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International Conference on Food Science and Technology, will be organized around the theme “To eat is a necessity, but to eat intelligently is an art”
Food Science 2020 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Food Science 2020
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Human illnesses caused by foodborne microorganisms are popularly referred to as food poisoning. The common use of a single classification is due primarily to similarities of symptoms of various food-related diseases. Apart from illness due to food allergy or food sensitivity, foodborne illness may be divided into two major classes, food infection and food intoxication. Food infection results when foods contaminated with pathogenic, invasive, food poisoning bacteria are eaten. These bacteria then proliferate in the human body and eventually cause illness. Food intoxication follows the ingestion of preformed toxic substances which accumulate during the growth of certain bacterial types in foods.
The period of time between the consumption of contaminated foods and the appearance of illness is called the incubation period. The incubation period can range anywhere from less than one hour to more than three days, depending on the causative organisms or the toxic product.
Genetics play an interesting role in body composition, particularly when it comes to body fat. The human body is designed to store fat in particular places, depending on gender, age, and of course, your family genes. Genes will determine women will carry this body fat around the hips and thighs as opposed to storing fat in the upper body. Men, tend to carry fat in the abdomen but can also carry fat in other places; the storage of fat, regardless of gender, can play a significant role in influencing well-being risks.
Nutritional factors may have played a role in human evolution by selecting for certain genotypes. Thus, periods of starvation may have favoured genotypes predisposing to hyperlipidaemia and noninsulin-dependent diabetes by allowing more ready mobilization of lipids and glucose that provided a slightly better chance of survival and reproduction. A similar reasoning applies to genotypes predisposing to obesity. Such a hypothesis would explain the relatively high frequency of these traits.
Food chemistry deals with the study of chemical processes and interactions of all biological and non-biological components of food & nourishment. The biological component incorporates milk, meat, poultry, lettuce, beer etc. It is also similar to biochemistry for its main components such as protein, carbohydrates, and lipids & also includes areas such as minerals, water, vitamins, enzymes, food additives, flavour’s, and colours.
Synthetic additives are those substances, which are added to the nourishment items to build their time span of usability. These additives are dependably nourishment reviewed and these are utilized in the sum which isn't hurtful for human wellbeing. There are various compound additives utilized in sustenance for the expansion of their timeframe of realistic usability. Some significant substance additives are; sodium benzoate, potassium metabisulphite, sodium sorbate, sorbic corrosive, sulphur dioxide, sodium propionate and so on. The decision of compound additive relies on a few variables. These incorporate properties, wellbeing and cost of the compound, just as the properties of the sustenance and conceivable impact of the synthetic on its quality.
Food packaging is the packaging of food. A package is for protection, tampering resistance & distinctive physical, chemical & biological needs. It may include a nutrition facts label and other Packaging protects the product from physical impacts as hitting, wetting & bruising. Packaging allows for the product to reach the consumer in the most economical way possible & creates easy storage.
The goal of food packaging is to safeguard the packed products and preserve their freshness. Food packaging is a synchronized system of formulating food for transport, distribution, storage, retailing, and finally to fulfil the desires of consumer at an appropriate cost. As per World Packaging Organization more than 25% of food gets ruined due to poor and corrupt packaging. Thus the ideal packaging can diminish the large amount of food waste. Food packaging maintains food nutrition, swift and constant distribution of food among the value chain and decreases post-harvest losses.
Nutritional Immunology is a field of scientific study that endeavours to understand how diet and nutrition influence the human immune system and its responses. For decades, people have known that the better they eat, the healthier they are. The science of Nutritional Immunology considers individual foods on a molecular level, and how they affect human health on a cellular level. Nutrition plays a fundamental role in the maintenance of health and the treatment of disease.
Food industry deals with highly sensitive products. This being the primary reason, maintaining quality standards and adhering to quality requirements are imperative for players in the food industry. Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance, texture, and flavour; factors such as federal grade standards and internal. Quality control (QC) is a reactive process and aims to identify and rectify the defects in finished products.
Food processing is the transformation of agricultural products into nourishing food or one form of food into another form. Food products change under certain food processing techniques and ways either to improve or to prevent them from happening.
Food engineering is an interdisciplinary ground which associates microbiology, applied physical sciences, chemistry and engineering for food and associated productions. It also includes the application of agricultural, mechanical and chemical engineering principles to food materials. Food processing is the conversion of agricultural products into food or of one form of food into other forms. Food processing comprises various forms of processing foods, from grinding grain to make raw flour to home cooking to complex industrial methods used to make convenience foods.
The Food industry is a complex, worldwide group of diverse businesses that supply most of the food consumed by the world's population. Only subsistence farmers, those who survive on what they grow, and hunter-gatherers can be considered outside the scope of the modern food industry. Modern food production is defined by sophisticated technologies. These include many areas. Agricultural machinery, originally led by the tractor, has practically eliminated human labour in many areas of production.
The Food industry is an intricate, worldwide collective of diverse trades that supplies most of the food consumed by the world's population. Only existence farmers, those who survive on what they grow, and hunter-gatherers can be considered outside the scope of the modern food industry. The food Industry comprises: Agriculture and agronomy, Food processing, Food Technology, etc.
Food Technology is a sub-discipline of food science that deals with the production, Preservation & processes that make foods. The modern food processing techniques is the key to flourishing supermarkets we have today. Extra nutrients can be added while processing the food and processed food is less susceptible to spoilage. Some of the techniques used are spray drying, juice concentrates, freeze drying and the introduction of artificial sweeteners, colorants, and preservatives. Of late, many products such as dried instant soups, reconstituted fruits and juices, and self cooking meals were developed for the convenience of working people.
Biotechnology is any technique which utilizes living organisms to make products, to improve plants or animals, or to develop microbes for specific uses. This definition covers the traditional procedures of animal husbandry, plant breeding, and fermentation. It is a science which covenants with the methods and principles involved in processing and preserving the food substances. The study of food technology is to advance new methods and systems for keeping food products safe and unaffected from natural harms such as bacteria and other micro-organisms.
Food toxicology is the study of the nature, properties, effects, and detection of poisonous or toxic substances in food. Radioactive particles, heavy metal elements, or the packing substances used in food processing are examples of such substances. In essence, toxicology is the science of poisons, toxicants, or toxins. A poison, toxicant, or toxin is a substance capable of causing harm when administered to an organism. Harm can be defined as seriously injuring or, ultimately, causing the death of an organism. This is a rather simplistic definition, because virtually every known chemical or substance has the potential for causing harm. The term toxicant can be a synonym for poison, or the term poison might be more appropriate for the most potent substances, i.e., substances that induce adverse effects at exposure levels of a few milligrams per kilogram of body weight.
Although you might know that eating certain foods can increase your heart disease risk, it's often difficult to change your eating habits. Because you have years of unhealthy eating habits under your belt or you simply wanted to fine-tune your diet, here are eight heart-healthy diet tips. Once you know which foods to eat a greater amount and which foods to limit, you'll be on your way toward a heart-healthy diet. Food Biotechnology is concentrated on evolving developments and solicitations of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The objective is to aid produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production, genetically modified plants are used to develop taste, shell life, nutrition and quality of food, genetically modified food is manufactured using biotechnological tools.
Food Microbiology is a branch of Food Science to study of the pathogens that inhibit, contaminating food and microorganisms that may cause disease especially if food is inappropriately cooked or stored, those used to produce fermented beverages & foods such as cheese, yogurt, bread, beer, and wine, and those with other useful roles such as producing probiotics.
Food microbiology is the study of microorganisms that colonize, modify and process, or contaminate and spoil food. It is one of the most diverse research areas within microbiology. It encompasses a wide variety of microorganisms including spoilage, probiotic, fermentative, and pathogenic bacteria, moulds, yeasts, viruses, prions, and parasites. It deals with foods and beverages of diverse composition, combining a broad spectrum of environmental factors that may influence microbial survival and growth. Food microbiology includes microorganisms that have both beneficial and deleterious effects on food quality and safety and may therefore be of concern to public health.
Food Adulteration refers to the process by which the quality or the nature of a given food is reduced through expansion of adulterants or removal of vital substance. Food adulterants belong to the foreign and usually inferior chemical substance present in food that causes harm or is unwanted in the food. Adulteration of food commonly defined as “the addition or subtraction of any substance to or from food, so that the natural composition and quality of food substance is affected". Adulteration is either intentional by either removing substances to food or altering the existing natural properties of food knowingly. Unintentional adulteration is usually attributed to ignorance’s, carelessness or lack of facilities for maintaining food quality. Incidental contamination during the period of growth, harvesting, storage, processing, transport and distribution of foods are also considered.
Adulteration is a term which implies that a food product fails to meet the legal standards. An example of adulteration is an addition of other substance to a food item in order to increase the quantity of the food item in raw form to prepared form, which may lead to the loss of actual quality of food item.
Dietetics is the branch of knowledge concerned about the diet and its effects on health. A dietician alters their patient's nutrition based upon their health & medical condition and individual needs. Dieticians have directed healthcare professionals licensed to assess, diagnose, and treat nutritional problems. The food we eat has a significant impact on our health, according to a number of scientific studies. Changes in diet can help prevent or control many health problems, including obesity, diabetes and certain risk factors for cancer and heart disease.
Dietetics is the science of how food and nutrition affects human health. The field of dietetics has a strong emphasis on public health and a commitment to educating all Americans about the importance of making proper dietary choices. Dietician nutritionists use nutrition and food science to help people improve their health. Nutrition and dietetic technicians work with dietician nutritionists to provide care and consultation to patients. Both dieticians nutritionists and nutrition and dietetic technicians may also provide general nutrition education. Both are nationally credentialed and are an integral part of health care and foodservice management teams.
Nutrition is the science that deals with the interaction of nutrients and other materials in food in relation to maintenance, growth, reproduction, health and disease of an organism. It consists of food intake, absorption, assimilation, biosynthesis, catabolism, and excretion. The active management of food intake and nutrition are both key to good well-beings. Smart nutrition and food choices can help avoid disease. Eating the right foods can help your body deal with more successfully with an on-going illness. Understanding good nutrition and disbursing attention to what you eat can help you maintain or improve your health.
Food marketing is defined as the activities that take place within the food systems between the farm gate and the end consumer. This includes processing, wholesaling, retailing, food service, and transportation functions and excludes all functions performed by producers on the farm. A food business is any undertaking, whether carried out for profit or not, and whether public or private, involved in any of the following: preparation, processing and packaging of food.
The four components of food marketing are often called the "four Ps" of the marketing mix because they relate to product, price, promotion, and place. One reason food manufacturers receive the largest percentage of the retail food dollar is that they provide the most differentiating, value-added service. The money that manufacturers invest in developing, pricing, promotion, and placing their products helps differentiate a food product on the basis of both quality and brand-name recognition. Overall, the marketing mix can add value to a food organisation's product.
The risk factors for fatal diseases, like type 2 diabetes and hypertension, are increasingly seen in younger ages, often a result of unhealthy eating habits and increased weight gain. Dietary habits built up in childhood regularly convey into adulthood, so teaching children how to eat healthy at a young age will help them stay healthy throughout their life.
As the financial prudence of many countries is increasing, the customers have started using processed food more than the staples. As a matter of fact world-wide food processing technology business has extended to multi trillion dollars. It was reported that around, 16 million people work in the food industry. Recent improvements in food processing and technology are not only important to meet the increasing productivity demands but to adopt erudite automation, control and monitoring methods and techniques.
Comprehension of microbial strains which are significant to agricultural applications is helpful in improvement of factors, for example, plant-pathogen resistance, soil nutrients, fertilization uptake efficiency; crop vigour etc., the symbiotic connections among microorganisms and plants can eventually be exploited for more noteworthy food production, important to sustain the growing human populace, in addition to more secure cultivating strategies for limiting ecological hazards.
Industrial Microbiology deals with the study and the usage of various microorganisms which are capable in the production process of numerous food items like an alcoholic beverages, antibiotics, vaccines and enzymes. Usage of GMOs (Genetically Modified Organisms) stands as an advancement in the field of Industrial Microbiology.
Recycling of food and organic waste is an innovative idea that can produce both economic and environmental savings. This naturally productive, budget-friendly, environmentally friendly disposal from Waste Management can benefit your company, your community, and the environment. Food waste or food loss is food that is thrown away or lost uneaten. The reasons of food waste or loss are several and occur at the stages of producing, processing, retailing and consuming. In the most recent years, food waste has become a multifaceted phenomenon attracting the attention of scientists, consumers and activists alike. It’s been termed as a global paradox regarding the method in which importance is put on agriculture to advance food security and then a third of all the food produced ends up as waste.
The Basic Nutrition plan comprises macro and micronutrients which are required to meet the daily requirement of the human body depending on the average person’s daily activity and eating preference. The regular diet ensures that the body gets the daily essential amount of nutrients which are required to perform everyday tasks and keep our body in a healthy condition. Sports nutrition, on the other hand, is more complex. The sports diet is specially designed for each person depending on their individual training, body type, goal, muscle growth, and strength building.
Sport diet also consists of macro and micronutrient-rich foods, but the requirement of other nutrients are also taken into consideration like creatine (to improve muscle recovery), multivitamin (replenishes the key water-soluble vitamins lost with daily intense training), Fish oil (to maintain the ratio of omega-3 and omega-6 fatty acid), Whey protein (fast absorbing protein) etc. which are used to repair muscle tissues and improve the elasticity of muscles.
Hence the sports diet depends on individual goals and training needs and helps them reach their highest fitness level. According to a report in 2017, the global sports nutrition market is accounted for USD 28 billion in 2016 and is expected to reach USD 45 billion by 2022, growing at a ratio of around 50% between 2016 and 2022.
Malnutrition refers to deficiencies, excesses, or imbalances in a person’s intake of energy and/or nutrients. The term malnutrition addresses 3 broad groups of conditions:
- Under nutrition, which includes wasting (low weight-for-height), stunting (low height-for-age) and underweight (low weight-for-age);
- Micronutrient-related malnutrition, which includes micronutrient deficiencies (a lack of important vitamins and minerals) or micronutrient excess; and
- Overweight, obesity and diet-related noncommunicable diseases (such as heart disease, stroke, diabetes and some cancers).
Obesity is a complex disease involving an excessive amount of body fat. Obesity isn't just a cosmetic concern. It is a medical problem that increases your risk of other diseases and health problems, such as heart disease, diabetes, high blood pressure and certain cancers. There are many reasons why some people have difficulty avoiding obesity. Usually, obesity results from a combination of inherited factors, combined with the environment and personal diet and exercise choices.
Modern nutritional science is providing ever more information on the functions and mechanisms of specific food components in health promotion and/or disease prevention. In response to demands from increasingly health conscious consumers, the global trend is for food industries to translate nutritional information into consumer reality by developing food products that provide not only superior sensory appeal but also nutritional and health benefits. Today's busy life styles are also driving the development of healthy convenience foods. Recent innovations in food technologies have led to the use of many traditional technologies, such as fermentation, extraction, encapsulation, fat replacement, and enzyme technology, to produce new health food ingredients, reduce or remove undesirable food components, add specific nutrient or functional ingredients, modify food compositions, mask undesirable flavours or stabilize ingredients. Modern biotechnology has even revolutionized the way foods are created. Recent discoveries in gene science are making it possible to manipulate the components in natural foods. In combination with bio fermentation, desirable natural compounds can now be produced in large amounts at a low cost and with little environmental impact. Nanotechnology is also beginning to find potential applications in the area of food and agriculture. Although the use of new technologies in the production of health foods is often a cause for concern, the possibility that innovative food technology will allow us to produce a wide variety of food with enhanced flavour and texture, while at the same time conferring multiple health benefits on the consumer, is very exciting.
Management it all starts with the hospitality which is much concerned about the provision of food , drink and accommodation away from home yet making one feel as comfortable as home. According to the needs of the customer management deals with different sectors, at times even into retail distribution, motor vehicle arrangement and catering. Managing of crises often requires the owners get heavily involved and solving of crisis. It also includes individuals taking up groups developing team spirits and working in coordination is of much interest making the customers comfortable. This session deals a very interesting part of food and beverage sector i.e. Management and services methods, the tactics in managing the quality of the food, the industry, and the operations involved in production of food and beverage sector. This food conference also tells us about the servicing techniques followed at different places, the influence of menu and also the production methods.
Livestock nutrition is primarily concerned with six different food groups, all of which serve a specific purpose in maintaining livestock health, weight, and product viability:
No food group is necessarily more important than the other, but many producers concern themselves the most with protein-rich feeds, as they tend to be the most expensive feeds to acquire, distribute, and store.
- Carbohydrates are composed of carbon, hydrogen, and oxygen and provide energy to animals
- Proteins contain nitrogen that supplies rumen microorganism requirements and provides another source of energy to animals
- Fats have a higher ratio of calories per unit of weight than carbohydrates and sugars and can increase energy density in feed portions
- Water is a basic requirement for all animals to survive and thrive
- Vitamins are organic nutrients that increase an animal’s resistance to diseases while also help maintain body functions
- Minerals are inorganic elements that aid in maintaining health, and supporting growth and reproduction
A disease caused by consuming contaminated food or drink. Myriad microbes and toxic substances can contaminate foods. There are more than 250 known foodborne diseases. The majority are infectious and are caused by bacteria, viruses, and parasites. Other foodborne diseases are essentially poisonings caused by toxins, chemicals contaminating the food. All foodborne microbes and toxins enter the body through the gastrointestinal tract and often cause the first symptoms there. Nausea, vomiting, abdominal cramps and diarrhoea are frequent in foodborne diseases.
Many microbes can spread in more than one way, so it may not be immediately evident that a disease is foodborne. The distinction matters, because public health authorities need to know how a particular disease is spreading to take the appropriate steps to stop it. For example, infections with Escherichia coli O157:H7 (E. coli O157:H7) can be acquired through contaminated food, contaminated drinking water, contaminated swimming water, and from toddler to toddler at a day care centre. Depending on which means of spread cause a case, the measures to stop other cases from occurring could range from removing contaminated food from stores, chlorinating a swimming pool, or closing a child day care centre.