2^nd Global Summit on Food Science, Nutrition and Technology August 24-25, 2020 Prague, Czech Republic

Biography:

Dr. Abdeen Mustafa Omer (BSc, MSc, PhD) is an Associate Researcher at Energy Research Institute (ERI). He obtained both his PhD degree in the Built Environment and Master of Philosophy degree in Renewable Energy Technologies from the University of Nottingham. He is qualified Mechanical Engineer with a proven track record within the water industry and renewable energy technologies. He has been graduated from University of El Menoufia, Egypt, BSc in Mechanical Engineering. His previous experience involved being a member of the research team at the National Council for Research/Energy Research Institute in Sudan and working director of research and development for National Water Equipment Manufacturing Co. Ltd., Sudan. He has been listed in the book WHO’S WHO in the World 2005, 2006, 2007 and 2010. He has published over 300 papers in peer-reviewed journals, 200 review articles, 15 books and 150 chapters in books.

Abstract:

Design Thermal Comfort in Greenhouses Environment

The move towards a de-carbonised world, driven partly by climate science and partly by the business opportunities it offers, will need the promotion of environmentally friendly alternatives, if an acceptable stabilisation level of atmospheric carbon dioxide is to be achieved. This requires the harnessing and use of natural resources that produce no air pollution or greenhouse gases and provides comfortable coexistence of human, livestock, and plants. This study reviews the energy-using technologies based on natural resources, which are available to and applicable in the farming industry. Among these are greenhouses, which are necessary for the growth of some plants (i.e., vegetables, flowers, etc.) in severe climates. However, greenhouses require some air conditioning process to control their temperature and relative humidity to suit specific plants. To achieve this, a novel air humidifier and/or dehumidifier systems using mop fans had been designed and employed in an experimental greenhouse to evaluate its performance under a controlled environment. This device helped to reduce the energy consumption of the greenhouse whilst providing a pleasant environment for the plants inside the greenhouse. The system was designed taking into account the meteorological conditions, which affect the environment inside the greenhouse. The performance of the system was monitored over a period of time by measuring the temperature and relative humidity of the greenhouse. Results of the monitoring have shown that the system was able to provide comfortable conditions (temperatures of 16-26^oC and relative humidity of 65%) suitable for the plants grown in the experimental greenhouse. It also enabled the minimisation of temperature variation and, hence, avoided the hazard of any sudden climatic change inside the greenhouse.

Biography:

Mohammed Alkatan has completed his PhD at the age of 32 years from the University of Texas at Austin. He is an assistant professor at Public Authority for Applied Education & Training- Department of Physical Education & Sports. He has published more than 10 papers in reputed journals.

Abstract:

Physical education (PE) teachers can play an important role in reducing sedentary behavior and improving children and adolescent’s health habits (e.g., dietary intake). Often viewed as role models, PE teachers can effectively educate children, adolescents, and youth populations about healthy choices. Therefore, the aim of this study is to investigate the dietary habits of current Kuwaiti college students studying PE who will become PE teachers within two to three years. Method A total of 418 PE college students (198 male & 220 female) were randomly selected to complete a validated self-reported questionnaire (Al-Hazzaa, Musaiger and Group, 2011), which is comprised of three categories: physical activity levels, sedentary behaviors, and dietary habits. The third category gathered data on students' food and drink intake per week, including how often they consumed breakfast, milk or dairy products, fast food, fruit, vegetables, chips, dessert, chocolate, sweetened soft drinks, and energy drinks. Results: An independent samples t-test showed that, compared with female PE students, males showed significantly higher scores in their weekly dietary habits. For example, eating breakfast intake at home, sweetened drinks consumption, vegetable, fruit, and dairy product intake as well as fast-food drinking and eating per week was more frequent in male PE students than females. Conclusion: The results indicate that although male PE students consume more unhealthy meals like fast-food, desserts, and chocolates, compared with females they tend to have healthier dietary habits overall.

Biography:

Enkhtungalag Batsaikhan has completed her Master degree from Mongolian National Univerisity of Medical Science. She is scientist of Department of Nutrition Research of the National Center for Public Health under the Ministry of Health, Mongolia. She has completed international training courses. Namely, Nutrition Program Management in Thailand in 2003; training course for Developing country on Food Safety Inspection Technology in China in 2007; Codex training in Indonesia in 2008; Codex study tour in Malaysia in 2010; Program for Public Health Specialists in Singapore in 2018. She has published 25 papers, 67 abstracts in international and Mongolian reputed journals. 

Abstract:

Introduction: The prevention of iodine deficiency disorders through salt iodization has been a longstanding strategy in Mongolia and the proportion of households consuming iodized salt has increased in recent years. To meet government regulations, household salt must be fortified with iodine to at least 30 parts per million (ppm) and to at least 15 ppm to meet international monitoring standards. The objective of the survey was to assess the Iodized salt consumption of the household.

The iodine content of salt samples collected from households (n=2249) was measured at the NCPH laboratory using a quantitative titration method with test detection limit of 1.1 mg/kg. 

Results: In the majority of households (78.9%), salt was adequately iodized with 15 ppm or more of iodine, while 17.3% of salt samples were not iodized and 2.6% were insufficiently iodized (> 0 and < 15 ppm). The median iodine content of iodized salt was 26.5 ppm with no variation by urban and rural area and little variation by region. The median iodine content of iodized salt was lowest in Western region (24.3 ppm) with the highest in Khangai region (27.5 ppm). Use of adequately iodized salt did not significantly difference with  household wealth index.

Conclusions: In Mongolia use adequately iodized salts, it is no progress at national level (75.7% in 2010). Therefore, we should emphasize on rejuvenating domestic production of iodine fortified salt, and ensuring effective control and monitoring mechanisms for sale and use consumption of iodized salt, in place.

Biography:

Zhermen Azaryan is 3-rd year postgraduated student and her reaserch she makes at National Agrarian University of Armenia. She has 8 publications.

Abstract:

Analysis of Some Antioxidants in Armenian Red Wines

Recently, serious attention is paid to the so-called oxidative stress – oxidative damage to biological molecules, which is generated mainly by free radicals. To prevent oxidative stress, natural antioxidant systems with a different principle of action can be used. The high antioxidant activity have ascorbic acid, tocopherol (vitamin E), beta-carotene, polyphenolic substances, which are contained in various proportions and compositions in grapes and products of its processing.

The use of wine products is traditional for the population of the Republic of Armenia. For this reason, the study of red wines produced in Armenia, the determination of the main antioxidants concentration in their composition is very urgent and important task.

For the accessible and effective analyzing of various brands of red wines produced by major producers in Armenia, HPLC method (Knauer D-14163 (Germany), with EazyChrom Elite Software) was used.

For ascorbic acid, vitamin E and beta-carotine analysis the VA 300/7.8 NUCLEOGEL SUGAR 810 H and EC 250/4.6 nucleodur 100-5 C18 ec columns manufactured by Macherey-Nagel (Germany) were used. The latter coulmn and a diode-array detector at 256, 280 and 305 nm were used for flavonoids analysis. The flavonoids trans-resveratrol, quercetin and (+)-catechin produced by the “Sigma-Aldrich” company were taken as standards.

The following concentrations were determined for 19 brands of wine: vitamin C (2.15-56.1 mg/L), vitamin E (<0.1 mg/L), beta-carotene (<0.5 mg/L), trans-resveratrol (0.1-5.89 mg/L), quercetin (0.1-10.55 mg/L) and (+)-catechin(0.1-620.3 mg/L).

Biography:

Prof. Dr. Anil Batta is presently professor & Head with senior consultant in Govt. Medical College, Amritsar. He did his M.B.B.S. and M.D. in Medical Biochemistry from Govt. Medical College, Patiala in 1984 and 1991, respectively. His research interest is mainly in clinical application especially cancer and drug de-addiction. He has supervised more than 25 M.D., M.Sc. and Doctorate researches and published more than 130 international research papers. He is the chief editor of America’s Journal of Biochemistry. He is also working as advisor to the editorial board of International Journal of Biological and Medical Research. He has been deputed member Editorial Board of numerous International & National Medical Journals of Biochemistry. He has also been attached as technical advisor to various national and international conferences in Biochemistry. He has been attached as hi-tech endocrinal, genetics and automated labs of Baba Farid Univ. of Health Sciences, Faridkot. He has chaired various sessions in the Biochemistry meets. He has been designated as member Editorial Board of various in US and other European Courtiers. He is also involved in various research projects at Govt. Medical, Amritsar. He has done superspecialisation in Drug-de-addiction from PGIMER, Chandigarh.

Abstract:

CAPSAICIN HAS AN ANTI-OBESITY EFFECT

 BACKGROUND: Capsaicin (CAP) has an anti-obesity effect that has been shown to involve the transient receptor potential vanilloid-1 (TRPV1) channel. Importantly, recent studies in high fat diet (HFD)-fed mice show that CAP also alters gut microbiota composition and causes weight loss in HFD-fed mice. Many studies have suggested that short-chain fatty acids (SCFAs) mediate the links between diet, gut microbiota, and fat storage.

OBJECTIVE: The present study investigated whether CAP exerted its anti-obesity effect through changes in the composition of gut microbiota and SCFAs, and whether the TRPV1 contributes to CAP’s effects against obesity in HFD-fed mice.

DESIGN: C57BL/6J (TRPV1+/+) and B6.129X1-Trpv1tm1Jul/J (TRPV1-/-) mice were respectively divided into three groups (n = 6),that is SLD, HFD-fed, and CAP (2 mg/kg, po) +HFD fed and were administered respec­tive treatment for 12 weeks.

RESULTS: We observed significantly lower weight gain and food intake, triglyceride, cholesterol, glucose, and insulin levels in HFD+CAP-fed TRPV1knockout (KO) mice compared to the HFD-fed KO mice, though this effect was more obvious in wild-type (WT) mice. CAP increased the numbers of Akkermansia, Prevotella, Bac­teroides, Odoribacter, Allobaculum, Coprococcus, and S24-7, and reduced the numbers of Desulfovibrio, Esche­richia, Helicobacter, and Sutterella in the HFD+CAP-fed WT and KO mice compared with HFD-fed WT and KO mice. CAP increased the relative abundances of SCFAs producing the bacterial species, which increased intestinal acetate and propionate concentrations, which were beneficial in prevention and treatment of obesity.

CONCLUSIONS: Results from our study indicate that the reduced food intake and anti-obesity effect of CAP had been observed regardless of TRPV1 channel activation, and which is mediated by changes in the gut microbi­ota populations and SCFAs concentrations.

Biography:

Suraj Kumar: Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal, India

Abstract:

Effect of sieve opening on particle size and physicochemical properties of conventionally and cryogenically ground ginger powder

The cryogenic grinding method is extensively used to get the best quality of spice powders. In this work, ginger powder was produced by conventional grinding and cryogenic grinding processes. Three different ring type sieves with different opening sizes (0.12, 0.2 and 0.5 mm) were used during grinding processes. The particle size analyses of the ground particles were carried out, utilizing the laser particle size analyzer. Mean particle size of cryo-ground particles were finer than conventionalground ginger in different sieve opening conditions (p≤0.05). Surface morphology was studied using SEM (Scanning electronic microscope) analysis. Better flowability was demonstrated for cryogenically ground ginger and flowability was decreased by decreasing sieve opening from 0.5 to 0.12 mm. Chemical properties such as volatile oil content, total phenols, total flavonoids and antioxidant activity in DPPH assay were also studied. Cryo-ground ginger powder retained 20%-35% more volatile oil, showed better antioxidant activity compared to ambient ground ginger. The analysis confirms the usefulness of cryo-ground process in producing finer particles for heat-sensitive and fibrous materials such as ginger.

Biography:

OGUNDELE, Anthonia I :

Department of Home Economics, Michael Otedola College of Primary Education, Noforija-Epe, Lagos State, Nigeria.

Abstract:

Sequel to the discovery of oil, Nigeria has quickly developed into a significant food importing country as the government has gotten  careless of the agrarian area since oil is viewed as a progressively practical asset for development. A worry about food security in Nigeria and for sure Africa has reliably developed in the previous decades and has in this way become a contemporary issue requiring the pressing consideration of government at all levels. This desperate imperative is predicated on the stipulation that food security is one of the pointers of a nation's improvement and all things considered, Nigeria can't stand to see the topic as each other undeserving marvel. Malnutrition is far reaching in the whole nation and rural areas are particularly powerless against ceaseless food shortages, malnutrition, unbalanced nutrition, erratic food supply, poor quality foods, high food costs, and even total lack of food. This phenomenon cuts over all age gatherings and classes of people in the rural regions. For one, the number of inhabitants on the planet is expanding at a dynamic, if not disturbing rate which implies that the dissemination and fair appropriation of accessible resources will be challenging. This combined with the evident financial obligations of the government has made countries of the world pay attention to taking care of their abounding populace. All the more along these lines, like never before, giving nourishment; a fundamental need of life, has become pressing in the face of migration which has not only engendered population explosion but has made migration and emigration easy.  There is a high level of malnutrition among children in rural Nigeria ; the figures differ with geopolitical zones, with 56 percent reported in a rural area of South West and 84.3 percent in three rural communities in the northern part of Nigeri . Nationally, the overall prevalence of stunting, wasting, and underweight are 42.0 percent, 9 percent and 25 percent, respectively..This isn't to undermine the role of globalization in any case villagization which has united countries and abrogated borders in some cases, and created porous borders in others. To improve food and national security in Nigeria, the government should strive to strengthen policy and institutional frameworks for implementing food and national security programs and better target some key priority areas. Specifically, the Federal Ministry of Budget and National Planning should establish a platform to accommodate federal, state, and local government collaboration in food and national security programs. Likewise, the platform should coordinate development partners, NGOs, CSOs, and relevant committees. Furthermore, the ministry should prepare an investment plan for food and national security intervention programs to form the basis for annual budgetary allocations and coordinate with development partners so that financing of food and national security intervention programs is not so thinly spread. Given the prevailing resource constraints, investments in food and national security could offer the greatest impact in terms of ending rural hunger if there is a paradigm change in the partnership arrangements involving government, NGOs, CSOs, and development partners. There is need to shift emphasis away from excessive advocacy and politicization of the intervention programs. Budget lines for food and national security programs must be prioritized to ensure adequate resource allocation by all partners and timely release of funds to finance relevant programs. Finally, emphasis must be placed on empowering vulnerable groups through non-contributory social protection, lifting them out of poverty, providing health and nutrition facilities in addition to basic amenities in the rural areas, and developing the skills of those implementing food and national security programs.

Biography:

Marta Acín-Albiac got her Bsc. in Food Science at University of Barcelona (UB) and she got specialized during her Msc. In Bioengineering at Sarrià Chemical Institute (IQS-URL, Spain). Currently, she is pursuing her PhD in Food Engineering and Biotechnology at the Free University of Bolzano (UNIBZ) under Prof. Di Cagno supervision. Her main research focus is on the improvement of fermentation strategies based on lactic acid bacteria metabolism to increase nutritional features of foods and to valorize food by-products.

Abstract:

Brewers’ spent grain (BSG), the most abundant by-product generated in the beer-brewing process, represents an example of valuable raw material and source of health promoting compounds. To the date, the valorization of BSG as a food ingredient has been limited due to poor technological and sensory properties. Tailored bioprocessing though lactic acid bacteria (LAB) fermentation is a versatile and sustainable mean for the exploitation of food industry by-products. Indigestible carbohydrates and high phenolic content make of BSG a hostile environment for microbial survival. Our study investigated the metabolic strategies of Leuconostoc pseudomesenteroides and Lactobacillus plantarum strains to exploit BSG as a food ingredient. Two distinctive BSG samples from different breweries (Italian IT- and Finish FL-BSG) were microbially and chemically characterized. Growth kinetics, organic acid profiles and the evolution of phenolic profiles during the fermentation in two BSG model media were determined. The results were further complemented with gene expression targeting genes involved in the degradation of cellulose, hemicelluloses building blocks and the metabolism of anti-nutritional factors. Overall, the results were LAB genus dependent showing distinctive metabolic capabilities. Leuc. pseudomesenteroides DSM 20193 may degrade BSG xylans while sucrose metabolism could be furtherly exploited for EPS production to enhance BSG pro-technological properties. Although L. plantarum strains may follow the same metabolic strategies during BSG fermentation, the mode of action to pursue such strategies was strain dependent Phenolic compounds profiling highlighted a novel metabolic route for lignin metabolism. These findings will allow an improvement of understanding of how LAB transform BSG into economically valuable food ingredients.

Biography:

Abstract:

The accumulation of all kinds of releases into the environment has become a major concern for several decades. It resulted in a strong awareness in the world. The race might seem unwinnable given the tremendous increase in industrial activity, consumption and development of intensive agriculture. One of the most formidable of global pollution by synthetic chemicals is in the growth of emissions of hydrocarbons in the environment. The impact of this pollution on the environment and health is particularly linked to the spread of dangerous molecules in the environment and their transfer into the groundwater and the food chain. The treatments used for soil remediation are numerous, and for years now, new technologies are developing. In the field, the techniques of heat treatment and physical-chemical are most common. And biological techniques that use the power of decontaminating microorganisms are often considered as reserved for a narrow class of compounds such as petroleum hydrocarbons . The removal of oil from the terrestrial environment requires the involvement of various biotic and biotic factors. Among these factors, biodegradation by microorganisms, particularly bacteria is the most important natural process in cleaning. The phenomenon of biodegradation represents all the mechanisms of transformation of a contaminant in various by-products by the action of microorganisms.

Biography:

Author Dr.Mohamed .S.Sultan.studied B-Pharm;MB;BS: & DPM,at Madras Medical College and institute of Neural Sciences, Madras, affiliated to the  University of Madras in India. Attended at Sachivottama homeopathic medical college hospital, in Kurichy, Kottayam, Near Cochin,Kerala, India.,Further underwent clinical training at the Institute of Psychaitry attached to Guys & Kings Medical Colleges and Maudsley Hospitals, in London, UK.Further did postgraduate tarining in Medicine, Community Paediatrics, A&E, Orthopaedics,Ophthalmology,ENT, Paediatric Audiology,Rheumatology, Gynaecology, Obstetrics, in variouss Postgraduate Medical Colleges in London and UK.Has also worked in Nigeria, Libya,Saudi Arabia as an Occupational Physiciann.Now currently practising as a Naturopathic Consultant cum Chief Executive Clinical Medical and Scientific research Advisorat Multispeciality Medical Centre, in London Luton,UK.

Abstract:

Recent revolutionizing Microbiome (Gut Probiotics ) scientific advances have provided  great insights into the human  physical cum menth health, immunity, secrets of ill health, cancers and  hence management of  such disorders. In our review, while we highlight these developments, we are trying to enhance and grow more gut microbiome, with the help of all known, available, Prebiotics( Prebiotiks M & T ), as a nourishing food for gut probiotics ( microbiome). An elaborate and scientific effort being made to unravel and explain the dynamics of mode operandi of Prebiotics( Prebiotiks M & T) from biochemical, pathophysiological and therapeutic perspective.

Our resolve is further strengthened and supplementd by Dr.Sultan’s own clinical experiences from UK, India and Malayasia and  from a ‘ Review Study of Prebiotics including Inulin and Acacia Gum’,cited in “European Food and Environment Safety- Journal of faculty of Food Engineering,Stefancel Mare University- Suceava Volume XIV,issue 2-2015.