3rd International Conference on Microbes and Beneficial Microbes (CSE), Toronto, Canada Canada

3rd International Conference on Microbes and Beneficial Microbes

About Us

Conference Series LLC Ltd invites all the participants from all over the world to attend 3rd International Conference on Microbes and Beneficial Microbes during September 27- 28, 2019 at Toronto, Canada which includes keynote presentations, Oral talks, Poster presentations, Video Presentations and E-poster Presentations.

3rd International Conference on Microbes and Beneficial Microbes aims to bring together leading academic scientists, researchers and research scholars to exchange and share their experiences and research results on all aspects of Microbes, Beneficial Microbes,. It also provides a premier interdisciplinary platform for researchers, practitioners and educators to present and discuss the most recent innovations, trends, and concerns as well as practical challenges encountered and solutions adopted in the fields of Biology, Beneficial Microbes, Microbiology, Mycology, Zoology, Probiotics Biotechnology, Pharmacy, Agriculture.

Why to attend:

Platform to access incredible speakers, experts and influencers face to face .

Opportunity to grab tips and tactics from leading industrialists and eminent speakers in the fields of Probiotics, Prebiotics, Microbiome and Agriculture .

Opportunity to share and explore your research ideas to be more productive .

Chance to collaborate with global business delegates and researchers.

This conference acts as a dais for introducing new ideas and approaches.

Session/ Tracks :

Probiotics & Prebiotics

Probiotics are contained with a range of food and nutrition products such as dietary supplements, medicinal foods, biopharmaceuticals and medical devices delivering probiotics. Prebiotics foods are taken as dietary ingredients to maintain the Biological Symbiosis with the microbial flora. Dietary supplements created through the synergism of Pro and Pre-biotic are the Synbiotics. The nutrition supplemented with the beneficial microbial flora and the associated microbiome in human gut, restoring the human digestive system as a whole is said to be the “Probiotics”.

Synbiotics
Pediatric Nutrition
Probioceuticals​
Probiotics for Women Health
Probiotics and Recombinant Probiotics
Non-LAB Probiotics – Bifidobacteria, Yeasts, Bacilli
Future of Probiotics and Prebiotics – Visions and Opportunities

Agriculture Microbiology

Agricultural microbiology which is the most important field of Microbiology for the economic and medical importance it holds. This field explores various aspects like the genetics, physiology, molecular biology, virulence & pathogenicity and other aspects of the plant microbes. It deals with the infectious agents of the microbes, improvements and resistance of the agricultural crops, economic importance and the beneficial aspects of the normal agricultural flora. A complete study and understanding is crucial in application of the microbes for augmentation of soil nutrients, which is increasing the resistance of plants against the plant pathogen, for understanding the interaction a microbe has with the plant, and crop robustness.

Food microbiology
Bio-fertilizer Production
Fermentation technology
Soil and Applied Microbiology
Use of microorganisms to the soil fertility.
Microorganisms to control illnesses and pests.

Plant Beneficial Microbes

Soil microorganisms are the most abundant of all the biota in soil and responsible for driving nutrient and organic matter cycling, soil fertility, soil restoration, plant health and ecosystem primary production. Beneficial microorganisms include those that create symbiotic associations with plant roots (rhizobia, mycorrhizal fungi, actinomycetes, diazotrophic bacteria), promote nutrient mineralization and availability, produce plant growth hormones, and are antagonists of plant pests, parasites or diseases (biocontrol agents). Many of these organisms are already naturally present in the soil, although in some situations it may be beneficial to increase their populations by either inoculation or by applying various agricultural management techniques that enhance their abundance and activity.

Rhizobia
Biocontrol fungi
Growth Promoting Bacteria
Nitrogen (N2) Fixing Bacteria

Bowels to Behavior : The Gut-Brain Axis

The ability of gut microbiota to communicate with the brain and thus modulate behavior is emerging as an exciting concept in health and disease. The enteric microbiota interacts with the host to form essential relationships that govern homeostasis. Despite the unique enteric bacterial fingerprint of each individual, there appears to be a certain balance that confers health benefits. It is, therefore, reasonable to note that a decrease in the desirable gastrointestinal bacteria will lead to deterioration in gastrointestinal, neuroendocrine or immune relationships and ultimately disease.

Citrobacter Rodentium
Modulation of the Intestinal Micro-flora
Infection, central activation and behavior
Inflammatory Bowel Disease and Crohn’s Disease
Probiotics and behavior/central neurotransmitters
Behavioral and neurochemical consequences of growing up germ-free

Immunobiotics

The term “Immunobiotics” has been proposed to define microbial strains able to beneficially regulate the mucosal immune system. Over the past few years, we have witnessed the emergence of robust development in the application of immunobiotics to combat infections, and researchers have found that the use of beneficial microbes is an interesting alternative to prevent and reduce the severity of infections in humans and animals. The effect of immunobiotics on the gut innate and adaptive immune responses to enteric pathogens has been recognized conclusively the influence of immunobiotics on the immune responses in distal mucosal sites and its impact in the outcome of respiratory infections has recently been exposed.

Pathogens
Beneficial microbes
Immunobiotic strains
Influenza virus infection

Oral Microbiology

Oral microbiology is the study of the microorganisms (microbiota) of the oral cavity and their interactions between oral microorganisms or with the host. Microbes within dental plaque as the cause of dental and periodontal diseases. The collective function of microbial communities is a major driver of homeostasis or dysbiosis and ultimately health or disease. Despite different aetiologies, periodontitis and caries are each driven by a feed forward loop between the microbiota and host factors (inflammation and dietary sugars, respectively) that favours the emergence and persistence of dysbiosis.

Periodontitis
Microbiota
Homeostasis
Dysbiosis

Microbiome

A microbiome is the community of microorganisms such as bacteria, archaea, fungi, as well as viruses that inhabit an ecosystem or organism. Microorganisms dominate all other life everywhere scientists have looked, including the human body, the Earth’s soils and sediments, the oceans and fresh waterways, the atmosphere and even extreme environments such as hydrothermal vents and subglacial lakes. Scientists also use the term microbiome to refer to all these genes associated with those life forms.

The Earth Microbiome
The Ocean Microbiome
The Animal Microbiome
Modulation of Microbiota
The Human Microbiome
The Atmospheric Microbiome

Marine Microbiology

Marine microbiology is the study of microorganisms and non-organismic microbes that exist in saltwater environments, including the open ocean, coastal waters, estuaries, on marine surfaces and in sediments. Aquatic microbiology is the science that deals with microscopic living organisms in fresh or salt water systems. Aquaculture & Marine Biotechnology helps to control the marine organisms and water borne organisms. It is a process which has to do with marine or underwater environment. Blue Biotechnology is used to protect the marine organisms from harmful diseases underwater. The control of seasonal production and reproduction in farm animals has become major research goals. The applications of biotechnology to fish farming and ornamental fish production are numerous and valuable in both economic (food production, aquarium trade) and environmental terms (conservation of natural biodiversity for endangered species and protection of natural biodiversity from escapee domesticated strains). With the growing demand for fish products, biotechnology can help in the development of high quality, economical produce, thereby reducing pressure on natural population.

Applications of Marine Biotechnology
Marine Microbiology and Biodiversity
Biotechnology applications to Aquaculture
Marine-based Drug Discovery and Development
Environmental Risk of Aquatic Organisms from Genetic Biotechnology

Ecology and Evolution of Microbe-Host Interactions

Microbes are typically surrounded by different strains and species with whom they compete for scarce nutrients and limited space. Given such challenging living conditions, microbes have evolved many phenotypes with which they can outcompete and displace their neighbours: secretions to harvest resources, loss of costly genes whose products can be obtained from others, stabbing and poisoning neighbouring cells, or colonising spaces while preventing others from doing so. These competitive phenotypes appear to be common, although evidence suggests that, over time, competition dies down locally, often leading to stable coexistence of genetically distinct lineages. Nevertheless, the selective forces acting on competition and the resulting evolutionary fates of the different players depend on ecological conditions in a way that is not yet well understood. Here, we highlight open questions and theoretical predictions of the long-term dynamics of competition that remain to be tested. Establishing a clearer understanding of microbial competition will allow us to better predict the behaviour of microbes, and to control and manipulate microbial communities for industrial, environmental, and medical purposes.

Social Evolution.
Bacteria Communities
Bacterial pathogenomics
Host–microbe interactions
Interference and Exploitative competition
Manipulation of host-cell pathways by bacterial pathogens
An ecological and evolutionary perspective on human–microbe mutualism and disease

Engineering Beneficial Microbes

Demands for food, animal feed, and feedstocks for bioenergy and biorefining applications, are increasing with population growth, urbanization and affluence. Low-input, sustainable, alternatives to petrochemical-derived fertilizers and pesticides are required to reduce input costs and maintain or increase yields, with potential biological solutions having an important role to play. Plant–microbe interactions span a wide range of relationships in which one or both of the organisms may have a beneficial, neutral or negative effect on the other partner. A relatively small number of beneficial plant–microbe interactions are well understood and already exploited; however, others remain understudied and represent an untapped reservoir for optimizing plant production. There may be near-term applications for bacterial strains as microbial biopesticides and biofertilizers to increase biomass yield from energy crops grown on land unsuitable for food production. Longer term aims involve the design of synthetic genetic circuits within and between the host and microbes to optimize plant production. A highly exciting prospect is that endosymbionts comprise a unique resource of reduced complexity microbial genomes with adaptive traits of great interest for a wide variety of applications.

Energy and microbes
Bacterial endophyte
Food and microbial engineering
Genetic engineering of microbes
Metabolic engineering and synthetic biology
Biomedical engineering and microbiological researches

AGENDA 2018

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2019 Upcoming Soon
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Day 1 October 31, 2018
Conference Hall: Plaza II
08:00-09:00 Registrations
09:00-09:15 Opening Ceremony
Keynote Forum
Introduction
09:15-10:00 Title: Probiotic lactic acid bacteria inhibit inflammation and infection via autophagy pathways
Jun Sun, University of Illinois at Chicago, USA
10:00-10:45 Title: The role of prebiotics, probiotics, and postbiotics in skin and neurodegenerative diseases
Greg Maguire, Bioregenerative Sciences, Inc. and Neogenesis, Inc., USA
Group Photo 10:45-10:55
Panel Discussion
Networking & Refreshment Break 10:55-11:10 @ Plaza Foyer
11:10-11:55
Title: Effect of functional foods (prebiotics) incorporated chikkis for HIV positive adults in
Madurai district, Tamil Nadu, India
Vasantha Esther Ran, Fatima College, India
11:55-12:40 Title: Probiotics in mitigating and eliminating the root causes of illnesses
Elias Hakalehto, Finnoflag Oy and University of Helsinki, Finland
Sponsors/Exhibitors Session
12:40-13:15 Title: Three-layered seamless capsules to encapsulate live probiotics
Raymond Christinson, Fuji Capsule Co., Ltd, Japan
Panel Discussion
Lunch Break 13:15-14:00 @ Plaza Foyer
14:00-14:35
Title: The spectacular role of the human microbiome and spore probiotics in preventing
metabolic endotoxemia, the number one cause of mortality worldwide
Kiran Krishnan, Microbiome Labs, LLC., USA
Sessions: Probiotics in Maintaining Health and Preventing Diseases | Probiotics Strains and Benefical
Microbes | Microbiome | Probiotics Products | Agriculture Microbiology
Session Chair: Jun Sun, University of Illinois at Chicago, USA
Session Co-chair: Arthur C. Ouwehand, Danisco, Finland
Session Intoduction
14:35-15:05 Title: Chemo-genetic approaches for improved antifungal intervention
Jong H Kim, Western Regional Research Center, USA
15:05-15:35 Title: Thermo-stable probiotics products & method thereof
Shrilakshmi Desiraju, Triphase Pharmaceuticals, India
Panel Discussion
Networking & Refreshment Break 15:35-16:00 @ Plaza Foyer
16:00-16:30 Title: Idly dosa batter – Indian fermented food – local innovation with global perspective
Arnab Guha, Impeccable Innovations Pvt. Ltd., India
Poster Presentations 16:30-17:00
Poster Judge: Cliff Shunsheng Han, Knoze Jr Corp, USA
BMWP 01 Title: Use of flow cytometry to assess the health of probiotic bacillus endospores
Dana Buckman, Bioform Solutions, USA
BMWP 02 Title: Targeting of host organs by gut bacteria peptidoglycan
Paulo Bastos, Institute Pasteur, France
BMWP 03
Title: Wide dissemination of CTX-M-type ESBLs-producing Escherichia coli in Korean swine
farms and spread of blaCTX-M-55 by horizontal gene transfer
Young Ah Kim, NHIC Ilsan Hospital, South Korea
Panel Discussion

Day 2 November 01, 2018
Conference Hall: Plaza II
Keynote Forum
09:00-09:45 Title: Probiosatys – naturally modulating the appetite via the microbiome
Gregory Lambert, TargEDys, France
09:45-10:30 Title: Probiotics in the management of bacterial vaginosis
Arthur C. Ouwehand, Danisco, Finland
Panel Discussion & Group Photo 10:30-10:40
Networking & Refreshment Break 10: 40-11:00 @ Plaza Foyer
11:00-11:45 Title: Prebiotics induced oral microbiota changes to accompany long-lasting allergy relief
Cliff Shunsheng Han, Knoze Jr Corp, USA
11:45-12:30 Title: Functionally targeted probiotics: Optimizing human wellness
Peter Leighton, ProSperity Bioscience, USA
Sessions: Future of Probiotics and Prebiotics | Genomics of Probiotics and Prebiotics | Probiotics Nutrition
Probiotics in Maintaining Health | Microbiome and Probiotics
Session Chair: Cliff Shunsheng Han, Knoze Jr Corp, USA
Session Co-chair: Arthur C Ouwehand, Danisco, Finland
Session Intoduction
12:30-13:00 Title: The future of probiotics: Using trial registries as a crystal ball
Arthur C Ouwehand, Danisco, Finland
Panel Discussion
Lunch Break 13:00-14:00 @ Plaza Foyer
14:00-14:30
Title: Novel probiota reducing inflammation in the entire body and persisting in the human
intestines at least 60 days
Robert H Schiestl, University of California at Los Angeles, USA
14:30-15:00
Title: Stimulating the viability of Bifidobacterium spp. in synbiotic fermented milk by co-culturing
with Lactobacillus paracasei 441 and inulin
Amira Ayad, The North Carolina Research Campus, USA
15:00-15:30 Title: Fermented milk and microRNA: An epigenetic
Cristina Stewart Bittencourt Bogsan, University of Sao Paulo, Brazil
15:30-16:00 Title: Targeting of host organs by gut bacteria peptidoglycan
Paulo Bastos, Institute Pasteur, France
Panel Discussion
Networking & Refreshment Break 16:00-16:20 @ Plaza Foyer
16:20-16:50
Title: Preventive strategies of microbial spoilage of apricot pulp using spray drying technology
cultivated in Pakistan
Abdul Razzaq, The University of Lahore, Pakistan
Panel Discussion
Awards and Closing Ceremony

Please contact the event manager Marilyn (marilyn.b.turner(at)nyeventslist.com ) below for:
– Multiple participant discounts
– Price quotations or visa invitation letters
– Payment by alternate channels (PayPal, check, Western Union, wire transfers etc)
– Event sponsorship

NO REFUNDS ALLOWED ON REGISTRATIONS
Prices may go up any time. Service fees included in pricing.
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VIO181205CRE

TASTE OF INDIA FOOD FESTIVAL, Toronto, ON Canada

“YOU HAVE AROUND 10,000 TASTEBUDS, KILL THEM ALL” @ Taste Of India Food North Americas largest Indian Food Festival. Aug 4, 2019.

About this Event

A lot of events deliver on one or two of the senses, but none can deliver on all five like Taste Of India Food Festival can. Visually you’ll be treated to colour and diversity; interactive street performers and activities that allow you to touch the fun; you’ll hear amazing music; your taste buds will be delighted by amazing flavours, and you’ll be seduced by all the gorgeous smells of the delicious street food.

Taste Of India Food Festival has been conceptualized as something completely unique. Street food culture is a relatively fresh idea in Canada and is one that can make significant contribution to the economic, social and environmental fabric of the country.

It is an event where producers, manufacturers, food vendors and restaurants can showcase their products and can interact, share, communicate with the patrons one on one.

Taste of India Food Festival will bring different communities together through the common love that is food.

Balle Mitro!! Ayii Baisakhi!!, Toronto, ON Canada

Black Diamond entertainment in conjunction with Arora entertainment bring to you Baisakhi celebrations onboard Pioneer Cruises.

Enjoy the grand festival on a floating venue dining on mouthwatering food prepared by ‘The Flavors- Classic Indian Cuisine’ as you enjoy sailing through The waters of Toronto.

– Welcome drink on boarding

– Cash bar.

– Paid parking available at dock location.

– Great entertainment.

– Lit up dance floor.

Date: Saturday 27th April 2019

Time:

06:30pm-07:30pm boarding

07:30pm-10:30pm Sailing

10:30pm-11:00pm Disembarking

Location:

333 Lakeshore Blvd. East, Toronto, Ontario. M5A 1B6 (At Lakeshore and the foot of Parliament).

23rd International Conference on Food Fraud & Safety (CSE) A, Toronto, Canada

DESCRIPTION

23rd International Conference on Food Fraud & Safety

Food Fraud 2019

Food Fraud 2019 invites all the participants from all over the world to attend “23rd International Conference on Food Fraud & Safety” during April 12-13, 2018 at Toronto, Canada. Food Fraud will focus on the theme “Our Food is Our Future”

Conference Series LLC Ltd is an open resource platform that conducts 3000+ global events including International Conferences, Workshops, Symposia, Trade Shows, Exhibitions and Science Congresses in all the major scientific disciplines, including Clinical, Medical, pharmaceutical, Engineering, Technology, Business Management and Life Sciences across America, Europe, The Middle East, and Asia Pacific. It is reaching over 25 million researchers, scholars, students, professionals and corporate entities all over the globe.

Why to Attend???

Educational opportunities: No matter how experienced you are at your business, everyone can learn. Working in research projects or business venture one can often be isolating, and without exposure to a variety of points of view, we can miss new ideas and trends that can impact future results. The educational aspect this conference can expose you to new ways of conducting your business and help you discover how to be more productive.

Networking with peers: Food Fraud 2019 conference will provide a great opportunity to network. Often competitors from other regions of the country can become valuable resources for referrals and best-practices. Avoiding peers for fear of others discovering your competitive advantage can actually limit your own success. Collaboration is the way to approach networking. While there are those whose intentions can be suspect, most people can help each other uncover ideas and spark inspiration when they get to know each other on a personal level.

Expand your Business: Food Fraud 2019 is a place where you can learn more about the current business climate. Discovering innovative products and services for your business is necessary to stay competitive in today’s fast-paced world. Plus, these vendors who sell to your industry fully grasp what is happening inside your competition. Invest time with the sponsors at the event and turn them into your friends and allies.

Position yourself as an expert. When you are active in your research and industry, you can develop a reputation as an expert to your peers and your clients. Those who are engaged over the long term are often asked to speak at the events and to write articles for their publications. Like it or not, others like to associate with the experts in any field. Clients feel good about doing business with those that are celebrated by their peers. If your strategy is to be the best-kept secret in your business community and research area, you will be missing a valuable opportunity.

Have fun. Being in research or business should be rewarding and fun. All work and no play can get old fast. Food Fraud 2019 conference can add a layer of enjoyment to managing your career growth by mixing a social aspect into your learning and industry branding efforts.

Who Should Attend and Who You’ll Meet?

Food Fraud 2018 would meet with Food Manufacturers, Food and Beverage Wholesalers & Retailers,Food Processors, Suppliers, Government Organisations and State Agencies, Deans, Directors, Professors, Students, Research scholars and other participants including CEO, Consultant, Head of Management, Economist, and Project Manager from business and industrial sectors across the world in order to establish a scientific relation between academic experts and other participants through information sharing and networking. The Conference will also have a space for companies and/or institutions to present their services, products, innovations and research results.

Importance & Scope?

The field of Food Fraud have not only helped the development in different fields in science and technology but also contributed towards the improvement of the quality of human life to a great extent. All this has become possible with the different discoveries and inventions leading to the development of various applications. The core aim of Food Fraud 2019 conference is to provide an opportunity for the delegates to meet, interact and exchange new ideas in the various areas of Food Safety. This International Food Fraud conference will feature world renowned keynote speakers, plenary speeches, young research forum, poster presentations, technical workshops and career guidance sessions.

Target Audience

Food Fraud 2019 aims to bring together leading Academic scientists, NGO professionals, Food Agronomists, Food Policy makers and regulators, Researchers and Research scholars to exchange and share their experiences and research results; about all aspects of Food Safety & Public Health and Economic regulations. It also provides the premier interdisciplinary and multidisciplinary forum for researchers, practitioners and educators to present and discuss the most recent innovations, trends, and concerns, practical challenges encountered and the solutions adopted in the field of Food Fraud & Safety, with respect to Public Health and Global Economics.

Why Toronto, Canada?

Toronto is Canada’s largest city, the fourth largest in North America, and home to a diverse population of about 2.8 million people. It’s a global centre for business, finance, arts and culture and is consistently ranked one of the world’s most livable cities. Toronto has a vibrant history of change and growth, ranging from its early occupation over 1,000 years ago to its current status as North America’s fourth largest city. Toronto is Canada’s largest municipality and is made up of the former cities of Toronto, North York, Scarborough, York and Etobicoke, and the former borough of East York. The city is home to a large immigrant population, and is a national and international hub for finance, communications and cultural life. Diverse cultures, climates and landscape make Canada a destination to suit any interest. Canada is a country of immigrants and has a policy of encouraging diversity. Thus, urban hubs feature a range of ethnic neighbourhoods, restaurants, and shops. In addition to rich and varied urban centres, Canada’s natural environment is one of the most beautiful in the world. From pristine coastlines to rugged mountains and sparkling lakes, Canada’s geography inspires awe coast to coast.

The western side of Toronto is sometimes only thought of as place where industry and residences bump up against each other, but it is also a place where there are wonderful parks and waterways and where numerous pockets of small businesses and local spirit create active and diverse communities. Combining suburban enclaves and malls with condominium developments and the dense business district surrounding the North York Civic Centre, the north-central tip of Toronto is at once both relaxed and exciting. The area is also home to York University and Black Creek Pioneer Village

The Conference aims to:

Discuss current knowledge, domestic and international experience related to early identification, prevention and management of food fraud incidents
Identify Gaps and discuss opportunities of collaboration to support action addressing food authenticity assurance and prevention of food fraud globally
Create momentum to mobilize resources and lead to early deliverables by partners and stakeholders in areas related to research, detection, risk management and food regulatory policy development dealing with food fraud

Sessions/ Tracks

Food fraud

Food fraud is the act of purposely altering, misrepresenting, mislabeling, substituting or tampering with any food product at any point along the farm–to–table food supply–chain. Fraud can occur in the raw material, in an ingredient, in the final product or in the food’s packaging

Biosensors and Food Safety

Biosensor is an analytical device that converts the biological reaction into electrical signals with the help of a transducer and generates real time Data. It is used detect analyte that interacts with the biological element associated with the transducer that gives out a measurable signal proportional to target analyte. The biological membranes can vary form microbes, cell organelles to nucleic acid. Transducer can be optical, electrochemical depending on the type of interaction with analyte.

Food safety requires fast effective real time methods to take the edge of adulteration, neurotoxins, pathogens, harmful chemicals, heavy metals etc. that affects humans, plants and animals. Biosensors in food safety can be a cost effective and time saving approach towards maintaining the international stands in food industries

Food safety Laws & Regulations

Food Safety Regulations. Modern day food safety regulations were developed on sound scientific principles to protect consumers from incidents of foodborne illness and death. With globalization, the supply chain must be carefully monitored to ensure imports meet food safety regulations and are free from tampering.

Food Safety Certifications

Facilities which prepare, handle or serve open hypothetically hazardous food should have an owner or employee who has been successfully completed an approved and accredited with food safety certification examination. Foodservice business which serves “high risk” populations will be the first part of the industry required to fulfill with the new guidelines. At least one individual from each foodservice establishment should be certified in food safety techniques. The original certificate is required to be maintained on site at the facility. It is the duty of the certified food supervisor to ensure that all employees have sufficient knowledge and are well trained in food safety as it recounts to their assigned duties which are framed by FDA (Food and drug administration)

PCR and Food Industry

The Polymerase Chain Reaction (PCR) technique was invented by kary B. Mullis in 1985, which helped scientist in making millions of copies of DNA, Which later had a wide spread usage in the many disciplines of life sciences from diagnostics of genetic disorders to identification of HIV in Human cells. There is increase in demand for a real time technique in Food Industry for quality assurance of food, which can bypass microbial method as they consume more time. In this case PCR is playing a key role in detection of pathogens in food and minimizing the affect food borne illness. PCR based methods in Food Microbiology led to the development of faster, much sensitive and more specific protocols.

Food Safety & Quality Management Strategies and Technologies

Quality management implementation it is a management technique to assure, to control and to monitor the product quality in order to ensure that the end product was manufactured with high quality the development of food safety is mandatory while quality assurance is voluntary. It is not the same to implement food safety such as: GMP, SSOP, HACCP and/or others, that assures the consumption of food is safe, than to implement quality assurance

Supply Chain Vulnerability Risk Assessments

Potential supply chain risks are identified by a systematic investigation of all factors (sources) that might lead to risks The consequence of each identified risk and its corresponding likelihood are determined by analysis the risks are prioritized based on their consequence and likelihood For those risks that need to be addressed with action, mitigation strategies are developed in accordance to the objective of the supply chain

Food Fraud mitigation

The plan must be designed to address the risk factors identified in the food fraud vulnerability assessment. It will be different for every company depending on the types of risks identified, as well as the nature of the companies’ ingredients, products, and geographic presence. PwC can help you design and implement a food fraud risk mitigation plan, employing our extensive experience in risk assessment, internal controls and supplier management. Food fraud mitigation plan will address areas such as governance processes, company ethics, workplace culture, sourcing and supplier management, and controls over processing and distributing food to consumers.

Horizon scanning and testing

Horizon Scan monitors commodity safety and integrity issues worldwide, collecting data daily from more than 100 food safety agencies and other reliable sources, delivering timely alerts on emerging food safety issues. It can help you to meet all consumer and regulatory demands for transparency and accountability across the ingredient supply chain, by identifying potential food safety threats before they become a problem.

Safety of the food supply- From Farm to Market

The consumption of fresh cut produce continues to increase globally. Technological advancements have in turn aided in increased global production of fresh produce to meet the increasing demand. However, there is serious concern as to whether this increase in supply and demand is leading to safety issues, as showcased by the alarming number of outbreaks associated with fresh vegetables and fruits, in the US as well as globally. And also it is important for people to understand the activities contribute in the food industry for the safety of food and how they can decrease the risk of foodborne illness. From processes on the farm to practices in the kitchen

Food Safety Regulations & International Food Trade

International Food Trade signs that food has gone international. More and more food is moving across borders for a combination of social, economic and technological reasons. Transportation has improved greatly, and better ways, such as freezing, have been found to preserve foods. Many developing nations were ready to sell the foods they were producing to obtain funds to continue building up their countries

Blockchain in Food Industry

Blockchain technology is a way of storing and sharing information across a network of users in an open virtual space. Blockchain technology allows for users to look at all transactions simultaneously and in real-time.Blockchain makes a supply chain more transparent at an all-new level. It also empowers the entire chain to be more responsive to any food safety disasters.Blockchain also allows specific products to be traced at any given time, which would help to reduce food waste. For instance, contaminated products can be traced easily and quickly, while safe foods would remain on the shelves and not be sent to landfills.

Food Fraud: Detection, Prevention & Management

The process to ensure the security of food and drink from all forms of intentional malicious attack including ideologically motivated attack leading to contamination. Food Fraud is an important and evolving food industry focus. Even though the vast majority of these incidents do not have a health hazard in some ways they are more dangerous because the substances and actions are unknown and untraceable Food Fraud is the collective term encompassing the intentional substitution, addition, tampering or misrepresentation of food/feed, food/feed ingredients or food/feed packaging, labelling, product information or false or misleading statements made about a product for economic gain that could impact consumer health

Public health risks associated with food fraud

Food fraud, including the more defined subcategory of economically motivated adulteration, is a food risk that is gaining recognition and concern. Regardless of the cause of the food risk, adulteration of food is both an industry and a government responsibility. Food safety, food fraud, and food defense incidents can create adulteration of food with public health threats. Food fraud is an intentional act for economic gain, whereas a food safety incident is an unintentional act with unintentional harm, and a food defense incident is an intentional act with intentional harm.

AGENDA 2018

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2019 Upcoming Soon
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Day 1 May 21, 2018
CONFERENCE HALL: TRIBECA 1

08:15-08:30 Registrations
08:30-09:00 Opening Ceremony
Keynote Forum
Introduction
09:00-09:40 Title: Food security for major urban and metropolitan centers: The convergence of different
forms of urban agricultural production in the face of multiple stressors and constraints
Christopher Bryant, University of Guelph, Canada
09:40-10:20 Title: Disposable gloves & flexible packaging in the food industry: An under-appreciated
WMD risk
Barry S Michaels, B. Michaels Group Inc, USA
Group Photo
Panel Discussion
Networking & Refreshment Break 10:20-10:40 @ Lobby Lounge
10:40-11:20 Title: Food security indicators, strategies and policies for the Middle East and North Africa Region
Eihab Fathelrahman, United Arab Emirates University, UAE
Sessions
Food Security, Poverty and Sustainability | Sustainable Food systems and Argo-Ecological Food Production |
Food Waste | Community Development for Food Security | Climate Impacts on Food Security
Session Chair: Rudra Bahadur Shrestha, Thai Nguyen University, Vietnam
Session Co-chair: Jonas Osei-Adu, CSIR-Crops Research Institute, Ghana
Session Introduction
11:20-11:45
Title: Profit efficiency of Nepalese vegetable farms: Policy implications for reducing poverty and
improving food and nutrition security
Rudra Bahadur Shrestha, Thai Nguyen University, Vietnam
11:45-12:10 Title: Managing your international supply chain
Elise Forward, Forward Food Solutions LLC, USA
12:10-12:35 Title: The implementation of the DIVERCROP project in Algeria
Salah Bouchemal, University of Oum Ei Bouagchi, Algeria
12:35-13:00 Title: The patenting of life, limiting liberty, and the corporate pursuit of seeds
Ali Nizamuddin, University of Illinois Springfield, USA
Panel Discussion
Lunch Break 13:00-13:45 @ Lobby Lounge
13:45-14:10
Title: Effectiveness of participatory research to sustainable seed yam production: The case of
the cay seed project
Jonas Osei-Adu, CSIR-Crops Research Institute, Ghana
14:10-14:35
Title: Can a panamanian food chain cut the mustard concerning food safety cultural compliance:
A case study of the suvlas restaurant chain
Derek Watson & Sophia Pandi, University of Sunderland, UK
14:35-15:00
Title: Effect of organic farming on soil fertility, microbial diversity, growth and yield of tomato
(Solanum lycopersicum) under rainfed red sandy loam soils of Karnataka, India
Ganapathi, University of Agricultural and Horticultural Sciences, India
15:00-15:25 Title: Commonly used food adulterants in Sri Lanka
Deepika Senevirathne, Government Analyst’s Department, Sri Lanka
15:25-15:50
Title: Changing gender roles in seed yam production among smallholder farmers in Ghana:
Implications for food security
Joyce Haleegoah, CSIR-Crops Research Institute, Ghana
15:50-16:20
Title: Improved agronomic package for seed yam production by smallholder farmers in Nigeria
and Ghana
Beatrice Aighewi, International Institute of Tropical Agriculture, Nigeria
16:20-16:40
Title: Value chain governance of african indigenous vegetables: Smallholders participation in
Kenya
Abel B Otieno, Humboldt University of Berlin, Germany
Panel Discussion
Networking & Refreshment Break 16:40-16:55 @ Lobby Lounge
Young Researchers Forums
16:55-17:15
Title: Glean Hudson valley: Aligning abundance and scarcity for a just and equitable food
system
Evelina S Knodel, Columbia University, USA
17:15-17:35 Title: Organoleptic assessment of edible vegetable oils with Imarsil® and activated charcoal
Oni Eniola Oluyemsi, Federal University of Agriculture, Nigeria
Panel Discussion

Day 2 May 22, 2018
CONFERENCE HALL: TRIBECA 1
Keynote Forum
09:00-09:40 Title: Effects of modified atmosphere packaging on the shelf life of broccoli florets
based on the amounts and activities of respiratory enzymes
Yoshio Makino, The University of Tokyo, Japan
09:40-10:20 Title: Salmonella metabolism and its effect on host colonization of food-producing animals
Katherine Miller, Food Safety Net Services, USA
Networking & Refreshment Break 10:20-10:40 @ Lobby Lounge
Workshop
10:40-12:10 Title: Developing successful food security projects around and in cities
Christopher Bryant, University of Guelph, Canada
Sessions: Agricultural and Food Economics | Food Safety and Food Inspection | Agriculture and Food Security |
Quality Control & Management
Session Chair: Elise Forward, Forward Food Solutions LLC, USA
Session Co-Chair: Kingsley Osei, CSIR-Crops Research Institute, Ghana
Session Introduction
12:10-12:35
Title: Enhancing the productivity of farmer saved seed yam in Ghana: The positive selection
factor
Kingsley Osei, CSIR-Crops Research Institute, Ghana
12:35-13:00 Title: Impact of flagship programmes on food security in India
M Sai Leela, St. Joseph’s college for Women, India
Panel Discussion
Lunch Break 13:00-14:00 @ Lobby Lounge
14:00-14:25
Title: Combination of multivariate analysis and image processing for detection of protein in
cooked pork sausages by using visible near-infrared hyperspectral imaging
Chao-Hui Feng, The University of Tokyo, Japan
14:25-14:50
Title: Awareness and adoption of positive selection techniques in seed yam production among
small holder yam farmers in Ghana
Bright Owusu Asante, CSIR-Crops Research Institute, Ghana
14:50-15:15 Title: Phenotypic responses of maize (Zea mays L.) for grain development under drought stress
Javed Hussain Umrani, Sindh Agriculture University, Pakistan
15:15-15:35
Title: Clean seed production in Ghana and Sub-Saharan Africa: The role of tissue culture and
molecular biology tools
Marian D Quain, CSIR-Crops Research Institute, Ghana
15:35-16:00
Title: Researches on the use of post-harvest agricultural waste to obtain plant bio stimulators
and bio fertilizers
Daniela Trifan, Agricultural Research and Development Station of Braila, Romania
Panel Discussion
Networking & Refreshment Break 16:00-16:15 @ Lobby Lounge
Poster Presentations 16:15-17:15
Poster Judge: Christopher Bryant, University of Guelph, Canada
P 01
Title: Comparison of antioxidant activity of different species and strains of turmeric (Curcuma
spp.) and identification of active compounds
Zahorul Islam, University of the Ryukyus, Japan
P 02
Title: The impact of environmental degradation through surface mining on sustainable
agriculture in Ghana
Joseph King Junior, University of Tsukuba, Japan
P 03 Title: Home gardening, promising practice to improve food security in urban settings of Ethiopia
Fikralem Mezgebu Alemu, Addis Ababa University, Ethiopia
P 04
Title: Isolation and identification of antifungal compounds from turmeric (Curcuma spp.) and
their activities on Fusarium solani sensu lato
Jesmin Akter, University of the Ryukyus, Japan
P 05
Title: The study of growth and physiological characters in Sorghum (Sorghum bicolor (L. Moench)
introgression lines under post flowering drought stress
Sara Sintayehu, Haramaya University, Ethiopia
P 06 Title: Impact assessment of water supply technologies for sustainable rice production in Ghana
Charles Yamoah, Tsukuba University, Japan
P 07
Title: ‘Positive selection’ a simple technique to reduce high virus incidence and seed yam
degeneration in Ghana
Esther Agyemang Marfo, CSIR-Crops Research Institute, Ghana
P 08
Title: Obtaining food security through economically and ecologically sustainable methods can
lead to positive psychological attitudes and a more productive society
Alexander Kvapil, St. Jhon’s University, USA
P 09
Title: Participation of rural women in Agriculture for poverty alleviation in Abeokuta metropolis,
Ogun State, Nigeria
Fasasi-Hammed Rafiat Bolanle, Federal University of Agriculture, Nigeria
Panel Discussion
Award Ceremony
Thanks Giving & Closing Ceremony

Please contact the event manager Marilyn (marilyn.b.turner(at)nyeventslist.com ) below for:
– Multiple participant discounts
– Price quotations or visa invitation letters
– Payment by alternate channels (PayPal, check, Western Union, wire transfers etc)
– Event sponsorship

NO REFUNDS ALLOWED ON REGISTRATIONS
Prices may go up any time. Service fees included in pricing.
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VIO181102CRE

Toronto Silent Film Festival: Shiraz-A Romance of India, Toronto, ON Canada

Description

Opening Night for the 10th Anniversary Toronto Silent Film Festival

Shiraz: A Romance of India 1928 India/Germany/Great Britain 106min –Canadian Restoration Premiere with a world premiere performance of a new score composed by Ensemble Polaris

Loosely based on the immortal 17th Century romance between Shah Jahan and Mumtaz Mahal, this jewel of early Indian cinema is the striking and heartbreaking tale behind the creation of one of the world’s most iconic structures: the Taj Mahal.

Shot entirely on location in India, including the ancient fort at Agra, this sweeping epic feature lavish costumes and exquisite architecture made all the more impressive by a stunning restoration by the BFI National Archive.

Produced by and starring Indian film legend Himanshu Rai, the film is performed by an all-Indian cast, and features Rai as the humble potter Shiraz, who spends his life searching for his childhood sweetheart Selima after she’s kidnapped and sold by slave traders to the future emperor.

The festival is proud to host a world premiere of a new score by the renowned Toronto based Ensemble Polaris.

$17 in Advance, ($20 at the Door)

FAQs

Are there ID or minimum age requirements to enter the event?

There is no minimum age but be aware that this film has adult themes

What are my transportation/parking options for getting to and from the event?

Closest subway: Dundas West, walk south to the Revue or take the King streetcar south to Howard Park

Side street parking available in limited quantities-be aware of neighbourhood parking policies

What can I bring into the event?

No outside food or beverage-The Revue is licenced and has a variety of snacks

How can I contact the organizer with any questions?

torontosilentfilmfestival.com

What’s the refund policy?

Your answer goes here

Do I have to bring my printed ticket to the event?

print or on your phone

Can I update my registration information?

yes

Is my registration fee or ticket transferrable?

Yes

Is it ok if the name on my ticket or registration doesn’t match the person who attends?

yes, but please notify us of any name change

Research Workshop: Making Islam one’s own,Toronto, Ontario Canada

DESCRIPTION

Sattar Shah is an elderly resident of a remote Himalayan valley in the pahars (mountainscapes) of Northern Pakistan. Sattar calibrates his investments and reliance on others as being subservient to his relationship with Allah. He possesses a spirituality, a certain kind of asceticism, developed over a lifetime of negotiating relationships with varying degrees of reciprocity, betrayal, and fulfilment. He has arrived at the conclusion, that only Allah has stood by him through the various tribulations of life, including a large earthquake, material poverty, hunger, death of family, social isolation, and other forms of precarity. I am unable to articulate Sattar Shah only through available tools on Islam, text-critical or anthropological, and posit that another kind of attention is required to capture the work he performs: a lifelong accumulation of strength and fierceness, which cannot be sufficiently explained through forms of self-cultivation. By understanding his devotions to Allah as a site of engagement (the “local”), I seek to appreciate what compels Sattar Shah to only rely on Allah for fulfilling even the most basic of needs such as obtaining milk or the occasional cigarette or donate all his assets to the local madrassa or not seek humanitarian assistance after a large earthquake. By drawing attention to the particularities and situatedness of Sattar Shah’s relationship with Allah, I attempt to show that this relationship is accumulative and accretive of the very social it seeks to reject. The rejection of the social or engaging with it on one’s own terms, constitutes a site of the social in itself, one that is needed for Sattar Shah’s sustenance. This allows us to appreciate how Sattar Shah makes Islam his own, rather than only being subjected to its ethical norms. (paper will be available for circulation)

Omer Aijazi is a SSHRC and FAS Postdoctoral Fellow at the University of Toronto, and a research affiliate with the Institute of Islamic Studies. He graduated from the University of British Columbia in 2018. His works have appeared in journals such as Women’s Studies Quarterly, International Journal of Mass Emergencies and Disasters,Journal of Narrative Politics,andHumanity and Society.

2019 Curling – MBAA District Ontario member’s event,toronto,canada

2019 Curling – MBAA District Ontario member’s event,toronto,canada

Description

Agenda

09:00 a.m. arrival

09:30 a.m. practice and instruction

10:00 a.m. start game 1

11:00 a.m. start game 2

12:00 p.m. Lunch and Refreshments

Format

We will make teams on the day. We can pick skips for each team among the more experienced people and have them pick their teams that way people who want to play together can arrange it.

Dress Code

Attendees should have clean running shoes/ flat soled shoes to wear, stretchy/ flexible pants that let you crouch down (preferably not jeans). Warm clothes, layers. ie t shirt, sweater, light jacket

Directions

The location is near Roncesvalles/ Queensway and easily accessible by the King streetcar from the Dundas west subway. get off at High Park Boulevard walk two streets west and one street south to 100 Indian Road

Driving:
from Lakeshore Blvd take Parkside Drive (north). Go right (east) on Garden Ave, and take first left at Indian Rd. It is in the first block on the left side. Limited parking is available

Tickets are $45.00 which includes 2 curling games, lunch and an after game food platter.

Tongue Tied & Twisted and Masala Mix!,, Toronto, ON Canada

Description

Tongue Tied & Twisted blasts Indian storytelling into the 21st century combining the talents of UK music producer PKCtheFirst with storyteller Peter Chand. Experience a fresh UK twist on traditional tales collected from South Asian elders fused with a unique blend of Urban Hip Hop and classical South Asian sounds. Bridging cultures and traditions, skillfully mixing perspectives from three generations, they will also get us dancing with their musical mash-up Masala Mix! with D/J PKCtheFirst. Curated by British Indian Music Producer PKCtheFirst and his uncle International Storyteller Peter Chand – this is proper Old School vs New Rules. Expect a banging blend of East/West Tunes; Bhangra, Hip Hop, ‘90s Dance, Bollywood mixes, and much more. Dress code – Nothing Beige! (brighter the better) Dance moves – Wild and Free.

How can I contact the organizer with any questions? Please email festivaloperations@storytellingtoronto.org if you have any questions about tickets.

 

Stories Told Eye to Eye, Mind to Mind, Heart to Heart: Tales from India,Canada

Stories Told Eye to Eye, Mind to Mind, Heart to Heart: Tales from India,

Description

From the UK, renown storyteller Peter Chand and music producer PKCtheFirst bring a fresh, contemporary twist on traditional tales collected from South Asian elders. This drop-in event is presented as part of the 2019 Toronto Storytelling Festival.