Be a part of 6^th World Congress on Food Science & Food Safety

Session 1: Food Safety
Food Safety is a general term that aims to reduce the risk of individuals becoming sick from the cause of foodborne illness through managed handling, preparation, and preservation of foods. Every food establishment uses and sells food in different ways. The main focus of food safety is to avert the food from the contamination. Regardless of why you are handling the food it is essential that always apply the proper food safety principles.
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Session 2: Food Safety Laws and Regulations
Food safety Regulations are an integrative subject region that takes part in food science, law, and food/health policy as applied to the regulation of the entire food chain. Keeping in sight, industry to market process, food safety concerns include food labeling, food hygiene, food additives, and pesticide residues, as well as programs on biotechnology and guidelines for the management and authorization systems for foods.
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Session 3: Food Microbiology
Food Microbiology studies the position of microorganisms in meals moreover; some of the microorganisms represent a massive venture for public health due to their ability to cause diseases. Food maintenance aims at inactivating and dominating the boom of mortify microorganisms, making sure shelf-stable and healthful ingredients.
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Session 4: Food Processing & Technology
The food process may be a series of unit operations to convert unprocessed food to foodstuffs with a protracted amount of time and modify storage that revokes or reduces time or effort spent in preparation procedures for increased consumption. The principle of food process inside the bulk of developing countries helps to different aroma, and texture to boost period and aesthetic properties and to boost the nutritional value of foods.
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Session 5: Food Production and Packaging Systems
Food Packaging is the safety net that protects your product. It plays a vital role in storing food throughout the distribution chain. Deprived of packaging and the handling of food can become negotiated as it is contaminated by direct contact with physical, chemical, and biological contaminants.
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Session 6: Food Chemistry
The interlinking age and chemical procedure between the organic and non-biological additives of food is called Nutriment chemistry. A number of biological elements cover meat, poultry, alcohol, and milk. It consists of carbohydrates, lipids, Enzymes, and proteins, food elements, flavors, and colors in organic chemistry.
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Session 7: Food Preservation and Quality Standard
The quality of food not only depends on raw materials but also on the preservation methods of food. It ensures that the quality, edibility, and nutritive value of food remain the same. On the other hand, food preservation is mostly aimed at minimizing post-harvest losses of food while improving the shelf-life and value addition. It also includes the process that prevents visual deterioration.
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Session 8: Food and Quality Control
Food quality plays an important role because food consumers are vulnerable to any form of contamination that may occur during manufacturing. Most customers are prone to buy a product of the same brand which we think is of good quality and match our expectations, but even the slightest mistakes where the quality of a product is damaged or compromised could completely destroy the image of the brand and the company could face a huge loss.
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Session 9: Food Toxicology
Food toxicology involves assessing the injurious consequences on living structures of chemicals found in foods. The chemical dealers are also guy-made (For example. chemical residues, food parts, contaminants arising with processing machinery, or packaging substances) or of flavoring starting (for example. microbial, animal, or plant toxins). They can, even be generated at intervals in the direction of constructing prepared, processing, and keeping foods (For example. mutagens and cancer agents).
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Session 10: Food-borne Diseases
Food poisoning is the main cause of the intake of unhealthy food or unhygienic food. Foodborne illnesses are infections or irascibilities of the gastrointestinal (GI) tract precipitate by food or beverages that contain destructive bacteria, parasites, viruses, or chemicals. The GI tract is a sequence of hollow organs that joined in a long, twisting tube from the mouth to the anus. Common symptoms of foodborne illnesses are vomiting, diarrhea, abdominal pain, fever, and chills.
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The Food Science 2024 conference will focus on increasing challenges and their solutions, new concepts and approaches presented by different aspects of Food Science and Food Safety from worldwide and nearby/territorial issues that are going to be faced in maintaining food hygiene and food safety followed by the molecular approaches in all aspects of modern Food Science.
The global food market size is currently valued at US$ 418.080 million in 2023. This surge is primarily fueled by the growing awareness and concern for health among consumers worldwide. As a result, the market is projected to exceed a staggering US$ 703.122.075 million by 2033, marking a steady CAGR of 5.3%.
The future of the Food Market looks bright; the worldwide revenue for functional food is projected to increase from about 300 billion U.S. dollars in 2022 to over 440 billion dollars in 2030. At present, there is no universally accepted definition of functional foods. But, according to the International Food Information Council (IFIC), functional foods are “foods or food components that may provide benefits beyond basic nutrition”. Popular product types worldwide include vitamins and dietary supplements, functional beverages such as sports and energy drinks, as well as products fortified with probiotics.
Global food science universities:

• Wageningen University and Research Centre, Netherlands
• Cornell University, The United States
• The University of Queensland, Australia
• Otto von Guericke University Magdeburg, Germany
• University of Granada, Spain
• Aarhus University, Denmark
• Seoul National University, South Korea
• University College Cork, Ireland NOVA
• University of Lisbon, Portugal
• University of Nottingham, England
• Bordeaux INP, France
• Shinshu University, Japan
• Technion - Israel
• Institute of Technology, Israel
• National Polytechnic Institute, Mexico
• University of Chile, Chile
• University of Natural Resources and Life Sciences, Austria
• National University of Colombia, Colombia
• University of Ljubljana, Slovenia
• Dalhousie University, Canada

Umea University, Sweden In the era of digital life, the value of Food Science and Food Safety is still key to a healthy life. Increasing prosperity has also taken a place in the deciding factors and triggered a health boom. As people are more and more aware of a healthy lifestyle it is evident that the health care sector will boom along with it and will help to create a prosperous world.

Food Science and Food Safety Conference Committee is intended to honor prestigious awards for talented Young researchers, scientists, Young Investigators, Post-Graduate students, Post-doctoral fellows, Trainees, and Junior faculty in recognition of their outstanding contribution towards the conference theme. The Young Scientist Awards make every effort to provide a strong professional development opportunity for early career academicians by meeting experts to exchange and share their experiences on all aspects of Food Safety.
Young Research’s Awards at Food Science-2025 for the Nomination:
Young Researcher Forum - Outstanding Masters/Ph.D./Post Doctorate thesis work Presentation, only 25 presentations are acceptable at the Food Science 2025
Young Research Forum. Guidelines:
All submissions must be in English
The topic must fit into the scientific sessions of the conference
Each individual participant is allowed to submit a maximum 2 papers
An abstract must be submitted online as per the given abstract template
Abstracts must be written in Times New Roman and the font size will be 12
An abstract must contain a title, name, affiliation, country, speaker biography, recent photograph, image, and reference
Conditions of Acceptance: To receive the award, the awardee must submit the presentation for which the award is given, for publication on the website, along with the author's permission. Failure to submit the PPT and permission within the designated timeframe will result in forfeiture of the award.
Award Announcements: Official announcement of the recipients will occur after the completion of this Food Science-2024.

Abstract Submission Start Date: September 01, 2024
Abstract Submission Last Date: September 30, 2024
Early Bird Registration Date: October 30, 2024
Important Links:
Abstract Submission
Registration
Scientific Program
Conference Venue Details
Mode of Participation:
Online Participation in Oral / e-poster Presentation.
Physical Participation in Oral / Poster / Video Presentation.
Exhibitions, Symposiums, and Workshops are welcome.
Presentation Requirements: Presenting authors are responsible for registration, travel, and hotel costs.
Note: Those with accepted abstracts will receive an acceptance mail allowing them to register for the conference.
Abstracts will be compiled and conference books will be made available to participants at the conference.
Any presenter who is unable to attend should arrange for another qualified individual to present the paper/poster in question. If such a change is necessary, please notify our conference team.
Submission Options: Oral paper presentations will have 30-minute time slots and be clustered by theme into sessions. The keynote session will have a 45-minute time slot, the workshop/ special session will have a 60-minute time slot and the symposium will have a 60-minute time slot followed by a 5-minute Q&A session.
Graduate & Masters students are eligible to submit their abstracts under the poster and e-poster presentation category.
Ph.D. students are eligible to submit their abstract under special YRF (young researcher’s forum), poster, and e-poster presentation categories.
NOTE: The YRF category includes short oral presentations, especially for Ph.D. students
Extended abstract: Submissions should utilize the Abstract Template. Papers submitted in this category may represent original empirical research, theoretical development, reviews, or critiques.
Contact Details:
David Williams
Conference Manager | Food Science-2024
Email: foodscience@scimeetings.com
WhatsApp Number: +44-1931440010