Ends At: 17/04/2018
Country: United Arab Emirates
Contact Email: firstname.lastname@example.org
Contact Phone: +1-650-889-4686 Ext: 6094
kindcongress Invites all members and supporters from worldwide to attend 20th International Conference on Nutrition, Food Science, and Technology during April 16-17, 2018 in Dubai, UAE. The aim of this Nutrition Conference is to bring together leading academic Scientists, Researchers, professors, Business delegates, talented student communities and research scholars to commerce and share their experiences and research conclusion about all aspects of Nutrition, Food Science, and Technology.
It is one of the most Prestigious and Professional cutting-edge international conference in the fields of Nutrition, Food Science and Technology. The Conference includes prompt keynote presentations, Oral talks, Poster presentations, and Exhibitions.
Why attend ???
With members from around the World focused on learning about Nutrition, Food Science and Technology and its advances; this is your best opportunity to reach the largest assemblage of participants from the Food Technology community. Conduct Presentations, Distribute information, meet with current and Potential Scientists, make a splash with new advancements, and receive name recognition at this International Conference. World-renowned speakers, the most recent techniques, developments, and the Newest Innovations in Nutrition and Food Science are hallmarks of this conference.
We look forward to meeting you at one of our Conference Series, International Conference on Nutrition, Food Science, and Technology, April 16-17, 2018 Dubai, UAE.
Call for Abstract
20th International conference on Nutrition, Food Science and Technology, will be organized around the theme “Presenting a New Era to Food Science and Technology”
FoodTechnology Congress 2018 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in FoodTechnology Congress 2018
Track 1: Food Engineering
Food engineering reviews cover all engineering aspects of today’s food science research and the food industry. Coverage concentrates on classic as well as modern novel food engineering topics, exploring such essential factors as the health, nutritional, and environmental aspects of food processing. The process requires artificially created DNA that mimics naturally occurring DNA in other organisms. Genetically engineered (GE) foods have had their DNA changed using genes from other plants or animals. Scientists take the gene for the desired trait in one plant or animal, and they insert that gene into a cell of another plant or animal. Some people have expressed concerns about Genetically engineered foods, such as: Creating foods that can cause an allergic reaction or that are toxic, Unexpected or harmful genetic changes, Genes moving from one GM plant or animal to another plant or animal that is not genetically engineered, foods that are less nutritious This avoids introducing other genes with undesirable traits. Genetic engineering also helps in speeding up the process of creating new foods with desired traits.
- Track 1-1Bio Engineered Plants
- Track 1-2Bioprocess engineering
- Track 1-3Diary Processing
- Track 1-4Frozen Food Processing
- Track 1-5Fruits, Vegetables and meat processing
- Track 1-6Synthetic Biology Foods
- Track 1-7Nano Engineered Foods
Track 2: Food Science
Food science is the applied science devoted to the study of food.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 scientists and technologists are versatile, interdisciplinary, and collaborative practitioners in a profession at the crossroads of scientific and technological developments. Food Science allows us to make the best use of our food resources and minimize waste. Food scientists may study more fundamental phenomena that are directly linked to the production of food Technology products and its properties. Most food materials are of biological origin. How they behave in harvesting, processing, distribution, storage, and preparation is a complex problem. Full awareness of all important aspects of the problem requires broad-based training. The Food Scientist supply this bounty by learning to apply a wide range of scientific knowledge to maintain a high quality, abundant nutrition supply. The strategy of food science and technology professionals is to advance the science of food, ensuring a safe and abundant food supply, and contributing to healthier people everywhere in integral to that evolution.
- Track 2-1Molecular Gastronomy
- Track 2-2Pro biotics and Functional Foods
- Track 2-3Food Toxicology
- Track 2-4, Postharvest Technology
Track 3: Food Chemistry
Food chemistry is all about coming up with new flavors of foods, and seeing what foods and chemicals work well together. In order to do this, you need a wide knowledge of molecular properties, in order to ensure the success of the newly formed foods, which need to meet standard government requirements like Nutritional Requirements. Carl Wilhelm Scheele isolated malic acid from apples in 1785. This and many other things contributed to the food Technology world that exists today. A flavor chemist is an example of a career in this industry. Microencapsulation is also an efficient way of ensuring good practice in livestock farming by supplementing feed with vitamins or antibiotic alternatives. Bio encapsulation, or entrapment, is one of the process in Food Technology by which the active ingredient is densely packed into minute particles of liquid or solid material (encapsulant) or coated by a shielding material.
The food produced by Nanotechnology is called Nanofood where nanoparticles, nanotechnology techniques or tools are used during cultivation, production, processing, or packaging of the food in Food Technology.
- Track 3-1Microencapsulation and encapsulation of food
- Track 3-2Micro and nanostructure of food
- Track 3-3Flavour Chemistry
Track 4: Food Processing Technology
Food Processing Technology includes a set of physical, chemical or microbiological methods and techniques used to transmute raw ingredients into food and its transformation into other forms in food processing industry. Food processing and preparation activities cover three main fields: (1) the preservation of foods by (a) modern methods such as refrigeration, canning and irradiation, and (b) traditional methods such as drying, salting, smoking and fermentation; (2) the development of protein-rich foods; (3) food additives. Similar processes are used to produce animal feed. Fisheries, Animal Production and Health, Plant Production and Protection, were engaged in food technology activities in their respective fields of interest of Food Science. Food technology training in highly developed countries is often not adapted to the needs of developing countries. The Nutrition Division’s interest was mainly, in their nutritional implications, in particular in reducing wastage of food, in preventing losses in nutritive value and in conserving or enhancing palatability.
- Track 4-1Food Microbiology
- Track 4-2Enzymes in Food Processing
- Track 4-3Techniques in Food Analysis
- Track 4-4Microbial Cell Factories