Food Technology 2020 | Frankfurt | Germany | Allied Conferences | Meetings

Global assembling of Academicians, Researchers, Scholars & Industry to disseminate and exchange information at 100+ Allied Academies Conferences

Theme

Advancements and Innovations in Food Safety and Quality

- Food Technology 2020

Welcome Message

Food Technology 2020 takes the honor to welcome all the participants across the globe for the prestigious 4^th International Conference on Food Science & Technology slated on March 18-19, 2020 in Frankfurt, Germany. The theme of the Food Technology 2018 Conference “Reconnoiter the Prodigious Advancements in the Bailiwicks of Food Science & Technology” will strengthen the need for collaboration and cooperation of individuals from a broad range of professional backgrounds.

Through this Food Technology 2020, we bring food laureates, food scientists, researchers, entrepreneurs, investors, executives, technologists, chefs, nutritionists, dieticians, academicians, chemists, journalists and business associates to share best practices and explore the innovation and research in Food Technology. Food Science & Technology Conference will keep participants engaged in learning and making new connections by its discussions and networking events, series of talks, poster presentations and workshops.

Food Technology 2018 has chosen to host this conference at Frankfurt, Germany which will guarantee a memorable technical conference among the vibrant culture and scenery of Switzerland. Our technical program is rich and varied with around 15+ Keynote Speeches, 50+ invited talks and 100+ technical papers split between different parallel oral sessions each day.

We gleefully invite all the participants who are concerned in sharing their research and knowledge in the field of Food Science & Technology. The conference will strive to provide you with the exemplary opportunity for delegates from universities and institutions to interact with the world class food technology experts, sponsors and exhibitors.

With your indulgence, we are sure that the knowledge and expertise shared through presentations, discussions and workshops at Food Technology Conference will be resourceful and more yielding for everyone. We look forward in meeting you all for this exalted event in the city of Germany.

Session Tracks

Session On: Food Science & Technology

Food science attracts from several disciplines like biology, Chemical engineering, and organic chemistry in an effort to higher perceive food processes and ultimately improve food product for the final public, because the stewards of the sector, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they're liable for developing the safe, nourishing foods and innovative packaging that line food market shelves all over. The food you consume on a everyday is that the results of intensive Food analysis, a scientific investigation into a range of foods’ properties and compositions. Once the initial stages of analysis and development comes the production of food merchandise victimization principles of Food technology.

Related Conference: International Conference on Food Chemistry and Technology, Nov 5-7,2018, Berlin, Germany; World Congress on Nutrition and Food Chemistry, September 25-26, 2019, Copenhagen, Denmark; 4^th International Conference on Food Processing and Technology, March 20-21, 2019, Amsterdam, Netherlands; 3^rd International Conference On Agricultural Engineering and Food Security, November 12-13, 2018, Berlin, Germany.

Session On: Pharma and Nutraceuticals

The medication arranged and handled with the guide of normally happening supplement for the drug of the sickness is called as Nutraceuticals. The pharmaceutical is an industry where the medication is arranged, prepared, and advertised under the affirmation of Pharmacologist. The medication containing Sustenance don't have any reactions on the human body, until the point when the patient is allergenic to a portion of the Nourishment.

Session On: Sports Nutrition

It is the examination and routine with regards to Nourishment and eating regimen concerning enhancing one's athletic execution. Sustenance is a vital piece of many games, preparing regimens, and to quality games, for example, weightlifting furthermore for (eg: cycling, running, swimming).It primarily concentrates on its investigations on the sort, and the amount of liquids and nourishment taken by a competitor. What's more, it manages the utilization of Supplements, for example vitamins, minerals, supplements and Natural substances that incorporate starches, proteins and fats Upkeep of a decent wellbeing is most critical for everything It can be accomplished just by devouring the supplements which upgrades the vitality, recoups and balances out.

Session On: Current Advances in Nutrition & Food Sciences

Assuring the standard of food product, particularly their Safety and nutrition levels, is associate increasing focus for governments, companies, and international trade bodies. In selecting Quality assurance programs, public and personal decision-makers should assess the advantages and prices of expected enhancements in Food safety and Nutrition. Advances in Nutrition & Food Science are a global, peer-reviewed journal that publishes top quality, authentic analysis with innovative contribution to knowledge base. that area unit reliable and applicable within the field of nutrition with current discoveries and developments.

Session On: Probiotics

Probiotics area unit live Microorganism and yeasts that square measure thought to be helpful in preventing many health conditions. They are typically consumed as supplements or yoghurts and are observed as good microorganism. Probiotics area unit same to revive the balance of bacterium within the gut once it's become discontinuous through long-run Antibiotic use or epithelial duct sickness, as an example.

Session On: Food Engineering

Food Engineering involves a detailed study of numerous unit operations and a fundamental understanding of momentum, heat and mass transfer relevant to Food processing. This chapter introduces concepts relevant to the hygienic design of equipment used for processing, handling and storage of foods, application of common process control systems, and approaches used in handling wastewater generated in a food processing plant. In food method Engineering, developing quantitative models for advanced processes like cookery and meat preparation underneath numerous heating modes (such as microwave and infrared) and their combos, with a goal to enhance their safety and quality. In area life support, we tend to area unit coming up with and testing energy-efficient systems for water recovery from solid wastes, appropriate for long run missions and planetary colonies.

Session On: Current Trends in Food Technology

Food science embrace new or novel raw materials as well as bioactive compounds, ingredients and technologies; molecular, micro- and macro-structure new developments in Food engineering, fast techniques for on-line control novel process and packaging technologies advanced Biotechnological and nanoscience developments and applications in food research Quality assurance strategies and application of -omics techniques, risk assessment of each biological and non-biological hazards in food, food allergies and in tolerances, food operate and relationships between diet and disease and client attitudes to food and risk assessment are Current Trends.

Session On: Food Adulteration

Adulteration is the method in addition of other substance to the food items. This will lower the quality of food either by the addition of mediocre quality material or by removal of valuable ingredients. Due to the addition adulterant, the food item quantity will increase but results in the loss of quality. Chemical and biological contamination during the period of storage, growth, transport, distribution and processing of the food products is also responsible for the degradation. Adulterants are the substances which are used in the preparation of food products unsafe for human consumption; it is commonly known as unsafe food, substandard food and food containing extraneous matter.

Session On: Food Rheology

Sustenance Rheology concentrates on the stream properties of individual nourishment components, which could as of now show a favour rheological reaction, play out the stream of a composite sustenance grid, and furthermore the impact of process on the sustenance structure and its properties. For handled Nourishment the arrangement and furthermore the expansion of fixings to get a specific sustenance quality and items execution needs significant physical science comprehension of individual fixings their regard to sustenance process, and their last observation Aseptic processing.

Session On: Agri Food Technology

Agri-food advanced largest job sector within the world and is so appropriate for graduates from several disciplines. The arena is historically stuffed with people who have Biosciences, Engineering, Applied Science, Food Science and after all agricultural degrees. However, there are a unit only a few courses that area unit specifically double-geared towards the world associated there's an rising shortage of upper level skills facing the food and farming industries. The agri-food sector advanced method of food production and distribution, and includes a huge vary of roles from farming to the purpose of consumption. Agriculture firms, food makers, producers and retailers area unit massive employers during this sector, as area unit government departments that develop food policy.

Session On: Food Biotechnology

The advancement of modern biotechnology is playing a great role in the food industry. Food Biotechnology is mainly focused on evolving developments and application of prevailing genetics, metabolic, enzymatic and structures- based biochemical processes in food and food- related biological systems. The purpose is to help improve and produce foods, functional foods and food ingredients at the stage of processing and beyond agricultural production, genetically modified plants are used to enhance shelf life, nutrition, taste and quality of food which is synthesized using biotechnological tools.

Session On: Dairy Food Technology

Dairy Technology course primarily deals with topics such as- milk production, husbandry, bovine rearing, storage of milk, transportation and packing of dairy farm product, trendy technology utilized in dairy farm sector, Chemistry, marketing, management, Nutrition science, farm unit operations etc. MAP has the potential to extend the period of time of variety of farm product. These embrace fat-filled milk powders, cheeses and fat spreads. Generally these merchandise spoil owing to the event of aerophilous Rancidity within the case of powders and or the expansion of Microorganisms significantly yeasts and Moulds, within the case of cheese.

Session On: Food Marketing and Economics

Food product typically involves the final promoting approaches and techniques applied the promoting of other forms of product and services. In food selling, topics like take a look at selling, segmentation, positioning, branding, targeting, Market research, and market entry strategy, for instance, area unit extremely relevant. Additionally, food promoting involves different kinds of challenges such as managing a perishable product whose Quality and handiness varies as a perform of current harvest conditions. Worth chain the extent to that serial parties within the selling channel add value to the product is notably vital. Marketers have to understand their markets and customers to formulate a marketing strategy for gaining competitive advantages.

Session On: Food Science and Food Chemistry

Food chemistry Advanced study of chemical processes and interactions of all biological and non-biological elements of food. The biological substances embrace such things as meat, poultry, lettuce, beer, and milk as examples. it's almost like Organic chemistry in its main parts like carbohydrates, lipids, and macromolecule, however it additionally includes areas like water, vitamins, minerals, enzymes, food additives, flavours, and colours. This discipline additionally encompasses however merchandise modification beneath sure Food process techniques and ways that either to reinforce or to stop them from happening. Associate example of enhancing a method would be to encourage Fermentation of farm merchandise with Microorganisms that convert disaccharide to drink acid an example of preventing a method would be stopping the browning on the surface of freshly cut Delicious apples exploitation juice or alternative sour water.

Session On: Nano Technology in Food Industry

Nanotechnology is an effect on many aspects of the food trade, from however food is full-grown to however it's packaged. Firms area unit developing Nanomaterial that may create a distinction not solely within the style of food, however additionally in Food safety, and therefore the health edges food delivers. Nanoparticles area unit getting used to deliver vitamins or alternative Nutrients in food and beverages while not poignant the style or look. These nanoparticles truly encapsulate the nutrients and carry them through the abdomen into the blood.

Session On: Food Poisoning and Regulatory Toxicology

The presence of potentially Toxic chemicals in food is a global public health concern and most governments use regulatory toxicology to address these potential hazards. The presence in food of chemicals at potentially toxic levels is a public health concern worldwide. Contamination of foods may occur through environmental pollution of the air, water and soil, such as the case with toxic metals, polychlorinated biphenyls (PCBs) and dioxins. The intentional use of various chemicals, such as Food additives, pesticides, veterinary drugs and other Agro-chemicals can also pose hazards if such chemicals are not properly regulated. The regulatory control of potentially toxic chemicals in food is an essential responsibility of governments and their food control agencies. Up-to-date food legislation and enforcement, including monitoring programs, must support the work of those agencies. Much progress has been made in protecting the consumer from chemical hazards. Regulatory Toxicology also estimates the likely dietary intake of chemicals by the population to assure that safe or tolerable levels are not exceeded. As chemicals arise in food from a number of different sources, regulatory toxicology approaches are different for various categories of chemicals, such as Food additives, veterinary drug residues, contaminants, Natural toxicants and Adulterant.

Session On: Food Storage and Preservation

The term Food preservation refers to anybody of variety of techniques accustomed stop food from spoiling. It includes strategies like canning, pickling, drying and desiccation, irradiation, Pasteurization, smoking, and also the addition of Chemical additives. Food preservation is inseparable from where the food is stored. The storage of food is done in a suitable environment. This often means a dry, cool place. There are several places in which food can be stored. These include Food storage rooms as pantry's (rooms in the house, near the kitchen) or separate food storage rooms above ground, or even underground and root cellars, store rooms, even mere burial is possible. Keeping food with adequate treatment for a longer period is also called Food storage by using different techniques.

Session On: Food Analysis and Quality Control

Food analysis is that the discipline handling the event, application and study of analytical procedures for characterizing the properties of foods and their constituents. As Food quality may be a subject of accelerating concern, the matter of implementing high national and cross-border quality standards like e.g. haccp has become ever additional vital. This reality poses terribly strict challenges to the Agricultural sector round the world.

Session On: Food Packaging

Food packaging is bundling for nourishment A bundle gives assurance, change of state protection, and uncommon physical, compound, or organic wants. It should bear a sustenance realities name and option information with respect to nourishment being offered accessible. Nourishment bundling assumes an imperative part in rationing Sustenance all through the circulation chain. While not bundling, the procedure of nourishment will progress toward becoming bargained in light of the fact that it is polluted by coordinate contact with physical, compound, and Natural contaminants.

Session On: Food Safety, Quality and Policy

Food safety is also a science describing handling, preparation, and Storage of food in many ways during which stop food borne illness. This includes type of routines that have to be compelled to be followed to avoid probably severe hazard. Food safety is important and we can avoid the spread of bacteria when we are buying, preparing, and storing the food item. Food quality is a vital food producing demand, as a result of food shoppers area unit liable to any variety of contamination that will occur throughout the producing method. several customers conjointly have faith in producing and process standards, notably to understand what ingredients square measure gift, attributable to Dietary, organic process needs medical conditions.

Session On: Food Public Health & Hygiene

Food hygiene, which refers to the many practices needed to safeguard the quality of food from production to consumption. This is sometimes referred to as ‘from farm to fork’ or ‘from farm to table’, because it includes every stage in the process from growing on the farm, through storage and distribution, to finally eating the food. It also includes the collection and disposal of food wastes. Public Health nutrition and Food policy the world foodstuff is controlled by little range of firms United Nations agency operate a system that delivers 'cheap' food to the countries of the developed world.

Market Analysis

Food Technology 2020 gathering empowers a typical stage for the members to talk about their research keeping in mind the end goal to set up a scientific network between the academia and industry and to assess the rising advancements and developments to explore new conceivable outcomes and enhancing the existed opportunities. The food technology market incorporates the online food ordering and delivery, primarily the online basic food supply organizations, (for example, Tesco PLC, Sainsbury), online sustenance aggregators, (for example, Grub Hub Inc., Domino's Pizza Inc.), and Over the Top (OTT) and accommodation specialist organization, (for example, Zomato, Book a Table). The market is relied upon to advance to a significant degree since the target customers are the convenience seeking global population.

Market Potential

· The worldwide food traceability technologies market should reach $15.1 billion by 2021 from $10.7 billion out of 2016 at a compound annual growth rate (CAGR) of 7.1%, from 2016 to 2021.

· The worldwide market for nutraceuticals should reach $285.0 billion by 2021 from $198.7 billion of every 2016 at a compound annual growth rate (CAGR) of 7.5%, from 2016 to 2021.

· Food processing and packaging equipment’s worldwide market is expected to reach almost $31.5 billion by 2020 from about $25.7 billion of every 2015, ascending at a compound annual growth rate (CAGR) of 4.2%, from 2015 to 2020.

· The food additives worldwide market should reach $43.3 billion by 2021 from $36.7 billion out of 2016 at a compound annual growth rate (CAGR) of 3.4% from 2016 to 2021.

· The market for food preservation and shelf-life extension technique universally totaled $442.4 billion and $463.4 billion of every 2014 and 2015 separately. The market should add up to $582.8 billion by 2020, developing at a compound annual growth rate (CAGR) of 4.7% from 2015 to 2020.

· Total food consumption has been expanded by a CAGR of 3 percent from the most recent five years to 2016, because of the developing U.S. populace. Food consumption in the U.S. is accepted to reach $968 billion by 2016.

· Canned food value sales are forecast to develop by a CAGR of 3.6 percent to 2016, driven by expanding customer requests for convenience.

· The development of the dairy market is gauge to moderate, with a CAGR of 3.6 percent in the vicinity of 2011 and 2016, achieving $89.3 billion out of 2013. The dynamic yogurt part in the United States is relied upon to keep on growing, due to the on-going pattern towards more advantageous alternatives.

Importance & Scope:

1. Globally:

The food and beverage industry is growing globally at 3.5% a year and is expected to grow more than US$7 trillion by 2014. Key trends for new product development are in health, convenience, naturality and sustainability. New fruits and vegetables based foods fulfill the demands of the premium consumer. The functional foods (foods that offer benefits beyond basic nutrition ) market is one of the fastest growing segments of the global food industry. Around US$25 billion of global sales is achieved by foods and beverages that offer validated health claims, he wider functional food market, including rehydration and sports drinks and foods with softer health claims, is estimated to be worth around US$200 billion.

2. North-America Region:

The prevention of food-related diseases is one of the new societal challenges of recent times. In October 2011, the world population passed the 7 billion mark. Such growth will put a massive strain on the global food supply. These factors alone make the production and distribution of food a critical issue for the 21st century. One of the fastest growing sectors of U.S. agriculture is the organic food industry. Consumer demand for organic food has continued to grow at a steady pace of 20% or more annually since the 1990s. About 73% of conventional grocery stores and nearly 20,000 natural food stores carry organic products, accounting for approximately 2.5% of total food sales in the United States. Domestic sales estimates of organic foods are $17 billion (all amounts are in U.S. dollars) for 2006, with 39% of those sales for fruit and vegetables (Organic Trade Association 2006). The current demand for organic produce is increasing faster than supply, resulting in expanding trade gaps between imports and exports.

3. Europe:

The major manufacturing hubs in the globe are Europe which constitutes the majority share in the food flavors and enhancer market along with North America. European market is a mature market and has several regulatory bodies to regulate stringently the use of food flavors and enhancers, thereby taking care of the consumers of the nations. Germany constitutes the major share having 24% followed by the UK (23%), Spain (10%), Netherland (5%) and Italy (9%). $ 823 million US dollar is the market size by value of the synthetic flavor and $ 755.65 million US dollar is the market size by value of the natural in the year 2014.

4. Asia pacific:

Asia Pacific is a large and influential market in the supply of food and beverage ingredients. As well as accounting for 35% of global value added ingredient supply in this category, it is also a melting point of diverse trends and influences. In 2012, Asia Pacific accounted for 35% of global use of value-added food and drink ingredients, equivalent to almost 8.5 million tones out of a global total of 24.2 million tones. With a forecast CAGR of 4% over 2012-2017, behind only the Middle East and Africa with 5%, Asia Pacific is also one of the fastest growing regions. This means that by 2017, Asia will have increased its share of the global total to 38%.

Universities in USA

University of California--Davis

Cornell University

Harvard University

University of Massachusetts--Amherst

University of Wisconsin--Madison

University of Minnesota--Twin Cities

Rutgers, the State University of New Jersey--New Brunswick

University of Illinois--Urbana-Champaign

Michigan State University

Ohio State University--Columbus

Iowa State University

Tufts University

University of Georgia

Texas A&M University--College Station

Washington State University

North Carolina State University--Raleigh

Pennsylvania State University--University Park

University of Maryland--College Park

Kansas State University

Oregon State University

University of Nebraska--Lincoln

Colorado State University

University of Arizona

Michigan State University

Mississippi State University

North Dakota State University

Oklahoma State University

Texas A&M University

Tufts University

University of Florida

Society in USA

ASN (American society for nutrition)

American nutrition association

USDA (United States Department of Agriculture)

Eat right (academy of nutrition and dietetics)

NS75 (the nutrition society)

World public health nutrition association

Academy of Nutrition and Dietetics

International Wine & Food Society

Slow Food

Medscape (Processed Food Is Vital in US Diet, Nutrition Society States¬)

Society for the anthropology of food and nutrition

Food politics (conflict of nutrition societies: American society of nutrition)

ANFP (Association of nutrition & foodservice professionals)

Nutrition society of NEW ZEALAND

Canadian nutrition society

Research Institution in USA

Past Conference Report

We would like to thank all of our wonderful keynotes, speakers, conference attendees, students, associations, media partners, exhibitors and guests for making Food Technology 2018 a successful and splendid event.

AAC hosted the joint event of 3rd International Conference on Food Science & Technology and 3rd World Congress on Biotechnology and Medical Microbiology during October 25-26, 2018 at Mercure Hotel Kaiserhof Frankfurt City Center with the theme “Reconnoiter the Prodigious Advancements in the Bailiwicks of Food Science & Technology”. Benevolent response and active participation was received from the Editorial Board Members of supporting International Journals as well as from the leading academic scientists, researchers, research scholars, students and leaders from the fields of Food Science & Technology who made this event successful.

The conference was marked by the attendance of young and brilliant researchers, business delegates and talented student communities representing more than 18 countries, who have driven this event into the path of success. The conference highlighted through various sessions on current retroviral research.

Food Technology 2018 witnessed an amalgamation of peerless speakers who enlightened the crowd with their knowledge and confabulated on various new-fangled topics related to the fields of Food Science.

The conference proceedings were carried out through various Scientific-sessions and plenary lectures. The conference was embarked with an opening ceremony followed by a series of lectures delivered by both Honorable Guests and members of the Keynote forum. The adepts who promulgated the theme with their exquisite talk and testimonials received from the speakers were:

Conly Hansen | Utah State University | USA

Alessandro Leone | University of Foggia | Italy

Ajita Tiwari | Karlsruhe Institute of Technology | Germany

Jaron C Hansen | Brigham Young University | USA

Klaus Lauer | Griesheim | Germany

Saied Aboushanab | Ural Federal University | Russia

Mariana Roxo | Heidelberg University | Germany

Ibtissem Kacem Jedidi | Central University of Tunisa | Tunisa

Mariem Ben Jemaa | Center of Biotechnology of Borj Cedria | Tunisia

The meeting was carried out through various scientific sessions, in which the discussions were held on the following major scientific tracks:

1. Food Technology

2. Food Biotechnology

3. Food Adulteration

4. Nutrition and Functional Foods

5. Food Chemistry

6. Food Toxicology

7. Food Nanotechnology

8. Balanced diet

9. Food Processing & Packaging Technology

10. Nutrition and Public Health

11. Quality Management

12. Food Waste Management

13. Applications of Food Technology

14. Advancements in Food Technology

15. Global Food Security

16. Case Reports on Food Technology

The event enlightened various areas of Food Science, with plenary lectures and YRF from the speakers of various universities and organizations.

We are also obliged to various delegate experts, company representatives and other eminent personalities who supported the conference by facilitating active discussion forums. We sincerely thank the Organizing Committee Members for their gracious presence, support, and assistance towards the success of Food Technology 2018.

With the grand success of Food Technology 2018, AAC proud to announce the "4^th International Conference on Food Science & Technology” to be held during March 18-19 in Frankfurt, Germany.