Call for Abstract
9th European Food Safety & Standards Conference , will be organized around the theme “”
Euro Food Safety 2018 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Euro Food Safety 2018
Submit your abstract to any of the mentioned tracks.
Register now for the conference by choosing an appropriate package suitable to you.
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.
- Track 1-1Food protection
- Track 1-2Food storage
- Track 1-3Food labeling
- Track 1-4Health hazards
- Track 1-5Food defense mechanisms
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.
- Track 2-1EFSA (European food safety authority)
- Track 2-2Effective European food law
- Track 2-3Hazard analysis
- Track 2-4Scientific committee and panel for checking the standards of food
- Track 2-5Advisory forum
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.
- Track 3-1Food risk management
- Track 3-2Food risk assessment
- Track 3-3Risk analysis
- Track 3-4Food preservatives and flavors
- Track 3-5Food additives
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.
- Track 4-1Food laws and regulations
- Track 4-2Prices for consumers
- Track 4-3Rights of the consumers towards the purchase of food
- Track 4-4Commissioners safeguarding the food
- Track 4-5Food sector policies
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.
- Track 5-1Food born outbreaks
- Track 5-2Food born germs and illness
- Track 5-3Pathogenic agents
- Track 5-4Enterotoxins
- Track 5-5Causes of food poisoning
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.
- Track 6-1Standards of food on global scale
- Track 6-2Guidelines of food safety
- Track 6-3GFSI (Global food safety initiative)
- Track 6-4Development and implementation of HACCP
- Track 6-5Global food supply chain
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.
- Track 7-1Food standards
- Track 7-2Quality management system
- Track 7-3GMP (Good manufacturing practice)
- Track 7-4Food hazards
- Track 7-5Conformance for use
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.
- Track 8-1Food processing
- Track 8-2Food technology
- Track 8-3Food information
- Track 8-4Food scientists
- Track 8-5Chemical alteration of food
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.
- Track 9-1Food distribution program
- Track 9-2Food supplying integrating services
- Track 9-3Long-term emergency food supply
- Track 9-4Food supply chains
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)
- Track 10-1Food protection
- Track 10-2Food safety principles
- Track 10-3FDA guidelines
- Track 10-4Regulatory food inspector
- Track 10-5Food safety handling manager
- Track 10-6Legal claim certifications
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.
- Track 11-1Sources of microorganisms in food
- Track 11-2Microbiology of food preservation
- Track 11-3Microbial food decay
- Track 11-4Control of microorganisms in food
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.
- Track 12-1Food processing through sponsorship
- Track 12-2Food marketing orientation
- Track 12-3Food market segmentation
- Track 12-4Marketing mix
- Track 12-5Food service
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.
- Track 13-1Food business
- Track 13-2Business development
- Track 13-3Food market growth
- Track 13-4Food processing business
- Track 13-5Food enterprise