Raffaella Conversano, I.C. “Giovanni XXIII-Pascoli”, Fasano (BR), Italy, Adjunct Professor Laboratory of Special Needs Education, For.Psi.Com., University of Bari, Italy, UTL University of free time “San Francesco D’Assisi” Fasano (BR) -Puglia, Italy, Italy
This new work starts from the analysis that has rarely taken into consideration those subjects who, with their difficulties of action, are defined "disabled" and undermine educational acts in the classroom. In promoting a change of thought that meant a real change of [....] » Read More
Title : Connecting our research to improving the food system
Holly Gatzke, University of Nevada, Reno, United States
Food science and technology researchers may improve the impact of their work by considering potential changes needed in the food system to make it resilient during climate change. The presentation will encourage participants to reflect more broadly on where their work may i [....] » Read More
Title : Innovative food safety training solution using behavioral sciences to increase knowledge retention and behavioral change
Robert Mancini, Kansas State University, 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 t [....] » Read More
Title : Alcohol consumption and mortality data from the first 40 years of the Gubbio population study
Martino Laurenzi, CeSEG Centro Studi Epidemiologici di Gubbio, Italy
Background: The Gubbio Population Study (‘Gubbio Study’) is a prospective epidemiological study carried out on the population residing within the historical center of the city of Gubbio, Perugia, Italy. Together with public health objectives (control and awarene [....] » Read More
Title : The importance of testing the quality and authenticity of food products: The example of honey
Aleksandra Wilczynska, Gdynia Maritime University, Poland
The aim of our study was to review methods of honey testing in the assessment of its quality and authenticity. The quality of honey, like other food products, is multidimensional. This quality can be assessed not only on the basis of the characteristics evaluated by the consumer [....] » Read More
Title : Possibilities of using herbs and spices in horticulture therapy
Joanna Newerli Guz, Gdynia Maritime University, Poland
Why Horticulture Therapy is good for people? Horticulture therapy is used for centuries to treat different kinds of physical and mental infirmities. It involves the use of plants, as well as plant-based activities, for healing and rehabilitation. It brings a number of benefits: [....] » Read More
Title : Quality of ice cream made from sheep, goat, camel, mare and cow milk in relation to consumer attitudes and behavior
Agnieszka Palka, Gdynia Maritime University, Poland
The presentation concerns the examination of consumer attitudes and preferences towards ice creams made from various types of milk, as well as the assessment of the quality of ice creams made from sheep, goat, camel, mare and cow milk. The survey on consumer attitudes and behavio [....] » Read More
Title : Comparison of bacterial communities in naturally fermented dairy products from Northeastern India and West Africa
Philippe Sessou, University of Abomey-Calavi, Benin
Traditional fermented milk products have been essential components of traditional food culture worldwide, including Doi of India, Kindourni, Fanire and Wagashi cheese of Niger and Benin. However, there are limited reports on the differences in bacterial communities that develop d [....] » Read More
Title : Development of a food supplement based on cricket flour with high nutritional value for older adults
Norma Angelica Santiesteban Lopez, Universidad Autonoma de Puebla, Mexico
Nutrition is a fundamental aspect that allows prolonging the life of a population, as well as preventing various cardiovascular and chronic degenerative diseases and diseases related to malnutrition, so this project aims to develop a food supplement based on cricket flour (Acheta [....] » Read More
Title : Formulation and characterization of a beetroot (Beta vulgaris) waste-feed sourdough bread
Teresa Gladys Ceron Carrillo, Universidad Autonoma de Puebla, Mexico
Sourdough is produced by fermentation between two main ingredients: water and flour. Fermentation occurs thanks to the interaction between yeast and bacteria. Beetroot peel is an agroindustrial waste containing high nutritional value due to its fiber, antioxidant, and phenolic co [....] » Read More
Title : Flavonoid derivatives formed from inhibition of harmful Maillard product formation in thermally-processed foods: Potential benefits and health risks
Iftikhar Ali Khan, Easternalong Pharmaceutical Co., Ltd, China
The Maillard reaction, which occurs during the thermal processing of foods, generates desirable flavor and aroma compounds. Unfortunately, this reaction is often accompanied by undesirable reactions that yield various harmful Maillard products such as heterocyclic amines (HAs), a [....] » Read More
Title : Characterization of engineered titanium dioxide nanoparticles (TiO2 -NP) in selected food products
Norah BinSaeedan, Saudi Food & Drug Authority (SFDA), Saudi Arabia
TiO2 an E171 manufacturer-made food additives, is extensively utilized as a colorant in drug and a food products. Some studies showed that most of confectionary and food items contain inexplicable particles. The aim of this article is the determine the size and structure of TiO2 [....] » Read More
Title : Assessing the dietary impact of COVID-19 on in-school nutrition programmes in South Africa
Hema Kesa, University of Johannesburg, South Africa
Background: During a child's formative years, access to adequate food and proper nutrition is paramount. Optimal nutrition serves as the foundation for their physical growth, cognitive development and overall wellbeing. The COVID-19 pandemic however exacerbated food insecurit [....] » Read More
Title : Chemical analysis directing strategic planning for producing high quality olive oil- case study
Haider Al Lawati, Sultan Qaboos University, Oman
Due to the economic value and health impact of olive oil, many non-Mediterranean countries are trying to cultivate olive trees. However, this is challenging, as the proper climate condition play an important role in producing olive that has a high quality oil. Oman is one of the [....] » Read More
Title : Functional bioactive calcium chelated fibersol-2 desalted by yeast compare to calcium chelated oligopeptides
Aboubacar Oumar Bangoura, Université Gamal Abdel Nasser de Conakry, Guinea
A substantial amount of work has been carried out on interactions between metal ions and simple amino acids and peptides. Since 1969 Wander and Willouhby studied the structural aspect of calcium ion complexes of oligopeptides. Martin, Petit-Ramel, Sharff, (1973) and Martin (1974) [....] » Read More