Elias Salvador Tasayco, San Luis Gonzaga National University - Peru
To be updated soon...
3rd Edition of Euro Global Conference on
Online event
September 30 - October 2, 2021
Scientific Program
Keynote Presentation
Keynote Presentation
Elizabeta Miskoska-Milevska, Faculty of Agricultural Sciences and Food - Skopje,Republic of North Macedonia
To be updated soon...
Keynote Presentation
Vivekkumar Khambalkar, Dr. Panjabrao Deshmukh Agricultural Vidyapeeth, Akola, India
To be updated soon...
Keynote Presentation
Suriyavathana Muthukrishnan, Periyar University, Salem, Tamilnadu. India
Obesity is becoming a major health problem worldwide despite medical and political efforts to control its increased prevalence. Despite the recent success in identifying the molecular mechanisms controlling energy homoeostasis, the truth is that there are no efficient treatments besides surgical approaches. Thus an immediate challenge is to identify who among these obese individuals will be at hig [....] » Read More
Keynote Presentation
Vasudeva Singh, Gauhati University,Chief Scientist (CSIR- CFTRI), India,
Production of cereals in World is around 2600 million tonnes (MT) and India produces around 280 MT as on 2018-19. 750 MT of paddy is produced in World and India produces around 160 MT. From this, ~10% (16 MT) goes for the production of rice products like rice flakes, expanded rice and popped rice which are generally prepared or manufactured in small scale industries. Around 75 MT produced is used [....] » Read More
Oral Presentation
Abyadul Fitriyah, Universitas Nahdlatul Wathan Mataram, Indonesia
Steps are being taken to improve the cow population of Indonesia, by shortening the length of postpartum estrous. Research aimed to analyze the potential of legume straw as a phytoestrogen source in animal feed, with the aim of shortening the postpartum estrous. This research were done by identifying soybean, peanut, and mung bean using different methods of drying; those are using an oven (55º [....] » Read More
Oral Presentation
Muhammad Ihsan Andi Dagong , Hasanuddin University, Indonesia
Local goats in Indonesia have a significant role in the development of the rural economy. Some typical goat germplasm were kept for dual purpose (meat and milk production) such as the Peranakan Ettawa (PE) goat which is the result of a cross between Etawa goats (dairy type) and Kacang goats (meat type). Since the adoption of AI technology and the importation of exotic breeds from abroad, several n [....] » Read More
Poster Presentation
Alejandra Medrano, Facultad de Química. Udelar, Uruguay
Nanotechnology is a rapidly expanding technology with a lot of potential in an increasing number of areas including pharmaceutical and food industries. One of the applications is the encapsulation of small particles within a wall material building the so called nanovehicles. The Mentha x piperita L is a commercial aromatic herb its leaves have a characteristic, sweetish, strong odor and an aromati [....] » Read More
Poster Presentation
Predescu Corina, University of Agronomic Sciences and Veterinary Medicine of Bucharest, Romania
Yogurt, one of the most consumed fermented milk products all over the word, is very nutritious. Yogurt is very nutritive food that contains essential nutrients such as protein, vitamins and minerals necessary for growth. Fortified yogurt is with black forest fruits can provide an important concentration of biologic active compounds, as phenolic compounds with antioxidant activity. The aim of [....] » Read More
Poster Presentation
Georgeta Stefan, University of Agronomic Sciences and Veterinary Medicine of Bucharest, Romania
Food and biofuel industries generate a huge quantity of waste by-products rich in bioactive compounds such as polyphenols, carotenoids, tocopherols, and essential fatty acids. Four types of waste by-products were studied for obtaining extracts rich in polyphenols that can be used to replace synthetic antioxidants used in food, pharma and cosmetics industries: grapes (Vitis vinifera) pomace and apr [....] » Read More
Poster Presentation
Jeyhuna Jafarova , National Academy of Science of Azerbaijan, Azerbaijan
Hazelnut consists of a big part of exports of Azerbaijan Republic. Based on the official data of FAO for 2017, it was recorded that 69% (760 thousand tons) of hazelnut export belongs to Turkey, 11% (120 thousand tons) to Italy, and the third and fourth place are shared by Azerbaijan (5%) and Georgia (5%). According to this percentage Turkey is in the first place for its planted area of hazelnut (7 [....] » Read More
Poster Presentation
Camelia Papuc, University of Agronomic Sciences and Veterinary Medicine of Bucharest, Romania
In the meat industry, replacing of synthetic preservatives with natural ones is much safer for human and environment. Parsnip fermented juices (PFJ), rich in nitrite and grape marc extract (GME), rich in polyphenols can be excellent substituents for synthetic nitrites and synthetic antioxidants. The aim of this study was the assessment of different levels of GME added to a constant concentration o [....] » Read More
Poster Presentation
Malgorzata Szczepanek, UTP University of Science and Technology, Poland
The need for a balanced supply of food with a high nutritional value is the biggest stimulus that leads to increased interest in the primary forms of wheat. The cultivation of primary wheat forms (emmer wheat, einkorn wheat, spelt wheat), gives a chance to obtain consumption grain with a higher content of biologically active components than in common wheat. However, the quality characteristics of [....] » Read More
Poster Presentation
Aminat Olabisi Adelekan, Bells University Of Technology, Nigeria
Dr. Aminat Olabisi Adelekan holds a B.Sc. Hons Food Science and Technology in 1992 from University of Agriculture, Abeokuta and M.Sc. Food Science and Technology in 1999 from the same University. She carried out her Ph.D. laboratory work in the Biological Sciences Department of Florida Atlantic University, Davie campus, Florida, U.S.A, on Microbial Diversity studies on African locust beans (Iru an [....] » Read More
Keynote Presentation
Jamal Ali Mohamed Ehdadan, Pisa University, Italy
abstract Before the discovery of oil in Libya in 1958, the agricultural sector accounted for 25% of the economic activity, and the population of Libya was only 1.2 million (Business Opportunities Report for Dutch Companies, 2018). Libya is the 16th largest country in the world in terms of land area. Libya discovered oil in 1959 and started exporting oil in 1961. with its small population of 6.3 [....] » Read More
Keynote Presentation
Tetyana Kalna-Dubinyuk , University of Life and Environmental Sciences of Ukraine
To be updated soon...
Keynote Presentation
Abdel-Badeeh M. Salem , Ain Shams University, Egypt
To be announced...
Keynote Presentation
Shashi Bhushan Vemuri, Prof. Jayashankar Telangana State Agricultural University, India
Food security is access to enough food by all people at all time for an active and healthy life. As per FAO Food security exists when all people at all times have both physical and economic access to sufficient, safe, and nutritious food. An increasing global population, in combination with climate change is a threat to food security as arable land becomes more scarce. The Global population [....] » Read More
Keynote Presentation
Hesham Farag, Agricultural Engineering Research Institute, Egypt
To be announced...
Oral Presentation
Jeyhun Aliyev , Azerbaijan Food Safety Agency, Azerbaijan
According to the report of WHO for 2017, 600 million people all over the world (every tenth person of world’s population) exposed to the food poisining every year. And 420 million people of them get die and 30% of this number (125 thousand) belongs to the children under the five. Food borne diseases and poisinings has negative effects on people’s health and welfare, as well as cause se [....] » Read More
Title : Food Sustainability and Governance in the Digital Age: Intersections, Tensions and Challenges
Miao-ling Hasenkamp, Leibniz Institute of Agricultural Development in Transition Economies, Germany
To be updated soon...
Title : The Dis (ease) Ability Theory - New Step The real Narration possible: resilient reaction thrust, constant condition over time, potential development potential
Raffaella Conversano, University of Bari Aldo Moro, Italy
This new work starts from the contextual analysis that has always been disregarded in the effective functional investigation of those subjects who, with their difficulties of action, defined as a "disabled" commonplace, undermine educational applications in the classroom. In promoting a metamorphosis of thought that was a true change of attitudes functional to the promotion of the indiv [....] » Read More
Title : Green Technology and Agriculture-Food Science Mechanization Sustainability: The Global Perspective
Ezendu Ariwa, Warwick University, United Kingdom
Cloud Computing and Engineering Sustainability remains an essential aspect of providing effective industrial portfolio for delivering cost savings systems that will enable the achievement of energy saving and environmental sustainable applications in both the business and industrial sectors. The issue of virtual usability and awareness management strategy may result in achieving excellence in e [....] » Read More
Title : Providing food support to socially vulnerable population groups due to the agricultural resources of the region in the context coping with the consequences of the Pandemic
Victor Fedorovich Stukach, Omsk State Agrarian University, Russia
The problem of providing food to socially unprotected groups of the population is considered, measures are proposed to develop the infrastructure of domestic food aid, as well as to create a mechanism for combining market, distribution and informal nutrition institutions for the poor. The main aspects of the problem are the process of providing food to the most needy segments of the population, th [....] » Read More
Title : Analysis and prediction method for core temperature during thermal processing of packaged foods with ATS program
Shoichi Inaba, Packaging and Heat Sterilization of Toyo Institute of Food Technology, Japan
In the analysis of the temperature in retort processing, Ball’s formula has been used for nearly a hundred years, and has undergone improvements. While it is considered a reliable method, other tools should also be explored for use in the 21st century. The ambient temperature slide (ATS) method is a numerical analysis and prediction method proposed by Mukai in 2006. This method applies to tw [....] » Read More
Title : Importance of fragility concept in food powder industry
Marina Dupas-Langlet, Nestlé Research Lausanne, Switzerland
To be announced...
Title : Saccharomyces cerevisiae uclm-3 and Hanseniaspora osmophila uclm-1056 as yeast active cultures for developing a functional food
Pilar Fernández-Pacheco, University of Castilla-La Mancha, Spain
Nowadays, consumers have shown a clear interest in healthy foods with functional properties. In order to satisfy this demand, the objective of this work was to propose a product enriched with a microorganism with probiotic character. For this, Saccharomyces cerevisiae uclm-3 and Hanseniaspora osmophila uclm-1056 (characterised in previous studies as probiotics) were chosen. Based on their viabilit [....] » Read More
Title : Embracing the Next-Gen technology in food industry
Daniela Silva, ALS Controlvet – Seguranca Alimentar, Portugal
In recent years there has been a significant increase in fraud cases in different food sectors. The complex nature of our globalized food supply chains and the economic motivation to provide cheaper food products have contributed to the prevalence of food fraud. The cost for the global food industry has been estimated at around EUR 30 billion every year (EU Food Fraud Network report, 2018). In thi [....] » Read More
Title : Effect of UV-C on Shelf-Life Extension in Sea Grapes (Caulerpa lentillifera)
Donruedee Toyen, Scientific Equipment and Research Division, Kasetsart University Research and Development Institute (KURDI), Thailand
Ultraviolet-C (UV-C) irradiation is one of common and promising methods to inhibit the growth of microorganism, consequently resulting in lower risks of foodborne illnesses and the extension of shelf-life in fresh fruits and vegetables. Therefore, this work aimed to utilize the advantages of UV-C irradiation on sea grapes (Caulerpa lentillifera), edible seaweed containing vast proportions of miner [....] » Read More
Title : Supercritical Carbon Dioxide and Soxhlet Extraction: Physicochemical Properties of Mango (Mangifera indica L., Dragon variety) Kernel Fat
Mansura Mokbul, Monash University, Malaysia
Cocoa is the main ingredient of chocolate because of its specific snap, gloss and texture characteristics. Due to high demand and limited supply, people are interested in cocoa butter alternatives. Mango kernel fat (MKF), which is rich in monounsaturated triglycerides, is a potential cocoa butter alternative. Mango fat content and composition varies depending on origin and maturity. This study aim [....] » Read More
Title : Evaluation of Sodium Alginate and Fish Gelatin Blend for the Encapsulation of Virgin Coconut Oil
Fan Hui Yin , Universiti Malaysia Sabah, Malaysia
Virgin coconut oil has been the focus of a growing interest in recent years both the scientific field and the public as a functional food. Due to its strong coconut scent which has limited its palatability, encapsulation of virgin coconut oil and the effect of encapsulation on the oxidative stability of virgin coconut oil were evaluated in this present study. Virgin coconut oil (oil loading = 30 % [....] » Read More
Title : Factors Affecting Adhesion Of Yeast Candida spp. And Pichia spp. To Stainless Steel Surfaces
Ruzica Tomicic, Faculty of Technology, University of Novi Sad, Republic of Serbia
Microbial adhesion and biofilm formation to surfaces is of great environmental, medical and industrial importance and consequently draws considerable attention in the last decades. The persistence of microorganisms in biofilms is a serious hygienic problem in the food industry, causing processing and post-processing cross-contamination leading to reduced product shelf life and effectiveness of san [....] » Read More
Title : The adhesion of Candida glabrata is influenced by probiotic yeast Saccharomyces boulardii and growth conditions
Zorica Tomicic, Institute of Food Technology, University of Novi Sad, Serbia
Following the widespread use of immunosuppressive therapy together with broadspectrum antimycotic therapy, the frequency of mucosal and systemic infections caused by the pathogenic yeast Candida glabrata has increased in the past decades. Due to the resistance of C. glabrata to existing azole drugs, it is very important to look for new strategies helping the treatment of such fungal diseases. The [....] » Read More
Title : Improving the Quality for the Development Melinjo Flour
Tri Agus Siswoyo, The Center of Excellence on Crop Industrial Biotechnology (PUI-PT BioTIn), University of Jember, Indonesia
The growth rate of the Indonesian population increases the community's dependence on wheat ?our, which is wholly made from imported wheat. Local protein and carbohydrate sources that can function strategically as food reserves are traditional Indonesian seeds, tubers, and roots. Seed, tubers, and roots also contain bioactive compounds with physiological effects as antioxidants, antidiabetic an [....] » Read More
Title : Morphological Characterization and Yield Potential of Elite Quinoa Germplasm
Muhammad Zubair Akram , Omer Halisdemir University, Nigde, Turkey
In future scenario of food security growing population and climate change will face challenges such as drought, salinity, high temperature stress and malnutrition. Quinoa as climate resilient crop and superfood can be an alternative to conventional food crops. For adaptability of quinoa to a specific agro-climatic conditions, there is a need to evaluate the variability in germplasm of quinoa being [....] » Read More
Title : Reduce the colinisation of the broad bean vicia faba by bruchus rufimanus
Sanae Benani, University of Moulay Ismail, Morocco
In Morocco, vicia faba is considered the most important legume for both food and feed. However, the ravages caused by pathogens remain hardly controlled. The objective of the present study is to evaluate the efficacy of Urtica dioica and Capsicum frutescens’ extracts in protecting broad beans against Bruchus rufimanus infestation. To this end, the research was conducted at the National Insti [....] » Read More
Title : Nutrition Friendly School Project in Turkey : Problems and Suggestions
Alaeddin Bobat, Kocaeli University Arslanbey Campus, Turkey
The aim of the Turkish Health and Mobile Life Program is to increase the sensitivity of healthy and mobile life in schools with “Nutrition Friendly School Project/NFSP” and to increase the school health to better levels with the support of good practices on this subject. The protocol signed between the Ministry of National Education and the Ministry of Health on 21.01.2010 of the World [....] » Read More
Title : Treatment of Mulberry Methanolic Leaf Extractive (MMLE) For Hypercholesterolemia in Rat, Rattus norvegicus (L)
Vitthalrao Khyade, Savitribai Phule Pune University, India
The nutritional therapy for regulation cholesterol is exerting influence to recover from the hypercholesterolemia. The methanolic mulberry leaf extractives (MMLE) (at the rate of 100 and 200 mg/kg body weight) and the standard hypolipidemic medicine Questran were administered through the diet to the rats of hypercholesterolemia (maintained on high cholesterol diet). Treatment was five times per we [....] » Read More
Title : Negative Pressure Extraction of Essential Oil From Lavender: Kinetics And Modelling
Shafat Khan, Islamic University of SCience and Technology, India
Extraction is known among the primary known chemical operations and constitutes a vital process for the recovery and purification of active compounds from plant biomaterials. Most of the extraction processes take a considerable time, are laborious, utilize costly and environmentally hazardous organic solvents, cause degradation of various thermolabile compounds and high maintenance charges. Emergi [....] » Read More
Title : Impact of lime, bio-fertilizer and nitrogen management on pulses productivity and their protein grain quality in an acidic upland soil
Surendra Singh, Banaras Hindu University, India
Continuous cultivation with inappropriate farming practices has resulted in sever depletion of nutrients from soils that seriously threatened agricultural productivity in years to come. Excessive nitrogen (N) mining in continuously growing pulses from the same field by the farmers coupled with inadequate replenishment of nitrogen from the external sources has led to severe deple [....] » Read More
Title : Efficient use and management of conventional and non-conventional water resources through smart technologies applied to improve the quality and safety of Agriculture in semi-arid areas
Richa Amina, Djilali Bounaama Khemis Miliana University, Algeria
I will talk about our new PRIMA research project, and what we will do in three years with our partners in the field of water management in irrigation and fertigation and the objectives of this project. In the new economy, the role of digitization is increasingly present. In the future agriculture of the Mediterranean region, the objective of WATERMED 4.0 is to offer an integrated methodology ba [....] » Read More
Title : The legumes integration in crop rotation under conservation agriculture for a sustainable intensification of production system in arid region
Ramdane Benniou, University Mohamed Boudiaf of Msila, Algeria
Crop production-related physiological functioning of plant and climatic conditions is a maximum variable depending on medium and cycle place in agricultural campaign. These series of mechanisms in potential crop yield development, in addition in a constraining environment, for economic, climatic and organizational reasons, are not based on performance factors, nor on diversity, nor even environmen [....] » Read More
Title : Low Wealth Quantile Predispose Under Five Children To Stunting In Ethiopia: Meta-Analysis
Mesfin Kassaw, Woldia University, Ethiopia
Stunting remains a public health problem in Ethiopia. Health care decisions should be informed by the best available evidences. Individual studies which may be biased, methodologically flawed, time and context dependent, might be misinterpreted, and misrepresented. Rather, systematic review could give a reliable and precise estimate than individual studies provided separately.Thus, determining the [....] » Read More
Title : Examining Saudi Students Perception on snacks healthiness and preferences in Umm AlQura University
Heba Althubaiti, Umm Al-Qura University, Makkah, Saudi Arabia
Introduction: Saudi Students perception of snack healthiness, and preferences is unknown. This cross- sectional study aim to examine students perception on snack preferences and snack healthiness and to determine goals and factors that affect their choice of snacks. Method: Saudi Students from Umm Al-Qura University (n = 209, age between 18 - > 25 years old) participated in this study. All [....] » Read More
Title : Influence of process conditions on the flavour stability of unpasteurized craft beer
Giovanni De Francesco, University of Perugia, Italy
Craft beer is an emerging brewing field which is more and more important in terms of production and value. Unfortunately, 2020 was an awful year for small craft breweries which seen their beers unsold for long time. Thus, to produce a stable beer is important for craft beer too. Craft beers are usually unpasteurized and unfiltered, causing a different aging behaviour compared to a pasteurized and [....] » Read More
Title : Mixture design applied for formulation and characterization of vegetal-based fermented products
Ait Chekdid Aldjia, Université de Lorraine, France
In recent years, dietary habits around the world have changed with the evolution of food industry. Today, there are different diets that define the eating habits of a person and/or a population. There is an emergence of new so-called alternative diets which promote a reduction in the consumption of dairy products, for health reasons like lactose intolerance and allergy problems, or for a lifestyle [....] » Read More