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31st World Conference on Food and Beverages, will be organized around the theme “Trends, developments and the science behind the food and beverages”

Food and Beverages conference 2022 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 conference 2022

Submit your abstract to any of the mentioned tracks.

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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. 

  • Track 1-1Liquefaction in food processing
  • Track 1-2Maceration in food processing

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.

  • Track 2-1Carbohydrates
  • Track 2-2Lipids
  • Track 2-3Vitamins

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.

  • Track 3-1Quality Control
  • Track 3-2Quality Processing
  • Track 3-3HACCP

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

  • Track 4-1Food Contamination
  • Track 4-2Safe food handling procedures
  • Track 4-3Manufacturing control

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.


  • Track 5-1Proteins
  • Track 5-2Vitamins
  • Track 5-3Minerals

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.


  • Track 6-1Research and Development
  • Track 6-2Food and Bioprocess Technology

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

  • Track 7-1Microbial biopolymers
  • Track 7-2Microorganisim in Beverage Production

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.

  • Track 8-1Refrigeration and freezing
  • Track 8-2Three-dimensional printing of food
  • Track 8-3Biosensors

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

  • Track 9-1Food Standards
  • Track 9-2International Standards

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

  • Track 10-1Process structure
  • Track 10-2Marketing considerations
  • Track 10-3Product Development Roles

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.


  • Track 11-1Animal husbandry
  • Track 11-2Milking operation

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.


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.


  • Track 13-1Agricultural marketing
  • Track 13-2Wholesale marketing of food

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

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.


  • Track 15-1Bacteria
  • Track 15-2foodborne pathogens
  • Track 15-3Mycotoxins and alimentary mycotoxicoses

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

  • Track 16-1Population Growth
  • Track 16-2Loss of Biodiversity
  • Track 16-3Poverty

Food & Beverage Management focuses on operations in restaurants, hotels, resorts, catering companies, hospitals, hotels, and more. It includes the business side of food, like ordering and inventory, managing budgets, and planning and costing menus.


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.

  • Track 18-1Fortification of salt with iodine
  • Track 18-2Fortification of vitamin A in oils, fats and milk

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.


  • Track 19-1Poisonous or deleterious substances
  • Track 19-2Microbiological contamination and adulteration of food
  • Track 19-3Economic-adulteration

Probiotics, 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.