Online Event
September 12-13, 2022 | Online Event

FAT 2019

Brian Marsh, Speaker at Food Science Conferences
Keynote Presentation
Brian Marsh, University of California, United States

Groundwater in parts of the Southern San Joaquin Valley has high nitrate levels. A State Water Resources Control Board commissioned report has indicated that crop land agriculture is the main source of nitrates in the groundwater. Annual rainfall is less than 20 cm, thus irrigati [....] » Read More

Nina Kroncke, Speaker at Food Science Congress
Keynote Presentation
Nina Kroncke, University of Applied Sciences Bremerhaven, Germany

I nsects could be used as an additional source of animal protein incorporated in food and/or feed. The processed proteins of yellow mealworm larvae (Tenebrio molitor) are, together with six other insect species, legally allowed in animal feed. Before considering T. molitor larvae [....] » Read More

Peng Sun, Speaker at Food Science Congress
Keynote Presentation
Peng Sun, Institute of Animal Science, Chinese Academy of Agricultural Sciences, China

Milk is the basic food for infants and newborn animals, providing a rich source of proteins, carbohydrates, minerals, and vitamins. Milk also provides nourishment for people of all ages due to its abundant nutrients, and it is used in the manufacture of numerous health-related pr [....] » Read More

Claudia Quilesfogel Esparza, Speaker at Food Science Conference
Oral Presentation
Claudia Quilesfogel Esparza, Motzz Laboratory, United States

With human population steadily increasing, food will have to be grown in a more sustainable way. It is hard to talk about agriculture without mentioning soil, however soil is often not treated as a finite natural resource. The agriculture industry has had a soil depleting problem [....] » Read More

Bryan A Chin, Speaker at Food Science Conference
Oral Presentation
Bryan A Chin, Auburn University, United States

I n the United States approximately 48 million illnesses occur each year due to foodborne pathogens. On average, the American citizen will become ill 12.8 times during their lifetime and endure 50 days of sickness due to foodborne illness [1, 2]. The medical costs, recall costs a [....] » Read More

Khadijeh Yasaminshirazi, Speaker at Food Science Research Conferences
Oral Presentation
Khadijeh Yasaminshirazi, University of Hohenheim, Germany

About a quarter of the beetroot, Beta vulgaris subsp. vulgaris (conditiva), produced in Germany grows on organic land, which makes this vegetable a typical organic product. Beetroot contains considerable concentrations of biologically active substances, which are relevant to its [....] » Read More

Guangyuan Jin, Speaker at Food Science Research Conferences
Oral Presentation
Guangyuan Jin, Wageningen University & Research, Netherlands

Chinese liquor (Baijiu) is the world’s largest consumed spirit (over 4 billion litres annually, total output values 40% of fermentation industry and 68% of brewing industry in China with Profit/Tax: $80 billion/$10.5 billion, 2016). Typically, with Jiuqu (as ort of Koji) as [....] » Read More

Alejandra Tomac, Speaker at Food Science Conferences
Oral Presentation
Alejandra Tomac, National Univertisty of Mar del Plata. CONICET, Argentina

The consumption of fish and seafood is highly recommended worldwide because of its proven benefits on human health. Their nutritional importance is based on the content of high biological value proteins and polyunsaturated n-3 fatty acids, vitamins and minerals. However, its comp [....] » Read More

Ma Guohui, Speaker at Food Science Congress
Oral Presentation
Ma Guohui, Hunan Hybrid Rice Research Center, China

China has made great progress in research of super rice, and we achieved the yield as high as 17.28 t/ha over 6 hectares in Yunnan, China in 2018. The plant type of super hybrid rice(SHR) was studied to be characterized with effective increase of source, expansion of sink capacit [....] » Read More

Liu Yang, Speaker at Food Science Congress
Oral Presentation
Liu Yang, Hunan Hybrid Rice Research Center, China

The yield of super hybrid rice had achieved world recognized marks and accumulated a lot of valuable experiment, but the yield potential maximum only at the special ecologic regions and the grain yield varied sharply among normal ecologic regions. In this study fifteen field expe [....] » Read More

Minyoung Bae, Speaker at Food Science Conferences
Oral Presentation
Minyoung Bae, Ministry of food and drug safety, Korea, Democratic People's Republic of

I t is stipulated in the WTO as a food safety management measure different by country that The member countries must take all actions to protect the life and health of humans and animals from hazards that may arise from the pathogenic microorganisms, toxins, pollutants and food a [....] » Read More

Ahmed Behdal Shazly, Speaker at Food Science Conferences
Oral Presentation
Ahmed Behdal Shazly, National Research Centre, Egypt

The objective of this study was to investigate the antibacterial characteristics of buffalo casein (CB) and bovine casein (CN) hydrolysates by proteases (papain, pepsin, alcalase and trypsin) and its fractions against Gram negative (Escherichia coli, Salmonella typhimurium) and G [....] » Read More

Mayda Ortan, Speaker at Food Science Congress
Oral Presentation
Mayda Ortan, Executive director of Cora agrohomeopathie, Slovenia

I n growing season 2013 was in Slovenia obtained fild’s trial with target to produced hops without pesticide. As alternative to usual plant protection products, energized, sustainable, professional products known under brand Cora agrohomeopathie®, were used. Those high [....] » Read More

Ali Sabah Ali Al Hasani, Speaker at Food Science Congress
Oral Presentation
Ali Sabah Ali Al Hasani, University of Baghdad, Iraq

Rising temperatures are an important problem facing the raising of birds, and unfortunately, there are no accurate statistics in Iraq shows the range of the economic losses suffered by the poultry industry as a result of low productivity of birds as well as the high rate of morta [....] » Read More

Xu LI, Speaker at Food Science Conference
Oral Presentation
Xu LI, Institute of Materials Research and Engineering, Singapore

The main purpose of packaging is to protect the packed products from the contamination, maintain the high quality level of the products over sufficient period during the distribution, storage, sale, and use. Products especially perishable foods are highly sensitive to oxygen. How [....] » Read More

Mohammed H Moghadasian, Speaker at Food Science Conferences
Keynote Presentation
Mohammed H Moghadasian, University of Manitoba, Canada

Chronic diseases including cancer, cardiovascular abnormalities, diabetes and associated complications are now on the top list of causes of morbidity and mortality worldwide. Diets and lifestyle certainly make a difference in the onset and progress of such disorders. Over the pas [....] » Read More

Heikki Kallio, Speaker at Food Science Research Conferences
Keynote Presentation
Heikki Kallio, University of Turku, Finland

Human milk is a natural and optimal model for infant formulas. Lipids form a major class of components, energy source and versatile protectants, not only in human milk, but also in milk of other mammals (Mammalia) and of egg-laying mammals (Prototheria). Further, lipids in eggs, [....] » Read More

Brendan Griffiths, Speaker at Food Science Research Conferences
Keynote Presentation
Brendan Griffiths, University of New England, Australia

During the years 2015 to 2018 an investigation was conducted to investigate the spatio-temporal distribution and extent to which cotton root development and general soil structural decline in the Eastern Australian irrigated cotton industry is occurring. A network of up to around [....] » Read More

Sebastian Demtroeder, Speaker at Food Science Conferences
Oral Presentation
Sebastian Demtroeder, University of Applied Sciences Bremerhaven, Germany

Current estimates predict that the human population might surpass 9 billion individuals by 2050 which presents the challenge of providing nutrition and battling malnutrition despite growing demands. According to the FAO, malnutrition in the form of zinc-deficiency affects about 3 [....] » Read More

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

Tembotrione is herbicide belonging to a family of aromatic ketones. It is a relatively newly developed substance used for post-emergent control of broad-leaved and grassy weed. It acts by depleting of carotenoids which deprives chlorophyllit and has been designed to overcome corn [....] » Read More

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

S ulphur is the vital structuring nutrient specially needed for the synthesis of protein.and it is indispensable for the synthesis of certain amino acids like cysteine, cystine and methionine and its deficiency may limit the nutritional value of food.An adequate supply of S in de [....] » Read More

Roya Aghagholizadeh, Speaker at Food Science Conferences
Oral Presentation
Roya Aghagholizadeh, Center of Cereal Research, Iran (Islamic Republic of)

The quality of common wheat is largely influenced by the composition of its storage proteins. The currently presented research explores factors influencing observed differences in quality and quantity between wheat cultivars, in particular in relation to gluten composition and it [....] » Read More

Saheeda Mujaffar, Speaker at Food Science Research Conferences
Oral Presentation
Saheeda Mujaffar, The drying of avocado (Persea americana) slices , Trinidad and Tobago

The Pollock (Persea americana) is a West Indian variety of avocado. The fruit is an oblong to pear-shaped green fruit that can weigh between 0.5 to 2.2 kg. Ripe avocados are highly perishable, and the pulp deteriorates rapidly when exposed to air, light and heat. Various preserva [....] » Read More

Aroyeun Shamsideen Olusegun, Speaker at Food Science Research Conferences
Oral Presentation
Aroyeun Shamsideen Olusegun, Cocoa Research Institute of Nigeria, Nigeria

Composite samples of fermented and dried cocoa beans collected from three agro ecological zones (AEZs) of cocoa production in Nigeria were evaluated for the presence of Sterigmatocystin (STC) and some other multitoxins with the liquid chromatography Tandem Mass Spectroscopy (LC-M [....] » Read More

Destaw Addis, Speaker at Food Science Conferences
Oral Presentation
Destaw Addis, Adama Science and Technology University, Ethiopia

The ability to quickly measure and represent tree canopy profile in three dimensions (3D) is extremely important for precision agriculture applications. In this paper, we proposed a laser scanning sensor-based object reconstruction algorithm to rebuild and display 3D plant target [....] » Read More

Nuria Majaliwa, Speaker at Food Science Congress
Oral Presentation
Nuria Majaliwa, University of Dar es Salaam, Tanzania, United Republic of

I n Tanzania banana juice is traditionally processed under very basic conditions characterized by low efficiency and poor hygiene. Introduction of mechanical pressing has created opportunities for upgrading banana juice production, but more knowledge is needed about critical fact [....] » Read More

MSK Sarker, Speaker at Food Science Congress
Oral Presentation
MSK Sarker, Bangladesh Livestock Research Institute, Bangladesh

A feeding trial with broiler chicken was conducted to know the effect of cottonseed meal on the growth performance, dressing yield, organ development and meat composition. A total of 288 day old chicks were considered to be used cottonseed meal as feed additives in broiler diet. [....] » Read More

Irina Karadjova, Speaker at Food Science Conference
Poster Presentation
Irina Karadjova, Sofia Universiry “St Kliment Ohridski”, Bulgaria

Wine is one of the most widely consumed beverages in the world and the evaluation of its quality is important for manufacturers, merchants, and consumers. The confirmation of wine authenticity e.g. confirmation of its geographical and botanical origin is ? real analytical challen [....] » Read More

Tah Clovis Tiku, Speaker at Food Science Conference
Poster Presentation
Tah Clovis Tiku, Universita’ Politecnica Delle Marche, Italy

I nterspecific hybrids are quite common in agriculture, horticulture and bread making today. Probotics are viable microbial cells such as yeast and other bacteria, normally isolated from gastrointestinal tracts of humans but also found in other ecosystems that convey health benef [....] » Read More

Bao Yi, Speaker at Food Science Conference
Poster Presentation
Bao Yi, Chinese Academy of Agricultural Sciences, China

The health production and reproduction of sow are critical importance to pig farms. With the development of intensive large-scale pig industry, air quality in housing is particularly poor. Atmospheric ammonia is a common problem in pig production, which causes remarkable economic [....] » Read More

Han Zhang, Speaker at Food Science Research Conferences
Poster Presentation
Han Zhang, Akita Prefectural University, Japan

A rapid technique for determining the trans fatty acid content of various vegetable frying oils has been developed for assessing its content in fried foods and monitoring its content in frying oils during processing. Eleven types of edible vegetable oils purchased from a supermar [....] » Read More

Jie Yu Chen, Speaker at Food Science Research Conferences
Poster Presentation
Jie Yu Chen, Akita Prefectural University, Japan

The quality of fried foods is closely related to the quality of the frying oils. Therefore, research interest in how fried foods are degraded by deteriorating frying oils has increased over recent years, because of the connection between degraded oils and the risk of cardiovascul [....] » Read More

Irina Karadjova, Speaker at Food Science Conference
Poster Presentation
Title : Irina Karadjova
Irina Karadjova, Sofia Universiry “St Kliment Ohridski”, Bulgaria

Royal jelly is a bee product secreted from the hypopharyngeal and mandibular glands of young worker honeybees (A. mellifera) and it serves as a food for the queen bee and for the larvae growing up. Elemental analysis of RJ is of great interest from a nutritional and toxicological [....] » Read More

Gun Hee Kim, Speaker at Food Science Conferences
Poster Presentation
Gun Hee Kim, Duksung Women’S University, Korea, Republic of

Adulterated food is produced using a variety of methods, all with the goal of maximising illicit profits: false designation of country of origin, adulteration of fake raw materials, adulteration of unauthorized raw materials, and so on. Accordingly, research and analysis is being [....] » Read More

Min ji Kim, Speaker at Food Science Conferences
Poster Presentation
Min ji Kim, Fact, Korea, Republic of

The objective of this study was to determine chemical composition and antioxidant activities of steam distilled essential oil (SDEO) and glycosidically bound aglycone fraction (GBAF) isolated from fully ripe Maclura triscuspidata fruit. SDEO was isolated by simultaneous steam dis [....] » Read More

Young Ju Choi, Speaker at Food Science Congress
Poster Presentation
Young Ju Choi, Gyeonggi Province Institute of Health And Environment, Korea, Republic of

I n this study, the sample preparation method and the simultaneous determination method by ultra-high performance liquid chromatography coupled to tandem mass spectrometry for 9 isomers of chlorogenic acids and arbutin in fruits were developed. The contents of the chlorogenic aci [....] » Read More

Hyo Kyung Lee, Speaker at Food Science Congress
Poster Presentation
Hyo Kyung Lee, Gyeonggi-Do Institute of Health And Environment, Korea, Republic of

We performed a safety survey on residual pesticides in dried agricultural products. The total 110 samples of dried agricultural products, which were distributed in Gyeonggi-do in 2018, were analyzed for 263 pesticides by multi-class pesticide multi-residue methods by using gas ch [....] » Read More

Seong In Cho, Speaker at Food Science Research Conferences
Poster Presentation
Seong In Cho, Seoul National University, Korea, Republic of

The purpose of this study was to investigate the weight loss, firmness, external color and vitamin C (VC) content of tomatoes (Lycopersicon esculentum). Same tomato samples were measured by non-destructive method and stored at low temperature and high humidity for 15 days. Tomato [....] » Read More

Saheeda Mujaffar, Speaker at Food Science Research Conferences
Poster Presentation
Saheeda Mujaffar, The drying of avocado (Persea americana) slices , Trinidad and Tobago

The rind of the watermelon (Citrullus lanatus) fruit is a major agricultural waste but is edible and a potential source of nutrients. The rind can be dried and converted to a powdered form which can be used in a variety of food applications. The fluidized bed drying of watermelon [....] » Read More

Olubunmi Olufunmi Akpomie, Speaker at Food Science Research Conferences
Poster Presentation
Olubunmi Olufunmi Akpomie, Delta State University, Nigeria

Honey is of economic and health benefits to man but provides a good medium for the growth of some organisms especially osmophilic yeasts which may cause spoilage or have health implication. The study was aimed at determining the yeasts that are able to grow in honey and their res [....] » Read More

Will be updated soon......
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