17^th International Conference on Food & Nutrition May 22-24, 2017 Las Vegas, Nevada, USA

Biography:

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Biography:

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Biography:

Shaukat Hussain has completed his M. Sc. in Industrial Fishing at the age of 28 years from Astrakhan Technical University of Fisheries, Astrakhan, Ex-USSR (Russian Federation). Since then he worked in Marine Fisheries Department, Government of Pakistan, on different positions, and ultimately retired from the post of Director General on attaining the age of 60 years (retirement age) in November, 2015. Presently, he is working for M/K Pakistan (Pvt) Ltd, for development of new Fish Harbour in Gadani, as per the international food safety standards in the capacity of Managing Director.  During his tenure as Director General in above department his major achievements were: (i) resumption of export of FFP, in 2013, to the EU which was suspended in 2007; (ii) accreditation of testing laboratories under ISO / IEC – 17025:2005 international standards (iii); introduction of TEDs for local shrimp trawl-nets to satisfy the import requirement under section 609 of U.S. Public Law and clearance of inspection carried out by officials of OES and NOAA of United States of America  in 2014.  

Abstract:

Large-sized gill-netters engaged in catching tuna and tuna like species through drifting gill-nets on the high seas is a great threat to food security and oceanic ecosystem worldwide. These gill-netters stay at sea from two (02) to four (04) weeks and bring back this high valued fish in such a deteriorated and un-wholesome condition that it fetches only 0.6 % of the price of the international market. A part from lack of proper preservation system on-board, the retention of net with entangled / gilled fish in water for around 15 to 20 hours has great contribution towards its spoilage. The second most important factor is that these drifting nets are major threat to oceanic pelagic ecosystem. Plenty of slack of netting between float-line and lead-line encourage entanglement of non-targeted species and marine mammals during fishing operations. Besides, the lost or discarded netting continue to act as “ghost fishing” for indefinite period of time which also entangle birds and marine mammals near the sea surface. Most of the data / information were collected from different sources which include statistical data published by Government departments, NGOs, fisheries organizations, interviewing skippers & crew of the boats, direct measurement of specification of net by the author, visits of fish landing sites and conducting sensory evaluation / organoleptic examination of landed catch, press media reports etc. The technical drawing of a typical gill-net specifies the netting material, hanging ratio (E), mesh size, floatation etc. Way forward and recommendations:  Although many countries have taken number of steps to reduce the overall length of the drift gill-net up to 2.5 km; however, it seems that day by day increase in length of fishing boats will not satisfy the fishermen due to the reason that a net of only 2.5 km long will not be economically feasible for such large boats. Therefore, in order to avoid over capacity and to achieve co-management (i.e. environmental protection and food safety), these boats may be converted to use alternate environmental friendly fishing methods or less destructive fishing gears & practices (like tuna long-liners) with on-board preservation / freezing facilities, which will be very much welcomed by the fishermen as they will get best prices due to quality improvement. A pilot project focusing conversion of only 5-8 gill-netters into tuna long-liners (instead of introducing new tuna long-liners or allowing foreign flag tuna long-liners to operate in the EEZs of coastal states) will automatically attract the owners of fishing boats for conversion.

Biography:

Dande K G has earned his MSc (Agri) in Animal Husbandry and Dairying in 1982, MPhil in Zoology (1997) and PhD in Dairy Science in 2012. Presently, he is working as an Associate Professor and Head of Department of Dairy Science. His research areas include livestock nutrition and management, dairy science, histological, histochemical and epidemiological studies in arthropod insets and parasites. He is the Ex-honorary Animal Welfare Officer, Animal Welfare Board of India, Ministry of Environment and Forest, Government of India. He was the member of Academic Council and member and Chairman of Board of Studies in Dairy Science SRTM University. He is a frequent reviewer of national, international and indexed journals, and has published 10 research papers in national and 14 in international journals till date.

Abstract:

Milk is a product of biological origin and can accommodate any additive without apparent changes in its appearance. Milk is the almost perfect food that supplies all necessary nutrients hence its quality needed to be checked for adulteration. In the present investigation milk samples were collected from local dairy farmers (cow and buffalo breed) and analyzed in the laboratory for quality testing specifically adulteration in milk. The received raw milk samples were tested in laboratory for electrical conductivity and refractive index as control (T0) and then adulterated with water, sugar, starch, urea and salt of the concentration as treatment T1 (1%), T2 (2%), T3 (3%), T4 (4%), and T5 (5%), of the milk sample each respectively. The efforts were made to detect adulterants as to render the values of electrical conductivity and refractive index for these adulterants. The existing methods also were used to confirm these adulterants. Lots of test are generally carried out to test the various adulterants hence lots of rupees are also spent. The cost of production can be minimized by testing electrical conductivity and refractive index. If sample showing lower or higher electrical conductivity or refractive index means it is adulterated. Therefore only suspected samples should be separated and tested for specific test. In this way one can save cost of production and time on milk processing. From the present investigation it is concluded that various cow and buffalo breed milk has a specific value of electrical conductivity and refractive index. The electrical conductivity and refractive index of milk get changes when it is adulterated with water, starch, sugar, urea and salt. 

Biography:

Youssef A Attia has his expertise in evaluation feedstuffs and improving the health and wellbeing of the chickens. He has published bout 200 scientific full research papers. Recently, his research focuses on using phytogenic and natural products as safe and environmental friendly growth promoters for animal nutrition. 

Abstract:

Broiler chickens (n=140), 7 days old, were used in a straight-run complete randomized experimental design. The broilers were distributed among four treatment groups with five replicates per treatment and seven chickens per replicate. During the experiment period (7-42 days old), the chickens were fed iso-caloric and iso-nitrogenous diets with ginger level of 0.5 given either continuously or intermittently (two treatments), and mannan oligosaccharide of 0.05%, and the un-supplemented control. The intermittent treatment was given as two days per week. Feeding 0.5% ginger resulted in higher body weight gain, European production index (EPI) and economic efficiency (EE) than mannan oligosaccharide, however, feed conversion ratio was similar among different experimental groups. Ginger level of 0.5% continuously decreased serum aspartate aminotransferase, increased serum globulin, and 0.5% ginger intermittently increased antibody titer to Newcastle disease. Ginger given continuously or intermittently significantly decreased meat’s lipids and plasma glucose with intermittent supplementation showed stronger effect on meat’s lipids than continuous supplementation. Hence, it can be concluded that 0.5% ginger continuously gave better results than mannan oligosaccharide and had no negative effects on productive performance, carcass traits, meat quality, blood constituents and immune response as compared with the control and this warrant further investigation for improving food producing animals in respect to heath and product quality and safety.

Biography:

Benard Muinde Kimatu has been working on Bioactive molecules especially peptides since 2014. He has co-authored several articles with his colleagues at the Nanjing Agricultural University, China, under the leadership of Prof. Qiuhui Hu. Over the years he has gained experience in the generation of bioactive peptides from food protein sources, their purification and determination of their amino acid sequence and their possible application as functional foods and nutraceuticals. Before joining Prof. Hu’s laboratory he had been teaching at the Department of Dairy and Food Science and Technology, Egerton University, Kenya. 

Abstract:

In the recent years, attention has been directed towards enzymatic generation and use of bioactive peptides from food protein sources as natural antioxidants. Several reports have indicated that the activities of these peptides depend on the protein source, enzyme specificity, molecular weight, the degree of hydrolysis and amino acid composition. Agaricus bisporus (white button mushroom) is an edible fungus and the world’s leading cultivated mushroom with yields accounting for 70% of the total edible fungi. Several bioactivities from A. bisporus have been reported including ACE inhibitory activity, hypoglycaemic, antioxidant and antimicrobial. However, no reports have been made on the antioxidant potential of A. bisporus protein hydrolysate(s). In this study, A. bisporus mushroom protein isolate (MPI) was hydrolyzed using single (Alcalase, Pancreatin and Flavourzyme) and sequential (Alcalase-Pancreatin and Alcalase-Flavourzyme) enzymatic processes. The obtained hydrolysates (MPHs) were ultrafiltered to generate peptide fractions (UFs) of molecular sizes (<1, 1-3, 3-5 and 5-10 kDa). The electrophoretic profile results indicated that the enzymatic systems were efficient in hydrolyzing the MPI into low molecular weight peptides. Hydrolysate yields of >57% and protein recoveries of >43% were obtained. Effective concentration that scavenged 50% (EC50) of DPPH radicals was similar for the MPHs while   inhibition against linoleic acid oxidation was strongest (66.49%) for Alcalase-Flavourzyme hydrolysate on day 5 of incubation. UFs exhibited a concentration-dependent Ferric Reducing Antioxidant Property (FRAP), with the highest activity for fractions from Alcalase and Pancreatin recorded in 1-3 kDa. Considering the yield and the antioxidant activity, the Pancreatin 1-3 kDa fraction was also used in the DNA damage assay, where it demonstrated significant oxidative protection against damage induced by Fenton’s reagent. The antioxidant activities of MPHs and their UFs suggested that they could be potential bioactive ingredients for use in the formulation of functional foods as well as natural antioxidants in lipid food systems.

Biography:

Chate D B is presently working as the Head and as an Assistant Professor of Botany. He has 22 years of teaching and research experience. He has published 14 research papers in national and international journals. He has also presented and attended many national and international conferences. He is working as a reviewer of some national and international journals. He has worked as the Board Member of the College and University Development. He is a recipient of the Rajashri Shahu Maharaj National Teacher Award. He is also working as the General Secretary, Teachers Association, SRT-MUCTA, Swami Ramanand Teerth Marathwada University, Nanded. He is a life member of Bionano Frontiers Journal and Indian Aerobiological Society. He is also working as an Editor-in-Chief of Vision Research Journal.

Abstract:

Groundnut or peanut (Arachis hypogaea Linn.) is an important oil seed crop in many topical and warm temperature regions of the world. Oil seeds account for one ninth of the total agricultural production in India. The vegetable oil is extensively used for cooking purposes and in the manufacturing of soap and other by product. The residual cake is rich in nitrogen and is used as cattle feed or as manure for crop plants. During present investigation more emphasis has been given on the fungal components of air spora. Such aerobiological study is useful for obtaining an efficient forecasting system and preventing ground nut crop from the attack of disastrous airborne disease. The importance of studies of air spora over the groundnut crop field is to understand the dissemination and spread of airborne microbial components including pathogen in the atmosphere. The present investigation was carried out in two groundnut sampling fields i.e., Wagholi and Ausa. The present investigation was carried out to calculate the concentration of air borne pathogen causing groundnut diseases and to study the close relationship between the spore concentration, disease incidence, meteorological factors and growth stages of the groundnut crop. In present investigation air monitoring survey is carried out by using air sampler. Supporting to this work air sampler petri plates exposure method was used for 15 days regular interval. Two diseases are common over groundnut nut tikka leafs spot disease caused by Cercospora arachidicola Hori and Cercospora personatum. During the present investigation the major fungal group Deuteromycetes, Basidiomycetes and Ascomycetes have been found.

Biography:

EZeh Chidinma  Francisca work with Federal university of Technology Owerri in Imo State, NIgeria as a laboratory Technologist. she have  B.SC and MSC in  Human Nutrition and Dietetics. she is a member of Nutrition society of NIgeria. She have so many publications in Local and International journals, such as the Nutrient Intake and Food consumpton pattern of women in  imo state published by international Journal of Gender and development issues Adequate nutrition a prerequisite for sustainable Development,Improving the outcome of pregnancy through nutrition Education, production and proximate analysis of zobo and tigenut drink tybo drink.

Abstract:

Beverages are essential for their thirst quenching function as well as their ability to provide nutrients especially the micro nutrients..That  is why there is a renewed interest  in  naturally  sourced  beverage   in  preference to  the artificially flavoured beverages .Zobo has a unigue taste that makes it pleasurable to  all classes of people in Nigeria .Tigernuts on the other hand are remarkably  nutrient dence, high  in  iron ,potassium zinc, phosphorus, vitamin E and C.This research was therefore carried out to produce a nutritious drink from blend of zobo and tigernuts.500grams of zobo  and tiger nuts were purchased, sorted and washed. Zobo drink was prepared by cooking and extraction .The tigernuts were washed ground and milk extracted. The blending was done using different  ratios of tigernuts juice/milk (100mils to 500mils 0f zobo,200mils of tigernuts to  500mils of zobo  etc).the sample that  was blended with 200mils of tigernuts was the best in colour  and taste and was selected for proximate analysis. The  proximate analysis carried out showed  that  the tybo  drink has 40.8 mg  of ascorbic acid, 6.6mg of calcium 2.4 gram of potassium 4.6 g of phosphorus 2.1gof sodium 5.4g of protein  and2.7g of fat. Developing a nutritious drink from zobo and  tigernuts will  help individuals meet their daily reguired  intake of micro nutrients.

Biography:

Njenyuei Gideon Agho is a Post-doctoral Fellow at the Faculty of Business and Economic Sciences, Nelson Mandela Metropolitan University, South Africa. He has extended his valuable service for many years and has been a recipient of many award and grants. His experience includes various programs, contributions and participation in different events for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.

Abstract:

Biography:

Amira-Liliana Rodríguez-Amayais a Chemical Engineer specialized in Food Process Engineering and Biomaterials, with a PhD in Food Science and Technology and a Master's degree in Agri-Food Engineering. He is a Full Professor at the Instituto de Ciencia y Tecnología de Alimentos of the Universidad Nacional de Colombia Sede Bogotá, since 2008. He is the Leader of the research group in Food Biomolecules. He has his research interests in the extraction and purification of bioactive molecules for their application in nutraceutical products and functional foods, as well as, on the design of processes for a profitable utilization of food industry by-products. In the last five years, he has carried out research studies in the development of functional dairy products. 

Abstract:

Biography:

Kadam K N is working as an Associate Professor in Zoology at Shri Kumarswami Mahavidyalaya Ausa, Latur (India). He was the recipient of Gold Medal during his Post-graduation in 1997. He did his PhD in 2002. He has 18 years of teaching experience to graduate students. He worked as Board of Study Member at Swami Ramanand Teerth Marathwada University, Nanded. He has attended many national and international conferences. He has published 8 research papers in national and international reputed journals.

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Biography:

Malathi D, PhD, is specialized in the field of Food Science and Nutrition and has thirty five years of experience in teaching, research and extension. She is expert in various processing techniques and value added products from different food crops. She is involved in popularizing the developed technologies through demonstrations, radio talks, etc., that created awareness about the preservation, processing and therapeutic values. She has attended 13 national and 4 international training programs. She is conducting training programs on fruits and vegetables preservation, development of therapeutic bakery products, confectionery products and instant food mixes to farmers, industrial persons, entrepreneurs and general public. She has worked in 12 national and 4 international research projects and published 36 international and 75 national research papers. 

Abstract:

Statement of the Problem: Standardization of cookies from multi millet grains. Millet is one of the oldest foods known to mankind and possibly the first cereal grain used for domestic purposes. Today millet ranks as the sixth most important grain in the world, sustains 1/3 of the world’s population. India is the largest producer of many kinds of millets, which includes sorghum (Sorghum vulgaris), pearl millet (Pennisetum americanum), finger millet (Eleusine coracana), and other small millets like little millet, foxtail millet, Kodo millet, proso millet and barnyard millet. India accounts for 40% of global millet production. Millet grain is highly nutritious with good quality protein, rich in minerals, dietary fiber, phyto-chemicals and vitamins. Small millets have potential benefits to mitigate or delay the onset of complications associated with diabetes. Millets, being high fiber foods contribute to well-being in various ways by reducing the risk of cardiovascular diseases, constipation, diabetes mellitus and cancer. They are also valued for natural antioxidants and minerals and are gaining importance as complete nutrient source.

Methodology & Theoretical Orientation: The present study focuses on standardizing cookies incorporated with four different millet flour viz., Kodo millet, little millet, foxtail millet and finger millets with wheat flour at different levels (20 - 80 percent) and organoleptically evaluated using nine point hedonic scale.

Findings: The cookies prepared from wheat flour, Kodo, little, foxtail and finger millet flours at each 20 per cent level were highly acceptable. Moisture, carbohydrate, protein, fat, fiber, calcium and iron content of the standardized cookies were found to be 2.99%, 61.55 g, 5.88 g, 28.22 g, 0.44 g, 51.22 mg and 4.65 mg/100 g, respectively.

Conclusion & Significance: Hence, millet is an amazing grain offering great opportunities for diversified utilization and value addition.

Biography:

Varadharaju N, PhD, is having expertise in reducing the post-harvest losses in perishables, for which he has contributed and established a Food Processing Business Incubator at the Post Harvest Technology Centre, TNAU, Coimbatore. His contributions in the development of processing machinery are noteworthy to mention. He has operated three international and four national research projects. He was instrumental in design and development of double chamber centrifugal de-huller for millets, for which he was conferred with a national award. He has got three decades of teaching and research experience in the field of Food and Agricultural Process Engineering. He has published 25 international and 40 national research papers in reputed journals.

Abstract:

Biography:

Aline Neutzling Brum has graduated in Biological Science, since 1997, she started to investigate tropical agriculture and animal production. She started her studies focusing in herd modeling and biostatistics looking for alternatives to promote rural development. During the last ten years, she was based on GAUG University in the Department for Animal Sciences in Germany participating in research for tropical areas. Actually, she is the Coordinator for Research and Investigation at Colonial Fungi Research Center and is working at the Federal University from Pelotas in Brazil.

Abstract:

This article is going to focus on cultivated mushrooms, describing the opportunities and facilities that mushroom cultivation develops in rural areas affected by economic crisis. The Colonial Fungi Research Center aims for research and rural development, which is located in Pelotas, South of Brazil. This area had an important contribution to chicken production until the end of last year. Considering the failure of the local chicken agroindustry, farmers are in debit and without expectation to production. The structure of chicken production can be adapted to mushrooms cultivation and this research center is putting efforts on this new way. Mushrooms have been widely used as food and very often as delicious and nutritious food. Their medicinal values include wound-healing, immunity-enhancement, and tumor-retarding effects. As the amount of wild mushrooms is rare in South of Brazil, cultivated mushrooms would not only provide food security, but also sustainable agriculture and more nutritious diets. The rapid growth and market expansion of the mushroom business is a great incentive of rural development driven by bio-innovation and technological diffusion. It is also an excellent example of rural economic development and poverty alleviation as well as typical recycle-economy and sustainable agriculture. One of the low-cost, appropriate technologies for rural development is the production of the tropical mushroom, in this case oyster mushroom. The expansion of the commercial production of the oyster mushroom could be the result of several complementary factors: technology available and climate favorable, manpower available and high demand for the product. 

Biography:

Habtamu Fekadu Gemede was awarded PhD in Food Technology from Wollega University, Ethiopia. He has extended his valuable service for many years and has been a recipient of many award and grants. Currently, he is working as a Professor at Wollega University, Ethiopia. His international experience includes various programs, contributions and participation in different countries for diverse fields of study. His research interests reflect in his wide range of publications in various national and international journals.  

Abstract:

Eight okra (Abelmoschus esculentus) pod and seed accessions were evaluated for their antioxidant activities, total phenolics and total flavonoids content in order to find the possible sources of natural antioxidants. DDPH scavenging, reducing power, metal chelating and ABTS scavenging were performed to evaluate antioxidant activity. The results were compared with different synthetic antioxidants. The antioxidant levels of the pod and seed accessions increased with increasing concentration of the samples and were dependent on the extract concentration. The  EC50 values (mg/ml) of the pods and seeds of okra accession had respective ranges of DDPH scavenging 2.10-10.30 and 3.1->12; for reducing power were 1.20-4.20 and 1.18-4.30; for metal chelating were 0.50-1.52 and 0.32-1.11; for ABTS scavenging were 0.31-1.33 and 0.07-1.5. Okra pod and seed accessions had respective range of total phenol (mg GAE/g) 28.10-95.21 and 21.28-57.34; and for total flavonoid (mg CE/g) were 8.18-18.72 and 10.73-29.04. The study revealed that antioxidant activity, total phenolics and total flavonoid levels varied widely across pod and seed accessions, indicating their promising potential as a sources of natural antioxidants. Particularly, both okra pod and seed accession OPA#6 is a potential rich source of natural antioxidants than the rest of each accessions; that could be probably used in food preparations replacing synthetic antioxidants. Further studies are recommended to identify and quantify the available antioxidants.

Biography:

Nayab Batool Rizvi has her expertise in Clinical Biochemistry. Her main area of interest is Biochemistry and Food and Nutrition. She has done a lot of work on antioxidants and currently working as an assistant professor in the Institute of Chemistry (Biochemistry Section) University of the Punjab, Lahore Pakistan. She has supervised more than 10 graduate and post graduate students and more than 5 M.phil students. Currently 3 Ph.d students are working under her supervision. 

Abstract:

Edible oils are widely used throughout the world.  Deep- fat frying is the most oldest and popular food preparation method around the globe.  The study is undertaken to observe Deep-fat frying phenomenon performed at high temperatures under atmospheric pressure. Deep frying results in deterioration of physical, chemical, nutritional and sensory properties of oil, which ultimately affects our health. It also results in the production of volatile products such as aldehydes and non-volatile fraction which remains in the frying medium. Some of these remaining products have been implicated in producing adverse health effects. Highly oxidized oils may also produce polyaromatic hydrocarbons, which have carcinogenic effect. This work was intended to evaluate the effect of frying on chemical properties of edible vegetable oils. Sunflower oil, olive oil and canola oil were used to fry French fries. Acid value, iodine value, peroxide value, saponification value and total polar compounds were measured by the standard ISO methods and traditional methods of determining these parameters. Acid values of all oils used were determined, that ranged between 0.3 to 28 (mg of KOH/g) but least value was of canola oil i.e 0.561. Similarly least iodine value is of fresh olive oil i.e 75.94 and the highest value was obtained in multiple times used sunflower oil. Peroxide value of canola oil was least i.e 4 (meqO2/kg) and the highest value was multiple times used canola oil. The results showed that  all these parameters in all the oil types increased linearly with frying time. The influence of oil type on the content of total polar compounds, peroxide and acid value in used oil was significant, but the effect of food type on these parameters was not observed.

Biography:

Anurag Varshney, Promoter of Yuvraj Research Center Pvt Ltd, is Innovator & Industrialist, who do Innovation and commercialized the product for Society’s benefit. Yuvraj Group of Company is running from 2008 and having 03 Branch in India & one R&D Center in Singapore. MBA Qualified, having rich and outstanding experience more than 18 years in R&D Innovation & Manufacturing of Prototype Equipments. He has completed more than 50 Innovated Prototype Products. He is well aware about the benefit of this Prototype and will take responsibility to make this equipment as per the project given. He is a very innovative and has great experience of innovation for society’s benefit. His innovate concepts are good and has great potential in R&D sector.  

Abstract:

Natural Disaster is Uninformed, Unpredictable and Uncontrollable problem which destroy all effected area within few second or few time periods. It gives adverse effect to living life, Environment, Pollution and Infrastructure. Informed disaster is also creating the same but in this case we can save life. After the Disaster it is the biggest problem to save life & how to manage with Huge Waste of Building Material, House Hold Waste, Animal Bodies, Crushed Cars & Vehicles, etc. There is no plan or strategy made till date how to handle the Natural Disaster in proper way & quick period of time. Disaster is destroyed everything and create all infrastructure into waste. There is no plan to handle it. No Plan to transfer it. No plan to how to use it again. Waste is also not segregated so it is not possible to use in common way. River water if includes in Disaster then the position goes worse to worse in handling time. It creates lot of disease with in short period. Drinking water will stand the biggest problem and storage area goes very far from the Disaster site. Sometime lot of robbers stole precious items from destroyed properties and from Death bodies also. Local People play a very important role for Disaster management and then Waste Management. Local Authorities comes at second place who take first responsibility to copup from the Problem and safe life as much as can. Waste Management also goes on these shoulders only they has to have sweep clean the Disaster site and make life comfortable as before.