Food Microbiology 2022
Food Microbiology and Food Market
Food Microbiology 2022
May 04- November 05, 2022 | Vancover, Canada
Conference Series LLC Ltd welcomes you to attend the 5th International Conference on Food Microbilogy and Food Market to be held in Vancover, Canada on May 04-05, 2022. The theme for the conference is Accentuating New Advances in Food Mircobiology for Healthy living
Details of Food Microbiology 2022 Conferences in Canada
|Food Microbiology 2022||Vancover, Canada||May 04-05, 2022|
Food Microbiology 2022
5th International Conference on Food microbiology and Food market is scheduled to be held during May 04-05, 2022 Vancover, Canada. This Food Microbiology 2022 includes a wide range of Keynote presentations, Oral talks, Poster presentations, Symposia, Workshops, Exhibitions and Career development programs.
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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 2022 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 2022. 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.
- Food technicians
- 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
Sessions and Tracks
Track 1: Food Microbiology
Food microbiology is the study of the 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: Foodborne Pathogens
Foodborne pathogens are the leading causes of illness and death in less developed countries killing approximately 1.8 million people annually. In developed countries foodborne pathogens are responsible for millions of cases of infectious gastrointestinal diseases each year, costing billions of dollars in medical care and lost productivity.
- Mycotoxins and alimentary mycotoxicoses
- Natural toxins
Track 3: Food Poisoning
Food poisoning, also called foodborne illness, is illness caused by eating contaminated food. Infectious organisms — including bacteria, viruses and parasites — or their toxins are the most common causes of food poisoning. Infectious organisms or their toxins can contaminate food at any point of processing or production. Contamination can also occur at home if food is incorrectly handled or cooked.
- Tests to diagnose food poisoning
Track 4: Food Contamination
Food contamination involves Pathogenic (disease-causing organisms) contamination -- such as bacteria, viruses and parasites - can be on food that if not handled or cooked safely can cause illness. Toxins (poisons) produced by certain bacteria can cause 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
- Physical Contamination
- Chemical Contamination
Track 5: Malnutrition Diseases
Malnutrition 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 is called under nutrition or undernourishment while too much is called over nutrition.
- Malnutrition and treatment
Track 6: Food Toxicology
Food toxicology deals with toxic substances in food either of natural origin or formed after food spoilage or general practices to be avoided to save the nutrition. It also studies the harmful effects of chemical, biological and physical agents in biological systems that establishes the extent of damage in living organisms.
- Classification of Food Toxicants
- Toxicants Resulting from Food Processing
- Carcinogenesis, Mutagenesis, Teratogenesis
Track 7: Food Allergies
A food allergy is an abnormal immune response to food. The signs and symptoms may range from mild to severe. They may include itchiness, swelling of the tongue, vomiting, diarrhea, hives, trouble breathing, or low blood pressure. This typically occurs within minutes to several hours of exposure. When the symptoms are severe, it is known as anaphylaxis.
- Food intolerance
Track 8: 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 9: 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 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 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 12: 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 13: Balanced Diet
A Balanced Diet is a diet that helps to maintain or improve overall health. A healthy diet provides the body with essential nutrition: fluid, macronutrients, micronutrients, and adequate calories. The requirements for a healthy diet can be met from a variety of plant-based and animal-based foods, although a non-animal source of vitamin B12 is needed for those following a vegan diet
- Deficiency of nutrients
- Vitamin deficiencies
- Pregnancy Nutrition
Track 14: 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 15: 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.
- Methods of preserving food
Track 16: Food Testing and Analysis
Food testing and Analysis is integral to the efficient production of safe, quality products. With the food 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 17: 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 18 : 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 19 : 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
Past Conference Report
All accepted abstracts will be published in respective Conference Series LLC LTD International Journals.
Abstracts will be provided with Digital Object Identifier by