Recommended Global Agri, Food & Aqua Conferences
Euro Food Safety 2018
Track 01: Food safety
Food safety is regarding the handling, preparation, and storage of food in ways that avoid food borne illness. The purpose of the food safety is understanding the food safety risks faced in food service establishments, identifying risks in food service and finding ways to reduce them.
The incidence of two or more cases of similar illnesses which is resulting from the ingestion of a common food is called as a Food-borne disease outbreak. It consists of a number of routines that should be followed to avoid health hazards. Food can spread pathogens which may consequence in the illness or even death. The main vehicles are bacteria, viruses, mold, and fungus. It can also assist as a growth and propagative medium for pathogens.
Food labeling covers information which is provided by food industries about their products. It is measured by law so it is accurate, not confusing and safe. It instructs the consumer about the food they buy. It makes aware to consumers about the knowledgeable choices and also assists consumers in storage and usage of the food safely.
-Food defense mechanisms
Track 02: European food standards
European people need to have an access to safe and healthy food of the highest standard. EFSA (European food safety authority) is a liberated source of scientific advice on existing and developing risks which are associated with the food chain.
In Europe risk assessment is separate from risk management. As the risk assessor, EFSA produces scientific views and advices to provide a foundation for European guidelines and laws and to support the European Commission, European Parliament and EU member states. National legal contexts are a vital pillar in an effective food control system. In every country, food is governed by a set of laws and regulations which states the government’s necessities to be met by food chain operators to ensure the food is safe and of acceptable quality. Hazard Analysis Critical Control Points (HACCP) is an administrative system which provides the framework for analyzing the food system that is from harvesting to consumption, to minimize the threat of foodborne illness.
The execution of the Food Safety policy in the Europe consists of various activities as follows:
-to guarantee effective control systems in the food safety and quality, plant health sectors, animal nutrition within the Europe and in other countries in which it has the relation of food exports to the Europe
-to maintain global relations with other countries and global organizations which are related to food safety, animal welfare, animal nutrition, animal health.
-EFSA (European food safety authority)
- Effective European food law
-Scientific committee and panel for checking the standards of food
Track 03: Food analysis
Analysis of the foods is demanding the progress of more vigorous, efficient, sensitive, and cost-effective analytical methods to ensure the safety, quality of foods in agreement with the legislation and demands of consumers.
Food risk analysis context provides a procedure to analytically and evidently collect, analyze and assess appropriate scientific and non-scientific evidence about a chemical, biological or physical threat possibly related with food in order to select the best option to achieve that risk based on the various substitutes identified. It deals with the different factors such as risk management, risk assessment and risk communication.
This data is critical to our sensible understanding of the issues that regulate the properties of foods, as well as to our ability to economically produce foods that are reliably safe, nutritious and desirable and for consumers to make informed choices about their diet. Risk analysis is a highly interactive process that is evaluated and reviewed as necessary on the basis of new data, changes which has to be done in the context in which the food safety problem occurred.
-Food risk management
-Food risk assessment
-Food preservatives and flavors
Track 4: Food policy
Food policy is the part of public policy which concerns about how food is produced, managed, distributed, and purchased. Food Policy works to improve the City’s struggles to increase food security, promote access to and consciousness of healthy food, and support financial opportunity and environmental sustainability in the food system.
Food policies are intended to impact the operation of the food and cultivation system. It also makes sure that all risks related with food provision are minimized to an acceptable level and do not cause harm to the consumer. The main aim is on the economic and social feature of food policy, and we should rank empirical studies informing international food policy discussions.
Policy issues that are relevant includes:
• Food production, trade, marketing, and ingesting
• Nutrition and health aspects of food systems
• Food requirements, rights, security
• Food safety and quality assurance
• Technical and official innovation affecting food systems and access
• Food systems and environmental sustainability
-Food laws and regulations
-Prices for consumers
-Rights of the consumers towards the purchase of food
-Commissioners safeguarding the food
-Food sector policies
Recommended Conferences: Food Analysis Conferences | International Conference on Food Safety & Food Security | Dubai International Food Safety Conference | Food Safety Consortium | Food Safety Conferences
Track 5: Food poisoning
Nonbacterial food poisoning: It is caused by certain plant, sea foods, and chemicals such as arsenic.
Bacterial food poisoning: It is caused by ingestion of food which is contaminated by living bacteria or toxin.
Various symptoms of food poisoning starts in hours of eating contaminated food which often contains several food born outbreaks like nausea, vomiting or diarrhea. Mostly food poisoning is mild and resolves without any treatment. The common severe problem of food poisoning is the dehydration in which a severe loss of water and essential salts and minerals. The most common bacteria which cause food poisoning are E.coli, Listeria and Salmonella.
-Causes of food poisoning
-Food born outbreaks
-Food born germs and illness
Track 6: Global food standards
Private food standards are playing a progressively vital role in defining market access in international trade. The scope and aims of the standards differ widely based on the nature of the things developing and adopting them: they commonly report food safety, food quality or social and environmental concerns.
The official food safety standards must follow the rules which are framed within the SPS agreement, whereas private food safety standards are not presently bound to this requirement.Global food safety initiative (GFSI) aims at Continuous development in food safety managing systems to make sure assurance in the delivery of safe food to consumers.
Trades in different foods are difficult to imagine without standards. Food standards ensures the consumers about the safety, quality and authenticity of the food they eat. Food standards and trade leads in ensuring safe, nutritious and sufficient food for a growing world population.
-Standards of food on global scale
-Guidelines of food safety
-GFSI (Global food safety initiative)
- Development and implementation of HACCP
- Global food supply chain
Track 7: Food quality assurance
Food quality assurance includes the various processes a product should go through. It includes a variety of primary assessments, registering and certifications of agricultural products and services to provide consumers with safe food, audits, high value agricultural food products along with the maintenance of fair trade practices and improving product marketability for the agricultural industry.
Quality assurance systems in the food industry are much wider in scope than quality control. It also include the inspection, testing, and monitoring activities of quality control programs, besides additional activities that are devoted to prevention of food safety hazards and quality defects. The activities are integrated and interrelated to form a system.
Quality assurance comprises of that “part of quality management absorbed on providing confidence that quality requirements will be satisfied.” The confidence provided by quality assurance is double fold i.e. internally to management and externally to customers, government agencies, regulators, certifiers, and third parties.
-Quality management system
-GMP (Good manufacturing practice)
-Conformance for use
Recommended Conferences: Rocky Mountain Food Safety Conference | Food Technology Conferences | Dubai International Food Safety Conference | Food Safety Consortium | International Conference on Food Safety & Food Security
Track 8: Food Science
Food science can be defined as the multi-disciplinary field involving physical, biological, and chemical making up of food and the concepts which are underlying the food processing. The food science is used to study the nature of the food and their deterioration.
The base of the discipline lies in an accepting of the chemistry of food mechanisms, such as proteins, carbohydrates, fats and water and the different changes which they undergo through processing and storage.
Understanding of processing and conservation methods is essential including drying, freezing, pasteurization, canning, irradiation, extrusion etc. The capability to carry out analysis of food components is advanced along with the food quality control methods.
-Chemical alteration of food
Track 9: Food Supply
The population of the world will be growing nearly 9 billion by 2050, which indicates there has been a need to increase the quantity of food that is manufactured. As the population increases the amount of open land for agriculture decreases, hence food production volume is faces with a number of growing challenges. As a result different strategies have been introduced to try and increase food supply. Some of which are very effective, whereas others bring harmful environmental and social effects with them.
Food supply which is available to public depends on a various environmental, technical factors, the importance of which varies significantly with time as well as geographically.
Environmental factors have governed food production and availability throughout history, and this remains so for many cultures. Logistics in the food sector became an increasingly significant factor in increasing effectiveness.
-Food distribution program
-Food supplying integrating services
-Long-term emergency food supply
-Food supply chains
Track 10: Food Safety Certifications
Facilities which prepare, handle or serve open hypothetically hazardous food should have an owner or employee who has been successfully completed an approved and accredited with food safety certification examination.
Foodservice business which serves "high risk" populations will be the first part of the industry required to fulfill with the new guidelines. At least one individual from each foodservice establishment should be certified in food safety techniques.
The original certificate is required to be maintained on site at the facility. It is the duty of the certified food supervisor to ensure that all employees have sufficient knowledge and are well trained in food safety as it recounts to their assigned duties which are framed by FDA (Food and drug administration)
-Food safety principles
-Regulatory food inspector
-Food safety handling manager
-legal claim certifications
Track 11: Food Microbiology
Food microbiology is the scientific study of the microorganisms that contaminate the food. Food spoilage is defined as the damage or injury to food resulting in form which is unsuitable to human consumption. Classification of foods by ease of spoilage:
1. Non-perishable foods: These foods which do not spoil except handled carelessly .Example: sugar, flour and dry beans.
2. Semi perishable foods: If these foods are suitably handled and stored, they will persist as unspoiled for a long period. Ex: Potatoes, apples etc.
3. Perishable Foods: It includes most essential regular foods that spoil readily Ex: Meats, fish etc.
It also includes the study of microbes which cause food decay, pathogens that cause disease specially if food is inappropriately cooked or stored, and microbes which are used to produce fermented foods such as cheese, bread, beer, and wine and yogurt etc.
-Sources of microorganisms in food
-Microbial food decay
-Microbiology of food preservation
-Control of microorganisms in food
Track 12: Food Market
Food marketing can be defined as the various activities which takes place within the food system among the producers on the farm and the consumers The marketing system performs the services which are required to move food from the producer to the consumer..
Food products frequently comprise of the general marketing methods and procedures applied to the marketing of other varieties of goods and services. Food marketers should consider various issues which can affect the structure of a population. For example, in some countries, a huge proportion of the population is concentrated among younger generations. In countries like Korea, China, and Taiwan, this has assisted to stimulate the economic growth, whereas in certain inferior countries, it puts pressures on society to put up an increasing number of people on a fixed amount of land.
In food marketing, areas such as test marketing, segmentation, branding, targeting, consumer research, and market strategy are highly relevant. It also includes food processing, wholesaling, retailing, food service and transport. In addition, food marketing includes dealing with a unpreserved product whose superiority and availability varies as a function of current yield conditions.
- Food service
-Food processing through sponsorship
-Food marketing orientation
-Food market segmentation
Recommended Conferences: China International Food Safety & Quality Conference | Global Food Safety 2018 | Food Safety Conference | Food Safety Europe 2018 |Food Safety Congress 2018 |Food Safety Supply Chain Conference
Track 13: Food Entrepreneurship
We are requisite of the food entrepreneurs who believe in the impossible, who believe that this is not the right form our food system has to be, who consider that we can be more connected to our food. A food entrepreneur is someone who organizes and manages any food enterprise by considering different steps.
The Food Processing Center: Focuses in providing business, marketing and technical support to entrepreneurs in the value added food processing industry.
Center for Innovation: Focuses on the support to innovators, entrepreneurs, and researchers to promote new undertakings, and secure access to investment from private and public sources.
Business Strategies: It includes a Product Life Cycle which describes the technical, business and market steps in the product life cycle.
Entrepreneurs are not just the ones who is starting businesses or investing money. When we cook or grow our own food, when someone asks where that food is coming from, we are making a huge impact. A food entrepreneur, by its definition is someone who organizes and manages the any food enterprise.
-Food market growth
-Food processing business