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8th International Conference on Food Safety, Quality & Policy, will be organized around the theme “To address the issues related to food safety, quality and resolving them.”
Food Quality 2017 is comprised of 20 tracks and 51 sessions designed to offer comprehensive sessions that address current issues in Food Quality 2017.
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.
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.
- Track 1-1Food Hazards
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 Organisation for standardisation) 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.
- Track 2-1GMP (Good manufacturing practice)
- Track 2-2HACCP (Hazard Analysis Critical Control Points)
- Track 2-3Quality Assurance (QA)
- Track 2-4Quality Control (QC)
- Track 2-5Quality management principles
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,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.
- Track 3-1The Regulatory Affairs of Food and Food Industries
- Track 3-2Economic and Social Aspects of Food
- Track 3-3Managing Projects in Food Regulatory Affairs: Practical Considerations
- Track 3-4Environmental Features & Potential for Incompatibility with food safety
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.
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 odours, color, texture, origin, flavour. 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.
- Track 5-1Food contaminants
- Track 5-2Pesticide exposure
- Track 5-3Antibiotic resistance
- Track 5-4Environmental effects
- Track 5-5Food additives
- Track 5-6Food Fraud
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.
- Track 6-1Life cycle nutrition
- Track 6-2Clinical nutrition
- Track 6-3Macronutrients
- Track 6-4Malnutririon
- Track 6-5Dietetics
- Track 6-6Nutrigenetics
Advances in techology 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.
- Track 7-1Agricultural engineering
- Track 7-2Mechanical engineerig
- Track 7-3Chemical engineering
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 dimensions of food security , Physical availability of food, Economic and physical access to food, Food utilization, Stability of the other three dimensions over time. Hunger, Malnutrition and Poverty are such topics which are related to global food security
- Track 8-1Rising population
- Track 8-2Changing diets
- Track 8-3Falling water tables
- Track 8-4Soil erosion
- Track 8-5Climate change
- Track 8-6Melting water reserves
- Track 8-7Declining resources
- Track 8-8Food and nutrition security
- Track 8-9Global food security index
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 adultered 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.
- Track 9-1Food borne bacterial pathogens
- Track 9-2Microbiological agents
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. Nanomaterial’s are also referred as nanoparticles or nanofoods .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 packing
- Track 10-1Food fortification and modification
- Track 10-2Nanotechnology in Food Packing
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 failure, chronic arthritis, brain and nerve damage are some other complications of food safety. However these complications can be prevented by taking some safety measures.
- Track 11-1Causes of Food poisoning
- Track 11-2kinds of food poisoning
A sustainable food system (SFS) is a food system that delivers food security and nutrition for all in 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 To promote, enhance and facilitate the shift towards more sustainable food systems.
Objective 1: Raise awareness on the need to shift to sustainable food systems and applying a systems approach to addressing food security and nutrition.
Objective 2: Build capacity and enabling conditions for the uptakes of sustainable practices across food systems and facilitate access to financial and technical assistance.
Objective 3: Take stock of, categorize and disseminate – and if needed develop – accessible and actionable information tools and methodologies to support governments, the private sector, consumers and other relevant stakeholders to act towards more sustainable food systems.
Objective 4: Bring together initiatives and develop partnerships to build synergies and cooperation to leverage resources towards mutual goal of promoting, enhancing and facilitating the shift towards more sustainable food systems.
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.
- Track 13-1Food borne pathogens
- Track 13-2Food borne diseases
- Track 14-1Processing techniques
- Track 14-2Waste management
- Track 14-3Product and Package development
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.
- Track 15-1Genetic engineering
- Track 15-2Genetically modified Food
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.
- Track 16-1Poisonous or Deleterious Substances
- Track 16-2Filth and Foreign Matter
- Track 16-3Microbiological Contamination and Adulteration
- Track 16-4Economic Adulteration
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
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.
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.