22nd Global Summit on Food Processing , Safety and Technology July 26-27, 2019 Vancouver, BritishColumbia, Canada

Track 1: Food Processing & Technology

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 industryor related sector are High pressure processing , pulsed electric fields, ultrasound , and cold plasma .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 and in the other way food technology is a branch of food science that deals with the production processes that make foods.

Topics included:

Food engineering innovations

Processing in Food Industry

The Rise of Food tech in this century

Trends in food science & technology

Related Societies: Food Processing Suppliers Association ,USA; Midwest Food Processors Association, USA; Canadian association for food studies ,Canada; American Cheese Society, USA; American Frozen Food Institute, USA; American Mushroom Institute, USA; Assured Food Standards, USA; California Avocado Society, USA; Natural Products Association, USA; Specialty Food Association, USA.

Track 2: Fermentation & Bioprocess Engineering

Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.

The term fermentation sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt.

Bioprocess engineering, also biochemical engineering', is a specialization of chemical engineering, It deals with the design and development of equipment and processes for the manufacturing of products such as agriculture, food, feed, pharmaceuticals, nutraceuticals, chemicals, and polymers and paper from biological materials & treatment of waste water.

Topics included:

Process Intensification

Chemical Engineering

Fermented foods by region

Industrial fermentation

Fermentation in food processing

Related Societies: Bread Bakers Guild of America, USA; American Mushroom Institute, USA; American Frozen Food Institute, USA; American cheese Society, USA; Agriculture and Agri-Food Canada, Canada; Canadian Restaurant and Foodservices Association, Canada; Canadian Meat Council, Canada; Canadian Cattlemen's Association, Canada; California Beer and Beverage Distributors, USA;  Grocery Manufacturers Association, USA; Grain and Feed Trade Association, Canada.

Track 3: Food Production, Preservation & Packaging

Food production is the process of transforming raw ingredients into prepared food products. Food production includes industries that take raw food products and convert them into marketable food items. Home food production includes converting produce into forms for long-term storage. Food processing is the process of changing or transforming raw food materials into consumable forms or products. Food processing offers many advantages such as prolonging the life span of the food, preventing food from going bad, for easy packaging etc. Food preservation involves preventing the growth of bacteria, fungi (such as yeasts), or other micro-organisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity.

Topics included:

Food Biochemistry and Food Processing

Emerging food processing techniques

Non-thermal processing

Food security

Food Packaging

Antimicrobial food packaging

Types of packaging

Constraints on adequate packaging

Packaging materials

Properties of packaging materials

Functions of packaging

Lubricants used in packaging machines

Packaging Machines

Food Packaging Trends

Food Packaging Regulations

Related Societies: Food Processing Suppliers Association ,USA; Midwest Food Processors Association, USA; Canadian association for food studies ,Canada; American Cheese Society, USA; American Frozen Food Institute, USA; American Mushroom Institute, USA; Assured Food Standards, USA; California Avocado Society, USA; Natural Products Association, USA; Specialty Food Association, USA.

Track 4: Dairy Industry, Technology & Products

Dairy technology is about milk and milk-derived food products from a food science perspective. It focuses on the biological, chemical, physical, and microbiological aspects of milk itself, and on the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream.

Topics included:

Advanced Dairy Processing

Rheology of Dairy and Food Products

Advanced Dairy and Food Packaging

Alternative Processes for the Dairy & Food Industries

Probiotics and Fermented Dairy Products

Dairy Chemistry and Technology

Condensed & Dried Milks

R & D Management in Dairy Industry

Related Societies: American Mushroom Institute, USA; Assured Food Standards, USA; California Avocado Society, USA; Natural Products Association, USA; Specialty Food Association, USA; Food Processing Suppliers Association ,USA; Midwest Food Processors Association, USA; Canadian association for food studies ,Canada; American Cheese Society, USA; American Frozen Food Institute, USA.

Track 5: Food Rheology & Sensory Analysis

Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. The consistency, degree of fluidity, and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture. The acceptability of food products to the consumer is often determined by food texture, such as how spreadable and creamy a food product is. Food rheology is important in quality control during food manufacture and processing. Food rheology terms have been noted since ancient times. In ancient Egypt bakers judged the consistency of dough by rolling it in their hands. Sensory analysis (or sensory evaluation) is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses (sight, smell, taste, touch and hearing) for the purposes of evaluating consumer products.

Topics included:

Chemical reactions in foods: mechanisms, kinetics and impact on quality and health

Emerging non-nutrient bio actives in food - chemistry, analysis, function and health

Food biochemistry

Chemistry of baked food

Enzyme analysis of Diary, vegetable and crop foods

Flavour and texture of food

Rheology of wheat doughs, cheese and meat

Related Societies: Food Processing Suppliers Association ,USA; Midwest Food Processors Association, USA; Canadian association for food studies ,Canada; American Cheese Society, USA; American Frozen Food Institute, USA; American Mushroom Institute, USA; Assured Food Standards, USA; California Avocado Society, USA; Natural Products Association, USA; Specialty Food Association, USA.

Track 6: Food Safety, Quality & Policy

The terms food safety and food quality can sometimes be confusing. Food safety refers to all those hazards, whether chronic or acute, that may make food injurious to the health of the consumer. It is not negotiable. Quality includes all other attributes that influence a product's value to the consumer. This includes negative attributes such as spoilage, contamination with filth, discoloration, off-odours and positive attributes such as the origin, colour, flavour, texture and processing method of the food. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer.

Topics included:

Food quality and safety management systems

Food contamination

Factors influencing HACCP implementation in the food industry

Detection of pathogens and allergen and other additives

Quality control of raw materials

Related Societies: American Mushroom Institute, USA; Assured Food Standards, USA; California Avocado Society, USA; Natural Products Association, USA; Specialty Food Association, USA; Food Processing Suppliers Association ,USA; Midwest Food Processors Association, USA; Canadian association for food studies ,Canada; American Cheese Society, USA; American Frozen Food Institute, USA.

Track 7: Food Biotechnology Studies

Biotech crop was commercialized in 1996; some food activists have raised uncertainty about whether or not biotech crops are as safe as conventional crops. The use of agricultural biotechnology increases globally (currently biotech crops are preferred by more than 15 million growers in 29 countries), people need to be better informed about food production. Biotechnology has proven to be an essential tool in meeting this challenge of increasing our safe and affordable food supply. Biotechnology helps farmers to grow crops that resist diseases and pests and that require less fertilizers. Future technologies will enable farmers to grow crops that are drought-tolerant, or freeze-tolerant, and crops that have an increased nutritional value – this is especially important in developing countries where malnutrition and food poverty has reached tragic levels.

Topics included:

Role of biotechnology in food supply

Genetically modified foods

Applied Biotechnology in Food processing

Applied Biotechnology in Food preservation

Applied Biotechnology in Food quality increasing

Related Societies: Food Processing Suppliers Association ,USA; Midwest Food Processors Association, USA; Canadian association for food studies ,Canada; American Cheese Society, USA; American Frozen Food Institute, USA; American Mushroom Institute, USA; Assured Food Standards, USA; California Avocado Society, USA; Natural Products Association, USA; Specialty Food Association, USA.

Track 8: Meat Industry & Possible Alternatives

The term meat industry describes modern industrialized livestock agriculture for production, packing, preservation and marketing of meat (in contrast to dairy products, wool, etc.). In economics, it is a fusion of primary (agriculture) and secondary (industry) activity and hard to characterize strictly in terms of either one alone. The greater part of the entire meat industry is termed meat packing industry- the segment that handles the slaughtering, processing, packaging, and distribution of animals such as cattle, pigs, sheep and other livestock.

Topics included:

Slaughterhouse

Poultry industry

Red meat

Meat market

Rendering (animal products)

Related Societies: American Frozen Food Institute, USA; American Mushroom Institute, USA; Assured Food Standards, USA; California Avocado Society, USA; Natural Products Association, USA; Specialty Food Association, USA; Food Processing Suppliers Association ,USA; Midwest Food Processors Association, USA; Canadian association for food studies ,Canada; American Cheese Society, USA.

Track 9: Food & Public Health

Food health is food considered beneficial to health in ways that go beyond a normal healthy diet required for human nutrition. Food variety means eating a wide variety of foods from each of the five food groups, in the amounts recommended. Eating many different foods helps maintain a healthy and interesting diet which provides a range of different nutrients to the body. Eating a variety of foods promotes good health and can help reduce the risk of disease. Health claims refer to a relationship between a food and health rather than a statement of content.

Topics included:

Food and nutrition security: new concepts and strategies

Direct Nutrition interventions

Processed food and unprocessed foods: health implications

Nutritional disorder & Nutritional risk

Impact of food and related industries and food industry on public health nutrition

Related Societies: Food Processing Suppliers Association ,USA; Midwest Food Processors Association, USA; Canadian association for food studies ,Canada; American Cheese Society, USA; American Frozen Food Institute, USA; American Mushroom Institute, USA; Assured Food Standards, USA; California Avocado Society, USA; Natural Products Association, USA; Specialty Food Association, USA.

Track 10: Food Nanotechnology

Nanotechnology permits nano-carrier systems for delivery of nutrients and supplements. Nanotechnology is manipulation of matter on an atomic, molecular, and supramolecular scale. Nanotechnology has begun to find potential applications in the area of functional food by engineering biological molecules toward functions very different from those they have in nature, opening up a whole new area of research and development. Nanotechnology also has the potential to improve food processes that use enzymes to confer nutrition and health benefits. For example, enzymes are often added to food to hydrolyze anti-nutritive components and hence increase the bio-availability of essential nutrients such as minerals and vitamins. To make these enzymes highly active, long lived and cost-effective, nanomaterials can be used to provide superior enzyme-support systems due to their large surface-to-volume ratios compared to traditional macroscale support materials.

Topics included:

Use of nanomaterials to improve food quality and food safety: nutrient encapsulation and food packaging

Micro and nanotechnologies for process control and quality assessment

Applications of Nano sciences to nutrients and foods

Nanotechnology in food products

Related Societies: American Frozen Food Institute, USA; American Mushroom Institute, USA; Assured Food Standards, USA; California Avocado Society, USA; Natural Products Association, USA; Specialty Food Association, USA; Food Processing Suppliers Association ,USA; Midwest Food Processors Association, USA; Canadian association for food studies ,Canada; American Cheese Society, USA.

Track 11: Food Systems Management

The term "food system" is used frequently in discussions about nutrition, food, health, community economic development and agriculture. A food system includes all processes and infrastructure involved in feeding a population: growing, harvesting, processing, packaging, transporting, marketing, consumption, and disposal of food and food-related items. It also includes the inputs needed and outputs generated at each of these steps. A food system operates within and is influenced by social, political, economic and environmental contexts. It also requires human resources that provide labor, research and education. Food systems are either conventional or alternative according to their model of food lifespan from origin to plate.

Topics included:

Impacts of conventional food systems

Organic Food Farming

Food chain & distribution

Increase investment in reducing post-harvest losses in developing countries

Investing in Food Safety and Environmental Protection

Balancing Risks and Benefits in food safety and environmental resource co-management

Related Societies: Specialty Food Association, USA; Food Processing Suppliers Association ,USA; Midwest Food Processors Association, USA; Canadian association for food studies ,Canada; American Cheese Society, USA; American Frozen Food Institute, USA; American Mushroom Institute, USA; Assured Food Standards, USA; California Avocado Society, USA; Natural Products Association, USA.

Track 12: Food Waste Management

Food waste or food loss is food that is discarded or lost uneaten. The causes of food waste or loss are numerous, and occur at the stages of production, processing, retailing and consumption. Food management is a broad process that involves the proper oversight of food selection, preparation, presentation, and preservation. The food service industry relies heavily on a number of different managers to supervise each aspect of the process to ensure the quality, taste, and safety of any food served or sold to the general public is healthy and in compliance with local standards. Because of the broad range of tasks involved with food management, there are many different career options for anyone who is interested in working with food of any type. Other way it can be known as food recycling.

Topics included:

Food waste recycling techniques

Food waste reduction

Food waste collection

Food waste recovery

Related Societies: American Frozen Food Institute, USA; American Mushroom Institute, USA; Assured Food Standards, USA; California Avocado Society, USA; Natural Products Association, USA; Specialty Food Association, USA; Food Processing Suppliers Association ,USA; Midwest Food Processors Association, USA; Canadian association for food studies ,Canada; American Cheese Society, USA.

Track 13: Nutrition, Nutritional Disorder & Management

Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion. Nutritional Disorder is a condition that results from eating a diet in which nutrients are either not enough or are too much such that the diet causes health problems. It may involve calories, protein, carbohydrates, vitamins or minerals. Not enough nutrients are called under nutrition or undernourishment while too much is called over nutrition. Malnutrition is often used specifically to refer to under nutrition where there is not enough a calorie, protein, or micronutrients. If under nutrition occurs during pregnancy, or before two years of age, it may result in permanent problems with physical and mental development. Food management is a broad process that involves the proper oversight of food selection, preparation, presentation, and preservation.

Topics included:

Approaches to safety and quality in food processing

Food fortification and enrichment

Role of Packaging in Food Processing

New Thinking on Food Protection

Impact of genetically modified food on health

Use of safe, nutritious, and wholesome food

Related Societies: Canadian association for food studies ,Canada; American Cheese Society, USA; American Frozen Food Institute, USA; American Mushroom Institute, USA; Assured Food Standards, USA; California Avocado Society, USA; Natural Products Association, USA; Specialty Food Association, USA.

Track 14: Probiotics & Prebiotics

Probiotics are microorganisms that are believed to provide health benefits when consumed. The term probiotic is currently used to name ingested microorganisms associated with benefits for humans and animals. Whereas prebiotics are substances that induce the growth or activity of microorganisms (e.g., bacteria and fungi) that contribute to the well-being of their host. The most common example is in the gastrointestinal tract, where prebiotics can alter the composition of organisms in the gut microbiome.

Topics included:

Microbes rotting & poisoning the food supply

Microbiology of Fermented Foods and Beverages

Uses of Microorganisms in food

Current & Future Aspects of Probiotics

Risk/benefits evaluation of food components

Microbial food cultures

Related Societies: American Frozen Food Institute, USA; American Mushroom Institute, USA; Assured Food Standards, USA; California Avocado Society, USA; Natural Products Association, USA; Specialty Food Association, USA; Food Processing Suppliers Association ,USA; Midwest Food Processors Association, USA; Canadian association for food studies ,Canada; American Cheese Society, USA.

Track 15: Food Education Management

Food Education is any combination of educational strategies, accompanied by environmental supports, designed to facilitate voluntary adoption of food choices and other food- and nutrition-related behaviours conducive to health and well-being. Nutrition education is delivered through multiple venues and involves activities at the individual, community, and policy levels. Health education is a social science that draws from the biological, environmental, psychological, physical and medical sciences to promote health and prevent disease, disability and premature death through education-driven voluntary behaviour change activities.

Topics included:

Food and Nutrition Service

Society for Nutrition Education

Role of food processing in nutrition security

Additives, Preservatives Used In Processing and Preservation and Their Health Implication

Food Fraud and Vulnerability Assessment   

Related Societies: American Mushroom Institute, USA; Assured Food Standards, USA; California Avocado Society, USA; Natural Products Association, USA; Specialty Food Association, USA; Food Processing Suppliers Association ,USA; Midwest Food Processors Association, USA; Canadian association for food studies ,Canada; American Cheese Society, USA.

The 22^nd Global Summit on Food Processing, Safety & Technology to be held at Vancouver, Canada during July 26^th -27th , 2019 hosted by Conference Series LLC Ltd through the theme Rejuvenating innovations and advanced technoliogies in food processing industries conference will explore the advances in Food Science & Processing, Nutrition & Nutritional Management and Public Health etc. It will be a premier event that brings together a unique and International mix of experts, researchers and decision makers both from academia and industry across the globe to exchange their knowledge, experience and research innovations to build a world Food Scientist & Technologist meet. Conference Series Ltd Publishes 700+ Open access journals which contain over 30000 eminent personalities, reputed scientists as editorial board members and Organizes 600+ Conferences every year across USA, Europe & Asia with support from 1000 more scientific societies.

This meet enables a common platform for the participants to discuss their research in order to establish a scientific network between the academia and industry leading to foster collaboration and to evaluate the emerging issues, technologies and innovations leads to explore new possibilities and improving the existed opportunities

For more details please visit- http://foodprocessing.global-summit.com/

 Market Research

1- Globally

The global food safety testing industry is growing at 3.5% a year and is expected to be worth 16.1 Billion USD by 2020.

Global Food Safety Testing Market Forecast till 2018

By Contaminants - Outlook to 2018

1-Pesticides Testing

2-Pathogen Testing

3-GMO Testing

4- Toxin Testing

There is a demand of more safe systems of obtaining, producing, distribution and consumption of food, which requires more regulation and infrastructure at all levels of Food supply chains. It’s very important to determine how the growth of Populations and changing lifestyles has brought great demand for more safe food, with new and fast spreading food borne illnesses globally. There is an importance of developing all safe food procedures transparent for the consumers.

“Keep Food Safe- Prevention of birth is a precipitation of murder is our prime quote and goal of our conference

2. North-America Region

This research report includes the North American market for food safety testing used in meat & poultry, dairy, processed foods, and fruits & vegetables. The North American market for food safety testing is projected to reach USD 6.4 Billion by 2020, at a CAGR of 7.4% from 2015.

North America is considered to have one of the most advanced food safety programs that have been vigorously implemented across the region. The food safety testing market in this region is highly competitive and the existing market players are involved in the research and development of technology and service to advent new food safety testing solutions. The market is highly dynamic and prone to fluctuation in cost, time, and testing solutions. Diagnostic companies in North America are also involved in the development of technologies that can identify the presence of all the contaminants in one test.

3. Europe

In Europe, food safety policy has been emphasized by the contributed efforts from Control Laboratories (CLs), National Reference Laboratories (NRLs), and EU Reference Laboratories (EURLs). These authorities have a vital aim of protecting consumer health by assuring the quality of the food supply chain. Food safety policies integrated in Europe follow the strategy of "from farm to fork." European market is a mature market and has several regulatory bodies to regulate stringently the use of food flavors and enhancers, thereby taking care of the consumers of the nations. Germany constitutes the major share having 24% followed by the UK (23%), Spain (10%), Netherland (5%) and Italy (9%). $ 823 million US dollar is the market size by value of the synthetic flavor and $ 755.65 million US dollar is the market size by value of the natural in the year 2014.

4. Asia pacific

Asia-Pacific is likely to be the fastest-growing region with a forecast CAGR of 4% over 2012-2017, due to the rising demand for food safety from consumers, producers, and regulators. The most rapid moving country in Asia-Pacific is China, and this will be amplified by the larger customer base. Australia has also been affected severely with pathogen induced foodborne diseases, and has prioritized food safety testing. Several billion Euros were spent by European health care system as a consequence of illnesses caused by contaminants.

USA:

Market structure

The UK food industry has shown resilience during the economic downturn, with the agri-food sector contributing £96.1 billion a year to the UK economy. And while the total value of UK food and drink exports fell slightly in 2012 to £18.2 billion, this was still £5.6 billion more than in 2005. The industry also has ambitious plans to grow 20% by 2020. Rapid technologies, especially rapid detection kits, are used for food safety testing in processed foods. Worldwide different regulations have been set for ready-to-eat (RTE) products safety testing. Processed food products include frozen products, snacks, packaged products, etc. Listeria and other pathogens such as clostridium may be found in final RTE products. The global food safety testing has been dominated by meat & poultry products owing to the fact that maximum number of illnesses have been due to meat & poultry products. The Asia-Pacific market is expected to grow due to the increase in agriculture produce trade supply. This is because the exported and imported products have to be safe and certified accordingly, based on the food safety regulations of that particular county. Food Safety and Inspection Services (FSIS) established a new rule to prevent contamination of meat and poultry products in slaughter houses and processing plants based on HACCP food safety control system. The increased consumption of processed food, both in developing and developed countries, is creating a significant opportunity for processed food testing. Also, the contamination of most of the processed food occurs from the processing machineries. Inefficient supply chain and food contamination outbreaks are fueling the growth of the market.

The geographical and food tested segmentations was determined using secondary sources and verified through primary respondents. The demand in different regions was considered while estimating the share of the different regions in the food safety testing market. The market estimation was also based on various parameters, such as the number of players, demand trends, supply trends, and the extent of research activity in a particular region. The global food safety testing market is projected to reach a value of USD 16.1 Billion by 2020, at a CAGR of 7.4% from 2015.

Market Potential

Total food consumption is forecast to increase by a CAGR of 3 percent during the five years to 2016, due to the growing U.S. population. The food safety testing market is projected to reach a value of USD 17.16 Billion by 2021, at a CAGR of 7.4% from 2016.

The U.S Food safety testing market worth $15 billion by 2019. The food safety testing market is projected to reach $15.04 billion and a volume of 1.16 billion tests by2019.

The foodservice sales are expected to grow by a 3.2 percent CAGR to 2015, reaching $562.5 billion. The highest growth is forecast in foodservice establishments in travel locations (i.e. motorway service / rail stations).

Why Canada?

The Canada represents the largest regional market worldwide, as expansion and diversification of the Canadian food testing market. In order to address risks posed by the global food supply, food processors look for comprehensive testing procedures to improve and develop newer and sophisticated processing, preservation and packaging techniques.

According to the report, The Overwaitea Food Group (OFG) is a part of the Jim Pattison Group, Canada’s third largest privately held company • OFG operates 115+ stores under the Save-On-Foods, Overwaitea Foods, Urban Fare, Cooper's Foods, Price Smart Foods and Bulk ley Valley Wholesale banners • All stores support the OFG private label brand “Western Family” pathogen testing garners a lion's share of the food safety testing market, with GMO testing representing the fastest growing segment in the global food safety testing market. Global Industry Analysts (GIA) report that the global market for food safety testing is projected to reach $19.7 billion by 2018, driven by the continuous rise in product recalls due to contamination by bacteria and other microorganisms, increased awareness and the implementation of new regulatory specifications.

Food Processing -2019 is designed to offer comprehensive range of sessions that includes Breaking innovations in Food Science , Preservation, Quality Standard and Systems Management, Food Processing and Packaging Technology, Foodborne illness and Allergies, Food Traceability, Environmental Protection Co-Management with Food Safety , Sustainable Food Security  and Food Biotechnology. This meet enables a common platform for the participants to discuss their research in order to establish a scientific network between the academia and industry leading to foster collaboration and to evaluate the emerging issues, technologies, and innovations leads to explore new possibilities and improving the existed opportunities.

Conference Highlights

Food Processing & Technology

Fermentation & Bioprocess Engineering

Food Production, Preservation & Packaging

Dairy Industry, Technology & Products

Food Rheology & Sensory Analysis

Food Safety, Quality & Policy

Food Biotechnology Studies

Meat Industry & Possible Alternatives

Food & Public Health

Food Nanotechnology

Food Systems Management

Food Waste Management

Nutrition, Nutritional Disorder & Management

Probiotics & Prebiotics

Food Education Management

Why to attend???

Food Processing 2019 could be an exceptional event that brings along a novel and International mixture of Food analysis techniques and technology, leading universities and pathology analysis establishments creating the conference an ideal platform to share expertise, foster collaborations across trade and world, and assess rising technologies across the world. World-renowned speakers, the most recent techniques, tactics, and the newest updates in Food Safety and Regulatory Affair fields are hallmarks of this conference.

A Unique Opportunity for Advertisers and Sponsors at this International event.