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

Theme
Food Revolution & Emerging Technologies for Food Research and Development
- Food Technology 2020

About Conference

Food Technology 2020 welcomes all the delegates and participants from far and wide the world to attend 4th International Conference on Food Chemistry and Food Microbiology during February 24-25, 2020 in Rome,ItalyThe conference highlights the theme “Food Revolution & Emerging Technologies for Food Research and Development”. This scientific meeting involves current research, development and discovery of food chemistry and food technology, the conference is designed to encourage the exchange of ideas across a broad range of disciplines. And this scientific gathering permits a typical platform for the participants to debate their analysis so as to determine a scientific network between the world and trade resulting in foster collaboration and to appraise the rising problems, technologies and innovations results in explore new prospects and increasing the existed opportunities throughout the globe. We are putting our efforts in making a healthier world and generously finding out the possible steps in keeping away the food-related issues and infectious diseases from the current situations. Hence joining our hands with the strongest scientific community, industrialists and young researchers in making an innovative world which is free from food-borne infections.

Objective:


Food Chemistry & Food Microbiology Conference 2020 aims to gather driving judgment aptitudes to a phase on Food Revolution and its support. It is the remarkable manual for pass on comprehensive famous universities in the authority of support science and development, specialists of food technology , hypothetical researchers in food science , sustenance investigators, scientist’s etc. This is where you will have an extraordinary involvement with the social event. This social affair gives the inventive food development strategies and moreover you can improve your framework completely by interfacing with the distinctive pros related to the field of sustenance advancement over the worldFood Technology  2020 gives a world-wide stage to trading thoughts and makes us refreshed about the most recent developments in finished comings of  Food Chemistry and Technology.


·         To discuss the needs for perpetual improvement in streamlining food science and technology.

·         To talk about the difficulties and openings in the new period of advancing food chemistry and technology.

·         Opportunity to attend the presentations conveyed by eminent scientists from everywhere throughout the world

·         Global organizing: in exchanging and trading ideas

·         Best poster presentation and youth scientist awards

Target Audience:

§  Food Technologists· 

§  Microbiologists

§  Food Chemists

§  Dietitians

§  Health Care Professionals

§  Academicians

§  Research Students (Postgraduates, Doctorates)

§  Food industrialists

      Registration Benefits:


  • Access to All Sessions
  • CPD accredited
  • Coffee break during the conference
  • 2 days breakfast during the conference
  • 2 days Lunch during the conference
  • Handbook & Conference Kit
  • Lunch during the conference
  • Certificate of Presentation
  • B2B meetings
Package A

  • Accommodation for 2 nights: Feb 23 & 24, 2020
  • Above all only registration benefits
  • Free access to Wi-Fi
Package B

  • Accommodation for 3 nights: Feb 23, 24 & 25, 2020
  • Above all only registration benefits
  • Free access to Wi-Fi 
Discounts are available on Group Registrations

20% discount available on a group of 10+ members
Discovering the new advances on food chemistry and technology for the new generation which implies just not to investigate the on-going new development rather it could be extended to all conceivable ways which will be co-operative in more and more advanced research in this rising field. Food innovation can be utilized to propel such a significant number of features of the present reality. This conference also focuses on a wide variety of current research on Food chemistry and technology that have both useful and harmful effects on the safety and quality of foods, and are thus a concern of public health about on food and nutrition that have both valuable and unsafe impacts on the security and nature of foods and nutrition, and are thus a concern of public health.

Welcome Message

With the magnificent success of Food Technology 2019, it’s an incredible delight and a respect to stretch out our warm welcome to the "4th International Conference on Food Chemistry and Food Microbiology", scheduled on February 24-25, 2020 in Kuala Lumpur, Malaysia. On this auspicious occasion, Organizing Committee invites the participants from all over the globe to take part in this annual flagship conference with the theme “Food Revolution & Emerging Technologies for Food Research and Development”. Food Technology 2020 aims in proclaim knowledge and share new ideas amongst the professionals, industrialists and students from research areas of  Food Chemistry, Food microbiology and toxic components, Food quality and management, Food processing, preservation & packaging technologies etc. and also to share their research experiences and indulge in interactive discussions and technical sessions at the event.

Food Chemistry is comprised to offer comprehensive sessions that to discuss and address current issues in the field of Food chemistry & Technology. This conference provides a perfect symposium for Microbiologist, Food NutritionistsFood industrialists and Research Students in the field of Food Science and Technology, Food Technology and related fields to meet and share their knowledge. We will be happy to bring together experts from different countries and exchange their views, reinforce knowledge base and learn new concepts of Food Industrial Techniques. With the participation of outstanding international experts prompt keynote presentations, Oral talks, Poster presentations and Exhibitions. We sincerely invite you to join us and your presence will certainly add value to the conference and very much appreciated..!

Sessions/Tracks

Track 1: Food Chemistry

Food is that the substance that consists of essential nutrients consumed by the living organism for his or her growth and energy. Food chemistry is that the vital characteristics of Food science deals with the composition and characteristics of food and includes the chemical changes of food throughout the process, storage and utilization. Food chemistry is closely connected with the organic chemistry, biology, biological science etc. The major aim of food chemistry is to grasp and stop the undesirable changes of food once it exposed to the severe environmental conditions and to boost the nutrients and quality of food. In simple words it is the study of 

·         Constituents of food

·          Water activity

·         Biological and non-biological interactions

·         Metabolism of food

 

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Recommended Associations & Societies: American Public Health AssociationConsumer Federation of AmericaEuropean Committee for StandardizationFood Standards AgencyCODEX Committee on Food HygieneInternational Association for Food ProtectionAssociation of Food IndustriesFood Safety AssociationsInternational Association of Engineering and Food; Food Products AssociationFood and Beverage Trade Associations


Track 2: Nutrition &Intermediary Metabolism

Intermediary metabolism is defined as the reactions that take place in every cell of the living beings. It is catalysed by the enzymes. These reactions that take place through the series of pathway called as metabolic pathway. Metabolism is divided as (Anabolism and Catabolism). Anabolism means the reaction that builds the complex molecule from the simpler ones for example bone growth. Catabolism refers to the breakdown reaction for energy yielding for example Glycolysis, Citric acid cycle etc. If metabolic pathway isn't regulated by the body these can results in the disorder example autosomal recessive disease.  

·         Intermediary metabolic pathways

·         Nutritional requirements

·         Metabolic waste products

·         Influence of external factors on intermediary metabolism

 

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Recommended Associations & Societies: American Public Health AssociationConsumer Federation of AmericaEuropean Committee for StandardizationFood Standards AgencyCODEX Committee on Food HygieneInternational Association for Food ProtectionAssociation of Food IndustriesFood Safety AssociationsInternational Association of Engineering and Food; Food Products AssociationFood and Beverage Trade Associations



Track 3Lipid Oxidation in Foods 

Lipids play a vital role in the metabolism of cells by providing a source of energy and reserve storage materials. As lipids oxidize, they form hydro peroxides, which are susceptible to further oxidation or decomposition to secondary reaction products such as aldehydes, ketones, acids and alcohols. In many cases, these compounds adversely affect flavour, aroma, taste, nutritional value and overall quality.It is the latter overall food quality that formed the basis of this symposium.Therefore, the mission of this symposium was to serve as a forum for scientific leaders in the field of lipid oxidation to present their results and to stimulate fellow scientists to participate in discussions on the latest mechanisms and methodologies for the purpose of producing food products of highest quality. The lipid Oxidation takes place in three steps: 

·         Initiation

·         Propagation

·         Termination

 

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Recommended Associations & Societies: American Public Health AssociationConsumer Federation of AmericaEuropean Committee for StandardizationFood Standards AgencyCODEX Committee on Food HygieneInternational Association for Food ProtectionAssociation of Food IndustriesFood Safety AssociationsInternational Association of Engineering and Food; Food Products AssociationFood and Beverage Trade Associations



Track 4Food Additives 

Substances that are additional to food to keep up or improve the protection, freshness, taste, texture, or look of food are referred to as food additives.Some food additives have been in use for centuries for preservation – such as salt (in meats such as bacon or dried fish), sugar (in marmalade), or sulphur dioxide (in wine).The use of food additives is only justified when their use has a technological need, does not mislead consumers, and serves a well-defined technological function, such as to preserve the nutritional quality of the food or enhance the soundness of the food.Food additives are required to ensure that the processed food remains safe and in good condition throughout its journey from factories to  industrial kitchens,during transportation to warehouses and shops, and finally to consumers. WHO & FAO, has  grouped food additives into three broad categories based on their function.  

·          Flavouring agents

·          Enzyme preparations

·          Other additives

 

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Recommended Associations & Societies: American Public Health AssociationConsumer Federation of AmericaEuropean Committee for StandardizationFood Standards AgencyCODEX Committee on Food HygieneInternational Association for Food ProtectionAssociation of Food IndustriesFood Safety AssociationsInternational Association of Engineering and Food; Food Products AssociationFood and Beverage Trade Associations



Track 5: Antioxidants 

Antioxidants are compounds that inhibit oxidation.Diets which are high in vegetables and fruits,adds unit sensible sources of antioxidants, which are required to be healthy; but, analysis has not shown inhibitor supplements to be useful in preventing diseases.Examples of antioxidants embody vitamins C and E, selenium and carotenoids, like carotin, lycopene, lutein and carotenoid. This reality sheet provides basic data concerning antioxidants, summarizes that the science says concerning antioxidants and health , and suggests sources for extra data.All living organisms utilize food nutrients to metabolise and use the dietary nutrients so as to provide energy for survival. Oxygenmeditates chemical reactions that metabolise fats, proteins, and carbohydrates to provide energy. 

Antioxidants are classified into

·         Primary Antioxidants

             Phenolic Antioxidants

                                 Breakthrough phenols

·         Secondary Antioxidants

             Oxygen Receptor

             Chelating Agents

·         Eventual Antioxidants

 

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Recommended Associations & Societies: American Public Health AssociationConsumer Federation of AmericaEuropean Committee for StandardizationFood Standards AgencyCODEX Committee on Food HygieneInternational Association for Food ProtectionAssociation of Food IndustriesFood Safety AssociationsInternational Association of Engineering and Food; Food Products AssociationFood and Beverage Trade Associations



Track 6: Kinetics of Food Process 

Food is generally composed of chemical and biochemical compounds which may exposed each other or to the certain environmental conditions and resulting in the new food compounds.Kinetics in food  suggests that learning the speed of chemical reactions administered by some catalyst that come about in food throughout process, preservation,storage condition etc.Some reactions are necessary to supply the compounds with best flavour, texture, taste etc.and some may result in harmful substance, spoilage and decay of food. Chemical reaction occurs when the enough energy brought to the molecules and this will produce the collisions that results in breakage and formation of bond in the food molecules.The vital factor that studied in dynamics of food method is water activity, temperature, concentration etc.Some of the factors poignant the dynamics of food method is nature of the food, concentration etc.  

·         Reaction Pathway

·         Homogeneous Catalysts and Heterogeneous Catalysts

·         Factors affecting the kinetics of Food Process

·         Food Deterioration

·         Kinetics of Food quality

·         Degradation Kinetics of Food 

 

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Recommended Associations & Societies: American Public Health AssociationConsumer Federation of AmericaEuropean Committee for StandardizationFood Standards AgencyCODEX Committee on Food HygieneInternational Association for Food ProtectionAssociation of Food IndustriesFood Safety AssociationsInternational Association of Engineering and Food; Food Products AssociationFood and Beverage Trade Associations



Track 7: Intermediary Metabolism 

Intermediary metabolism is defined as the reactions that take place in every cell of the living beings. It is catalysed by the enzymes. These reactions that take place through the series of pathway called as metabolic pathway. Metabolism is divided as (Anabolism and Catabolism). Anabolism means the reaction that builds the complex molecule from the simpler ones for example bone growth. Catabolism refers to the breakdown reaction for energy yielding for example Glycolysis, Citric acid cycle etc.If metabolic pathway isn't regulated by the body these can results in the disorder example autosomal recessive disease.  

·         Intermediary metabolic pathways

·         Nutritional requirements

·         Metabolic waste products

·         Influence of external factors on intermediary metabolism

 

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Recommended Associations & Societies: American Public Health AssociationConsumer Federation of AmericaEuropean Committee for StandardizationFood Standards AgencyCODEX Committee on Food HygieneInternational Association for Food ProtectionAssociation of Food IndustriesFood Safety AssociationsInternational Association of Engineering and Food; Food Products AssociationFood and Beverage Trade Associations



Track 8: Browning Reactions in Foods 

Foods are developed in a wide  range of brown colours, from chromatic to red-brown to black-brown, throughout handling, processing, and storage.These colours are fascinating in bound foods (e.g., coffee, beer, bread, maple syrup).In other foods, such as most dehydrated fruits and vegetables, dried eggs, and canned or dried milk, browning is detrimental.Even once fascinating, browning shouldn't be excessive, as in potato chips, spud, and fruit juice.Numerous chemical reactions leads to browning in foods.Some of these may also generate flavours and alter the nutritional properties of foods.There are two type of browning :- 

·         Enzymatic Browning: Several enzymes may initiate reactions that eventually produce brown colors in foods known as enzymatic browning.

·         Non Enzymatic Browning: A number of chemical processes not involving enzymes may result in food browning. Non enzymatic browning includes the following:

         Millard Reaction

         Caramelization

         Ascorbic Acid Browning

         Metal-Polyphenol Browning

 

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Recommended Associations & Societies: American Public Health AssociationConsumer Federation of AmericaEuropean Committee for StandardizationFood Standards AgencyCODEX Committee on Food HygieneInternational Association for Food ProtectionAssociation of Food IndustriesFood Safety AssociationsInternational Association of Engineering and Food; Food Products AssociationFood and Beverage Trade Associations



Track 9: Changes in Food Components During Fermentation 

The process of fermentation is known to be the oldest methods of food preservation and drying but fermentation gives food a variety of sensory characteristics flavour, tastes, textures besides nutritional and therapeutic values. Various changes brought by the fermentation viz., compounds from various food components (carbohydrates, proteins, and lipids) during fermentation contribute to the flavor and aroma of the fermented products, depending on the chemical structure and properties of the molecules viz .,lactic acid, acetic acid, propionic acid, diacetyl, carbon dioxide, ethyl alcohol,polysaccharides, bacteriocins, etc., which affect the flavor, texture, and consistency of the product and inhibit spoilage and pathogenic microorganisms. Change in texture of fermented foods is one of the fundamental process of the fermentation change in basic measurable rheological properties.

 

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Recommended Associations & Societies: American Public Health AssociationConsumer Federation of AmericaEuropean Committee for StandardizationFood Standards AgencyCODEX Committee on Food HygieneInternational Association for Food ProtectionAssociation of Food IndustriesFood Safety AssociationsInternational Association of Engineering and Food; Food Products AssociationFood and Beverage Trade Associations



Track10: Analytical methods for food components

Non-desirable organic chemistry compounds like environmental contaminants, microbic and plant toxins and veterinary medicine also are gift with their presence motility a danger to human health. In analytical food chemistry, the isolation, identification, and quantification of each fascinating undesirable compounds still create large challenges to food analysts.Biological Methods and tests used to isolate, identify, and quantify must be precise, accurate, be increasing sensitive to satisfy the rigors of investigative and applicable science, have minimal interfering factors and produce minimal hazardous wastes.Many of the normal analytical organic chemistry tests like Kjeldahldigestion for macromolecule determination square measure still thought to be the gold standard and continues to be utilized in several laboratories.Technology is moving chemical analysis toward the use of more sophisticated instruments (either individually or in tandem) as both instrumental specificity and sensitivity are continually being “pushed” to new limits. Basic Laboratory equipment now use in food analysis are 

·         Solvent Extraction

·         Gas Chromatography (GC)

·         High Performance Liquid Chromatography (HPLC)

·         Spectroscopy Including Near Infrared (NIR)

·         Mass Spectroscopy (MS)

 

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Recommended Associations & Societies: American Public Health AssociationConsumer Federation of AmericaEuropean Committee for StandardizationFood Standards AgencyCODEX Committee on Food HygieneInternational Association for Food ProtectionAssociation of Food IndustriesFood Safety AssociationsInternational Association of Engineering and Food; Food Products AssociationFood and Beverage Trade Associations



Track 11: Food Microbiology and Toxic Components 

Food microbiology is that the study of the microorganisms that inhibit, create and contaminate food. Of major importance is that the study of microorganisms which helps in food spoilage.microorganism like probiotics, are under the good variety and  have gotten extra benefit and extra vital in foodscience and also the process units.In addition, microorganisms plays a vital role  for the assembly of foods like cheese, bread, yogurt, and different beverages  like, beer (brewing process) and wine.Besides, the good, bacteria are also bad as they produce various toxins which produces harmful food products.Food contaminants are substances enclosed accidentally in Foods,they can be harmful as well as useful in some aspects.There are pharmacological medicine risks from their intake to the customers.  

·         Heavy metals

·         Nitrates

·         Dioxins

·         Mycotoxins

·         Pesticide residues

·         Biomolecule of Packaging materials

·         Biotoxins

 

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Recommended Associations & Societies: American Public Health AssociationConsumer Federation of AmericaEuropean Committee for StandardizationFood Standards AgencyCODEX Committee on Food HygieneInternational Association for Food ProtectionAssociation of Food IndustriesFood Safety AssociationsInternational Association of Engineering and Food; Food Products AssociationFood and Beverage Trade Associations




Track 12Food Drug Interactions 

The impact of drug on an individual could also be totally different than expected as a result of that drug interacts with another drug the person is taking (drug-drug interaction), food, beverages, dietary supplements the person is overwhelming (drug-nutrient/food interaction) or another sickness the person has (drug-disease interaction). A drug interaction could be a scenario within which a substance affects the activity of a drug, i.e.the effects area unit increased or cut, or they manufacture a replacement impact that neither produces on its own.These interactions could occur out of accidental misuse or thanks to lack of data concerning the active ingredients concerned within the relevant substances. Regarding food-drug interactionsphysicians and pharmacists acknowledge that some foods and medicines, once taken at the same time, will alter the body's ability to utilize a selected food or drug, or cause serious side effects. Clinically important drug interactions, that cause potential hurt to the patient, could result from changes in pharmaceutical properties.Some could also be taken advantage to the good thing about patients, however additional usually drug interactions end in adverse drug events. Common Food Drug Interactions to be aware of 

·         Grape fruit juice with cholesterol medication

·         Green leafy vegetables with blood thinning drugs

·         Natural Black Licorice

·         Salt Substitutes

·         Thiamine containing foods

 

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Recommended Associations & Societies: American Public Health AssociationConsumer Federation of AmericaEuropean Committee for StandardizationFood Standards AgencyCODEX Committee on Food HygieneInternational Association for Food ProtectionAssociation of Food IndustriesFood Safety AssociationsInternational Association of Engineering and Food; Food Products AssociationFood and Beverage Trade Associations



Track 13Foodborne Infections and Diseases 

Foodborne diseases measure infections or irritations of the alimentary canal caused by food or beverages that contain harmful microorganism, parasites, viruses, or chemicals.The digestive tract could be a series of hollow organs joined during a long, twisting tube from the mouth to the anus.Common symptoms of foodborne illnesses include vomiting, diarrhea, abdominal pain, fever, and chills.The majority of foodborne diseases are caused by harmful microorganism and viruses and also bacteria.Some parasites and chemicals also cause foodborne illnesses. Some of the foodborne diseases are 

·         Botulism

·         Amebiasis

·         Blastocysts

·         Hominis infection,

·         Bovine spongiform encephalopathy

·         Creutzfeldt-Jakob disease

 

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Recommended Associations & Societies: American Public Health AssociationConsumer Federation of AmericaEuropean Committee for StandardizationFood Standards AgencyCODEX Committee on Food HygieneInternational Association for Food ProtectionAssociation of Food IndustriesFood Safety AssociationsInternational Association of Engineering and Food; Food Products AssociationFood and Beverage Trade Associations



Track 14Food Quality and Management 

Food quality is one of the essential factor for the acceptability of food to consumers. There are many factors influencing the quality of food ie. External factors which deals with the appearance, size, shape, colour etc; and internal that may be chemical, physical, microbial are maintained to assure that the food we are eating is safe for living being. Food Quality Management is an important measure towards food quality  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. For food processing and manufacturing food quality is mandatory requirement, because consumers are susceptible to any kind of contamination that may occur during processing and manufacturing process. The quality perception focus  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. Some of the food quality management systems to be implemented by the food industries are 

·         Global Food Safety Initiative (GFSI)

·         International Food Standard (IFS)

·         HACCP Certification

·         International Organisation for Standardization (ISO)

·         British Retail Consortium (BRC)

·         Safe Quality Food (SQF)

 

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Recommended Associations & Societies: American Public Health AssociationConsumer Federation of AmericaEuropean Committee for StandardizationFood Standards AgencyCODEX Committee on Food HygieneInternational Association for Food ProtectionAssociation of Food IndustriesFood Safety AssociationsInternational Association of Engineering and Food; Food Products AssociationFood and Beverage Trade Associations



Track 15: Food Safety and Control 

The safety and credibility of the food we tend to eat and also the hygiene of food premises that prepare and serve food is of dominant importance. This is mirrored within the work of state agencies, regulative bodies and native councils UN agency have responsibility for food safety.Individual food producers, suppliers and catering outlets also require knowledge and understanding of their responsibilities and legal requirements .Food management systems ought to cowl all food made, processed and marketed within the country, including imported food.Such systems ought to have a statutory basis and be obligatory in nature.Effective food management systems need policy and operational coordination at the national level. 

·         Best Practices

·         Invention Controls

·         Packaging

·         Process Validation

·         Process Technologies

 

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Recommended Associations & Societies: American Public Health AssociationConsumer Federation of AmericaEuropean Committee for StandardizationFood Standards AgencyCODEX Committee on Food HygieneInternational Association for Food ProtectionAssociation of Food IndustriesFood Safety AssociationsInternational Association of Engineering and Food; Food Products AssociationFood and Beverage Trade Associations



Track 16: Nutrition & Metabolism 

Nutrition & Metabolism content focused on the combo of nutrition, apply physiology, clinical examinations, and atomic and cell chemical science of digestion.The regions of enthusiasm of Nutrition and Metabolism include examines in heftiness, diabetes, lipidemias, metabolic disorder and exercise physiology that have a hidden premise in digestion.In like manner, we look for accommodation of compositions on the natural chemistry of digestion, cell flagging, atomic and cell science of supplements, supplement quality communications and different zones that have suggestions for human sustenance and pharmaceutical. Nutrition study includes: 

·         Principles of Nutrition

·         Food Science

·         Research Methods in Nutrition

·         Diet and Nutrition

·         Professional Issues in Nutrition

 

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Recommended Associations & Societies: American Public Health AssociationConsumer Federation of AmericaEuropean Committee for StandardizationFood Standards AgencyCODEX Committee on Food HygieneInternational Association for Food ProtectionAssociation of Food IndustriesFood Safety AssociationsInternational Association of Engineering and Food; Food Products AssociationFood and Beverage Trade Associations



Track 17: Current Trends and Research in Nutrition and Food Science 

Current advancements in food sector are implementing the bogus intelligence applications.Smart packaging systems like Nano packaging and edible packaging films are in use to a greater extent. Labelling of  the processed food for good packaging and computerizing the food trade with AI and automation would lead the trade to a completely new era.Scientific developments within the food trade have resulted in important will increase in productivity and acceptableness for product as per the market wants.The trade has advanced from the total vary of food examination at the atomic and tiny scale auxiliary level, through crude material handling to food planning.The advancements are moving towards novel getting ready techniques, mechanization, internal control and confirmation, microbiological security problems, progresses in conservation and bundling advances and tangible examinations. 

·         Functional Foods

·         Novel foods

·         Super Foods

·         Nutraceuticals

 

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Recommended Associations & Societies: American Public Health AssociationConsumer Federation of AmericaEuropean Committee for StandardizationFood Standards AgencyCODEX Committee on Food HygieneInternational Association for Food ProtectionAssociation of Food IndustriesFood Safety AssociationsInternational Association of Engineering and Food; Food Products AssociationFood and Beverage Trade Associations



Track 18: Food Technology 

Food Technology involves a mix of physical, chemical or microbiological processes and techniques for reworking raw ingredients into food and conjointly different forms in food process business. Food process refers to changing the raw ingredients into edible elements or reworking food into different edible forms. Food Technology deals with the varied chemical processes that food product endure to form them expendable and prepared to promote. Food processors generally take clean, harvested crops or butchered animal product and use them to provide enticing, marketable food product with long shelf-life.

Food Technology includes: 

·         Food Chemistry

·         Food Engineering

·         Food Microbiology

·         Food Packaging

·         Food Preservation

·         Food Substitution

 

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Recommended Associations & Societies: American Public Health AssociationConsumer Federation of AmericaEuropean Committee for StandardizationFood Standards AgencyCODEX Committee on Food HygieneInternational Association for Food ProtectionAssociation of Food IndustriesFood Safety AssociationsInternational Association of Engineering and Food; Food Products AssociationFood and Beverage Trade Associations



Track 19: Food Processing, Preservation & Packaging Technologies

Scientists and farmers have been trying to increase the quality and quantity of foods for the world’s growing populations. Modern biotechnology offers the powerful methods to achieve these goals.Recent advances in food biotechnology permit the correct identification of specific cistron that manufacture individual flavor, texture and toxic in natural food material and also the manipulation of these compounds in natural food material. Some example of genetically modified foods with enhanced health value is strawberry that contains increased value of cancer fighting allergic acid. It also says and teaches the farmers how the food and food stuff should be produced within the short period of time.Nowadays food industries area unit mistreatment the engineering ways in food packing provides smart barrier to O, UV rays, wet etc. 

·         Principles of food processing

·         Principles of food preservation

·         Trends in food packaging

 

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Recommended Associations & Societies: American Public Health AssociationConsumer Federation of AmericaEuropean Committee for StandardizationFood Standards AgencyCODEX Committee on Food HygieneInternational Association for Food ProtectionAssociation of Food IndustriesFood Safety AssociationsInternational Association of Engineering and Food; Food Products AssociationFood and Beverage Trade Associations



Track 20: Non-Thermal Technology

Traditional food process depends on heat to kill foodborne pathogens, (bacteria, viruses, and parasites) to create food safe to eat.For many foods, heating is a good thanks to treat foods.However, there are several foods that cause a risk for microorganism or microorganism foodborne unwellness that heat is either undesirable or can not be used e.g.raw oysters and produce.There has been a client demand for minimally processed food, like pre-cut green fruit, or oysters that additionally has associate degree extended shelf-life and is safe to eat.Researchers are learning non-thermal process ways (methods that don't use heat) that may destroy pathogens and keep foods safe to eat, whereas retentive the sensory attributes and nutrient content similar to raw or fresh products.These various process ways are at numerous stages of development, and have the potential to destroy pathogens and retain desired food quality. 

·         High Pressure Processing (HPP)

·         Gases (ozone, chlorine dioxide, cold plasma)

·         Light (ultraviolet, pulsed light)

·         Chemical (chlorine, surfactants)

·         Ionizing radiation (gamma irradiation, electron beam)

 

Food Chemistry Conferences Food Technology Conferences | Conferences on Food Technology | Nutritional Conferences Food Technology Meetings | Food Safety | Food Chemistry | Food Microbiology Conferences | Meetings on Food Science | Food Science

Recommended Associations & Societies: American Public Health AssociationConsumer Federation of AmericaEuropean Committee for StandardizationFood Standards AgencyCODEX Committee on Food HygieneInternational Association for Food ProtectionAssociation of Food IndustriesFood Safety AssociationsInternational Association of Engineering and Food; Food Products AssociationFood and Beverage Trade Associations



Track 21: Genetically Modified Foods 

Genetically changed food (or metric weight unit food) is food created from plants or animals whose DNA has been altered through biotechnology.These genetically changed organisms area unit usually referred to as GMOs for brief. Genetically changed foods are on the United States market since 1994, ever since the introduction of "Flavor Sauce" tomatoes that had been built to ripen additional slowly.There's a broad scientific consensus that the genetically modified foods currently on the market pose no more of a health risk than regular foods. Still, GM foods are controversial.Opponents argue that genetically changed crops will cause things just like the hyperbolic use of chemical herbicides, or cite issues with the very fact that GMOs area unit owned and proprietary by large companies. That has led to debates over whether GMOs should be labelled or tightly regulated. Some of the genetically modified foods are 

·         Canola

·         Cotton

·         Maize

·         Soybean

·         Sugar beat

 

Food Chemistry Conferences Food Technology Conferences | Conferences on Food Technology | Nutritional Conferences Food Technology Meetings | Food Safety | Food Chemistry | Food Microbiology Conferences | Meetings on Food Science | Food Science

Recommended Associations & Societies: American Public Health AssociationConsumer Federation of AmericaEuropean Committee for StandardizationFood Standards AgencyCODEX Committee on Food HygieneInternational Association for Food ProtectionAssociation of Food IndustriesFood Safety AssociationsInternational Association of Engineering and Food; Food Products AssociationFood and Beverage Trade Associations



Track 22: Functional Foods and Functionality 

Functional foods can be considered as those whole, fortified, enriched or enhanced foods that provide health benefits beyond the provision of essential nutrients (e.g., vitamins and minerals), when they are consumed at efficacious levels as a part of a varied diet on a daily basis.As per the consumption of wise foods of food ingredients with health claims have to be compelled to be supported sound scientific proof, with the “gold standard” being replicated, randomized, placebo-controlled, intervention trials in human subjects.However, not all foods on the market these days that are claimed to be practical foods are supported by enough solid knowledge to advantage such claims. This review categorizes a spread of practical foods per the kind of proof supporting their practicality, the strength of that proof and therefore the suggested intakes.Examples of Functional foods are 

·          Probiotics

·          Prebiotics

·          Stanols

·          Sterols

 

Food Chemistry Conferences Food Technology Conferences | Conferences on Food Technology | Nutritional Conferences Food Technology Meetings | Food Safety | Food Chemistry | Food Microbiology Conferences | Meetings on Food Science | Food Science

Recommended Associations & Societies: American Public Health AssociationConsumer Federation of AmericaEuropean Committee for StandardizationFood Standards AgencyCODEX Committee on Food HygieneInternational Association for Food ProtectionAssociation of Food IndustriesFood Safety AssociationsInternational Association of Engineering and Food; Food Products AssociationFood and Beverage Trade Associations



Track 23: Nutraceuticals 

Nutraceuticals may be a broad umbrella term that's accustomed describe any product derived from food sources with further health edges additionally to the fundamental organic process worth found in foods.They can be thought-about non-specific biological therapies accustomed promote general well-being, management symptoms and stop malignant processes.The philosophy behind nutraceuticals is to target bar, in step with the old saying by a Greek doctor Hippocrates (known because the father of medicine) United Nations agency said “let food be your medicine”.the main role of it  in human nutrition is one in all the foremost necessary areas of investigation, with wide-raging implications for shoppers, health-care suppliers,regulators, food producers and distributors.Some of the nutraceutical products are 

·         Aminomine

·         Fish Oil

·         Lovaza

·         Omacor

·         Glucoten

 

Food Chemistry Conferences Food Technology Conferences | Conferences on Food Technology | Nutritional Conferences Food Technology Meetings | Food Safety | Food Chemistry | Food Microbiology Conferences | Meetings on Food Science | Food Science

Recommended Associations & Societies: American Public Health AssociationConsumer Federation of AmericaEuropean Committee for StandardizationFood Standards AgencyCODEX Committee on Food HygieneInternational Association for Food ProtectionAssociation of Food IndustriesFood Safety AssociationsInternational Association of Engineering and Food; Food Products AssociationFood and Beverage Trade Associations



Track 24: Food Nanotechnology 

Nanotechnology is having an impact on food science by different means, from production till package. Nano based companies are developing nanomaterial that will make a difference in the taste of food and also in the food safety, and the health benefits of food. Recent research has shown the useful applications of nanotechnology for functional foods and nutraceuticals by making use of the new concepts and engineering approaches involved in nanomaterials to for targeted delivery of micronutrients. Due to this factor it enable higher encapsulation and unharness potency of the active food ingredients compared to ancient encapsulating agents, and therefore the development of Nano-emulsions, liposomes, micelles, biopolymer complexes and cubosomes have led to improved properties for bio active compounds protection, controlled delivery systems, food matrix integration, and masking undesired flavors. Nanotechnology in food is used in the following areas 

·         Agriculture

·         Food Processing

·         Food Packaging

·         Supplements

 

Food Chemistry Conferences Food Technology Conferences | Conferences on Food Technology | Nutritional Conferences Food Technology Meetings | Food Safety | Food Chemistry | Food Microbiology Conferences | Meetings on Food Science | Food Science

Recommended Associations & Societies: American Public Health AssociationConsumer Federation of AmericaEuropean Committee for StandardizationFood Standards AgencyCODEX Committee on Food HygieneInternational Association for Food ProtectionAssociation of Food IndustriesFood Safety AssociationsInternational Association of Engineering and Food; Food Products AssociationFood and Beverage Trade Associations



Track 25: Industrial Applications of Food Technology 

Food technology is that the application of food science to the choice, preservation, processing, packaging, distribution, and use of safe food.Developments in food technology have contributed greatly to the food offer and have modified our world.Some of these developments square measure desiccation, High-Temperature Short Time process, Decaffeinate and method improvement.Types of Applications:- 

·         Genetically Modified Organisms (GMO)

·         Green Biotechnology

·         Optical Sorting

·         Food Grading

·         Extrusion

 

Food Chemistry Conferences Food Technology Conferences | Conferences on Food Technology| Nutritional Conferences Food Technology Meetings | Food Safety| Food Chemistry | Food Microbiology Conferences| Meetings on Food Science | Food Science

Recommended Associations & Societies: American Public Health AssociationConsumer Federation of AmericaEuropean Committee for StandardizationFood Standards AgencyCODEX Committee on Food HygieneInternational Association for Food ProtectionAssociation of Food IndustriesFood Safety AssociationsInternational Association of Engineering and Food; Food Products AssociationFood and Beverage Trade Associations


Market analysis

Food Technology is a science which deals with the techniques and principles involved in processing and preserving food substances. The application of food science helps in manufacturing safe, wholesome and nutritious food products.

Global Market:


In the world

By 2022 the normal development of Food Technology advertise is over $250.43 billion. Every part of nourishment innovation advertise is blossoming.The worldwide marketplace for yeast things came to $5.8 billion of each 2013.

In 2019, this market is relied upon to develop to $9.2 billion, with a compound yearly development rate (CAGR) of 7.9% from 2013 to 2019.The worldwide market of nourishments, probiotic fixings and supplements,came to about $23.1 billion out of 2012, $27.1 billion out of 2013 and in 2018 expected development is $36.7 billion with a compound yearly development rate (CAGR) of 6.2% over the five-year time frame from 2013 to 2018. With $21.7 billion out of 2012 and $23 billion of every 2013 and expected reach of $31.3 billion by 2018, the worldwide market for hardware utilized as a part of nourishment handling and bundling is ascending at a five-year compound yearly development rate (CAGR) of 6.3% from 2013 to 2018. With almost 9.6 billion pounds in 2012 and in 2013 somewhat in excess of 10 billion pounds the worldwide social insurance bundling market is relied upon to increment and achieve in excess of 13 billion pounds by 2018, which compares to a 5.6% compound yearly development rate (CAGR). In the wake of expanding at a five-year compound yearly development rate (CAGR) of 5.6%, The U.S sustenance well being testing market is fruitful.

This market was esteemed at $3.3 billion out of 2013 and in 2017 the market came to almost $4.4 billion.In 2011 the worldwide marketplace for sugar and completely different sweeteners was virtually $99.1 billion.The market related to food technology and chemistry came to almost $97.2 billion by 2017 at a CAGR ascent of 4.6%.With a compound yearly development rate (CAGR) of 7.1% in the vicinity of 2012 and 2018; Sales of starches and subordinates were $51.2 billion out of 2012 and by 2018 anticipated that would reach $77.4 billion. The normal development of $1.4 billion out of 2018 from $1.2 billion of every 2012 was examined for the worldwide market of monetarily utilized carotidswith a compound yearly development rate of 2.3%

      

        

Why Rome,Italy? 



 

Universities working on food Technology in Rome,Italy.

·       The University of Bologna
·         The University of Padua,
·         The University of Milan


Benefits of attending





·        
Augment the greatest asset you have

·         Self- renew yourself

·         Develop the art of marketing

·         Meet Experts & Influencers Face to Face

·         Assimilate the vigor of compatible individual

·         Explode from antiquity

·         Acquire greater focus

Scope and Importance

·         After the successful completion of the first edition, we take pride to announce the next series on the 4th International Conference on Food Chemistry and Food Microbiology stated on February 24-25,2020 in Rome,Italy.

·         Food technology & science examines how the body responds to food. Due to its advancement in technology.Further food technology and food science focus on how diseases, pathology, and problems can be prevented and cured with an adorable healthy diet.

Organizing Committee
OCM Member
Mehmet Emre Atabek
Professor, Department of Pediatrics
Necmettin Erbakan University
Eskisehir, Turkey
OCM Member
Claude Billeaud
President
Association Européenne pour l’Enseignement en Pédiatrie
Angers, France
OCM Member
Dr. Masahiro Onuma
President
TriSguide Limited
Tokyo, Japan
OCM Member
Clare Power
Quality Assurance & Collaborations Officer
Institute of Technology Carlow
Dublin, Ireland
OCM Member
Karen E. Burke
President and Founder
Karen Burke Research Foundation
New York, USA
OCM Member
Dr Derek Watson
Founder
University of Sunderland
Newcastle upon Tyne, United Kingdom
OCM Member
Ronnie Tsunami
President and CEO
Plant Based Society
Indiana, USA
OCM Member
Nichelle.A.Mullins
President, CEO, Healthcare
Charter Oak Health Center, Inc.
Indiana, USA
OCM Member
Sinerik Ayrapetyan
UNESCO Chair, Life Sciences International Postgraduate Educational Center
UNESCO
Yerevan, Armenia
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
Mike Murphy
Founder
Saffron Wellness
London, United Kingdom
OCM Member
Dr. Annette C Bentley
President
American Celiac Society
Louisiana, USA
OCM Member
Dr. Ian Martins
Fellow of International Agency for Standards and Ratings (IASR)
Centre of Excellence for Alzheimer's Disease Research and Care Sarich Neuroscience Research Institute
Melbourne, Australia
OCM Member
Mr. Alejandro De la Parra Solomon
CEO
WAMS(The World Academy of Medical Sciences)
Mexico, Mexico
OCM Member
R. Kishore Kumar
Founder Chairman & Sr. Neonatologist Cloudnine Group of Hospitals, Neonatologist
Cloudnine Group of Hospitals
Bengaluru, India
OCM Member
Dr. Paola Cane
Director
Mia Solutions
Torino, Italy
OCM Member
Gary D Stoner
Professor, chemical carcinogenesis and cancer chemoprevention
Medical College of Wisconsin
Milwaukee, USA
OCM Member
Sara Stanner
British Nutrition Foundation
London, United Kingdom
OCM Member
Marty Yadrick
Computrition, Inc.
Los Angeles, USA
Renowned Speakers

To Collaborate Scientific Professionals around the World

Conference Date February 24-25, 2020
Speaker Oppurtunity Day 1 Day 2
Poster Oppurtunity Available
e-Poster Oppurtunity Available
Sponsorship Opportunities Click here for Sponsorship Opportunities
Venue
&
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For security purposes, letter of invitation will be sent only to those individuals who had registered for the conference. Once your registration is complete, please contact foodtech@alliedmeeting.com to request a personalized letter of invitation.

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This cancellation policy was last updated on December 20th, 2019 

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All fully paid registrations are transferable to other persons from the same organization if the registered person is unable to attend the event. Transfers must be made by the registered person in writing to finance@alliedacademies.com. Details must be included the full name of replacement person, their title, contact phone number, and email address. All other registration details will be assigned to the new person unless otherwise specified.

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