Online event
September 30 - October 2, 2021

Scientific Program

Keynote Speaker for Food Science Conference 2021 - Miao-ling Hasenkamp
Keynote Presentation
Miao-ling Hasenkamp, Leibniz Institute of Agricultural Development in Transition Economies, Germany

To be updated soon...

Speaker for Food Science Conference-Raffaella Conversano
Keynote Presentation
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

Keynote Speaker for Food Conference - Ezendu Ariwa
Keynote Presentation
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

Speaker for Food Science Conferences - Victor Fedorovich Stukach
Keynote Presentation
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

Speaker for Food Science Conferences - Shoichi Inaba
Oral Presentation
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

Speaker for Food Science Conferences - Marina Dupas-Langlet
Oral Presentation
Marina Dupas-Langlet, Nestlé Research Lausanne, Switzerland

To be announced...

Speaker for Food Science Conferences - Pilar Fernández-Pacheco Rodríguez
Poster Presentation
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

Speaker for Food Conference 2021 - Daniela Silva
Oral Presentation
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

Speaker for Food Science Conferences - Donruedee Toyen
Oral Presentation
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

Speaker for Food Science Conferences - Mansura Mokbul
Oral Presentation
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

Speaker for Food Science Conferences 2021 - Fan Hui Yin
Oral Presentation
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

Speaker for Food Technology Conferences 2021-Ruzica Tomicic
Oral Presentation
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

Speaker for Food Conference 2021 - Zorica Tomicic
Oral Presentation
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

Speaker for Food Science Conferences - Tri Agus Siswoyo
Oral Presentation
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

Speaker for Food Conference 2021 - Muhammad Zubair Akram
Oral Presentation
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

Speaker for Food Conference 2021 - Sanae Benani
Oral Presentation
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

Speaker for Food Science Conferences 2021 -Alaeddin Bobat
Oral Presentation
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

Speaker for Food Conference - Vitthalrao Khyade
Oral Presentation
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

Speaker for Food Conference 2021 - Shafat Khan
Oral Presentation
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

Speaker for Food Science Conferences 2021 - Surendra Singh
Oral Presentation
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

Speaker for Food Science Conferences 2021- Richa Amina
Oral Presentation
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

Speaker for Food Science Conferences 2021 -   Ramdane Benniou
Oral Presentation
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

Speaker for Food Conference 2021 - Mesfin Kassaw
Oral Presentation
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

Speaker for Food Chemistry Conferences 2021 - Heba Althubaiti
Poster Presentation
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

Speaker for Food Chemistry Conferences 2021 - Giovanni De Francesco
Oral Presentation
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

Speaker for Food Science Conferences - Ait Chekdid Aldjia
Oral Presentation
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

Keynote Speaker for Food Science Conference 2021 - Elias Salvador Tasayco
Keynote Presentation
Elias Salvador Tasayco, San Luis Gonzaga National University - Peru

To be updated soon...

Potential Speaker for Food Technology Conferences - Yohannes Shiferaw
Keynote Presentation
Elizabeta Miskoska-Milevska, Faculty of Agricultural Sciences and Food - Skopje,Republic of North Macedonia

To be updated soon...

Potential Speaker for Food Technology Conferences - Vivekkumar Khambalkar
Keynote Presentation
Vivekkumar Khambalkar, Dr. Panjabrao Deshmukh Agricultural Vidyapeeth, Akola, India

To be updated soon...

Speaker for Food Science Conferences - Suriyavathana Muthukrishnan
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

Speaker for Food Chemistry Conferences 2021 - Vasudeva Singh
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

Speaker for Food Science Conferences 2021 - Abyadul Fitriyah
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

Speaker for Food Science Conferences 2021 - Muhammad Ihsan Andi Dagong
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

Speaker for Food Conference 2021 - Alejandra Medrano
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

Speaker for Food Conference 2021 - Predescu Corina
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

Speaker for Food Science Conferences 2021 - Georgeta Stefan
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

Speaker for Food Conference 2021 - Jeyhuna Jafarova
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

Speaker for Food Conference 2021 - Camelia Papuc
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

Speaker for Food Chemistry Conferences 2021 - Malgorzata Szczepanek
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

Potential Speaker for Food Technology Conferences - Aminat Olabisi Adelekan
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 Speaker for Food Chemistry Conferences 2021 - Jamal Ali Mohamed Ehdadan
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

Potential Speaker for Food Technology Conferences - Tetyana Kalna-Dubinyuk
Keynote Presentation
Tetyana Kalna-Dubinyuk , University of Life and Environmental Sciences of Ukraine

To be updated soon...

Speaker for Food Conference - Abdel-Badeeh M. Salem
Keynote Presentation
Abdel-Badeeh M. Salem , Ain Shams University, Egypt

To be announced...

Potential Speaker for Food Technology Conferences - Shashi Bhushan Vemuri
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

Speaker for Food Conference 2021 - Hesham Farag
Keynote Presentation
Hesham Farag, Agricultural Engineering Research Institute, Egypt

To be announced...

Speaker for Food Science Conferences - Jeyhun Aliyev
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