3^rd World Congress on Advances in Food Science, Processing and Technology May 13-14, 2019 | Tokyo, Japan.

Biography:

Ozlem Tokusoglu has completed her PhD from Ege University, Department of Food Engineering. She is currently working as an Associate Professor, Faculty Member in Celal Bayar University Engineering, Faculty Department of Food Engineering. She was a Visiting Scholar at the Food Science and Nutrition Department, University of Florida, USA. She has published many papers in peer reviewed journals and serving as an Editorial Board Member of selected journals. She has published the scientific edited three international books entitled Fruit and Cereal Bioactives: Chemistry, Sources and Applications and Improved Food Quality with Novel Food Processing by CRC Press, Taylor & Francis, USA Publisher, and third book Food By-Product Based Functional Food Powders by CRC Press.

 

Abstract:

Alkaloids are a class of naturally occurring chemical substances which mostly include biologically important amine structures and contain some related constituents in plants based food and beverages and animal based foods. Alkaloid compounds demonstrate greatly diverse matrix and origins as well as pharmacological and/or nutraceutical action which often show a marked physiological action. Food and beverage alkaloids can be take part in food chemistry, food industrial applications, food supplement and medical drug fortifier. Alkaloids are aminoacid derivatives that have a bitter taste and are found as secondary metabolites in potato plants as potatoes glycoalkaloids (majorly as solanine, solanidine) and in tomato plants as tomatine glycoalkaloids. Piperidine alkaloids from black peppers with pyridine structure and sanguinarine, narceine alkaloids from pomegranate fruits with isoquinoline based structure are categorized as phenolic alkaloids. Caffeine, theobromine and theophylline in most consumed non-alcoholic beverages such as coffee, tea, cocoa majorly and chocolate and herbal teas as less are classified as methylxanthine alkaloids. Caffeine is found in varying quantities in the beans, leaves, and fruit of some other plants including kola nuts, yerba mate, guarana berries etc. where it acts as a natural pesticide that paralyzes and kills certain insects feeding on the plants. Caffeine content depends on strength of the brew, growing conditions, processing techniques and other variables. The pyrrolizidine alkaloid-containing plants are mostly members of the composite plants (Asteraceae), Forget Me Not or borage families (Boraginaceae) as well as the legume family (Fabaceae). Amongst plants containing pyrrolizidine alkaloids native in Germany tansy ragwort, common groundsel and viper’s bugloss were found as examples. Specific alkaloids in foods and beverages can alter after food processing containing cooking, boiling, steaming, frying, brewing, etc. as conventional food processing. Also food and beverage alkaloids can be altered by novel food processing like gamma irradiation and microwave processing.

 

Biography:

Kiran Dande is Associate Professor and Head Department of Dairy science at Mahatma Basweshwar College, Latur (INDIA). As an academic and researcher working in the areas of sustainable agriculture, animal husbandry and dairy science for over three decades, Dr. Dande has published 65 research papers in national, international peer reviewed and indexed journals. He holds four Indian National patents published in official Journal from Patent office. He is a recipient of two national awards - Rashtriya Gaurav (which translates to ‘National Pride’) Award from IIFS and Best Citizens of India Award from International Publishing House. Dr. Dande was honored to be a keynote speaker at International Journal of Arts & Sciences’ (IJAS) American Canadian Conference for Physical, Life and Health Sciences, Ryerson University at Toronto, Canada in June 2018 He is a member of editorial board and frequent reviewer of many international journals. He earned his Master of Science in Animal Husbandry and Dairying at Marathwada Agricultural University, Parbhani. He also earned Master of Philosophy in Zoology at Pune University, Pune and Ph.D. in Dairy science at Swami Ramanand Teerth Marathwada University, India.

Abstract:

India is the world’s largest milk producing country. Indian milk and the traditional milk products have been estimated to be worth INR 7000 Billion in 2016 and growing at a rate of CAGR 13% during 2010-2016 period. It’s expected to exceed INR 1800 Billion, growing at CAGR 15% by 2022. Out of the total milk produced in India, over 50% is converted into traditional dairy products, which are native to India and are developed through culinary skills, wisdom and experience gained over several millennia. The application of processes like concentration, co-agulation, desiccation, fermentation and the use of certain other ingredients have resulted into an array of more than 150 different types of traditional Indian dairy products. The wide array of indigenous milk products are poised to take strong industrial footing in the years ahead. The development and application of mechanized manufacturing technologies and unit operations such as pasteurization, application of membrane filtration, bio-preservation, osmotic dehydration, advances in packaging technology handled through organized sector will significantly improve the productivity and efficiency of the Indian dairy industry. In addition, factors such as increased health awareness, increasing purchase potential and global exposure is going to increase the demand of milk and traditional milk products in India. Being at this juncture, this talk covers the challenges in the Indian dairy industry and suggest solutions that if implemented, present a golden opportunity for Indian as well as international players operating in this domain.