Name: Food Technology 2020
Start: 2020-11-02
End: 2020-11-04
Location: Czech Republic

Renowned Speakers

We’ve invited the top most influential speakers from around the world to give inspirational talks and lead practical workshops.

Claude Billeaud

President Association for Pediatric Education in Europe France France

Karen E. Burke

Founder, Karen Burke Research Foundation USA USA

Tamika (Campbell) Sims

Director,International Food Information Council USA USA USA

Kristina Elsaesser

Director United States Naval Academy USA USA

M S Swaminathan

Chairman and Founder M S Swaminathan Research Foundation India India

Nader G. Abraham

Professor, New York Medical College USA USA

Gary D Stoner

President, Berristone USA

Sara Stanner

Science Director British Nutrition Foundation UK

Conference Information

COVID-19 Welcome Message

The humongous success as well as the thunderous and overwhelming responses got for our previous conference have paved way for the International conference and Expo on Nutrition, Food Safety and Food technology booked to be hung on November 02-03, 2020 as a webinar highlighting the theme Uniting the World to Promote Health & Food Care contrary to COVID 19

The key vital aim of Food science 2020 is to impart science and medicinal research amongst the academic/scholarly community, and industry, by which promoting top-level research and to globalize the quality research in general, making discussions, presentations more internationally competitive and coming up with a solution to improve the health.

The ongoing COVID-19 pandemic will have lasting effects on people and their nutrition, healthcare, economies, and food systems in all corners of the world.

This knowledge hub aims to be a resource for all members to get informed about COVID-19 developments, at large. It also sheds light on important links between COVID-19 and nutrition, hunger, health, and food systems – by bringing together important updates, guidance, articles, and opinion pieces, in its initial stage.

“We’re focusing on the survival of people, but nutrition is a part of this.”

A Call to Action for World Leaders. We welcome you to come join the success story of this gathering. Your vision today could be a reality tomorrow

Nutrition can’t wait!

Past Conference Report

We would like to thank all our wonderful keynotes, speakers, delegates, students, associations, exhibitors, media partner and guests for making Food Technology 2019 Europe a successful event.

Pulsus Group hosted the event of the 8th International Conference on Food Science and Technology during the mid of April 08-09, 2019 in Madrid, Spain at Jumeirah with the theme Reconnoitre the Prodigious Advancements in the Bailiwicks of food Science &Technology. Active participation was received from the Editorial Board Members of supporting International Journals as well as from the leading scientists, researchers, research scholars, students, and leaders from the field of Nutrition, Food Science &Technology who made the event successful.

Food Technology 2019 was marked by the attendance of young and brilliant researchers, business delegates and talented student communities representing more than 18 countries who have driven this event into the path of success The conference highlighted through various sessions on current research.

PULSUS Group is privileged in extending its warm gratitude to all the organizing committee members, eminent speakers, young scientist, delegates, exhibitors and students. We would like to thank the following people who drive this event to a successful one.

With the grand success of Food Technology 2019, we are proud to announce the MEGA event, the International Conference & Expo on Nutrition, Food Safety and Food Technology to be held during November 02-03, 2020 in Prague, Czech Republic

The features of the gathering were the edifying keynote addresses from:

· Annette C Bentley | American Celiac Society | USA

· Karen Burke | Mount Sinai Medical Centre | USA

· Anne J Gunderson | Georgetown University | USA

· Gerald C Hsu | Eclaire MD Foundation | USA

· Andrea Pusey-Murray | University of Technology | Jamaica

· Amel Abouelfettoh | King Saud bin Abdulaziz University for Health Sciences | KSA

· Masahiro Onuma | Trisguide Ltd | Japan

· Guy Kurkjian, President | World Food Safety Organisation | Malta

· Ronnie Tsunami | Plant Based Society | USA

· Derek Watson | University of Sunderland | UK

· Christopher Smith | University of Chester | UK

Scientific Sessions

Session on: Food Technology

Food technology is one of the sub-division of food science which deals with the production procedures that make foods. It is a science which covenants with the methods and principles involved in processing and preserving the food substances. The study of food technology is to advance new methods and systems for keeping food products safe and unaffected from natural harms such as bacteria and other micro-organisms.

Related Conferences: 4^th International Conference on Food Chemistry and Food Microbiology, February 24-25, 2020, Rome, Italy |4^th Global summit on Food science and Nutrition, March 11-12, 2020, Zurich, Switzerland | 9^th International Conference on Food Science & Technology , March 18-19, 2020, Frankfurt, Germany | 5^thInternational Conference on Clinical Nutrition, April 08-09,2020, Dubai, UAE

Related Societies: Australian Institute of Food Science and technology | Coeliac Society of Ireland, Society of Food Hygiene and Technology (SOFHT) | Canadian Food Inspection Agency (CFIA) | Centre for Food Safety and Applied Nutrition (CFSAN) | Chinese American Food Society Economic and Food Safety Authority | European Food Safety Authority | Food and Drug Administration (Burma) | American Beverage Association | Food & Beverage Association of America | Herbal Beverages - Herb Society of America.

Session on: Food Microbiology

Food Microbiology is the scientific study of microorganisms that are used both in food and for food production. This includes those microorganisms that contaminate food, as well as those which are used in its production; for example, production of yogurt, cheese, beer and wine. It is the study of the microorganisms that inhibit, create, or contaminate food, including the study of micro organisms causing food spoilage, pathogens that may cause disease especially if food is improperly cooked or stored; they are used to produce fermented foods such as cheese, yogurt, bread, beer, and wine, and those with other useful roles such as manufacturing of probiotics.

Session on: Food Chemistry

Food Chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. Examples of biological substances are meat, poultry, lettuce, beer, and milk. 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, flavour, and colors. This discipline also includes how products get modified under certain food processing techniques and methods either to enhance or to prevent them from happening.

Session on: Nutrition

Nutrition can be explained the derivative that our body absorbs or gets from the food that we consume , it would be really a prominent change to increase the nutrient content of food without having to increase the quantity , we can alter the nutritional content of each food component by modifying them genetically , this study helps in increasing the quantity of availability of food and also in providing individuals with adequate amount of nutrition which in turn results in growth and development

Food and Nutritional Immunology
Food and Nutritional Metabolism
Natural anti-oxidants and anti-carcinogens
Nutritional Informatics
Plant and animal health, nutrition and modification

Session on: Food Poisoning and Food Preservation

Food Poisoning is a sustenance borne disease. Ingestion of nourishment that contains a toxic substance or irresistible specialist (like a bacterium, infection, parasite, or prion) may cause unfavorable side effects in the body. Those side effects might be connected just to the gastrointestinal tract causing regurgitating or looseness of the bowels or they may include different organs, for example, the kidney, brain, or muscle. Food Preservation any of various techniques by which sustenance is kept from waste after gather or butcher. Such practices date to ancient circumstances. Among the most seasoned techniques for safeguarding are drying, refrigeration, and maturation. Present day strategies incorporate canning, purification, solidifying, illumination, and the expansion of synthetic substances. Advances in bundling materials have assumed an imperative part of present-day Food preservation.

Food born outbreaks
Food born germs and illness
Pathogenic agents
Enterotoxins
Causes of food poisoning

Session on: Food and Nutrition

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 on: Food Safety, Quality, and Policy

Food Safety is a logical teach portraying dealing with, arrangement, and capacity of food in ways that cause nourishment borne sickness. The event of at least two instances of a comparative sickness coming about because of the ingestion of typical nourishment is known as a food-borne illness outbreak. This incorporates various schedules that ought to be taken after to stay away from potential well-being risks. Along these lines nourishment security regularly covers with food barrier to avert damage to shoppers. Food safety and policy are meant to keep the food quality high and thereby increase in food wastage prevention

Food Safety
Food Analysis
Food Policy
Technical and official innovation affecting food systems and access
Food systems and environmental sustainability

Session on: Agriculture and Food Economics

Food Economics is the rapidly growing industry as food has become a very large sector and is very prominent and everlasting , the gain in every produce adds up to the economic growth, for the betterment of work and to reduce the physical work we can use genetically modified seeds which has higher immunogenic characteristics and also yield larger produce thereby Improving the quantity and quality of food that is produced

Applications in Food, Medicine, and Cosmetics
Harvest Handling and Processing
Grain science and technology
Fertilizers and Pesticides

Session on: Nutraceuticals

Nutraceuticals term that is utilized to portray any item got from nourishment sources with additional medical advantages notwithstanding the essential nutritious esteem found in food. They can be considered non-particular natural treatments used to advance general prosperity, control manifestations and counteract threatening procedures. Nutraceuticals are products derived from food sources that are purposed to provide extra health benefits, in addition to the basic nutritional value found in food components for benefit of any individual

Dietary Supplements
Multivitamin supplements
Nutraceutical in Cancer Therapy
Nutraceutical in Weight Management
Antioxidant supplements
Nutricosmetics

Session on: Quality and Testing of Food

Quality check on food ensures food safety also when there is a quality test it makes sure that the food is more commercial as in more favorable from the consumer point of view, quality check not only includes physical and chemical compositions but also keep a check on appearance and texture of the food, it is the final check of food safety to ensure the improved quality of Food Science

Food Analysis
Microbial testing of food products
Food Toxicology
Food quality assurance
Food Market

Session on: Dairy Science and Technology

Dairy Science is a branch of food science that helps in increasing the quality of all milk and milk products , this study makes sure we understand the different techniques through which the quality of dairy products that get processed stored and consumed of better quality .

Product and Package development
Gene technology
Food fortification
Application of Nanotechnology
Flavor Composition
Dairy Processing

Session on: Obesity and Malnutrition

Obesity and Malnutrition as are the two extreme conditions which are hazardous to our bodies, Obesity does not always mean that the individual is enriched with all the nutrients, it is a state where there is quantity without the sufficient quality, when there is a nutrition accumulation in the body it is said to be a proper diet and a healthy being but when there is just abdominal accumulation it is said to be obesity. Malnutrition is a condition where an individual does not acquire the required amount of intake by the body.

Current Research on Obesity & Diet Management
Endocrine Obesity and Hormonal Obesity
Eating Disorder
Food Safety Laws and Regulations
Nutritional Epidemiology

Session on: Food Marketing and Economics

Food Marketing and Economics are studies of management skills in marketing in the food industry. we read the market analysis of the live markets and thereby market the food products. Food Economics plays a major role in creating substantial resources. This helps in optimizing and producing of each component of food based on their needs and yield, with respect to the land usage and investment of the food

Agriculture and Food Security
Innovative ways of feeding the increasing population
Wholesale marketing of food
Agricultural marketing
Logistics & Distribution of Food and Beverages

Session on: Food and Public Health

Public health is the science and craft of anticipating sickness, dragging out life and advancing the human well being through-composed endeavors and educated decisions of society, associations, open and private, networks and individuals. Analyzing the soundness of a populace and the dangers is the reason for general well being. Health food is the food that is processed in such a way that it provides more nutrients of health in more than one way or type, Health food is diversely enriched to provide an individual with all the needed nutrients in abundance

Public Health and Epidemiology
Nutrition quality of consumer health
Community Nutrition
Nutrition and Health Policies
Occupational Health and Safety

Session on: Food Biotechnology

Food Biotechnology is concentrated on evolving developments and solicitations of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The objective is to aid produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production, genetically modified plants are used to develop taste, shell life, nutrition, and quality of food, genetically modified food is manufactured using biotechnological tools.

Session on: Food Innovation and Management

The notion of food innovation has been incorporated around food companies with growing regularity in recent years. Most of the time, the term” innovation” is associated with new product development, but innovation can be applied equally well across corporate marketing, operations, quality assurance, food safety disciplines. Innovation experts generally split innovation into two high level categories: Disruptive and Incremental Innovation.

Session on: Food Safety and Hygiene

Food safety refers to controlling the presence of those hazards whether chronic or acute, that may make food harmful to the health of the consumer. Food safety is about producing, handling, storing and preparing food in such a way as to preclude infection and contamination in the food production chain, and to help ensure that food quality and goodness are sustained to stimulate good health. Food hygiene is the conditions and measures necessary to certify the safety of food from production to consumption. Lack of adequate food hygiene can lead to food-borne diseases and can cause the death of the consumer. The objective of food hygiene is to make and deliver safe food and consequently contribute to a healthy and productive society.

Session on: Food Toxicology

Food toxicology deals with how natural or synthetic poisons and toxicants in various food products cause harmful, detrimental, or adverse side effects in living organisms. Food Toxicology shields with various aspects of food safety and toxicology, including the study of the nature, properties, effects, and detection of toxic substances in food and their disease manifestations in humans. It will also include other phases of consumer product safety. Radioactive components, heavy metals, or the packaging materials used in food processing are examples of such substances. A food toxicologist studies toxicants in food, the health effects of high nutrient intakes, and the connection between toxicants and nutrients.

Session on: Food-borne Diseases

Food-borne illness or food-borne disease or food poisoning is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food. Food-borne illnesses are infections or irascibilities of the gastrointestinal (GI) tract triggered by food or beverages that contain destructive bacteria, parasites, viruses, or chemicals. The GI tract is a sequence of hollow organs joined in a long, twisting tube from the mouth to the anus. Common symptoms of food-borne illnesses are vomiting, diarrhoea, abdominal pain, fever, and chills.

Session on: Advancement in Food Technology

As the financial prudence of many countries is increasing, the customers have started using processed food more than staples. As a matter of fact, worldwide food processing technology business has extended to multi-trillion dollars. It was reported that around, 16 million people work in the food industry. Recent improvements in food processing and technology are not only important to meet the increasing productivity demands but to adopt erudite automation, control and monitoring methods and techniques.

Session on: Nutraceuticals & Nutrition Supplements

A Nutraceutical is a food or food component that petition to have health benefits, including treatment and prevention of disease. Nutraceuticals are those products apart from nutrition they are also used as medicine. A nutraceutical product may be defined as a constituent, which has a physiological benefit and also provides protection against chronic disease. Nutraceuticals may be used to progress health, delay the aging process, preclude chronic diseases, increase life expectancy, or support the structure or function of the body. Nutritional supplements are any dietary supplement that is projected to provide nutrients that may otherwise not be consumed in adequate quantities; for example, vitamins, minerals, proteins, amino acids or other nutritional substances. Products are usually ingested in the form of a capsule, tablet or liquid.

Session on: Seafood Processing

Seafood is fish and material produced from fish, comprising finfish, crustaceans, cephalopods, echinoderms, molluscs and gastropods. The term seafood processing refers to the procedures associated with fish and fish products between the time fish are caught or harvested, and the time the final food is delivered to the customer. Although the term refers precisely to fish, but actually it is extended to cover any aquatic organisms harvested for marketable purposes, whether caught in wild fisheries or harvested from aquaculture or fish farming.

Session on: Enology and Brewing Science

Enology is the study of wine and wine-making.The new facility allows us to expand our experimental wine-making program to test new grape varieties and wine-making practices. It permits us to scale up our experiments to industrial production volumes. An enologist is one that practices the field of enology, and often understands the scientific principles associated with wine-making, including desirable characteristics associated with the grape itself.

Session on: Food and Flavour Chemistry

Flavour chemistry is a scientific discipline that is used to determine the individual compounds that are responsible for the characteristic flavour found in foods and beverages. Flavour chemistry can be used to identify both positive and negative compounds associated with specific sensory attributes. Using multivariate statistical techniques, flavour chemistry can also be linked with descriptive sensory evaluation to identify the compounds directly responsible for sensory perception. The more information is available on a product, the better likelihood that key relationships that directly and indirectly impact on the formation of key flavour compounds can be explained.

Session on: Meat Science and Processing Technology

Meat is a unique biological material with a central significance in nutrition and health. Meat Science and Processing Technology amalgamate the expertise of meat scientists and food Engineers in a holistic approach toward the processing of meat. The meat industry endeavors to supply consistent high quality and safe meat products.

Session on: Bioinformatics in FoodTech

Food plays a significant role in regulating the numerous processes within the body. With the constant advancement of the “omics” eon, bioinformatics curates and infers biological data by computational means and therefore it has seen extensive integration across every discipline of life sciences including food sciences. Bioinformatics can be used for competently access to all genomics, proteomics and metabolomics data discovered so far and to make accessible this data to every individual group industry or company so as to rise quality, taste and nutritional value of food that is to be manufactured.

Session on: Global Food Security

Food security ensues when all people are able to access sufficient safe and nourishing food to meet their requirements for a healthy life, in ways the planet can withstand into the future. However, food security faces a number of tasks across both manufacture and ingestion which research will be essential to solve.

Session on: Food Industry Background

The food industry is an intricate, worldwide collective of diverse trades that supplies most of the food consumed by the world's population. Only existence farmers, those who survive on what they grow, and hunter-gatherers can be considered outside the scope of the modern food industry. The food Industry comprises: Agriculture and agronomy, Food processing, Food Technology, etc

Session on: Food Authentication

With the increasing attentiveness of food safety and quality, consumers constantly claim the reassurance of origin and content of their foods. Furthermore, producers must be able to authorize the authenticity of components of their products in order to fulfil with government legislation. Food authentication is a quickly growing arena due to increasing public awareness concerning food quality and safety.

Market Analysis

Food Technology is a science which deals with the techniques and principles involved in processing and preserving the food substances. The application of food science helps in manufacturing safe, wholesome and nutritious food products.

Global Market

The global food tech market is expected to grow over $250.43 billion by 2022 at a single digit CAGR through the forecast period. Each aspect of food technology market is blooming. The food technology is growing globally at 3.5% a year and is expected to grow more than USD 7 trillion by 2014. Key trends for new product development are in health, convenience, naturality and sustainability. New fruits and vegetables based foods fulfil the demands of the premium consumer. The functional foods (foods that offer benefits beyond basic nutrition) market is one of the fastest growing segments of the global food industry. Around US$25 billion of global sales is achieved by foods and beverages that offer validated health claims, he wider functional food market, including re-hydration and sports drinks and foods with softer health claims, is estimated to be worth around US$200 billion.

USA

Food processing in the U.S. has come a long way since the 1900s. Companies started developing products that have longer shelf life and were easy to carry. As investors saw the opportunity in processed foods more and more companies entered the market which not only created jobs but also led to a rise of the American food manufacturing industry around the world. Presently, Coke is distributed in more than 200 countries making the product a global icon. Similarly, Mars Inc., which started out as a candy manufacturer, now has departments looking after pet care, biotech, and food and beverage, distributing its products internationally. ConAgra Foods has 29 brands which bring in annual retail sales of $100 million each. Thus these companies are dominating the international market. Companies provide much needed jobs to communities. More than 1.5 million people are currently employed by food manufacturing firms in America.

In Kentucky, logistics has become the major attraction for companies. In Ohio, the low tax structure acts as an attraction for food companies. Pennsylvania’s Lehigh Valley has the highest number of beverage manufacturers. The U.S. food industry will have a steady growth of 2.9% CAGR through 2022. In the future the processed foods industry gives economic developers more opportunities to create jobs and attract projects.

Europe

The major manufacturing hubs in the globe are Europe which constitutes the majority share in the food flavour’s and enhancer market along with North America. European market is a mature market and has several regulatory bodies to regulate stringently the use of food flavours and enhancers, thereby taking care of the consumers of the nations. Germany constitutes the major share having 24% followed by the UK (23%), Spain (10%), Netherland (5%) and Italy (9%). US $ 823 million is the market size by value of the synthetic flavour and $ 755.65 million US dollar is the market size by value of the natural in the year 2014.

Asia-Pacific

The Asia-Pacific food market is constantly growing. China is the one of largest food markets in volume and value terms because of its population size and growing income. The preservative market in Asia-Pacific is diverse; developed countries (e.g., South Korea and Japan) account for 40% of the market and consume non-genetically modified (GM)-based antioxidants, while developing countries (e.g., Singapore, Malaysia, Thailand, Taiwan, and Vietnam) consuming more GM-based antioxidants. The fortified food ingredients are key growth drivers in Asia Pacific.

Asia turns to be the home to the world’s fastest growing retail markets for processed meat, poultry and fish, with Indonesia and India playing key roles across these categories. With a CAGR of 26.7% between 2011 and 2015, Indonesia is currently among the fastest growing processed meat and poultry markets globally, followed by India (22%), Vietnam (15.5%), China (13.9%), and Brazil (10.9%). Asia Pacific was the second most dynamic section globally in terms of processed meat, poultry and fish New Product Development (NPD), accounting for 24% of processed meat, poultry and fish product innovations, led by China, Thailand, South Korea, Vietnam and the Philippines in 2016. In the Asia-Pacific region, poultry meat includes the mainstream of the demand. The per capita consumption of poultry meat is expected to reach 39.6 kg in Australia by 2022.

About Conference

The ongoing COVID-19 pandemic will have lasting effects on people and their nutrition, healthcare, economies, and food systems in all corners of the world.

“We’re focusing on the survival of people, but nutrition is a part of this.”

Target Audience

· Food Scientists

· Professors

· Industry Professionals

· Directors

· Academia (PhDs Researchers postdocs)

· Food Engineers

· Carbohydrate and Biopolymer Technologist

· Food Technologists

· Microbiologists

· Dairy, cereal, meat Technologists

· CEO's/Leaders

· Ingredients & Processing Aids

· Functional Foods

· Health Ingredient Industry

· Food Quality and Safety

Why to attend?

Get Inspired
Expand your network
Meet industry shapers
Drive your research forward
All potential buyers under one roof
Get solutions to your problems
Learn/ Hear about the latest science
Most importantly, To have a great time
Augment the greatest asset you have
Self- renew yourself
Explode from antiquity
Acquire greater focus

With members from around the world focused on learning about Food Technology, Nutrition and its advancement so this is your best opportunity to reach the largest assembly of participants of the Food Technology and Nutrition with their community. This conference seeks to bring all such scientists, Noble Laureates, researchers, research scholars, students and people together who are involved in Food Technology and Processing ground and provide them to discuss their unique innovation, sharing ideas and interact with each other. World-renowned speakers, the most recent development and advancement in the field of food technology are the limelight of the conference.

Food Science 2020 have 20+ keynote talks, 50+ entire sessions, 100+ participants, 20+ blurb introductions and %+ exhibitions with innovative ideas and strategies. The worldwide stage for the Food Science and Technology organization and community to confess their work for the uncertain enigma in the stream of nutrition

Food Science event has opened a way for the start-up to devote to enhance their knowledge and career.

Scope and Importance

The key vital aim of Food Science event is to impart science and medicinal research like Nutrition, Food Science, Food chemistry, technology, amongst the academic/scholarly community, and industry, thus promoting top-level research on Food Science and Safety and to globalize the quality research in basic, making discussions more internationally competitive and coming up with a solution to improve the public health. Food science 2020 also offers exceptional business opportunities and access to the exciting new market. We are all sharply aware of the emerging trends associated with it. Nutritional supplements are not just solely consumed to meet the requirements of daily ingestion but also engaged to have a physiological benefit, physical performance promoter, and in management and treatment of enormous life-threatening disorders. Thus, it is timely that this conference will enable to discuss about the current trends and the potential future of nutrition

International Conference and Expo on
Nutrition, Food Safety and Food Technology

Quick Links

Theme: Uniting the World to Promote Health & Food Care contrary to COVID 19