Performers / Professionals From Around The Globe

Yiannis Kourkoutas

Democritus University of Thrace
Greece

Iryna Gavrylova

Eco -Tech & Functional food
Bulgaria

George Siragakis

Food Allergens Lab Athens
Greece

Mircea Oroian

Stefan cel Mare University of Suceava
Romania

Francesco Attanasio

Founder, Next Generation Food Project
UK

Cuneyt Dincer

Akdeniz University
Turkey

Jung-Feng Hsieh

Fu Jen Catholic University
Taiwan

Tomasz Tarko

University of Agriculture in Krakow
Poland

Aleksandra Duda-Chodak

University of Agriculture in Krakow
Poland

Juliana Villasante

Universitat Politecnica de Catalunya
Spain

Nesrine Ben Hadj Youssef

Universite de Technologie de Compiegne
France

Sterling Crew

Shield Safety Group, UK Chair, Institute of Food Science and Technology
UK

Tracks & Key Topics

Academic Key Topics

Business Key Topics

About Conference

Theme: Advancing the bio techniques and scientific research into Food Technology

EuroSciCon organizes the 3^rd Edition of Food Technology conference and this time it focuses on the advancements in the techniques and researches that are going on in the field of 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 innovatins in food technology. The conference is to be on April 22-23, 2019 in Athens, Greece. Students are also invited to attend the conference and gain the knowledge about researches in food technology.

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 April 22-24, 2018 in Athens, Greece to discuss the ways to develop better technologies that will aid in the development of food science and technology.

About Athens

Athens is the capital and largest city of Greece. Athens is a global city and one of the biggest economic centers in southeastern Europe. It has a large financial sector, and its port Piraeus is both the largest passenger port in Europe and the second largest in the world. The heritage of the classical era is still evident in the city, represented by ancient monuments and works of art, the most famous of all being the Parthenon, considered a key landmark of early Western civilization. The city also retains Roman and Byzantine monuments, as well as a smaller number of Ottoman monuments. Athens is home to two UNESCO World Heritage Sites, the Acropolis of Athens and the medieval Daphni Monastery. Athens is also home to several museums and cultural institutions, such as the National Archeological Museum, featuring the world's largest collection of ancient Greek antiquities, the Acropolis Museum, the Museum of Cycladic Art, the Museum and the Byzantine and Christian Museum. The city is a world center of archaeological research. Along with national institutions, such as the Athens University and the Archaeological Society, there are multiple archaeological Museums including the National Archaeological Museum, the Cycladic Museum, the Epigraphic Museum, the Byzantine & Christian Museum, as well as museums at the ancient Agora, Acropolis and Kerameikos.

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 (Winner will get Best Poster Award)
Young Researcher Forum (YRF Award to the best presenter)
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 2018

2^nd EuroSciCon Conference on Food Technology (Food Technology 2018) hosted by EuroSciCon Ltd took place at Holiday Inn Aurelia in Rome, Italy during May 14-16, 2018. 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 2018 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, "Optimizing food and nutritional demands with the help of recent technologies ".

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

Agriculture
Fish farming
Bioprocess Engineering
Food processing
Food safety
Food preservation
Food chemistry
Food synergy
Food engineering
Food microbiology
Engineered microbes
Food additives
Bioprocess Engineering
Nutrition
Enzymology
Nutrition Therapy
Food and human health
Dietetics
Veterinary Science
Food safety and Hygiene
Food packaging
Food quality standards
Impact of processing on nutritional quality of foods
Foodborne diseases and treatment
Food waste management

The highlights of the meeting were form the eminent keynote lectures from

Sandra Poirier, USA
Ondulla Toomer, USA
Marco Pellegrini, Italy
Rob te Bieseke, Switzerland
Massimo Zonca, Italy
Yiannis Kourkoutas, Greece

Food Technology 2018 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 would specially thank the Moderators of Food Technology 2018 Clara Balsano, Italy and Daniel Laguado, Columbia for their contribution to the conference.

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 2018 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, EuroSciCon Ltd would like to announce the commencement of "3^rd EuroSciCon Conference on Food Technology" during April 22-23, 2019 at Athens, Greece.

Let us meet again @ Food Technology 2019

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.

Track 1: Food Innovations

The concept of food innovation has been tossed around food companies with growing regularity in recent years. Most of the time, the term” innovation” is associated with new product development, but innovation can be applied equally well across corporate marketing, operations, quality assurance, food safety disciplines. No matter where innovation is applied, it always yields true value to the companies who embrace it properly and apply it to various departmental functions.

Track 2: Agriculture and its products

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.

Track 3: Meat production

The livestock sector has been undergoing fast pace over the last few years. The increasing demand for food derived from animals has led to large increases in livestock production, supported by major technological innovations and structural changes in the sector. This rising demand has been mostly met by commercial livestock production and associated food chains. At the same time, millions of rural people still keep livestock in traditional production systems, where they support livelihoods and household food security.

Track 4: Fish farming and fish products

Fish farming means, raising fish commercially in tanks, ponds or other enclosures for the purpose of producing food. Commercial fish farming has already established as a profitable business venture throughout the world. Fish is a great source of food and protein. The demand and price of fish and fish related products are also increasing rapidly, in accordance with rapid population growth. This is the main reason of increasing this business around the world. Almost all countries around the world are somehow suitable for fish farming business. But the countries with coastal areas are very suitable for this business. There are many areas, where fish farming business is the only way of livings for the people.

Track 5: 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.

Track 6: Food preservation

Food preservation is known as the science which deals with the process of prevention of decay or spoilage of food thus allowing it to be stored in a fit condition for future use. Preservation ensures that the quality, edibility and the nutritive value of the food remains intact. Preservation involves preventing the growth of bacteria, fungi and other microorganisms as well as retarding oxidation of fats to reduce rancidity. The process also ensures that there is no discoloration or aging. Preservation also involves sealing to prevent re-entry of microbes.

Track 7: 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.

Track 8: 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.

Track 9: Food nanotechnology

Nanotechnology is having an impact on food science by different means, from production till package. Nano based companies are developing nanomaterial that will make a difference in the taste of food and also in the food safety, and the health benefits of food. Recent research has shown the useful applications of nanotechnology for functional foods and nutraceuticals by making use of the new concepts and engineering approaches involved in nanomaterials to for targeted delivery of micronutrients. It allow better encapsulation and release efficiency of the active food ingredients compared to traditional encapsulating agents, and the development of nano-emulsions, liposomes, micelles, biopolymer complexes and cubosomes have led to improved properties for bioactive compounds protection, controlled delivery systems, food matrix integration, and masking undesired flavors.

Track 10: Dairy Technology

Dairy Technology is deals with the processing of milk and its products. This field involves the use of “Technology” to make the dairy products and processing more advanced, hi-tech and useful. It is a component of food technology that specifically 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.

Track 11: Food Immunology

The immune system of the body keeps you healthy by fighting off infections and other hazards to our health. A food allergy reaction occur when your immune system overreacts to a food or a substance in a food, identifying it as a danger and triggering a protective response. Symptoms of a food allergy can range from mild to severe. Just because an initial reaction causes few problems doesn’t mean that all reactions will be similar; a food that triggered only mild symptoms on one occasion may cause more severe symptoms at another time.

Track 12: Engineered microbes

The application of modern biotechnology to food production presents new opportunities and challenges for human health and development. Recombinant gene technology, the most well-known modern biotechnology, enables plants, animals and microorganisms to be genetically modified (GM) with novel traits beyond what is possible through traditional breeding and selection technologies.

Track 13: 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 Bioprocess engineering is a specialisation of chemical engineering; it deals with the design and development of equipment and processes for the manufacturing of products such as agriculture, food, feed, pharmaceuticals, nutraceuticals, chemicals and polymers and paper from biological material and treatment of waste water. Expertise in this field is a combination of knowledge in biotechnology and engineering. Bioprocess engineers develop concept technologies in the bioprocess space – anything that takes into account producing a product from biological material such as yeast, fungi, bacteria, algae, viruses, mammalian cells or any type of biological single cell process.

Track 14: 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. Furthermore, the food process engineer needs kinetics in order to optimize processes. In addition, kinetic modeling is also useful for the nutritionist, to study the kinetics of changes during digestion and assimilation in the body (bioavailability).

Track 15: 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 involves the study and development of food additives that can be used to preserve the quality of food or to modify its color, flavor, and taste. It is, thus, closely linked to food processing and preparation techniques.

Track 16: Food synergy

There is evidence that certain components in the foods and beverages we consume like minerals, vitamins and phytochemicals, fiber, and fats interact with each other to give our bodies extra disease protection and a higher level of health. This new nutritional concept is called food synergy. It general it is the interaction of food with body.

Track 17: Food additives

A food additive is any substance added to food. Legally, the term refers to "any substance the intended use of which results or may reasonably be expected to result directly or indirectly in its becoming a component or otherwise affecting the characteristics of any food." This definition includes any substance used in the production, processing, treatment, packaging, transportation or storage of food. Flavor enhancers are used in savory foods to enhance the existing flavor in the food. Food flavor enhancers are commercially produced in the form of instant soups, frozen dinners and snack foods etc. Flavor enhancers modify flavors in the food without contributing to any significant flavor of their own. Controlled quantities of these are safe but if ingested in large quantities, they may lead to high blood pressure or some allergies.

Track 18: Enzymes in food

Enzymes are crucial to your health as they enable your body to break down food components into usable nutrients. Your intestines and pancreas produce a wide variety of enzymes, and certain foods contain these beneficial constituents or contain bacteria that produce them. Certain foods are high in enzymes, too, though they're broken down during digestion. While certain cultures eat high-enzyme foods for the perceived benefit of boosting digestion, there's not much evidence to show that enzymes help. Several high-enzyme foods offer other benefits, though, so they're still worthwhile additions to your diet. Enzymes are also being used in food processing.

Track 19: Nutrition and Nutrition Therapy

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. Nutritional Therapy is the application of nutrition science in the promotion of health and is relevant for individuals with chronic conditions, as well as those looking for support to enhance their health and wellbeing.

Track 20: Nutraceuticals

Nutraceuticals is a broad umbrella term that is used to describe any product derived from food sources with extra health benefits in addition to the basic nutritional value found in foods. They can be considered non-specific biological therapies used to promote general well-being, control symptoms and prevent malignant processes. Most often they are grouped in the following categories as dietary supplements, functional food, medicinal food and farmaceuticals.

Track 21: Foodborne diseases and treatment

A disease caused by consuming contaminated food or drink. Myriad microbes and toxic substances can contaminate foods. There are more than 250 known foodborne diseases. The majority is infections are caused by bacteria, viruses, and parasites. Other foodborne diseases are essentially poisonings caused by toxins, chemicals contaminating the food. All foodborne microbes and toxins enter the body through the gastrointestinal tract and often cause the first symptoms there.

Track 22: 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.

Track 23: Dietetics

Dietetics is the practice of integrating biochemical, physiological, social, and managerial concepts into the science of nutrition to achieve a healthy lifestyle. A degree in dietetics offers challenging and rewarding employment opportunities working in hospitals, long-term care facilities, public health agencies, food industry, research labs and more. Whether administering medical nutrition therapy in a health-care setting or directing food service operations, registered dietitians work toward the prevention and treatment of disease.

Track 24: Food safety and hygiene

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.

Track 25: Food packaging

Packaging has been defined in many ways. Packaging is the art, science and technology of preparing products for market. It is also can be defined as a product made from any material such as paper, glass, plastic, aluminum and wood that is used for the containment, protection, handling, delivery and presentation of goods from raw to processed goods. Packaging ensures safe delivery of the product to the ultimate consumer in good condition at minimal overall cost. It is a system capable of containing the goods that it remains safe and efficacious within its shelf life.

Track 26: Food quality standards

Food quality is an important food manufacturing requirement, because food consumers are susceptible to any form of contamination that may occur during the manufacturing process. Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements or medical conditions. Besides ingredient quality, there are also sanitation requirements. It is important to ensure that the food processing environment is as clean as possible in order to produce the safest possible food for the consumer.

Track 27: Food waste management

Food waste is the food that is discarded or left uneaten. In any case, correct definitions are threatening, consistently described on a situational commence. Proficient bodies, including overall affiliations, state governments and secretariats may use their own specific definitions. It is difficult to treat or reuse since it contains irregular measures of sodium salt and clamminess, and is mixed with other waste in the midst of amassing. It is very important situation to reduce the food wastage and make it available to the unavailable before spoilage. Hence food recycling is essential to resolve this issue.