Name: Food Science 2020
Start: 2020-09-02
End: 2020-09-04
Location: Spain

Renowned Speakers

We’ve invited the top most influential speakers from around the world to give inspirational talks and lead practical workshops.

Karen E. Burke

Founder, Karen Burke Research Foundation USA USA

Claude Billeaud

President Association for Pediatric Education in Europe France France

M S Swaminathan

Chairman and Founder M S Swaminathan Research Foundation India India India

Nader G. Abraham

Professor, New York Medical College USA USA

Mahabaleshwar Hegde

Director, Center for Innovation in Nutrition Health Disease, Interactive Research for Health Affairs, Bharati Vidyapeeth (Deemed to be University) India India

Tamika (Campbell) Sims

Director,International Food Information Council USA USA

Ãƒâ€œlafur Oddgeirsson

Founder Food Control Consultants Edinburgh UK

Kristina Elsaesser

Director United States Naval Academy USA USA

Conference Information

About Conference

With a continuation of the most successful series, we are glad to announce the next edition of the 4th International Conference on Food Science and Technology to be hung as a webinar on September 02-03, 2020 highlighting the theme “Embellish the unexplored dimensions in COVID-19 research for a healthier world”

The key vital aim of Food science 2020 is to impart science and medicinal research amongst the academic/scholarly community, and industry, by which promoting top-level research and to globalize the quality research in general, making discussions, presentations more internationally competitive and coming up with a solution to improve the health.

The ongoing COVID-19 pandemic will have lasting effects on people and their nutrition, healthcare, economies, and food systems in all corners of the world. This knowledge hub aims to be a resource for all members to get informed about COVID-19 developments, at large. It also sheds light on important links between COVID-19 and nutrition, hunger, health, and food systems – by bringing together important updates, guidance, articles, and opinion pieces, in its initial stage.

“We’re focusing on the survival of people, but nutrition is a part of this.”

A Call to Action for World Leaders

2020 Highlights:

200+ Participation (70% Industry: 30% Academia)

9+ Keynote Speakers

30+ Plenary Speakers

3+ Exhibitors

14 Innovative Educational Sessions

B2B Meetings

Scope and Importance:

After the successful completion of the Second edition, we take pride to announce the next series on the 4th International conference on Food Science and Technology slated on May 01-02, 2020 in Barcelona, Spain which emphasis on Nurturing the Food Science Network.

Food Science 2020 primarily focus to address Nutritionist, Dietitians, Clinical Nutritionist, Scientist, and Presidents, Founders, CEO’s, business delegates, younger researchers and experts from universities, companies and research labs giving an ideal space to share an insight into the current progression in Food Science and Nutrition research. We have dealt with a several Nutrition Meetings which created a breath-taking relation among the experts and associations. Food Science and Nutrition conferences seems basic for the common nationals to remain healthy and fit for the span of life. Food science and Technology conferences are given importance in terms of ongoing research worldwide to ensure the health security which eventually pays an attention to open an opportunity.

Nutritional science examines how the body responds to food. Due to its advancement in technology, nutrition has become more focuses on body metabolism and its pathway. Further nutrition and food science focus on how diseases, pathology and problems can be prevented and cured with an adorably healthy diet. Apparently, nutrition and food science deals how certain diseases and conditions are caused by a certain dietary factor namely malnutrition, food allergies and food intolerances.

Hence Food science and Technology conference depends on the generous exchange of knowledge between the experts to promote the scientific discoveries. Food science 2020 is committed to promote open, transparent and international scientific exchange on the idea to Nurture the Food Science Network which eventually contributes to the improvement of efforts to tackle local, national and global impacts of Food science and Technology.

Why to Attend?

Food science Conference has become a premier among academia, industries and business firm. Food science conference provides great opportunity to all the attendees in publishing their research results, exchange and share knowledge, and networking with fellow researchers from all over the world. Food science conference includes keynote speech, Oral presentation, Poster presentation, Workshops, Symposium and special sessions for supporting organizations and associations.

Food Science and Nutrition has planned to offer an extensive network among experts from the various field of life sciences across the globe to discuss the latest research and the current challenges in the meadow.

Food science 2020 has been designed in such a way to provide an innovative and comprehensive overview of the latest trends and the potential future in Food technology and Nutrition. I’m pretty much confident that Food science 2019 would serve as a catalyst by connecting scientist within and across disciples under a single roof. It would create an environment to generate new ideas and accelerates its applications that benefits the society.

Benefits of attending

Augment the greatest asset you have

Self- renew yourself

Develop the art of marketing

Meet Experts & Influencers Face to Face

Assimilate the vigor of compatible individual

Explode from antiquity

Acquire greater focus

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 on: 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. Sustenance physical science is the investigation of both physical and concoction associations in nourishment 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: 4th International Conference on Food Chemistry and Technology, November 18-19, 2019 at Berlin, Germany; 2nd International Conference on Nutrition, Food Science and Health Management, November 20-21, 2019 at Berlin, Germany; International Conference on Obesity and Endocrinology, November 21-22, 2019 at Singapore; 17th International Conference on Clinical Nutrition and Fitness, November 21-22, 2019 at Singapore; Nutrition & Eating disorders, November 25-26, 2019 at Yokohoma, Japan; World Summit on Nutrition, Obesity, Dietetics and Eating Disorders, November 29-30, 2019 at Toronto, Ontario, Canada; 5th World Congress on Nutrition, Dietetics & Nutraceuticals, January 29-30, 2020 at Sydney, Australia

Session on: Molecular Food and Nutrition

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 flavour 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 on: Nutrition al 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 food borne 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 fibre, 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.

Session on: Food Metabolism and Clinical 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 catalysed 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 mineral protein and the vitality giving segments accordingly makes it satisfy the eating regimen.

Session on: Probiotics and Functional Foods

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.

Session on: Food Microbiology and Enzymology

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 new fields of applications.

Session on: Food Preservation and Packaging

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 flavour is an important aspect of food preservation.

Session on: Biotechnology and todays 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 anaemic and malnutrition 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 on: Dairy Science & Technology

Dairy science focuses on the biological, chemical, physical, and microbiological aspects of milk itself, and on the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. Technological advances have only come about very recently in the history of milk consumption, and our generations will be the ones credited for having turned milk processing from an art to a science. The availability and distribution of milk and milk products today in the modern world is a blend of the century’s old knowledge of traditional milk products with the application of modern science and technology. The basic knowledge on dairy food processing is intermingled with most of the unit operations at some or other stage of processing. Since, this basic aspect of food processing and preservation is not taught in most of the Agricultural engineering institutions elaborately, a comprehension of these aspects of processing and preservation will enrich the technology.

Session on: Foods and nanotechnology

Ongoing examination has started to address the potential uses of Nanotechnology for utilitarian nourishments and nutraceuticals by applying the new ideas and building approaches engaged with nanomaterials to focus on the conveyance of bioactive mixes and micronutrients. Nanomaterials permit better embodiment and discharge effectiveness of the dynamic sustenance fixings contrasted with customary exemplifying specialists, and the advancement of Nano-emulsions, liposomes, micelles, biopolymer edifices and cubosomes have prompted enhanced properties for bioactive mixes security, controlled conveyance frameworks, nourishment grid reconciliation, and veiling undesired flavours. To make these chemicals very dynamic, extensive and financially savvy, nanomaterials can be utilized to give better catalyst emotionally supportive networks due than their substantial surface-to-volume proportions contrasted with customary macroscale bolster materials. Nanotechnology additionally can possibly enhance sustenance forms that utilization proteins to present nourishment and medical advantages.

Session on: Food and Public Health

Health innovations might be separated into those for therapeutic and preventive purposes. In the last gathering, various nourishment innovations assume a major job, and one which lamentably isn't constantly perceived in general wellbeing circles. Nourishment innovations assume an urgent job in enhancing the wholesome nature of sustenance, guaranteeing its wellbeing, and avoiding foodborne sickness. They diminish misfortunes because of decay or defilement and are consequently imperative in the anticipation of hunger and starvation. Sustenance advances additionally have critical financial ramifications. They encourage and advance exchange sustenance, give work to an extensive area of the populace, encourage crafted by ladies in setting up the family's nourishment, and give them the chance to take an interest completely in social life. They increment the buyer's pleasure and give a more noteworthy selection of items. The job of nourishment advances throughout everyday life and wellbeing is wide.

Session on: Food Safety: The Rising Crisis and Its Management

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 food borne 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 on: Pharmaceutical and Food Science Technology

In today’s fast paced world’s economy, consumer awareness is at all-time high. Quality is the most essential factor whether the products which we consume originates from around the globe or in our own backyard.

Session on: Bioinformatics in Foodtech

Food plays the major role in regulating the numerous processes within the body. With the constant advancement in technology bioinformatics curates and infers biological data by computational means and hence it has become an intensive integration across every disciples of life sciences including food science and technology. We can access all genomics, proteomics and metabolomics data discovered so far and could make it readily accessible to very individual in an industry and company to rise the quality, taste and its nutritional value of food that must be manufactured.

Session on: Advancement in Food Technology

As a financial prudence of many countries are increasing, consumers started using processed food more than the staples. As a matter of fact, worldwide food technology market has extended to multi trillion dollars. It is reported that 17 million people work in the food industry. Current advancement in food processing and technology are not only important to meet the productivity demand but also to adopt crudité automation, control, monitoring techniques and methods.

Session on: Food Regulatory Measures and Guidelines

The Food Regulation Policy Framework helps to identify and assess potential food issues, helps ensure the most appropriate policy response is applied. The Framework takes account of the nature and extent of the issue or risk posed, and considers different options for response, which may include non-intervention, self-regulation, co-regulation or regulation. Food safety Regulations is an interdisciplinary subject region takes part in food science law, food and health policy as applied to the regulation of the entire food chain. Keeping in view, industry to market process, food safety concerns include food labelling, food hygiene, food additives and pesticide residues, as well as programs on biotechnology and guidelines for the management and authorization systems for foods. The nature of some current food safety regulatory issues will change with time include regulation of genetically modified foods including labelling, nutrition and health claims, rapid response to food emergencies, food borne disease outbreaks and emerging pathogens.

Session on: 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.

Market Analysis

Throughout the last twenty years, deals in the worldwide nutrition supplements have seen a phenomenal spike. This has empowered the new players to migrate into the business sectors with items that guarantee to be create the remedy for youth, wellbeing and essentialness. With reference to the Nutrition Business Journal report, the worldwide Nutrition and Food Supplements market remained at USD 116 billion starting from 2016. After 2 years it was around USD 128 billion all inclusive.

Current advancement and research in the field of Nutrition and Food Sciences are expected to develop and propose a novel and countless ideas and opportunities in the flourishing food science sector. Regardless a wide range of contribution for R &D expects to boom its market value towards Nutrition and Food Science. Increasing awareness among people in association with the trending pharmaceuticals and Nutraceuticals supplements made people to switch natural products from the natural source which eventually boomed the market value.

The modern and the current lifestyle improves the demand of the Nutrition supplements among every individual. The fast growth of the Nutrition products is due to the significant improvement in the aging population and due to the growing awareness among an individual for their health and wellbeing. Eventually the growing friction of internet in both developed as well as developing countries improved the self-medication trending and there is a shift towards the healthy food and beverages worldwide. The market value of Nutrition is estimated to register a CAGR of 7.5% during 2018-2023. Currently, the market value is around USD 9.7 billion and is further expected to reach USD 26 billion by 2023.

The food traceability technologies market should reach $ 17 billion by 2012 from $10.8 billion out of 2017 at a compound annual growth rate of 8.1% from 2018 to 2023 The development and enhancement of dairy market is gauge to moderate, with a CAGR of 4.1% in the vicinity of 2012 and 2019, reaching $92.4 billion out of 2023.

Past Conference Report

We would like to thank all our wonderful keynotes, speakers, delegates, students, associations, exhibitors, media partner and guests for making Food Science 2018 a successful event.

Pulsus Conference hosted the event of the World Congress on Advanced Food Science and Technology during the mid of October 15-16, 2018 in Paris, France at Hôtel l'Élysée Val d'Europe with the theme Carving new paths in the field of Food Science and Technology. Active participation was received from the Editorial Board Members of supporting International Journals as well as from the leading scientists, researchers, research scholars, students and leaders from the field of Nutrition, Food Science & Technology who made the event successful.

Food Science 2018 was marked by the attendance of young and brilliant researchers, business delegates and talented student communities representing more than 18 countries who have driven this event into the path of success. The conference highlighted through various sessions on current research.

With grand success of Food Science 2018, Pulsus group is proud to announce the “3rd International Conference on Food Science and technology” to be held during November 11-12, 2019 in London, United Kingdom.

The features of the gathering were the edifying keynote addresses from:

· Annette C Bentley | American Celiac Society | USA

· Karen E Burke | Mount Sinai Medical Centre | USA

· Anne J Gunderson | Georgetown University | USA

· Andrea Pusey-Murray | University of Technology | Jamaica

· Amel Abouelfettoh | King Saud bin Abdulaziz University for Health Sciences | KSA

· Masahiro Onuma | Trisguide Ltd | Japan

· Guy Kurkjian, President | World Food Safety Organisation | Malta

· Ronnie Tsunami | Plant Based Society | USA

· Derek Watson | University of Sunderland | UK

· Christopher Smith | University of Chester | UK

4^th International Conference on
Food Science and Technology

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Theme: Embellish the unexplored dimensions in COVID-19 research for a healthier world