20^th International Conference on Nutrition, Food Science and Technology April 16-17, 2018 Dubai, UAE

Biography:

TokuÅŸoÄŸlu has completed her PhD at Ege University Engineering Faculty, Dept of Food Engineering at 2001. She is currently working as Associate Professor Dr  faculty member  in Celal Bayar University  Engineering Faculty Department of Food Engineering. TokuÅŸoÄŸlu performed a visiting scholar at the Food Science and Nutrition Department /University of Florida, Gainesville-Florida-USA during 1999-2000 and  as visiting professor at the School of Food Science, Washington State University, Pullman, 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. TokuÅŸoÄŸlu published the scientific edited three International book entitled Fruit and Cereal Bioactives: Chemistry, Sources and Applications  and entitled Improved Food Quality with Novel Food Processing by CRC Press, Taylor & Francis,USA Publisher, third book Food By-Product Based Functional Food Powders ; Dr Tokusoglu also published three national books entitled Frying Oil Science and Tehnology; Cacao and Chocolate Science and Technology and  Special Fruit Olive: Chemistry, Quality and Technology. She organized and/or  administered as Conference Chair  at many conferences and congress in various parts of USA and Europe.  She is Nutrition and food Technology Group Chair of ConferenceSeries LLC, USA

Abstract:

Novel Applications in Nutrition and Food Science:  Fortificated Vitamins and Polyphenols of Innovative Industrial Foods and Nutraceuticals

The necessity of fortificated bioactive vitamins carotenoids, and polyphenolic compounds (flavonoids etc.) has been accelerated the development of innovations in the food industry, generating the so-called “functional foods” and “nutraceuticals“; these are primary importance for human nutrition.   Novel processing applications may influence the quality and effectiveness of mentioned nutrients ;  bioactives in processed foods can undergo to  loss or increasing after storage and transportation.

Novel non-thermal technologies (e.g. ultrasounds, high-hydrostatic pressure-HHP, pulsed electric field-PEF) promise to treat foods without decomposing the nutritional constituents and sensorial properties that are normally affected during heat treatment. The implementation of novel technologies together with other trends and practices of the food industry (containing microencapsulation, food waste recovery, food by product based powders) have been brought new developments and state of the art in the industrial foods field.

Keywords:  Bioactive Vitamins, Polyphenols, Innovation, HHP, US, PEF, Food Powders, Microencapsulation, Nutraceutical

 

Biography:

Adel Cortas was the Minister of Agriculture in Lebanon from 1992 to 1995. His background is in Agriculture Engineering (Grignon-Paris, France) and Agricultural Economic and Planning(East Lansing, USA and USJ, Beirut).He served FAO for 26 years as FAO Representative in Morocco and Assistant to ADG for Economic and Social Affairs and  education background is mainly in Agricultural production, planning and agricultural economics

Abstract:

The Food Safety Law in Lebanon:  What Is Next ? 

On 24 October 2016, the Food Safety Law in Lebanon was approved and published by the parliament as Law N0:35. Consumers protection advocates, in Lebanon were waiting for the government to implement the provisions of the new safety law which will improve public health. The majority of the Lebanese public and international community agreed and questioned how come that Lebanon waited so long until the end of the Twentieth century without having a Law covering Food Safety? It was until the beginning of the 21^st century (in 2004) that a draft Law was introduced, discussed and finally approved by the parliament. The answer to this query came out that special private interests of some Lebanese agricultural producers and merchants were benefitting from the loose enforcement of the law and regulations to seek the highest profit possible. In fact, before the publication of the Food Safety Law, there were nine government agencies in the different ministries and independent ones. All of them were dealing with Food Safety in one or the other. But there was no coordination among them whatsoever. Responsibilities, activities and terms of reference of these agencies are described in details in the paper.

In articles 22-23 there is a detailed description of the Food Safety Lebanese Commission (FSLC) responsibilities. It is referred to as FSLC. In short it is the FDA of Lebanon. A detailed description of the FSLC will come out in the paper.

The major objective of the paper will aim at preparing a proposed program on what should be done by the Lebanese Government in order to reach a better level in Food Safety conditions. A detailed analysis is made of these articles and confront them with the work done by  assisting  the nine agencies dealing with Food Safety in Lebanon. The problem is that so far, we don’t have a program or a policy dealing with Food Safety in Lebanon. The Food Safety law will help a great deal to fill this gap.

The second objective is to look into more details into the problems of education and training of professionals dealing with Food Safety in Lebanon. We pride ourselves in Lebanon, for the number universities we have. However, the number of universities dealing with agriculture will not exceed six and the those dealing with nutrition and food safety are the American University of Beirut (AUB) and the Lebanese American university (LAU). Some incentives should be given to the other four universities teaching Agriculture in Lebanon to do some research and give courses dealing with Food Safety.

The third objective of this new program refers to the urgency for the Councils of Ministers in Lebanon to establish the FSLC and appoint its chairman and members. When the FSLC is established it has to organize itself and prepare all the documents mentioned in article 27 of the food safety law. Then FSLC will prepare the program or food policy in Lebanon in cooperation with representatives from the nine agencies. A food Safety System will be established this way and should contain a sub-system of monitoring and evaluation of activities and responsibilities. This would help in the preparation of the annual report referred to in article 31 of the Food Safety Law. A continuous training program should be programmed annually between FSLC and representatives of the Nine agencies, in cooperation with the universities teaching Nutrition and Food Safety. LAU, within its Food Safety program is giving annually a course with a certificate in Food Safety. This certificate was highly appreciated by the Syndicate of the Lebanese Food Industries (SLFI) and the General Union of Arab Chambers of Commerce. They were willing to pay higher salaries for those having the certificate on Food Safety training.

The success of this new law depends on how it will be implemented. A campaign should immediately be launched, now that the law is enacted to draw attention to its importance and added value to Lebanese citizens.

 

                          

Biography:

Abstract:

Meeting Expectations: Ritual Dietary Laws into a HACCP approach

Global expectations within the food industry is that companies will increasingly to take more initiative in terms of halal quality and food safety to protect their brands. Since 1990, Maple Lodge Farms has been recognized the demand for food compliant with Islamic dietary law (halal), with primary consumer choices based on quality and safety. The Hazard Analysis Critical Control Point (HACCP) -based halal quality-assurance standards were developed as a result, using the HACCP criteria for safety (recognized by the Canadian Food Inspection Agency), religious dietary requirement and quality. Halal critical control points (HlCCP) are identified using HACCP criteria and a question tree on HALAL processing and storage. This approach harmonizes and unifies halal processing with the specific food industry via an HACCP–based halal quality-assurance system. Principles of this program include the following: 1) the traditional method of slaughtering in Islam is to slit the throat, cutting the carotid arteries, jugular veins, trachea, and the esophagus, without severing the head.

2) It must be done by a Muslim of sound mind and health while pronouncing the name of God on each animal or bird. 3)  Muslim slaughter persons is required at each line. The number

of slaughter persons depends on line speed, size of the animals, and number of hours the operation will be performed. 4)

Maple Lodge uses the machine slaughter of birds, which is very precise. Thus method is approved by our Muslim certification body. Almost all countries that import chicken are now accepting machine-killed birds. Our plants are federally inspected, HACCP and BRC certified (two of the most rigorous standards for food safety).

Halal Controls Points in Poultry Slaughter

Biography:

Harini N B has completed her MSc and BSc Degrees in Clinical Nutrition from Sri Ramachandra University and Ethiraj College for Women, respectively. She is currently a Consultant Nutritionist at Almond board of California and delivers lectures on the importance of the nutritional values of almonds and its health benefits. She has worked at the Apollo hospitals, India as a Clinical Dietitian Associate for a year where she performed nutrition counseling, assessed the nutritional requirements and developed nutrition counseling programs for the patients and suggested diet charts to meet individual’s requirements. She was actively involved in organizing the Bariatric nutrition conference “Enlight 2016”.

Abstract:

Statement of the Problem: Flavonoid intake has been proven to reduce the risk of developing cardiovascular disease. Post-menopausal women are at a higher risk of getting heart disease because of altered hormone levels. Good nutrition counseling associated with strategies to reduce the risk of cardiovascular disease can help subjects’ live longer, healthy life.

Aim: To study the association of cardiovascular disease risk with flavonoid intake, nutrient intake, BMI, lipid levels in post-menopausal women.

Materials & Methods: It was a prospective observational study which consisted of 100 post-menopausal subjects. Subjects were assessed of parameters like height, weight, BMI, total cholesterol, HDL, nutrient intake and flavonoid intake. They were also assessed using Framingham Risk Score sheet to find out the risk of developing heart disease in next ten years.

Results: Total cholesterol was highest and HDL was lowest in the high risk group which was found to be significant (p<0.001). The fat intake was observed to be 38.35±6.04 g, 46.67±10.19 g, 53.63±9.00 g in low, intermediate and high risk groups, respectively, which was also found to be highly significant (p<0.001). It is observed that intake of flavonoid was 306.07±14.92 g, 212.08±45.08 g and 229.65±64.01 g in low, intermediate and high risk category, respectively which was found to be highly significant (p<0.001). Negative correlation was found with flavonoids, HDL and the risk scores (p<0.001) which illustrates the proven fact that as flavonoid intake increases, risk for developing heart disease decreases.

Conclusion: High intake of flavonoids and low intake of fat seems to have less risk of cardiovascular disease, whereas value of high cholesterol and low HDL are considered as risk factors for developing CVD. It is mandatory for women beyond 40 years to be educated on lifestyle modification with more emphasis on reduction of fat and maintenance of appropriate body mass index and increased intake of flavonoids.