Madridge Journal of Food Technology

ISSN: 2577-4182

2nd International Conference on Food Science and Bioprocess Technology

Oct 1-3, 2018, Frankfurt, Germany
Accepted Abstracts
DOI: 10.18689/2577-4182.a2.008

Analysing the Functional Properties of Modified Cassava Starch Treated with Different Modification Treatments

Indira Wickramasinghe*, M A Dulani Somendrika and P M S Shashikala

University of Sri Jayewardenepura, Sri Lanka

Cassava starch was isolated from fresh mature cassava roots of cassava variety MU51 and modified using four modification treatments as Pre-gelatinized modification, acidic modification and heat moisture treatment using air oven heating and pressure steaming. Functional properties (ph, moisture content, gelatinization temperature, swelling power, solubility, size of granules and viscosity) of the modified starch were compared with those of the native cassava starch. The ph value of native cassava starch was 4.73. All modification treatments caused for increasing the ph values of native starch while ph 7.02 values were recorded highest by acid treated starch. Swelling power of native cassava starch was 17.09% where pre-gelatinized treatment caused increasing of swelling power while other treatments caused decreasing. Solubility was recorded for native starch as 7.44% and pre-gelatinized treatment showed decreased solubility and other treatments caused for increasing the solubility of cassava starch. The swelled pre-gelatinized starch granules showed higher diameter (17.00µm) than native starch (11.33µm) and distorted acidic treatment starch granules showed lowest diameter (10.33µm). The cassava starch modified under pre-gelatinized had showed a great improvement in their gelatinization temperature with a value of 70°C compared with 67.5°C of the native starch, solubility of 6.06% compared with 7.44% of the native cassava starch and had higher and stable viscosities.

Keywords: Cassava starch, modified starch, pre-gelatinization, heat moisture treatment, acidic treatment.

Indira Wickramasinghe is a Senior Lecturer attached to the Department of Food Science and Technology, University of Sri Jayewardenepura, Sri Lanka. She is the author of over 80 indexed, peer reviewed national and international research publications covering different fields of Food Science and Technology. She holds patents deriving from her research. Dr. Indira also functioned as the Head of the Department of Food Science and Technology where she contributed in planning the Department, while teaching and conducting research. She offers several course units to undergraduates and post graduates of the Department in the area of fisheries post-harvest technology, food processing and preservation, nutrition, crop post-harvest and meat science. Her research interest includes meat science, fisheries and crop post-harvest. In addition to these areas, she has been engaged with research on tea flavonoids and other herbal compounds of biological significance.

Acrylamide Occurrence in Keribo: Ethiopian Traditional Fermented Beverage

Kumela Dibaba1*, Lelise Tilahun1, Neela Satheesh2 and Melkayo Geremu3

1Jimma University, Ethiopia
2Bahir Dar University, Ethiopia
3Wochamo University, Ethiopia

Background: Keribo is one of the most commonly used traditional beverages in both rural and urban areas of Ethiopia. However, the occurrence of some harmful compounds which could potentially be formed due to its processing methods has never been investigated.

Objectives: The aim of this study was to investigate the occurrence of acrylamide in Keribo and its association with processing conditions.

Methods: Malted and unmalted barley roasted at three levels and also similar levels of sugar concentration were used in Keribo preparation. The barley flour to water ratio used during preparation was 1kg: 10 L. A total of 18 Keribo samples were analyzed for their acrylamide contents using high performance liquid chromatography-diode array detector (HPLC-DAD). QuEChERS sample preparation procedure was used.

Results: In this study, there was a statistically significant variation (P < 0.05) in the acrylamide content of Keribo between malted and unmalted barely. The variation in acrylamide content between different levels of roasting and sugar concentrations was also statistically significant (P < 0.05). Statistically significant difference (P < 0.05) was observed for the three way interaction of malting, roasting and sugar level. The highest concentration of acrylamide (3440 mg/kg) was recorded from Keribo prepared from deep roasted unmalted barley with higher sugar concentration. The lowest concentration (1320 mg/kg) was obtained for light roasted unmalted barley with medium sugar concentration.

Conclusions: It can be concluded that level of roasting has high implication on acrylamide concentration. Malted barley had a lower concentration of acrylamide and this warrants malting and light roasting of barely are crucially important to minimize the level of acrylamide concentration and reduce the potential health impacts.

Kumela Dibaba Tolera was born on 21 January, 1987 in Amaya, Ethiopia. Kumela graduated his BSc degree in Food Science and Postharvest Technology in on 12th July 2008 from Haramaya University and his MSc degree in Postharvest Technology from the same University on 7th July 2012. Kumela joined Jimma University College of agriculture and veterinary medicine in July 2012, where Kumela is working as a lecturer in the department of postharvest management (PHM) up to present. He also served as head department of PHM from February 2015 to May 14, 2017. Kumela published 5 articles on international journals. Kumela advised 6 MSc students and major advisor.

Recent Technological Advancements in Storage and Pest Management in India

M Loganathan*, R Durgalakshmi and C Anandharamakrishnan

Indian Institute of Food Processing Technology, India

Minimizing post-harvest losses of agricultural products is a very effective way to gratify global food demand and to improve food security. Up to one third of the total annual global production of grain (cereals, oil seeds, and pulses) is lost primarily due to poor post-harvest management. The existing storage structures such as granaries, warehouses, non-aerated containers, gunny bags or open stockpiles were not sufficient to provide a pest free environment for long term storage. Irregular maintenance of grain moisture content, temperature and insect infestations are the most considerable factors causing post-harvest loss. The storage system can be equipped with several types of sensors to monitor and maintain the ideal storage environment. Recent technological advancements in hardware and software to continuously monitor and control storage conditions will prevent post harvest losses. Moisture content and temperature can be controlled by temperature and humidity sensors which will automate drying and aeration fans. Moisture content can also be measured lively using capacitance, microwave and infra-red radiation based sensors. CO2 sensors, pheromone-assisted technique and insect trap monitoring are used to detect insect population and indicate if a control treatment is needed. Storage headspace condition monitoring and exhaust fan operation are used to avoid condensation in the storage. Monitoring of fumigants indicates the lethal doses needed for insecticides. Pest management measures of using chemical fumigants can be progressively removed due to harmful residues and replaced by biofumigants that are relatively non-toxic. The other ways of applying heat by means of dry heat, forced hot air, electric fields such as radio frequency and electromagnetic energies as a lethal temperature of pest while maintaining the product at lower temperature for good quality, hold potential for postharvest thermal disinfestation. For long term storage of fruits and vegetables, precooling by forced air cooling, hydro cooling, evaporative cooling, vacuum cooling and storage using cold storage unit with a provision of controlled atmosphere and modified atmosphere are competent to follow. Thus new technologies are offering real-time, remote, wireless sensors for monitoring and control and provides efficient atmosphere for pest management.

An Aptasensor Based on Magnetic Relaxation Switch and Controlled Magnetic Separation for the Sensitive Detection of Pseudomonas Aeruginosa

Fei Jia1,2*, Xingjian Bai2, Wenjie Yan3, Ruitong Dai1, Xingmin Li1 and Jozef Kokini2

1China Agricultural University, China
2Purdue University, USA
3Beijing Union University, China

The whole-cell aptasensor for food-borne pathogens detection has attracted much attention due to its convenience and high sensitivity. In this work, we present a low-field magnetic resonance imaging (LF-MRI) aptasensor based on two different sizes of magnetic nanoparticles, 10 nm (MN10) and 400 nm (MN400) in diameter, respectively, for the rapid detection of Pseudomonas aeruginosa. In the absence of P. Aeruginosa, the MN10-bacteria-MN400 complex was formed with the help of anti-P. Aeruginos aaptamer, which can covalent immobilization onto magnetic beads via EDC/NHS chemistry. When magnetic field applied, the complex as well as MN400 are separated rapidly and the cleaved MN10 worked as contrast agent for MRI measurement. Under the optimum condition, the LF-MRI platform allows both image analysis and quantity detection of P. Aeruginosa, with the detection limit down to 100 cfu/ml. The feasibility and specificity of the aptasensor are demonstrated in detecting real food samples and validated by using plate counting methods. Moreover, the whole-cellapta sensor provide a promising platform for the quickly, directly and accurately determination of food-borne pathogens at cell-level.

Soybean in Human Nutrition

Sylwia Lewandowska* and Marcin Kozak

Wrocław University of Environmental and Life Sciences, Poland

Soybean is at the moment an important crop cultivated worldwide due to its high protein and fat content and also other nutritional value. So the profitability of its growing is increasing every year in Europe. At present there are lot of soybean products available commercially, the most common are: tofu, miso, edamame, natto, tonyu, soymilk etc. These kind of products are especially popular among vegetarians. Hence new natural products with plant growth stimulating properties are being sought. But there is also a „dark side of this plant, what reduces the quality of it. There are many controversies around different soybean foods and feed whether they are good or bad for human and animal health. Soybean contains anti-nutritional factors, which inhibits the absorption of certain nutrients like for example minerals and also inhibits the digestion of other nutrients. The aim of this presentation is to show the controversy of this famous Fabacea plant based on elaborate down results andrecent literature review.

The main topic of Sylwia Lewandowska present scientific work is devoted to a high protein plant - soybean (Gycine max) and is entitled “The influence of genotype variety and environmental factors on yield and the content of iso flavones and soy lecithin”. Sylwia involved in the international project “Innovation Network to Improve Soybean Production under the Global Change”, project leader: Japan and Germany. Effective scientific cooperation with the University of Applied Sciences in Dresden (Germany) on organic farming. Sylwia have a strong cooperation with German scientific institutions (HTW Dresden, LfULG, ZALF) and Japan-Tokio University of Agriculture and Technology.

Development and Characterization of a Novel Zinc-Fortified No-cooking Rice (komalchawal)

Elizabeth Devi Wahengbam1*, Brian Desmond Green2 and Manuj Kumar Hazarika3

1,3Tezpur University, India
2Queenʼs University Belfast, UK

Rice is an important staple upon which billion of people are dependent for adequate nutrition, although considered as not a good source of micronutrients. The present study was to improve and check the utility of micronutrient fortification in rice. By modifying a traditional parboiling method a kind of zinc-fortified brown rice product ‘Komalchawal’ was produced which can be rapidly rehydrated for consumption. Zinc fortification increased total zinc content from 1.20±0.29 to ≤39.12±0.98mg/100g. In-vitro digestibility study was carried out to check the bio-accessible form of zinc. And bioavailability was measured by % absorption in Caco-2 cells. The bioaccessibility and bioavailability of zinc increased from 0.007±0.003 to ≤4.89±0.47 mg/100g and from 0.083±0.03 to ≤28.45±1.22 %, respectively. And also the physico-chemical (X-ray diffraction, FT-IR, grain size, pasting properties, colour) characteristics of the resulting product were analyzed. The texture profile analysis (TPA) of rehydrated (20-25 min) rice was comparable to cooked rice. It was noted that zinc concentration-dependently slightly decreased the lightness and redness values. It was also noted that parboiling and fortification lowered the simulated glycemic index. This novel approach could be utilized to provide micronutrient enriched ready-to-eat rice (no-cooking) for vulnerable people.

Keywords: Zinc-fortification; No-cooking; Bioaccessibility; Bioavailability; simulated glycemic index; XRD; Color; Texture

Elizabeth Devi Wahengbam has completed her B.Tech (2012) and M.Tech degree (2014) in Food Process Engineering. In 2014, Devi has enrolled phd as a UGC National Fellow in the Department of Food Engineering and Technology, Tezpur University, Assam, India. Devi research interest includes waste utilization, product development, fortification, and food processing. Devi was selected through Newton Bhabha phd placement programme by British Council (UK) and DBT (India). And Devi as placed and worked (research) as a Newton Fellow (2016-17) at the Institute for Global Food Security, Queenʼs University Belfast, Northern Ireland, UK.

Automatic Analysis of Microaneurysms Turnover to Diagnose the Progression of Diabetic Retinopathy

Jiawei Xu1*, Xiaoqin Zhang2, Huiling Chen2, Jing Li3, Jin Zhang4, Ling Shao5 and Gang Wang6

1Newcastle University, UK
2Wenzhou University, China
3University of Illinois at Chicago, USA
4University of California, USA
5Inception Institute of Artificial Intelligence, UAE
6Jilin University, China

Diabetic retinopathy (DR) is one of the most common micro vascular complications and its early detection is critical for the prevention of vision loss. Recent studies have indicated that micro aneurysms (MAs) are the hallmark of DR. However, the detection of MAs relies on trained clinicians and relatively expensive software. Moreover, manual errors often lower the accuracy of this detection. Therefore, an automatic analysis technique is highly demanded in the detection of Dr. progression. In this paper, we present a novel and complete methodology involving two different ways from the view of MAs turnover and pathological risk factors to diagnose the progression of DR. Specifically, one approach follows the traditional image analysis-based roadmap to obtain MAs turnover. The other investigates seven pathological features, related with MAs turnover, to classify the unchanged, new, and resolved MAs by means of statistical analysis and pattern classification techniques. The evaluations on Grampian diabetes database show that the proposed image analysis method could achieve a sensitivity of 94% and a specificity of 93%, while the classification model could achieve 89% sensitivity and 88% specificity, respectively. We also analyzed the potential weight of pathological risk factors leading to the MAs turnover, which could provide an alternative guidance for the progression of Dr. than traditional detection methods. In conclusion, this study provides a novel and non invasive detection technique for early diagnosis of diabetic retinopathy with a competitive accuracy.

Jiawei Xu is working with the School of Computing, Newcastle University in 2017. He was a visiting post doc (2016) in National Institutes of Health, United States of America. He received the Ph.D. (2012-2015) in School of Computer Science, University of Lincoln, United Kingdom, M.Sc. degree (2009-2011) from Department of Electronic Engineering, Hallym University, Korea and B.S. (2003-2007) from Department of Automotive Engineering, Shanghai University of Engineering Science, China. His research interests include biological vision modeling, pattern recognition and image/video processing. He is a member of the IEEE.

Microbial Transglutaminase in Dairy Processing: Technical Aspects and Challenges

Ehab Romeih* and Gavin Walker

University of Limerick, Ireland

Microbial transglutaminase (mtgase) is an enzyme widely known to modify food proteins by forming both inter- and intra-molecular isopeptide bonds in and between proteins. mtgase has been used increasingly in the dairy industry to promote desire changes in the functional properties of various dairy-based systems. Various attempts have been carried out utilizing tgase to increase cheese yield, enhance the quality of low-fat dairy products and improve texture and consistency of processed cheese, fermented milks, ice cream and other dairy products, which are discussed in this work. Significant variations between commercial mtgase types were found in terms of gelation kinetics, viscosity, water-holding capacity and heat stability of dairy processing. The specificity of mtgase towards milk proteins, enzyme concentration and processing conditions are crucial factors that determine the levels of protein modification, and consequently the quality attributes of dairy products. Additionally, commercial mtgase type, efficiency of mtgase deactivation treatment and the bioavailability of cross-linked proteins are of key factors for industry and consumer preferences. Mtgase is recognized as a safe substance for human ingestion, and has been considered a generally recognized as safe (GRAS) substance since 1998. The frontiers of knowledge and technology in this work contribute substantially to make a foundation for the dairy industry not only to develop innovative products, but also optimize the processing conditions.

Dr. Ehab Romeih graduated from Cairo University-Egypt with a BSc in Dairy Science & Technology and a PhD in Dairy Technology. Dr. Romeih accomplished Postgraduate Diploma in Food Quality and MSc in Dairy Science from Thessaloniki University-Greece. Dr. Romeih is currently an associate professor in Dairy Science Department-Cairo University and occupying two guest positions in international universities. His teaching responsibility includes dairy chemistry, cheese science and dairy processing. Dr. Romeih was awarded various European funds and research positions in number of European universities including Marie-Curie Individual Fellowship, Norwegian Research Council, University of Lorraine-France and Aarhus University-Denmark.

Upgrading Income of Resource Poor Families for Achieving Nutritional Security: Lessons from India

A D Ranganath1* and M Shivamurthy2

1Krishi Vignana Kendra, India
2University of Agricultural Sciences, India

Empowerment of resource poor families in rural areas is gaining momentum in most of the developing countries of the world. With low income and less knowledge and skill in economic activities, existing formal financial services can do little for their economic development. Towards this direction, providing skill based training and micro finance to initiate small scale enterprises plays a significant role. For this, a concerted effort is need to be initiated by the development agencies to improve the living standard of resource poor families. Studies have shown that, delivery of micro finance to the resource poor families is highly productive, effective and less costly if these families are organized into Self Help Groups (shgs). Women in resource poor families are as efficient as men farmers and they can manage small scale production units related to agriculture. Action research mode of executing empowerment projects ensures commitment of all the stakeholders by enhancing higher degree of participation. Involvement of local institutions, NGOS and rural youth will strengthen the successful implementation of the project. Initial priority should be given to the development of the individual families instead of addressing the general problems. Involvement of the entire family in the programs is essential for success. As most of the rural resource poor are hesitant about their ability to fight poverty, it is necessary to boost their confidence before initiating empowerment programs.

As a complementary sources of family income and self-help groups proved to be a boon to the resource poor families not only in enhancing their financial status but also promoting entrepreneurship. The key domains impacting resource poor families are (1) Social capital among members of SHG, (2) Collective action and cooperation among members of SHG and (3) Empowerment lead action among SHG members. With concerted efforts of the development workers (Govt. NGOS, volunteers) by adopting action research and self-help group approach, it is possible to provide income generating skills with which resource poor women can produce agricultural inputs which are having greater demand among the farmers.

A D Ranganatha is presently working as Senior Scientist and Head, Krishi Vignana Kendra, V.C. Farm, UAS, Mandya. He served as assistant professor for eleven years and taught rural development, extension teaching methods and audio visual aids courses for graduating students in agriculture at the College of Agriculture, V.C. Farm, Mandya. His doctoral dissertation covered identification and documenting indigenous agricultural technologies by the primitive segmentation of the population generically called as Soligatribalʼs. Besides, he is actively involved executing the technology transfer programs and research projects as a principal investigator on adoption of agricultural technologies.

Development of Automatic Sesame Grain Classification and Grading System Using Image Processing Techniques

Hiwot Desta Alemayehu

Ethio-Telecommunication Company, Ethiopia

Sesame is one of the most important agricultural products traded internationally where its flow in the market needs to comply with the rules of quality inspection. Ethiopia is one of the largest producers and exporters of sesame in the world. The country produces three types of sesame grains: whitish Humera, whitish Wollega and reddish Wollega. To be competitive in the market, it is essential to assess the quality of sesame grains. Ethiopian Commodity Exchange (ECX) currently uses a manual grading system to assess the quality of the product. However, this technique is time consuming, expensive, in accurate and labor intensive. Accordingly, it is essential to have an automated system which rectifies these problems. Thus, in this thesis, we present an automated system for classification and grading sesame based on the criteria set by the ECX. The system takes pictures of sample sesame grains and processes the image to set the classes and grades. A segmentation technique is proposed to segment the foreground from the background, partitioning both sesame grains and foreign particles. The segmentation process also forms the ground work from which feature extractions are made. Color structure tensor is applied to come up with a better preprocessing, segmentation and feature extraction activities. Furthermore, watershed segmentation is applied to separate connected objects. The delta E standard color difference algorithm, which generates six color features, is used for classification of sesame grain samples. These six color features are used as inputs for classification and the system generates 3 outputs corresponding to classes (types) of Ethiopian sesame grains. Grading of sesame grain samples is performed using a rule based approach, where the classification output will be fed with 4 inputs and five or six outputs, corresponding to the morphological (size and shape) features and grades, respectively. On top of that, calibration is introduced to standardize the entire system. Experiments were carried out to evaluate the performance of our proposed system design. The classifier achieved an overall accuracy of 88.2%. For grading of sesame grain samples, we got an accuracy of 93.3%, far better than the manual way of grading.

Keywords: Sesame grading system, Digital image processing, Color structure tensor, Watershed segmentation, Reconstructed Image, Delta E Color Difference, Calibration Process.

Hiwot Desta as graduated my MSc. from Addis Ababa University in the department of computer science in 2018 G.C. During Hiwot Desta studies, she have been enjoying gaining a solid background in Imaging, Image process and Signal Processing, Computer Architectures, Programming, database and networking. This is a great opportunity that gears me up to fulfil my career as a professional researcher. At present, Hiwot Desta a researcher and an employee in Ethio-Telecommunication Company.

Glycoconjugates Capped Multifunctional Gold Nanorod Based Nanobiosensor for Detection of Multiple Food Borne Bacteria

Nitesh Priyadarshi*, Shimayali Kaushal and Nitin Kumar Singhal

National Agri-Food Biotechnology Institute, India

Food borne bacterial species have been identified as the major pathogens in most of the severe pathogen-related diseases among humans. Conventional methods like plating and ELISA are time consuming, laborious and require specialized instruments. So there is a great need of detection techniques for food borne pathogens which is reliable, simple, inexpensive, time saving as well as gives the appropriate results with the higher specificity and sensitivity. Nanotechnology has emerged as a great field in case of rapid detection of pathogens in recent years. Among the several nanomaterial based biosensor the gold nanorods (AuNRs) based nanobiosensor has achieved a great interest. The AuNRs material has good electro-optical properties because it has a larger light absorption band and scattering in surface plasmon resonance wavelength regions. Bacterial cells have lectins that are specific for certain carbohydrate through which bacteria adheres to host cell. By exploiting the sugar based adhesion properties of microorganism we can use the gold nanorods as a potential nanobiosensor to detect the food borne pathogen. Nanobiosensor can have an applied impact by offering a promising solution for food quality monitoring by a time effective and economical way. In this study, Polyethlene glycol (PEG) coated AuNRs were prepared and functionalized by different types of sugars. These sugars functionalized AuNRs were characterized by lectin binding assay. These sugars conjugated AuNRs were also tested with different strains of bacteria. Different bacterial strains were tested with sugar functionalized AuNRs. Bacterial strains having affinity with sugar functionalized AuNRs were also characterized by TEM.

Nitesh Priyadarshi working as a research scientist in National Agri-Food Biotechnology Institute. And Priyadarshi special interest research in Biotechnology for Nutritional Security.

Mathematical Model to Determine Specific Heat of Liquid Food Products using Heat Exchanger

C P Rupasinge* and T D S Nilangi

University of Ruhuna, Sri Lanka

The thermal properties of food product must be understood for the successful process design in food industry. The specific heat is one of the important thermal propertyof food industry to calculate the required heat content applied in the food processing chain.

The main objective of this study was designing a simple heat exchanger for measuring the specific heat of liquid foods in laboratory condition. Distinguish the relationship of specific heat and dry matter percentage of liquid food product and develop the mathematical model. Different concentrations of sugar, milk and papaya pulp (10%-50%) were prepared and heated until reach 80 – 90°C temperature. Products moved through the heat exchange. Data were recorded in continuous flow condition of heat exchanger. Develop the relationship in between specific heat and dry matter content.

According to the results there is a strong negative correlation between specific heat and dry matter percentage in different concentration of specific food sample. The formula was developed using result of specific heat and dry matter.

Ms C P Rupasinghe is serving as senior lecturer (Grade I) attached to Department of Agricultural Engineering, Faculty of Agriculture, University of Ruhuna, Sri Lanka. She completed her Master of Science in Agricultural Systems and Engineering, Asian Institute of Technology, Bangkok, Thailand. She was awarded by Scholarships; JICA from Government of Japan, NORAD from government of Norway, Australian Leadership Awards Fellowship Program by Australia and two NFP Fellowships from Netherlands. Many research studies are done for solar energy utilization for photo thermal application in food preservation. She is serving as a member of national committees of Post-Harvest technology and Sustainable Consumption and production to achieve sustainable development goals in Sri Lanka.

A Quantitative Microbiological Exposure Assessment Model for Bacillus Cereus Inpackaged Rice Cakes with Thermal Processing

Won Byong Yoon1*, Hyeon Woo Park2, Gwi Jung Han2 and Kyung Mi Kim2

1Kangwon National University, South Korea
2National Institute of Agricultural Science, South Korea

The objective of this study was to develop quantitative microbial exposure assessment models for Bacillus Cereus in packaged rice cakes (PRC). Probability distribution for growth of Bacillus Cereus in PRC was estimated and effects of thermal processing and acidification on extending the shelf-life of PRC were quantitatively assessed. Heat penetration curves at cold point for retort process and pasteurization were successfully predicted using heat transfer simulation model and nonlinear regression model (RMSE < 1.20 °C). The retort process showed a better sterilization effect than the pasteurization process, but degraded the quality of rice cakes such as color, shape, and texture. The final contamination level in PRC of slab shape package (> 6.63 log CFU/g at 95% level) was lower than that in randomly packed sample (> 7.77 log CFU/g at 95% level) because the cold point in the slab shape package was closer to the surface. Acidification significantly inhibited the growth of B. cereus and also affected the inactivation of B. cereus. A combination of acidification and low temperature pasteurization extended the shelf-life of PRC, while minimizing quality degradation of products (< 0.43 log CFU/g at 95% level).

Dr. Won Byong Yoon is a professor at Kangwon National University (KNU) since 2008. He has a unique academic background. He has a B.S. and M.S. in Food Science and technology, and M.E. in Mechanical Engineering and a Ph.D. Major in Biological Systems Engineering and minor in Chemical Engineering. Before joining KNU, he worked in a processed food industry (associate director in Food R&D Center, CJ cheiljedang, Seoul, S. Korea) and a flavor company (Asia-Pacific regional marketing manager and Seafood specialist, Firmenich-Asia, Singapore). He has been working on food process engineering, food rheology and seafood processing for more than 14 years. His research interest includes relation characterization of proteins and hydrocolloids, drying and powdering, high viscous fluid mechanics, heat and mass transfer during food processing, least cost formulation development and computational fluid dynamics. He has so far published more than 90 articles in highly regarded international journals in the field of food process engineering. In addition, he has coauthored a chapter of surimi Paste Preparation, Gel Analysis and Rheology in the 3rd Edition of Surimi and Surimi Seafood.

Prevalence of Bovine Babesiosis and its effect on Pcv in Jimma Town and its Surrounding, South Western Ethiopia

Feyera Gemeda Dima* and Chernet balcha

Jimma University, Ethiopia

Babesiosis is caused by intra erythrocytic protozoan parasites of the genus Babesia that infect a wide range of domestic and wild animals and occasionally man. A cross-sectional study was conducted in Jimma town and its surrounding veterinary clinics beginning from November 2015 to April 2016. The objectives of the study were to detect Bovine Babesiosis and to assess its effect on PCV. The Giemsa staining technique was used for the detection of parasites and hematocrit centrifugation to find out the effect of the parasite on the packed call volume of host animals in the study area. A total of 384 blood samples were collected from randomly selected cattle and examined. Parasitological findings revealed that the overall prevalence of Bovine Babesiosis was 6.8% (26/384). Of the total infected cattle, 6.5% and 0.3% was B. bovis and B. begimina, respectively. The prevalence of the disease was assessed within major risk factors like age groups, sexes, body condition, tick infestation and PCV. But, statistically significant difference was observed (P<0.05) only in body condition, tick infestation and PCV. In conclusion, the results of this study have indicated that Bovine Babesiosis was light in the study area. Nevertheless, the finding of the current study recommends and encourages applying proper tick control and prevention so that to drop off the current challenges in the study area.

Feyera Gemeda Dima working as a Lecturer for Jimma University, Ethiopia with main duty of teaching, researching, advising, mentoring and providing community service with Five years of work experience.

Food/Nutrition: Healing from Arteriovenous Malformation Tumors

Cassandra Sligh Conway

South Carolina State University, USA

Arteriovenous malformation tumors are tumors that can form inside or outside the body. These tumors can take the blood supply needed for brain and heart function. Therefore, some of the complications may be but not limited to strokes, heart attacks, blood clots. These tumors can go years without being detected in your body and these tumors can disfigure your body. During the presentation, the presenter will show certain examples of the tumors and the effects on the body. The presenter will discuss the two year and present journey of being treated for an avm. Participants will obtain information on healthy eating and foods that can serve to lessen side effects. In addition to food information, lifelong nutrition alternatives will be shared. Based on the “making healthy choices” information, the presenter will discuss foods that may decrease the incidences of illnesses and disease. Likewise presenters will receive a list of articles and studies that are being conducted related to diagnosing avms.

Cassandra Sligh Conway a full professor at South Carolina state university. Cassandra have book chapters, journal articles, one book in press through igi publication entitled, faculty mentorship at hbcus (february 2018, in press), and several refereed journal articles. Cassandra have been a faculty member, chair, and coordinator at SCSU and teach in the rehabilitation counseling program.