Welcome Message

We are enchanted in welcoming the participants from all around the world to engage in the next version of the 10th International Conference on Food Science and Technology, which will take place on February 07-08, 2021 in Paris, France.

Food Technology 2021 includes a product expo, high-quality lectures, keynote talks, seminars, and special sessions led by eminent food scientists, exceptional young researchers, and other academic and industry professionals.

The theme of the conference is "Developing the Food Tech Community for the Betterment of Mankind"

The major purpose of the Food Technology 2022 meeting is to encourage scientific collaboration, exchange, and fellowship among food industry colleagues and professionals, as well as to speed the translation of cutting-edge discoveries.

Food Technology 2022 is the ideal platform for reaching the world's largest gathering of participant.

We kindly invite all interested parties to attend our intellectual event and help us make it a success with your outstanding involvement.

Yours Sincerely
Organizing committee
Food Technology 2022

Market Analysis

The global food technology market was worth USD 225 billion in 2019 and is expected to be worth USD 348 billion by 2027, growing at a CAGR of 5.9 percent over the forecast period. The rising internet absorption and smartphone usage are the primary factors driving the growth of the food technology market. Furthermore, these food technologies are used as online food delivery platforms, which assist restaurants in expanding their customer reach and generating additional revenue. This is one of the widening factors that take the food technology market forward.

Food technology is the use of advanced technology for food processing and packaging in order to maintain food quality and distribute it to consumers. Food technology advancements aid in the rapid growth of e-commerce food services, resulting in a massive expansion of the consumer base for several food chain restaurants. Thus, food tech provides several advantages, including time savings and high convenience for ordering foods at the consumer's fingertips. Rapid transformation in online food delivery systems, such as increasing consumers' preference for buying groceries, meat, and vegetables online, is made possible by the widespread development of mobile banking services and other online payment options.

Scientific Sessions/Tracks

The international scientific committee of Food Technology 2023 invites participants to submit abstracts on the below-mentioned congress tracks:  

1.      Food Technology

2.      Food Science

3.      Nutrition

4.      Food Microbiology

5.      Malnutrition and Obesity

6.      Food Hygiene

7.      Bioavailability and Functional Food

8.      Clinical Nutrition and Food Metabolism

9.      Nutrition Probiotics

10.  Food Policy

11.  Food Waste Management

12.  Kinesiology and Nutrition

13.  Nutrition in Public Health

14.  Food Toxicology and Allergy

15.  Food Adulteration

16.  Food Processing and Analysis

17.  Food Safety in Biotechnology

18.  Food Additives and Labelling

19.  Medicinal Food and Dietary supplement

20.  Food Production and Packaging System

21.  Food Nanotechnology

SESSIONS/TRACKS

Food Technology

Food technology is the application of food science to the safe selection, preservation, processing, packaging, distribution, and use of food. Some examples related to food tech are Analytical chemistry, biotechnology, engineering, nutrition, quality control, and food safety management. Food technology research aims to create new methods and processes for keeping food safe and resistant to natural toxins such as bacteria and other microorganisms.

Food Science

Food Science is a multidisciplinary field that combines chemistry, biochemistry, nutrition, microbiology, and engineering to provide the scientific knowledge needed to solve real-world problems related to the food system's many facets. Food science enables us to optimize the use of our food resources while reducing wastage. The majority of food materials are of biological origin. It is a difficult problem to predict how they will behave during harvesting, processing, distribution, storage, and preparation. 

Nutrition

Nutrition is a branch of food science that focuses on food and provides information on a variety of health issues. Food is the most important factor in ensuring human survival. It also aids in the treatment and cure of many disorders caused by a lack of nutrition. Food, the environment, lifestyle, and other factors all have an impact on nutrition and health.

Food Microbiology

The study of the biology of microscopic organisms such as viruses, bacteria, algae, fungi, slime molds, and protozoa is known as microbiology. Food microbiology is the study of microorganisms that occupy, modify, and process food, as well as contaminate and spoil it. It is one of the most diverse areas of research in microbiology.

Malnutrition and Obesity

Obesity is on the rise, resulting in an increase in chronic diseases. According to the International Diabetes Federation, diabetes affects roughly four out of every five people in developing countries. Malnutrition is defined as an imbalance in a person's energy or nutrient intake. The three types of malnutrition addressed are undernutrition, micronutrient deficiencies, and obesity. Malnutrition is one of the world's most serious health issue that needs to be addressed.

Food Hygiene

Food safety refers to reducing the risk of individuals becoming ill from contaminated illness through proper food handling, preparation, and storage. Every restaurant implements, processes, and sells food in a distinct manner. The primary goal of food safety is to prevent food contamination. It is critical that you follow all food safety guidelines regardless of why you are handling the food.

Bioavailability and Functional Food

A functional food is a type of food that provides health benefits in addition to basic nutrition. Functional foods, such as nutraceuticals, are gaining popularity in food science and the food industry. It is essential for healthy ageing and will aid in the treatment of chronic diseases in the elderly.

Clinical Nutrition and Food Metabolism

Clinical nutrition is the study of whether or not a person gets enough nutrients to stay healthy. Clinical nutritionists determine your nutritional needs based on your lifestyle, family history, and medical history. Dietary and nutritional advice is based on the individual's medical history. Changes in your diet may also help you avoid getting sick. Metabolism is the process by which the body converts food and drinks that are consumed into energy. Calories in food and beverages are combined with oxygen during this complex process to release the energy required for the body to function.

Nutrition Probiotics

Probiotics are living organisms when consumed they can have noticeable biological effects and provide consumers with health benefits. We have been consuming it in the form of capsules and dairy products for many years. In studies, probiotics have been shown to help with hay fever symptoms and stomach upset caused by antibiotics.

Food Policy

Food policy refers to the state of having sufficient, safe, and nutritious food that meets their dietary needs and preferences in order to live an active and healthy life. The current issue is achieving global hunger eradication by 2050. Food and nutrition security are multifaceted issues that affect a wide range of industries, disciplines, and policy domains.

Food Waste Management

Food waste is defined as food that was not used for its intended purpose and is managed in a variety of ways, including donation to feed people, animal feed production, composting, anaerobic digestion, or combustion facilities. Food is lost or wasted for a variety of reasons, including bad weather, processing issues, overproduction, and volatile markets, which cause food loss long before it reaches a grocery store, while overbuying, poor planning, and label and safety confusion contribute to food waste in stores and at home.

Kinesiology and Nutrition

Kinesiology is particularly useful in nutrition because it eliminates the guesswork. A Kinesiologist can quickly assess which foods are negatively affecting you and which part of your body it is affecting using real food or homoeopathic vials.

Nutrition in Public Health

Public health nutrition's primary goal is to improve or maintain the health of specific populations. The primary goals of public health nutrition are to improve the overall health and well-being of the population. As a result, rather than just illness prevention, public health nutrition is responsible for the entire system.

Food Toxicology and Allergy

There are no clear distinctions between food allergies and food toxicology. Allergens are frequently addressed in patients who have an adverse reaction to one or more foods, with the requirement to conduct a separate investigation. As more developing countries adopt a "Western" way of life, evidence suggests that this influence will spread globally. Everyone is responsible for lowering the risk of allergic foods.

Food Adulteration

Food adulteration is the process of lowering food quality by adding inferior ingredients or removing beneficial ingredients. Contamination occurs not only as a result of ingredient addition and substitution, but also as a result of biological and chemical contamination during the cultivation, preservation, processing, transportation, and distribution of food items. Non-permitted colours are the most common food additives. Food poisoning has been found to be particularly dangerous in daily foods and milk, accounting for 70% of all deaths.

Food Processing and Analysis

The fast-growing world has replaced homemade food with processed foods, resulting in the critical expansion of the processed food industry. Food processing is the process of converting raw ingredients into food. This method converts clean crops or animal products into highly marketable items with a long shelf life. Indeed, over the last 20 years, Food Processing companies have provided high single-digit annual total returns on average, with far less volatility than the broader market indices.

Food Safety in Biotechnology

Biotech crops have been promoted since 1996; however, some food activists have expressed concern that biotech crops are not as safe as conventional crops. People need to be better informed about food production as agricultural biotechnology becomes more widely used around the world. Biotech crops are currently preferred by over 15 million growers in 29 countries. According to the UN, the world's population will grow by one-third to 9.1 billion people by 2050. This will require a 70% increase in agricultural output. Food biotechnology has proven to be an important tool in addressing the challenge of increasing our food supply while remaining safe and cost-effective.

Food Additives and Labeling

Food additives are substances that are added to food to preserve or improve its safety, freshness, taste, texture, or appearance. Food additives can be natural, synthetic, or derived from plants, animals, or minerals. Product labels can provide consumers with the information they need to make better eating decisions. Labels must include nutritional information about pre-packaged foods. Food labels contain a lot of information, and it can be difficult to know what to look for and what it all means. However, if you want to improve your diet and make healthier choices, you must learn to read labels.

Medicinal Food and Dietary supplement

The Food and Drug Administration is in charge of regulating pharmaceuticals and dietary supplements. There is a significant difference between medicinal foods and dietary supplements. Dietary foods are nutritious foods that are promoted locally, whereas medicinal foods are produced by medical supplement companies. They are sometimes confused with dietary supplements because they both contain nutritional elements. Dietary supplements and functional foods are intended to meet the nutritional needs of healthy people, whereas medical foods are intended to support the nutritional treatment of specific conditions and are administered under the physician’s supervision.

Food Production and Packaging System

Food packaging serves as a safety shield for the food, and it is critical for food preservation throughout the distribution chain. Food that has not been packaged is more likely to be contaminated by physical, chemical, and biological pathogens. In recent years, the development of new food packaging has improved not only the shelf life of goods, but also their safety and quality. Primary and secondary packaging solutions are critical in ensuring that your product makes a good first impression when it arrives at your door.

Food Nanotechnology

Nanotechnology is now invading the food industry and proving to have enormous potential. Food nanotechnology is a growing area of interest that provides new opportunities for the global food industry. The fundamental categories and functionalities of nanotechnology applications in food packaging development include: improving plastics material barriers, incorporating active components capable of providing functional attributes other than those of conventional active packaging, and sensing and signaling relevant information.

Past Conference Report

We would like to thankall our wonderful keynotes, speakers, delegates, students, associations,exhibitors, media partners, and guests for making FoodTechnology2020 Europe asuccessful event.

Allied Academies hostedthe event of the 9th International Conference on Food Scienceand Technology during the mid of March 18-19, 2020 in Frankfurt, Germanywith the theme Reconnoiter the In the Bailiwicks of Food Science &Technology, There Have Been Prodigious Advancements. The Editorial BoardMembers of major international journals, as well as leading scientists,researchers, research scholars, students, and leaders in the field ofnutrition, food science, and technology, actively participated in making theevent a success.

FoodTechnology2020 wasmarked by the attendance of young and brilliant researchers, businessdelegates, and talented student communities representing more than 18 countrieswho have driven this event into the path of success. Various presentations oncurrent research were featured at the conference.

With the grand successof FoodTechnology2020, we are proud to announce the 10th InternationalConference on Food Science and Technology to be held on December 09-10, 2022, in Dubai, UAE.

The features ofthe gathering were the edifying keynote addresses from:

• Annette C Bentley: American CeliacSociety, USA
• Karen Burke: Mount Sinai MedicalCentre, USA
• Anne J Gunderson: GeorgetownUniversity, USA
• Andrea Pusey-Murray: University ofTechnology, Jamaica
• Amel Abouelfettoh: King Saud binAbdulaziz University for Health Science, KSA
• Masahiro Onuma: Trisguide Ltd, Japan
• Guy Kurkjian, President: World FoodSafety Organization, Malta
• Ronnie Tsunami: Plant Based Society,USA
• Derek Watson: University of Sunderland,UK
• Christopher Smith: University ofChester, UK