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

FAT 2023

Carolin Edinger, Speaker at Food Science Conference
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

Monia Anzooman, Speaker at Food Science Congress
Oral Presentation (In-Person)
Monia Anzooman, The University of Queensland, Australia

Soil sodicity is a major constraint to seedling emergence and crop production, reducing plant growth due to physical and/or chemical constraints. Examining responses to ion imbalances may assist in the identification of genotypes tolerant to chemical constraints in sodic soils an [....] » Read More

Shoichi Inaba, Speaker at Food Science 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

M Sakthivel, Speaker at Food Science Conferences 2023
Oral Presentation (In-Person)
M Sakthivel, Manonmaniam Sundaranar University, India

It is painful to note that about 2.5 crore people in India are suffering from Diabetic and Obesity disease. As per the spent alarming reports by WHO, the above number of diseased victims will be tripled by the end of the year 2025. Among the three types of diabetes Vi3 – [....] » Read More

Mahmoud Abdulkreem, Speaker at Food Technology Conferences
Oral Presentation (In-Person)
Mahmoud Abdulkreem, Aleppo Universty, Syrian Arab Republic

The aim of this study was to study the effect of using of sodium alginate (thickened and textured from vegetable source) and gelatin (thickened and textured from animal source) on the specific properties of boiled species. Where it was found that the addition of gelatin led to a [....] » Read More

 Maria Eugenia Porras Cardenas, Speaker at Food technology
Oral Presentation (In-Person)
Maria Eugenia Porras Cardenas, National university of Colombia, Colombia

The food industry has increased its interest in using new sources of raw materials that not only provide functionality to foods but also provide nutritional benefits. The production of gel emulsions with unsaturated oils and proteins as emulsifiers has become increasingly importa [....] » Read More

Iyabo Christianah Oladipo, Speaker at Food Science Congress
Oral Presentation (In-Person)
Iyabo Christianah Oladipo, Ladoke Akintola University of Technology, Nigeria

One approach to identifying effective probiotics is to isolate lactic acid bacteria from different types of food and then select the strains with superior performance and competitive ability. Hence, in this study Lactobacillus species were identified from some Nigerian fermented [....] » Read More

Julius Kienji Kigo, Speaker at Food Science Conferences
Oral Presentation (In-Person)
Julius Kienji Kigo, Kenyatta University, Kenya

Background: Aflatoxins contamination in the cereals, pulses and nuts value chains is a cause of food insecurity and safety. People living in the semi-arid areas are vulnerable to food contaminated with aflatoxins. The effect of aflatoxins is acute symptoms of severe illness appea [....] » Read More

Navkirat Kaur, Speaker at Food Science Congress 2023
Oral Presentation (In-Person)
Navkirat Kaur, Lovely Professional University, India

Foods that are liquid or have small particles can be preserved using aseptic packing. In the aseptic packaging system, sterilization of food packaging components and food contact surfaces is essential. Chemical, thermal, and radiation sterilizing techniques are the most popular o [....] » Read More

Fatima M Alessa, Speaker at Food Science Conference 2023
Oral Presentation (In-Person)
Fatima M Alessa, King Faisal University, Saudi Arabia

Encapsulation techniques have been increasing in functional food and beverages due to consumers growing demand of improved flavor, aroma, bioavailability, longer shelf life, and higher stability of chemical constitute under storage conditions. High temperature, moisture, oxidatio [....] » Read More

Masoud Taghizadeh, Speaker at Food Science Conference
Oral Presentation (In-Person)
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 was investigated in terms of physical, chemical and rheological properties. This semi-solid product was blended at the three levels of pomegranate p [....] » Read More

Catarina Goncalves, Speaker at Food Technology Conferences
Oral Presentation (In-Person)
Catarina Goncalves, International Iberian Nanotechnology Laboratory, Portugal

In-vitro digestion models play a crucial role in evaluating the behaviour and effectiveness of novel formulations and nanomaterials intended for oral consumption. Emulate the physiological conditions of the complete human gastrointestinal tract (GIT) is challenging due to its com [....] » Read More

Sobhy El Sohaimy, Speaker at Food Technology Conferences
Oral Presentation (In-Person)
Sobhy El Sohaimy, South Ural State University, Russian Federation

Beetroot is a good source of minerals, fibres, and bioactive components. The present research work was conducted to evaluate the nutritional quality of beetroots (juice, peels, leaves and pomace) enhancing the extracted bioactive components, and developing a functional probiotic [....] » Read More

Motswapo Phoko, Speaker at Food Science Conference
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

Motswapo Phoko, Speaker at Food Science Conference
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

Samir Mohamed Abdulla Radi, Speaker at Food Science Congress
Oral Presentation (In-Person)
Samir Mohamed Abdulla Radi, Alexandria University, State of Palestine

Background: After 16 years of blockade and closure, malnutrition has become a significant risk to the health of Gaza’s youngest residents. According to recent national surveys, Palestinians are facing a double burden of malnutrition and very low levels of essential minerals [....] » Read More

Barbara Chilczuk, Speaker at Food Science conference
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

Monika Staszowska Karkut, Speaker at Food Technology 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

Arby Aminata Diallo, Speaker at Food Science Conferences
Oral Presentation (In-Person)
Arby Aminata Diallo, National Food Safety Agency, Mali

In Mali, sesame remains a major export crop. It constitutes in various forms an important source of food and income. However, given its economic and nutritional importance and the potential danger of its contamination, a study was conducted by ANSSA on the biological risks associ [....] » Read More

Jenni Pessi, Speaker at Food science conference
Poster Presentation (In-Person)
Jenni Pessi, University of Helsinki, 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

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 science conference
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

Tibagonzeka Evas Juliet, Speaker at Food Science Conference
Poster Presentation (In-Person)
Tibagonzeka Evas Juliet, Makerere University, Uganda

Consequences of inappropriate Postharvest handling including the physical and quality deteriorations that reduce the economic value of the produce or make it unsuitable for human consumption.  • Causes of Postharvest losses resulting from late harvesting, poor harvesti [....] » Read More

Sunday Folorunsho Awe, Speaker at Food Science Conference
Poster Presentation (In-Person)
Sunday Folorunsho Awe, University of Ibadan, Nigeria

The limitations of cassava flour (Lafun) like other cassava products include low protein content, low minerals, and vitamins and the presence of cyanide toxicity. Cassava causes toxicity through hydrolytic breakdown and releases hydrocyanic acid. However, the glycosides present c [....] » Read More

Surendra Singh, Speaker at Food Science Conferences 2023
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

T B S Rajput, Speaker at Food Science Congress
Keynote Presentation (In-Person)
T B S Rajput, Indian Agricultural Research Institute (IARI), India

Indian green revolution in early seventies of the last century made India not only a self-sufficient nation in food grains but also enabled it to export to other countries. But soon after realization started that in the interest of maximizing food grain production, we have over s [....] » Read More

D Esposito Lourdes, Speaker at Food Science Congress 2023
Keynote Presentation
D Esposito Lourdes, 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

Teresa Gladys Ceron Carrillo, Speaker at Food Science Congress
Oral Presentation (Virtual)
Teresa Gladys Ceron Carrillo, Benemerita 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

Diana Catalina Castro Rodriguez, Speaker at Food Technology Conference 2023
Oral Presentation (Virtual)
Diana Catalina Castro Rodriguez, National Institute of Medical Sciences and Nutrition Salvador Zubiran, Mexico

With the accelerated pace of modern life, driven by the quest for greater comfort, diseases have also increased in the population. This makes it seem difficult to achieve the goal of total wellness for our civilization and may even make us think that this is an unattainable goal. [....] » Read More

Sinead Ryan, Speaker at Food Science Congress
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 Science Conference
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

 Abhishek Kushwaha, Speaker at Food Science 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

Warga Jesta Mudiyanselage Vinuri Rasanga Arambepola, Speaker at Food Science Conference
Oral Presentation (Virtual)
Warga Jesta Mudiyanselage Vinuri Rasanga Arambepola, University of Peradeniya, Sri Lanka

Glycemic stress, Oxidative stress and associated inflammatory reactions are the precursors to atherosclerosis and insulin resistance that lead to cardiovascular diseases and type-02 diabetes mellitus. This study was conducted to evaluate the in-vitro inhibitory potential of cinna [....] » Read More

Hanieh Yarabbi, Speaker at Food Science Congress
Oral Presentation (Virtual)
Hanieh Yarabbi, Ferdowsi University, Iran (Islamic Republic of)

Gamma-aminobutyric acid (GABA) is one of the essential amino acids in treating nervous system issues such as insomnia, stress, and depression and restoring damaged nervous tissue. GAD catalyzes GABA biosynthesis reaction. The discovery of the relationship between some neurologica [....] » Read More

Alabi Olubunmi Dupe, Speaker at Food Science Conferences
Oral Presentation (Virtual)
Alabi Olubunmi Dupe, Ladoke Akintola University of Technology, Nigeria

Amala, a staple food among the Yoruba people of South West Nigeria, is mostly produced from yam. Since yam is known to be mostly carbohydrate and somewhat expensive when not in season. Efforts have been made to prepare amala from the blends of cocoyam and soybean flours.  C [....] » Read More

Bill Lauto, Speaker at Food Technology 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

Tchamani  Piame Laverdure, Speaker at food science conference
Oral Presentation (Virtual)
Tchamani Piame Laverdure, University of Dschang, Cameroon

The development of stable and suitable starters to control the fermentation of artisanal beverages in low-tech countries requires the exploitation of suitable and low-cost technology. The objective of this work was to set up a dehydrated starter from two strains (Saccharomyces ce [....] » Read More

Zida Pawinde Elisabeth, Speaker at Food Science Conference
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

Pardeep Kumar, Speaker at Food Science Conference
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

Pier Giorgio Righetti, Speaker at Food Science 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

Maria Jesus Villasenor Llerena, Speaker at Food Technology 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

Victor Fedorovich Stukach, Speaker at Food Science Conferences
Keynote Presentation (Virtual)
Victor 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 Science Congress
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

Jolly Rajat, Speaker at Food Science Congress
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

Kosh Komba Ephrem, Speaker at Food Science Conference
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

Ngozi Arisa, Speaker at Dermatology Conference
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