13^th Organic Food & Manufacturing Conference October 13-14, 2016 Kuala Lumpur, Malaysia

Most food has its origin in plants. Some food is obtained directly from plants; but even animals that are used as food sources are raised by feeding them food derived from plants. Pulse grain is a type of food that provides more food energy worldwide than any other type of crop. maize, wheat, and rice – in all of their varieties – account for 87% of all grain production worldwide. Most of the grain that is produced worldwide is fed to livestock.

Some foods not from animal or plant sources include various edible fungi, especially mushrooms. Fungi and ambient bacteria are used in the preparation of fermented foods like  alcoholic drinks, cheese, pickles, and yogurt. Another example is blue-green -algae such as spirulina. Inorganic substances such as salt, baking  soda are used to preserve or chemically alter an ingredient.

A food supplement is intended to provide nutrients that may otherwise not be consumed in sufficient quantities.

Supplements as generally understood include vitamins, fatty acids, or amino acids, among other substances. U.S. authorities define dietary supplements as foods, while elsewhere they may be classified as drugs or other products.

There are more than 50,000 dietary supplements available. More than half of the U.S. adult population (53% - 55%) consume dietary supplements with most common ones being multivitamins.

These products are not intended to prevent or treat any disease and in some circumstances are dangerous, according to the U.S. National Institutes of Health. For those who fail to consume a balanced diet, the agency says that certain supplements "may have value.

Most supplements should be avoided, and usually people should not eat micronutrients except people with clearly shown deficiency. Those people should first consult a doctor. An exception is vitamin D, which is recommended in Nordic Countries due to weak sunlight

Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri food research community.

The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bio- products processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.

Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri food research community.

The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bio- products processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.

Food preservation involves preventing the growth of bacteria, fungi (such as yeasts), or other micro organisms (although some methods work by introducing benign bacteria or fungi to the food), as well as retarding the oxidation of fats that cause racidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation.

Many processes designed to preserve food will involve a number of food preservation methods. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit’s moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination). Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint, when compared to modern methods.

Maintaining or creating nutritional value, texture and flavour is an important aspect of food preservation, although, historically, some methods drastically altered the character of the food being preserved. In many cases these changes have come to be seen as desirable qualities – cheese, yogurt and pickled onions being common examples

Food composition data (FCD) are detailed sets of information on the nutritionally important components of foods and provide values for energy and nutrients including prot

ein, carbohydrates, fat, vitamins and minerals and for other important food components such as fibre. The data are presented in food composition databases (FCDBs).

In the UK, FCD is listed in tables known as The Chemical Composition of Foods, McCance and Widdowson (1940) and in the first edition the authors stated that:

‘A knowledge of the chemical composition of foods is the first essential in the dietary treatment of disease or in any quantitative study of human nutrition’.

This demonstrates the main reason for establishing FCD at that time. To this day, food composition studies remain central to nutrition research into the role of food components and their interactions in health and disease. However, due to increasing levels of sophistication and complexity in nutrition science, there is a greater demand for complete, current and reliable FCD, together with information on a wider range of food components, including bioactive compounds.

The earliest food composition tables were based solely on chemical analyses of food samples, which were mostly undertaken specifically for the tables. However, as the food supply has evolved, and with the increasing demand for nutritional and related components, it has become more difficult for compilers to rely only on chemical analysis when compiling FCDBs. For example, in the UK the third edition of The Composition of Foods presented data on vitamin content of foods. However, due to the amount of information already available and in order to avoid the need to analyse every food for every vitamin, values from the scientific literature were included, although the tables are still predominately based on analytical data. Nowadays, food composition databases tend to be compiled using a variety of methods

You must show the following information on the front of packaged food:

·         the name of the food

·         a ‘best before’ or ‘use by’ date (or instructions on where to find it)

·         any necessary warnings

·         quantity information

You must also show the following information - it can be on the front, side or back of the packaging:

·         a list of ingredients (if there are more than 2)

·         the name and address of the manufacturer, packer or seller

·         the lot number (or use-by date if you wish)

·         any special storage conditions

·         instructions for use or cooking, if necessary.

Food coloring, or color additive, is any dye, pigment or substance that imparts colour when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, and pastes. Food coloring is used both in commercial food production and in domestic cooking. Due to its safety and general availability, food coloring is also used in a variety of non-food applications including cosmetics, pharmaceuticals, home craft projects and medical devices

Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions.The consistency, degree of fluidity, and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture. The acceptability of food products to the consumer is often determined by food texture, such as how spreadable and creamy a food product is. Food rheology is important in quality control during food manufacture and processing. Food rheology terms have been noted since ancient times. In ancient Egypt bakers judged the consistency of dough by rolling it in their hands.

Food physical chemistry is considered to be a branch of Food Chemistry concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of food. This field encompasses the "physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of food.

Food physical chemistry concepts are often drawn from rheology, theories of transport phenomena, physical and chemical thermodynamics, chemical bonds and interaction forces, quantum mechanics and reaction kinetics, biopolymer science, colloidal interactions, nucleation, glass transitions and freezing, disordered/ non - crystalline solids.

Understanding food processes and the properties of foods requires a knowledge of physical chemistry and how it applies to specific foods and food processes. Food physical chemistry is essential for improving the quality of foods, their stability and food product development. Because food science is a multi-disciplinary field, food physical chemistry is being developed through interactions with other areas of food chemistry and food science, such as: food analytical chemistry, food processig, food and bioprocess technology, food quality control, food packaging, food biotechnology and food microbiology.

Food fortification or enrichment is the process of adding micronutrients(essential trace elements and vitamins) to food. It may be a purely commercial choice to provide extra nutrients in a food, while other times it is a public health policy which aims to reduce the number of people with dietary deficiencies within a population.

Diets that lack variety can be deficient in certain nutrients. Sometimes the staple food of a region can lack particular nutrients, due to the soil of the region or because of the inherent inadequacy of the normal diet. Addition of micronutrients to staples and condiments can prevent large-scale deficiency disease in these cases.

While it is true that both fortification and enrichment refer to the addition of nutrients to food, the true definitions do slightly vary. As defined by the World Health Organization (WHO) and the Food and Agricultural Organization of the United Nations (FAO), fortification refers to "the practice of deliberately increasing the content of an essential micronutrient, i.e vitamins and minerals (including trace elements) in a food irrespective of whether the nutrients were originally in the food before processing or not, so as to improve the nutritional quality of the food supply and to provide a public health benefit with minimal risk to health," whereas enrichment is defined as "synonymous with fortification and refers to the addition of micronutrients to a food which are lost during processing.

Food Nanotechnology has begun to find potential applications in the area of functional food by engineering biological molecules toward functions very different from those they have in nature, opening up a whole new area of research and development. Of course, there seems to be no limit to what food technologists are prepared to do to our food and nanotechnology will give them a whole new set of tools to go to new extremes. For a more critical view of food nanotechnology, just take a look at "Nanotechnology food coming to a fridge near you" or "Are you ready for your nano-engineered wine?".

According to a definition in a recent report ("Nanotechnology in Agricultural and Food ; ), food is nanofood when nanoparticles, nanotechnology techniques or tools are used during cultivation, production, processing, or packaging of the food. It does not mean atomically modified food or food produced by nanomachines

Micronutrients are the vitamins and minerals that people require to keep their minds alert, their bodies healthy to fight diseases and have healthy babies. If one does not get enough of even one micronutrient, one may develop a deficiency and become ill.

Food enrichment refers to the restoration of the natural nutritive value of a food before it is processed, while fortification is the adding of vitamins or minerals to a food at levels higher than it originally possessed, though "fortification" is commonly used to refer to both processes.

Many people do not eat a wide enough variety of foods to provide all the micronutrients they need. One way of obtaining extra micronutrients is to eat foods that have been fortified. All maize meal and white and brown bread flour (and bread baked with this flour) in South Africa are fortified with the following micro-nutrients: vitamin A, ribo flavine, thiamine, niacin, pyridoxine, folic acid, iron and zinc.

However there might be issues of getting more than the recommended amount, especially to vulnerable population groups like infants, the elderly and pregnant women. Economic issues pertaining to food fortification have also emerged. The wealthy, who may already eat enough nutrients, may be consuming more than they need when they purchase fortified products, while those most in need of the added nutrients may not be able to afford to buy enough fortified foods.

It is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, colour, gloss, and consistency), texture, and flavour; factors such as federal grade standards (e.g. of eggs) and internal (chemical, physical, microbial).

Food quality in the United States is enforced by the Food Safety Act 1990. Members of the public complain to trading standards professionals, who submit complaint samples and also samples used to routinely monitor the food marketplace to public analysts. Public analysts carry out scientific analysis on the samples to determine whether the quality is of sufficient standard.

Food quality is an important food manufacturing requirement, because food consumers are susceptible to any form of contamination that may occur during the manufacturing process. Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements (kosher, halal, vegetarian), or medical conditions (e.g., diabetes, or allergies).

Besides ingredient quality, there are also sanitation requirements. It is important to ensure that the food processing environment is as clean as possible in order to produce the safest possible food for the consumer. A recent example of poor sanitation recently has been the 2006 North American E. coli outbreak involving spinach, an outbreak that is still under investigation after new information has come to light regarding the involvement of Cambodian nationals.

Food quality also deals with product traceability, (e.g., of ingredients, and packaging suppliers), should a recall of the product be required. It also deals with labelling issues to ensure there is correct ingredient and nutritional information.

There are many existing international quality institutes testing food products in order to indicate to all consumers which are higher quality products. Founded in 1961 in Brussels, The international quality institute Monde Selection is the oldest one in evaluating food quality.  During  the products must meet the following selection criteria, required by the Institute: sensory analysis, bacteriological and chemical analysis, the nutrition and health claims, and the utilisation notice. In short, the judgements are based on the following areas: taste, health, convenience, labelling, packaging, environmental friendliness and innovation. As many consumers rely on manufacturing and processing standards, the Institute Monde Selection takes into account the European Food Law