Bakery products are generally made up of refined wheat flour that may be deficient in both fibre and essential fatty acids. In this study α-linolenic acid and fibre enriched rusk using flax seeds and finger millet were developed. The proportions of finger millet, flax seed and wheat flours were optimized using Response Surface Methodology (RSM). On the basis of fibre and ALA content and baking quality characteristics of rusk 13.13%, 6.0% and 80.6% of finger millet, flax seed and wheat flours, respectively was finalized. The developed rusk contained 4.81% fibre and 1.36% α-linolenic acid. Wet and dry gluten content, SDS sedimentation, falling number, dough raising capacity of yeast and baking time of mixed flour of these components were statistically (p>0.05) similar to that of wheat flour (control). However, higher loaf weight and lower loaf height was observed in mixed flour rusk in comparison to control rusk. α-linolenic acid and fibres enriched rusk were developed with similar quality parameters and improved functional properties.

In this work, the exposure of people, through their diet, to polycyclic aromatic hydrocarbons (PAHs) has been assessed for the urban, rural, and general populations in Syria. The food categories consumed have been divided into major groups, and the health risk assessment on dietary exposure of PAHs determined in each food category. For this purpose, two approaches were used: incremental lifetime cancer risk (ILCR) and margin of exposure approach (MOE). The results showed that each of the following food categories: oils and fats, meat and meat products, vegetables, and cereals dominantly contribute in the dietary exposure of PAHs. Also their MOE values are the lowest. Additionally, they have higher ILCR values. Therefore, these groups are a main risk source to health. On the other hand, the dietary exposure of PAHs in each of urban, rural and general populations was of low health concern, whereas their ILCR values reached to 10E-05 in total food categories, nevertheless it remains lower than serious risk level (ILCR>10E-04). This work is the first study that is dealing with dietary exposure of PAHs and their health risk assessment in Syria.

This research aims to examine the effects of fermentation time on the physicochemical and sensory characteristics of green coconut water kefir in order to determine the optimal fermentation time based on the resulting sensory attributes. There were four fermentation time treatments (12, 24, 36, and 48 hours), each with five replications. The materials used were green coconut water and 5% kefir grains. Physical analyses included pH and viscosity, while the chemical analyses included total dissolved solids (TDS), alcohol content, water content, protein content and fat content. Sensory attributes included sourness, soda sensation, sour aroma, viscosity and turbidity. The results showed that fermentation time had significant effects on pH, TDS, alcohol content, water content, protein content and the sensory attributes of green coconut water kefir. Viscosity and fat content were not affected by fermentation time. The ideal fermentation time was 12 hours resulting in a pH level of 4.6, viscosity of 0.09, TDS of 3.8° Brix, alcohol content of 1.16%, water content of 97.14 %, protein content of 6.64 % and fat content of 1.17%. Sensory evaluation found a low level of sourness, low soda sensation, high sour aroma, high viscosity and low turbidity.

Many innovative teaching and learning methods are used in higher level education including project-based learning (PBL). Since 2012 a PBL assignment project has been undertaken by master students of the Advanced Molecular Gastronomy module at Technological University Dublin (TU Dublin). The aim is to stimulate student learning and creativity by using Note by Note cooking in a PBL assignment while at the same time complying with the requirements of the annual International Note by Note contest which is held in Paris, France. Direct and indirect assessment methods were used to assign individual grades and to gather student feedback about the module. The direct methods were both formative and summative. The indirect method used was a student feedback questionnaire. Results to date (2012-2019) showed that 92% of learners successfully passed the module. However, further evaluation of individual assessment results revealed that most students achieved higher scores for finding and using resources, asking further questions and developing their own answers than for analysing, synthesising and evaluating information (P≤0.01). Overall students were happy with the module content and said that they learnt about Note by Note cooking, chemical compounds, researching, independent-thinking and perseverance. In future students should carry out a more in-depth analysis, synthesis and evaluation of information.

This study compared, for the first time, the postharvest conservative action of edible fungal chitosan coatings (gel, nanoparticles and gel-nanoparticle) on the physico-chemical, sensorial and microbiological characteristics of strawberries. The nanoparticles were prepared by an ionic gelation method and characterized by dynamic light scattering and scanning electron microscopy. The antioxidant (DPPH* and ABTS*) activity of the edible coatings and the antimicrobial (macrodilution method) action against phytopathogenic fungi were verified. The nanoparticles had a size of 331.1 nm and a zeta potential of+ 34 mV. The gel, nanoparticles and gel+nanoparticles exhibited minimum inhibitory concentration values ranging from 4 to 5, 1.5 to 2.5 and 1.0 + 0.5 to 2.0 + 1.5 g.L-1, respectively. All the edible coatings exhibited antifungal action. All the coatings had high scavenging activity, especially the gel edible coating. The coatings, especially the gel+nanoparticles, decreased the weight loss, microbiological growth, soluble solids, maturity index and moisture loss of the strawberry and preserved the pH values, anthocyanin content, titratable acidity and sensory characteristics. Therefore, the use of chitosan edible coating containing nanoparticles can be a promising strategy to improve the post-harvest quality of strawberries.

Fermented fish dip is a popular condiment in Thailand and the Lao People’s Democratic Republic. Thai fermented fish dip (TFFD), can be dried to increase its shelf life and ease of transportation. Dried TFFD can be rehydrated to return the powder to its original, paste-like form. Pre-cooked TFFD paste was dried at three different temperatures (40, 60, and 80 ºC). Total plate count, yeast and mold count, CIE colour values (L*, a*, and b*),non-enzymatic browning, and sensory scores of the resulting powders were determined. The CIE colour values and sensory scores were alsoanalysed for rehydrated TFFD. Increasing the drying temperature did not affect the total plate count or yeast and mold count. When dried at 80 ºC, the L* value of TFFD powder was reduced, although the a* and b* values were unaffected compared with lower temperatures. All CIE colour values of rehydrated TFFD decreased as drying temperature increased. Drying temperature did not affect the sensory scores of dried TFFD powder. However, rehydrated samples that had been dried at 80 ºC had significantly lower sensory colour scores than those dried at 40 or 60 ºC. Overall preference rankings of dried and rehydrated TFFD dried at 40 and 60 °C were better than for those dried at 80 °C. Due to an undesirable colour change in the rehydrated product, 80 ºC was deemed to be an unsuitable temperature for drying TFFD paste. In conclusion, both 40 and 60 ºC are appropriate temperatures for drying the product.

Conditions influencing Bacillus cereus growth and cereulide production, such as temperature and pH, were evaluated at varying incubation periods. The growth and cereulide production at different temperatures and pH values ranging from 10 to 40 ºC and 5.0 to 8.5, respectively showed that the temperature from 20 to 30 ºC and at pH from 6.0 to 7.0 gave the optimum growth and cereulide production by B. cereus SA105. pH below 6.0 resulted in reduced growth and cereulide production. Cereulide production increased along with the incubation period, and maximum cereulide titre (ng/mL) of 1219.1±8.90 was obtained after 6 days of incubation at 30 ºC and pH 6.5 under static conditions. There was no quantifiable toxin at incubation temperatures of 10 and 40 ºC by B. cereus SA105. This work further reveals that B. cereus growth and cereulide production was significantly affected by temperature and pH in relation to the incubation period. Furthermore, the findings of this study will serve as a means for reducing the diversity of emetic toxin-producing B. cereus population in food and food products, thus preventing food poisoning.

This work examined the relationships between quality characteristics of raw milk and climatic conditions. Over a period of three years, a total of 5,065 samples were collected encompassing two types of farms. The quality characteristics analysed were titratable acidity (TA), total plate count (TPC) and somatic cells count (SCC). Climatic conditions were evaluated in respect to the outdoor air temperature, pressure, humidity and precipitation. Big farms showed a stronger correlation between TA and climatic conditions as opposed to SCC and climatic conditions. TPC was out of limit in big farms when the outdoor air temperature was higher than 19.8 °C (p<0.05) and during periods with accumulated precipitation over 4.2 mm (p>0.05). Small farms showed a stronger correlation between SCC and climatic conditions as opposed to TA. In these farms, occurrence of acidity out of limit was detected in less than 7.2% of samples. Samples with TA out of limit were observed when air temperature was higher than 18.4 °C (p<0.05) and accumulated precipitation was below 3.1 mm (p>0.05). These results can be used to improve good agricultural practices in respect to climatic conditions and size of farms.

This paper focuses on research, development, and capacity building in relation to food and nutrition security (FNS) in sub-Saharan Africa (SSA). It looks at human capacity, education, teaching and learning, women empowerment, research, innovation and technology, research, indigenous knowledge (IK), institutional aspects, infrastructure, information and communication technologies (ICT), policies and finance. Professional bodies exist in many countries and the extent to which they engage in FNS awareness creation differs. Food and nutrition insecurity continues to affect people in Africa’s 54 nations where the population is expected to double by 2050 with the expected doubling of food production to keep pace with population growth. Within the continent there is a substantial number of human capacity professionals who are global leaders in food, nutrition and related professions. Some research organisations in the continent directly or indirectly benefit from grants administered by developed economies but a challenge exists with brain drain and ageing of qualified and experienced experts. Increasing educational need, coupled with the growing population necessitates attention to ensuring a sustained supply of highly trained, adequately equipped and qualified professionals in the relevant fields of food and nutrition sciences. Higher educational institutions exist in especially those that fall within the 500 in world universities ranking. Research activities take place in the continent along with the translation of research outputs into commercialisable products. Research towards transforming agriculture for improved livelihoods is taking place in different parts of the continent. Education, governance, gender and rural development are the key challenges. Income growth and the impacts of climate change on food production have contributed to food insecurity. ICTs can play an important role for FNS. Strengthening research, development, capacity building and industry cooperation are critical for FNS in Africa.

Food is a necessity of human beings, and the consumption of food is aimed at obtaining energy and nutrients necessary for the growth and proper functioning of the body. However, food can also be a vehicle for various diseases, and the causal agents can have physical, chemical or biological origin with relevance to health due to their incidence, mortality and negative consequences in the population. Bacteria are the main agents of biological origin associated with foodborne diseases. Among these microorganisms are species of the genus Campylobacter, which cause a zoonosis with one of the highest incidences globally, known as Campylobacteriosis. This document provides an overview of foodborne diseases, specifically the causal agents of Campylobacteriosis, including the different measures of control and prevention for this disease in different foods such as poultry, milk, meat, and fish, among others. It also covers the phenomenon of resistance to antimicrobials by these pathogens and the health implications to consumers. The above can generate and maintain safety practices in food production for the protection of public health in different regions around the world.