About Conference

4^th World Congress on Food Safety and Nutrition Science will be held in the wonderful city of Dubai, UAE on October 26-27, 2023. The Conference theme is “Initiating Healthier Lives”.

Food Congress 2023 will bring together the experts in Food Safety and Nutrition Science to share their research and knowledge in recent advancement towards sustainable Food System for future generation.

The conference will favour the exchange of ideas between Universities or Research Centre based scientists and private companies working on Food Chemistry, Food Technology, Food Microbiology, Crop Science, Food Production and other Agrifood applications requiring knowledge on integrative approaches.

Oral and poster abstracts are now invited and should be submitted using the online abstract submission system. All submitted abstracts will be published in the special issue section as conference proceedings in the Food Science Journals.

Why to attend Food Congress 2023?

• Young Scientist Award recognition Certificate and Memento to the winners.
• Our conferences will provide the 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.
• 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.

Who Should Attend?

• Food Scientists
• Sensory analysis
• Food Analyst
• Flavour Scientists
• Nutritionists
• Agronomist
• Microbiologists & Chemists
• Quality Assurance Specialists & 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.

Individuals involved in Agriculture, Investors, Startups, Government Organizations, Researchers, Deans, Professors, Lecturers and Students to enhance the knowledge about Food and Agri and connect the experts to find the answers about the crucial problems Ex: Hunger, Obesity and Food Security.

Conference Brochure:

To download the conference Brochure, please fill the required details in the Form and click on Download Brochure Food Conference 2023 Brochure can be downloaded.

Call for Contribution:

4^th World Congress on Food Safety and Nutrition Science is the premier Conference for the presentation of new research and advances results in the fields of theoretical, experimental, and applied Food Sciences.

Prospective authors are kindly encouraged to contribute 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 Food and Nutrition Science 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 Quality Assurance and Quality Control
• 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:

• 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.

About DUBAI VISA

For conference attendance and participation only Business Visa should be applied. Contact your nearest travel agent/visa information centre/Dubai Embassy for the correct application form. All visas for visiting Dubai shall be processed by respective authorities only upon submission of proper documents through proper channel.

In case of non-furnishing of documents, non-adherence to guidelines visas shall be cancelled by respective authorities. The minimum supportive documents that might be required while applying for Dubai visa include:

• Letter of Invitation,
• Abstract acceptance letter (if speaker),
• Registration payment receipt,
• Accommodation confirmation letter issued under conference letter head.

For letter of invitation and accommodation confirmation, payment of registration fees and accommodation charges is a pre-requisite. Mandate documents required from conference secretariat should be obtained only through Food Conference Organizing team.

Scientific Sessions

Session 1: Food Safety in 21^st Century

This session includes the Food Safety challenges in the global supply chain, Origin and Evaluation of the Modern system of Food Safety Management: HACCP and Programmes; Food safety successes and Failures; Future of Food Safety; Foodborne Hazards and their Control; Safety into a Food Product; Designing a Safe Food Process; Food Safety Programme; Product Safety Assessment; Food Fraud and Food Defence; Food Safety Culture: Evaluate, Map and Mature; Food Safety in Agriculture; Food Hygiene; Consumer Food Safety; Food Safety in Foodservice Operations; Food Safety Challenges in Developing Market; Goods Manufacturing Practice(GMP); Critical Control Points(CCP); Food and Drug Administration; SSOP.

Session 2: Food Microbiology and Enzymology

This session includes the scope of Food Microbiology; Food Spoilage/Food Preservation; Fermentation; Microbiological Quality Assurance; Micro-organisms and Food Materials; Factors affecting the growth and survival of Micro-organisms in Foods; Microbiology of Food Preservation: Heat, Irradiation, chemical Preservatives; Microbiology of Primary Food Commodities: Milk, Meat, Fish, Plant Products; Foodborne Disease; Emerging Pathogens and Public Health; Fermented and Microbial Foods: Yogurt, Cheese, Beer, Wine, Sauce; Methods for the Microbiological Examination of Foods: ATP, Dye-reduction; DNA/RNA; Microbiological  Quality of Foods; Food Enzymology.

Session 3: Food Chemistry and Biochemistry

This session includes the structure, effect and phase transition of water; Amino Acids, Peptides, Proteins, Enzymes, Lipids, Carbohydrates, Aroma Compounds, Vitamins, Minerals, Food Additives, Food Contamination, Milk and Dairy Products; Egg, Meat, Seafood, Edible Fats and Oils; Cereals and Cereal Product; Legumes; Vegetables and Vegetable Products; Fruits, sugar, Alcohol and Honey; Alocoholic and Nonalcoholic Beverages; Coffee, Tea, Cocoa; Spices, Salt and Vinegar; Food Biochemistry.

Session 4: Food Engineering

This session includes the Membrane Separation; Size Reduction; Centrifugation-Filtration; Crystallization; Mixing- emulsions; Solid-Liquid Extraction; Supercritical Fluid Extraction; Chilling and Freezing; Drying of Foods; Fluidized Bed, Spouted Bed, and In-Store Drying of Grain; Fermentation and Enzymes; Fluid and Species Transfer in Food Biopolymers; Encapsulation of Food Ingredients: Agents and Techniques; Metaphysics Modelling of Innovative and Traditional Food Processing Technologies.

Session 5: Food Analysis

This session includes Regulations and International Standards related to Food Analysis; Nutrition Labelling; Sampling and Sample preparation; Compositional Analysis of Foods includes Ash, Fat, Protein, Carbohydrate, vitamins and Mineral Analysis; Chemical Properties and Characteristics of Foods; Spectroscopy; Chromatography; Physical Properties of Foods includes Rheology, Thermal Analysis and Colour Analysis.

Session 6: Food Toxicology

This session includes the Principles of Toxicology; Determination of Toxicants in Foods; Biotransformation; Chemical Carcinogenesis; Natural Toxins in Animal Food Stuffs; Toxic Phytochemicals; Toxins from Fungi; Food Contaminants from Industrial Wastes; Pesticide Residues in Foods; Food Additives; Food Factors and Health; Toxicants formed during Food Processing.

Session 7: Food Processing Technology

This session includes Physical properties of Food Materials; Fluid Flow; Heat and Mass Transfer; Reaction Kinetics; Elements of Process Control; Adsorption and Ion Exchange; Extrusion; Thermal Processes, Methods and Equipments; Evaporation; Dehydration; Food Drying Technology; Food Packaging; Cleaning, Disinfection, Sanitation; Ionizing Irradiation and other Non-thermal Preservation Processes; Frying, Baking, Roasting; Mixing.

Session 8: Food Preservation and Packaging Techniques

This session includes the techniques using Ingredients: use of Natural Atimicrobials; Natural Antioxidants; Antimicrobial Enzymes; Edible Coatings; Traditional Preservation technologies; Control of pH, Water Activity; Developments in conventional heat treatment; Developments in Freezing; Emerging preservation techniques; Biotechnology and reduced spoilage; Membrane filtration; Techniques in food preservation; High-intensity light; Ultrasound as a preservation technology; Modified atmosphere packaging; High hydrostatic pressure technology; Assessing preservation requirements; Modelling food spoilage; Monitoring the effectiveness of food preservation; Food Packaging.

Session 9: Nutrition Science

This session includes the interaction of Nutrients and other materials in Food in relation to maintenance, growth, reproduction, health and disease of an organism; Food intake, Absorption, Assimilation, Biosynthesis, Catabolism, and Excretion; Clinical Nutrition; Nutrition, Metabolism and Health; Nutritional Disorders; Obesity, Diabetes & Endocrinology; Nutrigenetics and Nutrigenomics; Pediatric & Maternal Nutrition; Sports Nutrition and Kinesiology; Traditional Medicine and Ayurvedic Nutrition.

Session 10: Food Industry and Innovation

This session 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. Beverages Industry; Seafood Industry; Bakery Industry; Vegetable and Fruit Industry.

Keywords: Food Conferences 2023 | Nutrition Conferences | Food Microbiology Conferences | Food Chemistry Conferences | Food Analysis Conferences | Food Processing Conferences | Food Safety Conferences

Market Analysis

The global Food Safety Testing and Technologies market is projected to reach USD 25490 million by 2028 from an estimated USD 19130 million in 2022, at a CAGR of 4.9% during 2023 and 2028. Food safety testing and its technology are the scientific analysis of food and its ingredients. This is done to provide information on various properties of the food, including structure, composition and physicochemical properties. The food safety testing and technology industry includes genetically modified food safety testing market, food pathogen testing market, meat form testing market, food authenticity testing market, pesticide residue testing market, mycotoxin testing market, allergen testing market, etc.

Food safety testing techniques are some of the most co mmon analytical laboratory methods used by the Food and Drug Administration (FDA) to ensure food safety testing. Most companies in the food industry also use some of the technologies mentioned below. These include: PCR technology and ELISA assays. This report aims to provide a comprehensive presentation of the global market for Food Safety Testing and Technologies, with both quantitative and qualitative analysis. The Food Safety Testing and Technologies market size, estimations, and forecasts are provided in terms of and revenue (USD millions), considering 2021 as the base year, with history and forecast data for the period from 2017 to 2028.

Past Conference Report

Food Congress 2022

2^nd World Congress on Food Safety and Nutrition Science held during August 22-23, 2022 at London, UK with the theme “Shaping the sustainable Food System for the Future”. It is our Pleasure to show our appreciation towards our Chairs/Co-Chairs for the Sessions, namely Marcia Murry, California State Polytechnic University (USA), Wesam Al-Jeddawi, Clemson University (USA), Mohammad Usman, Former Director General of Agricultural Research System (Pakistan), Mamuka Kotetishvili, University of Georgia (Georgia), Madiha Dhibi, University of Monastir (Tunisia), Agostina Galitsopoulou, Eleones Halkidikis S.A. (Greece), Antonio Berardi University of Bari Aldo Moro Bari (Italy). Scientific sessions discussed by the eminent speakers are about Food Analysis, Food Toxicology, Nutrition Science, Food Engineering, Food Industry and Innovation.

Food Congress 2021

The World Congress on Food Safety and Nutrition Science was held during October 25-26, 2021 at Rome, Italy based on the theme "Great and safe food for a healthy future". The conference was initiated with the Honorable presence of the Keynote forum. The list includes: Efterpi Christaki, Aristotle University of Thessaloniki (Greece), Beata Biernacka, University of Life Sciences in Lublin (Poland), Marija Banožić, University of Osijek (Croatia), Tomasz Oniszczuk, University of Life Sciences in Lublin (Poland). Scientific sessions discussed during the conference are Food Chemistry & Food Microbiology, Food Economy, Food Waste Management, Food Safety & Security, Food Testing & Analysis and Applications in Food Technology.

Food Congress 2020

The World Congress on Food and Nutrition Science scheduled during October 14-15, 2020 in Rome, Italy with the theme “Accelerating Research & Innovation in Food, Nutrition and Health to Feed the Future Generation” was a great success where eminent speakers from various reputed institutions and organizations with their presence addressed the gathering: Mirjana Menkovska, Ss.Cyril and Methodius University (Macedonia), Nelly Datukishvili, Ilia State University (Georgia), Marcin Mitrus, University of Life Sciences in Lublin (Poland),  Efterpi Christaki, Aristotle University of Thessaloniki (Greece), Agnieszka Wójtowicz, University of Life sciences in Lublin (Poland). Scientific sessions discussed during the conference by speakers are about Food & Public Health Research, Food: Obesity, Diabetes & Endocrinology, Food Biochemistry & Food Bioprocessing, Nutraceuticals & Nutrition Supplements

Food Congress 2018

Conference Series hosted International Congress on Food Processing, Safety & Packaging scheduled during September 20-21, 2018 at Panorama Hotel, Czech Republic with the theme “A Step towards Food Quality Leads Healthy Living". We received active participation from various scientists, researchers, students and leaders from the field of Food & Nutrition who made this event successful. The conference was initiated with a series of lectures delivered by both Honorable Guests and members of the Keynote forum. The list includes: Giancarlo Cravotto, University of Turin (Italy), Turkan Mutlu Keceli, Cukurova University (Turkey), Mannan Hajimahmoodi Tehran University of Medical Sciences (Iran), Aline Holder, Festo AG & Co (Germany), Nicholas Low, University of Saskatchewan (Canada), Osama Ibrahim, BioInnovation (USA), Farid Chemat, Avignon University (France). Scientific sessions discussed by the eminent speakers are Food Science, Nutraceuticals & Nutrition Supplements, Food Chemistry & Organic Food, Food Testing and Analysis, and Food Waste and Recycling.

With the grand success of Food and Nutrition Conferences, we are pleased to announce the “4^th World Congress on Food Safety and Nutrition Science” (Food Congress 2023) to be held during October 26-27, 2023 in Dubai, UAE.