Scientific Program

Conference Series Ltd invites all the participants across the globe to attend 2nd International Conference on Food Safety and Health Radisson Blu Hotel, Abu Dhabi Yas Island | Abu Dhabi, UAE.

Day 1 :

Keynote Forum

Prakash Kondekar

Indian Institute of Naturopathy, India

Keynote: Food chemistry for human health and longevity
Conference Series Food Safety Meet 2019 International Conference Keynote Speaker Prakash Kondekar photo
Biography:

Prakash Kondekar has completed MD (Homoeo) in 1964, BSc (Hons) LLB Doctor of Naturopathy, 1992, Ayurved Ratna FRSH (London) Bowtech (UK). He has been Hon Director-Indian Institute of Naturopathy since 1996. He has published 30 papers-in-medical journals. Visiting Faculty, Mumbai University. Since 2011, invited by AICR Washington DC 2003. INDIA-VIETNAM INVESTMENT ENGAGEMENT Ho-Chi- Minh City-2013, GFSI Barcelona, Spain. St Cloud University Minneapolis-Food Microbiology, 2013, Vienna Energy Forum 2015, Indian- Embassy-ROME 2016. Invited by National University of Natural Medicines-Portland, Bastyr University-Kenmore, AM Commerce, and North Texas, University, 2018. Purdue University in 2019. Conducted 450 Health Management Programmes India and 20+ in UK, USA, Germany, Mauritius, Vietnam, UAE, Austria, Abu Dhabi, Spain, Singapore.

Abstract:

Food Science deals with production, processing, distribution, preparation, evaluation and utilization of food. Food chemists work with plants that have been harvested and animals that have been slaughtered for food. They are concerned with how these food products are processed, prepared and distributed. Nothing is more important to humans than having nutritious food to eat, while agriculture and food science is multidisciplinary by its nature. Goal of food chemistry is to produce sufficient nutritious food and feed to support the population in a sustainable way with also being responsible to our environment and ecosystem. In 1960, micoproteins were made by one company from jackfruits. It has costed 90% less CO2. Then there will be aquaponics which needs less land and produced from fish wastes. All these are gimmicks of food chemistry. In near future the nutrition will play a vital role in the health of people for which new foods due to food chemistry will be very important. 

Conference Series Food Safety Meet 2019 International Conference Keynote Speaker Preeti Ahluwalia photo
Biography:

Preeti Ahluwalia working as associate professor in the department of food science and technology, Punjab Agricultural University, Ludhiana. I was born and brought up in Ludhiana, Punjab, India. I did my schooling from a local convent school. After school, I did my bachelor’s degree in home science and and my master’s and doctorate in food science and technology. As a teacher I have taught many courses in the field of food technology and to name them a few; processing of cereals, pulses and oilseeds, processing of fruits and vegetables, sensory evaluation of foods, food packaging. My area of interest of work is developing foods for diabetics and celiac patients as there has been a tremendous rise in population suffering from these two diseases over a period of last decade. I have developed gluten free pasta from little millet and an energy bar with quinoa as a major ingredient for celiac patients. Flour with low GI for making chapati was developed which has been commercialised. I plan to continue working on these type of products.

Abstract:

The aim of this study was to evaluate the storage stability and different quality parameters of pasta prepared by blending jungle rice and pearl millet in five different combinations ranging from 100 percent jungle rice, 75:25, 50:50, 25:75 to100 percent pearl millet. Prepared pasta was packed in Low Density Polyethylene (LDPE) and High Density Polyethylene (HDPE) pouches and stored at ambient temperature for a period of three months. Quality assessments (proximate analysis, antioxidant activity, phenolic content, peroxide value, free fatty acids, β- carotene and flavonoid content) along with overall acceptability were done at one month internals up to three months of storage. Moisture content, peroxide value and free fatty acid content were found to increase significantly while other parameters decreased, maintaining the overall acceptability of pasta during storage life. Pasta stored in HDPE pouches retained better physicochemical and organoleptic quality as compared to LDPE during the entire storage period. 

  • Sessions: Food Technology | Seafood Conservation | Food Microbiology | Food Processing | Food Security | Food Safety
Location: Radisson Blu Hotel, Abu Dhabi Yas Island | Abu Dhabi, UAE
Speaker

Chair

K Pani Prasad

ICAR-Central Institute of Fisheries Education, India

Session Introduction

Naghiyeva S V

Aqrokomplex Testing Laboratory, Azerbaijan

Title: Isolation and identification of pathogenic species of Vibrio in river and sea fish in Azerbaijan

Time :

Speaker
Biography:

Sariya N.V. has completed her PhD at the age of 42 years from Azerbaijan Medical University. She is an Assistent at the General Hygiene and Ecologycal Department of Azerbaijan Medical Univercity.

Abstract:

Fish is important food component as a source of protein and microelements necessary for the maintenance of healthy body. The greatest risk to human health occurs due to the consumption of raw, inadequately cooked or insufficiently processed fish and fish products. There are more than 100 individual species in the Vibrio genus, only some species cause foodborne infection. The main goal of this work is to identify pathogenic species of Vibrio in five species of fish (Caspian Carp, zander, Caspian kutum, Caspian sturgeon, salmon) from river and sea of Azerbaijan Republic and to study the dynamics of Vibrio infestation in fish depending on the season. To identify pathogenic forms of , was used PCR Real Time method on the Dupont Bax System Q7, manufactured in the USA. The method allows identifying simultaneously three types of pathogenic forms of Vibrio; V. parahaemolyticus, V. vulnificus and V. cholerae. Studies were conducted from January 2017 to May 2019. During this period Vibrio were determined in 76 local fishes (Carp, zander, Caspian kutum) caught from river during May till September months, that pointed increasing the number of bacteria of this family during the summer season, when the temperature of water increase from +20 °C to +25 °C, contributing to significant irritation and the accumulation of Vibrio bacteria in fish. There were not detected any Vibrio bacteria in sea fish (Caspian sturgeon, salmon), that may explained by high water salinity in sea. 

Speaker
Biography:

 Al-Amari Ali Almbruk Albackoosh has completed his PhD at 2009 Heriot Watt University -Edinburgh UK. He is the director of Training Department, Food and Drug Control Center, Libya. He is the supervisor of more than 29 Master theses in the Academy of Graduate Studies Tripoli. Has held some positions, As a Food engineer at the Center for Food and Drug Control as Quality Engineer of Al Mamoura Company Food Industries. He worked as Food engineer at the Food and Drug Control Center. He is the Head of the Scientific Committee Office of the Food and Drug Control Center.

Abstract:

The aim of this study is to obtain a drink of barley water with nutritional value and economic feasibility from one of the barley varieties produced locally in Libya: Acasad 176 (K) a hexagonal spike, and Irawan (A) a binary spike. They were prepared with two concentrations (8, 14 brix) of each type and each concentration on two degrees of acidity pH4a and pH6. Eight types of drinks were resulted (K8pH4, K8pH6, K14pH4, K14pH6, A8pH4, A8pH6, A14pH4 and A14pH6). The results of the sensory evaluation by the statistical analysis of the questionnaire on the three scale (unacceptable, acceptable, very acceptable) and the rate of degrees (low, medium, high) show that the rate of color acceptance was high and the smell was medium in all types of drinks, while the grading scores of acceptance of taste were varied, they were low at 8 brix concentration for all drinks, they were high at 14 brix concentration in A14pH4, A14pH6 and medium in K14pH4 and K14pH6. The results of the statistical analysis of the physicochemical properties showed that there were no significant differences between the mean of the protein content for all types of barley water drinks at the level of significance ∝0.05 = while there were significant differences between the averages in turbidity, viscosity, acidity, moisture, fat, ash, fiber and carbohydrate for all types of barley water drinks at the level of significance ∝0.05 = . The study concluded that the barley drink A14 pH4 is the best, where first includes the taste and smell, its color as the secondary according to the results of sensory evaluation. Based on the physicochemical properties, it has been found that the values of turbidity, viscosity, acidity, moisture, protein and fat includes as the first and the amount of ash, fiber and carbohydrates as secondary. 

Harinderjeet Kaur Bhullar

Punjab Agricultural University, India

Title: Characterization of pea processing waste
Speaker
Biography:

Harinderjeet Kaur Bhullar is pursuing PhD in Food Technology from Punjab Agricultural University, Ludhiana. She is currently working on the utilization of pea processing waste in food products.

Abstract:

Fruits and vegetables processing industries produce massive waste that possess environmental problems due to their volume, but the by-products like peels and seeds has been recognized as potential source of bioactive compounds, thereof food processing waste may be used to develop the functional food products. The present study focused on the preservation of pea pod by drying at 60°C for 5 hours and nutritional characterization of powder. Pea pod powder was rich in fiber (45 g/100 g), bioactive components (84% inhibition of DPPH and 1.07 g/100 g GAE total phenols) and minerals (calcium 6.032 mg/g; phosphorus 1.623 mg/g). Amino acid composition of powder was also analyzed using GC-MS and it was observed that all amino acids were present in significant concentration but phenylalanine (14.80%), histidine (14.80%) and tyrosine (36.30%) were slightly higher. Sugars, proteins and ascorbic acid were found in considerable amount, but powder also contained small amount of anti-nutritional factors (saponins 1.068 mg/g; tannins 0.095 mg/g). Pea peel powder exhibited good water absorption capacity, water solubility and swelling power. Due to its nutritional and functional properties, it could be incorporated into certain food products to enhance their nutritional value. 

Speaker
Biography:

Sumaia Abdullah Alsadi, Principal food chemistry Analysts working in Dubai Central Laboratory, Food and Environment Department. First started with the pesticide group was as teamwork for almost six years, Gained experience in standards pesticide preparations and worked with the different instruments ex: GC NPD, ECD, MS and MS. In 2016, I have joined the veterinary group work .In 2017 we formed the Halal team in Dubai.

Abstract:

Gelatin has many applications in the food, pharmaceutical and nutritional industries supported by its excellent properties and functionalities. Gelatin is a mixture of polypeptides obtained by hydrolysis of collagen primarily from bovine and porcine skin and bones. Since gelatin can be derived from different animal species, the source of authentication is necessary for products containing gelatin due to religious (Muslim halal, Jewish kosher) or health reason. The similarity between different gelatins makes it difficult to trace their species origin. We at Dubai Central Laboratory developed and validated a fast, robust and reliable method for differentiation between bovine and porcine gelatin based on detection and identification of marker peptides in digested gelatins. Porcine was extracted from an aliquot of pharmaceutical capsules, marshmallow and other food matrices using simple extraction technique and injected into a Liquid Chromatograph equipped with a Tandem Mass Spectrometry (LCMS/ MS) detector using the Multiple Reaction Monitoring (MRM). The validated method demonstrates acceptable performance and is suitable for the determination of porcine gelatin in pharmaceutical capsules, marshmallow and other food matrices over the concentration range of 0.25% to 100.00%. This will help alleviate ethical concerns of the source of gelatin used in food manufacturing and pharmaceutical capsules used to deliver drugs. The overall impact of the analysis will help to ensure public health and safety, which is one of the strategic plans of Dubai Municipality. 

Speaker
Biography:

Dolly is currently pursuing PhD in Food Science and Technology as a Junior Research Fellow under University Grants Commission from Punjab Agriculture University, Ludhiana, Punjab. Her present research investigation is focused on assessing the potential of various rice cultivars in the formulation of instant indigenous food mix native to India.

Abstract:

The objective of present investigation was to assess the dimensional and functional characteristics of the eminent Indian cultivars (PR-114, PR-121, PR-122, PR-123, PR-124, PR-126 and PR-127). Dimensional (geometrical) properties such as length, width, thickness, equivalent diameter, surface area, aspect ratio, volume, bulk density, true density, porosity, thousand kernels weight, angle of repose and coefficient of friction were evaluated which play a critical role in designing an efficient framework for various post-harvest unit operations and storage structures. Cultivars like PR-121 and PR-126 manifested low bulk density due to the presence of long awns that in turn resulted in more space occupancy. A noteworthy variation was observed in the brown rice kernels that play a crucial role in governing the functional properties and estimating the energy prerequisites during polishing of these cultivars. Results indicated significant differences in the dimensional properties among various paddy and brown rice cultivars when compared with earlier reported results. Thousand kernel weight, width, arithmetic mean diameter and equivalent diameter showed significant positive correlations with sphericity, surface area, volume, true density and angle of repose; but negatively correlated with bulk density. A significant variation was testified in the functional characteristics such as rheological properties, water absorption capacity, swelling power, oil absorption capacity, emulsion and foaming capacity and emulsion and foaming stability of the brown rice flour obtained from these cultivars. These broadly diversified and anticipated dimensional and functional characteristics of the Indian cultivars not only establishing the foundation to preserve these races as well as encourage the farmers to cultivate these cherished rice cultivars. 

Speaker
Biography:

Khadija Omar AlMahri was appointed as Food Chemistry Technician in Food and Environment Unit in Dubai Central Lab Department (DCLD) of Dubai Municipality in Feb 2008. She graduated from Higher Colleges of Technology with Diploma Degree in Laboratory Technology in 2007. Currently working as Senior Food Chemical Analyst with the most effective group, which is Pesticide Residue and Contaminants group as they are using the modern equipment and techniques.

Abstract:

Major uses of pesticides are in agricultural and farm pest control. Pesticides are also used for controlling household pests like flies, cockroach’s etc., in public health for mosquitoes and other vector control. Pesticides enter human system mainly through the food, followed by inhalation and polluted environment. UAE is importing majority of its food items; control of pesticides can be achieved mainly through import control. Dubai central laboratory is monitoring the pesticides for the last ten years in various food items likefruits, vegetables, milk, spices, cereals, pulses, honey and fish etc. Important findings of the survey are fruits, vegetables and spices contain more pesticides than other food commodities. We also found that specific commodity-pesticide combination in the survey. We propose targeted control measures are required for the reduction in pesticide residues.