Global Food Security and Sustainability Conference September 05-07, 2016 Beijing,China

Biography:

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.

Abstract:

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.

Biography:

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.

Abstract:

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. 

Biography:

Abstract:

Biography:

B Aighewi is an Agronomist and Yam Seed Systems Specialist in the “Yam Improvement for Income and Food Security in West Africa” project of the International Institute of Tropical Agriculture, Ibadan, Nigeria. She completed her PhD in 1998 from the University of Ibadan, Nigeria after an MSc from Ahmadu Bello University, Zaria, Nigeria. She has lectured on different aspects of Agronomy at the University of Dschang, Cameroon and University of Abuja, Nigeria. Her research activities and publications are focused on propagation of tropical root and tuber crops. 

Abstract:

Yam (Dioscorea spp) is important for household food security and income generation for at least 60 million people in West Africa, a region that produces more than 93% of world yam in 47 million hectares. However, average yield of 12 t/ha is much lower than the potential of 26 t/ha. Among the major constraints in yam production are the shortage of quality seed due to low multiplication ratio and high prevalence of diseases and pests in field and storage. The BMGF (Bill & Melinda Gates Foundation) funded “Yam Improvement for Income and Food Security in West Africa (YIIFSWA)” project was set up with a five-year goal to increase yam productivity by 40% for 200,000 small-holder yam farmers in Ghana and Nigeria, as well as deliver technologies to improve the productivity and livelihoods of these farmers. A participatory approach integrating training, demonstrations and study visits is used to encourage smallholder yam farmers to improve the quality of their saved seed. So far, 323 demonstration plots (300 m²) have been established and 54,872 farmers directly trained in production of quality seed. A formal seed yam system was initiated with novel methods of rapidly multiplying yams using the temporary immersion bioreactor and aeroponics systems, developed to produce high quality pre-basic and basic seed. Production of micro-tubers using vine cuttings is being promoted. Sensitive virus indexing tools, procedures to generate virus-free yams and a seed yam quality management protocol were developed to produce quality planting material. This integrated approach will ensure sustainable availability of high quality seed yams.