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Food Technology 2021

About Conference


Food Technology 2021 scientific committee feels esteemed delight to invite participants from around the world to join us at 25th International Conference on Food Technology and Processing Webinar schedule to be held on December 01-02, 2021. 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.

Young Researchers Forum - Young Scientist Awards

Young Research’s Awards at Food Technology 2021 for the Nomination: Young Researcher Forum - Outstanding Masters/Ph.D./Post Doctorate thesis work Presentation, only 25 presentations acceptable at the Food Technology 2020 young research forum.

Young Scientist Benefits

  • Our conferences provide best Platform for your research through oral presentations.
  • Share the ideas with both eminent researchers and mentors.
  • Young Scientist Award reorganization certificate and memento to the winners
  • Young Scientists will get appropriate and timely information by this Forum.
  • Platform for collaboration among young researchers for better development
  • Award should motivate participants to strive to realize their full potential which could in turn be beneficial to the field as whole.

Session/Tracks

On behalf of the FoodTech scientific committee, we are pleased to announce that the Online Conference of “25th International Conference on Food Technology and Processing” will be held during December 01-02, 2021Food Technology 2021 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 Societies:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

Asia:  Food Industry AsiaAll India Food Processors’ AssociationAssociation of Food Scientists and Technologists India (AFSTI)The Japanese Society for Food Science and TechnologyInternational 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 Societies:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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


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.
 

Related Societies: 

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

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 Societies:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

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:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

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:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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


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:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

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:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

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:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

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:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

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:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

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:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

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:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

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:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

Track 15: Food-borne Diseases

Food borne 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:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

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:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

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:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

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:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

Track 19: Nutraceuticals & Nutrition Supplements

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:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

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:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

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:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

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:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

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:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

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:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

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:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

Track 26: Bioinformatics in FoodTech

Food plays a significant role in regulating the numerous processes within the body. With the constant advancement, 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:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

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:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

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:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

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:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

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:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

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. 

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

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:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

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. 

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

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:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

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:

Europe: European Federation of Food Science and Technology (EFFoST)BLL – German Federation for Food Law and Food ScienceFood 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 AssociationAmerican School Food Service AssociationAmerican Association of Meat ProcessorsNational Grain and Feed AssociationInternational Food Information CouncilInstitute of Food TechnologistsISEKI-Food AssociationCanadian Institute of Food Science and Technology

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

Learn More

More Information on

1. Food Science Related Universities

2. Food Related Companies

3. Food Science Related Associations

4. Food Science Related Organizations

5. Food Related Societies

Food Science Related Universities:

Helsinki Metropolia University of Applied Sciences | CEU Cardinal Herrera University | Middlesex University | University of East Anglia | Massachusetts Institute of Technology | The College of William and Mary | Williams College | Princeton University | Harvard University | Swarthmore College | Amherst College | University of Tokyo | National University of Singapore | University of Hong Kong | Peking University | The Australian National University | The University of Sydney | The University of New South Wales | University of Auckland | Tsinghua University | Seoul National University| Iowa state university, USA | University of Missouri, USA | University of Kentucky, USA | Mississippi State of University, USA | University of Tennessee, USA | Colorado State University, USA | University of Glasgow, UK | Massey University, New Zealand | Carleton University, Canada | University of Alberta, Canada | Dalhousie University, Canada | University of Saskatchewan, Canada | University of Guelph, Canada | McGill University, Canada | University of British Columbia | Canada Global Nutrition and Health University of oxford | University Aarhus | Technical University of Denmark | University of Hohenheim | Aalborg University | Danish Nutrition Society | International Confederation of Dietetic Association’s | Association for Nutrition | Aimed at investigating the associations | Danish Diet & Nutrition Association | The Nutrition Society | Federation of European Nutrition Societies | Centria University of Applied Sciences | Lithuanian University of Health Sciences | University of Central Lancashire | King's College London | Turku University of Applied Sciences | Arcada University of Applied Sciences | University of Derby | Chester University | Glasgow Caledonian | Bastyr University | Harvard T.H. Chan School of Public Health | Brooklyn University | Cornell University | University de Barcelona, | Baylor University | McMaster University | University of British Columbia | University of North Carolina at Chapel Hill | Brigham Young University | Purdue University | Tulane University

Food Related Companies:

Abbott Laboratories | Advo Care International | Alpharma Inc. | Atkins Nutritionals Inc | Balchem Corporation | Bioplex Nutrition Inc. | Century Foods International | Chef Jay's Food Products | DSM Nutritional Products | DuPont | Elan NutritionConAgra | Food Sciences Corporation | Lyoferm | Martek Biosciences Corporation | Nbty | Nutramax Products | Nutrilite | Abbott Laboratories | AdvoCare International | Alpharma Inc. | Atkins Nutritionals Inc. | Balchem Corporation | Barrington Nutritionals | Beech-Nut Nutrition Corp. |  BioPharma Scientific | Bioplex Nutrition Inc. | Biothera | Budenheim / Gallard-Schlesinger Industries | Century Foods International | Chef Jay's Food Products | Chef Jay's Food Products | Clif Bar Inc. | CytoSport | Cornfields, Inc. | DSM | Nutritional Products | DuPont | Elan Nutrition - ConAgra | Elwood International | Essentially Pure Ingredients | Fiberstar, Inc. | Florida Food Products | Food Sciences Corporation | Fortitech, Inc. | Freshology Inc. | GU Energy Labs | Glanbia Nutritionals | Grain Processing Corporation | Heather's Tummy Care | Jenny Service Company | Joint Juice, Inc. | Josephs Lite Cookies | Lang Naturals Inc | Loders Croklaan | Lyoferm | Mannatech | Martek Biosciences Corporation|Mead Johnson Nutrition | Mead Johnson/Bristol Myers Squibb | Medifast | NBTYNOVARTIS NUTRITION CORP.|NUTRAMAX PRODUCTS | National Enzyme Company | Natren Inc. | Natural Alternatives International, Inc. | Nestle Nutrition | Novus International, Inc. (H Q)|Nu-World Foods | NutraCea | NutriSystem, Inc.|Nutrilite | Nutriplus International, Inc. | Nutrition 21, Inc. | Nutro Of Tennessee, Inc. | OMEGA PROTEIN INC. | Ocean Nutrition Canada | PAT Vitamins | Pharmavite LLC | Pharmline | Phyto-Technologies Inc | PowerBar Foods, Inc.|Proliant Inc.|Protient | Pulse Nutrition Solutions | Purity Products, Inc. | ROSS NUTRITION | Soluble Products Co., L.P .TRC NUTRITIONAL LABS | The Solae Company |Threshold Enterprises, Ltd | Tops Market Tree Of Life Gourmet | Twin Laboratories, Inc. | U.S. Mills Inc | USANA Health Sciences | Uncle Harry's Fine Food Products | VPX Sports | Vigortone AG Products Inc | Weider Nutrition International | WellGen Inc. | Wysong Corporation

Food Science Related Associations:

International Confederation of Dietetic Association’s | Danish Diet & Nutrition Association | The International Society of Sports Nutrition  | The International and American Associations of Clinical Nutritionists | The American Journal of Clinical Nutrition | National Institute of Nutrition, Hyderabad | Vegetarian nutrition | Parenteral nutrition | Nutrition Education | Nutrition transition | Nutrition and HIV/AIDS | International Union of Basic and Clinical Pharmacology | Human nutrition | Food pyramid (nutrition) | Human Nutrition Research Centre on Aging | The Nutrition society | Nutrition/Health Professional Associations | Academy of Nutrition and Dietetics | International Society for Behavioural Nutrition and Physical Activity | Society for Nutrition Education and Behaviour | Academy of Nutrition and Dietetic | American Nutrition Association | World Public Health Nutrition Association | Federation of European Nutrition Societies | American Society for Parenteral and Enteral Nutrition | Probiotic Association of India | Gut Microbiota and Probiotic Science Foundation (India) | International Scientific Association for Probiotics and Prebiotics | International Probiotics Association | Yakult Central Institute | Danone Research Centre

Food Science Related Organizations:

Institute for Integrative Nutrition | The Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy | American Society for Nutrition | Academy of Nutrition and Dietetics | Food and Nutrition Service | American College of Nutrition | International Union of Nutritional Sciences | Center for Nutrition Policy and Promotion | Food and Agriculture Organization | National Agricultural Library | Nutrition International | World Food Programme | Global Alliance for Improved Nutrition | WIC | Harvard T.H. Chan School of Public Health | American Society for Parenteral and Enteral Nutrition | Center for Science in the Public Interest | Feeding America | Action for Healthy Kids | American Institute for Cancer Research | Meals on Wheels America | Helen Keller International | Dietitians of Canada | National Institute of Nutrition | Federation of European Nutrition Societies | British Nutrition Foundation | World Health Organization

Food Related Societies:

American Society for Nutrition | Society of Nutrition and Food Science | The Nutrition Society of Australia | Austrian Nutrition Society | Belgian Nutrition Society | British Nutrition Society | Cyprus Dietetic & Nutrition Association | Danish Nutrition Society | Federation of Asian Nutrition Societies | Federation of European Nutrition Societies | French Nutrition Society | German Nutrition Society | International Union of Nutritional Sciences | Italian Nutrition Society | Norwegian Nutrition Society | The Nutrition Society of South Africa | Spanish Nutrition Society | Swiss Nutrition Society | Swedish Nutrition Foundation | International Confederation of Dietetic Association’s | Association for Nutrition | Aimed at investigating the associations | Danish Diet & Nutrition Association | The Nutrition Society | The International Wine & Food Society (IW&FS)

Market Analysis

Market Analysis:

Food, agriculture and aquaculture are significant sources of national income for developing countries. The global food technology market expands drastically by 2022 the expected growth of food technology market is over $250.43 billion. The global market of probiotic ingredients and supplements has reached $23.1 billion in 2012, $27.1 billion in 2013 and it may reach $36.7 billion in 2018. The processed food industries are also valued globally at over $2 trillion dollars and reside of over 400,000 businesses.This growth is attributed to a number of factors such as suitable weather conditions, availability of natural resources and labor at a cheap salary. Furthermore, North America and Europe are expected to have significant growth in the near future owing to advancing trends in aquaculture.

The food flavours market was valued at USD 12.94 billion in 2017; it is projected to grow at a CAGR of 4.8%, to reach USD 17.10 billion by 2023. The basic aim of the report is to segment, define, and project the global market size for food & beverages flavours on the basis of application, type, form, origin, and region.

This has empowered various new players to venture into the business sector with items that guarantee to be the remedy for youth, wellbeing, and essentialness. After a year, it was around US$104 billion all inclusive.

The global nutrition supplements market size was valued at USD 133.1 billion in 2016 and is expected to accelerate at a CAGR of 9.6% from 2016 to 2024.

Food is majorly consumed with an intention to enhance the intake of essential nutritional elements in the human body. Increased cardiovascular disorders among the populations because of fluctuating diet patterns and inactive lifestyle among the age-group of 30-40 are expected to promote the importance of nutraceuticals.

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.

 

Importance & Scope:

Good nutrition is one of the important parts of leading a healthy lifestyle. Along with physical activity, your diet can help you to reach and maintain a healthy weight, reduce your risk of chronic diseases like heart disease and cancer, etc., and support your overall health.

From plant or animal food will origin, and contains essential nutrients like carbohydrates, proteins, vitamins, fats, or minerals. These substances are ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth.

To advancing the science of food is ensuring a safe and abundant food supply, and contributing to healthier people everywhere is essential.

Food technology is vast. There are numerous fields you can step your foot into after choosing Food Technology.

  • Food Microbiology
  • Food Quality and Safety
  • Food Laws and Agri Business Management
  • Food Science and Technology
  • Food Engineering
  • Food Chemistry and Nutrition

 

The industrial food processing sector has emerged, to meet the current demand of food materials. The food processing sector in the country is mainly controlled by the unorganized sectors. About, 25% comes from the organized sector, 42% of the output comes from the unorganized sector, and the rest of it comes from the small scale players. The small-scale food processing sector is one of the major sources of employment and adds value to crops by processing. Small-scale food processing sector is a major source of food in the human diet.

The small-scale food processing sector is, though, beneath increasing threat and competition from the large manufacturers whose, better presentation and marketing, good packaging lies at the very heart of presentation and thus customer appeal. Good packaging is an area of vital importance for small and medium food manufacturers if they are going to continue to compete and expand. Improvement in the field of processing efficiency, by increased yield of usable product, is a tangible means of reducing food loss and increasing food supply. It is possible to maintain a nutritious and safe food supply for the millions of people that inhabit both urban and rural areas with food processing, 

 

Target Audience:

Food technologist

Microbiologist

Food safety officers

Nutritionists

Dietician

Quality control officers

Quality assurance officers

Scientists

Researchers

Biotechnologists

Industrialists

Food Engineers

 

Related Companies/Industries:

Nestlé

PepsiCo, Inc.

JBS

The Coca-Cola Company

Archer Daniels Midland Company

Tyson

Mondelez International

Cargill

Mars

Unilever

Danone

Kraft Heinz

SABMiller

Heineken

Lactalis

Suntory

Kirin Holdings

Fonterra

General Mills Inc.

ConAgra Foods Inc.

Asahi Group

Diageo

Royal FrieslandCampina

Kellogg Company

CHS Inc.

Grupo Bimbo (Mexico)

Arla Foods

Smithfield Foods Inc.

Brf Brasil Foods

NH Foods

Carlsberg

Ferrero

China Mengniu Dairy Company

Campbell Soup Company

Coca-Cola Enterprises

Kerry Group

Parmalat

The Hershey Company

DMK Deutsches Milchkontor

Sodiaal

Oetker Group

Red Bull

Bernard Matthews Farms

BASF

AVEBE

Archer Daniels Midland

Alico Incorporated

Alberta Wheat Pool

Agrium

AgriSA

Agria Corporation

Adler Seeds

Adecoagro

Aker Seafoods ASA

Albion Fisheries Ltd

American Pride Seafoods

Corpesca SA

Day Boat Seafood

Domstein ASA

Fishing Worker Agency

HB Grandi

Kris Seafoods LLP

Norway KingCrab

Outcast Charter Fishing

Panapesca USA

Parlevliet & Van der Plas B.V. Group

Pevaeche

Pingtan Marine Enterprise Ltd

Sablefish Canada Inc

Samherji hf

Sapmer SA

United States Seafoods

South Pacific Tuna Corporation

 

Related Associations and Societies:

International Food Policy Research Institute, USA

Good Food Society, UK

The Food society, USA

National Association of Specialty Food, USA

IUFoST International Union of Food Science and Technology, Europe

ISEKI-Food Association, Europe

FoodDrink Europe, Europe

Society of Nutrition and Food Science, German

Asian Food Safety and Security Association, Bangladesh

International Wine & Food Society, UK

Japan Society of Nutrition and Food Science, Japan

U.S. Food and Drug Administration (FDA), USA

British Frozen Food Federation, UK

European Food Information Council (EUFIC), UK

To Collaborate Scientific Professionals around the World

Conference Date December 01-02, 2021

For Sponsors & Exhibitors

[email protected]

Speaker Opportunity

Past Conference Report

Supported By

Journal of Food and Nutritional Disorders Journal of Food & Industrial Microbiology Journal of Clinical Nutrition & Dietetics

All accepted abstracts will be published in respective Conference Series LLC LTD International Journals.

Abstracts will be provided with Digital Object Identifier by