HYBRID EVENT: You can participate in person at Rome, Italy or Virtually from your home or work.
Wan Rosli Wan Ishak, Speaker at Food and Nutrition Conferences
Universiti Sains Malaysia, Malaysia


Presently, the incidence of non-communicable diseases is increasingly growing with the number of diabetic people expected to increase from 171 million in 2000 to 366 million in 2030. This is the key cause of morbidity and mortality all around the globe because it can lead to complications in health and affect the quality of life. High consumption of refined carbohydrates and fats coupled with low intake of dietary fibres (DFs), particularly from fruit and vegetables, has increased the risk of colorectal cancer, CVD, diabetes and other diseases. An increase in the quantities and varieties of fiber-containing foods may prevent or treat many of the non-communicable diseases (including obesity, CVD and diabetes mellitus). An ideal recommended intake of DF levels is 20-35g / day. However, the average intake for DF among particularly Malaysian populations is alarmingly low, which is only 16g / day. The inclusion of vegetable DF in processed food items is one of the practical attempts to increase the levels of DF. By reducing the rate of glucose absorption in the small intestine, the DF increases the glycemic response. The DF enhances glycemic response by raising the rate of absorption of glucose in the small intestine, thereby lowering the GI value. Low GI diet will make us feel full for a longer duration while minimizing overeating at the same time. Low GI diet is beneficial to reduce the risks and complications of different health conditions such as diabetes. Our research reveals that incorporation of agro-residual resources from banana (overripe banana), oyster mushroom and cornlettes in a few baked-based products such as cookies, pasta, cakes, muffins and flatbread already successful and scientifically proven in improving DF content while lowering GI values. In short, various types of agricultural by -products can be exploited with the aim of minimizing waste and at the same time being able to promote their prowess as functional and health foods when formulated in various processed food products.

Audience Take Away Notes: 

  • Able to incorporate selected agricultural by-products in the processed food to produce more healthy and diabetic-friendly food products.
  • Able to develop value-added food products with approach at the cost of recycling agricultural wastes
  • Eating properly and regularly sufficient levels of dietary fibres from fruits and vegetables are vital; what we consume and drink now, affects our health in the future. 


Wan Rosli Wan Ishak is a professor of Nutrition Program at the School of Health Sciences (SHS), Universiti Sains Malaysia (USM), Health Campus, Kota Bharu, Kelantan, Malaysia. Currently, he is a Dean of SHS of USM. His research theme emphasizes more on the utilization of natural agricultural by-products into popularly consume processed foods. Various low glycemic index (GI) based on these agricultural by-products has been developed. Wan Rosli has been appointed as Junior Faculty Member from SEAMEO-TROPMED RCCN, Indonesia in the Training of Leadership for Nutritionists in Jakarta Indonesia. He was selected among Top 10 Innovators for SYMBIOSIS project funded by Malaysian Technology Development of Malaysia (MTDC) to facilitate the commercialization of functional and health cookies from oyster mushroom (Nutri-Mush® Cookies). He has published more than 120 articles in various indexed journals.