Post-Harvest Technology Information Awareness of Agro-Based Women Entrepreneurs in Abia State, Nigeria

The quantities of agricultural commodities wasted during the post-harvest handling, storage, processing, packaging, distribution and marketing are considered unacceptably high in Abia State, Nigeria. Though the state has a sizeable number of agro-based women entrepreneurs, and a national agricultural research institute that is noteworthy in post-harvest technology (PHT) research and documentation yet, there are substantial decrease in food quality, reduced financial value and heavy losses of agricultural produce after bumper harvests in an era when agricultural research scientists have conceived improved post-harvest technologies that ought to address these problems. This study was conducted therefore, to identify the extent of awareness of post-harvest technology information by agro-based women entrepreneurs in Abia State, Nigeria. Data were collected from a sample of 264 respondents drawn from a population of 2358 agro-based women entrepreneurs who were registered with Abia State Agricultural Development Programme as at 2017 with the aid of a well- structured questionnaire. The collected data were analysed with descriptive and inferential statistics to find the mean responses, standard deviations and t- calculated values of the two groups of women (younger aged (20- 45 years) and older aged (≥ 46 years ) agro-based women entrepreneurs). The results showed that there is moderate extent of awareness of PHT information amongst these women and it was recorded majorly from their awareness of the internet, information officers, extension agents, family members and peers with the awareness of PHT information from community libraries and reading of books rated low. It also showed that there is no significant difference (P ≥ 0.05) in all mean responses of the two groups of women after hypothesis testing. The study recommended that librarians and information scientists should enhance PHT information sensitization through the use of internet platforms and indigenous language

Mechanisms of microbial photoinactivation by curcumin’s micellar delivery

Introduction: Microbial photoinactivation using UV light can be enhanced by the addition of food-grade photosensitizers (PSs), such as curcumin. Micellization of curcumin can improve its stability and antimicrobial activity. The objective of this study was to investigate the potential mechanisms that contribute to the photoinactivation of Escherichia coli O157: H7 and Listeria innocua by curcumin-loaded surfactant solutions produced with Surfynol 465 (S465) or Tween 80 (T80) below, near, and above their critical micelle concentration (CMC).Methods: Stock curcumin-surfactant solutions were produced with S465 or T80 (5 mM sodium citrate buffer, pH 3.5). Mixtures of each bacterial suspension (initial inoculum = 6 LogCFU/mL), 1 µM curcumin, and surfactants were irradiated with UV-A light (λ = 365 nm) for 5 min. Microbial recovery after treatments was assessed by monitoring the growth of the treated E. coli O157: H7 or L. innocua using an oCelloscope™. The growth curves were characterized using a modified logistic model.Results and Discussion: Both gram-positive and gram-negative bacteria showed less and slower recovery when treated with curcumin-S465 (near or at CMC) than curcumin-T80 solutions after irradiation. FLIM micrographs suggested that curcumin was preferentially localized at the cell membrane when S465 was present, as evidenced by its longer lifetimes in samples treated with curcumin-S465 solutions. Washing after treatment resulted in the removal of loosely bound or unbound S465-curcumin micelles; hence, both E. coli O157: H7 and L. innocua recovery was faster. This suggested that curcumin partitioning has a significant role in microbial photoinactivation, possibly due to the production of reactive oxygen species (ROS) closer to/within the membrane. The permeability of the membrane of E. coli O157: H7, as inferred from the Live/Dead cell assay, increased when S465 was present, suggesting that S465 can also facilitate inactivation by disrupting the membrane and by favoring the localization of curcumin adjacent to the cell membrane. Therefore, a synergistic antimicrobial effect is observed when curcumin is present alongside S465 at concentrations below or near its CMC due to the disruption of the cell membrane by S465

Seed storage allergens tackled via next-generation research assistant

The expanding consumption of plant proteins in the diet to overcome the environmental issues associated with animal proteins is increasing the incidence of food-induced allergic reactions. One of the 21st-century research drivers in agriculture sciences is the development and validation of concrete approaches for modulating the expression of allergenic proteins in crops before harvesting. The increasing incidence of plant food allergies is primarily induced by seed storage proteins that clinicians are experiencing recently because of the more predominant use of plant-derived proteins in the food industry. Increased availability of high-throughput technologies has generated an ever-growing number of omics data, allowing us to have better structural knowledge of SSPs and molecular properties that can inform the allergenicity assessment. The recent systems for targeted genome engineering, without double-strand DNA breaks, allow the introduction of precise modifications directly into commercial plant species. Artificial intelligence is significantly transforming scientific research across every stage, assisting scientists, processing large-scale data, making predictions, automating tasks. During this epochal change, marked by the encounter between artificial intelligence and synthetic biology, a next-generation research assistant (NGA) is coming alive. Here, we propose a new conceptual vision to facilitate and speed up the editing of cross-reactivity sites to obtain hypoallergenic cultivars and avoid pleiotropic effects. Finally, we discuss the potential applications of this new way to conceive the research. NGA may be undoubtedly capable of managing the evolution of SPP allergies through the prediction of novel epitopes, as well as the prediction of immunological response mechanisms

Needs analysis for an English for Specific Purposes (ESP) course for Thai undergraduates in a Food Science and Technology programme : a thesis presented in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Education, Massey University, Palmerston North, New Zealand

This thesis aims to explore the English language needs of students and relevant stakeholders for an English for specific purposes (ESP) programme for food science and technology students at Agriculture University in Thailand. The research was conducted using Dudley-Evans and St. John’s (1998) needs analysis as a research framework, and multiple sources of data collection were used. The study investigated the English language skills needed in academic and occupational contexts in the area of food science and technology. The participants in this research included 45 third-year students, six former students, three subject teachers in the food science and technology programme, two ESP teachers, and six employers. The study showed that the students had low levels of English proficiency. Their low levels of English then affected their study in the academic context and their work during the internship programme in the occupational context. Reading and translation were the most needed skills in their academic context, whereas speaking and listening were considered the most needed skills in the occupational context. The study also revealed a mismatch of the perceptions of the students’ needs between the ESP teachers and other stakeholders in both academic and occupational contexts. The changes across two ESP courses in the students’ needs depended on three main factors: learners, professional information, and environmental situations. This thesis contributes to knowledge of the ESP branches required for food science and technology at Agriculture University and using a needs analysis as an on-going process within the overall process of course development. It proposes a redesigned needs analysis model which could be used for future ESP needs analyses at Agriculture University in different disciplines and possibly also be adapted for use in wider Thai and international contexts. Recommendations for supporting the ESP programme at Agriculture University and implications for future research are also provided

Modeling the Growth of Food Science and Technology Literature in India

Purpose: The purpose of the research paper is to find the most appropriate growth model in the field of Food Science and Technology in India. Design/Methodology/Approach: The Growth rate functions α1 and α2 methodology suggested by Egghe and Rao. Findings: The research shows that Growth of the Food Science and Technology Literature is viable in terms of Publications as well as in Citations. Research Limitations/ Implications: The research area is limited to Food Science and Technology area in India only. Originality/Value: The growth rate functions in the field of food science and technology particularly in India is not performed earlie

International Conference on Food Science and Technology

UBT Annual International Conference is the 8th international interdisciplinary peer reviewed conference which publishes works of the scientists as well as practitioners in the area where UBT is active in Education, Research and Development. The UBT aims to implement an integrated strategy to establish itself as an internationally competitive, research-intensive university, committed to the transfer of knowledge and the provision of a world-class education to the most talented students from all background. The main perspective of the conference is to connect the scientists and practitioners from different disciplines in the same place and make them be aware of the recent advancements in different research fields, and provide them with a unique forum to share their experiences. It is also the place to support the new academic staff for doing research and publish their work in international standard level. This conference consists of sub conferences in different fields like: – Computer Science and Communication Engineering– Management, Business and Economics– Mechatronics, System Engineering and Robotics– Energy Efficiency Engineering– Information Systems and Security– Architecture – Spatial Planning– Civil Engineering , Infrastructure and Environment– Law– Political Science– Journalism , Media and Communication– Food Science and Technology– Pharmaceutical and Natural Sciences– Design– Psychology– Education and Development– Fashion – Music – Art and Digital Media – Dentistry – Applied Medicine – Nursing This conference is the major scientific event of the UBT. It is organizing annually and always in cooperation with the partner universities from the region and Europe. We have to thank all Authors, partners, sponsors and also the conference organizing team making this event a real international scientific event. Edmond Hajrizi, President of UBT UBT – Higher Education Institutio

Nitrite reduction in sausage using tomato powder and Satureja bachtiarica Bunge essential oil by response surface methodology

Background & Aim: The use of synthetic additives is one of the main approaches for preventing microbial growth and oxidative reactions in meat products. These preservatives were recently marked as unhealthy to humans; therefore, the consumers demand for fresh, natural, and negligibly processed products with lower content of artificial additives is increasing. Experimental: The effect of Satureja bachtiarica Bunge essential oil (EO) and tomato powder (TP) to optimize sausage formulation with reduced nitrite content was investigated. Response surface methodology (RSM) was used to investigate the effects of different levels of EO (200-400 ppm), TP (5-15%) as Hurdles, and sodium nitrite (SN) (0-300 ppm) in sausage formulation during storage (0- 24 days). Dependent variables including residual nitrite, pH, color indices, microbial load, and hardness were investigated and finally model optimization and validation were conducted. Results: The results showed that residual nitrite was strongly depending on initial added nitrite and storage time (p<0.001), so the use of nitrite substituent was undeniable to have an improved sausage formulation without microbial defect. RSM represented a quadratic model for all responses except in texture which was linear and the pH and microbial load showed interaction. The optimized predicted values for SN, EO and TP were 56 ppm, 378 ppm and 5%, respectively. The model validation revealed that the results of the experiments were in good agreement with the predicted values. Recommended applications/industries: The results of the present study can be useful for consideration in meat products industry to reduce the nitrite level in sausage formulation

Food Science and Technology Information Service : a proposed plan

A brief description of the CFTRI library, and the servicesit offers, is given. The need for the setting up of a national Information Centre for Food Science and Technology is briefly mentioned. A draft model for a five-year developmental plan for FOSTIS i s presented, The organisational structure, documentation services, personnel annual budget, furniture and equipment required for the Central Unit of the FOSTIS is given

Optimizing Ozone Processing Technology for Farm-Fresh, Salmonella-Free Shell Eggs

Author Institution: Department of Food Science and Technology, The Ohio State Universit