Biography:

Ana Margarida Coelho Marques is a PhD student at FCT-UNL, in Portugal. Her research focuses on the biofortification of Oryza sativa L. in Selenium. She has extensive experience and mastery of various analytical procedures and methods such as: X-ray fluorescence, atomic absorption spectrophotometry, MDA, pigment determination, xanthophylls, carotene, lutein and sugars.

Abstract:

Selenium (Se) was first considerate as toxic, being today considered as an antioxidant trace mineral important for health and development. Lack of selenium in humans has been associate with high risk of mortality, deficient immune functions, cognitive decline, Keshman disease and white muscle disease. The growing demand for efficient, bioeconomic and sustainable strategies to increase Se content in rice is therefore justified, as is the study of the technical and nutritional implications inherent to its production and industrial processing for food products.

Se biofortification is a strategy that promotes nutrient enhancement in food crops and can increase nutrient uptake and accumulation in the human body. The technical itinerary was implemented, using two commercial varieties of rice (Ariete and Ceres) and two advanced lines of INIAV National Rice Genetic Improvement Program (OP1505 and OP1509). Five selenium concentrations were tested in the forms of selenate and sodium selenite by foliar application. It was verified using the EDXRF M4 Tornado ™ system, by spectral mapping, the preferential location of Se in rice. As such, it was found that Se was preferentially accumulated in the inner zone of rice grain. The contents of C, H and O, present in the different treatment concentrations, were also quantified. The average of Se biofortification index in variety Ceres was 16,3 % and the opposite was verified in variety Ariete, by atomic absorption.

The natural biofortification of rice in Se will thus constitute an added value to product in its production chain and it will constitute a dynamic and innovative market niche attractive to the business community. Considering that biofortification with Se consists in the development of a baby food product, it is concluded that it’s possible to develop a new product.

Biography:

Cláudia Pessoa has a background formation of both Biochemistry and Production Technologies and Agro-Industrial Transformation. Currently a PhD student in Agroindustrial Technologies, and following the work developed in the masters, revolving around the use of foliar applications as a way to increase calcium in Rocha pear (Pyrus communis L.), presently, her research area focuses around functional foods, in order to minimize mineral deficits in human diet. This work entails contact with techniques related to the evaluation of quality parameters in fruits and vegetables throughout their development and post-harvest phase, as well as mineral localization and characterization with different X-ray fluorescence spectrometry techniques.

Abstract:

The food industry is bound to face some challenges in the future, one of them being in finding ways to feed a growing population set to reach up to 9 billion people by 2050 while maintaining food quality, in the meads of resource limitations and sustainable use of them. In this outlook, minimizing mineral deficits in human diet should help prevent health diseases, which are present majorly in developing countries but also in developed ones. Food industries may acquire a participating role in this problematic by producing functional foods. Calcium is one  of the most abundant minerals in human organisms. It performs both structural and signaling functions, and its deficits are associated with the development of osteoporosis and similar pathologies. Following this matter, the use of foliar applications in order to increase the amount of minerals in the edible part of plants, will result in unprocessed foods with additional value, allowing the production of functional foods. From May to August of 2018, in one orchard located in the west region of Portugal, a biofortification itinerary was implemented. It was applied  a total of seven foliar applications. The first two with two different products, calcium chloride and calcium nitrate, with three different concentrations each, and the other five applications used only calcium chloride, in higher concentrations. At harvest, with an XRF analyzer, an increase in calcium levels was found varying between 33 and 67 %. Additionally, using µ-EDXRF on pears subjected (biofortified) or not (control) to the biofortification itinerary, five zones were defined (between the core and epidermis), and the location of calcium was revealed to be prominent near the epidermis and core of pears. In conclusion, calcium levels increased in fruits after foliar application, prevailing in both external and core zones, enabling the production of functional foods.

Biography:

Inês Luís started her academic training in Biochemistry, moved on to Production Technologies and Agro-Industrial Transformation and presently she is in the Doctoral Program in Agroindustrial Technologies. Her work focuses on biofortification of staple crops, mainly on the foliar applications of Zn in bread wheat. She fosters ways of delivering food to populations with mineral deficiencies in order to provide an increase in the quality of human health. Moreover, this work enables her to develop new functional food alongside the creation of competitive food products. In her daily work, she contacts with spectrometry techniques related to mineral quantification and localization, techniques related to the quality of the wheat and she also monitors the conservation of wheat through time.

Abstract:

With the growth of the world population, there is an urgent need to increase the production of staple foods. Zinc deficiency is the fifth leading cause of mortality and disease in developing countries, leading to loss of brain function, changes in growth and weakening of the immune system. This micronutrient has a fundamental role at the regulatory, functional and structural levels. One way to make up for these deficiencies may involve biofortification, which is a process in which there is an enrichment of both content and the bioavailability of micronutrients in edible tissues of staple foods. Thus, the biofortification of wheat will allow the development of functional foods with added value and differentiators in the market. Two wheat crops (fields 1 and 2) located in Beja, Portugal, with two varieties (Paiva and Roxo) of Triticum aestivum, were selected to be part of a zinc biofortification itinerary. Both varieties were sprayed three times with a zinc fertilizer in two different concentrations and were compared to the control samples. To quantify and locate Zn in the wheat flour and within the grains, XRF analyser and µ-EDWRF analyser were used, respectively, at harvest. Applying XRF analyser to wheat flour, the average biofortification index of Zn varied between 24 - 73% for Paiva and Roxo varied between 29 and 44 % in field 1. In field 2, the results varied between 134 - 146% for Paiva and between 108 - 143% for Roxo. The µ-EDWRF analyses revealed that Zn was preferentially localized in the embryo and aleurone in both varieties. To sum up, Zn biofortification of wheat resulted in a higher accumulation of the mineral in the embryo and aleurone, particularly in the samples with higher levels of Zn applications. Therefore, integral wheat flour consumption should be considered as to improve human health.

Biography:

Ana Rita Fonseca Coelho is a PhD student at FCT-UNL, in Portugal. Her research focuses on the biofortification of Solanum tuberosum L. in Calcium. She has extensive experience and mastery of various analytical procedures and methods such as: atomic absorption spectrophotometry, X-ray fluorescence, MDA, pigment determination, xanthophylls, carotene, lutein and sugars.

Abstract:

In human body almost 53% of magnesium (Mg) is involved in the development and maintenance of bone and other calcified tissues, 27 % in muscle, 19 % in the soft tissues and the remain 1% in the serum. Mg is a nutrient involved in protein synthesis, muscle and nerve functions, blood glucose control and blood pressure regulation. In addition, Mg deficiency is uncommon in humans because of the kidney limit urinary excretion of this nutrient. However, there are some group of people at risk of Mg inadequacy, people with gastrointestinal diseases, type 2 diabetes, chronic alcoholism. Mg biofortification is a strategy that promotes nutrient enhancement in food crops and can increase nutrient uptake and accumulation in the human body. This study aims to develop a technical itinerary for Mg biofortification of two tomato varieties (H1534 and H9205) during the 2018 production cycle. As such, the study was carried out in a test area with 15 x 66 m, in Beja region, Portugal. In this framework, leaf fertilization of plants was promoted after planting and throughout the respective production cycle. Six leaf applications were carried out with four different treatments of magnesium sulfate. At harvest were studied the interactions between Mg accumulation and with others chemical elements present in the tomato tissues. The average of Mg biofortification index in variety H1534 was 16.2% and the opposite was verified in variety H1534, by atomic absorption. However, it was found, performing the mapping at tissue level using a μ-EDXRF M4 Tornado ™ system, that the content of Mg increased 90% and 78.8%, respectively, in H1534 and in H9205. Using scanning electron microscopy, with X-ray energy dispersive spectroscopy (SEM-EDS), it was possible to identify in which area of the tomato tissue the Mg predominates. Considering that biofortification with Mg consists in the development of a functional product, it is concluded that it’s possible to develop a new product such as biofortified tomato pulp.

Biography:

Diana Daccak with a degree in Biochemistry and Agro-industrial Production and Transformation technologies. Presently is a PhD in Agroindustrial Technologies student with an emphasis on functional foods.

Abstract:

The micronutrient deficiency affects more than two billion individuals, that is, one in three individuals globally, there for it is a public health problem that can lead to various diseases, so we should pay more attention to it nowadays. In order to combat this problem, several alternatives have appeared, namely biofortification, which consists on increasing the amount of nutrients in food crops. Zinc is one of the most relevant micronutrients for the body. This micronutrient has three main roles: catalytic, structural and regulatory, and its deficiency leads to several health issues. Zinc has recognized benefits for atopic dermatitis, prostate disorders, pregnancy, spermatogenesis, alopecia, and osteopenia. In order to put zinc biofortification into practice, a technical itinerary was outlined which took place in the fields located near the Montijo region in Portugal. This work aims to optimize a response to zinc biofortification of four grape varieties Fernão Pires, Moscatel, Castelão and Syrah. Biofortification was performed with leaf applications of zinc oxide (OZn) and zinc sulfate (SZn) throughout the production cycle. In order to assess the efficiency of biofortification, XRF, atomic absorption spectrophotometry and tissue analysis techniques were used in this process. All the techniques demonstrated an increase in zinc content. Using XRF, progressively higher levels were observed in all varieties, with increasing applications with OZn and SZn. Considering all the forms measured by atomic absorption spectrophotometry, the average biofortification index at harvest varied between 17.3% -123%. And with the aid of the technique of localization and quantification of nutritional elements at the tissue level, Castelão, Syrah and Fernão Pires showed a substantial rise in zinc levels in the grape’s skin, with the application of zinc oxide or zinc sulfate.

Biography:

Muhammad Abdullah Bin Masood has completed B.Sc (Hons) Degree in Agriculture with major Food Technology at the age of 24 years from Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University Rawalpindi, Pakistan. He has presented 2 conference abstracts one at Scotland (published in Journal of Food Technology and Preservation) while other at home institution (published in conference procedings).

Abstract:

The current of developing food products with natural ingredients and avoiding synthetic ones, have led the commercial food processer to reformulate their products without adding synthetic substances to meet the specification of clean label. However, these natural substances in addition to their likely acceptance by consumer and healthy outcomes, have limited applicability because of their poor technological quality as compared to synthetic one which are normally available at least cost. Chia seeds an ancient plant of Mexico have been blessed with wide variety of technological quality as compared to other plants. The straightforwardness of its nature has allowed its successful incorporation in broad range of food products related to oil, baking, dairy, packaging, meat, extrusion and nutrition sector. The 35-41% of oil present in its seed is 69% ALA and 21% LA thus making it to be the riches source of PUFAs (90%). The oil can be successfully incorporated in food products and has significantly increased their content of PUFAs. Studies have found that increasing the concentration of chia seeds increases the ALA but such increase has detrimental effect on the technological quality of the products. However, 2.5% incorporation of intact chia seeds have shown balanced results regarding nutrition and technological quality.

Biography:

Niaz Muhammad has completed his Masters at the age of 25 years from University of Agriculture Faisalabad, Pakistan. He is Llecturer in Naaitonal Agriculture Education College (NAEC). He has published two papers in reputed journals.

Abstract:

The aim of this study was to explore the potential of fluorescence spectroscopy to determine the quality of yoghurt ice cream, prepared by adding different concentrations of yoghurt (10, 20, 30, 40, 50%). The addition of 50% of yoghurt showed the lowest pH and meltdown values, whereas the highest acidity and overrun rates were observed at the same concentration. Additionally, fluorescence spectra taken at varied emission and excitation ranges were preprocessed for baseline correction. The partial least square regression analysis on proposed excitation wavelengths (270 nm, 280 nm, 290 nm and 315 nm) showed effective prediction of various quality parameters of yoghurt ice cream.

Biography:

Mr. Muhammad Usman, Former Director General of Agricultural Research System, Government of Pakistan who retired from service after a spotless career of about 32 years with senior level experience on research and development of integrated agricultural production, industries, Agriculture & Horticulture and bioenergy on a sustainable way.

Mr. Usman is consider as the senior most scientist in the world, always participated in the international conferences as a plenary speaker, keynote speaker, renowned speaker, organizing committee member as well as moderator of the conferences around the world. Mr. Usman established “Prominent Agro Based Industries, Agro Based Industries and Consultancy SDN BHD” in Malaysia and “Foundation for Rural Development in Pakistan”, with primarily aims to work on integrated agricultural project for Rural Development through improvement in agriculture and consultancy services to the formers at Malaysia.

Abstract:

The aim of presentation consist of food, beverages, health, life, employment, income, economy, crises, poverty and hunger were studied and reported that Food and Beverages is the major industry for the development of health, basic need of daily life, create employment, generate income, stronger economy, reducing financial crises, global Poverty and hunger in the developing countries of the world particularly in south Asia. The study reported Food is any substance consumed to provide nutritional support for the body. Food is usually obtained from plants and animals which contained essential food nutrients such as carbohydrate, protein, lipids, vitamins, minerals etc. The most common food groups are dairy products industries including milk, butter, ghee, yogurt, cheese, cream, ice-cream etc. Edible seed industries including corn, wheat, rice, beans, peas, lentils, nuts, sunflower, flaxseed, rapeseed, canola, sesame etc. Fruit industries including apples, orange, banana, berries, lemon etc.Vegetable industries including spinach, carrots, onion, peppers, broccoli. Confections, also called sugary foods including candy, soft drinks and chocolate. Meat industries include chicken, fish, turkey, beef etc. similarly, the study reported that Beverage is defined as any liquid for drinking specially in other words, any type of drink except water are any liquid suitable for drinking. A beverages is a drink specially prepared for human consumption. Beverages  almost always largely consist of water. The different industries of beverage including alcoholic such as wine, brandy, bear, whisky etc and non-alcoholic industries including fruits juices, fruits drinks, fruit nectars, coffee, tea, soda, coca cola, tonic water etc. The study reported that the total countries available in the world are 225, consist of (Developed countries = 49, developing countries = 150, observer state = 4, state without partial recognition = 8, unrecognized state = 14). Similarly, South Asia comprises the countries of Pakistan, Bangladesh, India, Bhutan, Maldives, Nepal and Sri Lanka.  In the light of above study, it is proposed that food and beverages should be commercialized  for the development of health, basic need of daily life, create employment, generate income, stronger economy, reducing financial crises, global Poverty and hunger in the developing countries of the world particularly in south Asia.

Biography:

Firuze Ergin, was born in Antalya, Turkey on 17^th October 1988. She completed her M.Sc in 2014 and her PhD in 2019 at Institute of Natural and Applied Sciences at Akdeniz University, Turkey. She has worked at Department of Food Engineering, Faculty of Engineering, Akdeniz University since in August of 2019. Her studies focused on dairy technology, probiotic dairy products, bacteriophages and microencapsulation technology.

Abstract:

Milk-based powders (skim milk powder, sodium caseinate, whey concentrate/isolate) or several filtration techniques (traditional cloth bag, centrifugation, reverse osmosis) can be used in manufacture of concentrated dairy products due to improve the texture, chemical and nutritional properties of products. Besides, membrane technology is one of the methods used to concentrate milk components. In ultrafiltration technique, a membrane with pores of certain sizes that allows the passage of water and small molecules is used. When skim milk is ultrafiltrated, concentration of casein and whey proteins that are larger than membrane pores collected in the retentate. Lactose and minerals in soluble phase of milk are removed with permeate. In previous studies, the ultrafiltration technique was used for Greek-style yoghurt, dahi and labne productions. In recent years, consumption of kefir has increased due to their nutritive value and positive health properties. Kefir is acidic, slightly alcoholic and a viscous fermented dairy beverage that has a health benefits including anti-obesity, anti-oxidative, cholesterol-lowering, anti-allergenic, anti-inflammatory, anti-tumour, and anti-microbial properties. The aim of this work was to manufacture of concentrated kefir by using ultrafiltration technique.

Biography:

Xi Cui is a year four Ph.D. candidate from Nanyang Technological University, Singapore. She is studying in turning food waste into biodegradable materials. She has already published one research paper during her Ph.D. study.

Abstract:

A biodegradable and non-toxicity hydrogel derived from the extracted okara cellulose and its potential application as wearable sensor were evaluated. Physical properties, biodegradability, and cytotoxicity were determined to characterize the okara cellulose and okara cellulose hydrogels. Fourier-transform infrared spectroscopy shows the extracted cellulose is pure without protein, lipids, hemicellulose, and lignin. Porous structure can be found on the fracture surface of okara cellulose hydrogels from scanning electron microscope. The tensile strain at fracture of the okara cellulose hydrogel can reach to 98.2% in the case of 0.7 molar ratio of epichlorohydrin (ECH) to anhydroglucose units (AGU). No hydrogel residue can be found after burying in the soil for 28 days, indicating its good biodegradability. Three different dilutions of hydrogel extract expressed no cytotoxicity on NIH3T3 cells according to MTT assay. Application test shows that the resistance change ratio of okara cellulose hydrogel can be 20% when the finger and wrist bending to 90 degree as a wearable sensor, which implies the feasibility of new material made from okara. This research discloses its enlightenment to the comprehensive utilization of food by-products.