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34th International Conference on Food Science and Technology, will be organized around the theme “Harnessing the Latest Innovations and Laying Foreground for Future of Food Science and Technology.”
FOOD SCIENCE 2022 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 2022
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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.
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.
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.
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.
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.
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.
Food processing is a process that transforms food items into a form that can be used. It can cover the processing of raw materials into food through a variety of physical and chemical processes. Various activities covered by this process include mincing, cooking, canning, liquefaction, pickling, maceration and emulsification. It also includes the process of adding value to the production of products by means of methods such as primary and secondary processing, preservation, quality management, packaging and labelling of a variety of products such as dairy products, fish products, fruit & vegetable products, meat & poultry products, confectionery products and food grains.
Food Processing covers general characteristics of raw food material; harvesting, assembling and receiving raw materials; methods of food preservation; processing objectives, including factors influencing food acceptability and preferences; packaging; water and waste. A full understanding of the methods of processing and preservation is required, including drying, freezing, pasteurization, canning, irradiation, extrusion, to name but a few. The ability to perform analysis of food ingredients is built along with statical efficiency.
The application of food science to the selection, preservation, manufacturing, packaging, distribution, and use of healthy food and beverages is known as food and beverage technology. Starting with food science, product production, quality assurance and quality control, and food regulation, food and beverage technology is a series of processes. Food and beverage technology is the research, examination, and collection of data regarding foods and their components.
Consumer science is a social discipline focused on interaction between people and the environment. Some of the issues discussed by the Food consumer sciences specialist are diet, aging, housing, food protection, environment and parenting.
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, and improving advanced consumer’s behaviour in relation to an increase of synergies among food science consumer’s societal models and food agro-industry competitions. These include: Nutrition Science, Food Marketing, and Management, Food Production and Processing.
Meat is flesh taken from a dead animal that people cook and eat. Meat is known to be a whole protein food containing all the human body's amino acids. The fat of the meat, which varies widely with the species, quality and cut, is a valuable source of energy and also affects the taste, the juiciness and the tenderness of the lean.
Poultry is a term used for any kind of domesticated bird that is captive-raised to serve its purposes. The word 'poultry' may be described as household birds, like chicken, turkeys, ghosts and ducks that are raised for meat or egg production and the word 'poultry' is historically used for the purpose of references to gallstones, and water birds.
Any fish or shellfish used for food from the sea is known as Seafood. Seafood plays an important role in the world's food safety and offers both challenges and opportunities to produce sustainable food. Seafood is one of the most highly traded foods and is an important source of protein, essential fatty acids and micronutrients. The seafood sector has been evolving in recent years, with a rapid increase in aquaculture, geographical shifts in trade and increasing commoditization and vertical integration. This session offers detailed information on the seafood processing industry that needs to addresss new obstacles in order to absorb all the new developments in food science and innovation.
Food Systems approach to transform the food ecosystem of the country. It includes both demand and supply side interventions. On the supply side, it focuses on core regulatory functions to ensure quality and standards of food in terms of safety, nutrition and environmental sustainability.it includes improving food safety and hygiene standards in food businesses across the food value chain through a graded approach. This implies using traditional regulatory and enforcement approaches for large food businesses such as testing and inspections, which would eventually evolve to self-compliance by food businesses.
Food analysis is a discipline concerned with the production, application and study of analytical procedures for characterizing the properties of food and its constituents. These analytical techniques are used for providing information on a broad range of food characteristics including composition, structure, physical chemistry and sensory characteristics. This knowledge is important for our reasoned understanding and for our ability to make foods economically reliably healthy, nutritious and appealing and for consumers to make educated decisions about their diet.
Food Security means that all citizens have physical, social and economic access at all times to adequate, secure and nutritious food that meets their food preferences and dietary needs in order to live an active and healthy life. The COVID-19 outbreak poses huge challenges for the global community. While at the beginning the focus has mainly been on health issues, it has become clear that this crisis will have big impacts on all areas of society. The resiliency and inefficiencies of global, regional and local food systems have the potential to become another major consequence of the pandemic.
Food security exists when all people have access to sufficient, safe, nutritious food at all times, physically and economically, to meet their dietary needs and food preferences for an active life. Several factors make it particularly complex: climate change, which exacerbates food insecurity; food price volatility; land grabbing; biofuel 'competition'; lack of investment in subsistence farming; and, finally, social factors such as conflict, poverty, education and women's status.
- Covid-19 Food Security Challenge:
1. Keep your hands, kitchen and utensils clean
2. Separate raw and cooked food, especially raw meat and fresh produce
3. Cook your food thoroughly
4. Keep your food at safe temperatures, either below 5 °C or above 60 °C; and
5. Use safe water and raw material.
Food colloids give many different food products structure, texture, and mouth-feel; for example, jam, ice cream, mayonnaise, etc. Food colloid contains hydrocolloid that provides food products with thickening, gelling, emulsification, and stabilizing properties. Food polymers are edible plant, animal and micro-organism polymers that can be used in food systems, including proteins, polysaccharides, etc. Oils and/or lipids from plants and animals, although their molecular weights are relatively small, could also be considered as food polymers. The stabilization of food colloids represents an important functional property of food polymers. Proteins and polysaccharides are the two main types of food polymers found in oil-in-water emulsions, and some food emulsion products contain both types of macromolecules.
Examples: 1) Food colloids are sols, gels, emulsion, and foam. For example, egg white foam is a simple colloid system. Air bubbles (disperse phase) are trapped in the egg white (continuous phase) resulting in a foam.
2) Food polymers can be classified into three groups based on their sources: (1) plant-based food polymers, such as starch, dietary fiber, and cereal protein; (2) animal-based food polymers, such as meal protein; (3) microorganism-based food polymers, such as fungus polysaccharides.
Bioscience is a diverse area of research and industry with a common thread – using expertise to establish biological solutions that support, restore and enhance the quality of life of humans, plants and animals in our environment. From life-saving treatments and procedures to nutritious food and cutting-edge research, community benefits from improved quality of life by bioscience.
Food biotechnology is the application of advanced biotechnological techniques to food production and processing. Food fermentation, which is the oldest biotechnological method, and food additives, as well as plant and animal cell cultures, are included. New and, advanced research on fermentations, and enzyme science, genetic engineering, protein engineering, bioengineering and processing.
Biophysics is a discipline that uses physics theories and methods to explain how biological processes function.
A Scientific discipline used to induce, quantify, evaluate and interpret reactions to the characteristics of food and materials as experienced by the senses of sight, smell, touch, taste and hearing is called as Food Sensory Science. It is essential that the food industry measures the flavour, texture and other sensory properties of food and consumer products for quality assurance, product development and optimization, alternative processing studies, packaging and storage as well as the physical characteristics of the senses.
Food Security ensures that all individuals have physical and economic access at all times to sufficient quantities of nutritious, healthy and culturally appropriate foods that are generated in an environmentally sustainable and socially just manner, and that individuals are able to make informed choices about their food choices.
Global Concerns is any issue adversely affecting the global community and the environment, such as environmental problems, political crises, social issues and economic crises, is a global issue. Global challenges vary in magnitude from small problems impacting everyone to global catastrophe threats threatening the entire life of the human race or its society.