HYBRID EVENT: You can participate in person at Rome, Italy or Virtually from your home or work.
HYBRID EVENT
September 16-18, 2024 | Rome, Italy

FAT 2023

Robert Mancini, Speaker at Food Chemistry Conferences
Keynote Presentation (In-Person)
Robert Mancini, Roquette Canada, Canada

The importance of training food handlers is critical to effective food hygiene; however, there have been limited studies on the effectiveness of such training. Food safety training courses are administered worldwide in attempts to reduce outbreaks in food service, retail and temp [....] » Read More

Suparna Bhattacharya, Speaker at Food Technology Conferences
Oral Presentation (In-Person)
Suparna Bhattacharya, University of Nebraska Lincoln, United States

Organic foods are produced using farming methods that may be less harmful to the environment while also leading to foods that are better for human health. Many environmental ethicists who believe that there is a moral obligation to protect the environment may view organic food as [....] » Read More

Barbara Chilczuk, Speaker at Food Chemistry Conferences
Oral Presentation (In-Person)
Barbara Chilczuk, University of Life Sciences, Poland

Growing demand for value-added products and functional foods is encouraging manufacturers to consider new additives that can enrich their products and help combat lifestyle diseases. The healthy properties of sea buckthorn have been recognized for centuries. This plant has a high [....] » Read More

Maryoris Elisa Soto Lopez, Speaker at Food Science Conferences
Oral Presentation (In-Person)
Maryoris Elisa Soto Lopez, Food Engineer Department, Colombia

Queso costeño is an autochthonous product of the Colombian Caribbean coast. It is made manually from raw milk and unfortunately, it has been associated with foodborne illnesses in the past, due to the presence of pathogenic microorganism such as Escherichia Coli and Salmon [....] » Read More

Paolo Lucci, Speaker at Food Science Conferences
Oral Presentation (In-Person)
Paolo Lucci, Marche Polytechnic University, Italy

Coffee is considered as the most popular beverage in the world for its unique sensory properties and physiological effects. From a chemical composition point of view, lipids are major coffee components and may contribute to loss of sensory quality. The roasting process is respons [....] » Read More

Carolin Edinger, Speaker at Food Chemistry Conferences
Oral Presentation (In-Person)
Carolin Edinger, Anton Paar ProveTec Gmbh, Germany

The quality of fats, oils, and food products in general strongly depends on their oxidation stability. In this contribution a new method for evaluating the oxidation stability of food products is introduced. Under accelerated conditions (elevated temperature and pure oxygen press [....] » Read More

Marzena Pabich, Speaker at Food Technology Conferences
Oral Presentation (In-Person)
Marzena Pabich, University of Life Sciences in Lublin, Poland

Medicinal plants commonly consumed worldwide contain different chemical substances that display a broad spectrum of biological activities. One of such plants is the blackberry, a valuable fruit plants which leaves are also used in folk medicine. The blackberry leaves (BL) contain [....] » Read More

Jenni Pessi, Speaker at Food Science Conferences
Oral Presentation (In-Person)
Jenni Pessi, Dsm-firmenich, Switzerland

Vitamin C has several essential functions in the body, such as supporting the immune system, acting as an antioxidant, and maintaining healthy skin and bones. However, the uptake of vitamin C is limited due to saturation of the active transport system. Lipid based encapsulation o [....] » Read More

Shoichi Inaba, Speaker at Food Technology Conferences
Oral Presentation (In-Person)
Shoichi Inaba, Toyo Institute of Food Technology, Japan

Typically, cComputing the the internalside temperature distributions in container food products may will allows the the manufacturers of people who that is are developing new packaged food products s to identify acquire the indicators regarding of the heat degradation of food pro [....] » Read More

Monika Staszowska Karkut, Speaker at Food Science Conferences
Oral Presentation (In-Person)
Monika Staszowska Karkut, University of Life Sciences, Poland

The polyphenols are the substances commonly found in plants and occurs in plant derived food. They may exhibit synergistic properties, contributing to potential health benefits. Blackcurrant leaves contain unique quercetin derivatives whose contribute to anti-inflammatory, antivi [....] » Read More

Paolo Lucci, Speaker at Food Science Conferences
Oral Presentation (In-Person)
Paolo Lucci, Marche Polytechnic University, Italy

“Mild” extra virgin olive oil (EVOO) is highly appreciated by consumers as it is characterised by lower bitterness and spiciness, parameters which are positively correlated with the concentration of phenolic compounds. Phenols, together with tocopherols, are strong an [....] » Read More

Turgay Cetinkaya, Speaker at Food Technology Conferences
Oral Presentation (In-Person)
Turgay Cetinkaya, Yalova University, Turkiye

It is important for consumers to predict the quality of processed fish products before they consume them. In this study, it is aimed to evaluate the characteristic changes in polyvinly alcohol-based nanofibers after being stored with smoked salmon. For this purpose, electrospun n [....] » Read More

Ngono Mballa Rose, Speaker at Food Technology Conferences
Oral Presentation (In-Person)
Ngono Mballa Rose, University of Yaoundé 1, Cameroon

Seventy percent estimated annual world production (600 million tons) of wheat is used for food production. Milling is very important in the processing of wheat and its transformation into flour, which is then processed into products such as bread, cakes, cereals, macaroni and noo [....] » Read More

Maria Antonia Hernandez Aguirre, Speaker at Food Technology Conferences
Poster Presentation (In-Person)
Maria Antonia Hernandez Aguirre, Biotic Products Development Center of the National Polytechnic Institute, Mexico

Wheat is currently the cereal that most people consume in the world since it was a wild plant, it has been a staple food for humanity for thousands of years, it is used in the production of many products for daily consumption. On the other hand, the world market for gluten-free p [....] » Read More

Laribi Habchi Hassiba, Speaker at Food Technology Conferences
Poster Presentation (In-Person)
Laribi Habchi Hassiba, University of Blida, Algeria

Bio-pesticides from bimolecular are characterized by their degradability in the environment, their low toxicity to humans and their mode of action on pests. One of the most damaging pests is probably the Varroa destructor, parasitic mite of the honey bee Apis mellifera, it causes [....] » Read More

Surendra Singh, Speaker at Food Technology Conferences
Keynote Presentation (In-Person)
Surendra Singh, Banaras Hindu University, India

Essential soil elements that end up in the human diet are supplied through food from plants that took the elements up from the soil during growth depend on the soil for their nutritional needs, A major portion of the nutrients needed for human health originate with the soil. Soil [....] » Read More

Maria Jesus Villasenor Llerena, Speaker at Food Chemistry Conferences
Keynote Presentation (Virtual)
Maria Jesus Villasenor Llerena, Castilla- La Mancha University, Spain

This conference aims to give an overview of an emerging challenge within the current research related to Food Science and Technology, based on the nanoencapsulation of bioactive compounds essential for human health. Regarding this point, it is important to highlight the existe [....] » Read More

Pier Giorgio Righetti, Speaker at Food Chemistry Conferences
Keynote Presentation (Virtual)
Pier Giorgio Righetti, Polytechnic University of Milan, Italy

We describe here a modern and unique tool for exploring documents pertaining to the world Cultural Heritage while avoiding their contamination or damage. Known under the acronym EVA, it consists of a plastic foil of Ethylene Vinyl Acetate studded with strong cation and anion resi [....] » Read More

Jonata Massao Ueda, Speaker at Food Science Conferences
Oral Presentation (In-Person)
Jonata Massao Ueda, CIMO-IPB, Portugal

According to the Food and Agriculture Organization of the United Nations, about a third of all global food production is wasted annually, representing an inestimable economic and resource loss, in addition to the environmental impact it causes. Among the strategies to minimize fo [....] » Read More

Dulce Maria Diaz Montano, Speaker at Food Science Conferences
Oral Presentation (In-Person)
Dulce Maria Diaz Montano, Autonomous University of Guadalajara, Mexico

Tequila is a Mexican alcoholic beverage distilled from the fermented juice of cooked Agave tequilana Weber (blue variety). Production is strictly regulated such that only beverages produced from A. tequilana Weber (blue variety) cultivated in a protected region of Mexico can be l [....] » Read More

Motswapo Phoko, Speaker at Food Chemistry Conferences
Oral Presentation (In-Person)
Motswapo Phoko, Agricultural Research Council- Animal Production , South Africa

Seriphium plumosum, an indigenous shrub to South Africa, has slowly colonized huge portions of the grasslands biome, which is critical for livestock production. While mechanical chopping, fire, and chemical control can temporarily help control encroaching shrubby plants, the prob [....] » Read More

Pasquale Massimiliano Falcone, Speaker at Food Chemistry Conferences
Oral Presentation (In-Person)
Pasquale Massimiliano Falcone, Marche Polytechnic University, Italy

The Parmigiano Reggiano Cheese (PR) is an Italian artisanal cheese famous worldwide. Its commercial quality and designation of origin are regulated and protected by a law disciplinary, which imposes requirements about making technology, time of ripening and product properties inc [....] » Read More

Pasquale Massimiliano Falcone, Speaker at Food Chemistry Conferences
Oral Presentation (In-Person)
Pasquale Massimiliano Falcone, Marche Polytechnic University, Italy

The study aimed to assess whether digitalizing the batch plant to produce Italian-style artisanal gelato could help assess the technological quality of starting blends and control dynamic process conditions. At present, producers use a trial-and-error approach, which leads to var [....] » Read More

Laires Lima, Speaker at Food Technology Conferences
Oral Presentation (In-Person)
Laires Lima, CIMO-IPB, Portugal

The food processing industry, including the processing of fruits and vegetables, generates a large amount of waste, such as peels, seeds, and unused pulps, which can contain many substances of high value and with great economic potential. They are new natural and economical sourc [....] » Read More

Iftikhar Ali Khan, Speaker at Food Technology Conferences
Oral Presentation (In-Person)
Iftikhar Ali Khan, Shenzhen University, China

This study aims to investigate the underlying molecular mechanism responsible for the development of quinoxaline-type heterocyclic amines (HAs) in roasted beef, chicken, and fish. The study explores the influence of both low temperature (160°C) and high temperature (220°C [....] » Read More

Lesvia Sofia Meraz Torres, Speaker at Food Technology Conferences
Oral Presentation (In-Person)
Lesvia Sofia Meraz Torres, Director of the Latin American Institute of Science in Habits and Ketogenic Food, Mexico

The ketogenic diet (KD) is a dietary approach characterized by high fat, low carbohydrate, and adequate protein intake. Its ultimate goal is to achieve a state of nutritional ketosis in the patient by producing compounds such as acetoacetate, beta-hydroxybutyric acid, and acetone [....] » Read More

Kateryna Fedosova, Speaker at Food Chemistry Conferences
Oral Presentation (In-Person)
Kateryna Fedosova, Odesa National University of Technology, Ukraine

This study examines the impact of restaurant dish design on customer perceptions. As neurogastronomy and gastrophysics gain global interest, the importance of dish aesthetics in shaping consumer experiences becomes evident. Understanding how food presentation affects taste and cu [....] » Read More

Motswapo Phoko, Speaker at Food Chemistry Conferences
Oral Presentation (In-Person)
Motswapo Phoko, Agricultural Research Council- Animal Production , South Africa

The use of encroaching woody plants such as Seriphium plumosum for livestock feeding is gaining importance. The study aimed at evaluating effects of S. plumosum meal inclusion level in a diet on meat characteristics and quality of Nguni steers fed a diet based on lucerne hay and [....] » Read More

Fatma Ali, Speaker at Food Science Conferences
Oral Presentation (In-Person)
Fatma Ali, Tianjin University of Science and Technology, China

  There is an increasing interest in the potential use of milk fat globule membrane (MFGM) as an ingredient in food and nonfood applications. This study investigated the effectiveness of dielectric barrier discharge (DBD) plasma reactor on MFGM as a non-thermal alternativ [....] » Read More

Sief Eldin A Mohammed, Speaker at Food Science Conferences
Oral Presentation (In-Person)
Sief Eldin A Mohammed, Environment & Natural Resources and Desertification Institutute, Sudan

Sudan is a tremendous country wih high divesificatin of climate, vegetation, biota, as well as norms & cultural inheritage. Beekeeping and honey traditional practitioning are well recognized everywhere in the countrysides. This presentation focusses on what have been acheived [....] » Read More

Adeline Meriaux, Speaker at Food Chemistry Conferences
Oral Presentation (Virtual)
Adeline Meriaux, University of Lorraine, France

Spray-drying process is widely used for the production of dairy powders for food and pharmaceuticals industries. It involves the atomization of a liquid feed into fine droplets which are subsequently dried through contact with a hot air flow. The resulting powders permit transpor [....] » Read More

Sinead Ryan, Speaker at Food Chemistry Conferences
Oral Presentation (Virtual)
Sinead Ryan, University College Dublin, Ireland

Isoleucine-Proline-Proline (IPP) and Leucine-Lysine-Proline (LKP) are food-derived tripeptides whose antihypertensive functions have been demonstrated in hypertensive rat models. However, peptides display low oral bioavailability due to poor intestinal epithelial permeability and [....] » Read More

Jagadis Chandra Tarafdar, Speaker at Food Chemistry Conferences
Oral Presentation (Virtual)
Jagadis Chandra Tarafdar, ICAR - Central Arid Zone Research Institute, India

Different nanomaterial can be synthesized by microbial protein to enhance plant productivity, nutrient use efficiency, stress management, soil health management and environmental protection. Microbial synthesized nano-nutrients application in agriculture may serve as an opportuni [....] » Read More

Bill Lauto, Speaker at Food Science Conferences
Oral Presentation (Virtual)
Bill Lauto, St. John's University, United States

The world today is inundated by predictions from the media on the future “devastation” of the world’s food supply. For supporting evidence, the media, politicians, celebrities and pretentious scientists, cite Thomas Robert Malthus’ theory, which has been p [....] » Read More

Viktor Fedorovich Stukach, Speaker at Food Science Conferences
Keynote Presentation (Virtual)
Viktor Fedorovich Stukach, Omsk State Agrarian University, Russian Federation

The socio-political turbulence of world economic relations has determined new challenges. The situation in food supply has changed, the problem of social nutrition of vulnerable categories of the population has become more urgent. In the context of responding to the challenges [....] » Read More

Peng Sun, Speaker at Food Chemistry Conferences
Keynote Presentation (Virtual)
Peng Sun, Chinese Academy of Agricultural Sciences, China

Chromium yeast (CY) supplementation has the potential to alleviate the negative effects of heat stress of dairy cows, but the underlying mechanism remains elusive. We aimed to identify the metabolic mechanisms whereby CY supplementation alleviates the negative effects of heat str [....] » Read More

Pooja Nikhanj, Speaker at Food Technology Conferences
Oral Presentation (Virtual)
Pooja Nikhanj, Punjab Agricultural University , India

Six different edible coatings including chitosan, pectin, alginate, starch, carrageenan and CMC were evaluated to determine their effect on physicochemical properties and microbial growth inhibition over fresh cut cucumber and carrot. Microbial load over FCV was reduced by 1.03 l [....] » Read More

Yongkai Yuan, Speaker at Food Technology Conferences
Oral Presentation (Virtual)
Yongkai Yuan, Jiangnan University, China

Cell-mediated chemistry is an emerging strategy that leverages the metabolic process of living cells to build advanced materials. Here, a simple yet versatile microbe-mediated in situ re-culture approach using calcium alginate gel beads to improve the survival of probiotics was r [....] » Read More

Pardeep Kumar, Speaker at Food Chemistry Conferences
Oral Presentation (Virtual)
Pardeep Kumar, CSK, HP Agricultural University, India

In plant and human nutrition, micronutrient cations specifically zinc and iron are over-prompted while anions viz. boron (B) and molybdenum (Mo) have always been soft-pedaled. In relation to plant, soil and human health, both B and Mo are least studied and understood elements. Fu [....] » Read More

Zida Pawinde Elisabeth, Speaker at Food Science Conferences
Oral Presentation (Virtual)
Zida Pawinde Elisabeth, National Center for Scientific and Technological Research, Burkina Faso

The consequences related to fungal diseases are very important. Annually, economic losses due to these diseases in world agriculture were estimated at more than 200 billion euros. The use of synthetic fungicides remains the main means of combating pathogens. However, the conseque [....] » Read More

Abhishek Kushwaha, Speaker at Food Technology Conferences
Oral Presentation (Virtual)
Abhishek Kushwaha, Indian Institute of Technology, India

Fruits and vegetables are an essential part of everyone's life and their quality is a key factor in consumer buying decisions. Because of this, quality inspection (QI) by retailers while sourcing becomes essential. Performing QI as per defined standards at scale and with cons [....] » Read More

Vincenzo Alfeo, Speaker at Food Technology Conferences
Oral Presentation (Virtual)
Vincenzo Alfeo, University of Perugia, Italy

Dry-hopping is the cold extraction of non-volatile and volatile compounds from hops into beer and it impacts the costs per hectolitre of beer production generating a considerable amount of waste (spent hop, SH) which still contains compounds that can be reused in brewing. The stu [....] » Read More

Semuel Leunufna, Speaker at Food Science Conferences
Oral Presentation (Virtual)
Semuel Leunufna, Pattimura University, Indonesia

The study was conducted with the aims of identifying genotypes traded at the market place, describing some of the market characteristics of banana commodity, as well as observing supply chain of banana commodity in Ambon, Maluku Islands (Province), Indonesia. A survey method was [....] » Read More

Kosh Komba Ephrem, Speaker at Food Chemistry Conferences
Oral Presentation (Virtual)
Kosh Komba Ephrem, University of Bangui, Central African Republic

The objective of the study, conducted under integrated management in a forest zone with the participation of members of an agro-pastoral group, is to improve the agricultural yield of cassava in rural Central Africa. The design chosen for this work is a completely randomized bloc [....] » Read More

Jolly Rajat, Speaker at Food Technology Conferences
Oral Presentation (Virtual)
Jolly Rajat, Pwani University, Kenya

The Kayas are forests reservoirs of high biodiversity and local communities’ around these forests are custodian to rich indigenous knowledge on plants and are highly dependent on these diversified vegetation for their livelihood.  The Kaya system and biodiversity are b [....] » Read More

Olumayowa Joseph IYANDA, Speaker at Food Chemistry Conferences
Oral Presentation (Virtual)
Olumayowa Joseph IYANDA, Afe Babalola University of Ado-Ekiti, Nigeria

Rice production in many Nigerian fields faces challenges due to limited nitrogen (N) availability in the soil, resulting in low yields for farmers. To combat the adverse effects of climate change and improve crop productivity, integrated nutrient management methods have been empl [....] » Read More

Maria Rosana Ramirez, Speaker at Food Science Conferences
Oral Presentation (Virtual)
Maria Rosana Ramirez, National Council of Scientific and Technical Research , Argentina

In several provinces of Argentina, including Santa Fe, around 300,000 tonnes of carrots are produced annually. The quality requirements imposed by the consumer market lead to a significant discarding (between 30-40% of the total produced) of a product that is fit for consumption [....] » Read More

Jude Dokbila Kolog, Speaker at Food Technology Conferences
Oral Presentation (Virtual)
Jude Dokbila Kolog, University of Ghana, Ghana

Food insecurity and poverty have been a problem in Ghana, especially in rural areas where livelihoods are heavily dependent on rain-fed agriculture. Recent erratic rain fall patterns exacerbated by climate change have heightened the risk of reliance on agricultural livelihoods. T [....] » Read More

Ngozi Arisa, Speaker at Food Chemistry Conferences
Oral Presentation (Virtual)
Ngozi Arisa, Bells University of Technology, Nigeria

Roots and tubers are important food crops with high industrial potential. In Nigeria, however, only very small percentage of crops produced are processed industrially due to varying physical characteristics. Physical, thermal, mechanical, and electrical properties of white yam (D [....] » Read More

Norma Angelica Santiesteban Lopez, Speaker at Food Chemistry Conferences
Oral Presentation (Virtual)
Norma Angelica Santiesteban Lopez, Meritorious Autonomous University of Puebla, Mexico

Probiotics are living organisms that, when ingested, beneficially affect the host by improving its intestinal balance. The most studied organisms nowadays are lactic acid bacteria, especially Lactobacillus spp. and Bifidobacterium spp. considered safe for human use. An emerging f [....] » Read More

Teresa Gladys Ceron Carrillo, Speaker at Food Science Conferences
Oral Presentation (Virtual)
Teresa Gladys Ceron Carrillo, Meritorious Autonomous University of Puebla, Mexico

Mexico generates 120,128 tons of garbage per day, from which 46.42% are organic waste. It is well-known that juice bars produce thousands of kilos of pomace which represents a serious pollution problem and a lack of exploitation of nutrients and of course a loss of additional inc [....] » Read More

Olumayowa Joseph IYANDA, Speaker at Food Chemistry Conferences
Oral Presentation (Virtual)
Olumayowa Joseph IYANDA, Afe Babalola University of Ado-Ekiti, Nigeria

Maize is a vital crop for food security and economic growth in Nigeria, but declining yields due to low nitrogen levels and expensive fertilizers pose challenges for farmers. To address this, the study explores the use of cost-effective and nutrient-rich poultry manure as an orga [....] » Read More

Edwin Vera, Speaker at Food Technology Conferences
Oral Presentation (Virtual)
Edwin Vera, Escuela Politécnica Nacional, Ecuador

Whey is a by-product obtained during the manufacture of cheese. Among proteins, whey contains mainly α-lactalbumin (α-LA) and β-lactoglobulin (β-LG). In recent years there has been great interest in the identification and characterization of bioactive peptid [....] » Read More

Vassilios Ganatsios, Speaker at Food Science Conferences
Poster Presentation (Virtual)
Vassilios Ganatsios, University of Western Macedonia, Greece

The consumer market is consistently embracing goat's milk yoghurt due to its probiotic content, unique composition, potential health benefits, and differentiation from traditional cow's milk yoghurts. This study aims to contribute valuable scientific knowledge concerning [....] » Read More

Georgios Papatzimos, Speaker at Food Science Conferences
Poster Presentation (Virtual)
Georgios Papatzimos, University of Western Macedonia, Greece

Lately, there has been a noticeable increase in consumer interest in goat milk, mainly due to its recognized health benefits. Notably, Greece has become a significant player in the global goat milk production scene, further highlighting the importance of this growing trend. This [....] » Read More

Vassilios Ganatsios, Speaker at Food Science Conferences
Poster Presentation (Virtual)
Vassilios Ganatsios, University of Western Macedonia, Greece

In recent years, there has been a noticeable increase in consumer interest in goat milk cheese due to its recognized health benefits. This investigation aims to contribute to the scientific understanding of the intricate variations in nutritional composition among different types [....] » Read More

Georgios Papatzimos, Speaker at Food Science Conferences
Poster Presentation (Virtual)
Georgios Papatzimos, University of Western Macedonia, Greece

Nowadays consumers express great concern over the utilization of synthetic preservatives like nitrites in meat products. Consequently, the meat industry is challenged to search for strategies to reduce product supplemented and residual nitrite content to minimize the nitrite inta [....] » Read More

Julianna Serna Ortiz, Speaker at Food Chemistry Conferences
Poster Presentation (Virtual)
Julianna Serna Ortiz, Harvest Preparatory Academy, United States

Plastics in the market are produced from fossil sources. These plastics have extremely stable chemical structures against natural degradation, leading to great concern over plastic pollution. Thus, there is considerable interest in biodegradable plastics. Current biodegradable pl [....] » Read More

Miho Imamura, Speaker at Food Technology Conferences
Poster Presentation (Virtual)
Miho Imamura, Kikkoman Corporation, Japan

India is known to have a unique food culture, with a vegetarian diet and extensive use of spices and herbs. In addition, India grown-up to become the world's most populous country in 2023, and understanding Indian food is of great interest to food companies that are expanding [....] » Read More

Parisa Rashtchi, Speaker at Food Science Conferences
Poster Presentation (Virtual)
Parisa Rashtchi, Wageningen University, Netherlands

Biofilm formation, a key microbial adaptation, is mostly examined in static settings. This research investigates biofilm development in Lactiplantibacillus plantarum, exploring into the behavior of six food spoilage isolates (FBR1-FBR6) and reference strain WCFS1 under static and [....] » Read More

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