Track 1: Food toxicology

Food toxicology medicine is that the study of the character, properties, affects and detection of hepatotoxic substances in food and their malady manifestation in humans. Hot components, significant metals, or the packing materials utilized in food process area unit samples of such substances. Food pharmacology is a vital thought as food provide chain is changing into a lot of international in origin, and any contamination or virulent manifestation might cause serious, wide-spread adverse health effects.

• Radioactive elements
• Heavy metals
• Analytical toxicology

Track 2: Food processors

It is the set of ways and techniques accustomed rework raw ingredients into finished and semi-finished merchandise. Food technology uses and exploits information of Food Science and Food engineering to supply varied foods. The micro flora of foods is incredibly vital to food producers, processors, and customers and therefore the food makers as well as distributors square measure responding to consumers’ demand for food merchandise that square measure safe, fresher, and convenient to be used. In some cases foods is also improperly processed and/or contaminated with spoilage bacterium or human microorganism pathogens. Information of the degree of bacterium in food systems before and once process, in addition because the impact of storage time and temperature on microbe populations of minimally processed foods, ought to offer steering to the food business, restrictive agencies, and customers in implementing HACCP plans and smart producing practices (GMP).

• Freezing
• Modified atmosphere packaging
• Pasteurisation
• Food is heated to a high temperature

Track 3: Food borne microorganism

Food microbiology embrace sample preparation, plating techniques, enumeration and identification take a look at kits. Nucleotide luminescence techniques square measure more and more used for measurement the potency of improvement surfaces and utensils. Cell enumeration strategies, as well as flow cytometry and also the direct epifluorescent filter technique square measure appropriate techniques for speedy detection of microorganisms, particularly in fluids. Machine-driven systems supported impedimentary square measure able to screen high numbers of samples supported total microorganism counts inside one day.

• Pathogenic vibrio
• Listeria monocytogenes
• Bacteria.
• Viruses.
• Parasite

Track 4: Food borne pathogens

Foodborne pathogens  area unit inflicting a good variety of diseases with important effects on human health and economy. The characteristics of the foremost common unhealthful bacterium and parasites Cyclospora cayetanensis, Toxoplasma gondii and Trichinella spiralis), in conjunction with some necessary outbreaks, area unit reviewed. Food safety management systems supported to classical hazard-based approach has been proven to be inefficient, and risk-based food safety approach is currently urged from leading researchers and organizations.

• Pathogenic bacteria
• Pathogenic viruses
• Norovirus

Track 5: Quality assurance of food products

Quality Assurance could be a set of activities employed by food corporations to confirm that the method by that merchandise area unit developed and created meets a group of standards and specifications. The goal of QA is to forestall defects with attention on the method wont to build the merchandise. Quality assurance could be a method of preventing mistakes and defects in factory-made merchandise and avoiding issues once delivering merchandise or services to customer’s safe food handling and packaging of foods.

• Foodborne illness
• Hepatitis A
• Salmonella
• Cyclospora

Track 6: Food preservation, storage, and hurdle technology

The foods that are preserved with the idea of hurdle technology and are microbiologically stable, become safer throughout storage at close temperature. The microbes will respond higher to the hurdles at close temperature than at refrigeration and become metabolically exhausted. Hurdle technology could be a methodology of making certain that pathogens in food product is eliminated or controlled. This suggests the food product is safe for consumption, and their time period is extended. The correct combination of hurdles will guarantee all pathogens are eliminated or rendered harmless within the final product.

• Freeze Drying
• Fermentation
• Preserving in Salt and Sugar
• Immersion in alcohol

Track 7: Safety and security analysis of global food supplies

Food safety and security are two complementing components of our property future. This paper can argue that within the long-term the aims of food safety and security should be aligned to attain property, and also the trade-offs between these 3 goals should be managed rigorously and supported proof. We'd like novel solutions for our future food security and property while not compromising food safety to attain the UN property development goals as well as demolition of hunger and impoverishment, clean water, property land use, accountable production and consumption, mitigating temperature change, and property life toward land and water. Worldwide, the food offer out there to folks depends on a spread of environmental, technical, and socio-political factors, the relative importance of that have varied significantly in time also as geographically.

• Food security
• Availability of food
• Access to food
• Utilisation of food

Track 8: Food microbiology, safety, and risk assessment

Microbiological risk assessment may be a structured method for determinative the general public health risk related to biological hazards during a food. Based mostly upon MRA, food safety management is shifting from hazard-based to risk-based management. Microbial risk assessment may be a systematic approach to assist our understanding of complicated food systems and to translate the potential presence of pathogens within the food production, processing, and preparation environments into statements of the chance and magnitude of a food safety risk outlined in terms.

• Food-Borne Disease
• Microbiological Criterion
• Food Pathogen
• Food Safety Management

Track 9: Chemistry of food and its biochemical interactions

Food chemistry is that the study of chemical processes and interactions of all biological and non-biological elements of foods. The biological substances embody such things as meat, poultry, lettuce, beer, milk as examples. As a result of the name implies, food chemistry is that the branch of chemistry that deals with the chemistry behind the organic chemistry nature of food, their properties and also the manner they are processed among the body. It involves the study of chemical elements from proteins to carbohydrates and additional. In food chemistry, we have a tendency to learn the manner completely different process techniques have an effect on a selected reasonably food and additionally for ways to spice up the quality of food. Agriculture research on plant production, utilization, biomass, and environment.

• Water in food systems
• Carbohydrates
• Lipids
• Food proteins

Track 10: Metabolic, molecular, and genetic mechanisms of nutrients

Molecular, Genetic, and biological process Aspects of Major and Trace Minerals could be a distinctive reference that gives a whole summary of the non-vitamin micronutrients, together with CA, copper, iodine, iron, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, sodium, and zinc. Additionally, the book covers the biological process and pharmacological medicine properties of nonessential minerals Cr, halide and atomic number 5, and semiconducting material and atomic number 23, in addition as ultra-trace minerals and people with no established dietary demand for humans. Users can notice in-depth chapters on every essential mineral and mineral metabolism, at the side of discussions of dietary recommendations within us and round the world.

• Catabolite regulation
• Nitrogen regulation
• Nutritional regulation of intestinal health
• Molecular regulation of lipid metabolism

Track 11: Nutritional methodologies and modelling

Dietary surveys play a very important role in observance the nutritionary standing of populations and evaluating relationships between diet and health. Dietary assessment are often accustomed describe varieties and amounts of food and food elements, either actual or habitual intakes, and potential exposure to risks. Dietary assessment are often more accustomed compare dietary patterns across populations or changes over time to spotlight current and future public health topics, however the usage of various assessment strategies and instruments still limits the similitude across studies and populations over time.

• Methodological aspects of data generation
• Data interpretation and reporting in nutrition science
• An adequate diet
• Balanced diet

Track 12: Nutritional genomics

Nutritional genetics, additionally called nutrigenomics, could be a science finding out the link between human ordering, human nutrition and health. Folks within the field work towards developing an understanding of however the total body responds to a food via systems biology, furthermore as single gene/single food compound relationships. Nutritional genetics or Nutrigenomics is that the relation between food and genetic genes.

• Single-Nucleotide Polymorphisms
• Nested Gene
• Proteomics
• Genotypiny

Track 13: Nutrients in growth, development, and reproduction

The impact of nutrition on procreative health, as well as pre- and post-conception, needs additional analysis. Nutrition features a direct impact on each male and feminine fertility and also the ability to conceive, and additionally plays a key role in preventing diseases associated with procreative organs, like prostate and female internal reproductive organ cancers. For instance, some proof suggests that cancers of the prostate, breast, and cervix are also prevented by carotenoid intake throughout adulthood. Carotenoid may be a pigment, that provides red pigment in varied fruits and vegetables, Associate in nursing acts as an inhibitor to fight free radicals within the body.

• Whole-Grain Foods with Carbohydrates, Fiber, B-Vitamins
• Fruits and Vegetables with Vitamins A and C, Potassium and Fiber
• Low-fat Dairy Foods with Protein, Calcium, Potassium, Magnesium

Track 14: Nutritional epidemiology and clinical nutrition

Nutritional medical specialty is that the application of medicine strategies to the study of however diet is said to health and illness in humans at the population level. Biological process exposures are studied in reference to a good type of health outcomes, like infectious diseases, chronic diseases, cancer, and innate malformations. Epidemiologists investigate however nutrition affects the prevalence of illness by assembling information on and examination massive teams of individuals. Applied mathematics strategies square measure utilized to estimate the extent to that an element influences risk of illness in an exceedingly population.

·       Dietary assessment

·       Estimate of nutritional exposure

·       Statistical modelling of the diet-disease relationship

Track 15: Body’s ability to function

Physical fitness refers to the flexibility of your body systems to figure along expeditiously to permit you to be healthy and perform activities of daily living. With automation and changes in lifestyles, condition is currently thought of a live of the body's ability to perform expeditiously and effectively in work and leisure activities, to be healthy, to resist hypokinetic diseases, improve system and to satisfy emergency things.

• Physical fitness
• Skill related fitness
• Health related fitness
• Flexibility

Track 16: Meat Hygiene Management

Meat Hygiene refers to a collection of activities that need the implementation of specific standards; codes of practices and regulative action by the competent authority to make sure safety and quality of the meat the customer’s eat. The intestines of animals contain a good type of microorganism. A number of these will cause gastrointestinal disorder in humans. One of the foremost common examples is that the numerous styles of morbific E. coli, together with enteric, Campylobacter, eubacteria. Such microorganism will contaminate meat through secondary contamination routes like the varied stages concerned in meat process and thru skimpy clean up and sterilization of implements and facilities wont to prepare meat.

• Avoid eating meat raw
• Assume that all meat is already contaminated and handle hygienically
• Meat can spoil after coming in contact with bacteria and mold in the air

Track 17: Food and Agriculture Organization

Food and Agriculture Organization of the world organisation, Achieving food security for all is at the centre of FAO’s efforts – to form certain folks have regular access to enough high-quality food to steer active, healthy lives. Our mandate is to enhance nutrition, increase agricultural productivity, raise the quality of living in rural populations and contribute to international economic process. Focusing on the types of food production that are suitable and prevalent for each country, the FAO works within local cultures with local staff to improve existing practices while leaving local economies intact.

• Strengthening political will and sharing policy expertise
• Bolstering public-private collaboration to improve smallholder agriculture
• Bringing knowledge to the field

Track 18: Health care providers

Under federal laws, a "health care provider" is outlined as: a doctor of medication or treatment, podiatrist, dentist, healer, psychotherapist, specialize, registered nurse, RN, or a clinical caseworker WHO is allowed to apply by the State and playing inside the scope of their. A health care supplier is a personal professional or a hospital organization licences to produce health care designation and treatment services as well as medication, surgery and medical devices. Health care suppliers usually receive payments for his or her services rend from insurance suppliers.

• Physician’s nurses
• Advanced practice nurses
• Physician assistants
• Mental health

Track 19: Food safety and quality

Food Safety refers to practices and conditions that preserve food quality to stop contamination and food-borne diseases throughout preparation, handling, and storage. the right Food Safety practices assure that food won't cause hurt to the buyer once it's ready and/or ingested consistent with its meant use. Food-borne unhealthiest can't solely end in mortality however will injury trade and touristy, cause loss of earnings, state and judicial proceeding and so will impede economic process, and thus food safety and quality have gained worldwide significance.

• Always wash your food, hands, counters, and cooking tools
• Keep raw foods to themselves. Germs can spread from one food to another
• Foods need to get hot and stay hot. Heat kills germs
• Put food in the fridge right away