Food Safety and Standards
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.
Related Conference of Food Safety and Standards
August 25-26, 2025
17th International Conference on Food Technology and Processing
Singapore City, Singapore
October 22-23, 2025
10th International Conference on Oceanography and Marine Biology
Amsterdam, Netherlands
October 23-24, 2025
4th International Conference on Agroecology and Organic farming
Montreal, Canada
November 24-25, 2025
7th World Congress on Advances in Food Science, Processing and Technology
Barcelona, Spain
Food Safety and Standards Conference Speakers
Recommended Sessions
- Advanced Research and Trends in Food Sciences
- Agronomy and Agricultural Research
- Artificial Intelligence for Food
- Beverage Technology
- Bio Active Constituents of Food
- Chemical Process: Biological and Non-Biological
- Covid 19 and food security challenge
- Current Trends in Food Technology
- Dairy Science & Technology
- Food - Quality Control and Quality Assurance
- Food Analysis and Approach
- Food and Resource Economics
- Food bioscience, Biotechnology and Biophysics
- Food Chemistry and Biochemistry
- Food Colloids and Polymers
- Food Components, Additives and Ingredients
- Food Consumer Science
- Food Legumes Research
- Food Microbiology and Enzymology
- Food Nanotechnology
- Food Packaging and Preservation
- Food Processing and Technology
- Food Safety and Standards
- Food Science and Technology
- Food Security and Global Concern
- Food Sensory Science
- Food Substitution and Adulteration
- Food Toxicology
- Food, Nutrition and Health
- Meat, Poultry and Seafood
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