World Congress on
Advanced Food Science and Technology

Biography:

Hafida MERZOUK, Professor in Physiology and Nutrition, Algeria. In addition to theoretical and practical teaching at the university, she participated in the training of doctoral theses on various topics focused on cellular nutrition and major pathological syndromes. Currently, she is the director of PPABIONUT laboratory where she manages several research projects on preventive nutrition and bioactive molecules, on major pathological syndromes related to nutrition: diabetes, high blood pressure, obesity, metabolic syndrome, and their prevention by functional foods. Her research is oriented towards understanding the origin of chronic diseases which resides in the dysfunction of cells, due to chronic deficiencies in vitamins, minerals and other essential cellular substances. The role played by antioxidants as protective factors against pathologies must be highlighted and transmitted to the population. Her integration into the SANMO society of nutrition allows her to provide information on the importance of adequate nutrition for general population, and to promote preventive nutrition.

Abstract:

Nowadays, there has been an explosion of interest in the role of specific functional foods promoting health. Antioxidants, such as vitamins and polyphenolic compounds, are molecules capable of reducing the causes or effects of oxidative stress, caused by environmental factors, disease, infection and inflammation. Obesity with excessive adipose tissue is associated with a chronic inflammatory state and evident oxidative stress. Micronutrient deficiencies in obesity may influence several physiological functions including adipocyte dysfunction. It has been proposed that increased oxidative stress in adipose tissue is an important cause of obesity-associated diseases, and that antioxidants may be therapeutic approaches. Previous studies showed some beneficial effect of vitamin supplementation on obesity-associated metabolic complications. However, the magical supplement theory of obesity is not proved yet. In addition, little attention has been directed towards adipose tissue function and redox status in the obese state.  We then explored the in vitro effects of vitamins C and E and polyphenols (chlorogenic acid and curcumin) on adipocyte function including lipolysis, and oxidant / antioxidant status in a rat model of diet-induced obesity. Adipocytes were isolated from abdominal adipose tissue and were cultured in the presence or the absence of vitamins (C, E) or polyphenols (chlorogenic acid and curcumin). Cell proliferation, membrane fluidity, glucose consumption, Lactate dehydrogenase (LDH) and glycerol efflux, Adinosine TriPhosphate(ATP)and redox balance (catalase, superoxide dismutase, reduced glutathione, hydroperoxides, and carbonyl proteins) were investigated. The results showed altered membrane fluidity, glucose consumption, low ATP concentrations and glycerol release with a concomitant oxidative stress in adipocytes of obese rats. Adipocyte function and Redox balance was improved in the presence of antioxidants. However, only curcumin enhanced lipolysis. In conclusion, antioxidants had beneficial effects on adipocyte function and redox status, with effective effect of curcumin on lipolysis. Antioxidants should be considered in therapeutic approaches for normalizing adipose function in obesity.

Biography:

Dr. Barthelemy Honfoga is Senior Agricultural Economist and Associate Professor of Marketing and Policy Analysis at the University of Abomey-Calavi, Benin. His research focus is on agricultural market development, including food marketing and food policy analysis, and economics of soil fertility management. He has more than 30 years of R-D experience. He worked with the International Fertilizer Development Centre (IFDC) and the SADAOC Foundation, and did consultancies for international organizations, including FAO, Fairtrade Foundation, FANRPAN, FARA, Michigan State University, etc. He published research papers in renown international journals among which Agricultural and Food Economics. The present paper submitted to Food Science 2018 highlights the importance of consumer choices of marketing services and food attributes, as a critical driver of food demand in food restaurants in cities.

Abstract:

Since the closing of the public restaurant of the University of Abomey-Calavi for irregular services, high service costs and embezzlement, one should ask whether private street restaurants on the campus are meeting students’ demand for food. Which food attributes and marketing services are highly rated and how do street restaurants compare with the reference restaurant Agro Maquis?  The purpose of this study is to reveal the importance of consumer choices of marketing services and food attributes, as a critical driver of food demand in street restaurants, especially among students on the Campus of University of Abomey-Calavi, Benin. Methodology & Theoretical Orientation: Street restaurants were rated for their food services against those of Agro Maquis restaurant taken as a “reference”. A typology of street restaurants was realized using main component/cluster analysis. Then dominant street restaurants were identified and tested for conformity with the reference restaurant, using mean values of 13 service attributes. Findings: Consumer ratings show that 60-70% of street restaurants comply well with cleanness and attractiveness of the place, about 90% for servicing time/duration, and only 50% for hygiene. Three main types/clusters of restaurants were revealed, covering 71.4% of survey restaurants, with main components among service attributes being fast servicing, attractiveness/tidiness, and availability of change money. Conclusion & Significance: While price accessibility is important, actually the total quality of marketing services is valued. Three types of restaurants were revealed according to fast servicing, attractiveness/tidiness, and easiness of payment/availability of change money as main clustering axes components among 13 service attributes. Only 40% of street restaurants provided food marketing services as good as those of Agro Maquis. With these findings, we raise the Government’s attention on food services outsourcing to independent private restaurants in Universities and State organizations.

Biography:

Iqra Yasmin, a PhD Scholar in the field of Food Science & Technology from University of Agriculture, Faisalabad Pakistan. Food science and technology is an ever-expanding profession, in processing, packaging, preservation, value addition, nutrition, and consumer food safety. Hence, to work with the objectives stated herein is of great personal and professional interest, while simultaneously providing services for safe, qualitative, nutritional and versatile food with respect to better communications for science and humanity. 

Abstract:

Probiotic provides various health benefit to the host that’s why probiotic based fermented food products gaining importance and acceptability worldwide. Among dairy based probiotic products yoghurt is one of them and have a strong market demand globally. Prebiotics selectively stimulate the growth and activity of probiotics. The present study was designed to develop synbiotic yoghurt with the incorporation of Bifidobacterium infantis and pectin. Bifidobacterium infantis was isolated and characterized morphologically, physiologically, biochemically. The viability and survival of Bifidobacterium infantis was studied in yoghurt prepared with different concentration of pectin i.e. 0%, 0.5%, 1% and 1.5%. Yoghurt was assessed for viable cell count, tolerance of probiotic to gastric juice and bile salt, viscosity, proteolytic activity and sensory evaluation. Results revealed that probiotic viability and survival increased in the presence of prebiotic and maximum survival was observed in T₃ as compare to control. Viscosity increased significantly P < 0.05 as the concentration of pectin increased among the treatments. Furthermore, as the concentration of prebiotic increases Bifidobacterium infantis were able to tolerate well in simulated gastrointestinal conditions (pH 2, 0.3% bile salt). As far as sensory evaluation was concerned, among all the treatments, T₂ assigned maximum score by the panelist. The current research findings revealed that the pectin can be used as potential prebiotic to improve viability of probiotics.

Biography:

Arse Gebeyehu Wod was born on September 12, 1982 and studied my elementary and high school at Ethiopian Adventist Academy. After successful completion of high school I joined Mekelle University in 2002 to study animal science and got my BSc degree after four years.  During my postgraduate study I studied animal production and collected my MSc degree in 2012 from Haramaya University.  I’m senior researcher at Adami Tulu Agricultural Research Center with over 10 years’ experience in meat and dairy animal research. my recent research I studied the microbial load of beef of Arsi Cattle (bos indicus ethiopian breed)

Abstract:

The study was conducted in Adama city, on carcass samples collected from the Ethiopian breed called Arsi breed cattle with the objective of evaluating beef microbiological qualities with standard procedures. Carcass samples were randomly chosen at abattoir using systematic random sampling techniques. On the night of carcass sampling about 125 cattle were slaughtered and the carcass samples were chosen on every 10 counting. Beef samples were aseptically excised and collected from all parts of the exposed body of carcasses. The methods described by the Nordic Committee on Food Analysis (NMKL) were adopted to analyze each of the parameters considered. Aerobic plate (AP) count, total coliform (TC) count and fecal coliform FC) counts were significantly different among different sampling days and batches of samples (P<0.05). The mean AP, TC, FC, E. coli and staphylococci counts were 1.62×105, 5.29×101, 9.05×101, 8.97×101 and 5.54×105, respectively. Salmonella and Shigella bacteria were not isolated per 25 g samples. In Adama, carcasses are normally transported to the butchers’ shop either in vans, minibus, taxi, three-wheel motor cycle and horse-cart. This exposes the meat to a number of pathogens some of which may be pathogenic.

Biography:

Alice Gilmour started her PhD at Cardiff Metropolitan University in January 2017 and is currently in her second year of the research project. Particular research interests include psychology, adolescence, the obesity epidemic, healthy eating and food marketing. She has enjoyed being at the university and has competed on the Cardiff Metropolitan Equestrian Team at BUCs competitions. Alice completed her Undergraduate degree in BA (Hons) Product Design at the University of Creative Arts, Rochester. The University of Kent provided a scholarship for Alice to complete a Masters in MSc Marketing.

Abstract:

Statement of the problem: The eating habits of Wales’ younger generation has resulted in an increase of overweight and obese Welsh adolescents over the last two decades, more so than the rest of the United Kingdom. The purpose of the research project is to improve the eating habits of Wales’ younger generation through making vegetables “cool”. Methodology: An extensive literature and contextual review has been carried out. It is important to study adolescents’ attitudes, current routines, behaviour and food consumption (particularly around vegetables) and contrast these against the governmental mdietary recommendations. In addition, the definition and elusiveness of “cool” was discussed using theoretical concepts. To clarify, the focus of the research will be to develop a detailed insight into 11-13 year olds eating habits and behaviours concerning vegetables. The research project is taking a triangulated, mixed research methods approach, incorporating both qualitative and quantitative data collection. Firstly, (1) data mining from school card purchases was completed, analysed and contrasted between three secondary schools. The next stages are: (2) direct ethnographic observation in homes, schools and leisure facilities; (3) peer focus groups with adolescents; (4) focus groups with parents; (5) focus groups with catering staff; (6) semi structured interviews with parents; and, (7) semi-structured interviews with Welsh adolescents. Significance: The insights derived from these studies will be used to work in collaboration with Puffin Produce to design and develop innovative branding and merchandising practices. The ultimate aim of the PhD project is to develop a new vegetable-based product that will be targeted towards the younger generation in Wales’, or perhaps ‘cross the border’ into the English market.

Biography:

Abstract:

This research investigated and compared the proximate composition, microscopic and thermal properties of some grains (maize, wheat, and millet), a root crop (cassava) and a leguminous crop (bambara nut) with the intent to formulate novel food product with the desired characteristics for industrial processing. Native cassava flour is known to exhibit physicochemical characteristics that discourages its applications in food systems. However, composite flour formulation and the use of additives have the capacity to encourage the use of unmodified cassava flour to process food of an acceptable standard. Bambara nut is however, a leguminous crop but very high in ash and mineral contents which affects the taste and flavour of products produced from it. Furthermore, the high mineral composition of bambara nut contributes to increased anti-nutrients that contribute to high energy requirement during processing. Thus, these studies were carried out in response to processing needs. The results obtained showed increased starchy materials of the maize grain compared to the other grains while the bambara nut, been a legume, has the least carbohydrate content. Microscopically, the millet flour showed silvered-white indentations that evidenced presence of protein in the intact structure, unlike the other grains. The increased content of protein in the maize could be attributed to increased activity of α-amylase in the maize grain soaked for 48 hrs. The DSC of the flours indicates the A+V-type polymorphs were present in the flours. Wheat and maize flours contained high values of the amylose that could have contributed to the increased values of the enthalpy in their flours, although maturity of the grain during harvest could influence the amylose content and consequently, the enthalpy of foods. The FTIR-Spectroscopic studies showed that the millet flour possessed more ordered structure compared to the other grains. However, the bambara nut flour has the highest ordered structure. Furthermore, cassava with more peaks contained more polymorphs and is expected to possess more complex structure.