Call for Abstract

18th Global Summit on Food & Beverages, will be organized around the theme “Sustainable Intensification of Food Production”

Food Summit 2017 is comprised of 11 tracks and 65 sessions designed to offer comprehensive sessions that address current issues in Food Summit 2017.

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.

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 1-1Food science and technology
  • Track 1-2The Chemistry of Food, Nutrition & Human Energy
  • Track 1-3Viticulture & Oenology
  • Track 1-4Organic crops and food stuffs
  • Track 1-5New food research and development strategies
  • Track 1-6Alcoholic and non alcoholic beverages

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 form 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 between 1961-1985. As the yield increased due to Green Revolution, the input energy has also increased faster. 

  • Track 2-1Green revolution in rice
  • Track 2-2Multicropping
  • Track 2-3Benefits & issues of green revolution
  • Track 2-4Agriculture production & food security
  • Track 2-5Health impact

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 3-1Role of biotechnology in food supply
  • Track 3-2Genetically modified foods
  • Track 3-3Green technologies in food production
  • Track 3-4Next generation sequencing technologies: food & gut microbes
  • Track 3-5Analytical methods for food components

From thousands of years good food is considered for good health. But nowadays the became the major causes for health issues across the globe. Human kind consume food which is high in saturated fats with added sugars and low in fibre and such poor dietary habits results non-communicable chronic disease.  In 2008, 63% of death was occurred due to non-communicable chronic diseases. To provide exposure to technologies, government / institutional assistance, increase international tie-ups and to provide knowledge about recent trends in Food & beverages sector is the aim of organizing these types of Food conferences, food meetings, and food events.

  • Track 4-1Junk food and diseases
  • Track 4-2Food insecurity & wait gain
  • Track 4-3Chronic disease management
  • Track 4-4Combating heart disease
  • Track 4-5Diabetes & heart disease

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 5-1Food and health: Nutrigenomics
  • Track 5-2Prebiotics & Probiotics
  • Track 5-3Food, Health & Aging
  • Track 5-4Processed food and unprocessed foods: health implications
  • Track 5-5Nutritional disorder & Nutritional risk
  • Track 5-6Food Allergy
  • Track 5-7Nutrition and Nutrition Science
  • Track 5-8Nutrition and Diabetes

Food loss and food waste refer to the decrease of food in subsequent stages of the food supply chain intended for human consumption. Food is lost or wasted throughout the supply chain, from initial production down to final household consumption. Definitions of food waste vary, among other things, in what food waste consists of, how it is produced, and where or what it is discarded from or generated by. Definitions also vary because certain groups do not consider food waste to be a waste material, due to its applications. Some definitions of what food waste consists of are based on other waste definitions and which materials do not meet their definitions. 

  • Track 6-1Food production and consumption
  • Track 6-2Sustainable food for future
  • Track 6-3Global food loss
  • Track 6-4Reducing food loss and waste
  • Track 6-5Reduction and disposal

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

  • Track 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 system

Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food. Developments in food technology have contributed greatly to the food supply and have changed our world. Some of these developments are Freeze-drying, High-Temperature Short Time Processing, Decaffeination and Process optimization. 

  • Track 8-1Functional foods and beverages
  • Track 8-2 Nutraceuticals
  • Track 8-3Genetically modified foods
  • Track 8-4Organic foods
  • Track 8-5Probiotics as food supplements
  • Track 8-6 Bioactive compounds
  • Track 8-7Fortified foods

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

  • Track 9-1Impact on crops, livestock and fisheries
  • Track 9-2Increasing risk of hunger
  • Track 9-3Pest attack
  • Track 9-4Changes in planting and harvesting
  • Track 9-5Food security

The novel technologies in Food Science enable the Food & Beverages Sector to enhance the quality of the eatables and drinks.  New food stuffs include Biotechnology based methods based food products e.g. Genetically modified food, Organic crops and food stuffs, Protein based diet. Hence, the food which we consume everyday is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions. 

  • Track 10-1Food processing and technology
  • Track 10-2Recent trends in application of molecular biology based methods in food analysis
  • Track 10-3Strategies for fast development of analytical methods
  • Track 10-4New food research and development strategies
  • Track 10-5Rethinking R & D and technology
  • Track 10-6Gluten free food
  • Track 10-7Fake food

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

  • Track 11-1Chain stores, retail cooperatives and supermarkets
  • Track 11-2Modern US food distribution
  • Track 11-3Factors affecting food distribution
  • Track 11-4Food labeling and packaging
  • Track 11-5Food security