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Featured Speakers
Margaret Barth, California Baptist University, USA
Title: Phytonutrients and antioxidant activity in traditional, Native American edible plants from Southern California
Osama Ibrahim, Bio Innovation LLC, USA
Title: An overview of non-nutritive high intensive sweeteners used to reduce calories in foods and beverages
Salam A. Ibrahim, North Carolina A&T State University, USA
Title: Use of date palm (Phoenix Dactylifera) to develop a medium for cultivation of Lactobacillus reuteri
Zahur Zee Haque, Mississippi State University, USA
Title: Generation of stable nano-vasicular systems designed for hyper-antioxidative macromolecular cargo
Hend Letaief, California State University, Fresno, USA
Title: Understanding phenolic extraction through the physical properties of wine grapes from California
Poulson Joseph, Kalsec, Inc., USA
Title: Lipid oxidation in Foods: Natural Solutions
Jennifer Catalano,, United States International Trade Commission, USA
Title: Utility of Microarray Technology as a Detection System for Potential Contaminants
Reza Tahergorabi, North Carolina Agricultural and Technical State University, USA
Title: Application of Isoelectric Solubilization/ Precipitation in Recovery of Proteins from Seafood Processing By-products
Baraem Ismail, University of Minnesota, USA
Title: Considerations in Protein Ingredient Use: The Impact of Modification, Molecular Structure and Interactions
Wenjie Liu, North Carolina State University, USA
General Mills, USA
Title: Binding Fat/water in Hot Dogs: Capillarity or Emulsion?
Elisa McGee, University of Toronto, Canada
Title: Model System Points to Strategies for the Fortification of Tea with Iron
Jozef Kula, Lodz University of Technology, Poland
Title: Salvia officinalis extracts – a rich source of vitamin E
Karolina Siucinska, Research Institute of Horticulture, Poland
Title: Preservation of Highbush Blueberry Fruit (Vaccinum corymbosum L) using Novel Ultrasound Assisted Drying Techniques
Carla Severini, University of Foggia, Italy
Title: Changes in chemical attributes and aromatic profile of espresso coffee as affected by variables under the control of the barista
Antonio Derossi, University of Foggia, Italy
Title: Developing innovative healthy food:vacuum impregnation of apple slices with aloe vera (Aloe barbadensis Mill.) gels
Massimo Cecaro, General Secretary, Italian Medical Press, Italy
Title: Massi-Care: a new model to prevent foodborne illness and to improve healthy food culture
Ana Maria Rincon, European Food Safety Authority (EFSA), Italy
Title: Safety evaluation of substances proposed for use as food additives or nutrient sources in the European Union (EU)
Naofumi Morita, Toyo College of Food Technology, Japan
Title: Germination and graded polishing of cereal and pseudoceral improve nutritional and functional properties
Reena Grittle Pinhero, University of Guelph, Canada
Title: Effect of processing on the bioactive constituents, antioxidant potential and estimated glycemic index of early maturing potato varieties
Iliyan Staykov, Canadian Food Inspection Agency, Canada
Michaela Schmitz, Bonn Rhein Sieg University of Applied Science, Germany
Title: Effect of variety, treatment and storage conditions on the allergenic potential of fresh fruit
Daniela Fußbroich, Fulda University of Applied Science , Germany
Title: Impact of Soyasaponin I on TLR2 and TLR4 induced inflammation in the MUTZ-3-cell model
Sorelle Nsogning Dongmo, Technical University Of Munich, Germany
Title: Impact of starter culture on the aroma profile and sensory attributes of barley malt beverages produced by lactic acid fermentation
Magda Johanna Vandeloo, European Cancer Prevention Organisation (ECP), Belgium
Title: Nutrition Early in Life and Breast Cancer
Mery Tambaria Damanik Ambarita, Ghent University, Belgium
Title: The influence of some minerals from terasi on the sensory attributes of sambal terasi, the traditional chili sauce from Indonesia
Thomas Bohn, GenØk – Center for Biosafety, Norway
Title: Contamination of soy for food and feed by intended use of herbicides: the case of Roundup Ready GM soy
Jørgen Lerfall, Sør-Trøndelag University College, Norway
Title: Directly filleted Atlantic salmon - Effect of rinsing regime on colour and stability of carotenoids in fillet surface
Sunniva Hoel, Sør-Trøndelag University College, Norway
Title: Effect of storage temperature on bacterial growth rates and community structure in fresh retail sushi
Bosnea Loulouda, Aristotle University of Thessaloniki, Greece
Title: Complex coacervation as a novel encapsulation method for probiotics
Jalloul Bouajila, University of Paul Sabatier, France
Title: Comparison of different methods for extraction from medicinal plants: Yield, chemical composition and biological activities
Remi Schneider, French Institute of Vine and Wine (IFV), France
Title: Varietal thiols in wine : a review on their aromatic contribution and their liberation mechanism from the precursors present in grapes and musts
Anthony Fardet, INRA Clermont-Ferrand Research Center, France
Title: The impact of processing on food health potential is the big issue: the example of the plant-based food lipotropic potential
Claude Genot, INRA UR1268 Biopolymères Interactions Assemblages, France
Title: Involvement of the interfacial layer and protein partition on oxidation of oil-in-water emulsions
Romdhane Karoui, Artois University, France
Title: Use of rapid analytical methods for determination of the quality of food products
Permal Deo, University of South Australia, Australia
Title: Australian native food extracts inhibits endogenous and exogenous advanced glycation end products
Dilip Ghosh, Soho Flordis International (SFI), Australia
Title: The future of dietary supplements and personalized nutrition
Shirani Gamlath, Deakin University, Australia
Title: Innovations in underutilized cereals and legume products to support current trends in the functional food industry
Iulia Andreea Pinzaru, University of Medicine and Pharmacy Timişoara, Romania
Title: Rutin bioconjugates/cyclodextrin supramolecular system with improved antioxidant activity and enhanced bioavailability
Regina Célia Santos Mendonça, Federal University of Viçosa, Brazil
Title: Bacteriophages use for biocontrol of Listeria monocytogenes in soft cheese
Gilvanete Maria Ferreira, Federal Institute of Amapa, campus Macapa (IFAP), Brazil
Carlos Humberto Corassin, University of São Paulo, Brazil
Title: The ability of different Saccharomyces cerevisiae- based products to reduce aflatoxin M1 in milk produced by dairy cows
Alcilene Rodrigues Monteiro Fritz, Federal University of Santa Catarina, UFSC, Brazil
Title: Soluble gas stabilization (SGS) process to inhibit microbial grown of non-respiring food
Ana Carolina Lopez de Dicastillo, Universidad de Santiago de Chile (USACH), Chile
Title: Antioxidant, antimicrobial and anti-tyrosinase activities of phenolic extracts from Chilean berries and leaves
Sarwat Sultana, Jamia Hamdard University, India
Title: Role of 18-β Glycyrrhetinic Acid on Cisplatin Induced Hepatotoxicity: Plausible Role of ROS, Inflammation and Apoptosis in Wistar Rats
Na-Hyung Kim, Wonkwang University, Korea
Title: Evaluation of foods on obesity & atopic dermatitis using animal models
Paul Jinchul Jang, Chung-Ang University, South Korea
Title: Quantification of sweet taste by CD and SPR using recombinant sweet taste receptor T1R2-T1R3 and sweet-tasting protein brazzein
Fabio Granados Chinchilla, Universidad de Costa Rica, Costa Rica
Title: Inorganic contaminants and composition analysis of commercial feed grade mineral compounds available in Costa Rica
Zhuomin Zhang, Sun Yat-sen University, China
Title: Development of novel enrichment media and methods of trace food volatiles
Pengfei Chen, Sichuan University, China
Title: Comprehensive extraction of oil and lignocellulose from soy sauce residue.
Ayman Hafiz M. Amer Eissa, King Faisal University, Saudi Arabia
Title: Assessment of the Quality Losses of Fruits and Vegetables during Transportation
Haleama Al Sabbah, Zayed University, Dubai, UAE
Title: Evaluation of Microbial Quality and antibacterial Activity of Common Herbs in the United Arab Emirates
Sabiha Achat, University of Béjaïa, Algeria
Title: Physicochemical parameters and anthocyanins kinetic degradation modelling from blood orange juice as affected by ascorbic acid fortification during pasteurization
Hanee Al-Dmoor, Al-Balqa Applied University & Scientific Food Center, Jordan
Dr. Héctor E. Martínez Flores, Michoacana University of San Nicolas Hidalgo, Mexico
Title: Microencapsulation as an alternative to ensure the viability of Saccharomyces boulardii in gastrointestinal tract
Maricarmen Quirasco Baruch, Universidad Nacional Autonoma de Mexico, Mexico
Title: Antibacterial activity produced by Enterococcus spp. isolated from an artisanal Mexican dairy product, Cotija cheese
María Amanda Gálvez Mariscal, Universidad Nacional Autonoma de Mexico, Mexico
Title: Detection of GM soybean pollen in Mexican honey by digital PCR
Stefany Cárdenas-Pérez, National School of Biological Sciences, Mexico
Title: Efficient image analysis method to evaluate ripening process of fruits and correlating with physicochemical and microscopy techniques
Marina Ramos, University of Alicante, Spain
Title: Novel nanocomposite films based on poly (lactic acid) and thymol for active packaging
Arantzazu Valdés, University of Alicante, Spain
Title: Microwave-Assisted Extraction of Phenolic Compounds from Almond Skin Byproducts (Prunus amygdalus): A Multivariate Analysis
Alice Nongonierma, University of Limerick, Ireland
Sara KoohiKamali, Islamic Azad University, Iran
Title: Comparison of the Oxidative Stability and Water Miscibility of Conjugated Linoleic Acid Complexed with Lysine and Arginine
Amir M. Mortazavian, Shahid Beheshti University of Medical Sciences, Iran
Perkins Muredzi, Harare Institute of Technology, Zimbabwe
Title: An Investigation on the Causes of Escherichia coli and Coliform Contamination of Cheddar Cheese and How to Reduce the Problem (A Case Study at a Cheese Manufacturing Firm in Harare, Zimbabwe)
Thozama Mandindi, Walter Sisulu University, South Africa
Title: Communicating modern improvements to nutritional and food sciences: An evaluation of consumer knowledge and views towards functional foods
Idiat Bolajoko Ogunyinka, University of Zululand, South Africa
Title: Proximate analysis, functional properties and amino acids composition of Citrullus lanantus seed (melon) protein isolate
Claus Muss, St. Elisabeth University Bratislava (EU), Slovakia
Title: Food Safety and Non allergic Food Hypersensitivity
Sebnem Tellioglu Harsa, Izmir Institute of Technology, Turkey
Title: Functional Food Ingredients For Gut Health
Abdelkarim Guaadaoui, Mohammed 1st University (UMP), Morocco
Title: Common Food Biocompounactives: Opportunities & Challenges
Gan Chee Yuen, Universiti Sains Malaysia, Malaysia
Title: Extraction and identification of novel antioxidative and anti-diabetic peptides from Basil seed
Mohd Zaid Abdullah, Universiti Sains Malaysia, Malaysia
Title: Detection of Micro-crack Defect on Eggshel by means of Candle Lighting and Improved Anistropic Diffusion Filtering
Sittichoke Sinthusamran, Prince of Songkla University, Thailand
Title: Effect of drying and frying conditions on physical and chemical characteristics of fish maw from swim bladder of seabass (Lates calcarifer)
Christopher Echereobia, Federal University of Technology, Nigeria
Title: Effect of Utra – violet (UV) irradiation on the postharvest control of Cowpea Weevil and the proximate composition of Cowpea seeds
Keynote Speakers
Mun Yhung Jung
Mun Yhung Jung,
Woosuk University, Korea
Margaret Barth
Margaret Barth,
California Baptist University, USA
Romdhane Karoui
Romdhane Karoui,
Artois University, France
Naofumi Morita
Naofumi Morita,
Toyo College of Food Technology, Japan
Massimo Cecaro
Massimo Cecaro,
Italian Medical Press, Italy

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