Track 1: Food Fraud and Safety

Food fraud is the act of purposely altering, misrepresenting, substituting or tampering with any food product at any point along the farm–to–table food supply–chain. Fraud can occur in the raw material, in an ingredient, in the final product or in the food's packaging and Food safety is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness

Related Societies on Food Security:

Asian Food Safety and Security Association, Japan; Food Industry Students European Council, Netherland. European Food Information Resource, Belgium; European Food Safety Authority, Italy; Barilla Center for Food & Nutrition Italy; Center for Food Safety United States; Food & Water Watch USA; Food First: The Institute for Food and Development Policy USA; Australian International Food Security Centre  Australia.

Track 2: Food Safety & Quality Management Strategies and Technologies

This pandemic is slowing the global economy to a crawl but many of the largest economies are taking extra-ordinary measures to propel the crisis into rapid recovery. This considerable disaster shaking not only the world's economy but also the world's politics too which impacts throttling to the global economy and in a week or a couple of months the highly contagious disease has pushed the world to the brink of recession. As per Food Safety Specialist, Food and Agricultural Products Center, Ravi Jadeja in OSU marked his word as, "The risk associated with Novel COVID-19 in the food industry is low due to the regulatory and third-party audit Good Manufacturing Practices (GMP) requirements that specifically address the exclusion of persons with any infectious diseases from the food-processing environment”.

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Related Societies on Food Safety:

National Frozen Food Association, USA; Institute of Food Technologists, UK; International Association of Food Industry Suppliers, USA; International Bottled Water Association, USA; Asian Food Safety and Security Association, Japan; Food Industry Students European Council,  Netherland. 

Track 3: Global Impact of COVID-19 Pandemic on Food Industry

This pandemic is slowing the global economy to a crawl but many of the largest economies are taking extra-ordinary measures to propel the crisis into rapid recovery. This considerable disaster shaking not only the world's economy but also the world's politics too which impacts throttling to the global economy and in a week or a couple of months the highly contagious disease has pushed the world to the brink of recession. As per Food Safety Specialist, Food and Agricultural Products Center, Ravi Jadeja in OSU marked his word as, "The risk associated with Novel COVID-19 in the food industry is low due to the regulatory and third-party audit Good Manufacturing Practices (GMP) requirements that specifically address the exclusion of persons with any infectious diseases from the food-processing environment”.

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Related Societies on Food Security:

National Frozen Food Association, USA; Institute of Food Technologists, UK; International Association of Food Industry Suppliers, USA; International Bottled Water Association, USA; Asian Food Safety and Security Association, Japan; Food Industry Students European Council,  Netherland. 

Track 4: Food and Nutrition

Food and nutrition are the way that we get fuel, providing energy for our bodies. We need to replace nutrients in our bodies with a new supply every day. Water is an important component of nutrition. Fats, proteins, and carbohydrates are all required. Nutrition is the biochemical and physiological process by which an organism uses food to support its life.

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Related Societies on Food Security:

Asian Food Safety and Security Association,Japan; Food Industry Students European Council, Netherland. European Food Information Resource, Belgium; European Food Safety Authority, Italy; Barilla Center for Food & Nutrition Italy; Center for Food Safety United States; Food & Water Watch USA; Food First: The Institute for Food and Development Policy USA; Australian International Food Security Centre  Australia.

Track 5: Food Security, Poverty and Sustainability

Food security is the measure of the availability of food and individuals' ability to access it. According to the United Nations' Committee on World Food Security, food security is defined as meaning that all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food that meets their food preferences and dietary needs for an active and healthy life. Improved food security governance based on sound, equitable, and sustainable food systems that benefit from modern information and sustainable and equitable agricultural technologies is essential for countries to meet the SDGs.

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Related Societies on Food Security:

Asian Food Safety and Security Association,Japan; Food Industry Students European Council, Netherland. European Food Information Resource, Belgium; European Food Safety Authority, Italy; Barilla Center for Food & Nutrition Italy; Center for Food Safety United States; Food & Water Watch USA; Food First: The Institute for Food and Development Policy USA; Australian International Food Security Centre  Australia.

Track 6: Nutrition and Dietetics

Nutrition & Dietetics, a subdiscipline of Medicine, is the science that focuses on everything related to food and its effect on our health and overall wellbeing. Nutritionists and dietitians aim to improve people's health and help them make better dietary choices and advance the science of human nutrition and the professional practice of nutrition and dietetics.

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Related Societies on Food Security:

Asian Food Safety and Security Association,Japan; Food Industry Students European Council, Netherland. European Food Information Resource, Belgium; European Food Safety Authority, Italy; Barilla Center for Food & Nutrition Italy; Center for Food Safety United States; Food & Water Watch USA; Food First: The Institute for Food and Development Policy USA; Australian International Food Security Centre  Australia.

Track 7: Food quality control & Management 

Quality control is used to manage the quality of processed food, testing the quality, and finding a buyer for that batch of food. Therefore, quality specifications should be written and agreed by the suppliers or sellers and any control issues need to be identified during the inspection process. Food QMS included five managerial functions: design (customer requirements), control (tolerances), improvement (reducing errors), assurance (evaluating and ensuring QMS performance), and quality policy/strategy (long-term food quality goals).

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Related Societies on Food Security:

Asian Food Safety and Security Association,Japan; Food Industry Students European Council, Netherland. European Food Information Resource, Belgium; European Food Safety Authority, Italy; Barilla Center for Food & Nutrition Italy; Center for Food Safety United States; Food & Water Watch USA; Food First: The Institute for Food and Development Policy USA; Australian International Food Security Centre  Australia.

Track 8: Sports Nutrition

Sports nutrition focuses its studies on the type, as well as the quantity of fluids and food taken by an athlete. In addition, it deals with the consumption of nutrients such as vitamins, minerals, supplements and organic substances that include carbohydrates, proteins and fats. Sports nutrition differs from regular nutrition because athletes require different amounts of nutrients compared to nonathletes. In order to perform optimally, you need to train hard and fuel your body appropriately.

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Related Societies on Food Security:

Asian Food Safety and Security Association,Japan; Food Industry Students European Council, Netherland. European Food Information Resource, Belgium; European Food Safety Authority, Italy; Barilla Center for Food & Nutrition Italy; Center for Food Safety United States; Food & Water Watch USA; Food First: The Institute for Food and Development Policy USA; Australian International Food Security Centre  Australia.

Track 9: Functional Food and Innovation

A food given an additional function by adding new ingredients or more of existing ingredients is known as functional Food. An example of this type of fortification would be the historic addition of iodine to table salt, or Vitamin D to milk, done to resolve public health problems such as rickets. Fermented foods with live cultures are considered functional foods with probiotic benefits.

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Related Societies on Food Security:

National Frozen Food Association, USA; Institute of Food Technologists, UK; International Association of Food Industry Suppliers, USA; International Bottled Water Association, USA; Asian Food Safety and Security Association, Japan; Food Industry Students European Council,  Netherland. 

Track 10: Clinical Nutrition

Clinical nutrition is important for patients in healthcare to deal with sickness, injuries, surgery and for proper recovery. It helps in preventing malnutrition, restoring body tissue and boosting energy and immunity in the body. It defined as 'a discipline that deals with the prevention, diagnosis and management of nutritional and metabolic changes related to acute and chronic disease and conditions caused by a lack or excess of energy and nutrients'.

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Related Societies on Food Security:

National Frozen Food Association, USA; Institute of Food Technologists, UK; International Association of Food Industry Suppliers, USA; International Bottled Water Association, USA; Asian Food Safety and Security Association, Japan; Food Industry Students European Council,  Netherland. 

Track 11: Food Protection

Food production, as the name suggests, is all about preparing food, in which raw materials are converted into ready-made food products for human use either in the home or in the food processing industries. Its process comprises scientific approaches. Food production is classified into different categories: cultivation, harvesting, crop management, preservation, fermentation, crop production, cooking at restaurants, broiling, grilling, and baking.

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Track 12: Food and Beverages 

The food and beverages industry is all companies involved in processing raw food materials, packaging, and distributing them. This includes fresh, prepared foods as well as packaged foods, and alcoholic and non-alcoholic beverages. The food and beverage service industry are different from other industries in satisfying the needs of customers. It satisfies one of the most important physiological needs of the consumers, that is, hunger and thirst.

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Track 13: Food Biochemistry and Microbiology

Microbiology and biochemistry have several differences in that microbiology is concerned with the characteristics of microscopic organisms while biochemistry is concerned with biochemical processes and reactions in all living organisms. Food microbiology comprehends the study of microorganisms that colonise, modify, and process, or contaminate and spoil food. 

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Track 14: PCR and Food Industry

The PCR method is not only for detecting viruses, it can also detect pathogens. In the food industry, testing for microbiological contamination is necessary. Polymerase Chain Reaction (PCR) is a molecular method that is sensitive enough to detect infectious diseases, one of them is foodborne diseases.

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Track 15: Food Waste Management, Public Health And Food Safety

Food waste management conserves Energy and resource. The process of growing crops, watering, transporting, and selling them consumes a lot of energy, and resources as well. When food waste is treated using a Biodigester 'CHUGG- food waste treatment system' eliminates the emission of Methane.

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Track 16: Food Defense

Food defense is the protection of food products from contamination or adulteration intended to cause public health harm or economic disruption. The food system within the United States continues to increase in complexity, diversity, and reliance upon interconnected domestic and global systems.

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Track 17: Utilization: Nutritional Value, Social Value and Safety of Food

Nourishment use is regularly just interpreted as meaning the physiological dietary benefit of nourishment. While consumes less calories should be healthfully adjusted and adequate in amount, nourishments likewise should be protected: free from poisons and different contaminants, and from pathogens and parasites. While numerous ultra-prepared nourishments fulfill these conditions, abundance utilization of such 'void calories' can likewise be named 'perilous', contributing as it does to overweight and stoutness, and attendant eating regimen related maladies.

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Track 18: Quality control & Management

Quality is a measure of the level of magnificence or level of worthiness by the buyer. Nourishment quality is the arrangement of buyer prerequisites, for example, security, item, dietary and tangible. This incorporates outside elements, for example, measure, shape, shading, consistency, flavor and surface. Ensure that the sustenance preparing condition is spotless keeping in mind the end goal to deliver the most secure conceivable nourishment for the purchaser. The essential parts of sustenance quality are: nourishment wellbeing, tangible attributes and wholesome esteem. Nutritive esteem is one of the essential qualities, which is presently considered by the purchasers as a quality characteristic.

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Related Societies on Food Security:

Asian Food Safety and Security Association,Japan; Food Industry Students European Council, Netherland. European Food Information Resource, Belgium; European Food Safety Authority, Italy; Barilla Center for Food & Nutrition Italy; Center for Food Safety United States; Food & Water Watch USA; Food First: The Institute for Food and Development Policy USA; Australian International Food Security Centre  Australia.

Track 19: Food Safety Certifications

Facilities which prepare, handle or serve open hypothetically hazardous food should have an owner or employee who has been successfully completed an approved and accredited with food safety certification examination. Food service business which serves "high risk" populations will be the first part of the industry required to fulfil with the new guidelines. At least one individual from each foodservice establishment should be certified in food safety techniques. The original certificate is required to be maintained on site at the facility. It is the duty of the certified food supervisor to ensure that all employees have sufficient knowledge and are well trained in food safety as it recounts to their assigned duties which are framed by FDA (Food and drug administration).

Related Societies on Food Security:

National Frozen Food Association, USA; Institute of Food Technologists, UK; International Association of Food Industry Suppliers, USA; International Bottled Water Association, USA; Asian Food Safety and Security Association, Japan; Food Industry Students European Council,  Netherland. 

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Track 20: Food Toxicology

Food toxicology is the study of the nature, properties, effects and detection of toxic substances in food and their disease manifestation in humans. Radioactive elements, heavy metals, or the packing materials used in food processing are examples of such substances.

Track 21: Pediatrics Nutrition and Childcare

Nutrition in childcare provides a variety of resources to support early care and education professionals and families with information about healthy eating, active living, child development and child health. Optimal nutrition in early childhood not only supports growth and development to the child's full potential, but it can also initiate and reinforce healthy eating habits that contribute to overall health and well-being, and that may extend into later childhood and beyond.

Track 22: Chemical Composition of Food & Chemical Additives of Food

The composition of food means substance which the food is made up of carbohydrates, proteins, vitamins, minerals, fats and water. Food components are classified as energy giving foods that are carbohydrates and fats, body building Foods that are proteins, protective foods are vitamins and minerals. Substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearance of food are known as food additives. Some food additives have been in use for centuries for preservation – such as salt (in meats such as bacon or dried fish), sugar (in marmalade), or sulfur dioxide (in wine).

Track 23: Probiotica and Prebiotics

Probiotics are beneficial bacteria found in certain foods or supplements. Prebiotics are types of fiber that feed the friendly bacteria in the digestive system.

Track 24: Food Borne Diseases and Allergies

Food allergy is an abnormal response to a food triggered by your body's immune system. Some foods, such as nuts, milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat or soybeans, can cause allergic reactions in people with food allergies. Food allergies appear to be more prevalent in children and some people may not know they have an allergy to a certain food product.

Track 25: Malnutrition and Undernutrition

Malnutrition occurs when the body doesn't get enough nutrients. Causes include a poor diet, digestive conditions or another disease. Symptoms are fatigue, dizziness and weight loss. Untreated malnutrition can cause physical or mental disability. Treatment must address any underlying conditions and replace missing nutrients.

Track 26: Diet and Obesity

Obesity is generally caused by eating too much and moving too little. If you consume high amounts of energy, particularly fat and sugars, but do not burn off the energy through exercise and physical activity, much of the surplus energy will be stored by the body as fat. There’s ample research on foods and diet patterns that protect against heart disease, stroke, diabetes, and other chronic conditions. The good news is that many of the foods that help prevent disease also seem to help with weight control-foods like whole grains, vegetables, fruits, and nuts.

Track 27: Food Addiction and Eating Disorder

Food addiction refers to compulsive overeaters who engage in frequent episodes of uncontrolled eating (binge eating). The term binge eating means eating an unhealthy amount of food while feeling that one's sense of control has been lost. At first, the food addiction comes in the form of cravings, so a person is naturally caught unaware when suddenly they find that they cannot cope without the craving. Types of eating disorders are anorexia nervosa, bulimia nervosa and binge eating disorder. Eating disorders often co-occur with other psychiatric disorders most commonly mood and anxiety disorders, obsessive compulsive disorder and alcohol and drug abuse problems.

Track 28: Nutraceuticals and Nutrition Supplements

Nutraceuticals are products, which other than nutrition are also used as medicine. A nutraceutical product may be defined as a substance, which has physiological benefit or provides protection against chronic disease. A product that is added to the diet. A nutritional supplement is taken by mouth, and usually contains one or more dietary ingredient (such as vitamin, mineral, herb, amino acid, and enzyme. Some supplements can help assure that you get enough of the vital substances the body needs to function; others may help reduce the risk of disease.

Related Societies on Food Security:

Asian Food Safety and Security Association,Japan; Food Industry Students European Council, Netherland. European Food Information Resource, Belgium; European Food Safety Authority, Italy; Barilla Center for Food & Nutrition Italy; Center for Food Safety United States; Food & Water Watch USA; Food First: The Institute for Food and Development Policy USA; Australian International Food Security Centre  Australia.

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Market Analysis Report:

The 26^th International Conference on Food Fraud & Safety to be held through online during October 28-29, 2022 at Vancouver, Canada hosted by Conference Series LLC Ltd through the theme "Our Food is Our Future", conference will explore the advances in Food Science, Safety, 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 & Nutritionist meet.

For more details please visit- http://food.conferenceseries.com/

 Research and Business Value:

1. Globally:

The worldwide nourishment security testing industry is developing at 3.5% a year and is relied upon to be worth 16.1 Billion USD by 2021.

Worldwide Nourishment Security Testing Business sector Conjecture till 2018 By Contaminants - Standpoint to 2018

1-Pesticides Testing

2-Pathogen Testing

3-GMO Testing

4-Poison Testing

There is a demand for 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 foodborne 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

In Europe, sustenance wellbeing strategy has been underscored by the contributed endeavors from Control Laboratories (CLs), National Reference Laboratories (NRLs), and EU Reference Laboratories (EURLs). These experts have a fundamental point of securing buyer wellbeing by guaranteeing the nature of the sustenance production network. Nourishment wellbeing strategies coordinated in Europe take after the procedure of "from ranch to fork." The European market is a develop showcase and has a few administrative bodies to direct stringently the utilization of sustenance flavors and enhancers, consequently dealing with the customers of the countries. Germany constitutes the real offer having 24% taken after by the UK (23%), Spain (10%), Netherland (5%) and Italy (9%). $ 823 million US dollar is the market measured by estimation of the manufactured flavor and $ 755.65 million US dollar is the market estimate by estimation of the common in the year 2014.

2. North-America Region:

This exploration report incorporates the North American market for nourishment security testing utilized as a part of meat and poultry, dairy, handled sustenance, and organic products and vegetables. The North American market for sustenance wellbeing testing is anticipated to achieve USD 6.4 Billion by 2020, at a CAGR of 7.4% from 2015. North America is considered to have a standout amongst the most developed nourishment security programs that have been vivaciously executed over the locale. The sustenance wellbeing testing market in this area is very aggressive and the current market players are associated with the innovative work of innovation and administration to coming new nourishment security testing arrangements. The market is exceedingly unique and inclined to vacillation in cost, time, and testing arrangements. Indicative organizations in North America are likewise engaged with the advancement of innovations that can distinguish the nearness of the considerable number of contaminants in a single test.

3. Asia pacific:

 Asia-Pacific is probably going to be the quickest developing district with a gauge CAGR of 4% more than 2012-2017, because of the rising interest for sustenance security from customers, makers, and controllers. The most fast moving nation in Asia-Pacific is China, and this will be enhanced by the bigger client base. Australia has additionally been influenced seriously by pathogen incited foodborne sicknesses and has organized sustenance wellbeing testing. A few billion Euros were spent by European medicinal services framework as a result of ailments caused by contaminants.

Market structure:-

The UK sustenance industry has demonstrated versatility amid the monetary downturn, with the agro-nourishment division contributing £96.1 billion a year to the UK economy. And keep in mind that the aggregate estimation of UK sustenance and drink trades fell somewhat in 2012 to £18.2 billion, this was still £5.6 billion more than in 2005. The business additionally has aggressive plans to grow 20% by 2020. Quick innovations, particularly fast discovery packs, are utilized for sustenance security testing in handled nourishments. Overall distinctive directions have been set for prepared to-eat (RTE) items security testing. Handled nourishment items incorporate solidified items, snacks, bundled items, and so forth. Listeria and different pathogens, for example, Clostridium might be found in last RTE items. The worldwide sustenance security testing has been ruled by meat and poultry items attributable to the way that most extreme number of diseases has been because of meat and poultry items. The Asia-Pacific market is required to become because of the expansion in agribusiness deliver exchange supply. This is on the grounds that the sent out and imported items must be sheltered and guaranteed in like manner, in light of the sustenance security controls of that specific area. Nourishment Safety and Inspection Services (FSIS) set up another run to forestall defilement of meat and poultry items in butcher houses and preparing plants in light of HACCP sustenance security control framework. The expanded utilization of prepared sustenance, both in creating and created nations, is making a noteworthy open door for handled nourishment testing. Likewise, the defilement of the vast majority of the prepared nourishment happens from the handling apparatuses. Wasteful store network and sustenance tainting episodes are powering the development of the market.

Conclusion:-

In many countries, including some of the more populous ones, the relative prevalence of undernourishment will decline significantly with this approach. Fewer countries than at present will have high levels of undernourishment, none of them in the most populous class. The problem of undernourishment will tend to become lesser in terms of both absolute numbers affected and, even more, in relative terms, hence it will become more tractable through policy interventions, both national and international. Now that you have all the information you need on eating healthy, the most important action step you can do is to maintain this lifestyle choice as much as possible. Post intents when you need motivation from others. Keep a diary of your food choices on your blog or journal. Talk to other people when you are feeling tempted to indulge in unhealthy desserts.

We gratefully thank all our wonderful Keynote Speakers, Speakers, Delegates, Students, Organizing Committee Members, Associations, Sponsors, Exhibitors and Media Partners for making our Past Food Conferences (during 2015, 2016, 2017, 2018, 2019, 2020  and 2021 in USA Region) the best ever!!