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19th Global Summit on Food & Beverages: Green Food, Meat, Poultry, Sea & Dairy Food, will be organized around the theme “Unleash Key Research Findings for Making Food Systems More Efficient, Inclusive and Resilient”
Food and Beverages Summit 2018 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Food and Beverages Summit 2018
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Foods of plant origin (e.g., fruits, vegetables, and cereals) are produced through gathering either from natural habitats or from man-made plantations. Man-made cultures started over 10,000 years ago. Green food implies planting or breeding under zero environmental pollution conditions, and processing according to normal sanitary standards. Green food production often evokes organic farming practices typical of a few centuries ago. This type of farming uses a small area of land for crops and another dedicated area for grazing beef, sheep, and goat. Farm entities were almost always self-sufficient with no use of pesticides or herbicides and the only fertilizer used was manure. As a typical cradle-to-cradle approach, organic farming suits the notion of a green technology.
- Track 1-1High-Yield Food Crops and Multicropping
- Track 1-2Plant Breeding & Horticulture
- Track 1-3Industrial Farming
- Track 1-4Organic and Forest Foods
- Track 1-5Specialty Food Crops: Algae and Canabis etc.
- Track 1-6Small and Family Food Production Methods
- Track 1-7Sustainable Food Production
- Track 1-8Apiculture (Beekeeping)
Food Technology is a science which deals with the techniques and principles involved in processing and preserving the food substances. The application of food science helps in manufacturing safe, wholesome and nutritious food products. The study of food technology is to develop new methods and systems for keeping food products safe and resistant from natural harms such as bacteria and other micro-organisms. Food processing helps in preservation enhances the flavor and reduces the toxins in the food product which results in better distributional efficiency and easy marketing of the food product.
The modern food processing techniques is the key to flourishing supermarkets we have today. Extra nutrients can be added while processing the food and processed food is less susceptible to spoilage. Some of the techniques used are spray drying, juice concentrates, freeze drying and the introduction of artificial sweeteners, colorants, and preservatives. Of late, many products such as dried instant soups, reconstituted fruits and juices, and self-cooking meals were developed for the convenience of working people.
The food processing industries are involved in processes such as primary and secondary processing, preservation, quality management, packaging and labeling of a variety of products such as dairy products, fish products, fruit & vegetable products, meat & poultry products, confectionery products and food grains.
- Track 2-1Robotics in Food Production
- Track 2-2Nanotechnology in Agriculture and Food Production
- Track 2-3In vitro Meat
- Track 2-4Applications of New Technologies in Brewing
- Track 2-5Precision Technologies
- Track 2-6Drones, Sensors
Global growth rates of animal product consumption (meat, milk and eggs) per capita is higher in wealthier countries and increases more rapidly in countries with higher economic growth rates FAO. Although there are differences between regions, meat consumption per capita will globally increase by 7 % in developed countries, 33 % in Latin America, 65 % in the Middle East and North Africa, 82 % in Eastern, Asia and 100 % in sub-Saharan Africa. To meet this growing demand, animal herd has increased by a factor of 2, 2.5, and 5 for beef, swine, and poultry, respectively FAOSTAT. For proteins derived from sea products, the catch has increased 6.5-fold in the last 50 years WHO/FAO. Livestock production systems have evolved in past decades due to increasing demand for animal protein, on one hand, and economic growth rates and technical innovations, on the other.
- Track 3-1Meat & Poultry Science
- Track 3-2Livestock Production and Its Management
- Track 3-3Animal Breeding: Recent Trends and Future Prospects
- Track 3-4Animal Cloning and Genetics
- Track 3-5Alternative Livestock
- Track 3-6Beef Cattle and Meat Production
- Track 3-7Sheep, Goats, and Small Ruminants
- Track 3-8Antibiotics in Livestock Farming
Nearly half of all fish consumed worldwide each year are raised on land- or ocean-based aquafarms. The Food and Agriculture Organization of the United Nations reports that the aquaculture industry is growing three times faster than land-based animal agriculture, and aquafarms will surely become even more prevalent as our natural fisheries become exhausted. On aquafarms, high-volume systems control food, light (on indoor farms), and growth stimulation. Genetic engineering is used to accelerate growth, and hormones may be injected into fish to change their reproductive behavior. In some countries, fish farmers also add antibiotics to the fish’s food or water.
A wide variety of seafood products are available in the market from many different sources. These are harvested by commercial fishermen in both near shore and open ocean waters, and in fresh water lakes or rivers. Farm raised (aquacultured) seafood products are raised both on land in ponds (catfish), or re-circulating tanks (tilapia and hybrid bass), and in near shore coastal waters (salmon and shellfish). These same methods are used to farm a wide variety of fish and shellfish around the world. Once seafood products are harvested, they are generally processed or packaged for distribution. Processors convert the whole fish or shellfish to various other product forms such as fresh fish fillets or steaks or other items such as frozen products, breaded fish portions, and canned or smoked products. Some of these products may be further converted by secondary processors to heat and serve or ready-to-eat products like seafood salads, entrees or other items. Seafood is a rich source of protein, vitamins, and minerals; many varieties of seafood are also low in sodium and cholesterol. Not only is seafood delicious, but it's nutritious as well. It's a delightful addition to any meal and is an excellent, low-calorie source of many essential nutrients. Seafood contains about twenty percent of the high quality proteins of red meat and poultry. It is also low in fat and most of the fat it has is poly-unsaturated.
- Track 4-1Aqua and Mariculture
- Track 4-2Fisheries Science
- Track 4-3Overfishing, Overexploitation and Depletion of Fish Stocks
Sustainable production, processing and consumption of milk and dairy products benefit people and the planet, and can help to achieve the Sustainable Development Goals. Milk is one of most produced and valuable agricultural commodities worldwide. World milk production is projected to increase by 177 million tonnes by 2025, at an average growth rate of 1.8% per annum in the next 10 years. Over the same period, per capita consumption of dairy products is projected to increase by 0.8% and 1.7% per year in developing countries, and between 0.5% and 1.1% in developed economies. Because of the sheer size of the dairy industry, these growth rates can produce big development payoffs for people’s livelihoods, for the environment and for public health. Milk and dairy products are nutrient-dense foods supplying energy and significant amounts of protein and micro nutrients including calcium, magnesium, selenium, riboflavin, vitamins B5 and B12, which are essential to reduce hunger and malnutrition particularly amongst the most vulnerable (e.g. pregnant women and children). A steady rise in consumption demand for dairy and allied products has led to higher levels of technology adoption among the major dairy producing countries in the world. The global dairy industry is anticipated to clock a turnover worth USD 335.8 billion in 2014. With a Compound Annual Growth Rate (CAGR) of 5 percent, the industry is expected to generate revenues worth USD 442.32 billion in 2019.
- Track 5-1Fermented Milks and Yogurt (bio-yoghurt) Probiotic Products
- Track 5-2Technological Advances in Dairy Industries
- Track 5-3Lactose Intolerance
- Track 5-4White Revolution
- Track 5-5Low-Fat and Fat-Free Dairy Foods
Genetically engineered foods are produced from crops and or animals whose genetic makeup has been altered through a process called recombinant DNA, or gene splicing, to give a desirable trait. The term “genetically engineered” means altering an organism’s genetic code, usually by implanting a strand of DNA containing a specific genetic instruction from a different species, in order to produce a desired characteristic that nature hasn’t given it. It is often used interchangeably with “genetically altered” and “genetically modified”
The possible benefits of genetic engineering include:
- More nutritious food
- Tastier food
- Disease- and drought-resistant plants that require fewer environmental resources (such as water and fertilizer).
- Less use of pesticides
- Increased supply of food with reduced cost and longer shelf life
- Faster growing plants and animals
- Food with more desirable traits, such as potatoes that produce less of a cancer-causing substance when fried
- Medicinal foods that could be used as vaccines or other medicines
Some people have expressed concerns about GE foods, such as:
- Creating foods that can cause an allergic reaction or that are toxic
- Unexpected or harmful genetic changes
- Genes moving from one GM plant or animal to another plant or animal that is not genetically engineered.
- Foods that are less nutritious
- Track 6-1Genetically Modified/Designed Foods
- Track 6-2GM Foods: Antibiotic Resistance
- Track 6-3Animal Cloning and Its Consequences
- Track 6-4Bioactive Compounds
In the past ten years electronics and computer technologies have significantly pushed forward the progress of automation in the food industry. The application of these technologies to automation for food engineering will produce more nutritious, better quality, and safer items for consumers. Automation for Food Engineering: Food Quality Quantization and Process Control explores the usage of advanced methods, such as wavelet analysis and artificial neural networks, to automated food quality evaluation and process control. It introduces novel system prototypes, such as machine vision, elastography, and the electronic nose, for food quality measurement, analysis, and prediction.
- Track 7-1Agro/Green Food Processing
- Track 7-2Meat Processing Industry & Possible Alternatives
- Track 7-3Nanotechnology in Food Processing
- Track 7-4Food Safety and Quality Standards
- Track 7-5Food Biotechnology, Probiotics & Prebiotics
- Track 7-6Applications of Emerging Technologies in Food Processing
- Track 7-7Food Toxicology
Food packaging plays a vital role in preserving food throughout the distribution chain. Without packaging, the processing of food can become compromised as it is contaminated by direct contact with physical, chemical, and biological contaminants. In recent years, the development of novel food packaging (modified atmosphere & active packaging) has not only increased the shelf life of foods, but also their safety and quality - therefore bringing convenience to consumers. Food Packaging and Shelf Life caters to the needs of scientists, material scientists, food chemists and microbiologists in the area of food packaging and shelf life.
Food preservation is known “as the science which deals with the process of prevention of decay or spoilage of food thus allowing it to be stored in a fit condition for future use”. Preservation ensures that the quality, edibility and the nutritive value of the food remains intact. Preservation involves preventing the growth of bacteria, fungi and other microorganisms as well as retarding oxidation of fats to reduce rancidity. The process also ensures that there is no discolouration or aging. Preservation also involves sealing to prevent re-entry of microbes. Basically food preservation ensures that food remains in a state where it is
- not contaminated by pathogenic organisms or chemicals
- does not lose optimum qualities of colour, texture, flavor and nutritive value
Drying, Freezing, Smoking, Vacuum packing creates, Salting and Pickling, Sugar, Lye, Canning and bottling, Jellying, Potting, Jugging, Burial in the ground, Pulsed Electric Field Processing, High pressure food preservation, Modified atmosphere are the most vital methods used to preserve the food.
Labeling is an important process in the food processing chain and should not be overlooked. The label is the first point of contact between a consumer and the producer. Labels are designed so that consumers are provided with useful information about the product and how this would fit into their daily diets. All food products should be labeled. The type of label used varies according to the type of product, the packaging container, individual preferences and local availability of labels.
- Track 8-1Recent Advancements in Food Packaging
- Track 8-2Issues in Food Labeling and Packaging
- Track 8-3Food Additives and Preservation Methods
- Track 8-4Canning Meat, Wild Game, Poultry and Fish
- Track 8-5Canning Fruits and Vegetables (Greens)
- Track 8-6Nanotechnologies and Its Applications in Food Packaging
- Track 8-7Aquatic Food: Preservation and Safety
- Track 8-8Fortified Foods
- Track 8-9Food Packing Materials: Possible Side effects on Health
The agri-food supply chain in particular refers to a system of actors linked from “farm to fork” to produce consumer-oriented products in a more effective manner and with an optimized flow of agricultural products through the different steps of the chain. The food chain has some specific issues such as (1) seasonality of supply and demand, (2) customer issues of traceability and risk management related to health, nutrition, and safety, and (3) the environmental impact of food production through extensive resource use, including water and land use and from the significant greenhouse gas emissions and waste resulting from agricultural production. 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. Food supply chains are especially challenging because of seasonality, freshness, spoilage, and sanitary considerations.
- Track 9-1Food Transport and Safety Standards
- Track 9-2Modern Food Distribution Methods
- Track 9-3Supply Chain Safety Issues and their Management
- Track 9-4Economic, Environmental, and Socialstandards in the Supply Chain
- Track 9-5Food Chain Stores, Retail Cooperatives and Supermarkets
- Track 9-6Factors Affecting Food Supply Chain
Healthy animals contribute to the elimination of hunger, to healthy people and to sustainable food production. A 70% rise in the demand of animal protein is estimated between now and 2050. Healthy animals provide transportation, draught power, fuel, clothing as well as proteins (meat, eggs and milk). Animal health is a necessary tool for a more sustainable livestock production. Changes in livestock production increase the potential for new pathogens to emerge, grow and spread from animals to humans on a global scale. Healthy animals are closely related to healthy people and a healthy environment.
The medical science concerned with the diagnosis, treatment and prevention of diseases in animals. Aside from diagnosing and treating sick and injured animals, veterinarians prevent the transmission of animal diseases to people, and advise owners on the proper care of animals.
- Track 10-1Animal Health and Welfare
- Track 10-2Animal Nutrition & Feeding
- Track 10-3Poultry & Calf Health, Diagnostics and Disease Management
- Track 10-4Use of Live Stock Products in Pharmaceuticals
Nutrition is the science of food and its relationship to health. Food plays an important role in health as well as in disease. With the current increase in lifestyle disorders around the world, it is important to promote healthy nutrition in all age groups. Nutrition is double edged sword as both over and under nutrition is harmful to health. Under nutrition is particularly harmful in early age groups i.e. childhood and over nutrition in adulthood and after-years but both forms are likely to affect all age groups in near future. Some important diseases like malnutrition are obesity caused by excess energy intake; anemia caused by insufficient intake of iron, thyroid deficiency disorders due to deficiency in iodine intake and impaired vision because of inadequate intake of vitamin A etc. Research and developments in nutrition terms may make it easier for us to make better food choices and keeps us healthy.
- Track 11-1Food and Health: Nutrigenomics
- Track 11-2Processed and Unprocessed Foods: Health Implications
- Track 11-3Malnutrion & Nutritional Disorders
- Track 11-4Nutritional Information of the Products
- Track 11-5Chemical Fertilizer,Herbicide and Pesticide:Human Health and the Environment
- Track 11-6Food, Health & Aging
Food is a tool for good health, implying an instrumental relationship between food and health. In contemporary US society, and within professional and research communities, diet has primarily been considered at the individual level, and interventions to improve diets and related health outcomes have largely targeted individual knowledge, attitudes, and behaviors. Improvements in nutrition may have given us enormous health benefits this last century, but food-related disease, including obesity, has now become our greatest health challenge for the current century.
In addition to half a billion people still undernourished worldwide – today diabetes, heart disease, cancers and lung disease, are the leading cause of global deaths. In China, a nation rapidly undergoing nutritional and epidemiological transition, one in two or 500 million people are thought to be prediabetic or diabetic. Diseases which are both caused and solved, in part, by food. In Europe, the USA and Australia, obesity rates range from the low teens to mid thirty percent, and obesity-related disease is already crippling populations, health systems and national budgets – concurrently under strain from the economic crisis.
Food is an essential part of health and wellbeing – chosen, prepared, cooked and consumed correctly, food is medicine – it can and has been an enormous catalyst to gains in life expectancy and quality of life to populations around the globe.
But-and this is an important ‘but’ – mismanaged, unregulated, recklessly advertised, poorly produced and over consumed, food can have dire public health consequences. And those consequences are currently playing out around the world.
- Track 12-1Genetically Modified Foods and Public Health
- Track 12-2Pesticides in Food: Food Poisoning and Cancer
- Track 12-3Junk Foods and Associated Diseases
- Track 12-4Unhealthy Food and Obesity
- Track 12-5Diseases from Animal Food
- Track 12-6Animal Cloning and Public Health
Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. In the U.S., the most commonly purchased organic foods are fruits and vegetables, which account for over 70% of organic food purchases. While the USDA strictly regulates the use of the term organic in reference to food products, the agency itself does not make any claims that organic foods are healthier or safer than foods that do not carry this label.
Medical foods are foods that are specially formulated and intended for the dietary management of a disease that has distinctive nutritional needs that cannot be met by normal diet alone. Medical foods, called "food for special medical purposes" in Europe, are distinct from the broader category of foods for special dietary use, from traditional foods that bear a health claim, and from dietary supplements.
- Track 13-1Foods that Used to Combate Heart Disease
- Track 13-2Speacial Foods for Diabetes
Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. Industrial fermentation is the intentional use of fermentation by microorganisms such as bacteria and fungi to make products useful to humans. Fermented products have applications as food as well as in general industry. Some commodity chemicals, such as acetic acid, citric acid, and ethanol are made by fermentation. The rate of fermentation depends on the concentration of microorganisms, cells, cellular components, and enzymes as well as temperature, pH and for aerobic fermentation oxygen. Product recovery frequently involves the concentration of the dilute solution. Nearly all commercially produced enzymes, such as lipase, invertase and rennet, are made by fermentation with genetically modified microbes.
- Track 14-1Fermented Foods and Beverages
- Track 14-2Bioreactor Design, Instrumentation, Control and Automation
- Track 14-3Application of Enzymes in Fermentation
- Track 14-4Bioreactors and Cell Culture System
- Track 14-5Fermeted Foods of Animal Origin
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, 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
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
- Track 15-1Food & Water Borne Diseases
- Track 15-2Foodborne Pathogens and Toxins
- Track 15-3Food & Chronic Disease
- Track 15-4Food Contamination
- Track 15-5Diagnosis and Management of Foodborne Illness
- Track 15-6Epidemiology of Foodborne Illness
- Track 15-7Food Allergies & Intolerances: Reducing the Risk
Food security [is] a situation that exists when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food which meets their dietary needs and food preferences for an active and healthy life.
Food quality is the quality characteristics of food that is acceptable to consumers. This includes size, shape, colour, gloss, and consistency, texture, and flavour; factors such as federal grade standards (e.g. of eggs) and internal (chemical, physical, microbial). Food quality is an important food manufacturing requirement, because food consumers are susceptible to any form of contamination that may occur during the manufacturing process.
Food Safety refers to handling, preparing and storing food in a way to best reduce the risk individuals becoming sick from foodborne illnesses. The principles of food safety aim to prevent food from becoming contaminated and causing food poisoning. This is achieved through a variety of different avenues, some of which are:
- Properly cleaning and sanitising all surfaces, equipment and utensils
- Maintaining a high level of personal hygiene, especially hand-washing
- Storing, chilling and heating food correctly with regards to temperature, environment and equipment
- Implementing effective pest control
- Comprehending food allergies, food poisoning and food intolerance
- Track 16-1Sustainable Food Prodction: Food Security
- Track 16-2Food Security and Climate Change
- Track 16-3Food and Nutrition Security
- Track 16-4Product Safety Assessment of Foods and Feeds from GE Crops
- Track 16-5Food Product Quality Assessment
- Track 16-6Sustainability, Food Standards and Certification
- Track 16-7Ethics in Agriculture Food Production
Food is lost or wasted throughout the supply chain, from initial production down to final household consumption.
Food technologies play a pivotal role in improving the nutritional quality of food, ensuring its safety, and preventing foodborne disease. They reduce losses due to spoilage or contamination, and are thus vital in the prevention of malnutrition and starvation. Food technologies also have important socioeconomic implications. They facilitate and promote trade in food, provide employment for a large section of the population, facilitate the work of women in preparing the family's food, and give them the opportunity to participate fully in social life. They increase the consumer’s pleasure and provide a greater choice of products. The role of food technologies in life and health is broad.
- Track 17-1Food Production and Consumption Monitoring
- Track 17-2Hunger and Malnutrition: Right to Food
- Track 17-3Global Food Shortage
- Track 17-4Food Loss and Food Waste: Mitigating Efforts
- Track 17-5Biowaste Management
Alcoholic beverage, any fermented liquor, such as wine, beer, or distilled spirit, that contains ethyl alcohol, or ethanol (CH3CH2OH), as an intoxicating agent. Alcoholic beverages are fermented from the sugars in fruits, berries, grains, and such other ingredients as plant saps, tubers, honey, and milk and may be distilled to reduce the original watery liquid to a liquid of much greater alcoholic strength.
- Track 18-1Viticulture Oenology
- Track 18-2Wine & Beer
- Track 18-3Cider and Perry
- Track 18-4Distilled Spirits
- Track 18-5Liqueurs
Non-alcoholic beverages are drinks that don’t contain any alcohol in it. They also called "mocktails".
Aerated / carbonated
non-alcoholic beers like Root beer
These beverages hydrate, some provide important nutrients and vitamins the body needs. Others energize, provide required sugar and calories. Other uses of Non-alcoholic beverage in hotels are for the use of making cocktails and mocktails, As they stimulate the plate & act as an aperitif. They are found in different forms like in packet, bottle, canned, pressured container etc. some example of beverages are e.g. aerated waters, mineral water, juices, squashes, syrups, tonic, soda, pepsi, coke, root beer etc.
- Track 19-1Hot Drinks: Tea, Coffee, Chocolate
- Track 19-2Fruit Juices & Mineral
- Track 19-3Cordials/Syrups
In 2005, global agriculture was estimated to account for about 11 % of all anthropogenic GHG emissions. The agricultural share of total anthropogenic CH4 and N2O emissions was about 47 and 58 %, respectively. Animal production affects biodiversity in a variety of ways including through (a) soil degradation in overused extensive systems, (b) land use change to crop monocultures, and (c) animal selection. Furthermore, the effect of animal production on global warming has become a matter of increasing concern. Carbon dioxide (CO2), methane (CH4), and nitrous oxide (N2O) are the three main contributors to GHG emissions. They come mainly from enteric fermentation, from manure and fertilizers degradation as well as in association with biological nitrogen fixation in pulse and legume crops. It is generally accepted that the most important “contributors” to the non-sustainability of food production (i.e., along the whole food chain) are pesticide overuse, food processing, packaging, and extensive transportation of imported goods.
- Track 20-1Agroecology
- Track 20-2Global Warming & Agriculture
- Track 20-3Natural Disasters and Food Safety
- Track 20-4Food Emergency
- Track 20-5Pest Attack: Yield Loss & Food Shortage
- Track 20-6Impact of Globalization on Food Safety, Food Traceability
There is a long established system of food safety control and regulation which occurs at the federal (interstate commerce and import) and regional (intrastate commerce) level. The main agencies involved at the federal level include the Food and Drug Administration (FDA) and the Food Safety Inspection Service (FSIS) of the United States Department of Agriculture (USDA). The Food, Drug and Cosmetic Act 1938 (FDCA) as amended sets out the authority of the FDA whilst the Meat and Poultry Inspection Acts and the Egg Inspection Act set out the authority of FSIS. Each state however also has its own agencies and regulations which each differ in their organisation and complexity. In addition certain state agencies undertake inspections, under contract, on behalf of the FDA.
The Centre for Disease Control, the Environmental Protection Agency and the Department for Home Security also contribute to the regulation and control of food safety. here have been a number of recent high profile food incidents related to both domestic and imported food which have lead to the introduction of new legislation– the Food Safety Modernisation Act(FSMA) 2011. This is reportedly the most significant item of legislation in over 70 years and introduces a new approach to the regulation of food safety. It moves away from the previous method of monitoring and reacting to food instances when they occur to one of prevention.
- Track 21-1Food Safety Resolutions
- Track 21-2Nutrition and Food Security
- Track 21-3Consumers’ Preferences and Food Safety Issues
- Track 21-4Sustainable Food Management
- Track 21-5Food Adulteration and Fraud Control
- Track 21-6Natural Resource Management Policies
- Track 21-7Bio-safety Systems, Property Rights, and Collective Action
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 22-1Role of Biotechnology in Food Production and Management
- Track 22-2Green Technologies in Food Production
- Track 22-3Food Microbilogy and Food Biochemistry