Call for Abstract

24th International Conference on Food Fraud & Conference, will be organized around the theme “”

Food and Nutrition 2020 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Food and Nutrition 2020

Submit your abstract to any of the mentioned tracks.

Register now for the conference by choosing an appropriate package suitable to you.

Food fraud is the act of purposely altering, misrepresenting, mislabeling, 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.

 

  • Track 1-1Adulteration of Food
  • Track 1-2Food Counterfeit
  • Track 1-3Food Tampering
  • Track 1-4Simulation of Food

Biosensor is an analytical device that converts the biological reaction into electrical signals with the help of a transducer and generates real time Data. It is used detect analyte that interacts with the biological element associated with the transducer that gives out a measurable signal proportional to target analyte. The biological membranes can vary form microbes, cell organelles to nucleic acid. Transducer can be optical, electrochemical depending on the type of interaction with analyte.

Food safety requires fast effective real time methods to take the edge of adulteration, neurotoxins, pathogens, harmful chemicals, heavy metals etc. that affects humans, plants and animals. Biosensors in food safety can be a cost effective and time saving approach towards maintaining the international stands in food industries.

 

  • Track 2-1Application in Food Safety
  • Track 2-2Biological Membranes
  • Track 2-3Transducers
  • Track 2-4Analyte

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.

Foodservice business which serves "high risk" populations will be the first part of the industry required to fulfill 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) 

 

  • Track 3-1Food protection
  • Track 3-2Food Safety Principles
  • Track 3-3Regulatory Food Inspector
  • Track 3-4Legal Claim Certifications

Food Safety Regulations. Modern day food safety regulations were developed on sound scientific principles to protect consumers from incidents of foodborne illness and death. ... With globalization, the supply chain must be carefully monitored to ensure imports meet food safety regulations and are free from tampering.
 

  • Track 4-1Codex Alimentarius Standards
  • Track 4-2Fraudulent or deceptive practices
  • Track 4-3Fraudulent or deceptive practices

The Polymerase Chain Reaction (PCR) technique was invented by kary B. Mullis in 1985, which helped scientist in making millions of copies of DNA, Which later had a wide spread usage in the many disciplines of life sciences from diagnostics of genetic disorders to identification of HIV in Human cells. There is increase in demand for a real time technique in Food Industry for quality assurance of food, which can bypass microbial method as they consume more time. In this case PCR is playing a key role in detection of pathogens in food and minimizing the affect food borne illness.PCR based methods in Food Microbiology led to the development of faster, much sensitive and more specific protocols. 

 

  • Track 5-1Role of PCR in food safety
  • Track 5-2qPCR and other variants

Quality management implementation it is a management technique to assure, to control and to monitor the product quality in order to ensure that the end product was manufactured with high quality the development of food safety is mandatory while quality assurance is voluntary. It is not the same to implement food safety such as: GMP, SSOP, HACCP and/or others, that assures the consumption of food is safe, than to implement quality assurance.