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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

 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.

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.