About Conference

Food Tech-2023 heartily invites researchers from all across the globe to attend "45th International Conference on Food Technology & Beverages" scheduled during May 22-23, 2023 at Wroclaw, Poland.

This Food Tech 2023 conference will provide a top forum for Business Professionals, Scientists, Professors, Directors of companies, Delegates, Industrialists, Researchers and Students in the field of Food Technology & Beverages to exchange their innovative information on their latest research advancement and with the theme of “Highlighting New Advances in Food & Beverages for Healthy living” to cover all facets and fields of Food Technology & Beverages.

We believe the city of Wroclaw  in Poland will serve as a great place of meeting for Food Tech 2023 and will provide participants from all over the world an unique experience.

Who Should Attend?

A great opportunity to network with your peers from academia and industry:

• All the Stake Holders (both Academia & Industry) of the Sector
• Researchers & Innovators
• Experts Looking for Collaborative Work
• Product Developers
• Solution Providers
• Sales & Marketing Professionals
• Associations, Societies, & Professional Bodies
• Funding Agencies & Fund Raisers
• Management Bodies
• Decision Makers

Why to Attend?

Be the first to showcase your research, innovation and brand to gain competitive advantages. Meet your target audience and explore your product and services.

• To Meet Experts
• Learning In a New Space
• New Tips & Tactics
• Certification
• Global Networking
• Rebuild New Customer Base
• Brand Establishment

Scientific Sessions

Track1: Food and Beverages

Food and beverages means any raw, cooked, or processed edible substance used or intended for use in whole or in part for human consumption, including ice, water, spirituous liquors, wine, mixed potables, beer, soft drinks, soda pop, and other beverages. The food and beverage service assiduity are different from other diligence in satisfying the requirements of customers. It satisfies one of the most important physiological requirements of the consumers, that is, hunger and thirst. Food and Beverage Products means all food and libation products of all types( whether ingrained or private marker, finished food or beverages, works in process, or food or libation constituents) manufactured, reused, labelled, held, packed, or packaged by, or for, the Business.

Track2: Functional foods

Functional foods can be considered to be those whole, fortified, enriched or enhanced foods that give health benefits beyond the provision of essential nutrients(e.g., vitamins and minerals), when they're consumed at efficient levels as part of a varied diet on a regular base. Functional components include phytochemicals which are plant- deduced, on-nutritive and biologically active chemicals that function in the body to help the onset of certain on-communicable conditions (Murano 2003). There are over 900 phytochemicals set up in foods.

Examples of functional foods

Fruits berries, kiwi, pears, peaches, apples, oranges, bananas.

Vegetables broccoli, cauliflower, kale, spinach, zucchini.

Nuts almonds, cashews, pistachios, macadamia nuts, Brazil nuts.

Track3: Food Preservation

Food preservation can be defined as the process of treating and handling food in such a way as to stop or greatly decelerate down decomposition and help foodborne illness while maintaining nutritive value, texture and flavour. Conservation protects the terrain through the responsible use of natural resources. Preservation protects the environment from dangerous mortal conditioning. For illustration, conserving a forest generally involves sustainable logging practices to minimize deforestation. Food preservation extends food's shelf- life. Pineapples, cherries, and other fruits and vegetables can be saved for lengthy ages of time using colourful ways. Food preservation expands the supply of food. Food preservation cuts down on food waste.

Track4: Food Chemistry

Food chemistry is the study of chemical processes and relations of all biological and non-biological components of foods. The natural substances include similar particulars as meat, flesh, lettuce, beer, milk as examples. It's analogous to biochemistry in its main components similar as carbohydrates, lipids, and protein, but it also includes areas similar as water, vitamins, minerals, enzymes, food complements, flavours, and colours. This discipline also encompasses how products change under certain food processing ways and ways either to enhance or to help them from passing. As a major division of food wisdom, food chemistry deals with the structure and parcels of foods and the chemical variations they face. In order to insure the food manufactured is healthy and of good quality, food chemists frequently play a significant part.

Track5: Food Engineering

Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, wisdom, and mathematics to food manufacturing and operations, including the processing, production, handling, storehouse, conservation, control, packaging and distribution of food products. Given its reliance on food wisdom and broader engineering disciplines similar as electrical, mechanical, civil, chemical, artificial and agrarian engineering, food engineering is considered a multidisciplinary and narrow field. Food engineers design and develop systems for product, processing, distributing, and storing food and agrarian materials. Operations include food safety and quality, bio refining, pharmaceuticals, and environmentally-friendly packaging. Graduates are employed by assiduity and consulting companies.

Track6: Food Biotechnology

Food biotechnology is the application of ultramodern biotechnological techniques to the manufacture and processing of food products as well as food constituents and food complements. Although agrarian biotechnology, similar as crop parentage and animal product, are generally regarded as food biotechnology, it's anticipated to have a great impact on the agro- food industry. Food biotechnology is an umbrella term covering a vast variety of processes for using living organisms similar as shops, animals, microbes, or any part of these organisms to develop new or advanced food products.

Track7: Food Processing and Technology

Food processing requires good quality raw materials from either factory and/ or animal source to be converted into seductive, marketable and frequently long shelf- life food products. Food Technology is the science and application of scientific, as well as socio- profitable knowledge and legal rules for product. Increased effectiveness and productivity in food product technology has allowed for a further streamlined and effective production process, from planting and harvesting to manufacturing and packaging. Change in food consumption habits technology has also played a part in changing people's food consumption habits.

Track8: Food Microbiology

Food microbiology comprehends the study of microorganisms that colonise, modify, and process, or contaminate and spoil food. It's one of the most different exploration areas within microbiology. The microbial groups associated with foods are bacteria, fungi, protozoa, algae, and contagions. Microbiology is important to food safety, production, processing, preservation, and storehouse. Microbes similar as bacteria, moulds, and yeasts are employed for the foods production and food constituents similar as production of wine, beer, bakery, and dairy products.

Track9: Food Nano Technology

Food nanotechnology is an area of emerging interest and opens up a whole universe of new possibilities for the food industry. The introductory orders of nanotechnology operations and functionalities presently in the development of food packaging include the enhancement of plastic accoutrements walls, the objectification of active factors that can deliver functional attributes beyond those of conventional active packaging, and the seeing and signalling of relative information. Nano food packaging accoutrements may extend food life, improve food safety, alert consumers that food is defiled or spoiled, form tears in packaging, and indeed release preservatives to extend the life of the food in the package.

Track10: Food Packaging and Preservation

Food packaging is defined as enclosing food to protect it from tampering or impurity from physical, chemical, and natural sources, with active packaging being the most common packaging system used for preserving food products. From feasts in Agro-Food processed 2019. Vacuum packaging is an easy and natural way to reduce oxygen within a package to extend shelf life. The reduction or absence of oxygen slows food declination and increases storehouse time. Marketable vacuum packaging can use further than air removal to help save food items.

Track11: Food Sustainability

This interconnectedness can be observed in the FAO's description of sustainable diets Sustainable Diets are those diets with low environmental impacts that contribute to food and nutrition security and to healthy life for present and unborn generations. Beats, Sap, lentils, peas and other legumes are some of the most extensively available sustainable foods on the request, taking little water to produce a high yield.

Track12: Food Safety and Hygiene

Food hygiene is a set of food manufacturing practices that aim to minimize biological food hazards through safe and clean operations to protect public health from foodborne conditions. Food safety is an operation system that's applied by a food business to ensure that hazards are controlled to respectable situations.

Food Safety at Home

Clean. Always wash your food, hands, counters, and cooking tools. Wash hands in warm adulatory water for at least 20 seconds.

Separate (Keep Apart) Keep raw foods to themselves. Origins can spread from one food to another.

Cook. Foods need to get hot and stay hot.

Chill. Put food in the fridge right away.

Track13: Food Allergies

An unpleasant or dangerous immune system response after a certain food is eaten. The cause of food allergies is unknown. In some cases, allergies endured during nonage may resolve in majority. Symptoms of a response can include digestive problems, hives or blown airways. Severe responses can be life- threatening. Antihistamine drugs treat mild responses. A severe response needs an injection of the drug epinephrine and exigency room care. a raised, itchy red rash( hives) – in some cases, the skin can turn red and itchy, but without a raised rash. Swelling of the face, mouth (angioedema), throat or other areas of the body. Difficulty swallowing. Gasping or briefness of breath.

Track14: Food Toxicology

Food Toxicology covers various aspects of food safety and toxicology, including the study of the nature, parcels, goods, and discovery of toxic substances in food and their disease manifestations in humans. It'll also include other aspects of consumer product safety. Also, food toxicology is a decreasingly important consideration as the food supply chain is getting more transnational in origin, and any impurity or poisonous incarnation, whether natural or synthetic, may cause serious, wide adverse health effects

Track15: Advancement in Food Technology

The following technologies are currently used in agriculture to lessen the environmental impact Robots Help track the health of crops by monitoring detectors and precise locales of problems. Humidity and temperature detectors cover the soil so growers can make the stylish opinions on when to water and plant. But in the last many times, food tech has come its own sector with the rise of big data, AI and the internet of effects (IoT). Food tech helps the food assiduity to be more sustainable by using IoT in all stages. The internet of effects reaches several operations, including farming and agriculture.