2^nd World Congress on Food Safety and Nutrition Science August 22-23, 2022 London, UK

Biography:

Boyko Nadiya is: 1) Head of the Department of Clinical and Laboratory Diagnostics and Pharmacology, 2) Director of the RDE Centre of Molecular Microbiology and Mucosal Immunology at Uzhhorod National University, Ukraine.

She took a PhD degree in 1994 and D.Sc. degree in 2010, both Degree work were devoted to Microbiology. The total work experience within Uzhhorod National University is 31 years. From 2000 to 2006 she studied at the Doctoral Degree program at Uzhhorod National University, Ukraine and in the same time was working on sabbatical position as a visiting professor at the University of Pennsylvania, USA.

She is the author of about 300 scientific works, including 100 papers in professional scientific journals, more than 50 publications in the pier revived journals, and Chapter in Elsevier press, index H=11.

Her research field particularly is personalised nutrition in regulation of human [gut] microbiota for prevention of noncommunicable diseases. She is also the high quality specialist in other Health and Agro-Food relevant scientific fields, knowledge transfer expert with academic background, establisher of Ukrainian and Slovak Technology Platforms “Agro-Food”; experienced stakeholder manager with links to industry, academia and researchers in Europe. Specialist with expertise in life sciences, participated in international projects like BaSeFood, JSO-ERA EU – FP7, CAPINFOOD (SEE), BacFoodNet (COST), ODiN (FP7), FoodWARD (Erasmus) and H2020 (SKIN) projects.

She is actively and systematically participating in national and international symposiums, conferences, seminars; often as invited speaker. 

Abstract:

Modern nutrition is a multidisciplinary and complex subject combining the approaches of the epidemiology, biochemistry, chemistry, behavioral science, biology, food science and medicine. Thus we need to use all the available complementary data in order to construct “next generation functional foods”.

The demands to these foods one might list: 1) be natural of origin, 2) be safe, 3) contains minimal or zero chemical / genetically modified additives, 4) be simple in preparation with minimal cooking efforts, 5) be fermented in order to be rich on biological active compounds and beneficial microbes 6) be prepared from naturally cultivated edible plants, 7) be clearly labeled of all the ingredients and 8) better be recognized by brand or at least by codes of food composition data bases.

Ideally will be to have a data about these products exact influence on human health, based on the results of clinical approbation: 1) of their different components or 2) whole meal / diets.

To meet this goal from first glance complicated (bio)technologies should be exploited. Interestingly that the majorities of these requirements are typical for the traditional well-known ethnical dishes that are 1) mostly accepted by nations, 2) can be easily prepared, 3) imagined as food with healthy impact on human health.

The challenges to make these new generation foods widely used are 1) short shelf life, 2) packing and transportation’ difficulties, 3) varieties of recipes 4) (bio)technological gaps.

Recently we developed a line of such a novel traditional functional modern foods of new generation EdiensTM. These products had been recently created particularly with unique microbial starters which are sequenced and preliminary selected / investigated in numerous in vitro, in vivo, ex vivo models.

These products had been recently created particularly with unique microbial starters which are sequenced and preliminary selected / investigated in numerous in vitro, in vivo, ex vivo models.

In addition the synergetic properties of these strains of different phylogenetic groups with most popularly used plant originated biological active compounds isolated from local edible plants and berries had been carefully detected.

Person-specific efficacy to regulate human gut microbiome had been detected for individually prescribed foods via limited controlling diet studies.

In order to promote the implementation of newly developed functional foods relevant databases and AL for the calculation of personalised nutrition needs had been established.

Biography:

Hisham Ibrahim is currently a Professor of Food Biochemistry and Structural Biology at Kagoshima University (Japan). He obtained his PhD degree in Structural Biology and Protein Engineering from Tottori University (Japan) in 1993. He worked as a research group leader in Taiyo Kagaku Central Research Institute (Mie, Japan) from 1993-1995. In 1995, he was appointed to the Department of Food Science and Biotechnology, Kagoshima University from Assistant Professor to full Professor. Dr. Ibrahim pursued research at the Center for Antimicrobial Research (CAR), California State Polytech University, Los Angeles (USA) as visiting scientist from 2000-2001. He is a conference organizer and chair in the American Chemical Society (ACS) and the American Oil Chemists Society (AOCS). He is an Editorial Board of Journal of Developing Drugs, Journal of Insights in Medical Science, Journal of Functional Foods in Health and Disease, and Journal of Food Science and Engineering.

  His research focuses most on the discovery and development of bioactive peptides and proteins with therapeutic potential to fight infections, cancers and inflammatory diseases. Other research relates to the development of novel drug-delivery system for specific targeting of drugs into their intracellular targets by using food proteins combined with nanotechnology. Dr. Ibrahim work could lead to new cures for cancers, inflammatory and complicated infectious diseases.

  He succeeded in introducing several scientific findings in reputable international journals and in well-recognized books.

Abstract:

Biography:

Nikola Sakač has completed his PhD at the age of 27 years from University of Zagreb. Currently he is working as a professor at the University of Zagreb. He is working in a field of chemical sensors and biosensors and new analytical platforms development for aplication in industry, anvironemt and biomedicine. He has published more than 25 WoS papers in reputed journals.

Abstract:

In modern nutrition research amino acids and peptides have a broad potential therapeutic applications, and are used as supplements or as functional food ingredients. β-alanine, L-histidine and carnosine are common used in the form of dietary supplements. Carnosine is dipeptide produced by condensation of β-alanine and L-histidine which is the reason these two amino acids are often used simultaneously. Standard methods for analysis of amino acid and peptides have a number of disadvantages. They are expensive, complex and time consuming. Microchip electrophoresis evolved from capillary electrophoresis with purpose of reducing the time and cost of analyzes, the amount of reagents, samples and waste. During the study various parameters was investigated to provide high resolution and to optimize the separation. A key point was to optimize the separation buffer in order to avoid overlapping of the amino acids with the other constituents in the analyzed sample. Linear response region for all three analytes was determined using linear regression. Detection limits were below 1 mg/mL. Proposed microfluidic methods are environmentally friendly and offer great promises for routine multi-analyte pharmaceuticals analyses.

Biography:

Ewa Żary-Sikorska has extensive achievements in the field of bioactive food ingredients, especially phenolic extracts and fiber-phenolic preparations obtained from waste materials in the processing of fruit and vegetables. In her scientific activity, she is particularly interested in the metabolism of bioactive ingredients and their impact on health, studied in model experiments. She is also interested in innovative production technologies that improve the pro-health character of food products.

Abstract:

Statement of the Problem: Soybeans are an excellent source of functional ingredients, such as dietary fiber, high-quality protein and polyphenols, mainly isoflavones. The lipid components disadvantageous to the health of the consumer are not present in soybeans, such as cholesterol, or are severely limited, such as, for example, saturated fatty acids. Soy products can be a health-promoting alternative to food of animal origin. In soybeans, as well as in other seeds of legumes (beans, broad beans, peas), there are inhibitors of enzymes digesting proteins, the so-called trypsin and chymotrypsin inhibitors. These are compounds that hinder the use of proteins. Their unfavorable effect causes disturbances in the digestion of proteins. Due to the fact that they are proteinaceous, they are denatured under the influence of temperature, i.e. they are destroyed by e.g. cooking and earlier soaking. The purpose of this study was to develop a technology for obtaining "soy milk" with improved composition, obtained from two organic nGMO soybeans: expanded and sprouted. It was assumed that the use of certain technological treatments and raw material from organic production (nGMO soybean) will ensure the appropriate quality of the obtained products, including microbiological purity, sensory features and lowering the content of anti-nutritional substances, especially trypsin inhibitors. Methodology & Theoretical Orientation: The technology of obtaining soy milk from nGMO soybeans was developed, the quality of which has been confirmed in microbiological, sensory and anti-nutritional tests. Findings: the production technology used has brought the expected results and the final product (expanded nGMO soy milk) was characterized by very good quality features. Conclusion & Significance: Soy products are a very important component of a vegan and vegetarian diet. The ecological nature of the raw material and the need to replace animal protein sources in the standard diet are valid today. Improving the production technology and introducing raw material innovations, in this case organic nGMO soybean, are in line with the above statements.

Biography:

Abstract:

Biography:

Mamuka Kotetishvili’s main expertise lies in the areas of molecular epidemiology and evolution of infectious agents including foodborne and zoonotic pathogens. He has been studying molecular genetic mechanisms underlying the evolution of natural populations of various human and animal infectious agents. Mamuka Kotetishvili has pioneered his research with the focus on the molecular typing of some important foodborne and other pathogens, including, but not limited to, Salmonella enteritidis, Listeria monocytogenes, Vibrio Cholerae, and the species of Yersinia. His most recent studies have provided some important insights into the evolution of bacteriophages and antimicrobial resistance. Mamuka Kotetishvili has served as an Editorial Board Member and/or an Ad-hoc Reviewer for various internationally well-respected scientific journals including Journal of Clinical Microbiology, Journal of Bacteriology, and Journal of Virology.

Abstract:

Recent findings, elucidating genetic recombination between prokaryotic endosymbionts and their eukaryotic hosts, suggest that interdomain gene transfer may appear to be unexpectedly frequent (Woolfit et al., 2009, Mol Biol Evol. Feb;26[2]:367-74.). It has been also suggested that eukaryotic genes horizontally transferred to bacteria can provide new gene functions leading to improved metabolic plasticity and facilitated adaptation to new environments (Li et al. 2019, Nucleic Acids Res. Jul 9;47[12]:6351-6359).

Here, we provide strong evidence for the presence of certain eukaryotic genetic loci in the genome of Clostridium botulinum, the species that has the ability to produce a botulinum neurotoxin leading to the neuroparalytic foodborne disease called botulism. In this study, we also elucidate evidence for the presence of these genetic loci as well across the genomes of some other bacterial species and genera. In the in-silico experiments, we analyzed the genomes of two strains of C. botulinum (MFBjulcb1 and MAP 5) recovered from a retail fish marker in the city of Cochin, India. The strains MFBjulcb1 and MAP 5 were recovered in the summer seasons (June) of 1992 and 2005 respectively. The DNA sequences of the above strains genomes (GenBank IDs: CP027775.1 and CP027781.1 respectively) were available in the GenBank database of the National Center for Biotechnology Information (NCBI) (https://www.ncbi.nlm.nih.gov/).