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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
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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.
- 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
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.
- 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
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.
- 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
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.
- 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
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.
- 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
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.
- 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
Food adulteration is that the act of on purpose degrading the standard of food offered purchasable either by the admixture or substitution of inferior substances or by the removal of some valuable ingredient. food adulteration may be a large concern altogether components of the world, there's voluminous literature on varied aspects of food adulteration as well as its detection. Food adulteration and reviews choose analytical strategies that are used for food authentication, as well as chromatography, spectroscopy, stable isotope analysis, metabolomics, proteomics, enzymatic methods, and DNA-based techniques.
- Track 11-1Spectroscopy and Chemo-metrics
- Track 11-2Detection of food adulterants/contaminants
- Track 11-3Food poisoning and intoxication
- Track 11-4Adulteration through hazardous chemicals
Food and nutrition security is a complex challenge crossing several sectors, disciplines and policy areas. At constant time it's exposed to profound dynamics at national, regional and world level. Political leaders and governments would like acceptable policies to deliver food and nutrition security (FNS) as a public sensible. Technical experience on FNS is torrential, however an adequate enabling environment is required to use its full potential. necessary drivers of amendment within the food security arena are effective and well aligned policies at the continental, regional and national level; linkages between the various policy domains; a supporting business environment; innovations at the institutional and organizational level; and approaches for up- and out-scaling. Land governance and partnerships are crucial policy topics.
- Track 12-1Food security and stability
- Track 12-2Food and nutrition policies
- Track 12-3Scaling
The Medicals foods are especially developed and designed as it contains good medicinal values which is meant for the dietary management of a sickness or condition that has distinctive process needs that cannot be met by an ancient diet alone. over a “shake,” a medical food is developed to deliver targeted nutrition for the nutritionary management of one, specific condition. Unlike dietary supplements, the law stipulates that medical foods be used below the continuing oversight of a tending practician. This is often as a result of patients United Nations agency use medical foods that have health conditions that need medical management to make sure that the proper quantity is run and adjusted. Additionally, ingredients found inside a medical food should be GRAS (Generally Recognized as Safe) whereas ingredients for dietary supplements have a rather totally different standard.
- Track 13-1Food defense
- Track 13-2Labeling & nutrition
- Track 13-3Seafood
Substances that are added to food to keep up or improve safety and security, freshness, taste, texture, or look of food are referred to as food additives. Some food additives are in use for hundreds of years for preservation - like salt (in meats like bacon or dried fish), sugar (in marmalade), or sulphur dioxide (in wine). Food Labeling provides the basic information of a product which has warnings about ingredients known to cause allergic reactions.
- Track 14-1Preservatives
- Track 14-2Sweeteners
- Track 14-3Color additives
- Track 14-4Enzyme preparations
Food fraud is an economically actuated adulteration of food. Food legitimacy means the food has not been adulterating, however, it's abundant broader than food fraud. Food fraud will be terribly broad - from economically impelled adulteration (EMA) to counterfeiting, sabotage, and false labeling.
- Track 15-1Adulteration
- Track 15-2Dilution
- Track 15-3Mislabeling
Pediatric nutrition considers the dietary desires of infants to support growth and development, together with changes in organ performance and body composition. pediatric nutrition can facilitate the baby to grow higher with the care and food supplements that help within the development of the body and brain.
- Track 16-1Macronutrients
- Track 16-2Nutrition support in malnutrition
- Track 16-3Specific aspects in nutrition
The body wants many different vitamins and minerals that are crucial for each body development and preventing sickness. A nutritionary deficiency happens once the body doesn’t absorb or get from food the specified quantity of a nutrient. Deficiencies can cause a spread of health problems. Nutrition disorders can have an effect on notably to youngsters, as a result of they interfere with growth and development, and will cause serious health problems, like infection and chronic sickness.
- Track 17-1Vitamin and mineral deficiency disorders
- Track 17-2Diabetes and metabolic disorders
- Track 17-3Malnutrition and associated disorders
- Track 17-4Anemia
- Track 17-5Over nutrition and obesity
- Track 17-6Nutritional neuroscience and eating disorders
The consumption of excellent enough secure and nutritious food is crucial to our fitness and well-being. Keeping our meals safe implies the power of Food protection principles. There are a number of the contaminants (or dangers) that will appear in our food and infection may arise at any level for the period of the producing, processing, garage, and preparation of our meals. Good food meals safety practices for the period of the meals producing chain from “farm to fork” can minimize the chance of contamination of our meals and boot minimize, or perhaps get rid of, the impact of contamination that has already happened.
- Track 18-1Poultry Farm Bio-security
- Track 18-2Avian influenza
- Track 18-3Hygiene maintenance techniques for eggs
- Track 18-4Hygiene monitoring
Good Manufacturing Practices is the execution of the manufacturing processes, adhering to the recommendations and protocols provided by the exploitation of the management companies and authorities. GMP consists of the proper use of gadgets, substances, facilities, and strategies for the assembly of food products so that the hygiene is maintained and to take care of the protection of the food.
- Track 19-1GMP for human resource
- Track 19-2GMP for equipment
- Track 19-3GMP for raw materials
- Track 19-4GMP for operations
Meat could be a perishable commodity and so from production until consumption it must be innocuous. several unhealthful micro-organisms grow within the meat if healthful procedures don't seem to be followed. Meat acts as a vehicle for malady transmission principally microorganism, protozoan and helminthic. Lack of acceptable healthful slaughtering and meat handling techniques are inflicting surplus losses of meat yet as valuable by-products from animal carcasses so the notice of fine healthful, hygienic practices and health hazards by personnel engaged in unorganized meat production can improve safety and suitableness of meat which can result in increased marketability and consumption.
- Track 20-1HACCP application
- Track 20-2FSP requirements
- Track 20-3Control of chemicals
- Track 20-4Pest control
To undertake any analysis, unless the complete quantity of food to be thought-about is incredibly little in order that the food may be used for testing in its completeness, it's sometimes necessary for a little of it to be taken. In most cases with food to be analyzed, there are 2 levels of sampling – the primary being choice of a little from the complete, that is then submitted to a laboratory for testing, and therefore the second being the laboratory’s taking of the individual amounts necessary for individual tests that will be applied. it's previous that's ‘food sampling’: the latter is analytical laboratory ‘sub-sampling’, usually relying upon the initial blending of the whole submitted sample.
- Track 21-1PCR food testing
- Track 21-2GMO testing
- Track 21-3Food contaminant testing
- Track 21-4Pyrogen and endotoxin testing
- Track 21-5Food chemical analysis
- Track 21-6Food chemical analysis
- Track 21-7Microbiological tests
- Track 21-8Nutritional analysis and testing