Recommended Global Agri, Food & Aqua Conferences
Food Microbiology Conference 2020
Why to attend?
Details about Food Microbiology Conference 2020 in Canada:
|Food Microbiology Conference||Toronto, Canada|
Track 1: Food Microbiology
Microorganisms that inhabit, create, or contaminate food, including the study of microorganisms causing food spoilage, pathogens that may cause disease especially if food is improperly cooked or stored, those used to produce fermented foods such as cheese, yogurt, bread, beer etc.
- Microbial biopolymers
- pathogenic microorganisms
- Engineering microbes
Track 2: Fermentation technology
Fermentation technology is a field which involves the use of microorganisms and enzymes for production of compounds which have application in the energy, material, pharmaceutical, chemical and the food industry
- Fermentation process in biotechnology
- Requirements for fermentation
- Types of fermentation
- latest development in fermentation technology
Track 3: Brewing technology
Brewing is the output of beer through steeping a starch source (commonly cereal kernels) in water and then fermenting with yeast. It is completed in a brewery by a brewer, and the brewing commerce is part of most western economies. Malting is the method where barley grain is made ready for brewing.
- Microbiology of malting and brewing
- Biochemistry and physiology of yeast growth
- Sanitization of microbreweries
- Microbiological methods in brewing analysis
- Disinfection in the brewing industry
- Advances in metabolic engineering of yeasts
Track 4: Food Marketing and Entrepreneurship
Food Marketing & Entrepreneurship offers a unique combination of business and science, providing graduates with the skills to work in an exciting, fast-paced industry. The programme explores the application of business concepts and food science to support business excellence.
- Entrepreneurial Marketing
- Entrepreneurship Development
- Opportunities in Food Entrepreneurship and Investing
Track 5: Food Preservation
Food preservation prevents the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing 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.
Track 6: Food Science and Technology
Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. Food technology as a broad spectrum includes many segregations and these are Food microbiology, Food safety, Food biotechnology, Dairy technology, Food chemistry, engineering properties of foods etc.
- Chemistry of foods
- Food rheology
- Efficient storage practices
- Novel preservation methods
Track 7: Food safety
The incidence of two or more cases of similar illnesses which is resulting from the ingestion of a common food is called as a Food-borne disease outbreak. It consists of a number of routines that should be followed to avoid health hazards. Food can spread pathogens which may consequence in the illness or even death. The main vehicles are bacteria, viruses, mold, and fungus. It can also assist as a growth and propagative medium for pathogens.
- Food protection
- Food storage
- Food labeling
- Health hazards
- Food defense mechanisms
Track 8: Food Testing and Analysis
Food testing and Analysis is integral to the efficient production of safe, quality products. With the industry increasingly subject to scrutiny, testing to ensure compliance with food safety regulations and to protect public health is a must.
- Food packaging Testing
- Chemical and nutritional Testing
Track 9: Food Contamination
Food intoxication (poisoning). Food can also be contaminated (made impure) by chemicals such as pesticides (used in insect and rodent control in kitchens and to control agricultural infestation), certain cleaning compounds, and sometimes by use of improper containers (pots) for cooking or storing food. These chemicals when ingested in large amounts can cause serious foodborne illness. Galvanized containers should never be used for storage of foods
- Biological Contamination
- Chemical Contamination
Track 10: Food and Nutrition
Food and 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.
Track 11: Food Storage & Packaging
It is important to store food in a container or packaging that does not leach potentially harmful and unwanted chemicals. Clear plastic wrap is usually made of polyvinyl chloride (PVC), a recognized human carcinogen, and contains phthalates – chemicals that are known hormone-disruptors. Because phthalates are not chemically bound to the plastic, they are easily released into food.
Track 12: Agronomy and Agricultural Research
Agronomy is the science and technology of producing and using plants for food, fuel, fiber, and land reclamation. Agronomy has come to encompass work in the areas of plant genetics, plant physiology, meteorology, and soil science.
AGRICULTURAL RESEARCH. ... As humans and agriculture progressed, research widened to control of diseases and pests, better cultivars, productive fields or animal rearing facilities, improvement of food crops, and basic biological understanding of plants and animals.
Track 13: Food Chemistry
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It 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, flavors, and colors.
- Agricultural and Food Chemistry
- Flavor Chemistry
- Agricultural Chemical Science
- Food physical chemistry
Track 14: Food Engineering
Food engineering is a multidisciplinary field which combines microbiology, applied physical sciences, chemistry and engineering for food and related industries.
- Agricultural Engineering
- Chemical Engineering
- Sanitation Technologies
- Modern Packing
- Food Product Shelf Life
Track 15: Food Safety Laws and Regulations
Generally “food law” is used to apply to legislation which regulates the production, trade and handling of food and hence covers the regulation of food control, food safety and relevant aspects of nourishment exchange. Least quality prerequisites are incorporated into the nourishment law to guarantee the sustenance delivered are unadulterated and are not subjected to any false practices expected to cheat the customer. Sustenance law should cover the aggregate chain starting with arrangements for creature sustain, on-cultivate controls and early handling through to definite conveyance and use by the shopper.
- Food and Drug Administration Acts and Laws
- Good Manufacturing Practices
- Food inspection
- Risk analysis
- Good hygiene practices and HACCP
Track 16: Food security
"Food security" is an adaptable idea and is typically connected at three levels of total: national, territorial, and household or individual. Food security exists when all individuals, at all times, have physical, social, and economic access to adequate food that meets their dietary needs and food inclinations for a healthy and sound life. The three determinants of food security are food availability, food access, and food utilization. Attiring global food security and restoring demands on the environment is the greatest challenge faced by mankind.
- New Thinking on Food Protection
- Impact of genetically modified food on health
- Use of safe, nutritious, and wholesome food
- Approaches to safety and quality in food processing
- Food fortification and enrichment
- Role of Packaging in Food Processing
Track 17: Food Quality
Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, colour, gloss, and consistency), texture, and flavour; factors such as federal grade standards (e.g. of eggs) and internal (chemical, physical, microbial).
- Food Contaminants
- Good Food Safety Practices
- Food Quality Control in Food Industry
Track 18: Food Frauds
The deliberate substitution, addition, tampering or misrepresentation of food ingredients leads to food frauds. Food fraud is a hugely global issue. The most common type of includes false labeling, false certification, substitute ingredients, banned ingredients, adulterated products, illegal products unfit for human consumption. Food Fraud isn’t limited to these and there are a huge number of products that can be affected. The fact that this is such an international problem presents a real challenge for regulators. When food is crossing so many boundaries, it makes it very difficult for regulators to track. We need to bring together intelligence from around the world and get businesses to share information with each other. The analytical strategies usually used these days typically only examine one element of the food and so will only find one kind of fraud.
- Tempering and counterfeiting
- Economically-motivated adulterations
- Vulnerability assessment
- Mitigation measure and strategy
- Chemical alteration of food
The Global Food Microbiology Market report studies current and upcoming development prospects to help interest for the Food Microbiology Testing over the figure time frame.
The U.S. market for Food Microbiology and food market totaled nearly $56.4 billion in 2014. This market is projected to approach $61.4 billion in 2015 and $69.4 billion by 2020, registering a compound annual growth rate (CAGR) of 2.5% through 2021.
Global Markets and Technologies for Food Safety Testing organizes information from diverse sources and market segments into a cohesive unit that includes summary, overview, technologies, contaminants tested, foods tested, industry structure, international aspects, patent activity and company market shares, annual revenues and profiles. Market measurements/estimates and forecasts are provided for the global market, and key market dynamics are discussed and their possible effects analyzed.
New research shows that the global food safety testing market is expected to grow at a CAGR of 7.2% from 2016 to 2021.
Food and Nutrition
The research uncovers many paradigm shifts in the studied market, in terms of regional competitive advantage, competitive landscape among the key players in the clinical nutrition industry and market dynamics.
The global Food and nutrition market should reach $60.8 billion by 2022 from $48.2 billion in 2017 at a compound annual growth rate (CAGR) of 4.8% for the period 2017-2022.
Past Conference Report
Journal of Nutrition & Food Sciences
Journal of Food Processing & Technology
All accepted abstracts will be published in respective Conference Series LLC LTD International Journals.
Abstracts will be provided with Digital Object Identifier by