Food Technology 2019 welcomes all the delegates and participants from far and wide the world to attend 4th International Conference on Food Chemistry and Technology during July 22-23, 2019 in Brussels, Belgium. The conference highlights the theme “Innovations & emerging technologies for food research and development”. This scientific meeting involves current research, development and discovery of food chemistry and food technology, the conference is designed to encourage the exchange of ideas across a broad range of disciplines. And this scientific gathering permits a typical platform for the participants to debate their analysis so as to determine a scientific network between the world and trade resulting in foster collaboration and to appraise the rising problems, technologies, and innovations results in explore new prospects and increasing the existed opportunities throughout the globe. We are putting our efforts in making a healthier world, and generously finding out the possible steps in keeping away the food-related issues and infectious diseases from the current situations. Hence joining our hands with the strongest scientific community, industrialists and young researchers in making an innovative world which is free from food-borne infections.
Discovering the new advances on food chemistry and technology for the new generation which implies just not to investigate the on-going new development rather it could be extended to all conceivable ways which will be co-operative in more and more advanced research in this rising field. Food innovation can be utilized to propel such a significant number of features of the present reality. This conference also focuses on a wide variety of current research on Food chemistry and technology that have both useful and harmful effects on the safety and quality of foods, and are thus a concern of public health about on food and nutrition that have both valuable and unsafe impacts on the security and nature of foods and nutrition, and are thus a concern of public health.
· Food Technologists
· Food Chemists
· Health Care Professionals
· Research Students(Postgraduates, Doctorates)
· Food industrialists
Only Registration Includes:
- Access to All Sessions
- CPD accredited
- Coffee break during the conference
- 2 days breakfast during the conference
- 2 days Lunch during the conference
- Handbook & Conference Kit
- Lunch during the conference
- Certificate of Presentation
- B2B meetings
- Accommodation for 2 nights: July 21 & 22, 2019
- Above all only registration benefits
- Free access to Wi-Fi
- Accommodation for 3 nights: July 21, 22 & 23, 2019
- Above all only registration benefits
- Free access to Wi-Fi
Discounts are available on Group Registrations
20% discount available on a group of 10+ members
Food is the substance which is composed of essential nutrients consumed by the living organism for their growth and energy. Food chemistry is the important characteristics of Food science deals with the composition and characteristics of food and includes the chemical changes of food during the processing, storage and utilization. Food chemistry is closely related with the biochemistry, Microbiology, Molecular biology etc. The major aim of food chemistry is to understand and prevent the undesirable changes of food when it exposed to the severe environmental conditions and to improve the nutrients and quality of food. In simple words it is the study of
· Constituents of food
· Water activity
· Biological and non-biological interactions
· Metabolism of food
Food is the group of edible substance that provide the energy and nutrition by some metabolic pathway. The composition of food means substance which the food is made up of carbohydrates, proteins, vitamins, minerals, fats and water. Food components are classified as energy giving foods that are carbohydrates and fats, body building Foods that are proteins, protective foods are vitamins and minerals. If any of these components is reduced in food products and human consumption these will leads to the deficiency diseases for example Kwashiorkor and Marasmus caused by the deficiency of dietary proteins. Chemical composition of food is the study of
· Water present in food
· Dietary Fibre
Lipids play a vital role in the metabolism of cells by providing a source of energy and reserve storage materials. As lipids oxidize, they form hydro peroxides, which are susceptible to further oxidation or decomposition to secondary reaction products such as aldehydes, ketones, acids and alcohols. In many cases, these compounds adversely affect flavour, aroma, taste, nutritional value and overall quality. It is the latter overall food quality that formed the basis of this symposium. Therefore, the mission of this symposium was to serve as a forum for scientific leaders in the field of lipid oxidation to present their results and to stimulate fellow scientists to participate in discussions on the latest mechanisms and methodologies for the purpose of producing food products of highest quality. The lipid Oxidation takes place in three steps:
Substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearance of food are known as food additives. Some food additives have been in use for centuries for preservation – such as salt (in meats such as bacon or dried fish), sugar (in marmalade), or sulphur dioxide (in wine).
The use of food additives is only justified when their use has a technological need, does not mislead consumers, and serves a well-defined technological function, such as to preserve the nutritional quality of the food or enhance the stability of the food. Additives are needed to ensure processed food remains safe and in good condition throughout its journey from factories or industrial kitchens, during transportation to warehouses and shops, and finally to consumers. WHO, together with FAO, grouped food additives into 3 broad categories based on their function.
· Flavouring agents
· Enzyme preparations
· Other additives
Antioxidants are compounds that inhibit oxidation. They are man-made or natural substances that may prevent or delay some types of cell damage. Diets high in vegetables and fruits, which are good sources of antioxidants, have been found to be healthy; however, research has not shown antioxidant supplements to be beneficial in preventing diseases. Examples of antioxidants include vitamins C and E, selenium, and carotenoids, such as beta-carotene, lycopene, lutein, and zeaxanthin. This fact sheet provides basic information about antioxidants, summarizes what the science says about antioxidants and health, and suggests sources for additional information. All living organisms utilize oxygen to metabolize and use the dietary nutrients in order to produce energy for survival. Oxygen meditates chemical reactions that metabolize fats, proteins, and carbohydrates to produce energy. Antioxidants are classified into
1. Primary Antioxidants
· Phenolic Antioxidants
· Breakthrough phenols
2. Secondary Antioxidants
· Oxygen Receptor
· Chelating Agents
· Eventual Antioxidants
Food is generally composed of chemical and biochemical compounds which may exposed each other or to the certain environmental conditions and resulting in the new food compounds. Kinetics means studying the rate of chemical reactions carried out by some catalyst that take place in food during processing, preservation etc. Some reactions are necessary to produce the compounds with best flavour, texture, taste etc. and some may result in harmful substance, spoilage. Chemical reaction occurs when the enough energy brought to the molecules and this will produce the collisions that results in breakage and formation of bond in the food molecules. The important thing that studied in kinetics of food process is water activity, temperature, concentration etc. Some of the factors affecting the Kinetics of food process is nature of the food, concentration etc.
· Reaction Pathway
· Homogeneous Catalysts and Heterogeneous Catalysts
· Factors affecting the kinetics of Food Process
· Food Deterioration
· Kinetics of Food quality
· Degradation Kinetics of Food
Intermediary metabolism is defined as the reactions that take place in every cell of the living beings. It is catalysed by the enzymes. These reactions that take place through the series of pathway called as metabolic pathway. Metabolism is divided as (Anabolism and Catabolism). Anabolism means the reaction that builds the complex molecule from the simpler ones for example bone growth. Catabolism refers to the breakdown reaction for energy yielding for example Glycolysis, Citric acid cycle etc. If metabolic pathway is not regulated by the body these will leads to the metabolic disorder example Tyrosinemia.
· Intermediary metabolic pathways
· Nutritional requirements
· Metabolic waste products
· Influence of external factors on intermediary metabolism
Foods may develop a variety of brown colors, from yellow-brown to red-brown to black-brown, during handling, processing, and storage. These colors are desirable in certain foods (e.g., coffee, beer, bread, maple syrup). In other foods, such as most dehydrated fruits and vegetables, dried eggs, and canned or dried milk, browning is detrimental. Even when desirable, browning should not be excessive, as in potato chips, french fries, and apple juice. Numerous reactions lead to browning in foods. Some of these may also generate flavours and/or alter the nutritional properties of foods.
Enzymatic Browning: Several enzymes may initiate reactions that eventually produce brown colors in foods known as enzymatic browning.
Non Enzymatic Browning: A number of chemical processes not involving enzymes may result in food browning. Non enzymatic browning includes the following:
· Millard Reaction
· Ascorbic Acid Browning
· Metal-Polyphenol Browning
The process of fermentation is known to be the oldest methods of food preservation and drying but fermentation gives food a variety of sensory characteristics flavour, tastes, textures besides nutritional and therapeutic values. Various changes brought by the fermentation viz., compounds from various food components (carbohydrates, proteins, and lipids) during fermentation contribute to the flavor and aroma of the fermented products, depending on the chemical structure and properties of the molecules viz .,lactic acid, acetic acid, propionic acid, diacetyl, carbon dioxide, ethyl alcohol, exopolysaccharides, bacteriocins, etc., which affect the flavor, texture, and consistency of the product and inhibit spoilage and pathogenic microorganisms. Change in texture of fermented foods is one of the fundamental process of the fermentation change in basic measurable rheological properties like
Non-desirable biochemical compounds such as environmental contaminants, microbial and plant toxins and veterinary drugs are also present with their presence posing a danger to human health. In analytical food chemistry, the isolation, identification, and quantification of both desirable and undesirable compounds continue to pose immense challenges to food analysts. Methods and tests used to isolate, identify, and quantify must be precise, accurate, be increasing sensitive to satisfy the rigors of investigative and applicable science, have minimal interfering factors, use minimal hazardous chemicals, and produce minimal/no hazardous wastes. Many of the traditional analytical biochemical tests such as Kjeldahl digestion for protein determination are still regarded as the gold standard and is still used in many laboratories. Technology is moving chemical analysis toward the use of more sophisticated instruments (either individually or in tandem) as both instrumental specificity and sensitivity are continually being “pushed” to new limits. Basic Laboratory equipment now use in food analysis are
· Solvent Extraction
· Gas Chromatography (GC)
· High Performance Liquid Chromatography (HPLC)
· Spectroscopy Including Near Infrared (NIR)
· Mass Spectroscopy (MS)
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food. Of major importance is the study of microorganisms causing food spoilage. "Good" bacteria, however, such as probiotics, are becoming increasingly important in food science. In addition, microorganisms are essential for the production of foods such as cheese, yogurt, and other fermented1 foods such as bread, beer and wine. Besides, the good, bacteria are also bad as they produce various toxins. Food contaminants are substances included unintentionally in Foods Some are harmless and others are hazardous because of the toxicological risks from their intake to the consumers.
· Heavy metals
· Pesticide residues
· Packaging materials
The effect of drug on a person may be different than expected because that drug interacts with another drug the person is taking (drug-drug interaction), food, beverages, dietary supplements the person is consuming (drug-nutrient/food interaction) or another disease the person has (drug-disease interaction). A drug interaction is a situation in which a substance affects the activity of a drug, i.e. the effects are increased or decreased, or they produce a new effect that neither produces on its own. These interactions may occur out of accidental misuse or due to lack of knowledge about the active ingredients involved in the relevant substances. Regarding food-drug interactions physicians and pharmacists recognize that some foods and drugs, when taken simultaneously, can alter the body's ability to utilize a particular food or drug, or cause serious side effects. Clinically significant drug interactions, which pose potential harm to the patient, may result from changes in pharmaceutical, pharmacokinetic, or pharmacodynamic properties. Some may be taken advantage of, to the benefit of patients, but more commonly drug interactions result in adverse drug events. Common Food Drug Interactions to be aware of
· Grape fruit juice with cholesterol medication
· Green leafy vegetables with blood thinning drugs
· Natural Black Licorice (Glycyrrhiza)
· Salt Substitutes
· Tyramine containing foods
Foodborne illnesses are infections or irritations of the gastrointestinal tract caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals. The GI tract is a series of hollow organs joined in a long, twisting tube from the mouth to the anus. Common symptoms of foodborne illnesses include vomiting, diarrhoea, abdominal pain, fever, and chills. The majority of foodborne illnesses are caused by harmful bacteria and viruses. Some parasites and chemicals also cause foodborne illnesses. Some of the foodborne diseases are
· Hominis infection,
· Bovine spongiform encephalopathy
· Creutzfeldt-Jakob disease
Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, colour, gloss, and consistency), texture, and flavour; factors such as federal grade standards and internal (chemical, physical, microbial). Food Quality Management is an important issue in Food Industry and Agri-Business. Food quality standards have achieved the required level of food quality criterion, linking the safety management systems to the desired quality. Food quality is an important food processing and manufacturing requirement, because consumers are susceptible to any kind of contamination that may occur during processing and manufacturing process. The quality perception is mainly focused on technological factors and attributes that can donate to performance of product quality. With respect to food products, various attributes will affect the quality perception. These attributes are defined as intrinsic which includes sensory properties, nutritional value, shelf life, product reliability and safety. Some of the food quality management systems to be implemented by the food industries are
· Global Food Safety Initiative (GFSI)
· International Food Standard (IFS)
· HACCP Certification
· International Organisation for Standardisation (ISO)
· British Retail Consortium (BRC)
· Safe Quality Food (SQF)
The safety and authenticity of the food we eat and the hygiene of food premises that prepare and serve food is of paramount importance. This is reflected in the work of government agencies, regulatory bodies and local councils who have responsibility for food safety. Individual food producers, suppliers and catering outlets also require knowledge and understanding of their responsibilities and legal requirements. Food control systems should cover all food produced, processed and marketed within the country, including imported food. Such systems should have a statutory basis and be mandatory in nature. Effective food control systems require policy and operational coordination at the national level.
· Best Practices
· Invention Controls
· Process Validation
· Process Technologies
Nutrition & Metabolism content concentrated on the mix of nutrition, practice physiology, clinical examinations, and atomic and cell organic chemistry of digestion. The regions of enthusiasm of Nutrition and Metabolism include examines in heftiness, diabetes, lipidemias, metabolic disorder and exercise physiology that have a hidden premise in digestion. In like manner, we look for accommodation of compositions on the natural chemistry of digestion, cell flagging, atomic and cell science of supplements, supplement quality communications and different zones that have suggestions for human sustenance and pharmaceutical. Nutrition study includes:
· Principles of Nutrition
· Food Science
· Research Methods in Nutrition
· Diet and Nutrition
· Professional Issues in Nutrition
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. Labelling 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.
· Functional Foods
· Novel foods
· Super Foods
Food Technology involves a blend of physical, chemical or microbiological processes and techniques for transforming raw ingredients into food and also other forms in food processing industry. Food processing refers to converting the raw ingredients into edible components or transforming food into other edible forms. Food Technology deals with the various chemical processes that food products undergo to make them consumable and ready to market. Food processors typically take clean, harvested crops or butchered animal products and use them to produce attractive, marketable food products with long shelf-life. Food Technology includes:
· Food Chemistry
· Food Engineering
· Food Microbiology
· Food Packaging
· Food Preservation
· Food Substitution
Scientists and farmers have been trying to increase the quality and quantity of foods for the world’s growing populations. Modern biotechnology offers the powerful methods to achieve these goals. Recent advances in food biotechnology allow the accurate identification of specific gene that produce individual flavour, texture and toxic in natural food material and also the manipulation of these compounds in natural food material. Some example of genetically modified foods with enhanced health value is strawberry that contains increased value of cancer fighting ellagic acid. It also says and teaches the farmers how the food and food stuff should be produced within the short period of time. Nowadays food industries are using the nanotechnology methods in food packing provides good barrier to oxygen, UV rays, moisture etc.
· Principles of food processing
· Principles of food preservation
· Trends in food packaging
Traditional food processing relies on heat to kill foodborne pathogens, (bacteria, viruses, and parasites) to make food safe to eat. For many foods, heating is an effective way to treat foods. However, there are many foods that pose a risk for bacterial or viral foodborne disease for which heat is either undesirable or cannot be used e.g. raw oysters and produce. There has been a consumer demand for minimally processed food, such as pre-cut greens or fruit, or oysters that also has an extended shelf-life and is safe to eat. Researchers have been studying non-thermal processing methods (methods that do not use heat) that will destroy pathogens and keep foods safe to eat, while retaining the sensory attributes and nutrient content similar to raw or fresh products. These alternative processing methods are at various stages of development, and have the potential to destroy pathogens and retain desired food quality.
· High Pressure Processing (HPP)
· Gases (ozone, chlorine dioxide, cold plasma)
· Light (ultraviolet, pulsed light)
· Chemical (chlorine, surfactants)
· Ionizing radiation (gamma irradiation, electron beam)
Genetically modified food (or GM food) is food produced from plants or animals whose DNA has been altered through genetic engineering. These genetically modified organisms are often called GMOs for short. Genetically modified foods have been on the US market since 1994, ever since the introduction of "Flavr Savr" tomatoes that had been engineered to ripen more slowly. There's a broad scientific consensus that the genetically modified foods currently on the market pose no more of a health risk than regular foods. Still, GM foods are controversial. Opponents argue that genetically modified crops can lead to things like the increased use of chemical herbicides, or cite problems with the fact that GMOs are owned and patented by large companies. That has led to debates over whether GMOs should be labelled or tightly regulated. Some of the genetically modified foods are
· Sugar beat
Functional foods can be considered to be those whole, fortified, enriched or enhanced foods that provide health benefits beyond the provision of essential nutrients (e.g., vitamins and minerals), when they are consumed at efficacious levels as part of a varied diet on a regular basis. Linking the consumption of functional foods or food ingredients with health claims should be based on sound scientific evidence, with the “gold standard” being replicated, randomized, placebo-controlled, intervention trials in human subjects. However, not all foods on the market today that are claimed to be functional foods are supported by enough solid data to merit such claims. This review categorizes a variety of functional foods according to the type of evidence supporting their functionality, the strength of that evidence and the recommended intakes. Examples of Functional foods are
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. The philosophy behind nutraceuticals is to focus on prevention, according to the saying by a Greek physician Hippocrates (known as the father of medicine) who said “let food be your medicine”. Their role in human nutrition is one of the most important areas of investigation, with wide-raging implications for consumers, health-care providers, regulators, food producers and distributors. Some of the neutraceutical products are
· Fish Oil
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 flavours. Nanotechnology in food is used in the following areas
· Food Processing
· Food Packaging
Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food. Developments in food technology have contributed greatly to the food supply and have changed our world. Some of these developments are Freeze-drying, High-Temperature Short Time Processing, Decaffeination and Process optimization.
Types of Applications
· Genetically Modified Organisms (GMO)
· Green Biotechnology
· Optical Sorting
· Food Grading
Food Technology is a science which deals with the techniques and
principles involved in processing and preserving food substances. The
application of food science helps in manufacturing safe, wholesome and
nutritious food products.
The global food tech market is expected to grow over $250.43 billion by 2022 at a single digit CAGR through the forecast period. Each aspect of food technology market is blooming. The food technology is growing globally at 3.5% a year and is expected to grow more than USD 7 trillion by 2014. Key trends for new product development are in health, convenience, naturality, and sustainability. New fruits and vegetables based foods fulfill the demands of the premium consumer. The functional foods (foods that offer benefits beyond basic nutrition) market is one of the fastest growing segments of the global food industry. Around US$25 billion of global sales is achieved by foods and beverages that offer validated health claims, the wider functional food market, including rehydration and sports drinks and foods with softer health claims, is estimated to be worth around US$200 billion.
Food processing in the U.S. has come a long way since the 1900s. Companies started developing products that have a longer shelf life and were easy to carry. As investors saw the opportunity in processed foods more and more companies entered the market which not only created jobs but also led to a rise of the American food manufacturing industry around the world. Presently, Coke is distributed in more than 200 countries making the product a global icon. Similarly, Mars Inc., which started out as a candy manufacturer, now has departments looking after pet care, biotech, and food and beverage, distributing its products internationally. ConAgra Foods has 29 brands which bring in annual retail sales of $100 million each. Thus these companies are dominating the international market. Companies provide much-needed jobs to communities. More than 1.5 million people are currently employed by food manufacturing firms in America.
In Kentucky, logistics has become the major attraction for companies. In Ohio, the low tax structure acts as an attraction for food companies. Pennsylvania’s Lehigh Valley has the highest number of beverage manufacturers. The U.S. food industry will have a steady growth of 2.9% CAGR through 2022. In the future, the processed foods industry gives economic developers more opportunities to create jobs and attract projects.
The major manufacturing hubs in the globe are Europe which constitutes the majority share in the food flavors and enhancer market along with North America. The European market is a mature market and has several regulatory bodies to regulate stringently the use of food flavors and enhancers, thereby taking care of the consumers of the nations. Germany constitutes the major share having 24% followed by the UK (23%), Spain (10%), Netherland (5%) and Italy (9%). The US $ 823 million is the market size by value of the synthetic flavor and $ 755.65 million US dollar is the market size by value of the natural in the year 2014.
The Asia-Pacific food market is constantly growing. China is one of largest food markets in volume and value terms because of its population size and growing income. The preservative market in Asia-Pacific is diverse; developed countries (e.g., South Korea and Japan) account for 40% of the market and consume non-genetically modified (GM)-based antioxidants, while developing countries (e.g., Singapore, Malaysia, Thailand, Taiwan, and Vietnam) consuming more GM-based antioxidants. The fortified food ingredients are key growth drivers in the Asia Pacific.
Asia turns to be the home to the world’s fastest-growing retail markets for processed meat, poultry, and fish, with Indonesia and India playing key roles across these categories. With a CAGR of 26.7% between 2011 and 2015, Indonesia is currently among the fastest growing processed meat and poultry markets globally, followed by India (22%), Vietnam (15.5%), China (13.9%), and Brazil (10.9%). The Asia Pacific was the second most dynamic section globally in terms of processed meat, poultry and fish New Product Development (NPD), accounting for 24% of processed meat, poultry, and fish product innovations, led by China, Thailand, South Korea, Vietnam, and the Philippines in 2016. In the Asia-Pacific region, poultry meat includes the mainstream of the demand. The per capita consumption of poultry meat is expected to reach 39.6 kg in Australia by 2022.
Ireland’s food sector remains in robust health, with the foodservice market growing to a record $8.69 billion in 2016 and forecast to grow to more than $10.43 billion by 2020. Ireland supplies 41 percent of food and drinks exports to the UK, valued at $ 5.10 billion. This comprises 70 percent of prepared consumer foods exports; 56 percent of meat exports; 30 percent of dairy exports (including 60 percent of cheese exports); and 32 percent of alcohol exports. With the level of tariffs that could apply under the WTO, the impact on trade, competitiveness, company profits, and farm incomes would be catastrophic.