Call for Abstract
Scientific Program
4th International Conference on Food Safety and Health, will be organized around the theme “”
Food Safety Meet 2021 is comprised of 16 tracks and 0 sessions designed to offer comprehensive sessions that address current issues in Food Safety Meet 2021.
Submit your abstract to any of the mentioned tracks. All related abstracts are accepted.
Register now for the conference by choosing an appropriate package suitable to you.
- Track 1-1Unprocessed raw food
- Track 1-2Storage period
- Track 1-3Aesthetic properties
- Track 1-4Nutritional values
- Track 1-5Shelf life
- Track 2-1Marasmus
- Track 2-2Foreign organisms
- Track 2-3Minerals
- Track 2-4Malnutrition
- Track 2-5Kwashiorkor
- Track 3-1Food safety
- Track 3-2Cross contamination
- Track 3-3Mycobacteria
- Track 3-4Health problems
- Track 3-5Streptococcus organisms
- Track 4-1Scombroid Fish Poisoning
- Track 4-2Shigellosis (Shigella)
- Track 4-3Toxoplasmosis (Toxoplasma gondii)
- Track 4-4Vibrio Infection (Vibrio parahaemolyticus)
- Track 4-5Yersiniosis (Yersinia species)
- Track 5-1Dairy products
- Track 5-2Mycotoxins
- Track 5-3Pathogens
- Track 5-4E.Coli
- Track 5-5Salmonella species
- Track 6-1Diseased conditions
- Track 6-2Targeted nutrition
- Track 6-3Dietary supplements
- Track 6-4Physicians
- Track 6-5Formulation
- Track 7-1Meat processing
- Track 7-2Hygienic practices
- Track 7-3Health hazards
- Track 7-4Marketability
- Track 7-5Healthy handling techniques
- Track 8-1Pasteurization
- Track 8-2Vacuum packing
- Track 8-3Freeze drying
- Track 8-4Artificial food additives
- Track 8-5Irradiation
- Track 8-6Pulsed electric field electroporation
- Track 8-7Modified atmosphere
- Track 8-8Nonthermal plasma
- Track 8-9High-pressure food preservation
- Track 8-10Bio preservation
- Track 8-11Hurdle technology
- Track 9-1Genetically engineered foods
- Track 9-2Mutation breeding
- Track 9-3Cash crops
- Track 9-4Nutrient profile
- Track 9-5Disease resistance
- Track 10-1Natural proteins
- Track 10-2Immune responses
- Track 10-3Allergens
- Track 10-4Hypersensitivity
- Track 10-5Milk
- Track 10-6Food contaminants
- Track 11-1Degraded substances
- Track 11-2Nutritional substances
- Track 11-3Chromatography
- Track 11-4Spectroscopy
- Track 11-5Enzymatic methods
- Track 11-6DNA- based techniques
- Track 12-1Food allergen testing
- Track 12-2Food chemical analysis
- Track 12-3Food contact tests
- Track 12-4Food contaminant testing
- Track 12-5Nutritional analysis and testing
- Track 12-6GMO testing
- Track 12-7Melamine contamination testing
- Track 12-8Microbiological tests
- Track 12-9Spiral plating for bacterial count
- Track 12-10Pesticide residue testing
- Track 12-11Veterinary drug residue testing
- Track 12-12PCR food testing
- Track 13-1Chemical interactions
- Track 13-2Organic and inorganic additives
- Track 13-3Carbohydrates
- Track 13-4Enzymes proteins
- Track 13-5Lactic acid
- Track 14-1Dietary requirements
- Track 14-2Obesity
- Track 14-3Oral health
- Track 14-4Intelligence
- Track 14-5Brain
- Track 15-1Food Drug Administration
- Track 15-2Processing of food
- Track 15-3Contamination
- Track 15-4Foodborne diseases
- Track 15-5Harvesting