4th International Conference on

Food Technology

Theme: Revolutionary Innovations In Food and Nutrition World
Abstract Submission and Registration Open Now

Event Date & Time

Event Location

Prague, Czech Republic

18 years of lifescience communication

447956864423

Performers / Professionals From Around The Globe

Tracks & Key Topics

Food Technology 2020

About Conference

Theme : Revolutionary Innovations in Food and Nutrition World

 
EuroSciCon organizes the 4th Edition of Food Technology conference and this time it focuses on the Advancing the biotechniques and scientific research into Food Technology.  It is mandatory to know about the advancements in the field as in the present scenario researches on Food technology will have greater impact on food sufficiency and quality. The demand for food and with increasing diseases it is better to know of the improvements in the field. We invite Researchers, Food Technologists, Nutritionists, Microbiologists, Agriculturists and Industrialists to discuss the advancements in the field. The conference will be a platform to present your research and to show your innovations and researches in the field of food technology. The conference is to be on March 11-12, 2020 in Prague, Czech Republic. Students are also invited to attend the conference and gain the knowledge about researches in food technology.
 
What’s New ?
 
Food Technology 2020 includes international attendee, workshops, lectures and symposia including a designated registration area, refreshment break and 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 March 11-12, 2020 in Prague, Czech Republic to discuss the ways to develop better technologies that will aid in the development of food science and technology.
 
Opportunities for Conference Attendees
 
For Researchers &Faculty:
  • Speaker Presentations
  • Poster Display
  • Symposium hosting
  • Workshop organizing
For Universities, Associations & Societies:
  • Association Partnering
  • Collaboration proposals
  • Academic Partnering
  • Group Participation
For Students & Research Scholars:
  • Poster Competition
  • Young Researcher Forum
  • Student Attendee
  • Group Registrations
For Business Delegates:
  • Speaker Presentations
  • Symposium hosting
  • Book Launch event 
  • Networking opportunities
  • Audience participation
For Companies:
  • Exhibitor and Vendor Booths
  • Sponsorships opportunities
  • Product launch
  • Workshop organizing
  • Scientific Partnering   
  • Marketing and Networking with clients

Past Conference Report - Food Technology 2019

3rd EuroSciCon Conference on Food Technology (Food Technology 2019) hosted by EuroSciCon Ltd took place at Holiday Inn Athens-Attica Airport West, Greece during April 22-23, 2019. It was organized by EuroSciCon Ltd and generous response was received from the Editorial Board Members of EuroSciCon Ltd Journals as well as from eminent scientists, talented researchers, and young student community. Researchers and students who attended from different parts of the world made the conference one of the most successful and productive events in 2019 from EuroSciCon Ltd. The three-day program witnessed thought provoking keynote and plenary presentations from experts in the field of Food Technology and Nutrition highlighting the theme, "Advancing the biotechniques and scientific research into Food Technology ".

The meeting was carried out through various sessions, in which the discussions were held on the following major scientific tracks:

  • Food Innovations
  • Agriculture And Its Products
  • Meat Production
  • Fish Farming And Fish Products
  • Food Processing
  • Food Preservation
  • Food Engineering
  • Food Microbiology
  • Food Nanotechnology
  • Dairy Technology
  • Food Immunology
  • Engineered Microbes
  • Bioprocess Engineering
  • Kinetics Of Food Process
  • Food Chemistry
  • Food Synergy
  • Food Additives
  • Enzymes In Food
  • Nutrition And Nutrition Therapy
  • Nutraceuticals
  • Foodborne Diseases And Treatment
  • Food And Human Health
  • Dietetics
  • Food Safety And Hygiene
  • Food Packaging
  • Food Quality Standards
  • Food Waste Management

Food Technology 2019 played an important role in promoting multidisciplinary interactions between science and technology to enhance research in Food Technology and Nutrition. The program covered current and emerging research innovations in the field of Food Technology and Nutrition.

We are obliged to the various delegates from companies and institutes who actively took part in the discussions. We sincerely thank the Organizing Committee Members and Editorial board of Food Technology 2019 for their gracious presence and continuous support throughout the proceedings of this event. With the valuable feedback and generous response received from the participants of the event.

Sessions and Tracks

Track 1: Food Processing

Food processing is a technology which used by the food processing industry to transform raw ingredients into other forms for consumption by humans or animals. Food processing typically takes harvested crops or animal products and produces marketable, long-life products which can be consumed directly or stored to cook later. The main benefits of food processing are preservation, distribution, marketing, protection from environmental substances and the ease of preparation. There are also a few drawbacks of food processing like the loss of nutritional value and health effects due to added additives. Some of the Food processing methods are:

  • Removing the outer layer of vegetables
  • Chopping or slicing of vegetables
  • Mincing
  • Gasification

Track 2: Food processing techniques

Packaging plays a major role in the Food industry which includes the advancement in the machinery used to process the food, portion in respected size and pack, sanitation, etc. Packaging also depends on the demand for capacity, waste reduction, durability and ease of use. The different types of Food processing include:

  • Thermo-Processing
  • Frozen Food Processing
  • Hurdle Technology
  • Extrusion and Drying

Track 3: Food Industry Background

The food industry is an intricate, worldwide collective of diverse trades that supplies most of the food consumed by the world's population. Only existence farmers, those who survive on what they grow, and hunter-gatherers can be considered outside the scope of the modern food industry. The food Industry comprises:

  • Agriculture and Agronomy
  • Food Processing
  • Food Technology and many more

Track 4: Dairy Technology

Dairy Technology is deals with the processing of milk and its products. The usage of this technology will be useful for the growth of dairy farm. This seperately deals with the processing, storage, packaging, distribution and transportation of the dairy products like milk, ice-cream, curd etc by implying the science of biochemistry, bacteriology, nutrition to the milk and milk products.

  • Cattle Farming
  • Poultry

Track 5: Dietetics

Dietetics is the act of incorporating biochemical, physiological, social, and administrative ideas into the investigation of sustenance to accomplish a sound way of life. A degree in dietetics offers testing and remunerating business openings working in emergency clinics, long haul care offices, general wellbeing organizations, sustenance industry, examine labs and then some. In the case of regulating therapeutic sustenance treatment in a social insurance setting or coordinating nourishment administration activities, enrolled dieticians progress in the direction of the avoidance and treatment of sickness.

  • Nutrition Values
  • Metabolism

Track 6: Kinetics of Food process

The purpose of kinetics is important in many aspects of food research. enzymatic, chemical, physical and microbial reactions in foods occur simultaneously during processing and storage, and usually it is a chain of reactions. Optimizing the quality of food in a quantitative way can be done with the proper use of kinetics. This is useful to study the kinetics of changes during digestion and assimilation in the body

  • Factors affecting food quality
  • Absorption
  • Shelf life
  • Rate of Contaminations

Track 7: Beverage Packaging

Packaging plays a major role in the beverage industry. In the beverage packaging industry, the major components include Rigid Plastics, Flexible plastics, Metal, Glass, Tetra packs and Packaging industry also has to constantly find innovative ways to reduce the weight of the bottle. Many manufacturers are making efforts to reduce the weight of the existing material or switch to lighter pack format. Labels which are packed in various types like a bottle, can, pouch cartons, and others.

  • Packaging is necessary for increasing
  • Shelf Life
  • Convenience
  • Sustainability

Track 8: Food Preservation

Food preservation refers to the techniques used to prevent food from spoiling. It includes different methods like drying, irradiation, pasteurization and adding of additives. Preservation implicates avoiding the growth of bacteria, fungi and other microorganisms as well as retarding oxidation of fats to reduce rancidity. The procedure also guarantees that there is no discolouration or aging and also involves sealing to prevent re-entry of microbes. Food preservation hepls food to remain in a healthy state and does not lose its qualities. Preservation safeguards that the quality, edibility and the nutritive value of the food remains undamaged. Some methods of food preservation are :

  • Salting
  • Fermentation
  • Dehydration

Track 9: Food Packaging and labelling

Food packaging prevents contamination and allows food to be transported easily. It also extends the shelf life depending on the type of packaging. Even in food packaging, many concerns are raised that the chemicals which are used to pack the food products migrate into the food, thus raising the health issues due to the certain product. The food packaging also has labelling with information about the contents, ingredients, nutritional content, cooking instructions and shelf life of the food. The packaging needs to be designed such that there is little to no interaction between the food and packaging.

  • Food Safety
  • Temperature Control

Track 10: Food and Quality Control

Food quality plays an important role because food consumers are susceptible to any form of contamination which may occur during manufacturing. Most of the customers tend to buy a product of the same brand which we think is of good quality and matches our expectations, but even the slightest mistakes where the quality of a product is damaged or compromised could completely destroy the image of the brand and the company could face a huge loss. One way to reduce these types of incidents is to eliminate the source of a problem with through inspection and quality management to ensure customers requirements are met. It is important to ensure that the food processed from the envitornment is clean and healthy in order to provide the good quality food for the customer.

  • Quality Assurance
  • Aseptic Processing

Track 11: Food Microbiology

Food microbiology refers to the study of micro-organisms that contaminate or destroy food. Food Microbiology mainly focuses on a variety of research on bacteria that have beneficial as well as harmful effects on the quality of food. Food-borne micro-organisms interact differently with various foods and their response differs with various food products so, there is a need to study the microbial diversity for improving the quality, safety, and to maintain healthy properties of processed foods.

  • Food Bioprocessing
  • Food Spoilage
  • Food Biopreservation

Track 12: Food Analysis 

The food products are tested throughout the development, production and even after launching in the market. The food analysis is done by taking physical, chemical and biological attributes of food and drinks.

  • Nutritional Labelling
  • Hazard Analysis
  • Food Inspection
  • Food Manufacturing Practices

Track 13: Food Machinery

Depending on the type of food, it is packed in numerous ways. Different machines are used to pack different food products based on storage life of the product. Example: meat and frozen items are kept in vacuum sealed packages to extend their storage life.

  • Bundling food packaging equipment
  • Food vacuum packaging machine
  • Biscuit packaging machine
  • Bagging, closing and capping machine

Track 14: Nutraceuticals & Nutrition Supplements

A nutraceutical is a food or food component that petition to have health benefits, including treatment and prevention of disease. A nutraceutical product may be defined as a constituent, which has physiological benefit and also provides protection against chronic disease. Nutraceuticals are used for a better health, Nutritional supplements are any dietary supplement that is projected to provide nutrients that may otherwise not be consumed in adequate quantities; for example, vitamins, minerals, proteins, amino acids or other nutritional substances.

  • Pro-Biotic
  • Protein Serums

Track 15: Chemistry of Food and Bio-processed Materials

Examples of biological substances are meat, poultry, lettuce, beer, and milk. Its main component such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours. This discipline also includes how products get modified under certain food processing techniques and methods either to enhance or to prevent them from happening.

  • Packed Sea Food
  • Processed Meat
  • Food Supplements
  • Pro-Biotics

Track 16: Food Flavours

Food flavouring (or food flavouring) refers to the blending of essences, liquid extracts and flavours which are added to the produce to enhance the taste and aroma. Essential oils from fruits and vegetables, synthetic organic chemicals, food colouring is the basic flavourings which are used. Although the food flavouring industry mainly used to focus on natural flavouring substances, today we see a lot of organic chemical components such as alcohol, hydrocarbons and phenol ethers used. Classification of food flavours are:

  • Natural Flavours
  • Processed Flavours
  • Added Flavours
  • Synthetic Flavours

Track 17: Food-borne Diseases

Food poisoning is the main cause for the intake of unhealthy food or unhygienic food. Foodborne illnesses are infections or irascibilities of the gastrointestinal (GI) tract triggered by food or beverages that contain destructive bacteria, parasites, viruses, or chemicals. The GI tract is a sequence of hollow organs joined in a long, twisting tube from the mouth to the anus. Common symptoms of foodborne illnesses are vomiting, diarrhoea, abdominal pain, fever, and chills. Main causes include :

  • Agricultural Chemicals
  • Climate Change
  • Contaminated Food

Track 18: Food and Nutritional 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. A food toxicologist studies toxicants in food, the health effects of high nutrient intakes, and the connection between toxicants and nutrients. Food and nutrition toxicology involves investigation of flavours, additives packaging materials and food contaminants.

  • Food Contaminants
  • Food Intolerance
  • Food Safety Assessment
  • Food Allergy
  • Genetically Modified Food

Track 19: Agricultural Immunology

Agricultural immunology presents immunological research with food, agricultural, environmental and veterinary applications. It discusses an understanding of the interactions at the interface of the food and immune systems including studies on development of diagnostic

  • Effects of food on the immune system
  • Food Allergies
  • Studies on allergy and allergic reactions

Track 20: Food Safety and Hygiene

Food safety is about producing, handling, storing and preparing food in such a way as to preclude infection and contamination in the food production chain, and to help ensure that food quality and goodness are sustained to stimulate good health. Food hygiene is necessary for safety of health. Lack of adequate food hygiene can lead to foodborne diseases and can cause the death of the consumer. The objective of food hygiene is to consume hygienic food and to have a healthy life.

  • Chemical Risks
  • Microbiological Risks
  • Nutrition and Food Safety

Track 21: Management of Food Waste

The reasons of food waste or loss are several and occur at the stages of producing, processing, retailing and consuming. In the most recent years, food waste has become a multifaceted phenomenon attracting the attention of scientists, consumers and activists alike. It’s been termed as a global paradox regarding the method in which importance is put on agriculture to advance food security and then a third of all the food produced ends up as waste.

  • Conserving Resources
  • Raise your Recycling Rates
  • Choose a cost-effective disposal option

Track 22: Food Choice and Consumer Behaviour

Individuals make food decisions everyday based on past experience, perceptual differences, habitual intake and responses to environmental cues. Sensory science measures and evaluates the characteristics of foods that make them appealing to consumers. Methods from sensory science can also be used to understand biological variation that predisposes individuals to either consume or avoid foods that have potential to impact health and wellness. Factors affecting Consumers behaviour:

  • Packaging
  • Quality of Food
  • Aroma
  • Flavour

Learn More

FOOD TECHNOLOGY UNIVERSITIES IN EUROPE

Armenian State Agrarian University | University of Natural Resources & Applied Life Sciences | Graz University of Technology | Ghent University | University of Food Technologies University of Ruse | Agricultural UniversityUniversity of Zagreb | Cyprus University of Technology | College of Food TechnologyNational Engineering School in Biology | University of Lille | University of Helsinki | University of Turku | Pirkanmaa University of Applied Sciences | Karlsruhe University | Technical University of Munich | Berlin University of Technology | Fulda UniversityUniversity of Kiel | Humboldt University | Niederrhein University | Agricultural University of Athens | Alexander Technological InstitutionUniversity College Cork | University College Dublin | Dublin Institute of TechnologyAthlone Institute of Technology University of Iceland | Bologna University | University of Milan | University of Sassari | University of Foggia | University of Teramo | University of Udine | University of Parma | Kaunas University of Applied Sciences | Hogeschool van Amsterdam | University of Applied Sciences | Norwegian University | University College of South Trondelag | Warsaw University of Life Sciences | Poznan University of Life Sciences | University of Algarve | University of Minho | Dunarea de Jos University | University Stefan cel Mare Suceava Cristina | University of Ljubljana | Slovak University of Agriculture | University of Valencia | University of Navarra | University of Barcelona | Lund University | University of Umeå | University of Uppsala | Ege University | University of GaziantepMersin University | Istanbul Technical University | North Caucasus State Technical University | Czech University | Aarhus University | Royal Veterinary and Agricultural University | University of Copenhagen | Estonian UniversityUniversity of Tartu | Seinäjoki University | HAMK University | Savonia University | JAMK University | Agro Paris Tech | National School of Agronomy of Toulouse | University of Compiegne | University of Bonn | University of Gottingen | University of Giessen | Humboldt University | Leibniz University | Martin Luther University | University of Hohenheim | University of Rostock | University of Thrace | University of Thessaly | University of DebrecenKaposvár University | Pannon University | Szent István University | Agricultural University of Iceland | Catholic University of Leuven | Gurteen College | Mountbellew Agricultural College | University of Bologna | University of Perugia | University of Padua | Latvia University | University of Kraków | Rzeszów University | University of Algarve | University of Lisbon | University of Évora | University of Galati | Banat University | University of Belgrade | University of Almería | University of Seville | ETH Zurich | Brern University | Royal Agricultural University | Scotland Rural University | Scottish Agricultural College | Shuttleworth College | University of Reading | Writtle College | University of Seville | Bicton College | Clinterty Agricultural College | Myerscough College | Newton Rigg College | Oaklands College | Plumpton College | Reaseheath College | Shuttleworth College | Sparsholt College Hampshire

FOOD TECHNOLOGY UNIVERSITIES IN USA

University of La Plata | University of Córdoba | Catholic University of Argentina | University of Lujan | University of Sao Paulo | University of Santa Catarina | University of Rosario | University of Northern Rio de Janeiro | Sao Paulo State University | University of Mato Grosso | University of Lavras | University of Minas Gerais | University of Pelotas | University of Santa Maria | University of São Carlos | University of Viçosa | University of Paraná | University of Pernambuco | Tolima University | Red Deer College | University of SaskatchewanUniversity of ManitobaUniversity of GuelphRidgetown College | Kemptville CollegeOntario Agricultural College | Laval UniversityMcGill University | Dalhousie University | Auburn University | Angelo State University | California State University | Clemson University | Colorado State University | Cornell University | Delaware Valley University | Fort Valley State University | Iowa State University | Kansas State UniversityLouisiana State University | Michigan State University | Mississippi State University | Missouri State University | Montana State University | Morehead State University | Murray State University | University of California | University of Idaho | University of Kentucky | University of Maine | University of Maryland | University of Minnesota | University of Nebraska | University of Nevada | University of Rhode IslandUniversity of Wisconsin | Utah State University | Washington State University | West Virginia State University | West Virginia University | Lilongwe University | Oregon State University | Chapman University | Illinois Institute of Technology | North Carolina State University | Washington State University | University of Florida | The University of Georgia | Framingham State University | Florida State University | Auburn University | University of Memphis | Boston University | Purdue University | Pennsylvania State University | Dominican University | University of Arkansas | Oklahoma State University | Drexel University | University of Wisconsin

FOOD TECHNOLOGY UNIVERSITIES IN ASIA

Anhui Agricultural University | Fujian University | Gansu Agricultural University | Huazhong University | Hunan University | China Agricultural University | Hebei UniversityHenan University | Inner Mongolia University | Jiangxi University | Nanjing University | Northeast University | Northwest University | Qingdao University | Shandong University | Hirosaki University | Hiroshima University | Hokkaido University | Ibaraki University | Mie University | Miyagi University | Nagoya University | Niigata University | Tokyo University | Kinki University | Tokai UniversityUniversity College Agroscience | University Malaysia Kelantan | University Malaysia Sabah | University Malaysia Terengganu | Seoul National University | University Putra Malaysia | Korea National College of Agriculture & Fisheries | National Taiwan University | Ming Dao University | Kasetsart University | Maejo University | Chiang Mai University | Khon Kaen University | Silpakorn University | Suranaree University | Walailak University | Thammasat University | Mahidol University | Asian Institute of Technology | Rangsit University | Nanyang Technological University | Tsinghua University | National University of Singapore | Peking University | King Abdullah University of Science & Technology | Hong Kong University of Science and Technology | National Tsing Hua University | Indian Institute of Science | Indian Institute of Technology Bombay | University of Malaya | Indian Institute of Technology

FOOD TECHNOLOGY SOCIETIES

Coeliac Society of Ireland | International Society of Beverage Technologists | Society of Food Hygiene and Technology (SOFHT) | UK Food Associations | Safe Foods | Food and Drink Federation | European Association for Food Safety | European Food Safety Authority | Food Drink Europe | European Federation for the Science and Technology of Lipids | European Association of Chemical and Molecular Sciences | Institute of Food Science & Technology | Institute of Food TechnologistsGesellschaft Deutscher Lebensmitteltechnologen e.V. | Korean Society of Food Science and Technology | American Society for Nutrition (ASN) | The Nutrition Society of Australia | Austrian Nutrition Society (Österreichische Gesellschaft für Ernährung) | Belgian Nutrition Society | British Nutrition Society | Cyprus Dietetic & Nutrition Association | Danish Nutrition Society (Selskabet for Ernæringsforskning) | Federation of Asian Nutrition Societies (FANS)International Wine & Food Society (IW&FS) | Food & Beverage Association of America | Association of Food Industry | National Food Product Associations | Indian Beverage Association | Chocolate Society - University of Sydney Union | Chinese American Food Society | American Beverage Association | Food and Beverage Trade Associations | National Restaurant Association, Grocery Manufacturers Association | National Food Processors Association | National Food Processors Association, Food Industry Asia | Asia Pacific Food Industry | IACSIT Food and Agriculture Society (FAS) | ASEAN Food and Beverage Alliance | Singapore Food Manufacturers Association | Herbal Beverages - Herb Society of America | Food and Beverage Trade Associations | Food & Beverage Association of America | American Society for Nutrition | Food and Agricultural Organization

FOOD JOURNALS

Journal of Food Science | Trends in Food Science and TechnologyMolecular Nutrition & Food Research | Innovative Food Science and Emerging Technologies | Critical Reviews in Food Science and Nutrition | Food and Bioprocess Technology | Journal of Food Engineering | Food Science and Technology International | Journal of Agricultural and Food Chemistry | Journal of Food Processing and Preservation | Food and Chemical Toxicology | Journal of the Science of Food and Agriculture | International Journal of Food Sciences and Nutrition | Journal of Food Science and Technology | Journal of Food Process Engineering | Food Structure | Food and Nutrition Bulletin | Journal of Food Quality | Journal of the Academy of Nutrition and Dietetics | Journal of Food Composition and Analysis | Food Quality and Preference | Analytical Methods | Innovative Food Science and Emerging Technologies | Food and Bioprocess Technology | Food Science and Technology International | Critical Reviews in Food Science and Nutrition | Journal of Nutrition | Journal of Food Safety | The American Journal of Clinical Nutrition | International Journal of Food Sciences and Nutrition | Lebensmittel-Wissenschaft & Technologie | Journal of the Academy of Nutrition and Dietetics | Public Health Nutrition | Journal of Food Science | British Journal of Nutrition | Molecular Nutrition & Food Research | Nutrition in Clinical Practice | European Journal of Clinical Nutrition| Nutrition and Health | Journal of Nutritional Biochemistry | Nutrition Reviews | Food and Nutrition Bulletin

FOOD TECHNOLOGY JOB OPPORTUNITIES

Product development technologist Innocent | KTP Associate - Bioprocess Development Scientist University College | Research Scientist Animal and Plant Health Agency | New Product Development Technologist (NPD Technologist) RoS International Ltd | Head of Technical - Food Manufacturing Real Staffing | Customer Compliance Manager (Food Technology) Ocado | Regulatory Associate Perrigo Innovation Specialist - 12 Month FTC Starbucks | Higher Scientific Officer Food Standards Agency | Food Safety and Quality Analyst Whole Foods Market | R&D Technologist Puratos | Regional Food & Safety Specialist Job BJ's Wholesale Club, Inc. | Food Scientist Hain Celestial Group | Associate, Product Validation Hello Fresh | Food Safety Manager Sysco | Consumer Safety Officer Department of Health And Human Services | Research Technician (Caldwell, ID) J. R. Simplot Company | Safety and Environment Manager Unilever | Food Technologist Blue Spark | Laboratory Supervisor In-N-Out Burger | Microbiologist (Brewing) – Rochester North American Breweries | Intern- Food & Beverage Formulation Amway Inc | Global R&D Flavorist – Savory Givaudan | Associate Scientist - Product Development Leprino Foods | Extension Specialist for Food and Nutrition Delaware State University | Sustainable Food Policy Advocate Natural Resources Defense Council | Scientist IVIngredient Technology The Coca-Cola Company

Media Partners/Collaborator

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

Conference Speaker
Conference Speaker
Conference Speaker
Conference Speaker
Conference Speaker
Conference Speaker
Conference Speaker
Conference Speaker

Sponsors/Exhibitors

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