Scientific Tree invites all the Food Science professionals and people interested in Food science profession across the nations to submit their Abstracts before the deadline ends. Kindly submit your abstract. There are altogether 22 sessions on Food Processing & Technology. Chose your calling and please submit your abstract relevant to the conference or session
Dairy food today has a booming market in commercial parlance. Milk is the main ingredient that sustains dairy food industry. It is evident from the fact that how cow’s milk is being genetically altered to produce milk continuously. The dairy industry relies on natural resources such as land, water, nutrients and energy. Feeding dairy cows, sheep, goats and buffaloes requires around 7% of total land on earth. The majority of this area is grasslands, pastures and rangelands, but the dairy herd also uses about 150 million ha of arable land. The global dairy herd consumes about 2.5 billion tons of dry matter feed annually, about 40% of the global livestock feed intake. 77% of this is grass and straws, meaning that the global dairy herd is converting materials that are not edible to humans into high quality protein and essential micronutrients. Producing these feed materials require significant amounts of nutrients. These facts evidently point out to the fact that dairy industry is growing commercially by leaps and bounds across nations. This session discusses various options to increase the dairy food market across the nations.
The primary strategy in food waste management is to prevent and reduce food wastage at source itself. Recent surveys showed that food gone out of date was the top reason for food wastage in households along with other reasons such as moldy food, food gone stale, food not fit to consume, and food that looked, smelled or tasted bad. The best strategy is create smart buying options like buying food in small amounts and packages just for the preferred days, safety, and storage and preservation habits, longer shelf-life etc are some of the measures that needs to be taken up by consumers across the nation. Further education and counseling is needed for families in this regard to contain waste management which has direct impact on savings of families’ budget. Companies, restaurants, canteens, hospitals, and hotel management should come forward and chart programs to contain food wastages. This session discusses and strategies to contain wastage of food.
Food and food marketing is impacting the economics of the nations around the world. It is a blend of business management, marketing and economics with a focus on the food industry. It comprises from production to marketing through a series of supply chain management strategies with sustainable advertising and branding. Developing research strategies for food marketing which impacts economics needs to be taken up. This session discusses how food marketing impacts and influences economics of the nations across the world.
Food Science and nutrition has opened up new frontiers in technology such as nanotechnology. The application of nanotechnology in food has gained greater importance in recent years in view of its potential application to improve production of food crops, enhance nutrition, packaging in a more scientific way, and food security against food borne microorganisms. There are other frontiers too in technology such as biotechnology, biochemistry, agricultural sciences, metabolism and health, nutrition technology etc that the food science has opened up. This session further discusses all the frontier technologies that the food science has opened up and its impact on food technology.
Food preservation, food safety and its quality standards have become imminent in order to provide feed the people of the world with good health and good food. As food safety concerns are a must to combat food borne illnesses. Food safety management systems slowly progressed and developed a lot creating benchmarks for creating, maintaining, and sustaining the highest standards of food quality, food preservation, food safety standards etc. Such strategies should be taken across every home and taught the standards of food safety, food preservation and above all high standards of food quality. This session discusses various options, strategies etc to maintain, sustain and preserve food quality etc.
Understanding food processes and the properties of foods requires knowledge of physical chemistry and how it applies to specific foods and food processes. Food physical chemistry deals with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems as well as the applications of physical and chemical techniques and instrumentation for the study of foods. Food physical chemistry improves the quality of foods, their stability and food product development. This session further discusses about food physical chemistry and how important are these techniques for food processing industry.
The Food Processing and Packaging Technologies focuses on investigations of physical and microbial effects that processing and packaging steps have on the potential public health impact of foods in terms of food safety, quality and nutrition. Food Processing and Packaging Technologies research centers deals with pasteurization, extended shelf-life and sterilization. This session discusses various issues on food processing and packaging technologies which include validation of novel technologies for sterilization, pasteurization and decontamination of dried ingredients and minimal processing of fresh produce.
Probiotic bacteria treats and prevents some gastrointestinal disturbances such as irritable bowel diseases (IBD) or syndrome (IBS), or diarrhoea and new evidences support the use of probiotics in the prevention and treatment of a number of diseases including atopic diseases, immune disorders, obesity, and diabetes., although new extra-intestinal applications are getting interest of the industry and consumers. The application of probiotics and prebiotics result in elevated health status, improved disease resistance, growth performance, body composition, reduced malformations and improved gut morphology and microbial balance. This session discusses about the future applications of probiotic science to improve healthcare of people with improved disease resistance mechanisms.
Nutritional management issues should focus its attention on optimal treatment of protein-losing nephropathy (PLN) medically and nutritionally. It is critical to avoid excessive dietary protein restriction, which may contribute to loss of lean body mass. A thorough diet history must be obtained to account for daily intake of protein and other nutrients. Nutritional management should be taken up and focused its attention for Crohn's disease, diarrhea, Alzheimer's disease, diabetes, burn patients, rehabilitation settings, nephrotic syndrome, chronic diseases, loss of appetite and several other diseases. This session discusses various issues concerning nutrition and nutritional management.
Nutrition is the science that deals with the interaction of nutrients and other substances in food in order to maintenance, growth, reproduction, health and disease of an organism. A healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduce risk of food borne illness. Nutrient includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion. A poor diet can cause deficiency diseases such as blindness, anemia, scurvy, obesity, and metabolic syndrome; and common chronic systemic diseases as cardiovascular disease, diabetes, and osteoporosis. This session discusses the importance of nutrition and nutritional values in food etc.
Food technology deals with the selection, preservation, processing, packaging, distribution, and use of safe food. Complementary fields include analytical chemistry, biotechnology, engineering, nutrition, quality control, and food safety management. Food processors take raw animal, vegetable, or marine materials and transform them into edible products through the application of labor, machinery, energy, and scientific knowledge. Industrial applications must be initiated like chemical, biological, and mechanical processes to convert bulky, perishable, and inedible food materials into longer shelf-life, shelf-stable, convenient, and palatable foods and beverages. This session discusses various industrial applications to be initiated in food technology.
Nutraceuticals are substances which are food or part of food having medical and or health benefits which help prevent and treat diseases. These products can be single nutrients like Vitamin C or they can be dietary supplements such as a multiple vitamins, minerals or combined together. Nutraceuticals can also be genetically engineered designer food. Herbal products, sports drinks with electrolytes, processed foods like cereals with iron and value-added substances. Even sports drinks with electrolytes have nutraceuticals in them. Special diets are also called nutraceuticals. These nutraceuticals work as supplements in cases of nutritional deficiencies in people. This session discusses about nutraceuticals and how they supplement nutritional deficiencies in people
Food Sensory Analysis deals with the sensory assessment of food quality and taste. These include tests for colour, taste, raw materials, odour and texture. These food sensory analyses ingredients and additives, developing new products, assessing long-term flavor profiles, rating of your products, storage stabilities, and product standards. Food sensory analysis and food regulatory affairs enable product development, product design, production, management, quality assurance, and control, technical sales, research support, high pressure processing, food labeling, analytical testing, and packaging etc. This session discusses many issues in food regulatory affairs and sensory analysis.
Instrumentation in food technology is a tool for improving productivity and reducing costs in food processing plants. As a result, there is a constant surveillance for methods that result in the cost reductions needed to finance this industrial expansion. Instrumentation along with computer control is a proven cost reduction tools in the food industry. Despite the large number of different food products, some problems are common to many food processors. As such instrumentation and computer control techniques offer solutions to important problems common to many in different segments of the food processing industry. This session discusses other computer-controlled applications such as energy conservation, food moisture, drying, and dehydration, vegetable drying plant, food preparation and cooking etc.
Current trends in food technology impacts the food that people consume for their own health. Current trends in food technology have led to major changes in food chain right from producer to the retailer and to the end consumer. These phenomena comprise complex technology and economic linkages that require integrated research approaches. The current trends in food technology studies changes in consumers’ demands and their needs to be considered from all points. This session discusses the role of current Trends in food technology that deals with diabetes, obesity, other disease management, genetic engineering, and food marketing, and its economics.
Food security and food policy go hand in hand in articulating the safety issues in food processing and food technologies in order to meet the energy and nutrient requirements for a healthy and productive life. Food security is a must for the people living in rural areas of under-developed and developing nations. Food security is a must for influenced by poverty, access to resources, and fluctuations in weather patterns and markets. Household and individual food security is also influenced by household behavior in general and intra-household allocations. The governments should ensure food security to all the people of their respective nations, whether developed or under-developed.
Agricultural biotechnology deals with agriculture involving the use of scientific tools and techniques which include genetic engineering, molecular markers, molecular diagnostics, vaccines, and tissue cultures to modify living organisms such as plants, animals, and microorganisms. Agriculture Biotechnology studies include traditional breeding, mutagenesis, polyploidy, protoplast fusion, RNA interference, transgenics, genome editing, improved nutritional content, agronomic traits, safety testing and government regulations. This session discusses various aspects in agriculture biotechnology.
Health hazards in food industry are on the rise. This is due to the fact that lack of food safety regulations that people risk health hazards and other occupational allergens including respiratory problems. Exposure to allergens of plant or animal origin is most extensive during food processing, including meat, fish, fruit, vegetables, dairy products, and grain products as well as during production of animal feed and other foodstuffs. This session discusses several issues of how to recognize the structure of food allergens and identify risk factors that causes problems to workers.
Probiotics are considered functional foods because they provide health benefits beyond the traditional nutrition function. And it is emerging as one of the food supplements across nations. Issues about biologic nature, claimed health benefits, safety and regulation of probiotics are important for both consumers and nutrition professionals. The beneficial effects of probiotics such as normalization of intestinal microflora, ability to block the invasion of potential pathogens in the gut, prophylactic or therapeutic treatment for several types of diarrhea, relief of symptoms of irritable bowel syndrome and inflammatory bowel disease, amelioration of lactose intolerance, prevention of colon cancer, modulation of immune function, inhibition of Helicobacter pylori, and possible enhancement of calcium absorption and reduction of blood cholesterol levels. This session discusses more about probiotics and functional foods in relation to food microbes.
Higher world market prices of food commodities such as wheat, rice, soya and maize has created unprecedented food security problems sparking an increased number of hungry people across nations. Several governments of the world and UN agencies and many social movements have come up with policies and regulations to manage this rising crisis in food security. This session discusses various other options available for governments of the nations and UN and other regulatory agencies are going to tackle the rising crisis in food security.
Food contamination, unhygienic food, food prepared in unhygienic environment is not worth consuming as it causes health hazards causing various illnesses in people. Food must be safely handled, safely prepared and in a safe environment. Ready to eat food, packaged food, canned food, home cooked food, everything should needs to be maintained safety standards in food. This session discusses several food regulations that need to be in place in order to protect public from being hit by diseases due to unsafe food consuming.
Mothers need to note that babies need homemade food rather than packaged or canned food sold in the market. Though homemade food is yet popular, but with working mothers who have no time to cook depend on packaged or canned food. Under the circumstances the safety of baby food has become a major concern for mothers across the nations. This session discusses various issues pertaining baby food and its future potential and its impact on growing children.