Day 1 :
Universiti Malaysia Sabah, Jln UMS, 88400 Kota Kinabalu, Sabah, Malaysia
Md Shafiquzzman Siddiquee, PhD
Biotechnology Research Institute
Universiti Malaysia Sabah, Jln UMS, 88400 Kota Kinabalu, Sabah, Malaysia
Electrochemical sensing towards food safety: rapid and economic tool
Biosensor Research Group Members have developed a portable and rapid electrochemical device that is able to detect food contaminants at varying concentrations. In this talk, I would like to highlight the current achievements on the developed devices for detecting melamine in dairy milk products and formalin in fish. These devices are able to detect the presence of melamine and formalin required only 30 s and 5 s, respectively. The detection limits were respectively 0.1 ppm and 10-14 mM for formalin and melamine, which are considerably much lower compared to other detectors. Economically and technically, these devices are more feasible for further application since it requires a simple preparation procedure, faster, high selectivity, wider linear range and eco-friendly. Thus, it can enter the global market for monitoring in the food system due to the high efficiency and reducing the cost of the management.
- Food & Eating Disorders | Food Biotechnology | Dietary Supplements | Nutrition and Physiology | Food and Quality Control
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.
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 16-26oC 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.
Public Authority for Applied Education & Training, Kuwait
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.
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.
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.
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.
National Agrarian University of Armenia, Armenia
Zhermen Azaryan is 3-rd year postgraduated student and her reaserch she makes at National Agrarian University of Armenia. She has 8 publications.
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).