Day 2 :
Osama Ibrahim is a highly-experienced Principal Research Scientist with particular expertise in the field of microbiology, molecular biology, food safety, and bio-processing for both pharmaceutical and food ingredients. He is knowledgeable in microbial screening /culture improvement; molecular biology and fermentation research for antibiotics, enzymes, therapeutic proteins, organic acids and food flavors; Biochemistry for metabolic pathways and enzymes kinetics, enzymes immobilization, bioconversion, and Analytical Biochemistry. Dr. Ibrahim was external research liaison for Kraft Foods with Universities for research projects related to molecular biology and microbial screening and holds three bio-processing patents. In January 2005, he accepted an early retirement offer from Kraft Foods and in the same year he formed his own biotechnology company providing technical and marketing consultation for new startup biotechnology and food companies.
Dietary supplements are products intended to supplement the diet, and are not drugs for disease treatments. They are vitamins, minerals, herbals, botanicals, amino acids, enzymes, metabolites and many other products. Some supplements plays an important role in health , for example calcium and vitamin D are important for keeping bones strong , and folic acid is important for pregnant women to prevent certain birth defect in their babies. Dietary supplements are available in the market in the form of tablets, capsules, soft gels, gel caps, powders, drinks and energy bars. These dietary supplements do not have to be approved by the U.S. Food and Drug Administration (FDA) before marketing as required for prescription drugs or over-the counter drugs, but manufacturers must register their manufacturing facilities with the FDA and are responsible to having evidence that their dietary supplement products are safe and the label claims are not misleading.With a few well define exceptions dietary supplements such as pre-workout for athletics and weight loss products may only be marketed to support structure or function of the body, without claiming to treat a disease or condition, and must include a label that highlight “These statements have not been evaluated by FDA and this product is not intended to diagnose, treat, cure, or prevent any diseases”
Time : 10:00-10:30
Since 1991, JF Hocquette has been scientist at INRA (the French National Institute of Agricultural Research). His research interest mainly concerns muscle biology as relevant to muscle growth and beef eating quality. His scientific activity resulted in 252 papers, 2 patents, over $5M in grants, mentorship (27 scholars), adjunctship (800 students) and 60 lectures worldwide. In 2014 and 2016, JF Hocquette organized the French Meat R&D congress (150 to 240 attendees). He was involved in EU-programs on meat. He was head of the Herbivore Research Unit (172 staff) and now works for the High Council for Evaluation of Research & Higher Education. JF Hocquette is involved in the activities of the EAAP (European Association for Animal Production) and of the French Meat Academy. JF Hocquette was associate editor of BMC Genomics, edited two EAAP books (#112 & #133) and is currently editor-in-chief of the French Meat R&D Journal (5600 subscribers).
The production of in vitro meat regularly generates media interest because of its potential contribution to feed the growing human population while also protecting the environment and respecting animal life. Proponents of artificial meat have developed a communication strategy which is convincing for young and urban consumers, who do not know animal husbandry, are eager for exciting technologies or who do not know very well the subject. The media have also an important responsibility in advertising artificial meat.However, the majority of experts considers that there are still numerous technological obstacles that have to be overcome to produce in vitro meat: new formulation of culture media, development of giant incubators, safety assessment for human consumption, etc. In reality, it is not sure that artificial meat will soon be on the market due to its high production cost and the need for further research before its commercialization. In addition, even if in vitro meat could eliminate the supposed lack of wellbeing of livestock and has the potential to free up cultivable land, other supposed advantages (such as its lower carbon footprint compared to conventional meat) are questionable and not always agreed upon by the scientific community.In addition, a major problem for the commercialization of in vitro meat would be its acceptance by consumers, although some consumers are ready to taste it at least once. Indeed, the artificial nature of the product goes against the growing demand for natural products in many countries. The consumption of in vitro meat will depend on a conflict of values at an individual or collective level. In fact, a range of other complementary solutions already exist which meet the challenges of food supply in our society and which are certainly faster to develop in the short term, but which are less saleable to the media.
University of Zagreb, Croatia
Anet Rezek Jambrak is currently an Associate professor in the University of Zagreb since September, 2013. She was awarded with a Ph. D degree in Food Science and Technology in 2008. She has 36 peer reviewed papers coined to her name along with 15 other papers, 5 book chapters (Wiley, Springer, Nova-publisher, Elsevier). Her articles are cited over 850 times in Web of Science, Scopus); and > 1100 times in Google Scholar.
With growing knowledge about the importance of food in preserving health, the food industry is challenged to make technological improvements and development of new food products with high nutritional and functional values. Therefore, in recent years food industry is rapidly developing new non-thermal food processing techniques like non-thermal plasma, pulsed electric field, high hydrostatic pressure and high intensity ultrasound1-3. These new non-thermal techniques are effective at room temperature or at slightly elevated, which reduces negative heat effects on the nutrient composition and food quality4-6. However, to get high quality functional food products, based on customer’s needs, it is crucial to enhance food by adding bioactive compounds, isolated from plants. New non-thermal techniques are considered “green” extraction methods for isolation of bioactive compounds, because conventionally used organic solvents for extraction can be replaced by water or other green solvents like D-limonen, dimethylcarbonate (DMC) and others6. High voltage electrical discharge-plasma (HVED) is one of new promising green techniques. Methodology of extraction process using high voltage discharge plasma in liquids includes following: high-voltage discharge in liquids results in a rupture of the cell plant tissue which greatly improves extractions of valuable components from plant material as well as various by-products