Theme : Revolutionary modernization of Food science and Technology
On behalf of the Organizing Committee, we take great pleasure in tutorial scientists, researchers, research scholars, analysis students, Professors and Specialists of application fields for the “Annual Congress on Food Science & Technology” that have been scheduled held during September 28-29, 2020 at Toronto, Canada.
We sincerely hope that Food Science-2020 is a global platform for meeting tutorial scientists from around the globe, widen skilled contact and make new opportunities, together with establishing new collaborations.
Food Science 2020 is composed of keynote talks, oral and poster presentations, workshops and interactive sessions in a friendly and learning environment which uplifts your research and knowledge.
• Primary Care Professionals
• Food science scientists, researchers, and students
• Food science specialists in microbiology
• Specialists in foodborne diseases and cancer
• Modeling specialists in food safety and cancer risk assessment
• National and international food safety specialists
• Authorities involved in setting up food safety standards
Track 1: Food Science
Food Science is one of the subsidiaries of food science which deals with the production procedures that make foods. It is a science which covenants with the methods and principals involved in the processing and preservation of the food substances. The study of food technology is to advance new methods and systems for keeping food products safe and unaffected from natural harms such as bacteria and other micro-organisms
Track 2: Nutritional Deficiency and Disorders
Nutrition is the science that deals with the interaction of nutrients and other materials in food in relation to maintenance, growth, reproduction, health, and disease of an organism. It consists of food intake, absorption, assimilation, biosynthesis, Catholicism, and excretion. The active management of food intake and nutrition are both keys to good well-being. Smart nutrition and food choices can help avoid disease. Eating the right foods can help your body deal with more successfully with an on-going illness. Understanding good nutrition and disbursing attention to what you eat can help you maintain or improve your health.
Track 3: Food Storage and Preservation
Food preservation is well-known as the science which deals with the process of prevention of spoilage of food thus permitting it to be stored in a fit condition for future use. Preservation safeguards that the quality, edibility and the nutritive value of the food remain undamaged. 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 discoloration or aging and also involves sealing to prevent re-entry of microbes. Basically food preservation ensures that food remains in a state where it is not contaminated by pathogenic organisms or chemicals and does not lose optimum qualities of color, texture, flavor and nutritive value.
Track 4: Food 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. Radioactive components, heavy metals, or the packaging materials used in food processing are examples of such substances. A food toxicologist studies toxicants in food, the health effects of high nutrient intakes, and the connection between toxicants and nutrients.
Track 5: Food Chemistry and Biochemistry
The Food Biochemistry gathering plans to enhance understanding of the detailed composition of foods, especially food components that have beneficial effects on human health. The Food Biochemistry includes the utilization of modern chemical and biochemical analytical methods of food components and their reactions, model systems to study their reactions and efficient statistical tools for data analysis to get the maximum informative value.
Track 6: Food Processing and Technical Food processing
Packaging research and developments involve the study of automation, control, and monitoring. Various stages of food processing, provides a detail review on many subtopics including recent advances in smart packaging techniques, the role of nanotechnology in packaging, various types of packaging machineries including the application of robotics, package printing techniques, conventional automation and control tools, Open, Modular Architecture Control (OMAC) guidelines on automation and control including further references, the importance of treatability attribute, paradigm shift with regard to the use of Fieldbus-based automation scenarios and some evidences and last but not the least the current research directions in the field of Food Processing and Packaging Technology.
Track 7: Food and Nutritional Diet
As far back we can saw what foods are good for us and what foods we should avoid, some of this conclusion later retracted by the medical community. Food choices are strictly a personal experience based on one's genetics and predispositions to allergies among other things that alter what we eat. The best foods are fresh foods. Diets work if one sticks to them. Allergies to foods can cause physical damage to the body and must be explored. Obesity is an epidemic in many countries including the US. There's emotional eating and physical eating - we all know the deal. When you look good you feel good and so it goes in the cycle of health and fitness. Everything starts on the soul level, is processed by the emotions, and then plays out in the physical body. We are programmed for everything we experience
Track 8: Food Engineering
Food engineering is an interdisciplinary ground which associates microbiology, applied physical sciences, chemistry, and engineering for food and associated productions. It also includes the application of agricultural, mechanical and chemical engineering principles to food materials. Food processing is the conversion of agricultural products into food or of one form of food into other forms. Food processing comprises various forms of processing foods, from grinding grain to make raw flour to home cooking to complex industrial methods used to make convenience foods.
Track 9: Chemical Process
Biological and Non-Biological Chemistry of Food is the study of chemical processes and interactions of all biological and non-biological components of foods. Examples of biological substances are meat, poultry, lettuce, beer, and milk. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. This discipline also includes how products get modified under certain food processing techniques and methods either to enhance or to prevent them from happening.
Track 10: Food and Agricultural Immunology
Food and Agricultural Immunology present original 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 the development of diagnostic systems - all types of ligand-based assays, such as antibody and aptamer.
Track 11: Food hygiene
Food hygienes are the conditions and measures necessary to ensure the safety of food from production to consumption. Food can become contaminated at any point during slaughtering or harvesting, processing, storage, distribution, transportation, and preparation. Lack of adequate food hygiene can lead to foodborne diseases and the death of the consumer. WHO assists the Member States in promoting safe food handling through systematic disease prevention and health education programmers directed to food handlers, including the consumers.
Track 12: Food Security and Agrotechnology
Food security is a really serious issue facing all of humanity. In essence, it’s about how we feed a growing population at a time of climate change, which is unpredictable and not fully understood. Globally, we are reliant on a very slender thread of genetic diversity. According to the U.N.’s Food and Agriculture Organization (FAO), more than 50% of all human calories come from just three plants: rice, maize, and wheat. Farmers recognize and appreciate this reality. In fact, many see technology - genetic, mechanical and increasingly digital - as the only realistic way of meeting the present challenges. Farmers encounter a real-world challenge; they should be able to directly access scientists and make use of basic research to help find solutions. Agrotechnology focuses on technological processes used in agriculture, to create an understanding of how processes, equipment, and structures are used with people, soil, plants, animals and their products, to sustain and maintain quality of life.
Track 13: Seafood Processing
Seafood is fish and material produced from fish, comprising finfish, crustaceans, cephalopods, echinoderms, mollusks, and gastropods. The term seafood processing refers to the procedures associated with fish and fish products between the time fish are caught or harvested, and the time the final food is delivered to the customer. Although the term refers precisely to fish, actually it is extended to cover any aquatic organisms harvested for marketable purposes, whether caught in wild fisheries or harvested from aquaculture or fish farming.
Track 14: Foodborne Diseases
Foodborne illness or foodborne disease or food poisoning is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate 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, diarrhea, abdominal pain, fever, and chills.
- Food Science
- Nutritional Deficiency and Disorders
- Food Storage and Preservation
- Food Toxicology
- Food Chemistry and Biochemistry
- Food Processing
- Food and Nutritional Diet
- Food Engineering
- Chemical Process
- Food and Agricultural Immunology
- Food hygiene
- Food Security and Agro-technology
- Seafood Processing
- Food borne Diseases
Organizing Committee Members
Industries in Canada has experienced strong expansion over the five years to 2019. However, mounting demand from online retailers and mass merchandisers has challenged industry operators to reinvent their niche as per capita disposable income and consumer sentiment steadily edge up. Thus far, industry operators have capitalized on offering superior value-added services such as health consultations and supplement advising to bolster revenue. Consequently, industry revenue is expected to increase at an annualized rate of 4.4% to $3.8 billion during the five-year period.
WHY TO ATTEND?
Food Science 2020 look for delegates including keynote lectures from all around the world, workshops, symposiums by speakers and business entrepreneurs, oral presentations by renowned speakers and poster presentations by students, Exhibitions, and delegates all around the world which will craft a platform for global promotion and effective development in this field. Food Science 2020 also provides a platform for international networking and opportunities for collaborations with worldwide companies and industries.
Don’t Miss This Event
Great Event Schedule
|09:15-09:30||Keynote Forum Opening Ceremony|
|09:30-11:30||Session Keynote Forum|
|11:30-11:45||Networking and Refreshment Break|
|15:30-15:45||Networking and Refreshment Break|
|09:30-11:30||Session Keynote Forum|
|11:30-11:45||Networking And Refreshment Break|
|15:30-15:45||Networking And Refreshment Break|
|10:45-11:15||Networking And Refreshment Break|
|15:30-15:45||Networking And Refreshment Break|
|15:45-17:00||Poster Presentations And Panel Discussion|