Online Event
September 12-13, 2022 | Online Event

FAT 2022

Victor Fedorovich Stukach, Speaker at Food Science Conferences
Keynote Presentation
Victor Fedorovich Stukach, Omsk State Agrarian University, Russian Federation

Research paper considers the effectiveness of establishing an integrated structure of the restaurant and catering industry in megacities to overcome the consequences of the pandemic. Centralized food supply to kindergartens, schools, hospitals, social institutions, etc. helps to [....] » Read More

Mark Woolfe, Speaker at Food Science Congress
Keynote Presentation
Mark Woolfe, Secretary of the Food Authenticity Network, United Kingdom

Food fraud is as old as the beginnings of trade in food, and today it is regarded as major problem to global food integrity.  As there is no legal definition, this can be a hurdle in its prevention and the ability to take legal enforcement action. There many challenges in tr [....] » Read More

Raquel B Gomez Coca, Speaker at Food Science Conference
Keynote Presentation
Raquel B Gomez Coca, Instituto de la Grasa CSIC, Spain

Mineral oil hydrocarbons (MOH) are complex mixtures derived from crude oil. From the analytical point of view, MOH can be separated in mineral oil saturated hydrocarbons (MOSH), and mineral oil aromatic hydrocarbons (MOAH). MOSH consist of linear and branched alkanes and alkyl-su [....] » Read More

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

We aimed to determine the effects of dietary supplementation with galacto-oligosaccharides (GOS) on the growth performance, serum parameters, and the rumen microbial colonization and fermentation of pre-weaning dairy calves. The study comprised two phases of 28 days and 42 days, [....] » Read More

Etchu Kingsley Agbor, Speaker at Food Science Congress 2022
Keynote Presentation
Etchu Kingsley Agbor, Institute of Agricultural Research for Development (IRAD), Cameroon

The prices of broiler feed have been escalating, thereby reducing the viability of the poultry industry in Cameroon. This  study  was  carried  out  to  determine  the  effects  of  varying levels of Moringa  oleifera  l [....] » Read More

Vasudeva Singh, Speaker at Food Science Conference
Keynote Presentation
Vasudeva Singh, Gauhati University, 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 rice 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, expande [....] » Read More

Krishan Kant Tyagi, Speaker at Food Science Conference
Keynote Presentation
Krishan Kant Tyagi, ICAR-Indian Agricultural Statistics Research Institute, India

India is a vast agrarian country having geographical area of 329 million hectares. It is divided into 28 States and 08 Union Territories (UTs are administered by the President through an Administrator appointed by him/her). These comprise of 750 Districts and a total of 628,221 & [....] » Read More

Narender K Sankhyan, Speaker at Food Science Congress
Keynote Presentation
Narender K Sankhyan, CSK, HP Agricultural University , India

A diverse range of nutrients is required for a healthy and active human life. Good nutrition, or correct food consumption as per the body's nutritional needs, is essential to provide these nutrients. Nutritional quality has been overlooked in the pursuit of a single-minded go [....] » Read More

Mahendra Nath Roy, Speaker at Food Science Congress 2022
Keynote Presentation
Mahendra Nath Roy, Alipurduar University, India

The formulation of inclusion complexes is implemented to encapsulate bioactive compounds and improve their physicochemical as well as biological properties. In this study, we aim to develop the complex of ticlopidine hydrochloride (TCP) with β-cyclodextrin (β-CD) and to [....] » Read More

D Esposito Lourdes, Speaker at Food Science Congress 2022
Keynote Presentation
D Esposito Lourdes, ANMAT, National Institute of Food, Argentina

Argentina has a National Food Surveillance System that contributes to the prevention and control of new food incidents. As it is a federal country, the control of food safety is based on the coordination between the agencies responsible for applying the Argentine Food Code at mun [....] » Read More

Heinz W Siesler, Speaker at Food Science Congress 2022
Keynote Presentation
Heinz W Siesler, University Duisburg Essen, Germany

Of all vibrational spectroscopic techniques near-infrared (NIR) spectroscopy has recently made the largest progress in miniaturization (1). Thus, the weight of handheld NIR spectrometers has advanced down to the ?100 g level, and developments are under way to integrate them into [....] » Read More

David Gally, Speaker at Food Science Congress 2022
Keynote Presentation
David Gally, University of Edinburgh, United Kingdom

Foodborne pathogens continue to be a major threat to human health and threaten the viability of particular foods and major outbreaks have profound economic and social consequences.  At Food Standards Scotland (FSS), we work with academic, commercial and public health partner [....] » Read More

Nerlita Masajo Manalili, Speaker at Food Science Conference 2022
Oral Presentation
Nerlita Masajo Manalili, Nexus Agribusiness Solutions, Philippines

Investing in food science and technology education is a crucial step towards sustainable development and innovation in food systems of developing economies. This is the very premise of the Asian - European International Master’s Program on Food Science –Agro Food Indu [....] » Read More

Habiba Hassan Wassef, Speaker at Food Science Congress 2022
Oral Presentation
Habiba Hassan Wassef, Academy of Scientific Research and Technology, Egypt

The presentation builds on the premise that Africa will not be able to realize the policy decision to rely more on its own locally produced nutrient rich food resources in the fight against poverty and food insecurity, without an active contribution of the food processing industr [....] » Read More

Widad Sobhi, Speaker at Food Science conferences 2022
Oral Presentation
Widad Sobhi, Ferhat Abbas Sétif-1 University, National Center for Research in Biotechnology, Algeria

Many edible seeds such as Nigella sativa are a rich source of oils with a large pharmacological and therapeutic properties. Chemical physico-chemical analysis often indicates the presence of a high unsaturated fatty acid/saturated fatty acid ratio. Linoleic acid and oleic acid ar [....] » Read More

Heitham Elhaj Mohammed Musa, Speaker at Food Science Conferences 2022
Oral Presentation
Heitham Elhaj Mohammed Musa, Sudan University of Science and Technology, Sudan

This study was conducted as a contribution towards searching a performance of different personal characteristics, social and economic factors that increase small farms productivities using potato crops as sample in order to sustain the livelihoods and alleviating the poverty of t [....] » Read More

Simphiwe Mhlontlo, Speaker at Food Science Congress
Oral Presentation
Simphiwe Mhlontlo, Dohne Agricultural Development Institute, South Africa

Breeding maize for tolerance to acidic soils could improve maize yields. The aim of this study was to determine which maize genotypes had tolerance to acidic soils, and identify secondary traits associated with the tolerance to soil acidity at the seedling stage. Ten maize variet [....] » Read More

Bosede Orhevba, Speaker at Food Technology Conferences
Oral Presentation
Bosede Orhevba, Federal University of Technology, Nigeria

The Development and Characterization of protein isolates from selected legumes was carried out under standard laboratory conditions. The selected legumes were peanuts and soybeans. They were subjected to oil extraction process to produce peanut and soybean defatted meals. Protein [....] » Read More

Ouattara Soro Fatou S, Speaker at Food Science Conferences 2022
Oral Presentation
Ouattara Soro Fatou S, University Felix Houphouet-Boigny, Cote d'Ivoire

Antibiotic resistance is identified by the World Health Organization (WHO) as one of the most serious threats to public health. Thus, since broiler chicken is an important source of protein, in order to ensure that its consumption does not present any risk to the health of the co [....] » Read More

Mehran Miroliaei, Speaker at Food Science Conference
Oral Presentation
Mehran Miroliaei, University of Isfahan, Iran (Islamic Republic of)

Given the prevalence of diabetes and the increasing number of diabetics, it is essential to find more effective medicines to decrease the chronic complications of diabetes. Several studies have demonstrated that uncontrolled hyperglycemia and its complications are directly relate [....] » Read More

Allan V Cledera, Speaker at Food Science Congress
Oral Presentation
Allan V Cledera, United Nations University Alumni Association, Japan

Over the years financing “agriculture credit” in the grassroots has been considered “high-risk” by many of the micro finance institutions, rural banks and other financial intermediaries. This program is conceptualized on the premise that the farmers will b [....] » Read More

Pardeep Kumar, Speaker at Food Science Conference
Oral Presentation
Pardeep Kumar, CSK, HP Agricultural University , India

Agriculture, with its associated sectors, is the principal source of livelihood in the North-West Himalayan (NWH) region of India. However, only 15% of the farming community is producing enough food to make their ends meet. Studies of NWH region depict the deficient status of dif [....] » Read More

Raj Paul Sharma, Speaker at Food Science Conference 2022
Oral Presentation
Raj Paul Sharma, CSK HP Agricultural University, India

The ever-increasing population and shrinking natural resource base have posed a major challenge for agriculture across the globe to ensure food security while adopting sustainable and efficient agriculture. Nutrient management plays a pivotal role in sustaining crop productivity. [....] » Read More

Sanjay Kumar Sharma, Speaker at Food Science Congress 2022
Oral Presentation
Sanjay Kumar Sharma, CSK HP Agricultural University, India

Food security is the prime issue across the globe for feeding ever-growing population coupled with shrinking natural resource base. The continuous diversion of already limited cultivated area under the plough, particularly in North-Western Himalayan region towards other developme [....] » Read More

Masoud Taghizadeh, Speaker at Food Science Conference
Oral Presentation
Masoud Taghizadeh, Ferdowsi University of Mashhad, Iran (Islamic Republic of)

In this study, a new product named as pomegranate spread obtained from combination of pomegranate paste and some natural sweeteners in terms of rheological, physical and chemical properties were evaluated. This semi-solid product was blended at the three levels of pomegranate pas [....] » Read More

Farhan Saeed, Speaker at Food Science Congress
Oral Presentation
Farhan Saeed, Government College University Faisalabad, Pakistan

The research work was engrossed to explore the bioactive profile of arabinoxylans (AXs) in relation to its end-use quality.  In 1st phase, arabinoxylans (AXs) were extracted from corncob via enzymatic method. The extracted arabinoxylans were characterized for their structura [....] » Read More

Bushra Niaz, Speaker at Food Science Congress
Oral Presentation
Bushra Niaz, Government College University Faisalabad, Pakistan

Strawberry (Fragaria × ananassa) belongs to the Rosaceae family and has gained worldwide popularity, but its marketability has been limited owing to its short life. Several approaches have been explored to address the alarming situation of postharvest losses. Recently, edib [....] » Read More

Mkafula Thembalethu, Speaker at Food Science Conferences
Oral Presentation
Mkafula Thembalethu, Department of Rural development and agrarian reform, South Africa

Breeding maize for tolerance to acidic soils could improve maize yields. The aim of this study was to determine which maize genotypes had tolerance to acidic soils, and identify secondary traits associated with the tolerance to soil acidity at the seedling stage. Ten maize variet [....] » Read More

Tembakazi Theodora Silwana, Speaker at Food Science Conferences 2022
Oral Presentation
Tembakazi Theodora Silwana, Dohne Agricultural Development Institute, South Africa

Breeding maize for tolerance to acidic soils could improve maize yields. The aim of this study was to determine which maize genotypes had tolerance to acidic soils, and identify secondary traits associated with the tolerance to soil acidity at the seedling stage. Ten maize variet [....] » Read More

Hesham Aslan Attar, Speaker at Food Science Congress
Oral Presentation
Hesham Aslan Attar, National Research Centre, France

The current study aims to examine, the response of contrasted recombinant inbred lines of common bean to the application of phosphorus, to identify the bean recombinant inbred lines which were efficient in phosphorus utilization when dependent on nitrogen fixation as a source of [....] » Read More

Mohammad Mozammal Hosen, Speaker at Food Science Conference 2022
Oral Presentation
Mohammad Mozammal Hosen, Bangladesh Atomic Energy Commission, Bangladesh

With the high demand of foods in Bangladesh, all lands available are encouraged to be used for cultivation of suitable food items e.g. vegetables, crops, fruits etc.. In doing so, many areas particularly in Dhaka that are heavily laden with industrial and household wastes, are al [....] » Read More

Luz America Espinosa Sandoval, Speaker at Food Science Conference
Oral Presentation
Luz America Espinosa Sandoval, Universidad Industrial de Santander, Colombia

Cocoa mucilage exudate (CME) is a cacao fruit derivative with high nutritional and energy value. CME´s high sugar (>160 g/L) and polyphenol (>0.18 g/L) content make it a microbial breeding ground, which limits its commercialization. Additionally, when CME is discarded [....] » Read More

Ovanes Chakoyan, Speaker at Food Technology Conferences
Oral Presentation
Ovanes Chakoyan, Fidelitas Lab, Bulgaria

Polychlorinated dibenzo-p-dioxins, dibenzofurans and dioxin-like polychlorinated biphenyls are persistent organic pollutants (POPs), which in the recent years received huge attention due to their extreme stability, high potential toxicity and bioaccumulation in food chains. Main [....] » Read More

Elena Grigorieva, Speaker at Food Technology Conference 2022
Oral Presentation
Elena Grigorieva, ICARP FEB RAS, Russian Federation

The impact of climate change is global. Although climate change has been recognized by many scholars, the influencing factors and consequences of climate change is still unclear. In addition, the growing food imbalance between countries inevitably increases water pressure. Curren [....] » Read More

Chaithra K P, Speaker at Food Technology Conference
Oral Presentation
Chaithra K P, CHRIST, India

Food quality indicators have a lot of potential for predicting the shelf life of food and reducing food waste. Fish is one among the globally consumed perishable food. During the spoilage of fish total basic volatile armies (TVB-N) are evolved which results in pH changes. Fish ca [....] » Read More

Mark F DeSantis, Speaker at Food Technology Conference 2022
Oral Presentation
Mark F DeSantis, Bloomfield Robotics & Carnegie Mellon University, United States

Since the dawn of agriculture, crop monitoring and inspection remains a mainstay of every farmer’s routine. Today, many farmers visually inspect their crops armed with a variety of tools to help ensure ideal plant health and performance. Although human visual inspection rem [....] » Read More

Aurelia Di Taranto, Speaker at Food Technology Conferences
Poster Presentation
Aurelia Di Taranto, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Italy

Nitrate is a natural compound that accumulates in leafy vegetables. High levels of nitrate and nitrite in food can cause some health effects such as methaemoglobinemia and gastric cancer. Thus, the European Regulation No. 1881/2006 established maximum limits for nitrate levels in [....] » Read More

Rafael Jun Tomita, Speaker at Food Science Congress 2022
Poster Presentation
Rafael Jun Tomita, Federal University of Sao Paulo, Brazil

Microorganisms exert a fascinating role in the production of many foods and beverages, whose origins date as back as the period of Egyptian civilization. A traditional form of microbial use for this purpose is solid state fermentation (SSF), which is a practical example of biotec [....] » Read More

Antonio Vega Galvez, Speaker at Food Science Conferences
Poster Presentation
Antonio Vega Galvez, Universidad de La Serena, Chile

Broccoli (Brassica oleracea var. italica) is rich in several micronutrients and phytochemicals, including vitamins, minerals, fiber, phenolic compounds and glucosinolates. Nevertheless, due to the fast spoilage contributed by its high moisture content post-harvested, it is diffic [....] » Read More

Alma Vazquez Luna, Speaker at Food Science Conference
Poster Presentation
Alma Vazquez Luna, Universidad Veracruzana, Mexico

At present, the consumption of foods that can supply the consumption of meat has increased. This is due to the environmental impact caused by its production, as well as the damage to health that has been reported in recent studies. Quinoa (Chenopodium quinoa Willd) a plant native [....] » Read More

Shojaeizadeh  Davoud , Speaker at Food Science Congress 2022
Poster Presentation
Shojaeizadeh Davoud , Tehran University of Medical Sciences, Iran (Islamic Republic of)

Malnutrition prevalence is unknown among  elderly patients with diabetes. nutrition  therapy is an essential component in the treatment program for diabetics.Malnutrition is a clinical disorder and a common risk factor in older patients with diabetes that may impact the [....] » Read More

Sepideh Haghighat Kharazi, Speaker at Food Science Conference 2022
Poster Presentation
Sepideh Haghighat Kharazi, Sari Agricultural Sciences and Natural Resources University, Iran (Islamic Republic of)

Celiac disease is a digestive disorder of small intestine which damages the intestinal mucosa and resulting in malabsorption of several nutrients. Not only in patients with celiac disease, but also a large number of people who are interested in wheat free foods motivated by healt [....] » Read More

Rosa N Chavez Jauregui, Speaker at Food Science Congress 2022
Poster Presentation
Rosa N Chavez Jauregui, University of Puerto Rico - Mayaguez, United States

Plantains (Musa paradisiaca L.) are an economically important crop in tropical and sub-tropical regions around the world. Plantains are a staple food in Puerto Rico, they are consumed in many traditional dishes such as mofongo, tostones, and platanutres. Starch is the main compon [....] » Read More

Rafael Audino Zambelli, Speaker at Food Science Conferences
Keynote Presentation
Rafael Audino Zambelli, Federal University of Ceara, Brazil

Brazil is recognized for its natural diversity of plants and animals, mainly from the Amazon rainforest. However, other regions of Brazil produce fruits and vegetables that have high functional potential when inserted in foods. The objective of this lecture is to present several [....] » Read More

Yechiam Shapira, Speaker at Food Science Congress
Keynote Presentation
Yechiam Shapira, Phibro Animal Health, Israel

In this study, we investigated 5 g of PAQ-TivateTM/kg of feed as a preservative agent against bacteria and fungi in formulated tilapia feed. PAQ-Tivate is a feed additive of organic acids. The feed samples were moistened with 15% distilled water (v/w) and the appropriate amounts [....] » Read More

Shashi Bhushan Vemuri, Speaker at Food Science Congress
Keynote Presentation
Shashi Bhushan Vemuri, Jayashankar Telangana State Agricultural University, India

As the world population continues to grow, much more effort and innovation will be urgently needed in order to sustainably increase agricultural production, improve the global supply chain, decrease food losses and waste, and ensure that all who are suffering from hunger and maln [....] » Read More

Jagadis Chandra Tarafdar, Speaker at Food Science Conference
Keynote Presentation
Jagadis Chandra Tarafdar, Central Arid Zone Research Institute, India

Nanoparticles of plant use can be synthesized through biological means to enhance plant productivity, nutrient use efficiency, stress management, soil health management and environmental protection. Application of bio-nanofertilizers in agriculture may serve as an opportunity to [....] » Read More

Suriyavathana Muthukrishnan, Speaker at Food Science Congress
Keynote Presentation
Suriyavathana Muthukrishnan, Periyar University, India

Medicinal plants or their extracts have been used by humans since time immemorial for different ailments and have provided valuable drugs. In recent years, nanotechnology research is emerging as cutting edge technology interdisciplinary with physics, chemistry, biology, material [....] » Read More

Pierina Visciano, Speaker at Food Science Conference
Oral Presentation
Pierina Visciano, University of Teramo, Italy

The storage of fish at the temperature of melting ice is strongly recommended, if not possible onboard vessels, immediately after capture and throughout the supply chain. However, time/temperature abuse conditions can always occur and the potential for histamine formation in high [....] » Read More

Sabrina Guidi, Speaker at Food Science Conferences
Oral Presentation
Sabrina Guidi, Department of Clinical Nutrition, ASLTO4, Italy

On 1 April 2016, the United Nations Assembly drafted UN Resolution A/RES/70/25, Decade of Action on Nutrition 2016 - 2025, which aims to promote vigorous actions, with the purpose of eliminating hunger and malnutrition in all its forms and ensuring equitable and universal access [....] » Read More

Davide Odelli, Speaker at Food Science Conference 2022
Oral Presentation
Davide Odelli, Universidade Federal de Vicosa (UFV), Italy

The consumer’s increasing awareness of healthy and sustainable food products have recently enhanced the demand for plant-based proteins as food ingredients worldwide. Pea protein isolate (PPI) is extracted from Pisum sativum, which is the European most cultivated protein so [....] » Read More

Isabel Fernandez, Speaker at Food Science Conference
Oral Presentation
Isabel Fernandez, Heura Foods, Spain

We report on novel structured food colloids for emerging applications in designing healthy foods of the future. Water-in-water emulsions comprising colloidal suspensions of microgel particles have been recently created from plant polysaccharides via physical and enzymatic-induced [....] » Read More

Hebe Fernandez, Speaker at Food Science Congress
Oral Presentation
Hebe Fernandez, Universidad Nacional del Sur, Argentina

In poultry production, the composition of the diet directly influences the meat quality of birds. The ultimate goal is to obtain a functional food with direct benefits for the consumer. In this sense, it is highlighted the use of different sources that provide high levels of omeg [....] » Read More

Brahmi Wejden, Speaker at Food Science Conference 2022
Oral Presentation
Brahmi Wejden, University of Carthage, Tunisia

According to the IPCC 2014 report the Mediterranean region will be affected by strong climatic changes, both in terms of average temperature and of precipitations regime. To implement a climate smart agriculture paradigm and a sustainable increase of agricultural productivity dif [....] » Read More

Jolly Rajat, Speaker at Food Science Congress
Oral Presentation
Jolly Rajat, Pwani University, Kenya

The Kenyan coastal forests in Kilifi have been preserved as Kaya forests under the management of local communities. Eleven (11) out of the more than 50 Kaya forests have been gazetted as national heritage sites. The diversified vegetation in these forests has fulfilled the liveli [....] » Read More

Nemanja Teslic, Speaker at Food Science Congress
Oral Presentation
Nemanja Teslic, University of Novi Sad, Serbia

By-products of raspberry seeds fruit processing industry are rich in bioactive compounds. Ellagic acid (EA) is a polyphenol naturally present in raspberry seeds which has antioxidant, hepatoprotective, antimicrobial, anti-carcinogenic, anti-inflammatory activity, among other inte [....] » Read More

Jeongsoon Kim, Speaker at Food Science Conferences 2022
Oral Presentation
Jeongsoon Kim, Samsung Welstory, Korea, Republic of

Foodborne pathogen bacteria such as Salmonella spp., L. monocytogenes, E. coli O157:H7 and S. aureus are of paramount important because of their continuous relationship with highly popular food, such as meat, poultry, dairy products, fruits and vegetables. Conventional diagnostic [....] » Read More

Olumayowa Joseph IYANDA, Speaker at Food Science Conference 2022
Oral Presentation
Olumayowa Joseph IYANDA, Afe Babalola University of Ado-Ekiti, Nigeria

Low rice grain yields in subsistent farmers' fields were due to decreased nitrogen (N) availability in most Nigerian soils. Lowland rice farmers developed integrated nutrient management systems to minimize the effects of climate change-related challenges. In Abeokuta, Southwe [....] » Read More

Kongue Toyindou, Speaker at Food Science Congress 2022
Oral Presentation
Kongue Toyindou, University of Lomé, Togo

The rising sea levels, the ice melting as well as extreme weather events establish proofs of climate change. The responsibility of mankind’s in the aggravation of the phenomenon is clearly defined and the later has effects on it through activities such as agriculture result [....] » Read More

Saliou Bello, Speaker at Food Science Conference
Oral Presentation
Saliou Bello, National Agricultural Research Institute of Benin (INRAB), Benin

In Benin, the agricultural sector contributes 32% of the Gross Domestic Product (GDP), 88% of export earnings and employs about 70% of the working population. However, climate change and variability (CC) has a direct negative impact on agricultural production, since agricultural [....] » Read More

Shyamapada Mandal, Speaker at Food Science Congress
Oral Presentation
Shyamapada Mandal, University of Gour Banga, India

The obesity is linked to various health disorders including cancer and cardiovascular diseases, and till now no proper treatment is available for the same. This study, therefore, has been designed to explore the inhibitory capacity of some small molecules of plant origin against [....] » Read More

Ravi Teja Mandapaka, Speaker at Speaker for Food Science Conferences
Oral Presentation
Ravi Teja Mandapaka, National Institute of Agriculture Extension Management , India

Food safety is nothing but utilizing various resources in order to ensure that all types of foods are properly started, prepared and preserved. Hence, they are safe for consumption. Internal auditing should be conducted on a repeated to make external auditing a smooth-running pro [....] » Read More

Sudha Patil, Speaker at Food Science Conference
Oral Presentation
Sudha Patil, Navsari Agricultural University, India

Flowers have traditionally been used in cook­ing by cultures throughout the world. Flower cookery has been traced back to roman times, and to the Chinese, Middle Eastern and Indian cultures. Use of flowers for garnish a food plate or for decoration is easy and very attractive [....] » Read More

Shanju M, Speaker at Food Science Congress
Oral Presentation
Shanju M, Bannari Amman Institute of Technology, India

In recent decades, the innovation of edible films and coatings has seen remarkable growth, and it is expected to have a significant impact on food product quality over the next years. This expansion can be due to advancements in material science and processing technology, as well [....] » Read More

Pooja D, Speaker at Food Science Conference
Oral Presentation
Pooja D, Bannari Amman Institute of Technology, India

In recent decades, the innovation of edible films and coatings has seen remarkable growth, and it is expected to have a significant impact on food product quality over the next years. This expansion can be due to advancements in material science and processing technology, as well [....] » Read More

Kiruthika K, Speaker at Food Science Conferences 2022
Oral Presentation
Kiruthika K, Bannari Amman Institute of Technology, India

In recent decades, the innovation of edible films and coatings has seen remarkable growth, and it is expected to have a significant impact on food product quality over the next years. This expansion can be due to advancements in material science and processing technology, as well [....] » Read More

Asamnew Maru Birhanu, Speaker at Food Science Conference 2022
Oral Presentation
Asamnew Maru Birhanu, Nefas Silk Polytechnic College , Ethiopia

Will be Updated Soon...

Tetiana Fotina, Speaker at Food Science Conferences
Oral Presentation
Tetiana Fotina, Sumy National Agrarian University, Ukraine

The issue of food safety and quality is coordinated by the WHO, FAO, the European Food Safety Authority, the OIE. Food-borne zoonoses in humans emerge due to the use of products obtained from sick animals and the secondary contamination of products during harvesting and processin [....] » Read More

Saee Chavan, Speaker at Food Science Conference 2022
Oral Presentation
Saee Chavan, Savitribai Phule Pune University, India

Jam was prepared by using wood apple (Limonia acidissima) and Aloe Vera with jaggery as sweetener and evaluated for the proximate composition, flavonoids, and alkaloids, microbial load in the developed food. Wood apple and Aloe Vera are cheaper, highly nutritious. This study plan [....] » Read More

Darius Sargautis, Speaker at Food Science Congress
Oral Presentation
Darius Sargautis, Latvia University of Life Sciences and Technologies, Latvia

Oats are famous within the crops as containing relatively high protein content. In addition, the nutritional value of oat protein is one of best when comparing it among the commercially available crops. As for now, there was little known about the commercially available highly co [....] » Read More

Oumou Traore Cisse, Speaker at Food Science Conferences 2022
Oral Presentation
Oumou Traore Cisse, Comite National de la Recherche Agricole (CNRA), Mali

The hydraulic press was developed to improve the oil extraction technology of Brycinus leuciscus, an abundant fatty species whose oil is highly prized in Mali's Inner Niger Delta. The extraction of the oil was done with the hydraulic press, compared to the simple press, on sa [....] » Read More

Hiroko Seki, Speaker at Food Science Congress 2022
Oral Presentation
Hiroko Seki, Tokyo University of Technology, Japan

Pork is cut, cured in salt, filled, and smoked to make ham that contains many umami ingredients. The main umami components of ham are glutamic acid (Glu) and inosinic acid (IMP). IMP is produced by the breakdown of ATP in the muscles. Over time, IMP is degraded by inosinic acid d [....] » Read More

Muhammad Arsalan Mahmood, Speaker at Food Technology Conference 2022
Oral Presentation
Muhammad Arsalan Mahmood, Jinnah University for Women, Pakistan

Modernization and sedentary lifestyle are resulting in a drastic increase in non-communicable diseases (NCDs) such as obesity, CVDs and hypercholesterolemia. The present study was planned to assess the antioxidant potential and physicochemical properties along with sensorial attr [....] » Read More

Zida Pawinde Elisabeth, Speaker at Food Science Conference
Oral Presentation
Zida Pawinde Elisabeth, Centre National de la Recherche Scientifique et Technologique, Burkina Faso

Cowpea is a very important seed legume in Burkina Faso. Its production has increased considerably in recent years. However, seed-borne fungal diseases are a serious threat to cowpea production. A seed technology was recently developed in Burkina Faso for small-holder farmers to c [....] » Read More

Joselyn M Zavala, Speaker at Food Science Congress
Oral Presentation
Joselyn M Zavala, Universidad Nacional de Tumbes, Tumbes, Peru

Protozoa of the genus Perkinsus sp. are invasive pathogens, responsible for massive mortalities of various bivalve mollusks, and generate large economic losses. To date, diagnostic methods are limiting in terms of speed, sensitivity and specificity. The objective of this study wa [....] » Read More

Sita Ram Patel, Speaker at Food Science Conference 2022
Oral Presentation
Sita Ram Patel, Indira Gandhi Agricultural University, India

Agriculture and its allied sectors are the back bone and largest source of livelihood in India. About 80 per cent of the farmers are small and marginal and about 60 per cent of agricultural land is rainfed. Feeding the ever growing population is a serious concern and agriculture [....] » Read More

Samson Ishola Ibironke, Speaker at Food Science Conference
Oral Presentation
Samson Ishola Ibironke, Obafemi Awolowo University, Nigeria

Vegetables are important protective food and highly benefi­cial for the maintenance of human health and prevention of disease. The purpose of the research was to determine nutritional evaluation, of water and amaranth vegetable leaves for resuscitation of COVID 19 patients. T [....] » Read More

Aoudia Hassiba, Speaker at Food Science Congress 2022
Oral Presentation
Aoudia Hassiba, Université de Bejaia, Algeria

In Algeria, as almost everywhere in the world, milk occupies a predominant place in the food ration, because of its nutritional qualities. Flavored milks are another way to consume milk while benefiting from its advantages. They are particularly appreciated by young people. Accor [....] » Read More

Zied Zarai, Speaker at Food Science Conference
Oral Presentation
Zied Zarai, University of Sfax, Tunisia

The present work reports the heterologous expression and biochemical characterization of a novel phosphatidylinositol phospholipase C from Bacillus thuringiensis PL14 (PI-PLCBt) with potential for oil degumming. As degumming is a necessary refining step for all crude vegetable oi [....] » Read More

Yoav Banitt, Speaker at Food Science Congress
Oral Presentation
Yoav Banitt, FarmerJoe Bot, Robotic Perception, Israel

Farming is often not profitable. This absurd reality results with abandonment of agricultural land in alarming numbers. One promising solution to this problem is the use of autonomous robotics to reduce operational costs. Reducing involvement of operators can reduce labour costs, [....] » Read More

Radhika P Hedaoo, Speaker at Food Science Conference 2022
Oral Presentation
Radhika P Hedaoo, Symbiosis International University, India

The burden of non-communicable diseases is increasingly observed in India owing to the rapid nutrition transition in the last five decades. Progressive globalization and urbanization have diversified the diets, nevertheless with high fat, salt, and sugar processed and ultra-proce [....] » Read More

Oluwatobi Adesiji Adeokun, Speaker at Food Science Congress
Poster Presentation
Oluwatobi Adesiji Adeokun, Olabisi Onabanjo University, Nigeria

It is a basic fact of global acceptance that food insecurity is a major problem to inhabitants of every continent in the world and most especially in the rural poverty stricken areas. Also, it is noted that there are lots of agricultural research findings on-shelf that didn't [....] » Read More

Josephine Villegas Ramos, Speaker at Food Science Conferences 2022
Poster Presentation
Josephine Villegas Ramos, Organization for Partnerships, Teamwork & Initiatives on Opportunities for Nature Stewards, Inc (OPTIONS), Philippines

‘Functional’ chocolates, those containing additional health boosting ingredients, as well as a number of cacao -based wellness products are already being sold globally. Ironically, those ‘healthy, functional cacao products are being manufactured and sold far awa [....] » Read More

Abbassia Demmouche, Speaker at Food Science Congress
Poster Presentation
Abbassia Demmouche, University of Sidi Bel Abbes, Algeria

This study was designed to investigate the possible protective role of apricot oil against liver and renal toxicity induced by mercuric chloride in rats by using biochemical approaches and tissue analysis. Twenty-four adult male albinos wistar rats were randomly divided into four [....] » Read More

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