29th World conference on Food and Beverages March 23-24, 2019 London, UK

A bio-processed material is intentionally made from substances derived from living organisms. This could incorporate many common materials such as wood and leather, but it typically refers to modern materials that have undergone more extensive processing. A bio-processed material is a material that has been engineered to interact with biological systems for a medical purpose - either a therapeutic or a diagnostic. Material exploited in contact with living tissues, organisms, or microorganisms. Some Examples include:

•             Cellulose fibers

•             Casein

•             Polylactic acid  

•             Bio plastics

•             Engineered wood 

•             Zein

•             Corn-starch 

Dairy Technology is a science and Food engineering field that deals with the study of milk processing and its products. It is a part of food technology, production and processing industry that involves processing, packaging, distribution and transportation of various dairy products such as milk and ice-cream by using the science of bacteriology, biochemistry, and nutrition. The field of dairy technology basically uses “technology” to make dairy products nutritious as well as useful.

•             Cheese and fermented dairy products

•             Dairy biotechnology

•             Dairy engineering

•             Fat rich dairy products

•             Food and industrial biotechnology

•             Food Biotechnology

•             Materials and Design of Dairy equipment

•             Milk Production Management

•             Packaging of Dairy Products

Food fortification or enrichment is the method of adding essential trace elements and vitamins to food. Sometimes it's a purely commercial choice to provide extra nutrients in a food, while some times it is a public health policy which aims to reduce the number of people with dietary deficiencies within a population. Some Examples of fortification in foods: 

•             Iodised salt

•             Folate

•             Niacin

•             Vitamin D

•             Fluoride

Food technology is a sub discipline of food science that concentrated on the production processes that make foods. Scientific research into food technology deals with food preservation. Food producers can use new biotechnology to produce new products with enhanced desirable nutrient characteristics. These include characteristics such as disease and drought-resistant plants, leaner meat and enhanced nutritional and flavour quality of foods. This technology has also been used to develop life-saving cancer treatment, vaccines, insulin, and other pharmaceuticals to improve quality of life.

·         GMO crops

·         GMO Animals

Food grading involves the assessment, inspection and sorting of various foods regarding market value, quality, freshness, and legal conformity. Food grading often done by hand, in which foods are assessed and sorted. Machinery is also used to grade foods, and may involve sorting products by size, quality and shape.

·         Food additives and preservatives

Food production includes combined processes and infrastructure involved in feeding a population: growing, harvesting, processing, packaging, transporting, marketing, consumption, and disposal of food and food-related items.

·         Food production technologies

·         Food Production Industry influence

·         Future of Food Production

Developing new food, beverages and drink products is a complex process - requiring knowledge of ingredients, packaging materials, processing techniques, legislation and consumer demands and preferences. The difference between product development   and research development and is that research and development is the conception phase in the product life cycle, while product development is the entire process of creating, designing, and marketing new products or existing products with new features.

• Importance  of product development
• Process of product development

Food hygiene & safety is a major focus of food microbiology. Numerous agents of disease, pathogens can easily transmitted via food, including bacteria, and viruses. Microbial toxins are also possible contaminants of food. Finally, bacteriophages that only infect bacteria can be used to kill bacterial pathogens. There are simple and fast detection of bacteria, with a use of media containing chromogenic substrate such as Salmon-GAL. Certain enzymes, produced by some particular bacteria, cleave these substrates, resulting in the different coloration of specific bacteria colonies. This allows to clearly seeing the presence of the targeted microorganism, observed as a clearly observable color change. Most chromogenic media is intended for authentic detection of pathogenic bacteria.

•             Media for Brewery, Winery, and Fermentations

•             Media for the Dairy Industry

•             Disinfectants Testing

•             Food Types

•             Media for sterility testing

•             Vitamin testing

•             Media for water testing

•             Media by microorganism

Food science is the study of food incorporating basic sciences such as biological and physical sciences to study the nature, deterioration and processing of food. Food technology is an area of food science that deals with the production processes that make foods. Early scientific research into food technology concentrated on food preservation.

Food science and technology research Focus and Scope Covers:

•                             Food Packaging and Processing

•                             Food Storage and Preservation

•                             Food Safety and Defense

•                             Novel foods, food superiority assurance

•                             Food Additives, Contaminants and Toxicology

•                             Trends and future research in food products

•                             Latest food technology

Quality assurance is a set of process for ensuring quality. Quality assurance is a procedure of inhibiting mistakes and defects in manufactured products and avoiding problems when delivering products to food market. The terms "quality assurance" and "quality control" are often used interchangeably to refer to ensuring the quality of a service or product.

·          Quality Assurance Activities

·         Approaches of Quality Assurance

Food engineering is a multidisciplinary field which combines microbiology, applied physical sciences, chemistry, engineering for food and related industries. Food Engineering is the field where the science and engineering are used to process the food, preservation of food and storing of food in order to improve it's quality, texture, taste, smell to add value to the product.

•             Aseptic processing

•             Food rheology

The term food preservation refers to a number of techniques used to prevent food from spoiling. Food preservation prevents the growth of harmful microorganisms, as well as slowing the oxidation of fats that cause rancidity. Food preservation incorporates processes that inhibit food deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. Maintaining or creating nutritional value, texture and flavour is an important aspect of food preservation.

•             Traditional techniques

Curing

Cooling

Freezing

Boiling

Heating

Sugaring

Pickling

Lye

Canning

Jellying

Jugging

Burial

Confit

Fermentation

•             Modern industrial techniques

Pasteurization

Vacuum packing

Freeze drying

Artificial food additives

Irradiation

Pulsed electric field electroporation

Modified atmosphere

Nonthermal plasma

High-pressure food preservation

Biopreservation

Hurdle technology

Food can transmit pathogens which can result in the serious illness or death of the person or other animals. The main sources are bacteria, viruses, mold, and fungus. It can also serve as a growth and reproductive medium for several other hazardous pathogens.

·         Food service sanitation

·         Physical Food contamination

·         Chemical Food contamination

·         Biological Food contamination

Food authentication is one of the most important sub discipline in food safety and quality control in every country. Regulatory authorities, food processors, retailers, and consumers are interested in knowing the quality, origin and nutrient value of foods. Food authentication is analytical procedure that validates label information about the food origin and production process.

•             PCR-based methods for food authentication

Agricultural technology is specifically about developing new technologies to expand food production. A main focus of agri-tech is reducing the impact of farming on the environment, but it can also increase productivity, profit, or health and safety. Agricultural and food scientists play an crucial role in maintaining and expanding the nation's food supply. Food scientists and technologists use chemistry, biology, and other sciences to study the basic elements of food & beverages. They analyse the nutritional value of food, discover new food sources, and research ways to make processed foods safe and healthy.

Some of the main aspects of agri-tech are:

•             Creation of new food and drink productions

•             Crop management, including weeds, pests and diseases

•             Water reduction

•             Plant and animal health, nutrition and modification

•             Agri-robotics

Food and Beverages have a vital impact on diet. Eating healthy food maintains good health and reduces the risk of developing certain diseases. A healthy diet incorporates a variety of foods, especially foods with high nutritional quality. Food nourishes the body & mind. In addition to providing nutrients, healthy eating provides us with an opportunity to share with family and friends. Hence, healthy eating is a source of daily pleasure.

Have you ever walked into a shop and just bought something simply because you found the packaging so attractive?

The utmost function of packaging is preservation and protection from external contamination. This function involves extension of shelf life, retardation of deterioration and maintenance of quality and safety of packaged food. Packaging provide food  protection from environmental hazard such as heat, oxygen, light, the presence or absence of moisture, pressure, enzymes, spurious odors, microorganisms, insects, dirt and dust particles, gaseous emissions etc. All of these main cause for deterioration of foods and beverages. Extended shelf life includes preventing of microbial, enzymatic and biochemical reactions through various strategies such as temperature control; moisture control; addition of chemicals such as salt, sugar, natural acids, carbon dioxide, removal of oxygen or a combination of these with effective packaging.

·         The latest innovations in sustainable food packaging

By the use of Food technology, Food system has become more accessible than ever before. The whole system includes production and harvesting of agriculture products, transportation and distribution, raw material storage, manufacturing of food, selling the product to the consumers, service and preparation of food at home.

·         Importance of food technology in medical Practice

Developments in food system, food science and food technology have accelerated the production and availability of healthy beverages & nutrient foods. Consumers may acquire health benefits from some products, but they may also suffer adverse health effects and economic losses. Despite medicine, which is administered on the recommendation of health professionals, foods are chosen directly by the consumer. Food labelling has a major role in providing consumers with proper information when choosing the desired products.

• Negative health effects of  food technology

Nanotechnology have emerged with increasing requirement of nanoparticle uses in various fields of food science and food microbiology, including food processing, food packaging, functional food development, food safety, detection of foodborne pathogens, and shelf-life extension of food and beverages products.

There are particular foods listed as containing nanoparticles, including:

•             Processed and cream cheeses

•             Cookies

•             Doughnuts

•             Coffee creamer

•             Chocolate syrup and other chocolate products

•             Pudding

•             Mayonnaise

•             Mashed potatoes

Food technology can contribute in the fight against obesity by providing consumers with an increased variety of tasty, appealing foods that are lower in energy density and portion size than standard products.

•             Diet Patterns, Portion Size, and Weight

Poultry is a major source for human consumable animal protein. Poultry is the skeletal muscles of various birds and is a good source of protein, fat, and vitamins and minerals in the diet.

•             Characteristics of Poultry

•             Raw poultry products

Food processing incorporates the processes and techniques used to transform raw ingredients into human consumable food. Food processing takes harvested, clean, or slaughtered substances and uses them to produce marketable food products. There are various different ways in which food can be produced.

•             Novel technologies in food & beverage processing