the hydrogel will be a function of charge. Less diffusivity and stronger tortuosity result with crosslinked hydrogels with varying charges and peptide concentrations. Methodology: The hydrogels are engineered in highly purified water with varying peptide concentrations, salt triggers and crosslinkers. Properties were measured via stress and strain curves, elastic modulus, viscous modulus, FTIR, swelling studies, and release rates. Enthalpy/crosslinking degree, thermal decomposition, and phase transition were measured via TGA and DSC.
Results: The peptides are excellent shell materials in creating robust, tunable hydrogels. The diffusivity and tortuosity can be kinetically controlled by varying the peptide concentration, as well as customized to different charged compounds. The increase in G enthalpy, Amide I bond shifts, and transition temperatures corroborated the mechanical strength increase of the higher concentration hydrogels.
Ozan N Ciftci
University of Nebraska-Lincoln, USA
Title: Particle formation using supercritical fluid technology to enhance the quality and health benefits of lipophilic bioactive compounds
Biography:
Ozan N Ciftci is an Assistant Professor in the Department of Food Science and Technology at the University of Nebraska-Lincoln, United States. Research in his Lab is focused on developing novel green approaches to enhancing the health benefits and quality of the food lipids. To achieve this, he is using approaches based on nanoscale science and engineering, and supercritical fluid technology. He is also interested in the fundamentals associated with the novel process development. More specifically, research in his lab is focused on two key areas: lipid particle formation and green extraction of bioactive lipids.
Abstract:
The potential health benefits of many lipophilic (water-insoluble) bioactives with disease-fighting potential are not fully realized due to their low bioavailability, which is caused by their poor water solubility. Despite limited efficiency up to this point, lipophilic dietary bioactives hold great potential to combat disease, as the increased prevalence of diet-related illnesses (e.g., gastrointestinal health problems, inflammation, and obesity) and the growing demand for natural foods have negatively impacted the acceptability of foods containing artificial ingredients. Moreover, many of the lipophilic bioactives are chemically unstable; means they degrade during processing and storage and affects food quality negatively. Therefore, there is a critical need for the development of technology-driven foods that will enhance the quality and health benefits of the lipophilic bioactives. This presentation will demonstrate our innovative approaches based on supercritical fluid technology to form micro- and nanoparticles to deliver bioactive lipids and lipophilic bioactive compounds, and to improve their health benefits by improving their bioavailability. Case studies on development of hollow solid lipid micro- and nanoparticles to deliver fish oil and essential oils, and formation of low-crystallinity phytosterol nanoparticles using nano porous starch aerogels will be presented. These innovative approaches have the potential bolster the agro-industry by transferring this green technology to food manufacturers and by maximizing the use of bioactive compounds derived from agricultural products. They will also improve nutrition and health by addressing the chief limitation that poor bioavailability of many lipophilic bioactive compounds.
Lord Abbey
Dalhousie University, Canada
Title: Essential chemicals in kale can be altered by natural amendments
Biography:
Lord Abbey has a background in Plant Science and Pharmaceutical R&D with a research focus on sustainable food systems and compost quality enhancement for health and wellbeing. He has completed his BSc (Hons) Agriculture from the University of Ghana. He has continued his studies in the UK, The Netherlands and Canada. He is currently a Professor at Dalhousie Faculty of Agriculture where he teaches and supervises undergraduate and graduate students. His research program is in Plant Nutrition and Physiology. Some of his current research activities include exploration of ethnic crops in NS; aromatic and medicinal plants; onion fertilization and postharvest losses; and value-addition and alternative uses of compost and vermicompost. He is a Board Member of Living Earth Council; Member of the Nova Scotia Institute of Agrologists (NSIA); the International Society for Horticultural sciences (ISHS); and the Canadian Society of Horticultural Science (CSHS). His passion is travelling and nature-walk.
Abstract:
Plant growth, yield and quality responses to natural amendments have been widely studied. However, little is known about alterations in essential phytochemicals in response to different types of natural amendments. A greenhouse pot-experiment was performed to determine the influence of three different natural amendments: dry vermicast, potassium (K)-humate and volcanic mineral and a control (no amendment) on the chemical composition of kale (Brassica oleracea L. var. Acephala ‘Ripbor’). Plants grown in the dry vermicast had the highest amounts of essential macronutrients followed by volcanic mineral, while the least was found in the control plants. The essential micronutrients, manganese and copper, were also high in the dry vermicast. Additionally, the levels of polyunsaturated fatty acids and monounsaturated fatty acids were in the kale plants were increased following the application of dry vermicast and volcanic mineral, but not K-humate. Plant tissue content of omega-3 fatty acids were high in the dry vermicast and low in the K-humate and the volcanic mineral treatments. Omega-6 fatty acids were unaffected by treatment differences. Total phenolic content and antioxidant capacity were highest in plants treated with K-humate, and the least was recorded by the dry vermicast treated plants. In conclusion, dry vermicast proved to be the most efficacious in enhancing the overall phytochemical composition of kale ‘Ripbor’ as compared to the other natural amendments.
K.G. Kgosana
Agricultural Research Council, South Africa
Title: Extraction techniques of anti-nutritive and toxic factors in the leaves of the white flowering Nerium oleander L.
Biography:
Kedibone Gloria Kgosana has her expertise in Natural Science. During the development of her career, she explored various fields of study such as chemistry, biochemistry, plant biotechnology and phytomedicine. After few years of experience in research and veterinary toxicology, the recent climatic change in South Africa which had major implications on the feeding patterns of livestock in the rangelands where there is no proper management prompted her to find solutions to mitigate the effects. Hence she developed strategies to remove or reduce the anti-nutritive and toxic factors in plants that pose a major risk in the livestock. The strategies are responsive to all stakeholders and would improve animal health and production.
Abstract:
Plant poisoning is a serious concern across the globe. However, most livestock animals in the sub-Saharan African countries still depend on browsing on tree fodders to maintain their normal physiological processes due to high costs of animal feeds and all resources required for feed production. Conversely, plants contain endogenous toxins commonly referred to as antinutritive factors (ANFs) that often interfere with utilization of nutrients and/or feed/food intake of plants or plant products. Their abundance frequently leads to massive clinical trauma resulting in high morbidities and mortalities. Hence, the objective of the study was to do preliminary screening of the extraction techniques of the white flowering Nerium Oleander L. (Apocynaceae) and commercial feeds. Organic (hexane, acetone and methanol) sequential and aqueous (infusion and decoction) extractions were explored. Subsequently, a qualitative and HPLC quantitative analysis was carried out to compare contents of ANFs where the Mann Whitney U statistical tool was used at a threshold level of 0.05. The results showed higher extraction yields in all aqueous extractions. Therefore, an infusion may be considered as the best approach to mitigate plant poisoning due by ANFs in plants since it proved to be an efficient, safe and reliable method. Furthermore, although the results were not so significant (p<0.05), a high saponin content of 0.113±0.104 mg/g in diosgenin equivalent was obtained in commercial feeds. In addition, LC-MS will be conducted to characterise the quantified ANFs from the sample.
Biography:
Sakhidad Abrar has joined UN Women Afghanistan on 2015 as National Rule of Law program Officer with focusing on Ending Violence against Women, gender equality and women empowerment. Before he was working with UNDP Justice and Human rights project based in the Ministry of Justice on state human rights obligation enhancement. He has known as women and human rights activist, has provided extensive technical and substantive support to government entities and CSOs at policy and strategy level with focusing on and human rights, women rights, rule of law and food security. He has voluntarily contributed technically in providing mentorship, training programs and curricula development on various arena with USAID promote project, Canadian embassy, and civil society organizations. He has obtained certificate on "right based approach to food and nutrition security" from the Center for Development Innovation, Wageningen UR based in Netherlands. He holds Master on international law, a bachelor on law and political science and long-term certificate on project management, policy and M&E.
Abstract:
The right to adequate food is a universal human right that is realized when all people have physical and economic access at all times to adequate food or the means for its procurement, without discrimination of any kind. Despite progress made in reducing chronic hunger, undernourishment still affects at least 793 million (2015) people worldwide. Guaranteeing fair access to resources, rural employment and income are key to overcoming hunger and food insecurity. In 2017, around 124 million people in 51 countries faced Crisis food insecurity or worse. Heads of State and Government in the Rome Declaration “reaffirmed the right of everyone to have access to safe and nutritious food, consistent with the right to adequate food and the fundamental right of everyone to be free from hunger.” The right to food and nutritious security has been proclaimed at international treaties such as International Covenant on Economic, Social and Cultural Rights, United National Human rights Declaration (UDHR), and UN Charter. In Afghanistan around, 39 percent of Afghans live below the poverty line, with huge differences in living standards between those living in cities and those in rural areas. The country has some of the world’s highest infant, child and maternal mortality rates, and many thousands of children die needlessly each year because they lack access to adequate food and nutrition. Around 41 percent of Afghan children under the age of five are stunted, with low height for their age, while 10 percent are acutely malnourished. Around 33 percent of Afghans are food insecure – around 9.3 million people – and some 3.4 million of them are severely food insecure. The right to adequate food is realized when every man, woman and child, alone or in community with others, has the physical and economic.
(General Comment 12 of CESCR)
Dissertations:
• Transition from traditions toward modernism
• Afghanistan International Human Rights and state Obligation
• International Criminal Court and its jurisdiction authority
• International Dispute resolution,
• United Nation Environmental Protection
• UN human rights council
• Technical paper on gender and legislation
• The rights of accused and suspect during court proceeding
• Training Manual on human rights and state obligation
Mingruo Guo
The University of Vermont, USA
Title: Whey protein based microencapsulation of bioactive compounds and probiotics
Biography:
Mingruo Guo, a food chemist and a full Professor in the Department of Nutrition and Food Sciences at the University of Vermont (UVM), USA. He holds a Ph.D. degree in Food Chemistry from the National University of Ireland at Cork in 1990. Dr. Guo`s scholarly interests include human milk biochemistry and infant formula manufacturing technology, functional foods, the utilization of whey protein in creating functional foods and environmentally safe products; biochemistry and technology of fermented dairy products. He published the first textbook on functional foods in the US in 2007 another book titled: Human milk Biochemistry and Infant Formula Manufacturing Technology was published in 2014. He has published more than 150 research articles, book chapters and conference proceedings.
Abstract:
Ginsenosides is a group of the bioactive compounds in ginseng. Its application in functional dairy foods is limited due to the bitter taste and yellowish color of ginsenosides. Using polymerized whey protein as the wall material to capsulate ginsenosides may effectively mask its bitter taste and improve the color. Probiotics are widely used in functional fermented foods. Polymerized whey protein based microencapsulation of probiotics might improve their survivability during digestion. The results showed that entrapment yield of the microencapsulated ginsenosides and Lactobacillus Acidophilus (L. Acidophilus) was 95.46±1.95% and 92.90±3.97%, respectively. The probiotic yogurt chemical composition, texture, syneresis, viscosity and sensory properties were analyzed and compared between the experimental sample and the control. There was no significant difference in moisture and ash content between the experimental and the control sample (p>0.05). The yoghurt with microencapsulated ginsenosides displayed the higher viscosity, gumminess, hardness and adhesiveness. The syneresis of experimental sample was significantly lower than that of the control (p<0.01). Sensory evaluation (score scale 1-5) showed that the acceptability score of the experimental yoghurt (3.7) was much higher than the control (1.6). The population the probiotic was above 106 CFU/ml in the yoghurt for the first six-week storage. Results showed that the microcapsules of L. Acidophilus were intact after treated by gastric juice but L. Acidophilus were released in the small intestine juice while the free cells had died out. The results indicated that the polymerized whey protein based microencapsulation might be an effective technique to mask bitter taste and improve the color of probiotic yoghurt containing ginsenosides. They could be released from the capsules in small intestine. And the polymerized whey protein based microencapsulation might protect L. Acidophilus from the acidic gastric juice.