Global assembling of Academicians, Researchers, Scholars & Industry to disseminate and exchange information at 100+ Allied Academics Conferences

Theme
Reconnoiter the Prodigious Advancements in the Bailiwicks of Food Science & Technology
- Food Technology 2018

Welcome Message

Food Technology 2018 takes the honor to welcome all the participants across the globe for the prestigious 3rd International Conference on Food Science & Technology slated on October 25-26, 2018 in Frankfurt, Germany. The theme of the Food Technology 2018 Conference “Reconnoiter the Prodigious Advancements in the Bailiwicks of Food Science & Technology” will strengthen the need for collaboration and cooperation of individuals from a broad range of professional backgrounds.

Through this Food Technology 2018, we bring food laureates, food scientists, researchers, entrepreneurs, investors, executives, technologists, chefs, nutritionists, dieticians, academicians, chemists, journalists and business associates to share best practices and explore the innovation and research in food technology. Food Science and Technology Conference will keep participants engaged in learning and making new connections by its discussions and networking events, series of talks, poster presentations and workshops.

Food Technology 2018 has chosen to host this conference at Frankfurt,Germany which will guarantee a memorable technical conference among the vibrant culture and scenery of Germany. Our technical program is rich and varied with around 15+ Keynote Speeches, 50+ invited talks and 100+ technical papers split between different parallel oral sessions each day.

We gleefully invite all the participants who are concerned in sharing their research and knowledge in the field of Food Science and Technology. The conference will strive to provide you with the exemplary opportunity for delegates from universities and institutions to interact with the world class food technology experts, sponsors and exhibitors.

With your indulgence, we are sure that the knowledge and expertise shared through presentations, discussions and workshops at Food Technology Conference will be resourceful and more yielding for everyone. We look forward in meeting you all for this exalted event in the city of Frankfurt.

Scientific Sessions

Session On: Food Technology

Food is necessary for humans to sustain life. Food Science is a stream which deals with the study of the physical, chemical and biological make up of food and food ingredients. The applied form of this science or technology makes various branches like its selection, preservation, processing, packaging, distribution, and use of safe food. The contribution of food professionals working in the field of food science and technology by applying recent tools and techniques is immense in the making of healthier food and ensuring continual and abundant supply of food ingredients.

Related: Food Technology Conference | Food Technology Congress | Food Technology Events | Food Technology Conferences | Food Technology Meetings | Food Conferences 

Related Conferences: 21st International Conference on  Food & Nutrition, July 25-26, 2018 Vancouver,  Canada; 3rd International Conference on Food Chemistry & Nutrition, May 23-25,  2018  Montreal,  Canada; 8th International Conference on Food Safety & Regulatory Measures, June 11-13, 2018  Barcelona,  Spain; 3rd International Conference on Global Food Security, December 3-6, 2017 Cape Town, South Africa; 5th International Conference on Food Security and Nutrition, April 8-10, 2018 Copenhagen, Denmark; 14th International Food Engineering conference, November28-30, 2017 Melbourne, Australia.

Related Associations: Food Science and Technology Abstracts (FSTA) | Guelph Food Technology Centre (GFTC)|  European Federation of Food Science and Technology (EFFoST) | Australian Institute of Food Science and Technology (AIFST) | International Union of Food Science and Technology (IUFoST) | Applied Food Technologies (APT) | German Institute of Food Technologies (GIFT) | Institute of Food Technologists (IFT)

Session On: Food Biotechnology

The advancement of modern biotechnology is playing a great role in the food industry. Food Technology is mainly focused on evolving developments and application of prevailing genetics, metabolic, enzymatic and structures- based biochemical processes in food and food- related biological systems. The purpose is to help improve and produce foods, functional foods and food ingredients at the stage of processing and beyond agricultural production, genetically modified plants are used to enhance shelf life, nutrition, taste and quality of food which is synthesized using biotechnological tools.

Related: Food Technology Conference | Food Technology Congress | Food Technology Events | Food Technology Conferences | Food Technology Meetings | Food Conferences 

Related Conferences: 21st International Conference on  Food & Nutrition, July 25-26, 2018 Vancouver,  Canada; 3rd International Conference on Food Chemistry & Nutrition, May 23-25,  2018  Montreal,  Canada; 8th International Conference on Food Safety & Regulatory Measures, June 11-13, 2018  Barcelona,  Spain; 3rd International Conference on Global Food Security, December 3-6, 2017 Cape Town, South Africa; 5th International Conference on Food Security and Nutrition, April 8-10, 2018 Copenhagen, Denmark; 14th International Food Engineering conference, November28-30, 2017 Melbourne, Australia.

Related Associations: Chinese American Food Society (CAFS) | The Food and Beverage Export Association (FBEA) | ISEKI-food Association (IFA) | National Association of Citrus Juice Processors (NACJP)| American Cheese Society (ACS) | The Association of Food Technology (TAFT) | European Food Safety Authority (EFSA)| Specialty Coffee Association of America (SCAA) | European Federation of Food Science and Technology (EFFST)

Session On: Food Adulteration

Food Adulteration is the method in addition of other substance to the food items. This will lower the quality of food either by the addition of mediocre quality material or by removal of valuable ingredients. Due to the addition adulterant, the food item quantity will increase but results in the loss of quality. Chemical and biological contamination during the period of storage, growth, transport, distribution and processing of the food products is also responsible for the degradation. Adulterants are the substances which are used in the preparation of food products unsafe for human consumption; it is commonly known as unsafe food, substandard food and food containing extraneous matter.

Related: Food Technology Conference | Food Technology Congress | Food Technology Events | Food Technology Conferences | Food Technology Meetings | Food Conferences 

Related Conferences: 21st International Conference on  Food & Nutrition, July 25-26, 2018 Vancouver,  Canada; 3rd International Conference on Food Chemistry & Nutrition, May 23-25,  2018  Montreal,  Canada; 8th International Conference on Food Safety & Regulatory Measures, June 11-13, 2018  Barcelona,  Spain; 3rd International Conference on Global Food Security, December 3-6, 2017 Cape Town, South Africa; 5th International Conference on Food Security and Nutrition, April 8-10, 2018 Copenhagen, Denmark; 14th International Food Engineering conference, November28-30, 2017 Melbourne, Australia.

Related Associations: Food Science and Technology Abstracts (FSTA) | Guelph Food Technology Centre (GFTC)|  European Federation of Food Science and Technology (EFFoST) | Australian Institute of Food Science and Technology (AIFST) | International Union of Food Science and Technology (IUFoST) | Applied Food Technologies (APT) | German Institute of Food Technologies (GIFT) | Institute of Food Technologists (IFT)

Session On:  Nutrition and Functional Foods

Nutrition is defined as a science concerned with the role of food and nutrients in the maintenance of health, growth and reproduction of an organism. It comprises biosynthesis, absorption, excretion and assimilation. A modified food that claims to develop health or well- being by offering benefits and lowers the risk of chronic disease beyond that of traditional nutrients it contains. Functional foods may comprise such items as breads and cereals that are reinvigorated with herbs, vitamins and nutraceuticals. The term may also relate to qualities purposely bred into existing edible plants, such as purple or gold potatoes which have enriched anthocyanin or carotenoid contents.

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Related Conferences: 21st International Conference on  Food & Nutrition, July 25-26, 2018 Vancouver,  Canada; 3rd International Conference on Food Chemistry & Nutrition, May 23-25,  2018  Montreal,  Canada; 8th International Conference on Food Safety & Regulatory Measures, June 11-13, 2018  Barcelona,  Spain; 3rd International Conference on Global Food Security, December 3-6, 2017 Cape Town, South Africa; 5th International Conference on Food Security and Nutrition, April 8-10, 2018 Copenhagen, Denmark; 14th International Food Engineering conference, November28-30, 2017 Melbourne, Australia.

Related Associations: Chinese American Food Society (CAFS) | The Food and Beverage Export Association (FBEA) | ISEKI-food Association (IFA) | National Association of Citrus Juice Processors (NACJP)| American Cheese Society (ACS) | The Association of Food Technology (TAFT) | European Food Safety Authority (EFSA)| Specialty Coffee Association of America (SCAA) | European Federation of Food Science and Technology (EFFST)

Session On: Food Biochemistry

Food Biochemistry deals with the chemical composition, processes and interactions of all biological and non-biological components of foods. It includes micro - and macro nutrients, and the essential nutritional factors that determine the energy and nutritional value of food raw materials and foods. It also deals with the study of reactions of amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water present in food which are responsible for odour, taste and colour that determine the quality of food materials and foods. In this Food Technology 2018 event we will mainly focus on the outcomes.

Related: Food Technology Conference | Food Technology Congress | Food Technology Events | Food Technology Conferences | Food Technology Meetings | Food Conferences 

Related Conferences: 21st International Conference on  Food & Nutrition, July 25-26, 2018 Vancouver,  Canada; 3rd International Conference on Food Chemistry & Nutrition, May 23-25,  2018  Montreal,  Canada; 8th International Conference on Food Safety & Regulatory Measures, June 11-13, 2018  Barcelona,  Spain; 3rd International Conference on Global Food Security, December 3-6, 2017 Cape Town, South Africa; 5th International Conference on Food Security and Nutrition, April 8-10, 2018 Copenhagen, Denmark; 14th International Food Engineering conference, November28-30, 2017 Melbourne, Australia.

Related Associations: Food Science and Technology Abstracts (FSTA) | Guelph Food Technology Centre (GFTC)|  European Federation of Food Science and Technology (EFFoST) | Australian Institute of Food Science and Technology (AIFST) | International Union of Food Science and Technology (IUFoST) | Applied Food Technologies (APT) | German Institute of Food Technologies (GIFT) | Institute of Food Technologists (IFT)

Session On: Food Toxicology

Food Toxicology includes food intolerance, food allergy, foodborne infections, food irradiation and metabolic disorders. Food industries have different plants all over the world and that would enhance the distribution of local foods. So to avoid importing foreign foodborne pathogens or to avoid exporting foods containing pathogens, more intensive monitor of foodborne pathogens is required. Microbiological quality control of the work station of those chain systems is becoming very important in the coming years foodborne infections may increase as a consequence of increased globalization of our food supply. Sensitive and rapid methods based on the development of DNA probes and poly-and monoclonal antibodies have begun to replace classical microbiological testing for detection of potentially pathogenic microorganisms by accidental (food safety) and an intentional (biodefense) contamination.

Related: Food Technology Conference | Food Technology Congress | Food Technology Events | Food Technology Conferences | Food Technology Meetings | Food Conferences 

Related Conferences: 21st International Conference on  Food & Nutrition, July 25-26, 2018 Vancouver,  Canada; 3rd International Conference on Food Chemistry & Nutrition, May 23-25,  2018  Montreal,  Canada; 8th International Conference on Food Safety & Regulatory Measures, June 11-13, 2018  Barcelona,  Spain; 3rd International Conference on Global Food Security, December 3-6, 2017 Cape Town, South Africa; 5th International Conference on Food Security and Nutrition, April 8-10, 2018 Copenhagen, Denmark; 14th International Food Engineering conference, November28-30, 2017 Melbourne, Australia.

Related Associations: Chinese American Food Society (CAFS) | The Food and Beverage Export Association (FBEA) | ISEKI-food Association (IFA) | National Association of Citrus Juice Processors (NACJP)| American Cheese Society (ACS) | The Association of Food Technology (TAFT) | European Food Safety Authority (EFSA)| Specialty Coffee Association of America (SCAA) | European Federation of Food Science and Technology (EFFST)

Session On: Food Nanotechnology

Food Nanotechnology is the operation or self- assembly of each molecules, atoms and molecular clusters into structures to produce materials with different properties. Food science in Nanotechnology is how food is grown and how it is packaged. Several nanomaterials are produced that make a difference in food taste, food safety and health benefits. Silicate nanoparticles are produced to provide a barrier to moisture in a plastic film used for packaging and hence food spoiling or drying is reduced. Researchers are using Nanosensors that can detect bacteria such as Salmonella at a packaging point.

Related: Food Technology Conference | Food Technology Congress | Food Technology Events | Food Technology Conferences | Food Technology Meetings | Food Conferences 

Related Conferences: 21st International Conference on  Food & Nutrition, July 25-26, 2018 Vancouver,  Canada; 3rd International Conference on Food Chemistry & Nutrition, May 23-25,  2018  Montreal,  Canada; 8th International Conference on Food Safety & Regulatory Measures, June 11-13, 2018  Barcelona,  Spain; 3rd International Conference on Global Food Security, December 3-6, 2017 Cape Town, South Africa; 5th International Conference on Food Security and Nutrition, April 8-10, 2018 Copenhagen, Denmark; 14th International Food Engineering conference, November28-30, 2017 Melbourne, Australia.

Related Associations: Food Science and Technology Abstracts (FSTA) | Guelph Food Technology Centre (GFTC)|  European Federation of Food Science and Technology (EFFoST) | Australian Institute of Food Science and Technology (AIFST) | International Union of Food Science and Technology (IUFoST) | Applied Food Technologies (APT) | German Institute of Food Technologies (GIFT) | Institute of Food Technologists (IFT)

Session On: Balanced Diet

A balanced and healthy diet provides the body with sufficient nutrition which contains vitamins, minerals and suitable calories. Balanced diet can be followed either by plant or animal based foods. Having healthy diet will provide high energy without exposure to toxicity or excessive weight gain. Calorie- rich foods are healthier for balanced diet as it provides high amount of energy to the body. Every person wants to take 2000 calories daily to maintain their weight. A healthy diet will reduce the health problems such as Cancer, Diabetes Mellitus, Hypertension and Obesity.

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Related Conferences: 21st International Conference on  Food & Nutrition, July 25-26, 2018 Vancouver,  Canada; 3rd International Conference on Food Chemistry & Nutrition, May 23-25,  2018  Montreal,  Canada; 8th International Conference on Food Safety & Regulatory Measures, June 11-13, 2018  Barcelona,  Spain; 3rd International Conference on Global Food Security, December 3-6, 2017 Cape Town, South Africa; 5th International Conference on Food Security and Nutrition, April 8-10, 2018 Copenhagen, Denmark; 14th International Food Engineering conference, November28-30, 2017 Melbourne, Australia.

Related Associations: Chinese American Food Society (CAFS) | The Food and Beverage Export Association (FBEA) | ISEKI-food Association (IFA) | National Association of Citrus Juice Processors (NACJP)| American Cheese Society (ACS) | The Association of Food Technology (TAFT) | European Food Safety Authority (EFSA)| Specialty Coffee Association of America (SCAA) | European Federation of Food Science and Technology (EFFST)

Session On: Food Processing & Packaging Technology

Food processing is the conversion of raw ingredients into food or into other forms by physical or chemical means. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Technologies which are already found in the food industry or related sector are High pressure processing , pulsed electric fields, ultrasound , and cold plasma  In this Food Science and Technology conference Current and potential applications will be discussed, focusing on process-structure-function relationships, as well as recent advances in the process development.

Food Packaging Technology is required for ensuring safe delivery of products to the consumer in healthy condition at minimal cost. It is a science, or technology of preparing foods for transport, storage, or sales elsewhere from the point of production Packaging ensures the protection of materials of all kinds by means of containers designed to isolate the contents to some known degree from outside influences. It is an indispensable aspect of food value addition.

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Related Conferences: 21st International Conference on  Food & Nutrition, July 25-26, 2018 Vancouver,  Canada; 3rd International Conference on Food Chemistry & Nutrition, May 23-25,  2018  Montreal,  Canada; 8th International Conference on Food Safety & Regulatory Measures, June 11-13, 2018  Barcelona,  Spain; 3rd International Conference on Global Food Security, December 3-6, 2017 Cape Town, South Africa; 5th International Conference on Food Security and Nutrition, April 8-10, 2018 Copenhagen, Denmark; 14th International Food Engineering conference, November28-30, 2017 Melbourne, Australia.

Related Associations: Food Science and Technology Abstracts (FSTA) | Guelph Food Technology Centre (GFTC)|  European Federation of Food Science and Technology (EFFoST) | Australian Institute of Food Science and Technology (AIFST) | International Union of Food Science and Technology (IUFoST) | Applied Food Technologies (APT) | German Institute of Food Technologies (GIFT) | Institute of Food Technologists (IFT)

Session On: Nutrition and Public Health

Nutrition is the science that includes the study of the interaction of nutrients and other substances in food (e.g. anthocyanin, phytonutrients, tannins, etc.) to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, biosynthesis, absorption, assimilation, catabolism and excretion. The diet of an organism is what it eats, which is largely determined by the processing and palatability and availability of food. A healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduce risk of foodborne illnesses. A nutrient less diet may have an injurious impact on health, causing deficiency diseases such as  preterm birth, blindness, anemia, scurvy, stillbirth and cretinism; health-threatening conditions like obesity and metabolic syndrome; and such common chronic systemic diseases as cardiovascular disease, diabetes, and osteoporosis.

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Related Conferences: 21st International Conference on  Food & Nutrition, July 25-26, 2018 Vancouver,  Canada; 3rd International Conference on Food Chemistry & Nutrition, May 23-25,  2018  Montreal,  Canada; 8th International Conference on Food Safety & Regulatory Measures, June 11-13, 2018  Barcelona,  Spain; 3rd International Conference on Global Food Security, December 3-6, 2017 Cape Town, South Africa; 5th International Conference on Food Security and Nutrition, April 8-10, 2018 Copenhagen, Denmark; 14th International Food Engineering conference, November28-30, 2017 Melbourne, Australia.

Related Associations: Chinese American Food Society (CAFS) | The Food and Beverage Export Association (FBEA) | ISEKI-food Association (IFA) | National Association of Citrus Juice Processors (NACJP)| American Cheese Society (ACS) | The Association of Food Technology (TAFT) | European Food Safety Authority (EFSA)| Specialty Coffee Association of America (SCAA) | European Federation of Food Science and Technology (EFFST)

Session On: Quality Management

Quality Management is an important issue in Food Industry and Agri-Business. Food quality standards have achieved the required level of food quality criterion, linking the safety management systems to the desired quality.  Food quality is an important food processing and manufacturing requirement, because consumers are susceptible to any kind of contamination that may occur during processing and manufacturing process. The quality perception is mainly focused on technological factors and attributes that can donate to performance of product quality. With respect to food products, various attributes will affect the quality perception. These attributes are defined as intrinsic which includes sensory properties, nutritional value, shelf life, product reliability and safety.

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Related Conferences: 21st International Conference on  Food & Nutrition, July 25-26, 2018 Vancouver,  Canada; 3rd International Conference on Food Chemistry & Nutrition, May 23-25,  2018  Montreal,  Canada; 8th International Conference on Food Safety & Regulatory Measures, June 11-13, 2018  Barcelona,  Spain; 3rd International Conference on Global Food Security, December 3-6, 2017 Cape Town, South Africa; 5th International Conference on Food Security and Nutrition, April 8-10, 2018 Copenhagen, Denmark; 14th International Food Engineering conference, November28-30, 2017 Melbourne, Australia.

Related Associations: Food Science and Technology Abstracts (FSTA) | Guelph Food Technology Centre (GFTC)|  European Federation of Food Science and Technology (EFFoST) | Australian Institute of Food Science and Technology (AIFST) | International Union of Food Science and Technology (IUFoST) | Applied Food Technologies (APT) | German Institute of Food Technologies (GIFT) | Institute of Food Technologists (IFT)

Session On: Food Waste Management

The time from initial agricultural production down to final household consumption, food is lost or wasted throughout the supply chain. Countries under medium- and high-income group the waste of food is significant at the consumption stage, which means they set a standard a such high that they discard such food which is otherwise suitable for human consumption. In industrialized regions, a significant loss of food occur early stage of food supply chain. However, in low-income countries most of the loss occurs at the early and middle stages of supply chain than that of consumer level. The food losses which could be other wisely avoided puts a direct and drastic impact on the income of both producers and consumers. Realizing the fact that lives of billions is on the verge of food insecurity, a check or drop in food losses could have an immediate and significant impact on their livelihoods.

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Related Conferences: 21st International Conference on  Food & Nutrition, July 25-26, 2018 Vancouver,  Canada; 3rd International Conference on Food Chemistry & Nutrition, May 23-25,  2018  Montreal,  Canada; 8th International Conference on Food Safety & Regulatory Measures, June 11-13, 2018  Barcelona,  Spain; 3rd International Conference on Global Food Security, December 3-6, 2017 Cape Town, South Africa; 5th International Conference on Food Security and Nutrition, April 8-10, 2018 Copenhagen, Denmark; 14th International Food Engineering conference, November28-30, 2017 Melbourne, Australia.

Related Associations: Chinese American Food Society (CAFS) | The Food and Beverage Export Association (FBEA) | ISEKI-food Association (IFA) | National Association of Citrus Juice Processors (NACJP)| American Cheese Society (ACS) | The Association of Food Technology (TAFT) | European Food Safety Authority (EFSA)| Specialty Coffee Association of America (SCAA) | European Federation of Food Science and Technology (EFFST)

Session On: Applications of Food Technology

Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food. Developments in food technology have contributed greatly to the food supply and have changed our world. Some of these developments are Freeze-drying, High-Temperature Short Time Processing, Decaffeination and Process optimization.

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Related Conferences: 21st International Conference on  Food & Nutrition, July 25-26, 2018 Vancouver,  Canada; 3rd International Conference on Food Chemistry & Nutrition, May 23-25,  2018  Montreal,  Canada; 8th International Conference on Food Safety & Regulatory Measures, June 11-13, 2018  Barcelona,  Spain; 3rd International Conference on Global Food Security, December 3-6, 2017 Cape Town, South Africa; 5th International Conference on Food Security and Nutrition, April 8-10, 2018 Copenhagen, Denmark; 14th International Food Engineering conference, November28-30, 2017 Melbourne, Australia.

Related Associations: Food Science and Technology Abstracts (FSTA) | Guelph Food Technology Centre (GFTC)|  European Federation of Food Science and Technology (EFFoST) | Australian Institute of Food Science and Technology (AIFST) | International Union of Food Science and Technology (IUFoST) | Applied Food Technologies (APT) | German Institute of Food Technologies (GIFT) | Institute of Food Technologists (IFT)

Session On:  Advancements in Food Technology

As the economies of many countries are increasing, the consumers have started using processed food more than the staples. As a matter of fact global food processing technology business has reached to multi trillion dollars. It was reported that approximately, 16 million people work in the food industry. Recent advances in food processing and Technology is not only important to meet the increasing productivity demands but to adopt sophisticated automation, control and monitoring methods and techniques. The novel technologies in Food Science enable the Food & Beverages Sector to enhance the quality of the eatables and drinks.  New food stuffs include Biotechnology based methods based food products e.g. genetically modified food, Organic crops and food stuffs, Protein based diet. Hence, the food which we consume every day is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions. There are many ways to think about food which has been discussed in various food events, food conferences in the simplest sense, food is a fuel, food provides the energy needed to perform daily functions and maintain normal metabolic processes.

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Related Conferences: 21st International Conference on  Food & Nutrition, July 25-26, 2018 Vancouver,  Canada; 3rd International Conference on Food Chemistry & Nutrition, May 23-25,  2018  Montreal,  Canada; 8th International Conference on Food Safety & Regulatory Measures, June 11-13, 2018  Barcelona,  Spain; 3rd International Conference on Global Food Security, December 3-6, 2017 Cape Town, South Africa; 5th International Conference on Food Security and Nutrition, April 8-10, 2018 Copenhagen, Denmark; 14th International Food Engineering conference, November28-30, 2017 Melbourne, Australia.

Related Associations: Chinese American Food Society (CAFS) | The Food and Beverage Export Association (FBEA) | ISEKI-food Association (IFA) | National Association of Citrus Juice Processors (NACJP)| American Cheese Society (ACS) | The Association of Food Technology (TAFT) | European Food Safety Authority (EFSA)| Specialty Coffee Association of America (SCAA) | European Federation of Food Science and Technology (EFFST)

Session On: Global Food Security

Global Food Security will persist to be a universal concern for next 50 years. Due to investments decline in research and water security crop yields has fallen in many areas. Food Security is mainly affected by climate change and HIV/AIDS. Food security includes the origins of food including the practices relating to food labelling, food additives, food hygiene and pesticide residues, as well as guidelines on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods. In developing countries, food security is substantially improved by policy reforms and investments.

Related: Food Technology Conference | Food Technology Congress | Food Technology Events | Food Technology Conferences | Food Technology Meetings | Food Conferences 

Related Conferences: 21st International Conference on  Food & Nutrition, July 25-26, 2018 Vancouver,  Canada; 3rd International Conference on Food Chemistry & Nutrition, May 23-25,  2018  Montreal,  Canada; 8th International Conference on Food Safety & Regulatory Measures, June 11-13, 2018  Barcelona,  Spain; 3rd International Conference on Global Food Security, December 3-6, 2017 Cape Town, South Africa; 5th International Conference on Food Security and Nutrition, April 8-10, 2018 Copenhagen, Denmark; 14th International Food Engineering conference, November28-30, 2017 Melbourne, Australia.

Related Associations: Food Science and Technology Abstracts (FSTA) | Guelph Food Technology Centre (GFTC)|  European Federation of Food Science and Technology (EFFoST) | Australian Institute of Food Science and Technology (AIFST) | International Union of Food Science and Technology (IUFoST) | Applied Food Technologies (APT) | German Institute of Food Technologies (GIFT) | Institute of Food Technologists (IFT)

Session On: Case Reports on Food Technology

Case Reports on Food technology in the discipline like Food Safety, Nutritional Disorders, Food Allergies, Food Microbiology, Eating Concerns/Eating Disorders, Diet supplements and Disorders, Food, Health & Wellness, Child Nutrition & Health in the mode of original articles, review articles, case reports, short communications, etc. in all areas of the field and making them freely available through online without any restrictions or any other subscriptions to researchers worldwide. Case reports should fuse an outstanding review of all past cases in the field.

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Related Conferences: 21st International Conference on  Food & Nutrition, July 25-26, 2018 Vancouver,  Canada; 3rd International Conference on Food Chemistry & Nutrition, May 23-25,  2018  Montreal,  Canada; 8th International Conference on Food Safety & Regulatory Measures, June 11-13, 2018  Barcelona,  Spain; 3rd International Conference on Global Food Security, December 3-6, 2017 Cape Town, South Africa; 5th International Conference on Food Security and Nutrition, April 8-10, 2018 Copenhagen, Denmark; 14th International Food Engineering conference, November28-30, 2017 Melbourne, Australia.

Related Associations: Chinese American Food Society (CAFS) | The Food and Beverage Export Association (FBEA) | ISEKI-food Association (IFA) | National Association of Citrus Juice Processors (NACJP)| American Cheese Society (ACS) | The Association of Food Technology (TAFT) | European Food Safety Authority (EFSA)| Specialty Coffee Association of America (SCAA) | European Federation of Food Science and Technology (EFFST)

Market Analysis

Food Technology 2018 gathering empowers a typical stage for the members to talk about their research keeping in mind the end goal to set up a scientific network between the academia and industry and to assess the rising advancements and developments to explore new conceivable outcomes and enhancing the existed opportunities. The food technology market incorporates the online food ordering and delivery, primarily the online basic food supply organizations, (for example, Tesco PLC, Sainsbury), online sustenance aggregators, (for example, Grub Hub Inc., Domino's Pizza Inc.), and Over the Top (OTT) and accommodation specialist organization, (for example,   Zomato, Book a Table). The market is relied upon to advance to a significant degree since the target customers are the convenience seeking global population.

Market Potential

  • The worldwide food traceability technologies market should reach $15.1 billion by 2021 from $10.7 billion out of 2016 at a compound annual growth rate (CAGR) of 7.1%, from 2016 to 2021.
  • The worldwide market for nutraceuticals should reach $285.0 billion by 2021 from $198.7 billion of every 2016 at a compound annual   growth rate (CAGR) of 7.5%, from 2016 to 2021.
  • Food processing and packaging equipment’s worldwide market is expected to reach almost $31.5 billion by 2020 from about $25.7 billion of every 2015, ascending at a compound annual growth rate (CAGR) of 4.2%, from 2015 to 2020.
  • The food additives worldwide market should reach $43.3 billion by 2021 from $36.7 billion out of 2016 at a compound annual growth rate (CAGR) of 3.4% from 2016 to 2021.
  • The market for food preservation and shelf-life extension technique universally totalled $442.4 billion and $463.4 billion of every 2014 and 2015 separately. The market should add up to $582.8 billion by 2020, developing at a compound annual growth rate (CAGR) of 4.7% from 2015 to 2020.
  • Total food consumption has been expanded by a CAGR of 3 percent from the most recent five years to 2016, because of the    developing U.S. populace. Food consumption in the U.S. is accepted to reach $968 billion by 2016.
  • Canned food value sales are forecast to develop by a CAGR of 3.6 percent to 2016, driven by expanding customer requests for convenience.
  • The development of the dairy market is gauge to moderate, with a CAGR of 3.6 percent in the vicinity of 2011 and 2016, achieving $89.3   billion out of 2013. The dynamic yogurt part in the United States is relied upon to keep on growing, due to the on-going pattern towards more advantageous alternatives.

Importance & Scope

1. Globally

The food and beverage industry is growing globally at 3.5% a year and is expected to grow more than US$7 trillion by 2014. Key trends for new product development are in health, convenience, naturality and sustainability. New fruits and vegetables based foods fulfill the demands of the premium consumer. The functional foods (foods that offer benefits beyond basic nutrition) market is one of the fastest growing segments of the global food industry. Around US$25 billion of global sales is achieved by foods and beverages that offer validated health claims, he wider functional food market, including rehydration and sports drinks and foods with softer health claims, is estimated to be worth around US$200 billion.

2. North-America Region                 

The prevention of food-related diseases is one of the new societal challenges of recent times. In October 2011, the world population passed the 7 billion mark. Such growth will put a massive strain on the global food supply. These factors alone make the production and distribution of food a critical issue for the 21st century. One of the fastest growing sectors of U.S. agriculture is the organic food industry. Consumer demand for organic food has continued to grow at a steady pace of 20% or more annually since the 1990s. About 73% of conventional grocery stores and nearly 20,000 natural food stores carry organic products, accounting for approximately 2.5% of total food sales in the United States. Domestic sales estimates of organic foods are $17 billion (all amounts are in U.S. dollars) for 2006, with 39% of those sales for fruit and vegetables (Organic Trade Association 2006). The current demand for organic produce is increasing faster than supply, resulting in expanding trade gaps between imports and exports.

3. Europe

The major manufacturing hubs in the globe are Europe which constitutes the majority share in the food flavors and enhancer market along with North America. European market is a mature market and has several regulatory bodies to regulate stringently the use of food flavors and enhancers, thereby taking care of the consumers of the nations. Germany constitutes the major share having 24% followed by the UK (23%), Spain (10%), Netherland (5%) and Italy (9%). $ 823 million US dollar is the market size by value of the synthetic flavor and $ 755.65 million US dollar is the market size by value of the natural in the year 2014.

4. Asia pacific

Asia Pacific is a large and influential market in the supply of food and beverage ingredients. As well as accounting for 35% of global value added ingredient supply in this category, it is also a melting point of diverse trends and influences. In 2012, Asia Pacific accounted for 35% of global use of value-added food and drink ingredients, equivalent to almost 8.5 million tonnes out of a global total of 24.2 million tonnes. With a forecast CAGR of 4% over 2012-2017, behind only the Middle East and Africa with 5%, Asia Pacific is also one of the fastest growing regions. This means that by 2017, Asia will have increased its share of the global total to 38%.

Universities around the globe

University of California--Davis

Cornell University

Harvard University

University of Massachusetts--Amherst

University of Wisconsin--Madison

University of Minnesota--Twin Cities

Rutgers, the State University of New Jersey--New Brunswick

University of Illinois--Urbana-Champaign

Michigan State University

Ohio State University--Columbus

Iowa State University

Tufts University

University of Georgia

Texas A&M University--College Station

Washington State University

North Carolina State University--Raleigh

Pennsylvania State University--University Park

University of Maryland--College Park

Kansas State University

Oregon State University

University of Nebraska--Lincoln

Colorado State University

University of Arizona

Michigan State University

Mississippi State University

North Dakota State University

Oklahoma State University

Texas A&M University

Tufts University

University of Florida

Societies around the globe

ASN (American society for nutrition)

American nutrition association

USDA (United States Department of Agriculture)

Eat right (academy of nutrition and dietetics)

NS75 (the nutrition society)

World public health nutrition association

Academy of Nutrition and Dietetics

International Wine & Food Society

Slow Food

Medscape (Processed Food Is Vital in US Diet, Nutrition Society States)

Society for the anthropology of food and nutrition

Food politics (conflict of nutrition societies: American society of nutrition)

ANFP (Association of nutrition & foodservice professionals)

Nutrition society of NEW ZEALAND

Canadian nutrition society

Research Institution in USA

About Conference

Our organizing committee with the great pride welcomes all the world class renowned Food Science experts to the 3rd International Conference on Food Science & Technology to be held on October 25-26, 2018 at Frankfurt, Germany.

The outlook of the conference is designed with the theme “Reconnoiter the Prodigious Advancements in the Bailiwicks of Food Science & Technology

Why to attend?

Food Technology 2018 conference gives an exciting opportunity to meet with industry peers like-minded people. Conferences bring together people from all different geographical areas who share a common discipline or field. Conferences give you the opportunity to talk to these people one-on-one about what they are working on, and they may even give you advice on how to enhance your own work. At this food conference you have the opportunity to get feedback on your work from people who have never seen it before and may provide new insight. Briefly it is an invest in yourself, your career and your company.

The scope of Food Technology 2018 conference is to cover both theoretical and practical areas of food research and the detailed areas of interest for this conference are listed in the section of "Abstract Submission". You're welcome to submit abstracts for presentation.

Target Audience

Food Scientists

Food Researchers

Food Industrialists

Food laureates

Nutritionists

Food Technologists

Microbiologist

Food Engineers

Food Safety Officers

Entrepreneurs

Chemists

Chefs

Journalists

Business Professionals

Academicians

Technologists

Students

Organizing Committee
OCM Member
Jose S. Torrecilla
Professor, Department of Chemical Engineering
Complutense University of Madrid
Madrid, Spain
OCM Member
Nitaigour Premchand Mahalik
Professor, Industrial Technology
Jordan College of Agricultural Science and Technology
Burlingame, USA
OCM Member
Spiros Paramithiotis
Professor, Food Science and Human Nutrition
Agricultural University of Athens
Athens, Greece
OCM Member
Tugay AYASAN
Dr. Engineer, Feeds and Animal Nutrition
East Mediterranean Agricultural Research Institute
Nigde, Turkey
OCM Member
Sobhy El Sohaimy
Head of Department, Food Technology
City Of Scientific Research and Technological Applications
Cairo, Egypt
OCM Member
Prof. M.S Swaminathan
Founder and Chairman, M S Swaminathan Research Foundation
First World Food Prize Winner MS Swaminathan Research Foundation
Chennai, India
OCM Member
Muhammad Usman
Former Director General, Agriculture Research System
Agriculture Research System
Hyderabad, Pakistan
OCM Member
Gary D Stoner
Professor, chemical carcinogenesis and cancer chemoprevention
Medical College of Wisconsin
Milwaukee, USA
OCM Member
Conly Hansen
Professor/ Director, Food Engineering
Utah State University
Los Angeles, USA
OCM Member
Dr. Anil Kumar Chauhan
Professor and Coordinator, Centre of Food Science and Technology
Institute of Agricultural Sciences, Banaras Hindu University, Varanasi
Lucknow, India
OCM Member
Dr. Mohammed Yousfi
Professor, Applied Organic Chemistry
Laghouat University, Algeria
Tébessa, Algeria
Venue
&
Hospitality

Mercure Hotel Kaiserhof Frankfurt City Center

Address: Kaiserstraße 62, 60329 Frankfurt am Main, Germany

Join The Discussion

Contact Desk

Sponsors/Exhibiting/Advertising

Sangeeta Giri

sponsoraac@alliedacademies.com

+44 20 3769 1755

General Queries

Jaquelin Clare

foodtechnology@alliedsummit.org

+44 20 3769 1755

Special Issues
All accepted abstracts will be published in respective Allied Academies Journals.
Abstracts will be provided with Digital Object Identifier by
Media Partners
Press Release
Collaborations

Allied Academies Global Conference Directory

Mail us at

Program Inquiry
foodtechnology@nutritionconferences.com
Sponsors/Exhibiting/Advertising
sponsoraac@alliedacademies.com
General Queries
foodtechnology@alliedsummit.org
More details about sponsorship:sponsors@alliedacademies.com

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