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International Conference on Food Safety and Health, will be organized around the theme “Accentuating Current and Emerging Food Safety Issues”

Food Safety Meet 2018 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Food Safety Meet 2018

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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 1-1Food defence mechanisms
  • Track 1-2Challenges in food hygiene and safety
  • Track 1-3Anti­microbial systems for food packaging
  • Track 1-4Novel food packaging technologies
  • Track 1-5Biosensors for pathogen
  • Track 1-6Transport management of perishables
  • Track 1-7Enzymatic and pharmacological food intolerance
  • Track 1-8International food standards

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 GMO labeling. Proposes to update and extend legislative controls to ensure the safety of animal feed were also included in food safety regulatiuons.

 

  • Track 2-1Uniform evaluation system
  • Track 2-2General food laws
  • Track 2-3Codex Alimentarius
  • Track 2-4Food standards
  • Track 2-5Laws and regulations for gross adulteration and contamination
  • Track 2-6Harmonization of food laws and regulations at the international level
  • Track 2-7Food safety and standards act
  • Track 2-8Food safety certifications

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, adulterated products, 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 3-1Tempering and counterfeiting
  • Track 3-2Economically-motivated adulterations
  • Track 3-3Vulnerability assessment
  • Track 3-4Mitigation measure and strategy
  • Track 3-5Chemical alteration of food

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 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 4-1Food labelling
  • Track 4-2New methods for authentication
  • Track 4-3Chromatography in food authentication
  • Track 4-4Enzymatic techniques
  • Track 4-5Proteome and metabolome analyses
  • Track 4-6Spectrophotometric techniques

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 5-1Sustainable food supply chain logistics
  • Track 5-2Modelling food supply chains using predictive quality decay models
  • Track 5-3Long-term emergency food supply
  • Track 5-4Inventory management of perishables

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 6-1Traceability in food processing
  • Track 6-2Developing traceability systems across the supply chain
  • Track 6-3Advanced DNA-based detection techniques for genetically modified food
  • Track 6-4Developing and implementing an effective traceability
  • Track 6-5Product recall system
  • Track 6-6Traceability in fish processing
  • Track 6-7Food identification and linkage
  • Track 6-8Standards related to food traceability

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 7-1Hazards in transportation and distribution
  • Track 7-2Hazards from slaughtering and processing
  • Track 7-3HACCP in meat plants
  • Track 7-4Hazard identification
  • Track 7-5Hazard characterization
  • Track 7-6Development and implementation of HACCP

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 8-1Causes of the rising incidence of foodborne diseases
  • Track 8-2Consumer role in preventing foodborne illness
  • Track 8-3Laboratory-based subtyping techniques and their application to detect disease outbreaks
  • Track 8-4Emerging foodborne pathogens
  • Track 8-5Phage therapy for prevention of Infections

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 9-1Recent advances in diagnosis of food allergy
  • Track 9-2Allergy manifestations and tolerance
  • Track 9-3Food allergy in infants and children
  • Track 9-4Common food allergies
  • Track 9-5Acute and long term management of food allergy
  • Track 9-6Diagnosis and management of food-induced anaphylaxis
  • Track 9-7Active treatment options

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 10-1Health risk assessment model
  • Track 10-2Qualitative and quantitative risk assessment
  • Track 10-3Emerging risk analysis tools
  • Track 10-4Importance of microbiological criteria
  • Track 10-5Statistical underpinning of sampling
  • Track 10-6Testing for food safety assurance

The 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 11-1New food control systems
  • Track 11-2International food surveillance systems
  • Track 11-3Outbreak surveillance
  • Track 11-4Integrated surveillance

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 12-1Modelling food supply chains using predictive quality decay models
  • Track 12-2Long-term emergency food supply
  • Track 12-3Food processing technologies
  • Track 12-4GMP (Good manufacturing practice)
  • Track 12-5Transportation conditions designed to avoid cross-contamination

Food quality includes the various processes a food 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 13-1Emerging refrigeration and freezing technologies for food preservation
  • Track 13-2Emerging nonthermal food preservation technologies
  • Track 13-3Advanced heating technologies for food processing
  • Track 13-4Food quality indices for different products
  • Track 13-5Food additives
  • Track 13-6Synthetic and natural antioxidants for food preservation

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 14-1Cross-contamination
  • Track 14-2GFSI-Benchmarked food safety schemes
  • Track 14-3Listeria monocytogenes, Listeriosis and control strategies
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 15-1Mycotoxins
  • Track 15-2Biofilm formation in food processes
  • Track 15-3Co-exposure of fumonisins with aflatoxins
  • Track 15-4Microbial, physical contamination
  • Track 15-5Enterotoxins
  • Track 15-6Food poisoning
  • Track 15-7Principal contaminants and their control

In most of the milk products two major content are graded that is Fat and Solid Non Fat(SNF). Also milk products are prorated based on these two contents. Starter Cultures like lactic acid bacteria, Lactococcus, streptococcus, Penicillum are used to get desired milk products.

Exceptional growth is seen in dairy industries with increase in their production. Large sized equipment is handled such as homogenizer, heat exchangers, cream separators and packaging equipment. India, USA, China, Pakistan, Brazil, Germany, Russia, France, New Zealand and Turkey are the top ten countries in milk production.

 

  • Track 16-1Fermented and fat rich products
  • Track 16-2Dairy equipment design
  • Track 16-3Dairy biotechnology
  • Track 16-4Shelf-life extension of products
  • Track 16-5Advancement and growth of dairy industries

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.
 

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 18-1Food microorganism as food delivery system
  • Track 18-2Bioactive food constituents
  • Track 18-3Stress adaptation responses of food borne pathogens
  • Track 18-4Probiotics
  • Track 19-1SWISS RE’S SONAR approach

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 20-1Nutritional biochemistry
  • Track 20-2Maternal and Infant nutrition
  • Track 20-3Human nutrition and chronic diseases
  • Track 20-4Life cycle nutrition
  • Track 20-5Public health nutrition
  • Track 20-6Sports nutrition
  • Track 20-7Viscoelasticity of food

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 21-1Nutritional requirements in infants & children
  • Track 21-2Essential Vitamins and Minerals
  • Track 21-3Minerals other than Iron, Control of Iron Deficiency
  • Track 21-4Energy and Macronutrients
  • Track 21-5Recommended Nutrient Intakes
  • Track 21-6Caring Practices

Quality pest control 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.

 

  • Track 22-1Pest control procedure
  • Track 22-2Pest control data for early warning
  • Track 22-3Treatment selection
  • Track 22-4Integrated pest management
  • Track 22-5Pheromones for stored-product protection
  • Track 22-6Biological control of stored-product pests