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19th Global Summit on Food & Beverages, will be organized around the theme “Say No to Hunger”

Food Summit 2018 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Food Summit 2018

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Food is something that is edible or potable substance (usually of animal or plant origin), consisting of nourishing and nutritive components such as carbohydrates, fats, proteins, essential mineral and vitamins, which (when ingested and assimilated through digestion) sustains life, generates energy, and provides growth, maintenance, and health of the body.

Beverages' is a drink other than water; an explanation on commercial context. Beverages are further divided into 'Alcoholic beverages' and 'Non-alcoholic' beverages.

Non-alcoholic beverages refers to non-intoxication drinks or sweet carbonated drinks, which doesn’t have any liquor percentage or in other words yeast is not introduced to convert sugar into alcohol during the fermentation process. e.g. aerated waters, mineral water, juices, squashes, syrups, smoothies, shakes etc. to be consumed as and when required.

Alcoholic Beverages are portable liquids which contain 1% to 75% of liquor. They are produced by the introduction of yeast for fermentation into substance such as Grapes, Grains, Barley, Fruits, Sugarcane and Rice. e.g. Wine, Champagne, Beer, Whiskey, Brandy, Aperitif, Digestive, Liqueur, Spirits, Sake, Rice Wine and Cocktails.

  • Track 1-1The Chemistry of Food, Nutrition & Human Energy
  • Track 1-2Nutritional Facts
  • Track 1-3Organic Foods
  • Track 1-4Alcoholic and Non-Alcoholic Beverages

Nutrition is the science of food and its relationship to health. Food plays an important role in health as well as in disease. With the current increase in lifestyle disorders around the world, it is important to promote healthy nutrition in all age groups. Nutrition is double edged sword as both over and under nutrition is harmful to health. Under nutrition is particularly harmful in early age groups i.e. childhood and over nutrition in adulthood and after-years but both forms are likely to affect all age groups in near future. Some important diseases like malnutrition are obesity caused by excess energy intake; anemia caused by insufficient intake of iron, thyroid deficiency disorders due to deficiency in iodine intake and impaired vision because of inadequate intake of vitamin A etc. Research and developments in nutrition terms may make it easier for us to make better food choices and keeps us healthy.

  • Track 2-1Food and Health: Nutrigenomics
  • Track 2-2Processed and Unprocessed Foods: Health Implications
  • Track 2-3Food, Health & Aging
  • Track 2-4Malnutrion & Nutritional Disorder
  • Track 2-5Nutrition and Nutrition Science

In the mid- and late-20th century a revolution occurred that dramatically changed the field of agriculture, and this revolution was known as the Green Revolution.


Green revolution refers to the research and development that helps in increasing the agriculture production worldwide. Norman Borlaug “Father of Green Revolution saves billions of people from starving, increased the development of high yielding varieties of cereal grains,, techniques modernization, providing fertilizers and pesticides to farmers. The novel technological development of green revolution was to yield novel wheat cultivars. Cereal production will increase in developing nations between1961-1985. As the yield increased due to Green Revolution, the input energy has also increased faster. These new farming techniques and advances in agricultural technology were utilized by farmers all over the world, and when combined, intensified the results of the Green Revolution.

  • Track 3-1Green Revolution and Food Production
  • Track 3-2High-yield Crops and Multicropping
  • Track 3-3Merits and Demerits of Green Revolution

Food biotechnology is a process scientists use to enhance the production, nutritional value, safety, and taste of foods. It can also benefit the environment by improving crops so that they need fewer pesticides. The concept is not new: For centuries farmers have selectively bred plants to pass on desirable qualities. For example, our ancestors began by replanting only corn seeds from the highest yielding and best tasting corn they grew each year. This process selected desirable genes and fixed them by growing the seeds of the selected crop year after year. The result: the golden, deliciously sweet product we now enjoy. Modern food biotechnology is a refined version of this same process. Today, scientists obtain desired traits by adding or removing plant genes. A gene can be removed for a trait and add it to another plant’s genetic makeup. This process is called “genetic engineering” or “recombinant DNA technology.” It yields foods that are flavorful, contain more vitamins and minerals, and absorb less fat when cooked, and gives us crops that are more resistant to pests and insects. Food biotechnology holds great promise for the future. Soon, fruits and vegetables may be made to resist drought. We may remove allergens from foods such as nuts. Scientists may develop plants that absorb nitrogen more efficiently and need less fertilizer. The benefits are nearly limitless.  

  • Track 4-1Role of Biotechnology in Food Production and Management
  • Track 4-2Green Technologies in Food Production
  • Track 4-3Food Biochemistry

Foodborne illnesses are infections or irritations that rare caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals. Common symptoms of foodborne illnesses include vomiting, diarrhea, abdominal pain, fever, and chills. Most foodborne illnesses are acute. Rarely, foodborne illnesses may lead to more serious complications. Each year, an estimated 48 million people in the United States experience a foodborne illness. Foodborne illnesses cause about 3,000 deaths in the United States annually.         

  • Track 5-1Food & Water Borne Diseases
  • Track 5-2Foodborne Pathogens and Toxins
  • Track 5-3Food & Chronic Disease
  • Track 5-4Food Contamination
  • Track 5-5Diagnosis and Management of Foodborne Illness
  • Track 5-6Epidemiology of Foodborne Illness
  • Track 5-7Food Allergies & Intolerances: Reducing the Risk

Food is a tool for good health, implying an instrumental relationship between food and health. In contemporary US society, and within professional and research communities, diet has primarily been considered at the individual level, and interventions to improve diets and related health outcomes have largely targeted individual knowledge, attitudes, and behaviors. Improvements in nutrition may have given us enormous health benefits this last century, but food-related disease, including obesity, has now become our greatest health challenge for the current century.

In addition to half a billion people still undernourished worldwide – today diabetes, heart disease, cancers and lung disease, are the leading cause of global deaths. In China, a nation rapidly undergoing nutritional and epidemiological transition, one in two or 500 million people are thought to be prediabetic or diabetic. Diseases which are both caused and solved, in part, by food. In Europe, the USA and Australia, obesity rates range from the low teens to mid thirty percent, and obesity-related disease is already crippling populations, health systems and national budgets – concurrently under strain from the economic crisis.

Food is an essential part of health and wellbeing – chosen, prepared, cooked and consumed correctly, food is medicine – it can and has been an enormous catalyst to gains in life expectancy and quality of life to populations around the globe.

But-and this is an important ‘but’ – mismanaged, unregulated, recklessly advertised, poorly produced and over consumed, food can have dire public health consequences. And those consequences are currently playing out around the world.

  • Track 6-1Genetically Modified Foods and Public Health
  • Track 6-2Pesticides in Food: Food Poisoning and Cancer
  • Track 6-3Junk Foods and Associated Diseases
  • Track 6-4Unhealthy Food and Obesity

Microbiological analysis is important to determine the safety and quality of food. For many years, detection and identification of microorganisms in foods, animal feces, and environmental samples have relied on cultural techniques regarded as the "gold standard". Conventional methods are labor intensive, time consuming, and costly, and advances in these methods have been limited to the development of instruments such as the Stomacher or Pulsifier for sample processing, improved liquid and selective/differential agar media, instruments for plating and counting bacteria, and identification test kits. More recently, advances in biotechnology have led to the development of "rapid methods" that minimize manipulation, provide results in less time, and reduce cost. Rapid methods generally include immuno-based and DNA-based assays. Immunological or antibody-based assays include enzyme linked-immunosorbent assays (ELISA) and immunochromatographic or "dipstick" assays. Genetic methods include the polymerase chain reaction (PCR), DNA hybridization, and DNA microarrays, also known as GeneChips. In the last few years, microbiology has made great advancements through the next-generation sequencing (NGS) methods. Strains have been sequenced, making it possible to: compare phylogenetically the food associated strains; identifying Single Nucleotide Polymorphisms (SNPs) and relating their selection with the food environment and the selective pressure; and identifying CRISPR-Cas variable regions as an immune system that maintain trace of plasmids and bacteriophage infections. Bacterial communities have been studied with culture-dependent and culture-independent methods, and microbiomes have been analyzed in foods, environment, as well as in the gut. Novel food process technologies (microwave, Radio frequency energy) can thermally process food products by exploiting dielectric properties and water activity without using overly high temperatures. Food additives, such as bacteriocins, lactic and sorbic acid, and food preserving agents, are sought to ensure low costs and a high quality and safety of products. Novel phytochemicals may be found with good antibacterial activity.

Agriculture or farming is the cultivation of plants, animals and other life forms for food, fiber, biofuel and other products used to sustain life. Agricultural products fall into one of four groups: foods, fuels, fibers and raw materials. But food agriculture crops obviously encompass more than just cereals like wheat and corn. Meats and dairy products like milk also are agricultural food products, as are honey and farmed fish.

Poultry products are nutritious and add variety to the human diet. Most of the products are  from  chickens,  but  ducks  and  turkeys  also  are  important  sources.

In developed countries, commercial production systems provide large supplies of meat and eggs.  The  food  processing  industry  provides  meat  in  the  form  of  whole  carcass, cut-up parts, or further processed meat.

Meat is a highly desired food, but it is more of a treat than a staple. The biochemical composition of meat is much like that of humans, so that, by eating it, humans get all the nutrients they need. The meat of any mammal is a complete, or almost complete, food, in contrast to vegetable foods. Meat is thus the most nutritive and most infective food humans eat.

From saltwater and freshwater fish to deep water shellfish, seafood is a beloved delicacy. Seafood is nutrient-rich, serves as a good source of protein, vitamins and minerals and is rich in omega-3 fatty acids and in the reduction of common diseases.

Dairy products are naturally full of important nutrients such as calcium and protein. The unique package of vitamins and minerals they provide means these dairy foods have some pretty important health benefits!

  • Track 8-1Agriculture and Milk Produces
  • Track 8-2White Revolution
  • Track 8-3Meat Science
  • Track 8-4Livestock Production and Management
  • Track 8-5Smoked Meat/Poultry/Fish

Food production is the process of transforming raw ingredients into prepared food products. Food production includes industries that take raw food products and convert them into marketable food items. Home food production includes converting produce into forms for long-term storage. Food processing is the process of changing or transforming raw food materials into consumable forms or products. Food processing offers many advantages such as prolonging the life span of the food, preventing food from going bad, for easy packaging etc. Food preservation involves preventing the growth of bacteria, fungi (such as yeasts), or other micro-organisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity.


  • Food Biochemistry and Food Processing
  • Emerging food processing techniques
  • Non-thermal processing
  • Food security
  • Food packaging materials
  • Antimicrobial food packaging
  • Constraints on adequate packaging
  • Properties of packaging materials
  • Lubricants used in packaging machines
  • Track 9-1Agriculture, Poultry, Fish and Meat
  • Track 9-2Meat Industry & Possible Alternatives
  • Track 9-3Nanotechnologies and Its Applications in Food Packaging
  • Track 9-4Canning Meat, Wild Game, Poultry and Fish
  • Track 9-5Canning Fruits and Vegetables
  • Track 9-6Aquatic Food: Preservation and Safety
  • Track 9-7Food Additives
  • Track 9-8Fortified Foods

Genetically engineered foods are produced from crops and or animals whose genetic makeup has been altered through a process called recombinant DNA, or gene splicing, to give a desirable trait. The term “genetically engineered” means altering an organism’s genetic code, usually by implanting a strand of DNA containing a specific genetic instruction from a different species, in order to produce a desired characteristic that nature hasn’t given it. It is often used interchangeably with “genetically altered” and “genetically modified”

The possible benefits of genetic engineering include:

  • More nutritious food
  • Tastier food
  • Disease- and drought-resistant plants that require fewer environmental resources (such as water and fertilizer).
  • Less use of pesticides
  • Increased supply of food with reduced cost and longer shelf life
  • Faster growing plants and animals
  • Food with more desirable traits, such as potatoes that produce less of a cancer-causing substance when fried
  • Medicinal foods that could be used as vaccines or other medicines

Some people have expressed concerns about GE foods, such as:

  • Creating foods that can cause an allergic reaction or that are toxic
  • Unexpected or harmful genetic changes
  • Genes moving from one GM plant or animal to another plant or animal that is not genetically engineered.
  • Foods that are less nutritious
  • Track 10-1Genetically Modified Foods
  • Track 10-2GM Foods: Antibiotic Resistance
  • Track 10-3Animal Cloning and Food Safety
  • Track 10-4Bioactive Compounds

In the past ten years electronics and computer technologies have significantly pushed forward the progress of automation in the food industry. The application of these technologies to automation for food engineering will produce more nutritious, better quality, and safer items for consumers. Automation for Food Engineering: Food Quality Quantization and Process Control explores the usage of advanced methods, such as wavelet analysis and artificial neural networks, to automated food quality evaluation and process control. It introduces novel system prototypes, such as machine vision, elastography, and the electronic nose, for food quality measurement, analysis, and prediction.

  • Track 11-1Nanotechnology in Food Production
  • Track 11-2Food Safety, Quality & Policy
  • Track 11-3Emerging Technologies in Food Processing
  • Track 11-4Food Biotechnology, Probiotics & Prebiotics
  • Track 11-5Food Toxicology, Impact of New Processes and Technologies
  • Track 11-6Application of Food Processing Technologies

Agriculture and fisheries are highly dependent on the climate. Increases in temperature and carbon dioxide can increase some crop yields in some places. But to realize these benefits, nutrient levels, soil moisture, water availability, and other conditions must also be met. Changes in the frequency and severity of droughts and floods could pose challenges for farmers and ranchers and threaten food safety.   Meanwhile, warmer water temperatures are likely to cause the habitat ranges of many fish and shellfish species to shift, which could disrupt ecosystems. Overall, climate change could make it more difficult to grow crops, raise animals, and catch fish in the same ways and same places as we have done in the past.

  • Track 12-1Natural Disasters and Food Safety
  • Track 12-2Food Emergency
  • Track 12-3Pest attack
  • Track 12-4Impact of Globalization on Food Safety, Food Traceability
  • Track 13-1Food Production and Supply Chain Management
  • Track 13-2Food Waste Management
  • Track 13-3Nutrition, Nutritional Disorder Management
  • Track 13-4Food Education Management

Food microbiology is an important part of food sciences. Recent developments in food biotechnology and improvements in food safety/quality are two major witnesses of enhanced role of this discipline. Food and food additives production, avoiding spoilage of food, and detection and prevention of foodborne diseases are major areas of its application.

Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. In the U.S., the most commonly purchased organic foods are fruits and vegetables, which account for over 70% of organic food purchases. While the USDA strictly regulates the use of the term organic in reference to food products, the agency itself does not make any claims that organic foods are healthier or safer than foods that do not carry this label.

Medical foods are foods that are specially formulated and intended for the dietary management of a disease that has distinctive nutritional needs that cannot be met by normal diet alone. Medical foods, called "food for special medical purposes" in Europe, are distinct from the broader category of foods for special dietary use, from traditional foods that bear a health claim, and from dietary supplements.

  • Track 15-1Foods that Used to Combate Heart Disease
  • Track 15-2Speacial Foods for Diabetes

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. Industrial fermentation is the intentional use of fermentation by microorganisms such as bacteria and fungi to make products useful to humans. Fermented products have applications as food as well as in general industry. Some commodity chemicals, such as acetic acid, citric acid, and ethanol are made by fermentation. The rate of fermentation depends on the concentration of microorganisms, cells, cellular components, and enzymes as well as temperature, pH and for aerobic fermentation oxygen. Product recovery frequently involves the concentration of the dilute solution. Nearly all commercially produced enzymes, such as lipase, invertase and rennet, are made by fermentation with genetically modified microbes.

  • Track 16-1Fermented Foods and Beverages
  • Track 16-2Bioreactor Design, Instrumentation, Control and Automation
  • Track 16-3Application of Enzymes in Fermentation
  • Track 16-4Bioreactors and Cell Culture System

Fermentation is the process of converting carbohydrates to alcohol or to organic acids using microorganisms, such as yeasts or bacteria. This process takes place when there are beneficial bacteria present that break down the starch and sugars in the food. As the microorganisms divide, lactic acid is formed, which stops the growth of bad bacteria. The lactic acid is also what gives fermented foods that very specific ‘tangy’ or ‘acidic’ taste. Fermented foods can last for many months (some products even lasting multiple years) as long as they are stored in a cool, dark place and kept in the solution of salt and water known as brine. Fermentation can also make food healthier and safer to consume. For instance, in the Middle Ages, drinking water was hazardous because it frequently contained pathogens that could spread disease. Making the water into beer made it safe to drink, as any deadly bacteria previously present in the water were killed during the brewing process. Additionally, since microorganisms can produce vitamins as they ferment, the beer had added nutrients in it from the barley and various other ingredients. The most commonly consumed fermented food and drink would be cheese, beer, wine, yogurt, cured sausage and sourdough bread. Many store-bought fermented foods, like sauerkraut or pickles, are not authentic as they are often preserved in vinegar instead of the traditional and naturally occurring beneficial bacteria. Due to North America’s strict health and safety concerns, these foods are also often pasteurised, which robs the foods of their nutrients and minerals. Fermentation plays a big role in the meat industry as it is used during the process of creating cured sausages such as salami.

Modern food-processing technology makes it possible to follow and modulate the fermentation process (including the sequence of biochemical reactions at the base of sausage production) from start to finish. This way, companies can ensure the quality and consistency of each and every product.

Alcoholic beverage, any fermented liquor, such as wine, beer, or distilled spirit, that contains ethyl alcohol, or ethanol (CH3CH2OH), as an intoxicating agent. Alcoholic beverages are fermented from the sugars in fruits, berries, grains, and such other ingredients as plant saps, tubers, honey, and milk and may be distilled to reduce the original watery liquid to a liquid of much greater alcoholic strength. 

  • Track 18-1Viticulture Oenology
  • Track 18-2Wine & Beer
  • Track 18-3Cider and Perry
  • Track 18-4Distilled Spirits
  • Track 18-5Liqueurs

Non-alcoholic beverages are drinks that don’t contain any alcohol in it. They also called "mocktails".            

Mineral Water



Aerated / carbonated

non-alcoholic beers like Root beer

soft drinks

mock-tail etc.

These beverages hydrate, some provide important nutrients and vitamins the body needs. Others energize, provide required sugar and calories. Other uses of Non-alcoholic beverage in hotels are for the use of making cocktails and mocktails, As they stimulate the plate & act as an aperitif. They are found in different forms like in packet, bottle, canned, pressured container etc. some example of beverages are e.g. aerated waters, mineral water, juices, squashes, syrups, tonic, soda, pepsi, coke, root beer etc.

  • Track 19-1Hot Drinks: Tea, Coffee, Chocolate
  • Track 19-2Fruit Juices & Mineral
  • Track 19-3Cordials/Syrups

There is a long established system of food safety control and regulation which occurs at the federal (interstate commerce and import) and regional (intrastate commerce) level.  The  main agencies involved at the federal level include the Food and Drug Administration (FDA) and  the  Food  Safety  Inspection  Service  (FSIS)  of  the  United  States  Department  of  Agriculture  (USDA).  The Food, Drug and Cosmetic Act  1938  (FDCA)  as  amended  sets  out the authority of the FDA whilst the Meat and Poultry Inspection Acts and the Egg Inspection Act set out the authority of FSIS. Each  state  however  also  has  its  own  agencies  and  regulations which  each differ  in  their organisation  and  complexity.  In addition certain state agencies undertake inspections, under contract, on behalf of the FDA.

The Centre for Disease Control, the Environmental Protection Agency  and  the Department  for Home Security also contribute to the regulation and control of food safety. here  have  been  a  number  of  recent  high  profile  food  incidents  related  to  both  domestic and imported food which have lead to the introduction of new legislation– the Food Safety Modernisation Act(FSMA) 2011. This is reportedly the most significant item of legislation in over  70  years  and  introduces  a  new  approach  to  the  regulation  of  food  safety.  It  moves away  from  the  previous  method  of  monitoring  and  reacting  to  food  instances  when  they  occur to one of prevention.

  • Track 20-1Food Safety Resolutions
  • Track 20-2Nutrition and Food Security
  • Track 20-3Consumers’ Preferences and Food Safety Issues
  • Track 20-4Sustainable Food Management
  • Track 20-5Food Adulteration and Fraud Control
  • Track 20-6Global Food Shortage

Food is lost or wasted throughout the supply chain, from initial production down to final household consumption.          

Food technologies play a pivotal role in improving the nutritional quality of food, ensuring its safety, and preventing foodborne disease. They reduce losses due to spoilage or contamination, and are thus vital in the prevention of malnutrition and starvation. Food technologies also have important socioeconomic implications. They facilitate and promote trade in food, provide employment for a large section of the population, facilitate the work of women in preparing the family's food, and give them the opportunity to participate fully in social life. They increase the consumer’s pleasure and provide a greater choice of products. The role of food technologies in life and health is broad.

  • Track 21-1Food Production and Consumption Monitoring
  • Track 21-2Sustainable Food Prodction: Food Security
  • Track 21-3Mitigating Efforts on Food Loss and Waste

It is the process of food supply to the general population. The process and methodology behind distribution varies by location. There are a multitude of risk factors that can affect food distribution. War, economic failure, political problems, and weather conditions all play a role in determining the efficiency of any food system. The Food and Agriculture Organization (FAO) plays a key role in facilitating the growth of food distribution systems all over the world.

  • Track 22-1Food Chain Stores, Retail Cooperatives and Supermarkets
  • Track 22-2Modern Food Distribution Methods
  • Track 22-3Factors Affecting Food Supply Chain
  • Track 22-4Issues in Food Labeling and Packaging
  • Track 22-5Food Transport and Security

Agricultural food production and consumption covers activities ranging from agriculture to food consumption. Pollution and food contamination related to the use of production technologies  and  processes,  as  well  as  from  the  use  of  products  aimed  at  increasing  agricultural  yields  and  facilitating  food  conservation,  have significant  environmental  consequences.  There  are  a  number  of  important  issues  in  agricultural  food  production  and  consumption  that  have  significant  impacts  on  the  environment  and  human  health  such as soil bio diversity, desertification, water use and water pollution, energy, climate change, chemicals, food safety and biotechnology.