Title: 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.

Abstract:

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.

Biography:

Dhon G. Dungca graduated from De La Salle University-Manila with the degree Bachelor of Science in Industrial Engineering in 1998. He finished his Master of Engineering major in IE degree at Holy Angel University in 2005. He was a former IE Professor at the Holy Angel University College of Engineering & Architecture,  and a former Graduate School Professor in the Graduate School of Business. His expertise includes Project/Construction Management, ISO Certification, Business Process Reengineering, and Research. Currently, he is a Project Development Officer at the Department of Information and Communications Technology (DICT) in Manila, and currently a Lead Consultant of the Manufacturing Productivity Extension Program of the Department of Science and Technology (DOST). Engr. Dungca is a Professional Industrial Engineer.

Title: Food Diseases

Abstract:

Plant-based or non-dairy milk replacements are a rapidly expanding niche in the functional foods, especially in beverage development worldwide. Cow milk allergy, lactose intolerance, calorie concerns, the prevalence of hypercholesterolemia, and a growing desire for vegan diets have all prompted consumers to look for cow milk alternatives. Phenolic compounds, unsaturated fatty acids, antioxidant activity, and bioactive chemicals such as phytosterols and isoflavones make plant-based milk substitutes an excellent choice. Vegetable extracts are watersoluble extracts from legumes, oilseeds, cereals, or pseudo cereals that resemble bovine milk in appearance and are used as direct replacements for cow's milk due to chemical similarities. They can also be employed in some animal milk-based products. But according to many scientific evidences and publications, natural milk has more beneficial nutrients and bioactive components than artificially manufactured plant-derived milks. The biochemical and nutritional benefits and capacities of genuine dairy milk cannot be replaced by man-made plant-based beverage items. Natural milk, unlike plant-based substitute milks, has a variety of bioactive and anti-appealing peptides that can help you lose weight. Low-fat, cultured, and lactase-treated milk and dairy products, when combined with other diverse nutritionally balanced meals, have been found to be a healthier dietary option than plant-based milk/foods on their own. In all respects, this presentation demonstrates the scope and limitations of plant-based milk in comparison to cow milk

Title: External Quality Assessment Scheme in Food Microbiology in Palestine

Abstract:

Microbiological testing of food is important for ensuring its quality and safety. Thus, it is a basic tools to assess the effectiveness of risk management programs for ensuring food safety and quality which necessitate the presence of Quality Assessment programs. Therefore, the Center for Quality in Medical Laboratories (CQML), Department of Medical Laboratory Sciences, Al Quds University, organized the external quality assessment schemes (EQA) in Water and Food Microbiology in support from the Food and Agriculture Organization (FAO), and Palestine Accreditation Unit (PALAC). The CQML is a Proficiency Testing (PT) provider in the Medical Laboratory field since 1995. The EQA scheme for food microbiology started in 2019. The EQA schemes is available to all food microbiology laboratories, providing schemes in water and drinks, meat and poultry, dairy products, fish and sea food, and salads. The participation is currently free of charge, but mandatory for accredited labs and voluntary for the others. Methods: There are 6 accredited food testing labs, and 2 labs belonging to food industry factories enrolled in the schemes. All the control materials used are prepared in house, offering freeze dried mixtures of organisms as simulated foods and water samples. The microorganisms used for spiking are American Type Culture Collection (ATCC) certified organisms. The control material are proven stable, homogeneous, prepared and tested by qualified microbiologists, interpretation of test results is presented in reports.

Biography:

Yumna Shehadeh is the Director, Center for Quality in Medical Laboratories she has published more than 25 papers in reputed journals and has been serving lecturer in Department of Medical Laboratory Sciences, Medical Laboratory Sciences, College of Health Professions, Al-Quds University, Abudis, Jerusalem -Palestine, Health Complex, level -1

Title: Food Safety & Security

Abstract:

Food safety is a unique topic in which each and every individual is directly or indirectly very much affected. Also, on the occasion of world food day, one of the year’s motto included Food safety as a shared responsibility which means it is each and every individual’s business starting from the farmers either belonging to agriculture sector or the livestock sector, the food worker who work in warehouses, food storage facilities, production lines, processing line, food quality officers, laborers working in food industries, retailers, consumers, and many others who are a part of this food supply chain. Food being the basic essential for the survival of the living beings it is important to maintain the safety parameters as well as reducing the food wastage while acknowledging the importance of food security in order to achieve zero hunger and able to additionally provide hygienic safe food, sufficient quantity or required plate size, nutritious and healthy food to everyone, also meeting the increasing protein demands as the population is growing day by day. It is not just about providing safe and healthy food for the human being but it is also about maintaining the same standards in the entire food chain. In the present scenario, when in comparison with the earlier times we can definitely say that there is a very significant success rate in cutting down the possibility of disruptions in the supplied food, especially due to the regulatory agencies and the food business operators who are handling it in a very responsible and effective manner.

Title: Food Toxicology and Microbial aspects of food

Abstract:

Agriculture plays a vital role in the American food industry. According to statistics, 16 percent of the food production comes from plants and employ the bulk of workers. But the sector is running low on productivity and fewer profit margins. That is why we need Artificial Intelligence in food processing units.The production unit is sinking because smaller companies cannot predict the choice of the customers or cannot comply with the food regulations. In such a case, Artificial Intelligence is our only hope. It is an advanced mechanism which can do a lot of work. Large companies are employing AI technology to increase their efficiency and profits. Companies like Coca-Cola and Kellogg’s are using the technical mechanism and their applications to promote rare fusions. We will discuss some of the applications of Artificial Intelligence in food processing which will make it better.

Title: Experimental Studies on the Mineral Content of Solojo flours and Protein Isolates from Two Varieties (DAS & BS) of Under-utilized Nigerian Cultivated Solojo Cowpea (Vigna Unguiculata L. Walp) “

Abstract:

Food security of any given nation exists when its people, at all times, have physical, social and economic access to sufficient, safe and nutritious food that meets their dietary needs without any restriction or limitation on access to food because the right to food is a well- established principle of international human right. However, agriculture is intensely pressured with the challenge to feed an envisaged (9) nine billion population projected to be on the planet by 2050 while research predicts a considerable pressure on the protein sources in the coming decades. Going by FAO statistics (1990), 1/7th of the world populace are suffering from starvation and 1 billion more people have insufficient in-take of protein. The existing problems of malnutrition and food in-security coupled with rapid population growth and prohibitive nature of animal-based food have necessitated the need to identify and integrate unorthodox protein sources to augment the conventional formulation

1. Chibudike H.O. and Udohitinah J.S. (2009). “Local Sourcing of Non-wood Pulp Plant for Paper-making”. J. Chem. Soc. Nigeria, Vol.34, No. 1, pp169-172 (2009). 2. Chibudike H.O. and Udohitinah J.S. (2009). “Evaluation of Pulpand Paper-making Potentials of Cereal Straws (agro-wastes)”. Journal of Engineering Research, Vol. 14, No. 4, December, 2009 3. Chibudike H.O. and Udohitinah J.S. (2009). “Determination of Pulp, Paper and Board-making Potentials of Rhizophora Racemose (Red Mangrove)”. Journal of Chemical Society Nigeria, Vol. 34, No. 1, pp179-183 (2009) 4. Chibudike H.O., Udohitinah J.S., Adeyoju O.A., Hassan M.T., Kayode O.F., Mgbachiuzo E. and Ojo B.I. (2011). “Studies of Fibre Characteristics and Paper-making Potentials of Adansonia Digitata Linn.”. NJERD, Vol. 10, No. 1, 2011

Biography:

Chibudike’s research exploits include: 1. Determination of the Pulping Potentials of Seven (7) Nigerian Savanah Timbers and Assessment of the Pulping Potentials of Twenty one (21) Nigeria Cultivated Agro-based Fibers and their suitability for the production of various grades of pulp, paper, ceiling and fire retardant boards. 2. Production of Glucose Syrup from Cassava vis Enzymatic approach. 3. Conversion of Glucose Syrup to Sorbitol via Hydrogenation process. In this role, he has shown initiative and made tangible impact. He through utter determination and unabashed environmental concern proposed and faced the challenges of changing the principles of Pulping operation in the Pulp and Paper Laboratory, FIIRO. He strengthened the fabric of these aspects of research by his innovative contributions and pioneering work to develop Eco-friendly principles.

Title: Nutritional Evaluation of Isolates from Two (2) Varieties (DAS & BS) of Under-utilized Nigeria Cultivated Solojo-Cowpea [Vigna Unguiculata (L.) Walp.

Abstract:

The world is presently grappling with the monstrous health challenges of malnutrition, and it is unfortunately implicated in the death (about 41%) that occur in children from 6 to 24 months annually especially in third world nations. This is because complementary diets in developing countries are predominantly cereal based and this is due to shortage in animal protein and poverty. This has resulted in nutritional deficiency and malnutrition. Malnutrition has been recognized as a major contributing factor predisposing affected children to reduced immune function, impaired resistance to infectious diseases and increased susceptibility to intestinal parasites causing diarrhoea. The most common is Protein-energy malnutrition (PEM). The demand for proteins in the world is rising, therefore additional protein food is imperative from both traditional and unusual source.  They are also important for providing balanced diet in human nutrition; they also give other nutrients essential to the body, such as, minerals, vitamins, dietary fibre, low glycemic index carbohydrate and variety of phytochemicals. The year 2016 was declared as International year of pulses by the 68th United Nations General Assembly; However, though huge resources have been committed to the growth of grasses, such as rice, wheat, sorghum, corn and bailey, the same cannot be said of legumes; not much has been done with legumes. The statistical report of the Food and Agricultural Organisation (FAO) 

Biography:

Dr (Mrs) Adeyoju’s  passion for Food Chemistry and concerns for solution to problems of malnutrition and food in-security triggered her research interest in the discovery and development of some under-utilized agricultural food crops, which include two varieties of cowpea, Dark-Ash Solojo (DAS) and Brown Solojo (BS). Hence, her Ph.D. Thesis: Characterisation and Functional Properties of Flour and Protein Isolated from Germinated Solojo Cowpea (vigna unguiculata (L) Walp. She is a well-grounded analytical chemist with expertise in Food Research, Hazard Analysis Critical Control, Capacity Building in Laboratory Quality Systems and Good Laboratory Practice. She joined the Employment of the Federal Institute of Industrial Research Oshodi in 1991 and has grown through ranks to where she is currently.

Title: Metabolism of vitamin D and modulation of immune responses

Abstract:

The key functions of vitamin D are to facilitate intestinal absorption of calcium and phosphorus, skeletal mineralization, and control cell growth. Vitamin D also enhances the immune protection and fight against the invading microbes. These actions are mediated through modulation of vitamin D-dependent gene transcriptions. Vitamin D has an immunomodulatory, anti-inflammatory, and anti-proliferative function. The consequences of vitamin D deficiency are bone resorption, increased production of pro-inflammatory cytokines, T-lymphocytes, increased T-helper-1 functions, and decreased T-helper-2 functions. Beyond its use to prevent osteomalacia and rickets and prevention of falls and fractures, the evidence for other health effects of vitamin D supplementation are increasing, but still inconsistent. Provision of vitamin D supplementation to D-deficient elderly and institutionalized persons, have been unequivocally shown to decrease falls, increases bone mineral density, and decrease fractures. Vitamin D deficiency related diseases are particularly important amidst global changes in lifestyle that result in unhealthy eating, increased sedentary habits, and alcohol, tobacco consumption and environmental pollution. Additional exciting biological and physiological functions of vitamin D are in the horizon. Skin and dietary derived vitamins D needs to be activated. The first vitamin D metabolism step occurs in the liver generating 25(OH)D and its final hydroxylation hormonal form, 1,25(OH)2D (calcitriol) is generated in kidneys. Serum 25(OH)2D levels below 30 ng/mL (75 nmol/L) is considered as insufficient or hypovitaminosis D. More than 50% of world’s population suffer with vitamin D deficiency.

Biography:

Prof. (Dr.) Afrozul Haq, is currently the Founder Vice Chancellor of H.A. University, Imphal, Manipur. Former Dean and Head of the Department of Food Technology, Jamia Hamdard, New Delhi, India. Prof. Haq is a graduate of Aligarh Muslim University, & INSERM fellow Paris, France. Prof. Haq has more than 35 years of experience as a basic & clinical research scientist working in a number of research labs, and hospitals around the world including Pasteur Institute, Paris, France; McGill University, Montreal, Canada; King Faisal Specialist Hospital & Research Centre, Riyadh, Saudi Arabia, Mafraq Hospital, Sheikh Khalifa Medical City, VPS Healthcare, & GDC, Abu Dhabi, UAE. Served as the head of Biochemical Diseases Investigation group from 2001 to 2006 at Mafraq Hospital in Abu Dhabi, UAE. Founding President and Chairman of International Conference on Vitamin D Deficiency, Nutrition and Human Health continuously for the last 10 years. Prof. Haq also served as the Senior Consultant and Advisor to the Oy Verman Ab Pharmaceutical company, Helsinki, Finland.

Title: UTILIZATION OF STARCHES OF WHITE YAM, TRIFOLIATE YAM, SWEET POTATO IN WHEAT-MORINGA OLEIFERA SEED-BASED BREAD

Abstract:

Outrageous import bills on wheat, huge postharvest food losses, and increasing cases of malnutrition in Nigeria and other developing countries, are critical concerns craving brisk interventions of researchers in diverse fields, especially Food Science. In view of this, various composite bread (Samples B, C and D) were made from the blends of wheat flour, native starch of white yam/trifoliate yam/sweet potato and Moringa oleifera seed flour in the percentage ratio of 85:10:5 respectively. Nutritional and baking properties of these composite bread were investigated against that of ‘control bread’ (sample A- 100% wheat flour bread). Nutritionally, composite bread were significantly (p<0.05) higher than control bread; and also did not significantly (p<0.05) differ from it in terms of baking properties. Sample D (i.e. bread made from composite flour of 85% wheat flour: 10% native sweet potato starch: 5% Moringa oleifera seed flour) significantly (p<0.05) had highest values in protein (11.90%), calcium (116.30 mg/100g), iron (2.80 mg/100g), vitamin A (0.399 mg/100g), vitamin B₁ (0.065 mg/100g), vitamin B₂ (0.098 mg/100g), vitamin B₃ (0.400 mg/100g), vitamin B₆ (0.450 mg/100g),  vitamin C (13.560 mg/100g), insignificantly (p<0.05) on crude fibre (1.40%); but had lowest values in carbohydrate (43.90%) and  volume (325.03 cm³). Sample C (i.e. bread made from composite flour of 85% wheat flour: 10% native trifoliate yam starch: 5% Moringa oleifera seed flour) was significantly (p<0.05) highest in ash (2.42%), protein (10.80%), energy value (240.05 Kcal), calcium (112.23 mg/100g), iron (1.74 mg/100g), phosphorus (63.88 mg/100g), vitamin A (1.84 µg/g), vitamin B₁ (0.036 mg/100g), vitamin B₂ (0.065 mg/100g), vitamin B₃ (0.170 mg/100g), vitamin B₆ (0.210 mg/100g), vitamin C (11.380 mg/100g). Sample B (i.e. bread made from composite flour of 85% wheat flour: 10% native white yam starch: 5% Moringa oleifera seed flour) recorded best values in carbohydrate (51.98%), energy content (267.50 Kcal) and shelf-stability potential (i.e. lowest moisture content of 31.47%) but lowest values in magnesium (56.30%) and general acceptability (5.68). These results are a pointer of the potentials of these underutilized food crops in addressing food insecurity.

Biography:

Okereke Goodluck Obioma is a phenomenal food expert that has experience, spanning for more than a decade in both food industry and academia. He has a Ph.D in Food Science and Technology (funded by World Bank through Centre for Food Technology and Research) from Benue State University, Makurdi, Nigeria, which is his affiliation as an eminent researcher and lecturer. He obtained a Master of Science (M.Sc) in Food Processing and Preservation from Michael Okpara University of Agriculture, Umudike, Nigeria; and a Bachelor of Technology (B.Tech) in Food Science and Technology at Federal University of Technology, Owerri, Nigeria. Besides, he is a dependable team player with Coca-Cola Hellenic Bottling Company, Nigeria and consults with many food firms as well. He has authored many influential local and international publications that form a research base to scientists globally. Okereke Goodluck Obioma serves as a peer reviewer and editorial board member to many top-notch international journals; and has made many remarkable presentations at several first-class events. His research interests are in postharvest food losses, food security, water treatment, starch, beverage and bakery manufacture.

Title: Improving Food Safety Knowledge and Processing Condition of Soy-cheese Processors in Oyo state, Nigeria

Abstract:

Soy-cheese is a soybean based product used in enhancing  household nutrition food security among the resource -poor people in Nigeria. It is also used as meat substitute and also  as a  source of income generation. It is also usually prepared at home-level by women local processors under unhygienic conditions. The objective of this study was to assess the level of food safety knowledge of the local processors and to improve through training. Thirty (30) women processing soy-cheese at home level were selected and interviewed on knowledge of food hazards, food hygiene, hand washing and food safety practices. Formal training was conducted for the women.  The women group were in the range of age 36-50 years with their percent having completed secondary school education. Ninety percent do not have formal food processing or hygiene training. Studies shows little knowledge of food hazard, food hygiene, handwashing and food safety practices.  Subsequent training  on food safety improved knowledge and skill by post-test  which was expected to improve practices and behavior which will contribute to better processing and reduce future food hazards and risks. 

Title: NEW OFF-LINE SPE-GC-MS/MS METHOD FOR DETERMINATION OF MOSH/MOAH IN ANIMAL FEED, FOODS, INFANT FORMULA AND VEGETABLE OILS

Abstract:

MOH (mineral oil hydrocarbons) which consist of mineral oil saturated

hydrocarbons(MOSH) and mineral oil aromatic hydrocarbons(MOAH) are present in various

products such as vegetable oils, animal feed, foods and infant formula. Contamination of foods with

mineral oil hydrocarbons, particularly mineral oil aromatic hydrocarbons(MOAH),exhibiting

carcinogenic, mutagenic and hormone-disruptive effects. Identifying toxic substances among the many

thousands comprising mineral oils in food samples is a difficult analytical challenge. A new method

based on an offline-solid phase extraction approach coupled with gas chromatography-triple

quadrupole(GC-MS/MS) was developed for determination of MOSH/MOAH in various products such

as vegetable oils, animal feed, foods and infant formula. A glass SPE cartridge loaded with 7 g of

activated silica gel impregnated with 10 % silver nitrate for removal of olefins and lipids. The

MOSH/MOAH fractions in the oil samples were eluated with hexane and hexane: dichloromethane

:toluene(75:20:5), respectively. Each eluate was concentrated to 50 µl in toluene and injected on

splitless mode into GC-MS/MS. Accuracy of the method was estimated as measurement of recovery of

spiked oil samples at 2.0, 15.0 and 30.0 mg kg -1 , and recoveries varied from 85 to 105 %. The method

was applied to the different types of samples (sunflower meal, chocolate ships, santa milk chocolate,

biscuits, infant milk, cornflakes, refined sunflower oil, crude sunflower oil), detecting MOSH up to 56

mg/kg and MOAH up to 5 mg/kg. The limit of quantification(LOQ) of proposed method was estimated

at 0.5 mg/kg and 0.3 mg/kg for MOSH and MOAH ,respectively.

Biography:

Ovanes Chakoyan studied  Organic Synthesis at the University of Chemical Technology and Metallurgy of Sofia, Bulgaria as Bachelor in 2008. He is chief researcher/chromatography expert in Fidelitas Lab, Bulgaria.He received his  M.D. of Organic Chemistry from University of Shumen in 2022. He has over 10 years practical skills in areas of gas chromatography and liquid chromatography, including developing new analytical methods and sample preparation in environment, soil, water, air pollution and food matrices.

Title: Food and Nutrition security status of Households in Kenya

Abstract:

Introduction: Food and nutrition security for every household is public concern throughout the globe. Food is a basic necessity of life as it dictates the health status of individuals. Statement of the Problem : Documented evidence shows insufficient food stocks among households in Kenya.  Available literature indicates that Bungoma County is food insecure with a poverty index of 52.9%. The objective of this study was to determine the food security and Nutrition status of households in Bungoma County. Methodology & Theoretical Orientation: A cross-sectional survey design was used in the study and a cluster sample size of 384 households was selected.  Tools used for data collection were questionnaires, interview guides, focus group discussions and observation checklists. The nutrition status of pre-school children was determined by measuring the Mid Upper Arm Circumference (MUAC) and Body Mass Index (BMI) tools were used to determine nutritional status for pre-school children and adults respectively. 

Biography:

Marystella Wabwoba is a Professional public officer well versed with extension approaches, distinguished by commended performance and proven results. Skilled in sustainable Development and community development, Disaster management with wide experience on research on food security in Kenya. Extensive background in training of trainers (TOT), including experience in community mobilization, training on Entrepreneurship, training youths in Vocational centres, Trainer of stakeholders and communities on Good Agricultural Practice and investment options that affect food security. Demonstrated success in assigned duties- developing teambuilding programs, and writing departmental reports, participating in developing departmental strategic plans and policies in compliance with the Kenya constitution, 2010.