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 2024

Kasiviswanathan Muthukumarappan, Speaker at Food Science Conferences
Keynote Presentation (In-Person)
Kasiviswanathan Muthukumarappan, South Dakota State University, United States

The environmentally conscious Cold Plasma (CP) technique is undergoing continuous improvement to effectively reduce microbial load in food products, biological substances, and packaging materials. The primary focus lies on understanding the interaction between reactive organisms [....] » Read More

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

Soils are important for human health in a number of ways. Approximately 78% of the average per capita calorie consumption worldwide comes from crops grown directly in soil, and another nearly 20% comes from terrestrial food sources that rely indirectly on soil. Essential nutrient [....] » Read More

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 t [....] » Read More

Holly Gatzke, Speaker at Food Science Conference
Keynote Presentation (In-Person)
Holly Gatzke, University of Nevada, 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

Samia Hamma Faradji, Speaker at Food Technology Conferences
Oral Presentation (In-Person)
Samia Hamma Faradji, Université de Bejaia, Algeria

Background: Probiotics have gained significant attention due to their potential health benefits, including their ability to modulate the gut microbiota and positively influence various aspects of human and animal health. Lactobacillus plantarum is a well-known probiotic strain kn [....] » Read More

Tabussam Tufail, Speaker at Food Science Conferences
Oral Presentation (In-Person)
Tabussam Tufail, Jiangsu University, China

The present research was carried out to characterize the different cereal brans i.e. wheat, barley, maize and oat, for their nutritional, biochemical profile, isolation of cell walls, utilization of cell wall in different food products and effect of cell wall against different ch [....] » Read More

Ismail A Elghandour, Speaker at Food Chemistry Conferences
Oral Presentation (In-Person)
Ismail A Elghandour, Atomic Energy Authority, Egypt

Boosting agricultural yield is necessary for food security, notoriously in developing countries. Several unanswered problems remain regarding climate change and its impacts on plant nutrition and global food output. In recent years, the concentration of greenhouse  [....] » Read More

Najoua Bouraoui, Speaker at Food Technology Conferences
Oral Presentation (In-Person)
Najoua Bouraoui, Head of APEDDUB, Tunisia

The increased use of chemical pesticides is partly responsible for the degradation of ecosystems, it is essential to contribute to the reduction of their use, at least, in bordering protected areas and natural ecosystems of interest. The overall objective of the "Smart [....] » Read More

Muhammad Ali Siddiquee, Speaker at Food Technology Conferences
Oral Presentation (In-Person)
Muhammad Ali Siddiquee, The Aristocrat Food Ltd., Bangladesh

Rice bran (RB) and rice bran oil (RBO) are exploring as prominent food component worldwide. In this study, Fermented Rice Bran (FRB) was produced by employing edible gram-positive bacteria (Lactobacillus Acidophilus, Lactobacillus Bulgaricus and Bifidobacterium Bifidum.) at 125 x [....] » Read More

Ndiaye Khady, Speaker at Food Science Conferences
Oral Presentation (In-Person)
Ndiaye Khady, ESP/UCAD, Senegal

The richness of anthocyanins in antioxidants, vitamin C and minerals, among others, provides Hibiscus juice with proven nutritional qualities. Research into the stabilization of anthocyanins from Hibisus sbdariffa L. is a particularly sensitive subject, due to their rapid degrada [....] » Read More

Martin Posolda, Speaker at Food Science Conferences
Oral Presentation (In-Person)
Martin Posolda, Mendel University in Brno, Czech Republic

In 2009 – 2013  evidence of old and regional varieties of apple and pear trees were organized in selected municipalities in the southwest of Kromeriz region. The area is characterized by the occurrence of a large number of quality previously cultivated varieties which [....] » Read More

Aboubacar Oumar BANGOURA, Speaker at Food Science Conferences
Oral Presentation (In-Person)
Aboubacar Oumar BANGOURA, [email protected], 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

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

Royal jelly (RJ) is a secretion of the hypopharyngeal and mandibular glands of young worker honeybees 5-15 days old. Larvae designated to be queens are lavishly fed RJ their entire lives, while all other larvae are disconnected from RJ and are provided a bee-bread three days afte [....] » Read More

Mannan Hajimahmoodi, Speaker at Food Science Conferences
Poster Presentation (In-Person)
Mannan Hajimahmoodi, Tehran University of Medical Sciences, Iran (Islamic Republic of)

In recent years, adulteration in honey as a valuable food by addition of some adulterants has been increased. Using low-cost sweeteners in honey and also sugars as the bees’ food are common adulteration occurred in honey. Therefore, a reliable analytical method is needed to [....] » Read More

Sarah Alotaibi, Speaker at Food Science Conference
Poster Presentation (In-Person)
Sarah Alotaibi, Saudi Food & Drug Authority (SFDA), Saudi Arabia

Concerns over the presence of acrylamide in food dates back to 2002, when Swedish scientists stated that, in carbohydrate-rich foods amounts of acrylamide were formed when cooked in high temperatures. Similar findings were reported by other researchers which, consequently, caused [....] » Read More

Paolo Lucci, Speaker at Food Science Conferences
Keynote Presentation (Virtual)
Paolo Lucci, Marche Polytechnic University, Italy

Public concern associated with food and feed contamination with toxigenic fungi or their metabolites has risen significantly in recent decades because of the well-known negative impact of these compounds on human health, including carcinogenic, teratogenic and nephrotoxic effects [....] » Read More

Vasudeva Singh, Speaker at Food Science Conferences
Keynote Presentation (Virtual)
Vasudeva Singh, Gauhati University, India

Starch was isolated from Cereals (rice, waxy rice, sorghum, ragi, wheat), Pulses (chick pea, green gram), Commercial root (tapioca) and Tuber (potato) starch were single acid (0.5N HCl) modified for different periods; also modified with 0.5N of each of HNO3, H2SO4, and H3PO4 for [....] » Read More

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

Fluoroquinolone (FQs) antibiotics are broad-spectrum agents widely used to treat a range of infections in the veterinary field or even in human medicine. In recent years FQs have been used in an abusive way within the alimentary industry, leading to the appearance of quinolone re [....] » Read More

Shashi Bhushan Vemuri, Speaker at Food Technology Conferences
Keynote Presentation (Virtual)
Shashi Bhushan Vemuri, Food Hygiene Bureau of Jamaica, Jamaica

Climate change has emerged as significant manmade global environmental challenge marked by rise in ambient temperature of the earth due to release of greenhouse gases in large proportion into the atmosphere by burning of fossil fuels, industrial processes, deforestation, and [....] » Read More

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

The general public is gradually receiving fragmented information from the media about plastic pollution and microscopic plastic particles. The scientific studies that help present a complete picture are mostly ignored by the media. Without supporting evidence and explanations, th [....] » Read More

Tim Ambler, Speaker at Food Science Conferences
Oral Presentation (Virtual)
Tim Ambler, London Business School, United Kingdom

Background: After a dramatic increase in prevalence over several decades, obesity has become a major public health crisis in the United States. Research to date has consistently demonstrated a correlation between obesity and higher medical costs for a variety of U.S. subpopu [....] » Read More

Davide Frumento, Speaker at Food Chemistry Conferences
Oral Presentation (Virtual)
Davide Frumento, Università degli Studi di Genova, Italy

Some wine industry by-products still contain both functional compounds and nutrients, making them potential material to be employed in new high value-added food products formulation. Our aim was to develop a Lactobacillus acidophilus fermented milk, fortified with marc flour belo [....] » Read More

Vidip Chabbra, Speaker at Food Science Conferences
Oral Presentation (Virtual)
Vidip Chabbra, PES University, India

The culinary landscape is characterized by a rich diversity of recipes, each comprising a unique combination of ingredients. However, the inconvenience of missing ingredients often hinders the cooking process, prompting the need for intelligent systems that can seamlessly recomme [....] » Read More

Laia Marti, Speaker at Food Science Conferences
Oral Presentation (Virtual)
Laia Marti, AB Biotek Human Nutrition & Health, Spain

Context: Individuals with functional gastrointestinal disorders, like irritable bowel syndrome (IBS), benefit from a diet low in fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) since they are known as poorly absorbed substances found in various foods. When thes [....] » Read More

Oumarou Diadie Halima, Speaker at Food Science Conferences
Oral Presentation (Virtual)
Oumarou Diadie Halima, Abdou Moumouni University of Niamey, Niger

Cassava leaves are a leafy vegetable with a high nutritional value. The present study was therefore conducted to contribute to the valorization of cassava (Manihot esculenta) leaves. The study consisted of a diagnostic survey to assess cassava leaves' production, marketing, a [....] » Read More

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

An ethnobotanical study was carried out in the sacred forests of Kaya Kauma in Kilifi county and Kaya Tsolokero in Junju location in Kenya between 2016 and 2017. Indigenous important plants booming inside these forests which were used by the local communities as a source of livel [....] » Read More

Hayat Hayat Mohammed, Speaker at Food Chemistry Conferences
Poster Presentation (Virtual)
Hayat Hayat Mohammed, Jimma University, Ethiopia

Figl is one of the underutilized crops in most parts of Ethiopia and is rarely used as a source of income and food in the southwest part of the country. Investigating the effect of drying temperature on the quality of the leaf and petiole part of Figl is very important to use the [....] » Read More

Ghada Alzyadi, Speaker at Food Technology Conferences
Poster Presentation (Virtual)
Ghada Alzyadi, Saudi Food & Drug Authority (SFDA), Saudi Arabia

Recently, there has been interest in detecting the presence of hormones in sports and food supplements, with commercial claims that promise to improve athletic performance, muscle growth and increase bone and muscle density. Additionally, the use of hormones in sports and food su [....] » Read More

Will be updated soon......
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