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Theme:

Food Congress 2021

Tentative Programme

Renowned Speakers

Marija BanoÅ¾iÄ‡
University of Osijek, Croatia
Croatia

Maciej CombrzyÅ„ski
University of Life Sciences in Lublin
Poland

Beata Biernacka
University of Life Sciences in Lublin
Poland

Marcin Mitrus
University of Life Sciences in Lublin
Poland

Agnieszka WÃ³jtowicz
University Of Life sciences in Lublin
Poland

Tomasz Oniszczuk
University of Life Sciences in Lublin
Poland

Efterpi Christaki
Aristotle University of Thessaloniki
Greece

Food Congress 2021

We invite you to the World Congress on Food Safety and Nutrition Science which will be held within the wonderful city of Vancouver, Canada, in the period June 13-14, 2022. This International Food Conference will be hosted at the Pacific Gateway Hotel, near Vancouver Airport, which is easily accessible from the airport, train station or city centre.

Food Conference 2022 Venue Pacific Gateway Hotel Vancouver Canada

This Food Congress 2022 Conference is a 2-day event which will give you a complete view of innovations and new ideas that are thrusting a revolution in the food industry. This is your opportunity to meet and network with the best minds within the world of food, nutrition, agriculture, beverage, and wellness.

Who Should Attend?

Food Pathogens and Food Safety 2022 will bring together the Food Scientists, Sensory analysis, Food Analyst, Flavour Scientists, Nutritionists, Agronomist, Microbiologists, Chemists, Quality Assurance Specialists, and Quality Assurance Managers, Specialists in Veterinary and Animal Foods, Product Recall Specialists, Product Development Specialists, Quality Control Specialists, Machine Development Specialists, Equipment Handling Specialist etc.

Who Should Attend this Upcoming Food Conferences 2022

Individuals involved in Agriculture, Investors, Startup, Government Organization, Researchers and Lecturers and Students to enhance the knowledge about Food and Agri and connect the experts to find the answer about the crucial problems e.g hunger, obesity, Food Security.

Why attend this Food Conference?

Young Scientist Award recognition certificate and memento to the winners.
Our conferences provide best Platform for your research through oral presentations.
Learn about career improvement with all the latest technologies by networking.
Young Scientists will get appropriate and timely information by this Forum.
Platform for collaboration among young researchers for better development.
Provide a fortuity for research interaction and established senior investigators across the globe in the area.
Share the ideas with both eminent researchers and mentors.
It's a great privilege for young researchers to learn about the research areas for expanding their research knowledge.

Covid-19 Guidelines:

Our Food Pathogen and Food Safety organizing team assure you that we will take all the necessary precautions underlined by the Centers for Disease Control and Prevention (CDC) along with local state authorities. Our Conference team is working 24/7 to ensure your safety which is why we are operating round the clock and regularly examining the situation.

Food Conference 2022 Covid-19 Guidelines

Currently, our conference team is approaching details with care. We consider that transparent communication with our speakers, delegates, and team members is important. Along with our venue partners, we will be implementing Health & Safety protocols to lower the risk of transmissions during the event.

This Upcoming Food Conference 2022 has also developed a multi-model approach, which includes sanitization of high-touch areas, encouraging social distancing, temperature check and mask-wearing in the venue, taking into account every aspects of the delegate experience. We have also united our efforts with health and safety experts in order that you'll enjoy the conference offerings with utmost ease and confidence.

Call for Contribution:

International Conference on Food Pathogens and Food Safety is the premier Conference for the presentation of new research and advances results in the fields of theoretical, experimental, and applied Food Sciences. The conference will bring together leading researchers, engineers and scientists in the domain of interest from around the world.

Prospective authors are kindly encouraged to contribute to and help shape the conference through submissions of their research abstracts, papers and e-posters. Also, high quality research contributions describing original and unpublished results of conceptual, constructive, empirical, experimental, or theoretical work in all areas of Foodborne Pathogen and Food Safety are cordially invited for presentation at the conference. The conference solicits contributions of abstracts, papers and e-posters that address themes and topics of the conference, including figures, tables and references of novel research materials.

Topics of interest for submission include, but are not limited to:

Food Microbiology
Dairy agricultural biotechnology
Food and Nutritional Science
Food Biotechnology
Food Chemistry and Biochemistry
Food Engineering
Food Composition
Food Fortification
Food Packaging and Equipment
Food Processing and Preservation
Food Production
Food safety and Security
Food supplements
Food Technology
Food supplementation
Food microstructure development and characterization
Food properties including thermal, chemical and mechanical properties
Food Sensory and Flavours
Food Texture and Rheology
Functional Food and Bioactive Factors
Functional foods, nutrition, nutraceuticals & bioactives
Enzyme Engineering
Contamination of food
Temperature control and traceability
Pesticides and nutrients Food characterization
Food Waste Management
Food Regulation and Policy
Food Industry and Innovation

Abstract Submission Criteria:

Food Conference 2022 | Food Pathogens Conference | Food Safety Conference | Call For Abstract

The Abstract should be written in English.
Please indicate one - three most relevant themes for your abstract from the conference tracks.
Please send in a brief biography together with the Abstract (An example is given in the abstract template).
Please download the abstract template and follow the format carefully.
Documents that do not conform to the guidelines will be asked to revise.
Documents received after the given deadline, due to any reason will not be accepted unless the deadline is extended.
The abstract should be submitted in the format of MS Word (.doc or .docx) document.

Conference Venue Details

Vancouver locally is a coastal seaport city in Canada, located in the Lower Mainland region of British Columbia. It is consistently named as one of the top five worldwide cities for livability and quality of life, and the Economist Intelligence Unit acknowledged it as the first city ranked among the top-ten of the world's most well-living cities for five consecutive years. ..Click here to know more

SESSION 2: FOOD MICROBIOLOGY

Food microbiology is the study of the microorganisms which spoils and contaminates the food. The diseases caused by pathogens or the microorganism are mainly because of the food which is improperly cooked or stored. It cultivates microorganisms that have both useful and harmful impact on food quality and safety and may therefore be of concern to public health.

Microbiology of fermented foods and beverages
Food mycology
Predictive microbiology
Microbial aspects of food spoilage and quality
Industrial microbiology
Nutritional availability in foods
Applications of indicator organisms
Factors affecting the growth of food micro-organisms
Adoption of biofilms in food
Food Spoilage and Preservation
Vegetable (water) Processing
Fermentation of Food Waste Streams

SESSION 3: FOOD TECHNOLOGY

Food Technology Food is a basic need for people to survive. Food Science is a branch of science that deals with the investigation of the physical, chemical, and biological formation of food and food ingredients. The applications of food science innovate different branches like its selection, preservation, processing, packaging, distribution, and utilization of safe food. The main objective of food experts working towards people's life are huge and they also put a lot of effort into innovation by recent tools and procedures which are in the making of healthier food and ensuring a constant and plentiful supply of food ingredients.

Novel Food Engineering Technologies
Automation of Food Industry
Chemical Reaction and Kinetics of food components
Computer Applications in Food Technology
Gene Technology and G.M Food crop
Bioprocess Technology
Consumer Acceptance
Food Nanotechnology
Industrial Applications of Food Technology
Tools and Techniques in Food Technology

SESSION 4: FOOD PROCESSING, PACKAGING AND PRESERVATION TECHNOLOGIES

Food Processing Food preservation includes preventing the development of microorganisms and slowing the oxidation of fats that cause rancidity, resulting in a longer shelf life and a lower risk of food poisoning. Food protection is a major concern in the packaging industry because processed foods are easily contaminated, and a rise in contamination can rapidly spread illness. Food preservation must be combined with food production. Some preservation processes, such as the addition of food additives for preservation, cause diseases in humans. Many methods and techniques are now used in food processing and packaging to enhance food quality and shelf life, as well as to build a shield against oxygen, light, UV, and other contaminants. To enhance the Rheology, characteristics, and shelf life of foods, different ingredients and food designs are used to alternate the food products.

Food Preservation and Food Processing
Food Design
Food labelling
Improvement of quality and shelf life
Advanced methods of food preservation
Novel food processing technologies
Sustainable Packaging
Self-Cooling, self-Heating Packaging

SESSION 5: FOOD SAFETY, CONTROL AND HYGIENE

Food Safety means to decrease the danger of people becoming sick from foodborne illness by proper handling, preparation, and storage of foods. Every food organization uses, processes, and sells food in several ways. The most aim of food safety is to avoid food contamination.

An understanding of food safety is improved by defining two other concepts - toxicity and hazard. Toxicity is that the capacity of a substance to provide harm or injury of any kind under any conditions. Hazard is that the relative probability that harm or injury will result when a substance isn't utilized in a prescribed manner and quantity. Hazards are often physical, chemical, and biological causing harmful/adverse effects on the health of consumers.

Food Security and Policy
Food Quality Control and Quality Assurance
Goods Manufacturing Practices (GMP)
Goods Handling Practices (GHP)
Hazard Analysis Critical Control Points (HACCP)
Microbiological Aspects of Food Safety
Risk Assessment and Risk Management

SESSION 6: FOOD ENGINEERING AND BIOTECHNOLOGY

Food Engineering The food and beverages industry is all companies involved in processing raw food materials, packaging, and distributing them. This includes fresh, prepared foods as well as packaged foods, and alcoholic and non-alcoholic beverages. Beverage is any kind of liquid. Water, tea, coffee, milk, juice, beer and any kind of drinks item are listed in beverage items. The food and beverage service is part of the service-oriented hospitality sector.

Pasteurization
Modified atmosphere packaging
Ultra-heat treatment, High-pressure processing
Bioreactor design, instrumentation, control, and automation
Fermented foods, seafood, and dairy products
Food Intolerance and Allergies
Genetically engineered foods
Food production, processing, packaging, and internal control

SESSION 7: FOOD CHEMISTRY

Food chemistry is the study of both biological and non-biological elements of food, chemical processes and their interactions. It is also related to organic chemistry as it deals with the identification and quantification of components of food, such as carbohydrates, lipids, proteins, water, vitamins, and dietary minerals.

It also involves the research and synthesis of nutrients and preservatives, as well as other additives that can be used to preserve the quality of food or modify its colour, flavour, and taste. Food chemistry knowledge aids in the creation of proper food handling techniques as well as good manufacturing practises.

SESSION 8: RESEARCH IN NU TRITION AND FOOD SCIENCE

Food Science helps in the preparation of nourishment items from the raw materials of rural areas that are sufficient for human utilization. A Food Scientist has the ability to change over these craw materials into the protected, appealing nourishment items and drinks accessible on our grocery store racks. Nutrient Scientists continually look to enhance existing systems by which new items are created, prepared, bundled, put away, and transported.

Food Science is a dynamic field to concentrate on that applies sciences, for example, Chemistry, Biochemistry, and Microbiology to find optimal approaches to enhance the taste, nourishment, and nature of the world's nourishment supply. Micro-organisms were used in industrial processes and thus useful in preserving and contaminating food even before their existence was known. The production of fermented beverages and vinegar, and the leavening of bread are all traditional processes and preserved by using enzymes that have come down to us from time immemorial. The discovery of micro-organisms with their multiplicity of highly specific biochemical activities has quickened a sustainable growth of industrial fermentation processes.

SESSION 9: FOOD LAWS AND REGULATION

Food Law National legal systems are a critical component of a successful food control system. The nourishment legislation has minimum quality requirements to ensure that the food supplied is unadulterated and not subjected to any deceptive activities intended to defraud the consumer. Sustenance legislation should cover the entire supply chain, from animal care arrangements to on-farm controls and early handling, all the way to final delivery and use by the consumer. Is a rational teaching that depicts coping with, preparing, and sustenance capability in ways that lead to foodborne disease. The tracks within this line of thinking are business and consumer well-being, followed by market and purchaser well-being.

Food protection and regulations
Food Legislation
Food Safety and Quality Law
Packaging and Labelling Law
Licensing Registration and Sanitary Permits
Consumer Health
Industry-market compatibility
nourishment & Sustenance legislation

SESSION 10: FOOD AND HUMAN HEALTH

A balanced and nutritious diet is the connection between food and human health. The dietician assisted participants in making dietary changes, such as consuming less junk food and more nutrient-dense foods like fruits, vegetables, fish, and legumes. People are now realising that there is a biochemical and physical connection between what we eat, how it makes us feel, and our mental wellbeing, in addition to a psychological one. When it comes to common diseases like diabetes, cancer, high blood pressure, and heart disease, there's a lot of debate about how nutrition plays a role and how you can lower the risk by consuming certain foods and adopting certain diet habits. The same can be said about mental health.

Food for Depression, anxiety and stress
Effect of food on hormones
Food Perception
Health Hazards
Junk Foods

SESSION 11: FOOD INDUSTRY AND FOOD INNOVATION

The food industry is a complex, global network of diverse businesses that supplies most of the food consumed by the world's population. The term food industries covers a series of industrial activities directed at the production, distribution, processing, conversion, preparation, preservation, transport, certification and packaging of foodstuffs. The food industry today has become highly diversified, with manufacturing ranging from small, traditional, family-run activities that are highly labour-intensive, to large, capital-intensive and highly mechanized industrial processes. Many food industries depend almost entirely on local agriculture, produce, or fishing.

Food Innovation
Beverage Industry
Meat and Poultry Food
Refrigerated and Frozen Food
Grocery
Food Service

Related Societies:

American society for Micro Biology
Society for General Micro Biology
Swiss Society for Micro Biology
Society for applied Microbiology
International Union of Microbiological societies
Federation of European Microbiological Societies

Related Companies:

Gilead Sciences, Inc.
Amgen, Inc.
Celgene Corporation
Biogen Idec, Inc.
Regeneron Pharmaceuticals, Inc.
Alexion Pharmaceuticals, Inc.
Vertex Pharmaceuticals, Inc.
Illumina, Inc.
BioMarin Pharmaceutical, Inc.
Agilent Technologies, Inc.

Global Market of Food Microbiology and Food Products

Market Analysis

Food Microbiology

The Global Food Microbiology Market report studies current and upcoming development prospects to assist interest for the Food Microbiology Testing over the figure time-frame.

The U.S. market for Food Microbiology and foodstuff totalled nearly $56.4 billion in 2014. This market is predicted to approach $61.4 billion in 2015 and $69.4 billion by 2020, registering a compound annual growth rate (CAGR) of 2.5% through 2021.

Food Security

Achieving greater global food security may be a noble goal and, many would argue, an ethical responsibility. It is also squarely within our self-interest because hunger causes unrest and instability, which successively affect U.S. national security and commercial interests. Global food security requires a multi-pronged strategy. Increased investment in research and development and improvements to production capacity is absolutely vital to increase the availability of food and meet increased demand.

Rapid urbanization, particularly in developing countries, is a critical on-going trend shaping food security and nutrition that will continue in 2017 and beyond. Nearly 90 per cent of the projected urban population increase is concentrated in Africa and Asia, with China, India, and Nigeria alone expected to feature 900 million urban residents by 2050

Food and Nutrition

The research uncovers many paradigm shifts within the studied market, in terms of regional competitive advantage, competitive landscape among the key players within the clinical nutrition industry, and market dynamics.

The global Food and nutrition market should reach $60.8 billion by 2022 from $48.2 billion in 2017 at a compound annual rate of growth (CAGR) of 4.8% for the amount 2017-2022.

Food Safety

Global Markets and Technologies for Food Safety Testing organizes information from diverse sources and market segments into a cohesive unit that has a summary, overview, technologies, contaminants tested, foods tested, industry structure, international aspects, patent activity, and company market shares, annual revenues and profiles. Market measurements/estimates and forecasts are provided for the worldwide market, and key market dynamics are discussed and their possible effects analyzed.

The global food safety testing market reached $10.5 billion in 2014 and will reach about $13.6 billion in 2019 with a five-year compound annual growth (CAGR) of 5.3% through 2019.

Important Dates

Abstract Submission Start Date: September 01, 2021
Abstract Submission Last Date: March 31, 2022
Early Bird Registration Date: December 30, 2021

Important Links

Contact Details:

Email: foodcongress@globalconferences.net
Phone Number: +44 203-966-4287
Whatsapp Number: +44 742-605-6247

Conference Highlights

To share your views and research, please click here to register for the Conference.

To Collaborate Scientific Professionals around the World

Conference Date	October 25-26, 2021
Sponsors & Exhibitors	~~Click here for Sponsorship Opportunities~~
Speaker Opportunity Closed	Day 1
Poster Opportunity Closed	Click Here to View

Media Partners

Useful Links

Special Issues

All accepted abstracts will be published in respective Our International Journals.

Abstracts will be provided with Digital Object Identifier by

World Congress on Food Safety and Nutrition Science October 25-26, 2021 Rome, Italy

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