Call for Abstract
32nd World Conference on Food and Beverages Technology, will be organized around the theme “Fresh Recipes For The Food And Beverage Industry”
Food and Beverages 2023 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Food and Beverages 2023
Submit your abstract to any of the mentioned tracks.
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The study of crop production known as agronomy examines how to grow crops profitably and successfully while preserving the environment and natural resources. Agronomy requires the fusion of numerous sciences as well as the cooperation of many other fields, including ecology, entomology, climatology, economics, and soil, plant, and weed sciences.
- Track 1-1Trends in Agricultural Biotechnology Around the World
- Track 1-2Sustainable Food Production
- Track 1-3Agri-Food Technology
- Track 1-4Agriculture and Food
Food and beverage technology is the application of food science to the choice, manufacture, packaging, distribution, and consumption of wholesome foods and drinks.
- Track 2-1Alcohol-free Drinks
- Track 2-2Research on Grapes and Wine Chemistry
- Track 2-3Alcoholic Drinks
The study of chemical reactions and interactions between the biological and non-biological components of food is known as food chemistry. Given that it deals with food constituents such carbohydrates, lipids, proteins, water, vitamins, and dietary minerals, it has some overlap with biochemistry. The goal of food biochemistry is to improve knowledge of the specific composition of foods, particularly those that provide nutrients that are good to human health.
- Track 3-1Food and bioprocessed materials chemistry
- Track 3-2Food Chemistry and Flavour
- Track 3-3Recent Trends and Innovations in Food Chemistry
- Track 3-4Advances in the Chemistry and Biochemistry of Food
- Track 3-5Agrochemicals in Food Production
A programme called dairy science focuses on using biological and chemical principles to produce and manage dairy animals as well as to produce and handle milk products.
- Track 4-1Chemistry and Technology of Dairy Products
- Track 4-2Quality Control and Management of Dairy Products
- Track 4-3Dairy Science in Food Business
- Track 4-4Dairy Science and Associated Diseases
Product development includes every step involved in offering a new product for sale to the general public. Item planning, along with other business considerations, is a key component of product development. Product development is portrayed in its entirety as the process of turning a market opportunity into a product that can be purchased.
- Track 5-1Process structure
- Track 5-2Product Development Roles
- Track 5-3Marketing considerations
Anything solid or liquid that nourishes the body when consumed, digested, and assimilated is referred to as food. Food Resource Economics is a field of research that includes aspects of economics, law, statistics, marketing, finance, management, and environmental policy.
- Track 6-1Food and Agribusiness Marketing and Management
- Track 6-2Maintenance and improvement
The use of engineering principles in the storage, processing, and distribution of food and its bioproducts is known as food engineering. It requires fundamental instruction in chemistry and food science in addition to strong engineering knowledge.
- Track 7-1Chemical and Physical Aspects
- Track 7-2Texture and Properties
- Track 7-3Biotechnology in Food Processing
Consumer science is a social science that examines how people and the environment interact. Diet, parenting, ageing, housing, food safety, the environment, and consumer sciences are a few of the topics covered by the specialist in food and consumer sciences.
- Track 8-1Food Services and Nutrition
- Track 8-2Food Management and Marketing
- Track 8-3Production and processing of food.
Food handling, storage, and storage procedures are referred to as "food safety" in order to prevent sickness or injury in foods. Food products may encounter a variety of health risks as they move through the supply chain, from farm to factory to fork. Healthy food handling procedures and practises are also required at all stages of the food manufacturing process in order to reduce these dangers and protect consumers.
- Track 9-1Food Safety Principals
- Track 9-2Food Safety Hazards
- Track 9-3Microbiological Risks
The food business is now being invaded by nanotechnology, which has enormous potential. Food nanotechnology is gaining popularity and presents new potential for the global food business.
- Track 10-1Nanotechnology in Food Industry
- Track 10-2Nanotechnology for Food Analysis
- Track 10-3Nanotechnology in Food Preservation
- Track 10-4Nanotechnology in Food Packaging
Food is a substance, typically of plant or animal origin, that is consumed and digested by the body in order to produce energy, promote growth, and maintain life. Nutrition describes the process through which food is ingested and used by the body. Not just the absence of sickness or illness, but also total physical, mental, and social well-being, is what is meant by the term "health." Good health is largely dependent on efficient nutrition and food consumption management.
A disease brought on by consuming contaminated food or drink. Foods can be contaminated by a variety of microbes and toxic substances. There are more than 250 foodborne infections that are known to exist. Microbes, diseases, and parasites are responsible for the irresistibly dominating parts.
- Track 12-1Bacteria
- Track 12-2foodborne pathogens
In order to replace one or more daily meals, a food substitute is a nutritious supplement. The body needs all of the features that substitutes that are adequately approved by the medical community offer.
- Track 13-1Enzymes in Food
- Track 13-2Microbial Aspects of Food Quality and Spoilage
- Track 13-3Microbial Ecosystems and Food Chain
- Track 13-4Food and Agricultural Immunology
- Track 13-5Applications of Enzymes in Food Industry
Unused food is referred to as food waste or food misfortune. Food waste occurs for a variety of causes across the food system, including during production, preparation, circulation, retail, and consumption.
- Track 14-1Waste during Production
- Track 14-2Waste during Consumption
The problems facing food in the world today have increased considerably, as well as various factors and phenomena that augment the complexity of the issues or situations that fall within the scope of food security, such as: climate change, land grabbing, use of chemical fertilizers, loss of agrodiversity and other
A product constructed from any material, including paper, glass, plastic, aluminium, and wood, that is used for the containment, safety, handling, distribution, and display of goods from raw to processed ingredients is referred to as food packaging. Food packaging is at the very core of the contemporary food industry, and very few products are offered without packaging.
- Track 16-1Preservation of Food Products
- Track 16-2Food Packaging Alternatives
- Track 16-3Labelling of Food Products
- Track 16-4Preservation Using Chemicals and Microbes
Food adulteration is the deliberate degradation of the quality of food provided for sale through the addition or subtraction of valuable ingredients, the blending of inferior ingredients, or both. As the name implies, a food substitute is a nutritional supplement meant to take the place of one or more daily meals.
- Track 17-1Food Fraud
- Track 17-2New Adulterants
- Track 17-3Solutions for Identifying Emerging Risks
- Track 17-4Methods to Detection Food Adulteration
A good strategy to reach a wide population and enhance their nutritional condition is through food fortification, which involves adding important vitamins and minerals to food to improve its nutritional worth. It is among the greatest methods for addressing issues in developing and poor nations.
- Track 18-1Fortification of salt with iodine
- Track 18-2Fortification of Iron in cereals and milk products
- Track 18-3Fortification of vitamin A in oils, fats and milk.
- Track 18-4Fortification of Vitamin C in juices
A disease brought on by consuming unwholesome food or beverages. Nutritional value can be tainted by a variety of organisms and harmful substances. Over 250 foodborne diseases are currently recognised. Microbes, diseases, and parasites are what cause the dominant parts, which are inescapable.
Food security ensures that everyone has constant physical and financial access to enough wholesome, culturally appropriate foods in sufficient quantities. Any problem that has a negative impact on the entire world's population and ecosystem—such as environmental difficulties, political crises, social problems, and economic crises—is considered a global concern.
- Track 20-1Challenges of Food Security
- Track 20-2Food Waste Recovery
Food science is a multidisciplinary field that combines chemistry, biochemistry, nutrition, microbiology, and engineering to provide individuals with the scientific knowledge necessary to address actual issues related to the various components of the food system.
Functional foods are those that naturally contain bioactive substances and supply nutrients to improve general health. A nutraceutical is a food item or dietary component that offers pharmaceutical and health benefits, such as illness prevention and therapy.
Food is changed into usable form through the process of food processing. It can include several physical and chemical processes that turn basic resources into meals. This process includes a number of operations, including as chopping, cooking, canning, liquefaction, pickling, maceration, and emulsification.
- Track 23-1Seafood Processing
- Track 23-2Meat Science and Processing Technology
- Track 23-3Food Processing Methods
- Track 23-4Trends in Modern Food Processing
- Track 23-5Food Process Engineering
- Track 23-6Solar Thermal Food Processing
Food quality control (QC) is a reactive procedure with the objective of locating and fixing flaws in completed goods. Food Quality Assurance (QA) is a group of quality assurance procedures used in the production of goods. By concentrating on the production process, it is a positive procedure that aids in removing flaws.
- Track 24-1Quality Assurance and Control in the Food and Beverage Sector
- Track 24-2Quality Assurance and Control in Food Packing
- Track 24-3Food processing quality assurance and control
- Track 24-4Food Safety Guidelines
Food science is the methodical investigation of the essential components of food products and the scientific ideas underlying their modification, preservation, and deterioration. It is the study of food features, such as their chemical, biochemical, physical, physiochemical, and biological aspects, as well as how those properties affect the quality of the final product. It also covers the application of this knowledge to the creation of new products and efficient processing methods.
- Track 25-1Robotics in Food Science: Microbial Biodiversity and Sustainable Development
- Track 25-2Food Supply Chain Management
- Track 25-3The innovation of food and design thinking
- Track 25-4Biotechnology in the Food Industry