Scientific Program

Conference Series Ltd invites all the participants across the globe to attend 3rd European Food Chemistry and Drug Safety Congress Florence, Italy.

Day 1 :

Conference Series Food Chemistry Congress 2020 International Conference Keynote Speaker Muhammad Usman photo
Biography:

Mr. Muhammad Usman, Former Director General of Agricultural Research System, Government of Pakistan who retired from service after a spotless career of about 32 years with senior level experience on research and development of integrated agricultural production, industries, agriculture & food chemistry and bioenergy on a sustainable way.

Mr. Usman is basically an agricultural scientist with specialization of agricultural, food and biochemistry working on the yield and quality of various products and published several research papers.

Mr. Usman established “Prominent Agro Based Industries, Agro Based Industries and Consultancy SDN BHD” in Malaysia and “Foundation for Rural Development in Pakistan”, with primarily aims to work on integrated agricultural project for Rural Development through improvement in agriculture and consultancy services to the formers at Malaysia. 

Abstract:

The aim of presentation consist of Nutritional Science, Food chemistry, health, life, employment, income, crises, global poverty and hunger were studied and reported that Nutritional Science and Food Chemistry is the major industry for the development of health, basic need of daily life, create employment, generate income, stronger economy, reducing financial crises, global Poverty and hunger in the developing countries of the world particularly in south Asia.  The study reported that nutritional science is the study of nutrition that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. In other words nutrition is the utilization of food to grow, repair and maintain our bodies, getting the right amount of nutrients from healthy foods in the right combinations and also making smart choices about the food you eat, proper nutrition helps you develop and maintain good health. As per study, food is the basic need of our life and the food science deals with the different industries of production, processing, distribution, preparation, evaluation and utilization of food. Food chemist work with the plants that have been harvested for food and animal that have been slaughter for food. Food chemist are concerned with how the food products are processed, prepared and distributed which are the biochemistry. It is further reported that basic food chemistry consists of three primary important components in food such as carbohydrate, lipids and protein, which are the basic source of energy. The study reported that the total countries available in the world are 225, consist of (Developed countries = 49, developing countries = 150, observer state = 4, state without partial recognition = 8, unrecognized state = 14). Similarly, South Asia comprises the countries of Pakistan, Bangladesh, India, Bhutan, Maldives, Nepal and Sri Lanka.  In the light of above study, it is proposed that Nutrition, Nutritional Science and Food Chemistry should be commercialized  for the development of health, basic need of daily life, create employment, generate income, stronger economy, reducing financial crises, global Poverty and hunger in the developing countries of the world particularly in south Asia.

  • Food Chemistry | Drug Safety | Food Science and Technology | Food Processing | Food Toxicology
Biography:

Ashish Kumar Chalana is puring PhD under the guidance of Dr. Gouriprasanna Roy, Shiv Nadar, Greater Nodia, India. He submiitted my thesis on August, 6, 2019 and published 8 paper in Scitific Journals and also have one patent and book chapter.

Abstract:

The copper (Cu), an essential trace element to humans, is involved in numerous biological processes in our body. However, the excess Cu is equally detrimental as it produces hydroxyl radical (OH) from H2O2 via Fenton-type reactions, and thereby causes oxidative damage to proteins, lipids, and nucleic acids. The intracellular Cu concentration is, thus, strictly maintained by proteins such as metallothioneines (MTs), ATP7A and ATP7B, ATOX1 and CCS, and endogenous thiol, glutathione (GSH). The majority of cytosolic Cu is bound to GSH, the most abundant intracellular Cu binding ligand of low molecular mass in living cells and is known to be a major contributor to Cu exchangeable pool in the cytosol. Mutation of ATP7B gene results nonfunctional of ATP7B protein causing Cu over-load in tissues including liver, brain of patients with Wilson’s disease (WD) and excess Cu has been implicated in the progression of neurodegenerative disorders including Alzheimer’s and Parkinson’s diseases. Medical therapy in WD involves lifelong treatment with Cu chelators (penicillamine, trientine) that bind Cu directly in blood and tissues and facilitate its excretion. However, chelation therapy is not always efficient for symptomatic neurological patients and has harmful side effects and,4 thus, efforts were made to discover tissue specific chelators. Thus, there is an urgent need to develop new synthetic molecules to cure the copper related disorders. Here, we will discuss the discovery of new synthetic molecule (1,3-bis(2-hydroxyethyl)- 1H-benzoimidazole-2-selenone)  which has remarkable ability to reduce the bioavailability of intracellular Cu concentration by removing Cu from glutathione, a major cytosolic Cu-binding ligand, and thereafter converts it into copper selenide nanozyme that exhibits remarkable glutathione peroxidase (GPx)-like activity with an excellent cytoprotective effect against oxidative stress in hepatocyte.

Biography:

Bouchareb Radia:

Laboratory of Development and Valorization of Plant Genetic Resources

université  frére mentouri constantine 01

Abstract:

The stress has documented as an effective parameter in decreasing crop production in semi arid regions. The objectives of this study were to detect the effect of water stress in durum wheat (Triticum durum Desf).

 

The present study was carried out to study the performance of durum wheat. We used in this study ten durum wheat varieties from different sources with two different experiences. The first was on the ground, and the second was conducted in semi-controler conditions.

  The first experiment was performed during the agricultural seasons 2011-12, 2012-13, 2013-2014 at the experimental field of the Technical Institute of Field Crops (ITGC) Constantine, the objectif of this work to study the effect of water stress in natural field conditions, different measures have been taken during plant growth, morphological parameters, phenological, yield and its components. The results showed that the durum wheat response to water stress is associated with the variety, intensity and duration of water stress, the analysis of variance showed highly significant results in most parameters studied. It remains local varieties Bousselem Cirta and more productive compared to other variéties.  the second experiment is conducted in a Glass House, where we practice different physiological, biochemical measurements and analysis of variance where very significant between genotypes, we recorded a lack of chlorophyll with an increase in the resistance of the stoma by increasing the content of abscisic acid, sodium and potassium, during local varieties showed high adaptation compared to the varieties imported especially the variety Ter-1/3. The results also showed that the drought leads to a lack of water content with respect to the varieties studied, which have been modified by the accumulation of sugars and proline as well as significant differences in molecular weight of the proteins, while the majority of the response to drought stress was different for each variety. The study showed also that the varieties studied responded to water stress by different mechanisms and in proportions between introduced varieties and improved to maintain the vital functions of durum wheat 

Biography:

Afrooz Bakhshi has completed her Masters at the age of 26 years from Islamic Azad University in Food Technology, Tehran, Iran. She has been a Quality Control Administrator in food science industry for the last 6 years and mainly worked at cake and chocolate manufacturer companies in Tehran, Iran. Currently, she is working in “Mahanara Tejarat CO.” as a FDA-Registered Technical Manager in Tehran. She has 3 poster presentations is national conferences.

Abstract:

Considering the side effects of chemical preservatives and the notice of food producers to natural preservatives, the evaluation of antimicrobial effects of natural preservatives in experimental and food models seems to be necessary. The use of natural compounds such as essential oils and natural preservatives such as bacteriosins, has substantially increased. Bacteriocins are bactericidal proteins mostly produced by LAB (comprising lactococcus, streptococcus, lactobacillus and pediococcus), that are of particular interest in food industry. The natural function of bacteriocins acting as growth regulators, molecules of communication, or the provision of ecological benefits, can be done through the prevention of competitive bacteria. Nisin is the only bacteriosin with WHO approval that has been widely used in the food industry. Nisin is a penta cyclic peptid with a low molecular weight that is produced by lactococcus bacteria. Regarding its antimicrobial effects and low toxicity on human beings, it is utilized as a GRAS substance in addition to food preservative. Unlike many antibiotics, such as penicillin, it is a primary metabolite. Nisin affects gram-positive bacteria and has a limited effect on gram-negtive bacterias, yeasts or fungi. Increasing the sensitivity of gram-negative bacterias to nisin can be done using substances like EDTA and some organic acids (Hardle's technology). This method would destroy the LPS membrane and therefore the bacteria does not resist membrane penetration. Nisin is mainly used to control the bacterial purtrefaction of low pH foods and foods that have been heated.

Levy Nyirenda

National Institute for Scientific and Industrial Research (NISIR),

Title: THE IMPACT OF INDIGENOUS AND MODERN TECHNOLOGIES IN SUSTAINABLE DEVELOPMENT
Biography:

LEVY NYIRENDA:  Technical Officer (Intern), National Institute for Scientific and Industrial Research (NISIR)

Abstract:

The indigenous technology refers to the technological knowledge, skills, and resources transmitted or handed down from the past indigenous people to the present ones to meet their needs and wants by means of investigating, designing, developing, and evaluating products While Modern technology is simply an advancement of old technology. These definitions shows that there is no modern technologies without indigenous or traditional technologies, and indigenous are supported by modern to be effective. Advancement of modern technologies goes with the equipment used in the laboratories or industries. The author discovered that what are considered to be modern technologies in some countries are indigenous in other countries, especially in developed countries. We can’t talk about sustainable development without mentioning policies and the implementations of those policies, in our country most policies are good and favorable to help in sustainable development, but the scientific industry is still regarded as nothing important, underfunded and considered to be a waste of resources. Therefore employing both modern and indigenous technologies in developmental projects, will help achieve great results, because both the community and initiators of the project will understand it fully. It is very much impossible to achieve Sustainable development goals (SDG’s) with frontier technologies alone or indigenous technology alone, but combining them will help achieve.  

Begoña Giménez

Instituto de Investigaciones Agropecuarias, Chile

Title: Flaxseed oil oleogels as potential vehicles por oral delivery of curcumin
Biography:

Begoña Giménez has completed her PhD at the age of 25 years from University of Zaragoza and postdoctoral studies from Spanish National Research Council. She is Research Associate at the University of Santiago (Chile). She has published more than 50 papers in reputed journals.


 

Abstract:

Organogelation is one of the most novel and promising techniques for edible oil structuring. Oleogels have been widely used in pharmaceutical and cosmetic area as drug delivery matrices, but their application in food matrices is scarce. These systems may be a promising option for the fat replacing in food matrices and controlled delivery of lipophilic bioactive molecules in the small intestine, with low water solubility and high chemical instability. In this study, flaxseed oil based oleogels were designed, using beeswax as organogelator, as vehicle for the oral delivery of curcumin, the active principle of turmeric. The oxidative stability of oleogel and the potential bioaccessibility of curcumin during in vitro gastrointestinal digestion were evaluated. Optimal curcumin (0.54%) and beeswax (9.12%) concentrations in the oleogel were determined according to a statistical design. The mechanical strength and oil binding capacity of oleogels obtained under optimal conditions were 20.5 ± 0.4 N and 90 ± 1.2%, respectively. The incorporation of curcumin in the lipid matrix significantly increased the oxidative stability of the flaxseed oleogel evaluated by rancimat (protection factor 1.43 h). Although curcumin did not show any effect on the hydroperoxide formation, it significantly decreased the formation of malonaldehyde, suggesting its antioxidant role during the propagation step of lipid oxidation. The oil structuring decreased the extent of lipolysis and allowed a slow release of curcumin from the oleogel to the mixed micellar phase, showing that these oleogels could be used as vehicles for the controlled release of curcumin in food applications.

Biography:

Amir Hosseinvand: Islamic Azad University of Karaj branch, Karaj, Iran

Abstract:

Four types of protein sources were used in the preparation of pepper soup dishes using Itsekiri pepper soup spices produced by the researchers. The protein sources used for the pepper soup dishes were: (1) cow-leg, (2) goat meat, (3) fresh fish and (4) dry stock fish. These four samples of pepper soup dishes were coded CP, SP, FP and IP respectively. Sensory evaluation of the four pepper soup dishes was done using 40 trained panelists based on five parameters which are: taste, aroma, appearance, visual texture and general acceptability. Result on the general Acceptability of the dishes revealed that Sample D (Stock Fish) with 4.58±0.50 was highly acceptable. Sample A (cow leg) with average score of 3.93±0.80 was moderately acceptable, Sample C (Fresh Fish) with 3.85±0.86 was also averagely acceptable while Sample B (Goat Meat) with score of 3.48±0.64 was the least acceptable.  Based on the results of the ratings of the dishes, it was recommended that the pepper soup seasoning was generally acceptable and hence, should be promoted on a wider level.

Biography:

Jamal AYOUR has completed his PhD at the age of 28 years from Avignon University (France / Agronomic Science) and Marrakech University (Morocco / Biotechnology and Food science). He has published 5 papers in reputed journals, 7 participations in international congresses and he has been serving as an editorial board member of repute.


 

 

 

Abstract:

The softening of apricot fruit results from significant changes in the cell wall which occurs during maturation. These modifications are essentially the result of enzyme activity modifying the cell walls composition and are involved in the detachment of the cell wall, which promotes tissue extension and growth. In this work, the activities of important pectinolytic enzymes involved in the degradation of the cell wall, and consequently the loss of firmness, namely pectin methylesterase (PME), polygalacturonase (PG) and β-Galactosidase (β-Gal), were monitored during two ripening stages (commercial and consumption) in 10 apricot clones. The overall results suggested that the maturation of the apricots was coordinated by the three pectinolytic enzyme activities, since PME, PG and β-Gal activities increased during ripening while fruit flesh firmness decreased. In addition, the results showed that apricot softening was more controlled by β-galactosidase and PME. There were large effects of clone, ripening stage and tissue zone on the firmness and enzymatic activities of apricots. For most clones, the firmness levels were higher in peduncle zone, followed by the equatorial zone and at last the pistil zone. Contrariwise, the enzymatic activities were found important especially in pistil zone followed by the equatorial and peduncle zones. The enzymatic activity evolution observed are discussed in relation to published information about ripening of apricots and to results reported using other species.

Biography:

He completed 6th semester in B.Tech- M.Tech Biotechnology from KIIT University at the age of 23 years. He is a Student.

Abstract:

Improving Food nutritional value for people by making micronutrient supplement rice :- People face micronutrient deficiency in their daily life food habits, which creates adverse effects on them, specifically pregnant women and children. Their diet mostly includes carbohydrates, proteins and fats, but they lack vitamins, which creates health issues and weakness. In order to solve these problems, I came to a solution where we can improve their nutritional habits by incorporating micronutrients in their daily life food habits, specifically rice, where their micronutrient deficiency can be improved on consumption of these special variety of rice (soft rice), that has an extremely soft texture unlike regular hard grains. This is because of the low content of amylase which is a kind of starch that constitutes to the hardness of any grain. We can use this rice after soaking it for 1 (one) hour. Hence nutrients when added do not get destroyed can b easily consumed with other food items. This rice is cheep (less than 1 Euro) and can be applied in large scale for people.