9^th Euro-Global Summit & Expo on Food & Beverages July 11-13, 2016 Cologne, Germany

There has been a wide range of research in Food Science & Technology which deal with advances in Fruit, Vegetable & Cereal Processing and Dairy & Meat Technology. This International food expo will deal with Protein Rich Food and Beverages, Vegetarian, vegan and other dietary systems, Biotechnology and today’s food: Genetically Modified Food, Food preservatives and related aspects.

This Food Expo will also focus on the new trends and technologies in the fermentation technique. 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. Hopefully, the Fermented Food Symposium will be helpful in explaining these facts.

Food processing is required for the preservation of food and to meet productivity demands of consumers. Food beverage industry conferences are the key to explore the recent trend and process involved in Processing of Food & Beverages.

Food packaging is required for the preservation of food and to meet productivity demands of consumers. Food beverage industry conferences are the key to explore the recent trend and process involved in Packaging of Food & Beverages.

Food Forensics workshop explains that how 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. This session will deal with Food contaminants & food-borne illness, Food science and technology education, Global food ethics, Food ingredients, additives and health, Community health, wellness and food, Food allergies: causes, cures, management, FDA, food labeling guidelines and meanings, Integrated approaches to food allergen and allergy risk management

Hurdle technology is a method of ensuring that pathogens in food products can be eliminated or controlled. This means the food products will be safe for consumption, and their shelf life will be extended. Hurdle technology usually works by combining more than one approach. These approaches can be thought of as "hurdles" the pathogen has to overcome if it is to remain active in the food. The right combination of hurdles can ensure all pathogens are eliminated or rendered harmless in the final product.

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. Food Nanotechnology Workshop will be an easy way to gather these information for a better knowledge. The session includes Current and emerging nano-science applications for sustainability, nutrition, flavors, food processing and engineering, Qualitative and quantitative analysis of nanoparticles in food, Nano science diagnostics, Nano-carrier systems for delivery of nutrients and supplements, Nano-coatings on food contact surfaces, Processed nanostructured or textured food, Organic nano-sized additives for food.

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

Food information and consumer education is an important aspect to have the idea of what kind of food should be taken and in how much quantity is required. 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.

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. The session includes Food & Beverages trade: costs and benefits, Food supply transportation and storage, and monitoring the food cold chain, Food prices inflation and food scarcity, The political economy of food global food supply, Supply chains: just-in-time distribution, transportation and warehousing, Resilient Food Markets, Knowledge transfer on traditional foods to SMEs.

Food quality is the quality characteristics of food that is acceptable to consumers. 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. The session includes chemistry of food, nutrition and human energy, Food safety assurance, risk analysis and regulation, Food and global health challenges, Harmful eating, Processed and unprocessed foods: health implications, Safety issues in commercial meat and poultry processing, Genetically modified foods and food engineering.

We are focusing the spotlight on entrepreneurs and the investors that support them, discussing specific areas of food entrepreneurship that hold particular promise for solving problems large and small in the sector. The presentation will focus on areas that are of particular interest to investors, where the money is flowing in terms of new entrants, later-stage funding, and liquidity, and how the market will evolve over time to touch on new innovations and business models.