Title: EFFECT OF ZINC SUPPLEMENTATION ON BLOOD GLUCOSE LEVEL IN DIFFERENT AGE GROUPS OF DIABETES TYPE 2

Abstract:

Studies on humans have revealed the beneficial effects of zinc (Zn) supplementation in patients with type-2 diabetes. Aim: The present study was designed to investigate the effects of zinc supplementation on blood glucose level in type-2 diabetic patients and determine the interaction between age and zinc supplementation on type-2 diabetic patients. Methods: A randomized placebo-control trial conducted in Bashir Hospital of Sialkot, Allama Iqbal Memorial Hospital Sialkot and Civil Hospital of Daska, Sialkot. 144 diabetic patients were selected including an expected drop-out rate of 20%. All the participants were randomly divided into Group 1 (Treatment group with intervention given Zn tablets 20 mg/day) and Group 2 (control group with placebo effect). Each group was further divided into 2 age categories Category 1 (30-50 years of age) and Category 2 (51-70 Years of age). Demographic data, Anthropometric measurements, 24-h dietary recall, serum blood glucose analysis, HbA1C, and serum zinc levels were recorded at the beginning (0 day) and end of the study (60 days). Results: Final fasting serum glucose levels were significantly lowered in group 1 with (p < 0.05) as compared to group 2, but interestingly, results were significant (p < 0.05) in the older age group (51-70 years) as compared to their younger age counterparts (30-50 years) of group2. A similar trend was also found in the HbA1c, serum Zn levels and BMI of the participants. Conclusion: Results implied the possible phenomenon of better response to Zn supplementation among aged patients as compared to younger counterparts, which may suggest higher Zn demands with advanced age.

Biography:

Mahwish Aslam had worked as Senior Lecturer in The University of Lahore (UOL), and she also worked as a Consultant Dietitian in the department of UIDNS. She has published more than 8 papers in a well reputed journals and working on many projects.

Title: Pulsed electric field treated milk improves the quality of curd

Abstract:

Pulsed electric field (PEF) is a potential pre-treatment technique to improve quality of milk by reducing its microbial load. However, since significant volumes of milk is processed by the dairy industry to dairy products, there is a need to evaluate the quality and acceptability of such products prepared using PEF treated milk. The present study aims at addressing this issue with respect to a popular fermented dairy product. The Milk was treated with high voltage and frequency (55kV & 90 Hz) square waves of pulse width 900 µs for 100s. Curd samples were prepared using milk subjected to three treatment protocols, i.e. conventional heat treatment (CHT), PEF treated milk subjected to conventional heat treatment (PT-CHT) and PEF treated milk (PT). The initial count in the curd prepared by the treatment protocol T3 curd was higher (7.06±0.47 LN CFU/g) compared to the treatments T1 and T2 i.e. 6.46±0.83 LN CFU/g and 6.60±0.87 LN CFU/g, respectively. The growth of the LAB culture in the three samples was well-described using first order kinetics (R2 ~1) and the linear models fitted. At the end of 6 h of incubation at 37 ºC, the LAB counts observed for the samples were 15.19±0.18 LN CFU/g, 14.40±0.17 LN CFU/g and 14.69±1.30 LN CFU/g, for the curd prepared using the treatment protocols T1, T2 and T3, respectively. PT samples resulted in curd with higher acidity (0.17±0.005 % LA) and microbial load (6.65±0.27 log CFUg^-1), while the PT-CHT samples resulted in curd with better whey holding capacity. The firmness recorded for CHT, PT-CHT and PT was 1.15±0.05, 1.32±0.04 and 0.91±0.03 N, respectively. Shelf life analysis showed no difference between curd prepared using the CH and PT-CHT at 12 days. The study demonstrated the potential of employing PEF with CHT to produce good quality curd.

Biography:

Preethi currently working in the area of non-thermal food preservation, fermented beverages, food packaging, and technology of millet-based beer. Advising several master scholars, participated in national and international conferences and seminars, delivered lectures as Resource Person, Keynote speaker, in national, international conferences, and training programs, completed AUTOCAD 2D & 3D certification, received the Outstanding Scientist Award in the 7th International Scientist Awards on Engineering, Science, and Medicine, Women Scientist Award” by the Society of Agriculture Research and Social Development. 

Title: Food quality assessment of processed Telfairia occidentalis (Ikong Ubong) leaves

Abstract:

The ready-to-eat (RTE) fruit and vegetable industry is a worldwide expanding sector. From 2000 to 2017, vegetables’ global production has increased by approximately 60%. Consumption of RTE vegetable salads has also increased within developing countries owing to a change in lifestyle patterns and growth of awareness regarding the positive relationship between human health and intake of RTE vegetables. Telfairia occidentalis otherwise called fluted pumpkin, fluted gourd or Ikong Ubong is a versatile tropical leafy vegetable in West Africa that belongs to the Cucurbitaceae family. Although edible plants such as T. occidentialis have many beneficial uses they have been associated with high levels of hygiene indicators such as Aerobic bacteria (aerobic colony count: ACC) and certain microbial pathogens due to poor post-harvest handling.

Biography:

Roseline is a passionate, experienced, and self-motivated Food scientist and Educationist with a successful track record in training, teaching, researching, developing and improving quality products for health-conscious companies. She has been successful in training and managing various projects and expertly delivering innovative and profitable solutions within the time frame and budget. Experienced in supervision, trainings, teaching, production processes, HACCP, quality control, sensory evaluation and research. A team player and an effective communicator verbally and in written form

Title: Food Safety During and After the Era of COVID-19 Pandemic

Abstract:

The coronavirus disease 2019 (COVID-19) is a clinical syndrome caused by severe acute respiratory syndrome corona virus-2 (SARS-CoV-2). COVID-19 was declared a pandemic by the World Health Organization (WHO) on March 11, 2020 due to its rapid and extensive spread among many countries through its very contagious nature and its high mortality among the elderly and infirm. Recently, data on the survival of SARS-CoV-2 on contact surfaces has been reported, but there is none on the survival of COVID-19 on food surfaces and packages. The potential survival and transmission of SARS-CoV-2 on/via food and packages are discussed based on data available for other respiratory viruses such as SARS-CoV and MERS-CoV. However, studies are needed to explore its transmission via food and survival on food packaging materials. The implementation of food safety management systems such as Hazard Analysis and Critical Control Points (HACCP), and Good Manufacturing Practices (GMP) are important to reduce the risk of COVID-19 infection. Cleaning, sanitation, good hygienic practices, and active packaging are also needed from farm to fork.

Biography:

INAM has completed his MASTER DEGREE at the age of 25 years from URDU University. He is the SR FOOS SAFETY CONSULTANT. He has published more than 25 papers in reputed journals and has been serving as an editorial board member of repute.     

 

Title: From Overproduction to Income Generation: Application of Food Technology and Production Line Balancing Techniques in producing Preserved Food Items from Excess/Unsold Produce

Abstract:

One of the challenges that crop growers face is the harvesting of produce in the Philippines at the right quantity at the right time. While their harvest is distributed for sale in different stores for retail, they still end up with numbers of unsold produce which may eventually spoil and turn into waste. In a province near Manila, a learning center entered into a venture/advocacy where unsold produce from a group of growers were processed and turned into preserved dried chips which were supplied to supermarkets and groceries. Through the assistance of the Department of Science and Technology (DOST) Set-Up, food-processing equipment were acquired which addressed the need for adopting technological innovations. Industrial Engineering consultants also came into the picture to assist in the streamlining of processes and increasing of efficiency and utilization through production line balancing: a technique to increase production and reduce idle time with minimal personnel. Training was also administered by the venture which was aimed to increase productivity, reduce variability, increase food safety awareness, and boost the morale of its manpower. As a result of these interventions, production capacity was set to a minimum of 10,000 packs per day which translates into a revenue amounting to PhP 1.2M (US$24,000) per day. With this venture, produce that are about to turn into waste can be turned into something that can generate additional income which eventually uplift the lives of the farmers despite of the COVID19 pandemic.