Preface

The 5th International Conference on Chemical Engineering, Food and Biotechnology (ICCFB2021) Dear Authors, honored Readers, It is with my deep pleasure that I write this Foreword to the Manuscript Collection of the 5th ICCFB - International Conference on Chemical Engineering, Food and Biotechnology held in Ho Chi Minh City, Vietnam, in November 4-5, 2021. Unfortunately, since June 2021, the 4th outbreak of the COVID-19 pandemic has caused social distancing regulations in the whole Vietnam; therefore, the conference committees decided to change the meeting to a virtual format. The 5th ICCFB with the theme “Chemical, Food and Biological Process Development towards Sustainability and Digital Transformation” is expected that the emerging technologies and scientific advancements in all the fields will be disseminated during the Conference. It also intends to create a forum for strengthening partnership between academia and industry towards industrial applications. The papers contributed the most recent scientific knowledge known in the field of Animal and Plant Cell Technology, Protein Engineering, Bioenvironmental Engineering, Bioactive Compounds and Food Biotechnology, Catalyst and Reaction Engineering, Renewable Energy Technology, Environmental and Safety Engineering, Fundamental of Chemical, Engineering and Applied Chemistry, Industrial Chemical Engineering, Material Science and Technology, Process and Control Engineering. All the papers were carefully reviewed with a double-blind review process. In addition to the contributed papers, the keynote speeches were given to make the conference more productive and precious. I believe that this is also the driving force for further research and research in all these areas. We thank all distinguished guests, authors, participants for their contributions to make a successful conference and look forward to the 6th ICCFB in 2023. Dr. Tran Tan Viet Program Chair ICCFB2021 List of Conference Chairs and Editors, Invited Speakers, Technical Committees are available in this pdf.

Explore Consumers’ Willingness to Purchase Biotechnology Produced Fruit: An International Study

While food biotechnology has been widely applied and benefited the food and agriculture sector, community acceptance of biotechnology is still low. The factors that drive consumer rejection of food biotechnology have been well studied, but knowledge on the factors that drive willingness to purchase, particularly on an international level, is limited. This study aims to identify driving factors for respondents’ willingness to purchase fresh fruit produced with biotechnology, using an international survey conducted in the US, Canada, UK, France, and South Korea. While the overall willingness to purchase biotechnology produced fruit is low across countries, French consumers have the highest rate of willingness to purchase biotechnology produced fresh fruit among studied countries, followed by South Korea. The factors influencing respondents’ willingness to purchase include demographics, lifestyle, and shopping behavior. While respondents behave differently across countries, factors like environmental awareness, self-reported healthiness, and habits of eating away from home, have been found to enhance the willingness to purchase biotechnology produced fruit across countries.

Historical milestones in the development of the enzyme and alcohol industry

В статье представлены основные этапы создания и развития ВНИИ пищевой биотехнологии как ведущей организации в области научного и технологического обеспечения ферментной, спиртовой, дрожжевой, ликероводочной, уксусной промышленности, разработки инновационных биотехнологий функциональных ингредиентов, биологически активных добавок пищевого и кормового назначения, методологии контроля производства и качества пищевой продукции. Юбилейный 10-й Международный научно-практический симпозиум «Перспективные ферментные препараты и биотехнологические процессы в технологиях продуктов питания и кормов» посвящается 90-летнему юбилею ВНИИ пищевой биотехнологии. The article presents the main stages of the creation and development of the All-Russian Research Institute of Food Biotechnology as a leading organization in the field of scientific and technological support of the enzyme, alcohol, yeast, alcoholic beverage, vinegar industry, the development of innovative biotechnologies of functional ingredients, biologically active additives for food and feed purposes, production and quality control methodology of food products. The 10th Anniversary International Scientific and Practical Symposium «Promising Enzyme Preparations and Biotechnological processes in food and Feed technologies» will be held in honor of the 90th anniversary of the Research Institute of Food Biotechnology.

Announcement of a Session on “Microbial and Food Biotechnology” Held in Iran during “4th International Biotechnology Congress”

The article abstract is not available.

Molecular gastronomy-an incentive for innovative research of various aspects related to the nutrition process

The growing competition in the market of food manufacturers in recent years makes more and more demands on the quality and consumer appeal of food products. The necessity of continuous improvement of the senso-ry properties of products determines high requirements for the professional knowledge of industrial technol-ogists. Today, there is no doubt that the food industry is experiencing a significant shortage of specialists who have systemic and commercially applicable knowledge of both the organoleptic analysis itself and the mechanisms of molecular transformations and processes that affect the formation of sensory properties of food. The modern scientific discipline "Molecular gastronomy" has significant potential for systematizing knowledge regarding mechanisms of chemical and physical changes that occur in a product during techno-logical processing, and their influence on the formation of organoleptic properties of products. We believe that the inclusion of this discipline in the educational process to study specialists of the directions "Food products of animal origin" and "Food products from vegetable raw materials" is highly-demanded and well-timed. In the fishing industry, the studying of technologists for this discipline can be implemented within the profiles ''Technology of products from aquatic biological resources'' and ''Food biotechnology of aquatic or-ganisms''. This discipline can be included both in the preparation of bachelors within these profiles, and in the educational program for the preparation of masters.

Omics-Driven Biotechnology for Industrial Applications

Biomanufacturing is a key component of biotechnology that uses biological systems to produce bioproducts of commercial relevance, which are of great interest to the energy, material, pharmaceutical, food, and agriculture industries. Biotechnology-based approaches, such as synthetic biology and metabolic engineering are heavily reliant on “omics” driven systems biology to characterize and understand metabolic networks. Knowledge gained from systems biology experiments aid the development of synthetic biology tools and the advancement of metabolic engineering studies toward establishing robust industrial biomanufacturing platforms. In this review, we discuss recent advances in “omics” technologies, compare the pros and cons of the different “omics” technologies, and discuss the necessary requirements for carrying out multi-omics experiments. We highlight the influence of “omics” technologies on the production of biofuels and bioproducts by metabolic engineering. Finally, we discuss the application of “omics” technologies to agricultural and food biotechnology, and review the impact of “omics” on current COVID-19 research.