Theme: Addressing current issues and fostering advances in Global Food Safety World

Global Food Safety

Global Food Safety

Conference Series LLC feels proud and honored in inviting the contributors across the globe to its premier 5th International Conference on Global Food Safety to be held during December 5-7, 2016 at San Antonio, USA. Global Food Safety  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 World Food Safety scientists, industrialists and entrepreneurs meet.

Conference Series LLC 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 and Publishes 700+ Open Access journals which contains over 50000+ eminent personalities, reputed scientists as editorial board members.

Why to attend???

Global Food Safety mainly focuses on Foodborne illness continues to be an urgent issue across the United States. In fact, the CDC estimates that each year roughly 1 out of 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.   The Food Safety and Inspection Service of USDA educates consumers about the importance of safe food handling and how to reduce the risk associated with foodborne illness for future generation and aims to bring together leading academic scientists, researchers and research scholars to exchange and share their experiences and research results. Global Food Safety aims to promote various researches on food safety among scientists, academia and industries.

With the presence of highly affiliated personalities, researchers, scientists around the globe focused on food production, this conference is providing the platform for learning and sharing the new developments in this field.  This is the place to meet the current and potential speakers and receive the name recognition.

Target Audience including Presidents, Vice presidents, Directors, Academicians, Researchers, Scientists, Business Delegates, Experts, Departmental managers, Professors and students from Academia

Conference Series LLC  is a renowned organization that organizes highly notable   Food Conferences  throughout the globe. Conference series LLC is currently bringing “5th International Conference on Global Food Safety" slated on December 05-07, 2016 in San Antonio, USA. The Conference is honoured to invite the Scientific Researchers, Scientists, Experts to share the new development and progress of research in the area of Food Science. The attending  Envoy include the Editorial Board Members of all journals as well as from Delegates, Professors, Leaders so that it can be a place to meet the current and potential speakers and make up the most prosperous Conference in 2016.

Track 1: Food Safety, Quality, International Trade Requirements

The terms food safety and food quality can sometimes be confusing. Food safety refers to all those hazards, whether chronic or acute, that may make food injurious to the health of the consumer. It is not negotiable. Food quality includes all other attributes that influence a product's value to the consumer. This includes negative attributes such as food spoilage, contamination with filth, discoloration, off-odours and positive attributes such as the origin, colour, flavour, texture and processing method of the food. 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.

Relevant Conferences:

11th Global Summit on Food & Beverages September 22-24, 2016, Las Vegas, USA; Reinventing Food & Beverage Industry May 09-10, 2016, San Antonio, USA;  International Conference on Food Microbiology August 08-10, 2016, Birmingham, UK; 14th Conference on Food Engineering  Nov 10-12, 2016, Melbourne, Australia; 2nd  Conference on Food Safety and Regulatory Measures June 06-08, 2016, London, UK; Nutrition Conferences Europe June 16-18, 2016 Holiday in RomeIUFoST 18th World Congress, 21st-25th August 2016, Dublin, Ireland, 18th  International Conference on Food Processing and Technology, August 22 - 23, 2016, Paris, France;  Association for Food Protection Conference July 31 - August 3 2016, Missouri, USA; IFT Annual Meeting, July 16-19, 2016, Chicago, USA;  Food Science Asia 2015, 27 October, 2015, Biopolis, Singapore

Related Societies, Associations:

Food Processing Suppliers Association USA; Canadian association for food studies ,Canada; American cheese Society, USA; American Frozen Food Institute, USA; American Mushroom Institute, USA; Australian Food and Grocery Council, Australia; Assured Food Standards, USA; California Avocado SocietyUSA; Natural Products AssociationUSA; Specialty Food AssociationUSA.

Track 2: Practices in Food Inspection

The Food Safety inspection determines the hygiene conditions of the food establishment inspected. Traditional inspections focus on the general aspects related to visually inspected cleanliness and sanitation of equipment and facilities and the food handling habits of workers. This food inspection is an important part of good manufacturing practices and the new federal requirements compliance. However, a more thorough and effective inspection for the meat and poultry industries (USDA) and the seafood industry  is necessary to ensure compliance with HACCP based programs and Sanitation SOP’s Sanitation SOP’s. Inspections ensure that meat and poultry products are safe, wholesome, and correctly labelled and packaged.

Relevant Conferences:

International Conference on Food Chemistry and Hydrocolloids, August 04-05, 2016, Toronto, Canada;  International Conference on Food Microbiology August 08-10, 2016, Birmingham, UK; 11th Global Summit on Food & Beverages , September 22-24, 2016, Las Vegas, USA; 10th Global Summit on Food Processing  December 5-7, 2016 San Antonio, USA; Nutrition Conferences Europe June 16-18, 2016 Holiday inn Rome- Aurelia, Rome; 2nd Food Structure and Functionality Forum Symposium 28 February – 2 March 2016 Singapore, Malaysia; 2nd  Conference on Food Properties (ICFP2016) 31 May-2 June 2016, Bangkok, Thailand;  Conference on Food Functionality Jan 07-08, 2016 Singapore, Malaysia; 18th International Conference on Molecular Genetics and Microbiology  December 12 - 13, 2016 Bangkok, Thailand.

Related Societies, Associations:

International Wine & Food Society, U.K; Department for Environment, Food and Rural Affairs, UK; Norwegian Food Safety Authority, Norway; Food and Nutrition Society, Indonesia; Korean Society of Food Science & Technology, Korea; Safe Foods, UK; Brazilian Society for Food & Nutrition, Brazil; Society of Nutrition and Food Science, Japan;  American Association of Cereal Chemists, Minnesota

Track 3: Strategies, Technologies to Reduce Food Wastage

Food loss is defined as “the decrease in quantity or quality of food” and are the agricultural or fisheries products intended for human consumption that are ultimately not eaten by people or that have incurred a reduction in quality reflected in their nutritional value, economic value or food safety. An important part of food loss is “food waste”, which refers to the discarding or alternative (nonfood) use of food that was fit for human consumption – by choice or after the food has been left to spoil or expire as a result of negligence.

The causes of food waste in medium- and high-income countries relate mainly to consumer behaviour and the policies and regulations put in place to address other sectorial priorities. For example, agricultural subsidies may contribute to the production of surplus quantities of farm crops, of which at least a proportion is lost or wasted. Food safety and food quality standards can be applied in ways that remove food that is still safe for human consumption from the food supply chain. At the consumer level, inadequate planning of purchases and failure to use food before its expiry date also lead to avoidable food waste.

Relevant Conferences:

International Conference on Food Chemistry and Hydrocolloids August 11-12, 2016 Toronto, Canada; 2nd International Conference on Food Safety and Regulatory  Measures June 06-08, 2016 London, UK; 9th Euro-Global Summit on Food & Beverages July 11-13, 2016 Colongue, Germany; International Conference on Food Microbiology August 08-10, 2016 Birmingham, UK; 2nd International Conference on Food and Beverages Packing June 13-15, 2016 Rome, Italy; Global Food Safety Conference February 29 to March, 2016 Berline, Germany; 18th International Conference on Global Food Security March 24-25, 2016 Miami, USA.

Related Societies, Associations:

 Food and Drink Federation, USA; New South Wales Food Authority, UK; American Dairy Products Institute, USA; National Frozen Food Association, USA; Institute of Food Technologists, UK; International Association of Food Industry Suppliers, USA; International Bottled Water Association, USA. Canadian Cattlemen's Association, Canada; Canadian Restaurant and Foodservices Association, Canada

 

Track4: Foodborne illness Allergies

Foodborne illnesses result from eating food contaminated with bacteria, the poisons bacteria produce, viruses, parasites, or chemicals in the food. Symptoms may include: Diarrhoea, nausea vomiting, fever, malaise, headache, dizziness. One of the key differences between foodborne illnesses and allergies is that not everyone is susceptible. As long as they are not contaminated, many people who have no allergies can consume any foods they like without suffering adverse reactions. 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 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 exhibit pathogens by detecting their protein.

Relevant Conferences:

International Conference on Food Chemistry and Hydrocolloids, August 04-05, 2016, Toronto, Canada; International Conference on Food Microbiology August 08-10, 2016, Birmingham, UK; 11th Global Summit on Food & Beverages , September 22-24, 2016, Las Vegas, USA; 10th Global Food Processing Summit and Expo Sept 7-9, 2016, Brazil; 15th International Conference  on Food Processing & Technology October 24-26, 2016, Istanbul, Turkey; Nutrition Conferences Europe June 16-18, 2016 Holiday inn Rome- Aurelia, Rome; 2nd Food Structure and Functionality Forum Symposium 28 February – 2 March 2016 Singapore, Malaysia; 2nd International Conference on Food Properties (ICFP2016) 31 May-2 June 2016, Bangkok, Thailand; International Conference on Food Structure and Functionality Jan 07-08, 2016 Singapore, Malaysia; International Conference on Food Chemistry and Technology 16th-18th November 2015 San Francisco.

Related Societies, Associations:

American Association of Cereal Chemists, Minnesota; American Society for Nutrition, USA; Institute of Food Research, Chicago; Health Department of the Generalitat de Catalunya, Spain International Wine & Food Society, Malaysia; Committee on the Environment, Public Health and Food Safety, EU; Food and Nutrition Society, Indonesia; Korean Society of Food Science & Technology, Korea; Safe Foods, UK

Track5: Food Pathogens-  Dealing with Emerging Risks

Infections caused by microbes that contaminate the food supply are a frequent reminder of the complex food web that links us with animal, plant, and microbial populations around the world. In the United States, an estimated 46 million foodborne infections occur each year, along with 250,000 hospitalizations and 3,000 deaths. While all are at risk, the consequences are the most severe in the vulnerable populations of the very young, the elderly, and those with compromised immune systems. Of the many pathogens that can contaminate food, some, like norovirus and Salmonella serotype Typhi, are sustained in human reservoirs and contaminate the food supply via the excreta of infected humans. Many others are sustained in animal reservoirs and contaminate our food supply because they are present in the flesh, milk, or eggs in the living animal, or because they are in the excreta of infected animals that subsequently contaminate the foods we eat. Some pathogens persist in the environment, or in multiple hosts, and can contaminate the foods we eat via pathways that reflect the variety of ecosystems that make up our food supply.

Relevant Conferences:

International Conference on Food Studies - A Common Ground Conference, 12th to 13th October 2016, Berkeley, California, United States of America; FOP 2016 — 4th International Conference on Food Oral Processing, 03 -06 Jul 2016, Lausanne, Switzerland; 20 Apr -22 Apr 2016, Medan, Indonesia; 2nd Food Structure and Functionality Forum Symposium, 28-02 March 2016, Singapore; 11th Global Summit on Food & Beverages September 22-24, 2016 Las Vegas, USA , Reinventing the Food and Beverage Industry, May 9-10, 2016, New Orleans, USA;, London, International Conference on Food Microbiology August 08-10, 2016, UK;  2nd International Conference on Food and Beverage Packaging, June 13-14, 2016, Rome, Italy; 2nd International Conference on Food Safety and Regulatory Measures June 06-08, 2016;, Birmingham, UK ; 10th Global Food Processing Summit, December 05-07 , 2016 San Antonio, USA

Related Societies, Associations:

Canadian Cattlemen's Association, Canada; Canadian Restaurant and Foodservices Association, Canada; Food and Drink Federation, USA; New South Wales Food Authority, UK; American Dairy Products Institute, USA; National Frozen Food Association, USA; Institute of Food Technologists, UK; International Association of Food Industry Suppliers, USA; International Bottled Water Association, USA.

 Track6: Food Fraud- Detection Prevention

Food fraud is a collective term used to encompass the deliberate and intentiona, substitution, addition, tampering, or misrepresentation of food, food ingredients, or food packaging; or false or misleading statements made about a product, for economic gain.

Relevant Conferences:

International Conference on Food Preservation & Packaging March 31-April 01, 2016, Atlanta, USA,14th Food Engineering Conference Nov 10-12, 2016 Melbourne, Australia 11th Global Summit on  Food and Beverages September 22-24, 2016 Las Vegas, USA International Conference on Food Security September 05-07, 2016 Beijing, China, 10th Global Food Processing Summit and Expo Sept 7-9, 2016, Brazil; Food Analysis Conference, Safety, Quality, Novel Technologies September 15-16, 2015Cambridge United Kingdom, 4th International Conference on Food Oral Processing  3-6 July 2016 Lausanne Switzerland, Tackling emerging fungal threats to animal health, food security and ecosystem resilience 07-08 Mar 2016 London United Kingdom,  Conference on Food Pack Asia 2016 3- 6 Mar 2016 Bangna, Thailand, 28 February-02 Mar 2016 Singapore.

Related Societies, Associations:

International Wine & Food Society, U.K; Department for Environment, Food and Rural Affairs, UK; Norwegian Food Safety Authority, Norway; Food and Nutrition Society, Indonesia. Korean Society of Food Science & Technology, Korea; Safe Foods, UK;  Brazilian Society for Food & Nutrition, Brazil;  Society of Nutrition and Food Science, Japan;  American Association of Cereal Chemists, Minnesota

Track 7: Food Safety Culture Assessment

Food Safety is a non-negotiable requirement; it is essential for any entity that operates in the food chain. In most of the countries throughout the world, it is guaranteed by law and it is a prerequisite for entering a market. Even though there the advances in medicine, food science, technology, production methods, and the implementation of the HACCP system supported by good practices, food safety hazards do not decline. Referring to the reasons of that phenomenon, researcher increasingly emphasize that it is the human factor to play a key role in the food chain and this factor seems to be the weakest link in every system . The next reason are behaviours of employees and the tolerance thereof, their failure to follow practices, procedures, norms, and values; all this is deemed to be proof of lacking food safety culture and emerging new food safety risks . Food culture can be understood as a way, in which an organization or a group of people reaches the level of food safety in their minds and behaviours. It is a set of commonly shared values, beliefs, and behaviours relating to food safety. It is the right attitude in terms of food safety, and it reflects how and what employees think about food safety. 

Relevant Conferences:

14th International Conference on Food Engineering, 28-30 November, Melbourne, Australia, International Conference on Nutrition and Food Sciences October 26-28, 2015 Chicago Illinois; 13th Global Food Manufacturing Conference October 20-22, 2016 Kuala Lumpur, Malaysia; Nutrition Conferences, Europe June 16-18, 2016 Holiday inn Rome- Aurelia, Rome; International Conference on Food Hygiene Regulations, May 19-21, 2016 Osaka, Japan;  4th International Conference on Food Oral Processing, July  3–6 2016 Lausanne, Switzerland; 3rd Global Food Safety Conference September 01- 03, 2016 Atlanta, USA; International Conference on Food and Packing June 13-15, 2016  Rome, Italy 

Related Societies, Associations:

Academy of Nutrition and Dietetics, USA; Australian Institute of Food Science and Technology, Australia; European Federation of Food Science and Technology, Netherlands; German Institute of Food Technologies, Germany; Institute of Food Technologists, USA; Odessa National Academy of Food Technologies ,Ukraine; International Association of Engineering and Food, USA.

Track8: Threat Analysis Critical Control Point  (TACCP)

Threat Assessment Critical Control Point (TACCP), is a methodology that can help the food and drink industry evaluate, document, understand and control a wide range of threats to their supply chain. Some of the basic principles of TACCP are included in the new BRC Global Standard for Food Safety Issue , the most widely adopted food safety standard across the world, which requires all accredited sites to carry out a ‘vulnerability assessment’ of all their raw materials. With the increasing focus on ensuring food supply chains are resilient to fraud and adulteration, both by certification bodies such as BRC and food retailers, it is inevitable that food business will need to implement some form of TACCP in the near future.

The basic principles of TACCP include identifying potential threats and emerging risks to food supply chains (such as economically motivated adulteration or other illegal practices), understanding where the supply chain is vulnerable to these threats (such as points in the production process where fraud could go un-noticed) and putting in place control measures to reduce the risk.

Methodologies other than TACCP exist for ensuring food supply chains are resilient to threats, including ADAS’s own approach to managing risk in the supply chain. Whilst the emphasis of TACCP is firmly on food fraud or malicious attack on food supply chains, in a broader context of securing sustainable supplies of raw materials there are a number of other threats that could lead to a compromise in safety, disruption to supply or reputational damage which should be considered.

Relevant Conferences:

International Conference on Food Chemistry and Hydrocolloids, August 04-05, 2016, Toronto, Canada; International Conference on Food Microbiology August 08-10, 2016, Birmingham, UK; 10th Global Food Processing Summit and Expo Sept 7-9, 2016, Brazil; Nutrition Conferences Europe June 16-18, 2016 Holiday inn Rome- Aurelia, Rome; 2nd Food Structure and Functionality Forum Symposium 28 February – 2 March 2016 Singapore, Malaysia; 2nd International Conference on Food Properties (ICFP2016) 31 May-2 June 2016, Bangkok, Thailand; International Conference on Food Structure and Functionality Jan 07-08, 2016 Singapore, Malaysia; International Conference on Food Chemistry and Technology 16th-18th November 2015 San Francisco, USA

Related Societies, Associations:

International Wine & Food Society, Malaysia; Committee on the Environment, Public Health and Food Safety, EU; Food and Nutrition Society, Indonesia; Korean Society of Food Science & Technology, Korea; Safe Foods, UK; American Association of Cereal Chemists, Minnesota; American Society for Nutrition, USA; Institute of Food Research, Chicago; Health Department of the Generalitat de Catalunya, Spain

Track9: Food Service Sector

Food service  or catering industry defines those businesses, institutions, and companies responsible for any meal prepared outside the home. This industry includes restaurants, school and hospital cafeterias, catering operations, and many other formats. The companies that supply foodservice operators are called foodservice distributors. Foodservice distributors sell goods like small wares (kitchen utensils) and foods. Some companies manufacture products in both consumer and foodservice versions. The consumer version usually comes in individual-sized packages with elaborate label design for retail sale. The foodservice version is packaged in a much larger industrial size and often lacks the colorful label designs of the consumer version.

Relevant Conferences:

Conference on Food safety and Regulatory Measures ‘during June 06-08, 2016 at London, UK; European Food Safety and Standards  to be held during October 24-26, 2016 at Valencia, Spain; International Conference on Food Microbiology August 08-10, 2016 at Birmingham, UK;  Conference on Global Food Safety , December 05-07, 2016  San Antonio, USA; Conference on Food Chemistry and Hydrocolloids August 04-05, 2016 Toronto, Canada, Conference on  Food Security, January 7-8, 2016 Singapore; The Consumer Goods Forum – Global Food Safety Conference,  February 29 - March 3, 2016 Berlin, Germany; 4th International ISEKI (European Association for Integrating Food Science and Engineering Knowledge Into the Food Chains) Food Conference, July 6-8, 2016 Vienna, Austria;  International Conference on Food Studies - A Common Ground Conference, October 12-13, 2016 Berkeley, CA;  XV International Conference on Food Science and Biotechnology October 4-5, 2017  Lisbon, Portugal

Related Societies, Associations:

Office for Healthcare Policy, UK; Ministry of Health and Welfare, USA;  Public Health and Food Safety (EU), UK; European Food Safety Authority, UK;  Food Safety Promotion Board, USA; Federal Ministry of Food, Nigeria; Agriculture and Consumer Protection, USA; Odessa National Academy of Food Technologies ,Ukraine; International Association of Engineering and Food, USA.

Track10: Food Traceability

Traceability means the ability to track any food, feed, food-producing animal or substance that will be used for consumption, through all stages of production, processing and distribution.  Traceability is a way of responding to potential risks that can arise in food and feed, to ensure that all food products are safe to eat. There are also special traceability rules for genetically modified organisms (GMOs), which ensure that the GM content of a product can be traced and require accurate labelling so that consumers can make an informed choice.

Relevant Conferences

International Conference on Food Microbiology August 08-10, 2016 Birmingham, UK; 15th International Conference on Food Processing & Technology November 07-09, 2016 Istanbul, Turkey; 11th Global Conference on Food & Beverages September 22-24, 2016 Las Vegas, USA; 9th Euro-Global Conference on Food & Beverages July 11-13, 2016 Cologne, Germany; 2nd World Congress on Beneficial Microbes: Food, Pharma, Aqua & Beverages Industry  September 23-25, 2016 Phoenix, USA; XXX Latin America Congress of Food Microbiology and Hygiene, COLMIC 2016, September 27-30, 2016 Medellin, Colombia; Food Micro 2016 July 19-22, 2016 Dublin, Ireland; 5th European Nutrition and Dietetics Conference June 16-18, 2016 Rome, Italy

Related Societies, Associations:

Arizona Food marketing Alliance ,USA; American Cheese Society ,USA; Association of Food Industries ,USA; Beverage Marketing Corporation ,USA; Cherry Marketing Institute ,USA; Meat Marketing & Technology ,USA; Produce Marketing Association ,USA; U.S. Wheat Associates ,USA; Walnut Marketing Board ,USA; Institute of Shortening and Edible Oils ,USA

Track 11: Sanitary Equipment and Facility Design

Equipment is designed to be constructed and maintained in a cleanable condition to prevent the ingress, survival and multiplication of microorganisms. Food Equipment should be self-draining to assure that liquid, which can harbor or promote the growth of bacteria, does not accumulate, pool or condense on the equipment. Maintenance enclosures and human machine interfaces such as push buttons, valve handles, switches and touchscreens, must be designed to ensure that product residue or water does not penetrate or accumulate in and on the enclosure or interface. Also, physical design of the enclosures should be sloped or pitched to avoid use as a storage area or residue accumulation point.

Relevant Conferences:

2nd International Conference on Food Safety and Regulatory Measure June 06-08, 2016, UK; 15th International Conference on Food Processing and Technology October 24-26, 2016, Istanbul, Turkey; International Conference on Food Preservation & Packaging March 31-April 01, 2016, Atlanta, USA, 10th Global Food Processing Summit and Expo Sept 7-9, 2016, Sao Paulo, Brazil; 13th Global Food Manufacturing Conference October 20-22, 2016, Kuala Lumpur Malaysia;  Conference on Food Pack Asia 2016 March 3-6 2016; Bangna, Thailand; 7th  Symposium on Food Analysis November 3-6 2015 Prague, Czech Republic; Food Equipment Expo September 07-09, 2016 ,October 27-28, 2016 Istanbul, Turkey; Food Pack Expo September 22-24, 2016 Las Vegas,.

Related Societies, Associations:

World Apple and Pear Association, USA; Wisconsin Restaurant Association, UK; U.S. Poultry & Egg Association, USA;  Specialty Food Association, Spain; Scotland Food & Drink, Scotland; Natural Products Association, USA; National Confectioners Association, USA; International Food Information Council, Germany.

Track12: HACCP Utilisation and Food Safety Systems

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. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) say that their mandatory HACCP programs for juice and meat are an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. The use of HACCP is currently voluntary in other food industries.

Relevant Conferences:

11th Global Summit on Food & Beverages September 22-24, 2016, Las Vegas, USA; Reinventing Food & Beverage Industry May 09-10, 2016, San Antonio, USA;  International Conference on Food Microbiology August 08-10, 2016, Birmingham, UK; 14th Conference on Food Engineering  Nov 10-12, 2016, Melbourne, Australia; 2nd  Conference on Food Safety and Regulatory Measures June 06-08, 2016, London, UK; International Conference on Food Structure and Functionality Jan 07-08, 2016 Singapore, Malaysia; International Conference on Food Chemistry and Technology 16th-18th November 2015 San Francisco, USA

Related Societies, Associations:

Produce Marketing Association, USA; Scotland Food & Drink, Scotland; Scotty Brand Ltd, Scotland; Southern Hemisphere Association of Fresh Fruit Exporters, USA; Specialty Coffee Association of Indonesia, Indonesia; Specialty Food Association, USA; Specialty Wine Retailers Association, USA; TURYID, UK

Track13: Retail and Food Service

Managing retail food safety embodies the principles of HACCP at retail and active managerial control on the part of industry. Regulators also play a role in maintaining a food safety system in retail food establishments. Cooperatively, regulators and industry can work together to understand the perspective of each and account for the variety of food preparation and service needs found in retail food establishments - from the facility with minimal food service to very complex operations that serve hundreds to thousands of meals daily. More than 3,000 state, local and tribal agencies have primary responsibility to regulate the retail food and foodservice industries in the United States. They are responsible for the inspection and oversight of over 1 million food establishments - restaurants and grocery stores, as well as vending machines, cafeterias, and other outlets in health-care facilities, schools, and correctional facilities.

FDA strives to promote the application of science-based food safety principles in retail and foodservice settings to minimize the incidence of foodborne illness. FDA assists regulatory agencies and the industries they regulate by providing a model Food Code, scientifically-based guidance, training, program evaluation, and technical assistance.

Relevant Conferences:

Conference on Food Preservation & Packaging March 31-April 01, 2016, Atlanta, USA, 10th Global Food Processing Summit and Expo Sept 7-9, 2016, Sao Paulo, Brazil; 13th Global Food Manufacturing Conference October 20-22, 2016, Kuala Lumpur Malaysia;  Conference on Food Pack Asia 2016 March 3-6 2016; Bangna, Thailand; 7th International Symposium on Recent Advances in Food Analysis November 3-6 2015 Prague, Czech Republic; Food Equipment Expo September 07-09, 2016 ,October 27-28, 2016 Istanbul, Turkey; Food Pack Expo September 22-24, 2016 Las Vegas 14th International Conference on Food Engineering, 28-30 November, Melbourne, Australia, International Conference on Nutrition and Food Sciences October 26-28, 2015 Chicago Illinois; Nutrition Conferences, Europe June 16-18

Related Societies, Associations:

Korean Society of Food Science & Technology, Korea; Safe Foods, UK; American Association of Cereal Chemists, Minnesota; American Society for Nutrition, USA; Institute of Food Research, Chicago; Health Department of the Generalitat de Catalunya, Spain; International Wine & Food Society, U.K; Society of Nutrition and Food Science, Japan; Association for Food Science & Technology, South Africa;  Brazilian Society for Food & Nutrition, Brazil

Summary:

The 5th Global Food Safety to be held at San Antonio, USA during December 5-7, 2016 hosted by Conferenceseries LLC through the theme " Current issues and fostering advances in Global Food Safety World conference will explore the advances in Food Science & Processing, Nutrition & Nutritional Management and Public Health etc. It will be a 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 Food Scientist & Nutritionist meet. Conferenceseries LLC Publishes 700+ Open access journals which contains over 30000 eminent personalities, reputed scientists as editorial board members and Organizes 600+ Conferences every year across USA, Europe & Asia with support from 1000 more scientific societies.

This meet enables a common platform for the participants to discuss their research in order to establish a scientific network between the academia and industry leading to foster collaboration and to evaluate the emerging issues, technologies and innovations leads to explore new possibilities and improving the existed opportunities

For more details please visit- http://foodsafety-hygiene.conferenceseries.com/america/

Market Research

1-Globally

The global food safety testing industry is growing at 3.5% a year and is expected to be worth 16.1 Billion USD by 2020.

Global Food Safety Testing Market Forecast till 2018
   By Contaminants - Outlook to 2018
    1- Pesticides Testing
    2-Pathogen Testing
    3-GMO Testing
    4- Toxin Testing

There is a demand of more safe systems of obtaining, producing, distribution and consumption of food, which requires more regulation and infrastructure at all levels of Food supply chains. It’s very important to determine how the growth of Populations and changing lifestyles has brought great demand for more safe food, with new and fast spreading food borne illnesses globally. There is an importance of developing all safe food procedures transparent for the consumers.

Keep Food Safe- Prevention of birth is a precipitation of murder is our prime quote and goal of our conference

2. North-America Region

This research report includes the North American market for food safety testing used in meat & poultry, dairy, processed foods, and fruits & vegetables. The North American market for food safety testing is projected to reach USD 6.4 Billion by 2020, at a CAGR of 7.4% from 2015.

North America is considered to have one of the most advanced food safety programs that have been vigorously implemented across the region. The food safety testing market in this region is highly competitive and the existing market players are involved in the research and development of technology and service to advent new food safety testing solutions. The market is highly dynamic and prone to fluctuation in cost, time, and testing solutions. Diagnostic companies in North America are also involved in the development of technologies that can identify the presence of all the contaminants in one test.

  3. Europe

In Europe, food safety policy has been emphasized by the contributed efforts from Control Laboratories (CLs), National Reference Laboratories (NRLs), and EU Reference Laboratories (EURLs). These authorities have a vital aim of protecting consumer health by assuring the quality of the food supply chain. Food safety policies integrated in Europe follow the strategy of "from farm to fork." European market is a mature market and has several regulatory bodies to regulate stringently the use of food flavors and enhancers, thereby taking care of the consumers of the nations. Germany constitutes the major share having 24% followed by the UK (23%), Spain (10%), Netherland (5%) and Italy (9%). $ 823 million US dollar is the market size by value of the synthetic flavor and $ 755.65 million US dollar is the market size by value of the natural in the year 2014.

4. Asia pacific

Asia-Pacific is likely to be the fastest-growing region with a forecast CAGR of 4% over 2012-2017, due to the rising demand for food safety from consumers, producers, and regulators. The most rapid moving country in Asia-Pacific is China, and this will be amplified by the larger customer base. Australia has also been affected severely with pathogen induced foodborne diseases, and has prioritized food safety testing. Several billion Euros were spent by European health care system as a consequence of illnesses caused by contaminants.

USA:

Market structure

 The UK food industry has shown resilience during the economic downturn, with the agri-food sector contributing £96.1 billion a year to the UK economy. And while the total value of UK food and drink exports fell slightly in 2012 to £18.2 billion, this was still £5.6 billion more than in 2005. The industry also has ambitious plans to grow 20% by 2020. Rapid technologies, especially rapid detection kits, are used for food safety testing in processed foods. Worldwide different regulations have been set for ready-to-eat (RTE) products safety testing. Processed food products include frozen products, snacks, packaged products, etc. Listeria and other pathogens such as clostridium may be found in final RTE products. The global food safety testing has been dominated by meat & poultry products owing to the fact that maximum number of illnesses have been due to meat & poultry products. The Asia-Pacific market is expected to grow due to the increase in agriculture produce trade supply. This is because the exported and imported products have to be safe and certified accordingly, based on the food safety regulations of that particular county. Food Safety and Inspection Services (FSIS) established a new rule to prevent contamination of meat and poultry products in slaughter houses and processing plants based on HACCP food safety control system. The increased consumption of processed food, both in developing and developed countries, is creating a significant opportunity for processed food testing. Also, the contamination of most of the processed food occurs from the processing machineries. Inefficient supply chain and food contamination outbreaks are fueling the growth of the market.

 The geographical and food tested segmentations was determined using secondary sources and verified through primary respondents. The demand in different regions was considered while estimating the share of the different regions in the food safety testing market. The market estimation was also based on various parameters, such as the number of players, demand trends, supply trends, and the extent of research activity in a particular region. The global food safety testing market is projected to reach a value of USD 16.1 Billion by 2020, at a CAGR of 7.4% from 2015.

Market Potential

       Total food consumption is forecast to increase by a CAGR of 3 percent during the five years to 2016, due to the growing U.S. population. Food consumption in the U.S. is expected to reach $968 billion by 2016.

      Canned food value sales are forecast to grow by a CAGR of 3.6 percent to 2016, driven by increasing consumer demands for convenience.

     There is high demand for frozen food products, particularly from supermarkets and restaurant chains. The frozen food market is forecast to grow at an average annual rate of 1.5 percent, reaching $96.4 billion in 2016.

   The organic food market is forecast to grow by a 9.7 percent CAGR between 2011 and 2016. The market is forecast to reach $46.5 billion by 2016, which is an increase of > 50 percent since 2010.

  The growth of the dairy market is forecast to slow, with a CAGR of 3.6 percent between 2011 and 2016, reaching $89.3 billion in 2013. The dynamic yogurt sector in the United States is expected to continue to grow, due to the on-going trend towards healthier options.

   The grocery retail market is expected to grow by a CAGR of 3.5 percent to 2016.

 

    The foodservice sales are expected to grow by a 3.2 percent CAGR to 2015, reaching $562.5 billion. The highest growth is forecast in foodservice establishments in travel locations (i.e. motorway service / rail stations).

Why USA?

The United States represents the largest regional market worldwide, as expansion and diversification of the U.S. food testing market . In order to address risks posed by the global food supply, food processors look for comprehensive testing procedures to improve and develop newer and sophisticated processing, preservation and packaging techniques.

According to the report, pathogen testing garners a lion's share of the food safety testing market, with GMO testing representing the fastest growing segment in the global food safety testing market. Global Industry Analysts (GIA) report that the global market for food safety testing is projected to reach $19.7 billion by 2018, driven by the continuous rise in product recalls due to contamination by bacteria and other microorganisms, increased awareness and the implementation of new regulatory specifications.

Global Food Safety -2016 is designed to offer comprehensive range of sessions that includes Breaking innovations in Food Science , Preservation, Quality Standard and Systems Management, Food Processing and Packaging Technology, Foodborne illness and Allergies, Food Traceability, Environmental Protection Co-Management with Food Safety , Sustainable Food Security  and Food Biotechnology. This meet enables a common platform for the participants to discuss their research in order to establish a scientific network between the academia and industry leading to foster collaboration and to evaluate the emerging issues, technologies, and innovations leads to explore new possibilities and improving the existed opportunities.

Conference Highlights

1-Food safety regulations and guidelines

2-Impacts of new development in Food industry

3-Genetically Modified Foods

4-Food Preservation, Quality Standard and Food Management Systems

5-Environmental Protection Co-Management with Food Safety

6-Challenges to Food Hygiene and Safety

7-Advances in Food Quality and Processing

8-Food Fraud : Detection and Prevention

9-HACCP Utilization and Food Safety Systems

10-Food service: Meet today's consumers and new trends

Why to attend???

 Global Food Safety-2016 could be an exceptional event that brings along 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.

A Unique Opportunity for Advertisers and Sponsors at this International event.

Top Universities USA:

·         Alabama A&M University

·         Arizona State University

·         Case Western Reserve University

·         Michigan State University

·         Mississippi State University

·         North Dakota State University

·         Oklahoma State University

·         Texas A&M University

·         Tufts University

·         University of Florida

·         Wayne State University

·         University of Vermont

·         University of Delware

·         Cameron University

.           Pennsylvania State University

Companies Associated with Global  Food Safety

·         Quest Nutrition

·         Aseptia

·         Nestle

·         Sweet Frog Premium Frozen Yogurt

·         KRAVE Pure Foods

·         Bai Brands

·         Kohana Coffee

·         Protein Bar

·         Bareburger

·         Biomedical Research Laboratories

·         Bowlmor AMF

·         Pyure Brands

·         Barney Butter

 .        Dr. Pepper Snapple Group

 .         Pinnacle Foods

Global Food Safety Associations in USA

U.S. Food and Drug Administration (FDA)

Centre for Food Safety and Applied Nutrition (CFSAN)

International Food Protection Training Institute (IFPTI)

Joint Expert Committee on Food Additives (JECFA)

United States Department of Agriculture (USDA)

Under Secretary for Food Safety

Food Safety and Inspection Service (FSIS)

Top Independent Commercial Food Safety Labs

 NSF International

 AGES - Austrian Agency for Health and Food Safety

 Galbraith Laboratories Inc.

  LabiotestSrl

  LRQA Limited

Food Safety Kits

  Deltatrak

  Reza Hygiene

  Neogen

  Instant Labs' integrated Hunter

   Qiagen

   TwistDx

Food Safety-2015

Conferenceseries LLC successfully hosted the International Conference on Food Safety and Regulatory Measures during August 17-19, 2015, at Hilton Birmingham Metropole Hotel, Birmingham, UK. The conference focused on the theme “Revolutionizing the Food Safety for a Safe and Secure Future”. The conference was successful in gathering eminent speakers from various reputed organizations and their paramount talks enlightened the gathering.

The conference focused on Food Safety and Regulatory Measures and the meeting engrossed in knowledgeable discussions on novel subjects like:

  • Impact of Food and Water Security
  • Food Safety Regulatory Affairs
  • Food Safety and Agronomics
  • Food Preservation, Quality Standard and Food Management Systems
  • Food Labeling
  • Risk-Benefit
  • Environmental Protection Co-Management with Food Safety
  • Public Health, Food Fraud and Consumer Demand
  • Challenges to Food Hygiene and Safety
  • Pest Management
  • Foodomics Approaches in Food Safety
  • Novel Foods, Processes and Nanomaterials

The proceedings of the conference were 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:

  • Dr. Árpád Ambrus, CCMAS, Hungary
  • Dr. Simon Flanagan, Reading Scientific Services Ltd., UK
  • Dr. Peter Naughton-Penn, Microbiologics, St. Cloud Minnesota, USA
  • Dr. Ian Thomas, 6 Pump Court, UK
  • Dr. Paul Isherwood, The SHS Group Drinks Division, UK

We would like to sincerely thank our Silver Sponsor Microbiologics and also our Conference Chair Dr. Arpad Ambrus, National Chain Food Safety Office, Hungary.

Food Safety-2015 offers its heartfelt appreciation to Organizations and Associate Partners and Sponsors and Exhibitors such as Microbiologics, Bipea and is also obliged to the Organizing Committee Members, Adepts of field, various Experts, Company Representatives and other eminent personalities who interlaced in the congress.

Food Technology-2015 Report

Conferenceseries LLC successfully hosted the 4th International Conference and Exhibition on Food Processing & Technology during August 10-12, 2015 at Crowne Plaza Heathrow, London, UK. The essence of the conference was mainly based on the theme “Food Technology: Trends and Strategies for Innovation of Sustainable Foods”. The conference was successful in gathering eminent speakers from various reputed organizations and their paramount talks enlightened the gathering.

The 4th International Conference and Exhibition on Food Processing & Technology covered the following scientific sessions and discussions:

  • Breaking Innovations in Food Science World
  • Food Safety, Preservation, Quality Standard and Systems Management
  • Food Processing and Packaging Technologies
  • Nutrition and Nutritional Management
  • Food and Public Health
  • Application of Food Technology
  • Nutritional Deficiencies and Nutraceuticals
  • Sustainable Food Security
  • Food Nanotechnology
  • Food Biotechnology

During the above mentioned sessions, there were several eminent speakers who presented enlightening and informative parlances in the International Workshops & Symposia of the Food Technology-2015 as below:

  • Malcolm Elliott, from The Norman Borlaug Institute for Global Food Security, UK, delivered a lecture on “Food safety, security and sustainability: The 21st century challenge”.
  • Christopher Smith, from MMU, UK & Sergei Eremin, from Moscow State University, Russia, together enlightened the attendees on the topic “AgriFood antibodies - Immunoassays for food safety and quality control”.
  • Gabriela Riscuta, from National Cancer Institute, USA, talked about “Fermented food and possible health consequences”.
  • Michael O’Mahony, from University of California, USA, clarified on the “Illusions, misperceptions and false food preferences caused by the brain”.
  • Ozlem Tokusoglu, from Celal Bayar University, Turkey, gave and insightful rendition on “Folic acid (B9) fortification strategies by innovative microencapsulation”.
  • Mirjana Menkovska, from Ss. Cyril and Methodius University, Macedonia, presented the topic of “Cereal dietary fibre perspectives on sustainable food and nutrition”.
  • Ian Watson, from University of Glasgow, UK, gave an educative explanation on “Real time detection of bacteria for improved decontamination for the food industry”.

We would like to sincerely thank our Scientific Advisor Prof. M. S. Swaminathan (First World Food Laureate, 1987) and our Conference Chair Dr. Ozlem Tokusoglu, Celal Bayer University, Turkey and Conference Co-Chair Dr. Christopher Smith, University of Chester, UK, for their remarkable contribution towards the smooth functioning of Food Technology-2015. We are obliged to the various delegate experts, institutes and other eminent personalities who actively took part in the discussion and meetings.

We extend our special thanks to the Hellenic Association of Food Technologists, Greece and The Association of Food Technology, Turkey, for their support in accomplishing this event successfully.

Euro Food-2015 Report

Conferenceseries LLC successfully hosted its premier 5th Euro-Global Summit and Expo on Food & Beverages at Hotel Meliá Alicante, Alicante, Spain during June 16-18, 2015. The conference was organized with a focus on “Healthier the Food, Merrier the World” and it was a great success where eminent Keynote speakers from various reputed organizations made their resplendent presence and addressed the gathering.

OMICS International  would like to convey a warm gratitude to all the Keynote speakers of Euro Food 2015:

  • Jens Bleiel, Food for Health Ireland, Ireland
  • Juergen Schrezenmeir, University of Mainz, Germany
  • Elsayed Abdelaal, Guelph Food Research Centre, Canada
  • Prasanta K Kalita, University of Illinois, USA
  • Ian Maddox, Massey University, New Zealand
  • Patrick Berry, Allfoodexperts®, Spain
  • Darin Detwiler, Northeastern University, USA
  • Massimo Cecaro, Italian Medical Press Association, Italy

Euro Food-2015 Organizing Committee would like to thank the Moderator of the conference,Dr. Massimo Cecaro, Italian Medical Press Association and Dr. Amanda Terol, University of Genoa, Italy who contributed a lot for the smooth functioning of this event.

We would like to extend our sincere thanks to Dr. Suzana Caetano da Silva Lannes, Brazilian Society for Food Science and Technology, Brazil; Dr. Thomas Kutzemeier, e-Food Lab International, Germany; and Dr. Jose S Torrecilla, Complutense University of Madrid, Spain for their kind support and collaboration with Euro Food-2015.

Our special gratitude extends to our Exhibitor BIPEA, France and Ads Sponsor IONBENCH, France


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