14^th World Congress on Food Chemistry and Food Microbiology December 08-08, 2021 Amsterdam, Netherlands

Track 1: Food Microbiology

It is the study of microorganisms which involve the food contamination or also used in food production as well. These can be preserve food through formation of inhibitory metabolites such as organic acids, this microbial food cultures used in fermentation like bacteria, yeast, moulds. From the real strain inoculation can be prepared in microbiological laboratories which can be prepared multiple strains from a single strain in ferment.

• Fermented foods
• Pathogens that cause disease
• Designed for food preservation
• Cultures are prepared in strictly conditions

Track 2: Food Chemistry and Nanotechnology

The three basic components of food chemistry are carbohydrates, lipids, proteins and some are of water, enzymes and vitamins.Nano structure being developed to give a improved texture and taste. It increases the shelf life of the materials and reduces the wastage. This also can be control interactions of active ingredients with the food matrix and release the drug at the target in the specific time period.

• Food safety
• Food testing
• Biological and non biological components interactions
• DNA Nanotechnology
• Nanomedicine
• Unique properties like dimensions of nanoscale.

Track 3: Food Nutrition and Health

Taking well balanced diet with proper nutrients and calories in proper. Not proper diet leads to less nutrition and prone to diseases. Moreover for physical and mental health. Intake of food improves growth maintains good health throughout life.  Diet can be planned for individuals to suit their requirements like health status, nutritional status, place of living, climate etc.

• Avoid unsaturated fats to saturated fats.
• Maintain healthy weight.
• Intake of protein.
• Avoid Trans fats for overall health.

Track 4: Diet and Cancer

Diet means specific food prescribed for a person for a particular reason. Proper nutrition should be given before and after the treatment of cancer. Should be take high calories protein food. Lactose intolerance, clear liquids, parental nutrition for adults. Because of intake of good diet also reduce the side effects of cancer treatment

• Intake of milk, cheese, cooked eggs, sauces, butter, broccoli.
• Flavonoids have good role prevention of cancer.
• Nutrition and physical activity.

Track 5: Beneficial Role of Microorganisms in Food Industry

Microbes are used in the food preparations like beer, wine, bakery, products of diary. In industries microorganisms are used to preserve food and its quality.

•  Antibiotics are manufactured in industries using bacteria. example,    penicillin is the  antibiotics and it is produced from  bacteria, Penicillium notatum.
• The production and preservation of beverages like whiskey, brandy, beer, and rum are done by Saccharomyces cerevisiae.
• Microorganism is also involved in the commercial production of enzymes. Example: Production of lipase.
• Ethanol is  the important commercial chemicals which is produced by Saccharomyces cerevisiae.
• Immunosuppressive agents like Cyclosporin are prepared from fungus, like  Trichoderma.
• In food processing technology, some of the microorganisms are used for the preserve of packing food as well.

Track 6: Mycotoxins in Food

Mycotoxins are those which is produced by moulds which can be grow on food like, dried fruits, nuts, cereals, species and beverages as well. These causes illness to human and animals. Mycotoxins are strong effect on both acute and chronic health effects through ingestion, inhalation and skin contact which later enters in blood group and lymphatic system. Phagocytes which can be engulf and destroy the foreign substances.

• Fungal infection in humans.
• Inhibit protein synthesis and damage macrophage system.
• Lack of surveillance on mycotoxin.

Track 7: Food Packing and Innovations

Packaging is important for the manufacturers whereas to serve the product inside the pack and protect it from while shipment. More likely packaging is an essential tool for marketing. However, in the last decade, the world has witnessed the prostrating effects of the use of plastic packages on our planet.  

• New innovations in cling packaging.
• Silk fibro in thin for perishables, crab shells and tree fiber shells.
• Gluten film for packaging.
•  Mango edible films and coatings.

Track 8: History of Nutrition & Natural  Healers and Fermented Foods

Nutrients are important which can be given to the body by the food in form of proteins, carbohydrates, minerals, vitamins. It is difficult to set in terms of order of events shows the development of nutrition. Fermentation was used olden days as a food preservation process where as sugars were break down by yeasts and bacteria. As such, Pickling is the other food preservation process, by using an acid such as vinegar or salty water to preserve the food.

• Fermented foods are probiotics source
• Ancient technique of preserving food
• Improved digestion
• Stimulation of antioxidant and anti-inflammatory activity

Track 9: Diet in Obesity and Under Weight

Obesity can be seen in any ages not only in adults are children’s it can be effect anyone. Take whole dals rajma and channa. Having soluble and insoluble fibers in addition to minerals. Sugar intake will be less and away from Trans fat. For under weight take nutrient dense instead of junk foods, you can be calculate whether underweight by using BMI if it is less than 18.5 your underweight skinny people can get weight by taking protein bars, peanut butter which good for your heart.

• Wait management and diet
• Exchange of refined carbohydrates with whole grains
• Intake of protein diet
• Intake of fish almonds, fruits, meat, to build muscle
• Eat smaller portions along the day
• Dairy products

Track 10: Microbial Testing Methods for Maintain Food Safety

Residues of foods on surfaces can be detected using protein tests. Determination of proteins roughly describes the stage of contamination by color change of the colorimetric detection reagent. A bioluminescence reaction which is special requires the presence of ATP or AMP is recorded in a special luminometer instrument.

• RIDACHECK protein tester
• RIDASTAMP
• LUMITESTER PD-30

Track 11: Essenstial of Antioxidants in Foods

Antioxidant substances can be protect cells against from free radicals and slow damage to the cells if free radicals accumulate it leads to oxidative stress and damage to overall body health care. There are two types of antioxidants which is our body produce called endogenous and from outer called exogenous oxidants.  Antioxidants defined “as an oxidation of lipids, DNA, proteins or other molecules that occurs by blocking the propagation stage in oxidative chain reactions”

• Kill free radicals
• Fruits and vegetables are high in anti oxidants
• Beta-carotene

Track 12: Food Quality and New Analytical Approaches

It is the food industry where chemistry plays a prominent role involving with new process of instrumentation and analysis in its field determination of chemical species analysis and monitor of additives and new approaches. So while before reaching to consumers the food can be reach the some principles like food hygiene, prevention, consistency, reliable. Food producers and the consumers are to develop precise, accurate, sensitive, and selective tools for a fast control of too many parameters in foods.

• Procedures for analysis
• Gas chromatography(G.S)
• Mass spectrometry(M.S)
• Liquid chromatography(L.C)

Track 13: Food-Borne Diseases

If we take raw meat, unpasteurized milk, raw foods of animal origin raw eggs then it leads to food borne disease. It is commonly affected by microbes or pathogens. Commonly recognized food borne pathogens are- Camplyobacteriosis, crypto sporidiumgiardia, salmonella, and shigella.

• To avoid this you must be clean your hands always, before touching any food
•  Multiple cutting boards for cutting
•  Cook thoroughly

Track 14: Plant Based Diet

Plant based diet means eating regular food produced from plants. It includes fruits, nuts, seeds, vegetables, wholegrain, and beans also with meat. Vegetarian diet is the good for  health and for coronary heart diseases, and this plant based diet can be  lose weight, A one week taking of plant based diet leads to fruits, vegetables, whole grain can be reduce your blood pressure.

• Plant rich diet
• Sustainability
• veganism

Track 15: Chemistry of Food Colouring

Color food additives are  dyes adding to a food to  restore its color during its process, where natural dyes are using for so many centuries to color food, some of the dyes likes turmeric, carotenoids, chlorophyll. Used in beverages cosmetics, washing powders, jellies, writing inks. Some benefits of using dyes are nutritious and cheap. So, try to eat natural food colorings.

• Natural food dyes
• Enhance colors that occur naturally
• Color additives
• Effects  are allergic reactions and inflammatory reactions, cancer

Track 16: Food Sciences and Human Nutrition

It develops wellness and health. Food science is related to nutrition. It has those topics like obesity, and malnutrition food securities and deficiencies of nutrition. Where food chemistry says about the integrate chemistry, engineering, biology, food systems new food marketing and by increasing the quality and safety of the food.

• Physiological and bio chemical metabolism
• Enrichment of nutrients
• Neurobiology

Track 17: Natural Therapeutic Products from Microbes

Natural therapeutic products originated from microbes are the microbial natural products. Products include anti cancer agents, immune suppressants. Useful microbes are rhizobium streptomycin. Microbes are source of antitumor drugs, immunosuppressant’s, antifungal, microbes as a hypo cholesterolemic drug, microbes for a treatment and prevention of obesity. Microbes for treatment and prevention of atopic dermatitis.

• Treatment for Irritable bowel syndrome, diabetes, crohn’s disease
• Natural colors and source of antioxidants
• Enzyme inhibitors

Track 18: Food Processing and Preservation

Food processing is the process of the food to eliminate the microorganisms or to delay the contamination of microbes. It can lead to improve or damage to the nutritional value of foods .food can be process includes cooking, smoking, fermentation, and drying, some of the new  technologies  are freeze drying, extrusion, high-pressure. By this process it includes availability, and helps to eat different varieties of foods ensure food safety.

• Food pickling
• Food Irradiation
• Food pasteurization

Track 19: Food Safety and Quality Control

Food safety is to refer to the concept diseases like micro organisms, pathogens can be misuse of the food additives and contaminants. It also prevents food adulteration, biological toxins. Quality control is of active process and identifies defective products which are to eliminate.

• Food quality and nutrition
• Food analysis and food testing
• Food safety and quality assurance
• Quality check inspection

Track 20: Advances in Food Chemistry

This food chemistry is deal with functional and structural characterization of minor and major food components. Food chemistry can be study of kinetics of enzymes to increase food quality, nutritional and safety content. The main important thing is that to know about the physical and fundamental changes in food. Chemistry also involve in our daily day like of digestion depends on chemical reactions between food and acids to break enzymes and convert it into the energy.

• Food coloring agents
• Food additives
• Food science and food meat biochemistry