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Food Microbiology Conference 2020

About Us

We invite the participants from all over the world for the "5th International Conference on Food Microbiology and Food Market" which is going to be held on March 27-28, 2020 at Toronto,Canada. Conference Series is a world's foremost event Organizer conducting International conferences in USA, Europe, Asia-Pacific and Middle East.

Food Microbiology 2020 highlights the theme "Accentuating New Advances in Food Market for Healthy living ". This will broadly cover the fields of food microbiology as well as for initiation of new prospects and to explore new tendencies in the field of food microbiology.

Why to attend?

This is the finest opportunity to interact with participants from the Food Microbiology associations, Food Biotechnology Associations, Food Microbiology Societies, and Food Science Academicians. It mainly concerns on the modern impact and technologies in Food Microbiology and other relevant to Food Sciences, as well as for initiation of new assessments and technologies and the effectiveness of various regulatory programs on Food Microbiology towards Food Microbiology 2020 conducts presentations, share knowledge, meet with present potential and eminent scientists, and receive name recognition at this two days event.

Our aim is to aggregate community and to create a platform for exchange of information on technological developments, new scientific innovations and the effectiveness of various regulatory programs towards food microbiology 2020. It provides a premier technical forum for expressing and knowledge about the advanced research and developments, as well as exploration of new applications, technologies and to explore new trends in the field of food microbiology.

ConferenceSeries.com organizing Food Microbiology Conference in 2020 in Toronto,Canada. We organize Food Meetings in the fields related to it like Food Microbiology, Food Sampling and Microbial Biopolymers.

Details about Food Microbiology Conference 2020 in Canada:

Conference Name Place Date
Food Microbiology Conference Toronto, Canada

March 27-28, 2020

Target Audience

  • Microbiologists
  • Food technicians
  • Academicians
  • Researchers
  • Students (Post graduates, Doctorates)
  • Food industries
  • Private sectors
  • Food Microbiology Societies
  • Food Microbiology Associations
  • Individuals involved in Food Microbiology, Biotechnology ,Nanotechnology and Food related matters

Visa

 

Any foreign national who is not a citizen of Canada or does not have visa exemption or Electronic Travel Authorisation (ETA) agreement may apply for a visa to enter the country. The Canadian Government issues the following two types of visas to foreign nationals:

  • Temporary Canada Visa
  • Permanent Canada Visa

Temporary Canada Visa: The temporary Canada visas allow the person to stay in Canada for a specific period of time. This time is usually up to 6 months. However, the temporary visa can be single entry or multiple entry visas.

Single entry visa allows the person to only enter Canada once, stay for 6 months and then return to their home country. A multiple entry visa allows the person to enter Canada multiple times until their visa expires and stay temporarily. The list of temporary Tourist Visa are:

1. Tourist Visa: Tourist visa allows the holder to enter Canada for the purposes of tourism in the country.

2. Super Visa: It allows parents or grandparents of Canadian citizens or Canadian Permanent Residents to visit their children or grandchildren for an extended stay.

3. Diplomatic and Official Visa: It gives permission to officials and diplomats from foreign countries to enter Canada for official duties and purposes.

4. Courtesy Visa: It is given to all those people who do not qualify for a Diplomatic and Official Visa but are considered of importance due to their ranks and positions

5. Facilitation Visa: They are given to Canadian citizens with dual nationalities who do not have a Canadian passport but have a passport of another nationality.

6. Business Visa: It is given to those who are traveling to Canada with business purposes as individuals or as a group of business people.

7. Giving Birth Purpose visa: It is given to people who fulfill all the criteria to stay temporarily in Canada and who are pregnant and want to give birth in the country. Giving birth in Canada makes the baby automatically a Canadian citizen.

8. Organ Donors Visa: It is given to a person who is traveling to Canada with the purpose of donating an organ to a Canadian citizen or Permanent Resident.

9. Student Visa: It is given to those who have an admission from a Canadian university to complete their studies. If you are going to Canada to study for less than 6 months, then you can only get a general visa, but for more than 6 months of studies, you will need a Student Visa.

10.Temporary Foreign Workers: These are given to those people who have a job offer in Canada and will work for up to 6 months. To get this visa, the person must present a valid job offer letter from an employer and qualify for a temporary visa.

11. Temporary Resident Permit: This permit is for people who need to go to Canada for different purposes but are otherwise not admissible for a Temporary Resident Visa (TRV).

 

Permanent Canada Visa: The permanent Canada visas are visas which allow the holder to permanently settle in the country. These are otherwise known as immigrant visas and can be of different types, as follows.

1. Federal Skilled Trades Programme (FSTP): This visa is given to people who are qualified tradespeople in occupations such as Carpenters, Aircraft Mechanics, Crane Operators, Heavy-duty Equipment Mechanics, Electricians, Machinists, Ironworkers, Welders, Plumbers, etc.

2. Federal Skilled Workers Programme (FSWP): This visa is given to people who have professions which are required in Canada. You must check what kind of occupations Canada needs at the point you are planning to apply and obtain the necessary points.

3. Provincial Nomination Programme (PNP): This visa is given to semi or low-skilled workers who can contribute to the Canadian economy through their work. The workers are placed in different provinces of Canada where the demand for their work is higher.

4.Quebec Selected Skilled Worker Programme: If you have one of the occupations which are required in the Canadian province of Quebec and you are fluent in French, then you can apply for this visa which will allow you to move and work permanently there.

5. Family Sponsorship Programme: This visa allows the spouses and dependent children of Canadian citizens or Permanent Residents to immigrate to Canada permanently.

6.Live-in Caregiver Programme: This visa is given to caregivers who are qualified to take care for the elderly, disabled people or children and live in a private home in Canada.

7. Canadian Experience Class: This type of immigrant visa is given to those who have a temporary student visa or a temporary workers visa and want to switch to a permanent resident status.

8.Business Immigrant Visa: It Contains three subtypes:

  • Immigrant Investor Programme: The Immigrant Investor Program is for people who will make investments in the Canadian economy
  •  Entrepreneur Programme: The Entrepreneur Program is for people who will be individually involved in contributing to the economy.
  • Self-Employees Persons Programme: The Self-employed Persons Program is for people who have skills in business, athletics, culture, or farming and can start their own businesses

How to apply:

Step-1: Read complete information on the visa/permit requirements on the Canada website and download the appropriate application forms and checklist relevant to the purpose of your visit. Please refer to the “VISA TYPES” page to obtain details on visas/permits.

Step-2: Pay visa fees as per instructions in the Canadian Visa Office website.

Step-3: Book your slot for the Visa Interview and attend the Canadian Embassy with all the documents on that particular date

Step-4:  Fill out the application form and other relevant documents electronically and print. Forms (including the barcoded sheets) are to be printed on a white, bond quality, non-glossy paper, using a laser printer. If you are unable to provide all the supporting documents as mentioned, you are required to fill out and sign the waiver form and attach it with your application form. Failure to provide a completed and signed waiver form may result in additional delays or refusal of your application for a visa, permit or travel document.

Step-5: Visit your local Canada Visa Application Centre (CVAC), on the given date. Make sure you bring your passport, photographs, completed forms and all supporting documents as per checklist and IRCC fee instrument and payment instructions. Applicable service charges will be levied. Please ensure you bring an accepted method of payment.

Step-6: Pay the service charges, hand your complete application and obtain a receipt. This receipt contains your unique tracking number. Which you will need to track the progress of your application online.

 

 

sessions/Tracks

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.

  • Fermentation
  • 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.

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.

  • Macronutrients
  • Micronutrients
  • Malnutrition   

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

 

Market Analysis

Food Microbiology

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.

 

Food Safety

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.

 

To Collaborate Scientific Professionals around the World

Conference Date March 27-28, 2020

For Sponsors & Exhibitors

[email protected]

Speaker Opportunity

Supported By

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


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