5^th Euro-Global Summit and Expo on Food & Beverages June 16-18, 2015 Alicante, Spain

OMICS International successfully hosted its premier 5th Euro-Global Summit and Expo on Food & Beverages at Hotel Meliá Alicante, Alicante, Spain during June 16-18, 2015. The conference was organized with a focus on “Healthier the Food, Merrier the World” and it was a great success where eminent keynote speakers from various reputed organizations made their resplendent presence and addressed the gathering.

Euro Food-2015 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, expertise and research innovations to build a world class Food and Beverage conference.

Euro Food 2015 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 leading to explore new possibilities and improving the existing opportunities in the Food and Beverage Sector. Food & Beverages industries are potential for economic recovery in Europe specially Spain and are the first Capital manufacturing activity of Spanish economy. They comprise 20.5% of net sales of the Spanish industry and 2.62% total employment of Spanish economy. The food and drink industry is the largest manufacturing sector in the EU in terms of turnover, value added and employment. It is the second leading manufacturing sector in terms of number of company. Germany, France, Italy, UK and Spain are the largest EU food and drink producers. Every year, the EU food and drink industry export products worth around €65.3 billion. For more details click here

 

Track 1: Recent Issues and Novel Technologies
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 2: Food Nanotechnology
Nanotechnology is having an impact on several aspects of food science, from how food is grown to how it is packaged. Nanosensors are one of the applications for the determination of contamination in Food Products. Nanotechnology enables Nano-carrier systems for delivery of nutrients and supplements.
 

Track 3: Food Forensics
Food Forensics helps in analysis of food, beverage and feed stuff. Stable isotope compositions can be used to determine the “environmental fingerprint” of a product which can then be compared to a reference database of authentic samples to test for consistency with origin or production system claims. It helps in scientific determination of the origin of food and drink and detection of fraud or counterfeit products and ultimately results in Brand Protection.
 

Track 4: Flavor and Food Quality Markers
Flavor is the sensory impression of food or other substance, and is determined primarily by the chemical senses of taste and smell. Flavorings are focused on altering the flavors of natural food product such as meats and vegetables, or creating flavor for food products that do not have the desired flavors such as candies and other snacks. Most types of flavorings are focused on scent and taste. Few commercial products exist to stimulate the trigeminal senses, since these are sharp, astringent, and typically unpleasant flavors.
 

Track 5: Quality Control and Preservation
Food quality is the quality characteristics of food that is acceptable to consumers. Hence, quality control for food products is a must.
 

Track 6: Fermentation Technology, 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.
 

Track 7: Contaminants in Food and Beverages
Chemical reactions that occur during food processing steps may produce undesirable contaminants. Other contaminants may migrate from packaging containers into food and beverage products. So, the causes of contamination should be known and analyzed to avoid the contamination.
 

Track 8: Food and Beverages Industry
The food industry is a complex, global collective of diverse businesses that supply most of the food consumed by the world population. A vast global transportation network is required by the food industry in order to connect its numerous parts. These include suppliers, manufacturers, warehousers, retailers and the end consumers. 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. Biotechnology is driving much change, in areas as diverse as agrochemicals, plant breeding and food processing.
 

Track 9: Food Ingredients
Food & Beverages should always have Biologically active, health promoting food components as for e.g. Probiotics. Innovative processes for incorporating biologically active components in Food product is required for healthy food & beverages.
 

Track 10: European Food Technology
EU food and drink industry follow the secure and innovative technologies in order to ensure the European Research Area for the food sector sustainable and to meet consumer satisfaction.
 

Track 11: European Food and Beverage Market
The largest manufacturing sector in terms of turnover, value added and employment. The food and drink industry maintains the characteristics of a stable, non-cyclical and robust sector against the backdrop of the present economic downturn. The food and drink industry features in the top three manufacturing activities in terms of turnover in several Member States and ranks first in France, Spain, the UK, Denmark and Portugal.
 

Track 12: Processing and Packaging Technology
Food processing and packaging is required for the preservation of food and to meet productivity demands of consumers.
 

We look forward to an exciting scientific event in the beautiful city of Alicante, Spain.