Call for Abstract

4th International Food Safety, Quality & Policy Conference, will be organized around the theme “Recent Advances in Food Quality”

Food Quality 2016 is comprised of 13 tracks and 109 sessions designed to offer comprehensive sessions that address current issues in Food Quality 2016.

Submit your abstract to any of the mentioned tracks. All related abstracts are accepted.

Register now for the conference by choosing an appropriate package suitable to you.

Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health food hazards. The tracks within this line of thought are safety between food industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods. 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. The nature of  some current food safety  regulatory issues will change with time  include regulation of genetically modified foods including labelling, nutrition and health claims, rapid response to food emergencies, food borne disease outbreaks and emerging pathogens

  • Track 1-1Regulatory differences & similarities: An international investigations
  • Track 1-2Food safety policy
  • Track 1-3Regulatory life cycle
  • Track 1-4Economic & social aspects
  • Track 1-5Food: Regulatory affairs in industries
  • Track 1-6Laws in developed countries
  • Track 1-7Regulatory affairs & projects
  • Track 1-8Regulatory systems & agencies
  • Track 1-9Food adulteration

Sustainability of global food production and its standard depend to a greater extent on the quality of the environment. At present time the quality of the environment in which the food production depends on is at a critical margin since environmental degradation and pollution of environment is increasing in an terrify rate. Pollutants in the environment are contaminating our food amenity and public health problems associated with such contaminants are increasing. The alarming increase of non-contagious diseases such as cancer, chronic kidney disease, heart diseases in human populations in many geographical locations of the world could also be associated to environmental contaminants associated with our food resources. Abstracts are invited from the above discipline which relate food environment protection and public health issues

  • Track 2-1Food safety programs
  • Track 2-2Food packing and processing
  • Track 2-3Food storage
  • Track 2-4Operation characteristics & potential for incompatibility with FMS
  • Track 2-5Environmental features & potential for incompatibility with food safety
  • Track 2-6Food safety environmental resource
  • Track 2-7Food safety balancing risks and benefits
  • Track 2-8 Food safety & environmental protection
  • Track 2-9Food safety on ground & management challenges
  • Track 2-10Economic impacts & financial considerations
  • Track 2-11Food control & tracebility

Food safety challenges diverge by region, the responsibility for safe and nutritious food is shared by all players in the food system and the provocation is to build comprehensive food management systems that ensure the long term involvement and commitment of all concerned parties. Complications  in food safety show no boundaries. While biological, chemical and physical food hazards of continue to pose significant menace to food safety across the globe; all these and related issues become formidable challenges for "providing safe food for all". Hence, focused area under "food safety challenges" is primarily assigned, but not limited to, any challenge (physical, chemical, microbiological, policy, social or any other level) that will pose considerable risk to provide safe food for all, i.e. increase food- borne illnesses/diseases.

  • Track 3-1Globalization from sanitary point of view
  • Track 3-2Demand for processed agricultural products
  • Track 3-3Food and water security in developing countries
  • Track 3-4Safe food in local markets due to international markets
  • Track 3-5Natural disasters influencing food safety
  • Track 3-6Challenges to meet safety
  • Track 3-7 Food borne diseases
  • Track 3-8Predictive microbiology
  • Track 3-9Dietition and nutritional supplements
  • Track 3-10Stress on agricultural and food production
  • Track 3-11Effects of climate change on food safety
  • Track 3-12Food allergy

Microbiological hazards are one of the most indicative, causes of food poisoning. An understanding of these hazards is vitally to understanding how suitable controls may be applied  Food safety/quality  testing is required to obtain a certificate of testing for ready to eat and raw products at certain stages of processing Food testing technologies such as Polymerase chain-reaction (PCR) testing determines major pathogens like  E.coli0157:H7, Listeria monocytogenes, Salmonella and Campylobacter by identify the presence of the organism's DNA  ELFA Enzyme-Linked Fluorescent Assay (ELFA) exhibit pathogens by detecting their protein. Chemistry for Food Safety (FSMA) Such as Toxic Metals, Antibiotics, Mycotoxins, Melamine; Chemistry for Food distinction, such as pH, Total Solids, Water Activity, Nutrients Ingredients. Modern food safety has its roots in Chemical Aspects discipline. Initially these methods were applied to extend the food testing  and over time an understanding appearance  that many of these methods had the effect of making food safer for human consumption. Today these methods  are used extensively in the global food sector as part of HACCP plans to consistently produce food for a mass consumption with high quality and safety.

  • Track 4-1Salmonella in meat and poultry
  • Track 4-2Listeria moncytogenes in dairy & ready to eat foods
  • Track 4-3Verocytoxigenic E.coli in meat & dairy sectors
  • Track 4-4Cronobacter in infant milk formula
  • Track 4-5Campylobacter in poultry
  • Track 4-6Food pathogens to biocides & antibiotics
  • Track 4-7Anti-parasitic drugs in food
  • Track 4-8Investigation anti-microbial drugs in milk
  • Track 4-9Computorised test for food safety

Modern food legislation depends upon international principles and standards food is governed by a complexity of laws and regulations in orderto set out the government’s requirements to be met by food chain operators to ensure the food is safe and of adequate quality. Generally “food law” is pre-owned to apply to legislation which regulates the production, trade and handling of food and hence secures the food safety regulations, food safety and relevant aspects of food trade. Attainable quality requirements are included in the food law to ensure the foods produced are unadulterated and are not put through to any fraudulent practices intended to deceive the consumer. In addition, food law should cover the total chain from origin with provisions for animal feed, on-farm controls and early processing through to final distribution and use by the consumer.

  • Track 5-1Global market, ethics and regulation on food safety
  • Track 5-2Food safety certification and assurance systems
  • Track 5-3Food label management
  • Track 5-4Food processing and packaging technologies
  • Track 5-5Regulatory affairs of food Industries
  • Track 5-6Food regulatory life cycle

Foodomics is the study of chemical compounds in food. It is the discipline that studies food and nutrition through the application and integration of advanced omics technologies to improve consumer's well-being, health, and knowledge. Foodomics is the comprehensive, high-throughput approach for the exploitation of food science in the light of an improvement of human nutrition. In the foodomics field, researchers working in food chemistry, analytical chemistry, biochemistry, microbiology, molecular biology, food technology, clinical sciences, and human can finally work together, with an omics approach, to reach the main objective, the optimization of human health and well-being. Applications of Foodomics include thegenomic, transcriptomic, proteomic, and/or metabolomic study of foods for compound profiling, authenticity, and/or biomarker-detection related to food quality or safety; the development of new transgenic foods, food contaminants, and whole toxicity studies; new investigations on food bioactivity, food effects on human health, etc.

  • Track 6-1Tools for analyses of food origin, traceability, and quality
  • Track 6-2Microbial modeling and technologies for foodborne pathogens
  • Track 6-3Toxicological evaluation of proteins introduced into food crops
  • Track 6-4Food bioactivity and its effect on human health
  • Track 6-5Biomarkers to detect unsafe products
  • Track 6-6Modernising the food risk analysis
  • Track 6-7Metagenomics & genome sequencing
  • Track 6-8Computer vision in food quality & safety evaluation
  • Track 6-9Analytical techniques used to identify Food composition

Advances in Food quality and processing encompass, product design and process control, application of good food hygenic  practices, throughout production Processing, food labeling, food Handling, food  distribution ,storage Sale ,preparation ,use The above in synchrony with HACCP system, application include  to the complete food chain, Production on the farm through to the consumer. 

  • Track 7-1Food analysis by HPLC
  • Track 7-2Food labelling
  • Track 7-3Shelf life testing challenges
  • Track 7-4Food applications of nanotechnologies
  • Track 7-5Food logistics & economy
  • Track 7-6Edible coatings & films to improve food quality
  • Track 7-7Food microstructure
  • Track 7-8Hyperspectral imaging
  • Track 7-9Effective processing technique in the food industry
  • Track 7-10Advanced technologies used for Food products

Consumer concerns related to food safety scandals and globalization of food production have resulted in a global and interconnected system for the production and distribution of food. In the last decade many public and private standards on food safety and quality have been developed as a result of these developments. Currently, there is proliferation of standards worldwide. One effect is that, in particular, companies from developing countries and emerging economies have problems to comply with these standards. Another important effect is increasing marginal costs of certification and accreditation, which also puts pressure on company profits in industrialized countries. The combined impacts of these effects ask for strategies to revalue the cost/effectiveness of the certification and accreditation system.

  • Track 8-1Verification & validation
  • Track 8-2SPE certified
  • Track 8-3Adulterated food
  • Track 8-4Adulterated food quality
  • Track 8-5Quality management system
  • Track 8-6Validation

A policy orientation for food security and safety include state-wise, previous, current and future policy issues, and cope-wise sustainability of agriculture. The particular part of food distribution in our society can be examined through the perusal of the changes in the food supply chain. Globalization in particular, has significant effects on the food supply chain by validate scale effect in the food distribution industry. Provision of adequate amount of essential nutrients to human beings has ever been the challenge in the province of food security. Hence, malnutrition is heavily interlinked to food security consideration, yet difficult to be eliminated. food security  and policy therefore become magnetic in the province of research. Food safety 2016 here sought the extended abstracts of such research findings to be published

  • Track 9-1Innovative ways of feeding increasing population
  • Track 9-2Learning from the past to understand the future
  • Track 9-3Lost harvest & wasted food
  • Track 9-4Nutritional security
  • Track 9-5Labeling, certifying & striving for quality & sustainability of food production
  • Track 9-6Policies for local & global food security
  • Track 9-7Sustainable intensification of food production systems

The food industry is persistantly facing new hazards and threats, with new issues being identified on an almost daily basis. To meet these reinforce challenges, our food safety management systems must also evolve. The now traditional approach of managing food safety through requisite, programmes and HACCP may no longer be sufficient. The food industry needs to encapsulate new systems, such as TACCP, to address vulnerabilities to deliberate contamination. It is considered that a comprehensive approach to food safety management will be most effective. Systems can only be effective where the food firm has a well developed culture of food safety. Primary objective – food is safe and suitable for human consumption.

  • Track 10-1Allergen control
  • Track 10-2Environmental monitoring
  • Track 10-3Packaging plant food commissioning requirements
  • Track 10-4Evolution in food systems
  • Track 10-5Supply chain risk reduction
  • Track 10-6Food Safety Modernization Act (FSMA)
  • Track 10-7GFSI revolutionizing global food safety

The question of regulation, innovation and their influence on competitiveness in global markets has a high relevance for the food industry. However, little has been done to understand the effect of regulation on the capacity of such a traditional industry like the food industry to discover and to introduce new products and services in the market. Transformation activities in the food industry can be detected  on different levels and with differing methodological approaches innovative fields in the food industry are analysed whether the existing regulatory framework has hindering or facilitating impacts on the development and introduction of new supplements : the use of genetic engineering approaches for food production and food processing, the field of health align Functional Foods and organic food products. In the coming years the agro-food sector is confronted with multifarious new scientific approaches and technical opportunities which often have an interdisciplinary character. However, in remarkable SMEs of the food industry are not well prepared to profit from these developments. Therefore, the investiture and building-up of interfacing competencies as well as the establishment of new outermost knowledge and competence networks seems to be of strategic relevance for many companies of the EU food industry. In this context it is advisable to broaden the knowledge base of external co-operations and include clients, retail companies, research institutes,particular service companies as well as other companies of the food and supplying industries in such networks

 

  • Track 11-1Food storage & distribution
  • Track 11-2Production &processing of food with wastewater (Polluted Water)
  • Track 11-3Water quality with inputs of fertilizers & pesticides
  • Track 11-4Health & nutritional effects by contaminated water
  • Track 11-5Food borne diseases
  • Track 11-6Risk and hazard analysis
  • Track 11-7Effect of parasites on food
  • Track 11-8Herbal food supplements

Food preservation  on the other hand fundamentally aiming at minimizing post harvest losses of food while improving the shelf-life and value supplement. As food safety concerns started to surface with food borne illnesses, food safety management systems slowly progressed and developed to today's sophisticated levels. Food quality standards have benchmarked the required level of food quality criterion, linking the safety management systems to the desired quality. Considering the importance of quality standards and food management system in maintaining food safety and security abstracts are invited from the research outputs from these areas.

  • Track 12-1Food contamination
  • Track 12-2HACCP implementation in the food industry
  • Track 12-3Quality management standard in SME
  • Track 12-4Demand of safe food but lack of FMS in developing countries
  • Track 12-5ISO 22005 to systemize traceability of food and feed
  • Track 12-6Emerging innovation in food analysis
  • Track 12-7Chromatography in food analysis
  • Track 12-8Detection of pathogens & allergen & other additives

Adulteration in Food quality and processing encompass, product design and process control, application of good food hygenic  practices, throughout production Processing, food labelling, food Handling, food  distribution , food storage, food wastage, food processing hygiene, safety evaluation and analysis

  • Track 13-1Food Packaging and Beverages
  • Track 13-2Food Fraud
  • Track 13-3Food Storage
  • Track 13-4Food Wastage
  • Track 13-5Food Processing
  • Track 13-6Food Hygiene & Safety Evaluation
  • Track 13-7Food Analysis