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2nd International Conference on Food Safety and Health, will be organized around the theme “Highlights of latest Advancements in Food safety research”

Food Safety Meet 2019 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 2019

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\r\n 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.

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

Designer food refers to the food that's designed to possess some health advantages apart from its traditional nutritional value. ‘Designer food’, ‘functional food’ and ‘fortified food’ are synonym, that refers to the food fortified or enriched with nutrient content already present in them or different complementary nutrient. With the advances in the biotechnology, biofortification of foods using technologies like Recombinant DNA Technology and fermentation procedures are gaining an advantage within the industry.

  • Track 2-1Genetically modified foods
  • Track 2-2Functional foods
  • Track 2-3Therapeutic foods
  • Track 2-4Textured foods
  • Track 2-5Minimally processed foods
  • Track 2-6Specialty foods

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 necessity at the different phases of a child's growth. It conjointly includes nutritional necessities in infants & children and numerous caring practices. Many of the health issues of women at different life stages are affected by nutrition. Diet is one lifestyle factor that is amenable to change. Health practitioners have a significant role to play in helping women to adopt a healthier diet.

  • Track 3-1Infant Nutrition, Breast Feeding and Neonatology
  • Track 3-2Diet for post pregnancy Women
  • Track 3-3Nutritional problems in Preganant Women

Food microbiology studies the role of microorganisms in foods. It includes aspects of microbic ecology in food further as the use of microorganisms for production of ingredients and foods. Moreover, some microorganisms represent a significant challenge for public health because of their ability to cause diseases. Food preservation targets at inactivating and controlling the growth of pathogenic microorganisms, guaranteeing shelf-stable and healthy foods. Thus, continuous efforts between food industries, governments, and society have been made to enhance statistical sampling tools and microbiological ways in order to know the mechanisms that have an effect on the fate of microorganisms in foods.

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

\r\n The interactions and chemical process between the biological and non-biological components of food is known as food chemistry. Some of the biological components include meat, poultry, brewage and milk. It includes carbohydrates, lipids, Enzymes, and proteins, food additives, flavours, and colours in biochemistry. A specialised section of food technology involved with an understanding of the fundamental changes of composition and also the physical condition of foodstuffs which can occur during and subsequent to industrial processing. This discipline additionally encompasses how products change under certain food processing techniques and ways either to boost or to forestall them from happening.


  • Track 5-1Bioactive constituents of foods
  • Track 5-2Food chemistry and biochemistry in food processing
  • Track 5-3Food structure
  • Track 5-4Food structure
  • Track 5-5Effects of essential and non-essential nutrients
  • Track 5-6Nutrigenomics
  • Track 5-7Nutrigenetics
  • Track 5-8Vitamin availability in foods
  • Track 5-9Meat Processing, Cooling and Preservation Methods

\r\n Food processing is a series of unit operations to convert unprocessed food-to-foodstuffs with prolonged period of time and enable storage that abolishes or reduces time or effort spent in culinary procedures for enhanced consumption. The principle of food processing within the majority of developing countries helps to change taste, aroma, and texture to enhance shelf life and aesthetic properties and to enhance the nutritional worth of foods. High-quality foods in greatest demand also are extremely perishable foods. Fortunately most perishable foods are often preserved by the judicious use of present technology.

  • Track 6-1Food engineering and trends in modern food processing
  • Track 6-2Food processing industries and practices
  • Track 6-3Meat processing, cooling and preservation methods
  • Track 6-4Poultry and meat processing technology

\r\n Dairy technology study involves processing, storage, packaging, distribution and transportation of dairy products by implying the science of bacteriology, nutrition and biochemistry. Milk and dairy product still raise concerns with regard to contamination with mycotoxins, most of which have a possible or confirmed carcinogenic status. Such concerns are more serious for certain cheeses because of their frequent contamination with high concentrations of mycotoxins from varied sources, including the milk used as a raw material and molds found as contaminants or purposely added for ripening. Different control measures are suggested to forestall the formation or to remove mycotoxins in dairy products once formed therein. However, these strategies either offer an insufficient degree of protection or are heavy to implement

  • Track 7-1Milk Components
  • Track 7-2Enzymes in dairy processing
  • Track 7-3Cheese technology
  • Track 7-4Dairy microorganisms: Growth and physiology
  • Track 7-5Human health implications of milk or farm product
  • Track 7-6Milk safety regulations

\r\n Foods contain a myriad of various chemicals – natural substances, additives, and contaminants. Food toxicology is the science that sets the limits of safety for exposure to chemicals in foods. With foods, issues arise concerning those chemicals which may be hazardous once eaten in doses that might exist in foods.

  • Track 8-1Algal toxins
  • Track 8-2Foodborne Intoxications
  • Track 8-3Toxin food additives
  • Track 8-4Pesticide residues in foods
  • Track 8-5Toxic food contaminants from industrial wastes
  • Track 8-6Fungal toxins occurring in foods

\r\n Adverse reactions to foods, aside from those considered harmful, are caused by a selected individual intolerance towards commonly tolerated foods. Intolerance derived from an immunological mechanism is mentioned as food allergy, the non-immunological form is termed Food Intolerance. IgE-mediated food allergy is the most typical and dangerous form of adverse food reaction. Food allergy is well recognized in clinical medicine as a reason behind acute attacks of asthma, urticaria, and angioedema and as a contributing factor in some cases of eczema and rhinitis.

  • 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 9-6Acute and long term management of food allergy
  • Track 9-7Diagnosis and management of food-induced anaphylaxis
  • Track 9-8Active treatment options
Nutritional therapy also called Medical nutritional therapy is a science that involves foods that contribute to the treatment or management of a selected disease. Nutritional therapy majorly focuses on natural unprocessed whole foods that help to boost overall health and forbid the danger of various diseases.
Nutritional therapy uses food to forestall and reverse diseases that plague most western societies: Diabetes, Obesity, Heart disease, Arthritis, and Depression. In order for food to be therapeutic, it should be nutrient-dense, measured in part by the nutrients and anti-nutrients, contained in consumed foods.


  • Track 10-1Nutrition in cancer and chronic illness
  • Track 10-2Total parenteral nutrition
  • Track 10-3Enteral & parenteral nutrition
  • Track 10-4Whole plant food diet
  • Track 10-5Cognitive nutrition therapy
  • Track 10-6Amino acid nutrition therapy
  • Track 10-7Medical nutrition therapy

\r\n Novel food packaging technologies are developed to protect fresh and mildly-processed food against spoilage factors including microbiological, oxidation, moisture changes, and aromatic related factors. Novel food packaging technologies arose as results of consumer’s need for convenient, ready to eat, tasty and mild processed food products with extended shelf life and maintained quality. The novel food packaging technologies besides the basic function of containment increase the margin of food quality and safety. The novel food packagings techniques thus facilitate in fulfilling the demands throughout the food supply chain by gearing up toward persons own lifestyle.

  • Track 11-1Membrane technology
  • Track 11-2Nanotechnology in food packaging
  • Track 11-3Aseptic packaging
  • Track 11-4Active and intelligent packaging
  • Track 11-5Electronic processing and grading devices
  • Track 11-6Proper usage of packaging materials
  • Track 11-7Cold plasma usage
  • Track 11-8Edible Packaging
  • Track 11-9Anti¬≠microbial systems for food packaging

\r\n Food-borne infectious disease is a quite common health problem that currently affects millions around the world. The burden of diseases caused by these food-borne pathogens remains mostly unknown. Concern over pathogenic and spoilage microorganisms in foods is increasing because of the increase in outbreaks of food-borne diseases (FBDs). The majority of food-borne diseases have either a bacterial or viral etiology. Preventive aspects are geared toward holding food (including liquid and alternative enteral feeds) at proper temperature, storing food in a hygienic manner and preventing cross contamination. Foodborne diseases are often caused by biological, chemical or physical hazards.

  • Track 12-1Emerging foodborne pathogens
  • Track 12-2Laboratory-based subtyping techniques and their application to detect disease outbreaks
  • Track 12-3Consumer role in preventing foodborne illness
  • Track 12-4Causes of the rising incidence of foodborne diseases

\r\n The globalization of trade in seafood has created several challenges for the developing world specifically with respect to food safety and quality. Detection, identification, and monitoring of pathogens in food are important in achieving food safety goals. Rapid detection techniques enable the outcome of fast and reliable results particularly with expansion in the global trade requiring rapid transport over long distances. Ready-to-eat seafood is one of the most necessary vehicles of foodborne illness in high-income countries, in large part because of a preference for minimally processed and natural foods. The safety of ready-to-eat seafood is majorly determined after fishing/harvesting by conditions imposed throughout handling, processing, distribution, and storage, which might create outgrowth of pathogenic bacteria or toxin formation possible.

  • Track 13-1Emerging seafood preservation techniques
  • Track 13-2Seafood handling and storage
  • Track 13-3Natural and chemical preservatives in seafood

The body needs many various vitamins and minerals that are crucial for both body development and preventing disease. A nutritional deficiency occurs when the body doesn’t absorb or get from food the required amount of a nutrient. Deficiencies will cause a range of health issues. Nutrition disorders will affect particularly to children, because they interfere with growth and development, and should cause serious health issues, like infection and chronic disease.

  • Track 14-1Vitamin and mineral deficiency disorders
  • Track 14-2Diabetes and metabolic disorders
  • Track 14-3Malnutrition and associated disorders
  • Track 14-4Anemia
  • Track 14-5Over nutrition and obesity
  • Track 14-6Nutritional neuroscience and eating disorders
  • Track 14-7Lifestyle related disorders

\r\n Food Safety refers to handling, preparing and storing food in an exceedingly way to best scale back the chance of individuals becoming sick from foodborne diseases. Food safety is a global concern that covers a variety of various areas of everyday life. The principles of food safety aim to forestall food from becoming contaminated and causing food poisoning. Food Quality confirms all the safety, nutritional quality and acceptability of the delivered foods as well as food acceptability by customers. Safely keeping of food will maintain the utilizing quality of it.

  • Track 15-1Microbial detection and food safety
  • Track 15-2Challenges in food hygiene and safety
  • Track 15-3International food standards

\r\n There is growing evidence that a major share of global food is thrown away, with concomitant detrimental repercussions for sustainability. Reducing food waste is a key sustainability challenge for the food industry. Food wastes are often an environmental and economic downside if not managed properly but it will meet various demands of a country if it is considered as a resource. Global levels of food waste are attracting growing concern and need immediate action to mitigate their negative ecological and socio-economic ramifications. In the developed countries, 20-40% of food waste is generated at the manufacturing stage of supply chains and is usually managed in non-optimised ways resulting in extra environmental impacts.

  • Track 16-1Waste management in food processing industry
  • Track 16-2Bio-chemical treatment of food and agricultural wastes
  • Track 16-3Food consumption vs. food waste
  • Track 16-4Food waste awareness among food industries, retailers and consumers
  • Track 16-5Nutrition, food Processing & food Management
  • Track 16-6Utilization of by-products

\r\n 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 regulations.

  • Track 17-1Codex Alimentarius Standards
  • Track 17-2Fraudulent or deceptive practices
  • Track 17-3Fraudulent component
  • Track 17-4Fraudulent product
  • Track 17-5Hazards from slaughtering and processing

\r\n HACCP is a key component of modern food safety management practice such that design, implementation, control and management of HACCP systems are crucial to the production of safe food products. While it is widely accepted that food firms ought to apply HACCP, understanding of the factors impacting successful HACCP application is limited and this information is very important to the delivery of systems that will regulate all related food safety hazards. Proper implementation of food hygiene principles across the food chain in conjunction with HACCP System will ensure food safety. Food safety hazards occur once food is exposed to risky agents that result in contamination of that food.

  • Track 18-1Hazards in transportation and distribution
  • Track 18-2HACCP in meat plants
  • Track 18-3Hazard identification
  • Track 18-4Hazard characterization
  • Track 18-5Development and implementation of HACCP

\r\n Food safety in retail foodservice to a greater extent is substantial to consumers. Cross-contamination of foodborne pathogens within the retail environment may be a vital public health issue causative to an exaggerated risk for a foodborne health problem. Ready-to-eat (RTE) processed foods similar to store meats, cheese, and in some cases recent manufacture, are concerned in foodborne illness outbreaks because of contamination with pathogens like listeria. With relevance to Listeria 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 19-1Cross-contamination
  • Track 19-2GFSI-Benchmarked food safety schemes
  • Track 19-3Listeria monocytogenes, Listeriosis and control strategies

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 a 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 20-1Block chain in food industry

\r\n As a consequence of a series of food incidents and scandals that have taken place within the extended and more recent past, there's a growing concern that food chains must become additionally sustainable to regain and retain consumer trust. Sustainability as a construct is frequently evolving especially wherever the scope of mandatory and voluntary requirements changes and realigns. Food authenticity symbolizes a great challenge for quality control assessment. A great attention is paid by customers, food industries, and authorities. Many studies target this subject not only to forestall food frauds but also to protect customers from risks from undeclared ingredients or incorrect labeling.

  • Track 21-1Sustainable food supply chain logistics
  • Track 21-2Modelling food supply chains using predictive quality decay models
  • Track 21-3Long-term emergency food supply
  • Track 21-4New methods for authentication of foods
  • Track 21-5Chromatography in food authentication
  • Track 21-6Proteome and metabolome analyses