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11th Global Summit on Food & Beverages, will be organized around the theme “Accentuate Innovations and Emerging Novel Research in Food and Beverage Sector”
Food Summit 2016 is comprised of 13 tracks and 104 sessions designed to offer comprehensive sessions that address current issues in Food Summit 2016.
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.
Farmers and Ranchers representing virtually all aspects of agriculture, working to engage in dialogue with consumers who have questions about how today’s food is grown and raised.
- Track 1-1Challenges in farming & ranching
- Track 1-2Farm to Fork
- Track 1-3Pesticides, fertilizers & herbicides
- Track 1-4Water Quality
- Track 1-5Food Safety
- Track 1-6GMO
Food and Beverage includes of current technology, food science and human nutrition. Its role is to by focusing on the most promising new research developments and their current and potential food industry applications in a readable, scientifically rigorous way. Topics include; Food Proteomics; Food and Flavour Chemistry and Commercial applications in food & beverage products applications in food research; quality assurance methods and application of food-omics techniques; research focusing on identifying and understanding molecular-level interaction between nutrients and other dietary bio-actives with the genome called Nutri-genomics: Application of high throughput.
- Track 2-1Food Proteomics
- Track 2-2Food and Flavor Chemistry
- Track 2-3Food Omics
- Track 2-4Commercial applications in food & beverage products
- Track 2-5 Food traceability: New developments in the technical aspects
- Track 2-6Food science education: A step for better and safe future
- Track 2-7Ethnic and local foods
- Track 2-8Food rheology
Food preservation involves preventing the growth of bacteria, fungi, or other micro-organismsalthough some methods work by introducing benign bacteria or fungi to the food, as well as retarding the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. Maintaining or creating nutritional value, texture and flavor is an important aspect of food preservation, although, historically, some methods drastically altered the character of the food being preserved. Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, colour, gloss, and consistency), texture, and flavor; factors such as federal grade standards and internal (chemical, physical, microbial). Food quality also deals with product traceability, (e.g., of ingredient, and packaging suppliers), should a recall of the product be required. It also deals with labeling issues to ensure there is correct ingredient and nutritional information.
- Track 3-1Food contamination and toxic components
- Track 3-2Traditional & industrial techniques in food preservation
- Track 3-3Chromatography in food analysis
- Track 3-4Quality control of raw materials
- Track 3-5Food inspection systems
- Track 3-6Shelf life
- Track 3-7Microbiology of Food
Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion. Nutrients are components in foods that an organism uses to survive and grow. Macronutrients provide the bulk energy an organism's metabolic system needs to function while micronutrients provide the necessary cofactors for metabolism to be carried out. Both types of nutrients can be acquired from the environment. Micronutrients are used to build and repair tissues and to regulate body processes while macronutrients are converted to, and used for, energy.The diet of an organism is what it eats, which is largely determined by the availability, the processing and palatability of foods. A healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduce risk of food-borne illnesses.
- Track 4-1Food policy & Applied nutrition
- Track 4-2Clinical Nutrition
- Track 4-3Children nutrition
- Track 4-4Nutrigenomics
- Track 4-5Plant Nutrition
- Track 4-6Nutrition Physiology
- Track 4-7Ruminant Nutrition
- Track 4-8Poultry Nutrition
- Track 4-9Animal nutrition & metabolism
- Track 4-10Diabetes, Obesities & Disease management
- Track 4-11Nutritional disorder
- Track 4-12Nutritional screening and nutrional risk
- Track 4-13Nutrional epidemiology
- Track 4-14Human & Community nutrition
- Track 4-15Biochemistry & Molecular nutrition
- Track 4-16Sports Nutrition
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 5-1Molecular phylogenetics and plant evolution
- Track 5-2Agronomy and soil sciences
- Track 5-3Natural protection from pests
- Track 5-4Current research in model plants
- Track 5-5Invitro techniques & Transgene technology
- Track 5-6Role of biotechnology in food supply
- Track 5-7 Green technologies in food production
- Track 5-8Genetically modified foods
- Track 5-9Next generation sequencing technologies: food & gut microbes
- Track 5-10Human gut microbiota sequencing: metagenomics approaches
- Track 5-11DNA & RNA sequencing
- Track 5-12Analytical methods for food components
Adulterated food is impure, unsafe, or unwholesome food. Adulteration is a legal term meaning that a food product fails to meet federal or state standards. Adulteration is an addition of another substance to a food item in order to increase the quantity of the food item in raw form or prepared form, which may result in the loss of actual quality of food item. These substances may be other available food items or non-food items. Among meat and meat products some of the items used to adulterate are water or ice, carcasses, or carcasses of animals other than the animal meant to be consumed. Food and Drug Administration regulates and enforces laws on food safety as well as Food Defense after the Food Safety and Modernization Act was passed in 2011. If a food is adulterated, FDA and FSIS have a broad array of enforcement tools.They are of various types. These include seizing and condemning the product, detaining imported product, enjoining persons from manufacturing or distributing the product, or requesting a recall of the product. Enforcement action is usually preceded by a Warning Letter from FDA to the manufacturer or distributor of the adulterated product.
- Track 6-1Fake foods
- Track 6-2Adulterants & health hazards
- Track 6-3Economic adulteration
- Track 6-4Microbial contamination and adulteration of food
- Track 6-5Food adulteration: Control approach
It provides an opportunity to improve the human health, reduce health care costs and support economic development in rural communities. The phrase "Let food be the medicine and medicine be the food," coined by Hippocrates over 2500 years ago is receiving a lot of interest today as food scientists and consumers realize the many health benefits of certain foods. These foods contain ingredients that aid specific body function and improve our health and well-being. There are many ways to think about food, in the simplest sense, food is a fuel, food provides the energy needed to perform daily functions and maintain normal metabolic processes. The "essential nutrients" those that are needed to prevent specific diseases have been a major focus of human nutrition research for the past century. The modern nutraceuticals and functional foods market have begun to develop in Japan during the 1980.The nutraceuticals and functional foods industry has grown alongside the expansion and exploration of modern technology.
- Track 7-1Prebiotics & Probiotics
- Track 7-2Vitamins & Minerals
- Track 7-3Proteins & Peptides
- Track 7-4Carbohydrates & Fibres
- Track 7-5Functional beverage: The emerging side of functional foods
- Track 7-6Motivating the development of functional food and nutraceauticals
- Track 7-7Regulation & health claim
- Track 7-8Healthy benefits of bioactive components in food
Food borne illness is any illness resulting from the food spoilage of contaminated food, pathogenicbacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins. Food borne illness usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness. There is a consensus in the public health community that regular hand washing is one of the most effective defenses against the spread of foodborne illness. The action of monitoring food to ensure that it will not cause food borne illness is known as food safety. Food borne disease can also be caused by a large variety of toxins that affect the environment. Foodborne illness can also be caused by pesticides or medicines in food and naturally toxic substances such as poisonous mushrooms or reef fish.
- Track 8-1Natural toxins
- Track 8-2Mycotoxin & alimentary mycotoxicoses
- Track 8-3Deleterious effect of pesticides in food
- Track 8-4Epidomology of foodborne diseases
- Track 8-5Foodborne pathogens
- Track 8-6Enterotoxins
Food & beverage provide the energy and nutrients to be healthy. Research and developments in nutrition terms may make it easier for us to make better food choices and keeps us healthy. Growth hormones and antibiotics in food isto withstand the harsh environment, and increased growth. Food contamination and food-borne illness refers to the presence in food of harmful chemicals and microorganisms which can cause illness. Food preservation usually 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 retarding the oxidation of fats that cause rancidity. Nutrition labeling is information found on the labels of prepackaged foods. The information includes: The Nutrition Facts table, the ingredients list. Food processing is important as it helps to extend shelf life and reduces wastage, thereby increasing food supply.
- Track 9-1Processed food and unprocessed foods: health implications
- Track 9-2Junk food and diseases
- Track 9-3Major public health: Training, education and capacity building
- Track 9-4Impact of environment
- Track 9-5Growth hormones and antibiotics in food and their effects
- Track 9-6Food safety assurance, risk analysis and regulation
- Track 9-7Food, Health & Aging
- Track 9-8Probiotics & Prebiotics
Industrial application of Food and Beverage in the different type of food industry like fish processing, meat processing, sugar industry, dairy industry etc. We must feed a human population that is expected to grow to more than nine billion by mid-century. However, there are complex and interrelated scientific, social, political and ethical questions regarding the role of biotechnology in the food supply. Fermentation Technology emphasizes the application of biological and engineering principles to problems involving microbial, mammalian, and biological/biochemical systems. This track includes biological and biochemical technology, perspectives on biological systems with industrial practices. The value of the cell culture industry is experiencing extraordinary growth, with a projected value of around $24 billion by 2018.
- Track 10-1Food processing & product technology
- Track 10-2Bakery & confectionery technology
- Track 10-3Use of nanotechnology in food manufacturing
- Track 10-4Tools in food technology
- Track 10-5 Application of food engineering research in industry
- Track 10-6Fermentaion technology
- Track 10-7Industrial microbiology
- Track 10-8Enzyme technology
Viticulture is the science, production and study of grapes whereas Oenology is the study of wine and wine making. Viticulture & Oenology is a course design for training program that includes both the outdoors and indoors aspects of wine production.
- Track 11-1Yeast Microbiology & Microbial Ecology
- Track 11-2Fermentation Processing & Optimization
- Track 11-3Wine Processing & Production
- Track 11-4Fruit Quality
- Track 11-5Grapevine Physiology
Feeding ever increasing world population to satiety has become the most daunting task of the century in the aftermath of ever increasing demand for food, shrinking the extent of arable lands, decreasing potential food production from natural resources, global warming, pollution, and consequences of human interventions. Hence, food safety and food security is of prime concern in most part of the globe for centuries. Today more than ever, food products regularly cross national boundaries at every stage of the supply chain, from farm to fork. ISO International Standards create confidence in the products we eat or drink by ensuring the world uses the same recipe when it comes to food quality, safety and efficiency.ISO provides a platform for developing practical tools through common understanding and cooperation with all It includes risk assessment of both biological and non-biological hazards in food; food allergies and intolerances, food borne infections and diseases rapid techniques for online control and by different food preservation methods.
- Track 12-1Labeling, certifying and striving for quality and sustainability of food production
- Track 12-2Food safety and control
- Track 12-3Detection of pathogens and allergen and other additives
- Track 12-4Emerging technologies on quality improvement
- Track 12-5Safety of food and beverages: Alcoholic beverages
- Track 12-6nabling policies for local and global food security
Modern food production is defined by sophisticated technologies. These include many areas. Agricultural machinery, originally led by the tractor, has practically eliminated human labor in many areas of production whereas the beverage industry refers to the industry that produces drinks. Beverage production can vary greatly depending on the beverage being made. Food and beverage marketing brings together the producer and the consumer through a chain of marketing activities. The marketing of even a single product can be a complicated process involving many producers and companies.
- Track 13-1Trends in modern food processing
- Track 13-2Benefits & Drawbacks
- Track 13-3Performance parameters for food processing
- Track 13-4Emerging technologies in food manufacturing
- Track 13-5Mass Marketing
- Track 13-6Food & Beverage Market: Today & Tomorrow
- Track 13-7Food Choice
- Track 13-8Food Taxes
- Track 13-9Food Sovereignty