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World Food Science and Technology Congress, will be organized around the theme “Exploring the Recent Advances in Food Science and Technology”
Food Science Congress 2018 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Food Science Congress 2018
Submit your abstract to any of the mentioned tracks.
Register now for the conference by choosing an appropriate package suitable to you.
Food science attracts from several disciplines like biology, Chemical engineering, and organic chemistry in an effort to higher perceive food processes and ultimately improve food product for the final public, because the stewards of the sector, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they're liable for developing the safe, nourishing foods and innovative packaging that line food market shelves all over. The food you consume on a everyday is that the results of intensive Food analysis, a scientific investigation into a range of foods’ properties and compositions. Once the initial stages of analysis and development comes the production of food merchandise victimization principles of Food technology
- Track 1-1Food processing
- Track 1-2Gene technology
- Track 1-3 Application of Nano technology
- Track 1-4Product and Package development
- Track 1-5Food fortification
The medication arranged and handled with the guide of normally happening supplement for the drug of the sickness is called as Nutraceuticals. The pharmaceutical is an industry where the medication is arranged, prepared, and advertised under the affirmation of Pharmacologist. The medication containing Sustenance don't have any reactions on the human body, until the point when the patient is allergenic to a portion of the Nourishment.
- Track 2-1Pharmaconutrition
- Track 2-2Protein food supplements
- Track 2-3Slimming diets
- Track 2-4Poultry and animal nutrition products
- Track 2-5Probiotic Supplementation
It is the examination and routine with regards to Nourishment and eating regimen concerning enhancing one's athletic execution. Sustenance is a vital piece of many games, preparing regimens, and to quality games, for example, weightlifting furthermore for (eg: cycling, running, swimming).It primarily concentrates on its investigations on the sort, and the amount of liquids and nourishment taken by a competitor. What's more, it manages the utilization of Supplements, for example vitamins, minerals, supplements and Natural substances that incorporate starches, proteins and fats Upkeep of a decent wellbeing is most critical for everything It can be accomplished just by devouring the supplements which upgrades the vitality, recoups and balances out.
- Track 3-1Weight Loss Aids
- Track 3-2Physical Fitness& Health
- Track 3-3Energy Supplements
- Track 3-4Mental Health
- Track 3-5Factors influencing Nutritional Requirements
Assuring the standard of food product, particularly their Safety and nutrition levels, is associate increasing focus for governments, companies, and international trade bodies. In selecting Quality assurance programs, public and personal decision-makers should assess the advantages and prices of expected enhancements in Food safety and Nutrition. Advances in Nutrition & Food Science are a global, peer-reviewed journal that publishes top quality, authentic analysis with innovative contribution to knowledge base. that area unit reliable and applicable within the field of nutrition with current discoveries and developments.
- Track 4-1Nutritional Informatics
- Track 4-2Synthetic Nutrition
- Track 4-3Parenteral Nutrition
- Track 4-4Nutritional Science
- Track 4-5Food Safety for nutritional and health growth
Probiotics area unit live Microorganism and yeasts that square measure thought to be helpful in preventing many health conditions. They are typically consumed as supplements or yoghurts and are observed as good microorganism. Probiotics area unit same to revive the balance of bacterium within the gut once it's become discontinuous through long-run Antibiotic use or epithelial duct sickness, as an example.
- Track 5-1Synbiotics
- Track 5-2Probiotics in pediatrics
- Track 5-3Prebiotic (nutrition)
- Track 5-4Proteobiotics
- Track 5-5Psychobiotic
Food engineering involves a detailed study of numerous unit operations and a fundamental understanding of momentum, heat and mass transfer relevant to Food processing. This chapter introduces concepts relevant to the hygienic design of equipment used for processing, handling and storage of foods, application of common process control systems, and approaches used in handling wastewater generated in a food processing plant. In food method Engineering, developing quantitative models for advanced processes like cookery and meat preparation underneath numerous heating modes (such as microwave and infrared) and their combos, with a goal to enhance their safety and quality. In area life support, we tend to area unit coming up with and testing energy-efficient systems for water recovery from solid wastes, appropriate for long run missions and planetary colonies.
- Track 6-1Agriculture engineering
- Track 6-2Food and Bioprocess Technology
- Track 6-3Food Preservation Techniques
- Track 6-4Mechanical engineering
- Track 6-5Chemical engineering
Food science embrace new or novel raw materials as well as bioactive compounds, ingredients and technologies; molecular, micro- and macro-structure new developments in Food engineering, fast techniques for on-linecontrol novel process and packaging technologies advanced Biotechnological and nanoscience developments and applications in food research Quality assurance strategies and application of -omics techniques, risk assessment of each biological and non-biological hazards in food, food allergies and in tolerances, food operate and relationships between diet and disease and client attitudes to food and risk assessment are Current Trends
- Track 7-1Novel processing
- Track 7-2Risk assessment of both biological & non-biological hazards in food
- Track 7-3Food allergies and intolerances
- Track 7-4Food and risk assessment.
- Track 7-5New developments in food engineering
- Track 7-6Packaging Technologies
Food adulteration advanced method when the standard of food is lowered either by the addition of inferior quality material or by extraction of valuable ingredient. It not solely includes the intentional addition or substitution of the substances however biological and chemical Contamination throughout the amount of growth, storage, processing, transport and distribution of the food product, is additionally liable for the lowering or degradation of the standard of food merchandise. Adulterants area unit those substances that area unit used for creating the food product unsafe for human consumption.
- Track 8-1Poisonous or Deleterious Substances
- Track 8-2Filth and Foreign Matter
- Track 8-3Microbiological Contamination and Adulteration
- Track 8-4Economic Adulteration
- Track 8-5Fraud food
Sustenance Rheology concentrates on the stream properties of individual nourishment components, which could as of now show a favour rheological reaction, play out the stream of a composite sustenance grid, and furthermore the impact of process on the sustenance structure and its properties. For handled Nourishment the arrangement and furthermore the expansion of fixings to get a specific sustenance quality and items execution needs significant physical science comprehension of individual fixings their regard to sustenance process, and their last observation Aseptic processing
- Track 9-1Dietary supplement
- Track 9-2Food and Bioprocess Technology
- Track 9-3Food fortification
- Track 9-4Food grading
- Track 9-5Viscoelasticity of food
Agri-food advanced largest job sector within the world and is so appropriate for graduates from several disciplines.The arena is historically stuffed with people who have Biosciences, Engineering, applied science, Food Science and after all agricultural degrees. However, there are a unit only a few courses that area unit specifically double-geared towards the world associated there's an rising shortage of upper level skills facing the food and farming industries. The agri-food sector advanced method of food production and distribution, and includes a huge vary of roles from farming to the purpose of consumption.Agriculture firms, food makers, producers and retailers area unit massive employers during this sector, as area unit government departments that develop food policy.
- Track 10-1Management of crops including weeds, pests and diseases
- Track 10-2Plant and animal health, nutrition and modification
- Track 10-3Agri-robotics
- Track 10-4Agricultural Biotechnology
Biotechnology has been generally outlined because the utilization of biologically derived molecules, structures, cells or organisms to hold out a particular method several standard Food Processing techniques utilize living organisms and bioactive molecules particularly within the production and Fermentation industries. Alcoholic food and drinks, cheese, yogurt, carboxylic acid hard vegetables, soy sauce and fish sauce are created for thousand years by exploitation present Microorganisms which grow during a specific condition. Plant enzymes like malt are employed in the production trade long before man no heritable the knowledge of protein chemistry. The development of ancient fermentation technology and protein technology sealed the approach for contemporary Biotechnology to realize industrial production of amino acids, nucleic acids, organic acids and Antibiotics
- Track 11-1Genetic engineering
- Track 11-2Bioinformatics, a new brand of computer science
- Track 11-3Bioprocess engineering
- Track 11-4Bio robotics
- Track 11-5Enzyme technology
Dairy Technology course primarily deals with topics such as- milk production, husbandry, bovine rearing, storage of milk, transportation and packing of dairy farm product, trendy technology utilized in dairy farm sector, Chemistry, marketing, management, Nutrition science, farm unit operations etc. MAP has the potential to extend the period of time of variety of farm product. These embrace fat-filled milk powders, cheeses and fat spreads. Generally these merchandise spoil owing to the event of aerophilous Rancidity within the case of powders and or the expansion of Microorganisms significantly yeasts and Moulds, within the case of cheese.
- Track 12-1Processing of Dairy food products
- Track 12-2Dairy farming
- Track 12-3Dairy Technology
- Track 12-4Production of Dairy foods
- Track 12-5Dairy Engineering
Food product typically involves the final promoting approaches and techniques applied the promoting of other forms of product and services. In food selling, topics like take a look at selling, segmentation, positioning, branding, targeting, Market research, and market entry strategy, for instance, area unit extremely relevant. Additionally, food promoting involves different kinds of challenges such as managing a perishable product whose Quality and handiness varies as a perform of current harvest conditions. Worth chain the extent to that serial parties within the selling channel add value to the product is notably vital. Marketers have to understand their markets and customers to formulate a marketing strategy for gaining competitive advantages.
- Track 13-1Adolescents & food marketing
- Track 13-2Agricultural marketing
- Track 13-3Fish marketing
- Track 13-4Shrimp marketing
- Track 13-5Wholesale marketing of food
Food chemistry Advanced study of chemical processes and interactions of all biological and non-biological elements of food. The biological substances embrace such things as meat, poultry, lettuce, beer, and milk as examples. it's almost like Organic chemistry in its main parts like carbohydrates, lipids, and macromolecule, however it additionally includes areas like water, vitamins, minerals, enzymes, food additives, flavours, and colours. This discipline additionally encompasses however merchandise modification beneath sure Food process techniques and ways that either to reinforce or to stop them from happening. Associate example of enhancing a method would be to encourage Fermentation of farm merchandise with Microorganisms that convert disaccharide to drink acid an example of preventing a method would be stopping the browning on the surface of freshly cut Delicious apples exploitation juice or alternative sour water.
- Track 14-1Fermentation & enzyme technology
- Track 14-2Food Proteins
- Track 14-3Food Microbiology
- Track 14-4Aromatic foods
- Track 14-5Food Enzymes
Nanotechnology is an effect on many aspects of the food trade, from however food is full-grown to however it's packaged. Firms area unit developing Nanomaterial that may create a distinction not solely within the style of food, however additionally in Food safety, and therefore the health edges food delivers. Nanoparticles area unit getting used to deliver vitamins or alternative Nutrients in food and beverages while not poignant the style or look. These nanoparticles truly encapsulate the nutrients and carry them through the abdomen into the blood.
- Track 15-1Nanotechnology in Food Packing
- Track 15-2Nano & Macro technologies for process control and quality assessment
- Track 15-3Applications of Nano sciences to nutrients & food
- Track 15-4Food fortification
The presence of potentially Toxic chemicals in food is a global public health concern and most governments use regulatory toxicology to address these potential hazards. The presence in food of chemicals at potentially toxic levels is a public health concern worldwide. Contamination of foods may occur through environmental pollution of the air, water and soil, such as the case with toxic metals, polychlorinated biphenyls (PCBs) and dioxins. The intentional use of various chemicals, such as Food additives, pesticides, veterinary drugs and other Agro-chemicals can also pose hazards if such chemicals are not properly regulated. The regulatory control of potentially toxic chemicals in food is an essential responsibility of governments and their food control agencies. Up-to-date food legislation and enforcement, including monitoring programs, must support the work of those agencies. Much progress has been made in protecting the consumer from chemical hazards. Regulatory Toxicology also estimates the likely dietary intake of chemicals by the population to assure that safe or tolerable levels are not exceeded. As chemicals arise in food from a number of different sources, regulatory toxicology approaches are different for various categories of chemicals, such as Food additives, veterinary drug residues, contaminants, Natural toxicants and Adulterant.
- Track 16-1Food Hygiene
- Track 16-2Food Traceability
- Track 16-3Food toxins
- Track 16-4Food contamination
The term Food preservation refers to anybody of variety of techniques accustomed stop food from spoiling. It includes strategies like canning, pickling, drying and desiccation, irradiation, Pasteurization, smoking, and also the addition of Chemical additives. Food preservation is inseparable from where the food is stored. The storage of food is done in a suitable environment. This often means a dry, cool place. There are several places in which food can be stored. These include Food storage rooms as pantry's (rooms in the house, near the kitchen) or separate food storage rooms above ground, or even underground and root cellars, store rooms, even mere burial is possible. Keeping food with adequate treatment for a longer period is also called Food storage by using different techniques.
- Track 17-1Blast chilling
- Track 17-2Freeze drying
- Track 17-3Pasteurization
- Track 17-4Vacuum packing
- Track 17-5Irradiation
Food analysis is that the discipline handling the event, application and study of analytical procedures for characterizing the properties of foods and their constituents. As Food quality may be a subject of accelerating concern, the matter of implementing high national and cross-border quality standards like e.g. haccp has become ever additional vital. This reality poses terribly strict challenges to the Agricultural sector round the world.
- Track 18-1Hazard Analysis and Critical Control Point
- Track 18-2Characterization of Raw materials
- Track 18-3Food safety
- Track 18-4Product development
- Track 18-5Monitoring of food Materials
Food packaging is bundling for nourishment A bundle gives assurance, change of state protection, and uncommon physical, compound, or organic wants. It should bear a sustenance realities name and option information with respect to nourishment being offered accessible. Nourishment bundling assumes an imperative part in rationing Sustenance all through the circulation chain. While not bundling, the procedure of nourishment will progress toward becoming bargained in light of the fact that it is polluted by coordinate contact with physical, compound, and Natural contaminants.
- Track 19-1Anti-microbial packaging
- Track 19-2Food Contamination
- Track 19-3Additives & Preservatives
- Track 19-4Active packaging
- Track 19-5Packaging material Properties
Food safety is also a science describing handling, preparation, and Storage of food in many ways during which stop food borne illness. This includes type of routines that have to be compelled to be followed to avoid probably severe hazard. Food safety is important and we can avoid the spread of bacteria when we are buying, preparing, and storing the food item. Food quality is a vital food producing demand, as a result of food shoppers area unit liable to any variety of contamination that will occur throughout the producing method. several customers conjointly have faith in producing and process standards, notably to understand what ingredients square measure gift, attributable to Dietary, organic process needs medical conditions.
- Track 20-1Pesticide exposure
- Track 20-2Antibiotic resistance
- Track 20-3Antioxidants
- Track 20-4Food Hygiene
Food hygiene, which refers to the many practices needed to safeguard the quality of food from production to consumption. This is sometimes referred to as ‘from farm to fork’ or ‘from farm to table’, because it includes every stage in the process from growing on the farm, through storage and distribution, to finally eating the food. It also includes the collection and disposal of food wastes. Public Health nutrition and Food policy the world foodstuff is controlled by little range of firms United Nations agency operate a system that delivers 'cheap' food to the countries of the developed world.
- Track 21-1Food and nutrition security
- Track 21-2Nutritional disorders & risks
- Track 21-3Nutrition interventions
- Track 21-4Impact of Food related industries for public health nutrition
- Track 21-5Health implication of processed & unprocessed foods