We are immensely glad to announce the Webinar on Food Technology which is going to be held during May 28, 2021 with the theme "Revealing current research and advancements in Food Technology". The joy of attending Food Technology webinar brings with it improvement and incremental growth in your approach to do things, in the broader manner to see things and the beauty to live international diversity. This webinar gives an opportunity to network with your colleagues from across the globe exchanging ideas with expertise and to arm yourself with the latest information. Our webinar will introduce sessions which will feature leading edge displays, special panel discussions, and livelier interaction with healthcare specialists from across the globe.
Track 01: Food Technology
Food technology is one of the subsidiaries of food science which deals with the production procedures that make foods. It is a science which covenants with the methods and principles involved in the processing and preserving the food substances.
The study of food technology is to advance new methods and systems for keeping food products safe and unaffected from natural harms such as bacteria and other micro-organisms.
Recommended Webinars: Food Technology Webinar, Agrifood Technology, Food Engineering, Food Chemistry, Latest trends in Food Technology, Food Microbiology, Food Innovation, Food Management, Food Processing
Related Societies:
Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colours Association (NATCO)
USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology
Asia: Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)
Track 02: Agri-Food Technology
The agri-food sector is the process of food production and distribution and contains an enormous range of roles from farming to the point of eating. Agricultural technology, or agri-tech, is specifically about emerging new technologies to expand food production. The main objective of agri-tech is reducing the impact of farming on the environment, but it can also increase productivity, profit, or health and safety.
Recommended Webinars: Food Technology Webinar, Agrifood Technology, Food Engineering, Food Chemistry, Latest trends in Food Technology, Food Microbiology, Food Innovation, Food Management, Food Processing
Related Societies:
Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colours Association (NATCO)
USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology
Asia: Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)
Track 03: Food Engineering and Processing
Food engineering is an interdisciplinary ground which associates microbiology, applied physical sciences, chemistry, and engineering for food and associated productions. It also includes the application of agricultural, mechanical, and chemical engineering principles to food materials. Food processing is the conversion of agricultural products into food or of one form of food into other forms. Food processing comprises various forms of processing foods, from grinding grain to make raw flour to home cooking to complex industrial methods used to make convenience foods.
Recommended Webinars: Food Technology Webinar, Agrifood Technology, Food Engineering, Food Chemistry, Latest trends in Food Technology, Food Microbiology, Food Innovation, Food Management, Food Processing
Related Societies:
Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colours Association (NATCO)
USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology
Asia: Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)
Track 04: Chemistry of Food and Bio-processed Materials
Chemistry of Food is the study of chemical processes and interactions of all biological and non-biological components of foods. Examples of biological substances are meat, poultry, lettuce, beer, and milk. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. This discipline also includes how products get modified under certain food processing techniques and methods either to enhance or to prevent them from happening.
Recommended Webinars: Food Technology Webinar, Agrifood Technology, Food Engineering, Food Chemistry, Latest trends in Food Technology, Food Microbiology, Food Innovation, Food Management, Food Processing
Related Societies:
Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colours Association (NATCO)
USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology
Asia: Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)
Track 05: Food and Dairy Technology
Dairy Technology deals with the processing of milk and milk products. Dairy technology is a branch of engineering that is concerned with the processing of milk and its products. Dairy technology study involves processing, storage, packaging, distribution, and transportation of dairy products by entailing the science of bacteriology, nutrition, and biochemistry.
Recommended Webinars: Food Technology Webinar, Agrifood Technology, Food Engineering, Food Chemistry, Latest trends in Food Technology, Food Microbiology, Food Innovation, Food Management, Food Processing
Related Societies:
Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colours Association (NATCO)
USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology
Asia: Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)
Track 06: Food Microbiology
Food microbiology is the scientific study of microorganisms that are used both in food and for food production. This includes those microorganisms that contaminate food, as well as those which are used in its production; for example, the production of yoghurt, cheese, beer and wine. It is the study of the microorganisms that inhibit, create, or contaminate food, including the study of microorganisms causing food spoilage, pathogens that may cause disease especially if food is improperly cooked or stored; they are used to produce fermented foods such as cheese, yogurt, bread, beer, and wine, and those with other useful roles such as manufacturing of probiotics.
Recommended Webinars: Food Technology Webinar, Agrifood Technology, Food Engineering, Food Chemistry, Latest trends in Food Technology, Food Microbiology, Food Innovation, Food Management, Food Processing
Related Societies:
Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colours Association (NATCO)
USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology
Asia: Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Center (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)
Track 7: Food Innovation and Management
The notion of food innovation has been incorporated around food companies with growing regularity in recent years. Most of the time, the term” innovation” is associated with new product development, but innovation can be applied equally well across corporate marketing, operations, quality assurance, food safety disciplines. Innovation experts generally split innovation into two high-level categories: Disruptive and Incremental Innovation.
Recommended Webinars: Food Technology Webinar, Agrifood Technology, Food Engineering, Food Chemistry, Latest trends in Food Technology, Food Microbiology, Food Innovation, Food Management, Food Processing
Related Societies:
Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colours Association (NATCO)
USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology
Asia: Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Centre (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)
Track 8: Advancement in Food Technology
As the financial prudence of many countries is increasing, the customers have started using processed food more than staples. Worldwide food processing technology business has extended to multi-trillion dollars. It was reported that around, 16 million people work in the food industry. Recent improvements in food processing and technology are not only important to meet the increasing productivity demands but to adopt erudite automation, control, and monitoring methods and techniques.
Recommended Webinars: Food Technology Webinar, Agrifood Technology, Food Engineering, Food Chemistry, Latest trends in Food Technology, Food Microbiology, Food Innovation, Food Management, Food Processing
Related Societies:
Europe: European Federation of Food Science and Technology (EFFoST), BLL – German Federation for Food Law and Food Science, Food Drink Europe, European Chemical Industry Council (CEFIC), Association of European Manufacturers and Formulators of Enzyme Products (AMFEP), European Flavour Association (EFFA), International Sweeteners Association (ISA), Natural Food Colours Association (NATCO)
USA: Food Marketing Institute Association, American School Food Service Association, American Association of Meat Processors, National Grain and Feed Association, International Food Information Council, Institute of Food Technologists, ISEKI-Food Association, Canadian Institute of Food Science and Technology
Asia: Food Industry Asia, All India Food Processors’ Association, Association of Food Scientists and Technologists India (AFSTI), The Japanese Society for Food Science and Technology, International Union of Nutritional Sciences (IUNS), Food and Nutrition Information Centre (FNIC), International Dairy Federation Association (IDFA), Food Industry Research and Development Institute (FIRDI)