Scientific Program

Conference Series Ltd invites all the participants across the globe to attend 7th European Food Safety & Standards Conference Athens, Greece.

Day 2 :

Keynote Forum

John Tsaknis

Technological Educational Institute of Athens, Greece

Keynote: The role and the evolution of quality management systems in the food industry

Time : 10:00-10:35

OMICS International Euro Food Safety 2017 International Conference Keynote Speaker John Tsaknis photo
Biography:

John Tsaknis has completed his Ph.D. and Postdoctoral studies from Lincolnshire University, School of Food Sciences and is a chartered chemist from the Royal Society of Chemistry, UK. He is full professor and Dean in the School of Food Technology and Nutrition in Athens Greece. He is a member of the Standing Committee "Residues and Chemical Contaminants" in the International Dairy Federation (IDF) and Reviewer of 7 international scientific journals. He has published more than 40 papers in reputed journals and participated in more than 30 international conferences and has been serving as an editorial board member of reputed journals.

Abstract:

The evolution of the HACCP system during the second half of the twentieth century, from its roots in the U.S. space program to its present use for consumer foods worldwide, can be traced through several milestones and through a series of formal recognition and adoption activities by the food industry, government regulatory agencies, and national and international scientific and professional organizations. The changes that HACCP has undergone have built a complete food safety management system (FSMS) with increased efficiency and effectiveness. It is well established nowadays that FSMS are not enough and Quality assurance systems are intended to provide confidence to a food company’s management, its customers and to government regulatory agencies that the company is capable of meeting the food quality and food safety requirements. Food safety and quality assurance are now parts of Quality management systems which include quality planning and improvement activities, in addition to quality control and assurance activities. These systems are intended to provide a company with the capability to meet all quality requirements. In this study, the evolution of Food Safety programs into Quality Management systems is described

Keynote Forum

Jose S Torrecilla

Complutense University Madrid, Spain

Keynote: Estimation of food quality during transportation and storage

Time : 10:35-11:10

OMICS International Euro Food Safety 2017 International Conference Keynote Speaker Jose S Torrecilla photo
Biography:

Jose S. Torrecilla presently working as a professor of the Chemical Engineering Department of the Complutense University of Madrid (UCM). He has done Ph.D. with honors in Chemical Engineering from UCM in 2000. Advanced Technician in Occupational Risk Prevention and Integrated Management Degrees were achieved in 2005. In 2017, he got his MBA degree with honors. Modeling complex systems for many fields such as health, chemistry, and food technology is his main line of research, which is done in collaborations at national and international levels.

Abstract:

Extra virgin olive oil (EVOO) is known for its beneficial properties in nutrition, making the quality control of this food a relevant task. In this regard, three different high-quality grade Spanish EVOOs (As Pontis, Marqués de Valdueza, and Empeltre), which are currently exported to the USA, were monitored under three different temperature conditions (3ºC, 40ºC, and room temperature) in order to simulate potential situations which EVOO undergoes during shipment and storage. The different temperatures led to distinct modifications of the optical properties of the EVOO samples, which were analyzed by means of absorption visible spectroscopy and neural network models. These modifications also depended on the time span in which the EVOO withstood a given temperature. The final algorithm is a non-linear mathematical tool that has been employed to relate the UV-vis absorption with temperature and exposure time. The intensity of the UV-vis absorption spectra peaks, which are originated by the chlorophylls and carotenoids present in EVOO, decrease with time and temperature. Generally, the results reveal that higher temperatures lead to a faster degradation of EVOO when compared to lower ones. This data was utilized to design, optimize, and validate an artificial neural network, capable of distinguishing the time and temperature conditions that EVOO samples suffered. This technique is fast, user-friendly, cost-effective, as well as non- destructive, meaning that it could have a direct impact for the real-time quality control of edible oils during their distribution chain, as ideal conditions could be found and implemented.