Abstract

Inovine Conferences (Scientific Meetings) feel proud and honored to invite the attendees across the globe to its premier food conference. Food Science Congress 2019 to be held during July 15-17, 2019 at Rome Italy. With researcher and nutritionist working on the science of future food we will form a traverse between the academic and industry peers. This year agenda of this food science conference will focus mainly on investigating the Interrelationships between Food, Nutrition and Health to feed our Future

Highlights

  • Food biomolecular sciences discovered the wellbeing and health effect of olive trees due to olive bioactives, OBs, found in olive oil, table olives, olive waste water and pomace, olive cell-culture and bioreactors

  • Conclusion & Significance: Dietary FO at the tested amount had a negligible effect on expression of the evaluated receptor genes and plasma adiponectin, and had an ambiguous effect on expression of cytokine genes and plasma cytokine levels; its effects on plasma markers related to the risk of chronic degenerative diseases require further research

  • Our objective is to evaluate nutritional status and circulating Brain Derived Neurotrophic Factor (BDNF) levels in adult vegetarian individuals compared to omnivores

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Summary

Introduction

Food biomolecular sciences discovered the wellbeing and health effect of olive trees due to olive bioactives, OBs, found in olive oil, table olives, olive waste water and pomace, olive cell-culture and bioreactors. OBPseco derivatives are converted by host enzymes in response of pathogen attack and tissue damage during the olive milling and table olive debittering process They provide biomolecular evidence from individual bio- and techno-derivatives. Foodborne illnesses remain a major cause of hospitalization and death worldwide despite many advances in food sanitation techniques Traditional antimicrobial methods, such as pasteurization, high pressure processing, irradiation, and chemical disinfectants are capable of reducing microbial populations in foods to varying degrees, but they have considerable drawbacks, such as a large initial investment, potential damage to processing equipment due to their corrosive nature, and a deleterious impact on organoleptic qualities (and possibly the nutritional value) of foods. The presentations will give the audience an overview of the bacteriophage technology and a current and novel perspective on the crucial technical and regulatory issues of this exciting technology for improving food safety

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