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FOOD SCIENCE 2023

About Conference


Conference Series LLC Ltd is overwhelmed to announce the commencement of “35th International Conference on Food Science and Technology" which is going to be held on July 10 -11, 2023 at Prague Czech Republic. The conference highlights the theme “Harnessing the Latest Innovations and Laying Foreground for Future of Food Science and Technology

The conference is aimed to provide an opportunity for the professionals to discuss the technological advancements in the field of Nutritional Science, Immunology and Food Allergies, Food Toxicology, and Food Safety. Food omics & Nutrigenomics, Human Nutrition, Food Additives . This includes Keynote Addresses, Oral Presentations, Poster presentations, and Exhibits.

This conference provides a global forum for Academics, Deans, Academic Experts, Industrialists, Nutritionists, Dietician, Doctors, Young Scientists, Students, Delegates, Nutritionists, and talented understudy groups from universities and research laboratories to share the most recent advancements in the fields of food science, pharma and health to participate at Food Science Conference.

This conference will primarily focus on forward-thinking advances and advancements in the field of Food Sciences and Technology. Food science is the branch of science dedicated to the study of nutrition.

Why to attend?

With members from around the world focused on learning about Food Technology and its advancement so this is your best opportunity to reach the largest assembly of participants of the Food Science and Technology community.  This conference seek to bring all such scientists, Noble Laureates, researchers, research scholars, students and people together who are involved in  Food Science and Technology  ground and provide them to discuss about their unique innovation, sharing ideas and interaction with each other. World-renowned speakers, the most recent development and advancement in the field of food technology are the limelight of the conference.

Conference Opportunities

For Researchers and Faculty Members:

  • Speaker Presentations
  • Poster Display
  • Symposium hosting (4-5 members/team)        
  • Workshop organizing 

For Universities, Associations & Societies:

  • Association Partnering
  • Collaboration Proposals          
  • Academic Partnering  
  • Group Participation

For Students and Research Scholars:

  • Poster Competition (Winner will get Best Poster Award)      
  • Young Researcher Forum (YRF Award to the best presenter)
  • Student Attendee       
  • Group Registrations  

For Business Delegates:

  • Speaker Presentations
  • Symposium hosting   
  • Book Launch event  
  • Networking opportunities      
  • Audience participation

For Product Manufacturers:

  • Exhibitor and Vendor Booths
  • Sponsorships opportunities
  • Product launch Workshop organizing
  • Scientific Partnering
  • Marketing and Networking with clients

Benefits

  • Best Poster Award
  • Outstanding Young Researcher Award
  • Group Registration benefits
  •  Keynote sessions by the world’s most eminent researchers
  • Top Industries Representations

Target Audience:

  •  Microbiologist      
  •  Food safety officers
  •  Nutritionists
  •  Dietician
  •  Quality control officers
  •  Quality assurance officers      
  •   Scientists
  •   Researchers
  •   Biotechnologists
  •   Industrialists
  •   Food Engineers
  •   Food Technologist

Sessions& Tracks

Track 1. Food Science and Technology

Food is the most vital aspect of one's life in order to survive. Plants, poultry, glucose, milk, fruits, proteins, and other foods are only a few examples of what we eat. Technology is an area of science that aids in the production of food by utilizing all of the resources at our disposal. Technology also aids the preservation and storage procedures. Human labour pressure has been reduced as a result of the advancement of contemporary food technology. Several beneficial food technologies include improvements in food genomics and nanotechnology applications for increased production.

Track 2. Food Microbiology and Enzymology

The study of microbes that dwell in, produce or infect food is known as food microbiology. This entails looking into microbes that cause food deterioration. However, "good" bacteria, such as probiotics, are becoming more essential in food science. Microorganisms are also required for the manufacture of foods such as cheese, yogurt, and other fermented foods, as well as bread, beer, and wine. Food enzymology covers basic and practical areas of enzymology that are important to food systems. The course covers enzymatic activity calculation techniques, enzyme extraction from the microbial, plant, and animal systems, and enzyme purification and characterization procedures.

Track 3. Bio Active Constituents of Food

Food contains trace levels of extra nutritious elements known as "bioactive substances." They are being intensively researched to see how they affect people's health. Many epidemiologic studies have demonstrated that plant-based diets are protective against CVD and cancer, sparking this research investigation. Several bioactive chemicals have been discovered. These compounds' chemical structures and functions differ widely, and they are classified appropriately. Flavonoids, a kind of phenolic chemical present in all plants, have been researched extensively in grains, legumes, nuts, olive oil, tomatoes, fruits, tea, and red wine.

Track 4. Food Toxicology

Food toxicology is becoming increasingly popular as the food supply chain grows more global in origin, and any contamination or poisonous manifestation can have substantial and far-reaching health repercussions. Food toxicology includes several areas of food safety and toxicology, such as the nature, qualities, effects, and detection of hazardous chemicals in food, as well as their disease manifestations in humans. Other areas of consumer product safety may also be included.

Track 5. Food, Nutrition and Health

Nutrition is a basic human necessity as well as a health need. A good diet is vital for early development, growth, and an active lifestyle. Nutrition is the discipline of science that studies all of the numerous food composition characteristics and how they interact to create optimal sustenance. A group's average dietary need is influenced by parameters such as age, weight, height, gender, growth rate, and degree of exercise. Good nutrition is one of the cornerstones to living a healthy life. Eat a well-balanced diet to improve your nutrition. Foods high in vitamins and minerals should be consumed. There are fruits, vegetables, whole grains, meat, and a protein source.

Track 6. Current Trends in Food Technology

Nutrition Science is concerned with new or unique raw materials, as well as bioactive substances, fixes, and inventions; atomic, small-scale, and macro-structure nutritional breakthroughs. Building, rapid solutions for online control, and combining sophisticated biotechnological and pharmacological research Some of the themes addressed by and Nano scientific breakthroughs and applications in nutrition include quality assurance methods and technology implementation, risk evaluation of both natural and non-biological hazards in nourishment, nourishment hypersensitivities and durability. Nutrition work, correlations between eating less and sickness, and client demeanours in regard to food and risk assessment are all current patterns.

Track 7. Chemical Process: Biological and Non-Biological

The interactions and chemical processes that occur between the biological and non-biological components of food are referred to as food chemistry. Biological components include meat, chicken, beer, and milk. Carbohydrates, lipids, and proteins are all covered in biochemistry. Understanding the basic changes in composition and physical state of foodstuffs that may occur during and after industrial production is a distinct step in food technology. Food chemists contribute to our understanding of nutrition and health in a variety of ways.

Track 8. Advanced Research and Trends in Food Sciences

A growing consumer knowledge of the medicinal benefits of foods and their wholesome advantages for probable illness avoidance and enhancement is propelling the global functional nourishment and Nutraceutical market. Practical foods are regenerative foods that provide medical advantages as well as vigour and essential nutrients. Several research, including a few European Commission (EC)-funded programmes, have resulted in a greater knowledge of the potential tools of naturally complex segments in diet that might enhance our total prosperity while enhancing our health and lowering the risk of sickness. Practical foods and nutraceuticals improve health, cut social insurance costs, and help rural areas thrive economically.

Track 9. Food - Quality Control and Quality Assurance

People are highly mindful of their dietary intake and the healthy components of a significant percentage of the food they consume; moreover, people are extremely conscious of their dietary consumption and the healthy components of a significant portion of the food they consume. Given the importance of health, the food and beverage industry is working hard to assure product quality and quantity. This course focuses on food supply chain hazards and controls, as well as GMP, GHP, and HACCP systems and the importance of audits.

Track 10. Dairy Science & Technology

The dairy business is one of the major components of the food supply chain, and its success is dependent on a unique blend of art and science, with the balance varying depending on the product. This seminar discusses the most recent advancements in dairy technology as well as the issues it confronts.

Track 11. Agronomy and Agricultural Research

Agricultural research is a wide multidisciplinary area of biology that incorporates the sections of exact, environmental, economic, and social sciences that are used in agricultural practise and understanding. How to grow crops efficiently and profitably while conserving natural resources and preserving the environment is referred to as agronomy. Agricultural Microbiology, Agricultural Engineering, Farm Management, Agricultural Economics, Organic Farming, Plant Protection, Agricultural Economic Entomology, Traditional Agriculture, Agricultural Waste, Precision Agriculture, and other topics are covered.

Track 12. Food Substitution and Adulteration

Food adulteration is the purposeful lowering of the quality of food provided for sale, either by the addition of inferior components or the removal of a desirable ingredient. Food adulteration happens on a worldwide and varied scale, impacting nearly all food items. Adulteration is not simply a significant financial concern; it may also have substantial health consequences for users.

A food replacement, as the name indicates, is a nutritional supplement meant to replace one or more meals each day. Medically authorized substitutes provide all of the qualities that the body need to be healthy and sound.

Track 13. Food Legumes Research

In a world that desperately needs more sustainable agriculture, food security, and healthier diets, demand for legume crops is expanding. This progress is being fuelled by rising demand for plant protein, as well as more adaptive and ecologically sensitive agriculture practises. Legumes, which are plants that thrive with little nitrogen and in hard environments, provide food, feed, fibres, and even fuel.

Track 14. Food Chemistry and Biochemistry

Food chemistry studies how the content and structure of molecules in foods and food products change during preparation and storage. Thanks to breakthroughs in contemporary chemistry and biology, food chemistry has improved quickly in recent decades.

Microorganisms involved in food microbiology include bacteria, moulds, and yeasts. Bacteria are largely responsible for food poisoning and spoilage, which results in a range of human ailments. Bacteriocins are generated by probiotic bacteria and have the ability to kill and suppress infections. Purified bacteriocins, on the other hand, such as nosing, can be applied directly to food items for food protection.

Track 15. Food Nanotechnology

Food nanotechnology is the application of nanotechnology to food or food packaging in order to extend shelf life or safeguard food, detect hazardous microorganisms, or generate stronger flavours. Nanotechnology has begun to uncover possible uses in the realm of functional food by modifying biological molecules for purposes different than those they have in nature, bringing up a whole new sector of manufacturing. When nanotechnology or its applications, such as a Nano machine, are employed in the creation, growing, processing, or packaging of food, Nano food is formed. It does not include atomically modified food or food manufactured by Nano machines.

Track 16. Food Safety and Standard.

Unsafe food is a worldwide health issue that endangers everyone; new-borns, young children, pregnant women, the elderly, and those with pre-existing health issues are especially vulnerable. Every year, 220 million children suffer from diarrheic, with 96 000 dying as a result. Unsafe food creates a positive feedback cycle of diarrheic and malnutrition, putting the nutritional state of the most vulnerable at risk. People prefer to eat less nutritious diets and consume more "unsafe foods" where food security is an issue, which contain chemical, microbiological, and other risks that pose a health risk..

Track 17. Food Packaging and Preservation

The term "food preservation" refers to a range of techniques used to protect food from rotting. Examples include canning, pickling, drying and freeze-drying, irradiation, pasteurization, smoking, and the use of chemical additives. Food security has become an increasingly significant aspect of the food industry as fewer people consume foods grown on their own land and customers expect to be able to buy and eat items that are out of season. Dairy items are now using advanced packaging technology to improve shelf life. Ryan Foods, a wholly-owned subsidiary of Dean Foods that makes extended shelf life (ESL) fluid milk products, employed ESL production and packaging to push back its "best before" dates. In the manufacturing and packaging of ESL, ultra-high temperature (UHT) pasteurization is employed.

Track 18. Food and Resource Economics

To continue current high levels of economic development in LDCs and address chronic malnutrition, the agriculture sector will need to be overhauled. As cities expand, so do urban households' dietary requirements. The urban poor's status is insecure in the present atmosphere of variable food prices, financial, fuel, and economic issues. The urban poor will suffer the most since they live in the most susceptible sections of cities and lack the ability to adapt to climate-related consequences. Because of the complications of supporting the urban poor, local, state, and national governments, as well as foreign organizations, must respond quickly and appropriately.

Track 19. Food Components, Additives and Ingredients

Food components are chemical substances added to foods to preserve their freshness or to enhance colour, flavour, or texture. Food colourings, flavour enhancers, and preservatives of various kinds may also be present. Before food additives may be used, they must be examined to discover if they are harmful to human health. Toxicological testing on animals is done to evaluate the quantity of additive that is considered safe for human consumption. Natural food additives are far more potent, safe, and simple to utilise than synthetic food additives. The usage of dietary components should be controlled and supervised using robust studies and government regulations.

Track 20. Artificial Intelligence for Food

Food processing is a complex industry. It include sorting food or raw materials from the farm, as well as maintaining machines and various sorts of equipment. Finally, when the completed product is ready to ship, people inspect it to determine whether or not it is ready to send. This procedure, however, is mechanised by Artificial Intelligence in many food processing facilities.

Track 21. Food Processing and Technology

Food processing is the transformation of food products into usable forms. It can refer to the transformation of basic materials into food via a range of physical and chemical processes. This process encompasses a variety of actions such as mincing, cooking, canning, liquefaction, pickling, maceration, and emulsification. It also includes the process of increasing the value of products through methods such as primary and secondary processing, preservation, quality management, packaging, and labelling of a wide range of products such as dairy products, fish products, fruit and vegetable products, meat and poultry products, confectionery products, and food grains.

Track 22.  Beverage Technology

Food and beverage technology is the application of food science to the selection, preservation, manufacture, packaging, distribution, and usage of nutritious food and drinks. Food and beverage technology is a sequence of procedures that begin with food science and go to product production, quality assurance and quality control, and food regulation. Food and beverage technology is the study, inspection, and collecting of information about foods and its constituents.

Track 23.  Food Consumer Science

Consumer science is a social science that studies how individuals interact with their surroundings. Diet, ageing, housing, food safety, the environment, and parenting are some of the topics covered by the Food Consumer Sciences expert.

Consumer Food Science is the study of what influences our food choices and the acceptability of new food products based on biotechnological research and experimentation, as well as the improvement of advanced consumer behaviour in relation to an increase in synergies among food science consumer societal models and food agro-industry competitions. Nutrition Science, Food Marketing and Management, Food Production and Processing are a few examples.

Track 24.  Meat Poultry and Seafood

Meat is the meat of a deceased animal that is cooked and eaten. Meat is a complete protein source that contains all of the amino acids found in the human body. The fat in meat, which varies greatly depending on species, quality, and cut, is an important source of energy and also influences the flavour, juiciness, and softness of the lean.

Poultry refers to any domesticated bird that is reared in captivity for commercial purposes. The term 'poultry' can apply to domestic birds such as chickens, turkeys, ghosts, and ducks that are kept for meat or eggs, and it has historically been used to refer to gallstones and aquatic birds.

Track 25. Food Analysis and Approaches

Food Systems strategy to transforming the country's food ecology It involves both supply and demand side actions. On the supply side, it focuses on essential regulatory tasks to assure food quality and safety, nutrition, and environmental sustainability. It incorporates a tiered approach to increasing food safety and hygiene standards in food enterprises along the food value chain. This entails adopting typical regulation and enforcement procedures for major food businesses, such as testing and inspections, which would eventually lead to food firms self-compliance.

Track 26- COVID-19 and Food Security Challenges

Food security refers to all persons having physical, social, and economic access to enough, secure, and nutritious food that matches their food choices and dietary needs in order to live an active and healthy life at all times. The worldwide society faces significant hurdles as a result of the COVID-19 pandemic. While the initial focus was mostly on health concerns, it has become evident that this crisis would have far-reaching consequences in other aspects of society. The resilience and inefficiency of global, regional, and local food systems may become another key consequence of the

Market Analysis

Global food retail sales exceed $4 trillion each year. Dairy, fish, eggs, fruit and vegetables, luxury foods, organic food, meat, packaged food, sauces, and cereal-based goods are all part of the food sector. The accent is on sustainability measures, but it has switched to food loss and waste. Many customers are always seeking for ways to get ingredients from their waste streams, and food waste at the consumer and merchant ends of the food chain is also being scrutinised.

And, when negative affecting situations such as the horse meat scandal, which kept the food business in the press for all the wrong reasons in 2012, and food and out-of-stock concerns take their toll on customer confidence, corporations have recently realised and worked out a solution to rebuild consumer trust. As a result, more firms are emphasising the origins of their goods and ingredients. As a result, customers may expect to see manufacturers start incorporating foraged, hyper-local ingredients into accessible formats and recognisable goods in 2014.

There is a reason why customers are more interested in back-to-basics pleasures, such as home-cooked food. To capitalise on this trend, businesses are implementing value packaging and making strong value claims on their products. An expanding worldwide population and a move toward convenience food have continued to propel the sector ahead, which is why shifting food culture habits have come to signify various tastes while boosting demand for ethnic meals and novel forms, such as microwaveable food items. More than anything, convenience is important because customers have begun to expect and focus on processed, ready-to-eat, packaged items, which is why demand has outpaced supply in certain food sectors.

According to Market Line, the global fruit and vegetable industry is expected to exceed $736 billion by the end of 2015, with a huge 25% increase by the end of 2018. Vegetables account for over 64% of the sector. The Asia-Pacific region accounts for more than half of the total market. Meat dominates the category, accounting for more than 40% of total market value. The EU controls over 38% of the market. Brazil Foods is the global frozen foods market leader, accounting for 5% of total market share. Global Industry Analysts predicts that the global market for muscle food packaging, which includes meat, fish, and poultry packaging, would approach $31 billion by 2017.

   

 

The food sector is made up of businesses that manufacture, produce, package, retail, and distribute various types of food. Because of technology improvements, the food business has transformed significantly over the last two decades, keeping up with rising demand for convenience meals. This industry requires more packaging to assure safe, fresh, and easy-to-use products. Demand for higher-quality goods in bigger quantities drives various other enterprises, including convenience shops, supermarkets, hypermarkets, and fuel stations with grocery sections. In terms of sales, supermarkets and hypermarkets have the largest market share.

Food retail is dominated by European and American companies, who are expanding their market position in emerging markets, with small merchants accounting for a rising percentage of food sales. The top 15 global supermarket corporations account for around 30% of worldwide supermarket revenues. The sector is not highly concentrated, with the top 50 food producers accounting for less than 20% of worldwide packaged food sales. Rather than expanding product portfolios, food producers are building specialised product lines to remain competitive and direct growth. Although regional markets and product lines are concentrated, the global food sector is not. Sales of branded items such as baby food and morning cereal are examples of market concentration. Natural highs, ease of use, foraged ingredients, and flavourful advantages

Past Conference

FOOD SCIENCE 2022

 Conference Series LLC Ltd successfully hosted the 34th International Conference on Food Science and Technology July 27-28, 2022 Rome, Italy The conference focused on the theme “Forum for Innovation in Food, Nutrition and Public Health”. The conference was successful in gathering eminent speakers from various reputed organizations and their paramount talks enlightened the gathering.

The pragmatic meet organized by Conference Series LLC Ltd received generous response from the Editorial Board Members of Conference Series Journals as well as expertise from academia, talented researchers and young student community. Researchers and students who attended from different parts of the world made the conference one of the most successful events in 2022 from Conference Series LLC Ltd Group. The conference was marked with the presence of renowned Speakers, Young Researchers, Students and Business Delegates driving the three day event into the path of success with thought provoking keynote and plenary presentations.

The scientific program paves a way to gather visionaries through the research talks and presentations and put forward many thought provoking strategies. FOOD SCIENCE 2022 will schedule and coordinate all meetings with our Editorial board members and other experts in the field of Food Safety, Food borne illness, Nutrition, Nutraceutical and nutrient Supplements, Dietician across the world.

Scientific session covered in the conference i.e. Food, Nutrition and Health, Food Science, Food Safety and Management, Beverages Processing, Food Microbiology, Food and Economy, Nutrition, Nutraceuticals and Nutrition Supplements, Clinical Nutrition, Malnutrition and Undernutrition, Dieticians and Nutritionists, Obesity, Public Health Research.

The proceedings of the conference were embarked with an Opening Ceremony followed by Special Sessions and a series of Lectures delivered by both Honourable Guests and members of the Keynote forum. The adepts who promulgated the theme with their exquisite talks were:

  • ·         Sherry Strong, Founder of Sweet Freedom and Return to Food, Canada
  • ·         Bezique Moue, Agricultural Research Service, USA
  • ·         Knurl Amman Sam, University of Massachusetts, USA
  • ·         Patti Murphy Public Health Agency of Canada, Canada
  • ·         Julia Riendeau, Public Health Agency of Canada, Canada
  • ·         Myriam Abboud, Zayed University, UAE
  • ·         Mireya Karavetian, Zayed University, UAE
  • ·         Yiftach Venin, Agricultural Research Organization, Israel

We heartily congratulate the winners of the Poster Competition and appreciate all the participants who put their efforts in poster presentations and Young Researchers and sincerely wish them success in future endeavours.

We extend our heartiest thanks to all the Organizing Committee Members for their kind support rendered towards the success of FOOD SCIENCE 2022. At the same time we take the opportunity to thank all the speakers, delegates and participants for providing their valuable contribution and time for FOOD SCIENCE 2022

FOOD SCIENCE 2022 Organizing Committee would like to thank the Moderator of the conference, Laura Roggio, Universidad de la Republican, Uruguay who contributed a lot for the smooth functioning of this event.

With the encouragement from the enormous feedback from the participants and supporters of FOOD SCIENCE 2022. Conference Series LLC Ltd is glad to announce “Food Science and Technology “July 10-11, 2023 Prague, Czech Republic

To Collaborate Scientific Professionals around the World

Conference Date July 10-11, 2023

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