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3rd International Conference on Food Safety and Health, will be organized around the theme “New Innovations in Food Technology and Research”

Food Safety Meet 2020 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 2020

Submit your abstract to any of the mentioned tracks.

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\r\n 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.

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  • Track 1-1Food allergy versus food intolerance
  • Track 1-2Peanut Allergy
  • Track 1-3Managing food allergens
  • Track 1-4Food allergy and food allergens
  • Track 1-5Food Allergies: Understanding Food Labels
  • Track 1-6Allergies and Hyperactivity

\r\n 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.

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  • Track 2-1Microbiology of fermented foods and beverages
  • Track 2-2Food Mycology
  • Track 2-3Predictive Microbiology
  • Track 2-4Microbial aspects of food spoilage and quality
  • Track 2-5Industrial microbiology
  • Track 2-6Vitamin availability in foods
  • Track 2-7Applications of indicator organisms
  • Track 2-8Factors affecting the growth of food micro-organisms
  • Track 2-9Adoption of bio-films in foods

\r\n 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.

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  • Track 3-1Bioactive constituents of foods
  • Track 3-2Food chemistry and biochemistry in food processing
  • Track 3-3Food structure
  • Track 3-4Effects of essential and non-essential nutrients
  • Track 3-5Nutrigenetics
  • Track 3-6Vitamin availability in foods

\r\n 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 decayable foods. fortuitously, most decayable foods square measure usually preserved by the considered use of present technology.

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  • Track 4-1Meat processing, cooling and preservation methods
  • Track 4-2Food processing industries and practices
  • Track 4-3Food engineering and trends in modern food processing
  • Track 4-4Poultry and meat processing technology

\r\n 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.

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  • Track 5-1Enzymes in dairy processing
  • Track 5-2Cheese technology
  • Track 5-3Dairy microorganisms: Growth and physiology
  • Track 5-4Human health implications of milk or farm product
  • Track 5-5Milk safety regulations

\r\n 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.

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  • Track 6-1Algal toxins
  • Track 6-2Foodborne Intoxications
  • Track 6-3Toxin food additives
  • Track 6-4Pesticide residues in foods
  • Track 6-5Toxic food contaminants from industrial wastes
  • Track 6-6Fungal toxins occurring in foods

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 7-1Farmed Seafood
  • Track 7-2Sustainable Seafood
  • Track 7-3Fish and Seafood Canning Industry
  • Track 7-4 Integrated Pollution Prevention and Control

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 8-1Conduct a Hazard Analysis
  • Track 8-2Identify the Critical Control Points
  • Track 8-3Establish Critical Limits
  • Track 8-4Establish monitoring procedures
  • Track 8-5 Establish corrective actions
  • Track 8-6Establish verification procedures

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 9-1 Prevent and Reduce Food Wastage at Source
  • Track 9-2Redistribute Unsold/Excess Food
  • Track 9-3Recycle/Treat Food Waste
  • Track 9-4Recover Energy

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.

  • Track 10-1Facility Layout and Design
  • Track 10-2Construction in Handling and Storage Areas
  • Track 10-3Equipment
  • Track 10-4Staff Facilities
  • Track 10-5Personal Health and Hygiene
  • Track 10-6 Cleaning and Hygiene
  • Track 10-7Facility Environment