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Scientific Program
Annual Congress on Food Engineering, will be organized around the theme “Exploring claims, controversies, interests and values connected with food”
Food Engineering Congress 2019 is comprised of 18 tracks and 87 sessions designed to offer comprehensive sessions that address current issues in Food Engineering Congress 2019.
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.
\r\n 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 basis of the discipline lies in an understanding of the chemistry of food components, such as proteins, carbohydrates, fats and water and the reactions they undergo during processing and storage. A complete understanding of processing and preservation methods is required including drying, freezing, pasteurization, canning, irradiation, extrusion, to name just a few. The ability to carry out analysis of food constituents is developed along with statistical quality control methods. The microbiology and the safety aspects of food must also be understood.
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\r\n The food industry, which originally provided only primary products for final preparation in the home, finds itself responding to market demands for more refined, sophisticated, and convenient products. The demand for easy to prepare, convenience foods, poses major scientific and technological challenges which cannot be met without highly trained scientists capable of understanding the complex chemistry/biochemistry of food systems and knowledge of the methods to preserve them. This increased reliance of society on ready-to-eat foods has led to greater responsibility for processors in terms of quality, safety and nutrition. In order to ensure high quality and competitive products, scientific principles and new technologies are being applied to food manufacturing and the body of knowledge required has become that discipline called Food Science.
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- Track 1-1Food additives
- Track 1-2Physico-chemical properties of food
- Track 1-3Flavor chemistry
- Track 1-4Food engineering and packaging
\r\n Food Technology is a science which deals with the techniques and principals involved in processing and preserving the food substances. The application of food science helps in manufacturing safe, wholesome and nutritious food products. The study of food technology is to develop new methods and systems for keeping food products safe and resistant from natural harms such as bacteria and other micro-organisms. Food processing helps in preservation enhances the flavor and reduces the toxins in the food product which results in better distributional efficiency and easy marketing of the food product.
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\r\n The modern food processing techniques is the key to flourishing supermarkets we have today. Extra nutrients can be added while processing the food and processed food is less susceptible to spoilage. Some of the techniques used are spray drying, juice concentrates, freeze drying and the introduction of artificial sweeteners, colorants, and preservatives. Of late, many products such as dried instant soups, reconstituted fruits and juices, and self-cooking meals were developed for the convenience of working people.
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\r\n Other subtopics dealt under this session are:
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- Track 2-1Bakery and confectionary products
- Track 2-2Food analysis
- Track 2-3Food hygiene and sanitation
- Track 2-4Milk processing
- Track 2-5Concentrated and Dehydrated milk products
- Track 2-6Technology of Cereals and milk
Fortification of centrally-processed staple foods is a process to reach large sections of a country’s population with iron, folic acid, and other alternative essential micronutrients. Adding micronutrients to common staple foods will considerable improve biological quality of the food and improve public health with minimal risk.
- Track 3-1Grain Fortification
- Track 3-2Oil Fortification
Food rheology is the study of the flow properties of food, i.e., the consistency and flow of food under certain conditions. The consistency, degree of fluidity, and mechanical properties are important in understanding the food texture, shelf life and stability of the food.. The acceptability of food products to the consumer is indicated by food texture, such as how spreadable and creamy the food product is. Food rheology is an important quality control aspect during food manufacture and processing
- Track 4-1Physico-chemical properties of food
- Track 4-2Flavor chemistry
Food engineering contains an extensive variety of activities. Food engineers are employed in food processing, food equipment, packaging, element production, instrumentation, and control. firms that layout and construct food processing plant life, consulting firms, authorities groups, pharmaceutical organizations, and fitness-care corporations additionally hire food engineers. The track included food engineering innovations, genetic modification, Food rheology, sustainable technologies and extrusion technology are going to be discussed in Food Engineering Conference.
- Track 5-1Advances in classical unit operations in engineering applied to food manufacturing
- Track 5-2Progresses in the transport and storage of liquid and solid foods
- Track 5-3Developments in heating, chilling and freezing of foods
- Track 5-4Advanced mass transfer in foods
- Track 5-5New chemical and biochemical aspects of food engineering and the use of kinetic analysis
- Track 5-6Modern packaging, cleaning, and sanitation technologies.
- Track 5-7Development of sensors systems for quality and safety assessment
- Track 5-8Agriculture and animal husbandry practices
\r\n It includes intake of food absorption, assimilation, biosynthesis, catabolism, bodybuilding nutrients and excretion. Research behind this science has largely contributed in finding out the vital facts about how environmental exhaustion can lead to crucial nutrition-related health problems like contamination, spread of contagious diseases and malnutrition and going to be discussed in Food Engineering conference.
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- Track 6-1Agricultural Biotechnology
- Track 6-2Trans Genic plants
- Track 6-3Gene expression
\r\n This discipline also covers how products transform under certain food processing method and technique either to enhance or to prevent them from happening. A best case in point of enhancing a process would be to encourage fermentation of dairy products with microbes that convert lactose to lactic acid. A preventive example is to be stopping the surface browning of freshly cut apples or potatoes using lemon juice or other acidulated water. The track includes
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- Track 7-1Amino acids
- Track 7-2Proteins
- Track 7-3Vitamins
- Track 7-4Minerals
- Track 7-5Flavor Science
- Track 7-6Artificial Sweeteners
- Track 7-7Enzymology
- Track 7-8Aromatic foods and their characterization
- Track 7-9Chemistry of baked food
\r\n Food grading involves the review, assessment and sorting of assorted foods relating to quality, freshness, legal conformity and market price. Food grading typically happens by hand, during which foods are assessed and sorted.. Machinery is additionally accustomed to grade foods, and will involve sorting products by size, shape and quality. For example, machinery will be accustomed take away spoiled food from contemporary product
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Food safety is a major aspect of food microbiology. Pathogenic bacteria, viruses and toxins produced by microorganisms are all possible contaminants of food. However, microorganisms and their products can also be used to combat these pathogenic microbes. Probiotic bacteria, including those that produce bacteriocins, can kill and inhibit pathogens. Alternatively, purified bacteriocins such as nisin can be added directly to food products. Finally, bacteriophages, viruses that only infect bacteria, can be used to kill bacterial pathogens. Thorough preparation of food, including proper cooking, eliminates most bacteria and viruses. However, toxins produced by contaminants may not be heat-labile, and some are not eliminated by cooking
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\r\n This track deals with following criteria:
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- Track 9-1Fermentation
- Track 9-2Probiotics
- Track 9-3Food Borne Pathogens
\r\n The principal roles of food packaging is to safe guard food products from outside influences and harm, to contain the food, and to supply consumers with ingredient and biological process information, Traceability, convenience, and tamper indication measures secondary functions of accelerating importance. The goal of food packaging is to contain food in a very cost-effective manner that satisfies trade necessities and client needs, maintains food safety, and minimizes environmental impact
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- Track 10-1Packaging Machines
- Track 10-2Reducing Food packaging
- Track 10-3Recycling of Food Packaging
- Track 10-4Trends in Food Packaging
- Track 10-5Food Safety and Public Health
\r\n Dietary supplements may also contain substances that have not been confirmed as being essential to life, but are marketed as having a beneficial biological effect, such as plant pigments or polyphenols. Animals may also be a supply of supplement ingredients, as for example collagen from chickens or fish. These are also sold individually and in combination and may be combined with nutrient ingredients. In the United States and North American Nation, dietary supplements are considered a subset of foods, and are regulated accordingly. The European Commission has also established harmonized rules that help to insure that food supplements are safe and properly labeled.
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\r\n Other aspects dealt in this track include:
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- Track 11-1Adulterants in Food
- Track 11-2Herbal Supplements
- Track 11-3Regulatory Compliance
- Track 11-4Adverse effects
\r\n Food physical chemistry concepts are often drawn from rheology, theories of transport phenomena, physical and chemical thermodynamics, chemical bonds and interaction forces, quantum mechanics and reaction kinetics, biopolymer science, colloidal interactions, nucleation, glass transitions and freezing, disordered/nanocrystalline solids.
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\r\n Techniques utilized range widely from dynamic rheometric, optical microscopy, electron microscopy, AFM, light scattering, X-ray diffraction/neutron diffraction, to MRI, spectroscopy (NMR, FT-NIR/IR, NIRS, ESR and EPR, CD/VCD), Fluorescence, FCS, HPLC, GC-MS, and other related analytical techniques.
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\r\n Understanding food processes and the properties of foods requires a knowledge of physical chemistry and how it applies to specific foods and food processes. Food physical chemistry is crucial for improving the quality of foods, their stability and food product development
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\r\n Topics covered in this session include:
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- Track 12-1Water and protein activities
- Track 12-2Food hydrolysis and shelf life
- Track 12-3Hydrophobic interactions in foods
- Track 12-4Food dispersions
- Track 12-5Food micro and Nano structures
- Track 12-6Cross linking in foods
- Track 12-7Physico- chemical interactions in food dormulation
- Track 12-8Rheology of extrusion processes
- Track 12-9Food enzyme kinetics
- Track 12-10Microencapsulation
- Track 12-11Food protein denaturation
- Track 12-12Food enzymes and reaction mechanisms
- Track 12-13Properties of food additives
\r\n This includes several routines that ought to be followed to avoid potential health hazards. In this way food safety often overlaps with food defense to prevent harm to consumers. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer
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\r\n Food safety issues and regulations concern:
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- Track 13-1Food manufacturing practices
- Track 13-2Novel foods
- Track 13-3Genetically modified foods
- Track 13-4Food label
- Track 13-5Food contamination
\r\n Food preservation includes processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. Maintaining or creating nutritional value, texture and flavor is very important facet of food preservation
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\r\n Many processes designed to preserve food involve more than one food preservation method like:
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- Track 14-1Traditional techniques
- Track 14-2Pasteurization
- Track 14-3Fermentation
\r\n Minimum quality requirements are included in the food law to ensure the foods produced are unadulterated and are not subjected to any fraudulent practices intended to deceive the buyer. Additionally, food laws are ought to cover the total chain beginning with provisions for animal feed, on-farm controls and early processing through to final distribution and use by the buyer.
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\r\n Nutrition is the science that interprets the interaction of nutrients and different substances in food in relgard to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biogenesis, catabolism, and excretion. The diet of an organism is what it eats, which is largely determined by the supply and palatability of foods
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- Track 16-1Macronutrients
- Track 16-2Micronutrients
- Track 16-3Animal nutrition
- Track 16-4Plant nutrition
- Track 16-5Nutrition literacy
- Track 16-6Malnutrition
\r\n They can even be generated within the course of preparing, processing, and preserving foods. It wishes to develop an understanding of the chemical and biological principles that determine toxicity and, by presenting typical examples of the toxic substances found in foods.
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- Track 17-1Types of Food Toxicants
- Track 17-2Absorption, Distribution and Elimination of Toxicants
- Track 17-3Carcinogenesis, Mutagenesis, Teratogenesis
- Track 17-4Organ Toxicity
- Track 17-5Natural Toxins in Foods of Plant Origin
- Track 17-6Pesticides in Foods
- Track 17-7Marine Toxins
- Track 17-8Poisonous Mushrooms
- Track 17-9Mycotoxins
- Track 17-10Food Adulteration
- Track 17-11Pesticides
\r\n Nanotechnology is having an impact on many aspects of food science, from how food is grown to how it is packaged. Companies are developing nanomaterials that will make a difference not only in the taste of food, but also in food safety, and the health benefits that it delivers.
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- Track 18-1Nano sensors
- Track 18-2Nano capsules
- Track 18-3Nanotechnology in Agriculture and Food Production