Call for Abstract

6th International Conference on Food Safety & Regulatory Measures, will be organized around the theme “Exploring the Interrelationships of Food Safety in Human Health”

Food Safety 2017 is comprised of 14 tracks and 109 sessions designed to offer comprehensive sessions that address current issues in Food Safety 2017.

Submit your abstract to any of the mentioned tracks. All related abstracts are accepted.

Register now for the conference by choosing an appropriate package suitable to you.

Every food Establishment uses, processes, and sells food in different ways. However, the general issues and key principles of food safety remain the same, whatever the style of the operation. All food safety training programs should contain the “big three” factors that could cause food to become unsafe. Food must be kept out of harm’s way from human errors, but if you don’t train food workers what they are, they won’t know why these factors are so important to your operation.

  • Track 1-1Sanitation and/or hygiene of food & water
  • Track 1-2Food Safety and Quality
  • Track 1-3Food safety regulations and standards
  • Track 1-4Foodborne hazards
  • Track 1-5Successful strategies and interventions
  • Track 1-6Antimicrobial resistance
  • Track 1-7Emerging food pathogens

One of the primary objectives of agriculture is to produce food. In the entire history of agriculture, food production has remained a prime objective. Human food needs have undergone many qualitative and quantitative modifications in the last 50 - 100 years. Mainly, the quantity of food required has grown in geometric proportion in line with geometric growth in human population. The challenge of adequate food production for fast growing human population is one of the prioritised agenda of entire world. Besides quantity, the types of food consumed by human beings have changed substantially. Affluent population prefer to eat less in more varieties and novel tastes. Poorer population eat more food of fewer types. Cultural bindings have deep rooted impacts on food habits of people. The qualitative deterioration of per capita food consumption in most developing countries is the main concern of most global organisations. Severe protein malnutrition, chronically energy deficient food, vitamin deficient food have remained elusive challenges in most developing countries.

  • Track 2-1Food safety
  • Track 2-2Food preservation
  • Track 2-3Nutrition and/or health of food
  • Track 2-4Sanitation and/or hygiene of food & water
  • Track 2-5Preservation of natural environment
  • Track 2-6Politics and/or economics of food security

Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf‐life food products. Similar processes are used to produce animal feed.

Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases seasonal availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by de‐activating spoilage and pathogenic micro‐ organisms. Modern supermarkets would not exist without modern food processing techniques, long voyages would not be possible and military campaigns would be significantly more difficult and costly to execute.

Finally Food processing is the process of changing or transforming raw food materials into consumable forms or products. Food processing offers many advantages such as prolonging the life span of the food, preventing food from going bad, for easy packaging etc.

Food preservation is the process of using certain methods to prevent food from going bad or from microorganisms growing on it.

  • Track 3-1Food Biochemistry and Food Processing
  • Track 3-2Emerging food processing techniques
  • Track 3-3Non-thermal processing
  • Track 3-4Cold-chain development

Food variety means eating a wide variety of foods from each of the five food groups, in the amounts recommended. Eating many different foods helps maintain a healthy and interesting diet which provides a range of different nutrients to the body. Eating a variety of foods promotes good health and can help reduce the risk of disease. Health claims refer to a relationship between a food and health rather than a statement of content.

  • Track 4-1Functional ingredients
  • Track 4-2Indirect Nutrition Interventions with impact on food and nutrition security
  • Track 4-3Direct Nutrition interventions
  • Track 4-4Food and nutrition security: new concepts and strategies
  • Track 4-5Environment and food and nutrition security for all
  • Track 4-6Subjective issues in eating practices
  • Track 4-7Biodiversity for diet diversity
  • Track 4-8Traditional knowledge and culture in public health nutrition
  • Track 4-9Local food for improving nutrition
  • Track 4-10Equitable food systems with dietary diversity
  • Track 4-11Diet and cognition
  • Track 4-12Impact of food and related industries and food industry on public health nutrition

Biotech crop was commercialized in 1996, some food activists have raised uncertainty about whether or not biotech crops are as safe as conventional crops.The use of agricultural biotechnology increases globally (currently biotech crops are preferred by more than 15 million growers in 29 countries), people need to be better informed about food production.Biotechnology has proven to be an essential tool in meeting this challenge of increasing our safe and affordable food supply. Biotechnology helps farmers to grow crops that resist diseases and pests and that requires less fertilizers.Future technologies will enable farmers to grow crops that are drought-tolerant, or freeze-tolerant, and crops that have an increased nutritional value – this is especially important in developing countries where malnutrition and food poverty has reached tragic levels.

  • Track 5-1Applied Biotechnology in Food processing
  • Track 5-2Applied Biotechnology in Food preservation
  • Track 5-3Applied Biotechnology in Food quality increasing
  • Track 5-4Biotechnology in Food capacity improvement

Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health food hazards. The tracks within this line of thought are safety between food industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer. 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.

  • Track 6-1The Regulatory Affairs of Food and Food Industries
  • Track 6-2From Farm to Family Table: Understanding the Food Regulatory Life Process
  • Track 6-3Economic and Social Aspects of Food
  • Track 6-4Food Law in the United States and other developed countries
  • Track 6-5Managing Projects in Food Regulatory Affairs: Practical Considerations
  • Track 6-6Comparing U.S. Regulatory Systems and Agencies
  • Track 6-7Regulatory Differences and Similarities: An International Investigations
  • Track 6-8Environmental Features & Potential for Incompatibility with food safety

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.

  • Track 7-1Food contamination
  • Track 7-2Detection of pathogens and allergen and other additives
  • Track 7-3Chromatography in food analysis
  • Track 7-4Emerging innovation in food analysis
  • Track 7-5Emerging technologies on quality improvement ISO 22000 – from intent to implementation
  • Track 7-6From farm to fork – ISO 22005 to systemize traceability of food and feed
  • Track 7-7Demand of Safe Food but Lack of FMS in Developing Countries
  • Track 7-8The implementation of a quality management standard in a food SME
  • Track 7-9Factors influencing HACCP implementation in the food industry
  • Track 7-10Food quality and safety management systems: a brief analysis of the individual and integrated approaches

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.

  • Track 8-1Investing in Food Safety and Environmental Protection
  • Track 8-2Balancing Risks and Benefits in food safety and environmental resource co-management
  • Track 8-3Operation Characteristics & Potential for Incompatibility with FMS
  • Track 8-4Alternative options for different food safety programs
  • Track 8-5Practices to Address Food Safety Concerns on-the-ground consequence of co-management challenges
  • Track 8-6Economic Impacts and Financial Considerations of Co-management

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.

  • Track 9-1Predictive microbiology
  • Track 9-2Stress on agricultural and food production
  • Track 9-3Effects of Climate Change on Food Safety
  • Track 9-4Increasing demand for processed agricultural products from emerging countries
  • Track 9-5Difficult perception of Globalization from sanitary point of view
  • Track 9-6Food and Water Security for fast growing populations in developing countries
  • Track 9-7Pressure of safe food on the local Markets due to international Markets
  • Track 9-8Natural Disasters Influencing Food Safety
  • Track 9-9Challenges to meat safety in the 21st century
  • Track 9-10Food Borne Diseases
  • Track 9-11Dietitian and Nutritional Supplements

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. 

  • Track 10-1High pressure as an effective processing technique in the food industry
  • Track 10-2Hyperspectral imaging
  • Track 10-3Food microstructure
  • Track 10-4Food microstructure
  • Track 10-5Food analysis by HPLC
  • Track 10-6Edible coatings and films to improve food quality
  • Track 10-7Food Logistics and Economy
  • Track 10-8Food applications of nanotechnologies

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.

  • Track 11-1Verocytoxigenic E.coli in meat and dairy sectors
  • Track 11-2Salmonella in Meat and Poultry
  • Track 11-3Listeria moncytogenes in dairy and ready to eat foods
  • Track 11-4Cronobacter in infant milk formula
  • Track 11-5Campylobacter in poultry
  • Track 11-6Emerging resistance of food pathogens to biocides and antibiotics.
  • Track 11-7Advanced systems for the rapid detection of anti-parasitic drugs in food
  • Track 11-8Investigation of anti-parasitic and anti-microbial drugs in milk, their effect on cheese manufacturing and their stability in a range of dairy products

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

  • Track 12-1Global and local analyses of food security
  • Track 12-2Enabling policies for local and global food security
  • Track 12-3Sustainable intensification of food production systems
  • Track 12-4Innovative ways of feeding increasing population
  • Track 12-5Learning from the past to understand the future
  • Track 12-6Land sparing, land sharing and trade-offs
  • Track 12-7Lost harvest and wasted food
  • Track 12-8Nutritional security
  • Track 12-9Labeling, certifying and striving for quality and sustainability of food production

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.

  • Track 13-1Allergen Control
  • Track 13-2Environmental Monitoring
  • Track 13-3Packaging Plant Food Commissioning Requirements
  • Track 13-4Evolution in Food Systems
  • Track 13-5Evolution in Food Systems
  • Track 13-6Supply chain Risk Reduction
  • Track 13-7Food Safety Modernization Act (FSMA)
  • Track 13-8GFSI revolutionizing Global Food Safety

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

  • Track 14-1Food Storage and Distribution
  • Track 14-2Production and Processing of food with wastewater (Polluted Water)
  • Track 14-3Water quality deterioration with inputs of fertilizers and pesticides
  • Track 14-4Health and nutritional effects due to consumption of contaminated water.
  • Track 14-5Food Borne Diseases
  • Track 14-6Risk and Hazard Analysis
  • Track 14-7Effect of parasites on Food utilization by the individual metabolism
  • Track 14-8Herbal Food Supplements