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Food Summit 2018

About Conference


ConferenceSeries Ltd feels proud and honored in inviting the contributors across the globe to its premier 19th Global Summit on Food & Beverages (Food Summit 2018) to be held during September 14-15, 2018 Richmond, Virginia, USA. Food & Beverage Conference 2018 is the premier event that brings together a unique and International mix of experts, researchers and decision makers both from academia and industry across the globe to exchange their knowledge, experience and research innovations to build a world Food, Beverage scientists, industrialists and entrepreneurs meet.

ConferenceSeries Ltd organizes 3000+ Global Events inclusive of 600+ Conferences, 1200+ Workshops and 1200+ Symposiums on various topics of Science & Technology  across the globe with support from 1000 more scientific societies.

Food and Beverage industry is the largest manufacturing sector in the America in terms of turnover, value added, and employment. USDA does not have official statistics on U.S. organic retail sales, but information is available from industry sources. U.S. sales of organic products were an estimated 28.4 billion in 2012 over 4 percent of total food sales and will reach an estimated 35 billion in 2014. For decades, a growing body of evidence points to food as the key to improving the health of our bodies, as well as the health of our communities and our environment. Our food choices are informed consciously or not by policy, society, economics, and marketing and, of course, personal choice. Increasingly, food is being touted as a method of prevention, and a prescription for better health. 

The annual Food & Beverage Conference continues to be the premier environmental event for the food industry, bringing together senior environmental managers from food and beverage companies to share their experiences with sustainable practices, environmental compliance and new technologies and approaches. This Food conference is open to those employed by a food or beverage processing company, food and beverage industry vendors, and consultant partners and supporting trade associations. This food event is organized to foster information exchange and networking.

The associated exhibition will run in parallel with the conference and definitely it will offer you the chance to get updated information from companies active in your area of interests.

This is an open event, we welcome and invite you to participate in this prestigious food conference to make event as the best event in Richmond, Virginia, USA.

Market Analysis Report

The 19th Global Summit  on Food & Beverages to be held at ConferenceSeries Ltd feels proud and honored in inviting the contributors across the globe to its premier 19th Global Summit on Food & Beverages (Food Summit 2018) to be held during September 14-15, 2018 Richmond, Virginia, USA. Food & Beverage Conference 2018 is the premier event that brings together a unique and International mix of experts, researchers and decision makers both from academia and industry across the globe to exchange their knowledge, experience and research innovations to build a world Food, Beverage scientists, industrialists and entrepreneurs meet.

ConferenceSeries Ltd organizes 3000+ Global Events inclusive of 600+ Conferences, 1200+ Workshops and 1200+ Symposiums on various topics of Science & Technology  across the globe with support from 1000 more scientific societies.

Food and Beverage industry is the largest manufacturing sector in the America in terms of turnover, value added, and employment. USDA does not have official statistics on U.S. organic retail sales, but information is available from industry sources. U.S. sales of organic products were an estimated 28.4 billion in 2012 over 4 percent of total food sales and will reach an estimated 35 billion in 2014. For decades, a growing body of evidence points to food as the key to improving the health of our bodies, as well as the health of our communities and our environment. Our food choices are informed consciously or not by policy, society, economics, and marketing and, of course, personal choice. Increasingly, food is being touted as a method of prevention, and a prescription for better health.

The annual Food & Beverage Conference continues to be the premier environmental event for the food industry, bringing together senior environmental managers from food and beverage companies to share their experiences with sustainable practices, environmental compliance and new technologies and approaches. This Food conference is open to those employed by a food or beverage processing company, food and beverage industry vendors, and consultant partners and supporting trade associations. This food event is organized to foster information exchange and networking.

The associated exhibition will run in parallel with the conference and definitely it will offer you the chance to get updated information from companies active in your area of interests.

This is an open event, we welcome and invite you to participate in this prestigious food conference to make event as the best event in Richmond, Virginia, USA. hosted by ConferenceSeries Ltd through the theme "Modern & Sustainable Practices in Food and Beverage Sector", conference will explore the advances in Food Science & Processing, Nutrition & Nutritional Management and Public Health etc. It will be a premier event that brings together a unique and International mix of experts, researchers and decision makers both from academia and industry across the globe to exchange their knowledge, experience and research innovations to build a world Food Scientist & Nutritionist meet. ConferenceSeries Ltd Publishes 700+ Open access journals which contains over 30000 eminent personalities, reputed scientists as editorial board members and Organizes 600+ Conferences every year across USA, Europe & Asia with support from 1000 more scientific societies.

This meet enables a common platform for the participants to discuss their research in order to establish a scientific network between the academia and industry leading to foster collaboration and to evaluate the emerging issues, technologies and innovations leads to explore new possibilities and improving the existed opportunities

For more details please visit- https://food.global-summit.com/america/

Market Research

Importance & Scope:

1. Globally:

               The global food and beverage industry is growing at 3.5% a year and is expected to be worth more than US$7 trillion by 2014. Key trends for new product development are in health, convenience, naturality and sustainability. New foods based on fruits and vegetables fulfill many of the demands of the premium consumer. The intrinsic “health halo” of natural produce make ingredients derived from fruits and vegetables highly sought after in the global marketplace. The market for functional foods – foods that offer benefits beyond basic nutrition – is one of the fastest growing segments of the global food industry. Foods and beverages that offer validated health claims account for around US$25 billion of global sales, he wider functional food market, including rehydration and sports drinks and foods with softer health claims, is estimated to be worth around US$200 billion.

2. North-America Region:

             The prevention of diet-related diseases is one of the new societal challenges of the 21st century. In October 2011, the world population passed the 7 billion mark. Such growth will put a massive strain on the global food supply. These factors alone make the production and distribution of food a critical issue for the 21st century. The organic food industry is one of the fastest growing sectors of U.S. agriculture. Consumer demand for organic food has continued to grow at a steady pace of 20% or more annually since the 1990s. About 73% of conventional grocery stores and nearly 20,000 natural food stores carry organic products, accounting for approximately 2.5% of total food sales in the United States. Domestic sales estimates of organic foods are $17 billion (all amounts are in U.S. dollars) for 2006, with 39% of those sales for fruit and vegetables (Organic Trade Association 2006). The current demand for organic produce is increasing faster than supply, resulting in expanding trade gaps between imports and exports. The organic sector of the U.S. agricultural system is demanding increased attention from producers, retailers, consumers, and policy makers interested in environmental and health issues within the food system.

3. Europe:

     The major manufacturing hubs in the globe are Europe which constitutes the majority share in the food flavors 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 flavors 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%). $ 823 million US dollar is the market size by value of the synthetic flavor and $ 755.65 million US dollar is the market size by value of the natural in the year 2014.

4. Asia pacific:

     Asia Pacific is a huge and increasingly influential market in the supply of food and beverage ingredients. As well as accounting for 35% of global value added ingredient supply in this category, it is also a melting point of diverse trends and influences. In 2012, Asia Pacific accounted for 35% of global use of value-added food and drink ingredients, equivalent to almost 8.5 million tones out of a global total of 24.2 million tones. Asia Pacific is also one of the fastest growing regions, with a forecast CAGR of 4% over 2012-2017, behind only the Middle East and Africa, with 5%. This means that by 2017, Asia will have increased its share of the global total to 38%.

USA:

Market Structure:

The US is the world's largest economy and its 320 million people produced US$48,000 per capita GDP in 2011. One in five Americans live in one of the country's eight largest cities. Its consumers expect competitive pricing and offers, and are increasingly concerned about sustainable production, transport and packaging. It is New Zealand's third largest food and beverage market, with US$2.1 billion exports in 2011.

·         US packaged food sales totalled US$332 billion in 2011. The bakery category was worth 21 percent of the total; dairy, 16 percent; frozen processed food, 10 percent; confectionery, 10 percent; and sweet and savoury snacks, 10 percent.

·         Packaged food sales increased by a compound annual growth rate (CAGR) of 2.5 percent during 2006-2011, driven by more meals eaten at home instead of eating out. The highest growth was in snack bars, with a CAGR of 6.6 percent over the five-year period. Pasta grew 5.9 percent in that time, noodles, 4.8 percent; spreads, 4.6 percent; and dairy products, 3.4 percent.

·         Fresh food sales comprised 78 million tonnes by volume in 2011; with meat at 31 percent market share; vegetables, 25 percent; fruits, 23 percent; starchy roots, seven percent; and eggs, six percent. Market growth was stagnant from 2006-2011.

·         The US wine market is the world's second largest behind France, totalling US$34 billion in 2011, equalling 2.73 billion litres. Still light grape wines dominate with an 86 percent market share in value and 91 percent in volume. Sparkling wines have an eight percent share by value and five percent in volume. CAGR sales growth over 2006-2011 was three percent, with imports from Argentina up 13 percent and New Zealand up 40 percent.

·         US organic food sales of US$27 billion in 2010 accounted for 45 percent of the global total, and represented a CAGR of 11.6 percent between 2006 and 2011.

·         The 2011 dairy market was estimated at US$51 billion, representing 15 percent of the global total. Cheese dominates at a 40 percent market share; milk accounts for 34 percent; the yoghurt sector at 12 percent of the total is particularly dynamic. Spreadable fats accounted for eight percent of market share, cream was at five percent, and chilled desserts, one percent. 2006-2011 CAGR was 5.3 percent.

·         By distribution channel, grocery retail sales were valued at US$930 billion in 2011, and foodservice sales estimated at US$445 billion.

·         In 2010, supermarkets had a 36 percent share of the grocery trade, followed by hypermarkets at 29 percent. Grocery retail sales grew by 2.2 percent CAGR from 2006-2011.

·         In 2010 about 37 percent of the foodservice market was fast food establishments, 33 percent were full-service restaurants. CAGR was stagnant at 0.6 percent during 2006-2011. There has been improvement following the recession late in the decade, which hit the foodservice market particularly hard.

Growth Drivers:

·         Consumer interest in organic food remains strong, the market doubling between 2005 and 2010. Americans are increasingly interested in health and wellness aspects of food, pressuring foodservice operators to offer healthy alternatives such as low-fat menus. Sustainable packaging, transport and production methods are increasingly valued.

·         While slower to embrace private labels than Europeans, the global economic slowdown has encouraged such sales, which have grown faster than the overall food and beverage market. Standard private labels generally sell for 20 to 40 percent less than their branded equivalents.

·         While eating out is on the rise again, consumers are opting for less expensive restaurants. Full-service restaurants continue to struggle, while fast food restaurants increasingly co-locate in major shopping outlets.

During the recession, wine consumers traded down to economy brands and discounted retail channels; though total volume consumption grew. Traction has come from younger consumers.

Market Potential:

·         Total food consumption is forecast to increase by a CAGR of 3 percent during the five years to 2016, due to the growing U.S. population. Food consumption in the U.S. is expected to reach $968 billion by 2016.

·         Canned food value sales are forecast to grow by a CAGR of 3.6 percent to 2016, driven by increasing consumer demands for convenience.

·         There is high demand for frozen food products, particularly from supermarkets and restaurant chains. The frozen food market is forecast to grow at an average annual rate of 1.5 percent, reaching $96.4 billion in 2016.

·         The organic food market is forecast to grow by a 9.7 percent CAGR between 2011 and 2016. The market is forecast to reach $46.5 billion by 2016, which is an increase of > 50 percent since 2010.

·         The growth of the dairy market is forecast to slow, with a CAGR of 3.6 percent between 2011 and 2016, reaching $89.3 billion in 2013. The dynamic yogurt sector in the United States is expected to continue to grow, due to the on-going trend towards healthier options.

·         The grocery retail market is expected to grow by a CAGR of 3.5 percent to 2016.

·         The foodservice sales are expected to grow by a 3.2 percent CAGR to 2015, reaching $562.5 billion. The highest growth is forecast in foodservice establishments in travel locations (i.e. motorway service / rail stations).

Sessions & Tracks

The scientific program paves a way to gather visionaries through the research talks and presentations and put forward many thought provoking strategies. Food Summit 2017 will schedule and coordinate all meetings with our Editorial board members and other experts in the  Food preservation, Food Biotechnology, Food-borne diseases, Food & public health across the world.

1. Foods & Beverages

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.

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, 2nd International Conference on Food Properties, May 29 - June 2, 2017, Bangkok, Thailand,  Food Automation & Manufacturing Conference, April 10-13, 2017, United States, Northwest Food & Beverage Manufacturers  Conference, January 11 - 13, 2017, Portland, United States, European Food & Beverage Plastic Packaging, March 16-17, 2017,Berlin, Germany, 2nd Microbiome R&D and Business Collaboration Congress, February 29 – 1 March 1, 2017, Kuala Lumpur, Malaysia

Related Societies:

Canadian Cattlemen's Association, Canada; Canadian Restaurant and Foodservices Association, Canada; Food and Drink Federation, USA; New South Wales Food Authority, UK; American Dairy Products Institute, USA; National Frozen Food Association, USA; Institute of Food Technologists, UK; International Association of Food Industry Suppliers, USA; International Bottled Water Association, USA.

2. Food, Nutrition & Health

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.

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food Automation & Manufacturing Conference, April 10-13, 2017, United States, Properties of Water, June 26-29, 2017, Lausanne, Switzerland, Food Engineering Conference, May 16-17, 2017, Istanbul, Turkey, 4th Conference on Food Oral Processing, July 03-06, 2017, Lausanne, Switzerland, African Food Safety Summit Conference, June 08-10, 2017, Nairobi, Kenya

Related Societies:

Produce Marketing Association, USA; Scotland Food & Drink, Scotland; Scotty Brand Ltd, Scotland; Southern Hemisphere Association of Fresh Fruit Exporters, USA; Specialty Coffee Association of Indonesia, Indonesia; Specialty Food Association, USA; Specialty Wine Retailers Association, USA; TURYID, UK

3. The Green Revolution

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.

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International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, Food Chemistry Conference, October 31- November 1, 2017, Netherlands, World Dairy Summit, October 16-21, 2017, Rotterdam, ISEKI Food Conference,  July 6-8, 2017, Vienna, Austria,  Association for Food Protection, July 31 - August 3, 2017, St. Louis, Missouri, USA   

Related Societies:

Produce Marketing Association, USA; Scotland Food & Drink, Scotland; Scotty Brand Ltd, Scotland; Southern Hemisphere Association of Fresh Fruit Exporters, USA; Specialty Coffee Association of Indonesia, Indonesia; Specialty Food Association, USA; Specialty Wine Retailers Association, USA; TURYID, UK

4. Food Biotechnology

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.  

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA,Food Automation & Manufacturing Conference, April 10-13, 2017, United States, African Food Safety Summit Conference, June, 08-10, 2017, Nairobi, Kenya, Essential Practical Public Health Skills, Mar 29-31, 2017, London, United Kingdom, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, 2nd Microbiome R&D and Business Collaboration Congress, February 29 – 1 March 1, 2017, Kuala Lumpur, Malaysia 

Related Societies:

Canadian Cattlemen's Association, Canada; Canadian Restaurant and Foodservices Association, Canada; Food and Drink Federation, USA; New South Wales Food Authority, UK; American Dairy Products Institute, USA; National Frozen Food Association, USA; Institute of Food Technologists, UK; International Association of Food Industry Suppliers, USA; International Bottled Water Association, USA.

5. Foodborne Illness

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.          

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA,Food Automation & Manufacturing Conference, April 10-13, 2017, United States, African Food Safety Summit Conference, June, 08-10, 2017, Nairobi, Kenya, Essential Practical Public Health Skills, Mar 29-31, 2017, London, United Kingdom, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, 2nd Microbiome R&D and Business Collaboration Congress, February 29 – 1 March 1, 2017, Kuala Lumpur, Malaysia 

Related Societies:

Produce Marketing Association, USA; Scotland Food & Drink, Scotland; Scotty Brand Ltd, Scotland; Southern Hemisphere Association of Fresh Fruit Exporters, USA; Specialty Coffee Association of Indonesia, Indonesia; Specialty Food Association, USA; Specialty Wine Retailers Association, USA; TURYID, UK

6. Food & Public Health

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.

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food Automation & Manufacturing Conference, April 10-13, 2017, United States, Properties of Water, June 26-29, 2017, Lausanne, Switzerland, Food Engineering Conference, May 16-17, 2017, Istanbul, Turkey, 4th Conference on Food Oral Processing, July 03-06, 2017, Lausanne, Switzerland, African Food Safety Summit Conference, June 08-10, 2017, Nairobi, Kenya

Related Societies:

Produce Marketing Association, USA; Scotland Food & Drink, Scotland; Scotty Brand Ltd, Scotland; Southern Hemisphere Association of Fresh Fruit Exporters, USA; Specialty Coffee Association of Indonesia, Indonesia; Specialty Food Association, USA; Specialty Wine Retailers Association, USA; TURYID, UK

7. Diagnosis and Analytical Techniques for Food Components and Microbes

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.

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International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, American Dairy Science Association Meeting, July 19-23, 2017, Utah, USA,  Properties of Water, June 26-29, 2017, Lausanne, Switzerland, ISEKI Food Conference, July 6-8, 2017, Vienna, Austria, African Food Safety Summit Conference, June 08-10, 2017, Nairobi, Kenya,  Cereal and Bread Congress, April 17-21, 2017, Istanbul, Turkey

Related Societies:

Produce Marketing Association, USA; Scotland Food & Drink, Scotland; Scotty Brand Ltd, Scotland; Southern Hemisphere Association of Fresh Fruit Exporters, USA; Specialty Coffee Association of Indonesia, Indonesia; Specialty Food Association, USA; Specialty Wine Retailers Association, USA; TURYID, UK

8. Agricultural Food Products, Meat, Poultry, Seafood and Dairy

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!

The Australian Dietary Guidelines say that consumption of milk, cheese and yogurt is linked to a reduced risk of heart disease, stroke, hypertension, type 2 diabetes, metabolic syndrome and colorectal cancer. Dairy consumption is also associated with a healthy weight and has been shown to play an important role in sport and exercise performance.

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, Food Chemistry Conference, October 31- November 1, 2017, Netherlands, World Dairy Summit, October 16-21, 2017, Rotterdam, ISEKI Food Conference,  July 6-8, 2017, Vienna, Austria,  Association for Food Protection, July 31 - August 3, 2017, St. Louis, Missouri, USA   

Related Societies:

Canadian Cattlemen's Association, Canada; Canadian Restaurant and Foodservices Association, Canada; Food and Drink Federation, USA; New South Wales Food Authority, UK; American Dairy Products Institute, USA; National Frozen Food Association, USA; Institute of Food Technologists, UK; International Association of Food Industry Suppliers, USA; International Bottled Water Association, USA.

9. Food Production, Packaging and Preservation

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

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, American Dairy Science Association Meeting, July 19-23, 2017, Utah, USA,  Properties of Water, June 26-29, 2017, Lausanne, Switzerland, ISEKI Food Conference, July 6-8, 2017, Vienna, Austria, African Food Safety Summit Conference, June 08-10, 2017, Nairobi, Kenya,  Cereal and Bread Congress, April 17-21, 2017, Istanbul, Turkey

Related Societies:

Canadian Cattlemen's Association, Canada; Canadian Restaurant and Foodservices Association, Canada; Food and Drink Federation, USA; New South Wales Food Authority, UK; American Dairy Products Institute, USA; National Frozen Food Association, USA; Institute of Food Technologists, UK; International Association of Food Industry Suppliers, USA; International Bottled Water Association, USA.

10. Genetic Engineering: The Future of 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

Opponents say genetic engineering is the latest dangerous development for an increasingly globalized and industrialized food system, where lax regulation and unintended consequences have become increasingly common problems. These concerns have proven to be unfounded. None of the GE foods used today have caused any of these problems. The US Food and Drug Administration (FDA) assesses all GE foods to make sure they are safe before allowing them to be sold. In addition to the FDA, the US Environmental Protection Agency (EPA) and the US Department of Agriculture (USDA) regulate bioengineered plants and animals. They assess the safety of GE foods to humans, animals, plants, and the environment.

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, Food Chemistry Conference, October 31- November 1, 2017, Netherlands, World Dairy Summit, October 16-21, 2017, Rotterdam, ISEKI Food Conference,  July 6-8, 2017, Vienna, Austria,  Association for Food Protection, July 31 - August 3, 2017, St. Louis, Missouri, USA 

Related Societies:

Produce Marketing Association, USA; Scotland Food & Drink, Scotland; Scotty Brand Ltd, Scotland; Southern Hemisphere Association of Fresh Fruit Exporters, USA; Specialty Coffee Association of Indonesia, Indonesia; Specialty Food Association, USA; Specialty Wine Retailers Association, USA; TURYID, UK

11. Food Engineering: Processing, Control and Automation

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.

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, 2nd International Conference on Food Properties, May 29 - June 2, 2017, Bangkok, Thailand,  Food Automation & Manufacturing Conference, April 10-13, 2017, United States, Northwest Food & Beverage Manufacturers  Conference, January 11 - 13, 2017, Portland, United States, European Food & Beverage Plastic Packaging, March 16-17, 2017,Berlin, Germany, 2nd Microbiome R&D and Business Collaboration Congress, February 29 – 1 March 1, 2017, Kuala Lumpur, Malaysia

Related Societies:

Canadian Cattlemen's Association, Canada; Canadian Restaurant and Foodservices Association, Canada; Food and Drink Federation, USA; New South Wales Food Authority, UK; American Dairy Products Institute, USA; National Frozen Food Association, USA; Institute of Food Technologists, UK; International Association of Food Industry Suppliers, USA; International Bottled Water Association, USA.

12. Climate Change & Food Production 

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.   

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food Automation & Manufacturing Conference, April 10-13, 2017, United States, Properties of Water, June 26-29, 2017, Lausanne, Switzerland, Food Engineering Conference, May 16-17, 2017, Istanbul, Turkey, 4th Conference on Food Oral Processing, July 03-06, 2017, Lausanne, Switzerland, African Food Safety Summit Conference, June 08-10, 2017, Nairobi, Kenya

Related Societies:

Produce Marketing Association, USA; Scotland Food & Drink, Scotland; Scotty Brand Ltd, Scotland; Southern Hemisphere Association of Fresh Fruit Exporters, USA; Specialty Coffee Association of Indonesia, Indonesia; Specialty Food Association, USA; Specialty Wine Retailers Association, USA; TURYID, UK

13. Food Production & Management

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, Food Chemistry Conference, October 31- November 1, 2017, Netherlands, World Dairy Summit, October 16-21, 2017, Rotterdam, ISEKI Food Conference,  July 6-8, 2017, Vienna, Austria,  Association for Food Protection, July 31 - August 3, 2017, St. Louis, Missouri, USA   

Related Societies:

Produce Marketing Association, USA; Scotland Food & Drink, Scotland; Scotty Brand Ltd, Scotland; Southern Hemisphere Association of Fresh Fruit Exporters, USA; Specialty Coffee Association of Indonesia, Indonesia; Specialty Food Association, USA; Specialty Wine Retailers Association, USA; TURYID, UK

14. Food Microbiology and Major issues

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.

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA,Food Automation & Manufacturing Conference, April 10-13, 2017, United States, African Food Safety Summit Conference, June, 08-10, 2017, Nairobi, Kenya, Essential Practical Public Health Skills, Mar 29-31, 2017, London, United Kingdom, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, 2nd Microbiome R&D and Business Collaboration Congress, February 29 – 1 March 1, 2017, Kuala Lumpur, Malaysia 

Related Societies:

Canadian Cattlemen's Association, Canada; Canadian Restaurant and Foodservices Association, Canada; Food and Drink Federation, USA; New South Wales Food Authority, UK; American Dairy Products Institute, USA; National Frozen Food Association, USA; Institute of Food Technologists, UK; International Association of Food Industry Suppliers, USA; International Bottled Water Association, USA.

15. Organic and Medicinal Foods

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.

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA,Food Automation & Manufacturing Conference, April 10-13, 2017, United States, African Food Safety Summit Conference, June, 08-10, 2017, Nairobi, Kenya, Essential Practical Public Health Skills, Mar 29-31, 2017, London, United Kingdom, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, 2nd Microbiome R&D and Business Collaboration Congress, February 29 – 1 March 1, 2017, Kuala Lumpur, Malaysia 

Related Societies:

Produce Marketing Association, USA; Scotland Food & Drink, Scotland; Scotty Brand Ltd, Scotland; Southern Hemisphere Association of Fresh Fruit Exporters, USA; Specialty Coffee Association of Indonesia, Indonesia; Specialty Food Association, USA; Specialty Wine Retailers Association, USA; TURYID, UK

16. Alcoholic Beverage

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.  

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food Automation & Manufacturing Conference, April 10-13, 2017, United States, Properties of Water, June 26-29, 2017, Lausanne, Switzerland, Food Engineering Conference, May 16-17, 2017, Istanbul, Turkey, 4th Conference on Food Oral Processing, July 03-06, 2017, Lausanne, Switzerland, African Food Safety Summit Conference, June 08-10, 2017, Nairobi, Kenya

Related Societies:

Produce Marketing Association, USA; Scotland Food & Drink, Scotland; Scotty Brand Ltd, Scotland; Southern Hemisphere Association of Fresh Fruit Exporters, USA; Specialty Coffee Association of Indonesia, Indonesia; Specialty Food Association, USA; Specialty Wine Retailers Association, USA; TURYID, UK

17. Non-alcoholic Beverages

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

Mineral Water

Hot

cold

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.

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, American Dairy Science Association Meeting, July 19-23, 2017, Utah, USA,  Properties of Water, June 26-29, 2017, Lausanne, Switzerland, ISEKI Food Conference, July 6-8, 2017, Vienna, Austria, African Food Safety Summit Conference, June 08-10, 2017, Nairobi, Kenya,  Cereal and Bread Congress, April 17-21, 2017, Istanbul, Turkey

Related Societies:

Produce Marketing Association, USA; Scotland Food & Drink, Scotland; Scotty Brand Ltd, Scotland; Southern Hemisphere Association of Fresh Fruit Exporters, USA; Specialty Coffee Association of Indonesia, Indonesia; Specialty Food Association, USA; Specialty Wine Retailers Association, USA; TURYID, UK

18. Fermentation & Bioprocess Engineering

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.  

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, Food Chemistry Conference, October 31- November 1, 2017, Netherlands, World Dairy Summit, October 16-21, 2017, Rotterdam, ISEKI Food Conference,  July 6-8, 2017, Vienna, Austria,  Association for Food Protection, July 31 - August 3, 2017, St. Louis, Missouri, USA   

Related Societies:

Canadian Cattlemen's Association, Canada; Canadian Restaurant and Foodservices Association, Canada; Food and Drink Federation, USA; New South Wales Food Authority, UK; American Dairy Products Institute, USA; National Frozen Food Association, USA; Institute of Food Technologists, UK; International Association of Food Industry Suppliers, USA; International Bottled Water Association, USA.

19. Fermentation in Food Processing

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.

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, American Dairy Science Association Meeting, July 19-23, 2017, Utah, USA,  Properties of Water, June 26-29, 2017, Lausanne, Switzerland, ISEKI Food Conference, July 6-8, 2017, Vienna, Austria, African Food Safety Summit Conference, June 08-10, 2017, Nairobi, Kenya,  Cereal and Bread Congress, April 17-21, 2017, Istanbul, Turkey

Related Societies:

Canadian Cattlemen's Association, Canada; Canadian Restaurant and Foodservices Association, Canada; Food and Drink Federation, USA; New South Wales Food Authority, UK; American Dairy Products Institute, USA; National Frozen Food Association, USA; Institute of Food Technologists, UK; International Association of Food Industry Suppliers, USA; International Bottled Water Association, USA.

20. Government Food Safety Policies & Regulations

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.

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, Food Chemistry Conference, October 31- November 1, 2017, Netherlands, World Dairy Summit, October 16-21, 2017, Rotterdam, ISEKI Food Conference,  July 6-8, 2017, Vienna, Austria,  Association for Food Protection, July 31 - August 3, 2017, St. Louis, Missouri, USA 

Related Societies:

Produce Marketing Association, USA; Scotland Food & Drink, Scotland; Scotty Brand Ltd, Scotland; Southern Hemisphere Association of Fresh Fruit Exporters, USA; Specialty Coffee Association of Indonesia, Indonesia; Specialty Food Association, USA; Specialty Wine Retailers Association, USA; TURYID, UK

21. Food Loss & Waste: Food Technologies

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.

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, 2nd International Conference on Food Properties, May 29 - June 2, 2017, Bangkok, Thailand,  Food Automation & Manufacturing Conference, April 10-13, 2017, United States, Northwest Food & Beverage Manufacturers  Conference, January 11 - 13, 2017, Portland, United States, European Food & Beverage Plastic Packaging, March 16-17, 2017,Berlin, Germany, 2nd Microbiome R&D and Business Collaboration Congress, February 29 – 1 March 1, 2017, Kuala Lumpur, Malaysia

Related Societies:

Canadian Cattlemen's Association, Canada; Canadian Restaurant and Foodservices Association, Canada; Food and Drink Federation, USA; New South Wales Food Authority, UK; American Dairy Products Institute, USA; National Frozen Food Association, USA; Institute of Food Technologists, UK; International Association of Food Industry Suppliers, USA; International Bottled Water Association, USA.

22. Food Logistics & Distribution

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.

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food Automation & Manufacturing Conference, April 10-13, 2017, United States, Properties of Water, June 26-29, 2017, Lausanne, Switzerland, Food Engineering Conference, May 16-17, 2017, Istanbul, Turkey, 4th Conference on Food Oral Processing, July 03-06, 2017, Lausanne, Switzerland, African Food Safety Summit Conference, June 08-10, 2017, Nairobi, Kenya

Related Societies:

Produce Marketing Association, USA; Scotland Food & Drink, Scotland; Scotty Brand Ltd, Scotland; Southern Hemisphere Association of Fresh Fruit Exporters, USA; Specialty Coffee Association of Indonesia, Indonesia; Specialty Food Association, USA; Specialty Wine Retailers Association, USA; TURYID, UK

23. Effects of Modern Food Production and Consumption on Environment

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.

Related: Food Conferences | Food Technology Conferences | Food and Beverage Conferences | Beverages Conferences | America Food Conferences | ConferenceSeries Ltd

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, Food Chemistry Conference, October 31- November 1, 2017, Netherlands, World Dairy Summit, October 16-21, 2017, Rotterdam, ISEKI Food Conference,  July 6-8, 2017, Vienna, Austria,  Association for Food Protection, July 31 - August 3, 2017, St. Louis, Missouri, USA   

Related Societies:

Produce Marketing Association, USA; Scotland Food & Drink, Scotland; Scotty Brand Ltd, Scotland; Southern Hemisphere Association of Fresh Fruit Exporters, USA; Specialty Coffee Association of Indonesia, Indonesia; Specialty Food Association, USA; Specialty Wine Retailers Association, USA; TURYID, UK

 

To Collaborate Scientific Professionals around the World

Conference Date September 14-15, 2018

For Sponsors & Exhibitors

[email protected]

Speaker Opportunity

Past Conference Report

Supported By

Journal of Food Processing & Technology Journal of Nutrition & Food Sciences Journal of Food & Industrial Microbiology

All accepted abstracts will be published in respective Conferenceseries International Journals.

Abstracts will be provided with Digital Object Identifier by