Day 1 :
Keynote Forum
Aubrey F Mendonca
Associate Professor, Iowa State University, USA
Keynote: Dynamic characteristics of food processing technologies: Challenges in meeting consumer expectations for food safety and quality
Time : 10:30-11:15
Biography:
Aubrey F Mendonca is an Associate Professor and Food Safety Microbiologist at Iowa State University, USA, where he lectures to both graduate and undergraduate students and conducts food safety research. He teaches courses such as Food Microbiology, Foodborne Hazards, and Advanced Food Microbiology, and conducts research in Microbial Food Safety. Additionally, he provides food safety consultation and conducts training on practical food safety and microbiology for food processors nationally and internationally. His research focuses on control of foodborne pathogenic and spoilage microorganisms using non-thermal technologies such as high pressure processing, ultra violet radiation, and electron beam irradiation, alone or combined with natural antimicrobials. He has numerous published papers in peer-reviewed scientific journals and has written several book chapters on control of foodborne microorganisms. He has established collaborations with food manufacturing companies in regard to pathogenic challenge testing of foods to evaluate the antimicrobial efficacy of non-thermal food processes.
Abstract:
Dynamic characteristics of food processing technologies: Challenges in meeting consumer expectations for food safety and quality. The growing demand and expectations of health conscious consumers for foods that are safe, nutritious, fresh-like, and synthetic preservative-free, are major drivers of technological change and innovation in the food industry. In past decades, food manufacturers enjoyed abundant sales of their products while presenting erroneous or deceptive food labels with misleading information to customers. Today this scenario is becoming increasingly difficult to continue due to the broad consumer access to information sources. Through social media and smartphones consumers are now informed of issues such as food safety, nutrition, health, and the potentially harmful effects of certain food preservatives. This social interconnectedness, information sharing and consumer self-education are demanding an unprecedented accountability from the food industry to deliver safe wholesome fresh-like food products. In response to consumer demand, food manufacturers are challenged and forced to explore application of modern food processing technologies. In this regard, they strongly rely on research efforts of food scientists, nutrition scientists, food technologists and engineers in academic institutions, research centers and the food industry. Therefore, we as food science/technology professionals play a very important role in research involving novel technologies to provide food products that meet consumer expectations and which can be manufactured on a large scale by the food industry. However, considering the very complex nature of foods, changes in processing and preservation techniques almost always cause alterations (acceptable or unacceptable) in microbial, nutritional and/or sensory quality of food products. This reality makes it challenging for scientists to successfully achieve food research objectives based on consumer expectations without a multidisciplinary research team approach. The varied disciplines represented by national and international professionals at this Global Food Safety Conference offer us a unique opportunity to network and develop long-lasting collaborations to enhance our efforts to help the food industry in the production of safe wholesome food for consumers.
Break: Refreshment Break 11:15-11:35 @ Foyer
Keynote Forum
Lubos Zabransky
Assistant Professor, University of South Bohemia, Czech Republic
Keynote: Influence of selected feed supplements on the growth and health of calves
Time : 11:35-12:20
Biography:
Lubos Zabransky works as an Assistant Professor with academic title for feeding livestock at the Department of Animal Husbandry Sciences. His specialty is mainly calves nutrition and the use of probiotic, prebiotic, symbiotic and other additive feed additives in livestock nutrition. He is Head of Diploma and Bachelor thesis, Co-investigator of grants NAZV, filed two patents, authored or co-authored four articles impacted, one certified methodology, many peer-reviewed articles and
contributions to proceedings with international participation.
Abstract:
The aim of this study was to prove the hypothesis that the growth and health of calves are dependent on feed supplements with an antidiarrhoeic effect, in relation to sex, season of birth, and number of the dam’s lactations. A total of 186 calves were included in the experiment. After birth the calves were divided into three treatment groups: Ascophyllum nodosum (brown seaweed hydrolyzate, prebiotics), Lactobacillus sporogenes (probiotics), and the control group. All calves were weighed within two hours after birth. The growth and health were investigated from the birth to the fourth week of age. Compared to the control, a significant effect of applied feed supplements was found in the Lactobacillus sporogenes group in the body weight at 28 days of life (P<0.01) and in the average daily gains (P<0.001). We concluded from the analysis that only the use of Lactobacillus sporogenes had a positive influence on increasing the growth. Neither of the two supplements had a positive
impact on the health of calves.
- Equipment and Techniques |Processing in Food Industry | Recent Advancement in Food Technology
Chair
M.G.S.A. Wimalasena
senior Assistant Government Analyst, Central Food Laboratory, Sri Lanka
Co-Chair
Meera Srivastava
Head, Post Graduate Department of Zoology, Govt. Dungar College, India
Session Introduction
J. N. Okafor
Cape Peninsula University of Technology, South Africa
Title: Bambara groundnut (Vigna subterraenea (L.) verdc) nutraceutical: An unexplored resource for functional and health foods
Time : 11:20-11:45
Biography:
Jane N Okafor has completed her PhD at University of Nigeria, Nsukka. She is a Deputy Director at Nutrition and Toxicology Division, Federal Institute of Industrial Research, Oshodi (FIIRO). She has published more than 24 papers in reputed journals. Currently, she is a Post-doctoral Research Fellow at Cape Peninsula University of Technology, South Africa.
Abstract:
The use of nutraceutical for various health benefits has increased significantly globally due to risk of toxicity and adverse effects of some synthetic drugs. Nutraceutical is a food or a part of food that provides medical benefits apart from nutrients that includes prevention and or treatment of a disease. It is therefore not unexpected that they have wide range of application. Bambara groundnut is an under-utilized legume with rich nutritional profile and widely used in African traditional medicine but have not been exploited for their vast nutraceutical potential. When compared to other beans, it has highest concentration of dietary/soluble fiber, rich in polyphenols (anthocyanin, catechin, quercetin and their derivatives, quinic acid, medioresinol, p-coumaric acid, salicylic acid, caffeic acid derivative), polyunsaturated fatty acids, antioxidant vitamins/minerals and protein. However, with increasing interest in plantbased nutraceuticals for various health applications due to their biological and pharmacological activities, it becomes clear that this African indigenous legume also represent a potential source of nutraceutical to be exploited for health benefits. It is surprising that there is limited published information on its nutraceutical potential and medicinal benefits. The objective of this paper is to provide information regarding new and value added uses for Bambara groundnut relative to as potential nutraceutical source for various end uses and to provide a sense of how important this potential value added traits could be on exploitation and application in functional food development. Lastly, we focused on the remaining research work to be done in order for Bambara groundnut to find wider application in functional food, pharmaceutical industry/medicine.
Mokganya Mokgaetji Georginah
University of Venda, South Africa
Title: Nutritious lunch on your plate: Food processing of selected wild edible vegetables of the Vhembe district, Limpopo province, South Africa
Time : 11:45-12:10
Biography:
Mokganya Mokgaetji Georgina is currently enrolled for PhD (Botany) at the University of Venda, South Africa. She is working as a Lecturer at the University of Venda responsible for teaching Foundation Biology.
Abstract:
The use of wild plants as leafy vegetables is very common in South Africa and some of these species are also very popular. Now, wild edible vegetables are in vogue as they fill the streets of Venda shopping market. These plants are favored by majority of local people because they host desirable traits: many of them are richer in protein, vitamins, iron and other nutrients than popular nonnative crops. This reason therefore makes wild edible vegetables a potent weapon against dietary deficiencies. This study presents the processing methods of selected wild edible vegetables of the Vhembe District Municipality. Processing methods of ten wild vegetables (Amaranthus dubius, Amaranthus hybridus, Amaranthus spinosus, Bidens pilosa L., Cleome gynandra L., Cleome monophylla L., Cucurbita pepo L., Ipomoea batatas (L.) Lam, Momordica balsamina and Vigna unguiculata (L.) Walp.) were studied. Results of this study provided evidence that, of the ten studied plant species, three (that is, Cucurbita pepo L., Ipomoea batatas (L.) Lam and Vigna unguiculata (L.) Walp) are capable of providing food from their leaves, fruits and flowers; leaves and fruits; and leaves and fruits respectively. Additionally, the study revealed that the leafy parts of Amaranthus dubius, Amaranthus hybridus, Amaranthus spinosus, Bidens pilosa L., Cleome gynandra L., Cleome monophylla L., Ipomoea batatas (L.) Lam, and Momordica balsamina can be processed together to make delicious dish called morogo. Leaves, fruits and flowers of Curcurbita pepo L. are mixed to make relish called bovhola. On the other hand, fruits of Ipomoea batatas (L.) Lam are boiled and consumed as side dish. Results of this study recommend the proper mixing of the wild vegetables during the process of being processed as food. This recommendation will assist
in preventing the mixture of vegetables with common nutritional values.
Mulatua Hailu Metaferia
The University of Sydney, Australia
Title: Remediation and recovery measures to expedite plant or replant of vegetables following soil contamination by Salmonella enetrica
Time : 12:10-12:35
Biography:
Mulatua Hailu Metaferia has completed her masters at the age 27 from Haramaya University, Ethiopia. She has published three articles extracted from my master’s thesis and two articles while working as lecturer/researcher at Haramaya University, Ethiopia. Currently, she is studying her PhD at the University of Sydney, Australia.
Abstract:
Foodborne disease outbreaks associated with fresh produce have been reported from several countries around the world in recent decades due to Salmonella. The main route for the contamination of fresh produce in the field is through the use of fresh or partially contaminated manure/compost. Since the survival of Salmonella in manure or soil is affected by climatic and soil factors, the persistence of Salmonella in two soil types (sandy loam and clay) was studied under three temperature (5, 21, 37ºC), two moisture regimes (fluctuating and constant), with or without chicken manure amendments over 45 days of incubation under controlled condition with the aim of determining the persistence of Australian serovars of Salmonella under different environmental
conditions. A generalized linear mixed model was used to analyze Salmonella count data. All analyses were performed using the glimmer function from the lme4 package in R. All significant tests were done using Wald’s test and the level of significant was, P < 0.05. Generally, the survival of Salmonella is found to be longer under low temperature (5ºC > 21ºC > 37ºC), in clay soil, constant moisture and with chicken manure amendments. The next phase of the project was to determine the field conditions under which cover crops or cover crop-solarisation treatments might be used to remediate Salmonella-infected soil. Three different cover crops (mustard cv.caliente 199, radish and sorghum cv.fumigat8tor) and black plastic was used to treat Salmonella contaminated soil. Cover crop-solarisation treatment is appeared to be effective in suppressing Salmonella in the soil than cover crop alone.
Prakash Chandra Subedi
Purbanchal University, Nepal
Title: Crop production and food sufficiency of family farmers in Kavrepalanchowk district of Nepal
Time : 12:35-13:00
Biography:
Prakash Chandra Subedi has completed his Master in Development Studies from College of Development Studies (CDS), Purbanchal University, Kathmandu, Nepal and also Master in Rural Development from Tri Chandra Multiple Campus, Tribhuvan University, Kathmandu, Nepal. He is the Researcher of a project “Policy Issues and Evidences on Increasing Fallow Land and Food Threats”of College of Development Studies (CDS) and MODE Nepal with consultative support from Ministry of Agriculture, Ministry of Forest and Ministry of Land Reform.
Abstract:
Family farming is the family based farming activities, where farmers cultivate their farm themselves and all the members of the family are engaged in farming. This study was conducted to examine the food sufficiency level of family farmers and, was carried in the four VDCs of Kavrepalanchowk district. A total of 115 households determined as the sample size from each of the four VDCs were randomly visited for interview in the study. The size of land holding was found to be very small and fragmented. The quality of soil was fertile and could yield high production if irrigation existed. The labour used patterns were significant number of family labour but due to high youth migration there were labour shortage. The rate of adoption of agri-technology was low but the households adopting insectides/pesticides and chemical fertilizers were found to be high without any knowledge regarding its using techniques. In conclusion, the study highpoint that the crop production and food sufficiency level of the family farmers of the Kavrepalanchowk district is decreasing. Many farmers were leaving their farming and started seeking opportunity to go for foreign employment or engaged in non-agricultural activities. If no action is taken timely, there may come situation that we will have to depend on imports for all the food requirements. Thus, the study reveals that the family farming could act as an agent for ensuring food sufficiency for all, if proper policies is promoted to farmers with legal titles to their land or given their share of respect and responsibilities that farming as honorable profession.
Break: Lunch Break:13:00-14:00 @ Texas C
- Symposium
Session Introduction
Aura Daraba and Aubrey F. Mendonca
Iowa State University, USA
Title: Non-thermal food processing: Recent advancements and future prospects for food safety
Time : 12:20-13:15
Biography:
Dr. Daraba is Associate professor at University “Dunarea de Jos” of Galati, Romania and Research Associate at Iowa State University, USA. She holds a PhD and MSc from University “Dunarea de Jos” of Galati, Romania. Dr. Daraba was a Norman Bourlaug/USAID Fellow at University of Kentucky, USA, and a postdoctoral fellow at Aristotle University of Thessaloniki funded by the Greek Government. Her area of expertise is food safety and quality, and HACCP in food industry and food service units. She works extensively in reviewing for scientific journals and national interest projects (Meat Science journal-USA; Graduate Women in Science Fellowships-USA; Action “Cooperation 2011”- Ministry of Education, Lifelong Learning & Religious Affairs – Greece). Dr. Daraba organized several international workshops and webinars in the area of food safety and HACCP held in the USA, Romania, and Haiti. She was a food safety and HACCP trainer for Haitian food processors under USAID/FAVACA/PADF project. She authored and co-authored books and book chapters, research publications, and scientific presentations in the area of food safety and quality, foodborne pathogens control using non-thermal technologies and natural antimicrobials, and HACCP.
Aubrey F Mendonca is an Associate Professor and Food Safety Microbiologist at Iowa State University, USA, where he lectures to both graduate and undergraduate students and conducts food safety research. He teaches courses such as Food Microbiology, Foodborne Hazards, and Advanced Food Microbiology, and conducts research in Microbial Food Safety. Additionally, he provides food safety consultation and conducts training on practical food safety and microbiology for food processors nationally and internationally. His research focuses on control of foodborne pathogenic and spoilage microorganisms using non-thermal technologies such as high pressure processing, ultra violet radiation, and electron beam irradiation, alone or combined with natural antimicrobials. He has numerous published papers in peer-reviewed scientific journals and has written several book chapters on control of foodborne microorganisms. He has established collaborations with food manufacturing companies in regard to pathogenic challenge testing of foods to evaluate the antimicrobial efficacy of non-thermal food processes.
Abstract:
There is increasing consumer demand for foods that are safe, nutritious, fresh-like and devoid of synthetic food preservatives. While properly applied thermal processes such as heat pasteurization, ultra-high temperature, and canning can ensure microbial safety of foods, those processes can destroy heat labile nutrients and negatively alter certain sensory characteristics. Several chemical food preservatives such as potassium sorbate, sodium benzoate, sulfites, nitrite and parabens have been traditionally used in foods to effectively control pathogenic and spoilage organisms; however, these preservatives are perceived
by consumers as substances that are unsafe and likely to have long-term negative effects on human health. Such consumer perception decreases acceptance of traditionally-processed foods that will in turn negatively affect food product sales and future industry income. In response to changing consumer expectations of food products, and challenges posed by thermal and certain other traditional food processes, many food manufacturers are ardently exploring the application of non-thermal processing technologies for foods. The aim of this symposium is to highlight the pros and cons of currently used and emerging non-thermal food processing technologies with emphasis on recent advances in food safety applications including hurdle technology approaches. Information will be presented on technologies including, but not limited, to high pressure processing, pulsed electric fields and preservation with naturally derived antimicrobials. The impact of these novel technologies on selected quality characteristics of foods will also be discussed. The symposium will involve presentations that will be delivered by food science and technology professionals from academia and industry who are active researchers in the area of enhancing food safety and quality.
Break: Lunch Break 13:15-14:15 @ Texas C
- Workshop
Session Introduction
M.G.S.A. Wimalasena
Central Food Laboratory, Sri Lanka
Title: Food safety activities in Sri Lanka
Time : 11:25-12:25
Biography:
M.G.S.A.Wimalasena is a Senior Assistant Government Analyst in the Government Analyst’s department. She holds an experience of more than 23 years in the field of Food and Alcoholic Beverages. Her main duties involve: The supervision and conducting analysis and reporting of the quality of various food and liquor items submitted by the Government Food Authority under the Food Act, Consumer protection Act and Excise ordinance of Sri Lanka. She is responsible for developing, maintaining and monitoring of the Laboratory Quality Management System as a Quality Manager. She actively participates in Drafting Committees of Sri Lanka Standards Institution for formulating new Sri Lanka standards. She also provides analytical and advisory services to the Health department and other law enforcement authorities.
Abstract:
Food safety is one of the key concerns in the developing and the developed countries. Sri Lanka has a very good food control system in place. It is implemented from grass root level. There is an organized food inspection system and a laboratory service. They are established under the Food Act of Sri Lanka. The Food Act controls all the stages of food chain. The Food Act implemented in Sri Lanka is the Food Act. No 26 of 1980. The Act lays down only the basic principles. It has sections on labeling and advertisements, registration, appointment of authorized officers and their powers, provision to make regulations, etc. Under the Act, Director General of Health Services is the Chief Food Authority and also the Chairman of the Food Advisory Committee (FAC). The FAC is comprised of 19 members. They represent various stake-holders in food safety from Government departments / Ministries as well as trade and consumers. There is also a Food Advisory Technical Sub-committee that deliberates on issues referred to it on a regular basis. The main function of the FAC is to advise the Minister in charge of the subject of health on food safety policy matters. The Food Control Administration Unit is in charge of the general administration of regulatory and training activities of the country. There are six authorized laboratories for chemical analysis and one microbiological laboratory in the country. The consumer affairs authority Act No 9 of 2003 was established with focusing attention on the consumers in the present day context of the new economic order and trade procedures. It safeguards the rights of not only the consumers but also the traders who are subjected to injustice. Both the goods and services are covered within the ambit of the Act. The Sri Lanka Standards Institution (SLSI) was established and empowered with the primary responsibility of promoting standardization and quality management practices in Sri Lanka, and responsible for implementation
of internationally recognized Management Systems Certification Schemes of ISO 22000, Food safety Management System, HACCP Food Safety certification Scheme, Good Manufacturing Practice Scheme, Super Market Certification Scheme, etc.
Break: Lunch Break 12:25-13:25 @ Texas C
- Foodborne Illness & Allergies | Cereal Chemistry & Technology| HACCP Utilization & Food Safety Systems | Poultry & Meat Processing Technology | Food Preservation & Storage | Food Packaging Technology | Dairy Technology
Chair
Martin Appelt
Director, Canadian Food Inspection Agency, Canada
Co-Chair
Amegovu Kiri Andrew
Assistant Professor, Juba University, South Sudan
Session Introduction
Iliyan Staykov
Agri-food Specialist, Canadian Food Inspection Agency, Canada
Title: Food safety recognition program
Time : 13:25-14:00
Biography:
Iliyan Staykov is an Agri-food Specialist at the Canadian Food Inspection Agency (CFIA) in Ottawa. His work has centered on the development and implementation of National On-Farm Food Safety Recognition Program. He has been collaborating with representatives from 22 industry organizations to raise awareness and foster understanding of the CFIA food safety requirements. He has over 20 years of academic and industry experience in research and development. Prior to joining the Canadian Federal Government, he was a Lead Food Scientist at Natural Newfoundland Nutraceuticals. He has led projects related to obtaining various bio-active ingredients and their application in food and beverage manufacturing. He holds a Master of Food Science and Technology from University of Food Technologies, Bulgaria.
Abstract:
The food safety recognition program (FSRP) is led by the Canadian Food Inspection Agency (CFIA) with the participation of the provincial/territorial governments and industry. It is a voluntary program established in 2001 and proven to be successful since its inception. The purpose of the FSRP is to provide a framework for government oversight of on-farm and post-farm food
safety programs developed and implemented by National Industry Organizations using Hazard Analysis and Critical Control Points (HACCP) principles. Currently, there are twenty national organizations that have completed or are at various stages in the FSRP process. Two national organizations, chicken farmers of Canada and dairy farmers of Canada representing approximately 2, 700 and 12, 000 producers, respectively completed the final stages of the recognition process. Three more national organizations, egg farmers of Canada, CanadaGap/CanAgPlus and Turkey farmers of Canada are in the final stage of completing the recognition process. Once granted a letter of recognition, the recognized industry food safety program is required to participate in ongoing monitoring that takes place every 20 months. The maintenance of recognition status is a thorough evaluation process ensuring that the industry’s recognized food safety program remains technically sound and is implemented, administered and managed in a manner that fosters continual improvement of safe food practices. The FSRP platform is one of consultation, collaboration and equal voice between federal, provincial, territorial governments and industry. It increases consumers and trading partners trust and confidence in the Canadian food safety system.
Alfee Bustamante-Capsule
Food and Nutrition Research Institute, Philippines
Title: Characterization of modified starches from adlay (Coix lacryma Jobi-L.)
Time : 14:00-14:25
Biography:
Alfee B Capule is a recipient of the DOST-HRDP Graduate Scholarship program, completed her Master’s degree in Food Science at University of Santo Tomas and BS in Food Technology at University of Philippines-Diliman. Her first professional experience as a Food Technologist was at Philippine Nutri-Foods Corporation, later at National Meat Inspection Commission and at University of the Philippines Pilot Food Plant. Currently, she is the Science Research Specialist II at Food and Nutrition Research Institute. Her accomplishments include: 2015 FNRI Scholastic Achievement Award and FNRI Innovator’s Award for Utility Mode Registration. She has been a resource speaker on “Sensory evaluation, food packaging, shelf life determination in food and several technology forums” in different regions. She has also written and published four original research articles in international peer-reviewed scientific journals.
Abstract:
Adlay (Coix lacryma jobi L.) is an underutilized cereal crop that shows potential as a source of starch. In the form of starch, its utilization can be enhanced by modification. However, there are limited studies on the modification of adlay starch and its properties. The study aimed to characterize adlay starches modified by heat-moisture treatment in terms of nutrient composition, physical and functional properties. Nutrient composition, physical and functional properties were analyzed using standard methods and compared with modified cornstarch and modified tapioca starch. Modification caused a decrease in moisture and increase in protein, ash and resistant starch content. Modified starch produced is white with lightness (L) values ranging from 95.70-93.98. Scanning electron microscopy (SEM) studies showed that the shape and surface characteristics of the starches were oval to polygonal with various cracks, fissures and indentations on the surface. Water absorption capacity increased while swelling and solubility decreased. Significant changes in pasting and gelatinization properties were also observed. Pasting curves were similar to the control. In conclusion, modified starches that were produced from adlay through heat-moisture treatment showed properties that may have potential application in canned food products, sauces, noodles and bread.
M.G.S.A. Wimalasena
Central Food Laboratory, Sri Lanka
Title: Gas chromatographic analysis of methanol and acetaldehyde in difference type of alcoholic beverages in Sri Lankan market
Time : 14:25-14:50
Biography:
M.G.S.A.Wimalasena is a senior Assistant Government Analyst in the Government Analyst’s Department. The Government Analyst’s Department is the central food laboratory and the only forensic laboratory in Sri Lanka. She is having more than 23 years’ experience in the field of Food and Alcoholic Beverages. Her main duties involve the supervision and conduction of analysis and reporting of the quality of various food and liquor items submitted by the government food authority under the Food Act, Consumer Protection Act and Excise Ordinance of Sri Lanka. She is responsible for developing, maintaining and monitoring of the laboratory quality management system as a Quality Manager. She conducts lectures and workshops for Medical Officers, Food and Drug Inspectors, Public Health Inspectors and Excise Officers and actively participates in Drafting Committees of Sri Lanka Standards Institution for formulating new Sri Lankan standards. She also provides analytical and advisory services to the Health Department and other law enforcement authorities.
Abstract:
Alcohol abuse is a major problem in Sri Lanka. Alcohol policies cannot be based on religious views, political expediency or tax revenue. Pitfalls in following policies followed in developed societies without regard to the local conditions abound. A sufficient body of evidence based knowledge exists today in the medical literature to help formulate a rational alcohol policy that suits to Sri Lanka. Beside ethyl alcohol almost all alcoholic drinks contain volatile and nonvolatile substances called congeners. Congeners are present in different concentrations depending on beverage type and manufacturing method. Acetaldehyde and methanol are two important toxic volatile congeners in alcoholic beverages. Therefore the levels of methanol and acetaldehyde content are strictly regulated. In this study methanol and acetaldehyde, were determined in different type of local and imported alcoholic beverages submitted to the liquor laboratory of the Government Analyst’s Department in the year 2016 by the Sri Lanka Excise Department for the tax purpose. Twenty four coconut arrack, five palmyrah arrack, nineteen blended and imported brandy, fourteen imported whisky, eighty four imported red wines and seventy five imported white wines were analyzed. Samples were distilled prior to the injection and methanol and acetaldehyde were quantified using Gas Chromatography (Shimadzu GC 2010 plus, RTX 624 capillary column) with FID detector. The methanol content of red wine was in the range of 45.8-266.5 ppm, white wine 10.3-196.9 ppm, brandy 9.1- 22.6 ppm, whisky 45.8 -268.6 ppm, and methanol was not detected in coconut and palmyrah arrack, Whereas acetaldehyde content of coconut arrack was in the range of 6.3-36.3 g/hL AA, palmyrah arrack 3.8-9.2 g/hL AA, brandy 5.4-10.4 g/hL AA, whisky 3.1-17.3 g/hL AA, and acetaldehyde was not detected in red and white wine. These results may be useful for risk assessment of acetaldehyde and methanol, and form a scientific foundation for establishing legislative limits in Sri Lanka.
Sumeet Gullaiya
Toronto Research Chemicals, Canada
Title: Detecting 2- & 3- MCPD’s: It’s not about healthy food but safe food
Time : 14:50-15:15
Biography:
Sumeet Gullaiya has completed his PhD (Pharmacology and Toxicology) from Delhi Institute of Pharmaceutical Sciences and Research, India. He has worked as an Assistant Professor in a premier research oriented academic organization. He has published more than 25 papers in reputed journals of national and international repute, authored 3 books, filed 2 patents and is also serving as an Editorial Board Member and Reviewer for reputed journals. Currently, he is working as Product Manager in a leading research chemical manufacturing company, Toronto Research Chemicals (TRC).
Abstract:
Glycerol based process contaminants are commonly found in oils, margarine and in most of the processed foods. These carcinogenic contaminants including 3- and 2- monochloropropanediol (MCPD) and their fatty acid esters have been detected in high quantities in many kids’ products including the infant formulas. These findings let the European Food safety Authority’s (EFSA’s) Panel on contaminants in food chain (CONTAM) to issue a scientific opinion on assessing the human health risk of free and esterified 2 & 3- MCPD in food. The scientific group declared that in addition to palm and vegetable oils, margarine and infant formula, these food contaminant carcinogens may also be present in cookies, pastries and cakes, fried or baked potato products, fried or roast meat and chocolate spreads. Following this, the European Commission, Joint Research Center has come up with a robust and efficient analytical method for the simultaneous determination of these carcinogenic food contaminants. This talk aims to illustrate the rationality of implementing these analytical methods to any organization in the food chain industry, of any country, in order to set goals for food safety. It’s high time for all the stakeholders in food safety to ensure a secure and safe supply of food for their populace.
Folake Idowu-Adebayo
Federal University Oye, Nigeria
Title: Hygienic practices and microbiological profile of street vended fried cocoyam (Xanthosoma Sagittifolium) chips sold along sango - Oshodi Expressway in Ogun and Lagos State of Nigeria
Time : 15:15-15:40
Biography:
Folake Idowu-Adebayo has completed her MSc in Food Quality Control and Assurance at Federal University of Agriculture, Abeokuta, Nigeria in 2013 and pursuing her PhD at Wageningen University, Netherlands. She is a Lecturer at Federal University Oye-Ekiti, Nigeria. She has published five papers in reputed journals, two proceedings and has attended more than seven conferences, meetings and training workshops within and outside Nigeria.
Abstract:
Street vended food though contribute substantially to the diet of the people, it may at the same time, pose potential health risks. The objectives of this study were to identify possible causes of contamination during production, distribution and handling of street vended fried cocoyam chips. Five processing centers in Ipokia local government area, Ogun state, Nigeria were used for the study. 15 samples of raw materials and 27 fried cocoyam samples were aseptically collected from different processors along processing line. The samples were subjected to microbiological analysis. A laboratory prepared sample was used as control. Total plate counts (×104 Cfu/g) for water, vegetable oil and salt were 0.33 to 15.44, 0.33 to 1.00 and 1.00 respectively for processors I, II III and control. Fungal counts (×103 Cfu/g) for vegetable oil and salt were 0.2 to 1 and 1 respectively. Staphylococcus and coliform counts detected in processor I water sample only were 7.33 cfu/g and 8.33 cfu/g respectively. Total plate (×104 Cfu/g) and fungal counts (×103 Cfu/g) were 0.33 to 5.00 and 0.58 to 1.89 respectively for the processing stages for the three processors and control. Staphylococcus count (0.33 to 0.633 cfu/g), Salmonella count (3 to 4 cfu/g) and coliform count (0.67 to 6.67 cfu/g) were detected in processor I. Total plate counts 0.33 to 2.33(×104 cfu/g) were detected in the eight street vended sample and were significantly different at p<0.05. The results of this study indicate that consumption of street vended cocoyam chips produced in unhygienic condition may present an important public health risk.
Meera Srivastava
Dungar College, India
Title: Plant formulations as safe and eco-friendly substitute acting as ovipositional deterrent against pulse beetle Callosobruchus chinensis
Time : 15:40-16:05
Biography:
Meera Srivastava is Head of Post-graduate Department of Zoology at Dungar College, Bikaner, Rajasthan, India. She has more than 32 years of Post-graduate Teaching and Research experience in the field of Zoology, especially Entomology, besides sheep, camel and elephant. She is also Convener of Board of Studies in Zoology and member of Academic Council, MGS University, Bikaner. 20 scholars have been awarded MPhil and 17 PhD degrees under her supervision. She has contributed to more than 152 research publications published in journals of national and international repute and in the form of conference abstracts. She has represented more than 76 conferences and has visited United Kingdom, France, Scotland, Italy, Thailand, Dubai, Sri Lanka, Malaysia and Nepal and has been invited to deliver talks.
Abstract:
In India, pulses are the most important source of protein but full yield potential of these are seldom realized due to various constraints including damage by pests in storage. Among 14 important insect pests of stored grains, the pulse beetle Callosobruchus chinensis Linn. (Coleoptera: Bruchidae) is one which causes considerable qualitative and quantitative loss to stored pulses. Botanical pesticides seem to be one of the best alternate to check the pest population. It was therefore aimed to screen certain plants to explore their ovipositional deterrence against the pulse beetle Callosobruchus chinensis (Coleoptera: Bruchidae) as a cheap safe and eco-friendly substitute. The culture of pulse beetle C. chinensis was raised on green gram Vigna radiata in incubators maintained at 28+20°C and 70% RH. The select plants were collected from Bikaner, Rajasthan, India (20° N and 73° 17” E, 28 m) and its vicinity. Different parts were separated, cleaned and different extracts using water and organic solvents of various dose concentrations were prepared. Specific number of adult insects (in pairs) were released in muslin cloth covered beakers containing weighed green gram grains and treated with different dose concentrations (w/v) of formulations. Each experimental set comprised of 10 replicas. Observations for egg laying were recorded after three days in treated/experimental along with normal and control sets and were subjected to statistical analysis. It was observed that some of the plant formulations resulted in none or very low egg lying by the pest insect, suggesting that these could be used as an alternate and eco-friendly substitute especially against the pulse beetle C. chinensis.
Break: Refreshment Break 16:05-16:25 @ Foyer
- Food Processing & Engineering |Food Biotechnology & Nutrition |Agri-food Technology |akery & Confectionary| Food Microbiology | Food Inspection | Food Fraud : Detection & Prevention
Chair
Aura Daraba
Associate professor, Iowa State University, USA
Co-Chair
Aubrey F. Mendonca
Associate Professor, Iowa State University, USA
Session Introduction
Medhin Kifle
University of KwaZulu-Natal, South Africa
Title: Biocontol of Aspergillus flavus in groundnut using Trichoderma harzanium stain kd
Time : 14:15-14:45
Biography:
Kifle M H has completed his BSc in Biology from University of Asmara, MSc and PhD in Plant Pathology and Post-doc from University of KwaZulu-Natal, South Africa. His topic of research in MSc was “Screening and evaluation of free-living bacteria as bio fertilizers” and in PhD his topic of research was “Effects of diazotrophic bacteria on maize and wheat growth”.
Abstract:
Pre-harvest infection of groundnut (Arachis hypogea L.) during drought stress by strains of Aspergillus flavus and Aspergillus parasiticus is a major health and food safety concern worldwide. The fungi release aflatoxins are carcinogenic and hepatotoxic at levels of parts per billion. In this study, a formulated bio-control agent, Trichoderma harzianum strain kd (Tkd), was used to control Aspergillus flavus infection of groundnut in the field. The growth of Trichoderma from sterilized roots on Trichoderma selective media (TSM) suggested root colonization by Tkd. Moreover, root colonization by Trichoderma was evident in roots from untreated plants with Tkd. Under scanning electron microscopy, T. harzianum showed the ability to parasitize A. flavus by coiling around A. flavus hyphae. The aflatoxin B1 contamination from Aspergillus infection was also determined using a MaxiSignal® ELISA test kit. The aflatoxin content of A. flavus inoculated plants was significantly (P<0.001) higher than the Tkd treated plants. Tkd was able to reduce aflatoxin B1 contamination in groundnut by 57% and 65% in two trials. Yields from plants treated with Tkd were 35% and 49% higher than the control (untreated with Tkd) plants in these field trials. It can be concluded that Tkd may increase crop safety by reducing the infection of the groundnut seeds by Aspergillus flavus, and hence it may reduce the contamination of the seed by aflatoxin under drought stress condition.
Radhakrishna Shetty
Technical University of Denmark, Denmark
Title: The effect of added enzymes on process potentials derived from different qualities of barley: A model study using simulated mashing conditions by rapid visco analyser
Time : 14:45-15:10
Biography:
Radhakrishna Shetty as Postdoc has worked primarily on the discovery, cloning and expression of novel high-temperature gluten degrading recombinant mashing enzymes that is useful for the brewing industry. He is actively involved in brewing projects at lab and pilot scale and in particular on studying the use of enzymes and new process equipment for brewing with non-conventional 100% adjunct brewing processes.
Abstract:
Barley sorting is an important step for picking up grain of desired quality. Whilst brewing with 100% sorted barley (picked high quality) has become realistic with addition of exogenous enzymes. The effect of added enzymes on process potentials derived from un-sorted barley (mixed) and sorted-out barley (low quality) were almost not investigated. The aim of this study is to examine the rheological behaviors of sorted out barleys affected by addition of enzymes in comparison with sorted barley, and to evaluate quality attributes derived from respective barleys focusing on wort fermentability and filterability parameters. To achieve this, rapid visco analyzer was used to simulate brewery mashing process by applying two commercial enzymes (Ondea® Pro and Cellic® CTec2) at lab scale (Fig.1). During the simulated process, the rheological profile of low quality barley was markedly different from others, irrespective of enzyme type, whereas small difference was observed between sorted and un-sorted barley. With respect to major wort nutrients for fermentation, the sorted-out barley generated lowest sugar yield, regardless of enzyme used; however, the use of Cellic® CTec2 resulted in significantly higher sugar content compared to Ondea® Pro, irrespective of quality of barley. Interestingly, considerably higher levels of free amino nitrogen were observed resulting from sorted-out barley, likely due to smaller size/weight of barley compared to others. For wort filterability, the Ondea® Pro treatment resulted in significantly lower turbidity and smaller particle size compared to Cellic® CTec2; however, this effect was observed in sorted and un-sorted barley but not in sorted-out barley. Consequently un-sorted barley demonstrated great potential in brewing process with added enzymes, whereas sorted-out barley is
not comparable to sorted barley in terms of rheological behaviors of mashes, as well as nutrient and filtration parameters studied, showing potential as biofuel feedstock that can be degraded to fermentable sugars by enzymes.
Tran Thi My Hanh
National Agriculture and Food Research Organization, Japan
Title: Assessment of fragmentation by mastication and the saltiness of surimi gels prepared with various heating conditions
Time : 15:10-15:35
Biography:
Tran Thi My Hanh is pursuing his Doctor’s degree in Departement of Food Science and Technology at Tokyo University of Marine Science and Technology (TUMSAT). She completed Master’s degree in Aquatic Products Processing at Nha Trang University and Post-graduate training in Quality Management of Fish Handling and Processing at United Nations University-Fisheries Training Programme in Iceland in 2011. She is a Lecturer at Nha Trang University, Vietnam. Her research interests are in the area of “Food processing especially surimi paste products and sensory evaluation of food”.
Abstract:
The strength of taste is thought to be affected not only by the content of tasting components, but also the texture properties of food. To clarify the relationship between the intensity of saltiness and texture of heat-induced surimi-based products, we are investigating by using heat-induced surimi gel as a model. In the previous study, we reported that the suwari gels with different gel strength, there was no significant relationship between the physical properties and saltiness. On the other hand, in the case of modori gels with different gel strength, a clear relationship between physical properties and saltiness was observed. In this study, the differences of fragments size among these samples after mastication was investigated to confirm the above mentioned phenomenon. To prepare various types of gels having different physical properties from the same material, surimi gels were prepared with different salt concentrations (1, 2, and 3%), heating conditions include setting at 30ºC (suwari) and heat-induced degradation at 60ºC (modori). The physical properties of surimi gels were evaluated by puncture test, two-bite texture profile analysis, and measurement of expressible moisture. The temporal change in saltiness during consumption of gel was also evaluated (time-intensity method) using trained sensory panels. The size and number of surimi fragments after mastication were analysed by WinROOF software. In the case of modori gels, the saltiness was strongly related to the fragment size of surimi gel after chewing which reflects the fragility of the samples. This result suggest that the gel property relating to the fragility will contribute the percieved saltiness.
Huan-Yu Lin
Food Industry Research and Development Institute, Taiwan
Title: The current status of genetically modified food in Taiwan
Time : 15:35-16:00
Biography:
Huan-Yu Lin has completed her PhD from Yang-Ming University and Post-doctoral studies from Academia Sinica. She is a Research Scientist at Food Industry Researchand Development Institute, Taiwan.
Abstract:
Soy is a legume first cultivated in eastern Asia at least 2, 700 years ago. Soy is used to make a variety of foods like tofu, soymilk and meat substitutes in Taiwan. In 2015, Taiwan imported 2.6 million metric tons of soybeans; of that 98% was biotech soybeans. According to the Council of Agriculture (COA), 13% of the soybean was used for feed, 12% for food and 75% for oil in Taiwan. The Taiwan Food and Drug Administration (TFDA) formulated the GM food safety assessment methods in 2000. As of July 31, 2016, 116 GM foods were approved by TFDA, including 64 corns, 23 soybeans, 21 cottons, 7 canola and 1 sugar beet. In addition to packaged foods, the regulations governing labeling for GM food ingredients were expanded to include food additives and unpackaged foods in 2015. Non-GM food ingredients unintentionally incorporated with more than 3% GM food ingredients will be viewed as GM food ingredients and must be labeled as GM. We develops GM qualitative and/or quantitative detection methods for GM food ingredients in soybeans, corns, rice and potatoes, and has provided the contract test service since 2000. In 2015, there were 437 contract test cases in total for the detection of GM food ingredients, of that 92% were soybeans and soybean related products. The detection for soybean grains represented the major part with a share of 46.7%, followed by soymilk (21.5%). No transgene was found in samples of 90.2% cases with a detection limit of 0.1%. The samples of the remaining 9.8% cases contained less than 3% GM food ingredients.
Peter Temitope Agboola
University of South Africa, South Africa
Title: Assessment of welfare shocks and food insecurity in Ephraim mogale and greater Tubatse municipality of Sekhukhune districts, Limpopo province, South Africa
Time : 16:00-16:25
Biography:
Peter Temitope Agboola is a Young Researcher who obtained his Bachelor of Technology Honours degree in Agricultural Economics and Extension at Ladoke Akintola University of Technology, Ogbomosho, Oyo state. Nigeria. He also holds a Master’s degree in Agricultural Science at the University of South Africa. He has post qualification experience as an Agricultural Scientist and lecturing various agricultural management modules at the University of South Africa. His research focus is on assessing household food security in rural areas.
Abstract:
This study has assessed the welfare shocks and household food insecurity in Ephraim Mogale and Greater Tubatse municipality of Sekhukhune district, Limpopo province in South Africa. The aim of this study is to identify shocks affecting livelihood at household level and also to determine the food insecurity status of households. Structured questionnaire was administered for data collection. 200 households were involved in the study with 100 households selected from each municipality. All response from the questionnaires was tabulated and processed with the use of statistical package for social sciences (SPSS) programme. Three analytical tools were used to achieve the objectives of the study such as, descriptive statistics, household food insecurity assessment scale (HFIAS) and linear regression model. Majority of households experienced different form of shocks in their households. Increase in food prices, high level of livestock disease, drought, death of a household member and chronic illness such as diabetes, HIV/AIDS and tuberculosis were the most important shocks experienced. Approximately 22.2% of households were characterized as being food secure, 32.2% as mildly food insecure, 34.2% as moderately food insecure while 11.4% were severely food insecure. The main determinants of food security from the sample survey were education, unskilled wage labor, grants, pension and disability funds whereby high-level of livestock diseases, illness or accidental loss, death of a household member tends to expose households to higher risk of food insecurity. Policy recommendations are made on promoting education in the rural areas. High priority should be given to industrialization in the district which will in turn boost the rate of employment and also add to the economic growth. Policy measures should be made in supporting people and organizations on how to respond to shocks and stresses experienced in their communities.
Break: Refreshment Break 16:25-16:45 @ Foyer
Ogemdi F. Eze
University of Reading, UK
Title: Composition, structural and functional properties of okara protein extracts
Time : 16:45-17:05
Biography:
Ogemdi F Eze is a PhD student at University of Reading, United Kingdom in the Department of Food and Nutritional Sciences. She is in her second year and has interest in functional ingredients and new product development.
Abstract:
Okara, a by-product of soybean processing, is an underutilised cheap source of soy protein. Soy protein is increasingly popular due to its functional properties and numerous health benefits that are associated with its consumption. Therefore, okara can be considered as a renewable raw material for the extraction of proteins with considerable value for the food industry sector. The aim of this study was to investigate the possibility of optimising protein extraction from okara using phosphate buffer at different pH values and assess the effect of these buffers on the composition, structural and functional properties of the obtained protein isolates. Okara protein was extracted with 0.1 M phosphate buffer at pH values of 9 – 12. It was shown that 0.1 M phosphate buffer at pH 12 gave the highest extraction yield (approximately 35%, w/w), compared to much lower values of 4.24%, 5.4% and 12.1% obtained by using 0.1M phosphate buffer at pH 9, 10 and 11, respectively. Moreover, the extracted isolates at pH 12 exhibited the highest solubility among other extracts at lower pH values. The results of the emulsion, foaming and water absorption capacities compared with each other except the oil absorption capacities (OAC) which decreased with increase in the pH. SEM and FTIR revealed a similar secondary structure of the isolates. SDS PAGE profile showed the okara isolates contained proteins of similar molecular weight, within the range of 7S beta-conglycinin (48-62 KDa) and 11S glycinin (20 KDa for basic subunit and 34-40 KDa for acidic subunit) proteins.