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Previous Speakers

Encarnacion Jurado Alameda

Encarnacion Jurado Alameda

University of Granada Spain Portugal

Antoanela Patras

Antoanela Patras

University of Agricultural Sciences and Veterinary Romania Romania

Miro Smriga

Miro Smriga

Ajinomoto Co. Inc. Japan Japan

Leon Jansen

Leon Jansen

Dutch Choices Foundation The Netherlands Netherlands

Yavuz Bulent Kose

Yavuz Bulent Kose

Anadolu University Turkey Turkey

Gokalp Iscan

Gokalp Iscan

Anadolu University Turkey Turkey

Bulent Ergun

Bulent Ergun

Anadolu University Turkey Turkey

Afaf Kamal-Eldin

Afaf Kamal-Eldin

United Arab Emirates University UAE UAE

Food Quality 2017

About Conference

We are delighted to welcome you to the prestigious 8th International conference on Food Safety, Quality and PolicyFood conference will focus on the theme “To address the issues related to food safety and quality and resolving them”. The conference will be held on 27th and 28th November, 2017 at Dubai, UAE which includes prompt keynote presentations, Oral talks, Poster presentations and Exhibitions. We are confident that you will enjoy the Scientific Program of this upcoming Conference.

Conference Series Ltd organizes a  of 3000+ Global Events inclusive of 600+ Conferences, 1200+ Upcoming and Previous Symposiums and 1200 Workshops in USA, Europe & Asia 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.

This food science conference will be focusing on increasing challenges and complexity posed by diverse aspects of Food Quality, ranging from international and local/regional issues in Food Safety and Food Hygiene to Food Biotechnology, and to the application of Molecular Approaches in all aspects of modern Food science field. This conference also focuses on a wide variety of current research on microbes that have both beneficial and deleterious effects on the safety and quality of foods, and are thus a concern of public health.

Conference aims to bring together leading academic scientists, research scholars, students, delegates and exhibitors to exchange and share their experiences, research results about all aspects of Food and Food Quality. It also provides the premier interdisciplinary 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 Quality and Food Safety.

Dubai is the most populous city and emirate in the United Arab Emirates (UAE), and the second largest emirate by territorial size after the capital, Abu Dhabi. Dubai is located on the southeast coast of the Persian Gulf and is one of the seven emirates that make up the country. Abu Dhabi and Dubai are the only two emirates to have veto power over critical matters of national importance in the country's legislature. The city of Dubai is located on the emirate's northern coastline and heads up the Dubai- Sharjah-Ajman metropolitan area.

Target Audience:

  •     Presidents
  •     Vice presidents/Directors
  •     Academicians
  •     Researchers
  •     Scientists
  •     Business delegates
  •     Experts
  •     Departmental managers
  •     Professors and students from Academia

 

 

Market Analaysis

Food quality in the United States is enforced by the Food Safety Act 1990. Today more than ever, food products regularly cross national boundaries at every stage of the supply chain. Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, color, gloss, and consistency), texture, and flavor; factors such as federal grade standards (e.g. of eggs) and internal (chemical, physical, microbial). Members of the public complain to trading standards professionals, who submit complaint samples and also samples used to routinely monitor the food marketplace to public analysts. Public analysts carry out scientific analysis on the samples to determine whether the quality is of sufficient standard. Food quality is an important food manufacturing requirement, because food consumers are susceptible to any form of contamination that may occur during the manufacturing process. Food quality standards is needed to create confidence in the products we eat or drink by ensuring the world uses the same recipe when it comes to food quality, safety and efficiency.


Conference Series Ltd Organizes 1000+ Global Events Every Year across USA, Europe & Asia with support from 1000 more scientific societies and Publishes 700+ Open access journals which contains over 100000 eminent personalities, reputed scientists as editorial board and organizing committee members. The conference series website will provide you list and details about the conference organize worldwide.

Importance and scope:

Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements (kosher, halal, vegetarian), or medical conditions (e.g., diabetes, or allergies). Besides ingredient quality, there are also sanitation requirements. It is important to ensure that the food processing environment is as clean as possible in order to produce the safest possible food for the consumer. A recent example of poor sanitation recently has been the 2006 North American E. coli outbreak involving spinach, an outbreak that is still under investigation after new information has come to light regarding the involvement of Cambodian nationals. Food quality also deals with product traceability, (e.g., of ingredient, and packaging suppliers), should a recall of the product be required. It also deals with labeling issues to ensure there is correct ingredient and nutritional information. There are many existing international quality institutes testing food products in order to indicate to all consumers which are higher quality products. Founded in 1961 in Brussels, The International Quality Institute Monde Selection is the oldest one in evaluating food quality. During the degustation, the products must meet the following selection criteria, required by the Institute: sensory analysis, bacteriological and chemical analysis, the nutrition and health claims, and the utilization notice. In short, the judgments are based on the following areas: taste, health, convenience, labeling, packaging, environmental friendliness and innovation. As many consumers rely on manufacturing and processing standards, the Institute Monde Selection takes into account the European Food Law.

Statistical Analysis:

The global population is growing at a rate of 1.14% and the increasing calorie intake per capita is leading to substantial increase in the global food production. Growing urbanization and changing lifestyles are driving demand for convenience and packaged foods. The packaged food industry recorded US $2.4 trillion in retail sales for the year 2014. In the processed and packaged foods, ensuring food safety and quality starting from transportation to farm to fork and storage facilities is a major concern. To meet this demand, food additives are used. Food additives which are used to enhance the taste, color, texture of food, same time maintaining the freshness and nutritional content, are expected to cross US $50 billion by 2020; growing at a CAGR of 5.5% from 2015 and 2020. Food enzymes are major food additives which convert complex molecules into simpler ones in our diet. The food enzymes market in Europe was valued is expected to reach US$ 2695 million by 2020, with a CAGR of 8.1% for the forecast period of 2015-2020. The Asia-Pacific base oil market is estimated to register a CAGR of 3.5% between 2015 and 2020 and the demand is estimated to reach 25,226.5 KT by 2020. The market for functional food ingredients is estimated to reach $2.5 Billion, growing at a CAGR of about 6% from 2015 to 2020.

Related Societies:

·         Good Food Society, UK

·         National Center for Home Food Preservation, USA

·         International Ozone Association, USA

·         The Food and Beverage Association of America, US

·         Confrérie de la Chaîne des Rôtisseurs society, France

·         The Food society, USA

·         American Chemical Society , USA

·         National Association of Specialty Food, USA

·         French Broad Preservation Association, France

·         IUFoST International Union of Food Science and Technology, Europe

·         Institute of Food Science and Technology, USA

·         ISEKI-Food Association, Europe

·         FoodDrink Europe, Europe

·         Society of Nutrition and Food Science, German

·         Asian Food Safety and Security Association, Bangladesh

·         Academy of Nutrition and Dietetics, USA

·         International Wine & Food Society, UK

·         Slow Food, Italy

·         Japan Society of Nutrition and Food Science, Japan

·         The Australian Institute of Food Science Technology, Australia

 

Related Companies:

  • Quest Nutrition, US
  • Aseptia, USA
  • Nestle, USA
  • Bakkavör, UK
  • Pepsico, USA
  • Krave Pure Foods, USA
  • Bai Brands, USA
  • Kohana Coffee, USA
  • Protein Bar, USA
  • Coppola Foods, UK
  • Hungryhouse, UK
  • Halewood International, UK
  • Bakers Delight, Austrelia
  • Danone, France
  • Unilever, UK
  • Alnatura, Germany
  • Nutrinova, Germany
  • Elledi, Italy
  • Kerry Group, Ireland
  • Ajinomoto, Japan

Sessions and Tracks

Food Quality:

Quality is a measure of the degree of excellence or degree of acceptability by the consumer. Food quality is the set of consumer requirements such as safety, commodity, nutritional and sensory. This includes external factors such as size, shape, color, consistency, flavor and texture.

 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.

Related societies:

Society of Food Hygiene and Technology (SOFHT) UK,  Institute of Food Research UK, NSF International ,UK Department for Environment, Food and Rural Affairs UK, Food Standards Agency UK, Committee on the Environment, Public Health and Food Safety EU, European Food Safety Authority EUSafe Foods UK.

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Food Quality Management:

Food quality management includes maintaining food safety and security .It is very important for the food processors to create and maintain thorough safety management system. The food industry has a number of Quality Assurance (QA) systems available like GMP (Good Manufacturing Practices), HACCP (Hazard Analysis, Critical Control Points) and ISO (International Organization for standardization) standards. These systems and their combinations are recommended for food quality and safety assurance. It is very important to know to what extent these systems contribute to the total quality of the product and to balance the tools used for achieving the quality and safety objectives.

Related Societies:

Oscar`s Vine Society, Institute of Food TechnologistsInternational Union Of Food Science and TechnologyGlobal Food Safety PartnershipFood Security and Safety Microbiological SocietyFood and Agriculture Organization of the United StatesAmerican Chemical SocietyJournal on Food, Agriculture and SocietyThe Nutrition Society, American Society for Clinical Nutrition

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Food Laws and Regulations:

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 and 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.

Related societies:

Oscar`s Vine Society, Institute of Food TechnologistsInternational Union Of Food Science and TechnologyGlobal Food Safety PartnershipFood Security and Safety Microbiological SocietyFood and Agriculture Organization of the United StatesAmerican Chemical SocietyJournal on Food, Agriculture and SocietyThe Nutrition Society, American Society for Clinical Nutrition

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Food Policy:

Food policy deals with the public policy concerning on how food is produced, processed, distributed, and purchased. Policy is designed in order to influence the operation of the food and agriculture system. A policy direction for food security and safety include state-wise, previous, current and future policy issues and cope-wise sustainability of agriculture. Food safety and quality has implications to food policy.

Related Societies:

Oscar`s Vine Society, Institute of Food TechnologistsInternational Union Of Food Science and TechnologyGlobal Food Safety PartnershipFood Security and Safety Microbiological SocietyFood and Agriculture Organization of the United StatesAmerican Chemical SocietyJournal on Food, Agriculture and SocietyThe Nutrition Society, American Society for Clinical Nutrition

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Food Safety:

Food safety refers to those hazards that make food injurious to health, for example bacteria, pollution and many more. Quality includes the influence of a product’s valve to the consumer which includes negative aspects like spoilage, contamination, with filths, discoloration, off odors, color, texture, origin, and flavor. These two factors have direct implementation on consumer protection and influence the food control system. Consumers expect protection from hazards occurring due to contamination this can be achieved by regular implementation and check on food safety and quality.

Related societies:

Guelph Food Technology Centre, Canada; North American Meat Processors Association , USA; Processed Vegetable Growers' Association, UK; European Federation of Food Science and Technology, Netherlands; Food Science and Technology Abstracts, UK; Australian Institute of  Food Science and Technology, Australia; International Union of Food Science and Technology ,Canada; Applied Food Technologies ,USA; German Institute of Food Technologies ,Germany; Institute of Food Technologists ,USA.

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Food and Nutrition:

Food and Nutrition different terms where food is the set of products that we eat and drink for energy. Nutrients are the compounds which are used by our cells and metabolized by the body to fulfill our body needs. Nutrients are essential for our body to function properly. Hence Nutrition is the science that interprets the interaction of nutrients in food with our body in different stages of our life.

Related societies:

Guelph Food Technology Centre, Canada; North American Meat Processors Association , USA; Processed Vegetable Growers' Association, UK; European Federation of Food Science and Technology, Netherlands; Food Science and Technology Abstracts, UK; Australian Institute of  Food Science and Technology, Australia; International Union of Food Science and Technology ,Canada; Applied Food Technologies ,USA; German Institute of Food Technologies ,Germany; Institute of Food Technologists ,USA.

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Food engineering:

Advances in technology and communications are increasing our awareness of the food industry and the ways we find, eat, and dispose of our food. Food engineering applies engineering principles to food processing equipment.   Chemistry and microbiology are also important disciplines because processes of concern to food engineers may involve chemical reactions, microbial interactions, or both. It includes the fields of agricultural engineering, mechanical engineering and chemical engineering.  Food engineers provide the technological knowledge transfer essential to the cost-effective production and commercialization of food products and services. Physics, chemistry, and mathematics are fundamental to understanding and engineering products and operations in the food industry.

Related societies:

Guelph Food Technology Centre, Canada; North American Meat Processors Association , USA; Processed Vegetable Growers' Association, UK; European Federation of Food Science and Technology, Netherlands; Food Science and Technology Abstracts, UK; Australian Institute of  Food Science and Technology, Australia; International Union of Food Science and Technology ,Canada; Applied Food Technologies ,USA; German Institute of Food Technologies ,Germany; Institute of Food Technologists ,USA.

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Global Food Security:

Food security is a condition in which all people, at all times, have physical, social and economic access to sufficient safe and nutritious food that meets their dietary and food preferences for an active and healthy life. Economic growth is only sustainable if all countries have food security. Without country-owned and country-driven food security strategies, there will be obstacles and additional costs to global, regional and country-level economic growth. According to the definition there are four dimension of food security, Physical availability of food, Economic and physical access to food, Food utilization, Stability of the other three dimensions over time. HungerMalnutrition and Poverty are such topics which are related to global food security.

Related societies:

Alder Food Security Society  Canada;  Richmond Food Security Society  Canada; Asian Food Safety and Security Association, Japan;  Committee on World Food Security,  Italy; European Food Safety Authority, Italy;  Institute of Food Technologists, USA; American Meat Science Association, USA.

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Issues influencing the evolution of food safety:

Food safety is all about preparing food, storing and handling to prevent any food borne illness and to make sure that our food keeps enough nutrients for us to have a healthy diet. Safer food promises healthier and long lives and less costly health care as well as more resilient food industry. Contaminated and adulterated foods are major causes for several food borne illnesses .Food borne illnesses are preventable and underreported public health problem. Some people are at greater risk like children below age 4 and people older than age 50.

Related societies:

 Public Health and Food Safety EU, European Food Safety Authority EUSafe Foods UK; Food Standards Agency, UK; Advisory committee on the microbiological safety of food, UK; Society of Food Hygiene and Technology (SOFHT) UK,  Catalan Food Safety Agency, Spain: Institute of Food Research UK, NSF International, UK.

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Issues influencing the evolution of food safety:

Food safety is all about preparing food, storing and handling to prevent any food borne illness and to make sure that our food keeps enough nutrients for us to have a healthy diet. Safer food promises healthier and long lives and less costly health care as well as more resilient food industry. Contaminated and adulterated foods are major causes for several food borne illnesses .Food borne illnesses are preventable and underreported public health problem. Some people are at greater risk like children below age 4 and people older than age 50.

Related societies:

 Public Health and Food Safety EU, European Food Safety Authority EUSafe Foods UK; Food Standards Agency, UK; Advisory committee on the microbiological safety of food, UK; Society of Food Hygiene and Technology (SOFHT) UK,  Catalan Food Safety Agency, Spain: Institute of Food Research UK, NSF International, UK.

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Nanotechnology in food industry:

Nanotechnology is crossing many technology boundaries as the scientists from disciplines such as chemistry, physics and other pure science applications interact to link their researches together. Nano materials are also referred as nanoparticles or Nano foods .Nanotechnology has begun to find its applications in agriculture and the food industry. It has the potential to use enzymes to confer nutrition and health benefits. Companies are developing nanomaterial’s that will make difference not only in the taste of food, but also in food safety and the health benefits food delivers. As of now the main uses of nanotechnologies in food and drink applications are in food and packing.

Related societies:

Chinese American Food Society, USA; The Food and Beverage Export Association, Italy; ISEKI-food Association, Austria; National Association of Citrus Juice Processors, Florida; American Cheese Society, USA; The Association of Food Technology, Turkey;  European Food Safety Authority, Italy; Specialty Coffee Association of America, USA; European Federation of Food Science and Technology, Netherland.

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Complications in food safety:

Food safety involves the safe handling of food from the time it is grown, packaged, distributed, and prepared to prevent foodborne poisoning. Food safety is the responsibility of those who handle and prepare food commercially for delivery to consumers and of consumers who prepare and eat food in their homes. The most common serious complication of food poisoning is dehydration — a severe loss of water and essential salts and minerals. Kidney failureChronic arthritis, brain and nerve damage are some other complications of food safety. However these complications can be prevented by taking some safety measures.

Related societies:

Food Standards Agency, UK; Advisory committee on the microbiological safety of food, UK; Society of Food Hygiene and Technology (SOFHT) UK,   Food and Rural Affairs UK, Food Standards Agency UK, Committee on the Environment, Public Health and Food Safety  EU, European Food Safety Authority EUSafe Foods UK.

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Sustainable food systems for security and nutrition:

sustainable food system (SFS) is a food system that delivers food security and nutrition for all in 78 such a way that the economic, social and environmental bases to generate food security and nutrition for future generations are not compromised. Weather and climate services are essential for sustainable food systems for food security and nutrition – the theme of World Food Day-2013 which aims at increasing understanding of problems and solutions in the drive to end hunger. Goal is to promote, enhance and facilitate the shift towards more sustainable food systems.

Related societies:

Asian Food Safety and Security Association, Japan. Australian Institute of Food Science and Technology, Australia. Food Industry Students European Council, Netherland. European Food Information Resource, Belgium. European Food Safety Authority, Italy. Institute of Food Technologists, USA. Food Industry Students European Council, Netherland.

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Food microbiology safety and hygiene:

Food safety is the major focus of food microbiology. Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food, including the study of microorganisms causing food spoilage. Except for a few sterile foods, all foods harbor one or more types of microorganisms. Some of them have desirable roles in food, such as in the production of naturally fermented food, whereas others cause food spoilage and foodborne diseases.

Related societies:

Belgian Society for Food Microbiology, Belgium; International Committee on Food Microbiology and Hygiene, Ireland; Association of Austrian food & biotechnologists, Austria; European Federation of Food Science and Technology, The Netherlands; American Society for Microbiology, USA; Warwick Good Food Society, UK; International Commission on Microbiological Specification for Foods, Australia; International Union of Food Science and Technology, USA; The Association of Food Technology, Turkey; South African Association for Food Science and Technology, South Africa.

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Food biotechnologies present issues and perspective:

Food biotechnology can be defined as the application of technology to modify genes of plants with the help of plant science and genetics to improve the food we eat and how it is produced. It helps to produce fresher, better-tasting foods. Genetically modified foods can potentially solve many hunger and malnutrition problems in the world, as well as help protect and preserve the environment by increasing yields. However, it is important to proceed with caution to avoid unfavorable consequences for the surroundings and our health.

Related societies:

Agricultural and Food Chemistry - American Chemical Society, USA.Agriculture and Agri-Food, Canada. Canadian Food Inspection Agency , Canada. Health Canada, Canada. Health Products and Food Branch, Canada. Center for Food Safety and Applied Nutrition, USA. International Food Protection Training Institute, USA. Joint Expert Committee on Food Additives, USA. Committee on the Environment, Public Health and Food Safety, Europe. Federal Ministry of Food, Agriculture and Consumer Protection,  Germany.

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Food Adulteration:

Adulterants are those substances which are added to food products which make them unsafe for human consumption. Food Adulteration is a process in which the quality of food is lowered either by addition of foreign material or by extraction of valuable ingredient. Food products are said to be adulterated if their quality is adversely affected by adding of any substance which is injurious to health or by abstracting a nutritious substance. Adulteration also includes biological or chemical contamination during the process of growth, storage processing, transport and distribution of food products, is also responsible for the lowering or degradation of the quality of food products.

Related societies:

Agricultural and Food Chemistry - American Chemical Society, USA.Agriculture and Agri-Food, Canada. Canadian Food Inspection Agency , Canada. Health Canada, Canada. Health Products and Food Branch, Canada. Center for Food Safety and Applied Nutrition, USA. International Food Protection Training Institute, USA. Joint Expert Committee on Food Additives, USA. Committee on the Environment, Public Health and Food Safety, Europe. Federal Ministry of Food, Agriculture and Consumer Protection,  Germany.

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Voluntary standards and schemes:

Voluntary standards are those standards which specify the requirement’s that producers, traders, manufactures, relators may be asked to meet a wide range of sustainability metrics. Voluntary standards may be developed by individual businesses, environmental or social NGO’s or governments. Voluntary standards have the potential to generate significant environmental, economic and social benefits in developing countries.

There are many different kinds of voluntary sustainability standards. Some focus on specific sectors such as forest management, agriculture, mining or fisheries. Some are intended to support particular groups such as cooperatives, small-scale farmers or artisanal miners. Some focus on specific environmental or social factors such as water use, biodiversity, greenhouse gas emissions or workers’ rights. Some cover the full range of environmental impacts throughout a product’s life cycle, from the extraction of raw materials to a product’s final disposal. Some identify and promote ‘best practice’, some support continuous improvement and others aim to combine both approaches

Related societies:

Society of Food Hygiene and Technology (SOFHT) UK,  Institute of Food Research UK, NSF International ,UK Department for Environment, Food and Rural Affairs UK, Food Standards Agency UK, Committee on the Environment, Public Health and Food Safety EU, European Food Safety Authority EUSafe Foods UK.

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Food Chemistry:

Food chemistry is the study of chemical processes and interactions of the biological and non-biological components of foods. It overlaps with biochemistry in that it deals with the components of food such as carbohydrates, lipids, proteins, water, vitamins, and dietary minerals. In addition, it involves the study and development of food additives that can be used to preserve the quality of food or to modify its color, flavor, and taste. It is, thus, closely linked to food processing and preparation techniques. There is, however, an ongoing debate about the health effects of a number of food additives.

Related societies:

Belgian Society for Food Microbiology, Belgium; International Committee on Food Microbiology and Hygiene, Ireland; Association of Austrian food & biotechnologists, Austria; European Federation of Food Science and Technology, The Netherlands; American Society for Microbiology, USA; Warwick Good Food Society, UK; International Commission on Microbiological Specification for Foods, Australia; International Union of Food Science and Technology, USA; The Association of Food Technology, Turkey; South African Association for Food Science and Technology, South Africa.

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 Food Packing:

Packaging is the art, science and technology of preparing products for market. It is also can be defined as a product made from any material such as paper, glass, plastic, aluminum and wood that is used for the containment, protection, handling, delivery and presentation of goods from raw to processed goods. Packaging ensures safe delivery of the product to the ultimate consumer in good condition at minimal overall cost. A package provides protection, tampering resistance, and special physical, chemical, or biological needs. It may bear a nutrition facts label and other information about food being offered for sale.

Food packaging could be a very different world in the near future. Food Packaging plays such an important role in the preservation and marketability of a product. , many companies seek a contract packaging service to help them obtain the best quality packaging available. Benefits to a co-manufacturer include cost, speed, quality and innovation. The primary purpose of food packaging must continue to be maintaining the safety, wholesomeness, and quality of food.

Related societies:

Belgian Society for Food Microbiology, Belgium; International Committee on Food Microbiology and Hygiene, Ireland; Association of Austrian food & biotechnologists, Austria; European Federation of Food Science and Technology, The Netherlands; American Society for Microbiology, USA; Warwick Good Food Society, UK; International Commission on Microbiological Specification for Foods, Australia; International Union of Food Science and Technology, USA; The Association of Food Technology, Turkey; South African Association for Food Science and Technology, South Africa.

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Past Conference Report

Food Quality 2016

The conference was organized around the theme “Recent Advances in Food Quality” which covers a wide range of critically important sessions related to Food safety and quality .This annual conference brought together eminent scientists from different countries in which many issues were discussed in depth to provide up-to-date information to the world.

The scientific program paves a way to gather visionaries through the research talks and presentations and put forward many thought provoking strategies. Food Quality 2016 will schedule and coordinate all meetings with our Editorial board members and other experts in the field of Food Safety, Food borne illness, Food technology, Food adulteration, Food Microbiology across the world.

Food Safety and Regulatory Affairs

Environmental Protection Co-Management with Food Safety

Challenges to Food Hygiene and Safety

Microbiological and Chemical Aspects of Food safety

Food Safety Regulations and Guidelines

Foodomics Approaches in Food Safety

Recent Advances in Food Quality and Processing

Quality and Safety Standards in the Food Industry, Developments and Challenges

The proceedings of the conference were embarked with an Opening Ceremony followed by Special Sessions and a series of Lectures delivered by both Honourable Guests and members of the Keynote forum. The adepts who promulgated the theme with their exquisite talks were:

·         AntoanelaPatras, University of Agricultural Sciences and Veterinary Medicine of Iasi, Romania

·         Ilias Giannenas, Aristotle University of Thessaloniki, Greece

·         Encarnacion Jurado Alameda, University of Granada, Spain

·         Fernanda Galgano, Università degli Studi della Basilicata, Italy

·         Miro Smriga, Ajinomoto Co. Inc., Japan

·         Efterpi Christaki, Aristotle University of Thessaloniki, Greece

·         Afaf Kamal-Eldin, United Arab Emirates University, UAE

·         Leon Jansen, Dutch Choices Foundation, The Netherlands

·         Feng Chen, Chinese Academy of Sciences, China

·         Gokalp Iscan, Anadolu University, Turkey

·         Yavuz Bulent Kose, Anadolu University, Turkey

 

We heartily congratulate the winners of the Poster Competition and Young Research Forum Competition and appreciate all the participants who put their efforts in poster presentations and Young Researchers and sincerely wish them success in future endeavors.

We extend our heartiest thanks to all the Organizing Committee Members for their kind support rendered towards the success of Food Quality 2016. At the same time we take the opportunity to thank all the speakers, delegates and participants for providing their valuable contribution and time for this food summit.

With the encouragement from the enormous feedback from the participants and supporters of Food Quality 2016, Conference Series LLC is glad to announce 8th International Conference on Food Safety, Quality and Policy (Food Quality 2017) during November 27-28, 2017 Dubai, UAE.

Let us meet again @ Food Quality 2017

 

 


Past Reports  Gallery  

To Collaborate Scientific Professionals around the World

Conference Date November 27-28, 2017

Speaker Opportunity

Supported By

Journal of food processing and technology Journal of Nutrition and food sciences Journal of Microbiology safety and hygiene Journal of food and nutritional disorders

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

Abstracts will be provided with Digital Object Identifier by


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