Food and Beverages

Welcome Message

On June 05–06, 2023, the 32nd World Conference on Food and Beverage Technology invites you to London, United Kingdom. This two-day conference includes plenary lectures, parallel sessions, poster presentations, and our perennially popular "Workshop" activities, offering something for every sector of the food and beverage industry. There will be something for everyone in the food and beverage industry at this two-day event, which will feature plenary lectures, parallel sessions, poster sessions, and our ever-popular "Workshop" events.

About Conference

Food and Beverages 2023 a jam-packed schedule for 2023 is promised, featuring a thorough examination of our 2022 Global Trends Report, best practise advice from knowledgeable industry figures, an electrifying keynote address, first-hand tales from clients, and an interesting panel discussion. Hear from reputable professionals and thought leaders who are aware of the difficulties your firm is facing and how to solve them.

Are you ready to learn more about what to anticipate and how to get ready for changes that are coming?

Why to Attend

The secret to success is adopting a holistic strategy to managing your business from farm or factory to fork or fridge in a market as dynamic as the food and beverage sector. Decision-makers must act in accordance with good principles and high-quality information given the demands of a dynamic consumer base as well as the needs of sustainability and food safety.

The secret to success in the food and beverage sector is something you won't want to miss hearing.

Target audience

Academics, University Faculty, Staff, And Students

Board Members, Presidents, Vice Presidents, And Directors

Associates in Nutrition and Food Science

Food Scientist

Officers in Charge of Food Safety and Health

Holistic Dietician.

Nutrition-Based Sports Nutritionists and Clinical Dieticians

Business Owners, Entrepreneurs, Associations, Societies, Nutritionists, Dietitians, And many more.

Sessions and Tracks

Track 1: Science and Technology of Food

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.

• Robotics in Food Science: Microbial Biodiversity and Sustainable Development
• Food Supply Chain Management
• The innovation of food and design thinking
• Biotechnology in the Food Industry

Track 2: Chemistry and Biochemistry of Food

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.

• Food and bioprocessed materials chemistry
• Advances in the Chemistry and Biochemistry of Food
• Food Chemistry and Flavour
• Recent Trends and Innovations in Food Chemistry
• Agrochemicals in Food Production

Track 3: Processing and Technology in Food

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.

• Seafood Processing
• Meat Science and Processing Technology
• Food Processing Methods
• Trends in Modern Food Processing
• Food Process Engineering
• Solar Thermal Food Processing

Track 4: Beverage Technology

Food and beverage technology is the application of food science to the choice, manufacture, packaging, distribution, and consumption of wholesome foods and drinks.

• Alcohol-free Drinks
• Alcoholic Drinks
• Research on Grapes and Wine Chemistry

Track 5: Food Consumer Science

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.

• Food Services and Nutrition
• Food Management and Marketing
• Production and processing of food.

Track 6: Agronomy and Agricultural Research

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.

• Trends in Agricultural Biotechnology Around the World
• Sustainable Food Production 
• Agri-Food Technology
• Agriculture and Food

Track 7: Food Nanotechnology

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.

• Nanotechnology in Food Industry
• Nanotechnology for Food Analysis
• Nanotechnology in Food Preservation
• Nanotechnology in Food Packaging

Track 8: Food, Nutrition and Health

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.

Track 9: Food Safety Standards

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.

• Food Safety Principals
• Food Safety Hazards
• Microbiological Risks

Track 10: Quality Control and Quality Assurance of Food

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.

• Quality Assurance and Control in the Food and Beverage Sector
• Quality Assurance and Control in Food Packing
• Food processing quality assurance and control
• Food Safety Guidelines

Track 11: Food Substitution and Adulteration

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.

• Food Fraud
• New Adulterants
• Solutions for Identifying Emerging Risks
• Methods to Detection Food Adulteration

Track 12: Food Microbiology

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.

• Enzymes in Food
• Microbial Aspects of Food Quality and Spoilage
• Microbial Ecosystems and Food Chain
• Food and Agricultural Immunology
• Applications of Enzymes in Food Industry

Track 13: Dairy Science & Technology

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.

• Chemistry and Technology of Dairy Products
• Quality Control and Management of Dairy Products
• Dairy Science in Food Business
• Dairy Science and Associated Diseases

Track 14: Food Security Challenges in COVID-19

To live an active and healthy life, all citizens must always have physical, social, and economic access to sufficient, secure, and nutrient-rich food that satisfies their dietary needs and food preferences. The worldwide society faces formidable obstacles as a result of the COVID-19 pandemic.

Track 15: Food Packaging and Preservation

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.

• Preservation of Food Products
• Food Packaging Alternatives
• Labelling of Food Products
• Preservation Using Chemicals and Microbes

Track 16: Development of Product

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.

• Process structure
• Product Development Roles
• Marketing considerations

Track 17: Food Waste

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.

• Waste during Production
• Waste during Consumption

Track 18: Food Borne Illnesses

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.

• Bacteria
• foodborne pathogens

Track 19: Food and Beverages Hotel Management

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.

Track 20: Food fortification

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.

• 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.

Track 21: Probiotics and Nutraceuticals Beverages

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.

Track 22: Modern Food Science Research and Trends

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.

Track 23: Global Concerns in Food Security

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.

• Challenges of Food Security
• Food Waste Recovery

Track 24: Food Engineering and Materials Science

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.

• Chemical and Physical Aspects
• Texture and Properties
• Biotechnology in Food Processing

Track 25: Food and Resource Economics

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.

• Food and Agribusiness Marketing and Management
• Maintenance and improvement

Market Analysis

Take advantage of the database of research studies on MarketResearch.com to stay competitive in the food and beverage sector. Data on flavour, ingredient, sales, and new product trends are included in our Food and Beverage reports. A thorough industry overview is created by the study, which also offers an in-depth analysis of product trends and new market divisions.

Having a better awareness of what is in demand at the moment will assist your firm because there are a variety of trends that are constantly changing in the food and beverage sector, such as the need for new and exotic flavours or the need for healthier foods. You may keep up with shifting consumer wants by staying current on reports that are pertinent to your needs.

Food industry (baked goods, fish and seafood, frozen, health, natural, and snack foods and sports nutritionals), beverage market (including water, soda, alcoholic, sports, and other drinks), food service (equipment, technology, vending), hospitality (bars and restaurants), and agriculture are just a few of the broad categories that MarketResearch.com offers reports in (agriculture is the science of soil, plants, forests, livestock and crops). To get the answers to your industry research inquiries and to open up new business chances, use our in-depth insights and analysis.

The market for organic food and drinks was estimated at USD 85.78 billion in 2021, and it is anticipated to increase at a CAGR of 13.0 percent from 2022 to 2030. Growing public knowledge of the health advantages of consuming organic food is one of the main reasons propelling market expansion. The shift in consumer purchasing behaviour is expected to increase sales of organic foods and beverages. The market is expanding in part due to customers' growing preference for non-GMO products.