Name: Food Science 2018
Start: 2018-10-15
End: 2018-10-17
Location: France

Conference Information

About Conference

Food Science 2018 welcomes attendees, presenters, and exhibitors from all over the world to Paris, France. We are delighted to invite you all to attend and register for the “World Congress on Advanced Food Science and Technology” which is going to be held during October 15-16, 2018, Paris, France.

In support of improving Health care, this activity has been planned and implemented by PULSUS Group, Ltd and Center for Education Development (CED). CED is jointly accredited by the Accreditation Council for Continuing Medical Education (ACCME), the Accreditation Council for Pharmacy Education (ACPE), and the American Nurses Credentialing Center (ANCC), to provide continuing education for the healthcare team.

Food Science 2018 has been designed in an interdisciplinary manner with a multitude of tracks to choose from every segment and provides you with a unique opportunity to meet up with peers from both industry and academia and establish a scientific network between them. We cordially invite all concerned people to come join us at our event and make it successful by your participation.

At PULSUS Group, It is our ideology to bring maximum exposure to our attendees, so we make sure the event is a blend which covers professionals such as food technologists, nutritionists, health care providers and researchers from academia &industry making the Food Science 2018 conference a perfect platform.

The live format of this educational activity will be accredited with CME and CPD Credits

The conference will be organized around the Theme ‘Craving new paths in food science technology’. Our goal is to deliver an outstanding program which covers the entire spectrum of research & innovations in food science and technology and share the cross-cultural experiences of various principles and practices.

Food Science 2018 is an annual meeting of Food Science and Technology organizations as well as committees to discuss the future of the health disorders in terms of collaboration, structures and organizational development.

2018 Highlights:

200+ Participation (70% Industry: 30% Academia)
9+ Keynote Speakers
30+ Plenary Speakers
3+ Exhibitors
14 Innovative Educational Sessions
B2B Meetings

Why to attend???

With members from around the world focused on learning about Food Science Technology and its advances; this is your best opportunity to reach the largest assemblage of participants from the food science communities. Conduct presentations, distribute information, meet with current and potential scientists, make a splash with new discoveries in the food diseases and diagnosis, and receive name recognition at this 2-day event. World-renowned speakers, the most recent techniques, developments, and the newest updates in Nutritional food, Food additives and its biochemistry, Allergy and food toxicology, Processing and Preservation of food, Biotechnology of food, Quality and testing of food are hallmarks of this conference.

Target Audience:

Healthcare Students, Scientists and professors
Food Researchers
Healthcare Faculty
Medical Colleges
Healthcare Associations and Societies
Business Entrepreneurs
Training Institutes
Conference Opportunities

For Researchers and Faculty Members:

Speaker Presentations
Poster Display
Symposium hosting (4-5 member team)
Workshop organizing

For Universities, Associations & Societies:

Association Partnering
Collaboration proposals
Academic Partnering
Group Participation

For Students and Research Scholars:

Poster Competition (Winner will get Best Poster Award)
Young Researcher Forum (YRF Award to the best presenter)
Student Attendee
Group registrations

For Business Delegates:

Speaker Presentations
Symposium hosting
Book Launch event
Networking opportunities
Audience participation

For Product Manufacturers:

Exhibitor and Vendor booths
Sponsorships opportunities
Product launch
Workshop organizing
Scientific Partnering
Marketing and Networking with clients

Scientific Sessions

Session 1: Chemistry of Food science :

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of food.Nourishment science is the investigation of substance procedures and connections of all organic and non-natural parts of sustenance.It is like natural chemistry in its primary segments, for example, starches, lipids, and protein, yet it additionally incorporates regions, for example, water, vitamins, minerals, chemicals, sustenance added substances, flavors, and hues. This teach additionally incorporates how items change under certain sustenance handling systems and courses either to improve or to keep them from happening.Sustenance physical science is the investigation of both physical and concoctio associations in nourishments as far as physical and substance standards connected to nourishment frameworks, and additionally the use of physicochemical strategies and instrumentation for the examination and examination of sustenance.

Related Conferences:Global Summit on Food & Beverages, September 14-15, 2018, San Diego, USA; World Congress on Food Science & Safety, October 15-17,2018, Osaka, JAPAN; 20th International Conference on Food Science, Nutrition and Health (ICFSNH), June 21 - 22, 2018, Venice, Veneto; European Conference on Sensory and Consumer Research, September 09, 2018, Verona, Italy; IUFoST World Food Science and Technology Congress, October 23-27,2018, Mumbai, India; World Congress on Nutrition, Food Science & Public Health, July 9-10, 2018, Sydney, Australia; International Conference On Food Processing & Technology, September 17- 19, 2018, Paris, France; International Conference on Food Studies, October 25-26, 2018, Vancouver, Canada.

Session 2: Nutritional Food:

Nutrition is the science that deciphers the cooperation of supplements and different substances in nourishment in connection to development, proliferation, wellbeing of a consumer. It incorporates sustenance admission, ingestion, digestion, biosynthesis, catabolism and discharge. The eating regimen of a life form is the thing that it eats, which is generally dictated by the accessibility and satisfactoriness of sustenance. For people, a solid eating routine incorporates planning of nourishment and capacity strategies that protect supplements from oxidation, warmth or draining, and that diminish danger of foodborne sickness. Supplements are believed to be of two sorts: full scale supplements which are required in generally substantial sums, and micronutrients which are required in littler amounts. A kind of sugar, dietary fiber, is required, for both mechanical and biochemical reasons, in spite of the fact that the correct reasons stay misty. A few supplements can be put away - the fat-solvent vitamins - while others are required pretty much consistently. Weakness can be caused by an absence of required supplements, or for a few vitamins and minerals, a lot of a required supplement.

Related Conferences:International Conference on Food & Beverage Packaging, July 16-18, 2018, Rome, Italy ; International Conference on Food Science & Technology, September 17-18, 2018, Macau, Hong Kong; Conference of Food Engineering (CoFE 2018), September 09-14, 2018, Minneapolis, US; International Congress on Food Technology, October 10, 2018, Cappadocia, Turkey; World Congress on Nutrition, Food Science & Public Health, July 23-25, 2018, Melbourne, Australia; IFT Annual Meeting, July 15-18, 2018, Chicago, USA; International Conference on Food Oral Processing, July 01-04, 2018, Nottingham, UK; IAFP 2018 International Association for Food Protection, July 8-11, 2018, Utah, USA.

Session 3: Functional Foods and Nutraceuticals

A functional food is a food given an additional function (often one related to health-promotion or disease prevention) by adding new ingredients or more of existing ingredients. Practical nourishments might be intended to have physiological advantages or potentially decrease the danger and comparative in appearance to traditional sustenance and devoured as a feature of a general eating regimen. A Nutraceuticals or additionally useful sustenance in different terms is a pharmaceutical-review and institutionalized supplement, which is provided either as an eating routine supplement or as nourishment. The Food and Drug Administration manages the cases that makers can make about nourishments supplement substance and consequences for illness, wellbeing or body work. Extra research is important to substantiate the potential medical advantages of those nourishments. Research into utilitarian sustenance won't propel general wellbeing unless the advantages of the nourishments are adequately conveyed to the customer.

Related Conferences:World Congress on Food Chemistry & Food Microbiology, September 26-27, 2018, Dubai, UAE; International Conference on Food & Nutrition, July 25-26, 2018, Vancouver, Canada; Food Structure and Functionality Forum Symposium, June-03-06, 2018, Montreal, Canada; "Food Structure Design", September 20, 2018, Debrecen, Hungary; Eurosense 2018: European Conference on Sensory and Consumer Research, September 2-5, 2018, Verona, Italy; IDF World Dairy Summit, October 9-19, 2018, Daejeon, South Korea; Functional Food Center Japan, October 27-28, 2018, Osaka, Japan; 5th International ISEKI_Food Conference, July 03, 2018, Stuttgart Germany.

Session 4: Manufacturing and Handling of Food:

The procedure by which nourishment and sustenance items are created on substantial scale utilizing the advanced industrialization strategies. Earlier food handling methods were constrained by the accessible nourishment conservation, bundling and transportation. Those are done by salting, curing, souring, drying, pickling and smoking. Any part of the operations in the planning, transport, stockpiling, bundling and wrapping, introduction available to be purchased, administration, or conveyance of nourishment is known as sustenance taking care of. Sustenance handlers must have what it takes and information that they have to deal with nourishment securely as they complete the work that they are in charge of. To accomplish a sheltered sustenance supply it is important to apply the basic control point idea and hazard examination before it reaches the market. Additionally instructions are expected to be known by ready shoppers about the dangers from sustenance and how to limit them.

Related Conferences:Global Summit on Food & Beverages, September 14-15, 2018, San Diego, USA; World Congress on Food Science & Safety, October 15-17,2018, Osaka, JAPAN; 20th International Conference on Food Science, Nutrition and Health (ICFSNH), June 21 - 22, 2018, Venice, Veneto; European Conference on Sensory and Consumer Research, September 09, 2018, Verona, Italy; IUFoST World Food Science and Technology Congress, October 23-27,2018, Mumbai, India; World Congress on Nutrition, Food Science & Public Health, July 9-10, 2018, Sydney, Australia; International Conference On Food Processing & Technology, September 17- 19, 2018, Paris, France; International Conference on Food Studies, October 25-26, 2018, Vancouver, Canada.

Session 5: Food Additives and its Biochemistry :

Flavors, hues, and additives upgrade nourishment's taste, surface, appearance, and time span of usability of food products. Sometimes, specific added substances turn into the subject of open concern. Nourishment colors, a rich flavorant, or bread elasticizes been bantered in the media and the court. Progressively, support bunches are calling for the FDA to redo some of its controls on sustenance added substances. For decades now, the food industry has continually created new chemicals to manipulate, preserve, and transform our food. With the use of chemicals, scientists are able to mimic natural flavors, color foods to make them look more “natural” or “fresh,” preserve foods for longer and longer periods of time, and create altered versions of breads, crackers, fruits, vegetables, meats, dairy products and many more commonly used foods. The organizations are likewise delivering regular textural added substances, to help nourishment producers make new sustenance encounters through various blends of surface parts.

Related Conferences:International Conference on Food & Beverage Packaging, July 16-18, 2018, Rome, Italy ; International Conference on Food Science & Technology, September 17-18, 2018, Macau, Hong Kong; Conference of Food Engineering (CoFE 2018), September 09-14, 2018, Minneapolis, US; International Congress on Food Technology, October 10, 2018, Cappadocia, Turkey; World Congress on Nutrition, Food Science & Public Health, July 23-25, 2018, Melbourne, Australia; IFT Annual Meeting, July 15-18, 2018, Chicago, USA; International Conference on Food Oral Processing, July 01-04, 2018, Nottingham, UK; IAFP 2018 International Association for Food Protection, July 8-11, 2018, Utah, USA.

Session 6: Metabolism of Food and Nutrition:

Energy from the food is derived by the process of catabolism of food and its components to its lowest or simplest absorbable form. The three primary reasons for digestion are the transformation of nourishment/fuel to vitality to run cell forms, the change of sustenance/fuel to building hinders for proteins, lipids, nucleic acids, and a few sugars, and the disposal of nitrogenous squanders. These chemical catalyzed responses enable living beings to develop and repeat, keep up their structures, and react to their surroundings. It additionally alludes to the whole of every single concoction response that happen in living creatures, including assimilation and the vehicle of substances into and between various cells. The metabolic rate and the vitality utilization contrast from people contingent upon their weight record. The nourishing supplements give extra help and along these lines manage the body's metabolic rate and the keep up a solid advance. A super sustenance has every single essential vitamin minerals proteins and the vitality giving segments accordingly makes it satisfying the eating regimen.

Session 7: Traditional patterns of Food:

Customary nourishment refers to food and dishes that are gone through ages and furthermore alludes to sustenance devoured over the long length of progress that have been gone through ages. Traditional food and dishes are conventional in nature, and may have a memorable point of reference in a national dish, territorial food or nearby cooking. Conventional sustenance and refreshments might be created as natively constructed, by eateries and little producers, and by extensive nourishment handling plants. By following the sustenance geology it enables geographers to comprehend the unequal connections amongst created and creating nations in connection to the advancement, generation, transportation, retail and utilization of nourishment. It is additionally a subject that is winding up progressively charged in the general population eye. The development to reconnect the 'space' and 'place' in the sustenance framework is developing, initiated by the exploration of geographers.

Session 8: Pharmacy of Food:

A Nutraceuticals is a pharmaceutical-review and institutionalized supplement. Significantly they don't exist as nutritious sustenance either as they are controlled as dietary supplements or nourishment added substances by the FDA under the expert of the Federal Food, Drug, and Cosmetic Act. Nourishment items got from sustenance sources that are indicated to give additional medical advantages, notwithstanding the essential nutritious esteem found in food. Contingent upon the purview, items may claim to anticipate constant maladies, enhance wellbeing, postpone the maturing procedure, increment future, or bolster the structure or capacity of the body. The "dietary fixings" in these items may include: vitamins, minerals, herbs or different botanicals, amino acids, and substances, for example, proteins, organ tissues, glandular, and metabolites. Dietary supplements can likewise be concentrates and might be found in many structures, for example, tablets, cases, soft gels, gel caps, fluids, or powders.

Session 9: Allergy and Food Toxicology:

Adverse reactions occurring as a result of exposure to some chemical toxicant in the food are one of the considerations while producing or manufacturing a food product. Any clinically abnormal response to food or food additives is related to the term food allergy in common and thus impairs the metabolic functions in the human body and other consumers. Immunological stimulation and response depends upon the nature of the antigen, and route, amount, duration and frequency of exposure. The result may be a negligible or weak response, being a state of awareness of the antigen but manifested clinically as a state of tolerance, or result in hypersensitivity. Their allergic responses are due to hypersensitivity reactions with the immune system and thus are responsible for the adverse reactions and inflammatory disorders mainly from the age of 3 to 5 in case of humans and also in other pet animals. Knowledge about the types and sources of these foodborne chemicals, the circumstances of exposure that lead to adverse reactions, and the frequency of occurrence of such events will aid allergists in diagnosing the basis for the adverse reactions.

Session 10: Processing and Preservation of Food:

Food processing is a technique implemented to convert the raw materials into the finished or consumable product which is well cooked and well preserved eatables for both animals and humans. Best quality harvested, slaughtered and butchered and clean constituents are used by food processing industry to manufacture very nutritious and easy to cook food products. Salting, sugaring, drying, freezing, smoking, vacuum packs and pickling are some techniques and methods used to convert food into processed or preserved food. Preservation process mainly includes heating or boiling to destroy micro-organisms, oxidation, toxic inhibition, dehydration or drying, osmotic inhibition, freezing, a sort of cold pasteurization which destroys pathogens and various combinations of all these methods. As progression in the field of food science research the traditional methods are replaced by the modern industrial techniques but still any technique that’s followed should be able to Maintain or create nutritional value, texture and flavor is an important aspect of food preservation.

Session 11: Biotechnology of Food:

Modern biotechnology refers to various scientific techniques used to produce specific desired traits in plants, animals or microorganisms through the use of genetic knowledge. Latest technology emerged in the research field of food science that incorporates the modern methods and technology advancements in food processing and preservation without compromising the nutritious value of the food and thus maintaining its quality for a longer time by increasing its shelf life of a food product. The field mainly focuses on the producing a new variety or hybrids simply by incorporating the gene manipulation techniques in the field of food science both in plants and animals as well. Best out of the raw materials are chosen and thus manipulated as desired products. Engineered foods sever as a major nutrient source for treating the anemic and mal nutrition in the world population. FDA approves Good Manufacturing Practices and Principles in producing a new food product and thus evaluation plays a major role in them before packing and marketing.

Session 12: Microbial Food Technology:

Microbes are the indicator organisms used in both processing and even production of food material. Microbial food cultures carry out the fermentation process in foodstuffs which helps to preserve perishable foods and to improve their nutritional and organoleptic qualities like smell and taste of the substance. Microbial food cultures preserve food through formation of inhibitory metabolites such as organic acid, often in combination with decrease of water activity and further help to improve food safety through inhibition of pathogens or removing of toxic compounds. Food industry has now generally adapted quality assurance systems and is implementing the Hazard Analysis Critical Control Point (HACCP) concept. There is a need for rapid and simple microbiological tests which can be adapted to the technology and logistics of specific production processes. Traditional microbiological methods generally do not meet these high requirements. Extensive scientific study continues to characterize microbial food cultures traditionally used in food fermentation taxonomically, physiologically, biochemically and genetically. This allows better understanding and improvement of traditional food processing and opens up new fields of applications.

Session 13: Kinetics of Food and Metabolism:

Energy is a science that includes the investigation of substance response rates and instruments. Chemical reactions occur in foods during food processing and food storage. A few responses result in a quality misfortune and must be limited, while others result in the development of a coveted flavor or shading and must be streamlined to acquire the best item quality. A comprehension of response components combined with evaluation of rate constants will encourage the choice of the best states of a procedure or capacity, all together that the coveted attributes will be available in the item. A major goal for the food scientist is the prediction of the change in quality of a particular food as a function of both time and environmental conditions. In addition, kinetic modelling is also useful for the nutritionist, to study the kinetics of changes during digestion and assimilation in the body (bioavailability). The application of kinetics in reactor engineering and inactivation of some physical reactions in sustenance is the most concentrated parts of today’s research in food.

Session 14: Diet and Fitness:

Eating a very much adjusted routine and enable us to get the calories and supplements you have to fuel your everyday exercises, including customary exercise. To fuel your activity execution, the correct sorts of nourishment at the correct circumstances of the day should be practiced as a result of healthy living. The diet of an organism is what it eats, which is largely determined by the availability and palatability of foods. For humans, a healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduce risk of foodborne illness. Diet doesn’t mean eating less but have right food which depends on both the quality and quantity of the food and drink at regular intervals. It is prescribed to improve a person's physical condition or to prevent or treat a disease. Staying healthy means fit which includes our diet as a prime. An unhealthy diet can cause deficiency-related diseases such as blindness, anemia, scurvy, preterm birth, stillbirth and cretinism, or nutrient excess health-threatening conditions such as obesity and metabolic syndromes.

Session 15: Obesity and Malnutrition:

Are medical complaints which are in relation with the food and the health, where obesity referring to a person’s body weight is more than the normal range which is mainly due to the accumulation of fat in the tissues and in other hand, mal nutrition results from eating a diet in which nutrients are either not enough or are too much such that the diet causes health problems. Undernourishment mostly often related to the unavailability of high quality nutrients to the consumers, could be a cause of poverty and high food prices.Obesity is most commonly caused by a combination of excessive food intake, lack of physical activity, and genetic susceptibility leading to preventable cause of death in both children and adults. Excessive body weight is associated with various diseases and conditions, particularly cardiovascular diseases, diabetes, cancer and asthma. Micronutrient deficiencies result from the type of the nutrition deficient, which can lead to adverse conditions and leading to death.

Session 16: Advanced Food Research:

Advances in food and Nutrition Research recognize the integral relationship between the food and nutritional sciences and brings together outstanding and scientific developments in the broad areas of food science and nutrition. Researchers aims in improving to resolve the challenges of sustainability, and healthy feeding practice of the growing future population in industrialized and developing nations through scientific and technological advancements. An advanced research area includes Analytical systems, Macromolecular systems, Bioprocessing systems, Sustainable food systems. The major priority is given in promoting and maintaining good health, environmentally sustainable products and frontier technologies for building and transforming the world. Research includes conceptualization, development of research strategies and analysis and interpretation of results, and currently focuses on the following areas of food research: Food Processing, Functional Foods and Nutraceuticals, Enhancement of Shelf Life of Foods, Physical Chemistry of Foods, Dairy Science and Technology, Microbial and Enzyme Technology and Engineering, Analytical systems and many more.

Session 17: Food Laws and Safety:

Generally “food law” is used to apply to legislation which regulates the production, trade and handling of food and hence covers the regulation of food control, food safety and relevant aspects of nourishment exchange. Least quality prerequisites are incorporated into the nourishment law to guarantee the sustenance delivered are unadulterated and are not subjected to any false practices expected to cheat the customer. Sustenance law should cover the aggregate chain starting with arrangements for creature sustain, on-cultivate controls and early handling through to definite conveyance and use by the shopper. Is a logical teaching depicting dealing with, planning, and capacity of sustenance in ways that causes foodborne disease. This incorporates various schedules that ought to be taken after to stay away from potential wellbeing risks. Along these lines nourishment security frequently covers with sustenance guard to avoid mischief to customers. The tracks inside this line of thought are wellbeing amongst industry and the market and afterward between the market and the purchaser.

Session 18: Food Waste Management

Food loss is food that is discarded or lost uneaten. The causes of food waste or loss are numerous, and occur at the stages of production, processing, retailing and consumption. Out of total Food waste generated only 14 per cent of the food waste is recycled, the rest of it is disposed of at the waste-to-energy (WTE) plants for incineration. As alternatives to landfill, food waste can be composted to produce soil and fertilizer, fed to animals, or used to produce energy or fuel. There is a need to manage food waste holistically. Reducing food wastage, redistributing unsold/excess food and recycling food waste are important components of our national waste management strategies to work towards waste management strategies, with the most preferred approach at the top of the hierarchy. The most reasonable strategic approaches include, Prevent and Reduce Food Wastage at Source, Redistribute Unsold/Excess Food, Recycle/Treat Food Waste, and Recover Energy.

Session 19: Quality and Testing of Food:

As sustenance quality is a subject of expanding concern, the matter of executing high national and cross-fringe quality norms, for example, e.g. HACCP has turned out to be perpetually vital. This reality posture extremely requesting difficulties to the farming part the world over. All quality control and testing provide you with reliable information on the quality and safety of your processed food products, at different stages of the manufacturing process and before the finished product is shipped. Food testing is integral to the efficient production of safe, quality products. With the food industry increasingly subject to scrutiny, testing to ensure compliance with food safety regulations and to protect public health, is a must. Besides ingredient quality, there are also sanitation requirements. It is important to ensure that the food processing environment is as clean as possible in order to produce the safest possible food for the consumer. The latest methods and technology used to identify risk factors, improve quality, efficiency and to add value to the market.

Related conferences: Global Summit on Food & Beverages, September 14-15, 2018, San Diego, USA; World Congress on Food Science & Safety, October 15-17,2018, Osaka, JAPAN; 20th International Conference on Food Science, Nutrition and Health (ICFSNH), June 21 - 22, 2018, Venice, Veneto; European Conference on Sensory and Consumer Research, September 09, 2018, Verona, Italy; IUFoST World Food Science and Technology Congress, October 23-27,2018, Mumbai, India; World Congress on Nutrition, Food Science & Public Health, July 9-10, 2018, Sydney, Australia; International Conference On Food Processing & Technology, September 17- 19, 2018, Paris, France; International Conference on Food Studies, October 25-26, 2018, Vancouver, Canada.

Session 20: Food Substitution and Engineering:

Food substitutions involve the addition or exchange of ingredients or even a nutritional component in the food or diet which additionally supports for body’s energy metabolic processes and extra nutrition supplements. Simple food substitutions that will help to incorporate simpler like fruits and vegetables in the diet. In the improvement of food engineering, one of the many difficulties is to utilize current apparatuses, innovation, and learning, for example, computational materials science and nanotechnology, to grow new items and procedures. All the while, enhancing quality, wellbeing, and security stay basic issues in sustenance designing examination. New bundling materials and methods are being produced to give more security to sustenance, and novel protection innovation is rising.

Market Analysis

Scope and Importance:-

Learning about nourishment is an intriguing, fascinating subject and a profession for all sustenance darlings. Nourishment science and innovation includes every one of the spaces of science like microbiology, biotechnology, designing, drug store and sustenance to deliver nourishment that last more, holds the majority of its wholesome esteems and effortlessly versatile. The procedure of item advancement does not simply incorporate the bundling of crude material, but rather taste and nourishment are likewise essential. Fresher perspectives in the business, for example, licenses, rising pathogens, exceptional nourishing needs, new sustenance laws and another quality framework are having an effect on the investigation and research. Generally, nourishment science is a field that is picking up energy, what with an ever increasing number of hopefuls entering the field, and a more extensive extent of chances accessible to them. Because of an expansion in wellbeing mindfulness and more shoppers investigating the nutritious estimation of nourishments purchasers are requesting more assortments in sustenance, combined with comfort. With a crisp part of organizations entering the field, there is a considerably more extensive degree for professions and rivalry together.

Why Paris, France?

According to recently announced data by The French Ministry of Agriculture, Agrifood, and the Forestry office of Statistics and Studies regarding their agri-food:

It represents around €180 billion or 20% of the total manufacturing market in France.
It consists of almost 16.000 companies that employ almost 400.000 individuals.
Most of these companies are small to medium sized in capacity: almost 75% have less than 10 people per firm.
Dairy and meat farming bring in approximately 33% of the total revenue while the French beverage market (wine, spirits and soft drinks) brings in 16.1% of the total industry revenues.

Apart from being a top employing industry, the French agri-food sector is the second best exports market for the country. 63% of France’s agricultural produce is sent out of the country. 30% of European beverages sent to non EU nations and 28% of cereal/cereal based products are French.

Major Food Science and Technology Societies and Associations around the Globe:

Australian institute of food science and technology
Canadian Food Inspection Agency (CFIA)
Center for Food Safety and Applied Nutrition (CFSAN)
Economic and Food Safety Authority
European Food Safety Authority
Food and Drug Administration (Burma)
Food Safety and Standards Authority of India
Food Safety and Inspection Service (FSIS)
Food Safety and Quality Division (FSQD)
Food Safety Promotion Board
Institute of Food Technologists (US)
International Union of Food Science and Technology
Ministry of Food and Drug Safety (MFDS)
National Agency for Food and Drug Administration and Control (NAFDAC)
New South Wales Food Authority
New Zealand Food Safety Authority
State Food and Drug Administration
South African association of food science and technology
The Centre for Biosciences and Agriculture International (UK)
The European Federation of Food Science & Technology (EFFoST)
The Institute of Food Science & Technology (IFST)

Glance at Future of Food science :

As we consider what development is expected to enhance our worldwide horticulture, sustenance, and wellbeing and satisfy Expo's "Encouraging the Planet, Energy forever" challenge, we additionally should consider a vital statistic change. Amongst now and 2050, the total populace will increment from 7.2 billion today to 9.6 billion out of 2050. This will require a 70% expansion in nourishment creation, without extra land or characteristic assets to do as such.

From ranch to table, much about sustenance creation has changed over the past decades– for the two agriculturists and buyers. Like some other business, ranchers must adjust to an evolving world. Today, we realize that each U.S. rancher encourages more individuals worldwide than any time in recent memory, at 155 individuals for every agriculturist. In 1960, that number was 25.8 individuals. By 2050, a similar agriculturist should bolster 232 individuals.