The way human beings feed themselves strongly influences their physical and emotional balance. Meat products are an excellent source of nutrients and are widely consumed around the world. However, these products are also susceptible to chemical and microbiological deterioration, which creates health risks. Consumption of contaminated food and water kills 1.8 million people annually. In addition, each person is wasting an average of 150kg of food per year, also due to lack of food conservation. Packaged meat products arrive at the consumer's house in good food safety conditions. However, food contamination is a serious concern at the post-opening stage of the package. It is thus urgent to create more advanced solutions of food preservation, which reduce the contamination and increase the shelf-life after the package is opened. This project addresses this problem. New systems were developed to promote longer shelf life through the incorporation of consumer safe edible coatings in the meat products. Furthermore, this coating prevents the use of the protective N2/CO2 atmosphere in the packaging, which leads to the reduction of the amount of plastic used in the packaging, yielding a better environmental impact. The various types of performed assays included: chemical, physical and microbiological tests to identify coatings with improved bacterial elimination, light scattering and rheology tests to identify the best suited coatings for spray application, and electron microscopy to compare the level of meat degradation with and without coating. Color, taste, texture and odor were continuously monitored throughout the project. After the laboratory tests, the best performance coatings were applied in semi-industrial environment. Based on the results of Cover-ED Project, meat products with a new generation of preservation will be available to consumers. The results of Cover-ED Project allowed the development of a new generation of preservation meat products soon available to the consumers.

The perception and following choice of food products depends on various factors including external ones. We studied potential packages of selected milk products (mainly cheeses) to find out possible associations that consumers have with these products with assumption that food packaging plays an important role in attracting consumers' attention and generating expectations in the consumer that in turn affect their product perception and buying behavior (Gelici-Zeko, Lutters, Klooster, Wejjzen). Our research sample consisted from modern versus classical graphical designs including designs related to historical features of agriculture, milk production, countryside, livestock or any other symbols associated with traditional way of farming on the land, showing very natural character of milk products. From our research we found out that consumers prefer traditional packages connected with Slovak customs and traditions to more modern packages. Packages with rural and traditional motives are strongly associated with farming, home production, high quality and great taste. We can assume that properly chosen motive of the packaging can significantly influence the consumer. Secondly, graphical design of the package can show additional functions of the milk products, e.g. dietetic character, nutrition and calcium contents, protein intake, made for kids and in such a way attract different group of consumers. Additionally, at the end of the paper we identify potential graphical features useful to support the attractiveness of the milk product in certain group of customers. Also we recommend the steps for further studies, including intercultural comparative studies, cultural grounding and transfer of know-how among different regions to support small and medium milk producers in penetrating at the milk market.

Milk Vita – the largest pioneering dairy cooperative venture in Bangladesh deals with about 350,000 lt./day liquid milk production , collection , processing and marketing with a diversified set of dairy products nation widely & relentlessly proving the myth of successful rural prosperity as a model of least developed countries. In Bangladesh year round ( January – December) rate of milk production took place as 9.97% ,10.01% , 9.20% , 8.59% , 8,17% , 8.37% , 7,27% , 6.50% , 6.46% , 6,86% , 8.73% and 9.88% respectively. In Bangladesh milk vita has successfully developed a cooperative milk production model like AMUL, India beyond existing traditional or informal systems as well as combating all sorts of identified challenges.. Milk Vita covers annual growth  rate about 17% in  raw liquid milk production for the whole nutrition thrust folk in hectic mode augmenting smart synchronization of year round milk production (6.09 MMT,i.e 43% of demand) , requirement (14.02 MMT) & deficit (7.93 MMT, i.e 57% of demand) ( 4 DLS :2014-2015 ) in Bangladesh .Dairying in Bangladesh is generally characterized by small scale, widely dispersed and unorganized milk animal holders ,low productivity, lack of assured year-round remunerative producer price for raw milk, inadequate basic infrastructure for provision of production inputs , services and above all lack of professional management practices. Nowadays, Tropical Asia stands as the largest milk producing region of the whole world & its efficiency as an integrated smallholder production system provides financial, health and social benefits to millions of rural dwellers. Dairying may therefore serve as a powerful instrument for the rural prosperity in the least developed countries. Devising a viable dairy development strategy for the rural smallholder calls for detailed analysis of strengths, weaknesses, opportunities and threats posed by the external environment. In Bangladesh milk production increases 5.98% per year where demand increase about 10% due to increase of purchasing capacity and food habit change of consumers. Therefore, the potential plenty requirements for dairy entrepreneurship development / business opportunities in Bangladesh awaits and it may be synchronized by the establishment of small scale dairy enterprises and processing plants through Milk Vita a lot  providing appropriate national & international dairy policy and institutional support services forwarding rural prosperity overcoming identified challenges. In this paper the picture of successful cooperative dairying in Bangladesh through Milk Vita has been displayed accordingly.

Edamame (vegetable soybean), rich in nutrients and other nutraceutical substances, is a good source to produce healthy snack chips rich in protein, and low in carbohydrates. Innovative edamame chips were developed with desirable physical properties including colour/brownness index, water activity, moisture contents, texture and consumer sensory acceptability attributes and reported on a 9-point hedonic scale for flavor, texture, mouth-feel, after taste, and overall acceptance,  and a 5-point “Just-About-Right” scale for willingness to buy from edamame flour as the main ingredient (over 80%). The processing conditions (baking powder level, baking temperature and time, and thickness) were optimized. Based on these conditions with some final adjustments  snack chips were prepared from dried edamame flour in combination with 10% of dried vegetables (spinach, carrot) and or fruit (blackberry, blueberry, strawberry). The optimized conditions for edamame chips preparation were 1.0 mm thickness of the extruded edamame dough and 1.2% and 2.5% (based on the edamame flour weight) of salt and baking powder respectively, with the baking temperature and time of 171⁰C and 12 min respectively. The optimized chips containing edamame, alone and in combination with fruits and vegetables were evaluated for the sensory study. The chips containing carrot-blueberry received the best ratings for flavor, mouth-feel, crispiness, after taste, and overall acceptance. These edamame chips with high protein (~36-39%), crunchy, and tasty that demonstrated overall acceptability by consumers can serve as an alternate enjoyable snack that can substitute calorie dense snacks.

Polyphenols are natural antioxidants that promote human health by reducing the risk of cancer, boosting immune system, and showing anti-aging and anti-inflammatory properties. However, they can be easily affected by humidity, temperature, light, oxygen, and enzymatic activities. In this work, we aimed to prolong the storage stability of polyphenols obtained from grape pomace under the optimum microencapsulation conditions. A combination of different wall materials, namely maltodextrin (DE4-7 or DE17-20) and gum arabic, was used for spray drying-based microencapsulation. Two different core: coating material ratios (1:1 ve 1:2), three different maltodextrin (MD): gum arabic (GA) ratios (10:0, 8:2 ve 6:4), and four different inlet temperatures (120, 140, 160, 180°C) were studied. The microcapsules obtained under the optimal condition (8:2 ratio of maltodextrin: gum arabic at 140 °C inlet temperature) were stored at two different relative humidity (33% and 52%) during 75 days. The analyses of total phenolic content, antioxidant activity, and individual phenolic compounds were carried out every 15 days, and the most stable microcapsules were achieved with maltodextrin DE4-7 prepared by adding gum arabic to the wall material at the ratio of 8:2. The microcapsules obtained using maltodextrin DE4-7 have demonstrated much better protection and longer-term stability than that of maltodextrin DE17-20. This could be attributed to the longer chain structure of DE4-7 that enables to coat the core material with higher efficiency . Microcapsules were also comprehensively studied and characterized using scanning electron microscopy (SEM) and high performance liquid chromatography (HPLC) techniques.

Food-drug interaction is a consequence of physical, chemical or physiological relationship between a drug and food. Failure to identify and properly manage food-drug interaction can lead to serious consequences such as reduction in absorption of certain orally administered drugs thereby leading to failure of treatments. This study sort to explore the effect of green tea on Metformin uses both in-vitro dissolution test and in-silico docking interactions models. Dissolution test was carried out on Metformin alone and Metformin in the presence of green tea using the official dissolution medium, phosphate buffer pH 6.8 and sampling done at USP timing intervals. Docking studies was carried out by using 10 phenolic compounds and metformin in the active site of the AMPK crystal structure, 4ZHX.pdb.  Metformin alone complied with the USP requirement of 70% drug release while Metformin release in the presence of green tea was less than 70% at 45minutes. Phenolic constituents of green tea; (-)-epigallocatechine, epicatechine, theanine and theophylline were seen to form complexes with metformin through covalent bonding in the active site of AMPK.  This study was able to establish the interaction of green tea on metformin dissolution profile and possible binding interactions in the binding site of AMPK enzyme. It was therefore concluded that the presence of green tea in the dissolution media along with metformin caused a decrease in its dissolution profile due to complex formation and that the catechins and theanine constituents of green tea could possibly compete for binding site residues with metformin.