Food and Beverages

About

All the participants from all over the world to attend Food & Beverages 2022 conference during March 9-10, 2022 which includes keynote presentations, Oral talks, Video Presentations and E-poster Presentations.

The conference highlights the theme "Trends, developments and the science behind the food and beverages" aimed to provide an opportunity for the professionals to discuss the technological advancements in the field of Food production and technology. Food Conference 2022 is designed to provide a platform for Food Technologist, Food Microbiologist, Food safety officers, Nutritionists, Dietitian, Quality control officers, Quality assurance officers, Scientists, Researchers, Biotechnologists, Industrialists, Food Engineers, and Food Professional from Manufacturing, Retail, and Food Service Industry from all over the world to exchange their knowledge and experience on food research.

Details of Food and Beverages 2022 conference :  

Food and Beverages 2022. We organize Nutrition Meetings in the fields related to it like Food Chemistry, Microbiology and Engineering.

For more details contact at: 

[email protected]

Why to attend

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 2022 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 2022. 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 2022 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

Session Tracks

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 
• HACCP

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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 Contamination
• Safe food handling procedures
• Manufacturing control

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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.

• Research and Development
• Food and Bioprocess Technology

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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 
• Three-dimensional printing of food
• Biosensors

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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.

• Process structure
• Product Development Roles
• Marketing considerations

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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.

• Animal husbandry
• Cattle Farming 
• Milking operation

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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.

• Agricultural marketing
• Wholesale marketing of food

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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
• foodborne pathogens
• Mycotoxins and alimentary mycotoxicoses

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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 
• Poverty 
• Loss of Biodiversity 

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Track 17-Food and Beverages Hotel Management

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.

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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.

• Poisonous or deleterious substances
• Microbiological contamination and adulteration of food
• Economic-adulteration

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Track20- Probiotics and Nutraceuticals Beverages

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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Market Analysis

The food and beverages market consists of sales of beverages, food, pet food and tobacco products by entities (organizations, sole traders and partnerships) that produce beverages, food, pet food and tobacco products. The companies in the food and beverages industry process raw materials into food, pet food and tobacco products, package and distribute them through various distribution channels to both individual customers and commercial establishments. The food and beverages market is segmented into alcoholic - beverages; non alcoholic - beverages; grain products; bakery & confectionary; frozen and fruit & veg; dairy food; meat, poultry and seafood; syrup, seasoning, oils, & general food; animal and pet food; tobacco products and other foods products.

The global food and beverages market is expected to grow from $5838.8 billion in 2020 to $6196.15 billion in 2021 at a compound annual growth rate (CAGR) of 6.1%. The growth is mainly due to the companies rearranging their operations and recovering from the COVID-19 impact, which had earlier led to restrictive containment measures involving social distancing, remote working, and the closure of commercial activities that resulted in operational challenges. The market is expected to reach $8163.61 billion in 2025 at a CAGR of 7%.

Asia Pacific was the largest region in the global food and beverages market, accounting for 42% of the market in 2020. North America was the second largest region accounting for 22% of the global market. Africa was the smallest region in the global food and beverages market.

Many countries across the globe are experiencing falling prices of crops due to overcapacity; this is expected result in low raw material costs for food and beverage companies. For example, in 2019, the Indian government spent $873 million to subsidize the export of sugar as a result of overproduction of sugarcane, thereby reducing prices. Thus, overproduction of certain crops is likely to result in higher profit margins for food and beverage companies. Higher profit margins will enable food and beverage companies to increase their production and drive the market going forward.

The outbreak of the Coronavirus disease (COVID-19) has acted as a massive restraint on the food and beverages market in 2020 as supply chains were disrupted due to trade restrictions and consumption declined due to lockdowns imposed by governments globally. COVID 19 is an infectious disease with flu-like symptoms including fever, cough, and difficulty in breathing. The virus was first identified in 2019 in Wuhan, Hubei province of the People’s Republic of China and spread globally including Western Europe, North America and Asia. Food and beverage manufacturers depend on supply of raw materials from domestic and international suppliers. As many governments restricted the movement of goods across countries and locally, manufacturers had to halt production due to lack of raw materials. Also, restrictions on trade of non-essential goods and fear of contamination through manufacturing facilities contributed to the decline. The outbreak is expected to continue to have a negative impact on businesses throughout 2020 and into 2021. However, it is expected that the food and beverages market will recover from the shock across the forecast period as it is a 'black swan' event and not related to ongoing or fundamental weaknesses in the market or the global economy.

Frozen food manufacturers are using technologies such as individual quick freezing (IQF) to improve yield and quality of frozen foods. The IQF method involves transferring the individual food items on a conveyor belt into a blast freezer that quickly freezes the items. With IQF method, every individual piece of food is frozen separately, as opposed to bulk or block freezing. This method boosts yield by 1.5-3% and results in better quality products with high nutritional value and less wastage. Examples of IQF foods include fruits such as blueberries, strawberries and peaches, and vegetables such as corn, peas and green beans. The global IQF vegetable market is expected to reach $2 billion by 2026, thus indicating significant demand for IQF food products in future.

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 

Nutrition Related Societies and Associations 

• 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

Past Conference Report

Food conference 2020 Report

Thank you to our Speakers, Conference Attendees and Collaborators of Food and Beverages 2020 Conference was completed successfully.

World Conference on food and Beverages hosted by the Conference Series LLC Ltd. was held during March 23-24, 2019. With the support and guidance of Organizing Committee Members and Editorial Board Members and astonish presentations of all participants this prominent summit became more impressive.

Conference Series LLC Ltd. would like to convey a great appreciation to following Organizing Committee Members, Honorable guests and Keynote speakers.

• Marijane Blazic, Karlovac University of Applied Sciences, Croatia
• Dr Paraskevi, University of Western Macedonia, Greece
• Dr Yuanlong Pan, Nestle Resaerch Centre , USA
• Ozlem Tokusoglu, Manisa Celal Bayar University, Turkey
• Gustavo Barbosa-Canovas, Washington State University, USA
• C. Anandharamakrishnan, Indian Institute of Food Processing Technology, India
• Lara Hanna Wakim, Holy Spirit University of Kaslik, Lebanon 
• Suzana C. S. Lannes, University of Sao Paulo, Brazil 
• Mingjie Chen, Xinyang Normal University
• Nicola Condelli, The University of Basilicata, Italy 
• Claudia Pudack and Severine Dette, Sulzer Chemtech Ltd, Switzerland
• F. P. Spada, University of Sao Paulo, Brazil 
• Sherin khodier, Suez Canal University, Egypt
• Winsome Christie, University of Jamaica, Jamaica 
• Alaa Alaizoki, Swansea University, United Kingdom
• Lorenza Conterno, Laimburg Research Centre, Italy 

We thank our honourable guests, Organising Committee Members and Keynote speaker who Supported and made this event a great success.

On this prominent note we Conferenceseries LLP gladly welcome and announce 31st World Conference on Food and Beverages in London, U.K on March 9-10, 2022.