World Congress on Food Science and Technology

Innovation Info Conferences welcomes you to our World Congress on Food Science and Technology on September 23-24, 2024 in Dubai, UAE. The aim of the conference is to bring together scholars, students, and administrators from different countries, and to discuss theoretical and practical issues in the fields of Food sciences, food technology and nutritional demands.

Food Science 2024 plans to assemble every one of the general populations over the globe and base a stage for them to share their experience, learning and their research work, particularly to promote food value addition for wealth and health.

Our Conference aims to gather driving judgment aptitudes to a phase on Food Innovation and its support. It is the remarkable manual for pass on comprehensive famous universities in the authority of support science and development, specialists, hypothetical researchers, sustenance investigators, scientist’s etcetera. This is where you will have an extraordinary involvement with the social event. This social affair gives the inventive food development strategies and moreover you can improve your framework completely by interfacing with the distinctive pros related to the field of sustenance advancement over the world and the main aim of the conference is to make a global platform for all the researchers and to bring all of them under one roof which provides a global identification of the researcher and their research. Science access wants to make the knowledge accessible and to provide the best access network.

ABOUT US

Innovation Info Conferences is initiated to satisfy a desire and to pursue collective goals of the scientific community specifically focusing within the field of Sciences, Engineering, and technology to endorse exchanging of the ideas that facilitate the collaboration between the scientists, academicians, and analyzers of same field or knowledge domain research.

Innovation Info Conferences is skillful in organizing conferences, meetings, seminars and workshops with the ingenious and incomparable speakers throughout the globe providing you and your organization with a broad vary of networking opportunities to widen your analysis and make your own identity. Our conference and workshops will be well titled as ‘ocean of knowledge’ wherever you’ll sail your boat and choose the pearls, leading the means for innovative analysis and techniques empowering the strength by overwhelming the complications associated inside the various fields.

In a terribly short length, Innovation Info Conferences succeeded in mounting a singular platform for professionals, budding researchers and consultants from totally different countries, universities, hospitals, analysis establishments, industries, and firms, building a chance to simply socialize and discuss their goals, techniques of analysis, latest science discoveries, facts and news. Our organization runs promptly with dedicated and skillful employees’ managing totally different conferences throughout the globe, while not compromising service and quality.

What is food Science?

Food Science is a multi-disciplinary field involving chemistry, biochemistry, nutrition, microbiology and engineering to give one the scientific knowledge to solve real problems associated with the many facts of the food system. The basis of the discipline lies in an understanding of the chemistry of food components, such as proteins, carbohydrates, fats and water and the reactions they undergo during processing and storage. A complete understanding of processing and preservation methods is required including drying, freezing, pasteurization, canning, irradiation, extrusion, to name just a few. The ability to carry out analysis of food constituents is developed along with statistical quality control methods. The microbiology and the safety aspects of food must also be understood. Other topics covered include food additives, the physico-chemical properties of food, flavor chemistry, product development, food engineering and packaging. Food science integrates this broad-based knowledge and focuses it on food.

What is nutrition?

As molecular biology, biochemistry, and genetics advance, nutrition has become more focused on metabolism and metabolic pathways - biochemical steps through which substances inside us are transformed from one form to another.

Nutrition also focuses on how diseases, conditions, and problems can be prevented or reduced with a healthy diet.

Similarly, nutrition involves identifying how certain diseases and conditions may be caused by dietary factors, such as poor diet (malnutrition), food allergies, and food intolerances.

 

Scientific Sessions

Food Science and Technology

Food is the most important thing of one's life in order to remain alive. Plants, poultry, glucose, milk, fruits, proteins, and so on are just some of the things we consume. Technology is a branch of science that assists in the preparation of food using all of the tools available to us. Also, the preservation and storage processes are aided by technology. The development of modern food technology has resulted in a reduction in human work pressure. Modifications in food genomics and nanotechnology applications for expanded productivity have been several useful food technologies.

 

Food, Nutrition and Health

Nutrition is a basic human need as well as a requirement for a person's health. A healthy diet is essential for development, growth, and an active lifestyle beginning at a young age. Nutrition is the branch of science concerned with all of the different food composite variables and how they are combined to provide proper nourishment. The average dietary requirement for a group of people is determined by factors such as age, weight, height, gender, growth rate, and level of exercise. One of the keys to a healthy life is good nutrition. To boost nutrition, eat a well-balanced diet. Vitamin and mineral-rich foods should be eaten. Fruits, vegetables, whole grains, meat, and a protein source are all included.

 

Food Chemistry and Biochemistry

Food chemistry examines how production, distribution, and domestic environments affect the composition and structure of molecules in foods and food products at various stages of processing and storage. Food chemistry has advanced rapidly in recent decades, thanks to advances in modern chemistry and biochemistry.

Bacteria, moulds, and yeasts are among the microorganisms involved in food microbiology. Bacteria primarily cause food poisoning and spoilage, resulting in a variety of human illnesses. Bacteriocins are produced by probiotic bacteria, which can destroy and inhibit pathogens. Purified bacteriocins such as nisin, on the other hand, may be added directly to food products for food protection.

 

Food Microbiology and Enzymology

Food microbiology is the study of microorganisms that live in, produce, or contaminate food. This involves the investigation of microorganisms that cause food spoilage. However, "healthy" bacteria in food science, such as probiotics, are becoming more important. Microorganisms are also essential for the production of foods like cheese, yoghurt, other fermented foods, bread, beer, and wine.

Basic and applied aspects of enzymology relevant to food systems are covered by food enzymology. The course covers the following topics: methods for calculating enzymatic activities, enzyme extraction from microbial, plant, and animal systems, and enzyme purification and characterization methods.

 

Food Toxicology

Food toxicology is receiving increased attention as the food supply chain becomes more global in origin, and any contamination or poisonous manifestation can result in serious, far-reaching health consequences. Food toxicology encompasses a wide range of aspects of food safety and toxicology, including the character, properties, effects, and identification of toxic materials in food, as well as their disease manifestations in humans. It may also include other aspects of consumer product safety.

 

Chemical Process: Biological and Non-Biological

Food chemistry refers to the interactions and chemical processes that occur between the biological and non-biological components of food. Meat, poultry, beer, and milk are examples of biological components. In biochemistry, carbohydrates, lipids, and proteins are all included. Understanding the fundamental changes in composition and physical condition of foodstuffs that may occur during and after industrial production is a specific step of food technology. Food chemists help us understand diet and health in a variety of ways.

 

Food Processing and Technology

Food processing is a method that transforms food items into a form that can be used. It can cover the processing of raw materials into food through a variety of physical and chemical processes. Various activities covered by this process include mincing, cooking, canning, liquefaction, pickling, maceration and emulsification. It also includes the process of adding value to the production of products by means of methods such as primary and secondary processing, preservation, quality management, packaging and labelling of a variety of products such as dairy products, fish products, fruit & vegetable products, meat & poultry products, confectionery products and food grains.

Food Processing covers general characteristics of raw food material; harvesting, assembling and receiving raw materials; methods of food preservation; processing objectives, including factors influencing food acceptability and preferences; packaging; water and waste. A full understanding of the methods of processing and preservation is required, including drying, freezing, pasteurization, canning, irradiation, extrusion, to name but a few. The ability to perform analysis of food ingredients is built along with statical efficiency.

 

Food Packaging and Preservation

The word "food preservation" refers to a variety of methods for keeping food from spoiling. Canning, pickling, drying and freeze-drying, irradiation, pasteurization, smoking, and the use of chemical additives are all examples. As less people eat foods grown on their own land and as customers expect to be able to buy and eat foods that are out of season, food security has become an increasingly important part of the food industry. Advanced packaging technologies are now being used by dairy foods to extend shelf-life ESL manufacturing and packaging was used by Ryan Foods, a wholly-owned subsidiary of Dean Foods that manufactures extended shelf life (ESL) fluid milk products, to push back their "best before" dates. Ultra-high temperature (UHT) pasteurization is used in ESL processing and packaging.

 

Current Trends in Food Technology

Nourishment Science is concerned with new or novel crude materials, as well as bioactive chemicals, fixes, and innovations; atomic, small-scale, and macro-structure advances in nutrition. Building, fast strategies for on-line control, and bundling innovations advanced biotechnological and pharmaceutical research. and Quality assurance procedures and implementation of techniques, risk assessment of both natural and non-biological dangers in nourishment, nourishment hypersensitivities and durability are some of the topics addressed by and Nano science developments and applications in nutrition., Present Patterns include nutrition work, associations between eating less and disease, and client demeanors in relation to food and risk assessment.

 

Food Nanotechnology

Food nanotechnology is a branch of nanotechnology concerned with applying nanotechnology to food or food packaging in order to prolong the shelf life or protection of food, detects harmful bacteria, or create stronger flavors. By manipulating biological molecules for roles other than those they have in nature, nanotechnology has begun to find potential applications in the field of functional food, opening up a whole new area of production. Nano food is created when nanotechnology or its application, such as a Nanomachine, is used in the manufacture, cultivation, processing, or packaging of food. It does not include food that has been atomically modified or food generated by Nanomachines.

 

Bio Active Constituents of Food

Extra nutritional constituents known as "bioactive compounds" are found in small amounts in foods. They're being thoroughly investigated to see how they affect people's health. Many epidemiologic studies have shown that plant-based diets are safe against cardiovascular disease (CVD) and cancer, which sparked this scientific inquiry. There have been several bioactive compounds found. The chemical structure and function of these compounds differ greatly, and they are grouped accordingly. Flavonoids, a subcategory of phenolic compounds, are found in all plants and have been extensively studied in cereals, legumes, nuts, olive oil, tomatoes, fruits, tea, and red wine.

 

Food Legumes Research

The demand for legume crops is increasing in a world that urgently needs more sustainable agriculture, food security, and healthy diets. The growing demand for plant protein, as well as more adaptable and environmentally conscious agricultural practices, is fueling this development. Food, feed, fibres, and even fuel are all products of legumes, which are plants that grow with little nitrogen and in harsh conditions.

 

Advanced Research and Trends in Food Sciences

The worldwide functional nourishment and Nutraceutical market is being propelled by a growing consumer awareness of the medical benefits of foods and their wholesome advantages for potential disease prevention and enhancement. Practical foods are regenerative foods that have medicinal benefits in addition to vitality and basic nutrients. Several studies, including a few European Commission (EC)-funded projects, have led to a better understanding of the possible instruments of naturally complex segments in nutrition which could boost our overall prosperity while improving our health and reducing the risk of illness. Practical foods and nutraceuticals are improving health, lowering social insurance costs, and assisting rural communities with economic development. Increasing interest in utilitarian foods is also assisting manufacturers in expanding their agribusiness and marine-based yields, as well as advancing research and development. Because of growing awareness of the medical benefits of useful food sources and an increase in extra cash, there is a growing interest in utilitarian foods, particularly in developed economies.

 

Dairy Science & Technology

The Dairy industry is one of the largest segments of the food supply chain, and it is a sector that relies on a specific combination of art and science to succeed, with the balance shifting depending on the commodity. This session addresses the latest developments in dairy technology as well as the challenges that it faces.

 

Food Safety and Standard

Unsafe food poses a global health challenge, endangering everyone; babies, small children, pregnant women, the elderly, and people with existing health problems are particularly vulnerable. Every year, 220 million children get diarrhea, with 96 000 of them dying. Unsafe food causes a positive feedback loop of diarrhea and malnutrition, jeopardizing the nutritional status of the most vulnerable. Wherever food security is a concern, people prefer to eat less nutritious diets and consume more "unsafe foods," which include chemical, microbiological, and other hazards that pose a health danger.

 

Beverage Technology

The application of food science to the selection, preservation, manufacturing, packaging, distribution, and use of healthy food and beverages is known as food and beverage technology. Starting with food science, product production, quality assurance and quality control, and food regulation, food and beverage technology is a series of processes. Food and beverage technology is the research, examination, and collection of data regarding foods and their components.

The Beverages that do not contain any alcohol or we can say the beverages in which there is no alcohol or the alcoholic percentage is zero is called as Non-Alcoholic Beverages. A liquor or brew containing alcohol as the active agent is called as Alcoholic Beverages.

 

Food Sensory Science

A Scientific discipline used to induce, quantify, evaluate and interpret reactions to the characteristics of food and materials as experienced by the senses of sight, smell, touch, taste and hearing is called as Food Sensory Science. It is essential that the food industry measures the flavor, texture and other sensory properties of food and consumer products for quality assurance, product development and optimization, alternative processing studies, packaging and storage as well as the physical characteristics of the senses.

 

Food - Quality Control and Quality Assurance

A worrying notification about the customers' health is taken into account; additionally, people are very aware of their dietary consumption and the healthy components of a significant portion of the food they eat. Keeping in mind the importance of health, the food and beverage industry is looking forward to ensuring quality and quantity for the products they produce. This session focuses on food supply chain risk and controls, GMP, GHP, HACCP systems, and the need for audits.

 

Agronomy and Agricultural Research

Agricultural research is a wide multidisciplinary area of biology that incorporates the sections of exact, environmental, economic, and social sciences that are used in agricultural practice and understanding. How to grow crops efficiently and profitably while conserving natural resources and preserving the environment is referred to as agronomy. Agricultural Microbiology, Agricultural Engineering, Farm Management, Agricultural Economics, Organic Farming, Plant Protection, Agricultural Economic Entomology, Traditional Agriculture, Agricultural Waste, Precision Agriculture, and other topics are covered.

 

Food and Resource Economics

To maintain recent high levels of economic growth in the least developed countries and to combat chronic malnutrition, an overhaul of the agricultural sector will be needed. As cities grow, so do urban families' food needs. In the current climate of volatile food prices, financial, fuel, and economic crises, the urban poor's situation is precarious. The urban poor would be the hardest hit, as they are mostly situated in the most vulnerable areas of cities and lack the capacity to adjust to climate-related impacts. The complexities of assisting the urban poor necessitate prompt and appropriate responses from local, state, and national governments, as well as international organizations.

 

Food Components, Additives and Ingredients

Food components are chemical compounds that are added to foods to keep them fresh or to add color, taste, or texture. Food colorings, flavor enhancers, and a variety of preservatives may also be present. Before food additives can be used, they should be tested to see whether they have any negative effects on human health. Toxicological testing on animals is used to determine the amount of additive that is supposed to be safe when consumed by humans. Natural food additives are much stronger, safer, and easier to use than synthetic food additives. Using powerful studies and governmental legislation, the use of food components should be controlled and monitored.

 

Meat Poultry and Seafood

Meat is flesh taken from a dead animal that people cook and eat. Meat is known to be a whole protein food containing all the human body's amino acids. The fat of the meat, which varies widely with the species, quality and cut, is a valuable source of energy and also affects the taste, the juiciness and the tenderness of the lean.

Poultry is a term used for any kind of domesticated bird that is captive-raised to serve its purposes. The word 'poultry' may be described as household birds, like chicken, turkeys, ghosts and ducks that are raised for meat or egg production and the word 'poultry' is historically used for the purpose of references to gallstones, and water birds.

Any fish or shellfish used for food from the sea is known as Seafood. Seafood plays an important role in the world's food safety and offers both challenges and opportunities to produce sustainable food. Seafood is one of the most highly traded foods and is an important source of protein, essential fatty acids and micronutrients. The seafood sector has been evolving in recent years, with a rapid increase in aquaculture, geographical shifts in trade and increasing commoditization and vertical integration. This session offers detailed information on the seafood processing industry that needs to address new obstacles in order to absorb all the new developments in food science and innovation.

 

COVID-19 and Food Security Challenges

Food Security means that all citizens have physical, social and economic access at all times to adequate, secure and nutritious food that meets their food preferences and dietary needs in order to live an active and healthy life. The COVID-19 outbreak poses huge challenges for the global community. While at the beginning the focus has mainly been on health issues, it has become clear that this crisis will have big impacts on all areas of society. The resiliency and inefficiencies of global, regional and local food systems have the potential to become another major consequence of the pandemic.

Food security exists when all people have access to sufficient, safe, nutritious food at all times, physically and economically, to meet their dietary needs and food preferences for an active life. Several factors make it particularly complex: climate change, which exacerbates food insecurity; food price volatility; land grabbing; biofuel 'competition'; lack of investment in subsistence farming; and, finally, social factors such as conflict, poverty, education and women's status.

Examples: include soup kitchens, food banks, school lunch programs, and other programs that give food to people in need without requiring any type of commitment in return.

Covid-19 Food Security Challenge:

Keep your hands, kitchen and utensils clean

Separate raw and cooked food, especially raw meat and fresh produce

Cook your food thoroughly

Keep your food at safe temperatures, either below 5 °C or above 60 °C; and

Use safe water and raw material.

 

Food Substitution and Adulteration

Food adulteration is the deliberate degradation of the quality of food offered for sale, either by the addition of inferior ingredients or the removal of a valuable ingredient. Food adulteration occurs globally and in various ways, affecting virtually all food commodities. Adulteration is not only a big financial issue, but it can also cause serious health issues for consumers.

As the name implies, a food replacement is a dietary supplement designed to replace one or more meals per day. Substitutes that have been approved by the medical community have all of the properties that the body needs to stay healthy and sound.

 

Artificial Intelligence for Food

Food processing is a complicated business. It involves sorting the food or raw materials coming from the farm, maintaining the machinery and several types of equipment, and more. At the end, when the final product is ready to ship, humans check the quality of a product and decide whether or not it is ready to ship. However, in many food processing units, this process is automated by Artificial Intelligence.

 

Food Analysis and Approaches

Food Systems approach to transform the food ecosystem of the country. It includes both demand and supply side interventions. On the supply side, it focuses on core regulatory functions to ensure quality and standards of food in terms of safety, nutrition and environmental sustainability.it includes improving food safety and hygiene standards in food businesses across the food value chain through a graded approach. This implies using traditional regulatory and enforcement approaches for large food businesses such as testing and inspections, which would eventually evolve to self-compliance by food businesses.

Food analysis is a discipline concerned with the production, application and study of analytical procedures for characterizing the    properties of food and its constituents. These analytical techniques are used for providing information on a broad range of food characteristics including composition, structure, physical chemistry and sensory characteristics. This knowledge is important for our reasoned understanding and for our ability to make foods economically reliably healthy, nutritious and appealing and for consumers to make educated decisions about their diet.

Food Analysis deals with the principles, methods, and techniques necessary for quantitative physical and chemical analyses of food and food products. The analyses will be related to the standards and regulations for food processing.

 

Food Security and Global Concern

Food Security ensures that all individuals have physical and economic access at all times to sufficient quantities of nutritious, healthy and culturally appropriate foods that are generated in an environmentally sustainable and socially just manner, and that individuals are able to make informed choices about their food choices.

Global Concerns is any issue adversely affecting the global community and the environment, such as environmental problems, political crises, social issues and economic crises, is a global issue. Global challenges vary in magnitude from small problems impacting everyone to global catastrophe threats threatening the entire life of the human race or its society.

 

Food Bioscience, Biotechnology & Biophysics

Bioscience is a diverse area of research and industry with a common thread – using expertise to establish biological solutions that support, restore and enhance the quality of life of humans, plants and animals in our environment. From life-saving treatments and procedures to nutritious food and cutting-edge research, community benefits from improved quality of life by bioscience.

Food biotechnology is the application of advanced biotechnological techniques to food production and processing. Food fermentation, which is the oldest biotechnological method, and food additives, as well as plant and animal cell cultures, are included. New and, advanced research on fermentations, and enzyme science, genetic engineering, protein engineering, bioengineering and processing.

Biophysics is a discipline that uses physics theories and methods to explain how biological processes functions.

 

Food Consumer Science

Consumer science is a social discipline focused on interaction between people and the environment. Some of the issues discussed by the Food consumer sciences specialist are diet, aging, housing, food protection, environment and parenting.

Consumer Food Science is the study of what influences our food choices and the acceptability of new food products based on biotechnological research and experimentation, and improving advanced consumer’s behavior in relation to an increase of synergies among food science consumer’s societal models and food agro-industry competitions. These include: Nutrition Science, Food Marketing, and Management, Food Production and Processing.

 

Food Colloids and Polymer

Food colloids give many different food products structure, texture, and mouth-feel; for example, jam, ice cream, mayonnaise, etc. Food colloid contains hydrocolloid that provides food products with thickening, gelling, emulsification, and stabilizing properties. Food polymers are edible plant, animal and micro-organism polymers that can be used in food systems, including proteins, polysaccharides, etc. Oils and/or lipids from plants and animals, although their molecular weights are relatively small, could also be considered as food polymers. The stabilization of food colloids represents an important functional property of food polymers. Proteins and polysaccharides are the two main types of food polymers found in oil-in-water emulsions, and some food emulsion products contain both types of macromolecules.

Examples: 1) Food colloids are sols, gels, emulsion, and foam. For example, egg white foam is a simple colloid system. Air bubbles (disperse phase) are trapped in the egg white (continuous phase) resulting in a foam.

2) Food polymers can be classified into three groups based on their sources: (1) plant-based food polymers, such as starch, dietary fiber, and cereal protein; (2) animal-based food polymers, such as meal protein; (3) microorganism-based food polymers, such as fungus polysaccharides.

 

Food Engineering and Processing

Food Engineering and Processing Technology has always been on the focus to supply well prepared, balanced, processed and preserved foods to the consumer LHGBRs meeting their likings and requirements, safety needs and health care. All the aspects of processing preparation and preservation of foods concerned with food engineering and processing technology.

 

Food Storage, Preservation & Packaging

Food packaging is the largest packaging market, leading to constantly increasing innovation and scientific progress, but also to major concerns regarding environmental (numerous packaging materials are major pollutants), economical, and health related aspects. The main aim of advanced food packaging research is to ensure a healthier, convenient, and extended shelf life of food, while utilizing environmental-friendly materials. New materials designed for innovative food packaging rely on natural substances, polymers, and bio-based formulations that are able to offer particular properties for each type of food products.

 

Food Waste Management

Globally, about one third of all food produced is lost or wasted along the management chain, contributing to greenhouse gas emissions and other environmental issues, wasting tremendous resources in the production processes, and making recyclable materials in the waste stream harder to recover. The best way to use excess food is to feed hungry people. Many charities around the world will collect excess food, including prepared food, to provide for the needy, though note there may be various legal and health and safety requirements to check with your legal team and with the charity in question

 

Public Health Nutrition

Public health nutrition is the science and art of preventing disease, prolonging life and promoting health through the medium of nutrition. The aim of those working as public health nutritionists is for everyone to achieve greater health and well-being by making healthier food and nutrition-related choices.

 

Sports Nutrition

Sports nutrition plays a key role in optimizing the beneficial effects of physical activity, whether you’re a bodybuilder, professional athlete in training or exercising to improve your mental and physical health. Making informed decisions with your nutrition and hydration can result in improved performance, injury prevention and quicker recovery but it's difficult to know where to start with so much conflicting information readily available.

 

Dieticians & Nutritionists

Dieticians possess the skills and expertise to help guide the food industry in science-based nutrition insight, content, and communications. This partnership is intended to be as valuable to the public as it is to the food industry. People want to know what foods they should be eating, how much, and why. By working with the food industry, dieticians can lend their expertise, creativity, and leadership in a variety of ways, including strategic counsel, product innovation, recipe development, nutrient analysis, and communications.

 

Animal and Plant Nutrition

The research area of Animal Science is aimed to discover and disseminate new knowledge about genetic improvement, nutrition, management, health and the welfare of domestic animals, and management of wild animals. This knowledge is applied to improve the production processes, the quality of foods, and the environmental sustainability of animal farming for the benefit of the human community. The newly renovated Food Science and Human Nutrition Pilot Processing Plant is a modern, flexible facility built to meet the needs of students, researchers, and the international food industry.

 

Food and Nutrition Disorders

The body requires many different vitamins and minerals that are crucial for both body development and preventing disease. These vitamins and minerals are often referred to as micronutrients. They aren’t produced naturally in the body, so you have to get them from your diet. These can include digestion problems, skin disorders, stunted or defective bone growth, and even dementia.

 

Components in foods
This includes improved nutrients, bioactive compounds, allergens, flavor and aroma profiles in foods, including novel ingredients and alternative protein sources, as well as sensory aspects, consumer perception and acceptance, authenticity and traceability, and microbiology whether food safety or potential health benefits (e.g., lactic acid bacteria).

 

New and rapid methods for food chemistry
This includes analysis of components in foods or novel ingredients using new and/ or rapid method or innovative applications; metrology for food and nutrition analyses; methods for determining roles of foods and/ or food components in human health using omic technologies and/ or system biology.

 

Effects of novel processing on food chemistry
This topic includes the impact of novel processing including reformulation and food coatings on food quality and safety, including prevention of zoonosis, and food technologies, such as novel delivery systems and applications in the diet or active packaging.

 

Valorization of food co-products
This includes approaches for reducing food waste and exploitation of food waste/ co-products or under-utilized biomaterials leading to improved sustainability of food chain(s).

 

Food chemistry: Fate in foods and humans
This topic includes the risk assessment and communication of food components, as related to metabolism in humans, residues in food products, toxicology, modelling and simulation.

 

Target Audience

Food technologist

Microbiologist

Food Engineers

Nutraceuticals

Food science scientists, researchers, and students

Genetic toxicologists

Food science specialists in chemistry

Food science specialists in microbiology

Dieticians and Clinical Nutraceuticals

Nutrition Associations and Societies

Health care and Fitness Professionals

Business Entrepreneurs  

Integrated Health promoters

Academicians and Young Researchers

Basic and Clinical Research Scientists

Industry Professionals

Food safety specialists in DNA molecular biology and genomics

Specialists in foodborne diseases and cancer

Modeling specialists in food safety and cancer risk assessment

Food and dietary management specialists

National and international food safety specialists

Authorities involved in setting up food safety standards

Representatives of food industries