Theme: Interrelationship of Food , Nutrition and Human Well Being

Food Tech-2022

Food Tech-2022

''International Conference on Food Technology & Beverage" June 13-14, 2022 at Prague, Czech Republic.

Theme of the Food Tech 2022 is “unlock your potential with information on food and nutrition” is intended in such the simplest way to uncover the essential principles that result in the forceful emergence and technologies within the field of Nutrition. we tend to hope Food tech 2022 is that the best platform to debate the essential principles investigation of recent analysis Innovation of Food and unfold the foremost recent advancements and patterns in Food and Beverages, Food chemistry, useful foods ,Food process and Technology, Nutraceuticals, Food Packing and preservation and a lot of. As this conference deals with the fundamentals ideas, students, delegates, academicians and business folks will attend the International Conference on Food Technology & Beverages to root up the data and stand out during this field.

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This is the best chance to act with participants from the Food & Beverages associations, Food Biotechnology Associations, Food biology Societies, and Food Science Academicians. It primarily considerations on the fashionable impact and technologies in Food & Beverages and alternative relevant to Food, Beverages & nutritionary Sciences, likewise as for initiation of recent assessments and technologies and therefore the effectiveness of assorted restrictive programs on FOOD-TECH-2022 conducts displays, share data, meet with gift potential and eminent scientists, and receive name recognition at this 2 days event.
Our aim is to combination community and to make a platform for exchange of data on technological developments, new scientific innovations and therefore the effectiveness of assorted restrictive programs towards FOOD-TECH-2022. It provides a premier technical forum for expressing and data concerning the advanced analysis and developments, likewise as exploration of recent applications, technologies and to explore new trends within the field of Food Science & Food Technology.
FOOD-TECH-2022 Conference organize Food conferences within the fields associated with it like Food biology, Food & Beverages Sampling and nutritionary Science, Food Science, Food Technology.

Tracks 1. 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 beverages industry is all companies involved in processing raw food materials, packaging, and distributing them. Beverage is any kind of liquid. We are always taking water, Water is a beverage item. Water, tea, coffee, milk, juice, beer and any kind of drinks item are listed in beverage items. Actually, beverage means any kind of Liquid item. The food and beverage service is part of the service-oriented hospitality sector. This includes fresh, prepared foods as well as packaged foods, and alcoholic and non-alcoholic beverages. Any product meant for human consumption, aside from pharmaceuticals, passes through this industry.

Track 2. Functional foods

A food which is given an extra function which relates to disease prevention or health promotion with added ingredients that are not present in that food stuff or more of an existing ingredient. They may have physiological benefits and decreases the chance of chronic diseases and consumed along with daily diet.

Overwhelming proof from medical specialty, in vivo, in vitro, and clinical test knowledge indicates that a plant-based diet will cut back the danger of chronic unwellness, considerably cancer. In 1992, a review of two hundred medical specialty studies showed that cancer risk in individuals intense diets high in fruits and vegetables was solely simple fraction that in those intense few of those foods. It’s currently clear that there square measure parts during a plant-based diet apart from ancient nutrients which will cut back cancer risk. Useful foods containing physiologically-active parts, either from plant or animal sources, could enhance health. It ought to be stressed, however, that useful foods aren't a curative or universal cure-all for poor health habits. There are not any “good” or “bad” foods, however there square measure sensible or dangerous diets. The vary of food product containing probiotic strains is wide and still growing. The most product existing within the market square measure dairy-based ones together with soured milks, cheese, ice cream, buttermilk, milk, and yogurts, the latter accounting for the most important share of sales

Track 3. 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. Although the traditional methods of food preservation guarantee its safety, application of these methods in food systems promotes the loss of temperature sensitive compounds, denaturation of proteins, alteration of food structures, change of colour and taste of the products, and formation of new undesirable substances. Thus today there is a growing interest in using no thermal processing methods for preservation of food products.

Track 4. 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, flavor’s, and colors.

Track 5. Food Engineering

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. Beverage is any kind of liquid. We are always taking water, Water is a beverage item. Water, tea, coffee, milk, juice, beer and any kind of drinks item are listed in beverage items. Actually, beverage means any kind of Liquid item. The food and beverage service is part of the service-oriented hospitality sector.

Diabetes-2022 | Nursing Education-2022 | ENT-2022  | Oral Health-2022 | Nephrology-2022 | Vaccines -2022 | Hepatitis-2022 | Eye Care-2022 | Neonatology-2022 | Pulmonogy-2022 | Optics-2022 | Psychology-2022 | Probiotics2022 |Aquaculture-2022 | Food Tech-2022

Track 6. Food Biotechnology

Food biotechnology is defined as the application of various technologies that uses the living microorganisms, plants and animals or their derivatives to make or modify the processes or the end products for specific use. Foods obtained from plant or animal sources begin to spoil soon after harvest or slaughter. The enzymes contained in the cells of plant and animal tissues may be released as a result of any mechanical damage inflicted during postharvest handling. These enzymes begin to break down the cellular material. The chemical reactions catalyzed by the enzymes result in the degradation of food quality, such as the development of off-flavor’s, the deterioration of texture, and the loss of nutrients. The typical microorganisms that cause food spoilage are bacteria (e.g., Lactobacillus), yeasts (e.g., Saccharomyces), and molds (e.g., Rhizopus).

Track 7. Food Processing and Technology

Food process may be a series of unit operations to convert unprocessed food-to-foodstuffs with a protracted amount of your time and modify storage that abolishes or reduces time or effort spent in preparation procedures for increased consumption. The principle of food process inside the bulk of developing countries helps to vary style, aroma, and texture to boost period and aesthetic properties and to boost the nutritional value of foodsHigh-quality foods in greatest demand are very decay able foods. Fortuitously, most decayable foods square measure usually preserved by the considered use of present technology.

Track 8. Food Microbiology

Food Microbiology studies the position of microorganisms in meals. It includes parts of microbial ecology in food additionally because the use of microorganisms for the producing of ingredients and food. Moreover, some microorganisms represent a massive venture for public health due to their ability to cause diseases. Food maintenance targets at inactivating and dominant the boom of mortify microorganisms, making sure shelf-stable and healthful ingredients. Thus, continuous efforts between food industries, governments, and society are created to reinforce applied statistical sampling gear and microbiological approaches with the intention to grasp the mechanisms that have a bearing at the fate of microorganisms in ingredients.

Track 9. Food Nano Technology

Nanotechnology is technology is performed at the Nano scale and it can refer to the creation of new nanomaterial with specific properties or the use of nanomaterial in technology and also use of an existing technology  to produce nanoparticles. While many naturally-occurring nanomaterial’s exist. Nanotechnology advances have been applied to innumerable industries ranging from electronics and batteries to medicine and food products. In the food industry, nanotechnology has been utilized in order to enhance the delivery of food ingredients to target sites, increase flavour, inhibit bacterial growth, extend product shelf life and improve food safety. It involves the manipulation of microscopic matter that ranges from 1 to 100 nm in size. Because food and water are naturally made up of particles that are on the nanometre scale, engineered nanoparticles are able to penetrate these products easily based on their similar properties. These particles can act as a whole unit by performing similar transportation functions that prove useful in almost every industry, particularly involving food products.

Track 10. Food Packaging and Preservation

Food Packaging and Preservation, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and novel ideas regarding recently investigated packaging techniques and their implications on food bioengineering. In addition, classical and modern packaging materials and the impact of materials science on the development of smart packaging approaches are discussed. This book is a one-stop-shop for anyone in the food industry seeking to understand how bioengineering can foster research and innovation.

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Track 11. Food Sustainability:

Sustainability is maintaining modification within the balanced environment within which the exploitation of resources, the direction of investments, the orientation of technological development and institutional modification area unit dead harmony and enhance each current and future potential to satisfy human wants and aspirations.

Food sustainability is defined as how food is produced and what types of foods we’re consuming can have significant impacts on our environment to the growing human population. The intrinsic factors to guarantee a sustainable food system are a fertile land, water, fertilizers, a stable climate, and energy. However, as the world population grows, the volume of food needed in the future will not depend just on these intrinsic factors, but on human choices. Challenges of our current food system that can impact health, including antibiotic resistance, farmworker exposures, industrial farming, access to fresh fruits and vegetables and the decline of the bee population due to pesticide use.

Track 12. Food Safety and Hygiene

Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness. This is achieved through good hygiene and handling practices. Food hygiene is the conditions and measures necessary to ensure the safety of food from production to consumption. Food can become contaminated at any point during slaughtering or harvesting, processing, storage, distribution, transportation and preparation. This ensures food is fit for human consumption and avoids food poisoning, which is an acute, infectious or toxic illness, usually of sudden onset, caused by the consumption of contaminated food or water. Food safety considerations include the origins of food including the practices relating to food labelling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods.

Track 13. Food Allergies

An unusual reaction by the immune system to certain food or components of food is called a food allergy. Common symptoms include itching, reddening, rashes, vomiting or even diarrhoea. Although any food can set off an allergic reaction, milk, eggs and nuts are the most common sources. People allergic to certain food must ensure that they compensate for the nutrients by consuming alternatives in their diet.

Track 14. Food Toxicology

Food toxicology deals with how natural or synthetic poisons and toxicants in various food products cause harmful, detrimental, or adverse side effects in living organisms. Food Toxicology shields with various aspects of food safety and toxicology, including the study of the nature, properties, effects, and detection of toxic substances in food and their disease manifestations in humans. It will also include other phases of consumer product safety. Radioactive components, heavy metals, or the packaging materials used in food processing are examples of such substances. A food toxicologist studies toxicants in food, the health effects of high nutrient intakes, and the connection between toxicants and nutrients.

Track 15. Advancement in Food Technology

As the financial prudence of many countries are increasing, the customers have started using processed food more than the staples. As a matter of fact world-wide food processing technology business has extended to multi trillion dollars. It was reported that around, 16 million people work in the food industry. Recent improvements in food processing and technology are not only important to meet the increasing productivity demands but to adopt erudite automation, control and monitoring methods and techniques.

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Food & Beverages is basic for human life, prosperity, and improvement throughout the complete life varies. Wonderful prosperity is vital to continue with a helpful life. Nutrition prompts a Healthy life-style. Biological process food and Health area unit powerfully basic slant for folk’s means and wide. Nutrition is bit by bit upset regarding metabolic ways in which and method framework, the solicitation of chemistry stages through that substance in living creatures modification beginning with one then onto consequent structure. Throughout the last 10 to fifteen years, deals inside the worldwide Nutrition supplements market have seen an impressive spike. This has sceptered varied new players to venture into the business with things that guarantee to be the remedy for youth, wellbeing, and importance. As indicated by the appraisals of the Nutrition Business Journal report, the worldwide Nutrition and supplements market remained at US$96 billion beginning 2012. once a year, it had been around US$104 billion panoptic.

Forecasts for future 10-years:

The theme of our conference is “unlock your potential with information on food and nutrition”. The wholesome investigation market is assessed to be honored at USD four.04 Billion of every 2017, and is extended to achieve USD five.99 Billion by 2022, at a CAGR of eight.2% from 2017 to 2022. Sustenance investigation alludes to the means toward deciding the dietary substance of food. The dietary investigation includes 2 alternative routes to see the wholesome substance of a food test; synthetically, and by count. The dietary investigation has been increasing inside the worldwide market because of the ascent in shopper attentiveness, execution of sanitation and healthful naming pointers, economic process of food exchange, and advancement in innovation.

To share your views and research, please click here to register for the Conference.

To Collaborate Scientific Professionals around the World

Conference Date July 25-26, 2022
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