Session 1: Food Borne Infections and Diseases
There are several bacteria that cause common food borne diseases associated with various food, we consume every day. In this context, a list of the foodborne disease has been discussed along with the associated infectious bacteria and foods they found. This list of the food borne disease makes you understand the symptoms of food poisoning, foods, hygiene, and bacteria.
Session 2: Food Fermentation
Food fermentation is a food processing technology that utilizes the growth and metabolic activity of microorganisms for the stabilization and transformation of food materials. Fermentation was primarily developed for the stabilization of perishable agricultural produce. To provide sufficient food of good quality during other times of the year as well, a variety of techniques were developed to extend shelf life: Drying, salting, smoking and, later, cooling and freezing. While most of these preservation techniques are centuries old and low-tech, advanced technological progress has considerably expanded them over the last half century.
Session 3: Food Sciences and Chemistry
Food Science is a multi-disciplinary field involving chemistry, biochemistry, nutrition, microbiology and engineering to give one the scientific knowledge to solve real problems associated with the many facets of the food system. To provide sufficient food of good quality during other times of the year as well, a variety of techniques were developed to extend shelf life: Drying, salting, smoking and, later, cooling and freezing. While most of these preservation techniques are centuries old and low-tech, advanced technological progress has considerably expanded them over the last half century.
Session 4: Obesity, Diabetes & Endocrinology
Overweight and obesity have increased rapidly in the past four decades, and the latest national prevalence estimates for 2015–19, based on Chinese criteria, were 6·8% for overweight and 3·6% for obesity in children younger than 6 years, 11·1% for overweight and 7·9% for obesity in children and adolescents aged 6–17 years, and 34·3% for overweight and 16·4% for obesity in adults (≥18 years). Prevalence differed by sex, age group, and geographical location, but was substantial in all subpopulations. Strong evidence from prospective cohort studies has linked overweight and obesity to increased risks of major non-communicable diseases and premature mortality in Chinese populations. The growing burden of overweight and obesity could be driven by economic developments, sociocultural norms, and policies that have shaped individual-level risk factors for obesity through urbanization, urban planning and built environments, and food systems and environments.
Session 5: Food and Nutritional Immunology
Obesity is associated with poor immunologic outcomes, including an impaired B cell response. However, the mechanism by which obesity deregulates B cell activity and whether this impairment is sex-specific is not clear. Recent data suggests that specialized proresolving lipid mediator (SPM) precursors and SPMs synthesized from docosahexaenoic acid (DHA) regulate select B cell populations upon antigen exposure. Therefore, we investigated if SPMs target B cell populations in the context of obesity in a sex-specific manner.
Session 6: Food Processing and Technology
Food Processing Technology includes a set of physical, chemical or microbiological methods and techniques used to transmute raw ingredients into food and its transformation into other forms in food processing industry. Food processing and preparation activities cover three main fields: (1) the preservation of foods by (a) modern methods such as refrigeration, canning and irradiation, and (b) traditional methods such as drying, salting, smoking and fermentation; (2) the development of protein - rich foods; (3) food additives. Similar processes are used to produce animal feed. Fisheries, Animal Production and Health, Plant Production and Protection, were engaged in food technology activities in their respective fields of interest of Food Science. Food technology training in highly developed countries is often not adapted to the needs of developing countries. The Nutrition Division's interest was mainly, in their nutritional implications, in particular in reducing wastage of food, in preventing losses in nutritive value and in conserving or enhancing palatability.
Session 7: Food, Nutrition and Body weight
There’s sample research on foods and diet patterns that protect against heart disease, stroke, diabetes, and other chronic conditions. The good news is that many of the foods that help prevent disease also seem to help with weight control-foods like whole grains, vegetables, fruits, and nuts. And many of the foods that increase disease risk-chief among them, refined grains and sugary drinks-are also factors in weight gain. Conventional wisdom says that since a calorie is a calorie, regardless of its source, the best advice for weight control is simply to eat less and exercise more. Yet emerging research suggests that some foods and eating patterns may make it easier to keep calories in check, while others may make people more likely to overeat.
Session 8: Nutraceuticals and Medicinal Foods
The attention in Nutraceuticals and functional foods keeps growing, driven by progressive research efforts to identify the properties and potential applications of Nutraceuticals. The current population and health trends are the main reasons for the growth of the functional food market. Cardiovascular disease remains the primary leading cause of death, and cancer, osteoporosis, and arthritis remain extremely common. Medicinal foods and herbs, considered as alternative medicine methods, do not reject the validity and effectiveness of modern medicine, but rather play a role in supporting the treatment with modern medicine.
Session 9: Nutritional Value and Quality of Foods
People stopped living on fresh food alone a long time ago. The nutritional value of food defines what a food is made of and its' impact on the body. Because of disease and weight control, it's particularly important to understand the nutritional value of food due to the impact on the body as it relates to cholesterol, fat, salt, and sugar intake. Judging food quality by appearance is tricky, because plumpness could mean that it's been pumped up with water and nitrogen and therefore may not fully ripen. To provide sufficient food of good quality during other times of the year as well, a variety of techniques were developed to extend shelf life: Drying, salting, smoking and, later, cooling and freezing. While most of these preservation techniques are centuries old and low-tech, advanced technological progress has considerably expanded them over the last half century.
Session 10: Public Health Research
Alongside the Program in Food Systems and Public Health, the Food Fellows Program allows students to benefit from a hands-on learning opportunity with organizations working at the intersection of food and public health. Students can deepen their engagement by participating in the Food Policy and Obesity Prevention (FPOP) student group, which provides comprehensive extracurricular opportunities for the Columbia University Medical Center community around food access, policy, and advocacy. The program’s courses are complemented by a public lecture series on Food, Public Health and Social Justice.
Session 11: Microbial Aspects of Food Safety
Microbiological hazards are one of the most significant causes of food poisoning. Initially these methods were applied to extend the shelf life of foods, and over time an understanding emerged that many of these methods had the effect of making food safer for human consumption. To provide sufficient food of good quality during other times of the year as well, a variety of techniques were developed to extend shelf life: Drying, salting, smoking and, later, cooling and freezing. While most of these preservation techniques are centuries old and low-tech, advanced technological progress has considerably expanded them over the last half century.
The Food Science and Nutrition industry is slowly finding multimillion dollar openings being developed markets in differing nations. While grown-up business sectors are showing a move while in transit to common and naturally sourced food, a requirement for processed and fast food is presently coming to fruition in developing economies. Food and Nutrition market analysis and producers in this industry typically work on low overall revenue and high volume deals and are thus an essential to profit. Low overall revenues continue to be an issue to organizations in the Food and Beverages industry however fixing administrative condition will likewise pressure organizations to realign their tasks to certain degree. With the experience of expanding necessity to be more responsive towards nourishment security worries, there is a striking interest for food & beverages statistical surveying reports. The Food and Nutrition market statistical surveying reports give a thorough data and top to bottom investigation on quick developing sustenance and refreshments portions, capturing their essential sub-sections, which incorporates:
Industry and Financial performance:
Importance and Scope:
The worldwide food and beverages industry is developing at 3.5% a year and is relied upon to be worth more than US$7 trillion by 2014. Key patterns for new item advancement are in wellbeing, accommodation, naturality and maintainability. New foods based on fruits and vegetables satisfy a large number of the requests of the exceptional buyer. The characteristic "wellbeing corona" of normal create make fixings got from leafy foods very looked for after in the worldwide commercial center. The market for useful food and beverages – nourishments that offer advantages past fundamental sustenance – is one of the quickest developing sections of the worldwide food and beverages industry. Sustenances and refreshments that offer approved wellbeing claims represent around US$25 billion of worldwide deals, he more extensive practical nourishment advertise, including rehydration and games beverages and eatables with milder wellbeing claims, is evaluated to be worth around US$200 billion.
The natural food and beverages market in Asia-Pacific has flooded in the ongoing years because of a checked increment in both utilization and creation in the locale. Despite the fact that Asia has been moderate in receiving the natural pattern however in the last 2 - 3 years' nations, for example, Singapore, Malaysia and Taiwan have seen gigantic development rates because of the flooding natural profitability in these nations. The interest for natural sustenance and drinks in Asia has developed at a CAGR of 12.4% from the period 2006-2011. The Asia-Pacific market for natural food and beverages is basically held by Japan, Australia, China and India with Japan contributing the biggest offer of ~% to the income created through the offers of natural nourishment and refreshments in the district taken after by Australia with an offer of ~% and China and India together representing ~% of the income in 2011. The natural food and beverages market in Asia Pacific area has developed at a CAGR of 12.4 % from USD ~ million out of 2006 to USD ~ million out of 2011. During the year, the natural nourishment and drinks showcase in China had seen a development of 14.7% with income of USD ~ millions in 2011 in contrast with USD 454.8 million out of 2010. Natural vegetables have been the second biggest portion of China's natural sustenance and drinks advertise contributing ~% to the general market in 2011. Generally, the standpoint for the natural nourishment and refreshments industry in China is by all accounts positive. The present situation in China is exceptionally reassuring and helpful for natural agriculturists. Top of the hypermarkets, for example, Carrefour, Walmart, Metro, Jusco, Tesco, Lotus and Tops have organic stores in many major cities in China. These supermarkets dominate organic retail sales in China, accounting for over ~% of the China organic market. The natural organic food and beverages market in Japan was esteemed at USD 1,280 million out of 2011 which is around 1% of the aggregate food market in the nation. The incomplete choice and accessibility of natural items combined with higher costs are thought to be the significant obstructions to more grounded development of the natural market in Japan. Japan's natural nourishment and refreshments industry is chiefly held by Fresh deliver, for example, products of the soil contributing ~% to the general market in 2011. The natural business in Australia is proceeding to develop with the normal size of the natural homesteads expanding throughout the years. The natural products of the soil have been the most settled sections of the natural sustenance industry in Australia. In 2009, the vegetable, herb and nursery creation was esteemed at USD ~ million which has ascended to USD ~ million out of 2011 in this manner contributing ~% to the market. Australian market for natural nourishment and drinks is significantly contributed by Parmalat Australia Pty Ltd. contributing almost ~% to the market in 2011 taken after by Goodman Fielder Ltd. with an offer of ~% throughout the year.
The household utilization of natural sustenance items in India is minimal and is for the most part moved in the metropolitan urban communities in the nation. A few NGOs are leading the natural development in India as in different nations. The significant natural products created in India incorporate the oats, beats, vegetables, organic products, candy store, snacks, pastry shop, non-dairy drinks, meat and infant foods. In 2011, oats contributed the biggest offer of ~% to the general income of natural nourishment and drinks in India. Natural India, Navdanya, Morarka Organic Food Pvt. Ltd. are the main players in India organic food and beverages market.
The main manufacturing center points in the globe are Europe which constitutes the greater part share in the nourishment flavours and enhancer advertise alongside North America. European market is a develop showcase and has a few administrative bodies to manage stringently the utilization of sustenance flavours and enhancers, subsequently dealing with the purchasers of the countries. Germany constitutes the real offer having 24% taken after by the UK (23%), Spain (10%), Netherland (5%) and Italy (9%). $ 823 million US dollar is the market estimate by estimation of the manufactured flavour and $ 755.65 million US dollar is the market measure by estimation of the characteristic in the year 2014.
The US is the world's biggest economy and its 320 million individuals created US$48,000 per capita GDP in 2011. One of every five Americans live in one of the nation's eight biggest urban areas. Its buyers expect focused evaluating and offers, and are progressively worried about feasible generation, transport and bundling. It is New Zealand's third biggest food and beverages market, with US$2.1 billion fares in 2011.
Global Universities Related to Food And Beverages:
Asia -Pacific Universities:
Middle East Universities:
Global Food Industries:
Food and Beverage Associations:
The exploration report titled "Food and Beverages Processing Equipment Market Global Opportunity Analysis and Industry Forecast (2017-2022)" gives a top to bottom investigation of sustenance handling hardware advertise in five noteworthy topographies and accentuates on the present market patterns, showcase measure, piece of the pie, ongoing improvements, and estimate till 2022. Worldwide sustenance preparing gear advertise is relied upon to achieve USD 74,019.6 million by 2022, at a CAGR of 6.1% amid the estimate time of 2017 to 2022.The different factors, for example, expanding buyer interest for handled nourishment items, developing spotlight on sustenance wellbeing and security of laborers, rising need to build efficiency, developing focal point of sustenance makers to decrease creation cost, and government support to advance sustenance preparing area are driving the development of worldwide sustenance handling hardware advertise all inclusive. What's more, rising economies, for example, Latin America, South East Asia, and Africa gives huge chance to the producers in this market.
Young Scientist Awards at Food Science & Food Safety 2021 for the best researches in Food Science & Food Safety.
Meetings International is announcing Young Scientist Awards through Food Science & Food safety Conference which is scheduled at Zurich, Switzerland during October 18-19, 2021. This Food Science & Food Safety conference focuses on Current Emerging Practices in Clinical and Experimental Food Science & Food Safety.
Food Science 2021 and upcoming conferences will recognise participants who have significantly added value to the scientific community of Food science and provide them outstanding Young Scientist Awards. The Young Scientist Award will provide a strong professional development opportunity for young researches by meeting experts to exchange and share their experiences at our international conferences.
Food Science 2021 focuses mainly on Advancements in Food Safety, Treatment, and Advancements in Food technology and many more. Food Science & Food Safety 2021 conference operating committee is providing a platform for all the budding young researchers, young investigators, post-graduate/Master students, PhD. students and trainees to showcase their research and innovation.
Young Scientists, faculty members, post-doctoral fellows, PhD scholars and bright Final Year MSc and M.Phil. Candidates. Persons from Scientific Industry can also participate.
Benefits: The Young Scientist Feature is a platform to promote young researchers in their respective area by giving them a chance to present their achievements and future perspectives.
Acknowledgement as YRF Awardee
Promotion on the conference website, Young Researcher Awards and certificates
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