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10th Global Summit on Food Processing & Technology, will be organized around the theme “Food Science Research and Advancement”

Food Processing 2016 is comprised of 17 tracks and 113 sessions designed to offer comprehensive sessions that address current issues in Food Processing 2016.

Submit your abstract to any of the mentioned tracks. All related abstracts are accepted.

Register now for the conference by choosing an appropriate package suitable to you.

Food processing is the conversion of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Emerging technologies which have already found in the food industry or related sector are High pressure processing (HPP), pulsed electric fields (PEFs), ultrasound (US), and cold plasma (CP). The basic principles of these technologies as well as the state of the art concerning their impact on biological cells, enzymes, and food constituents. Current and potential applications will be discussed, focusing on process-structure-function relationships, as well as recent advances in the process development.

  • Track 1-1Food engineering innovations
  • Track 1-2Nanotechnology applications to food processes
  • Track 1-3New processing technologies to improve food quality and safety
  • Track 1-4Chemical Engineering
  • Track 1-5Process Engineering
  • Track 1-6Process Intensification
  • Track 1-7Functional Foods and New Product Development
  • Track 1-8Process control and Product Monitoring

Food processing and preservation are major requirements to extending the shelf-life of foods. The micro-organisms that cause food spoilage may be arrested by using the recent methods of food processing.  Recent food technologies are used to meet the standard requirements of food safety, and consumer demand. The use of fire to cook, heat and dry foods may be described as the earliest form of food processing. Foods may be processed by exposure to  heat (e.g. roasting) or wet heat (e.g. boiling) or cooked in oil (e.g. frying).

  • Track 2-1Molecular nutrition
  • Track 2-2bio chemical process of fermentation
  • Track 2-3bioprocess engineering
  • Track 2-4Impact of Food Processing on Nutrition

 The main objectives of new techniques are to retain the nutrients, sensory properties and to increase the shelf life without any adverse effect on its quality.  Although thermal preservation provides safer food, there exists loss of food properties like nutrients and sensory attributes.  The main objective of preservation is to increase the shelf life by reducing the microbial load and also the water activity. Processing technique used for the particular products should be optimized. The selection of particular preservation method for the particular food product is based on the following criteria like cost of production, scale of production, type of product either milk, meat, poultry, fruits or vegetables, shelf life and end product usage either ready-to-eat or ready-to-cook product. The non thermal techniques are recently used for all the food products for shelf life extension.

  • Track 3-1Global oppurtunities
  • Track 3-2Innovation and R&D
  • Track 3-3Value of Agricultural Research
  • Track 3-4Global Food Challenges
  • Track 3-5Food Energy Management
  • Track 3-6Food Quality

Food preservation involves preventing the growth of microorganisms such as bacteria, fungi (such as yeasts), or other microorganisms as well as retarding the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. The Nutrition Division's interest was mainly, in their nutritional implications, in particular in reducing wastage of food, in preventing losses in nutritive value and in conserving or enhancing palatability.   Nutrition services include National nutrition services, the promotion of supplementary, feeding programs, the development of education in nutrition, and the training of personnel.

  • Track 4-1Method Use In Bakery
  • Track 4-2Health Aspects
  • Track 4-3Industry &its market
  • Track 4-4Quality standards and evaluation of quality
  • Track 4-5Machineries involved
  • Track 4-6Transportation & marketing

Molecular Nutrition & Food Research devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity - Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology - Understanding the interactions of food and the immune system. Microbiology - Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry - Isolation and analysis of bioactive food ingredients while considering environmental aspects. Molecular nutrition and Food research investigates the correlation between nutrition and health focuses on safety aspects of food constituents reveals food functionality at the molecular level.

  • Track 5-1Chemistry of Cereal Grains
  • Track 5-2Starch Structure
  • Track 5-3Nonstarch Polysaccharides
  • Track 5-4Storage Proteins
  • Track 5-5Influence of External Parameters
  • Track 5-6Wheat Gluten
  • Track 5-7Cereal Technology for product and process improvements
  • Track 5-8Cereal Technology for Health

There are many factors responsible for poor quality food the major factors responsible for significant quality changes are Wrong temperature and timing, Poor Packaging, inadequate machine maintenance program, wrong precooking, cooking , post cooking approaches and methods, Poor ware washing, poor sanitation, Presence of Pesticides, incompatible water conditions, Presence of Vermin, incorrect formulations, stemming from wrong weight of the food, or it’s elements or components, Spoilage due to chemical, bio chemical, microbiological or physical factors. 

  • Track 7-1Poultry processing
  • Track 7-2Meat Processing, Cooling and Preservation Methods
  • Track 7-3Portioning, Deboning and Fresh Meat Composition
  • Track 7-4HACCP in Cooked Meat Operations
  • Track 7-5Waste Treatment and By-Products
  • Track 7-6Global Perspective
  • Track 7-7Giblet processing & Feet processing
  • Track 7-8Chilling and maturation
  • Track 7-9Waste water treatment

We are getting to see some exiting new developments in the field of food quality and safety improvements like Refinement in Microwave assisted processing such as thermal processing and freeze drying, application of high pressure processing development of membranes for RO, ultrafiltration, microfiltration etc., , developments in aseptic processing of particulates, ultrasonic processing, modeling digestion, developments in new films and performance packing materials.

  • Track 8-1Chemical and physical properties
  • Track 8-2Packaging
  • Track 8-3Brewhouses: types, control and economy
  • Track 8-4Wort boiling, clarification, cooling and aeration
  • Track 8-5Automation and plant planning
  • Track 8-6Energy management
  • Track 8-7Waste disposal and the environment
  • Track 8-8The science of mashing
  • Track 8-9Malts, adjuncts and supplementary enzymes
  • Track 8-10Storage and distribution

A food safety program is a written document indicating how a food business will control the food safety hazards associated with the food handling activities of the business. Only certain high risk food businesses are required to have food safety programs

  • Track 9-1Novel Food Packaging Technologies
  • Track 9-2Emerging Trends in Food Packaging
  • Track 9-3Importance of Food Packaging
  • Track 9-4Food Packaging Testing
  • Track 9-5Future of Innovation:Bio-based Packaging
  • Track 9-6Bioactive edible packaging for food

Quality control is an essential component of any food processing business. Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, color, gloss, and consistency), texture, and flavor factors such as federal grade standards (e.g. of eggs) and internal (chemical, physical, microbial).

  • Track 10-1Coffee manufacturing
  • Track 10-2Tea Processing
  • Track 10-3Cocoa processing and technology
  • Track 10-4Cocoa-base beverage
  • Track 10-5Types and Significance
  • Track 10-6Trends in tea, coffee, and cocoa technology

Food Microbiology focuses on a wide variety of current research on microbes that have both beneficial and deleterious effects on the safety and quality of foods, and are thus a concern of public health.

  • Track 11-1Chemical and enzymatic reactions
  • Track 11-2Bioactive constituents, micronutrients, food additives and ingredients
  • Track 11-3Microbial Quality And Safety In Dairy Industry
  • Track 11-4Advances In Dairy And Food Microbiology
  • Track 11-5Microbiology Of Food-Borne Pathogens
  • Track 11-6microbiology of food processing

Fresh fruits and vegetables have a relatively short life. These are consists of cheap source of fibre, several vitamins and minerals.  Generally they have highest nutrition value, if we eat freshly. They are to be stored for an extended period before they begin to decay.  It is necessary to process them by one or more of the various methods that are available. The extent to which preservation is required depends in part on the type of plant material that is being considered. The extent to which nutrients are lost during processing varies according to both the type of fruit or vegetable and the process that is used.

  • Track 12-1Artificial food additives
  • Track 12-2Food hydrocolloids
  • Track 12-3Microbiological and biochemical aspects of food
  • Track 12-4Food toxicology and food allergy
  • Track 12-5Food fortification and nutrition
  • Track 12-6Food rheology and shelf life
  • Track 12-7Authenticity and integrity of food
  • Track 12-8Food safety, security and control
  • Track 12-9Chemical Quality Assurance
  • Track 12-10¬†interrelationships between food analysis, food processing and preservation, and food microbiology
  • Track 12-11chemical and microbiological analysis
  • Track 12-12Food Quality Management processes
  • Track 12-13High-pressure food preservation
  • Track 12-14Food supplements and food labels
  • Track 13-1Traditional Food Presevation
  • Track 13-2Types of Food Preservation
  • Track 13-3Biopreservation
  • Track 13-4Hurdle technology
  • Track 13-5Food Spoilage
  • Track 13-6Food Storage and Shelf Life
  • Track 14-1Dairy Chemistry and Technology
  • Track 14-2Condensed¬† & Dried Milks
  • Track 14-3R & D Management in Dairy Industry
  • Track 14-4Advanced Dairy Processing
  • Track 14-5Rheology Of Dairy And Food Products
  • Track 14-6Advanced Dairy And Food Packaging
  • Track 14-7Alternative Processes For The Dairy & Food Industries
  • Track 14-8Probiotics And Fermented Dairy Products
  • Track 15-1Processing equipments
  • Track 15-2Processing Techniques
  • Track 15-3Fault and remedies in machine
  • Track 15-4Air ion bombardment technique
  • Track 16-1Technology Of Food Emulsions, Foams & Gels
  • Track 16-2Advances In Lipid Technology
  • Track 16-3In container processing
  • Track 16-4Pulsed electric field and high electric field pulses techniques
  • Track 16-5Nanotechnology in food
  • Track 17-1Food and Bioprocess Technology
  • Track 17-2Food and agriculture biotechnology
  • Track 17-3Food engineering
  • Track 17-4Trends in food science & technology
  • Track 17-5Recent developments in food economy
  • Track 17-6Current applications in the food industry
  • Track 17-7Predictive Modelling in Food