Day 1 :
Keynote Forum
Ozlem Tokusoglu
Manisa Celal Bayar University, Turkey
Keynote: Food by-products based value-added products: Evaluations in terms of industry 4.0
Time : 10:00- 10:35
Biography:
Professor Özlem TOKUÅžOÄžLU, PhD, is currently working as faculty member of the Department of Food Engineering at CELAL BAYAR UNIVERSITY, Manisa, Turkey. She earned a bachelor’s degree (1992) and master’s degree (1996) from EGE UNIVERSITY, Izmir, Turkey in the Department of Chemistry and a PhD degree (2001) from EGE UNIVERSITY, Izmir in the Department of Food Engineering. she gained associate professor (docent) degree from Presidency of Higher Education Council (YÖK), Ankara at 2007. Dr. TokuÅŸoÄŸlu was a visiting scholar in the Food Science and Nutrition Department at the UNIVERSITY OF FLORIDA, Gainesville,FL during 1999–2000 and was a visiting professor at the School of Food Science, WASHINGTON STATE UNIVERITY, Pullman, Washington,WA during April–May 2010. TokuÅŸoÄŸlu has many times conducted academic research studies, congree and conference administrations and chair positions, delivered keynote addresses, and made academic presentations in majorly all USA States, Europe and Japan. She is recently serving as FOOD TECHNOLOGY and NUTRITION Group Chair of Conference Series LLC Group, Nevada, USA. She served as Chair of FOOD TECHNOLOGY 2015 (4th International Conference on Food Processing and Technology) in August 10–12,2015 in London, UK; as Chair of NUTRITION 2015 (4th International Conference on Nutrition) in October 26-28,2015 in Chicago, Illinois, USA; as Chair of NUTRITION 2016 (5th International Conference on Nutrition) in September 14-17, 2016 in San Antonio,Texas, USA; as Chair of FOOD TECHNOLOGY 2016 (5th International Conference on Food Processing and Technology) in October 27-29, 2016 , Rome, ITALY; as Chair of NUTRITION AND FOOD SCIENCE 2017 in 29-31 May,2017 in Osaka,JAPAN. She is currently Chair of the FOOD TECHNOLOGY 2017 in October 23–25 in Paris, FRANCE. She is CRC Press, Taylor and Francis Group BOOK Editor and has published scientific edited book titled Fruit and Cereal Bioactives: Chemistry, Sources and Applications, ISBN 9781439806654 by CRC Press, Taylor & Francis Group, and titled Improving Food Quality with Novel Food Processing Technologies, ISBN 9781466507241 by CRC Press, Taylor & Francis Group and another book is Food By-Product Based Functional Food Powders, ISBN 9781482224375 by CRC Press. Dr. TokuÅŸoÄŸlu is Main Associate Editor of WILEY- Journal of Food Processing and Preservation (JFPP), USA. Professor Tokusoglu is also Manager (CEO) of the SPÄ°L INNOVA Ltd.Åžti. Food, Research and Consultancy in DEPARK Technopark, Dokuz Eylul University Technology Development Zone, Ä°zmir, Turkey as University- Industry Relationship responsibility.
Abstract:
Keynote Forum
Lara Hanna Wakim
Holy Spirit University of Kaslik, Lebanon
Keynote: Assessment of Five Foodborne Pathogens in Full-service Lebanese Restaurants: Use of Molecular Diagnostic Technique
Biography:
Prof. Lara Hanna-Wakim is Dean of the Faculty of Agricultural and Food Sciences at the Holy Spirit University of Kaslik, (Lebanon) since 2013. She is the first scientist to represent the MENA Region as a regular member of the Governing Council of the International Union of Food Science and Technology – IUFoST since 2014. She is the Focal Point for Lebanon of the Arab States Green University Network at UNEP and the National Food Safety Expert at UNIDO. She served as Vice-President of GCHERA 2015 Conference. She is member of the Lebanese Association of Food Scientists and Technologists (LAoFST). She has been honored as Women Leader in Lebanese universities and research pioneers, at the Lebanese Parliament, by the National Initiative for the Centennial of Greater Lebanon, “Lebanon the State of Knowledge”. Prof. Lara Hanna-Wakim holds an Agricultural Engineering Diploma from USEK (Lebanon), an MS in Food Science from the INAP-G (France), and a PhD in Food Process Engineering from AgroParis Tech (France). She holds as well an MA/PG Diploma in Learning and Teaching in Higher Education from University of Chester (UK) and an MS in Teaching and Learning in Higher Education from University of Norwich (USA).
Abstract:
Foodborne diseases have emerged as an important and growing public health and economic problem in many countries during the last decades especially in Lebanon. In this study, we conducted a food control program for full service restaurants in Keserwan district, based on main headings of food safety practices and bacteriological testing, to serve as a model for other regions in Lebanon. In fact, 175 samples of raw and ready-to-eat foods were collected from 83 restaurants that received certificates of qualification from the Lebanese Ministry of Public Health ("Gold" certificate or "Silver" certificate) to assess microbiological quality of these foods and to detect the presence of Clostridium perfringens, Escherichia coli, Listeria, Salmonella and Staphylococcus aureus, or even the contamination of these foods, by means of two methods: the conventional microbiological culture and the technique of molecular biology the real-time PCR; the latter proved effectiveness and allowed us to obtain quickly very precise results. These results showed unsatisfactory levels of foodborne pathogens. Then, statistical analyzes were carried out to find the possible associations between the various categorical variables. The presence of bacteria was not significantly associated with the obtained certificate. These findings reveal the microbiological quality of foods served in Keserwan district restaurants and thus encourage improved practices to provide consumers healthy food products.
Keynote Forum
Suzana C. S. Lannes
University of Sao Paulo, Brazil
Keynote: Cocoa products: A source of health and wellness during Covid-19 pandemic
Biography:
Suzana Caetano da Silva Lannes is Professor/Researcher at Pharmaceutical Sciences School - University of São Paulo, Brazil. She is member of the Board of Directors – IUFoST, Past President of Brazilian Society of Food Science and Technology-sbCTA, and Past Director of Brazilian Association of Scientific Editors-ABEC. She has published papers in reputed journals, book chapters, and has been serving as Editor in Chief of Food Science and Technology Journal. Develop research works in the Food Science and Technology area, on the following subjects: cocoa and chocolate issues, rheology, physics of foods, development of special and nutritional food formulations and study of fats and some fat foods.
Abstract:
Cocoa can be nominated as functional food, due to its several nutritional properties. Chocolate is a product still unknown to many of its properties, and that has been widely consumed and studied, not only by their sensory characteristics, but also by the possible health benefits. Also, chocolate is a very good delivery mechanism for functional ingredients. In view of the capability of polysaccharides and chocolate as therapeutic and functional food has been proposed to develop chocolate products added with many functional ingredients, as vitamins and minerals, and containing naturally antioxidants, adequate to help immune system against Covid-19. The processing under 90°C collaborate to preserve the functional properties of the developed products. Products as dark and milk chocolate, fillings for chocolate products, chocolate spreads, powder chocolates can be developed producing functional cocoa and chocolate products. In general, the produced cocoa products need show good stability and added nutritional and sensory values and, as fat-based formulations, the application of liposoluble vitamins can be related to the demand for healthier foods.
- Food Processing & Packaging | Food Production, Engineering and Sustainability | Food & Water Security | Food Chemistry | Agro-Food Business | Food, Health & Nutrition | Food innovation, FoodTech and startups | Product Development & Ingredient Innovations | Food Nutrition and Agricultural Science | Food and Beverage Technology
Location: London, UK
Chair
Ozlem Tokusoglu
Manisa Celal Bayar University, Turkey
Session Introduction
Mingjie Chen
Xinyang Normal University, China
Title: The chemical base for white tea quality: Oligopeptide, nuculeotides, and beyond
Biography:
Mingjie Chen has completed his PhD from Shanghai Institute of Plant Physiology and Ecology and postdoctoral studies from University of Minnesota and University of Missouri. He is the distinguished professor of Xinyang Normal University. He has published more than 25 papers in reputed journals. His current reserach interests focus on understanding the chemical base of tea quality, tea lipid metabolism, and new method developments for tea research.
Abstract:
Among the six types of chinese tea (green tea, white tea, yellow tea, Oolong tea, black tea, and dark tea), white tea mainly is produced in southeast part of China from several selected tea cultivars. The manufacture of white is the simplest one, constitued by only two steps, they are : prolonged withering and fixation. The white tea is characterized by “umami” taste, and becomes incresingly popular in both international and domestic markets. Previous studies suggested that the relative high contents of free amion acids from white tea attribute to its characteristic taste. Here, we investigated whether other chemicals could potentially contribute to its unique flavour, such as oligopeptides and nucleotides. We also explored the chemical differences among different grades of white tea. Our studies provide new insights about the chemicals to shape white tea flavour.
Nicola Condelli
The University of Basilicata, Italy
Title: The chemical base for white tea quality: Oligopeptide, nuculeotides, and beyond
Time : 14:25-14:55
Biography:
Nicola Condelli has completed his PhD in Food Biotecnology at the University of Basilicata on 06 March 2006 . He currently works as a researcher in Food Science and Technology at School of Agricultural, Forestry, Food and Environmental Sciences of University of Basilicata. He is specialized in sensory analysis, he is a member of the Italian Society in Sensory Science and possesses the professional qualification of “Sensory Project Manager”. He has published more than 20 papers in reputed journals.
Abstract:
Market surveys on coffee consumption are showing an increasing demand for high quality and specialty coffee. Therefore, the identification of factors that can guarantee a better and standardized quality assessment of coffee is desirable. The aim of this study was to determine the sensory and chemical characteristics of coffee’s samples, and to investigate their potential relevance on consumer acceptability, also taking into account the different characteristics of the subjects. In fact, several studies have been demonstrated the effect of both physiological and psychological differences between subjects on sensory and hedonic responses.
Sixteen samples of coffee bean (8 Arabica and 8 Robusta) were used to this end. The coffee beans were toasted at the same level using a pilot plant. The obtained coffee samples were characterized by aroma analysis using Gas Chromatography- Mass Spectrometry (GC–MS), chemical and physical analyses (caffeine, total phenol, color, density, humidity, etc.), hedonic and sensory evaluation by 90 consumers using a Check-All- That-Apply (CATA) questionnaire. On consumers involved in sensory evaluations the responsiveness to PROP and the density of fungiform papillae were measured. Consumers were also asked to complete a questionnaire on consumption habit regarding coffee. Therefore, the judges were grouped according to the similarity of their characteristics.
The obtained data performed on ANOVA model highlighted the effect of sample and cultivar factors on both chemical and sensory and hedonic values. In order to better interpret the relationships between the different measured parameters, multivariate analyses were performed. For this purpose, the samples were ordered based on the satisfaction scores. Only significantly different samples were considered. Results allowed to identify key attributes that influence coffee liking in terms of chemical, aromatic and sensory markers. A significant effect of consumer characteristics, in terms of sensitivity to PROP and consumption habit was also find.
Claudia Pudack and Severine Dette
Sulzer Chemtech Ltd, Switzerland
Title: TWICETM – Freeze concentration of liquid foods for high-grade concentrates
Biography:
Claudia Pudack is Manager Customer Solutions and joined Sulzer in 2013. Based in Winterthur, she frequently travels to the test centre near Basel to coordinate the crystallisation tests. Dr. Pudack has 10 years of experience in changing positions within the industrial R&D environment. She received a diploma in Geology from the Freiberg University of Mining and Technology (Germany) and holds a PhD in geochemistry from the ETH Zürich (Switzerland).
Severine Dette, a dynamic chemical engineer with specialization in melt crystallization and freeze concentration of liquid foods, has been involved in the development of process solutions from lab to industrial scale. She has been a regular participant in various crystallization conferences all over the globe. Dr. Dette has completed her PhD under the supervision of Prof. Joachim Ulrich at the Martin Luther University, Halle-Wittenberg (Germany).
Abstract:
The global liquid food industry is expected to reach an estimated USD 1.9 trillion by 2021 [1]. Growing urbanization and disposable income are the major drivers for the growth of this market. Urban lifestyle and higher disposable income have led to a growing interest in sports and a healthier way of eating and drinking [2]. Indeed, consumers are paying more attention to nutrition and its impact on their health and environment. This results in strong market demand for premium quality, fortifying products and healthy liquid foods [3, 4, 5].
Liquid food production results in the composition of several ingredients and water. For production purposes, natural ingredients are often concentrated and used to produce final products. The concentration of liquid foods is also a common process to reduce the volume of water for storage, transport and shelf life purposes. However, these concentrates have certain limits and suffer from negative opinion. Indeed, thermal concentration processes degrade the natural qualities of ingredients. Therefore, liquid food producers have a double challenge to address. On the one hand, they wish to reach higher concentration levels. On the other hand, they want to preserve the nutritional and organoleptic properties of the ingredients to meet consumers’ expectations.
This webinar will present TWICE™, a new process developed to produce high liquid food concentrates with top-grade organoleptic and nutritional properties. TWICE™ combines two crystallization technologies, namely, suspension freeze concentration and static layer crystallization. Freeze concentration is a proven technology to concentrate liquid foods gently. Layer crystallization is mainly used for non-aqueous liquids. The combination of these two technologies is a significant step forward for the liquid food industry. It offers food companies an innovative solution to develop new products and appeal to the premium market.
F. P. Spada
University of Sao Paulo, Brazil
Title: The use of jackfruit seeds as a chocolate aroma in foods, beverages and make be products
Biography:
Actually PhD Resecher in FCF/USP. PhD in Food Science and Technology (2017) at ESALQ/USP. She stay in "Flavour center" at the University of Reading–UK. Specializing in analysis chromatography olfactometry and technical aids for identifying volatile compounds. She did her sandwich undergraduate (Brazil/France) in INRA-Dijon in OPALINE project. In 2012 and completed his Masters in Food Science and Technology, with a focus on products with reduced fat and high sensory acceptance in different age groups of consumers. SPADA has completed his PhD at the age of 32 years. She has published more than 12 papers in reputed journals.
Abstract:
My actually researche is about roasted jackfruit seeds flour (FJS) as an innovative ingredient, derived to agro-industrial waste. However, today jackfruit seeds present technological and nutritional properties such as solubility and starch properties. Recently, dry and fermented FJS have been characterized as innovative ingredients with aromatic properties similar to cocoa powder. Thus, many other applications for this ingredient can be studied and developed. Once incorporated into the human diet, the natural ingredients, especially the seeds, have bioactive compounds with therapeutic properties that are rare for the jackfruit seeds. Thus, my lasters researches has as objectives: to characterize the chemical, aromatic and bioactive composition of beverages with flakes roasted from FJS; to evaluate the capacity of deactivation of reactive oxygen species and the antinflammatory activity of FJS. Tools be used, including Bio-guided analysis, results of anti-inflammatory activity and aromatic profile of volatile compounds when the jackfruit flour is added to food formulations, as well as development of olfactometry coupled to gas chromatography. In the last seven years I studied all volatile compounds ad sensory perception in FJS, all parametrs to optimize the chocolate aroma production in roasted jackfruit seeds usind drying, acidification, fermentetion, roast and mill. Physicochemical characteristics and high sensory acceptability in cappuccinos made with jackfruit seeds replacing cocoa powder. And also, compared cocoa and commercial chocolate powder with FJS about your functional properties and sensory aroma.