Food Science and Technology

Biography:

Rashad Al-Hindi has his expertise in evaluation and passion in improving the food, health and wellbeing following Saudi Arabia 2030’ vision. His long year’s of expertise in administration, educational institutions and research creates new pathways for improving under graduate student as well as postgraduate students and professionals in food science and technology disciplines as well as in healthcare environments. My team and I recent research provided excellent opportunities to further establish a research based institute on phage therapy/ biocontrol of multi drug resistant bacteria in foods. 

Abstract:

Infections caused by antibiotic resistant bacterial pathogens is a
rapidly emerging public health threat throughout the globe. In
response to this problem, bacteriophages (Phages) are emerged as a promising therapeutic tool in the fight against multidrug
resistant bacterial infections. The study was conducted with the
aim to isolate a wastewater phage and to assess their cocktail
against K. pneumonia. Two lytic phages were isolated from the
wastewater system. Both virions were taxonomically belonged to
the family Siphoviridae with a long non-contractile tail and
icosahedral head. The current results revealed that the isolated
phages have shown good pH and thermal stability accompanied a
higher burst size and shorter latent period. Moreover, the cocktail
of the two phages have shown higher lytic activity when it was
compared with the lytic activity of individual phage isolates and
considerably stable at different storage temperature. All these
findings indicated that the isolated phages and their cocktail are
the promising therapeutic agent in fighting the bacterial infection
caused by the host organisms.

Biography:

Sheila Ruiz Barbero has a master's in Chemical Engineering, acquired at the University of Valladolid (Spain), and a PhD obtained at the Hamburg University of Technology (Germany). Her PhD was focused on studying the fundamentals of foam formation from supersaturated liquid with main application in the coffee industry. She joined Nestlé Research Lausanne in 2020 and her expertise is currently focused on Powder Science & Technology, in which she brings her experience on foaming, sorption kinetics and pressurized systems, but also her creative mindset to enable innovation and drive successes in projects.

Abstract:

Statement of the Problem: Food powders are often made of glassy materials with various compositions and molecular structures which may strongly impact their functional properties. However, the impact of molecular structure on molecular packing and its relationship with powder stability is very complex and is still not well understood. Therefore, this study aims to understand the molecular interactions between two or three ingredients from few experiments and extrapolate the knowledge to a wider range or compositions with the final aim of linking molecular packing and powder stability.

Methodology: A plasticizer is defined as a low molecular weight diluent that increases the molecular mobility by increasing the free volume in a polymer when it is present in a concentration higher than a threshold. A property of these plasticizers that is not usually considered is that, at low amounts, they can have an anti-plasticization effect. This means that they can act as a packing enhancer by filling the hole free volume which limits the molecular mobility despite decreasing the T_g. The identification of the threshold is key to understand the effect of adding small molecules on a selected polymer, which will predetermine the molecular mobility and, therefore, the stability. Other molecular structure properties such as branching have as well a strong impact on molecular mobility and are also investigated in this study.

Conclusion and Significance: The study of the molecular structure such as the presence of small molecules on a selected polymer or branching properties on molecular packing is key to predetermine the molecular mobility and, therefore, the powder stability. The generated knowledge can be applied to many fields in which the stability of powders is crucial, such in the potential use of more sustainable packaging.

Biography:

Ropciuc Sorina is an engineer who graduated Faculty of Food Engineering, Stefan cel Mare University of Suceava in 2008 and biotehnolog graduated from Banat University of Agricultural Science and Veterinary Medicine, specialization: biotechnologies. Lecturer at Faculty of Food Engineeringe finished a doctoral thesis: "The variation pharmacologically useful elements in fruit Rosehips depending on the stationary"at Stefan cel Mare University of Suceava in 2013.Lecturer Dr. Sorina Ropciuc is a teacher at the Faculty of Food Engineering, Stefan cel Mare University, Suceava. Areas of expertise: food biotechnology, food quality characterization by rheology techniques, technology and quality control in the dairy industry, research on natural compounds or active principles of plants, honey authentication and adulteration detection, use of methods for food characterization (FT-IR, DSC, SEM, dynamic rheometer, Raman Spectroscopy, textural techniques etc) and high experience in statistical analysis using XLSTAT, Minitab, MathWorks, Statgraphic)

Abstract:

In this study it was carried out the usefulness of emission-excitation matrices in order to authenticate honey accordingly to their botanical origin. There were analysed 4 different honey types (tilia, sunflower, acacia and rape) using the emission-excitation matrices using a LS-55 Perkin Elmer fluorometer; the excitation was set between 280 to 500 nm and the emission was recorded between 320 and 700 nm. Fluorescence spectroscopy has a high selectivity by providing information about the presence of fluorescent molecules, and in addition fluorescence spectroscopy can be used in multidimensional mode by two-dimensional measurement of both emission and excitation. The highest intensities for the authentic samples were observed in the case of the samples of sunflower> rape> acacia> tilia. Each honey type exhibit unique emission-excitation spectra that can be used for the classification according to the botanical origin. The principal component analysis clearly separated the rape, sunflower and acacia honeys.

Biography:

Gloria Edith Guerrero-Álvarez Chemist and PhD in Chemical Science from Universidad Nacional Colombia. She is a professor from Chemical Technology program of the Universidad Tecnológica de Pereira (UTP) and director of the OLEOQUIMICA research group; ORCID: 0000-0002-0529-5835. Luisa Fernanda is an industrial chemist from the UTP, she has worked in the OLEOCHEMISTRY research group since 2018; ORCID: 0000-0003-3721-1082.

Abstract:

Globally, the cocoa husk is the largest byproduct of the chocolate industry, with Colombia being the fifth producer country in Latin America. Currently, there is a growing trend in studies related to this type of waste and its possible USES as: source of soil fertilizers, food for birds and animals, source of pectin and gums, processing of activated charcoal, processing of infusions, obtaining dietary fiber and bioactive compounds. The following study was carried out in order to take advantage of the cocoa husk to obtain phytosterols and evaluation of their antioxidant activity by three methods. Therefore, we obtained the nonpolar extract and its unsaponifiable fraction, we implemented a method for the extraction in solid phase of phytosterols, and its identification was made of gas chromatography mass spectrometry, by comparing the retention times with the standards Stigmasterol, βsitosterol, ,5α-Cholestane, Cholestanol and Ergosterol, as well as by comparing the pattern of fragmentation of the mass spectrum. Quantification was performed using the external standard method with a concentration range of 0.1-10 PPM. According to the standards used for the calibration curves, it was possible to quantify β-sitosterol (429.04mg 100g-1 of unsaponifiable matter) and Stigmasterol (83.68mg 100g-1 of unsaponifiable matter). Finally, the antioxidant activity of the unsaponifiable fraction was determined by DPPH, FRAP and ABTS, according to the methods used the antioxidant capacity was 4.768410-3 + 3.73 10-5 (mm et 100g1), 0.39487 + 0.02156 (mg Trolox 100g-1) and 7.3062 10-4 + 3.1690 10-6 (mm et 100g-1), respectively. The results obtained previously indicate that this byproduct could be a source of compounds with antioxidant activity and obtaining phytosterols, which are used in the industry as nutritional additives, generating an added value to this material.

Biography:

Christopher Gerner studied biochemistry at the University of Vienna. After his post-doc in the labs of Rolf Schulte-Hermann, University of Vienna and Seamus Martin, Trinity College Dublin, he became Associate Professor at the Medical University of Vienna in 2003. 2012 he became full professor for bioanalytics, University of Vienna. Now he is heading the Department of Analytical Chemistry and the Joint Metabolome Facility, Faculty of Chemistry, University of Vienna.

Abstract:

Humans respond to food in an individualized fashion. This may be the main reason why it was difficult to define „healthy food“. Metabo-tip is an extremely sensitive assay based on the analysis of minute amounts of sweat collected from the tip of two fingers. After consumption of a normal meal, it eventually detects numerous food constituents making it into the blood in addition to pesticides, fungicides, insecticides and other agents contaminating the consumed food. Furthermore, endogenous metabolic responses to the consumed food are detectable, such as redox stress, hormonal responses, allergic reactions and other. By the use of causal models, Metabo-tip supports a unique design of experimental studies with regard to health implications of food, food supplements, ingredients and contaminants.

Biography:

Abstract:

In this study, we investigated the immune-enhancing and anti-viral effects of Cordyceps militaris grown on germinated Rhynchosia nulubilis (GRC) fermented with Pediococcus pentosaceus SC11 (GRC-SC11) isolated from a salted small octopus. The cordycepin, β-glucan, and total flavonoid contents increased in GRC after SC11 fermentation. GRC-SC11 inhibits 3CL protease activity in severe acute respiratory syndrome-associated coronavirus (SARS-CoV). GRC-SC11 significantly increased thymus and spleen indices in immunocompromised mice. The rate of splenocyte proliferation was higher in GRC-SC11-treated immunocompromised mice than that in GRC-treated immunocompromised mice in the presence or absence of concanavalin A. In addition, GRC-SC11 increased the phagocytic activity and nitric oxide production in immunocompromised mice. The mRNA expression of interferon-gamma (IFN-γ), interferon-alpha (IFN-α), and interferon-stimulated gene 15 (ISG15) was up-regulated in GRC-SC11 treated RAW 264.7 macrophages, compared to GRC. Our study indicates that GRC-SC11 might be a potential therapeutic agent for immunocompromised patients who are vulnerable to SARS-CoV infection.