
The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"
Part of the International Electronic Conference on Food Science and Functioanl Foods series
15–30 Oct 2021
Food Science, Food Sustainable, Food Microbiology, Food Safety, Food Technology, Functional Foods
- Go to the Sessions
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- 1. COVID-19 Risks to Global Food Security and Sustainability
- 2. Novel Technologies and Future Food
- 3. Food Nutrition and Human Health
- 4. Food Analysis and Foodomics
- 5. Food Chemistry and Biochemistry
- 6. Consumer’s Preferences and Food Choices
- 7. Food Microbiology and Fermentation
- 8. Food Packaging and Preservation
- 9. Innovative Food Additives and Ingredients
- 10. Poster
- Event Details
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- Best Speaker Award Winners
- Event Awards
- Welcome from the Chair
- Conference Chairs
- List of Accepted Submissions
- List of Authors
- Instructions for Authors
- Sessions
- Conference Speakers
- Recordings
- Live Session - "Coffee By-products as Sustainable Novel Foods"
- Live Session - "Global Foods Security and Sustainability"
- Sponsors and Partners
- Editions in this series
Call for Paper (Conference Special Issue)
Welcome to submit the complete papers to the Foods Special Issue "Selected Papers from the 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World" (Foods 2021)". All the accepted works from Foods2021 may have the chance to enjoy a 20% off discount. Deadline for manuscript submissions: 15 April 2022.
Best Speaker Award Winners
Winner | Speech Title |
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Simone Angeloni | Coffee silverskin and spent coffee ground: chemical characterization and extract evaluation |
Lipan Leontina | Highly bioactive vegetables and fruits for a sustainable society |
Event Awards
To acknowledge the support of the conference esteemed authors and recognize their outstanding scientific accomplishments, we are pleased to launch the Best Paper Awards, Best Poster Awards, and Best Speaker Awards.
The Awards
Number of Awards Available: 2
The Best Paper Award is given for the paper judged to make the most significant contribution to the conference.Number of Awards Available: 2
The Best Poster Award has been established to recognize the scientific merit exhibited in poster presentation and preparation.Number of Awards Available: 2
The Best Speaker Awards are given to the best performers during the live sessionsTerms and Conditions:
As a sponsor, Foods would like to award the best paper as elected by all the conference committee. The award will consist of 500 Swiss Francs. We look forward to posting your contributions.
Criteria for Evaluation of Best Paper Award:
Criteria
- Full paper must be submitted to Foods2021;
- Originality/Novelty of the paper;
- Significance of Content;
- Scientific Soundness;
- Interest to the readers;
- English language and style.
Evaluation
- Each Evaluation Committee member will give an assessment for each applicant in terms of the criteria outlined above;
- Total score for each presentation will be ranked, from highest to lowest;
- If two or more authors get the same score, further evaluation will be carried out;
- All decisions made by the Evaluation Committee are final.
As a sponsor, Foods would like to grants an award (500 Swiss Francs) for the best poster presented at the conference. This prize is awarded by a jury to the best designed poster presented at the conference.
Criteria for Evaluation of Best Poster Award:
Criteria
- Title (with authors and affiliations)
- Introduction / Objectives / Aims
- Methods
- Results
- Conclusion
- References
- Acknowledgements
- Contact information
- Video presentation
Evaluation
During the conference, the chair is invited to judge the quality of the 3-minutes video presentation and poster. Criteria of judgement on the presentation shall be the ability of summarizing the content of the work and motivating the interest in looking at the poster. Criteria of judgement on the poster should be clarity of poster and appearance quality.
As a sponsor, Foods would like to grants an award (500 Swiss Francs) for the best speakers at the conference.
Criteria for Evaluation of Best Speaker Award:
Criteria
- Originality/Novelty of the speech;
- Significance of Content;
- Scientific Soundness;
- Interest to the listener;
- Persuasive of the speech
Evaluation
- Each Evaluation Committee member will give an assessment for each applicant in terms of the criteria outlined above;
- All decisions made by the Evaluation Committee are final.
Welcome from the Chair
Dear Colleagues,
Following the considerable success of the First Electronic Conference on Food Science, I am delighted to invite you to join The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World (Foods 2021)". I hope that you will agree to take part in this free E-conference, which will enable you to share and discuss your most recent research findings with the vibrant worldwide community of food scientists and technologists.
Food science and technology are gaining importance in response to the global need to carefully manage resources whilst providing a nutritious diet for the burgeoning world population. It is through collaboration, communication, and community that food scientists can help to ensure that a safe and healthy diet is available to all and thus eliminate starvation and food wastage.
At this point of restricted travel and personal contact, it is a pleasure to still be able to collaborate electronically via Foods 2021 (Second International Electronic Conference on Food Science). This internet conference is designed to allow you to present your research to colleagues and interact as fully as possible with all those involved in this conference. For this, I thank the fantastic team at MDPI, who have set up and managed the complex arrangements required to allow us the opportunity to hold this virtual conference. l hope that you will meet old friends and make new ones. There will be many fascinating papers to spark everyone’s interest.
E-Conference website here: (https://sciforum.net/conference/Foods2021).
Foods 2021 is a new and exciting experience for me. I believe that it is a taste of the future. Foods 2021 will revolutionize dissemination in the field with a brand-new tool for sharing research in an online environment that will preserve the same standards and structure as expected of traditional conferences but will be more inclusive by breaking the cost and time barriers that prevent many from participating in international conferences.
Foods 2021 will make your presentation accessible to hundreds of researchers worldwide, with the active engagement of the audience in question and answer sessions and discussion groups that will take place online to enhance the experience. I hope you will join us in presenting your work at Foods 2021 and taking part in this thriving online experience.
Submitted abstracts will be reviewed by the conference committee. The authors of accepted contributions will be invited to produce an extended abstract for the conference proceedings, along with a slide presentation of their work. Following the conference, outstanding contributions will be invited to be submitted for publication in Foods.
The conference has been divided into nine themes, but there will be a large amount of overlap between these themes. Please submit your articles as soon as possible, indicating which theme you think best suits your submission.
The future of humanity depends on managing the Earth’s resources and, importantly, providing a healthy sustaining diet for a burgeoning population. Food science and technology are the key areas that are needed to achieve this.
Enjoy the event!
Best wishes,
Prof. Dr. Christopher John Smith (Previous Chair)
Prof. Dr. Arun K. Bhunia
Chair of Foods2021 and Editor-in-Chief of Foods
Conference Secretariat
Mr. Paul Qi
Ms. Stacy Luo
Ms. Charlotte Gardini
Email: [email protected]
Conference Chairs

microbiology; pathogenesis; host–pathogen interaction; nanobiotechnology; food safety
[email protected]
Session Chairs

Department of Pharmacy, University of Naples Federico II, Naples, Italy
food chemistry; food analysis; chemistry; food supplements; nutraceuticals; safety; secondary metabolites; nanocompounds; recovery from food byproduct sustainability; agro food chain; bioavailability; natural products; bioactive compods; proactive food d

Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Valencia, Spain
functional foods; bioactive compounds; antioxidant capacity; sterols; phytochemicals; bioaccessibility; bioavailability; bioactivity; cell cultures; chemoprevention; oxidative stress; eryptosis

Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
Listeria monocytogenes; food microbiology; foodborne diseases; food safety; antimicrobials; food preservation; milk; meat; seafood

chemosensory perception; multisensory interaction; sensory science; emotion science; neuro-psychophysiology; food choice; eating behavior; sensory marketing

Department of Food Science and Technology, University of Peloponnese, Kalamata, Greece
food technology, food engineering, food safety, food quality, food safety and quality management systems, food security, extra virgin olive oil, mycotoxins, gluten-free foods, healthy diet, fermented foods, probiotics, chemometrics, authenticity

1. Phytochemistry and Healthy Foods Laboratory, Department of Food Science and Technology, National Council for Scientific Research (CEBAS-CSIC), Murcia, Spain;
2. Associated Unit of R&D and Innovation CEBAS-CSIC+UPCT on “Quality and Risk Assessment of Foods”, CEBAS-CSIC, Campus Espinardo - 25, Murcia, Spain
http://www.cebas.csic.es/dep_spain/alimentos/document_Lab_Fitoquimica/LabFAS%20poster%202021.pdf
food science and technology; phytochemistry; bioactive compounds; health-promoters, functional ingredients; natural foods; healthy foods; energy metabolism (obesity and diabetes); human nutrition; wellbeing

Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast
food safety; food security and sustainability; aquaculture; feed and food; natural toxins; drug residues; antibiotics; chemical contaminants; climate change; (bio) analytical chemistry; biosensors; diagnostics; immunoassays; mass spectrometry

food emulsions; structure-function in foods; biodegradable packaging; food engineering; micro/nano encapsulation; food powders/food drying

Institute for Sustainable Industries and Liveable Cities, Victoria University, Melbourne, Australia
biopolymers, active packaging, nanomaterials
https://www.vu.edu.au/contact-us/marlene-cran

1. Research Institute in Food Nutrition and Food Safety, University of Barcelona (INSA-UB), Barcelona, Spain;
2. Department of Chemical Engineering and Analytical Chemistry, Faculty of Chemistry, University of Barcelona, Barcelona, Spain
food authentication; food characterization; food classification; food fraud identification; secondary metabolites; polyphenols; foodomics; bioactive compounds; food packaging contaminants; liquid chromatography; mass spectrometry; high resolution mass spe

Department of Chemical Engineering and Analytical Chemistry, Institute for Research on Nutrition and Food Safety (INSA·UB), University of Barcelona, Barcelona, Spain
peptides; proteins; glycoproteins; bioactive compounds; biomarkers; allergens; food intolerance; food quality control; food authentication; food fraud; functional foods; nutraceutics; foodomics; metabolomics; proteomics; liquid chromatography; capillary e

1. CIMO, Polytechnic Institute of Bragança, Campus of Sta. Apolónia, Bragança, Portugal
2. REQUIMTE-LAQV, Faculty of Pharmacy, University of Porto, Porto, Portugal
Food authenticity: development of molecular biology approaches applied to food authentication Nutraceutical and bioactive compounds in foods and natural products Bioactivity of natural products

Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia.
food microbiology; foodborne pathogens; food safety; food preservation; probiotics; predictive microbiology

Department of Nutrition and Food Science, and Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Spain
antioxidants; phenolic compounds; antioxidant activity; phytochemicals; lipids; lipid oxidation, food by-products

CERNAS Research Centre, Polytechnic Institute of Viseu, Viseu, Portugal
sustainable agriculture; family farming; organic farming; sustainable food chains

Department of Agricultural Sciences, Food and Environment, University of Foggia, Foggia, Italy
https://www.unifg.it/ugov/person/935
food packaging; food shelf life; food processing; functional food; food by-product valorization

AgroFood Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Spain
functional foods; dietary fiber; natural inhibitors; antioxidants; healthier meat products; essential oils; in vitro digestion

CQM - The Madeira Chemistry Research Centre, University of Madeira, Campus Penteada, Funchal, Portugal
bioactive carbohydrates; polyphenols; diabetes and obesity; prebiotics and probiotics; functional foods; berries

REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, Porto, Portugal
analytical methods; food lipids; food technology; food authenticity; food safety; food waste

Department of Chemical, Environmental and Materials Engineering, Jaen University, Las Lagunillas Campus, Jaén, Spain
Agri-food byproducts, food analysis; food chemistry; biorefinery; bioactive compounds; chemometrics; functional foods; valorization

Department of Food Science and Nutrition, Faculty of the Environment, University of the Aegean, Greece
food hygiene and safety; natural antimicrobials; sustainable microbial control; beneficial microorganisms; biofilms; intercellular interactions and communication; bacterial stress adaptation; virulence and pathogenesis

Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Jose Antonio Novais, Madrid, Spain
https://digital.csic.es/cris/rp/rp09367 Twitter: @VillaluengaM
grains; peptides; phenolic compounds; nutritional characterization; protein quality and digestibility; bioavailability of food compounds; bioactivity; germination; fermentation; enzymatic treatments

Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina, Greece.
food chemistry; food packaging; food preservation; food analysis

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
flavour chemistry; fruit & vegetable processing; sensory and quality evaluation

Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece
biopreservation; antimicrobials; essential oils; plant extracts; functional cultures; food & gut microbiome

Food Science Institute, Dept of Animal Sci & Ind, Kansas State University, Manhattan, KS, USA
antioxidants; spices; meat chemistry; browning reaction; analytical chemical methods; instrumentation; irradiation; heterocyclic amines; fats and oils; additives; chemical contaminants

Cereal and Beverage Science Research Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
protein functionalization and protein engineering; food fermentation; medical-nutritional therapy

Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, University of Valencia, Campus of Burjassot, Valencia, Spain
Nutrients; bioactive compounds; food preservation; thermal treatment; innovative processing; high-pressure processing; compressed fluids; pulsed electric fields; ultrasound; microwaves; phytochemical purification; phytochemical analysis; compound isolatio

AgroFood Technology Department, Polytechnic School of Orihuela , Miguel Hernández University, Orihuela, Spain
dairy foods; functional dairy products: probiotics, prebiotics and fibers; effect of animal feeding on milk quality and properties; foods of animal origin; quality and product development and improvement; fatty acid analysis of foods; gas chromatography

Research Centre on Food and Nutrition (CREA-AN), Council for Agricultural Research and Economics (CREA), Rome, Italy
grains science and technolog

Department of Animal and Food Sciences, Universitat Autonòma de Barcelona (UAB), Barcelona, Spain
milk; cheese; coagulation; syneresis; kinetics; optical sensor; monitoring; light scatter; light backscatter; fluorescence; spectroscopy; process control; meat emulsions; meat; food analysis; heat treatment; thermal damage; casein micelle; whey proteins

Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
analytical chemistry; polymer chemistry; food science

CIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Bragança, Santa Apolónia Campus, Portugal
predictive microbiology; quantitative risk assessment; meta-analysis; statistical quality control; Bayesian applications; experimental designs; shelf-life determination

Food Science and Technology Unit, Department of Soil, Plant and Food Sciences, University of Bari "Aldo Moro", Bari, Italy
cereal science and technology; flour quality; quality of pasta and bakery products; baking systems of flatbreads; wheat phenolic compounds; volatile compounds; PDO bread; pulses; pulse-based foods; pulse extrusion

College of Food Science and Engineering, Northwest A&F University, Xianyang, China
nanotechnology; synthesis of novel nanomaterials, application of nanomaterial; isolation of harmful substances in food and environment, biosensor developments

Department of Pharmacy, University of Naples Federico II, Naples, Italy
food science; nutraceutical; nutrition; metabolism; polyphenols; antioxidants; oxidative stress; inflammation

Department of Soil, Plant and Food Sciences, University of Bari, Bari, Italy
food biotechnology; dairy science; milk; milk quality; dairy management; dairy technology; milk proteins

Department of Food Science, University of Otago, Dunedin, New Zealand
muscle biochemistry; meat quality; bioactive compounds from food by-products; enzymatic hydrolysis; new product development; ethnic food; halal food

Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
non-thermal technologies for fruit and vegetable processing (pulsed electric field, ultrasound, vacuum impregnation, osmotic dehydration, high pressure homogenization); waste and byproduct valorization; sustainable food production

Centre for Nutrtion and Food Sciences, Queensland Alliance for Agriculutre and Food Innovation, The University of Queensland, Coopers Plains, Australia
bioactive compounds; phytochemicals; plant food/material; food chemistry; nutritional biochemistry;i vitro models for digestion & bioaccessibility; in vivo bioavailability & metabolism

Department of Agricultural Science, Food Science and Technology Division; University of Naples Federico II, Napoli, Italy
food engineering; food processing; food unit operations; food structure; food physical properties; food texture; sweeteners; wheat flour dough; food gels; sensory analysis and consumer science; food packaging and shelf life; edible coating

Mario Estévez (H-index: 44) received his PhD from the University of Extremadura (Spain) in 2005 and stayed two years as a postdoctoral fellow at the University of Helsinki (Finland). Dr. Mario Estévez is an internationally recognized expert in oxidation and antioxidation with particular interest in protein oxidation and the impact of the intake of oxidized meat proteins on human health. He has published more than 130 peer-reviewed journal articles including five reviews on protein oxidation through which he has established himself as an expert in the field. He has been recipient of several competitive projects and grants including two consecutive Marie Curie fellowships (European Commission), is the author of four patents and has written several dozen technical papers and 10 book chapters. He currently serves as member of the Editorial Board of FOODS, Meat Science and Associate Editor of the Journal of Food Science and Comprehensive Reviews in Food Science and Food Safety. He has extensive experience in training international PhD students, postdoctoral researchers and has served as lecturer and key-note speaker in international congresses (ICoMST, IFT, as examples). In addition, he has experience in acquiring funding from external sources and highly competitive calls (EU-commission, European Research Council), in leading international projects (Marie Curie Fellowships in Spain and Finland) and in the creation of strong and prolific scientific collaborations with prestigious Institutions from more than 12 countries. He has been recently recognized as a Highly Cited Researcher by Clarivates Analytics (https://publons.com/researcher/2793200/mario-estevez/)
protein oxidation; lipid oxidation; maillard Reaction; muscle foods; phytochemicals; natural antioxidants; food biochemistry; nutrition

Department of Food Science & Technology, Ionian University, Argostoli, Kefalonia, Greece
industrial fermentations; food and by-products chemistry and analysis; valorization of renewable resources; biorefineries; food biotechnology

State Key Lab of Food Science and Technology, International Joint Research Laboratory for Biointerface and Biodetection, School of Food Science and Technology, Jiangnan University, Wuxi, China
food safety; fast detection; biosensor; bioimaging

1)SSEA-Stazione Sperimentale per le Industrie delle Essenze e dei Derivati dagli Agrumi (SSEA), Reggio Calabria, Italy
2) eCampus University, Novedrate (Como), Italy
nutraceuticals; natural products; secondary metabolites; betainized compounds; citrus, essential oils, LC-MS; HRGC/HRMS

natural products; bioactive compounds; antioxidants; food quality; nutrition; food composition databases; dietary supplements; herbs; botanicals; natural substances databases; synthesis; bioavailability; metabolic pathways

food quality; bioactive compounds; antioxidants; nutrition; metabolism; foods; biodiversity; sustainability; bioavailability; beverages; meat; biorefinery; vegetable; fish; fibre; fatty acids; milk; cereals; food composition database; natural product
Institute for Global Food Security, Queen's University, Belfast, 19 Chlorine Gardens, Belfast BT9 5DL, UK
Section 7 Chair: Food Quality and Safety
[email protected]

Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Sessions 5: Food Chemistry and Biochemistry
https://sciprofiles.com/profile/757627
[email protected]
List of accepted submissions (180)
Id | Title | Authors | Presentation Video | Presentation Pdf | |||||||||||||||||||||||||||||||||||||
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sciforum-048519 | Application of Sericin based materials in food packaging: An overview | , , , , | N/A |
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Abstract Proteins are one of the most commonly used biomaterials in food technology especially in food packaging, coatings, and additives. They are outstanding candidates for producing innovative food components due to their immense nutritional properties, molecular characteristics, biocompatibility, biodegradability, and generally recognized as safe status. Numerous application examples of protein-based films and coatings in food packaging also approve their significant role in food packaging materials. Sericin is a natural silk globular protein, which is usually discarded as a biological waste material after removing the fibroin for making silk products from the silk cocoon. In the current investigation, an attempt has been made to extract this usually wasted silk protein from the silk cocoon, purify it and study its potential applications in the food sector as a food packaging material. The sericin was extracted from the silk cocoon by the degumming method. The protein concentration of the extracted crude sericin sample was estimated by the standard Lowry’s method using the bovine serum albumin as the reference standard. Linearity was obtained (R2 > 0.99), and the protein concentration of the crude sericin was found out to be 3.60 % (W/V). The purification of the crude protein was carried out by dialysis using a cellulose tubing with a molecular weight cutoff of 12 kDa, followed by freeze-drying. The protein concentration of the purified sericin was found out to be 0.64 % (W/V). Following extraction, sericin can be used as the food packaging material. Proteins especially sericin which is a byproduct, can provide a low-cost and naturally occurring raw material to be used as green formulation ingredients in the food industry as a food packaging material. Further research is under process to evaluate the antimicrobial and antioxidant potential of the extracted sericin and study its applications like food packaging materials. Acknowledgment: This work was supported by the National Research Foundation of Korea (NRF) grant funded by the Korea government (MSIT) (No. 2020R1G1A1004667), the Republic of Korea. |
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sciforum-049268 | Ultra-processed food and risk of colorectal, breast and prostate cancer: meta-analysis | , | N/A | N/A |
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Approximately 19.3 million people were diagnosed with cancer and about 10 million people died of cancer in 2020. The evaluations of the International Agency for Research on Cancer on carcinogenic risks have identified several carcinogens so far, but the etiology of cancer is still not sufficiently elucidated. The nutritional composition of ultra-processed food and worldwide increase in its consumption have prompted research into its impact on health. The aim of this study was to assess the risk of colorectal, breast and prostate cancer associated with high consumption of ultra-processed food. A comprehensive literature search of PubMed database was performed, using the keywords “ultra-processed food” and “cancer”. Abstracts and full-texts were screened for inclusion and there were no language restrictions. Studies conducted in humans and designed as case-control or cohort studies were included. Exclusion criteria were studies not done in humans, reviews, case-reports. Exposure of interest was high level of consumption of ultra-processed food. Outcome of interest was occurrence of cancer (colorectal, breast, prostate). We extracted estimates from models which were adjusted for most variables. Meta-analyses were performed using the generic inverse variance method, producing a pooled Hazard Ratio (HR) with 95% Confidence Interval (95%CI). All analyses were done in Review Manager, version 5.4.1. High consumption of ultra-processed food was significantly associated with the risk of colorectal cancer (HR=1.26, 95%CI 1.14-1.39, p < 0.00001). The risk for breast cancer was increased but not significantly (HR=1.14, 95%CI 0.99-1.32, p=0.08) in persons consuming ultra-processed food, while the risk was not increased for prostate cancer (HR=0.98, 95%CI 0.84-1.15, p=0.82). The results of this meta-analysis show that the risk of colorectal cancer is significantly increased in persons with high consumption of ultra-processed food. To the best of our knowledge this is the first meta-analysis which investigated the risk for colorectal, breast and prostate cancer and high level of consumption of ultra-processed food. However, the limitation of the present analysis is the small number of included studies identified using only one database, mainly due to the novelty of the research question, still no heterogeneity was detected. Further research is necessary in order to evaluate the role of ultra-processed food in the occurrence of cancer. |
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sciforum-048602 | Functionalization of bread with Lycium barbarum (goji) puree | , , , | N/A |
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Enrichment of bread with Lycium barbarum (goji) puree Monica Rosa Loizzo1,*, Antonio Mincione2, Rosa Tundis1 and Vincenzo Sicari2 1Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di Rende (CS), Italy. (Email: [email protected]) 2Department of Agraria, University “Mediterranea” of Reggio Calabria, Salita Melissari, Feo di Vito, Reggio Calabria (RC), 89124, Italy Abstract With a great variety of foods on the market, the consumer’s responsibility is choose food that can allow him to maintain his state of health and prevent chronic diseases. For this reason, several functional foods classified as fortified or enriched foods are developed In fact, the functional food market size is estimated to reach $267,924.4 million by 2027 [1]. Functional foods are able to provide essential nutrients such as vitamins, minerals and bioactive substances. The opportunities for incorporating these bioactive constituents into bread have grown rapidly as bread is the staple food in many countries. Lycium barbarum (goji) berries are a source of phytochemicals with important biological functions and are designated as super-fruits [2]. The aim of the study was to add goji puree at different percentages (50 and 70%) to the bread dough. To evaluate the characteristics of bread enriched in goji puree, chemical-physical, sensory, rheological analysis and radical scavenging activity test were carried out [3,4] The best results were obtained with the sample enriched with 50% of goji puree (B50G) that showed a total phenol content of 42.07 mg gallic acid equivalent /100 g bread and am ABTS radical scavenging activity of 833.48 µmol Trolox/ 100g bread. Bread sensory profile was identified by a trained panel using quantitative descriptive analysis, showing significant differences compared to the untreated sample in crust and crumb colour and for structural crunchiness, while olfactory and gustatory descriptors did not differ significantly. Furthermore, the enriched product is characterized by a higher content of bioactive substances with particular references to phenolic compounds and by an interesting antioxidant activity. The absence of substantial changes on the sensory profile will represent another fundamental and appreciated aspect by the consumers. Collectively, our results demonstrated the potential health properties of this enriched bread. [1] Functional Food Market by Ingredient (Probiotics, Minerals, Proteins & Amino Acids, Prebiotics, & Dietary Fibers, Vitamins and Others), Product (Bakery & Cereals, Dairy Products, Meat, Fish & Eggs, Soy Products, Fats & Oils and Others), Application (Sports Nutrition, Weight Management Clinical Nutrition, Cardio Health, and Others): Global Opportunity Analysis and Industry Forecast 2021–2027, (https://www.alliedmarketresearch.com/functional-food-market, access 24 June 2021); [2] Yao, R.; Heinrich, M.; Weckerle, C.S. (2015). The genus Lycium as food and medicine: A botanical, ethnobotanical and historical review. J. Ethnopharmacol., 212, 50-66. https://doi.org/ 10.1016/j.jep.2017.10.010. Epub 2017 Oct 16. PMID: 29042287. [3] Carullo, G.; Scarpelli, F.; Belsito, E.L.; Caputo, P.; Oliviero Rossi, C.; Mincione, A.; Leggio, A.; Crispini, A.; Restuccia, D.; Spizzirri, U.G.; Aiello, F. Formulation of New Baking (+)-Catechin Based Leavening Agents: Effects on Rheology, Sensory and Antioxidant Features during Muffin Preparation. Foods 2020, 9, 1569. https://doi.org/10.3390/foods9111569; [4] Sicari, V.; Pellicanò, T.M.; Laganá, V.; Poiana, M. (2018). Use of orange by‐products (dry peel) as an alternative gelling agent for marmalade production: Evaluation of antioxidant activity and inhibition of HMF formation during different storage temperature. J. Food Proces. Preserv. 42. e13429. 10.1111/jfpp.13429. |
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sciforum-048986 | The Impact of Covid-19 Hygienic Measures on Food Choice and Eating Behavior | , , | N/A |
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The Covid-19 pandemic leads to several changes that affected not only emotional and psychological well being but also eating behavior. Herein, we sought to evaluate if depicting pandemic-related sanitary measures in a food consumption video would impact food appraisal, decreasing food attractiveness and the desire to eat. Participants performed, in two different days, an online protocol in which foods presented in a video, and following, in pictures, should be evaluated regarding visual aspect, expected smell and taste and desire to eat. The videos presented each day differed only regarding the presence/absence of sanitary elements adopted during the pandemic, composing the Covid/Non-Covid conditions. In both conditions sweet and high calorie foods were better evaluated when compared to salty and low calorie ones, being the sweet food evaluation higher in Non-Covid condition when compared to in Covid-condition. Only in Non-Covid condition the reported desire to eat was higher immediately after the video, and in both conditions it was higher at the end of the task when compared to baseline. Correlation analysis suggests that depression and anxiety symptoms may reduce smell appreciation of foods presented in the pandemic scenario. We conclude that food perception is affected by the presence of the sanitary measures adopted during the pandemic by reducing the desire to eat and food hedonic appreciation and further, that depression and anxiety symptoms may be related to higher negative impact of the pandemic in eating behavior. |
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sciforum-048084 | Assessment of the relationship between the presence of vitamin D-containing foods in the diet of young people and the development of allergic diseases | , , , | N/A | N/A |
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Background: A significant part of vitamin D, which is necessary for important vital processes, a person receives with food. Vitamin D affects the proper functioning of the lungs and the immune system, which can be important in the development, severity and course of allergic diseases (asthma, eczema and food allergies). In the past two years, many studies have appeared that deal with the effect of vitamin D levels in the body on the severity of COVID-19. Objective: The purpose of this study was to investigate the relationship between the presence of vitamin D-containing foods in the diets of young people and the appearance of allergic diseases symptoms. Methods: The study was a cross- sectional descriptive survey. Respondents included in the study were 223 first year students of Kharkiv State University of Food Technology and Trade for the years 2017-2021. Data collection was carried out by conducting two parallel questionnaires A and B. Using questionnaire A, the frequency of consumption and food preferences were assessed in relation to 22 vitamin D-containing foods. The assessment was carried out on a 5-point scale. Also, students were offered a questionnaire B, which was developed by the Ukrainian Ministry of Health for the screening of allergic diseases. Before analysis of data the internal consistency and trait validity of the instrument was carried out. Results: Analysis of the results showed that the consumption of foods rich in vitamin D is at a lower level than the respondents' desire to consume them. Consumption of vitamin D-containing foods such as cod liver, fish oil, and many types of fish is very low. It was revealed that the main food source of vitamin D is chicken eggs. This fact speaks in favor of the fact that young people in Ukraine experience a certain lack of vitamin D. Analysis of questionnaires for screening allergic diseases showed that, depending on the year of the survey, 60-72% of the respondents had symptoms of allergic diseases. The survey also showed that in the period from 2018 to 2021, the regular intake of vitamin D increased from 7% to 15%. Statistical methods were used to assess the correlation between the studied factors. Conclusion: The survey suggests that foods rich in vitamin D are not among the preferences of young people. As a consequence, there is a definite relationship between the presence of vitamin D deficiency in young people and a high percentage of respondents with allergic diseases symptoms. |
List of Authors (663)
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- Submit a short abstract in English (150-300 words) before 31 July 2021.
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Sessions
1. COVID-19 Risks to Global Food Security and Sustainability2. Novel Technologies and Future Food
3. Food Nutrition and Human Health
4. Food Analysis and Foodomics
5. Food Chemistry and Biochemistry
6. Consumer’s Preferences and Food Choices
7. Food Microbiology and Fermentation
8. Food Packaging and Preservation
9. Innovative Food Additives and Ingredients
10. Poster
Keynote Speakers

Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast
Global Foods Security and Sustainability
food safety; food security and sustainability; aquaculture; feed and food; natural toxins; drug residues; antibiotics; chemical contaminants; climate change; (bio) analytical chemistry; biosensors; diagnostics; immunoassays; mass spectrometry

Department of Plant-Based Foods at Chemical and Veterinary Investigation Agency, Karlsruhe, Germany
An Update on Sustainable Valorization of Coffee By-Products as Novel Foods within the European Union
food chemistry; toxicology; food control; nuclear magnetic resonance spectroscopy; food authenticity; coffee; cannabis; cannabidiol; novel foods; contaminants; carcinogens; acetaldehyde
Recordings
Live Session 1 "Coffee By-products as Sustainable Novel Foods"
Live Session 2 "Global Foods Security and Sustainability "
Live Session - "Coffee By-products as Sustainable Novel Foods"
Chaired by Dr. Dirk W. Lachenmeier .
Date and Time: 15 October 2021, 10:00 AM (GMT+02:00/CEST - Central Europe)
Introduction:
The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as fertilizer or animal feed. The modern, ecologically oriented society attaches great importance to sustainability and waste reduction, so it makes sense to not dispose of the by-products of coffee production and to bring them into the value chain, most prominently as foods for human nutrition. There is certainly huge potential for all of these products, especially on markets not currently accessible due to restrictions, such as the novel food regulation in the EU. The by-products could help mitigate the socioeconomic burden of coffee farmers caused by globally low coffee prices and increasing challenges due to climate change.
The aim of this session is to bring together international experts on coffee by-products and to share the current scientific knowledge on all plant parts, including the leaf, the cherry, the parchment, and the silver skin, covering aspects from food chemistry and technology, nutrition, but also food safety and toxicology.
Program:
1 - Dr. Dirk W. Lachenmeier: Opening Speech
2 - Dr. Steffen Schwarz: An Introduction to Coffee By-products
3 - Dr. Dirk W. Lachenmeier: An Update on Sustainable Valorization of Coffee By-Products as Novel Foods within the European Union.
4 - Dr. Jörg Rieke-Zapp: Coffee leaf tea
5 - Prof. Harshadrai Rawel: Wet-coffee processing production wastes: Quality, potentials, and valorization opportunities
6 - Dr. Ennio Cantergiani: Cascara: a quality perspective
7 - Prof. Dr. Maria Angeles Martín-Cabrejas: Revalorization of Coffee Parchment as a Source of Phenolic Compounds and Antioxidant Dietary Fiber
8 - Prof. Maria Martuscelli: By-products from the Coffee Industry - Coffee Silver Skin
9 - Ms. Vera Gottstein: Coffee Silver Skin: Chemical characterization with special consideration of dietary fiber and heat-induced contaminants
10 – Dr. Simone Angeloni: Coffee silverskin and spent coffee ground: chemical characterization and extract evaluation
Attendance to this Live Session is FREE. However, registration of audience will be necessary, as the number of participants is limited. Click here to Register.
Live Session - "Global Foods Security and Sustainability"
Chaired by Prof. Dr. Katrina Campbell
Date and Time: 29 October 2021, 10:00 AM (GMT+02:00/CEST - Central Europe)
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Prof. Dr. Katrina Campbell Institute for Global Food Security, School of Biological Sciences, Queen’s University, Belfast, UK
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Dr. Anthony Fardet Unit of Human Nutrition, Joint Research Unit 1019, Human Nutrition Research Center of Auvergne, French National Institute for Agricultural Research & Clermont University, Clermont-Ferrand, France |
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Dr. Lipan Leontina Agro-Food Technology Department, Miguel Hernández University of Elche, Alicante, Spain |
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Dr. Tatiana Koutchma Agriculture and Agri-Food Canada, GFRC, Guelph, Canada |
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Prof.Dr. Raquel Abalo Department of Basic Health Sciences, Faculty of Health Sciences, Rey Juan Carlos University, Madrid, Spain |
Program (tentative):
- Prof. Dr. Katrina Campbell: An introduction "Global Foods Security and Sustainability"
- Dr. Anthony Fardet: How to protect global health? A holistic approach via the 3V rule proposal: The case of China
- Dr. Lipan Leontina: Highly bioactive vegetables and fruits for a sustainable society
- Dr. Tatiana Koutchma: Evolution of light technologies: from emerging applications to commercialization
- Prof. Dr. Raquel Abalo: Effects of INSTANT CASCARA beverage on brain-gastrointestinal functions
Attendance to this Live Session is FREE. However, registration of the audience will be necessary, as the number of participants is limited. Click here to Register.
Sponsors and Partners
For information regarding sponsorship and exhibition opportunities, please click here.
Organizers
1. COVID-19 Risks to Global Food Security and Sustainability
How do the Food Production, Food Logistics and Food Management Industry ensure that Food with Good Safety Assurance and High Quality arrives on the plate of the consumer in a modern Global Economy? Papers dealing with threats to the Food Production, Food Chain and Food Retail systems will be presented. Also papers examining the methods of ensuring safety by testing and monitoring food components in the food industry will be included.
When addressing global food security issues, one should consider the challenges of globally achieving food security and the obstacles/constraints—physical, biological, economic, and socio-political—that limit food production and obstruct access to healthy diets.
Various methods and models should be proposed to drastically address and resolve these obstacles.
Papers dealing with all dimensions of food security should be covered, from production, stability, physical/economic access, stocks, markets, trade (local to global), and the nutritional value of food. This section should cover all sectors of science, sociology, and economics of food production, agricultural development, access to food, quality, safety, and nutrition.
Food sustainability covers all areas of food waste, food recovery, and climate change. Food waste management might include case studies of the life cycle assessment and issues along with circular economy. Studies may also address issues of ISO14040, ISO14044, ISO14045, and food waste treatment methodologies.
Session Chairs
Prof. Dr. Theodoros Varzakas, Department of Food Science and Technology, University of Peloponnese, Antikalamos 24100, Kalamata, Greece (https://www.researchgate.net/profile/Theo-Varzakas)
Prof. Dr. Katrina Campbell, Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast
2. Novel Technologies and Future Food
This session will consist of papers in two related areas. Novel technologies which demonstrate new ways of dealing with the manufacture of exisiting food products and with new food sources. Future Food will examine novel food sources and alternative uses for existing products and components.
Session Chair
Dr. Diego A. Moreno, 1. Phytochemistry and Healthy Foods Laboratory, Department of Food Science and Technology, National Council for Scientific Research (CEBAS-CSIC), Murcia, Spain; 2. Associated Unit of R&D and Innovation CEBAS-CSIC+UPCT on “Quality and Risk Assessment of F
3. Food Nutrition and Human Health
In this session papers presenting on the themes of Nutrition and Health will be presented. The papers will range from those discussing the ways and means of achieving a diet with adequate nutrition to foods especially created to improve nutrition by including functional materials and increasing the quantities of active ingredients to improve health. Included in this session will be also be papers on the role of food and food components in maintaining and improving human health in all its aspects.
Session Chair
Prof. Dr. Antonello Santini, Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy (Homepage: https://www.docenti.unina.it/antonello.santini)
4. Food Analysis and Foodomics
Papers on Food Analysis will be presented in this session. Food Analysis is a complex subject hence considerable leeway will be allowed to presenters who consider papers covering standard analytical techniques applied to food through to novel techniques applied to food and techniques applied to novel foods and methods which take into account the matrix effects and complexity of whole meal analysis. Also included in this session will be all aspects of Foodomics and Ntutriomics.
Session Chairs
Prof. Dr. Oscar Núñez, Research Institute in Food Nutrition and Food Safety, University of Barcelona (INSA-UB), Barcelona, Spain (https://www.researchgate.net/profile/Oscar-Nunez-3), Department of Chemical Engineering and Analytical Chemistry, Faculty of Chemistry, University of Barcelona, Barcelona, Spain
Prof. Dr. Fernando Benavente, Department of Chemical Engineering and Analytical Chemistry, Institute for Research on Nutrition and Food Safety (INSA·UB), University of Barcelona, Barcelona, Spain
5. Food Chemistry and Biochemistry
"In this session papers discussing the Chemistry and Biochemistry of Food in all their aspects, including fundamental and applied research, will be presented. Interactions within foods and between components in foods and in meal constructs will all be considered. Topics will include also food composition including macro- and micronutrients, bioactive compounds and allergens, chemical/biochemical reactions in foods, and the effects of processing and storage on food's composition. Papers on chemical markers and food authentication are also welcomed."
Session Chair
Prof. Dr. Joana S. Amaral, CIMO, Polytechnic Institute of Bragança, Campus of Sta. Apolónia, Bragança, Portugal (https://cimo.ipb.pt/index.php?r=olderresearcher/view&id=408), REQUIMTE-LAQV, Faculty of Pharmacy, University of Porto, Porto, Portugal
6. Consumer’s Preferences and Food Choices
This session will cover the full range of food selection actions. The psychology of food is complex ranging from food item selection on the basis of sensory experience to food aversion. Why consumers make certain choices and why certain preferential choices are made will covered.
Session Chair
Dr. Han-Seok Seo, Department of Food Science, University of Arkansas, Fayetteville, AR, USA
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Submissions
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7. Food Microbiology and Fermentation
In this section the widest possible range of food microbology and fermentation in relation to food will be presented. Microbiology is extremely important in Food Science being involved in the manufacture, processing and digestion of food as well as micro-organisms being foods in their own right and a means of both removing and recycling food waste. Micro-organisms also form part of the pro- and pre-biotic debate. Similarly fermentation is a vital part of the complex cycle of which the food industry forms part in combination with food production and waste removal and recycling.
Session Chair
Prof. Dr. Antonello Paparella, Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
8. Food Packaging and Preservation
In this session,
Session Chairs
Dr. Marlene Cran, Institute for Sustainable Industries and Liveable Cities, Victoria University, PO Box 14428, Melbourne, Vic. 8001, Australia (https://www.vu.edu.au/contact-us/marlene-cran)
Prof. Dr. Benu P. Adhikari, School of Science, RMIT University, Melbourne, Australia (https://www.rmit.edu.au/contact/staff-contacts/academic-staff/a/adhikari-professor-benu)
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Submissions
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9. Innovative Food Additives and Ingredients
This will be a relatively wide ranging session since an innovative food additive or ingredient can be addressed from different approaches. This might be, on the one hand, the simple mixing of existing ingredients in novel combinations or new ones obtained from novel under investigated sources (i.e. algae, insects, edible flowers, etc.) or from the revalorization of by-products or from structural modifications due to novel processing technologies. On the other hand, it can be the introduction of novel materials into the range of food components being used. All these issues focused, among others, on their novelty, applicability, bioaccessibility, bioavalability and potential health benefits.
Session Chair
Dr. Antonio Cilla, Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain (https://www.uv.es/uvweb/college/en/profile-1285950309813.html?p2=citan&idA=true) (https://bionutest.blogs.uv