Scientific Program

Conference Series Ltd invites all the participants across the globe to attend 2nd International Conference on Nutrition, Food Science and Technology Abu Dhabi, UAE.

Day 1 :

Conference Series Food Technology Congress 2019 International Conference Keynote Speaker Ozlem Tokusoglu photo
Biography:

Tokuşoğlu 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. Tokuşoğlu 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. Tokuşoğlu published the scientific edited three international books 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,as third book Food By-Product Based Functional Food Powders by CRC Press,too; Dr Tokusoglu also published three national books entitled Cacao and Chocolate Science and Technology, Special Fruit Olive: Chemistry, Quality and Technology and third one as Frying Oils Science and Technology. She organized and/or administered as Conference Chair and Group Chair of Food and Nutrition at many conferences and congress in different continental countries as majorly in USA, Canada, Europe and Asia Pasific.

Abstract:

Alkaloids are a class of naturally occurring chemical compounds that mostly contain biologically important amine structures and include some related compounds in plants and animal foods. Alkaloids show greatly diverse matrix and origins as well as pharmacological and/or nutraceutical action that often demonstrate a marked physiological action. The only thing that unites all these natural compounds under the term ‘alkaloids’ (alkali-like) is the nitrogen atom that is present in all of them. They are known to be adrenergics, antibiotics, poisons, stimulants, diuretics, astringents, anti-inflammatory, anti-hypertensives, anti-mydriatics, analgesics, anti-gout, expectorant, emetic, anti-spasmodic and many others. Food alkaloids can be take part in chemistry,food industrial applications, food supplement and medical drug fortifier. Chemical alkaloid taxonomy in plants and animal foods, originating from protein and aminoacids like this xanthinealkaloids, phenolic based alkaloids, originating from plant cell cultures, pseudoalkaloids, ergot alkaloids and tropane alkaloids in plants and cereals, glycoalkaloids in potatoes, their properties, nutraceutical and pharmaceutical effects. It has been carried out methylxanthine alkaloids including caffeine, theobromine and theophylline in most consumed non-alcoholic beverages such as tea, coffee, cocoa majorly and chocolate and herbal teas as less. Phenolic alkaloids containing piperidine alkaloid from black pepper with pyridine structure and sanguinarine, narceine alkaloids from pomegranate fruits with isoquinoline based structure are also important compounds. Alkaloids are usually derivatives of aminoacids, many have a bitter taste and are found as secondary metabolites in plants (including potatoes glycoalkaloids as solanine, solanidine and their derivatives and tomato glycoalkaloids as tomatine), animals (such as shellfish neurotoxic alkaloids and marine alkaloids; saxitoxin and its analogs), and fungi alkaloids. Many plant and marine based alkaloids are poisonous at dose over, but some are used medicinally as analgesics (pain relievers) or anesthetic, particulary morphine and codeine; some as vinblastine are used to treating certain cancer types. Taxol is an anti-cancer (antineoplastic or cytotoxic) chemotherapy drug and taxol is classified as a plant alkaloid, a taxane and an antimicrotubule agent. As others, phenethylamine alkaloid ephedrine is also used as stimulant, decongestant and appetite suppressant in diet processed foods and nutraceuticals. A specific alkaloids in foods can alter after food processing. In this point; toxicity, carcinogenic, toxigenic structure and cancer formation should be dealed. Food sensitivity is an adverse reaction to a food which other people can safely eat, and includes food allergies, food intolerances, microbial toxications, and chemical sensitivities, whereas food allergy is an abnormal response to a food triggered by body’s immune system. Foodborne allergic reactions can sometimes cause serious illness and death. Food allergy is a reaction of the body’s immune system to a certain food or beverage. In this context, food allergy is a very specific reaction involving the immune system of the body. At this point, distinguishing food allergy from other food sensitivities is the most important. Whereas food allergies are rare, food intolerances, which are the other classification of food sensitivities, are more prevalent. Several specific foods are responsible for the majority of food allergies, even though any food can stimulate an immune response in allergic individuals. It is known that peanuts are the leading cause of severe allergic reactions, followed by shellfish, fish, tree nuts, and eggs. Peanuts, tree nuts including almonds, brazil nuts, cashews, hazelnuts (filberts), macadamia nuts, pecans, pine nuts (pignolias), pistachio nuts, walnuts, sesame seeds, milk, eggs, fish including shellfish and crustaceans, soy, glüten, fava beans, garlic and onion, mustard are some of the most known allergic foods. HHP processing improved the reducing of allergenic structure and allergenicity of some foods. Recently, limited studies have been performed on HHP effects on the structure of known allergens and the elimination of allergen compounds in foods. Further studies are needed for some allergenic proteins in various food matrices

Conference Series Food Technology Congress 2019 International Conference Keynote Speaker Wojciech Piekoszewski photo
Biography:

Wojciech Piekoszewski is a Professor of Medical Sciences with second degree of specialization in Toxicology. He is the Head of the Toxicological and Pharmaceutical Analysis Group and the Head of the Laboratory of High-Resolution Mass Spectrometry, of the Faculty of Chemistry, Jagiellonian University, Krakow, Poland. He is also the Chief Researcher of the Laboratory of Food Biotechnology and Pharmaconutriology. His research and scientific interests are in the application of metabolomics, proteomics and lipidomics as tools for diagnosis (biomarkers) of mental and neurodegenerative disorders, food safety, security, analysis of drugs and medicaments in biological materials.

Abstract:

Considering the unfavorable ecological situation in the world and the acute deficiencies of macro-and micronutrients in both adults and children, leading to various diseases and as a result, reducing life expectancy, the development of functional products and their introduction into (large scale) production is currently relevant. Dairy products (milk, ice cream) are quite promising in this regard, as they are not only widely consumed by all sections of the population, but are also a source of riboflavin, retinol and also contain other vitamins and beneficial, biologically active substances: Enzymes, hormones, immuno biological compounds and pigments (lactoflavin). The aim of the work was the development of dairy products with the addition of polysorbate, carrageenan and Fukolam from the Pacific shelf. The studied objects were, dairy drinks with the addition of biologically active substances, pasteurized milk, carrageenan, Fukolam C and polysorbate a polysaccharide obtained by the esterification of pectins from lime). The production technology of dairy drinks with polysaccharides of seaweed and terrestrial plant-based pectins differed from the standard scheme of milk production by adding additives after the pasteurization stage, before cooling. The quality assessment of the developed dairy drink with the addition of functional ingredients from seaweed was carried out according to organoleptic, physico-chemical and safety indicators in accordance with the code of alimentation. Thus, a composition was developed for three new dairy drinks with an optimum ratio of components for organoleptic and health effects; new technologies for the production of milk drinks, enriched with seaweed polysaccharides and terrestrial plant-based pectins have been described. The quality and safety of dairy products developedwere studied.

  • Current Research in Nutrition & Dietetics | Nutritional Neuroscience & Eating Disorders | Food & Nutritional Immunology | Diabetes & Endocrinology | Nutraceuticals & Medicinal Foods | Nutritional Epidemiology & Malnutrition | Food Processing & Technology
Location: Abu Dhabi
Speaker

Chair

Ozlem Tokusoglu

Celal Bayar University, Turkey

Speaker

Co-Chair

Lara Hanna Wakim

Holy Spirit University of Kaslik, Lebanon

Speaker
Biography:

Alessio Cappelli is a PhD student in Sustainable Management of Agricultural, Forestry and Food Resources at the Department of Agricultural, Food and Forestry Systems management, University of Florence, Italy. He has completed his Bachelor’s degree in Food Science and Technology and Master’s degree in Food Science at the University of Florence, Italy.

Abstract:

The growing consumers’ attention regarding the inclusion of foods able to provide health benefits in one’s diet, is currently a theme of fundamental importance. Between these products, ancient wheat’s and whole wheat flours seem to be the most appealing in the cereal industry thanks to their nutritional content. Nevertheless, ancient wheat’s show worse rheological and technological performances compared to modern cultivars, in particular when using whole wheat flour. According to Migliorini, et al. (2016), the content of starch and protein is strongly influenced by annual variability and agronomic practices. This highlights the need for further investigation to understand the relationship between different agronomic practices and the rheological and technological properties of flours and dough’s made from ancient wheat’s. Furthermore, the greatest challenge for the bakery industry still remains the improvement of the technological properties of bakery products made from ancient wheat’s. In this paper, some of the strategies aimed to face this challenge are proposed. Starting from the improvement of the rheological properties of dough’s made from ancient wheat, Cappelli, et al. (2018) provided a rheological study which allows to identify the optimal water content to be added, through models represented by level curves diagrams. Moreover, regarding the improvement of bakery products based on ancient wheat, the sourdough fermentation (Saa, et al. 2017) and the reduction of free lipid in the doughs (Collar & Angioloni, 2014) seems to be the most interesting strategies. Finally, future strategies finalized to improve the technological properties of bakery products made from ancient wheat’s are related to the assessment of suitability and bread-making aptitude of ancient wheat flours blended with the most interesting and innovative sources of proteins, i.e. legume and insect flours.

Speaker
Biography:

Mireille Rizk Corbani is a Clinical Dietician, Founder and Chief Dietician of the famous Le Gabarit Health & Nutrition Center, leading the health and nutrition trends in Lebanon. An advocate and believer in the Mediterranean diet. More than 25 yrs experience in assessing the nutritional needs of different age groups and across many health challenges and issues. Committed to constantly building and developing capabilities across many specialization areas in the world’s leading institutions, to maintain a cutting edge of knowledge, skill and expertise.

 

Abstract:

Statement of the Problem: Many people are suffering from digestive problems, ranging from dysphagia, bloating, constipation, gut flora and nutritional insufficiencies.We are also seeing more gluten intolerances in patients with chronic diseases. We will try to identify when to consider a gastro-intestinal specific dietary program to treat cases of GI dysfunction. Identify as well the Factors including age, genetics and diet that may influence micro-biome composition, and how they are related in digestion and absorption. Also we will identify factors that inhibit optimal health and function of digestive treat Recall pros and cons of conventional and unconventional diagnostic tools to assess malabsorption & maldigestion Learn when to prescribe specific food plan: (Low- FODMAP, specific carbohydrate, renew food plan, elimination, restorative, etc…) And when and what to prescribe as botanicals and nutraceuticals to improve outcomes In patients with GI dysfunctions. References are adapted from Gibson PR, barrett JS. Clinical Ramifications of malabsorption of Fructose and other short-chain carbohydrates. Nutrition issues in Gastroenterology. Beyer PL, Caviar EM McCallum RW. Fructose intake at current levels in the united states may cause gastrointestinal distress in normal adults.

 

Break: 13:00-14:00
  • Special Session
Location: Abu Dhabi
Speaker
Biography:

Mohammad Kamil is a Fellow of Royal Society of Chemistry London, Head TCAM Research, Zayed Complex for Herbal Research & Traditional Medicine, Health Regulation Division, Health Authority, Abu Dhabi, UAE. He is a recipient of Common Wealth Award-London; Convention Award of Chemical Society-India; Academic Exchange Fellowship from Association of Common Wealth Universities-London and Global award on Unani Medicine and various other prestigious honors and awards. He has worked as In-Charge of Drug lab, MoH India and Professor at Jamia Hamdard University. He has more than 360 papers and abstracts in reputed journals and international conferences. Heis also Author of books and has many publications.

Abstract:

Counterfeit, poor quality or adulterated food and dietary supplements in international markets are serious safety threats. These fraudulent products can cause serious injury. The 1994 Dietary Supplement Health and Education Act (DSHEA) made dietary supplements a separate category of foods and established separate regulations for them. The act determined that the responsibility for the safety and efficacy of products and accuracy of health claims on labels rested solely on firms, not FDA. FDA has identified an emerging trend where over-the-counter herbal products, frequently represented as dietary supplements, contain undeclared /hidden active ingredients that could be harmful. The global dietary supplements industry was valued more than USD 96 billion in 2017 and it is expected to reach USD XX billion by 2023, at a CAGR of 6.9%, during the forecast period. The purpose of this talk is to describe the food and dietary supplement fraud i.e. deliberate substitution, addition, tampering or misrepresentation of ingredients or packaging about a product for economic gain, based on practical laboratory experiments and using authenticated plant samples and standard chemicals/medicines. Fraud involving foods and dietary supplements consist of substitution with cheap, less potent and spurious materials or diluting the valuable ingredient with an inexpensive one. Food items being used daily e.g. honey, olive oil, cranberry, pomegranate and spices particularly saffron and cinnamon also in chocolates, some of it has been found to contain PDE-5 inhibitors which may cause fatal side effects particularly with nitrates. Some estimates place the cost of food fraud globally as high as 10-15 billion dollars per year. Furthermore, quite a number of these dietary supplements-promoted mainly for weight loss, sexual enhancement, diabetes and bodybuilding-that are found to contain hidden or deceptively labeled ingredients, such as synthetic  , PDE-5 inhibitors or their analogs (closely-related drugs). These products look like dietary supplements but they do not qualify as dietary supplements/ingredients. Some of these products contain hidden prescription ingredients at levels much higher than those found in an approved drug product and are dangerous to public health.

Speaker
Biography:

Mohammad Kamil is a Fellow of Royal Society of Chemistry London, Head TCAM Research, Zayed Complex for Herbal Research & Traditional Medicine, Health Regulation Division, Health Authority, Abu Dhabi, UAE. He is a recipient of Common Wealth Award-London; Convention Award of Chemical Society-India; Academic Exchange Fellowship from Association of Common Wealth Universities-London and Global award on Unani Medicine and various other prestigious honors and awards. He has worked as In-Charge of Drug lab, MoH India and Professor at Jamia Hamdard University. He has more than 360 papers and abstracts in reputed journals and international conferences. Heis also Author of books and has many publications.

Abstract:

Counterfeit, poor quality or adulterated food and dietary supplements in international markets are serious
safety threats. These fraudulent products can cause serious injury. The 1994 Dietary Supplement Health
and Education Act (DSHEA) made dietary supplements a separate category of foods and established separate regulations for them. The act determined that the responsibility for the safety and efficacy of products and accuracy of health claims on labels rested solely on firms, not FDA. FDA has identified an emerging trend where over-the-counter herbal products, frequently represented as dietary supplements, contain undeclared /hidden active ingredients that could be harmful. The global dietary supplements industry was valued more than USD 96 billion in 2017 and it is expected to reach USD XX billion by 2023, at a CAGR of 6.9%, during the forecast period. The purpose of this talk is to describe the food and dietary supplement fraud i.e. deliberate substitution, addition, tampering or misrepresentation of ingredients or packaging about a product for economic gain, based on practical laboratory experiments and using authenticated plant samples and standard chemicals/medicines. Fraud involving foods and dietary supplements consist of substitution with cheap, less potent and spurious materials or diluting the valuable ingredient with an inexpensive one. Food items being used daily e.g. honey, olive oil, cranberry, pomegranate and spices particularly saffron and cinnamon also in chocolates, some of it has been found to contain PDE-5 inhibitors which may cause fatal side effects particularly with nitrates. Some estimates place the cost of food fraud globally as high as 10-15 billion dollars per year. Furthermore, quite a number of these dietary supplements-promoted mainly for weight loss, sexual enhancement, diabetes and bodybuilding-that are found to contain hidden or deceptively labeled ingredients, such as synthetic  , PDE-5 inhibitors or their analogs (closely-related drugs). These products look like dietary supplements but they do not qualify as dietary supplements/ingredients. Some of these products contain hidden prescription ingredients at levels much higher than those found in an approved drug product
and are dangerous to public health.

  • Current Research in Nutrition & Dietetics | Nutritional Neuroscience & Eating Disorders | Food & Nutritional Immunology | Diabetes & Endocrinology | Nutraceuticals & Medicinal Foods | Nutritional Epidemiology & Malnutrition | Food Processing & Technology Session Continues
Location: Abu Dhabi

Session Introduction

Ghazala Riaz

University of Delhi, India

Title: Current scenario and prospects of roselle seed as functional food
Speaker
Biography:

Ghazala Riaz is currently pursuing her PhD and is also a part-time Faculty Member in the Department of Food and Nutrition at the University Delhi. Her Doctoral dissertation aims to investigate the nutritional composition and phytochemicals present in the calyces of Indian roselle and the changes in the microbial quality and phytochemicals due to processing and storage condition of the extracts and their possible utilization in product development. She has completed her MSc in Food Technology in Delhi University.

Abstract:

Functional food is becoming a part of an average consumer’s diet. The key reason for this is the growing awareness of the consumer towards health and nutritional benefits of food for diseases prevention and health improvement. This, in turn has intensified the interest of the researchers in identifying new cheaper sources especially of plant origin that could serve as functional food. Globally, roselle (Hibiscus sabdariffa L.) plant is gathering attention due to the inherent therapeutic properties in different parts of the plant that is calyces, leaves and the seeds. Roselle plant is basically grown for its fibers and calyces and the latter is used for making herbal tea, beverages, jam, jelly and natural coloring material. Roselle seeds are usually described as a by-product and have little food or industrial uses although they have the potential to be used as functional food or functional food ingredients. The present study focuses on the traditional uses, nutritional composition, anti-nutritional factor, antioxidant activity and the studies validating therapeutic uses of roselle seed so as to explore their potential uses as a functional food. The electronic database using Pubmed, Scopus and using the keywords Hibiscus sabdariffa seed oil and protein, chemical composition of roselle seed, antiinflammatory antimicrobial, antioxidant, toxicity. After scrutinizing the information from the collected literature, it was included in the study. The utility of roselle seeds has been hardly ever studied as compared to the calyces and despite the seed being the good source of protein, fiber, oil and other health-promoting components like vitamins, minerals, amino acids and unsaturated fatty acids, there is a dearth of information about the roselle seeds. Hence more studies should be conducted to provide the insight to exploit the roselle seeds as functional ingredients and validation of their traditional therapeutic uses.

Speaker
Biography:

Asia’s Black Swan 2018 Anu, a changemaker, is best known as supermodel identified as “Special Look” in Paris, turned iconic actor of blockbuster movie Aashiqui, is a self-made young achiever, who renounced the world when still a covergirl, to head to the Himalayas where she lived as a monk and studied vedic-yoga, mind-management, and now the karmayogi, for her love of the community, brings happiness and peace to the distraught, through Anu Aggarwal foundation, AAF, she is the founder director of and has researched extensively to brilliant results. Doctors call Anu a miracle for self-healing. Anu is now invited Nationally and Internationally where she is a speaker and a presenter for her successful research work in conferences worldwide.

Abstract:

Nutrition is emerging as a major player in the high prevalence and incidence of mental and physical disorders, to suggest that Vedic inner nutrition formulae are health imperative. Research on positive eating orders with the fresh, unique blend of Vedic formula faces difficulties as it is not included in the existing pharmacological treatment and is particularly challenging due to our little knowledge of the deep connection between human physiology and consciousness, unawareness of the 10,000 years old Vedic biopsychic and mento-physical fields of nutrition. To validate this pilot study of 12 women to examine the inner human flow of food with 10 sense perceptions, karma- gyan indriyas and its relationship with human nutrition and emotion. Channeling consciousness nutrients for perfect balance, study how the right yogic posture affect nutrition absorption in a human body. Examine the foreplay of the intent/feelings of a person when he intakes food. Impacts of Vedic habits networking lunches and dinners effects of stress on nutrition, food assimilation and extraction. Nutrition Vedic formulae program initiates better hunger levels and food processing while awakening the metal feel good factor our sense perceptions decide how the processed in our system, output to a large extent, awareness of which could harness higher energy levels and maximize human potential. Role of vedic science in health, to wards off mental disorders, disease for a perfectly balanced life, in tandem with nature is environment is undeniable. How the Vedic science of nutrition leads to disease prevention needs tobe tested with a larger cohort of population.

E K Mukhamejanov

JSC National Medical University, Kazakhstan

Title: Target approach in diabetes prophylaxis
Speaker
Biography:

E K Mukhamejanov has worked at the Institute of Physiology and also at the Institute of nutrition. He has developed metabolic model of balanced diet coupled with effects of toxic compounds, physical activity and dietary factors. He has developed specialized nutrition products for athletes and for the prevention and treatment of metabolic diseases. He is currently working in the Scientific Center of anti-infective disorders; develop approaches of reducing the negative impact of drugs.

Abstract:

The violation of glucose transport to the muscle cell plays the key role in the mechanism of development of insulin resistance. The phosphorylation of glucose into glucose-6-phosphate with the participation of the hexokinase enzyme is the first step of intake of glucose by muscle. Therefore, endocrinologists believe that insulin should activate hexokinase, but this is not confirmed by biochemical science. However, there is evidence data that the activity of hexokinase is under the control of the ATP/ADP coefficient, i.e. the intake of glucose is inhibited by reducing the cells energy requirement and increasing the ATP/ADP ratio. Therefore, it can be suggested that the activation of energy-dependent processes should contribute to an increase in the rate of glucose entry into the cell and lead to a decrease of insulin resistance. The ATP/ADP coefficient decreases with physical activity, with activation of protein synthesis at the translation stage (leucine) and with elevation of heat production (thyroxine), at which the blood glucose level decreases. Insulin itself promotes the initiation of the peptide chain, i.e. activation of protein synthesis at the stage of translation (kinase activation of translation). Factors contributing to polysome disaggregation (hypokinesia, cortisol, inflammatory cytokines) lead to a reduction in the expenditure of glucose energy on the anabolic process and promote the development of hyperglycemia. Therefore, the targeted approach in the prevention of diabetes is to increase the efficiency of activities of energy-dependent processes, in particular, to improve the process of protein synthesis.

Speaker
Biography:

Satya Sree Nannapaneni has been working as Assistant Professor of Chemistry since 11 years in S&H Department, VFSTR University, Vadlamudi, Guntur (Dist) and promoted as Associate Professor from 1st October, 2017. Also worked as Senior Lecturer in A.S.N. Degree & P.G College, Tenali from 1998-2006 and discharged duties as HOD,PG Department of Organic Chemistry from 2000-2003(8 Years). Having worked as Junior Lecturer in Vignan Co.op Junior College, Vadlamudi from 1996-1998.(2.5Years).

Abstract:

Majority of Indian women in rural areas suffer from anemia and related consequences. Illiteracy, lack of awareness and poor financial status are the main reasons behind this. In the case of pregnant women, fetal mortality and premature deliveries that lead to feeble off springs are the adverse consequences of anemia. For women lying below poverty line, a low cost, iron fortified food vehicle is required to substitute expensive iron tablets. Tomato is a versatile vegetable associated with many health benefits. It contains adequate amount of Vitamin-C which can promote the absorption on iron through intestinal gut. It is the most widely cultivated crop in several areas of Andhra Pradesh State, India. The surplus crop is targeted for fortification using and Sodium Iron (III) EDTA as fortifying agents. Different concentrations of these Ferrous Fumarate salts solution are experimented with foliar spray technique to know the foliar absorption tendency and corresponding increase in quantity of iron among tomatoes. The concentrations applied are 0.02, 0.04, 0.06, 0.08 and 0.1 N of both the salts selected. The yield from all these groups is converted into powder and is analysed spectrophotometrically to know the improvement of iron among fortified tomatoes via foliar spray technique. 0.08 N concentration of ferrous fumarate has shown significant impact in increasing iron quantity by 3 folds whereas this increase is 2.5 times with 0.1 N concentration of sodium iron (III) EDTA. Based on the diagnosis data among selected anemic women, fortified tomato products are included in their diet for 90 days. The improvement in anemia is verified for twice during study period and the results described the effectiveness of fortified tomato products in controlling anemia, based upon the consequences then it is diagnosed.