The conference is aimed to provide an opportunity for the professionals to discuss the technological advancements in the field of Food Technology, Food Engineering and Food Science, Food Toxicology, and Food Safety, Foodomics & Nutrigenomics, Human Nutrition, Food Additives. This includes Keynote Addresses, Oral Presentations, Poster presentations, and Exhibits.
Food Biotech Conference will primarily highlight on the countless topics related to Food Technology, Food Science, Food Engineering, and Biotechnology etc.
It is an international stage that combines different spheres, stimulate the exchange of notions and enable contestants to grasp the latest improvements and thoughts in different areas of Food Science and Biotechnology.
It will oblige as a great podium to improve your understanding and abilities in this field through the various research experience and demonstrations.
Participation Categories
The vital aim is to gather bulging academic experts, investigators, professionals, industrialists and research scholars to discussed and share their know-hows and research works on all aspects of Food Technology, Food Science and Food Enginneering. Share your research and knowledge among fellow Food researchers, Food Technologist, Microbiologist, Nutritionists, Dietician and Food safety officers.
Why to attend?
With associates from around the world motivated on learning about Food Science, Biotechnology and its encroachment so this is your best chance to reach the largest gathering of members of the Food Science and Biotechnology community.
Food Conference 2022 seek to bring all such geniuses, noble laureates, academics, research scholars, students and people together who are involved in Food Science and Biotechnology area and provide them to deliberate about their sole invention, sharing philosophies and collaboration with each other.
World-renowned presenters, the most recent advancement and progression in the field of food science and biotechnology are the limelight of the congress.
Benefits given to Speakers:
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Accepted Abstracts will be published in PubMed Index Copernicus, Google Scholar, SCIRUS, DOAJ indexed Journals
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Each abstract will receive a DOI provided by Cross Ref
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More sessions than ever before too! With the increase in podiums, we have also added more plenary sessions, with more concurrent sessions to choose from
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Opportunities to engage with Sponsors and Exhibitors!
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Do you miss networking with your peers and colleagues?
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Join the Networking Lounge!
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Global Exposure of your Research
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Networking with Experts across the globe
Target Audience
Food Technologist
Food Biotechnologists
Microbiologist
Food safety officers
Nutritionists
Dietician
Quality control officers
Quality assurance officers
Scientists
Researchers
Biotechnologists
Industrialists
Food Engineers
Food Science and Health may be well-defined as a science of food and its connection to health. It is concerned with the part played by nutrients in body development, growth and maintenance. It contains the study of the biological, physical and chemical composition or makeup of different foods; and second, it involves all of the underlying concepts of food processing.
The objective is to help produce and increase foods, food ingredients, and functional foods at the processing stage and beyond agricultural production, naturally altered plants are used to improve taste, shell life, food nutrition and quality of food, naturally improved food is synthesized using biotechnological tools.
These contain mostly the industrial contaminants, persistent organic pollutants (POP), pesticides, heavy metals, and toxins of fungal and bacterial origin. Additional, toxic compounds like higher alcohols may be produced as by products during food processing.
Track 04: Food Biotechnology
Food biotechnology is a group of many terms covering an enormous variety of processes for using living organisms—such as plants, animals, microbes, or any part of these organisms—to develop new or improved food products.
It is the learning of chemical processes and communications of all biological and non-biological components of foods. Here is some examples of biological substances are meat, poultry, lettuce, beer, and milk. Food chemistry is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours.
Food engineering is a branch of technical, academic and professional field that understands and applies principles of food engineering, science, and mathematics to food engineering and operations, with the processing, production, handling, storage, preservation, control, packaging and circulation of food products.
Dietetics and Nutrition include the study of food management and primarily contains advanced learning to increase the quality of life, health and well-being of individuals by endorsing healthy food habits and diet activities, collected with researching healthier dietary alterations.
Food processing generally contains the basic preparation of foods, the variation of a food product into another form) and preservation and packaging techniques. Bioprocess technology is a dynamic part of biotechnology that compacts with processes combining the complete living matter or its components with nutrients to make specialty chemicals, reagents, and bio therapeutics.
Food safety is handling and storage of food meant to stop foodborne illness and injury. Safe food management practices and actions are thus applied at every stage of the food production life cycle in order to control these risks and stop harm to customers.
It is a division of food science that contracts with the production, conservation, quality control and research and development of the food products. Initial scientific research into food technology focused on food preservation.
Food allergy is an immune system reaction that happens soon after eating a assured food. Even a little amount of the allergy-causing food can cause signs and symptoms such as digestive problems, hives or inflamed airways.
Track 12: Agri Food Technology
AgriFood Tech refers to the collective of start-ups with the mission to disrupt the global food and agriculture industry, with technology obviously playing a key role. In many ways, it is similar to AgTech, but also not really. The importance of this industry becomes magnified with each passing year, due to concerns over factors such as limited natural resources, and changing consumer dietary demands.
Food microbiology is the study of microorganisms and used both in food and used for the production of food. This contains microorganisms that pollute food, as well as those used in its production and example to produce yoghurt, cheese, beer and wine.
Food preservation can be distinct as the process of treating and handling food in such a way as to stop or greatly slow down decomposition and stop foodborne illness while preserving nutritional value, texture and flavour.
The purpose is to accomplish then innovation process from idea to consumption by defining and monitoring key steps and activities such as marketing, technical development and financial analysis.
As the financial prudence of many countries is increasing, the customers have started using processed food more than the staples. As a matter of fact international food processing technology business has drawn-out to multi trillion dollars. It was recounted that around, 16 million people work in the food industry. Current developments in food processing and technology are not only vital to meet the increasing productivity demands but to accept well-educated automation, control and checking procedures and techniques.
Food packaging is defined as enfolding food to keep it from altering or contamination from physical, chemical, and biological sources, with active packaging being the most common packaging system used for conserving food products.
Food toxicology is the learning of the nature, properties, effects and detection of toxic substances in food and their disease appearance in humans. Food and nutritional toxicologists compact with toxicants in food, the health effects of high nutrient consumptions, and the connections between toxicants and nutrients.
Foodborne diseases are produced by impurity of food and happen at any stage of the food production, delivery and intake chain. They can result from numerous forms of environmental adulteration containing pollution in water, soil or air, as well as unsafe food storage and processing.
Advancements in technology are helping in improving health related problems; many devices have come up that monitor our health on the daily basis. Health devices are capable of tracking the daily consumption of nutrients and provide the user detailed information on its usage. These health mapping devices efficiently help individuals to track their own consumption and health.
The Food Science and Biotechnology industry has undergone many changes in recent years and expects plentiful variations in the coming year due to advances in production processes, changes in consumers looking to switch to business goals. The Food Science and Biotechnology market has freshly grown significant support in companies around the world.
In 2022, attempts research on the Food Science and Biotechnology market size of major companies, counties, product types, and end-users with old and predictive data up to 2026.
This data information studies the keys to human development, the upcoming, and their involvement to the overall business.
The international Food Science and Biotechnology market size is estimated to achieve USD million by 2026, from USD million in 2020, at a CAGR during 2021-2026.
With industry-standard precision in examination and high data integrity, the report makes a clear attempt to show key opportunities available in the world-wide Food Biotechnology industry to help food organisation in achieving a strong market position.
Consumers of the report can access verified and trustworthy market forecasts, including those for the overall size of the world Food Science and Biotechnology market in terms of revenue.
On the whole, the report proves to be an actual tool that companies can use to gain a competitive edge over their competitors and ensure lasting success in the world-wide Food Biotechnology market.
All of the findings, data, and information provided in the report are authenticated and revalidated with the help of reliable sources. The experts who have authored the article took a exclusive and industry-best research and examination approach for an in-depth study of the international Food Biotechnology market.
Food Science and Biotechnology Market Report Scope-:
â— The Food Science and Biotechnology industry directory delivers key information about the corporation, key terms, and, their Production, market trends, Price, ratio, Value and Target Customer.
â— The report gives the longstanding and temporary effects of COVID-19.
â— The reports display the effect of the crisis on the food sector, with specific reference to marketing channels.
â— The professional restructured the timely plan of the economic strength of the government-industry and the wisdom of the country.
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World-wide Food Biotechnology Market Report Coverage
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Report Coverage
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Details
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Covered Year
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2018
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Past Data for:
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2014-2018
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Market Size in 2018
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23 Billion (USD)
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Forecast Period:
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2019-2025
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Forecast Period 2019 to 2025 CAGR
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10%
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No. of Pages:
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300
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2025 Value Projection
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45 Billion (USD)
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Tables, Charts & Figures:
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117
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Countries covered (24):
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USA, Germany , UK, Israel, France, Canada, Italy, Spain, Russia, Poland, Sweden, China, India, Japan, South Korea, Australia, Turkey, Brazil, Mexico, Argentina, Chile, Saudi Arabia, UAE, South Africa
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Sectors covered:
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Type, Application and Countries
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Top Food Tech companies in Europe
Evolva
Fermentalg
Mosa Meat
Xtrem Biotech
Tropic Biosciences
Stem! Sugar
Solar Foods
3F Bio
Cubiq Foods
Jennewein Biotechnologie
Top Asian-Pacific Food Processing Companies
Malaki
Natural Pet Food Group
TagZ Foods
Prime100
Spice Code
