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International Conference on Food Production and Preservation, will be organized around the theme “Technological Advancements in Food Preservation to provide Nutrients for Good Health”
Food Production 2018 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Food Production 2018
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The process of Food production develops products with longer shelf lives than raw food ingredients. The transformation of ingredients into finished food products is called as Food Production. The food production process includes the processing of raw materials like fruits, vegetables and grains in their harvested forms. Meat after the butchering is processed into types of food products that are available for the consumers. Food manufacturing firms convert raw food products into complete and marketable food items. The methodologies in Food production varies from minimal processing such as cleaning and packaging to the addition of additives, ingredients, and flavoring as well.
Food production can be classified into various types which include: selection, cultivation, harvesting, crop management, crop production, preserving, pasteurizing, baking, pudding, carving, fermenting, butchers, pickling, candy making.
Methods of food production:-
· Fermenting at brewing industries.
· Removal of unwanted outer layers, such as peeling and skinning.
· Chopping or slicing of vegetables.
· Grinding and marinating.
· Curing food.
· Fruit juice processing.
· Food fermentation.
· Boiling, broiling, frying, steaming or grilling and mixing.
· Gasification of soft drinks.
· Packaging and food preserving by vacuum packs.
The wine-making process can be divided into four distinct steps: Harvesting and Crushing grapes, Fermenting must, Ageing the wine, and Packaging.
The process of wine production remained the same throughout the ages, but new technology and machinery have brought increase in the output of wine. While the manufacturing process is highly automated in medium- to large-sized wineries, small wineries still use hand operated presses and store wine in musty wine cellars.
The procedures in creating wine are often times dictated by the grape and the amount and type of wine being produced such advances enhanced the quality of wine. These advances include a variety of mechanical harvesters, grape crushers, temperature-controlled tanks, and centrifuges.
Recipes for certain types of wine require the winemaker to monitor and regulate the amount of yeast, the fermentation process, and other steps of the process.
A universal factor in the production of fine wine is timing. This includes picking grapes at the right time, removing the must at the right time, monitoring and regulating fermentation, and storing the wine long enough.
- Track 2-1Food Beverages
Food preservation is one of the oldest technologies used by human beings, which increases the shelf life of food along with retaining the nutritional value. Preservation can also act as an alternative to refrigeration and cold storage. Few preservation techniques may also destroy the enzymes naturally found in a food that cause it to spoil or discolor quickly. Following are few of the Modern-day food preservation methods,
CANNING: - Canning is the process of applying heat to food that’s sealed in a jar, in order to destroy any microorganisms that can cause food spoilage. Canning is a popular way of preserving fruits, vegetables and meat products.
FREEZING: - Properly packaging food in freezer paper or freezer containers prevents any deterioration in its quality. Freezing changes the texture of most fruits and some vegetables, but meats and fish fair well.
DRYING: - Exposing the food to a temperature that’s high enough to remove the moisture. An electric dehydrator is the best and most efficient unit for drying, or dehydrating, food
- Track 3-1Food preservatives
The structure of food influences texture and the physical properties of food such as color, structure, properties, composition, and many methods for objective characterization of food. Flavoring substances that are acquired from plant or creature crude materials, by physical, microbiological or enzymatic procedures are delegated characteristic enhancing substances. Flavorings are exceptional arrangements which are added to foods with a specific end goal to give taste as well as smell. These regular flavorings can be either utilized as a part of their characteristic frame or handled shape for utilization by people.
Food fortification also known as food enrichment is when nutrients are added to food at higher levels than what the original food provides. This is done to address micronutrient deficiencies across populations, countries and regions. Fortification of centrally-processed staple foods is a simple, affordable and viable approach to reach large sections of a country’s population with iron, folic acid, and other essential micronutrients
- Track 4-1Food Additives and Ingredients
Issues related to Food waste and its management is now thought to be a noteworthy and undermining factor for supportable advancement and Food Waste administration frameworks. Because of inadequate administration frameworks, the Food Waste is the cause of concern due to its social, ecological, environmental and economic impacts. Ecological impacts include food waste recycling, acidification, eutrophication, and eco-toxicity of water bodies especially fresh water. The distinctive concept of Food Waste showed that is can have critical impacts at pay level, populace development, and open cooperation in Food Waste administration frameworks. Additionally these administration frameworks have also intended to give an outline of reusing exercises, related controls, and innovations in current preventive measures in Food Waste management, by following some contextual investigations.
Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food. Food processing is the treatment of food substances by changing their properties to preserve it, improve its quality or make it functionally more useful. Food processors take raw or agriculturally produced animal, vegetable, or marine products and transform them into edible products through the application of labour, machinery, energy, and scientific knowledge. Either specific or a combination of Physical, Chemical, biological, and mechanical processes are used to convert relatively bulky, perishable, and typically inedible food materials into shelf-stable, convenient, and palatable foods and beverages. Food processing is one of the largest manufacturing industries in the United States. The processors include canners, producers, wineries, and other food and beverage manufacturers and distributors.
- Track 6-1Natural & Synthetic Foods
Current advancements in food sector are implementing the artificial intelligence applications. Smart packaging systems like Nano packaging and edible packaging films are in use to a greater extent. Labeling the processed food for smart packaging and computerizing the food industry with robotics and automations would lead the industry to a totally new era. Scientific developments in the food industry have resulted in significant increases in productivity and adaptability for products as per the market needs. The industry has advanced from the full range of food examination at the atomic and small scale auxiliary level, through crude material handling to food designing. The advancements are moving towards novel preparing techniques, computerization, quality control and confirmation, microbiological security issues, progresses in conservation and bundling advances and tangible examinations.
- Track 7-1Probiotics and Functional Foods
Techniques and Applications review new technology and challenges in food analysis from multiple perspectives. The chemical analysis module will cover a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. The broader perspective of analysis covers an application of basic sciences and engineering to study the physical, chemical, and biochemical nature of foods, and the principles of food processing. With the view that food science brings together multiple scientific disciplines, the involved analysis incorporates concepts from fields such as microbiology, chemical engineering and biochemistry.
- Track 8-1Food Microbiology
Food security can be explained in the context of production as well as availability. The changes in environmental conditions can result in yield changes and thus has an ecological perspective to be studied. Changes in the environmental conditions and severity of droughts and floods could pose tasks for farmers and ranchers and threaten food safety and security. There is a long established system of food safety control and regulation which occurs at the federal and regional levels. The main agencies involved at the federal level include the Food and Drug Administration (FDA) and the Food Safety Inspection Service (FSIS) of the United States and the Department of Agriculture (USDA). The Food, Drug and Cosmetic Act 1938 (FDCA) as amended sets out the authority of the FDA whilst the Meat and Poultry Inspection Acts and the Egg Inspection Act set out the authority of FSIS. Each state however also has its own agencies and regulations with differences in their organization and complexity. In addition certain state agencies undertake inspections, under contract, on behalf of the FDA. The Centre for Disease Control, the Environmental Protection Agency and the Department for Home Security also contribute to the regulation and control of food safety.
- Track 9-1Food Safety
The widespread growth of technological advancements, especially in the processing segment in the food industry has facilitated the technological marriages and amalgamation of various other scientific disciplines with the food science discipline. The physio-chemical industry and the governing concepts like mass transfers, kinetics involved in flow of fluids are immensely used to design the machineries. This session deals with the designing of equipment, food plant layout design and implementation of sensors in food and beverage industry. In addition, food safety and quality management often reduce post-harvest losses and increase food availability to enhance food security. Integrating food safety and quality in food supply chains increases and sustains the supply of quality safe foods in internal markets, and help reach the demand-supply balance.
Food marketing involves many kinds of challenges such as dealing with a perishable product whose quality and availability varies as a function of current harvest conditions. Food prices also tend to be lower in the U.S. than they are in most industrialized countries, leaving more money for other purposes. Americans, on the average, are estimated to spend 7-11% of their income on food. Food Marketing Efficiency refers to providing consumers with desired levels of service at the lowest cost possible. The low prices in the US and the price difference may tend to act as a market restrain, especially by posing a threat for the new entrants in the Food Production market due to lower profit margins. The food economy is continuing to globalize and the growth in international trade and investment continues to outpace growth in production. In the coming decades, the global food economy will increasingly become an open market space in which major developing countries will have a greater weightage, as suppliers, as consumers and in terms of technologies. Small and medium sized enterprises (SMEs) are also challenged by the on-going globalization process.
- Track 11-1Food Packaging
Food can be a basic vehicle for transmission of extensive variety of diseases. The transmission of human sicknesses through food, water and waste water is a worldwide issue, particularly of creating nations Awareness of health hazards arising from the consumption of contaminated food has grown in recent years and has resulted in national and worldwide strengthening of Food cleanliness programs. The highest percentage of contamination was mainly found in raw foods, raw meats and dry foods. It is an established fact that once food is subjected to the attack of microorganisms the microbial population increases within a few hours at normal temperature, because food is an ideal culture medium for multiplication of a variety of microorganisms.
Contamination is the undesired introduction of impurities or of a foreign matter, in to or on to a starting material or intermediate most illnesses caused by food contamination instead usually must wait until the bacteria leaves the body. Prevention of Contamination is important to avoid the contamination of meat and poultry whenever possible. This includes inadvertent contamination or cross-contamination from the live animal, processing procedures and equipment, employees, and the environment. Contamination can be minimized or avoided altogether by following appropriate sanitation procedures, good manufacturing procedures (GMPs), and procedures for employee hygiene. Foodborne illness can be extremely serious in some cases, but mostly it causes serious discomfort. Protect yourself from foodborne illness by buying fresh foods, storing food properly, avoiding food contamination in the kitchen, and keeping your foods properly refrigerated.
In addition to providing the substance for building and maintaining the body, the consumed food provides energy for all of the body's functions. Further, there is increasing evidence that mental processes and behavioral attitudes are influenced by nutritional status and specific nutrients. Nutrition is the science of food and its relationship to health. The food scientists must consider the nutritive aspects of food from two broad points: First, what nutrients do foods contain and their requirements and Second, what are the relative stabilities of these nutrients and how are they affected by food processing and handling. The science of nutrition, concerned with these broad areas, also deals with the physiological and biochemical phenomena of food utilization as relative to health.
- Track 14-1Nutrigenomics
Dietary supplements incorporate vitamins, minerals, herbs, sports sustenance items, normal nourishment supplements, and other related nutrients used to help the wholesome substance of the eating routine. The diet of humans can provide the diverse blend of nutrients needed for growth, maintenance, and overall health. Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. Nutrition needs change with aging, pregnancy, and lactation and may be altered by acute and chronic diseases or other medical conditions. Many nutrients can be produced abundantly and inexpensively through laboratory synthesis, microbial fermentation, or other processes.
- Track 15-1Nutritional Management
Food and Nutrition plays an important role in health maintenance as well as in disease management. With the increase in lifestyle disorders and prevalence of chronic diseases, it is important to promote healthy nutrition in all age groups. Improving eating habits is not just for an individual but for the whole population. Nutrition relates to improved infant, child and maternal health, stronger immune system to fight diseases, safer pregnancy and childbirth, bring down danger of non-transferable sicknesses and life span.
Nutraceuticals is a wide umbrella term got from nourishment sources with additional medical advantages notwithstanding the fundamental wholesome esteem found in Food. They can be considered non-particular natural treatments used to advance general prosperity, control manifestations and avert dangerous procedures.
- Track 16-1Nutraceuticals & dietary supplements
- Track 16-2Micronutrients