Scientific Program

Conference Series Ltd invites all the participants across the globe to attend 17th International Conference on Food & Nutrition Las Vegas, Nevada, USA.

Day 1 :

Keynote Forum

Nathan S Bryan

Baylor College of Medicine, USA

Keynote: Dietary nitrite and nitrate: From Menace to Marvel

Time : 10:10-10:15

Food & Nutrition 2017 International Conference Keynote Speaker Nathan S Bryan photo
Biography:

Nathan S Bryan is an international expert on nitrate, nitrite and nitric oxide. He has made many seminal discoveries in the field of nitric oxide. These discoveries and findings have unveiled many beneficial effects of nitrite in the treatment and prevention of human disease and may provide the basis for new preventive or therapeutic strategies in diseases associated with NO insufficiency and new guidelines for optimal health. He has published a number of highly cited papers and authored or edited 5 books. He is also an inventor on multiple issued patents.  

Abstract:

There are now indisputable health benefits of nitrite when administered in a clinical setting for specific diseases.  Most of the published reports identify the production of nitric oxide (NO) as the mechanism of action for nitrite.  Basic science as well as clinical studies demonstrates nitrite and/or nitrate can restore NO homeostasis as an endothelium independent source of NO that may be a redundant system for endogenous NO production.  Nitrate must first be reduced to nitrite by oral commensal bacteria and then nitrite further reduced to NO along the physiological oxygen gradient.  Despite decades of rigorous research on its safety and efficacy as a curing agent, sodium nitrite and nitrate are still regarded by many as a toxic undesirable food additive.  However, research within the biomedical science community has revealed enormous therapeutic benefits of nitrite and nitrate that are currently being developed as novel therapies for conditions associated with nitric oxide insufficiency.  This presentation will highlight the fundamental biochemistry of nitrite and nitrate in human physiology and provide evidence that nitrite and nitrate be considered essential nutrients.  Foods or diets enriched with nitrite can have profound positive health benefits.  

Break: 10:45-11:00-Networking & Refreshment Break
Food & Nutrition 2017 International Conference Keynote Speaker Giulio Maria Pasinetti photo
Biography:

TBA

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Keynote Forum

Krishnan Venagaragava Chary

Saveetha Medical College, India

Keynote: Critical role of nutrition and its therapeutic implications in metabolic Syndrome

Time : 11:30-12:00

Food & Nutrition 2017 International Conference Keynote Speaker Krishnan Venagaragava Chary photo
Biography:

Krishnan Vengadaragava Chary Did his post graduation from prestigious Stanley Medical College. He is an eminent pharmacologist , well known for his teaching skills in college  and PG entrance coaching. He has won many prizes including a best poster in IPS conference at Bangalore. He is research coordinator of Saveetha Medical College and consultant for few ethics committee and contract research organization at Chennai. He has five SCOPUS , PUBMED indexed publications. He is reviewer of Science and Engineering Research Board ( SERB), Govt of India and in few biomedical journals. He has authored a chapter of Pharmacology in book entitled TARGET JIPMER , 1st ed, 2013 published by Wolters Kluwer

Abstract:

Being widely prevalent, metabolic syndrome is magnanimous as it is escalating in developed and developing nations as well. Affecting the younger population, it has significant impact on health economy, quality of life and major hindrance in achieving sustainable development in global public health and millennium development goals-V by 2035. 
Role of nutrition in metabolic syndrome is explicable; however it’s not just over nutrition even under nutrition contributes by the theory of nutritional programming of low birth weight babies acquiring catch up growth of adiposity between 2 and 12 years of age and hence augmenting the risk of metabolic dysfunction in future.  Primordial prevention of metabolic syndrome should include prevention on over nutrition as well as under nutrition from the fetal life to protect our next generation. 
From therapeutics point of view role of vitamin D, E and calcium supplementation is controversial to fetch any evidence their role in metabolic syndrome. Vitamin E, co enzyme Q10 is useful to treat statin induced myalgia which is the key drug used in this condition. Selenium, zinc and iron found to have positive association in metabolic syndrome in several studies.  
Future is optimistic and lots to ponder for young minds in this thrust area. Biotin, magnesium and certain bioenhancers of metabolism improves insulin sensitivity which is a central component of metabolic syndrome. Dietary approach to stop hypertension- DASH regimen should be followed to reduce blood pressure. Paleolithic diet gaining its momentum to tackle abdominal syndrome and more approaches are in pipeline to battle against this pandemic. 
 

  • Special Session
Location: Las Vegas

Session Introduction

Marla Caplon

Montgomery County Public Schools, USA

Title: TBA

Time : 12:00-13:00

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Break: 13:00 -14:00-Lunch Break

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Time : 14:00-15:00

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  • Oral Session
Location: Las Vegas
Speaker

Chair

Nathan S. Bryan

Baylor College of Medicine, USA

Speaker

Co-Chair

Giulio Maria Pasinetti

Icahn School of Medicine, USA

Speaker
Biography:

James B Day is a research microbiologist at the U. S Food and Drug Administration in College Park, Maryland where he is involved in developing detection methodologies for bacterial pathogens in contaminated foods. He has developed techniques for rapid identification of Francisella tularensis, Salmonella enterica and Listeria monocytogenes in various food matrices and recently established a novel macrophage-based assay for enrichment of intracellular bacterial pathogens for enhanced identification.  He earned his Ph. D from the University of Miami School of Medicine (UM) where he worked on bacterial pathogenesis of Yersinia pestis. At UM, he  developed a widely used system to measure virulence protein secretion and host cell translocation. He went on to complete his postdoctoral studies at Harvard Medical School where he worked on type III secretion mechanisms of Salmonella enterica as well as regulatory factors that control virulence protein induction.  

Abstract:

Statement of the problem: Listeria monocytogenes, the causative agent of Listeriosis in humans, is a Gram-positive bacterium that is contracted via the consumption of contaminated foods. Various leafy green vegetables, including lettuce and spinach, have been implicated in human Listeriosis cases. Molecular methods and immuno-based techniques for detection of L. monocytogenes in these food matrices can be difficult due to the presence of assay inhibiting elements. Methodology: In this study, we utilize a novel enrichment media containing activated charcoal as the key ingredient that induces overexpression and secretion of L. monocytogenes virulence proteins. The Bio-Plex suspension array system, based on Luminex xMAP technology, can then be utilized to specifically detect accumulated L. monocytogenes virulence proteins via a magnetic bead-antibody complex. Iceburg lettuce and packaged ready-to-eat spinach were treated with L. monocytogenes and incubated in preenrichment broth (Buffered Listeria Enrichment Broth) followed by incubation in charcoal activated media.  The supernatant fraction was TCA precipitated and L. monocytogenes lysteriolysin O (LLO) was collected using magnetic microspheres conjugated to LLO specific antibody.  A newly develop antibody that exclusively recognize L. monocytogenes LLO was used as the biotin conjugated secondary antibody and analysis was conducted using the Bio-Plex 200 system. Findings: As few as 1 CFU/ g of L.  monocytogenes was detected in both foods tested.  Whole cell fractions from 14h activated charcoal enrichments were also analyzed using antibody that recognize both pathogenic and non-pathogenic Listeria species which also resulted in a detection limit of 1 CFU/ g. Internal control beads were also utilized to ensure proper instrumentation function, integrity of assay reagents and to eliminate the possibility of non-specific interactions.   Conclusions and significance: This method is the first to specifically recognize and differentiate L. monocytogenes among other nonpathogenic Listeria species in various leafy greens using immune-detection.The total presumptive detection time can be achieved in less than 24h.

Speaker
Biography:

David Sando was awarded PhD in Health and Population from Harvard T. H Chan School of Public Health, USA. 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 Harvard T. H Chan School of Public Health, USA. 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:

Ready to Use Therapeutic Food (RUTF) has been widely used as first line treatment for severe malnutrition in children infected with HIV. Limited evidence is available on its effectiveness when used in large public settings, with malnutrition cases due to various underlying causes. 
In a HIV treatment program in Tanzania, a total of 1051 HIV-infected children with severe acute malnutrition (<-3 BMI/WHZ), 86 exposed to RUTF (Plumpy'Nut, Nutriset) and 965 unexposed were selected for this study. The unexposed were treated according to the standard of care at that time which included Nutritional Assessment and Counseling (NAC) of .  The primary outcome was mean change in weight-for-height Z-score (WHZ)/ Body Mass Index Score (BMIZ). Secondary outcomes included changes in immune suppression and hemoglobin levels (HG). Linear regression models were used to assess the 12-week changes in WHZ/BMIZ, alanine aminotransferase (ALT) and HG levels and a log-binomial model was fit to assess the statistical significance of any difference at 12 weeks for immunosuppression. 
 

Solomon Nfor

St. Philip’s College, USA

Title: Teaching nutrition using civic engagement learning model at an HBCU/HSI college

Time : 15:40-16:00

Speaker
Biography:

Solomon Nfor has a PhD in higher education and administration from University of the Incarnate Word, and two masters degrees in Biotechnology (University of Texas at San Antonio) and Zoology (University of Buea), he is also a nurse and a medical laboratory technologist. He is the founder and coordinator of St. Philip’s college Jessica’s Project, a civic engagement organization geared at educating students on current diseases. He has presented at several conferences in the United States.

 

Abstract:

Jessica’s project is a non-profit organization affiliated with the with St. Philip’s College in San Antonio, Texas. It is a civic engagement project that brings faculty, staff, and students together impact change on various topics including education into diseases associated with diet, teenage and unplanned pregnancy, the operation of community gardens and hunger banquets. I will like to present at this conference, high impact practices in teaching nutrition in disproportionately low-in minority institutions using civic engagement. How to develop research interest in science students on the topic of nutrition, and getting students involved in demystifying concepts of nutrition and health.
Because of their low-income status, many east side citizens many resigned on healthy lifestyle as being associated with the rich and affluent. A notion we are intent to erase by the special collaborative program engineered by our team at St. Philip’s College. 

 

Break: 16:00-16:15-Networking & Refreshment Break
Speaker
Biography:

Nawal Alissa has 10 years of working experience as a lecturer at King Saud University. Currently, she is working as a lecturer in the department of Community Health Sciences, College of Applied Medical Sciences, King Saud University. Her current research interests focus on nutrition-related diseases, such as obesity and cardiovascular disease. Specifically, she is interested in the roles of utilizing healthy dietary practices to prevent chronic diseases. She recently obtained her PhD in Health Education and Promotion with emphasis on nutrition education at Kent State University in the United States.

Abstract:

The purpose of this study was to investigate the risk perceptions and cooking behaviors of Saudi Arabian women in relation to cardiovascular disease (CVD) and intentions to cook low fat meals.  Participants were Saudi Arabian women (ages 22-55).  Data were collected through self-administered paper-pencil surveys in the summer of 2016.  This study was conducted in a primary care clinic’s waiting room in a single hospital (King Khalid University Hospital) providing services to patients mainly from the Riyadh district of Saudi Arabia.  The Home Cooking and Intentions to Cook Low Fat Meals Survey instrument was used in data collection.  Both descriptive and inferential statistical data analyses were conducted using SPSS version 24. 
The major findings of this study showed a moderate negative correlation between risk perception of CVD and fat-related cooking behavior.  Significant positive correlation is seen between risk perception of CVD and intention to cook low fat meals.  The participants demonstrated high fat cooking behavior.  This study was a first step in looking at Saudi Arabian women’s cardiovascular health in relation to dietary behaviors.  It is hoped that the findings from this study will be a springboard for future research, contribute greater insight into the association between risk perceptions, intentions to cook low fat meals, and cooking behaviors in Saudi Arabian women.  It is recommended to conduct further research to understand how perceptions are formed among Saudi Arabian women and why they do not practice healthy cooking behaviors to prevent CVD.
 

 

Karande B D

Maharashtra Udayagiri College, India

Title: Existence the solution of nonlinear food production problems by fixed point theory

Time : 16:35-16:55

Speaker
Biography:

Karande B D is working as an Assistant Professor in Mathematics at Maharashtra Udaygiri College, Udgir Dist. Latur (INDIA). He presented his research papers in country like Thailand and Norway. Till today he has published 29 research papers in national and international Journals. he has also presented many research papers in national and international conferences. He is Life Member of Indian Science Congress, Indian Mathematical Society and Marathwada Mathematical Society.

Abstract:

Most of the natural processes or phenomena in biological processesSciences are not continuous and involve jumps or discontinuous. Such as effect of discontinuousor jumpsof environment andheat stressonthe animals and trees.Again, almost all such natural and biological phenomena involve the decay or growth, that is, the change in the state with respect to the time period.Therefore some of these problems may be formulated as nonlinear differential and integral equations involving discontinuous terms.From the present investigation it is concluded that the fixed point method which is powerful tool for existence the solution of such type nonlinear differentialand integral equations in biological sciences.Nonlinear differential and integral equations of arbitrary order play an important role in branch of nonlinear analysis and their applications in biological Sciences.

Speaker
Biography:

TBA

Abstract:

The effect of drying methods and varieties on the carotenoid retention, anti-nutritional factors and functional properties of trifoliate yam (Dioscorea dumetorum) flour were investigated. Flour was produced from yellow and white varieties of trifoliate yam using sun drying, solar drying, oven drying (40 oC), cabinet drying (40 oC). The pH, bulk density, dispersibility, water absorption index, oil absorption capacity, emulsion capacity ranged from 5.77 to 6.65; 0.66 to 0.76 g/ ml; 16.67 to 50.33 %, 135.47 to 189.87 %; 118.33 to 136.67 %, and 43.00 to 50.67 %, respectively. The effect of variety and drying method on the functional properties were significantly different (p < 0.05) except water binding capacity and foaming capacity. There were also significant differences in the effect of drying method and variety on the particle size distribution (p < 0.05) on the flours. The anti-nutritional factors showed that, different drying method reduced anti-nutrient compared to the raw tuber with values ranging from 5.83 to 13.15 % for alkaloid and 0.01 to 0.38 % for tannin. There were significant difference on the drying method and variety. The carotenoid content and retention was significantly affected by the drying method and variety with values ranging from 0.94 to 33.48 μg /g and 0.05 % to 0.34 %, respectively. Cabinet dried flour samples retained the highest amount of carotenoids while sun dried flours recorded the highest losses. The study showed that variety and drying had significant effect on the carotenoid retention, functional properties and anti-nutritional factors. 

Gaikwad S M

Sanjeevanee College Chapoli, India

Title: Development and production of indigenous milk product, Lauz.

Time : 17:15-17:35

Speaker
Biography:

Gaikwad S M did his Ph.D. in Dairy science. His expertise in standardization of various traditional milk product. He is engaged in teaching, research and extension activities and has 13 years of teaching experience of graduate college. Always delivers lectures and gives counseling to dairy farmers. Till today he has published 35 research papers in national and international journals and presented many research papers in national and international conferences. In 2015 he felicitated with Young Scientist Award by SAADC, Pattaya, Thailand. He also won BOBLME Travel Award to participate in international conference and workshop held in Srilanka in 2014. 

Abstract:

Lauz is a traditional dairy product specially prepared by Muslim community on the occasion of Eid. Very rarely it is prepared in some part of India therefore very few people know about this product. It is prepared either by oven or deep frying in oil. The product is prepared by using suji (semolina), khoa, sugar, etc. As it is known to very few people nobody knows the correct method of its preparation. Therefore present investigation was carried out to standardize this concentrated deep fried or oven dried dairy product. Considering the initial investigation the effect of three different levels of sugar, suji and khoa were studied on the sensory quality of this product. Sensory evaluation of fresh samples was done on a 9-point hedonic scale. It is observed that the control sample T1 got highest score (8.88) for the flavor as compared to the rest combinations. After this the sample T3 got highest score (8.66). For the body and texture the sample T1got highest score than the rest of samples. The body and texture of (T1) this sample also was appreciated by all the judges and might be due to this reason this sample awarded with highest score. As the suji quanity increased the body and texture score decreased. As the suji content increased the product got brownish color therefore the panelists gave more to product. Therefore as the suji content increased the score also increased. From the present investigation it is concluded that the best quality of indigenous milk product Lauz can be prepared by using 300gm of khoa, 350gm of suji, 300gm of sugar and 50gm of ghee for the combination of 1000gm of product.

Speaker
Biography:

Krishnan Vengadaragava Chary Did his post graduation from prestigious Stanley Medical College . He is an eminent pharmacologist , well known for his teaching skills in college  and PG entrance coaching. He has won many prizes including a best poster in IPS conference at Bangalore. He is research coordinator of Saveetha Medical College and consultant for few ethics committee and contract research organization at Chennai. He has five SCOPUS , PUBMED indexed publications. He is reviewer of Science and Engineering Research Board ( SERB), Govt of India and in few biomedical journals. He has authored a chapter of Pharmacology in book entitled TARGET JIPMER , 1st ed, 2013 published by Wolters Kluwer

Abstract:

The significance is that these irrational combinations of Vitamins have their own complex effects in the body and many drug-kinetics interactions. These FDCs are freely available and widely consumed by consumers under over the counter in India. The objective of our study to analyze  the rationality of Vitamins and minerals combinations available in India.; to provide comprehensive data of irrational combinations having excess and sub sufficient quantity of vitamin and minerals than recommended by Nutrional Guidelines of India. This observational study and analysis was done between April and September 16. Data was collected from current index of medical specialities and drug India. Rationality assessment was done using National list approved drug combinations by Central drug standard control organization (CDSCO) and essentially was cross checked using World Health Organization essential drug list 2015.Adequacy was analysed using Dietary reference intake (DRI). In our analysis, we have found 1184 irrational nutraceutical preparations available in India market. Out of 461(38.9%) are based on fat soluble vitamins, 190(16.4%) based on B-complex vitamins based and 5339(45.1%) related to essential minerals. Among 461 fat soluble vitamins, 104 contain excessive level, 334 contain sub standard levels. Similarly 128 and 62 Vitamin B-Complex based preparations are having excess and less quantity than recommended levels respectively and almost all the mineral combinations except four are not prepared following guidelines. None of these combinations were included in National essential list of medicines. Multivitamins are generally considered safe; these are irrationally prescribed and taken as self medication by public. Many of the ill effects are often unnoticed and under reported. Government of India should regulate the manufacture and sale these nutraceuticals to promote rational use of drugs and to promote well being and safety of Indian population which is primary objective of ‘Health for all’.   

Malathi D

Tamil Nadu Agricultural University, India

Title: Development of prebiotic bakery products from millets and xylooligosaccharides

Time : 17:55-18:15

Speaker
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 programmes. She is conducting training programmes on Fruits and Vegetables preservation, Development of Therapeutic Bakery Products, Confectionery Products and Instant Food Mixes to farmers, industrial persons, entreperenuers 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 mluti 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 fibre, phyto-chemicals and vitamins. Small millets have potential benefits to mitigate or delay the onset of complications associated with diabetes. Millets, being high fibre 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 flour at each 20 per cent level was highly acceptable. Moisture, carbohydrate, protein, fat, fibre, calcium and iron content of the standardized cookies were found to be 2.99 (%), 61.55g, 5.88g, 28.22g, 0.44 g, 51.22mg and 4.65 mg/100g respectively. Conclusion & Significance: Millet thus is an amazing grain offering great opportunities for diversified utilization and value addition.

Speaker
Biography:

Nachimuthu Varadharaju, Ph.D., 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 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 dehuller 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 & Agricultural Process Engineering. He has supervised 12 doctoral and 25 Post Graduate students in the area of   Food Process Engineering. He has published 25 international and 40 National research papers in reputed journals

Abstract:

Statement of the Problem: Investigating the effect of dehulling process on milling and nutritional quality of millets.
 Millet grain is highly nutritious with good quality protein, rich in minerals, dietary fibre, phyto-chemicals and vitamins. The milling characteristics and retention of nutrients in the de-hulled millets depends on the process of de-hulling and the type of machinery employed.
Methodology & Theoretical Orientation: De-hulled millets obtained from the abrasive type mill and centrifugal de-huller were analysed for recovery, broken, nutritional quality and shelf life under ambient conditions.
Findings: The study reveals that the recovery of de-hulled millet was around 10% more in centrifugal type (where the bran is retained) with 95 % de-hulling efficiency compared to abrasive mill. The breakage was 4-5% in centrifugal type and there was only 1-2% in abrasive type. The nutritional content (carbohydrate, protein, fat, ash, calcium,      phosphorus, iron and fibre) of the all five de-hulled millets (little millet, proso millet, foxtail millet, barnyard millet and kodo millet) tested were resulting in superior quality in centrifugal de-huller.