Call for Abstract

5th Euro-Global Summit and Expo on Food & Beverages , will be organized around the theme “Healthier the Food, Merrier the World”

Euro Food-2015 is comprised of 15 tracks and 97 sessions designed to offer comprehensive sessions that address current issues in Euro Food-2015.

Submit your abstract to any of the mentioned tracks. All related abstracts are accepted.

Register now for the conference by choosing an appropriate package suitable to you.

  • Track 1-1Food processing and technology
  • Track 1-2Recent trends in application of molecular biology based methods in food analysis
  • Track 1-3Strategies for fast development of analytical methods
  • Track 1-4New food research and development strategies
  • Track 1-5Rethinking R & D and technology
  • Track 1-6Gluten-free foods
  • Track 1-7Protein based diet
  • Track 1-8Organic crops and food stuffs
  • Track 1-9Recent instrumentation and strategies for advanced food quality
  • Track 1-10Genetically modified food
  • Track 1-11Biotechnology based methods
  • Track 1-12Food and health: Nutrigenomics
  • Track 2-1Current and emerging nano-science applications for sustainability, nutrition, flavors, food processing and engineering
  • Track 2-2Qualitative and quantitative analysis of nanoparticles in food
  • Track 2-3Nano science diagnostics
  • Track 2-4Nano-carrier systems for delivery of nutrients and supplements
  • Track 2-5Nano-coatings on food contact surfaces
  • Track 2-6Nano-sensors for food labeling
  • Track 2-7Organic nano-sized additives for food
  • Track 2-8Processed nanostructured or textured food
  • Track 3-1Scientific determination of the origin of food and drink
  • Track 3-2Determination of Organic production systems
  • Track 3-3Detection of fraud or counterfeit products
  • Track 3-4Brand Protection
  • Track 4-1Antioxidant, enzyme, vitamin and supplements
  • Track 4-2Current public health and nutrition issues
  • Track 4-3Software for utilization of food composition databases
  • Track 4-4Major public health: Training, education and capacity building
  • Track 4-5Impact of environment
  • Track 4-6Life style diseases and health
  • Track 4-7Radiation contamination of foods and associated health risks
  • Track 4-8Food and Public Health
  • Track 4-9Recent developments in oils and fat technologies
  • Track 4-10Food microbiology in processed foods
  • Track 4-11Coffee, tea and other functional beverages
  • Track 4-12Fruit and vegetable extracts
  • Track 4-13Health communication
  • Track 5-1Flavors and odors
  • Track 5-2Natural food additives
  • Track 5-3Addition of herbal extracts
  • Track 5-4Food Grade Lubricants
  • Track 5-5Sustainable Natural Colors: Challenges of Reformulation
  • Track 6-1Increased shelf life
  • Track 6-2Bioanalytical Methods for Food Control
  • Track 6-3General Food Analysis
  • Track 6-4Rapid methods
  • Track 6-5Fundamentals of sample preparation method development in food analysis
  • Track 6-6New research challenges in food quality and safety control
  • Track 6-7Natural preservatives: A consumer perspective
  • Track 7-1Fermented foods and beverages
  • Track 7-2Optimizing cell culture process
  • Track 7-3Fermentation aspects in new product development
  • Track 7-4Fermentation extravaganza: A new revolution for food and beverages
  • Track 7-5Bioreactor design, instrumentation, control and automation
  • Track 7-6Application of enzymes in bioprocess
  • Track 7-7Bioreactors and cell culture systems
  • Track 7-8Advanced techniques
  • Track 7-9Fermentation equipments
  • Track 7-10New development in beverages analysis
  • Track 7-11Future prospects for cell culture systems
  • Track 8-1Food allergens
  • Track 8-2Mycotoxins, marine and plant toxins
  • Track 8-3Processing contaminants
  • Track 8-4Residues pesticide
  • Track 8-5Natural Toxins Analysis
  • Track 9-1Risk Assessment and Risk Management
  • Track 9-2Land Availability
  • Track 9-3Economics
  • Track 9-4Safety
  • Track 9-5Industrially relevant product and issues
  • Track 10-1Biologically active, health promoting food components
  • Track 10-2Probiotics
  • Track 10-3Manufacturer Case Studies
  • Track 10-4Food structure and functionality
  • Track 10-5Innovative ingredients and processes
  • Track 11-1European food engineering highlights
  • Track 11-2European food and health
  • Track 12-1Marketing and business strategy
  • Track 12-2Type of food and beverages in European market
  • Track 13-1Packaging techniques
  • Track 13-2Food labeling
  • Track 13-3Nano-enabled food processing and packaging
  • Track 13-4Food dehydration
  • Track 13-5Oil saving technologies and process optimization
  • Track 13-6Food packaging and transport control
  • Track 13-7Novel food technologies
  • Track 13-8Food storage stability
  • Track 13-9Non-thermal food Processing
  • Track 14-1Identification, characterization and efficacy
  • Track 14-2Food safety: Microbiological, agricultural products and processed foods
  • Track 14-3Convergent innovation: consumer insights, whole-system innovation
  • Track 14-4Food adulteration
  • Track 14-5Nutrition and nutritional management
  • Track 14-6Sustainable food
  • Track 15-1European Food Safety Authority (EFSA)
  • Track 15-2Food Safety, Health and Consumer Affairs (FSHCA) Section
  • Track 15-3Environment, Public Health and Food Safety (ENVI)