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29th World Conference on Food and Beverages, will be organized around the theme “Global Leading Improvement in Food Technology & Beverages Production”

Food and Beverages 2020 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 2020

Submit your abstract to any of the mentioned tracks.

Register now for the conference by choosing an appropriate package suitable to you.

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

\r\n Food consumption and lifestyle directly impact nutritional health and well-being in everyday life of today’s consumers. This provides enormous challenges to both consumers and professionals. For consumers, food choice is determined by habits, lifestyle, preferences, taste, etc., albeit largely unconsciously. The professionalized food chain serves them with an abundance of plant and animal foods, provided by a world wide web of production, processing, packaging and distribution that simultaneously shapes the lives of the workforce involved. This not only affects well-being and life expectancy of individual consumers, but also the disease burden and health care expenses of societies in today’s global village. Our mission is ‘to explore the potential of nature to improve the quality of life’ translates into R&D that aims to improve physical, mental and social well-being, and that contributes to reducing the societal burden of disease. Ultimately, people must be enabled to make well-informed choices, consume nutritious foods and live healthier lives.


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

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.


\r\n •             Media for Brewery, Winery, and Fermentations


\r\n •             Media for the Dairy Industry


\r\n •             Disinfectants Testing


\r\n •             Food Types


\r\n •             Media for sterility testing


\r\n •             Vitamin testing


\r\n •             Media for water testing


\r\n •             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.

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 rheolog

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