^2nd International Conference on Food Safety and Regulatory Measures June 06-08, 2016 London, UK

Food preservation  on the other hand fundamentally aiming at minimizing post harvest losses of food while improving the shelf-life and value supplement. As food safety concerns started to surface with food borne illnesses, food safety management systems slowly progressed and developed to today's sophisticated levels. Food quality standards have benchmarked the required level of food quality criterion, linking the safety management systems to the desired quality. Considering the importance of quality standards and food management system in maintaining food safety and security abstracts are invited from the research outputs from these areas.

Sustainability of global food production and its standard depend to a greater extent on the quality of the environment. At present time the quality of the environment in which the food production depends on is at a critical margin since environmental degradation and pollution of environment is increasing in an terrify rate. Pollutants in the environment are contaminating our food amenity and public health problems associated with such contaminants are increasing. The alarming increase of non-contagious diseases such as cancer, chronic kidney disease, heart diseases in human populations in many geographical locations of the world could also be associated to environmental contaminants associated with our food resources. Abstracts are invited from the above discipline which relate food environment protection and public health issues.

Food safety challenges diverge by region, the responsibility for safe and nutritious food is shared by all players in the food system and the provocation is to build comprehensive food management systems that ensure the long term involvement and commitment of all concerned parties. Complications  in food safety show no boundaries. While biological, chemical and physical food hazards of continue to pose significant menace to food safety across the globe; all these and related issues become formidable challenges for "providing safe food for all". Hence, focused area under "food safety challenges" is primarily assigned, but not limited to, any challenge (physical, chemical, microbiological, policy, social or any other level) that will pose considerable risk to provide safe food for all, i.e. increase food- borne illnesses/diseases.

Advances in Food quality and processing encompass, product design and process control, application of good food hygenic  practices, throughout production Processing, food labeling, food Handling, food  distribution ,storage Sale ,preparation ,use The above in synchrony with HACCP system, application include  to the complete food chain, Production on the farm through to the consumer. 

Microbiological hazards are one of the most indicative, causes of food poisoning. An understanding of these hazards is vitally to understanding how suitable controls may be applied  Food safety/quality  testing is required to obtain a certificate of testing for ready to eat and raw products at certain stages of processing Food testing technologies such as Polymerase chain-reaction (PCR) testing determines major pathogens like  E.coli0157:H7, Listeria monocytogenes, Salmonella and Campylobacter by identify the presence of the organism's DNA  ELFA Enzyme-Linked Fluorescent Assay (ELFA) exhibit pathogens by detecting their protein. Chemistry for Food Safety (FSMA) Such as Toxic Metals, Antibiotics, Mycotoxins, Melamine; Chemistry for Food distinction, such as pH, Total Solids, Water Activity, Nutrients Ingredients. Modern food safety has its roots in Chemical Aspects discipline. Initially these methods were applied to extend the food testing  and over time an understanding appearance  that many of these methods had the effect of making food safer for human consumption. Today these methods  are used extensively in the global food sector as part of HACCP plans to consistently produce food for a mass consumption with high quality and safety.

A policy orientation for food security and safety include state-wise, previous, current and future policy issues, and cope-wise sustainability of agriculture. The particular part of food distribution in our society can be examined through the perusal of the changes in the food supply chain. Globalization in particular, has significant effects on the food supply chain by validate scale effect in the food distribution industry. Provision of adequate amount of essential nutrients to human beings has ever been the challenge in the province of food security. Hence, malnutrition is heavily interlinked to food security consideration, yet difficult to be eliminated. food security  and policy therefore become magnetic in the province of research. Food safety 2016 here sought the extended abstracts of such research findings to be published

The food industry is persistantly facing new hazards and threats, with new issues being identified on an almost daily basis. To meet these reinforce challenges, our food safety management systems must also evolve. The now traditional approach of managing food safety through requisite, programmes and HACCP may no longer be sufficient. The food industry needs to encapsulate new systems, such as TACCP, to address vulnerabilities to deliberate contamination. It is considered that a comprehensive approach to food safety management will be most effective. Systems can only be effective where the food firm has a well developed culture of food safety. Primary objective – food is safe and suitable for human consumption.

Modern food legislation depends upon international principles and standards food is governed by a complexity of laws and regulations in orderto set out the government’s requirements to be met by food chain operators to ensure the food is safe and of adequate quality. Generally “food law” is pre-owned to apply to legislation which regulates the production, trade and handling of food and hence secures the food safety regulations, food safety and relevant aspects of food trade. Attainable quality requirements are included in the food law to ensure the foods produced are unadulterated and are not put through to any fraudulent practices intended to deceive the consumer. In addition, food law should cover the total chain from origin with provisions for animal feed, on-farm controls and early processing through to final distribution and use by the consumer.

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 analysed 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. In the coming years the agro-food sector is confronted with multifarious new scientific approaches and technical opportunities which often have an interdisciplinary character. However, in remarkable SMEs of the food industry are not well prepared to profit from these developments. Therefore, the investiture and building-up of interfacing competencies as well as the establishment of new outermost knowledge and competence networks seems to be of strategic relevance for many companies of the EU food industry. In this context it is advisable to broaden the knowledge base of external co-operations and include clients, retail companies, research institutes,particular service companies as well as other companies of the food and supplying industries in such networks

Foodomics is the study of chemical compounds in food. It is the discipline that studies food and nutrition through the application and integration of advanced omics technologies to improve consumer's well-being, health, and knowledge. Foodomics is the comprehensive, high-throughput approach for the exploitation of food science in the light of an improvement of human nutrition. In the foodomics field, researchers working in food chemistry, analytical chemistry, biochemistry, microbiology, molecular biology, food technology, clinical sciences, and human can finally work together, with an omics approach, to reach the main objective, the optimization of human health and well-being. Applications of Foodomics include thegenomic, transcriptomic, proteomic, and/or metabolomic study of foods for compound profiling, authenticity, and/or biomarker-detection related to food quality or safety; the development of new transgenic foods, food contaminants, and whole toxicity studies; new investigations on food bioactivity, food effects on human health, etc.

Food Nano technology is defined as the ability to control and restructure matter at the atomics or molecular levels, allowing the manipulation of dissimilar properties and phenomena at those scales to create new functionalities, leading to new properties and new devices that might make food manufacturing more economical and efficient. The world human population reached 7.3 billion in the year 2015 and continues to grow. This leads to several important global challenges with respect to availability manufacturability, preservation, safety sustainability vulnerability and wholesomeness of foods. The use of Nano encapsulation nanotubes Nano emulsions, Nano particles and Nano sensors enables food scientists to successfully deliver nutrients and nutraceuticals and detect pathogens and contaminants in a more efficient way to develop miniaturized analytical tools for various application’s and developimaging tools to character structure and chemistry.

Entrepreneurs Investment Meet the Review basics of what investors look for. Understand importance of compelling content and effective communication. Become familiar with standard investor “pitch” forms such as Elevator pitch, Executive summary, Investor presentation. Understand key elements and goals of each pitch form.

The top quotes investors hear from entrepreneurs:

“Our projections are conservative.”

“Gartner says our market will be $50 billion by 2013.”

“Boeing will sign our contract next week.”

“We don’t have any competitors.”

“Several firms are doing due diligence.”

“Google is too slow to be a threat.”

“Patents make our business defensible.”

“All we have to do is get 1% of the market.”