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33rd World Conference on Food and Beverages, will be organized around the theme “Fresh recipes for the food and beverage industry”

Food and Beverages 2024 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 2024

Submit your abstract to any of the mentioned tracks.

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The study and technology of growing and using plants for food, energy, fiber, chemicals, recreation, or the preservation of land are together referred to as agronomy. Agronomy now encompasses the study of soil science, meteorology, plant physiology, and genetics.

The use of food science in the selection, production, packaging, distribution, and consumption of healthy foods and beverages is known as food and beverage technology.

  • Non-alcoholic beverages
  • Alcoholic beverages
  • Chemistry of Grapes and Wine Research


Food chemistry is the study of the interactions and chemical processes that occur between food's biological and non-biological constituents. It shares some similarities with biochemistry in that it involves elements of food including lipids, proteins, water, vitamins, and dietary minerals. The objective of food biochemistry is to increase understanding about the precise makeup of foods, particularly those that provide nutrients beneficial to human health.

  • Food and bioprocessed material chemistry
  • New Developments in Food Chemistry and Biochemistry
  • Food Chemistry and Flavour
  • Current Food Chemistry Trends and Innovations
  • Agrochemicals in Food Production


The production and processing of all dairy products, as well as the tools and procedures employed in the dairy business, are all included in the topic of dairy science and technology. Dairy is by far the largest sector of the food supply chain. This sector of the food economy is crucial since it not only provides consumers with a variety of ready-to-eat goods like milk, butter, and cheese but also with a number of ingredients used in processed meals like condensed milk and milk powder. The use of probiotics and the creation of functional food products aimed at enhancing consumer health have both turned milk into a major ingredient.

  • Technology and Chemistry of Dairy Products

  • Dairy Product Quality Control and Management

  • Dairy Science in the Food Industry

  • Conference of Dairy Scientists

  • Diseases Associated with Dairy Science

Product development is the entire procedure for bringing a product to market. The topic also includes updating an existing product and presenting an outdated product to a new market. This entails determining the product's needs for the market, envisioning it, creating a product roadmap, releasing it, and gathering customer feedback.

  • Process organization
  • Roles in Product Development
  • considerations for marketing

Food is any substance, whether liquid or solid, that provides energy to the body once it has been ingested, metabolized, and assimilated. Aspects of economics, law, statistics, marketing, finance, management, and environmental policy are included in the study of food resource economics

  • Entrepreneurship and Food Management and Marketing
  • Upkeep and improvement

Food Materials Science and Engineering offers a fresh perspective on how food is produced and inspected by covering a wide range of issues related to food materials, their characteristics, and characterisation methods.


A living thing that consumes creatures from a separate population is referred to as a consumer in a food chain. A producer is an autotroph, whereas a consumer is a heterotroph. They are frequently referred to as consumers because, like sea angels, they take in organic material by eating other species.


A set of regulations or laws outlining the requirements that food must meet in order to be fit for distribution or sale, including those related to content, appearance, freshness, source, sanitation, maximum bacterial count, purity, maximum concentration of additives, and others.


Food that has been grown, created, processed, or packed using nanotechnology tools or processes, or to which artificial nanoparticles have been introduced, is referred to as "nanofood."

Our bodies obtain their fuel from food and nourishment, which gives us energy. Every day, we need to replenish the nutrients already present in our bodies. Nutrition includes water as a key ingredient. There is a need for carbohydrates, proteins, and fats.

Any sickness that develops from eating food that has been contaminated with pathogenic bacteria, viruses, parasites, prions, or toxins like aflatoxins in peanuts, deadly mushrooms, or different types of beans that have not been boiled for at least 10 minutes is known as a foodborne illness.

Any sickness that develops from eating food that has been contaminated with pathogenic bacteria, viruses, parasites, prions, or toxins like aflatoxins in peanuts, deadly mushrooms, or different types of beans that have not been boiled for at least 10 minutes is known as a foodborne illness.

Food waste is the term used to describe food that is intended for human consumption but is lost or wasted. It includes both food that diners leave unfinished at restaurants and that is thrown out at home as well as raw materials and produce that are lost during the farming process, the harvesting process, transportation, and storage. Anywhere throughout the supply chain is susceptible to food waste.


More than any other infectious disease, COVID-19 had an impact on the socioeconomic and food security of the entire world. Due to the COVID-19 pandemic, which forced food companies to cut or slow down their production, the number of people employed in the food sectors was regulated in several countries. The food supply chain has been badly affected by airline cancellations, regional and international restrictions, and lockdowns. These have exposed more people to the food crisis and severe hunger around the world, along with fundamental flaws in the global food system such production, distribution, access, and chain stability

A complex and dynamic system seeking to securely prepare foods for transit, distribution, storage, retailing, handling, and end-use, and safely deliver these foods to the consumer in a sound state (maximum quality) at a minimum cost' is how food packaging is characterized.


Food is adulterated when a foreign component is added, lowering the quality of the meal. This brings down expenses or imitates a higher standard. A product or ingredient is substituted with a more inferior but similar one in the process of substitution.


Adding vitamins and minerals to frequently consumed foods during processing to improve their nutritional value is known as food fortification. It is a tried-and-true method for enhancing diets and preventing and controlling micronutrient deficiencies that is both secure and affordable.


The hospitality sector includes a sector called "Food & Beverage (F&B) Management" that focuses on running restaurants, lodging facilities, resorts, catering businesses, hospitals, and other establishments. It also covers the commercial aspects of the food industry, such as ordering, inventory control, financial management, and menu planning and cost estimation.

The children are food insecure because of issues with gender inequity, poverty, a lack of education, and overpopulation. Poverty is one of the key factors because it limits the amount of food that children may obtain

Food science is both the fundamental and applied science of food. Its field of study begins where agricultural and nutritional sciences meet, progresses to the scientific facets of food safety and processing, and informs the advancement of food technology.

The study of food combines several scientific fields. It integrates ideas from the domains of physics, physiology, microbiology, and biochemistry. For instance, food technology includes ideas from chemical engineering.

Drinks with probiotics are supplements that provide your body good bacteria or probiotics. It is believed that the healthy bacteria found naturally in foods like yogurt and pickles is advantageous for health. Similar advantages are allegedly offered by probiotic beverages.

A collection of physical, chemical, or microbiological processes and technologies are utilized in food processing technology to transform raw materials into food and other food processing businesses.


Quality control is process-driven and emphasizes problem prevention. It seeks to prevent defects using effective procedures. The goal of quality control is to find flaws in products.

The use of food science in the selection, preservation, processing, packaging, distribution, and usage of safe foods is known as food technology. Analytical chemistry, biotechnology, engineering, nutrition, quality control, and food safety management are related disciplines.