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Theme: Advanced Technological Developments in Food Exploration

Food Technology 2019

Scientific Program (2019)

Renowned Speakers

Arpad Ambrus
National Food Chain Safety Office
Hungary

Zhaowei Zhang
Oil Crops Research Institute, Chinese Academy of Agricultural Science
China

Aimee Sheree A. Barrion
University of the Philippines
Philippines

Alenka Hmelak Gorenjak
University of Maribor
Slovenia

AndrÃ©s RamÃrez Restrepo
Universidad de Antioquia
Colombia

Basem Shomar
Qatar Environment and Energy Research Institute (QEERI)
Qatar

Boli Guo
Institute of Agro-Products Processing Science and Technology
China

Alireza Naseri
DTU Food
Denmark

Amanda Naaum
TRU-ID Ltd.
Canada

Busra Sahin
Cankiri Karatekin University
Turkey

Farshad Bolourchifard
Politecnico di Milano
Italy

Jasim Zia
Smart Materials - Italian Institute of Technology
Italy

Maria A Karlsson
Swedish University of Agricultural Sciences
Sweden

Petronila Mlowe
Britain Tanzania Society
UK

Rishov Sircar
Sam Higginbottom Institute of Agriculture Technology and Sciences
India

Aleksandra Drozd-Rzoska
Polish Academy of Sciences
Poland

Be-Jen Wang
National Chiayi University
Taiwan

Byung I L Choi
Korea Research Institute of Standards and Science
South Korea

Chyau Huiy Jang
National Taiwan University of Science and Technology
Taiwan

Daniela Spandri
Tecnologo Alimentare, Ordine del Piemonte e Valle dâ€™Aosta
Italy

Francesco Capecchiacci
University of Florence
Italy

Ghislaine Laraki
Microbiotech Inc.
Canada

Giuseppina Adiletta
UniversitÃ di Salerno
Italy

Guralp Ozkoc
Kocaeli University
Turkey

Hong Zheng
Shandong Institute for Food and Drug Control
China

Hsi-Mei Lai
National Taiwan University
Taiwan

Hua Han Chen
National Penghu University of Science and Technology
Taiwan

Loredana Liguori
University of Salerno
Italy

Mee Kyung Kim
National Institute of Food and Drug Safety Evaluation
South Korea

RenÃ©e Whitworth
Flood Creative
USA

Richard Coles
Emagine Packaging Limited
UK

Robert Elias
Bangor University
UK

Rocco Caliandro
Institute of Crystallography-CNR,
Italy

Semin Ozge Ozkoc
Kocaeli University
Turkey

Shahrzad Ebrahiminezhad
Islamic Azad University
Iran

Tanja Cirkovic Velickovic
Ghent University Global Campus
South Korea

Xu Li
Institute of Materials Research and Engineering-A*STAR
Singapore

Yanming Liu
Shandong Institute for Food and Drug Control
China

Francesca Melini
CREA - Research Centre for Food and Nutrition
Italy

Carla Vartanian
American Overseas Dietetic Association
Lebanon

Deborah Wortelhock
Cardiff Metropolitan University
UK

Derya Boyaci
Izmir Institute of Technology
Turkey

Elijah Ige Ohimain
Niger Delta University
Nigeria

F Ayca Ozdemir Olgun
Istanbul Technical University
Turkey

Geana Elisabeta-Irina
National R&D Institute for Cryogenics and Isotopic TechnologiesÂ
Romania

Gideon Ramtahal
The University of the West Indies
Trinidad and Tobago

Haya Alayadi
The University of Sheffield
UK

Hector Eduardo MartÃnez-Flores
University Michoacana of Saint Nicolas Hidalgo
Mexico

Junjie Wu
University of Reading
UK

Magdalena Kupska
GdaÅ„sk University of Technology
Poland

Masia Tirhani Asnath
University of Venda
South Africa

Mohammed Alawi
Heriot-Watt University
UK

Mohammed H. AlRizeiqi
University College Dublin
Republic of Ireland

Nikolaos E. Mavroudis
Northumbria University at Newcastle
UK

Peter Naughton-Penn
Microbiologics
USA

Philip Pond
Safe Food Production Queensland
Australia

Pieternel Luning
Wageningen University
Netherlands

Saad M Magdy
National Research Centre
Egypt

Samuel da Costa Migueis
Universidade de TrÃ¡s-os- Montes e Alto DouroÂ
Portugal

Santiago Benito
Universidad PolitÃ©cnica de Madrid
Spain

Shengkui Cheng
Chinese Academy of Sciences
China

Simon Flanagan
Reading Scientific Services Ltd (RSSL)
UK

Stan Kubow
McGill University
Canada

Thomas BÃ¸hn
Genok- Centre for Biosafety
Norway

Yashasvi Sanja Perera
Asian Collaboration for Excellence in Non-communicable Disease (ASCEND)
Sri Lanka

Yasmina Sultanbawa
University of Queensland
Australia

Ana Mornar
University of Zagreb
Croatia

Catherine Bowe
Northumbria University
UK

Hazel Gowland
Allergy Action
UK

Hsiao Ping Lee
Chinese Petroleum Corporation
Taiwan

Jan Kuhlmann
SGS Germany GmbH
Germany

MaÅ‚gorzata Przygodzka
Polish Academy of Sciences
Poland

Malcolm Elliott
Agriculture and Food Security
UK

Michael Granvogl
Technical University of Munich
Germany

Michael Rychlik
Technical University of Munich
Germany

Pauline Titchener
Neogen Europe Ltd
UK

Sibu C Padmanabhan
University College Cork
Ireland

Stephen Holroyd
Fonterra Research and Development Centre
Newzealand

Sylvia Pfaff
Food Information Service
Germany

Timo Wulfmeyer
R-Biopharm AG
Germany

Zhiguo Li
University of Birmingham
UK

Alessandra Bertoli
University of Pisa
Italy

Cagri Celik
Cukurova University
Turkey

Cho-il Kim
Korea Health Industry Development Institute
South Korea

Eric Tung-Po Sze
The Open University of Hong Kong
Hong Kong

Fulden Karadal
Omer Halisdemir University
Turkey

Giancarlo Cravotto
University of Turin
Italy

John Sammon III
ParTech
USA

Jose S. Torrecilla
Complutense University of Madrid
Spain

Kathy Van Den Houwe
Scientific Institute of Public Health
Belgium

Kun Taek Park
Seoul National University
South Korea

Marco Iammarino
Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata
Italy

Maristela Martins Pereira
Federal University of Amazonas
Brazil

Food Technology 2019

Food Technology 2019 scientific committee feels esteemed delight to invite participants from around the world to join us at 23^rd International Conference on Food Technology and Processing schedule to be held on October 07-08, 2019 in Dublin, Ireland. The Conference will primarily emphasize on the various topics related to Food Technology, Food Industry, Food Engineering etc. It is a world-wide dais that combines different spheres, stimulate the exchange of ideas and enable participants to grasp the latest developments and ideas in different areas of Food Technology and Processing. It will serve as a great platform to improve your knowledge and skills in this field through the various research experience and presentations. It also helps gaining a view about the career development and job search.

The Conference contains Keynote Forum, Oral and Poster presentations, Young Research Forum and Exhibitions. The ultimate aim is to gather prominent academic scientists, researchers, specialists, industrialists and research scholars to discussed and share their know-hows and research works on all aspects of Food Technology, Food Processing and Food Industry. Conference Series LLC Ltd organizes 3000+Global Events comprises of 600+ Conferences, 1200+ Workshops and 1200+ Symposiums every year in USA, Europe & Asia with support from 1000 more scientific societies.

Target Audience:

Food technologist
Microbiologist
Food safety officers
Nutritionists
Dietician
Quality control officers
Quality assurance officers
Scientists
Researchers
Biotechnologists
Industrialists
Food Engineers

Why to attend?

With members from around the world focused on learning about Food Technology and its advancement so this is your best opportunity to reach the largest assembly of participants of the Food Technology and Processing community. This conference seek to bring all such scientists, Noble Laureates, researchers, research scholars, students and people together who are involved in Food Technology and Processing ground and provide them to discuss about their unique innovation, sharing ideas and interaction with each other. World-renowned speakers, the most recent development and advancement in the field of food technology are the limelight of the conference.

On behalf of the FoodTech scientific committee, we are pleased to announce that the “23^rdInternational Conference on Food Technology and Processing ” will be held during October 07-08, 2019 at Dublin, Ireland. Food Technology 2019 is an ideal platform which brings together the masterminds in the field of Food Technology, Food Industry and Food Processing.

Track 01: Food Technology

Food technology is one of the subsidiaries of food science which deals with the production procedures that make foods. It is a science which covenants with the methods and principles involved in processing and preserving the food substances.
The study of food technology is to advance new methods and systems for keeping food products safe and unaffected from natural harms such as bacteria and other micro-organisms.

Related Conferences: 22nd Euro-Global Food Conferences, February 28- March 02, 2019, London, UK; 24th International Conference on Clinical Nutrition, March 4-6, 2019, Barcelona, Spain; 12th International Conference on Childhood Obesity and Nutrition, March 18-19, 2019, Rome, Italy; 25th European Nutrition and Dietetics Conference, April 22-24, 2019, Rome, Italy; 4th International Conference on Food and Beverage Packaging, June 13-14, 2019, Barcelona, Spain; Expo Food Processing ,February 12-13, 2019,California,USA; Food Pack Asia, February 13-16, 2019,Bangkok, Thailand; ProFood Tech, March 26-28, 2019,Chicago, USA; Printing & Packaging Expo March 29 -April 01,2019,Thailand; Food Automation & Manufacturing Conference and Expo, April 14 -17, 2019, Florida,USA; Korea International Packaging Exhibition, April 16 - 19, 2019, South Korea; Interpack Processing & Packaging, May 7-13, 2020, Düsseldorf,Germany Nutrition Conferences

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia: Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 02: Agri Food Technology

The agri-food sector is the process of food production and distribution, and contains a enormous range of roles from farming to the point of eating. Agricultural technology, or agri-tech, is specifically about emerging new technologies to expand food production. The main objective of agri-tech is reducing the impact of farming on the environment, but it can also increase productivity, profit, or health and safety.

Related Conferences: 22nd Euro-Global Food Conferences, February 28- March 02, 2019, London, UK; Nutrition Conferences; 24th International Conference on Clinical Nutrition, March 4-6, 2019, Barcelona, Spain; 12th International Conference on Childhood Obesity and Nutrition, March 18-19, 2019, Rome, Italy; 25th European Nutrition and Dietetics Conference, April 22-24, 2019, Rome, Italy; 4th International Conference on Food and Beverage Packaging, June 13-14, 2019, Barcelona, Spain; Expo Food Processing ,February 12-13, 2019,California,USA; Food Pack Asia, February 13-16, 2019,Bangkok, Thailand; ProFood Tech, March 26-28, 2019,Chicago, USA; Printing & Packaging Expo March 29 -April 01,2019,Thailand; Food Automation & Manufacturing Conference and Expo, April 14 -17, 2019, Florida,USA; Korea International Packaging Exhibition, April 16 - 19, 2019, South Korea; Interpack Processing & Packaging, May 7-13, 2020, Düsseldorf,Germany

Related Societies:

Track 03: Food Engineering and Processing

Food engineering is an interdisciplinary ground which associates microbiology, applied physical sciences, chemistry and engineering for food and associated productions. It also includes the application of agricultural, mechanical and chemical engineering principles to food materials. Food processing is the conversion of agricultural products into food or of one form of food into other forms. Food processing comprises various forms of processing foods, from grinding grain to make raw flour to home cooking to complex industrial methods used to make convenience foods.

Track 04: Chemistry of Food and Bio-processed Materials

Chemistry of Food is the study of chemical processes and interactions of all biological and non-biological components of foods. Examples of biological substances are meat, poultry, lettuce, beer, and milk. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours. This discipline also includes how products get modified under certain food processing techniques and methods either to enhance or to prevent them from happening.

Related Conferences: 22nd Euro-Global Food Conferences, February 28- March 02, 2019, London, UK; 24th International Conference on Clinical Nutrition, March 4-6, 2019, Barcelona, Spain; 12th International Conference on Childhood Obesity and Nutrition, March 18-19, 2019, Rome, Italy; 25th European Nutrition and Dietetics Conference, April 22-24, 2019, Rome, Italy; 4th International Conference on Food and Beverage Packaging, June 13-14, 2019, Barcelona, Spain; Expo Food Processing ,February 12-13, 2019,California,USA; Food Pack Asia, February 13-16, 2019,Bangkok, Thailand; ProFood Tech, March 26-28, 2019,Chicago, USA; Printing & Packaging Expo March 29 -April 01,2019,Thailand; Food Automation & Manufacturing Conference and Expo, April 14 -17, 2019, Florida,USA; Korea International Packaging Exhibition, April 16 - 19, 2019, South Korea; Nutrition Conference ; Interpack Processing & Packaging, May 7-13, 2020, Düsseldorf,Germany

Related Societies:

Track 05: Food and Dairy Technology

Dairy Technology deals with processing of milk and milk product. Dairy technology is a branch of engineering that is concern with the processing of milk and its products. Dairy technology study involves processing, storage, packaging, distribution and transportation of dairy products by entailing the science of bacteriology, nutrition and biochemistry.

Related Societies:

Track 06: Food Microbiology

Food microbiology is the scientific study of microorganisms that is used both in food and for the food production. This includes those microorganisms that contaminate food, as well as those which are used in its production; for example production of yoghurt, cheese, beer and wine. It is the study of the microorganisms that inhibit, create, or contaminate food, including the study of microorganisms causing food spoilage, pathogens that may cause disease especially if food is improperly cooked or stored; they are used to produce fermented foods such as cheese, yogurt, bread, beer, and wine, and those with other useful roles such as manufacturing of probiotics.

Related Societies:

Track 07: Food Choice and Consumer Behaviour

Individuals make food decisions everyday based on past experience, perceptual differences, habitual intake and responses to environmental cues. Sensory science measures and evaluates the characteristics of foods that make them appealing to consumers. This allows food companies to design foods that appeal to various market sectors, including children. Methods from sensory science can also be used to understand biological variation that predisposes individuals to either consume or avoid foods that have potential to impact health and wellness.

Related Societies:

Track 08: Food Nutrition and Dietetics

Nutrition is the science that deals with the interaction of nutrients and other materials in food in relation to maintenance, growth, reproduction, health and disease of an organism. It consists of food intake, absorption, assimilation, biosynthesis, catabolism, and excretion. The active management of food intake and nutrition are both key to good well-beings. Smart nutrition and food choices can help avoid disease. Eating the right foods can help your body deal with more successfully with an on-going illness. Understanding good nutrition and disbursing attention to what you eat can help you maintain or improve your health.

Related Societies:

Track 09: Food Biotechnology

Food Biotechnology is concentrated on evolving developments and solicitations of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The objective is to aid produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production, genetically modified plants are used to develop taste, shell life, nutrition and quality of food, genetically modified food is manufactured using biotechnological tools.

Related Societies:

Track 10: Food Preservation

Food preservation is well-known as the science which deals with the process of prevention of spoilage of food thus permitting it to be stored in a fit condition for future use. Preservation safeguards that the quality, edibility and the nutritive value of the food remains undamaged. Preservation implicates avoiding the growth of bacteria, fungi and other microorganisms as well as retarding oxidation of fats to reduce rancidity. The procedure also guarantees that there is no discolouration or aging and also involves sealing to prevent re-entry of microbes. Basically food preservation ensures that food remains in a state where it is not contaminated by pathogenic organisms or chemicals and does not lose optimum qualities of colour, texture, flavour and nutritive value.

Related Societies:

Track 11: Food Innovation and Management

The notion of food innovation has been incorporated around food companies with growing regularity in recent years. Most of the time, the term” innovation” is associated with new product development, but innovation can be applied equally well across corporate marketing, operations, quality assurance, food safety disciplines. Innovation experts generally split innovation into two high level categories: Disruptive and Incremental Innovation.

Related Societies:

Track 12: Food Safety and Hygiene

Food safety refers to controlling the presence of those hazards whether chronic or acute, that may make food harmful to the health of the consumer. Food safety is about producing, handling, storing and preparing food in such a way as to preclude infection and contamination in the food production chain, and to help ensure that food quality and goodness are sustained to stimulate good health. Food hygiene is the conditions and measures necessary to certify the safety of food from production to consumption. Lack of adequate food hygiene can lead to foodborne diseases and can cause the death of the consumer. The objective of food hygiene is to make and deliver safe food and consequently contribute to a healthy and productive society.

Related Societies:

Track 13: Food Packaging

The goal of food packaging is to safeguard the packed products and preserve their freshness. Food packaging is a synchronized system of formulating food for transport, distribution, storage, retailing, and finally to fulfil the desires of consumer at an appropriate cost. As per World Packaging Organization more than 25% of food gets ruined due to poor and corrupt packaging. Thus the ideal packaging can diminish the large amount of food waste. Food packaging maintains food nutrition, swift and constant distribution of food among the value chain and decreases post-harvest losses.

Related Societies:

Track 14: Food Toxicology

Food toxicology deals with how natural or synthetic poisons and toxicants in various food products cause harmful, detrimental, or adverse side effects in living organisms. Food Toxicology shields with various aspects of food safety and toxicology, including the study of the nature, properties, effects, and detection of toxic substances in food and their disease manifestations in humans. It will also include other phases of consumer product safety. Radioactive components, heavy metals, or the packaging materials used in food processing are examples of such substances. A food toxicologist studies toxicants in food, the health effects of high nutrient intakes, and the connection between toxicants and nutrients.

Related Societies:

Track 15: Food-borne Diseases

Foodborne illness or foodborne disease or food poisoning is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food. Foodborne illnesses are infections or irascibilities of the gastrointestinal (GI) tract triggered by food or beverages that contain destructive bacteria, parasites, viruses, or chemicals. The GI tract is a sequence of hollow organs joined in a long, twisting tube from the mouth to the anus. Common symptoms of foodborne illnesses are vomiting, diarrhoea, abdominal pain, fever, and chills.

Related Societies:

Track 16: Advancement in Food Technology

As the financial prudence of many countries are increasing, the customers have started using processed food more than the staples. As a matter of fact world-wide food processing technology business has extended to multi trillion dollars. It was reported that around, 16 million people work in the food industry. Recent improvements in food processing and technology are not only important to meet the increasing productivity demands but to adopt erudite automation, control and monitoring methods and techniques.

Related Societies:

Track 17: Management of Food Waste

Food waste or food loss is food that is thrown away or lost uneaten. The reasons of food waste or loss are several and occur at the stages of producing, processing, retailing and consuming. In the most recent years, food waste has become a multifaceted phenomenon attracting the attention of scientists, consumers and activists alike. It’s been termed as a global paradox regarding the method in which importance is put on agriculture to advance food security and then a third of all the food produced ends up as waste.

Related Societies:

Track 18: Food and Agricultural Immunology

Food and Agricultural Immunology present original immunological research with food, agricultural, environmental and veterinary applications. It discusses an understanding of the interactions at the interface of the food and immune systems including studies on development of diagnostic systems - all types of ligand based assays, such as antibody and aptmer.

Related Societies:

Track 19: Nutraceuticals & Nutrition Supplements

A nutraceutical is a food or food component that petition to have health benefits, including treatment and prevention of disease. Nutraceuticals are those products apart from nutrition they are also used as medicine. A nutraceutical product may be defined as a constituent, which has physiological benefit and also provides protection against chronic disease. Nutraceuticals may be used to progress health, delay the aging process, preclude chronic diseases, increase life expectancy, or support the structure or function of the body. Nutritional supplements are any dietary supplement that is projected to provide nutrients that may otherwise not be consumed in adequate quantities; for example, vitamins, minerals, proteins, amino acids or other nutritional substances. Products are usually ingested in the form of capsule, tablet or liquid.

Related Societies:

Track 20: Seafood Processing

Seafood is fish and material produced from fish, comprising finfish, crustaceans, cephalopods, echinoderms, molluscs and gastropods. The term seafood processing refers to the procedures associated with fish and fish products between the time fish are caught or harvested, and the time the final food is delivered to the customer. Although the term refers precisely to fish, but actually it is extended to cover any aquatic organisms harvested for marketable purposes, whether caught in wild fisheries or harvested from aquaculture or fish farming.

Related Societies:

Track 21: Sensory Evaluation

Sensory analysis or Sensory evaluation is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses like sight, smell, taste, touch and hearing for the purposes of evaluating consumer products. The evaluation involves boards of human inspectors, on whom the products are tested, and recording the responses made by them. By applying statistical methods to the results it is possible to make suggestions and insights about the products under test.

Related Societies:

Track 22: Enology and Brewing Science

Enology is the study of wine and winemaking .The new facility allows us to expand our experimental winemaking program to test new grape varieties and winemaking practices. It permits us to scale up our experiments to industrial production volumes. An enologist is one that practices the field of enology, and often understands the scientific principles associated with winemaking, including desirable characteristics associated with the grape itself.

Related Societies:

Track 23: Pharmaceutical Technology

Pharmaceutical Technology is the combining of scientific aspects that are precarious in the development and production of new drugs, handling of medicines and medical devices. Pharmaceutical technology is solicitation of scientific knowledge or technology to pharmacy, pharmacology, and the pharmaceutical industry. It includes methods, techniques, and instrumentation in the manufacture, preparation, compounding, dispensing, packaging, and storing of drugs and other preparations used in diagnostic and formative procedures and in the treatment of patients.

Related Societies:

Track 24: Food and Flavour Chemistry

Flavour chemistry is a scientific discipline that is used to determine the individual compounds that are responsible for the characteristic flavour found in foods and beverages. Flavour chemistry can be used to identify both positive and negative compounds associated with specific sensory attributes. Using multivariate statistical techniques, flavour chemistry can also be linked with descriptive sensory evaluation to identify the compounds directly responsible for sensory perception. The more information available on a product, the better likelihood that key relationships that directly and indirectly impact on the formation of key flavour compounds can be explained.

Related Societies:

Track 25: Meat Science and Processing Technology

Meat is a unique biological material with a central significance in nutrition and health. Meat Science and Processing Technology amalgamate the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry endeavours to supply consistent high quality and safe meat products.

Related Societies:

Track 26: Bioinformatics in FoodTech

Food plays a significant role in regulating the numerous processes within the body. With the constant advancement of the “omics” eon, bioinformatics curates and infers biological data by computational means and therefore it has seen extensive integration across every discipline of life sciences including food sciences. Bioinformatics can be used for competently access to all genomics, proteomics and metabolomics data discovered so far and to make accessible this data to every individual group industry or company so as to rise quality, taste and nutritional value of food that is to be manufactured.

Related Societies:

Track 27: Global Food Security

Food security ensues when all people are able to access sufficient safe and nourishing food to meet their requirements for a healthy life, in ways the planet can withstand into the future. However, food security faces a number of tasks across both manufacture and ingestion which research will be essential to solve.

Related Societies:

Track 28: Food Industry Background

The food industry is an intricate, worldwide collective of diverse trades that supplies most of the food consumed by the world's population. Only existence farmers, those who survive on what they grow, and hunter-gatherers can be considered outside the scope of the modern food industry. The food Industry comprises: Agriculture and agronomy, Food processing, Food Technology, etc.

Related Societies:

Track 29: Food Authentication

With the increasing attentiveness of food safety and quality, consumers constantly claim the reassurance of origin and content of their foods. Furthermore, producers must be able to authorize the authenticity of components of their products in order to fulfil with government legislation. Food authentication is a quickly growing arena due to increasing public awareness concerning food quality and safety.

Related Societies:

Track 30: Food and Quality Control

Food industry deals with highly sensitive products. This being the primary reason, maintaining quality standards and adhering to quality requirements are imperative for players in the food industry. Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance, texture, and flavour; factors such as federal grade standards and internal. Quality control (QC) is a reactive process and aims to identify and rectify the defects in finished products.

Related Societies:

Track 31: Food Consumption and Health Mapping Devices

With advancements in technology, several devices have come up that monitor our health. These devices are capable of tracking the daily intake of nutrients and provide the user a detailed report on its usage. Health mapping devices effectively help individuals to track their own consumption and health. At the Food Summit 2019, we encourage and invite those who are involved in this field of medical devices to come and share their research!

Related Societies:

Track 32: Food Chemistry

Food chemistry is the investigation of synthetic procedures and cooperation of the organic and non-biological parts of sustenance's. It covers with organic chemistry in that it manages the parts of nourishment, for example, sugars, lipids, proteins, water, vitamins, and dietary minerals. Furthermore, it includes the investigation and improvement of nourishment added substances that can be utilized to safeguard the nature of sustenance or to alter its shading, flavor, and taste. It is, subsequently, firmly connected to nourishment handling and readiness strategies. There is, in any case, a progressing banter about the wellbeing impacts of various nourishment additives.

Related Societies:

Track 33: Food Science

To simply put, food science is the study of food. It involves the study of the Physical, biological and chemical nature of food. Food science also comprises evaluation of food processing, packaging and safety. Food Composition Databases exist, which lists details information sets on the nutritional value and components of a particular food, which is its carbohydrate, protein, fat, vitamins, minerals, and fiber content. The properties of food are our concern and its make-up forms the core of the topic of discussion at Food Summit 2019 conference.

Related Societies:

Track 34: Sports Nutrition

The Basic Nutrition plan comprises macro and micronutrients which are required to meet the daily requirement of the human body depending on the average person’s daily activity and eating preference. The regular diet ensures that the body gets the daily essential amount of nutrients which are required to perform everyday tasks and keep our body in a healthy condition. Sports nutrition, on the other hand, is more complex. The sports diet is specially designed for each person depending on their individual training, body type, goal, muscle growth, and strength building.

Sport diet also consists of macro and micronutrient-rich foods, but the requirement of other nutrients are also taken into consideration like creatine (to improve muscle recovery), multivitamin (replenishes the key water-soluble vitamins lost with daily intense training), Fish oil (to maintain the ratio of omega-3 and omega-6 fatty acid), Whey protein (fast absorbing protein) etc. which are used to repair muscle tissues and improve the elasticity of muscles.

Hence the sports diet depends on individual goals and training needs and helps them reach their highest fitness level. According to a report in 2017, the global sports nutrition market is accounted for USD 28 billion in 2016 and is expected to reach USD 45 billion by 2022, growing at a ratio of around 50% between 2016 and 2022.

Related Societies:

Track 35: Food Allergies

An unusual reaction by the immune system to certain food or components of food is called a food allergy. Common symptoms include itching, reddening, rashes, vomiting or even diarrhoea. Although any food can set off an allergic reaction, milk, eggs and nuts are the most common sources. People allergic to certain food must ensure that they compensate for the nutrients by consuming alternatives in their diet.

Related Societies:

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

Global Market:
The global food tech market is expected to grow over $250.43 billion by 2022 at a single digit CAGR through the forecast period. Each aspect of food technology market is blooming. The food technology is growing globally at 3.5% a year and is expected to grow more than USD 7 trillion by 2014. Key trends for new product development are in health, convenience, naturality and sustainability. New fruits and vegetables based foods fulfil 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.

USA:
Food processing in the U.S. has come a long way since the 1900s. Companies started developing products that have longer shelf life and were easy to carry. As investors saw the opportunity in processed foods more and more companies entered the market which not only created jobs but also led to a rise of the American food manufacturing industry around the world. Presently, Coke is distributed in more than 200 countries making the product a global icon. Similarly, Mars Inc., which started out as a candy manufacturer, now has departments looking after pet care, biotech, and food and beverage, distributing its products internationally. ConAgra Foods has 29 brands which bring in annual retail sales of $100 million each. Thus these companies are dominating the international market. Companies provide much needed jobs to communities. More than 1.5 million people are currently employed by food manufacturing firms in America.

In Kentucky, logistics has become the major attraction for companies. In Ohio, the low tax structure acts as an attraction for food companies. Pennsylvania’s Lehigh Valley has the highest number of beverage manufacturers. The U.S. food industry will have a steady growth of 2.9% CAGR through 2022. In the future the processed foods industry gives economic developers more opportunities to create jobs and attract projects.

Europe:
The major manufacturing hubs in the globe are Europe which constitutes the majority share in the food flavour’s 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 flavours 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%). US $ 823 million is the market size by value of the synthetic flavour and $ 755.65 million US dollar is the market size by value of the natural in the year 2014.

Asia-Pacific:
The Asia-Pacific food market is constantly growing. China is the one of largest food markets in volume and value terms because of its population size and growing income. The preservative market in Asia-Pacific is diverse; developed countries (e.g., South Korea and Japan) account for 40% of the market and consume non-genetically modified (GM)-based antioxidants, while developing countries (e.g., Singapore, Malaysia, Thailand, Taiwan, and Vietnam) consuming more GM-based antioxidants. The fortified food ingredients are key growth drivers in Asia Pacific.

Asia turns to be the home to the world’s fastest growing retail markets for processed meat, poultry and fish, with Indonesia and India playing key roles across these categories. With a CAGR of 26.7% between 2011 and 2015, Indonesia is currently among the fastest growing processed meat and poultry markets globally, followed by India (22%), Vietnam (15.5%), China (13.9%), and Brazil (10.9%). Asia Pacific was the second most dynamic section globally in terms of processed meat, poultry and fish New Product Development (NPD), accounting for 24% of processed meat, poultry and fish product innovations, led by China, Thailand, South Korea, Vietnam and the Philippines in 2016. In the Asia-Pacific region, poultry meat includes the mainstream of the demand. The per capita consumption of poultry meat is expected to reach 39.6 kg in Australia by 2022.

Ireland:
Ireland’s food sector remains in robust health, with the foodservice market growing to a record $8.69 billion in 2016 and forecast to grow to more than $10.43 billion by 2020. Ireland supplies 41 per cent of food and drink exports to the UK, valued at $ 5.10 billion. This comprises: 70 per cent of prepared consumer foods exports; 56 per cent of meat exports; 30 per cent of dairy exports (including 60 per cent of cheese exports); and 32 per cent of alcohol exports. With the level of tariffs that could apply under the WTO, the impact on trade, competitiveness, company profits and farm incomes would be catastrophic.

Food Technology 2018

The 21^st International Conference on Food Technology and Processing organized by Conference Series LLC Ltd was held in London, UK during October 04-06, 2018. Active involvement and generous comeback were received from the Organizing Committee Members, Editorial Board Members of Conference Series LLC Ltd Journals as well as from Prominent Scientists, Researchers and Young Student Community. Researchers and students who disclosed up from different parts of the globe have made the conference one of the most effective and prolific events in 2018. The conference was noticeable with the presence of renowned scientists, talented young researchers, students and business delegates motivating the three days event into the path of success with thought provoking Keynote and Plenary presentations highlighting the theme “Emerging Trends in Food Technology towards the Global Demand”.

The meeting was carried out through various sessions, in which the discussions were held on the following major scientific tracks:

Food Technology
Processing of Fruits and Vegetables
Dairy Technology
Microbiology of Foods
Health and Nutrition
Food Safety
Food Additives and its Impact
Enzymes in Food
Management of Food Waste

The highlights of the meeting were the informative Keynote lectures from:

Petronila Mlowe, Britain Tanzania, UK on “Importance of quality assurance on agribusiness from Tanzania”.

Amanda M Naaum, TRU-ID., Canada on “Regulatory tools for DNA- based seafood testingin Canada: DNA barcoding and beyond”.

The Honourable Guests, Keynote Speakers, well-known researchers and delegates shared their innovative research and vast experience through their fabulous presentations at the podium of Food Technology 2018 Conference. We are glad to inform that all accepted abstracts for the conference have been indexed in Conference Series LLC Ltd Journal of Food Processing & Technology as a distinct issue.

We are also obliged to numerous delegates, company representatives and other renowned personalities who supported the conference by their active discussion forums. We are thankful to the Organizing Committee Members for their gracious presence, continuous support and assistance towards the fulfilment of Food Technology 2018. With the exceptional feedbacks from the conference, Conference Series LLC Ltd would like to publicize the commencement of the 23^rd International Conference on Food Technology and Processing during October 07-08, 2019 in Dublin, Ireland.

Let us meet again @ Food Technology2019

Conference Highlights

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Conference Date	October 07-08, 2019
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Speaker Opportunity Closed	Day 1
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