35th International Conference on
Food Science and Technology
July 10-11, 2023 Prague, Czech Republic

 Food Science and Technology

Food is the most vital aspect of one's life in order to survive. Plants, poultry, glucose, milk, fruits, proteins, and other foods are only a few examples of what we eat. Technology is an area of science that aids in the production of food by utilizing all of the resources at our disposal. Technology also aids the preservation and storage procedures. Human labor pressure has been reduced as a result of the advancement of contemporary food technology. Several beneficial food technologies include improvements in food genomics and nanotechnology applications for increased production.

 Food Microbiology and Enzymology

The study of microbes that dwell in, produce, or infect food is known as food microbiology. This entails looking into microbes that cause food deterioration. However, "good" bacteria, such as probiotics, are becoming more essential in food science. Microorganisms are also required for the manufacture of foods such as cheese, yogurt, and other fermented foods, as well as bread, beer, and wine. Food enzymology covers basic and practical areas of enzymology that are important to food systems. The course covers enzymatic activity calculation techniques, enzyme extraction from microbial, plant, and animal systems, and enzyme purification and characterization procedures.

 BioActive Constituents of Food

Food contains trace levels of extra nutritious elements known as "bioactive substances." They are being intensively researched to see how they affect people's health. Many epidemiologic studies have demonstrated that plant-based diets are protective against CVD and cancer, sparking this research investigation. Several bioactive chemicals have been discovered. These compounds' chemical structures and functions differ widely, and they are classified appropriately. Flavonoids, a kind of phenolic chemical present in all plants, have been researched extensively in grains, legumes, nuts, olive oil, tomatoes, fruits, tea, and red wine.

Food Toxicology

Food toxicology is becoming increasingly popular as the food supply chain grows more global in origin, and any contamination or poisonous manifestation can have substantial and far-reaching health repercussions. Food toxicology includes several areas of food safety and toxicology, such as the nature, qualities, effects, and detection of hazardous chemicals in food, as well as their disease manifestations in humans. Other areas of consumer product safety may also be included.

Food, Nutrition, and Health

Nutrition is a basic human necessity as well as a health need. A good diet is vital for early development, growth, and an active lifestyle. Nutrition is the discipline of science that studies all of the numerous food composition characteristics and how they interact to create optimal sustenance. A group's average dietary need is influenced by parameters such as age, weight, height, gender, growth rate, and degree of exercise. Good nutrition is one of the cornerstones of living a healthy life. Eat a well-balanced diet to improve your nutrition. Foods high in vitamins and minerals should be consumed. There are fruits, vegetables, whole grains, meat, and protein source.

Market Analysis

Global food retail sales exceed $4 trillion each year. Dairy, fish, eggs, fruit and vegetables, luxury foods, organic food, meat, packaged food, sauces, and cereal-based goods are all part of the food sector. The accent is on sustainability measures, but it has switched to food loss and waste. Many customers are always seeking ways to get ingredients from their waste streams, and food waste at the consumer and merchant ends of the food chain is also being scrutinized.

And, when negative affecting situations such as the horse meat scandal, which kept the food business in the press for all the wrong reasons in 2012, and food and out-of-stock concerns take their toll on customer confidence, corporations have recently realized and worked out a solution to rebuild consumer trust. As a result, more firms are emphasizing the origins of their goods and ingredients. As a result, customers may expect to see manufacturers start incorporating foraged, hyper-local ingredients into accessible formats and recognizable goods in 2014.

There is a reason why customers are more interested in back-to-basic pleasures, such as home-cooked food. To capitalize on this trend, businesses are implementing value packaging and making strong value claims on their products. An expanding worldwide population and a move toward convenience food have continued to propel the sector ahead, which is why shifting food culture habits have come to signify various tastes while boosting demand for ethnic meals and novel forms, such as microwaveable food items. More than anything, convenience is important because customers have begun to expect and focus on processed, ready-to-eat, packaged items, which is why demand has outpaced supply in certain food sectors.

Registration Link: https://foodscience.foodtechconferences.com/registration.php

Mark Smith

Program Manager | Food Science 2023

Mail: foodscience@meetingsnexpo.com

WhatsApp: +44 789 707 3589