Recommended Global Agri, Food & Aqua Webinars & Conferences
Food Congress 2020
World Congress on Food and Nutrition Science during October 14-15, 2020 at Rome, Italy. The conference emphasizes the theme “Accelerating Research & Innovation in Food, Nutrition and Health to Feed the Future Generation”. It is covers a wide range of critically important sessions, Food Congress 2020 is a two-day program which includes thought inspiring keynote presentations, plenary talks, poster presentations, panel discussions, workshops, symposiums, special sessions and career development programs.
Food Congress 2020 is intended to accumulate driving judgment skills to a stage on Food Innovation and its encouragement. It is the exceptional guide to pass on all-inclusive eminent colleges in the bureau of nourishment science and innovation, researchers, theoretical scientists, sustenance analysts, researchers and so forth. Food Technology Meeting is comprised to offer comprehensive sessions that address current issues in the field of Food Technology, i.e. Food Science & Technology, Food & Nutrition, Food Microbiology, Food Safety, Chemical Analysis of Food, Food Preservation and Packaging, Food Law and Economy, Dairy Science and Technology.
Food has been an essential bit of our world. Affirmation of nutrition ensures advancement in children and youth, keeps up awesome prosperity all through life. Supplements are sections of sustenance required for body in adequate wholes for genuine improvement, augmentation and driving customary life. Sustenance joins the system from eating sustenance to its use in various components of body. The investigation of sustenance oversees what supplements we require, in what sum, how to get them and how the body utilizes them. Adequate, perfect and awesome sustenance exhibits the ideal total and degree of supplements for fitting use for achieving most hoisted measure of physical and mental prosperity. The use of sustenance in the body incorporates three methods – handling, absorption and utilization of supplements in the body.
SESSION 2- Nutritional Quality of Foods
The nutritional value of foods depends on their composition, which shows a wide range of variation depending on the species, cultivar and maturity stage. The composition of foods includes a great number of metabolites however, it could be predicted that no single commodity might be rich in all these constituents. This session explores the general characteristics and novel findings of the components of foods, related to their benefits as food sources. The Nutrition Score is the first simple, transparent and straightforward method that can be applied globally and across all food and beverage categories to evaluate the nutritional composition. It can help food manufacturers to improve the nutritional value of their products. In addition, the nutrition Score can be a starting point for a powerful health indicator front-of-pack.
Weight reduction and eating regimen administration is a test for many individuals around the globe. All inclusive, more than 1 billion individuals are over a perfect weight. Notwithstanding the negative social impacts being overweight has on an individual, the wellbeing impacts can be savage. The influences weight has on hazardous or life changing sickness are obliterating. Illnesses, for example, diabetes, coronary illness, and disease all have connections to being overweight or corpulent. Expanding training endeavors, open weight administration designs and sustenances, and a developing want to be physically attractive has energized this market in later years. More than 100 million individuals in the United States are effectively associated with a weight reduction or weight administration design at any one
Food biochemistry is concerned with the breakdown of food in the cell as a source of energy. Each cell is a factory that converts the nutrients of the food one eats to energy and other structural components of the body. The amount of energy that these nutrients supply is expressed in Calories (kilocalories). Food Bioprocessing have become widely used in several fields of commercial biotechnology, such as production of enzymes (used, for example, in food processing and waste management) and antibiotics
SESSION 5- Applications in Food Technology
Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food. Developments in food technology have contributed greatly to the food supply and have changed our world. The food and drink trade maintains the characteristics of a stable, non-cyclical and sturdy sector against the backdrop of the present economic downswing. These Food Conferences includes Food & Beverages trade: prices and edges,Food offer transportation and storage, watching the food cold chain, Food costs inflation and food insufficiency.
Nourishment Toxicology incorporates food prejudice, food hypersensitivity, foodborne diseases, sustenance illumination and metabolic issue. Nourishment businesses have distinctive plants everywhere throughout the world and that would improve the conveyance of neighbourhood sustenance. So to abstain from bringing in remote foodborne pathogens or to abstain from trading nourishments containing pathogens, more serious screen of foodborne pathogens is required.
Microbiological quality control of the work station of those chain frameworks is ending up vital in the coming years foodborne infections may increase as a result of expanded globalization of our sustenance supply.
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.
SESSION 8- Food Economy
Food Economy primary duty is to keep these issues in mind such as standard, quality, safety of consumer health. It is related to inextricable inter-connected with globalization. The changes in demand by public sector for proper nutrition to maintain proper health leads to effect in economy sector. The relationship between private companies and public sector leads to huge amount of revenue collection worldwide. There are multiple agreements, food services, entrepreneurship, food marketing officials who takes the responsibility for economic welfare and maintain the momentum. Hence this Food Conference will bring the relationship between the both sectors in a very positive way.
Food engineering is a multi-facet area of applied physics which combines science, microbiology, and engineering knowledge for food and related industries. It is also supported by the principles of agricultural engineering, mechanical engineering and chemical engineering. Apart from these, physics, chemistry, and mathematics are the three pillars to understanding and engineering food products and operations in the food industry. Food engineers make available the technological information essential for the production and commercialization of food products and services in a cost effective manner. Food engineers are involved in a wide range of activities, starting from food ingredient, processing, instrumentation, packaging, manufacturing, to the quality control process.
Engineering properties of food materials
Rheological properties of food
Genetic engineering: The future of foods
Food-production systems for space, army and navy
Robotics potential in food production
Advancement of fermentation technology in food industry
The global 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.
The global sports nutrition market size was valued at USD 11.64 billion in 2017. It is expected to register a 9.7% CAGR during the forecast period. Surging demand for various kinds of protein bars, energy drinks, and dietary supplements among bodybuilders and athletes is one of the key factors stoking the growth of the market. Rising disposable income and rapid pace of urbanization have also been propelling the market. Increasing number of health & fitness centers has been positively influencing the growth of the market as these centers are involved in endorsement of sports and fitness nutrition products among their respective consumers. According to the International Health Racquet and Sportsclub Association in 2016, there were nearly 38,477 health clubs in the U.S. In addition, the total U.S. health club membership increased from 50.2 million in 2012 to 60.9 million in 2017. The data signifies growth in awareness regarding physical fitness among the population, which has been fueling the demand for these products.
The global human nutrition market study presents historical market data in terms of values (2017 and 2018), estimated current data (2019), and forecasts for 2025- by product type (vitamins, probiotics, proteins & amino acids, carbohydrates, fats & fatty acids, minerals), age group (childhood-adolescence, adult & parenthoods, seniors), population (pediatric population, geriatric population, maternal population, athletes population), and application (dietary supplements, functional nutrients, medical nutrition, infant nutrition, food & beverages). The study also evaluates industry competitors and analyzes the market at regional and country level. Food retail is dominated by outfits in the EU and the US, growing their market share in emerging nations and small retailers accounting for an increasing share of food sales. The 15 leading global supermarket companies represent around 30% of global supermarket sales. The industry is not concentrated, with the 50 leading food manufacturers representing less than 20% of the global packaged food sales. Food manufacturers are developing specialized product lines to remain competitive and direct growth rather than the traditional approach of diversifying product portfolios. Regional markets and product lines may be concentrated, though the global food industry is not. Areas exhibiting market concentration include sales of branded goods such as baby food and breakfast cereal. Natural highs, convenience, foraged ingredients, flavor-full benefits and next generation proteins are the five key food and drink trends to watch in the near future.
Some of the key players operating in the global human nutrition market are BASF SE (Germany), Abbott Laboratories (U.S.), Koninklijke DSM N.V. (The Netherlands), DuPont de Nemours, Inc. (U.S.), Chr. Hansen Holding A/S (Denmark), USANA Health Science, Inc. (U.S.), Pharmavite LLC. (U.S.), Nestle S.A. (Switzerland), Kerry Group PLC (Ireland), Glanbia PLC. (Ireland), Corbion N.V. (The Netherlands), ADM (U.S.), Bayer Health Care AG (Germany), Amway Corp.(U.S.), and Matsun Nutrition (U.S.) among others.
All accepted abstracts will be published in respective Conference Series LLC LTD International Journals.
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