16^th Euro-Global Summit on Food and Beverages March 2-4, 2017 Amsterdam, Netherlands

Food processing is mainly done to increase shelf life of the food and to meet the increasing demands of the consumers. Food conferences  are organized to explore the recent trend and process involved in Processing of Food & Beverages. The aim of organizing these type of food events is to provide exposure to technologies, government / institutional assistance, increase international tie-ups and to provide knowledge about recent trends in Food & beverage sector to the consumers.

Beverage processing sector is responsible for acquiring the bounty of agricultural produces grown on  farms and ranches and converting it to the food and beverage products demanded by consumers worldwide. The aim of organizing these type of food events is to provide exposure to technologies, government / institutional assistance, increase international tie-ups and to provide knowledge about recent trends in Food & beverage sector to the consumers.

Food info and client education is a vital side to own the concept of what type of food to be taken and in what quantity. Contaminants might migrate from packaging containers into food and nutrient merchandise. So, the causes of contamination ought to be best-known and analyzed to avoid the contamination. The aim of organizing the Food conference is to produce exposure to technologies, government / institutional help, varied schemes and International tie-ups and to produce information concerning recent trends in Food & beverages Sector.

Food Conferences workshop explains us that how Food Forensics helps in analysis of food, drinkable and feed stuff. Stable atom compositions are often accustomed confirm the “environmental fingerprint” of a product which might then be compared to a reference information of authentic samples to check 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 product and ultimately ends up in complete Protection. These Food events gives information about Food contaminants, food-borne health problem, Food science and technology education,  food ethics, Food ingredients, additives and health, Community health, upbeat and food, Food allergies: causes, cures, management, FDA, food labeling pointers and meanings, Integrated approaches to food substance and allergic reaction risk management. The aim of organizing the food conferences is to supply exposure to technologies, government / institutional help, varied schemes and to increase international tie-ups and to supply information regarding recent trends in Food & beverages Sector.

These Food events will also going to focus on the new trends and technologies in the fermentation technique. Technology for enhancing fermentation process is continually evolving and fermentation is used in a wide range of food and beverage applications. To make products useful to humans, industrial fermentation is the intentional use of fermentation by microorganisms such as bacteria and fungi. Fermented products have applications as food as well as in general industry. Chemicals, such as acetic acid, citric acid, and ethanol are made by fermentation only. The rate of fermentation is directly proportional to the concentration of microorganisms, cells, cellular components, and enzymes as well as temperature, pH and for aerobic fermentation oxygen. Concentration of the dilute solution involves Product recovery. Genetically modified microbes produces enzymes such as lipase, invertase and rennet which are commercially used with fermentation process. Hopefully, the food Conferences related to fermentation will be helpful in explaining these facts. 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 type of food meetings.

Nutrition is the science that interprets the interaction of nutrients and other substances in food (e.g. phytonutrients, anthocyanins, tannins, etc.) in relation to maintenance, growth, reproduction, health and disease of an organism. It includes Food products and the real nutritive value, Nutrition & metabolism, Nutrional epidemiology, Implementing Nutritional Care. 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 type of food meetings.

The novel technologies in Food Science alter the Food & Beverages Sector to reinforce the standard of the eatables and drinks. New food stuffs embrace Biotechnology primarily based strategies food product e.g. Genetically modified food, Organic crops and food stuffs, supermolecule based mostly diet. Hence, the food that we consume everyday is the result of intensive food analysis, a scientific investigation into a spread of foods’ properties and compositions. The aim of organizing the Food meeitngs is to produce exposure to technologies, government / institutional help, varied schemes and international tie-ups and to produce information concerning recent trends in Food & beveragesSector.

A food supply chain or food system refers to the processes that describe how food from a farm ends up on our tables. The processes include production, processing, distribution, consumption and disposal. The food we eat reaches us via food supply chains through which food moves systematically in domino-like motion from producers to consumers while the money consumers pay for food goes to people who work at various stages along the food supply chain in the reverse direction.

With advancement in Fruit, Vegetable, Cereal Processing and Dairy & Meat Technology there has been a wide range of research in Food science and technology. The food meetings will deal with Food and Beverages rich in protein, Carbohydrate, fat, Vitamins and minerals including other dietary systems, Biotechnology and today’s food. With advancement in technology we are focusing more on Genetically Modified Food, Food preservativesand related aspects. The aim of organizing the food conference is to provide exposure to technologies, government / institutional assistance, increase international tie-ups and to provide knowledge about recent trends in Food & beverages Sector.

Nanotechnology is having an impact on several aspects of food science, from how food is grown to how it is packaged. Nanosensors are one amongst the applications for the determination of contamination in Food product. Nanotechnology permits Nano-carrier systems for delivery of nutrients and supplements. Food Conference Workshop are going to be a simple thanks to gather these data for better knowledge. This Food events includes Current and rising nano-science applications for food property, nutrition, flavors, food processingand engineering, Qualitative and mensuration of nanoparticles in food and Nano science diagnostics. The aim of organizing the food conference is to supply exposure to technologies, government / institutional help, numerous schemes and international tie-ups and to supply data regarding recent trends in Food & beverages Sector

Food biotechnology helps to produce fresher, better-tasting foods.  For example, food biotechnology enables the production of fruits and vegetables that ripen on the vine for a better, fresher taste.  Several foods have already benefited from biotechnology. Food biotechnology also aids in protecting the environment, by allowing crops to be protected from insects and viruses, thereby decreasing the amount of pesticides used in farming.  Decreasing the amount of pesticides used in farming has a positive impact on the health and well-being of wildlife, decreases farmers’ exposure to pesticides, and contributes to a cleaner water supply.  Food biotechnology also reduces erosion and fossil fuel emissions because herbicide-tolerant crops require less tilling of the soil, which helps to reduce the amount of fuel needed to power tractors.

The novel technologies in Food Science alter the Food & Beverages Sector to reinforce the standard of the eatables and drinks. New food stuffs embrace Biotechnology primarily based strategies food product e.g. Genetically modified food, Organic crops and food stuffs, supermolecule based mostly diet. Hence, the food that we consume everyday is the result of intensive food analysis, a scientific investigation into a spread of foods’ properties and compositions. The aim of organizing the Food meeitngs is to produce exposure to technologies, government / institutional help, varied schemes and international tie-ups and to produce information concerning recent trends in food & beverages sector.

Intellectual property protection in the food sector covers everything from the production of ingredients and creation of recipes to the labelling, marketing and branding of the finished product. Types of intellectual property relevant to the food industry include patents, trade marks, copyright, trade secrets and design rights. Every food sector business from start up to multinational creates intellectual property.  These assets can be extremely valuable, particularly when a company becomes successful.  If any form of intellectual property is not protected at the beginning, its value can be lost, stolen or diminished.