Webinar on

Food Safety

December 22, 2020

Food Safety 2020

Theme: NEW INNOVATIONS IN FOOD QUALITY RESEARCH

We welcome all the enthusiastic researchers from all around the world to join us for the “Webinar on Food Safety ” scheduled in Dubai, UAE during December 22, 2020. The summit will move forward with the theme “New Innovations in Food Quality Research”. This conference is a global platform for professors, deans, academic researchers, researchers, industrialists, nutritionists’ dieticians, doctors, young scientists, students, delegates, and health professionals in nutritionist and other healthcare professionals to participate at diet & nutrition conference.

Food Safety 2020  is comprised to offer comprehensive sessions that address current issues in the field of food safety, i.e. Food Safety in Covid-19 outbreak, Good Manufacturing Practices and Preservation, Food Supply Chain, Food Adulteration and Food Waste Management, Biotechnological Applications in Food Technology, Food Toxicology and Microbial Aspects of Food, Food Science, Genetically Modified Food, Food and Drug Administration (FDA) 

 

 

Food Safety in Covid-19 out break

Food safety is utilized as a theme describing handle, preparation, and storage or preservation of food in ways that within which stop food-borne diseases. The incidence of two or tons of cases of an equivalent sickness succeeding from the organic process of a same food is assumed as food-borne malady prevalence. This includes kind of routines that got to be followed to avoid potential health hazards. Throughout this methodology food safety usually overlaps with food defines to prevent injury to shoppers. The tracks among this line of thought unit safety between business and additionally the market therefore between the markets and consume.

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Good Manufacturing Practices and Preservation

Good producing applies (GMP) could be a system for guaranteeing that product are systematically created and controlled per quality standards. It's designed to attenuate the risks concerned in any pharmaceutical production that can't be eliminated through testing the ultimate product. The most risks are: surprising contamination of product, inflicting harm to health or perhaps death; incorrect labels on containers, that might mean that patients receive the incorrect medicine; insufficient or an excessive amount of active ingredient, leading to ineffective treatment or adverse effects. Food preservation, any of variety of strategies by that food is unbroken from spoilage once harvest or slaughter. Such practices date to prehistoric times. Among the oldest strategies of preservation area unit drying, refrigeration, and fermentation. Trendy strategies embody canning, pasteurization, freezing, irradiation, and therefore the addition of chemicals. Advances in packaging materials have competed a vital role in trendy food preservation.

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Food Supply Chain

supply chain is a system of organizations, people, activities, information, and resources involved in supplying a product or service to a consumer. Supply chain activities involve the transformation of natural resources, raw materials, and components into a finished product that is delivered to the end customer. In sophisticated supply chain systems, used products may re-enter the supply chain at any point where residual value is recyclable. Supply chains link value chains

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Food Adulteration and Food Waste Management

Globally, regarding one third of all food created is lost or wasted on the management chain, causative to gas emissions and different environmental problems, wasting tremendous resources within the production processes, and creating reusable materials within the waste stream more durable to recover. Because the human population urbanises and grows cities have a chance to create on experiences from around the world to cut back their waste matter footprint, recover nutrients from waste matter, scale back gas emissions through renewable energy generation and improve their overall waste Food Science

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Biotechnological Applications in Food Technology

Genetically modified food is synthesized using biotechnological tools. Modern Biotechnology is also called as genetic engineering, genetic modification, or transgenic technology. In this technology, Nuclear DNA is modified through insertion of gene of interest (gene encoding desired trait). This modified DNA is called as recombinant DNA. When recombinant DNA expresses, it encodes desired product. This technology, when implemented to enhance food qualities or yield is called as food technology. Modern biotechnology products are commercially reasonable hence it can improve agriculture as well as food industry that will result in raise in income of poor farmers.

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Food Toxicology and Microbial Aspects of Food

Ethnic foods are getting widespread worldwide. notwithstanding, food borne outbreaks and food remembers because of the contamination of those foods with unhealthful agents, toxins, unacknowledged allergens, and unsafe chemical compounds area unit increasing in recent years at the side of their growing quality.

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Food Science

Food Science is a multi-disciplinary field involving chemistry, biochemistry, nutrition, microbiology, and engineering to give one the scientific knowledge to solve real problems associated with the many facets of the food system. The microbiology and the safety aspects of food must also be understood.

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Genetically Modified Food

Genetically modified foods (GM foods), also known as genetically engineered foods (GE foods), or bioengineered foods are foods produced from organisms that have had changes introduced into their DNA using the methods of genetic engineering. Genetic engineering techniques allow for the introduction of new traits as well as greater control over traits when compared to previous methods, such as selective breeding and mutation breeding.

Food Safety Webinar | Food pyramid Webinar | Food Biotechnology Webinar | Food Allergies Webinar | Clinical Nutrition Webinar.

Food and Drug Administration (FDA) 

The Food and Drug Administration (FDA) recently approved rennet, the first biotechnologically produced enzyme approved for use in food. Much animal biotechnology research focuses on producing transgenic livestock and poultry that will utilize feed more efficiently, grow to desired slaughter weights at an earlier age, and is resistant to a variety of diseases. Farmers stand to benefit from reduced production costs, improved efficiencies, and higher quality products. Consumers will benefit because farmers will be able to supply leaner meat and poultry produced with a decreased dependence on vaccines, drugs, and insecticides. In addition, consumers may see reduced prices at the grocery store, since farmers will produce animals of the same weight as is currently produced, but in a shorter period with lower production costs.

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Market analysis

Global “Food Safety Testing Market”2020 report implement in-depth research of the industry with a focus on the current market trends future prospects. The Global Food Safety Testing market report aims to provide an overview of Food Safety Testing Market players with detailed market segmentation by product, application and geographical region. It also provides market share and size, revenue forecast, growth opportunity. The most recent trending report Worldwide Food Safety Testing Economy by Manufacturers, Regions, kind and application, forecast to 2024 provided by Market Reports World is an educational study covering the marketplace with detailed analysis.

Why to attend?

This is the finest opportunity to interact with participants from the Food Safety associations, Food Biotechnology Associations, Food Microbiology Societies, and Food Science Academicians. It mainly concerns on the modern impact and technologies in Food Safety and other relevant to Food Sciences, as well as for initiation of new assessments and technologies and the effectiveness of various regulatory programs on Food Safety towards Food Safety 2020 conducts presentations, share knowledge, meet with present potential and eminent scientists, and receive name recognition at this two days event.

Our aim is to aggregate community and to create a platform for exchange of information on technological developments, new scientific innovations and the effectiveness of various regulatory programs towards Food Safety 2020. It provides a premier technical forum for expressing and knowledge about the advanced research and developments, as well as exploration of new applications, technologies and to explore new trends in the field of food safety.

Scope

The food safety testing market analysis considers sales from meat and poultry, fruits and vegetables, processed foods, dairy, and other applications. Our report also provides a detailed analysis of the market in Asia, Europe, North America, and ROW. In 2020, the meat and poultry segment had a significant market share, and this trend is expected to continue over the forecast period. Frequent recalls and safety issues make meat and poultry as one of the highest-risk categories which necessitates food safety testing. This factor will play a significant role in the meat and poultry segment to maintain its market position. Also, our global food safety testing market report looks at factors such as increase in the involvement of government agencies, growing importance of food safety standards, and rising demand for analytical instruments in food and beverage industries. However, lack of infrastructure and underutilization of resources in developing countries, challenges with changing food regulations, and issues related to sample collection may hamper the growth of the food safety testing industry over the forecast period.

The global Food Safety Testing market is valued at xx million US$ in 2020 and will reach xx million US$ by the end of 2024, growing at a CAGR of 7.5% during 2020-2024. The objectives of this study are to define, segment, and project the size of the Food Safety Testing market based on company, product type, end-user, and key regions.

Global Universites

  • Abat Oliva - CEU University.
  • Universitat  Rovirai Virgili.
  • University of Granada
  • University of  Barcelona
  •  Escuela Universitaria de Hostelería y Turismo de Sant Pol de Mar
  • University of Aberdeen.
  • University of Chichester.
  • Bournemouth University
  • Coventry University
  • University College Dublin
  • University College Dublin
  • University of East Anglia UEA
  • University of Edinburgh
  • University of Glasgow
  • Harper Adams University
  • University of Huddersfield
  • Liverpool Hope University
  • Liverpool John Moores University
  • London Metropolitan University
  • London South Bank University

Research Centres

  • Food Science and Nutrition Research Centre (FSNRC)
  • Food and Nutrition Research Institute (FNRI)
  • Centre for Nutrition Research (CNR)
  • Jean Mayer Human Nutrition Research centre
  • Beltsville Human Nutrition Research Centre,
  • Western Human Nutrition Research Centre (WHNRC)

Conclusion:

In many countries, including some of the more populous ones, the relative prevalence of undernourishment will decline significantly with this approach. Fewer countries than at present will have high levels of undernourishment, none of them in the most populous class. The problem of undernourishment will tend to become lesser in terms of both absolute numbers affected and, even more, in relative terms, hence it will become more tractable through policy interventions, both national and international. Now that you have all the information you need on eating healthy, the most important action step you can do is to maintain this lifestyle choice as much as possible. Post intents when you need motivation from others. Keep a diary of your food choices on your blog or journal. Talk to other people when you are feeling tempted to indulge in unhealthy desserts.

 

  • Food Safety in Covid-19 out break
  • Good Manufacturing Practices and Preservation
  • Food Supply Chain
  • Food Adulteration and Food Waste Management
  • Biotechnological Applications in Food Technology
  • Food Toxicology and Microbial Aspects of Food
  • Food Science
  • Genetically Modified Food
  • Food and Drug Administration (FDA)
  • Food borne Diseases
  • Food Safety Hazards:
  • HACCP approach to Food Safety: