Title: Pharmaceuticals vs Nutraceuticals
Title: Food Allergy
Title: External Quality Assessment Scheme in Food Microbiology in Palestine
Microbiological testing of food is important for ensuring its quality and safety. Thus, it is a basic tools to assess the effectiveness of risk management programs for ensuring food safety and quality which necessitate the presence of Quality Assessment programs. Therefore, the Center for Quality in Medical Laboratories (CQML), Department of Medical Laboratory Sciences, Al Quds University, organized the external quality assessment schemes (EQA) in Water and Food Microbiology in support from the Food and Agriculture Organization (FAO), and Palestine Accreditation Unit (PALAC). The CQML is a Proficiency Testing (PT) provider in the Medical Laboratory field since 1995. The EQA scheme for food microbiology started in 2019. The EQA schemes is available to all food microbiology laboratories, providing schemes in water and drinks, meat and poultry, dairy products, fish and sea food, and salads. The participation is currently free of charge, but mandatory for accredited labs and voluntary for the others. Methods: There are 6 accredited food testing labs, and 2 labs belonging to food industry factories enrolled in the schemes. All the control materials used are prepared in house, offering freeze dried mixtures of organisms as simulated foods and water samples. The microorganisms used for spiking are American Type Culture Collection (ATCC) certified organisms. The control material are proven stable, homogeneous, prepared and tested by qualified microbiologists, interpretation of test results is presented in reports.
Yumna Shehadeh is the Director, Center for Quality in Medical Laboratories she has published more than 25 papers in reputed journals and has been serving lecturer in Department of Medical Laboratory Sciences, Medical Laboratory Sciences, College of Health Professions, Al-Quds University, Abudis, Jerusalem -Palestine, Health Complex, level -1Yumna Shehadeh is the Director, Center for Quality in Medical Laboratories she has published more than 25 papers in reputed journals and has been serving lecturer in Department of Medical Laboratory Sciences, Medical Laboratory Sciences, College of Health Professions, Al-Quds University, Abudis, Jerusalem -Palestine, Health Complex, level -1
Title: Veterinary Nutraceuticals
Title: Food Allergy and Public Health
Title: Nutraceuticals for Cardiovascular Health
Title: Marine Nutraceuticals
Title: Food Safety During and After the Era of COVID-19 Pandemic
The coronavirus disease 2019 (COVID-19) is a clinical syndrome caused by severe acute respiratory syndrome corona virus-2 (SARS-CoV-2). COVID-19 was declared a pandemic by the World Health Organization (WHO) on March 11, 2020 due to its rapid and extensive spread among many countries through its very contagious nature and its high mortality among the elderly and infirm. Recently, data on the survival of SARS-CoV-2 on contact surfaces has been reported, but there is none on the survival of COVID-19 on food surfaces and packages. The potential survival and transmission of SARS-CoV-2 on/via food and packages are discussed based on data available for other respiratory viruses such as SARS-CoV and MERS-CoV. However, studies are needed to explore its transmission via food and survival on food packaging materials. The implementation of food safety management systems such as Hazard Analysis and Critical Control Points (HACCP), and Good Manufacturing Practices (GMP) are important to reduce the risk of COVID-19 infection. Cleaning, sanitation, good hygienic practices, and active packaging are also needed from farm to fork.
INAM has completed his MASTER DEGREE at the age of 25 years from URDU University. He is the SR FOOS SAFETY CONSULTANT. He has published more than 25 papers in reputed journals and has been serving as an editorial board member of repute. (Up to 100 words)
Title: From Overproduction to Income Generation: Application of Food Technology and Production Line Balancing Techniques in producing Preserved Food Items from Excess/Unsold Produce
One of the challenges that crop growers face is the harvesting of produce in the Philippines at the right quantity at the right time. While their harvest is distributed for sale in different stores for retail, they still end up with numbers of unsold produce which may eventually spoil and turn into waste. In a province near Manila, a learning center entered into a venture/advocacy where unsold produce from a group of growers were processed and turned into preserved dried chips which were supplied to supermarkets and groceries. Through the assistance of the Department of Science and Technology (DOST) Set-Up, food-processing equipment were acquired which addressed the need for adopting technological innovations. Industrial Engineering consultants also came into the picture to assist in the streamlining of processes and increasing of efficiency and utilization through production line balancing: a technique to increase production and reduce idle time with minimal personnel. Training was also administered by the venture which was aimed to increase productivity, reduce variability, increase food safety awareness, and boost the morale of its manpower. As a result of these interventions, production capacity was set to a minimum of 10,000 packs per day which translates into a revenue amounting to PhP 1.2M (US$24,000) per day. With this venture, produce that are about to turn into waste can be turned into something that can generate additional income which eventually uplift the lives of the farmers despite of the COVID19 pandemic.
Title: Nutraceuticals as alternatives for pharmaceuticals