Call for Abstract

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

Submit your abstract to any of the mentioned tracks.

Register now for the conference by choosing an appropriate package suitable to you.

Perishable meals consisting of meat can be regarded as excessive risk foods due to the fact they incorporate an abundance of nutrients which favour the boom of micro-organisms (Subratty & Gurib, 2003). Studies in the United Kingdom show a robust correlation between meat intake and food-borne disorder out breaks (Holt and Henson, 2000). Contamination of meat at some stage in processing at abattoirs happens thru pass infection of meat by using personnel and device which includes knives and saws used all through processing (Van Zyl, 1998). Food protection structures consisting of the Hazard Analysis Critical Control Point (HACCP) machine were followed the world over to minimize the chance of contamination in the course of abattoir processing with the purpose of protective patron protection (Hilton, 2002).

  • Track 1-1HACCP Application
  • Track 1-2FSP Requirements
  • Track 1-3Control of Chemicals
  • Track 1-4Pest Control
  • Track 1-5Maintenance of Microbiological Contamination
  • Track 1-6 Measuring devices and Calibration

The consumption of good enough secure and nutritious food is crucial to our fitness and well-being. Keeping our meals safe calls for an know-how of meals protection principles. There are some of contaminants (or dangers) that would seem in our food and infection may arise at any level for the duration of the manufacturing, processing, garage and preparation of our meals. Good meals safety practices for the duration of the meals manufacturing chain from “farm to fork” will minimize the risk of contamination of our meals and additionally minimize, or even dispose of, the impact of contamination that has already happened.

  • Track 2-1Poultry Farm Biosecurity
  • Track 2-2Avian Influenza
  • Track 2-3Hygiene maintenance techniques for eggs
  • Track 2-4 Hygiene Monitoring

The experiment for strategies for nourishment safety is frequently accompanied to the start of human development. Individuals United Nations agency survived brutal winter seasons idea that it truly turned into primary to get some of approaches for making sure a nourishment provide amid the time once no crisp natural merchandise or vegetables had been handy. Confirmation for the usage of lack of association (drying) as a way for nourishment safeguarding backpedals no however 5000 years. Among the crudest types of nourishment safety that rectangular degree nevertheless getting used these days square degree such strategies as smoking, drying, salting, natural movement, and maturing. Powerful countrywide sustenance management frameworks rectangular degree fundamental to ensure the welfare and protection of local customers. They are moreover simple in empowering international locations to assure the safety and nature of their sustenance entering conventional change and to guarantee that foreign-made nourishment's modify to country wide conditions.

  • Track 3-1Emerging refrigeration and freezing technologies for food preservation
  • Track 3-2Emerging nonthermal food preservation technologies
  • Track 3-3Advanced heating technologies for food processing
  • Track 3-4Food quality indices for different products
  • Track 3-5Food additives
  • Track 3-6Synthetic 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 4-1Genetically modified foods
  • Track 4-2Functional foods
  • Track 4-3Therapeutic foods
  • Track 4-4Textured foods
  • Track 4-5Minimally processed foods
  • Track 4-6Specialty 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 5-1Infant Nutrition, Breast Feeding and Neonatology
  • Track 5-2Diet for post pregnancy Women
  • Track 5-3Nutritional problems in Preganant Women

Food microbiology Studies the position of microorganisms in meals. It includes elements of microbic ecology in meals in addition as the use of microorganisms for the manufacturing of ingredients and meals. Moreover, some microorganisms represent an enormous venture for public health because of their ability to cause diseases. Food maintenance targets at inactivating and controlling the boom of pathogenic microorganisms, making certain shelf-stable and healthful ingredients. Thus, continuous efforts between food industries, governments, and society have been made to enhance statistical sampling gear and microbiological approaches with the intention to know the mechanisms which have an impact at the fate of microorganisms in ingredients.

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

The interactions and chemical procedure between the organic and non-biological additives of food is called Nutriment chemistry. Some of the biological components encompass meat, poultry, brewage and milk. It consists of carbohydrates, lipids, Enzymes, and proteins, meals components, flavors, and colours in biochemistry. A specialized section of food technology worried with an information of the fundamental adjustments of composition and additionally the physical circumstance of foodstuffs which could arise all through and subsequent to industrial processing. This field moreover encompasses how products trade under positive food processing techniques and ways both to enhance and to stop them from occurring.

 

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

Food processing is a series of unit operations to convert unprocessed food-to-foodstuffs with a 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 8-1Food engineering and trends in modern food processing
  • Track 8-2Food processing industries and practices
  • Track 8-3Meat processing, cooling and preservation methods
  • Track 8-4Poultry and meat processing technology

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 9-1Milk Components
  • Track 9-2Enzymes in dairy processing
  • Track 9-3Cheese technology
  • Track 9-4Dairy microorganisms: Growth and physiology
  • Track 9-5Human health implications of milk or farm product
  • Track 9-6Milk safety regulations

Food toxicology is involved with assessing the injurious consequences on living structures of chemicals found in foods. The chemical dealers may be guy-made (e.G., pesticide residues, food components, contaminants originating with processing machinery, or packaging substances) or of herbal beginning (e.G., microbial, animal or plant toxins). They can, also be generated within the direction of making ready, processing, and keeping foods (e.G., mutagens and cancer agents). It is important that scholars of meals technology in addition to environmental toxicology are acquainted with the simple chemical and biological elements of the injurious materials found in food. This path needs to broaden an expertise of the chemical and organic principles that decide toxicity and, by way of providing normal examples of the poisonous substances located in ingredients, it hopes to let college students emerge as familiar with their houses, modes of movement, and techniques of evaluation.

  • Track 10-1Algal toxins
  • Track 10-2Foodborne Intoxications
  • Track 10-3Toxin food additives
  • Track 10-4Pesticide residues in foods
  • Track 10-5Toxic food contaminants from industrial wastes
  • Track 10-6Fungal toxins occurring in foods

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 11-1Recent advances in diagnosis of food allergy
  • Track 11-2Allergy manifestations and tolerance
  • Track 11-3Food allergy in infants and children
  • Track 11-4Common food allergies
  • Track 11-5Acute and long term management of food allergy
  • Track 11-6Acute and long term management of food allergy
  • Track 11-7Diagnosis and management of food-induced anaphylaxis
  • Track 11-8Active 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 12-1Nutrition in cancer and chronic illness
  • Track 12-2Total parenteral nutrition
  • Track 12-3Enteral & parenteral nutrition
  • Track 12-4Whole plant food diet
  • Track 12-5Cognitive nutrition therapy
  • Track 12-6Amino acid nutrition therapy
  • Track 12-7Medical nutrition therapy

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 13-1Membrane technology
  • Track 13-2Nanotechnology in food packaging
  • Track 13-3Aseptic packaging
  • Track 13-4Active and intelligent packaging
  • Track 13-5Electronic processing and grading devices
  • Track 13-6Proper usage of packaging materials
  • Track 13-7Cold plasma usage
  • Track 13-8Edible Packaging
  • Track 13-9Anti¬≠microbial systems for food packaging

A 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 the proper temperature, storing food in a hygienic manner and preventing cross contamination. Foodborne diseases are often caused by biological, chemical or physical hazards.

  • Track 14-1Emerging foodborne pathogens
  • Track 14-2Laboratory-based subtyping techniques and their application to detect disease outbreaks
  • Track 14-3Consumer role in preventing foodborne illness
  • Track 14-4Causes of the rising incidence of foodborne diseases

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 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 15-1Emerging seafood preservation techniques
  • Track 15-2Seafood handling and storage
  • Track 15-3Natural 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 16-1Vitamin and mineral deficiency disorders
  • Track 16-2Diabetes and metabolic disorders
  • Track 16-3Malnutrition and associated disorders
  • Track 16-4Anemia
  • Track 16-5Over nutrition and obesity
  • Track 16-6Nutritional neuroscience and eating disorders
  • Track 16-7Lifestyle related disorders

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 17-1Microbial detection and food safety
  • Track 17-2Challenges in food hygiene and safety
  • Track 17-3International food standards

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 18-1Waste management in food processing industry
  • Track 18-2Bio-chemical treatment of food and agricultural wastes
  • Track 18-3Food consumption vs. food waste
  • Track 18-4Food waste awareness among food industries, retailers and consumers
  • Track 18-5Nutrition, food Processing & food Management
  • Track 18-6Utilization of by-products

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 19-1Codex Alimentarius Standards
  • Track 19-2Fraudulent or deceptive practices
  • Track 19-3Fraudulent component
  • Track 19-4Fraudulent product
  • Track 19-5Hazards from slaughtering and processing

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 a food is exposed to risky agents that result in contamination of that food.

  • Track 20-1Hazards in transportation and distribution
  • Track 20-2HACCP in meat plants
  • Track 20-3Hazard identification
  • Track 20-4Hazard characterization
  • Track 20-5Development and implementation of HACCP

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 the 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 21-1Cross-contamination
  • Track 21-2GFSI-Benchmarked food safety schemes
  • Track 21-3Listeria 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 22-1Block chain in food industry
  • Track 22-2Food Safety and Inspection
  • Track 22-3Foodborne illness
  • Track 22-4Disease surveillance

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 23-1Sustainable food supply chain logistics
  • Track 23-2Modelling food supply chains using predictive quality decay models
  • Track 23-3Long-term emergency food supply
  • Track 23-4New methods for authentication of foods
  • Track 23-5Chromatography in food authentication
  • Track 23-6Proteome and metabolome analyses

Good Manufacturing Practices is the execution of the producing processes, adhering to the recommendations and protocols provided by using the control companies and authorities. GMP consists of the right use of gadget, substances, facilities and methods for the production of food products in order that the hygiene is maintained and to maintain the meals protection.

  • Track 24-1GMP for Human Resource
  • Track 24-2 GMP for Equipment
  • Track 24-3GMP for raw materials
  • Track 24-4 GMP for Operations