The global no-low alcoholic (NoLo) beer market was valued at over $22 billion in 2022 and is expected to grow at a compound annual growth rate (CAGR) of 5.5% from 2023 to 2032 [1]. This growth is driven by increasing consumer preference for healthier alternatives to alcoholic bev [....] » Read More
The contamination of agricultural soils with persistent toxic substances represents one of the major threats to food safety, requiring highly sensitive analytical methodologies to accurately assess the transfer of pollutants from soil to plants intended for human or livestock con [....] » Read More
Paralytic Shellfish Toxins (PSTs) and Tetrodotoxins (TTXs) are potent natural neurotoxins with different chemical structures but similar poisoning symptoms and mechanisms of action. They block nerve signal transmission by binding to voltage-gated sodium (Na⁺) channels, leading [....] » Read More
Ethylene oxide (EtO) is a pesticide whose use in food has been banned in the European Union since 1991. However, recent contamination incidents have raised significant concerns for human health. In particular, high levels of EtO were detected in sesame seeds from India in Septemb [....] » Read More
Natural deep eutectic solvents (NADES) have been recognized as sustainable, biodegradable, and nontoxic alternatives to conventional organic solvents in the extraction of bioactive compounds from plant materials. Their adjustable polarity makes them suitable for extracting compou [....] » Read More
Macroalgae (red and brown seaweeds) are feedstocks very rich in carbohydrates (up to 60% content), but generally low in protein content (< 20%) and digestibility. However, macroalgae seem a very promising substrate for biomass fermentation to increase protein content. This stu [....] » Read More
Growing resistance of pathogenic yeast Candida glabrata to many classes of antifungal drugs has stimulated efforts to discover new agents to combat a rising number of invasive C. glabrata infections. One promising strategy is the use of probiotic microorganisms, Saccharomyces bou [....] » Read More
Among human needs, nutrition is priority. There are many people in the world whose diet are not meeting the recommended daily level of calcium, mainly the target group (children and their mothers, pregnant and nursing women, old women). Calcium plays an important function in the [....] » Read More
The Conference is a space for discussing problems and potential in different areas, enabling the presentation of ideas and proposals by different actors involved or interested in the topic, originating from civil society, with the aim of contemplating the different existing reali [....] » Read More
Campylobacteriosis is a disease of the gastrointestinal tract which has been the most frequently reported foodborne zoonosis in the European Union (EU)/European Economic Area (EEA) region since 2005 (EFSA & ECDC, 2022). The causative agent of this disease is Campylobacter, Gr [....] » Read More
Obesity and abnormal lipid metabolism have significant impacts on the health of both humans and animals. Lactic acid bacteria (LAB) have shown potential in alleviating obesity and lipid metabolism disorders. Our research has focused on the effects of specific strains, including L [....] » Read More
Elderly patients on hemodialysis are particularly at risk of malnutrition. In addition to this specific factor, other elements contribute to the risk, necessitating a systematic evaluation of their nutritional status to improve their management and quality of life. The objective [....] » Read More
Over the past decade, food waste and food loss have emerged as significant challenges in the European Union (EU) and the Western Balkans, driven by inefficiencies across the food chain and consumer habits. Approximately 58 million tons of food are wasted annually in the EU, in 20 [....] » Read More
Foodborne illnesses are generally caused by the lack of hygiene in consumed food. In Senegal, particularly in Dakar, mixed salads are served daily in restaurants and have been identified as a source of numerous food poisoning cases. Therefore, in this study, we focused on monit [....] » Read More
This paper explores the role of food science and technology in shaping diet regulations and its implications for public health, with concentration on genetically modified (GM) products. The introduction of genetically modified foods has sparked debates regarding their impact on [....] » Read More
Mushrooms produce plethora of bioactive molecules with health-promoting and therapeutic properties. Among a number of specious of mushrooms, particular attention has been focused on Hericium erinaceus (HE), Ganoderma lucidum (GL) and Coprinus comatus (CC). The fruiting bodies of [....] » Read More
Low-alcoholic beer (LAB) and Non-alcoholic beer (NAB) have gained market share and show increasing sales. A pilot scale under-vacuum fermenter/distiller was used to produce unfiltered and unpasteurized LAB, with a high-temperature fermenting yeast to allow under-vacuum alcohol di [....] » Read More
The primary protease inhibitors in soybean, Kunitz trypsin inhibitor (KTI) and Bowman-Birk inhibitor (BBI), account for at least 6% of the protein in soybean seeds. Trypsin inhibitors (TI) are responsible for the reduced digestibility of seed proteins, making them the major anti- [....] » Read More
Recently, the interest in radioactivity has increased significantly in relation to the domestic and international issue such as discharges of radioactive waste water from the Fukushima nuclear power plant into the ocean. The Ministry of Food and Drug Safety (MFDS) has established [....] » Read More
In recent years, the number of consumers interested in food produced from plant-based raw materials has been growing. More and more people are paying attention to what they eat and how it affects our world. As a result, the number of vegans, vegetarians and people reducing their [....] » Read More
Zinc dyshomeostasis is a common phenomenon that is observed in individuals, especially in diabetic patients. Trace elements like Cr(III) Zn and Fe regulate the body’s insulin sensitivity and play an important role in maintaining blood glucose homeostasis, lipid metabolism, [....] » Read More
To investigate the safety of herbal medicines distributed in Gyeonggi-do, the visual and organoleptic examination, lead, cadmium, arsenic, mercury, sulfur dioxide, and total aflatoxin levels were examined on 80 samples. Through organoleptic examination, 6 samples, including Eucom [....] » Read More
Microalgae represent a highly promising resource for new food materials due to their environmentally sustainable nature, high nutritional value (e.g., essential amino acids, bioactive peptides, omega-3 fatty acids, and polyphenols) and resilience to climate variability, allowing [....] » Read More
Huauzontle (Chenopodium nuttalliae Saff.) is an underutilized pseudocereal native to Mexico, characterized by its high-quality protein content. In this study the effects of thermal, ultrasonic, and pH-shifting treatments on the structural, physicochemical, and functional properti [....] » Read More
Isoflavones, a class of phytoestrogens predominantly found in soybeans, have been widely studied for their potential health benefits, including antioxidant, anti-inflammatory, and estrogen-like activities. As interest in functional foods continues to grow, understanding the distr [....] » Read More
Mexican artisanal cheeses are traditionally produced using raw and/or pasteurized milk. In Mexico, there are at least 50 types of artisanal cheeses, among which, according to various sources, Cincho cheese from the states of Morelos and Guerrero stands out as one of the most repr [....] » Read More
Hericium erinaceus is a medicinal mushroom with neuroprotective and antioxidant properties, whose bioactive compounds are being studied for applications in functional foods and nutraceuticals. Cereal substrates provide a suitable medium for its cultivation, as they are rich in co [....] » Read More
Xylaria karsticola was isolated from the basidiocarp of Macrolepiota procera (Basidiomycota), from Stara Planina Mountain, Bulgaria and it was the second report for such species found in Europe. The isolate was deposited in the GenBank database under accession number MW996752 and [....] » Read More
This work is focused on exploring unconventional and sustainable sources of prebiotic compounds to verify their ability to support the growth and metabolic activity of probiotic bacteria, and subsequently to create stable and effective synbiotic systems. Extracts from cultured ye [....] » Read More
In recent years, there has been a global increase in demand for sustainable and environmentally friendly sources of protein, especially those of plant origin. This trend is driven by both the growing need to feed an increasing population and efforts to minimize the environmental [....] » Read More
Maize cultivation through organic methods promotes environmental sustainability and benefits both producers and consumers by eliminating synthetic fertilizers and pesticides. Over the past few decades, there has been a considerable global growth in both the production and consump [....] » Read More
Weaning stress triggers inflammatory diarrhea in piglets, presenting a substantial challenge to the growth performance and mortality rate of piglets. Consequently, the mother-piglet relationship serves as an ideal model for mother-offspring research. Based on the differences in g [....] » Read More
In the era of personalized nutrition and microbiome-focused therapies, symbiotic formulations represent a promising direction for functional food innovation. This study explores the synergistic interaction between either selected fruit (pear, orange, blackcurrant, dragon fruit, s [....] » Read More
Inonotus hispidus is a well-known edible and medicinal mushroom known for its nutritional and therapeutic properties. Because of its enormous biosynthetic potential, over the past 5 years this basidiomycete fungus has attracted the attention of the scientific community. The prese [....] » Read More
Within contemporary nutrition trends, there is a growing focus on enhancing the stability and bioavailability of key bioactives compounds through the development of nanoencapsulation systems. One noteworthy approach is the synthesis of nanomicelles. [....] » Read More
Functional Narration, central to my pedagogical theory, emphasizes using Artificial Intelligence as a facilitator of knowledge, promoting personal autonomy in fields like nutrition tailored to pathologies, cultural identities, and more. Guided by intentionality, I led the creatio [....] » Read More
This abstract presents the preliminary results of a research conducted in an elementary school in the Taranto area to analyze the impact of the national “Fruit in Schools” project. This program, sponsored by the Ministry of Agriculture, Food and Forestry, aims to enco [....] » Read More
This research advocates for a paradigm shift in how agricultural byproducts are perceived, positioning corn silk as a vital player in the global effort to achieve sustainable nutrition. Its transformation from waste to super food exemplifies the intersection of health, sustainabi [....] » Read More
Practical measures are proposed to help the needy segments of the population through the use of state support tools, motivating farmers to preserve soil fertility, and use withdrawn land as a resource for environmentally friendly food production. An assessment of the effectivenes [....] » Read More
Global canola seed meal (CSM) production reached approximately 49.2 million metric tons in 2023, underscoring its significance as a protein-rich by-product of oil extraction with increasing potential for valorization in food, feed, and pharmaceutical applications. With Australia [....] » Read More
Malnutrition is a serious and life-threatening condition often caused by a diet lacking in essential proteins, fats, vitamins and minerals. Malnutrition among children is one of the major health problems faced by the developing countries. Malnutrition in young children puts them [....] » Read More
The integration of Artificial Intelligence (AI) in food science and technology is reshaping the way we produce, process, and consume food. From smart agriculture to precision food processing, AI offers powerful tools to enhance efficiency, safety, and sustainability across the fo [....] » Read More
Nutraceuticals, bioactive compounds derived from food sources, have gained significant attention for their potential to modulate immune function. Among the various components of the immune system, natural killer (NK) cells play a crucial role in the innate immune response, partic [....] » Read More
The increasing demand for gluten-free products has led to the development of alternative formulations, especially for widely consumed foods like pasta. This study focuses on producing gluten-free pasta using different combinations of buckwheat flour and 20% flour from various par [....] » Read More
This study aimed to evaluate the compositional quality of pork and traditional pork products from pigs raised under extensive conditions. It compared these to industrially raised breeds using a multidisciplinary approach—, nutritional, biochemical, and histological. The key [....] » Read More
Yam, a member of the Dioscoreaceae family and the Dioscorea (D.) genus, is an edible tuber well known to be one of the main sources of steroidal saponins in the plant kingdom. In rodents, consumption of yam or dioscin extracts has been shown to reduce food intake and obesity and [....] » Read More
Appreciated by consumers for their aroma, texture and balanced sweet, Abate Fètel pears is the most important cultivar in North of Italy, especially in Emilia Romagna region and the strategies to increase shelf- life and maintain fruit quality are priority to the food indu [....] » Read More
For the human risk assessment associeted with a highly consummed oyster (Crassostrea gasar), the concentrations of seven trace metals (Pb, Cd, Ni, Cr, Co, Fe and Zn) were measured using an Atomic Absorption Spectrometer. Average values of physicochemical parameters were as follow [....] » Read More
Title : Predicting Salmonella inactivation in water from bubble sparkling cold plasma treatment
Kasiviswanathan Muthukumarappan, South Dakota State University, United States
Microbial contamination in food and water poses significant health risks, and conventional treatments have limitations. Cold Plasma technology offers a non-thermal alternative, generating reactive oxygen and nitrogen species (RONS) like ozone, nitrate, nitrite, and hydrogen perox [....] » Read More
Title : Liquid-liquid phase separation in hetero protein systems: Specificity and recent advances
Said Bouhallab, INRAE, France
Liquid-liquid phase separation (LLPS) is a captivating phenomenon in which a uniform component mixture spontaneously divides into two liquid phases, a component-rich phase (complex coacervates) in equilibrium with a component poor phase. It is prevalent in soft matter and highly [....] » Read More
Title : Bioactive compounds and stability of fiber and protein enriched salted snacks by olive paste and brewer’s spent grain
Ombretta Marconi, University of Perugia, Italy
This research project aims to formulate functional snacks through the upcycling of by-products from two production chains: the brewing and the olive oil production chains. The salted snacks were formulated by partially substituting wheat flour with brewers’ spent grains (BS [....] » Read More
Title : Project EQVEGAN offers innovative trainings for food industry to strengthen competitiveness on the food market
Zbigniew Stanislaw Krejpcio, Poznan University of Life Sciences, Poland
Over the past decade, the food industry worldwide has experienced profound transformations, driven by urgent issues such as sustainability, health concerns, and a widening skills gap in the job market. One of the most remarkable changes has been the rapid technological advancemen [....] » Read More
Title : Challenges in sugar production - Food safety management systems
Biljana Bogdanovic, Sunoko, Serbia
Sugar industry is one of the largest among the food industry. One plant processes around 8,000 tons of sugar beet daily and produces 1,150 tons of sugar. It can be said that sugar is a strategic product of Serbia. Through this book the products of the sugar industry will be intro [....] » Read More
Title : Whey from waste to a valuable technological resource based on the polish market
Ewa Czarniecka Skubina, Warsaw University of Life Sciences, Poland
Whey is a liquid by-product formed in the natural fermentation during the manufacture of cheese, casein, or similar products by separating from the curd after coagulating milk and/or products obtained from milk. Over the last two decades, whey production in Poland has doubled, wh [....] » Read More
Title : Consumer acceptance for cell-based seafood in EU: A multi-country study
Antonio Borriello, European Commission - Joint Research Centre, Italy
The cell-based food industry is garnering significant attention from investors, including major corporations such as Nestlé and Tyson Foods, due to its potential to revolutionize the novel food market. However, in addition to overcoming technical and economic hurdles, the [....] » Read More
Title : Nutritional potential and fermentation properties of edible Heinsia crinite, Piper guineense and Xylopia aethiopica from Angola
Pengren zou, University of Vigo, Spain
The medicinal and edible plants from Angola, Heinsia crinita (H. critina), Piper guineense (P. guineense) and Xylopia aethiopica (X. aethiopica) generally sold at the local African market to treat malaria or for women´s health. Few information is known about the composition [....] » Read More
Title : Studies on biofilm growth and total polyphenolic content of fermented beverages
Joanna Orzel, University of Silesia, Poland
Fruit vinegar and kombucha are two types of fermented drinks known worldwide. They are produced by the selected types of microorganisms from fruits or infusions. Thus, these beverages are recognized as beneficial for our health due to the microorganisms and polyphenols they conta [....] » Read More
Title : Development of golden chlorella – starch ink for 3D printed dysphagia diets
Song Yi Koo, KIST Gangneung Institute of Natural Products, Korea, Republic of
Golden Chlorella (GC) with various nutrients have high potential for 3D food printing applications in the diet of patient with dysphagia. Rheological, textural, printability, and other characteristics of starch ink with starch types were estimated. Corn starch (CS) and potato sta [....] » Read More
Title : Potential of yeast Candida spp. and Pichia spp. to adhere to stainless steel surfaces under various growth conditions and their control
Ruzica Tomicic, University of Novi Sad, Serbia
Yeast adhesion followed by biofilm formation on the surface of materials commonly used in food processing, such as stainless steel, has attracted much attention because these surfaces can become a potential source of contamination that may seriously affect food safety and quality [....] » Read More
Title : Fatty acid profile of butter derived from different locations in Poland
Jaroslawa Rutkowska, Warsaw University of Life Sciences, Poland
Milk fat is the most complex of all edible fats, containing many fatty acids (FAs), from C2 to C28, including even- and odd-numbered, saturated, monounsaturated and polyunsaturated, cis and trans, linear, and branched. Many exhibit biological and physiological properties and are [....] » Read More
Title : Optimization of zearalenone and trichothecenes detection by GC-MS
Ziyang Jia, University of Vigo, Spain
Mycotoxins are potentially toxic secondary metabolites produced by many filamentous fungi from genera Fusarium, Trichthecium, Myrothecium, Stachybotrys and Xylaria. In recent decades, more efficient analytical methods (with higher sensitivity and resolution) have been progressive [....] » Read More
Title : Investigating the effects of superchilling storage on the microstructure of beef meat
Anjelina William Mwakosya, INRAE, FRISE, France
Superchilling offers a promising approach to extending the shelf life of fresh products beyond conventional chilling, without the adverse effects associated with freezing. The final quality of the product is primarily determined by the ice volume fraction and the properties of ic [....] » Read More
Title : Patent-based evidence synthesis on the use of nanocellulose in pickering emulsions: A quantitative assessment of assignees and geographical distribution
Latife Cagla Coklar, Ondokuz Mayis University, Turkey
Pickering emulsions, stabilized by solid particles rather than surfactants, have gained considerable attention in recent years, particularly in the food industry, due to their advantages such as sustainability, low toxicity, and high stability. Among natural stabilizers, plant-ba [....] » Read More