Workshop on Recovery of added value products from agro-industrial and food wastes

For more details you can go through the website: foodchemistry.conferenceseries.com

Cuie Yan :: Organizing Committee Member

Cuie Yan :: Organizing Committee Member

Meet the Organizing Committee Members of the conference

2^nd International Conference on Food Chemistry and Hydrocolloids

Cuie Yan

Principal Scientist
PepsiCo Global R&D
USA

Dr. Cuie Yan possesses four degrees including a Ph. D. in Polymer Chemistry & Physics, and a recently completed B.S. in Nutrition. She is a Principal Scientist with PepsiCo Global Beverage R&D, with 23 years of technical and management expertise in both industry and academia across Food Science and Biotechnologies. She has authored 32 articles in peer reviewed scientific journals and 2 book chapters; and filed 6 patents and commercialized 2 of them that have been generating $20+ million annual revenue since 2008. She has delivered more than 10 presentations in international conferences and forums; and chaired 6. She also has been a reviewer for 5+ top-ranked scientific journals on Food Science & Biotechnologies; as well as one of the Editorial Board Members for Journal of Biotechnology and Journal of Bio Accent.

Mingruo Guo :: Organizing Committee Member

Mingruo Guo :: Organizing Committee Member

Meet the Organizing Committee members of the conference

2^nd International Conference on Food Chemistry and Hydrocolloids

OCM Biography

Mingruo Guo is a food chemist and inventor, specializes in the areas of functional foods, whey based environmentally safe products, prebiotics and probiotics, infant formula, herbs and nutritional food development. His ongoing research projects include whey protein-based, environmentally safe adhesive and glue products; milk, soy and oat-based symbiotic foods; soy-based coffee creamer; application of limited proteolysis of milk proteins in infant formula; and functional goat-milk yogurt kefir. He is author of the textbook \\\”Functional Foods- Principles and Technology\\\”, published in 2007. He serves as a consultant to both trouble shoot and help food manufacturers develop new products. He has a patent on spray drying technology and two others pending on functional foods and whey protein based wood finishes. The environmentally safe wood finish was awarded as one of the top 10 Green Products in the US.

Research Interest

Mingruo Guo’s research areas includes: Environmentally safe products from whey; component interactions in infant formula and nutritional products; the chemistry and technology of fermented dairy products; ultrasound treatment of milk and apple cider; pre- and probiotics; functional properties of food proteins such as whey proteins.

For more information visit Website: foodchemistry.conferenceseries.com

Conrad Oswald Perera :: Organizing Committee Member

Conrad Oswald Perera :: Organizing Committee Member

Meet Dr. Conrad Oswald Perera at the conference:

2^nd International Conference on Food Chemistry and Hydrocolloids

Conrad Oswald Perera | The University of Auckland 

He received his PhD from Oregon State University and has many years of work experience in the food industry research institutes and academia. His main research area is Chemistry and technology of processing of food products, with special emphasis in dehydration and functional foods. Currently he is working on Vitamin D stability in foods and bioactive peptides from food waste.

Current Projects:

• Dehydration
  Mathematical modelling of mass transfer during osmotic drying of fruit tissues coated with edible coatings (with Prof Zhao Weibiao of National University of Singapore).
• Postharvest Technology
  Study of the effect of 1-Methylcyclopropene on the quality of fresh-cut fruits and vegetables.
• Functional Foods
  Effect of processing on soy isoflavones, and vitamin D2 from mushrooms and its bioavailability, protein functionality.

For more information visit foodchemistry.conferenceseries.com

Drop us an email for Program enquiry.

foodchemistry@conferenceseries.net

Shirai Keiko Matsumoto :: Organizing Committee Member

Shirai Keiko Matsumoto :: Organizing Committee Member

Meet the Organizing Committee Members of the Conference

2^nd International Conference on Food Chemistry and Hydrocolloids

Dr. Keiko Shirai possesses a PhD in Biological Sciences and Health and also degrees BEng in Biochemistry and MPhil in Biotechnology. She is full time Professor at Biotechnology Department in Universidad Autonoma Metropolitana in Mexico City. She leads the group of Biopolymers and Bioprocess of Agro-Industrial and Food By-Products. She has published more than 60 papers in reputed journals and book chapters. She has supervised PhD and MPhil theses. She has 6 patents in her credit.

Her research work is focused on utilization of agricultural and aquatic wastes for biopolymer, enzyme and metabolite production, application in materials and life sciences.

For more information visit the website: foodchemistry.conferenceseries.com

Qingrong Huang :: Organizing Committee Member

Meet the Organizing Committee Members of the conference

2^nd International Conference on Food Chemistry and Hydrocolloids

OCM Introduction:

Qingrong Huang
Professor| Rutgers University
Department of Food Science

The overall theme of his research at Rutgers is the rational design of food nano- or micro-structure for improved quality and performance. His research thrust areas include self-assembly of food biopolymers at nanoscale, nanoencapsulation for food delivery applications, and fabrication of nanoscale biosensors. Most of his research projects are multi-disciplinary in nature, and immerse students in research fields including bionanotechnology, biopolymers, biochemistry, food chemistry, and materials science.

Following is a summary of his specific research areas:

(1) Nanoencapsulation of Nutraceuticals/Drugs. The development of high quality, stable dietary supplements with good oral bioavailability would make a major impact on the health industry. One of the major challenges of dietary flavonoids and carotenoids is their poor oral bioavailabily. The development of novel preparations of dietary supplements with improved bioavailability may improve their biological activity in vivo. A wide variety of encapsulation platforms, including nanostructured emulsions,, W/O/W or O/W/W double emulsions, solid lipid or biopolymer–based nanoparticles, and direct conjugation of phytochemicals to biopolymer side chains have been developed to encapsulate plant polyphenolic compounds. With the help of nanoencapsulation, the body absorption and the blood circulation time of phytochemicals inside the body increase, therefore, the desired pharmaco-kinetics of these phytochemicals may be achieved.

(2) Self-assembly of Biopolymers at Nanoscale. Because of the complexity of modern multi-component food systems, the physical properties of food materials, such as phase behaviors, mechanical properties, and intermolecular interactions between food components at different length scales (nano-, micro-, and macro-scales) must be understood. Polysaccharides and proteins are two key components in both natural and processed foods. The knowledge of their interactions is of importance not only in making cost-efficient use of functional ingredients, but also in designing novel food, controlling and improving food ingredient structures and textural properties of fabricated foods. We have developed new experimental techniques and computer simulation algorithms to provide new insights into the self-assembly of food polymers in a series of complex fluids:

• Hydrocolloid Gels: Hydrocolloids have been widely used as gelling or thickening agents in the food industry; however, many issues related to physical gelation in polymer solutions induced by self-assembly of polymer chains remain unclear. We have developed a novel method that can predict and construct phase diagram, as well as provide molecular level understanding of sol-gel transitions of polymers through a combination of small-angle neutron scattering and Monte Carlo simulation on the basis of a recently-developed eight-site bond fluctuation algorithm.
• Protein/Polysaccharide Hybrids: Hybrids formed by polysaccharides and proteins have already served as important materials in a variety of food/drug delivery applications because they create a barrier of protein between food ingredients and food matrices, and this barrier improves the ingredient performance and shelf-life stability in many food systems.
• Nanoscale Interactions between Biopolymers: The macroscopic properties of food biopolymers are determined to a great extent by the mechanical characteristics of individual components, including such aspects as entropic and enthalpic elasticities as well as their molecular conformations. Very recently, the conformation of BSA as well as its interactions with negatively-charged surface in saline solutions of different pH have been investigated by SANS and AFM-based chemical force microscopy (CFM) (J. Phys. Chem. B, 2008). A new approach to extract the contribution of elementary interactions from the statistically averaged force-extension curves through self-consistent fitting has been developed.
• Multilayer Biopolymer Films: In recent years considerable effort has been devoted to the development of methods for the preparation of composite food particles consisting of polymer cores covered with shells of different chemical composition. Our approach is to assemble edible films with controlled surface hydrophobicity and morphology through the formation of multi-layered biopolymer films using a layer-by-layer (LBL) approach. We have developed UV-Ozone treatment to modify the film hydrophobicity, and electrostatic LBL deposition of charged biopolymers to form nanostructured films with specific properties.

(3) Quantum Dots: To strengthen the power of these delivery systems with the addition of the traceable and targetable capabilities, we have developed a method to prepare water-soluble CdTe QDs with excellent chemical stability and quantum yields (J. Phys. Chem. B, 2006; J. Phys. Chem. C, 2008). Now these water-soluble QDs are ready to be incorporated into our nanoemulsion- or nanoparticle-based delivery systems.

(4) Drug/Protein Interactions: Many studies showed that the interactions between polyphenols in tea and proteins may lead to the loss of bioavailability of polyphenols and their antioxidant capacity. It is crucial to understand the mechanism of binding between tea polyphenols and proteins. Recently, we have used QCM-D to systematically monitor the binding between a series of tea polyphenols, including EGCG (J. Agr. Food Chem., 2007), theaflavin, thearubigin (J. Agr. Food Chem., 2007) and BSA surface. This approach can be easily expended to the screening of nutraceuticals, as well as the studies of binding between drugs and receptor proteins.

(5) Nanoscale Biosensors for Pathogen Detection and Disease Diagnosis: Two types of biosensors have been developed in my laboratory, (1) chip-based sensors, where high-capacity surfaces with increased number of probes (and subsequently the amount of bound target) have been fabricated to generate greater signal output, and (2) QCM-D based biosensors, where toxins or pathogenic cells can be detected through the incorporation of direct immunoassay.

Food Chemistry 2017: Get your CPD (Continuing professional development) certificate

2nd International Conference on    

Food Chemistry and Hydrocolloids

Accredited and certified by The CPD Standard Office, UK

The CPD Standards Office is a unique organisation founded with the vision of understanding and enabling positive and successful CPD learning experiences. As a highly specialised expert team, our university led research has equipped us with extensive expertise on all things CPD; including a thorough understanding of professional CPD and the use of CPD Certificates for formal CPD records. The Office seeks to encourage good educational processes, champion professional & personal development, and redefine and revitalise the image of CPD across sectors. This guide is an outline of how Conference Series LLC works with the CPD Standards Office to ensuring their training events are of the highest quality.

So what is CPD?

“Continuing Professional Development (CPD) involves intentionally developing the knowledge, skills and personal qualities an individual requires to perform their professional responsibilities successfully, and stay current and competent within their role” CPD Research Project. CPD sits across all levels of the Qualification Credit Framework (QCF) and is a way for professionals to keep their qualifications up to date, stay current and ensure they are on top of their game. Most individual professionals have an annual CPD requirement. This varies widely depending on sectors, and in the UK approximately 5 million people undertake CPD activities – that is around 15% of the UK workforce. Within the USA there are over 4000 professional institutes, with over 18 million individuals undertaking CPD regularly, and this trend is reflected in other international locations, hence the demand for CPD accredited events is ever increasing.

Why undertake accredited CPD training?

Accredited CPD training events can contribute to formal CPD records and meet the CPD requirements from either professional bodies or employer; whether their CPD requirements are mandatory or recommended. Undertaking CPD accredited training can also benefit those without a CPD requirement. The CPD Standards Office research has found that inclusion of a CPD section on a CV can increase employment prospects by up to 10%, demonstrating an individual’s commitment to learning and development and progressing their career positively. If you have any questions about the information in this guide, please take a look at our website for further information, case studies and testimonials.

Website: www.cpdstandards.com

Attendees will be certified with 27 CPD credits (27 hrs.) and also with the certification by the international organizing committee members (IOCM) of the conference.

For other details go through the website: foodchemistry.conferenceseries.com

Food Conferences in America|USA|Canada|Europe|Asia

2nd International Conference on Food Chemistry and Nutrition

The prestigious 2^nd InternationalConference on Food Chemistry and Nutrition to be held on July 24-26, 2017 at Vancouver, British Columbia, Canada will focus on the theme “Where food meets science: Exploring recent advances in food research and business”. 

This Conference will bring together practitioners, industrialists,researchers and educators from around the world who are engaged in the fields of indigenous food products, food safety, functional foods, bioactive ingredients, nutritional factors, traditional and alternative medicine, dietary management . The Conference will highlight significant developments in research and innovations in agricultural, food, nutritional, pharmaceutical and medical technologies, with an emphasis on health and wellness. The Conference will feature a series of presentations and discussions in plenary, concurrent and poster sessions, informal gatherings, and exhibitions.

Website: foodchemistry.conferenceseries.com

Conference Highlights:

• Chemistry of Food
• Functionality and Behaviour of Hydrocolloids
• Food Science and Technology
• Food, Nutrition and Health
• Vitamins, Minerals and Enzymes
• Alcoholic and Non-Alcoholic Beverages
• Food Structure and Functionality
• Food Storage and Preservation
• Cereal Chemistry and Sea Food Chemistry
• Chemistry behind Meat and Poultry Processing
• Dairy Chemistry: Science, Research & Sustainability
• Food Waste and Recycling
• Processing, Fortification and Packaging of Food
• Spices and Food Flavors
• Recent Advancement in Food Science and Food Business

Why to Attend this Conference?

Educational opportunities:  No matter how experienced you are at your business, everyone can learn.  Working in research projects or business venture one can often be isolating, and without exposure to a variety of points of view, we can miss new ideas and trends that can impact future results.  The educational aspect this conference can expose you to new ways of conducting your business and help you discover how to be more productive.

Networking with peers:  Food Chemistry 2016 conference will  provide a great opportunity to network.  Often competitors from other regions of the country can become valuable resources for referrals and best-practices.  Avoiding peers for fear of others discovering your competitive advantage can actually limit your own success.  Collaboration is the way to approach networking.  While there are those whose intentions can be suspect, most people can help each other uncover ideas and spark inspiration when they get to know each other on a personal level.

Expand your Business:  Food Chemistry 2016 is a place where you can learn more about the current business climate.  Discovering innovative products and services for your business is necessary to stay competitive in today’s fast-paced world.  Plus, these vendors who sell to your industry fully grasp what is happening inside your competition.  Invest time with the sponsors at the event and turn them into your friends and allies.

Position yourself as an expert.  When you are active in your research and industry, you can develop a reputation as an expert to your peers and your clients.  Those who are engaged over the long term are often asked to speak at the events and to write articles for their publications.  Like it or not, others like to associate with the experts in any field.  Clients feel good about doing business with those that are celebrated by their peers. If your strategy is to be the best-kept secret in your business community and research area, you will be missing a valuable opportunity.

Have fun.  Being in research or business should be rewarding and fun.  All work and no play can get old fast.  Food Chemistry 2016 conference can add a layer of enjoyment to managing your career growth by mixing a social aspect into your learning and industry branding efforts. Here we are to share our beautiful city, a destination where you can unwind and enjoy yourself as Toronto offers a premier locale situated in Southern Ontario on the north western shore of Lake Ontario near local shopping malls and is just a few miles from downtown parks, moreover August in the city does not disappoint, with major events every weekend.  Taking an extra day at the beginning or end of the trip to explore or visit friends in the region is also a great way to maximize the investment in travel.  Never underestimate the power of a little fun mixed with some interesting people!

Benefits of Food Chemistry 2017 conference

·         Learn about the latest research in your field

·         Grow as a researcher and presenter

·         Obtain feedback on your research

·         Meet and get to know your peers

·         Gain visibility in your field

·         Share your research findings with others in your field

·         Regroup and rethink

·         Stay on top of trends and topics

·         Promote Creativity & Innovation in business field

Food Chemistry 2016 welcome message:

Clara Reed

Program Convenor | Food Chemistry 2017
2360 Corporate Circle Suite 400 Henderson

NV 89074-7722 | USA | Tel: +1-650-268-9744

Toll free: 1-800-216-6499
Email id: foodchemistry@conferenceseries.net