Theme: Accentuating Current and Emerging Food Safety Issues

Food Safety Meet 2018

Food Safety Meet 2018

ME Conferences welcomes all the interested delegates and participants across the globe to attend International Conference on Food Safety and Health during August 30-31, 2018 in Dubai, UAE. The conference highlights the theme “Accentuating Current & Emerging Food Safety issues”. The conference coordinates comprise effective keynote lectures, plenary presentations, poster sessions, young researcher sessions from the distinguished scientists, researchers and talented students across the globe creating a platform for information exchange and knowledge transfer.

The lectures were designed on current and emerging areas of food safety research which include Food safety analysis, Food Quality management, Food Hazards, Food preservation, Food Toxicology, Risk assessment, Food administration, Food-borne diseases & Probiotics etc. We heartily welcome Entrepreneurs & business delegates from Food & Nutrition industries across the globe to share their latest technologies and processes ensuring food safety. The conference aims to discuss current challenges, which are main components in ensuring good health and the elimination of detrimental, fatal and cognitive ailments of mankind.

ME Conferences organizes 1000+ International Events inclusive of 300+ Conferences, 500+ Workshops and 200+ symposiums on numerous topics of Science and Technology across the world with support from one thousand additional scientific societies and Publishes 500+ Open access journals that contains over 50000 eminent personalities, supposed Scientists as editorial board members. ME Conferences has conducted skilled leading edge international conference globally within the fields of Nutrition, Food Safety and Technology.


Track 1: Food Safety and Packaging Technologies

Food safety is concerned with the handling, preparation, and storage of food in ways in which it can avoid food borne illness. The aim of the food safety is knowing the food safety risks long-faced in food service establishments, distinguishing risks in food service and finding ways in which to reduce them. Packaging continues to be one among the foremost necessary and innovative areas in food process. Altered by a leading expert within the field, and with its distinguished international team of contributors, Novel food packaging techniques provides an authoritative and comprehensive review of the key trends.

Track 2: Food Safety Laws and Regulations

From earliest times food has been significantly vulnerable to exploitation, and there's an extended history of food legislation with the aim of preventing consumers being either cheated or poisoned. Measures for the protection of the consumer against the adulteration of food and drink were among the earliest examples of social legislation. Despite the unquestioned improvement in food purity and in marketing practices caused by this legislation consumers are more and more uneasy about the security and quality of the modern food supply. Important elements of Food Safety include general principles of food law,food hygiene and Genetically Modified Organisms labeling. Proposes to update and extend legislative controls to ensure the safety of animal feed were also included in food safety regulatiuons.

Track 3: Food Frauds

The deliberate, substitution, addition, tampering or misrepresentation of food ingredients leads to food frauds. Food fraud is a hugely global issue. The most common type of includes false labelling, false certification, substitute ingredients, banned ingredients, food adultration, illegal products unfit for human consumption. Food Fraud isn't limited to these and there are a huge number of products that can be affected. The fact that this is such an international problem presents a real challenge for regulators. When food is crossing so many boundaries, it makes it very difficult for regulators to track. We need to bring together intelligence from around the world and get businesses to share information with each other. The analytical strategies usually used these days typically only examine one element of the food and so will only find one kind of fraud.

Track 4: Food Authenticity

The authenticity is an element of food and can be defined by the compliance of food to the referential genuine. The thought of authentic, outlined by something original, true, doubtless etc. applied to food, certifies that these products are from a certain origin in concordance with food standards and force rules and with the inscriptions of the presentation label. The authenticity, as a vicinity of quality elements, should be sure and certified and every and each commodity should have a name followed by a collection of legal features to avoid any variety of confusions on the market.

Track 5: Sustainability

Global demand for food is projected to extend by 70 per cent over future 40 years. Beside the necessity to extend food production is that the challenge of doing it in an exceedingly manner that doesn't impact on gas emissions, water quality, diverseness or fish stocks. The focus of this priority area is on sustainable, competitive and economical agri- & marine food production and process that includes: land-use optimisation, biology and non-food crops; wild fish gather and aquaculture; and also the manufacture of safe, value-added and innovative foods. Reduction of waste in food supply chains is a crucial sustainability issue. A lot of economical utilization and management of the resources and values created in food supply chains will contribute to rising competitiveness, and environmental and social responsibility. Simulation tools are usually used for supporting deciding on supply chain re style when logistical uncertainties are in place, building on their inherent modelling flexibility. Mostly, the underlying assumption is that product quality isn't influenced by or doesn't influence chain design. Clearly, this is often not true for food supply chains, as quality modification is intrinsic to the industry. We have a tendency to propose a brand new integrated approach towards logistics, sustainability and food quality analysis, and implement the approach by introducing a brand new simulation atmosphere.

Track 6: Food Traceability 

Traceability systems are a crucial approach of minimizing risk and managing any issues quickly and efficiently. They track the trail of a product or ingredient from the initial supplier through all process and distribution stages, right to the end consumer. It allows to demonstrate and guarantee the quality of products and services, to promote the innovation of products and processes and to ensure the cognitive bases for decision-making. The current food labelling system cannot guarantee that the food is authentic, better quality and safe. For this reasons, traceability is applied as a tool to help among the reassurance of food safety and quality furtheras to accomplish consumer confidence.

Track 7: Food Hazards and HACCP

Food safety hazard refers to any agent with the potential to cause adverse health consequences for customers. Food safety hazards occur when food is exposed to risky agents that lead to contamination of that food. Food hazards is also biological, chemical, physical, allergenic, nutritionary and biotechnology-related. Hazards is also introduced into the food supply any time throughout harvest, formulation and process, packaging and labelling, transportation, storage, preparation, and serving. Hazard characterization with reference to foods began as a method to assist prioritise risks and categorise hazards. Characterization of hazards is additional necessary than ever in developing food safety control programs. Hazard analysis and critical control points or HACCP may be a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes which will cause the finished product to be hazardous, and model measurements to decrease these risks to a secure  level.

Track 8: Food Borne Diseases and Prevention

Foodborne sickness will have an effect on anyone who eats contaminated food; but, certain populations are additional vulnerable to becoming ill with a larger severity of illness. These populations include infants and kids, the aged, pregnant women, people taking certain varieties of medications or immune suppressed (e.g., cancer patients, diabetics). Food borne diseases can be caused by biological, chemical or physical hazards. It can be prevented by taking extra measures which include cleaning, preventing cross contamination or using some advance technologies to kill micro-organisms which contaminate the food.

Track 9: Food Allergies and Intolerance

Food allergy is a public health issue that has considerably raised worldwide within the past decade, affecting consumers’ quality of life and creating increasing demands on health service resources. Despite recent advances in several areas of diagnosis and treatment, our cognition of the fundamental mechanisms of the illness stay limited i.e., not at pace with the exponential range of latest cases and also the explosion of new technologies.
Allergies, outlined as an adverse immunologic response to food proteins. Additionally to well-recognized acute allergic reactions and anaphylaxis triggered by immune globulin antibody–mediated immune responses to food proteins, there's an increasing recognition of cell-mediated disorders like eosinophilic gastroenteropathies and food protein–induced enterocolitis syndrome. we tend to gaining an increasing understanding of the pathophysiology of food allergic disorders and are commencing to comprehend how these result from a failure to establish or maintain normal oral tolerance. several food allergens are characterised at a molecular level, and this information, combined with an increasing appreciation of the nature of humoral and cellular immune responses leading to allergy or tolerance, is leading to novel therapeutic approaches.

Track 10: Risk Analysis and Management

Risk estimates for food-borne infection can sometimes rely heavily on numbers of microorganisms present on the food at the time of consumption. The microorganism ecology of foods is complicated. Developing reliable risk assessments involving microorganism growth in foods would require the skills of both microbial ecologists and mathematical modelers. Simplifying assumptions can ought to be created, but due to the potential for apparently little errors in rate of growth to translate into very massive errors in the estimate of risk, the validity of these assumptions ought to be carefully assessed. Quantitative estimates of absolute microorganism risk inside narrow confidence intervals don't yet seem to be attainable. However, the expression of microorganism ecology data in "predictive microbiology" models will permit decision support using the tools of risk assessment.

Track 11: Food Safety Surveillance System

The food surveillance systems have a twin purpose. Initial is to notice, control and stop foodborne disease outbreaks. Most of the countries have such surveillance and response systems in place; however the effectiveness and coverage of these systems vary from country to country. Many of us define such foodborne disease outbreak investigations, together with their detection and control through food safety mechanisms and discuss the food safety response as well as the importance of developing emergency response plans for food safety. The second is to tell long-term problems, like distinguishing priorities and developing policy for the control and prevention of foodborne illness; estimating the burden of foodborne diseases and monitoring trends; and evaluating foodborne disease prevention and control methods. However, only a number of countries have surveillance systems in place that may meet these objectives, severely impacting the potency of their food control systems.

Track 12: Food Safety Operations in Food Processing, Handling and Distribution

Advances in Food quality and process include, product style and process control, application of excellent food hygiene practices, throughout production, processing, food labeling, food handling, food distribution, storage.  Food processors should have systems in place to assure that product that are being manufactured don't have physical, chemical or microbic contaminants introduced throughout process and packaging. Some sources of potential contamination comprise animal waste fertilizers, contaminated irrigation water, human handling practices, contaminated containers, inadequate postharvest washing, improper packaging, poor temperature management and contamination within the food preparation space. If food safety systems aren't in place throughout process, thousands of consumers are in danger. One incident of non-public injury traced back to a particular food processor might put that company out of business and lead to criminal prosecution of the owners and management. Systems that assure the security and quality throughout food process represent 3 classes like sensible producing Practices (GMP's), Sanitation Procedures and Hazard analysis and critical control points (HACCP). Food safety begins during production, therefore the production and postharvest handling of raw ingredients ought to be carefully monitored.​

Track 13: Food Preservation and Quality Standard

Food quality includes the various processes a produces should go through. It includes a variety of primary assessments, registering and certifications of agricultural products and services to provide consumers with safe food, audits, high value agricultural food products along with the allowance of fair trade method enhance product marketability for the agricultural industry. It includes the inspection, testing, and monitoring activities of quality control programs, besides additional activities that are devoted to prevention of food safety hazards and quality defects. The activities are integrated and interrelated to form a system.

Track 14: Food Safety in Retail Foods

Cross contamination of foodborne pathogens within the retail environment may be a vital public health issue causative to an exaggerated risk for foodborne health problem. Ready-to-eat (RTE) processed foods similar to store meats, cheese, and in some cases recent manufacture, are concerned in foodborne unwellness outbreaks because of contamination with pathogens like listeria. With relevance to L. monocytogenes, deli slicers are usually the main source of cross contamination. GFSI was established to make sure confidence within the delivery of safer food to customers, whereas continued to enhance food safety throughout the supply chain.

Track 15: Food Contamination and Chemical Toxicology

Food Hygiene and toxicology may be a solid reference for anyone within the food industry desirous to perceive the complex problems and mechanisms of biological management and chemical hazards to make sure food safety. Food contamination can be microorganism or environmental, with the former being a lot of common. Environmental contaminants that may enter the food supply chain embrace pesticides, heavy metals, and different chemical agents. Several opportunities exist for food to become contaminated because it is produced and distributed.  Bacterium is present within the animals raised for food. Meat and poultry will become contaminated throughout slaughter through cross-contamination from internal organ excreta. Similarly, Contamination in fresh fruits and vegetables can be observed if they are washed using water contaminated with animal manure or human waste. leaflike vegetables, fruit juices, nuts, meat and dairy product are some of the ready-to-eat foods covered. Present data on psychrotropic pathogens and illness strains, impact of temperature, Salmonella, Listeria, escherichia, bacillus genus Cereus, Norovirus, parasites, fungal, microbiota, enterotoxins, and more. To avoid food borne infections and intoxications strategies and recommendations for each category of food are included to avoid cross contamination of pathogens and proper spraying and antimicrobial coatings to reduce toxicity.

Track 16:Microbiological and Chemical Aspects of Food Safety

Microbiological hazards are one among the foremost indicative, causes of illness. An understanding of those hazards are vital in understanding appropriate controls for applied Food safety/quality. Food testing is needed to get a certificate of edible and raw product at assertive stages of process.  Food testing technologies resembling enzyme chain-reaction (PCR) testing determines major pathogens like E.coli0157:H7, L. monocytogenes, salmonella and Campylobacter by establish the presence of the organism's deoxyribonucleic acid ELFA Enzyme-Linked Fluorescent Assay (ELFA) exhibit pathogens by detection their supermolecule. Modern food safety has its roots in Chemical Aspects discipline by resembling poisonous metals, mycotoxins, Melamine, Total solids, water activity and nutrient ingredients. Over the time understanding of these methods has made the food safer for human consumption. Today these strategies are used extensively within the international food sector as a part of HACCP plans to consistently manufacture food for a mass consumption with prime quality and safety.

Track 17: Foodomics Approaches in Food Safety

Foodomics studies food and nutrition as a new approach with food domain as a whole and with the succeeding nutrition domain. Its main objective is the improvement of human health and well being. We can connect the food factors, the diet, the individual, the health, and therefore the diseases, because of omics approach, however it's not only the appliance of advanced technologies, however primarily the ability of observing the problem with a unique approach, a "foodomics approach".

Track 18: Applied Nutrition

Nutritional Biochemistry is the study of nutrition as a science. Nutritional biochemistry deals with numerous studies in nutrients, food constituents and their function relating to humans and different mammals, nutritional biochemistry specifically focuses on nutrient chemical elements, and how they perform biochemically, physiologically, metabolically, additionally as their impact on illness. Nutritional biochemical analysis is generally concerned upon shaping dietary and nutritional needs in sick and healthy people and therefore the reduction of side effects of pharmaceutical medication.

Track 19: Pediatric Nutrition

Paediatric Nutrition is defined as the upkeep of a well-balanced diet consisting of the essential nutrients and also the adequate caloric consumption that is needed to trigger evolution and withstand the physiological requirements at the various phases of a child's growth. It conjointly includes nutritional necessities in infants & children and numerous caring practices. Because of deficiency of nutrition notably throughout crucial ages of growth, causes improper development or major illness, like anaemia due to the deficiency of iron or scurvy because of lack of vitamin c. Nutrition plays a crucial role in childhood development. Proper nutrition helps in the appropriate growth and development of children allowing them to achieve their complete potential

Track 20: Pest Management in Food Industry

Quality pest management is must in the food processing industry. It is one of the vital step in food quality assurance process. An investment in professional pest management strategies yields several significant benefits, including effective food safety and quality assurance in the plant, reduced risk of product loss, and enhanced brand reputation and consumer satisfaction.

Related Conferences:



 Food safety is a subject describing handling, preparation, and storage of food in ways which forestall food-borne un healthiness. The incidence of two or more cases of an identical sicknesses resulting from the ingestion of a typical food is known as a Food-borne disease outbreak. This includes variety of routines that ought to be followed to avoid potential health hazards. During this approach food safety usually overlaps with food defence to forestall damage to consumers. The tracks within this line of thought are safety between industry and the market and then between the market and the client.

Importance & Scope:

 International Conference on Food Safety and Health will be organized on August 30-31 in Dubai, UAE. The conference highlights the theme “Accentuating Current & Emerging Food Safety issues”. Food Safety and Health 2018 will discuss the latest research outcomes and technological advancements in the field of food safety, food processing, Food Hazards and HACCP, Risk analysis and management. The event is designed in a way to provide an exclusive platform for new researchers, scholars and educators to present and discuss the most recent innovations, trends, and concerns, practical challenges encountered and the solutions adopted in the field of food safety.

Food Safety Meet 2018 will comprise leading keynote speakers, session speakers, poster presenters who will be presenting their advanced research on the topics Food Processing. A variety of companies will display products and services that provide solutions for Food safety.

Why Dubai?

Dubai is a city in the United Arab Emirates, located within the emirate. The emirate of Dubai is located on the southeast coast of the Persian Gulf and is one of the seven emirates that make up the country. It has the most population in the UAE (2,106,177) and the second-largest land territory by area (4,114 km2) after Abu Dhabi. Is one of the few cities in the world that has withstood such a rapid conversion- from a courteous beginning as a pearl-diving centre - to one of the fastest growing cities on earth. Dubai these days is a business enterprise, trade and supply hub and has attained itself the name of being the ‘gateway between the east and therefore the west'. It is conjointly thought of dynamic nucleus of the Arabian Gulf region.

Dubai is without a doubt a destination of the 21st century. Read any article about the fastest growing city in the region and it’s almost guaranteed you’ll see the words ‘ambitious’, ‘record-breaking’ and ‘staggering’. This meteoric growth has not gone unnoticed, and each year thousands of expats arrive to claim a slice of the action.

Arab region when it comes to food safety and Dubai has always been at the forefront of all food safety-related initiatives — whether it is highly effective awareness campaigns, continuous and multiple rounds of inspections to ensure food safety or international conferences and exhibitions with the involvement of global experts in food safety.

Market Research:

The global marketplace for food safety testing could be a extremely fragmented one because of presence of many tiny and medium sized companies that are competitor with massive players. In 2016, the top 5 players in the international food safety market accounted for mere 200th of the general share within the market and it's extremely unlikely for any company to return below consolidation. That being mentioned, the players in operative within the world market are expected to profit from the new opportunities by providing premium services within the potential market landscape of upcoming companies. Some of the key players within the international food safety testing market include names like Eurofins Scientific SE, SGS SA, Thermo Fisher Scientific inc., Bio-Rad Laboratories, and Intertek group Plc. among others.

Target audience:

Food Safety and Health aims to bring together leading Academic scientists, NGO professionals, Food Agronomists, Food  Policy makers and regulators, Researchers and Research scholars, students, dietician’s to exchange and share their experiences and research results; about all aspects of Food Safety, Food processing, Nutrition, Public Health and Economic regulations. It also provides the premier interdisciplinary and multidisciplinary forum for researchers, practitioners and educators to present and discuss the most recent innovations, trends, and concerns, practical challenges encountered and the solutions adopted in the field of Food Safety, Nutrition, Public Health and Global Economics.

Food Safety and Health 2018 will comprise leading keynote speakers, session speakers, poster presenters who will be presenting their research different topics related to Food safety and health aspects.

Target audience:

Industry    30%

Academia   55%

Others         15%

Figure 1: Target Audience


Food Safety Associated Universities in World:

  • University of Valencia, Spain 
  • University of Helsinki, Finland
  • University of Vienna, Austria
  • Stockholm University, Sweden
  • Queens University, Ireland
  • University of Gothenburg, Sweden
  • University of Bergen, Norway
  • York University, UK
  • University of Glasgow, Scotland
  •  University of Bern, Switzerland
  • Uppsala University, Sweden
  • University of Dundee, Scotland
  • University of Hull, UK
  •  University of Cambridge, UK
  •  University of Southampton, UK
  • University of Sunderland, UK
  •  University of Oxford, UK
  • Aarhus University, Denmark
  • Massachusetts Institute of Technology, USA

Food Safety Associated Universities in Middle East :

  • Damascus University, Syria
  • Yildiz Technical University, Istanbul
  • Cyprus University of Technology
  • Tehran University of Medical Sciences, Iran
  • Isfahan University of Medical Sciences, Iran

Food Safety Associated Universities in UAE:

  • Canadian University of Dubai,  Dubai
  • United Arab Emirates University, UAE
  • BITS Pilani, Dubai
  • Amity University, Dubai
  • International centre for Training and Development
  • Manipal University Dubai        


     Figure 2: list of Universities

Companies Associated with food Industries:

  • National Food products company
  • United foods PSC
  • SOLICO Food industries
  • Global food industries
  • Federal foods LLC
  • Sunlmpex Biz
  • Emirates Industrial & Trading Co Ltd
  •  Dabur International Ltd
  •  UB Gulf FZE
  • Windsor Foodstuff Factory Ltd
  • National Food Industries LLC (NFI)
  • Yakult Honsha Co., LTD

Food Safety Consultants in Dubai

  • MRS International Food Consultants
  • GHP Group of Companies
  • GHP Food Testing & Calibration Lab
  •  Bright Well quality Consultants
  • Apex Food Consultants
  • Al Safa Consultancy and Hospitality Services
  • Sanbook Quality Consultancy
  • Food Control Department of Dubai Municipality

Food Safety Software

  • Safefood 360°
  •  Food Safety Management Software –EtQ
  • SafetyChain Software
  • TrackWise
  • N2N Global
  • eFood
  • FoodLogiQ
  • CSB-System
  • Nutraid
  • N2N Global

Top Independent Commercial Food Safety Labs

  • NSF International
  • AGES - Austrian Agency for Health and Food Safety
  • Galbraith Laboratories Inc.
  •  LabiotestSrl
  • LRQA Limited

Companies Associated with Food Safety

  •  Hygiene Expert
  • 3M
  •  Food Standards Agency
  • Qiagen
  • European Safety Bureau
  • MAS Environmental
  • SAI Global
  •  Dacom
  • LGC Standards
  •  A-Zone Technologies Ltd
  • Waters Corporation
  • Microbac Ltd
  • Modern Water - Monitoring Division
  • RVSL Certifications Ltd.
  • Bibby Scientific
  •  Environmental Scientifics Group
  •  Aura Sustainability
  • Radiant Industrial Solutions, Inc.


Related Societies & Associations


  • Good Food Society, UK
  •  The Food society, USA
  • French Broad Preservation Association, France
  • Slow Food, Italy
  • ISEKI-Food Association, Europe
  •  IUFoST International Union of Food Science and Technology, Europe
  • National Association of Specialty Food, USA


                  •Japan Society of Nutrition and Food Science, Japan

                  •The Australian Institute of Food Science Technology, Australia

                  •Asian Food Safety and Security Association, Bangladesh

                  •Food Safety and Standards Authority of India (FSSAI),India

                   •State Food and Drug Administration of China, China

Middle East:

                   •Abu Dhabi Food Control Authority, UAE

                   •Egyptian Food Safety Information Centre (EFSIC), Egypt

                   •The Arab Centre for Nutrition, BAHRAIN

                   •HEALTH & SAFETY SOCIETY

                   •Qatar Foundation (QF) Food and Nutrition Services, Qatar

                   •Saudi Food and Drug Authority, Saudi Arabia

                   •Middle East Gases Association

 Figure 3: Associations & Societies

Projections: Growth by next 5-10 years:

The food safety market was valued at USD 12.01 Billion in 2016. It's projected to grow at a powerful CAGR of 7.60% from 2017, to achieve 18.54 Billion by 2022. The global food safety testing market is expanding with considerable growth potential over the next five years. The global food safety testing market is increasing with appreciable growth potential over the succeeding 5 years. The expansion of this market is attributed to international rise in foodborne outbreaks, advancements in testing technologies, globalisation of food supply, and rigorous international food safety laws. The key players within the international food safety market are expected to concentrate upon additional attention from the customers by keeping a detailed eye on the quickly altering patterns of testing, enhancing their product at a similar time therefore as to provide precise tests. Establishing a robust brand is also projected to help these market players to sustain their consumer base.

Figure 4: Food Safety market

Related Societies:

EuropeSociety of Food Hygiene and Technology (SOFHT)Norwegian Food Safety AuthorityEuropean Food Safety AuthorityUK Food AssociationsSafe Foods, Microbiological Safety of Food Funders Group,  Federal Ministry of Food Agriculture and Consumer Protection, Food Standards AgencyFood and Rural Affairs

USA:  International Association for Food ProtectionFood and Agricultural OrganizationAssociation of Food IndustryAmerican Society for NutritionNational Food Product Associations, Food Packaging Association, Food Processing Supplier Association, Flexible Food Packaging Association, National Food Processor  Association, New Jersey Processing AssociationSpecialty Food Association,

AsiaChinese American Food SocietyAsia Pacific American Food SocietyNutrition Society of MalaysiaFood Society, Asia Pacific American Food Society, The Thai Packaging Association, Taiwan Frozen Food Processor Association, Food Safety South East Asia World Health Organization, Food Technology AsiaSingapore Food Manufacturing AssociationMichigan Food Processors Association, Midwest Food Processors Association (MWFPA), Chinese American Food Society, Agricultural and Food Marketing Association Probiotic Association of India, European Association of Agricultural Economists, United Arab Emirates Association for Food Protection


To share your views and research, please click here to register for the Conference.

To Collaborate Scientific Professionals around the World

Conference Date August 30-31, 2018
Sponsors & Exhibitors Click here for Sponsorship Opportunities
Speaker Opportunity Closed Day 1 Day 2
Poster Opportunity Closed Click Here to View