Track Categories

The track category is the heading under which your abstract will be reviewed and later published in the conference printed matters if accepted. During the submission process, you will be asked to select one track category for your abstract.

Track 1 : Food Safety

Food Safety is a general term refers to reduce the risk of individuals becoming sick from foodborne illness through managed handling, preparation and storage of foods. Every food establishment uses, processes, and sells food in different ways. The main aim of food safety is to prevent the food from contamination. Regardless of why you are handling the food it is essential that always apply the proper food safety principles. If a food safety system is producing the food as safely as possible 100% foodborne illness can be preventable. 

 

Track 2 : Food Safety Laws and Regulations

Food safety Regulations is an interdisciplinary subject region takes part in food science, law and food/health policy as applied to the regulation of the entire food chain. Keeping in view, industry to market process, food safety concerns include food labeling, 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 labeling, nutrition and health claims, rapid response to food emergencies, food borne disease outbreaks and emerging pathogens.

Track 3 : Food Preservation and Quality Standard

The quality of food not only depends on raw materials but also depends on preservation methods of food. It ensures that the quality, edibility, and the nutritive value of food remains same. On other hand food preservation is primarily aiming at minimizing post-harvest losses of food while improving the shelf-life and value addition. It also includes the process that prevents visual deterioration. Food quality standards have benchmarked the required level of food quality parameters, linking the safety management systems to the desired quality.

 

Track 4 : Food Safety in Retail Foods

Every food business is required to follow the legal requirements for food safety. The food retail division covers organized modern retail and traditional groceries, food service industries. In the retail segment, food safety is very important as food retail the end of the food chain before it reaches the consumer.

Even though different types of food retail have their own food safety issues as risk management, good practices, includes hygiene practices, are important in any food sector.

 

Track 5 : Microbiological and Chemical Aspects of Food Safety

When you hear “food safety,” there is a natural tendency to think initially of microbiological issues. Microbiological hazards are one of the most significant causes of food poisoning. Many microorganisms can taint foodstuffs and cause a variety of illnesses. Modern food safety has its origins in food preservation methods.

These food safety methods of preservation and control are used widely in food sector as part of HACCP plans to reliably produce food for an intake with high quality and safety. Microbiology testing and chemical analysis will continue to move toward more rapid and sensitive methods and techniques.

 

Track 6 : Food Safety and Hygiene Regulations

Food safety and hygiene legislation is projected to make assured that food is stored, prepared, handled, and distributed in a hygienic manner. Where standards do not meet the necessities of the food safety regulations, we will take administration action to correct the problem and stop public from becoming ill.

The food safety regulations that you need to consider three areas of business - the layout of the premises; the requirements for the rooms where foodstuffs are prepared, treated, or processed and what to do with the food waste.

 

Track 7 : Food Safety management Systems

A Food Safety Management System (FSMS) is not only a legal obligation, but a supportive tool to make sure safe practices are followed within your business. Safer food, better business, is a food safety management system intended for smaller food businesses to put in place, implement and maintain a FSMS based on the principles of Hazard Analysis Critical Control Point.

All food business operators are required to hold an appropriate written food safety and hygiene regulations. A FSMS is a logical method for scheming food safety hazards within a food business to make sure that food is safe to eat.

 

Track 8 : Food Safety Modernization Act

The US Food and Drug Administration's (FDA) Food Safety Modernization Act (FSMA) is the most comprehensive change in food safety laws in the US in more than 70 years. Around 48 million people get sick, 128,000 are hospitalized, and 3,000 die each year due to foodborne diseases.

FSMA will trace each sector to produce business supply chain from farm-to-fork. The FDA Food Safety Modernization Act (FSMA) prevents the controls for Human Food rule and for the Animal Food rule.

 

Track 9 : Food and Nutrition

Ingestion of a healthy balanced diet can aid to avoid diet-related illness maintain to keep active and a healthy weight. The effective running of food ingestion and nutrition are both key to good health. We need to substitute nutrients in our bodies with a fresh supply every day.

A healthy diet comprises a lot of natural foods. A number of these criteria are differing as a food that is completely stable and safe regularly will not breakdown and deliver sensory replies and savors when consumed.

 

Track 10 : Novel Foods and Nano Materials

Novel food is nothing but the food that has not been consumed to a substantial amount by humans. Novel food can be newly documented, advanced food and food manufactured using new skills and manufacture processes, as well as food which has been traditionally eaten outside of the EU.

Novel food includes the new sources of vitamin K (Menaquinone), agricultural products like chia seeds, noni fruit juice and food imitative from the new manufacture process. If novel food is projected to change another food, it must not differ in a way that the intake of the Novel food would be nutritionally injurious for the consumer.

 

Track 11 : Genetically Modified Foods

Genetically Modified Foods (GMO) are foods refers from the organisms whose genetic material (DNA) has been reformed through genetic engineering. This technic is called as modern biotechnology or gene technology or recombinant DNA technology.

In the future, genetic modification can be targeted at changing the nutrient content of food toxicity, allergenicity, specific components thought to have nutritional properties, the stability of the inserted gene, nutritional effects linked with genetic change, any involuntary effects which could result from the gene insertion.

 

Track 12 : Food Security and Policy

Food security is the state in which all the individuals at all eras have access to adequate safe and nutritious food that encounters their dietary requirements and food preferences for an active and healthy life.

Food and nutrition security is complex tasks overpass many sectors, disciplines, and policy areas. The Establishment of Malawi distinguishes that access to and use of nutritionally suitable and safe food in the right quantities is a right of everyone. This will enable them to lead an active and healthy life.

 

Track 13 : Food Toxicology and Allergens

There is no perfect peculiarity among food allergy and immunological toxic responses to food substances. Allergens are often tackled with the need to conduct a different analysis in patients complaining of an adverse reaction to one or more foods. Evidence is increasing that this effect spreads to the global level as developing countries adopt a ‘Western’ lifestyle. Diminishing the risk from allergenic foods is a mutual responsibility of all stakeholders.

Track 14 : New Developments in Food Industry

The question of regulation, innovation and their influence on competitiveness in global markets has a high relevance for the food industry. However, little has been done to understand the effect of regulation on the capacity of such a traditional industry like the food industry to discover and to introduce new products and services in the market.

Transformation activities in the food industry can be detected on different levels and with differing methodological approaches innovative fields in the food industry are analyzed whether the existing regulatory framework has hindering or facilitating impacts on the development and introduction of new supplements: the use of genetic engineering approaches for food production and food processing, the field of health align Functional Foods and organic food products.

 

Track 15 : Food Processing and Analysis

The fast moving world has replaced home-cooked food with processed food, causing in essential growth of the processed food industry. Food processing is the process of renovating raw ingredients into food. This method takes clean crops or animal products and uses them to produce long shelf-life products that are highly marketable.

There are many benefits related with food processing. The exclusion of toxins, preservation of unpreserved foods that are transported from long distances and the deletion of pathogenic micro-organisms are just a few examples.

 

Track 16 : Medical Foods and Dietary Supplements

The medical foods and dietary supplements are regulated by the Food and Drug Administration. There is a lot of difference between the medical foods and dietary supplements. The dietary foods are locally advertised healthy food, whereas the medical foods are produced by the medical supplement manufactures.

Dietary supplements are functional foods are intended to provide nutritional support for the healthy people, whereas the medical foods are intended to provide support for nutritional management of a specific diseases and it is used to be under the supervision of a physician.

 

Track 17 : Food Additives and Labelling

Food additives are the substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearances of food are known as food additives. Food labelling can provide consumers with the information they need and desire to make food choices.

Labelling is mandatory for nutrition information to be declared on prepacked food. Food labels contain more information; it’s frequently difficult to know what you should be looking for and what it all means. But if you want to improve your diet and make healthy choices, it's important to get into the habit of checking the label.

 

Track 18 : Food Safety in Biotechnology

Biotech crop has been advertised since 1996; some food campaigners have raised uncertainty about whether biotech crops are as safe as conventional crops.

Biotechnology has confirmed to be an essential tool in meeting this challenge of growing our safe and affordable food supply. Future technologies will empower farmers to grow yields that are drought-tolerant, or freeze-tolerant, and crops that have an enlarged nutritional value – this is particularly important in developing countries where starvation and food shortage has reached awful levels.

 

Track 19 : Food Production and packaging systems

Food Packaging is the safety net that protects your product. It plays a vital role in preserving food throughout the distribution chain. Deprived of packaging, the handling of food can become negotiated as it is contaminated by direct contact with physical, chemical, and biological contaminants.

In present years, the growth of novel food packaging has not only improved the shelf life of foods, but also their safety and quality. From the materials to the finished product, primary and secondary packaging solutions are vital in making sure your product brings a strong first impression when it reaches your consumer.

 

Track 20 : Food Safety Oil and Fat Analysis

Oils and fats are important nutrients in a healthy diet.  Structurally, they are esters of glycerol with three fatty acids.  As such, they are scientifically called triacylglycerols but are commonly referred to in the food industry as triglycerides. 

Although the terms 'oils' and 'fats' are often used interchangeably, they are usually used to distinguish triglycerides in the liquid state at ambient temperatures (oils) from those in the solid state (fats).

The fatty acids found in most consumed oils and fats are composed of long carbon and hydrogen chains, typically containing from 8 to 20 carbon atoms, mainly with even numbers of carbon atoms, although animal fats also contain significant levels of odd-chain fatty acids. 

Track 21 : Nutrigenomic

Nutrigenomics (also known as nutritional genomics) is broadly defined as the relationship between nutrients, diet, and gene expression. The launch of the Human Genome Project in the 1990s and the subsequent mapping of human DNA sequencing ushered in the ‘era of big science’, jump-starting the field of nutrigenomics that we know today.

Nutrigenomics as a research field very much depends on the recent development of advanced technologies that allow us to process a large amount of data relating to gene variants. These so-called ‘-omics’ technologies: genomic, proteomic, metabolomic and transcriptomic, allow us to identify and measure many different types of molecules simultaneously.

 

Track 22 : Good Manufacturing Practices

Good Manufacturing Practices or GMP is a system that consists of processes, procedures and documentation that ensures manufacturing products, such as food, cosmetics, and pharmaceutical goods, are consistently produced and controlled according to set quality standards.Overall, it protects both company and consumer from negative food safety events.

GMPs examine and cover every aspect of the manufacturing process to guard against any risks that can be catastrophic for products, such as cross-contamination, adulteration, and mislabeling. Some areas that can influence the safety and quality of products that GMP guideline and regulation address are the following:

 

Track 23 : Food Engineering

Food engineering, food chemistry, and food microbiology are the three disciplinary pillars governing the processing of value-added food products. Working together, these disciplines can revolutionize our current food system. Indeed, it is difficult to conceive of a food-related issue without consideration of all three fields.

Our focus is on food engineering, which is the application of physics to food systems and the physical attributes of food products. Food engineers have helped develop several advanced thermal (e.g., ohmic and microwave heating), nonthermal (e.g., high pressure and pulsed electric fields) technologies.

For example, meat and seafood processors utilize high-pressure processing to inactivate pathogens in meat and oysters.

Track 24 : Organic Food and Sustainable Agriculture

Organic farming is a form of agriculture in which agricultural land is cultivated without the use of artificial fertilizers, or artificial pesticides, growth regulators and livestock feed additives. Organic farming excludes or strictly limits the use of synthetic fertilizers, pesticides, and livestock feed additives.

Sustainable agriculture is the practice of farming using principles of ecology. Unlike organic agriculture, sustainable agriculture focuses on the ability of providing food on the long-term. As such, besides artificial fertilizers, and pesticides .it also does not allow the use of agricultural machines running on non-renewable resources.