Scientific Program

Conference Series Ltd invites all the participants across the globe to attend 5th International Conference on Global Food Safety San Antonio, USA.

Day 3 :

Keynote Forum

Meera Srivastava

Dungar College, India

Keynote: Agrochemicals : A threat to food safety
OMICS International  Global Food Safety 2016 International Conference Keynote Speaker Meera Srivastava photo
Biography:

Meera Srivastava is presently working as Head, Post Graduate Department of Zoology, Govt. Dungar College, Bikaner, Rajasthan, India. She is also Convener- Board of Studies in Zoology, and Member- Academic Council, MGS University, Bikaner. She has contributed to more than 152 research publications published in journals of national and international repute and in the form of conference abstracts. She has represented more than 76 Conferences and has visited United Kingdom, France, Scotland, Italy, Thailand, Dubai, Sri Lanka and Malaysia and has been invited to deliver talks, Chair/ Co-Chair Technical sessions

Abstract:

Food is any substance consumed to provide nutritional support for the body. Historically, people secured food through two methods: Hunting and gathering, and agriculture. Today, the majority of the food required by the ever increasing population of the world is supplied by the food industry based on agriculture produce. Third agricultural revolution concentrated on industrialization of agriculture with mechanization, chemical farming, food manufacturing, addition of economic value through processing, canning, refining, packaging, green revolution, plant breeding, biotechnology, genetic manipulation, etc. Crop products are eventually stored for varied periods of time depending on market demand, size of production and the farmer’s needs. Herbivorous insects are said to be responsible for destroying one fifth of the world’s total crop production annually. By their very nature, most insecticides create some risk of harm to humans, animals or the environment. Unfortunately, some of the highly hazardous insecticides are continually and indiscriminately used globally. The small farmers prefer those because they are cost-effective, are easily available and display a wide spectrum of bioactivity. It is for sure that insecticides, once enter the environment will have negative impacts on air, water, soil, human beings and animals. Some suggested management strategies include: Integrated pest management (IPM); Use of resistant varieties; Employing biological control measures; Use of bio-pesticides, Sterilization technique, Sex attractants and Pheromones and above all educating farmers. Food safety and food security are monitored by agencies like the: International Association for Food Production, World Resources Institute, World Food Program, Food and Agriculture Organization and International Food Information Council. They address issues such as sustainability, biological diversity, climate change, nutritional economics, population growth, water supply, and access to food.

Break: Refreshment Break 11:00-11:20 @ Foyer
  • Oral Session: 3 Equipment and Techniques |Processing in Food Industry | Recent Advancement in Food Technology
Location: Texas C
Speaker

Chair

M.G.S.A. Wimalasena

Central Food Laboratory, Sri Lanka

Speaker

Co-Chair

Meera Srivastava

Dungar College, India

Biography:

Jane N Okafor has completed her PhD at University of Nigeria, Nsukka. She is a Deputy Director at Nutrition and Toxicology Division, Federal Institute of Industrial Research, Oshodi (FIIRO). She has published more than 24 papers in reputed journals. Currently, she is a Post-doctoral Research Fellow at Cape Peninsula University of Technology, South Africa.

Abstract:

The use of nutraceutical for various health benefits has increased significantly globally due to risk of toxicity and adverse effects of some synthetic drugs. Nutraceutical is a food or a part of food that provides medical benefits apart from nutrients that includes prevention and or treatment of a disease. It is therefore not unexpected that they have wide range of application. Bambara groundnut is an under-utilized legume with rich nutritional profile and widely used in African traditional medicine but have not been exploited for their vast nutraceutical potential. When compared to other beans, it has highest concentration of dietary/soluble fiber, rich in polyphenols (anthocyanin, catechin, quercetin and their derivatives, quinic acid, medioresinol, p-coumaric acid, salicylic acid, caffeic acid derivative), polyunsaturated fatty acids, antioxidant vitamins/minerals and protein. However, with increasing interest in plantbased nutraceuticals for various health applications due to their biological and pharmacological activities, it becomes clear that this African indigenous legume also represent a potential source of nutraceutical to be exploited for health benefits. It is surprising that there is limited published information on its nutraceutical potential and medicinal benefits. The objective of this paper is to provide information regarding new and value added uses for Bambara groundnut relative to as potential nutraceutical source for various end uses and to provide a sense of how important this potential value added traits could be on exploitation and application in functional food development. Lastly, we focused on the remaining research work to be done in order for Bambara groundnut to find wider application in functional food, pharmaceutical industry/medicine.

Speaker
Biography:

Mokganya Mokgaetji Georgina is currently enrolled for PhD (Botany) at the University of Venda, South Africa. She is working as a Lecturer at the University of Venda responsible for teaching Foundation Biology

Abstract:

The use of wild plants as leafy vegetables is very common in South Africa and some of these species are also very popular. Now, wild edible vegetables are in vogue as they fill the streets of Venda shopping market. These plants are favored by majority of local people because they host desirable traits: many of them are richer in protein, vitamins, iron and other nutrients than popular nonnative crops. This reason therefore makes wild edible vegetables a potent weapon against dietary deficiencies. This study presents the processing methods of selected wild edible vegetables of the Vhembe District Municipality. Processing methods of ten wild vegetables (Amaranthus dubius, Amaranthus hybridus, Amaranthus spinosus, Bidens pilosa L., Cleome gynandra L., Cleome monophylla L., Cucurbita pepo L., Ipomoea batatas (L.) Lam, Momordica balsamina and Vigna unguiculata (L.) Walp.) were studied. Results of this study provided evidence that, of the ten studied plant species, three (that is, Cucurbita pepo L., Ipomoea batatas (L.) Lam and Vigna unguiculata (L.) Walp) are capable of providing food from their leaves, fruits and flowers; leaves and fruits; and leaves and fruits respectively. Additionally, the study revealed that the leafy parts of Amaranthus dubius, Amaranthus hybridus, Amaranthus spinosus, Bidens pilosa L., Cleome gynandra L., Cleome monophylla L., Ipomoea batatas (L.) Lam, and Momordica balsamina can be processed together to make delicious dish called morogo. Leaves, fruits and flowers of Curcurbita pepo L. are mixed to make relish called bovhola. On the other hand, fruits of Ipomoea batatas (L.) Lam are boiled and consumed as side dish. Results of this study recommend the proper mixing of the wild vegetables during the process of being processed as food. This recommendation will assist in preventing the mixture of vegetables with common nutritional values.