EuroSciCon Conference on

Food Technology

Theme: Optimizing food and nutritional demands with the help of recent technologies

Event Date & Time

Event Location

Rome, Italy

16 years of lifescience communication

Performers / Professionals From Around The Globe

Tracks & Key Topics

Food Technology 2018

About Conference

Theme: Optimizing food and nutritional demand with the help of recent technologies

Food technology 2018 is hosted by EuroSciCon and it is focuses on the major issues of food scarcity and nutritional imbalance in people. This is of great concern as the survival of future generation is at stake. Food is essential to live and nutrients to stay healthy so we invite Researchers, Food Technologists, Nutritionists, Academicians, Industrialists and Dietitians to give the world a better solution to this problem. The conference will be a platform to globalize one research, to share scientific experiences, to gain knowledge on new technologies and regulations.  The conference is scheduled on May 14-16, 2018 in Rome, Italy. The conference is CPD accredited and participants can earn 18 CPD points by attending it. These points will be very much helpful for the growth of one’s career. The conference includes workshops and symposia to make it more beneficial to the participants. We invite sponsors and exhibitor to showcase your products to our participants and make it reach the public through them. We request you to make use of this opportunity to make the world a better place to live in.  

What’s New

Food technology 2018 includes international attendee workshops, lectures and symposia, including a designated registration area, a refreshment break and gala lunch. Food technologists and Nutritionists can join the EuroSciCon as an international member to receive discounts on registration. So come and join leading experts and allied professionals from May 14-16 2018 in Rome, Italy to keep up with the rapidly accelerating pace of change that is already having an impact on the field of food technology and nutrition.

About Rome

Rome is the capital city of Italy located in the central western position of Italian peninsula along the shores of the river Tiber. It is the fourth most populous city in the European Union. It is a famous tourist location and is the 13th most visited city in the world. Italy is known for its renowned cuisines. It gives us immense pleasure to organize an International Conference on Food technology in the land of cuisines. Italy’s cuisines bought a new life to cooking with the introduction of potatoes, bell peppers, tomatoes and maize. They focused on the quality of ingredients rather than the processes. Cheese and wine are their major food ingredients. The famous “Expresso” coffee also has its roots in Italy. Everyone likes food but it is also necessary to understand how it reaches the hands of consumer from just being a raw material to a wonderful creation. Knowing the chemistry involved in it and the techniques industries make use for production of food is also important. The conference will provide a vast idea about production till packaging the food product. This valuable information will be shared by Nutritionist, Expertise in Food technology, Agriculturists, Research Scholars, Doctors, Industrialist, Chemists and Educators of the World.

Session and Tracks

SESSIONS AND TRACKS  

Food technology is a science that deals with the production of food. Food based research helps in ensuring the quality and safety of food products. Technologists work to improve manufacturing methods, preserve and store foods effectively and involve in new product development. Various quality analysis procedures are carried out to make food safe in the hands of consumers. It involves conversion of food into a more palatable form and makes it easier to digest. Food technology is a vast field that includes streams like agriculture, aquaculture, food processing, food engineering, food microbiology, bioprocess engineering, food chemistry, food safety, nutrition and diseases caused by food.

Agriculture

Agriculture is the science of cultivating plants, crops and raising animals for food and other benefits to humans. It is most important occupation in many countries and is the source for various industries. Researchers are continuously involved in identifying new techniques in farming to increase the crop yield within a specific time. Since there is a decrease in land for cultivation, introduction of effective techniques is the need of the hour. The fields that can be focused in agriculture are:

  • Soil science
  • Plant pathology
  • Forestry and horticulture
  • Livestock rearing
  • Entomology

Aquaculture

It is the art of rearing fishes, molluscs, crustaceans, aquatic plants and algae. It involves culture of both salt water and freshwater populations. These are cultivated as they are major source of food. This field has higher market value because of exports. Specific methods like aquaponics and integrated multi tropic aquaculture are being used in farming techniques. The major fields of talk can be:

  • Marine aquaculture
  • Freshwater aquaculture
  • Diseases of aquatic animals
  • Aquaculture bioremediation
  • Ecosystem research

Food processing

Food processing is the conversion of the raw ingredients into a consumable product using physical, chemical and biological means to increase its flavor, shelf life and for better nutritive value. Many food based industries are involved in processing of the food.  Food processing includes mincing, macerating, liquefaction, pasteurization, pickling, canning and packaging. Processed foods are very common in these days and they are quite in higher demands. The process includes:          

  • Food preservation
  • Food processing agents
  • By products of  food processing
  • Impact of processing on nutritional quality of foods
  • Packaging and marketing

Food engineering

Food engineering is a multidisciplinary field that combines science, microbiology and engineering strategies. It aims in providing technical knowledge for cost effective production and commercialization techniques to industries. Energy conservation, waste management and minimizing environmental hazards are also a major concern in food engineering. The field includes:

  • Cost effective production methods
  • Commercialization techniques
  • Waste and water management
  • Energy conservation
  • Recycling and reuse

Food microbiology

Microorganisms can be either harmful or useful in food processing techniques. Food microbiology is the science which includes the occurrence and significance of bacteria, fungi, protozoa and algae. Food processing involves the removal of pathogenic microorganisms from the food and also the use of microbes in fermentation for converting food to other form. Engineering microbes for secreting important enzymes in food processing is also being carried out in research areas.  Recent trends that involves food microbiology are:

  • Foodborne diseases and treatment
  • Fermented and microbial foods
  • Methods for microbiological examination in foods
  • Growth condition and control of microbes in food
  • Engineered microbes- an aid in  food processing

Bioprocess Engineering

Bioprocess engineering also, biochemical engineering deals with the design and development of equipment used in industries for various food processing techniques. It is a conglomerate of biology, mathematics and industrial design.  It aims in obtaining high yield of end products with better quality. It includes:

  • Design of bioreactors
  • Modes of Operations
  • Handling and control of equipment
  • Maintenance and optimum usage

Food chemistry

Food chemistry is the study of chemical process and interaction between the biological and non-biological components present in the food.  It is similar to biochemistry that involves carbohydrates, lipids, proteins, water, vitamins, minerals, enzymes, food additives and flavor. It encompasses how food changes during processing techniques and the ways to prevent it from happening. Food chemistry deals with:

  • Interaction of food with body
  • Food synergy
  • Chemistry behind food processing
  • Food additives and flavors
  • Enzymology

Nutrition

It is a science that deals with the process of providing nutrients required by the body for growth and survival. These nutrients can be obtained through food. Our body is also capable of synthesizing some of the nutrients while the others have to be consumed through food. A food should be rich in nutrients in order to meet the requirements of the body. Less nutrition in the body leads to various diseases and hence affects the metabolism of the body. Nutrition can have the following aspects:

  • Nutritive benefits of food
  • Ill effects of low nutritive value
  • Micro and macro nutrients
  • Modified foods with high nutritive value
  • Nutritional therapy

Food safety

Food safety describes the handling, preparation and storage of food preventing it from foodborne diseases. Food safety also includes the quality of the food being produced. Quality standards need to be achieved to make it a better product. It includes a number of routines that should be followed to avoid health hazards.  It protects the consumers from various ill effects. The safety considerations include:

  • Food labeling
  • Food hygiene
  • Food additives and pesticide residue
  • Certifications
  • Veterinary Science

Food and human health

Over consumption or low intake of food can lead to imbalance in the body which will result in serious ailments. Apart from food borne microbes, diseases can also occur because of human lifestyle. Eating food without nutritive values is a junk to our body. Possible areas are:

  • Food as medicine
  • Food control- diet
  • Food-drug interaction
  • Diseases related to food consumption
  • Diagnosis and treatment 

Media Partners/Collaborator

A huge thanks to all our amazing partners. We couldn’t have a conference without you!

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