HYBRID EVENT: You can participate in person at Valencia, Spain or Virtually from your home or work.
HYBRID EVENT
September 11-13, 2023 | Valencia, Spain

FAT 2018

Michael Davidson, Speaker at Food Science Conferences
Keynote Presentation
Michael Davidson, Davidson Consultants, United States

This paper explicates the theory-practical interface of Climatesmart Agriculture. Climate-smart Agriculture was developed as a suite of tools to improve socio-ecological systems by fundamentally changing the methods and outcomes of farming. The rationale for Climate-smart Agricul [....] » Read More

Thomas Goudoulas, Speaker at Food Science Congress
Keynote Presentation
Thomas Goudoulas, Technical University of Munich, Germany

Gelatin hydrogels are extensively employed in the food industry for the purposes of thickening, textural engineering, and stabilization, mainly due to their viscoelasticity and thermoreversibility. The present study extends the investigation on the rheological behavior of binary [....] » Read More

Ezendu  Ariwa, Speaker at Food Science Congress
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 industr [....] » Read More

Yusuf Leonard Henuk, Speaker at Food Science Conference
Keynote Presentation
Yusuf Leonard Henuk, University of Sumatera Utara (USU), Indonesia

Eggs are one of the cheapest and most commonly consumed commodity in human nutrition. They are rich in high-quality protein, vitamins and trace minerals. Egg quality is very important for consumers. Hence, egg quality can be used as reference promotional strategy in global market [....] » Read More

Emerson Fachini, Speaker at Food Science Conferences
Oral Presentation
Emerson Fachini, Universyt of Rio Preto (UNIRP), Brazil

The production of food necessarily passes through the countryside, or rather through agriculture. The development of agriculture is of fundamental importance to feed the growing world population, and for this growth we need to use the land more. Some movements are criminalizing a [....] » Read More

Maria do Carmo Martins Serrano, Speaker at Food Science Conference
Oral Presentation
Maria do Carmo Martins Serrano, Instituto Nacional de Investigacao Agraria e Veterinaria, Portugal

This study aimed to characterize the rice husk phenolic compounds from different genetic background that may contribute to valorize these by-products. The extraction techniques and LC-DAD-MS profiles will be presented and main compounds highlighted: tricin derivatives, including [....] » Read More

Nicola Cooley, Speaker at Food Science Research Conferences
Oral Presentation
Nicola Cooley, Melbourne Polytechnic and CSIRO, Australia

There is a rising trend to impose deficit irrigation in vineyards of the inland growing districts of Australia where hot climates dominate. Impacts of the water deficit practice across seasons on Cabernet Sauvignon (Vitis vinifera L.) wine grapes will be presented. Vine physiolog [....] » Read More

Luciano Butti, Speaker at Food Science Research Conferences
Oral Presentation
Luciano Butti, University of Padua, Italy

Genetically Modified Crops are at the very center of a long-lasting discussion between a precautionary approach and technological innovation. Such a discussion has been particularly relevant in Europe, where it gave rise to Court litigation. In 1998, the European Commission autho [....] » Read More

Markus Jungen, Speaker at Food Science Conferences
Oral Presentation
Markus Jungen, SGF International e.V, Germany

The main objectives of European food law regulations are beneath the high level of protection of human life, health and the consumers’ interests safeguarding fair practices in food trade along the supply chain. Therefore, “Food Fraud” is not a buzzword! As certa [....] » Read More

Davor Zeljezic, Speaker at Food Science Conferences
Oral Presentation
Davor Zeljezic, Institute for Medical Research and Occupational Health, Croatia (Hrvatska)

I n our work we implemented novel approaches in assessment of pesticide genotoxicity to humans. In the first row we wanted to evaluate the effect of different pesticides to genes TP53 and c-Myc under realistic levels of exposure to glyphosate, carbofuran, chlorpyrifos, α-cy [....] » Read More

Wawan Sulistiono, Speaker at Food Science Congress
Oral Presentation
Wawan Sulistiono, Assesment Institute for Agriculture Technology of North Maluku, Indonesia

This research is concerned with the development of seedlings transplantion technology of sugarcane cultivation on dry land. The technology used comprised single bud chip seedlings, mycorrhizal arbuscular inoculation, climate change mitigation by transplanting and increasing the m [....] » Read More

Do Kyeong Ko, Speaker at Food Science Congress
Oral Presentation
Do Kyeong Ko, Gwangju Institute of Science & Technology, Korea, Democratic People's Republic of

We demonstrate the use of Coherent anti-Stokes Raman Scattering (CARS) spectroscopy for determination of degree of unsaturation and the authentication of edible oils. We have measured CARS spectra of commercial edible oils having different degree of unsaturation, and found the sp [....] » Read More

Danka Radic, Speaker at Food Science Congress
Oral Presentation
Danka Radic, Educons University, Serbia

A significant status in the formation and maintenance of soil fertility is held by microorganisms that can reliably provide the assessment of the health and quality of the soil. Soil microorganisms have been applied in agriculture as biofertilizers and biopesticides as well as ph [....] » Read More

Wahab Ali Khan, Speaker at Food Science Conference
Oral Presentation
Wahab Ali Khan, University of Agriculture, Pakistan

Probiotics are live microorganisms which when ingested in adequate amount confer certain health benefits beyond the basic nutrition. These help to maintain our digestive system improve the health conditions like constipation, stomach virus, urinary tract infection, inflammatory b [....] » Read More

Surendra Singh, Speaker at Food Science Conferences 2023
Oral Presentation
Surendra Singh, Banaras Hindu University, India

Nutritious food is essential to meet the dietary needs for healthy human life. Continuous crop production can reduce nutrient reserve in the soil. As reserves get depleted crop growth and productivity can be compromised, over time, cumulative depletion candecrease crop yields, fo [....] » Read More

Manecas Francisco Baloi, Speaker at Food Science Conference
Oral Presentation
Manecas Francisco Baloi, School of Marine and Coastal Sciences Eduardo Mondlane University, Mozambique

The Brazilian sardine, Sardinella brasiliensis, together with other Sardinella spp, accounts for 5% of the world production of marine fish. The Brazilian sardine is not only ecologically important but is also one of the most commercially important fishery resources caught along t [....] » Read More

Anacleto Sosa Baldivia, Speaker at Food Science Research Conferences
Oral Presentation
Anacleto Sosa Baldivia, Amway Corporation, Mexico

Chia (Salvia hispanica L.) is an ancestral crop from Mexico that today is one of the main sources of fatty acids Omega-3. This source of Omega-3 is more sustainable, safer and cheaper than others ones used in the world. The estimated potential chia seed yield (SY) is about 3 tons [....] » Read More

Agustina Asri Rahmianna, Speaker at Food Science Research Conferences
Oral Presentation
Agustina Asri Rahmianna, Indonesian Legumes and Tuber Crops Research Institute (ILETRI), Indonesia

I n the era of world free trading, low aflatoxin contamination on peanut kernels and its products is an ultimate prerequisite stated by the imported countries. Aflatoxin is a carcinogen, immune suppressing and anti-nutritional natural contaminant of peanuts and hence it is a majo [....] » Read More

Cao Hong xin, Speaker at Food Science Conferences
Oral Presentation
Cao Hong xin, Jiangsu Academy of Agricultural Sciences, China

I t is particularly important that obtain and diagnosis crop growing, nitrogen nutrition status real-timely, fast and nondestructively through informatization technology. This experiments were carried out at Jiangsu Provincial Academy of Agricultural Experimental Farm from 2014 t [....] » Read More

Erliana Ginting, Speaker at Food Science Conferences
Oral Presentation
Erliana Ginting, Indonesian Legumes and Tuber Crops Research Institute (ILETRI), Indonesia

Peanut production in Indonesia is predominantly used for food. Therefore, information on nutritional aspects and aflatoxin contamination in peanuts is essential in terms of food security and food safety. Preparation of peanuts into food products normally involves heat treatment, [....] » Read More

Grace A Asiko, Speaker at Food Science Congress
Oral Presentation
Grace A Asiko, National Beekeeping Institute, Kenya

Bees, both stingless and honeybees, are important pollinators to a wide range of crops and fruits, thus enhancing food productivity in terms of quantity and quality (Connor, 1970; Crane, 1985; Roubik, 1995 and Bradbear, 2009). The value of honey bee pollination to crop yields rev [....] » Read More

Entessar AL Jbawi, Speaker at Food Science Congress
Oral Presentation
Entessar AL Jbawi, General Commission for Scientific Agricultural Research (GCSAR), Syrian Arab Republic

The production of forage crops is very important for livestock production in Syria, which contributes largely to the national income. Animal production in Syria depends mainly on natural range which is affected by rain fluctuations and low-quality grasses. This necessitates the i [....] » Read More

Renata Zawirska Wojtasiak, Speaker at Food Science Conference
Poster Presentation
Renata Zawirska Wojtasiak, Poznan University of Life Science, Poland

Neuroactive β-carbolines in food are recently the subject of many studies consideration, so on the basis of our previous research (Wojtowicz, Zawirska-Wojtasiak, Przygo?ski & Mildner-Szkudlarz, 2015, Food Chem., 175, 280-283) chicory was chosen from among the traditional [....] » Read More

Cesar Burgos Diaz, Speaker at Food Science Conference
Poster Presentation
Cesar Burgos Diaz, Agriaquaculture Nutritional Genomic Center (CGNA), Chile

There is a great interest worldwide on healthy food and in the search of ingredients that could improve the nutritional value of a widely consumed food as bread. The use of supplements derived of natural sources as legumes and other grains have attracted great interest and it is [....] » Read More

Gema Paniagua Gonzalez, Speaker at Food Science Research Conferences
Poster Presentation
Gema Paniagua Gonzalez, Universidad Nacional de Educación a Distancia (UNED), Spain

Gema Paniagua completed her Ph.D. in the Analytical Chemistry program of the Department of Analytical Sciences at the Nacional de Educación a Distancia University, Spain. She worked to undertake post-doctoral research on the development of new methodologies to ensure contr [....] » Read More

Juliane Vigano, Speaker at Food Science Research Conferences
Poster Presentation
Juliane Vigano, University of Campinas, Brazil

Aerogels are a class of new materials, which have high porosity and surface area, and low density. Polysaccharides based aerogels have potential application in food, biomedical, and pharmaceutical applications due to them biodegradability, loading capacity of target compounds and [....] » Read More

Sandra Goncalves, Speaker at Food Science Conferences
Poster Presentation
Sandra Goncalves, University of Algarve, Portugal

Wild edible plants have represented an important food source for the communities of the Mediterranean basin providing a relevant role in Mediterranean diet. The recent interest in wild edible plants is largely associated to their potential health benefits related with the richnes [....] » Read More

Hervey Rodriguez Gonzalez, Speaker at Speaker for FAT 2018-  Hervey Rodriguez Gonzalez
Poster Presentation
Hervey Rodriguez Gonzalez, Instituto Politécnico Nacional, Mexico

This study evaluated growth responses of the white shrimp Litopenaeus vannamei testing different combinations of Jatropha curcas kernel meal (JCK) and tilapia waste silage (FS) as dietary protein sources under laboratory and pond conditions. A reference diet (RD) based on fish me [....] » Read More

Claire Pike Balubal, Speaker at Food Science Conferences
Poster Presentation
Claire Pike Balubal, Quality and Safety Inspector At Cebu Pacific Air, Philippines

Heavy metals are toxic substances which can be transmitted through air and can pollute bodies of water. They may contaminate a variety of products, including street foods. In this study calamares (fried squid rings) and isaw (grilled chicken intestines) samples were obtained from [....] » Read More

Joung Wook Seo, Speaker at Food Science Congress
Poster Presentation
Joung Wook Seo, Korea Institute of Toxicology, Korea, Republic of

Ginseng has been used widely as an herbal medicine across the world. Many studies have reported its chemical and pharmacological properties and the ginsenoside, a class of natural product steroid glycosides, was thought to be responsible for most of the pharmacological effects of [....] » Read More

Sylwia Mildner Szkudlarz, Speaker at Food Science Research Conferences
Poster Presentation
Sylwia Mildner Szkudlarz, Poznan University of Life Sciences, Poland

This study had the objective of determining the effects of the addition of different ingredients and grape byproducts to muffins on CML content. It was found that ingredients, such as salt, baking powder and proteinrich components, reduced CML from 50% to 86%. The use of all ingr [....] » Read More

Guilherme de Figueiredo Furtado, Speaker at Food Science Research Conferences
Poster Presentation
Guilherme de Figueiredo Furtado, University of Campinas, Brazil

Considering the frequent need to develop new formulations that contain functional appeal to meet the scientific and technological demands, the objective of this study was to evaluate physical properties and stability of model infant formula emulsions composed of different types o [....] » Read More

Leocadio Alonso Lopez, Speaker at Food Science Conference
Poster Presentation
Leocadio Alonso Lopez, Instituto de Productos Lácteos de Asturias (CSIC), Spain

Leocadio Alonso, earned his Ph.D at Biochemistry department from the University Complutense of Madrid. He is scientist of the Spanish Council of Scientific Research (CSIC) in Spain. His research focused in the area of Food Science and Technology in the line of chemistry and bioch [....] » Read More

Raquel Rodriguez  Solana, Speaker at Food Science Conference
Poster Presentation
Raquel Rodriguez Solana, University of Algarve, Portugal

Carob liqueur is a traditional beverage made from crushed carob pods in different Mediterranean countries such as Portugal. The determination of the phenolic (gallic acid) and furanic (5-hydroxymethyl furfural and furfural) composition in different varietal roasted or unroasted c [....] » Read More

Eduardo Antonio Ferreira, Speaker at Food Science Congress
Poster Presentation
Eduardo Antonio Ferreira, University of Brasilia, Brazil

The excess of free radicals in the human body can result in pathological processes. Because of its chemical composition that presents bioactive compounds, among them polyphenols, fruits can be considered potential antioxidants against free radicals. The biome Cerrado (Brazilian s [....] » Read More

Efren Perez Santin, Speaker at Food Science Congress
Poster Presentation
Efren Perez Santin, Universidad Internacional de La Rioja, Spain

Carob liqueur is a traditional beverage made from crushed carob pods in different Mediterranean countries such as Portugal. The determination of the phenolic (gallic acid) and furanic (5-hydroxymethyl furfural and furfural) composition in different varietal roasted or unroasted c [....] » Read More

Lidija Jakobek, Speaker at Food Science Conferences
Poster Presentation
Lidija Jakobek, Josip Juraj Strossmayer University of Osijek, Croatia (Hrvatska)

One of the ways of studying these complex reactions in vitro is to study the adsorption of polyphenols onto dietary fiber. The experimental results (the amount of polyphenols adsorbed onto dietary fiber qe , and the amount nonadsorbed ce ) can be modelled with adsorption isotherm [....] » Read More

Eliana Fortes Gris, Speaker at Food Science Conferences
Poster Presentation
Eliana Fortes Gris, University of Brasilia, Brazil

Plinia cauliflora, popularly known as “jabuticaba”, is a Brazilian species cultivated throughout the country. Fruits of jabuticaba are a rich source of polyphenols, resulting in a potent antioxidant activity. As even the residues of the fruit contain high concentratio [....] » Read More

Jose Manuel Lopez Nicolas, Speaker at Food Science Research Conferences
Poster Presentation
Jose Manuel Lopez Nicolas, University of Murcia, Spain

The food industry needs cheap, fast and sensitive methods to increase the number of analyzes that are routinely made; for which reason, new methods are constantly being sought. This work describes a novel fluorecence nanosensor based on cyclodextrin (CDs) to determine ellagic aci [....] » Read More

Seon A Yoon, Speaker at Food Science Conferences
Poster Presentation
Seon A Yoon, Jeju Technopark (JTP), Korea, Republic of

Owing to the increasing demand of products that delay or prevent skin aging, various products are currently being developed. Recently, the importance of skin care from both inside and outside the body, skin condition, and influence of external environment on the skin have been em [....] » Read More

Hyang Ri Kang, Speaker at Food Science Congress
Poster Presentation
Hyang Ri Kang, GyeongGi Province Institute of Health and Environment, Korea, Democratic People's Republic of

Purpose: As part of the safety management of residual pesticide in agricultural products, Positive List System (PLS) was newly introduced in Korea on December 31, 2016. With the application of PLS, uniform limit 0.01 mg/kg is applied as Maximum Residue Level (MRL) if MRL is not e [....] » Read More

Shin Hye Kwak, Speaker at Food Science Conference
Poster Presentation
Shin Hye Kwak, GyeongGi Province Institute of Health and Environment, Korea, Republic of

Purpose: Existing methylmercury analysis has the following defects: it requires a lot of time for pre-processing and solution must be prepared for every analysis. To improve these defects, we used microwave extraction method and acidbase refinement process. Materials and Method: [....] » Read More

Ulgen Ilknur Konak, Speaker at Food Science Conference
Poster Presentation
Ulgen Ilknur Konak, Avrasya University, Turkey

Celiac (gluten intolerance), a disease caused by the consumption of gluten-containing foods, is now increasingly recognized by people with awareness and widespread among the people. The only effective treatment for this disease is the patient’s lifelong gluten-free diet. Fu [....] » Read More

Young Min Ham, Speaker at Food Science Research Conferences
Poster Presentation
Young Min Ham, Jeju Technopark (JTP), Korea, Democratic People's Republic of

S orghum (Sorghum bicolor) is an important cereal crop as it is generally more stress resistant than other crops, and thus more economical to produce under various environments. Sorghum plants contain various phytochemicals as secondary metabolites or integral cellular components [....] » Read More

Yon Suk Kim, Speaker at Food Science Research Conferences
Poster Presentation
Yon Suk Kim, Konkuk University, Korea, Republic of

I n this study, we investigated the antioxidant and protective effect of Lindera glauca (L. Glauca) stem (LGS) extracts. We compared antioxidant properties of water extract (LGSW) with ethanol extract (LGSE) by determining the contents responsible for antioxidant activities such [....] » Read More

Mi Ran Jang, Speaker at Food Science Conferences
Poster Presentation
Mi Ran Jang, Ministry of Food and Drug Safety, Korea, Republic of

S ince 2010, Ministry of Food and Drug Safety (MFDS) has conducted the safety evaluation of novel food ingredients according to the regulation ‘Temporary Standards and Specifications for Food Ingredient’. Novel food ingredients mean the ingredient which is no history [....] » Read More

Joseph Ipou Ipou, Speaker at Food Science Conference
Poster Presentation
Joseph Ipou Ipou, Universite Felix Houphouet-Boigny, Cote d'Ivoire

I n Côte d’Ivoire, the use of chemical herbicides tends to be widespread throughout the country and in all cultures. A survey of the users of these products revealed that their use has certain socio-economic and agricultural advantages. At the social level, Côte [....] » Read More

Ge Dao kuo, Speaker at Food Science Research Conferences
Poster Presentation
Ge Dao kuo, Jiangsu Academy of Agricultural Sciences, China

The main factors affecting the drought of rice include the levels of water deficit in paddy soil, the duration of soil water shortage, and the drought resistance of rice varieties. In order to clarify the effects of the above drought factors on the growth characteristics and yiel [....] » Read More

Elzbieta Wojtowicz, Speaker at Food Science Research Conferences
Poster Presentation (In-Person)
Elzbieta Wojtowicz, NC A&T State University, United States

Dr.Tahergorabi is an Assistant Professor in Food and Nutritional Sciences at NC A &T State University (USA). His main research interest includes seafood by-product utilization and functional food product development. He is a professional member of Institute of Food Technologi [....] » Read More

Mildred Nawiri, Speaker at Food Science Conferences
E Poster Presentation
Mildred Nawiri, Kenyatta University, Kenya

Peri-urban farming in Kibra slum, Nairobi is observed to use contaminated water or growing food crops alongside contaminated water sources. The alarming levels above the European Union limits for elements in kales, amaranthus, arrowroots and spinach from the area have been report [....] » Read More

Zar Zar Oo, Speaker at Food Science Conferences
E Poster Presentation
Zar Zar Oo, Yadanabon Univeristy, Myanmar

Color is one of the most important quality attributes on the consumer’s acceptance of food since it gives the first impression on food quality. Natural colorants are usually extracted using either water or lower alcohols for water soluble pigments and organic solvents for l [....] » Read More

Solomon Nfor, Speaker at Food Science Congress
Keynote Presentation
Solomon Nfor, St. Philip’s College, United States

J essica’s project is a non-profit organization affiliated with the with St. Philip’s College in San Antonio, Texas. It is a civic engagement program that brings faculty, staff, and students together impact change on various topics including education into diseases as [....] » Read More

Yusuf Leonard Henuk, Speaker at Food Science Conference
Keynote Presentation
Yusuf Leonard Henuk, University of Sumatera Utara (USU), Indonesia

Eggs are one of the cheapest and most commonly consumed commodity in human nutrition. They are rich in high-quality protein, vitamins and trace minerals. Egg quality is very important for consumers. Hence, egg quality can be used as reference promotional strategy in global market [....] » Read More

K G Dande, Speaker at Food Science Congress
Keynote Presentation
K G Dande, Mahatma Basweshwar College, India

This talk begins by familiarizing the audience with the Indian dairy market. India is world’s largest milk producer. Indian milk and milk products have been estimated to be worth INR 7,000 billion in 2016, growing at CAGR 13% during 2010-2016 and are expected to reach a val [....] » Read More

Fernando Jorge Andrade Goncalves, Speaker at Food Science Conference
Oral Presentation
Fernando Jorge Andrade Goncalves, Polytechnic Institute of Viseu, Portugal

I n recent years, wineries have introduced many technological innovations in the production of wines in order to achieve the good results at lowest prices. The aging stage of wine is a complex process due to the many changes produced in organoleptic characteristics which can impr [....] » Read More

Nyam Kar Lin, Speaker at Food Science Conference
Oral Presentation
Nyam Kar Lin, UCSI University, Malaysia

Kenaf (Hibiscus cannabinus L.) seed oil has been proven for its multi-pharmacological benefits; however, its poor water solubility and stability have limited its industrial applications. This study was aimed to further improve the stability of pre-developed kenaf seed oil-in-wate [....] » Read More

Marta Helena Fernandes Henriques, Speaker at Food Science Research Conferences
Oral Presentation
Marta Helena Fernandes Henriques, Polytechnic of Coimbra, Portugal

Lactose-free dairy products meet consumer’s preferences, but they bring technological challenges to the food industry in order to guarantee their quality characteristics. This study aimed to investigate the functional properties of lactose-free frozen yogurts enriched with [....] » Read More

Mohamad Khairi Zainol, Speaker at Food Science Research Conferences
Oral Presentation
Mohamad Khairi Zainol, Universiti Malaysia Terengganu, Malaysia

S pent coffee that is produced in tons by restaurants and cafeterias, and consumers at domestic levels, could be a good source of natural antioxidants. The main objective of this study was to determine antioxidant properties of spent coffee ground (SCG) extracted using ultrasonic [....] » Read More

Rezig Leila, Speaker at Food Science Conferences
Oral Presentation
Rezig Leila, High Institute of Food Industries, Tunisia

Pumpkin has ever been applied in the food industry for the production of purees, juices, jams and alcoholic beverages generating waste in the form of rind and seeds. The seeds are used for both edible and medicinal purposes. In fact, pumpkin seed oil has been reported to possess [....] » Read More

Firuze Ergin, Speaker at Food Science Conferences
Oral Presentation
Firuze Ergin, Akdeniz University, Turkey

Introduction: Kefir is acidic, slightly alcoholic and a viscous fermented dairy beverage that has a long history in human nutrition due to its health benefits including anti-obesity, anti-oxidative, cholesterol-lowering, anti-allergenic, antiinflammatory, anti-tumour, and anti-mi [....] » Read More

Isamu Kaneda, Speaker at Food Science Congress
Oral Presentation
Isamu Kaneda, Rakuno Gakuen University, Japan

We developed agar micro-gel oil suspensions using a W/O emulsion system. Namely, agar hot aqueous solution was dispersed in the oil phase with emulsifier at high temperature, and then the W/O hot emulsion is cooled. As a result of this procedure, the inner phase is gelled with ag [....] » Read More

Zamzahaila Mohd Zin, Speaker at Food Science Congress
Oral Presentation
Zamzahaila Mohd Zin, Universiti Malaysia Terengganu, Malaysia

The morbidity and mortality due to various cardiovascular disease, cancer, and arthritis is alarming. Fresh fruits and vegetables are excellent sources of important natural antioxidants. Antioxidants such as ascorbic acid, carotenoids, flavonoids, and hydrolysable tannins that ar [....] » Read More

Stalis Norma Ethica, Speaker at Food Science Conference
Oral Presentation
Stalis Norma Ethica, Indonesia Forestry Institute, Indonesia

Genotypic and phenotypic characterization of bacteria is a necessity to understand the genetic makeup of the microorganisms and which genes are to be expressed to result in the observable characteristics (traits). Genotypic and phenotypic characterization of food-borne bacteria h [....] » Read More

Hyun bok Kim, Speaker at Food Science Conference
Oral Presentation
Hyun bok Kim, National Institute of Agricultural Sciences, Korea, Democratic People's Republic of

We confirmed that there were various functional components such as cyanidine-3-glucoside(C3G), unsaturated fattic acids, rutin, γ-aminobutyric acid(GABA) and resveratrol in mulberry fruits. Next we investigated the protective effect against neuronal cell and inhibitory acti [....] » Read More

Hatice Pekmez, Speaker at Food Science Research Conferences
Oral Presentation
Hatice Pekmez, University of Gaziantep, Turkey

Anthocyanins are the most abundant found pigments in nature and have been categorised as the group of watersoluble colouring pigments in fruits and vegetables responsible for the characteristic colour ranging from blue to red. In addition to their functional role in food colorant [....] » Read More

Andrea Goldson Barnaby, Speaker at Food Science Research Conferences
Oral Presentation
Andrea Goldson Barnaby, University of the West Indies, Jamaica

Cissus verticillata L. (syn C. sicyoides) otherwise known as Princess vine and curtain ivy belongs to the Vitaceae family. The leaves of this vine have been utilized in traditional medicine for the treatment of diabetes mellitus. There is however limited available information on [....] » Read More

N G A Mulyantini, Speaker at Food Science Conferences
Oral Presentation
N G A Mulyantini, University of Nusa Cendana, Indonesia

Continued increase in poultry production is an important contributor to the supply of protein to expanding human population in the world. In the case of poultry nutrition, rice bran is appealing as potential feedstuff because it is available in many parts of the world, and also i [....] » Read More

N G A Mulyantini, Speaker at Food Science Conferences
Oral Presentation
N G A Mulyantini, University of Nusa Cendana, Indonesia

Local chicken in Indonesia is found in huge number distributed across different region. Most of the farmer rear chickens under a traditional family-based scavenging management system. The birds are left to scavenge in the backyard or in the garden, and are provided with limited f [....] » Read More

Arse Gebeyehu Wode, Speaker at Food Science Conferences
Oral Presentation
Arse Gebeyehu Wode, Adami Tulu Agricultural Research Center, Ethiopia

The study was conducted in Adama city, on carcass samples collected from the Ethiopian breed called Arsi breed cattle with the objective of evaluating beef microbiological qualities with standard procedures. Carcass samples were randomly chosen at abattoir using systematic random [....] » Read More

Odeh Ichiko Chic, Speaker at Food Science Congress
Oral Presentation
Odeh Ichiko Chic, Benue State University, Nigeria

The phytochemical screening and evaluation of efficacy of ethanolic extract of wild Dioscorea dumetorum was determined using standard microbiological and physiochemical methods against some plant pathogens. The extraction of bioactive constituents of the samples was conducted usi [....] » Read More

Aminuddin Mane Kandari, Speaker at Food Science Congress
Oral Presentation
Aminuddin Mane Kandari, Halu Oleo University, Indonesia

This research aimed to: (1) evaluate the availability of potential land and determine the suitability class for the development of food crops; (2) evaluate and determine the major and prime food crops; (3) identify the farmingbased socio-cultural and economic characteristics, and [....] » Read More

Safril Kasim, Speaker at Food Science Conference
Oral Presentation
Safril Kasim, Halu Oleo University, Indonesia

Agricultural sector has histrorically served as a pillar of the Indonesian economy, but has yet to achieve its full potential. This sector has long been an important source of income for local households and has also contributed much needed export revenued. However, a host of cha [....] » Read More

Will be updated soon......
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