Scientific Program

Conference Series Ltd invites all the participants across the globe to attend Global Food Security and Sustainability Conference Beijing,China.

Day 1 :

Keynote Forum

Gamal Fouad Mohamed

National Research Centre, Egypt

Keynote: Food preservation and safety of irradiation techniques

Time : 10:15 - 10:50

OMICS International Food Security 2016 International Conference Keynote Speaker Gamal Fouad Mohamed photo

Ph. D. in Food Science (1997). Member in several projects (7), International conferences attendance (10), workshops (7), Spain Scientific Missions (6), lecture in training courses (15) for evaluation of food quality assurance, international journals reviewer in the field of food science, Attend a training course (3) in Microbiological Analysis of Food and use of optical scan technology to the computer to assess the quality of food , prize for the best scientific research (3) and Published (36) research papers in international journals in the field of food science and Technology.


Food irradiation is a processing and preservation technique with similar results to freezing or pasteurization. During this procedure, the food is exposed to doses of ionizing energy, or radiation. At low doses, irradiation extends a product’s shelf life. At higher doses, this process kills insects, moulds, bacteria and other potentially harmful micro-organisms. Food irradiation cannot kill viruses. Foods such as fruits, vegetables, spices and meats can be exposed to radiation to kill insects, moulds and micro-organisms. The food is exposed to ionising radiation, either from gamma rays or a high-energy electron beam or powerful x-rays. Gamma rays and x-rays are a form of radiation that shares some characteristics with microwaves, but with much higher energy and penetration. The rays pass through the food just like microwaves in a microwave oven, but the food does not heat up to any significant extent. Exposure to gamma rays does not make food radioactive. There are no detectable levels of radiation left behind in the products. Irradiation causes minimal changes to the chemical composition of the food, however, it can alter the nutrient content of some foods because it reduces the level of some of the B-group vitamins. This loss is similar to those that occur when food is cooked or preserved in more traditional and accepted ways, such as canning or blanching. Some foods, such as dairy foods and eggs, can't be irradiated because it causes changes in flavor or texture.

Keynote Forum


UNCSD Rio+20 Focal Point, Libya

Keynote: Sustainable integrated water resources management for energy production and food security in Libya

Time : 10:50 - 11:25

OMICS International Food Security 2016 International Conference Keynote Speaker Satya.P.Bindra photo

Dr Satya Bindra a principal resource person for UNCSD Rio+20 Focal Point Libya & its numerous initiatives served DAAD Fellow Germany & global strategic management institute USA & Professor in India, UK, Germany, Kuwait, Jordan, Iran, Malta and in Libya. He has published over five hundred scientific papers, ten books and numerous research reports. As Professor in Jordan, Iran, Germany, Malta & Libya he developed numerous programs related to UN best practices, food security & setting up crisis and risk management centers. As a consultant for Consultative Council in Malta & Libya he offered capacity development programs for agriculture & project management.


After presenting an overview of sustainable integrated water resources management at global, regional, national and local level for enhanced energy production and food security, paper presents Libya based academies, universities, high institutes technical colleges and Research Centers initiatives to reduce, reuse & recycle resources product and services (3Rs) for rebuilding the country to combat climate change impacts induced by 2011 Libyan crisis. It shows how the country is engaged in preparing actions, accords, ideas and best practices to mitigate the impact of projected extreme events and weather by considering low carbon, resource efficient measures and enhanced use of renewable to tackle impending climate change. 28 hot spots in Libya are identified to convert them to bright spots. An initiative on water-energy-food nexus is established to focus on the interdependence of the three strategic resources by understanding the challenges and finding opportunities. The nexus objectives are 1) To improve energy, water and food security 2) To address externalities across sectors and decision-making at the nexus & 3) To support transitions towards sustainability. To resolve Libyan problem, UNCSD Rio+20 Focal Point has undertaken activities in developing a framework for water security and climate resilience development using IWRM as a Tool in line with UNFCCC guidelines on fresh water resources and climate change adaptation. The objective is to help in not only promotion of a global climate change processes in general and Libya in particular as reflected in intended nationally determined contributions (INDC) presented during UNFCC COP 21 Dec 2015 conference.