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Call for Abstract

Date

October 18-19, 2021 at 09:30 AM GMT 
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Location

Zurich, switzerland

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.

 

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.

 

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.

 

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.

 

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.

 

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.

 

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.

 

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.

 

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.

 

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.

 

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.

  • Significance of biopolymer interactions
  • Colloidal particles and colloidal suspensions
  • Harmful substances in plastics
  • The thermodynamic approach
  • The interfaces in food colloid

 

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. 

 

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Zurich, Switzerland