We welcome all the enthusiastic researchers from all around the world to join us for the “International Conference on Food Technology & Food Beverages” scheduled on October 18-19, 2021 at Zurich, Switzerland. The main theme focused on "Modern Impact-Latest Research & Technologies in Food Science & Food Technology". Food Technology is the application of Food Science to the Selection, Preservation, Processing, Packaging, Distribution, and Use of Safe Food. Related fields include Food Physical Chemistry, Food Biochemistry, Food Safety, Food Chemistry in Agriculture and Innovations, Beverage Technology, Food Security, Food Sensory Science, Dairy Science & Technology, COVID-19 and Food Security Challenges, Analytical Chemistry, Biotechnology, Engineering, Nutrition, Quality Control, and Food Safety Management. Food Science and Technology is an exciting multidisciplinary field that prepares students with a comprehensive knowledge of the Biological, Physical and Engineering Food Quality and Nutritive Value, and Enhance The Safety of Foods.
Track 1: Food Science & Technology
Food Scientists and technologists apply scientific disciplines including chemistry, engineering, microbiology, and nutrition to the study of food to improve the safety, nutrition, wholesomeness and availability of food. Depending on their area of specialization, food scientists may develop ways to process, preserve, package, and/or store food according to industry and government specifications and regulations. Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food. Related fields include analytical chemistry, biotechnology, engineering, nutrition, quality control, and food safety management.
Track 2: Food Quality Control and Quality Assurance
Quality assurance (QA) is a set of activities for ensuring quality in the processes by which products are developed. It’s a proactive process and aims to prevent defects by concentrating on the process used to make the product. The goal of QA is to improve development and test processes so that defects don’t arise when the product’s being developed.
Track 3: Food and Beverage Services
Food and Beverage Service is the heart of the hospitality industry. With fast paced F&B services, there is a huge scope of career in food and beverage services in the present environment. Not only hotels and restaurants, food and beverage services are an important facet to all hospitality organizations like airlines, railways, corporate canteens, cruise liners and other allied industries. Candidates who wish to make a career in this field can pursue it both at undergraduate and postgraduate level. Apart from them, diploma and certificate courses are also available in Food and Beverage Services. The top institutions at undergraduate level take admission through NCHM JEE, a national level hospitality and hotel level management entrance examination for granting Bachelor’s degree. Read here more about the career scope in food and beverage services.
Track 4: Nutraceuticals and Functional Foods
The health and wellness of human beings is largely dictated by the consumption of nutritious foods. Various studies have linked foods as helpful in combating a number of degenerative diseases; as such, a lot of research on functional attributes linked directly to the health benefits of various plant and animal foods have been witnessed in recent years. Although vast number of naturally occurring health-enhancing substances are of plant origin, there are a number of physiologically active components in animal products as well that deserve attention for their potential role in optimal health. Consumption of biologically active ingredients in fruits and vegetables has been linked to help combat diseases such as cancer, cardiovascular diseases, obesity, and gastrointestinal tract disorders. Lot of research is required to substantiate the potential health benefits of those foods for which the diet-health relationships are not sufficiently validated, and create a strong scientific knowledge base for proper application of naturally present foods in combating various diseases and disorders.
Track 5: Food, Health & Nutrition
Good nutrition also involves avoiding certain kinds of foods. Sodium is used heavily in processed foods and is dangerous for people with high blood pressure. The USDA advises adults to consume less than 300 milligrams (mg) per day of cholesterol (found in meat and full-fat dairy products among others). Fried food, solid fats, and trans fats found in margarine and processed foods can be harmful to heart health. Refined grains (white flour, white rice) and refined sugar (table sugar, high fructose corn syrup) are also bad for long-term health, especially in people with diabetes. Alcohol can be dangerous to health in amounts more than one serving per day for a woman and two per day for a man. A healthy diet includes a lot of natural foods. A sizeable portion of a healthy diet should consist of fruits and vegetables, especially ones that are red, orange, or dark green. Whole grains, such as whole wheat and brown rice, should also play a part in your diet.
Track 6: Food Biotechnology & Bioprocess Technology
Food biotechnology is the use of technology to modify the genes of our food sources. Our food sources are animals, plants, and microorganisms. With food biotechnology, we create new species of animals and plants, for example, specifically animals and plants that we eat. These new species have desired nutritional, production, and marketing properties. Bioprocess technology is a vital part of biotechnology that deals with processes combining the complete living matter or its components with nutrients to make specialty chemicals, reagents, and bio therapeutics. The processes form the backbone of translating discoveries of life sciences into useful industrial products. Various stages associated with the bioprocess technology include substrates and media, biocatalysts, volume production, downstream processing, purification, and final processing. Over the past few years, the application of bioprocess technology in the development of a variety of next-generation biopharmaceutical products is gaining traction in the bioprocess technology market.
Track 7: Food Engineering & Processing
The processing department also participates in Agricultural Fares, Exhibitions, and Farmers day organized by Universities or State Governments or other agencies and arranges the demonstration of processing technologies etc. to the farmers. The senior and experienced scientists/professor also deliver lectures on the special topics related to the post-harvest handling / management, value addition etc. in the short term training programmes arranged by the college/university/state government for the benefits of the farmers, technicians and rural youths.
Track 8: Food Packaging & Sustainable Food Manufacturing
The need for sustainable food packaging has already started inspiring change in the industry. Single-use plastics still dominate the market, but they're slowly diminishing. Various companies are beginning to take different measures to improve the sustainability of their packaging. An alternative to replacing plastics is recycling them. Using recycled materials is ideal not just because it's more sustainable, but because it's more economical as well. Instead of having to buy new materials, manufacturers only have to cover the cost of recycling old ones.
Track 9: Agri Food Technology
The Agri-Food Industry comprises an integrated complex production chain which ranges from the primary agriculture to the mature food and beverage sector. It is considered as one of the largest sectors worldwide with significant contribution to the economic advancement of nations and major social impact. While food corporations and individual farmers adapt their production to consumer expectations, international and governmental institutions promote the respect of the environment, protect medium- and/or small-sized farms and help agri-food producers. The industry’s future sustainability and effectiveness is considered to depend upon the mutual implementation of the following actions: Making the healthy choice easy for consumers, Developing value-added food products (e.g. superior quality, quick to prepare, cheap), Assuring safe food that consumer can trust, Achieving sustainable food production, Achieving effective management of the food chain, and Comply with environmental rules and directives.
Track 10: Nutrigenetics and Nutrigenomics
Nutrition research has traditionally focused on the assumption that all individuals have the same nutritional requirements, although nutrionists do recognise differing needs of children as compared with adults, and of males as compared with females. Dietary guidelines in most countries have assumed a need to prevent deficiency diseases. These are typically presented as RDAs and state the amount of a nutrient that is needed per day for most people to stay healthy.
Track 11: Food Colloids and Polymer
This session will enable us to filter out many of the less important molecular features that are not directly relevant to observe able changes in macroscopic properties during and storage. It provokes interest in the way by which structure, texture and shelf life are affected by the distribution between interfaces and bulk phases of various stabilizing species.
Track 12: Dairy Science and Technology
Dairy science and technology studies the knowledge and understanding of milk, its production, the physical, biochemical and nutritional properties of its components and how these can be used to create the unique diversity of dairy products. It also relates to the study of how physical, enzymatic, and microbial transformation and protection may be applied to milk to prolong its shelf life in the form of products such as pasteurised milk, cheese and fermented foods, butter, milk powders, protein products, nutritional formulations, etc.,.
Track 13: Application of Probiotics in Food Industry
Probiotics are live bacteria and yeasts that are good for you, especially your digestive system. We usually think of these as germs that cause diseases. But your body is full of bacteria, both good and bad. Probiotics are often called "good" or "helpful" bacteria because they help keep your gut healthy. Probiotics include “good” bacteria. These are live microorganisms that can provide health benefits when consumed. These benefits are thought to result from the ability of probiotics to restore the natural balance of gut bacteria An imbalance means there are too many bad bacteria and not enough good bacteria. It can happen due to illness, medication such as antibiotics, poor diet and more. Consequences can include digestive issues, allergies, mental health problems, obesity and more. Probiotics are usually found in fermented foods or taken as supplements. What’s more, they appear to be safe for most people.
Stay competitive in the Food and Beverage industry by taking advantage of Market Research. Our Food and Beverage reports include data on culinary trends in flavours, ingredients, sales, and new products. The research also provides an in-depth analysis of product trends and new market segments, creating a comprehensive industry overview. Food technologist, Nutritional therapist, Product/process development scientist, Quality manager, Regulatory affairs officer, Scientific laboratory technician, Technical brewer play an important role in food industry and help meet the needs of the current population when it comes to providing handy and healthy food. The food Market was valued at USD 12.95 billion in 2017; it is projected to grow at a CAGR of 6.7%, over the forecast period from 2017 to 2022. With this CAGR, the market is estimated to grab a value of US$70,510.1 by 2022 end. The food market is gaining traction on the back of booming processed and packaged food & foo microbiology sector globally. Increasing health consciousness among consumers has led to the change in preference for dietary requirements globally and also in the developing countries. The trend of automation within the food and food microbiology sector is propelling growth of the global food processing equipment market. Increasing demand for easy to cook or ready to eat food products, demand for the bakery and confectionery products in increasing. Owing to the large demand, the bakery and confectionery segment is likely to achieve value of US$20,000 by the end of the forecast period.
Marketing campaigns are carefully tailored to appeal to specific groups. Children are frequently targeted because they sometimes purchase food with their own money, and they influence what their parents buy. In 2006, U.S. food and beverage companies spent estimated $10 billion marketing to youth. The demand for nutrition supplements and food is increasing within the international market. Growth in health-aware shoppers preferring food merchandise or supplements with higher nutrition share is fuelling the demand for nutritionary analysis. Proteins are classified by their composition, structure, biological performance, or solubility properties. Food proteins are very complex. Various proteins have been purified and characterized. They vary in molecular mass, ranging from around 5000 to quite 1,000,000 Daltons. They are composed of elements including hydrogen, carbon, nitrogen, oxygen, and sulphur. This can be attributed to the consumption of highly processed, energy-dense manufactured foods and sugar-sweetened beverages and insufficient consumption of vegetables, fruits and whole grains . In addition, foods and beverages high in fats, trans fatty acids, sugars and salt (HFSS products) have become more widely available, cheaper and are heavily promoted, particularly to children .As a result, the prevalence of overweight and obesity in the WHO European Region has been increasing steadily, to alarming levels. 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 susbstance 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.
“International Conference on Food Technology & Food Beverages”
October 18-19, 2021 | Zurich, Switzerland
Young Scientist Awards at International Conference on Food Technology & Food Beverages for best researches in Food Science & Food Beverages
Meetings International is announcing Young Scientist Awards through International Conference on Food Technology & Food Beverages (Food Technology & Beverages 2021) which is scheduled at Zurich,Switzer land during October18-19,2021.This Food Science conference focuses on “MODERN IMPACT-LATEST RESEARCH & TECHNOLOGIES IN FOOD SCIENCE & FOOD TECHNOLOGY”.
Food Technology & Beverages 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 Technology & Beverages 2021 focuses mainly on Food Technology is the application of Food Science to the Selection, Preservation, Processing, Packaging, Distribution, and Use of Safe Food. Food Technology & Beverages 2021 conference 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.
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.
Conditions of Acceptance:
To receive the award, the awardee must submit the presentation for which the award is given, for publication at the website, along with author permission. Failure to submit the PPT, and permission within the designated timeframe will result in forfeiture of award.
Official announcement of the recipients will occur after the completion of Food Technology & Beverages 2021 conference
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