International Conference on

Food Processing & Technology

Auckland, Newzeland    October 12-13, 2017

Food Tech Meeting 2017

Theme: Accelerating advanced Research and Innovation in Food science

Welcome to the “International Conference on Food Processing & Technology” which will be held in Auckland, New Zealand, 12-13 October 2017.

Food Tech Meeting 2017 aims to bring together leading academic scientists, research scholars, students, delegates and exhibitors to exchange and share their experiences, research results about all aspects of Food science. It also provides the premier interdisciplinary forum for researchers, practitioners and educators to present and discuss the most recent innovations, trends, and concerns, practical challenges encountered and the solutions adopted in the field of Food processing and Technology.

The conference will be organized around the theme “Accelerating advanced Research and Innovation in Food Science”. We will likely convey a remarkable program which covers the whole range of research in food science and share the culturally diverse encounters of different innovations in food processing and technology.

International Conference on Food Processing & Technology is a one of a kind gathering to unite overall recognized scholastics in the field of Food science, Nutrition, general wellbeing experts, researchers, scholastic researchers, industry specialists, researchers to trade about best in class research and innovations.

Aim of this conference is to stimulate new ideas for the development of the food industry that will be beneficial pointing the subject in Food Tech Meeting-2017.

Auckland is a city in the North Island of New Zealand. It is the most populous urban area in the country. The Auckland urban area ranges to Waiwera in the north, Kumeu in the northwest, and Runciman in the south. Auckland has a huge range of attractions, from the tallest building in the Southern Hemisphere to up-close encounters with penguins and sharks. Auckland is the third most livable city in the world , Auckland is a thriving multi-cultural hub of cuisine, music, art and culture.

1). Fermentation Technology:  Fermentation is nothing but metabolic process that converts sugar to acids, gases, or alcohol. These occur in yeast and bacteria and also in oxygen-starved muscle cells as in the case of lactic acid fermentation. Fermentation technology is a broad field. Mostly we target the use of microorganisms and enzymes for production of compound which as application in the energy, chemical, material, pharmaceutical and the food sector. Fermentation processes have been used for generations the requirement for sustainable production of energy and materials is demanding innovation and development of novel fermentation concepts.

2). Nanotechnology: Nanotechnology is advanced emerging field on several aspects of food science from how food is grown to how it is packaged. Now a days most of the Companies are developing nanomaterial’s that will make a difference not only in the taste of food, but also in food safety as well health benefits that food delivers.

3). Food Processing: Food processing is nothing but the transformation of raw ingredients by physical or chemical means into food or food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food processing typically involves activities such as liquefaction, emulsification, mincing and macerating and cooking (such as boiling, broiling, frying, or grilling) pickling, pasteurization and many other kinds of preservation and canning or other packaging.

4). Food Production: The transformation of ingredients into finished food products is called as Food Production. Food manufacturing industries raw food products convert them into complete and marketable food items. The food production process includes the processing of raw materials like fruits, vegetables and grains in their harvested forms and meat directly after the butchering process and processes these into the types of food products that are available for the consumers. The range of Food production varies from minimal processing such as cleaning and packaging to the complicated processes involving lots of additives, ingredients and methodology as well. The process of Food production processes develops products with longer shelf lives than raw food ingredients.

5). Food Technology: Food technology is one of the branches of food science that deals with the production processes that make foods. Early scientific research into food technology concentrated on food preservation. Nicolas Appert’s development in 1810 of the canning process was a decisive event. The process wasn’t called canning then and Appert did not really know the principle on which his process worked but canning has had a major impact on food preservation techniques.

6).Food Biotechnology Studies: Modern Food biotechnology refers to various scientific techniques used to produce specific desired traits in plants and animals and microorganisms through the use of genetic knowledge. Since its introduction to agriculture and food production in the early-1990’s, advancement of biotechnology has been utilized to develop new advanced methods for improving productivity. In 2005, twenty-one countries planted biotech crops covering a total of 222 million acres. These crops include soybeans, corn, cotton, canola, papaya, and squash that are improved  different versions of the traditional varieties.


7). Animal & Plant Nutrition: Plant nutrition nourishes plants and its encourages growth and consolidates and fortifies the plant world. Plants require feed and nutrients in order to grow. The fertilizers used in plant nutrition stimulate growth by providing the nutrients they need from root to leaf. They also protect the plants from the harsh environment and improve their resistance to stress.

8).Food safety and security: Food safety is concerned with safe sources of all foods, freedom from avoidable chemical and microbial contamination continuing the appropriate 'cold-chain' where needed, protection from insects, rodents, cross-contamination, safe storage, transportation, labeling, preparation, processing, cooking, correct temperatures post-heating, food-handler safety, and service. It also encompasses risk-reduction protocols (HACCP), training and certification of handlers, testing of food, inspection and enforcement of all stages from producer to consumer. Food safety and food security are interrelated concepts with a profound impact on quality of human life and there are many external factors that affect both of these areas. Food safety is an umbrella term that encompasses many facets of handling, preparation and storage of food to prevent illness and injury. Included under the umbrella are chemical, microphysical and microbiological aspects of food safety.

9). Food Safety regulations: Food safety regulations is one of the scientific discipline describing handling and preparation and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. Food safety is taking care of arrangement storage and stockpiling of nourishment in ways that avert food borne disease or potential contamination and spoilage. 

10). Food Science: Food science deals with several concerns mostly composition, health effects and mode of storage, preparation and preservation etc. The application of basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing. Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as microbiology, chemical engineering and biochemistry.

11). Food Toxicology: Food toxicology deals with toxic substances in food either of natural origin or formed after food spoilage or general practices to be avoided to save the nutrition. It also studies the harmful effects of chemical, biological and physical agents in biological systems that establish the extent of damage in living organisms.

12). Health Nutrition: Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. The diet of an organism is what it eats, which is largely determined by the availability, the processing and palatability of foods. Having a healthy diet is here and there less demanding said than done. It is enticing to swing to less healthy sustenance decisions in light of the fact that they may be anything but difficult to get or plan, or they fulfill a longing. In the middle of family and work or school, you are most likely adjusting a hundred things on the double. Setting aside time to purchase the elements for and cooking a healthy supper at times falls keep going on your rundown. In any case, you ought to realize that it isn't difficult to roll out straightforward improvements to enhance your diet. What's more, you can comprehend the hills of sustenance data out there.

13). Molecular Nutrition: Molecular nutrition is the investigation of metabolic connections and different intracellular and extracellular processes when organic food intermediates are provided as supplements. Synthetic pesticides and chemical fertilizers are not allowed, although certain organically approved pesticides may be used under limited conditions.

14). Nutrition and Diabetes: Nutrition and metabolic diseases are related, diabetes is such a metabolic disease where sugar metabolism is impaired. Controlled nutrition regimen is employed in the case of diabetes. A metabolic disorder can happen when abnormal chemical reactions in the body alter the normal metabolic process. It can also be defined as inherited single gene anomaly most of which are autosomal recessive.

15).Agricultural: Agricultural branch of microbiology dealing with plant-associated microbes and plant and animal diseases. It also deals with the microbiology of soil fertility, such as microbial degradation of organic matter and soil nutrient transformations.

16). Fermentation: Fermentation process is a field which involves the use of microorganisms and enzymes for production of compounds which have application in the energy, material, pharmaceutical, chemical and the food industry. Though fermentation processes are used for generations for the requirement for sustainable production of materials and energy is demanding creation and advancement of novel fermentation processes.

17). Food preservation: Food preservation is one of the oldest technologies used by human beings. In this article, we'll look at all of the different preservation techniques commonly used today, a preservation technique may also destroy enzymes naturally found in a food that cause it to spoil or discolor quickly. An enzyme is a special protein that acts as a catalyst for a chemical reaction, and enzymes are fairly fragile.

18). Pasteurisation: Pasteurisation is the process of prolonging the keeping quality of products such as milk by heating to destroy harmful bacteria.

19). Nutrigenomics: Nutrigenomics is the study of effects of nutrition, nourishment or lack of nutrition on the genetic expression and anatomical or physiological changes of a living entity. Nutrigenomics has also been described by the influence of genetic variation on nutrition, by correlating gene expression or SNPs with a nutrient's absorption, metabolism, elimination or biological effects.

20). Beverage Industry: The beverage industry in India occupies USD 230 million market in the USD 65 billion food processing industry in India. Coca cola, Pepsi, and Nestle are the leading beverage brands that have been ruling the Indian beverage market since past few decades. Among all the beverages, tea and coffee are manufactured as well as exported heavily in the international markets succumbing to the individual demands around the world.

21). Food poison: Food poison occurs after eating food contaminated by bacteria. The symptoms of food poisoning are basically the same as those of stomach flu: abdominal cramps, nausea, vomiting, diarrhea, and fever.

22). Prevention of Contamination: Prevention of Contamination important to avoid the contamination of meat and poultry whenever possible. This includes inadvertent contamination or cross-contamination from the live animal, processing procedures and equipment, employees, and the environment. Contamination can be minimized or avoided altogether by following appropriate sanitation procedures, good manufacturing procedures (GMPs), and procedures for employee hygiene

23). Food Toxicology: Food toxicology deals with toxic substances in food either of natural origin or formed after food spoilage or general practices to be avoided to save the nutrition. It also studies the harmful effects of chemical, biological and physical agents in biological systems that establishes the extent of damage in living organisms.

24). Food Allergy Studies: The evaluation of food allergy based on molecular analysis must consider several factors, particularly the correlation with clinical symptoms and knowledge of IgE cross-reactivity between allergens from different sources. Incorrect diagnosis of food allergy can lead to inappropriate treatment, with unnecessary restrictive diets and nutritional consequences for the patients.

25).Industrial Food Microbiology: Industrial Microbiologists work on the utilization of microbes in the manufacturing of food and industrial products, such as pharmaceuticals, food, beverage, and chemical, and energy. microbiology which deals with screening, improvement , management, and exploitation of microorganisms for the production of various useful end products on a large scale


Meetings International proudly announces The International Conference on Food Processing & Technology scheduled on October 12-13, 2017, Auckland, New Zealand. With a theme of "Accelerating advanced Research and Innovation in Food Science".

Meetings International provides a Global Platform for Food Professionals, Dietitians, Nutritionists, Public Health nurses, Health officers, agricultural commissioners, food system experts, analysts and students to Exchange Ideas, Knowledge and Networking at its 100+ International Conferences.

Food Tech Meeting 2017, the unique International Conference on Food processing and technology will be an interdisciplinary forum for the exchange of knowledge on the traditional and advanced technologies in the field of Food science. There are many interesting topics which include Food processing, Food Technology, Food production, Food science, Fermentation technology, Animal & Plant nutrition, Food Preservation and many diverse topics related to food science.

The Food Tech Meeting is a platform for food science students, faculty, deans, researchers, and leaders to collaborate on topics affecting food science education. Attendees can: Take advantage of opportunities to learn about Food Tech Meeting from a variety of oral and poster presentations.  Meet and network with Food science ranging from students to deans, faculty, and researchers. Take advantage of opportunities to collaborate with experts from around the world.

Meetings International Food Tech Meeting will offer you an unmatched attendee experience. In addition to the many scientific sessions and take-home case study examples, you will leave this event with many other evidence based practice from some of our workshops and symposiums. We hope you will join us in Auckland, New Zealand this October.


Operating Committee                                                              

CEO and Founder

Meetings International PTE LT

  • Fermentation Technology
  • Nanotechnology
  • Food Processing
  • Food Production
  • Food Technology
  • Food Biotechnology Studies
  • Animal & Plant Nutrition
  • Food safety and security
  • Food Safety regulations
  • Food science
  • Food Toxicology
  • Health Nutrition
  • Molecular Nutrition
  • Nutrition and Diabetes
  • Agricultural
  • Fermentation
  • Food preservation
  • Pasteurisation
  • Nutrigenomics
  • Beverage Industry
  • Food Poison
  • Prevention of Contamination
  • Food Allergy Studies
  • Industrial Food Microbiology