26^th Biotechnology Congress: Research & Innovations June 16-17, 2022 Vancouver, Canada

Track 01: Food Science and Health

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.

Track 02: Biotechnology for Nutrition and Food Sciences

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.

Track 03: Potential Food Contaminants and Associated Health Risks

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.

Track 05: Food Chemistry

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.

Track 06:  Food engineering

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. 

Track 07: Food, Nutrition and Dietetics

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.

Track 08: Food Processing and Bioprocessing Technology

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.

Track 09: Food Safety

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.

Track 10: Food Technology

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.

Track 11: Food Allergies

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.

Track 13: Food Microbiology

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.

Track 14: Food Preservation

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.

Track 15: Food Innovation and Management

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.

Track 16: Advancement in Food Technology

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.

Track 17: Food packaging

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.

Track 18: Food Toxicology

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.

Track 19: Food-borne Diseases

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.

Track 20: Health Mapping Devices

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-:
● 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.
● The report gives the longstanding and temporary effects of COVID-19.
● The reports display the effect of the crisis on the food sector, with specific reference to marketing channels.
● The professional restructured the timely plan of the economic strength of the government-industry and the wisdom of the country.

World-wide Food Biotechnology Market Report Coverage
Report Coverage	Details
Covered Year	2018	Past Data for:	2014-2018
Market Size in 2018	23 Billion (USD)	Forecast Period:	2019-2025
Forecast Period 2019 to 2025 CAGR	10%	No. of Pages:	300
2025 Value Projection	45 Billion (USD)	Tables, Charts & Figures:	117
Countries covered (24):	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
Sectors covered:	Type, Application and Countries

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