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Food Safety Meet 2020

About Conference


Food Safety Meet 2020

Theme: “New Innovations in Food Technology and Research.”

Update your skills, enhance your knowledge base, and broaden your horizons- all in one place!

Date: May 29-30, 2020

Venue: Istanbul, Turkey


Food Safety Meet 2020 invites all the participants from all over the world to attend 3rd International Conference on Food Safety and Health which is to be held in Istanbul, Turkey during May 29-30, 2020.

This includes keynote presentations, Oral talks, Poster presentations, Video presentation and Exhibitions.

Food Safety Meet 2020 highlights the theme“New Innovations in Food Technology and Research.” This will broadly cover the fields of Food Safety as well as for initiation of new prospects and to explore new tendencies in the field of Health.

Why to attend Food Safety and Health Conference 2020?

Our aim is to the corporate community and to create a platform for the exchange of information on technological developments, new scientific modernization and the effectiveness of various regulatory programs towards Food Safety Meet 2020. The application of Molecular Approaches in all aspects of the modern Food Science and Health field. This conference also focuses on a wide variety of current research on food safety and health that have both beneficial and deleterious effects on the safety and quality of foods, and are thus a concern of public health.

This is the finest opportunity to interact with participants from the Food Safety, Health associations & Food Biotechnology, Associations, Food Safety Societies, and Food Science Academicians. It mainly concerns on the modern impact and technologies in Food Safety and other relevant to Food Sciences, as well as for initiation of new assessments and technologies and the effectiveness of various regulatory programs on Food Chemistry towards Food Safety Meet 2020 conducts presentations, share knowledge, meet with present potential and eminent scientists, and receive name recognition at this two days event.

Target Audience of Food Safety and Health Conference 2020

  •  Food Safety Associates 
  •  Food Engineering Department
  •  Food Scientits
  •  Food Regulatory Bodies
  •  Food chemists 
  •  Food Technologist
  •  Food Microbiologists
  •  Food technicians
  •  Food industries
  •  Food Microbiology Societies
  •  Oncologists
  •  Endocrinologists
  •  Food Microbiology Associations
  •  Food microbiology and chemistry researchers
  •  Biotechnology
  •  Nanotechnology
  •  Food related fields
  •  Physicians Nutritionists 
  •  Academic faculty
  •  Registered Dieticians
  •  Fitness experts
  •  Private sectors
  •  Researchers
  •  Students (Postgraduates, Doctorates)
  •  Business Entrepreneurs and Industrialists
  •  Directors, Board Members, Presidents, Vice Presidents
  •  Scientists
  • CEO's and R& D Heads from Industries

Session/ Tracks

Track 1: Food Allergens

Food allergens area unit usually naturally-occurring proteins in foods or derivatives of them that cause abnormal immune responses. The prevalence of food allergies around the world is believed to be increasing, with more than 8% of children and 2% of adults in countries like Australia and New Zealand having an allergy to one or more foods. Having a hypersensitivity reaction to at least one or a lot of foods. the foremost common allergens for young kids area unit milk and egg however, luckily, several kids outgrow these allergies by the time they need reaching 5-7 years old-time. On the opposite hand, allergies like those to food, peanut, and tree nut might develop later and area unit long conditions.

Track 2: Food Microbiology

Food Microbiology studies the position of microorganisms in meals. It includes parts of microbial ecology in food additionally because the use of microorganisms for the producing of ingredients and food. Moreover, some microorganisms represent a massive venture for public health due to their ability to cause diseases. Food maintenance targets at inactivating and dominant the boom of morbific microorganisms, making sure shelf-stable and healthful ingredients. Thus, continuous efforts between food industries, governments, and society are created to reinforce applied statistical sampling gear and microbiological approaches with the intention to grasp the mechanisms that have a bearing at the fate of microorganisms in ingredients.

Track 3: Food Chemistry

The interactions and chemical procedure between the organic and non-biological additives of food is named Nutriment chemistry. a number of the biological elements cover meat, poultry, alcohol and milk. It consists of carbohydrates, lipids, Enzymes, and proteins, food elements, flavors, and colors in organic chemistry. A specialised section of food technology upset with associate info of the elemental changes of composition and to boot the physical circumstance of foodstuffs that may arise at some stage in and behind industrial process. This field furthermore encompasses however merchandise trade underneath positive food process techniques and ways in which each to reinforce and to prevent them from occurring.

Track 4: Food Processing & Technology

Food process may be a series of unit operations to convert unprocessed food-to-foodstuffs with a protracted amount of your time and modify storage that abolishes or reduces time or effort spent in preparation procedures for increased consumption. The principle of food process inside the bulk of developing countries helps to vary style, aroma, and texture to boost period and aesthetic properties and to boost the nutritional value of foods. High-quality foods in greatest demand are very decay able foods. Fortuitously, most decay able foods square measure usually preserved by the considered use of present technology.

Track 5: Dairy Technology & Safety

Dairy technology study involves process, storage, packaging, distribution and transportation of dairy farm products by implying the science of medical specialty, nutrition and biochemistry. Milk and foodstuff still raise considerations with reference to contamination with mycotoxins, most of that have a attainable or confirmed cancer standing. Such considerations area unit additional serious sure as shooting cheeses as a result of their frequent contamination with high concentrations of mycotoxins from varied sources, together with the milk used as a material and molds found as contaminants or advisedly superimposed for ripening. completely different management measures area unit steered to forestall the formation or to get rid of mycotoxins in dairy farm products once fashioned in this. However, these ways either supply associate degree skimpy degree of protection or area unit significant to implement. 

Track 6: Food Toxicology

Food toxicology is involved assessing the injurious consequences on living structures of chemicals found in foods. The chemical dealers is also guy-made (Example. chemical residues, food parts, contaminants originating with processing machinery, or packaging substances) or of flavouring starting (example. microbial, animal or plant toxins). They can, even be generated at intervals the direction of constructing prepared, processing, and keeping foods (Example. mutagens and cancer agents). It’s vital that students of food technology additionally to environmental toxicology are acquainted with the simple chemical and biological elements of the injurious materials found in food. This path must broaden associate degree experience of the chemical and organic principles that decide toxicity and, by means of providing traditional samples of the toxic substances placed in ingredients; it hopes to let faculty students emerge as aware of their homes, modes of movement, and techniques of analysis.

Track 7: Seafood Conservation

The globalisation of trade food has created many challenges for the developing world specifically with reference to food safety and quality. Detection, identification, and monitoring of pathogens in food are necessary in achieving food safety goals. fast detection techniques alter outcome of quick and reliable results significantly with expansion within the world trade requiring fast transport over long distances. Ready-to-eat food is one amongst the foremost necessary vehicles of foodborne illness in high-income countries, in giant half attributable to a preference for minimally processed and natural foods. the protection of ready-to-eat food is majorly determined once fishing/harvesting by conditions imposed throughout handling, processing, distribution, and storage, which could produce outgrowth of pathogenic microorganism or poisonous substance formation possible.

Track 8: Food Hazards and HACCP

HACCP could be a key part of modern food safety management practice such style, implementation, management and management of HACCP systems area unit crucial to the production of safe food products. whereas it's wide accepted that food companies need to apply HACCP, understanding of the factors impacting successful HACCP application is limited and this information is incredibly vital to the delivery of systems which will regulate all connected food safety hazards. proper implementation of food hygiene principles across the food chain in conjunction with HACCP System can ensure food safety. Food safety hazards occur once a food is exposed to risky agents that result in contamination of that food.

 Track 9: Food Waste Management

There is growing evidence that a significant share of worldwide food is thrown away, with concomitant detrimental repercussions for sustainability. Reducing waste matter could be a key property challenge for the food trade. Food wastes ar usually associate degree environmental and economic downside if not managed properly however it'll meet varied demands of a country if it's thought of as a resource. world levels of waste matter ar attracting growing concern and wish immediate action to mitigate their negative ecological and socio-economic ramifications. In developed countries, 20-40% of food waste is generated at the producing stage of supply chains and is sometimes managed in non-optimised ways in which resulting in extra environmental impacts.

Track 10: Food Safety in Retail Foods

Food safety in retail foodservice to a larger extent is substantial to customers. Cross-contamination of foodborne pathogens within the retail surroundings is also a vital public health issue causative to associate exaggerated risk for the foodborne health problem. Ready-to-eat (RTE) processed foods similar to store meats, cheese, and in some cases, recent manufacture, square measure involved in foodborne illness outbreaks attributable to contamination with pathogens like eubacteria. With connexion to listeria monocytogenes, delicatessen slicers are usually the most source of cross-contamination. GFSI was established to form sure confidence within the delivery of safer food to customers, whereas continued to enhance food safety throughout the supply chain.

Market Analysis Report

Past Conference Report

Food Safety Meet 2019

Past Conference Report | Food Safety Meet 2019

The 2nd International conference on Food Safety and health which was held during October 17-18, 2019 at Abu Dhabi, UAE with the theme of “Highlights of latest Advancements in Food Safety Research” received a spectacular response.

With the active participation and support of the Organizing Committee Members, Editorial Board Members and impressive presentations of all eminent scientists, talented researchers and young student community made this conference one of the most successful and productive events in ME Conferences.

The conference was initiated with a warm welcome note from our Honorable guests and followed by Keynote sessions.

We would like to convey the great appreciation for Dr. Prakash Kondekar from Indian Institute of Naturopathy, India and Dr. K Pani Prasad from ICAR-Central Institute of Fisheries Education, India and Dr. Mohamad Miqdady from Sheikh Khalifa Medical City, UAE and Naghiyeva SV from Aqrokomplex Testing Laboratory, Azerbaijan the Honourable moderator for the conference who contributed a major part to the success of this event.

The highlights of the meeting were the enlightening keynote lectures from:

1. Prakash Kondekar, Indian Institute of Naturopathy, India

2. K Pani Prasad, ICAR-Central Institute of Fisheries Education, India

3. Mohamad Miqdady, Sheikh Khalifa Medical City, UAE

Food Safety Meet 2019 would also like to thank the following speakers for their splendid presentations on their research.

  • Preeti Ahluwalia, Punjab Agricultural University, India

  • Sumaia Abdullah Alsadi, Dubai Central Laboratory, UAE

  • Khadija Omar AlMahri, Dubai Central Laboratory, UAE

  • Naghiyeva SV, Aqrokomplex Testing Laboratory, Azerbaijan

  • Harinderjeet Kaur Bhullar, Punjab Agricultural University, India

  • Dolly, Punjab Agricultural University, India

  • Reshu Rajput, Punjab Agricultural University, India

  • Akashdeep Kaur, Punjab Agricultural University, India

  • Ramandeep Kaur, Punjab Agricultural University, India

  • Shameema Vattamkandathil, Madras University, India

  • Remya Radha, Indian Institute of Technology Madras, India

  • Al-Amari Ali Albakkush, Food and Drug Control Center, Libya

  • Estari Mamidala, Kakatiya University, India

  • Madhavi Maddala, Osmania University, India

We earnestly thank the Organizing Committee Members, Participants and Media Partners for their thoughtful presence and liberal support, without which the conference would not have reached the apex of success. Your response is our inspiration; recalling this maxim and seeing the triumph of Food Safety Meet 2019.

ME Conferences would like to announce the commencement of the "3rd International Conference on Food Safety and Health” scheduled for May 29-30, 2020 in Istanbul, Turkey.

We welcome all the eminent researchers, professors, students and delegate participants from worldwide to partake in this forthcoming gathering to witness invaluable scientific discussions and add to the future advancements in the field of Food Safety and Health.

Let us meet @ Food Safety Meet 2020


Past Reports  Gallery  

To Collaborate Scientific Professionals around the World

Conference Date May 29-30, 2020

For Sponsors & Exhibitors

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Speaker Opportunity

Supported By

Journal of Food & Industrial Microbiology Journal of Experimental Food Chemistry Journal of Food and Nutritional Disorders

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

Abstracts will be provided with Digital Object Identifier by


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