4th Global summit on
Food science and Healthcare Nutrition

Biography:

Mariana Biasoli has a degree in nutrition from de Faculty of Chemistry, University of the Latin American Educational Center (UCEL), Rosario, Santa Fe, Argentina. Graduate of university professor of the university of the Latin American educational center (UCEL), Rosario, Santa Fe, Argentina; Graduated of professional cook and cook in gastronomy and haute cuisine by the gastronomic institute of the americas (IGA), Rosario, Sante Fe, Argentina. She currently works as a nutritionist in private offices. She works for the eating disorders team of the psychotherapeutic network of the city of Rosario, Santa Fe, Argentina

Abstract:

Statement of the Problem: the feeding of the child must be varied, pleasant and according to their nutritional needs, currently it is usually high in calories and sodium and low in fibers. Quinoa is a pseudocereal that due to its nutritional profile is considered complete, nutritious and healthy for the development of foods intended for children. It is proposed to make a quinua-based dessert mainly for children, considering the low consumption of fibers and the excellent nutritional properties of quinoa.

Methodology & Theoretical Orientation: four formulations were made and the one with the best sensory characteristics and the lowest percentage of exudation was selected. The formulation of the selected dessert was evaluated the degree of satisfaction with 84 children of school age, the centesimal composition, the percentage of adequacy of dietary fiber and sweeteners and the nutritional profile. Then the composition of 21 commercial desserts for children was checked and compared.

Findings: formulation 4 was selected because it presented the best sensory characteristics and the lowest exudation. The fiber content of the dessert was 1.9 g/100 g of food, its amount of sweetener was adequate and its nutritional profile healthy. When compared to other desserts on the market, it provided fiber and less total fat, saturated fat and sodium. The degree of satisfaction expressed by the children surveyed showed a positive assessment by 82% of the children and had only a 5% negative rating.

Conclusion & Significance: it was possible to formulate and elaborate a healthy dessert based on quinoa with fiber intake and acceptable sensory characteristics, aimed at increasing the availability of foods that favor fiber intake in school-age children

Biography:

Sohair Shommo has her expertise in nutrition research, assessments, evaluation and passion in improving the health, wellbeing and nutritionist capacity building. She is a pioneer in nutrition during pregnancy research. She has done basis for further research in this area. She is an expert in micronutrient dietary intake. She has a passion for the capacity building of nutritionists. She participated in putting strategies and nutrition policies with the Ministry of Health (Sudan) and United nation organizations.

Abstract:

Statement of the Problem: Micronutrients deficiencies such as vitamin A, iron, iodine and folate are particularly common among during pregnancy, due to increased maternal and fetal nutrient. These deficiencies can negatively impact maternal and fetal health as well as pregnancy.
Women in low-income countries often enter pregnancy malnourished. Researchers reported high risk of anaemia, VAD and zinc deficiency. Micronutrients status of the pregnant mothers is mainly influenced by dietary intake. Micronutrient interventions include, zinc to reduce of preterm birth, and iron to reduce the risk of low birth weight.
The purpose of this study is to investigate the relationship between maternal and newborns serum levels of Fe, Zn and vitamin A and their effect on birth weight.
Methodology & Theoretical Orientation: This study was carried out on 51 pregnant mothers (15 to 41years) in their third trimester of pregnancy and their new born babies. Blood samples were collected from maternal vein and umbilical cord of their newborns at the time of spontaneous delivery. Serum iron and zinc were determined by atomic absorption spectrophotometry. Vitamin A was measured using HPLC. Birth weight was recorded. Findings: Indicates that the concentrations of Fe, and vitamin A in maternal blood averages 70.35 ± 35.7 and 43.13 ± 20.91 µg/dl, respectively, these are within normal levels whereas mean serum zinc is below normal level 41.51± 17.59 µg/dl, this was. Umbilical/maternal ratios of iron, zinc and vitamin A are 1.58, 0.87, and 1.07 respectively. Neonatal birth weight did not correlate with maternal blood levels of the trace elements (p>0.05). Vitamin A in maternal blood correlates significantly to their neonates (r = 0.49, P = 0.00). These results indicate an active placental transport for Fe and vitamin A. An interaction between Zn and Fe was suggested and discussed.

Biography:

Prof. Shashi Vemuri  was Formerly Senior Professor/ principal scientist and university head of entomology in India. with specialization in Pesticide Residues, Insect Toxicology, food safety and food security issues  and worked for more than 36 years indifferent capacities as Professor/ Researcher and Extension scientist. He/has published more than 130 research articles, 4 book chapters He has published more than 35 papers in reputed journals. Participated  in more than 50 International Conferences and member of various Professional Committees and organizations

Abstract:

Food security is access to enough food by all people at all time for an active and healthy life. As per  FAO Food security exists when all people at all times have both physical and economic access to sufficient, safe, and nutritious food. An increasing global population, in combination with climate change is a threat to food security as arable land becomes more scarce. The Global population which is 6.1 billion by 2000 is projected as 9 billion by 2050. The Growth in the agriculture sector is an effective tool to achieve food security and reduce poverty. Investing more funds in agricultural research and development are key for increasing agricultural productivity. For achieving zero hunger Governments and the private sector need to reenergize their science and technology research capacities.  Otherwise Global efforts to achieve the zero hunger 2030 could fall short. Worldwide Investment in agricultural sciences is on the decline for  many years. We need 60 percent more food to feed a hungry world by 2050 to meet 9 B. This needs to come from smallholder farmers who produce a majority of the  world’s food. Efforts to leverage science and technology in the field of agriculture must involve everyone. Need to develop the capacity for innovation in small holder farmers.  The skills and capacities of all  key players  involved  in all aspects of the agricultural innovation system must be upgraded through education and training at all levels.  Small holder farmers need an enabling environment for innovation including good governance, stable macro economic conditions, transparent legal and regulatory regimes,   secure property rights, risk management tools and market infrastructure, India is truly developing now and income, infrastructure, per capita income has also developed. However the major problem is food management and it’s distribution.Most efforts to reduce hunger concentrate more on agricultural production. Food losses due to a variety of issues are addressed less (biological, chemical and physical forces). Despite ensuring ample availability of food, existence of food insecurity at the micro-level in the country has remained a formidable challenge for India. Malnutrition and poverty are the main causes for the adoption of food security in India. Globalization may and may not help food security. Many people feel that globalization will definitely help food security due to trade but its matter of debate.

Biography:

Russ Cersosimo studied at West Virginia University. He co-founded Keystone Integrated Care which won a Pennsylvania medical marijuana dispensary permit. He founded the 501(c)(3) organization, the Pennsylvania Medical Cannabis Society, now the Medical Cannabis Society. He sits on the ASTM Committee for writing cannabis industry standards, founded Miradati Technology, which creates standardized data for medical cannabis research, sits on the Board of the Tourette Syndrome Awareness Foundation, is Chairman of the Board of the Medical Cannabis Society. He co-founded Hemp Synergistics, a biotech firm specializing in molecular level separation and reformulation of cannabinoids for food and beverage, pharmaceutical, and nutraceutical industries

Abstract:

The Hemp industry is coming of age and laws and regulations are feverishly trying to catch up. The over 140 cannabinoids are being found by research to provide significant health benefits related to brain disease, PTSD, insomnia, anxiety and more. Science is researching the entourage effect and dosing, molecular separation and custom ratios to enhance the entourage effect, while at the same time regulations are coming that will require a level of standardization in the final product that is not widely available currently.

The food industry is also busy “cooking up” cannabinoid edibles, but it isn’t as easy as adding cannabinoids to the mixture along with the other ingredients. They need to be aware of the additives that will enhance emulsification and water solubility of the hemp product. They need to take into account how cannabinoids are affected by heat and over time to determine shelf life for consumers.

Sourcing cannabinoids will involve researching the quality control procedures of suppliers, including where the biomass is sourced, what kind of testing and analysis is done vs what is legally required, as well as the accreditations and certifications held by the suppliers.

Edible forms of cannabinoids are the future, and it is not Wild West of the recent past. Scaling edible cannabinoid products depends in large part on suppliers scaling standardized cannabinoid custom formulations.
The Audience will learn about:

•  the state of research for cannabinoids as medicine
•  the science involved in researching and creating standardized cannabinoid formulations
• the future of cannabinoids in food products and why that is important
• the levels of testing, analysis, and quality control required for legal, reliable ingredients

Biography:

Dr.Omaima has completed her PhD from Khartoum University, Sudan with a joint program scholarship from DAAD, Germany and postdoctoral studies from Tuebingen University, Germany. She has teaching experince of more than 15 years in Basic Sciences. She has been working as Aassociate Professor of physiology in Taif University. Omaima holds an international patent on efect of Gum arabic with more than 32 papers published  in reputed journals and now she is a group research leader working in different scientific fields in taif University.

Abstract:

Plant gum exudates have been exploited for several thousand years and still have a wide variety of practical applications particularly in the food industry, in which they are commonly used as food additives. Gum Arabic (GA) is derived from exudates of Acacia senegal or Acacia seyal trees.  Acacia is known as a good source of dietary fiber because it contains about 90 percent soluble fiber, is an important part of the diet. The Food and Drug Administration (FDA) have approved Acacia as an additive in foods and drugs. Currently, the principal source of GA is the Kordofan province of Sudan which produces over 80% of the world’s supply. Recent animal and clinical studies shed some light into mechanisms involved in the therapeutic action of GA and it may be useful in the prophylaxis and treatment of obesity, diabetes, colon carcinoma, inflammatory disease and malaria. The objective of the oral presentation is to provide a broad overview of the research data uncovering the biological effects of GA, and to highlight possible avenues for future research.

- Gum Arabic counteracts carbohydrate induced obesity, hyperglycemia and hyperinsulinism

- Gum arabic counteracts intestinal inflammation and tumor growth

- Gum Arabic gum possibly enhances bone mineralization

Biography:

Lama Alnaeli is nationally known Nutritionist and clinical dietitian having several years of extensive experience in nutrition, health, wellness and natural living. She did Masters in Health & Nutritional Sciences from California, USA. She managed & attended wellness clinics in Syria then in UAE and through the power of nourishment she could change people live all over the world.
She is pursuing her ambition of “Let your food be your medicine” through her comprehensive writing, print & electronic media presence, personal appearances and private practices. She has a unique way of using mix methodologies and the last recent medical technologies and lab tests to customize the Wellness programs for her patients (i.e. Medical weight management).
Besides being the Brand Health Ambassador for Nestlé, She is an official Health and Diet Speaker for more than 10 local and International TV & radio channels including MBC Group TV, Sky News Arabia, and Dubai TV. Her weekly columns in Arabic magazines and newspapers along with her daily social media postings are followed by thousands of people from the region. Besides attending many international conferences in the Health & Nutrition field, Lama Alnaeli holds the honor of being the keynote speaker in different national conferences.
She is a member of American Dietetic Association & Canadian Diabetes Association. She is actively involved in different medical awareness campaigns and holds the title of Health advisor for Down Syndrome Association and Autism Association. Alnaeli is also a certified Health & Wellbeing Consultant and Public Speaker.

Abstract:

Starting with some statistics from the CDC (Centers for Disease Control and Prevention) which reports that chronic diseases are leading causes of death and disability, 70% of annual deaths are due to chronic diseases. These preventable conditions not only compromise quality of life, they add to rising health care costs (75% of the healthcare cost).
The good news is that we have the power to help prevent chronic disease, as making positive diet and lifestyle changes can help reduce risk. Eating healthy foods, getting enough exercise, and refraining from tobacco and excessive alcohol use confer numerous health benefits; including possibly preventing the onset of chronic diseases.

A study from the Departments of Epidemiology and Nutrition in Harvard school of public health was done to assess the epidemiological evidence on diet and cancer and make public health recommendations.

They found that:
-  Overweight/obesity increases the risk for cancers of the oesophagus (adenocarcinoma), colorectal, breast (postmenopausal), endometrium and kidney and it was recommended that the body weight should be maintained in the body mass index range of 18.5-25 kg/m2, and weight gain in adulthood avoided.
- High Salt intake may possibly lead to stomach cancer; that's why it is highly recommended that we watch out our consumption of salt preserved foods.
- Scalding Hot drinks and foods may possibly increase the risk of oral cavity, pharynx and oesophagus cancer; hence it's recommended that the temperature of our intakes should always be moderate.
- Physical activity, the main determinant of energy expenditure, reduces the risk for colorectal cancer and reduces the risk for breast cancer; regular physical activity is highly advised.
Furthermore there are recent findings that food-based guidelines are reflected in specific dietary approaches to improve cardiovascular risk factors, such as the dietary approaches to stop hypertension diet and therapeutic Lifestyle changes, which have shown effectively, benefit hypertension and hypercholesterolemia, respectively. These diets, therefore, significantly reduce coronary heart disease risk and are effective in decreasing cardiovascular morbidity and mortality risk.
To conclude, a healthy lifestyle and a good balanced diet are the key of healthy living. Medical nutrition therapy plays a key role not only in curing diseases, but also in preventing it.

Biography:

Dr Paras Sharma is working as scientist in Food Chemistry Division at ICMR-National Institute of Nutrition, Hyderabad. His research work is focused on food composition and analysis including nutrients, biological active compounds, radical scavenging activity analysis of different underutilized food as well as bioaccessibility of nutrients. He has published more than 35 research articles in international journal of repute. He is handling several government funded projects on underutilized pulses (Ricebean),  trans fatty acids (TFA) in processed foods and pigmented cereals. He is also member of several scientific societies and reviewer for many reputed journals.

Abstract:

Barley is 4th important cereal of the world however only limited amount of produced barley is utilized for direct human consumption (up to 4%). Barley is available in different forms including hull-less, hulled and colored type. Colored barley may contain elevated levels of bioactive compounds, anthocyanin, and polyphenols among cereals, which may help in management of NCDs. Very limited literature is available on pigmented barley, Therefore, present study is designed in order to assess the colored barley for its nutritional profiles and antioxidant potential.

Different colored hull-less barley germplasm namely were supplied by NBPGR, New Delhi (India) and wewe evaluated for different nutritional and antioxidant parameters. β-Glucan, a unique soluble dietary fiber in barley, ranged 4.1% (Karan) to 6.3% (Sheikh-B1). The highest total flavonoids content recorded for barley KP-6 while TPC varied between 2533 to 2933 μg/g, among all barley accessions evaluated. Preliminary HPLC screening for the individual polyphenols of barley exhibited that the p-hydroxybenzoic acid, caffeic acid, sinipic acid, ferulic acid and 4-coumaric acid was found the highest in barley germplasm sheikh-B1. DPPH-free radical scavenging activity was found to be in range of 29 to 46%, whereas all pigmented barley samples exhibited higher value of metal chelating activity than normal barley. β-Sitosterol was found to be the most predominant phytosterol and ranged between 28.84 to 58.07 mg/100g.

Overall, colored barley accessions have shown the higher content of bioactive compounds including  β-glucan, flavonoids and antioxidant potential which play important role in human health. Therefore, it may be promoted as healthy cereal.    

Biography:

Dr. Snehasis Chakraborty is working as an Assistant Professor in Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai. He has his expertise in evaluation and passion in process modeling and optimization of food processing operations. His research team basically focus on the kinetic modeling under different treatment conditions like thermal treatment and pulsed light processing. They have built the secondary kinetic model after 3 years of experience in pulsed light research. the information regarding the kinetic modeling will help in designing a robust pulsed light process condition for any fruit beverage to obtain an extended shelf-life while eliminating all the spoilage microflora in the product. 

Abstract:

Statement of the Problem: Consumer demand for minimally processed tropical fruit juice induces the possibilities of exploring nonthermal processes for the same. Pulsed light (PL) or high-intensity PL treatment is one of the emerging nonthermal techniques, which is gaining interest to the industry as it produces a microbially safe food product without or minimally affecting its phytochemicals and nutrient profile. The study aimed to explore the efficacy of pulsed light treatment on different microbial, enzymatic and biochemical properties of a mixed tropical fruit beverage followed by comparing the same with thermally treated one.

Methodology: The study explores the influence of pulsed light (PL) treatment on quality attributes of pineapple-amla based mixed fruit beverage within 1.8-2.4 kV/30-120 s/7.1-9.1 J·cm-2 per pulse (pulse-width 360 µs, 3 pulses per second). The quality attributes analyzed were color change (ΔE*), antioxidant capacity, total phenolic profile, ascorbic acid, peroxidase and polyphenol oxidase activity, aerobic mesophilic count (AMC), yeast and mold count (YMC).

Findings: Both PL and thermal treatment have significantly reduced microbial load and enzyme activity in the beverage, and especially 5D reductions was achieved for both thermal and PL treatment in terms of aerobic mesophiles (AM) and yeast and molds (YM). PL has shown an improved retention of colour and ascorbic acid (AA) as compared to thermal treatments. Opposite to thermal processing an increase in phenolic content and antioxidant capacity was observed after PL treatment. Impact of thermal degradation of microorganisms, enzymes, AA, and loss of visual status (colour profile) were much greater than PL treatment. In case of both PL and thermal treatment polyphenoloxidase (PPO) enzyme and microbial group of YM were the most resistive, along with AA as the most sensitive bioactive nutrient. The study established the potential of PL treatment as an excellent alternative to thermal pasteurization of beverages.

Biography:

Dr. Snehasis Chakraborty is working as an Assistant Professor in Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai. He has his expertise in evaluation and passion in process modeling and optimization of food processing operations. His research team basically focus on the kinetic modeling under different treatment conditions like thermal treatment and pulsed light processing. They have built the secondary kinetic model after 3 years of experience in pulsed light research. the information regarding the kinetic modeling will help in designing a robust pulsed light process condition for any fruit beverage to obtain an extended shelf-life while eliminating all the spoilage microflora in the product. 

Abstract:

Statement of the Problem: Consumer demand for minimally processed tropical fruit juice induces the possibilities of exploring nonthermal processes for the same. Pulsed light (PL) or high-intensity PL treatment is one of the emerging nonthermal techniques, which is gaining interest to the industry as it produces a microbially safe food product without or minimally affecting its phytochemicals and nutrient profile. The study aimed to explore the efficacy of pulsed light treatment on different microbial, enzymatic and biochemical properties of a mixed tropical fruit beverage followed by comparing the same with thermally treated one.

Methodology: The study explores the influence of pulsed light (PL) treatment on quality attributes of pineapple-amla based mixed fruit beverage within 1.8-2.4 kV/30-120 s/7.1-9.1 J·cm-2 per pulse (pulse-width 360 µs, 3 pulses per second). The quality attributes analyzed were color change (ΔE*), antioxidant capacity, total phenolic profile, ascorbic acid, peroxidase and polyphenol oxidase activity, aerobic mesophilic count (AMC), yeast and mold count (YMC).

Findings: Both PL and thermal treatment have significantly reduced microbial load and enzyme activity in the beverage, and especially 5D reductions was achieved for both thermal and PL treatment in terms of aerobic mesophiles (AM) and yeast and molds (YM). PL has shown an improved retention of colour and ascorbic acid (AA) as compared to thermal treatments. Opposite to thermal processing an increase in phenolic content and antioxidant capacity was observed after PL treatment. Impact of thermal degradation of microorganisms, enzymes, AA, and loss of visual status (colour profile) were much greater than PL treatment. In case of both PL and thermal treatment polyphenoloxidase (PPO) enzyme and microbial group of YM were the most resistive, along with AA as the most sensitive bioactive nutrient. The study established the potential of PL treatment as an excellent alternative to thermal pasteurization of beverages.

Biography:

Dr Robert Mitchell graduated from Cornell University (USA) with a degree in Food Science and a PhD from the University of Sheffield (UK) in Chemical Engineering.  As a scientist at Nestle Research in Lausanne, Switzerland he specialises in all aspects related to powder production, functionalisation and stability.  He also serves as corporate new ingredient expertise manager to accelerate innovation projects in the company.

Abstract:

Statement of the Problem: in the age of rapidly involving consumer trends and demands, it is vital that food and ingredient manufacturers be capable to quickly adapt processes to meet these needs.  For instance the trend of demanding clean-label and transparent ingredients/additives is accelerating, particularly when it comes to certain anticaking agents that could be considered as nanomaterials.  Another example is the rising concerns about the use of non-recyclable packaging materials and the implications that these have on the environment, particularly regarding waste in the oceans.  However in attempts to remove or replace undesired additives and packing materials, one often faces hurdles linked to product stability, particularly in products with a large overall surface area such as food powders. 
In the present talk we demonstrate material science-driven approaches – modifying product recipes, processes, storage & distribution, and packaging materials - that have been employed in order to optimize the functional behaviour of food powders while meeting consumer demands.

Biography:

Linda Bruetsch graduated from the ETHZ (Zurich) with a PhD in Food Process Engineering, in collaboration with Buehler Group (Uzwil). As a scientist at Nestle Research in Lausanne, Switzerland since February 2018 she specializes in employing novel process technologies and ingredients to promote innovation across a variety of business units, most notably with an emphasis on plant-based dairy alternatives and ultra-affordable products.

Abstract:

Statement of the Problem: in the age of rapidly evolving consumer trends and demands, it is vital that food and ingredient manufacturers are capable to quickly adapt processes to meet these needs. For instance the demand for clean label and transparent ingredients/additives is accelerating, particularly when it comes to certain anticaking agents that could be considered as nanomaterials. Another example is the rising concerns about the use of non-recyclable packaging materials and the implications that these have on the environment, especially regarding waste in the oceans. However, in attempts to remove or replace undesired additives and packing materials, one often faces hurdles linked to product stability, most notably in products with a large overall surface area such as food powders.

In the present talk we demonstrate material science-driven approaches – modifying product recipes, processes, storage & distribution, and packaging materials - that have been employed to optimize the functional behaviour of food powders while meeting consumer demands.

Biography:

Dr Leena Raje is working in the field of nutrition and healthcare for the past 35 years. The wide range of research projects conducted by her and research publications exhibit her keen interest in the field of food and nutrition. She is actively engaged in guiding Ph.D and Masters research scholars for the past 10 years. As the leader of a multi-faculty educational institution, she has been instrumental in health-promotion programmes and activities for adolescent girls and young adults.

Abstract:

Gestational diabetes mellitus (GDM) has been defined as any degree of glucose intolerance with onset or first recognition during pregnancy. The incidence of GDM is increasing with an increase in the prevalence of overweight and obesity in women of child bearing age. Maternal risk factors for pregnancies affected by GDM are excessive weight gain, preeclampsia and cesarean deliveries. Infants born to mothers with GDM are at risk of macrosomia, neonatal hypoglycemia, hypocalcemia, respiratory distress syndrome, hyperbilirubinemia   and subsequent obesity and type 2 diabetes. The diagnosis and management of GDM is therefore very important and remains a challenge. The present study was conducted on 100 pregnant women from lower socio-economic strata in their second or third trimesters to observe the effects GDM on pregnancy outcomes. Women with poor glycemic control reported statistically significant differences in gestational period, type of delivery and neonatal birth weights (P < 0.001). Women with elevated blood glucose levels through the period of pregnancy reported a shorter period of gestation and/or delivery through c-section. Higher mean birth weight i.e. macrosomia was reported in mothers with higher blood glucose levels. The APGAR scores of all the infants were however reported to be normal. GDM, therefore was found to have some adverse effects on pregnancy outcomes in this study sample.