129^th World Food Science & Food Technology congress October 23-24, 2019 Toronto, Canada

Educational opportunities: No matter how proficient you are at your business, everyone can cram & Working in research projects or business venture one can often be isolating, and without experience to a variety of points of view, we can miss new thoughts and trends that can impact future results & the didactic aspect this conference can represent you to new ways of accompanying your business and help you discover how to be more industrious.

Networking with peers: Food Science Congress 2019 conference will provide a great opportunity to network. Often competitors from other regions of the country can become valuable resources for referrals and best-practices. Avoiding peers for fear of others discovering your competitive advantage can actually limit your own success. Collaboration is the way to approach networking. While there are those whose intentions can be suspect, most people can help each other uncover ideas and spark inspiration when they get to know each other on a personal level.

Expand your Business: Food Science Congress 2019 is a place where you can learn more about the current business climate. Discovering innovative products and services for your business is necessary to stay competitive in today's fast-paced world. Plus, these vendors who sell to your industry fully grasp what is happening inside your competition. Invest time with the sponsors at the event and turn them into your friends and allies.

Position yourself as an expert. When you are active in your research and industry, you can develop a reputation as an expert to your peers and your clients. Those who are engaged over the long term are often asked to speak at the events and to write articles for their publications. Like it or not, others like to associate with the experts in any field. Clients feel good about doing business with those that are celebrated by their peers. If your strategy is to be the best-kept secret in your business community and research area, you will be missing a valuable opportunity.

Have fun. Being in research or business should be rewarding and fun. All work and no play can get old fast. Food Science Congress 2019 can add a layer of enjoyment to managing your career growth by mixing a social aspect into your learning and industry branding efforts.

On behalf of the Food-Tech scientific board, we are delighted to announce that the “129th World Food Science & Food Technology congress” going to be held during October 23-25, 2019 at Toronto, Canada. Food Science Congress 2019 is an model platform which brings composed the masterminds in the field of Food Technology, Food Industry and Food Processing.

Track 01: Food Technology

Food technology is one of the divisions of food science which deals with the production procedures that make foods.  It is a science which initiates with the procedures and principals involved in processing and conserving the food substances. 
The study of food technology is to advance new methods and systems for keeping food products safe and unaffected from natural harms such as bacteria and other micro-organisms.

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 02: Agri Food Technology

The Agri-food sector is the procedure of food manufacturing and distribution, and covers a huge range of parts from farming to the point of eating. Agricultural technology, or agri-tech, is specifically about emerging new technologies to expand food production. The main objective of agri-tech is reducing the impact of farming on the environment, but it can also increase productivity, profit, or health and safety.
 

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 03: Food Engineering and Processing

Food engineering is an interdisciplinary ground which includes microbiology, applied physical sciences, chemistry and engineering for food and related productions. It also comprises the application of agricultural, mechanical and chemical engineering principles to food materials. Food processing is the conversion of agricultural products into food or of one form of food into other forms. Food processing comprises numerous forms of processing foods, from grinding grain to make raw flour to home cooking to complex industrial methods used to make convenience foods.

Related Societies: 

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 04: Chemistry of Food and Bio-processed Materials

Chemistry of Food is the study of chemical measures and relations of all biological and non-biological mechanisms of foods. Examples of biological materials are meat, poultry, lettuce, beer, and milk. It is analogous to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours. This discipline also includes how products get modified under certain food processing techniques and methods either to enhance or to prevent them from happening.

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

 

Track 05: Food and Dairy Technology

Dairy Technology deals with processing of milk and milk product. Dairy technology is a branch of engineering that is concern with the processing of milk and its products. Dairy technology study involves processing, storage, packaging, distribution and transportation of dairy products by entailing the science of bacteriology, nutrition and biochemistry.

 

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 06: Food Microbiology

Food microbiology is the scientific study of microorganisms that is useful for both in food and for the food production. This contains those microbes that contaminate food, as well as those which are used in its production; for example production of yoghurt, cheese, beer and wine. It is the study of the microorganisms that inhibit, create, or pollute food, as well as the study of microorganisms causing food spoilage, pathogens that may cause disease particularly if food is indecorously cooked or stored; they are used to produce fermented foods such as cheese, yogurt, bread, beer, and wine, and those with other useful roles such as manufacturing of probiotics.

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 07: Food Choice and Consumer Behaviour

Individuals make food decisions everyday based on past experience, perceptual differences, habitual intake and responses to environmental cues. Sensory science dealings and evaluates the features of foods that make them appealing to consumers. This permits food companies to design foods that demand to various market sectors, including children. Methods from sensory science can also be used to understand biological variation that predisposes individuals to either consume or avoid foods that have potential to impact health and wellness.
 

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 08: Food Nutrition and Dietetics

Nutrition is the science that pact with the relations of nutrients and other materials in food, in relation to preservation, growth, reproduction, health and disease of an organism. It consists of food intake, absorption, assimilation, biosynthesis, catabolism, and excretion. The active management of food intake and nutrition are both key to good well-beings. Smart nutrition and food choices can help avoid disease. Eating the right foods can help your body deal with more successfully with an on-going illness. Understanding good nutrition and disbursing devotion to what you eat can help you maintain or improve your health.

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 09: Food Biotechnology

Food Biotechnology is concentrated on evolving developments and solicitations of modern genetics, enzymatic, metabolic and systems-based biochemical procedures in food and food-related biological schemes. The objective is to aid produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production, genetically altered plants are used to develop taste, shell life, nutrition and excellence of food, genetically altered food is manufactured using biotechnological tools.

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 10: Food Preservation

Food preservation is well-known as the science which deals with the process of prevention of spoilage of food thus permitting it to be stored in a fit condition for future use. Preservation safeguards that the quality, edibility and the nutritive value of the food remains undamaged. Preservation implicates avoiding the growth of bacteria, fungi and other microorganisms as well as retarding oxidation of fats to reduce rancidity. The procedure also guarantees that there is no discolouration or aging and also involves sealing to prevent re-entry of microbes. Basically food preservation ensures that food remains in a state where it is not contaminated by pathogenic organisms or chemicals and does not lose optimum qualities of colour, texture, flavour and nutritive value.
 

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 11: Food Innovation and Management

the notion of food innovation has been incorporated around food companies with growing uniformity in recent years. Most of the time, the term” innovation” is associated with new product expansion, but innovation can be applied equally well across corporate marketing, processes, quality assurance, food safety disciplines.  Innovation specialists generally split novelty into two high level categories: Disruptive and Incremental Innovation.
 

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 12: Food Safety and Hygiene

Food safety denotes to regulating the presence of those threats whether chronic or acute, that may make food injurious to the health of the consumer. Food safety is about producing, handling, storing and preparing food in such a way as to prevent infection and contamination in the food manufacture chain, and to help ensure that food quality and goodness are sustained to stimulate good health. Food hygiene is the circumstances and measures necessary to certify the safety of food from production to consumption. Lack of adequate food hygiene can lead to foodborne diseases and can cause the death of the consumer. The objective of food hygiene is to make and deliver safe food and accordingly contribute to a healthy and creative society.
 

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 13: Food Packaging

the area of food packaging is to defence the packed products and preserve their freshness. Food packaging is a synchronized system of communicating food for transport, distribution, storage, retailing, and finally to fulfil the desires of consumer at an appropriate cost.  As per World Packaging Organization more than 25% of food gets ruined due to unfortunate and wicked packaging. Thus the ideal packaging can diminish the large amount of food waste. Food packaging maintains food nutrition, swift and constant delivery of food among the value chain and reductions post-harvest losses.

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Centre (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 14: Food Toxicology

Food toxicology deals with how natural or synthetic poisons and toxicants in various food products cause harmful, detrimental, or adverse side effects in living organisms. Food Toxicology shields with various aspects of food safety and toxicology, including the study of the nature, properties, effects, and detection of toxic substances in food and their disease manifestations in humans. It will also include other phases of consumer product safety. Radioactive components, heavy metals, or the packaging materials used in food processing are examples of such substances. A food toxicologist studies toxicants in food, the health effects of high nutrient intakes, and the connection between toxicants and nutrients.

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 15: Food-borne Diseases

Foodborne sickness or foodborne syndrome or food poisoning is any illness subsequent from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food. Foodborne illnesses are infections or irascibilities of the gastrointestinal (GI) tract activated by food or beverages that comprise punitive bacteria, parasites, viruses, or chemicals. The GI tract is a arrangement of hollow organs joined in a long, twisting tube from the mouth to the anus. Common indications of foodborne illnesses are nausea, diarrhoea, abdominal pain, fever, and chills.

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 16: Advancement in Food Technology

As the financial prudence of many countries are growing, the customers have started using processed food more than the staples. As a matter of fact world-wide food processing technology business has prolonged to multi trillion dollars. It was reported that around, 16 million people work in the food industry. Recent improvements in food processing and technology are not only important to meet the increasing productivity demands but to adopt erudite automation, control and monitoring methods and techniques.

 

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 17: Management of Food Waste

Food waste or food loss is food that is thrown away or lost uneaten. The reasons of food waste or loss are several and occur at the stages of creating, processing, retailing and consuming. In the greatest recent years, food waste has become a multifaceted phenomenon fascinating the attention of scientists, consumers and activists alike. It’s been termed as a global paradox regarding the technique in which importance is put on agriculture to advance food security and then a third of all the food produced ends up as waste.

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 18: Food and Agricultural Immunology

Food and Agricultural Immunology present original immunological investigation with food, agricultural, environmental and veterinary presentations. It discusses an sympathetic of the relations at the interface of the food and immune systems including studies on development of diagnostic systems - all types of ligand based assays, such as antibody and aptmer.

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 19: Nutraceuticals & Nutrition Supplements

A nutraceutical is a food or food constituent that petition to have health welfares, including treatment and prevention of disease. Nutraceuticals are those harvests apart from nutrition they are also used as medicine. A nutraceutical product may be well-defined as a constituent, which has physiological benefit and also provides protection against chronic disease. Nutraceuticals may be used to progress health, delay the aging process, preclude chronic diseases, increase life expectancy, or support the structure or function of the body. Nutritional supplements are any dietary complement that is expected to provide nutrients that may else not be consumed in adequate quantities; for example, vitamins, minerals, proteins, amino acids or other nutritional substances. Products are usually ingested in the form of capsule, tablet or liquid.

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 20: Seafood Processing

Seafood is fish and the substances produced from fish, comprising finfish, crustaceans, cephalopods, echinoderms, molluscs and gastropods. The term seafood processing refers to the procedures linked with fish and fish products among the time fish are caught or harvested, and the time the final food is delivered to the customer. Although the term refers precisely to fish, but really it is prolonged to cover any aquatic organisms harvested for marketable purposes, whether caught in wild fisheries or harvested from aquaculture or fish farming.
 

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 21: Sensory Evaluation

Sensory analysis or Sensory evaluation is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses  like sight, smell, taste, touch and hearing for the purposes of evaluating consumer products. The evaluation involves boards of human inspectors, on whom the products are tested, and recording the responses made by them. By applying statistical methods to the results it is possible to make suggestions and insights about the products under test.

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 22: Enology and Brewing Science

Enology is the study of wine and winemaking. The new facility allows us to expand our experimental winemaking platform to test new grape distinctions and winemaking practices. It permits us to scale up our experiments to industrial production volumes. An enologist is one that practices the field of enology, and often comprehends the scientific principles associated with winemaking, including desirable characteristics associated with the grape itself.

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 23: Pharmaceutical Technology

Pharmaceutical Technology is the merging of scientific aspects that are precarious in the expansion and production of new drugs, treatment of medicines and medicinal devices. Pharmaceutical expertise is solicitation of scientific acquaintance or technology to pharmacy, pharmacology, and the pharmaceutical industry. It contains methods, techniques, and instrumentation in the manufacture, preparation, compounding, dispensing, packaging, and storing of drugs and other arrangements used in diagnostic and formative procedures and in the treatment of patients.

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

 

Track 24: Food and Flavour Chemistry

Flavour chemistry is a scientific discipline that is used to regulate the individual compounds that are responsible for the characteristic flavour found in foods and beverages. Flavour chemistry can be used to identify both positive and negative compounds associated with specific carnal attributes. Using multivariate statistical methods, flavour chemistry can also be linked with descriptive sensory evaluation to identify the compounds directly responsible for sensory perception. The more information existing on a product, the better likelihood that key relationship, that directly and indirectly influence on the formation of key flavour compounds can be elucidated. 

 

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 25: Meat Science and Processing Technology

Meat is a unique biological material with a central significance in nutrition and health. Meat Science and Processing Technology merge the expertise of meat scientists and food engineers in a general approach toward the processing of meat. The meat industry requires supplying consistent high eminence and safe meat products.

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 26: Bioinformatics in FoodTech

Food plays a significant role in regulating the numerous processes within the body. With the continuous advancement of the “omics” eon, bioinformatics curates and infers biological data by computational means and therefore it has seen extensive integration across every correction of life sciences counting food sciences. Bioinformatics can be used for competently contact to all genomics, proteomics and metabolomics data discovered so far and to make available this data to every individual group industry or company so as to raise quality, taste and nutritional value of food that is to be manufactured.

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 27: Global Food Security

Food security follows when all people are able to access sufficient safe and nourishing food to meet their necessities for a healthy life, in ways the globe can withstand into the future. However, food safety aspects a number of responsibilities across both manufacturing and ingestion which research will be essential to solve.

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

 

Track 28: Food Industry Background

The food industry is an intricate, worldwide collective of diverse trades that supplies most of the food consumed by the world's residents. Only existence farmers, those who stay alive on what they grow, and hunter-gatherers can be measured outside the scope of the modern food industry. The food Industry comprises: Agriculture and agronomy, Food processing, Food Technology, etc.

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 29: Food Authentication

With the increasing attentiveness of food safety and quality, consumers constantly claim the reassurance of origin and content of their foods. Furthermore, manufacturers must be able to authorize the authenticity of constituents of their products in order to fulfil with government legislation. Food authentication is a quickly growing arena due to increasing public consciousness concerning food quality and safety.

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 30: Food and Quality Control

Food industry deals with highly sensitive products. This being the main reason, maintaining excellence standards and adhering to quality requirements are imperative for players in the food industry. Food quality is the quality characteristics of food that is acceptable to consumers. This comprises external factors as appearance, consistency, and flavour; factors such as federal grade standards and internal. Quality control (QC) is a reactive process and aims to identify and rectify the defects in finished products.

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 31: Food Consumption and Health Mapping Devices

With advancements in expertise, several devices have come up that control our health. These strategies are capable of chasing the daily consumption of nutrients and provide the user a detailed report on its usage. Health mapping devices effectually help individuals to track their own digestion and health. At the Food Summit 2019, we encourage and request those who are involved in this field of medical devices to come and share their research!
 

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 32: Food Chemistry

Food chemistry is the study of synthetic measures and cooperation of the organic and non-biological parts of sustenance's. It includes with organic chemistry in that it manages the parts of diet, for example, sugars, lipids, proteins, water, vitamins, and dietary minerals. Furthermore, it comprises the investigation and improvement of nourishment added substances that can be utilized to precaution the nature of sustenance or to alter its shading, flavour, and taste. It is, later, firmly connected to nourishment handling and readiness strategies. There is, in any case, a systematic banter about the wellbeing impacts of various nourishment additives.

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Track 33: Food Science

to simply put, food science is the study of food. It includes the study of the Physical, biological and chemical nature of food. Food science also comprises assessment of food processing, packing and safety. Food Configuration Databases exist, which lists details information sets on the nutritional value and components of a particular food, which is its carbohydrate, protein, fat, vitamins, minerals, and fibre content. The belongings of food are our concern and its make-up forms the core of the topic of discussion at Food Science 2019 conference.

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

 

Track 34: Sports Nutrition

The Rudimentary Nourishment plan includes macro and micronutrients which are required to meet the daily obligation of the human body depending on the average person’s daily activity and eating preference. The systematic diet ensures that the body gets the daily essential amount of nutrients which are required to perform daily tasks and keep our body in a healthy condition. Sports nutrition, on the other hand, is more complex. The sports diet is specially designed for each person depending on their individual training, body type, goal, muscle growth, and strength building.

Sport diet also comprises of macro and micronutrient-rich foods, but the requirement of other nutrients are also taken into deliberation like creatine (to improve muscle recovery), multivitamin (replenishes the key water-soluble vitamins lost with daily intense training), Fish oil (to maintain the ratio of omega-3 and omega-6 fatty acid), Whey protein (fast absorbing protein) etc. which are used to repair muscle tissues and improve the elasticity of muscles.

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

 

Track 35: Food Allergies

An unusual reaction by the immune system to a particular food or components of food is called a food allergy. Common signs include itching, reddening, rashes, vomiting or even diarrhoea. Even though any food can set off an allergic reaction, milk, eggs and nuts are the most common causes. People allergic to a particular food must confirm that they compensate for the nutrients by consuming replacements in their diet.

Related Societies:

Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colors Association (NATCOL)

USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology

Asia:  Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)

Segmented Market Research on Food Technology

Food Technology is a science which deals with the techniques and principals involved in processing and preserving the food substances. The application of food science helps in manufacturing safe, wholesome and nutritious food products.


Global Market:
The global food tech market is expected to grow over $250.43 billion by 2022 at a single digit CAGR through the forecast period. Each aspect of food technology market is blooming.  The food technology is growing globally at 3.5% a year and is expected to grow more than USD 7 trillion by 2019. Key trends for new product development are in health, convenience, neutrality and sustainability. New fruits and vegetables based foods fulfil the demands of the premium consumer. The functional foods (foods that offer benefits beyond basic nutrition) market is one of the fastest growing segments of the global food industry. Around US$25 billion of global sales is achieved by foods and beverages that offer validated health claims, he wider functional food market, including rehydration and sports drinks and foods with softer health claims, is estimated to be worth around US$200 billion.


USA:
Food processing in the U.S. has come a long way since the 1900s.  Companies started developing products that have longer shelf life and were easy to carry. As investors saw the opportunity in processed foods more and more companies entered the market which not only created jobs but also led to a rise of the American food manufacturing industry around the world. Presently, Coke is distributed in more than 200 countries making the product a global icon. Similarly, Mars Inc., which started out as a candy manufacturer, now has departments looking after pet care, biotech, and food and beverage, distributing its products internationally. ConAgra Foods has 29 brands which bring in annual retail sales of $100 million each. Thus these companies are dominating the international market. Companies provide much needed jobs to communities. More than 1.5 million people are currently employed by food manufacturing firms in America. 

In Kentucky, logistics has become the major attraction for companies. In Ohio, the low tax structure acts as an attraction for food companies. Pennsylvania’s Lehigh Valley has the highest number of beverage manufacturers. The U.S. food industry will have a steady growth of 2.9% CAGR through 2022. In the future the processed foods industry gives economic developers more opportunities to create jobs and attract projects.

Europe:
The major manufacturing hubs in the globe are Europe which constitutes the majority share in the food flavour’s and enhancer market along with North America. European market is a mature market and has several regulatory bodies to regulate stringently the use of food flavours and enhancers, thereby taking care of the consumers of the nations. Germany constitutes the major share having 24% followed by the UK (23%), Spain (10%), Netherland (5%) and Italy (9%). US $ 823 million is the market size by value of the synthetic flavour and $ 755.65 million US dollar is the market size by value of the natural in the year 2014.

Asia-Pacific: 
The Asia-Pacific food market is constantly growing. China is the one of largest food markets in volume and value terms because of its population size and growing income. The preservative market in Asia-Pacific is diverse; developed countries (e.g., South Korea and Japan) account for 40% of the market and consume non-genetically modified (GM)-based antioxidants, while developing countries (e.g., Singapore, Malaysia, Thailand, Taiwan, and Vietnam) consuming more GM-based antioxidants. The fortified food ingredients are key growth drivers in Asia Pacific.

Asia turns to be the home to the world’s fastest growing retail markets for processed meat, poultry and fish, with Indonesia and India playing key roles across these categories. With a CAGR of 26.7% between 2011 and 2015, Indonesia is currently among the fastest growing processed meat and poultry markets globally, followed by India (22%), Vietnam (15.5%), China (13.9%), and Brazil (10.9%). Asia Pacific was the second most dynamic section globally in terms of processed meat, poultry and fish New Product Development (NPD), accounting for 24% of processed meat, poultry and fish product innovations, led by China, Thailand, South Korea, Vietnam and the Philippines in 2016. In the Asia-Pacific region, poultry meat includes the mainstream of the demand. The per capita consumption of poultry meat is expected to reach 39.6 kg in Australia by 2022.

 

Past Conference Report

Food Technology 2018

The International Conference on Food Technology and Processing was held in London, UK during October 04-06, 2018. Active involvement and generous comeback were received from the Organizing Committee Members, Editorial Board Members of Conference Series LLC Ltd Journals as well as from Prominent Scientists, Researchers and Young Student Community. Researchers and students who disclosed up from different parts of the globe have made the conference one of the most effective and prolific events in 2018. The conference was noticeable with the presence of renowned scientists, talented young researchers, students and business delegates motivating the three days event into the path of success with thought provoking Keynote and Plenary presentations highlighting the theme “Emerging Trends in Food Technology towards the Global Demand”.

The meeting was carried out through various sessions, in which the discussions were held on the following major scientific tracks:

• Food Technology
• Processing of Fruits and Vegetables
• Dairy Technology
• Microbiology of Foods
• Health and Nutrition
• Food Safety
• Food Additives and its Impact
• Enzymes in Food
• Management of Food Waste

The highlights of the meeting were the informative Keynote lectures from:

Petronila Mlowe, Britain Tanzania, UK on “Importance of quality assurance on agribusiness from Tanzania”.

Amanda M Naaum, TRU-ID., Canada on “Regulatory tools for DNA- based seafood testingin Canada: DNA barcoding and beyond”.

The Honourable Guests, Keynote Speakers, well-known researchers and delegates shared their innovative research and vast experience through their fabulous presentations at the podium of Food Technology 2018 Conference. We are glad to inform that all accepted abstracts for the conference have been indexed in the Journal of Food Processing & Technology as a distinct issue.

We are also obliged to numerous delegates, company representatives and other renowned personalities who supported the conference by their active discussion forums. We are thankful to the Organizing Committee Members for their gracious presence, continuous support and assistance towards the fulfilment of Food Technology 2018. With the exceptional feedbacks from the conference, Conference Series LLC Ltd would like to publicize the commencement of the 23^rd International Conference on Food Technology and Processing during October 07-08, 2019in Dublin, Ireland.