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Previous Speakers

Arpad Ambrus

Arpad Ambrus

National Food Chain Safety Office Hungary

Nikos Mavroudis and Emmanouil Papaioanno

Nikos Mavroudis and Emmanouil Papaioanno

Northumbria University UK

Malcolm Elliott

Malcolm Elliott

Editor in Chief, Agriculture and Food Security UK

Stan Kubow

Stan Kubow

McGill University Canada

Michael Rychlik

Michael Rychlik

Technical University of Munich Germany

Kalanithi Nesaretnam

Kalanithi Nesaretnam

Minister, Embassy of Malaysia Belgium

Jan Kuhlmann

Jan Kuhlmann

SGS Germany GmbH Germany

Nigel G Halford

Nigel G Halford

Rothamsted Research UK

Food Safety 2018

About Conference

ConferenceSeries takes immense pleasure & feel honored in inviting the contributors across the globe to International Conference on Food Safety & Regulatory Measures to be held during June 11-13, 2018 at Barcelona, Spain. 

Food Safety 2018 is the premier event that brings together a unique and International mix of experts, researchers and decision makers both from academia and industry across the globe to exchange their knowledge, experience and research innovations to build a World’s food scientists, Industrialists and entrepreneurs meet.

ConferenceSeries organizes 3000+ Global Events inclusive of 600+ Conferences, 1200+ Workshops and 1200+ Symposiums on various topics of Science & Technology  across the globe with support from 1000 more scientific societies .

Every year millions of people fall ill and many die as a result of eating unhealthy and unsafe food. Most of the illnesses are attributed to contaminated food. Proper food preparation and preservation can prevent most food borne diseases. The majority of people will experience a food borne disease at some point in their lives. This highlights the importance of making sure the food we eat is not contaminated with potentially harmful bacteria, viruses, parasites, toxins and chemicals. Food contamination that occurs in one place may affect the health of consumers living on the other side of the planet. So everyone along the production chain, from producer to consumer, must observe safe food handling practices.

Food Safety 2018 is the platform to gain or share the knowledge in the new technological developments in the field of Food safety. This conference brings together professors, researchers, and practitioners in all the areas of food related streams and provides an international forum for the spreading of approved research results, new ideas and practical developments. We are honoured to invite you all to attend and register for the conference.

This is an open event, we welcome and invite you to participate in this prestigious conference to make event as the best Food Safety event in Barcelona, Spain.


8th International Conference on Food Safety & Regulatory Measures is scheduled to be held during June 11-13, 2018 at Barcelona, Spain. It will coordinate all meetings with our Editorial board members and other experts in Food safety, Food microbiology, Food preservation, Food biotechnology, Food chemistry, Food-borne diseases & Probiotics across the world.

Track.1: Food Safety

Food safety indicates to those hazards that have physical, chemical and microbiological effects it makes food injurious to the health. It also describes handling, preparation and storage of food in order to prevent foodborne illness. Food safety often overlaps with food defense to prevent harm to consumers. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. So food safety is a significant public health issue. Every year death of approximately 2 million people occurs due to unsafe food. More than 200 diseases occur because of harmful bacteria, viruses, parasites or chemical substances in food.

Track.2: Food Safety Laws and Regulations

An effective food legislation and food control is required for every nation to promote a safety food supply to protect consumers from contaminated foods. Food law is divided in two parts; Food Act and Food Regulations. Food act sets broad principle and Food Regulation contain detailed provisions. Incorporation in the law of detailed specifications about food standards, food processing, hygienic practices, packaging and labeling may make for difficulties. A revision of regulations is necessary because of new scientific knowledge, changes in food processing technology to protect public health.  So food law is based on scientific studies. From the late twentieth century harmonization of Food Law on the international level is a worldwide trend. In order to promote a safe, honesty food supply and to prohibit the sale of foods that are unsafe, contaminated, and adulterated every nation needs an effective food legislation and food control service. Food is governed by a complexity of laws and regulations which set out the government’s requirements to be met by people to ensure the food is safe and of adequate quality. Generally food law can be divided in to two parts: a basic food act, regulations. These laws and regulations implement on practices that are related to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food guidelines for the management of governmental import and export inspection certification systems for foods. The proper implementing of such law encourages fair trade practices through compliance with the basic provisions of food law.

Track.3: Food Hazards and HACCP

Food safety hazard refers to any agent with the potential to cause adverse health consequences for consumers. Food safety hazards occur when food is exposed to hazardous agents which result in contamination of that food. Food hazards may be biological, chemical, physical, allergenic, nutritional and/or biotechnology-related. Hazards may be introduced into the food supply any time during harvesting, formulation and processing, packaging and labelling, transportation, storage, preparation, and serving. Hazard characterization with respect to foods began as a means to help prioritize risks and categorize hazards. Characterization of hazards is more important than ever in developing food safety control programs. Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.

Track.4: Risk Analysis and Management

The safety of food has been advanced substantially by the introduction and implementation of the Hazard Analysis of Critical Control Point (HACCP) concept. HACCP provides a systematic conceptual framework for identifying food hazards and focusing efforts on the proper functioning of key food production, food processing and marketing steps. The complexity of the pre-harvest, harvest, and post-harvest environments make it impossible to control all potential sources of food contamination. Efforts at prevention and control are implemented throughout the food production and food processing system. Researchers are continually searching for a better understanding of the pathogens and their interaction with the environment, leading to improved control technologies. But at the same time, the pathogens continue to evolve, and human actions sometimes drive that evolution. Even small environmental changes can have unforeseen or even unforeseeable impact on microbial populations. Improved understanding of these complex factors provides insight into pathogen evolution and opens the door to new and improved prevention and control methods.

Track.5: Food Safety Surveillance System

The surveillance systems have a dual purpose. First is to detect, control and prevent foodborne disease outbreaks. Most of the countries have such surveillance and response systems in place, but the effectiveness and coverage of those systems vary from country to country. Many people outline such foodborne disease outbreak investigations, including their detection and control through food safety mechanisms and discuss the food safety response including the importance of developing emergency response plans for food safety. The second is to inform long-term issues, like identifying priorities and developing policy for the control and prevention of foodborne diseases; estimating the burden of foodborne diseases and monitoring trends; and evaluating foodborne disease prevention and control strategies.  However, only a few countries have surveillance systems in place that can meet these objectives, severely impacting the efficiency of their food control systems.

Track.6: Food Safety Operations in Food Processing, Handling and Distribution

Advances in Food quality and processing encompass, product design and process control, application of good food hygienic  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. Food processor must have systems in place to assure that products which are being manufactured do not have physical, chemical or microbial contaminants introduced during processing and packaging. Some sources of potential contamination include animal waste fertilizers, contaminated irrigation water, human handling practices, contaminated containers, inadequate postharvest washing, improper packaging, poor temperature management and contamination in the food preparation area. If food safety systems are not in place during processing, thousands of consumers are at risk. A single incident of personal injury traced back to a specific food processor may put that company out business and result in criminal prosecution of the owners and management. Systems which assure the safety and wholesomeness during food processing fall into three categories like Good Manufacturing Practices (GMP's), Sanitation Procedures and Hazard analysis and critical control points (HACCP). Food safety begins during production, so the production and postharvest handling of raw ingredients should be carefully monitored.

Track.7: Food Preservation and Quality Standard

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.  Food quality is an important food manufacturing requirement, because food consumers are susceptible to any kind of contamination that may occur during manufacturing process. It is important to ensure that the food processing environment is clean in order to produce the safest possible food for the consumer. The important components of food quality are: food safety, sensory characteristics and nutritional value. Nutritive value is one of the important characteristics, which is now considered by the consumers as a quality attribute. Safety of food is a basic requirement of food 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.8: Food Safety in Retail Foods

Every food business is required to follow the legal requirements for food safety.  The general principles of food safety require every business operator along the food chain to ensure that the safety of food is maintained. Grocery store activities can cover a wide range, including food processing and food serving, so operators need to follow a wide set of safety procedures. Grocery stores that produce fresh and cooked foods in store are required to follow the same food safety procedures as restaurants and other food serving businesses. Retail stores can apply the same safety principles based on HACCP as the food processing industry, but adapted for the much more varied conditions and production. HACCP principles are applied to protect food from biological, physical and chemical food safety hazards by applying controls that prevent direct contamination and cross contamination. Hazards can be introduced anywhere in the supply chain from production on farm to transport and during storage and processing in the retail store. Raw animal products such as meat, eggs, fish and shellfish, and especially poultry, can carry microorganisms that are harmful to the consumer. In store, staff surfaces and equipment can introduce hazards to the food.

Track.9: Food Borne Disease and Its Prevention

Foodborne illness can affect anyone who eats contaminated food; however, certain populations are more susceptible to becoming ill with a greater severity of illness. These populations include infants and children, the elderly, pregnant women, people taking certain kinds of medications or immune suppressed. Symptoms of foodborne illness include upset stomach, abdominal cramps, nausea, vomiting, diarrhea, fever, and dehydration; they can range from mild to severe and death. To prevent foodborne illness, it is necessary to understand how food becomes unsafe to eat and what proactive measures can be taken to keep food safe. Pathogens can cause different types of foodborne illness. Once a contaminated food is eaten, illness can be caused by the pathogens themselves, caused by toxins produced in the food by pathogens and caused by toxins produced in the body by pathogens.

Track.10: Food Allergies and Intolerance

A food allergy is an abnormal reaction of the body's immune system to a particular food. This tends to cause unpleasant and unwanted effects (symptoms). There are different types of food allergy, depending on which part of the immune system responds. The acute, sudden-onset reactions tend to be caused by antibodies called immunoglobulin E (IgE). Those parts of the food causing allergic reactions are usually proteins and are called allergens. Most of these allergens can still cause reactions even after they are cooked or have undergone digestion in the intestines. Exceptions are fruits & vegetables, which seem to be more allergenic when fresh. Numerous food proteins have been studied to establish allergen content.  Food intolerance reactions are usually related to the amount of the food consumed. They may not occur until a certain amount (threshold level) of the food is eaten, but this amount varies for each person. Food intolerance is a chemical reaction that some people have after eating or drinking some foods; it is not an immune response. Food intolerance has been associated with asthma, chronic fatigue syndrome and irritable bowel syndrome (IBS). 

Track.11: Food Contamination and Chemical Toxicology

Food contamination refers to the presence in food of harmful chemicals and microorganisms which can cause consumer illness. This article addresses the chemical contamination of foods, as opposed to microbiological contamination, which can be found under foodborne illness. The impact of chemical contaminants on consumer health and well-being is often apparent only after many years of processing. Prolonged exposure at low levels. Chemical contaminants present in foods are often unaffected by thermal processing. Processing contaminants are generated during the processing of foods (e.g., heating, fermentation). They are absent in the raw materials, and are formed by chemical reactions between natural and/or added food constituents during processing. The presence of these contaminants in processed foods cannot be entirely avoided. Technological processes can be adjusted and/or optimized, however, in order to reduce the levels of formation of processing contaminants. Chemical contaminants can be classified according to the source of contamination and the mechanism by which they enter the food product. While many food contaminants have been known for decades, the formation and presence of certain chemicals in foods has been discovered relatively recently. These are the so-called emerging food contaminants like acrylamide, furan, benzene, perchlorate, perfluorooctanoic acid (PFOA), 3-monochloropropane-1,3-diol (3-MCPD), 4-hydroxynonenal, and (4-HNE).

Track.12: Microbiological and Chemical Aspects of Food Safety

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.13: Foodomics Approaches in Food Safety

Foodomics is defined as a discipline that studies the Food and Nutrition domains through the application and integration of advanced -omics technologies to improve consumer's well-being, health, and knowledge. Starting from the four major types of omics measurements (genomics, transcriptomics, proteomics, and metabolomics), a variety of omics sub disciplines (epigenomics, lipidomics, interactomics, metallomics, diseasomics, etc.) has emerged. We can connect the food components, foods, the diet, the individual, the health, and the diseases, due to omics approach, but it is not only the application of advanced technologies, but mainly the ability of looking at the problem with a different approach, a "foodomics approach". Foodomics is the comprehensive, high-throughput approach for the exploitation of food science in the light of an improvement of human nutrition. Foodomics is a new approach to food and nutrition that studies the food domain as a whole with the nutrition domain to reach the main objective, the optimization of human health and well-being.

Market Analysis

The 8th International Conference on Food Safety & Regulatory Measures is going to be held in Barcelona, Spain during June 11-13, 2018. It is the platform to gain or share the knowledge in the new technological developments in the field of Food safety. This conference brings together professors, researchers, and practitioners in all the areas of food related streams and provides an international forum for the spreading of approved research results, new ideas and practical developments. We are honoured to invite you all to attend and register for the conference.

Food-borne disease remains a real and formidable problem in both developed and developing countries, causing great human suffering and significant economic losses. Up to one third of the population of developed countries may be affected by food-borne diseases each year, and the problem is likely to be even more widespread in developing countries, where food and water-borne diarrheal diseases kill an estimated 2.2 million people each year, most of them children. In 2007 it was reported that in the United States, foodborne diseases result in 37.2 million illnesses, 228,744 hospitalizations, and 2,612 deaths annually.

The foodborne illness is considerable every year, 1 out of 6 people in the United States suffers from foodborne illness and more than a hundred thousand are hospitalized. Food Safety laws implement and monitor effective measures to prevent contamination, and to protect the public health. The FDA in the United States establishes science-based standards for the safe production and harvesting of fruits and vegetables to minimize the risk of serious illnesses or death. Food companies are also held accountable for preventing contamination. This is a significant milestone in the efforts to modernize the food safety system.

The food safety testing market is projected to grow reach to $4,068.8 million by 2018. In 2012, Germany was the largest market for food safety testing and it is projected to be the fastest growing market in Europe. In 2012, U.K. was second largest market followed by the France. In 2012, contaminant testing in fruit and vegetable was the largest segment in European market.

Why Europe?

According to Global Market Insights, Inc., “Food Safety Testing Market size worth USD 9 billion in 2015 is estimated to grow at a CAGR of 7% over the period of 2016-2024.” The food safety testing industry growth will also be influenced by the expansion of global processed food industry which is anticipated to surpass USD 7 trillion by 2024.

European food safety testing market led by U.K. and Germany industry demand generated over USD 2.5 billion revenue in 2015 and is expected to witness significant growth during forecast period. Efforts to reduce contaminant & food borne illnesses are the major reason for regional industry growth.

Global Food Safety Testing market - By Contaminants

·         Pathogens

o    Bacteria

o    Viruses

o    Fungus

·         Genetically Modified Organisms

·         Chemicals and toxins

·         Others


More than 200 diseases are spread by food.  Diarrhoeal diseases alone kill an estimated 1.5 million children annually.

Foodborne diseases are increasing worldwide due to increasing food chains locally and globally.

About 75% of the new infectious diseases affecting humans over the past 10 years were caused by bacteria, viruses and other pathogens that started in animals and animal products. Many of these diseases in people are related to the handling of infected domestic and wild animals during food production.

In terms of geography, the food safety testing market in Europe is expected to dominate the global market in terms of revenue contribution throughout the report’s forecast period. The regional market is expected to exhibit a promising CAGR of 9.3% over the report’s forecast period, continuing to retain its top spot in terms of revenue contribution as well as rate of growth as compared to other regional markets. In terms of type of contaminants, including pathogens, genetically modified organisms, chemicals, and toxins, the global market is expected to be dominated by the segment of pathogens over the forecast period. The segment is estimated to account for 42.5% of the global food safety testing market in 2017.

In Europe, rapid technology market for food testing has been increasing as they are less time consuming. In a continent like Europe, scope of such field is immense and huge due to an influence of many regulatory bodies in food and industries. Multicultural metropolitan society that has different food related businesses around the world. Research and innovation at all levels of food and retail industry. There is easier access for food safety professionals all around the globe. Presence of Institutes, Companies and Societies like:

      ·         Chartered Institute of Environmental Health (CIEH)

      ·         Highfield Awarding Body for Compliance (HABC)

      ·         Royal Society for Public Health (RSPH)

      ·         Food Safety System Certification 22000 (FSSC 22000)

      ·         International Organization for Standardization (ISO 22000)

      ·         National Sanitation Foundation (NSF)

These societies provide different standard certifications and awards after training to all levels of sectors engaged with agriculture, food and beverage industries, retail, catering and import and export businesses worldwide. .We can form a bridge with industry peers, share knowledge in plenary and break-out sessions. Spread of genetic food culture has rose the questions of more intense ways to handle “genetic food safety”, Novel foods and food Nano-materials and new methodologies that are incorporating research from advanced analytical techniques and bioinformatics are combined.

Increasing threats over food consumption have stimulated global food safety testing market and generated demand for effective test products that can ensure food safety. Food supply worldwide is facing a range of risks from environmental toxins, bacteria, and food allergens. Food safety testing industry size has been growing substantially, owing to the increasing threat of foodborne illness, and stringent food safety regulations. Moreover, expansion of import and export business of food supply across the globe is expected to further boost the demand for food safety testing market. 

Food Safety conferences could be exceptional events that used to bring a novel and international mixture of food analysis techniques and technology, leading universities and pathology analysis establishments creating the conference an ideal platform to share expertise, foster collaborations across trade and world, and assess rising technologies across the world. World-renowned speakers, the most recent techniques, tactics, and the newest updates in food safety and regulatory affair fields are hallmarks of this conference.

Major Food Safety Associations and Societies in Europe

·         The Society of Food Hygiene and Technology (SOFHT), UK

·         CIEH

·         Institute of Food Research

·         NSF

·         Department for Environment, Food and Rural Affairs, UK

·         Food Standards Agency, UK

·         Microbiological Safety of Food Funders Group (FSA)

·         Institute of Food Research

·         Health Department of the Generalitat de Catalunya, Spain

·         Norwegian Food Safety Authority, Norway

·         Ministry of Economic Affairs, Agriculture and Innovation, Netherlands

·         Federal Ministry of Food, Agriculture and Consumer Protection, Germany

·         Committee on the Environment, Public Health and Food Safety, EU

·         European Food Safety Authority, EU

·         Safe Foods, UK

Target Audience:

Food Safety 2018 aims to bring together leading Academic scientists, NGO professionals, Food Agronomists, Food  Policy makers and regulators, Researchers and Research scholars to exchange and share their experiences and research results; about all aspects of Food Safety, Nutrition, Public Health and Economic regulations. It also provides the premier interdisciplinary and multidisciplinary forum for researchers, practitioners and educators to present and discuss the most recent innovations, trends, and concerns, practical challenges encountered and the solutions adopted in the field of Food Safety, Nutrition, Public Health and Global Economics.

Food Safety Associated Universities in Europe:

University of Navarra, Spain

University of Barcelona, Spain

University of Las Palmas de Gran Canaria, Spain

University of Seville, Spain

University of Granada, Spain

Complutense University of Madrid, Spain

University of Valencia, Spain

University of Cadis, Spain

University of Juan, Spain

University of Palmas, Spain

University of Wolverhampton, UK

University of Helsinki, Finland

University of Basel, Switzerland

The Open University,  UK

Wageningen University, The Netherlands

Lund University, Sweden

University of Amsterdam, The Netherlands

University of Hertfordshire, UK

University of Vienna, Austria

Coventry University, UK

University of Huddersfield, UK

Stockholm University, Sweden

University of Zurich, Switzerland

Queens University, Ireland

Teesside University, UK

University of Brighton, UK

University of Gothenburg, Sweden

University of Debrecen, Hungary

Tilburg University, The Netherlands

University of Bergen, Norway

York University, UK

Aalto University, Finland

Maynooth University, Ireland

Loughborough University, UK

University of Glasgow, Scotland

University of Aberdeen, Scotland

University of Limerick, Ireland

University of Cumbria, UK

University of Bern, Switzerland

University of Surrey, UK

Plymouth University, UK

Aalborg University, Denmark

Uppsala University, Sweden

University of Dundee, Scotland

Northumbria University, UK

Bangor University, UK

University of Greenwich, UK

The university of Northampton, UK

University of Stirling, Scotland

University of Hull, UK

University of Lausanne, Switzerland

University of Leicester, UK

Bournemouth University, UK

University of Cambridge, UK

University of Gloucestershire, UK

University of Southampton, UK

University of Sunderland, UK

University of Worcester, UK

University of Derby, UK

University of Oxford, UK

Aarhus University, Denmark

Maastricht University, The Netherlands

University of Groningen, The Netherlands


Companies Associated with Food Safety

Hygiene Expert


Food Standards Agency


European Safety Bureau

MAS Environmental

SAI Global


LGC Standards

A-Zone Technologies Ltd

Waters Corporation

Microbac Ltd

Modern Water - Monitoring Division

RVSL Certifications Ltd.

Bibby Scientific

Environmental Scientifics Group

Aura Sustainability

Radiant Industrial Solutions, Inc.

Top Independent Commercial Food Safety Labs

NSF International

AGES - Austrian Agency for Health and Food Safety

Galbraith Laboratories Inc.


LRQA Limited

The following are some of the Food Safety Kits & software produced by the companies

Food SafetyKits


Reza Hygiene


InstantLabs' integrated Hunter



Food SafetySoftware

Safefood 360°

Food Safety Management Software –EtQ

SafetyChain Software


N2N Global



Past Conference Report

Food Safety 2017

Conference Series successfully hosted the 6th International Conference on Food Safety and Regulatory Measures during June 05-07, 2017 at Milan, Italy. We are thankful towards Organizing Committee Members, Speakers, Delegates, Students and Editorial Board Members for their continuous and outstanding support to make this conference a successful event. Food Safety -2017 offers its heartfelt appreciation to  Organizations and associate Partners and Sponsors and Exhibitors also obliged to the Organizing Committee Members, adepts of field, various outside experts, company representatives and other eminent personalities who interlaced in the congress.

The conference focused on Food Safety and Regulatory Measures with the theme “Exploring the Interrelationships of Food Safety in Human Health”. The meeting engrossed a vicinity of cognizant discussions on novel subjects like

1.       Food Safety Regulatory Affairs

2.       Food Preservation, Quality Standard and Food Management Systems

3.       Environmental Protection Co-Management with Food Safety

4.       Challenges to Food Hygiene and Safety

5.       Advances in Food Quality and Processing

6.       Microbiological and Chemical Aspects of Food Safety

7.       Food Security and Food Policy

8.       Advances in Food Management

9.       Biotechnology in Food safety

10.   Nutrition and/or health of food

11.   Food Processing and Preservation

12.   Food Production

13.   Impacts of New Development in Food Industry

Food Safety-2017  also comprised of workshops such as:

1. “Development of innovative analytical methods for meat products safety and quality assurance: The MPSQA Project” during June 05-07, 2017 at Conference venue by Dr. Marco Iammarino, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Italy.

2. “Natural levels of nitrites, nitrates, sulphites and ascorbic acid in fresh meat preparations: a contribution to the estimation of maximum admissible limits” by Dr. Marco Iammarino, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Italy.

3. Special Session on "The food safety law in Lebanon: What is next?” during June 05-07, 2017 at Conference venue by Dr. Adel Cortas, Former Minister of Agriculture, Lebanon.

4. Special Session on "The green image of processed food by MAPs raw material quality” during June 05-07, 2017 at Conference venue by Dr. Alessandra Bertoli, University of Pisa, Italy.

5. Special Session on "New advances in food safety by treatment with cavitational reactors and dielectric heating” during June 05-07, 2017 at Conference venue by Professor Giancarlo Cravotto, University of Turin, Italy.

The conference was embarked with an opening ceremony followed by workshops and a series of lectures delivered by both Honorable Guests and members of the Keynote forum. The adepts who promulgated the theme with their exquisite talk were;

Professor Jose S. Torrecilla, Complutense University of Madrid, Spain

Dr. Kalanithi Nesaretnam, Minister, Embassy of Malaysia, Belgium

Professor Yong Ho Park, Seoul National University, South Korea

Dr. Adel Cortas, Former Minister of Agriculture, Lebanon

Dr. Marco Iammarino, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Italy

Best Poster Awardee:

We heart fully congratulate to the winner of the poster competition to Dr. Kun Taek Park, Seoul National University, South Korea on title: “Investigation of fluoroquinolone resistance in Escherichia coli isolated from swine feces in Korea.”

The success of the 6th  International Conference on Food Safety and Regulatory Measures conference series has given us the prospect to bring the gathering one more time, keeping this motto in mind Conference Series is delighted to announce the next event. Mark your calendars for the upcoming extravaganza,"8th International Conference on Food Safety and Regulatory Affairs" to be held during June 11-13, 2018 at Barcelona, Spain.

For more details:

Past Reports  Proceedings  Gallery  

Supported By

Journal of Food: Microbiology, Safety & Hygiene Journal of Nutrition & Food Sciences Journal of Food Processing & Technology

All accepted abstracts will be published in respective Conferenceseries International Journals.

Abstracts will be provided with Digital Object Identifier by