This is the finest opportunity to interact with participants from the Food & Beverages associations, Food Biotechnology Associations, Food Microbiology Societies, and Food Science Academicians. It mainly concerns on the modern impact and technologies in Food & Beverages and other relevant to Food, Beverages & Nutritional Sciences, as well as for initiation of new assessments and technologies and the effectiveness of various regulatory programs on Food & Beverages 2021 conducts presentations, share knowledge, meet with present potential and eminent scientists, and receive name recognition at this two days event.

Our aim is to aggregate community and to create a platform for exchange of information on technological developments, new scientific innovations and the effectiveness of various regulatory programs towards Food & Beverages 2021. It provides a premier technical forum for expressing and knowledge about the advanced research and developments, as well as exploration of new applications, technologies and to explore new trends in the field of food & Beverages Science & Food Technology.

Food & Beverages Conference in 2021 in London, UK organize Food Meetings in the fields related to it like Food Microbiology, Food & Beverages Sampling and Nutritional Science, Food Science, Food Technology.

Target Audience

• Microbiologists
• Food technicians
• Academicians
• Researchers
• Students (Post graduates, Doctorates)
• Food industries
• Private sectors
• Food Microbiology Societies
• Food Microbiology Associations

Individuals involved in Food Microbiology, Biotechnology, Nanotechnology and Food related matters

Track1-Food Processing and Food Packaging Technology

Food Processing is the transformation of crude fixings into food or into different structures by physical or synthetic methods. Food Processing joins crude food fixings to deliver attractive food items that can be handily arranged and served by the shopper. Advances which are as of now found in the food business or related area are High pressing factor preparing , beat electric fields, ultrasound , and cold plasma. In this Food Science and Technology meeting Current and potential applications will be examined, zeroing in on interaction structure-work connections, just as on-going advances in the process improvement.

Food Packaging Technology is needed for guaranteeing safe conveyance of items to the purchaser in solid condition at insignificant expense. It is a science, or innovation of planning food sources for transport, stockpiling, or deals somewhere else from the purpose of creation Packaging guarantees the assurance of materials of assorted types by methods for compartments intended to confine the substance to some known degree from outside impacts.

1. Liquefaction in food processing
2. Maceration in food processing

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Track2- Food Chemistry

Food Chemistry is the investigation of synthetic cycles and communications of all natural and non-organic segments of foods. The natural substances incorporate such things as meat, poultry, lettuce, brew, milk as specific illustrations. It is like organic chemistry in its fundamental segments, for example, sugars, lipids, and protein, yet it likewise incorporates territories, for example, water, nutrients, minerals, catalysts, food added substances, flavours, and shadings. This order likewise includes how items change under certain food handling strategies and ways either to improve or to keep them from occurring. An illustration of improving a cycle is energize maturation of dairy items with microorganisms that convert lactose to lactic corrosive; an illustration of forestalling an interaction would stop the caramelizing on the outside of newly cut apples utilizing lemon juice or other acidulated water.

• Main Components:-

1. Carbohydrates
2. Lipids
3. Vitamins 

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Track3- Food Quality Control and Quality Assurance  

Food Quality control is a responsive cycle and expects to distinguish and amend the imperfections in completed items. It very well may be accomplished by distinguishing and killing wellsprings of value issues to guarantee client's necessities are ceaselessly met. It includes the examination part of value the board and is normally the duty of a particular group entrusted with testing items for surrenders. Quality Assurance is a bunch of exercises for guaranteeing quality in the cycles by which items are created. It's a proactive cycle and intends to forestall absconds by focusing on the interaction used to make the item.

• Quality Control
• Quality Processing 

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Track4- Food Safety And Defence 

Food Safety is utilized as a logical control portraying taking care of, planning, and capacity of food in manners that forestall food-borne ailment. The event of at least two instances of a comparable ailments coming about because of the ingestion of a typical food is known as a food-borne infection episode.

Food Defence is the security of food items from deliberate pollution or debasement by organic, synthetic, physical, or radiological specialists presented to cause hurt. It tends to extra concerns including physical, faculty and operational security.

• Food safety in Biotechnology 
• Food waste Management 

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Track5- Food Health And Nutrition

Food and nourishment are the way that we get fuel, giving energy to our bodies. We need to supplant supplements in our bodies with another inventory each day. Water is a significant part of nourishment. Fats, proteins, and sugars are completely required.

The compelling administration of food admission and sustenance square measure each key to soundness. Great nourishment and food choices will encourage prevent ailment. Take-up the appropriate food sources will encourage your body adapt extra to progress with partner on-going strength. Understanding reasonable sustenance and tuning in to what you eat will help you keep up or improve your well-being. Reasonable nourishment includes staying away from sure kinds of food sources.

• Important Elements Of Nutrition
• Carbohydrates
• Fats 
• Proteins
• Vitamins 
• Minerals
• Fibres 
• Water

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Track6- Food Innovation And Food Technology 

Food Innovation is the turn of events and commoditization of new food items, cycles, and administrations. At the present time, it's occurring quickly. Food and drink organizations are searching for approaches to make sound, nutritious contributions that are tempting, available, energizing, and novel, yet in addition maintainable.

Food Technology is a part of food science that manages the creation, safeguarding, quality control and innovative work of the food items.

• Development of food 

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Track7- Food Microbiology 

Food microbiology is the investigation of the microorganisms that repress, make, or pollute food. This incorporates the investigation of microorganisms causing food waste; microorganisms that may cause infection (particularly if food is inappropriately cooked or put away); organisms used to create aged nourishments, for example, cheddar, yogurt, bread, lager, and wine; and organisms with other helpful jobs, for example, delivering probiotics.

• Fermentation
• Food Testing 
• Microbial Biopolymers

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Track8- Food Engineering

Food Engineering is a logical, scholarly, and proficient field that deciphers and applies standards of designing, science, and math to food assembling and activities, including the preparing, creation, taking care of, capacity, protection, control, bundling and dissemination of food items. Because of the perplexing idea of food materials, food Engineering additionally joins the investigation of more explicit compound and actual ideas, for example, organic chemistry, microbiology, food science, thermodynamics, transport marvels, rheology.

• Some Techniques of  Food Engineering 
• Refrigeration 
• Freezing
• Evaporation 

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Track9- Food Labelling

Food marks give significant data to shoppers and help them in settling on educated buy choices. Over the long run, food marks have advanced from essential item personality to possibly complex names. Food Labels can incorporate explicit supplement asserts just as point by point supplement piece information. To stay serious in the worldwide commercial centre, the meat business should comprehend the part of meat in the eating routine, the apparent and genuine dangers related with utilization of meat, strategies for improving the nourishing creations, and the administrative necessities for appropriately marking meat

• Food Standards
• International Standards 

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Track10- Product Development

Product Development covers the total interaction of putting up another item for sale to the public. A focal part of Product Development is item plan, alongside different business contemplations. Product Development is depicted comprehensively as the change of a market opportunity into an item accessible for sale. The items created by an association give the way to it to produce pay. For some innovation concentrated firms their methodology depends on misusing mechanical development in a quickly evolving market.

• Strategies 
• Management

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Track11- Dairy Science And Technology 

Dairy science and innovation examines the information and comprehension of milk, its creation, the physical, biochemical and wholesome properties of its parts and how these can be utilized to make the interesting variety of dairy products. It likewise identifies with the investigation of how physical, enzymatic, and microbial change and assurance might be applied to milk to drag out its timeframe of realistic usability as items, for example, sanitized milk, cheddar and matured nourishments, margarine, milk powders, protein items, dietary details, and so on, for the nourishment, food and tactile experience of customers going from babies to the old.

• Poultry
• Cattle Farming 

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Track12- Food Waste 

Food waste or food misfortune is food that is not eaten. The reasons for food waste are various and happen all through the food framework, during creation, preparing, circulation, retail and utilization. Worldwide food misfortune and waste add up to between 33% and one-portion of all food delivered. Food squander is a significant piece of the effect of farming on environmental change and in view of other ecological issues.

• Production 
• Consumption 

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Track13- Food Chain Management, Marketing, Economics

Food items regularly include the overall showcasing approaches and methods applied the promoting of different sorts of items and administrations. In Food Management, test promoting, division, situating, marking, focusing on, purchaser exploration, and market section system, for instance, are exceptionally significant. Food Marketing includes different sorts of difficulties, for example, managing a short-lived item whose quality and accessibility shifts as a component of current collect conditions.

• Segmentation 

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Track14- Food Hydrocolliods 

Hydrocolloids are a class of food fixings that are broadly utilized in the improvement of food structure. As a rule, we can characterize hydrocolloids most essentially as water-dissolvable polymers that contribute consistency and gelation in arrangement. "Gums" and "adhesives" are regularly utilized as equivalent words. Most hydrocolloids are polysaccharides, yet a few proteins can likewise fall into this definition, for example gelatine and some milk, egg, and vegetable-inferred protein isolates.

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Track15- Food Borne Illnesses

An illness brought about by burning-through debased food or drink. Bunch organisms and poisonous substances can sully nourishments. There are all the more than 250 known foodborne illnesses. The dominant parts are irresistible and are brought about by microbes, infections, and parasites.

• Caused By-
• Bacteria
• Parasites 
• Viruses 
• Natural Toxins 

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Track16- Food Security 

Food security exists when all individuals, consistently, have physical and monetary admittance to sufficient, safe and nutritious food that meets their dietary requirements and food inclinations for a functioning and Healthy life.

• Factors Effecting Food Security-
• Population Growth 
• Climate Change 
• Poverty 
• Loss of Biodiversity 

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Track 17-Food and Immunity 

Food and immunity are interlinked terms many fruits and vegetable provide the nutrients like vitamin C, vitamin A, vitamin E, zinc, Beta-carotene which are rich sources of antioxidant and other minerals that help in boosting the immune response and prevent the body from diseases and infections.

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Track18-Food fortification

Food fortification is adding essential vitamins and minerals in the food to improve its nutritional value and an effective way to reach to a large population and improving their nutritional status. It is one of the best approaches for solving problem of the developing and underdeveloped countries.

• Fortification of salt with iodine
• Fortification of Iron in cereals and milk products
• Fortification of vitamin A in oils, fats and milk.
• Fortification of Vitamin C in juices.

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Track19-Food adulteration

Food adulteration is the intentional or accidental addition of any foreign particles in the food which degrades the quality of food. Toxic substances and chemicals are used to improve the colour and texture of the food to increase the profit but it can risk human life and sometimes causes kidney, liver failure and some other serious consequences.

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Track20-Functional food and Nutraceutical

Functional foods are foods having bioactive compounds naturally and provide nutrient to increase the overall health.

Nutraceutical is food or a part of food which provides medicinal and health benefits including prevention and treatment of the disease. It can be in form of dietary supplements, herbal products, capsules and other designer food.

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The food flavours market was valued at USD 12.94 billion in 2017; it is projected to grow at a CAGR of 4.8%, to reach USD 17.10 billion by 2023. The basic aim of the report is to segment, define, and project the global market size for food & beverages flavours on the basis of application, type, form, origin, and region. Other objectives include analysing the opportunities in the market for stakeholders and providing a competitive landscape of market trends, analysing the macro and microeconomic indicators of this market to provide factor analysis, and to project the growth rate of the food & beverages flavours market.

The key players that are profiled in the report include Givaudan (Switzerland), International Flavors & Fragrances (US), Firmenich (Switzerland), Symrise (Germany), Frutarom (Israel), Sensient (US), MANE (France), Takasago (Japan), T.Hasegawa (Japan), and Robertet (France).

This report is targeted at the existing players in the industry, which include the following:

• Research organizations
• Food flavor manufacturers, suppliers, distributors, and retailers
• Food & beverage producers, suppliers, distributors, and retailers
• Flavor extraction equipment manufacturers, traders, distributors, and dealers

The study reveals several questions for stakeholders, which market segments to focus on in the next two to five years for prioritizing efforts and investments.

A Glance at Market of Nutrition and Food:

Throughout the last ten to fifteen years, deals in the worldwide Nutrition supplements market have seen a phenomenal spike. This has empowered various new players to venture into the business sector with items that guarantee to be the remedy for youth, wellbeing, and essentialness. As indicated by the appraisals of the Nutrition Business Journal report, the worldwide Nutrition and supplements market remained at US$96 billion starting 2012. After a year, it was around US$104 billion all inclusive.

Nutrition Supplements Market:

The global nutrition supplements market size was valued at USD 133.1 billion in 2016 and is expected to accelerate at a CAGR of 9.6% from 2016 to 2024. This impact is due to the rising awareness towards weight management among working professionals because of extensive brand campaigns by nutritional product manufacturers.

Nutritional supplements are majorly consumed with an intention to enhance the intake of essential nutritional elements in the human body. Increased cardiovascular disorders among the populations because of fluctuating diet patterns and inactive lifestyle among the age-group of 30-40 are expected to promote the importance of nutraceuticals.

Nutritional Supplement Companies:

Abbott Laboratories

AdvoCare International

Alpharma Inc.

Atkins Nutritionals Inc.

Balchem Corporation

Bioplex Nutrition Inc.

Century Foods International

Chef Jay's Food Products

DSM Nutritional Products

DuPont

Elan Nutrition – ConAgra

Food Sciences Corporation

Lyoferm

Martek Biosciences Corporation

NBTY

Nutramax Products

Nutrilite 

Major Food Associations and Societies Worldwide:

Association Zoonotic Food borne Pathogens

International Association Engineering & Food

International Association Food Protection

International Food & Agribusiness Management Association

Korean Society Food Science & Technology

American Association Nutritional Consultants

American Nutrition Association

Association Coordination & Research in Obesity & Nutrition

Association Nutrition Departments & Programs (ANDP)

Belgium Association Nutritionists & Dieticians

British Association Nutritional Therapists (BANT)

Commonwealth Association paediatric Gastroenterology & Nutrition (CAPGAN)

Diet & Nutrition Association

European Association Gastroenterology, Endoscopy & Nutrition

European Society Clinical Nutrition & Metabolism

European Society Paediatric Gastroenterology, Herpetology & Nutrition

Federation African Nutrition Societies

Federation Asian Nutrition Societies 

List of Food Associations/Societies 
• Federal Ministry of Food, Agriculture and Consumer Protection, Germany
• ISEKI Food Association, Austria
• Institute of Food Research, U.K
• Association of Food Science and Technology of Basque Country, Spain
• Belgian Association of Food Technology, Belgium
• Central Food Research Institute, India
• Centre for Advanced Food Studies, Denmark
• Czech Committee for Food Science and Technology, Czech Republic
• Food research Institute Albania, Albania
• German Federation of Food Science and Technology, Germany
• National Institute for Agriculture Research in Tunis, Tunisia
• Spanish Council for Scientific Research, Spain
• The Institute of Food Science and Technology of Ireland, Ireland
• Department for Environment, Food and Rural Affairs, U.K
• European Food Safety Authority, EU, Italy
• Food Standards Agency, U.K

List of Companies
• Cargill, USA
• Nestle, India
• Archer Daniels Midland, USA
• PepsiCo Inc., USA
• Kraft Foods Inc., USA
• The Coca-Cola Company, USA
• Anheuser-Busch InBev, Belgium
• Tyson Foods Inc., USA
• Unilever Plc/Unilever NV, U.K
• Mars Inc., USA
• SABMiller Plc, U.K
• Kirin Brewery Company Ltd, Japan
• Heineken N.V., The Netherlands
• Lactalis, France
• Asahi Breweries Ltd., Japan
• Associated British Food, U.K
• Diageo Plc, U.K
• Fonterra, New Zealand
• General Mills Inc., USA
• Kellogg Company, USA
• FrieslandCampina NV, The Netherlands
• Vion, The Netherlands 

Target Audience:

Dieticians, Nutritionists, Clinical nutritionists, Probiotics researchers, Nutrigenetics and Nutrigenomics researchers, Public Health Professionals, scholars and students working in the field of Clinical Nutrition, Food Science and Public Health. From Industrial sector, delegates and physicians are expected to attend the event.

Nutrition Related Societies and Associations in Asia:

Nutrition Society / Österreichische Gesellschaft für Ernährung (ÖEG)

 Bulgarian Scientific Society for Nutrition and Dietetics

 Belgian Nutrition Society

 Czech Society of Nutrition

 Selskabet for Ernæringsforskning (SfE)

 Finnish Society for Nutrition Research

 French Society for Nutrition / Société Française de Nutrition (SfN)

 National Association of Nutritionist of Georgia

 German Nutrition Society / Deutsche Gesellschaft für Ernährung (DGE e.V.)

 Greek Society of Nutrition and Foods

 Hunganrian Nutrition Society / Magyar Táplálkozástudományi Társaság (MTT)

 Unit for Nutrition Research

 Italian Society of Human Nutrition (SINU)

 Norwegian Society for Nutrition / Norsk Selskap for Ernæring (NSE)

 Polish Society of Nutritional Sciences

 Romanian Nutrition Society / Societatea de Nutritie din Romania

 Serbian Nutrition Society

 Spanish Nutrition Society / Sociedad Española de Nutrición (SEÑ)

 Swedish Society for Clinical Nutrition (SFKN)

 Swiss Society for Nutrition / Schweizerische Gesellschaft für Ernährung (SGE)

 Dutch Academy of Nutritional Sciences

 The Nutrition Society

Worldwide Nutrition Related Societies and Associations:

International Confederation of Dietetic Associations

European Society Clinical Nutrition & Metabolism

Diet & Nutrition Association

World Health Organization

Federation African Nutrition Societies

International Association Engineering & Food

British Association of Nutritional Therapists

PARTICIPATION OPTIONS:

Food and Beverages 2021, provides the participants with different modes or ways to participate under either ACADEMIC / STUDENT / BUSINESS Category

• SPEAKER (Oral Presentation) : 25-30 minutes (only one person can present)
• SPEAKER (Workshop) : 45-50 minutes (more than 1 can present)
• SPEAKER (Special Session) : 45-50 minutes (more than 1 can present)
• SPEAKER (Symposium) : more than 45 minutes (more than 1 can present)
• DELEGATE(only registration): Will have access to all the sessions with all the benefits of registration
• POSTER PRESENTER:  Can present a poster and avail the benefits of delegate
• REMOTE ATTENDENCE:  Can participate via VIDEO presentation or E-poster presentation
• EXHIBITOR: Can exhibit his/her company’s products by booking exhibitor booths of different sizes
• MEDIA PARTNER
• SPONSOR
• COLLABORATOR

For Researchers & Faculty:

• Speaker Presentations
• Poster Display
• Symposium hosting
• Workshop organizing

For Universities, Associations & Societies:

• Association Partnering
• Collaboration proposals
• 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

For more details, contact Olivia Griffith (Program Manager)

Mail id: foodandbeverages@globalannualsummit.com