September 23–24, 2018, UTM Johor Bahru, Malaysia.
ICPFS2018 is a continuation of two Food Safety and Security Workshops organized by FoBERG in collaboration with the Asia Pacific Institute of Food Professionals (APIFP) in 2015 and 2016. This year, the theme probiotics is selected in line with the development of probiotics as a scientifically proven food and nutritional supplement to improve health and reduce the symptoms of certain diseases. In addition, this conference is aimed at identifying research opportunities and probiotics development in Malaysia as well as the Asia Pacific region. The potential of probiotics as a low-cost source of food and nutrition should be developed in parallel with the goals of UNESCO’s sustainable development and the national key economic areas (NKEAs). Therefore, this conference is expected to foster collaboration between the academia, industry and society.
Studies engaging the role of place in predicting health outcome in Malaysia are still very much in their infancy. A particular gap is testing the association of physical environments, particularly the food environment of different socio-economic neighbourhoods in predicting body mass index (BMI). Read full abstract →
Up to 50 % of fish is lost during filleting, including significant levels of high-quality protein (10-23 % [w/w]), which may be a source for bio-functional peptides. The fish processing waste protein hydrolysate can be a potential solution for minimizing the environmental issues related to marine processing products and act as an alternative to producing value-added fish processing by-products. Read full abstract →
Epidemiological studies have proven the influences of tea consumption in the prevention of chronic diseases. Tea (Camellia sinensis) is a major source of epigallocatechin-3-gallate (EGCG), a compound with pharmacological properties such as anti-obesity, anti-diabetes and anti-inflammation. Read full abstract →
Pulsed electric field (PEF) is a developing non-thermal way for the treatment of fruit juices. Due to the low consumption of energy in this treatment, the temperature of the sample liquid remains low. Read full abstract →