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Call For Abstract | Food Technology Conferences | Meetings International | 2018 | 2019

International Conference on

Food Processing and Technology

Toronto, Canada   June 25-26, 2018

Call for Abstract

The commitment of food science and technology professionals to advancing the science of food, ensuring a safe and abundant food supply, and contributing to healthier people everywhere is integral to that evolution. Food scientists and technologists are versatile, interdisciplinary, and collaborative practitioners in a profession at the crossroads of scientific and technological developments. As the food system has drastically changed, from one centered around family food production on individual farms and food preservation to the modern system of today, most people are not connected to their food nor are they familiar with agricultural production and food manufacturing designed for better food safety and quality”.

  • Track 1-1: • Food engineering
  • Track 1-2: • Cereal technology
  • Track 1-3: • Organic food and manufacturing
  • Track 1-4: • Enzymes and their applications in food
  • Track 1-5: • Sanitation technologies
  • Track 1-6: • Sustainable technologies
  • Track 1-7: • Food: Structure, flavor and quality

Food has been a fundamental piece of our reality. Admission of nourishment guarantees development in kids and youth, keeps up great wellbeing all through life. Supplements are segments of sustenances required for body in sufficient sums for legitimate development, multiplication and driving ordinary life. Nourishment incorporates the procedure from eating sustenance to its utilization in different elements of body. The exploration of sustenance manages what supplements we require, in what amount, how to get them and how the body uses them. Sufficient, ideal and great nourishment demonstrates the perfect sum and extent of supplements for appropriate usage for accomplishing most elevated amount of physical and psychological well-being. The utilization of sustenance in the body includes three procedures – processing, assimilation and use of supplements in the body.

  • Track 2-1: • Food toxicology
  • Track 2-2: • Food additives and ingredients
  • Track 2-3: • Food quality
  • Track 2-4: • Digestion, absorption and utilisation of nutrients
  • Track 2-5: • Recommended dietary allowances for nutrients

It is similar 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, flavors, and colors. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with microorganisms that convert lactose to lactic acid; an example of preventing a process would be stopping the browning on the surface of freshly cut Red Delicious apples using lemon juice or other acidulated water.

  • Track 3-1: • Food hydrocolloids
  • Track 3-2: • Food oxidants and antioxidants
  • Track 3-3: • Medical foods & its benefits
  • Track 3-4: • Food rheology and shelf life
  • Track 3-5: • Food: Structure, flavor and quality

Food Safety and security is a condition related to the supply of food, and individuals' access to it. Concerns over food security have existed throughout history, the FAO reported that almost 870 million people were chronically undernourished in the years 2010–2012. This represents 12.5% of the global population, or 1 in 8 people. Higher rates occur in developing countries, where 852 million people (about 15% of the population) are chronically undernourished. The UN noted that about 2 billion people do not consume a sufficient amount of vitamins and minerals.

  • Track 4-1: • Challenges to food hygiene and safety
  • Track 4-2: • Microbiological and chemical aspects of food safety
  • Track 4-3: • Advances in food management
  • Track 4-4: • Foodomics approaches in food safety
  • Track 4-5: • Food safety oil and fat analysis

The global revenue of preservation, packaging and shelf life extenders was $428.1 billion in 2011 and reached nearly $442.3 billion in 2012. The market is expected to rise at a CAGR of 3.3% and reach $520.9 billion by 2017.

  • Track 5-1: • Food Allergies and Intolerance
  • Track 5-2: • Food Borne Diseases and Its Prevention
  • Track 5-3: • Food Hazards and HACCP
  • Track 5-4: • Food Preservation and Quality Standard
  • Track 5-5: • Risk Analysis and Management

Business and organizations that produce, manage, regulate, and distribute food and beverages comprise the food and beverage production industry. The global processed food and beverage market will undergo significant transformation over the next year due to the direct impact of key Mega Trends including the emergence of new business models that will transform food retail, the impact of changing socioeconomics, connected eating in the cognitive era, and the continued rise of “freedom food.” Valued at $4.601 trillion in 2016, revenues are expected to reach $4.675 trillion by 2017 given a year-on-year growth of 1.6%, although revenue trajectory varies widely by product segment and geography.

  • Track 6-1: • Coffee cocoa and tea
  • Track 6-2: • Alcoholic and non-alcoholic beverages
  • Track 6-3: • Fish and marine products
  • Track 6-4: • Food beverage packaging
  • Track 6-5: • Quality food beverage

Bacteria are the most important microorganisms to the food processor. Most are harmless, many are highly beneficial, some indicate the probable presence of filth, disease organisms, spoilage and a few cause disease. In 2016, the global food microbiology market totaled 1.14 billion tests, up from 966 million tests in 2013 (and 738 million tests in 2008).

  • Track 7-1: • Food mycology
  • Track 7-2: • Microbial aspects of food spoilage & quality
  • Track 7-3: • Microbial ecology of foods
  • Track 7-4: • Food utilization
  • Track 7-5: • Liquid concentration
  • Track 7-6: • Food contamination

The Food Economy is increasingly shaped by such new issues as sustainability, safety and quality standards, consumer health, and industry concentration. The food economy grows ever more global and encompasses more elusive elements like trust, integrity, transparency, corporate social responsibility and creating emotional bonds with customers. The Food Economy is inextricably interrelated with globalisation, changes in consumer demand for food and energy, the ICT revolution, sustainability issues, and shifts in the relationship between private companies and public regulators. There are many ways to think about food which has been discussed in various food events, food conferences in the simplest sense, food is a fuel, food provides the energy needed to perform daily functions and maintain normal metabolic processes.

  • Track 8-1: • Regulations and policies
  • Track 8-2: • Food service and entrepreneurship
  • Track 8-3: • Multilateral agreements
  • Track 8-4: • Food marketing and management
  • Track 8-5: • Food consumer trend
  • Track 8-6: • Traditional development of functional foods

Technavio predict that the global halal food market will grow steadily during the next four years and post a CAGR of close to 16% by 2021. This market research analysis identifies the growth in consumption by other communities as one of the primary factors that will fuel the growth of this market. One of the latest trends that will gain traction in the halal food market in the coming years is the increased demand for convenience foods. With the improvement in the living standards, lifestyles, and disposable incomes of consumers in Muslim countries, the purchase and demand for convenience and packaged foods are on the rise.

  • Track 9-1: • Meat Science
  • Track 9-2: • Halal Economy
  • Track 9-3: • Features of halal tayyeb foods
  • Track 9-4: • Halal criteria for meat and its products
  • Track 9-5: • Juridical laws of Halal products

Agricultural science involving the use of scientific tools and techniques, including genetic engineering, molecular markers, molecular diagnostics, vaccines, and tissue culture, to modify living organisms: plants, animals, and microorganisms. The global market for agricultural biotechnology reached $29.2 billion in 2016. This market should reach $32.1 billion in 2017 and $53.7 billion in 2022, with a compound annual growth rate (CAGR) of 10.8%.

  • Track 10-1: • GM crops
  • Track 10-2: • Technologies for rapid crop improvement
  • Track 10-3: • Genomics technologies for tropical agriculture
  • Track 10-4: • Genetic engineering
  • Track 10-5: • Tissue culture
  • Track 10-6: • Genes and traits of interest for crops
  • Track 10-7: • Safety testing and government regulations

In general food and dairy science includes analysis oriented towards food microbiology and fermentation, bulk scale processing and production, food-borne pathogens, pilot and bulk scale associated engineering and optimization, food chemistry and biochemistry, analysis for novel and safe ingredients, food quality, nutrigenomics, processing and preservation, milk product, dairy technology and dairy by products, techniques involved in processing, storage, packaging, distribution and transportation of milk or milk products etc.

  • Track 11-1: • Dairy foods
  • Track 11-2: • The dairy matrix
  • Track 11-3: • Dairy processing and its impact on the matrix
  • Track 11-4: • Digestibility and delivery of nutrients
  • Track 11-5: • Dairy products

The global sports nutrition market accounted for $28.37 billion in 2016 and is expected to reach $45.27 billion by 2022, growing at a CAGR of around 8.1% between 2017 and 2022, according to a new report from Zion Market Research. The nutraceuticals industry continues to be in a healthy position overall and future forecasts are promising. For example, Euromonitor International expects the U.S. vitamin and dietary supplement market to increase by 53% to $28.7 billion by 2021.

  • Track 12-1: • Dietary supplements
  • Track 12-2: • Protein supplements
  • Track 12-3: • Probiotics & prebiotics
  • Track 12-4: • Nutraceuticals in Cancer therapy
  • Track 12-5: • Bioactive nutraceuticals
  • Track 12-6: • Nutraceuticals in weight management

Weight loss and diet management is a challenge for millions of people around the world. Globally, more than 1 billion people are above an ideal weight. In addition to the negative social effects being overweight has on an individual, the health effects can be deadly. The affects weight has on life-threatening or life-altering disease are devastating. Diseases such as diabetes, heart disease, and cancer all have links to being overweight or obese. Increasing education efforts, accessible weight management plans and foods, and a growing desire to be physically desirable have fueled this market in more recent years. More than 100 million people in the United States are actively involved in a weight loss or weight management plan at any one time throughout the year. This suggests a demand for products and services which will continue for years to come.

  • Track 13-1: • Obesity Diet
  • Track 13-2: • Obesity and diabetes
  • Track 13-3: • Current research, control and prevention of obesity
  • Track 13-4: • Childhood obesity
  • Track 13-5: • Genetic obesity
  • Track 13-6: • Healthy life style promotion
  • Track 13-7: • Nutrition quality on consumer health

In the field of medicine, clinicians cure diseases and injuries one patient one time. But in public health, the disease prevention and injury. Public health educators, practitioners and researchers effort with groups and people. They recognize the reasons of disease and incapacity. They instrument broader scale solutions.

  • Track 14-1: • Innovative diagnostic and therapeutic products
  • Track 14-2: • Effect of social and behavioural factors on nutrition
  • Track 14-3: • High risks nutrition disorders management
  • Track 14-4: • Health life style promotion
  • Track 14-5: • Nutrition quality on consumer health

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