Food Science Conference | Food Congress | Food Safety Conference | Food Technology Conference | Nutritional Science Conference | Food Microbiology Conference | Food Toxicology Conference | Zurich | Switzerland | Europe | USA | Middle East

Theme: Exploring recent advancements of Food Science and Technology

FOOD SCIENCE 2021

Renowned Speakers

Prof. Dr. Sudha Bansode
Prof. And Head of Zoology Department Shankarrao Mohite Mahavidyalaya Akluj
India

Champa Wijekoon, Ph.D.
agriculture and Agri-Food Canada / Government of Canada Canadian Centre for Agri-Food Research in Health and Medicine
Canada

Iveta Megrelishvili
LEPL Scientific Research Center of Agriculture, Tbilisi, Georgia
Georgia

Zurab Khidesheli
LEPL Scientific Research Center of Agriculture, 0159, Tbilisi, Georgia
Georgia

Tinatin Elbakidze
LEPL State Laboratory of Agriculture, 0159,Tbilisi, Georgia
Georgia

Komal Kushwaha
Indian Institute of Technology Roorkee India.
India

Muhammad Kamil Fareed
University of Agriculture, Multan, Pakistan
Pakistan

Mr. Muhammad Yunas
Khalis 365 and Halal Research Council, PAKISTAN
Pakistan

Miss. SANAM
Sindhi Agriculture University Tandojam Hyderabad Sindh Pakistan
Pakistan

T. B. S. Rajput
Adjunct Professor, Indian Agricultural Research Institute, New Delhi India
India

Abdeen Omer
Energy Research Institute (ERI), Nottingham, UK
UK

Akos Mesterhazy
Cereal Research non-profit Ltd, Szeged, Hungary
Hungary

Kasim Roba

Ethiopia

Isham Alzoubi
Department of Surveying and Geomatics Engineering Syria
Syria

Dr.Hemand Aravind
Kerala Agricultural University,Kerala,India
India

Muhammad Farhan Khalid

Pakistan

FOOD SCIENCE 2021

Conference Series LLC Ltd is overwhelmed to announce the commencement of “33rd International Conference on Food Scienceand Technology" which is going to be held on October 25-26, 2021 at Zurich, Switzerland. The conference highlights the theme “Exploring recent advancements 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 Alergies, Food Toxicology, and Food Safety. Foodomics & 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:

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

Track 1. Food Science and Technology

Food is the most important thing of one's life in order to remain alive. Plants, poultry, glucose, milk, fruits, proteins, and so on are just some of the things we consume. Technology is a branch of science that assists in the preparation of food using all of the tools available to us. Also the preservation and storage processes are aided by technology. The development of modern food technology has resulted in a reduction in human work pressure. Modifications in food genomics and nanotechnology applications for expanded productivity have been several useful food technologies

Track 2. Food Microbiology and Enzymology

Food microbiology is the study of microorganisms that live in, produce, or contaminate food. This involves the investigation of microorganisms that cause food spoilage. However, "healthy" bacteria in food science, such as probiotics, are becoming more important. Microorganisms are also essential for the production of foods like cheese, yoghurt, other fermented foods, bread, beer, and wine.

Basic and applied aspects of enzymology relevant to food systems are covered by food enzymology. The course covers the following topics: methods for calculating enzymatic activities, enzyme extraction from microbial, plant, and animal systems, and enzyme purification and characterization methods.

Keyword: Food Technology Conferences | Food Processing Conferences | Food Science Conference | Food Engineering Conferences | Food Packaging Conferences | Food Safety Conferences | Food and Beverages Conferences | Food Biotechnology Conferences |

Track 3. Bio Active Constituents of Food

Extra nutritional constituents known as "bioactive compounds" are found in small amounts in foods. They're being thoroughly investigated to see how they affect people's health. Many epidemiologic studies have shown that plant-based diets are safe against cardiovascular disease (CVD) and cancer, which sparked this scientific inquiry. There have been several bioactive compounds found. The chemical structure and function of these compounds differ greatly, and they are grouped accordingly. Flavonoids, a subcategory of phenolic compounds, are found in all plants and have been extensively studied in cereals, legumes, nuts, olive oil, tomatoes, fruits, tea, and red wine.

Track 4. Food Toxicology

Food toxicology is receiving increased attention as the food supply chain becomes more global in origin, and any contamination or poisonous manifestation can result in serious, far-reaching health consequences. Food toxicology encompasses a wide range of aspects of food safety and toxicology, including the character, properties, effects, and identification of toxic materials in food, as well as their disease manifestations in humans. It may also include other aspects of consumer product safety.

Track 5. Food, Nutrition and Health

Nutrition is a basic human need as well as a requirement for a person's health. A healthy diet is essential for development, growth, and an active lifestyle beginning at a young age. Nutrition is the branch of science concerned with all of the different food composite variables and how they are combined to provide proper nourishment. The average dietary requirement for a group of people is determined by factors such as age, weight, height, gender, growth rate, and level of exercise. One of the keys to a healthy life is good nutrition. To boost nutrition, eat a well-balanced diet. Vitamin and mineral-rich foods should be eaten. Fruits, vegetables, whole grains, meat, and a protein source are all included.

Track 6. Current Trends in Food Technology

Nourishment Science is concerned with new or novel crude materials, as well as bioactive chemicals, fixes, and innovations; atomic, small-scale, and macro-structure advances in nutrition. Building, fast strategies for on-line control, and bundling innovations advanced biotechnological and pharmaceutical research. and Quality assurance procedures and implementation of techniques, risk assessment of both natural and non-biological dangers in nourishment, nourishment hypersensitivities and durability are some of the topics addressed by and Nano science developments and applications in nutrition., Present Patterns include nutrition work, associations between eating less and disease, and client demeanours in relation to food and risk assessment.

Track 7.Chemical Process: Biological and Non-Biological

Food chemistry refers to the interactions and chemical processes that occur between the biological and non-biological components of food. Meat, poultry, beer, and milk are examples of biological components. In biochemistry, carbohydrates, lipids, and proteins are all included. Understanding the fundamental changes in composition and physical condition of foodstuffs that may occur during and after industrial production is a specific step of food technology. Food chemists help us understand diet and health in a variety of ways.

Track 8.Advanced Research and Trends in Food Sciences

The worldwide functional nourishment and Nutraceutical market is being propelled by a growing consumer awareness of the medical benefits of foods and their wholesome advantages for potential disease prevention and enhancement. Practical foods are regenerative foods that have medicinal benefits in addition to vitality and basic nutrients. Several studies, including a few European Commission (EC)-funded projects, have led to a better understanding of the possible instruments of naturally complex segments in nutrition which could boost our overall prosperity while improving our health and reducing the risk of illness. Practical foods and nutraceuticals are improving health, lowering social insurance costs, and assisting rural communities with economic development. Increasing interest in utilitarian foods is also assisting manufacturers in expanding their agribusiness and marine-based yields, as well as advancing research and development. Because of growing awareness of the medical benefits of useful food sources and an increase in extra cash, there is a growing interest in utilitarian foods, particularly in developed economies.

Track 9. Food - Quality Control and Quality Assurance

A worrying notification about the customers' health is taken into account; additionally, people are very aware of their dietary consumption and the healthy components of a significant portion of the food they eat. Keeping in mind the importance of health, the food and beverage industry is looking forward to ensuring quality and quantity for the products they produce. This session focuses on food supply chain risk and controls, GMP, GHP, HACCP systems, and the need for audits.

Track 10. Dairy Science & Technology

The Dairy industry is one of the largest segments of the food supply chain, and it is a sector that relies on a specific combination of art and science to succeed, with the balance shifting depending on the commodity. This session addresses the latest developments in dairy technology as well as the challenges that it faces.

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 deliberate degradation of the quality of food offered for sale, either by the addition of inferior ingredients or the removal of a valuable ingredient. Food adulteration occurs globally and in various ways, affecting virtually all food commodities. Adulteration is not only a big financial issue, but it can also cause serious health issues for consumers.

As the name implies, a food replacement is a dietary supplement designed to replace one or more meals per day. Substitutes that have been approved by the medical community have all of the properties that the body needs to stay healthy and sound.

Track 13. Food Legumes Research

The demand for legume crops is increasing in a world that urgently needs more sustainable agriculture, food security, and healthy diets. The growing demand for plant protein, as well as more adaptable and environmentally conscious agricultural practises, is fueling this development. Food, feed, fibres, and even fuel are all products of legumes, which are plants that grow with little nitrogen and in harsh conditions.

Track 14. Food Chemistry and Biochemistry

Food chemistry examines how production, distribution, and domestic environments affect the composition and structure of molecules in foods and food products at various stages of processing and storage. Food chemistry has advanced rapidly in recent decades, thanks to advances in modern chemistry and biochemistry.

Bacteria, moulds, and yeasts are among the microorganisms involved in food microbiology. Bacteria primarily cause food poisoning and spoilage, resulting in a variety of human illnesses. Bacteriocins are produced by probiotic bacteria, which can destroy and inhibit pathogens. Purified bacteriocins such as nisin, on the other hand, may be added directly to food products for food protection.

Track 15. Food Nanotechnology

Food nanotechnology is a branch of nanotechnology concerned with applying nanotechnology to food or food packaging in order to prolong the shelf life or protection of food, detects harmful bacteria, or create stronger flavours. By manipulating biological molecules for roles other than those they have in nature, nanotechnology has begun to find potential applications in the field of functional food, opening up a whole new area of production. Nano food is created when nanotechnology or its application, such as a Nanomachine, is used in the manufacture, cultivation, processing, or packaging of food. It does not include food that has been atomically modified or food generated by Nanomachines.

Track 16. Food Safety and Standard

Unsafe food poses a global health challenge, endangering everyone; babies, small children, pregnant women, the elderly, and people with existing health problems are particularly vulnerable. Every year, 220 million children get diarrhoea, with 96 000 of them dying. Unsafe food causes a positive feedback loop of diarrhoea and malnutrition, jeopardising the nutritional status of the most vulnerable. Wherever food security is a concern, people prefer to eat less nutritious diets and consume more "unsafe foods," which include chemical, microbiological, and other hazards that pose a health danger.

Track 17. Food Packaging and Preservation

The word "food preservation" refers to a variety of methods for keeping food from spoiling. Canning, pickling, drying and freeze-drying, irradiation, pasteurisation, smoking, and the use of chemical additives are all examples. As less people eat foods grown on their own land and as customers expect to be able to buy and eat foods that are out of season, food security has become an increasingly important part of the food industry. Advanced packaging technologies are now being used by dairy foods to extend shelf lifeESL manufacturing and packaging was used by RyanFoods, a wholly-owned subsidiary of Dean Foods that manufactures extended shelf life (ESL) fluid milk products, to push back their "best before" dates. Ultra-high temperature (UHT) pasteurisation is used in ESL processing and packaging.

Track 18. Food and Resource Economics

To maintain recent high levels of economic growth in the least developed countries and to combat chronic malnutrition, an overhaul of the agricultural sector will be needed. As cities grow, so do urban families' food needs. In the current climate of volatile food prices, financial, fuel, and economic crises, the urban poor's situation is precarious. The urban poor would be the hardest hit, as they are mostly situated in the most vulnerable areas of cities and lack the capacity to adjust to climate-related impacts. The complexities of assisting the urban poor necessitate prompt and appropriate responses from local, state, and national governments, as well as international organisations.

Track 19. Food Components, Additives and Ingredients

Food components are chemical compounds that are added to foods to keep them fresh or to add colour, taste, or texture. Food colorings, flavour enhancers, and a variety of preservatives may also be present. Before food additives can be used, they should be tested to see whether they have any negative effects on human health. Toxicological testing on animals is used to determine the amount of additive that is supposed to be safe when consumed by humans. Natural food additives are much stronger, safer, and easier to use than synthetic food additives. Using powerful studies and governmental legislation, the use of food components should be controlled and monitored.

Track 20. Artificial Intelligence for Food

Food processing is a complicated business. It involves sorting the food or raw materials coming from the farm, maintaining the machinery and several types of equipment, and more. At the end, when the final product is ready to ship, humans check the quality of a product and decide whether or not it is ready to ship. However, in many food processing units, this process is automated by Artificial Intelligence.

For developing countries, food, agriculture, and aquaculture are important sources of revenue. The global food technology market is projected to rise dramatically by 2022, with a value of over $250.43 billion. Probiotic ingredients and supplements had a global demand worth $23.1 billion in 2012, $27.1 billion in 2013, and $36.7 billion in 2018. The packaged food industry is now worth over $2 trillion dollars globally and employs over 400,000 people. This expansion can be due to a variety of factors, including favourable weather conditions, the availability of natural resources, and low-cost labour. Furthermore, advancing developments in North America and Europe are projected to result in substantial growth in the near future.

The market for food flavours was worth USD 12.94 billion in 2017, and it is expected to expand at a CAGR of 4.8 percent to hit USD 17.10 billion by 2023. The report's primary goal is to segment, identify, and forecast the global market size for food and beverage flavours by application, type, shape, origin, and area.

This has enabled a slew of new players to enter the market with products that claim to be the cure for youth, well-being, and need. It was around US$104 billion all-in after a year.

The global nutrition supplements market was worth USD 133.1 billion in 2016, and it is projected to develop at a 9.6% CAGR from 2016 to 2024.

The majority of food is eaten with the aim of increasing the intake of vital nutritional elements in the human body. Increased cardiovascular disorders in the population as a result of changing dietary habits and an inactive lifestyle among people in their 30s and 40s are projected to increase the value of nutraceuticals.

Europe and North America are the two main production centres on the planet, with Europe accounting for the bulk of the demand for food flavours and enhancers. The European market is mature, with many regulatory bodies enforcing strict regulations on the use of food flavourings and enhancers, protecting national consumers. US $ 823 million is the market size by value of the synthetic flavour and $ 755.65 million US dollar is the market size by value of the natural in the year 2014.

Importance & Scope:

One of the most critical aspects of living a balanced lifestyle is proper nutrition. In addition to physical activity, a balanced diet will help you achieve and maintain a healthy weight, lower your risk of chronic diseases such as heart disease and cancer, and improve your overall health.

Food derived from plants or animals includes important nutrients such as carbohydrates, proteins, vitamins, fats, and minerals. These substances are consumed by an organism and assimilated by its cells in order to provide energy, sustain life, or stimulate development.

Assuring a healthy and abundant food supply is critical to advancing food science, as is leading to healthier people everywhere.

The field of food technology is enormous. After choosing Food Technology, you can pursue a career in a variety of fields.

Food Microbiology
Food Quality and Safety
Food Laws and Agri Business Management
Food Science and Technology
Food Engineering
Food Chemistry and Nutrition

To meet the current demand for food materials, the industrial food processing industry has arisen. The country's food processing industry is largely dominated by unorganised sectors. Around 25% of the production comes from the organised sector, 42% from the unorganised sector, and the remaining 25% comes from small scale players. Small-scale food processing is a major source of jobs, and it adds value to crops by processing them. In the human diet, the small-scale food processing industry is a significant source of food.

The small-scale food processing industry, on the other hand, is increasingly under pressure and rivalry from large manufacturers, whose better presentation and marketing, and therefore consumer appeal, is based on good packaging. If small and medium food producers are to remain competitive and grow, they must invest in good packaging. Increased yield of usable commodity, as a result of improved production performance, is a tangible way of reducing food waste and increasing food supply. With food processing, it is possible to provide a healthy and secure food supply for the millions of people who live in both urban and rural areas.

Target Audience:

Food technologist

Microbiologist

Food safety officers

Nutritionists

Dietician

Quality control officers

Quality assurance officers

Scientists

Researchers

Biotechnologists

Industrialists

Food Engineers

Related Companies/Industries:

Related Associations and Societies:

Food & Nutrition 2018

Conference Series LLC Ltd successfully hosted the 21st International Conference on Food & Nutrition during July 25-26 2018, at Vancouver, Canada. 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 2018 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 & Nutrition 2018 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, Nurition 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
Beiquan Mou, Agricultural Research Service, USA
Nurul Aman 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
Mirey Karavetian, Zayed University, UAE
Yiftach Vaknin, 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 & Nutrition-2018. 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 & Nutrition-2018.

Food & Nutrition-2018 Organizing Committee would like to thank the Moderator of the conference, Laura Raggio, Universidad de la República, 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 & Nutrition-2018, Conference Series LLC Ltd is glad to announce “33rd International Conference on Food Scienceand Technology" during October 25-26, 2021 Zurich, Switzerland

Conference Highlights

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Conference Date	October 25-26, 2021
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All accepted abstracts will be published in respective Our International Journals.

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33^rd International Conference on Food Science and Technology October 25-26, 2021 Tokyo, Japan

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