Scientific Program

Conference Series Ltd invites all the participants across the globe to attend 4th International Conference on Food Microbiology and Food Market New York, USA.

Day 1 :

Keynote Forum

Michelle Routhenstein

President of Entirely Nourished LLC, USA

Keynote: Food and nutrition: Prevent heart disease with food

Time : 09:55-10:40

OMICS International Food Microbiology Conference 2019 International Conference Keynote Speaker Michelle Routhenstein photo

Michelle Routhenstein is the owner and president of Entirely Nourished LLC, a nutrition counseling and consulting private practice based in New York City. She is a Preventive Cardiology Dietitian, Registered Dietitian Nutritionist, and Certified Diabetes Educator. Mrs. Routhenstein graduated with a M.S. in Clinical Nutrition from NYU and completed her dietetic residency at NYU. She has over 10 years of experience counseling patients on chronic disease prevention and management. Mrs. Routhenstein, alongside a team of doctors and scientists, developed a risk assessment and telemedicine prevention program for individuals who are at high risk for cardiovascular disease based on modifiable lifestyle medicine factors. 


Cardiovascular disease (CVD) is the global leading cause of death, with an average of 1 in 4 people dying from heart disease annually in the United States. The World Health Organization (WHO) estimates that 75% of deaths from CVD can be decreased by lifestyle management. One in three Americans have a risk factor for heart disease that can be prevented. Preventable risk factors include abnormal lipid panel, particularly small, dense LDL particles; being overweight or obese, especially when the weight is concentrated in the abdominal region; high blood pressure; uncontrolled diabetes; physical inactivity; smoking; and high stress and anger levels. The American Heart Association states that 99% of Americans need to improve their heart health. This lecture will focus on reviewing the latest research on food and nutrients that may protect the heart and prevent heart disease

Keynote Forum

Lagouri Vasiliki

Lagouri Vasiliki, University of Athens, Greece

Keynote: Effects of greek pomegranate extracts in the antioxidant properties and storage stability of kefir

Time : 11:00-11:45

OMICS International Food Microbiology Conference 2019 International Conference Keynote Speaker Lagouri Vasiliki photo

Vasiliki Lagouri BA MSc PhD received her three degrees from the Aristotle University of Thessaloniki and National and Kapodistrian University of Athens, Greece. She has research and academic experience (1992-2018) at the Chemistry Department of Aristotle University of Thessaloniki, Food Technology Department in Technological Educational Institute of Thessaloniki, Department of Organic Chemistry, Faculty of Chemistry and her current Postdoc position is in the Department of Pharmacognosy and Chemistry of Natural Products, Faculty of Pharmacy, School of Health Sciences at National and Kapodistrian University of Athens. She has over 30 of publications in International Journals, Conference Proceedings and 2 Book chapter authorships in food chemistry, natural antioxidants, and olive oil and olives as functional foods (number of citations more than 400). She has research experience on experimental designs and applications of different methods to study the chemistry of natural sources, the isolation, identification, and quantification of biologically active polar and non-polar compounds. She offered her services as a reviewer for the Journals: International Journal of Food properties, Journal of the Science of Food and Agriculture, Central European Journal of Chemistry, Separation Science and Technology, Natural Products Research, Nutrients, Molecules. She is a member of the American Chemical Society, Society Free-Radical Research-Europe (SFRR-E), Oxygen Club of California (OCC), ISEKI-Food Association: European Association for Integrating Food Science and Engineering Knowledge Into the Food Chain and the Greek Chemist’s Union and she is included in Who’s Who of America.


Background: Oxidation reactions it is known that shorten the shelf life and cause damage to foods rich in fat, such as dairy products. One way to limit oxidation and increase the shelf life of fermented dairy products is to use natural antioxidants. The aim of this study was to examine the effect of adding pomegranate extracts in the antioxidant properties, rheological characteristics and the storage stability of the fermented product of kefir.

Method: The pomegranate juice (PGJ) and peel extracts (PGPE) (5%, 10% w/v) were added to kefir and the antioxidant properties were evaluated by using the methods of radical scavenging activity (DPPH) and ferric reducing antioxidant power activity (FRAP). Spectrophotometric and instrumental methods were used to determine the total phenols (TPs), pH values, viscosity and flow behavioral index values of enriched with pomegranate kefir samples. The same properties were tested when kefir samples stored at 4°C for 7, 14, 21 and 28days.

Results: The addition of PGJ and PGPE results in an increase in the antioxidant activity (DPPH, FRAP) and total phenol content (TPs) of kefir samples. Increasing the concentration of the added PGJ and PGPE, results in an increase in the TP content and the DPPH activity of kefir. As far as the storage time is concerned, the results showed an increase in the amount of TP at 7th day and a reduction in the DPPH activity in the 14th day of storage. In contrary to the DPPH method, the increase in storage time has resulted in a reduction in antioxidant activity by the FRAP method. The addition of PGJ and PGPE in kefir, results in a decrease in pH values while the pH of kefir samples increased during storage at 40C for 28days. The addition of PGJ and PGPE to kefir samples results to a decrease in viscosity and an increase in the flow behavior index. Increasing storage time results in increased flow behavior index of kefir samples.

Conclusion: The addition of PGJ and PGPE increased the antioxidant activity and total phenols of the kefir product and preserve its properties during the total storage time of 28 days at 4°C.