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Theme
Congregate towards better understanding and new development on Food Technology
- Food Science 2019

Welcome Message





Sessions/Tracks


Sessions/ Tracks

Food Science is the technique by which the quantity and the quality of the nutrition content and food can be rapidly increased with minimization of physical work load, one of the most prominent reason for us to practice food science is to increase the nutritional value of the food and reduce the quantity required to provide that amount of nutrition , Change is the only Constance with the rapid change in society and world it is a must to bring out changes in the food that we consume

    Food processing

    Product and Package development

    Gene technology

    Food fortification

    Application of Nano technology  

Related: Food Conference|Food Science Conference | Food Science Congress|Food Science Conferences Food Science Meetings Food Technology ConferenceFood Technology Congress|Food Technology Conferences| Nutrition Conference

21st International Conference on Food Technology & Processing October 04-06, 2018 London, UK ; World Congress on Advanced Food Science and Technology October 15-16, 2018 Paris,France; 3rd EuroSciCon Conference on Food Technology April 22-24, 2019 Athens; Greece 3rd International Conference on Food Science & Technology Frankfurt, Germany October 25-26, 2018; World Food Science and Technology Congress October 15-16, 2018 Greece, Athens; Nutrition ,Food Science and Technology April 08-09, 2019 Abu Dhabi,UAE; 2nd International Conference on Food Science 06 - 08 August, 2018 Mercure Hotel Berlin Tempelhof, Germany

Related Associations
Food chemistry is very similar to biochemistry only that it includes more food related components into account , this helps in understanding the reactions of food under packaging and storage , food chemistry follows the rheology of the components and works towards improving the quality of food that we receive . Alterations of flavour , additives, enzymes, vitamins, minerals and various other components of food is done with the help of Food Chemistry

Nutrition and Food Science

Food Toxicology

Food Processing & Technology

Organic and Natural Foods

Chemistry of Food Constituents

Hydro colloids in Food Industry

Related:  Food Conference|Food Science Conference | Food Science Congress|Food Science Conferences Food Science Meetings Food Technology ConferenceFood Technology Congress|Food Technology ConferencesNutrition Conference

3rd International Conference on Food Chemistry May 23-24,2018,| Montreal, Canada; 20th International Conference on Nutrition April16-17, 2018 Dubai, UAE| 9th International Conference on Food Science ,Sep17-18, 2018 Hong Kong| Food safety Congress October 8-9, 2018 Osaka,Japan|  21st World Congress on FoodSciences, July 09-10, 2018 Sydney, Australia| Food Technology Conferences ; 3rdInternational Global Food Security & Sustainability Conference, March22-23, 2018, New York, USA| Food Science & Technology, June 26-27, 2017,Toronto, Canada| 3rd Edition of International Conference on Agriculture &Food Chemistry July 23-24, 2018 Holiday Inn, Aurelia, Rome, Italy| European Food Chemistry &Eating Disorder Congress July 26-27, 2018 HYATT PLACE AMSTERDAM AIRPORT| FoodChemistry & Nutrition July 26-27, 2019 Vancouver, Canada

 Session on: Food Microbiology
Food microbiology is very same as food safety as the food spoiling microbes are read under food microbiology and the concept of food safety is under check, food microbiology is a very commercial field under which the spoilage of food and food wastage is prevented. Also the microbes used in making food is read and hence the conditions and time duration taken for preparation can be cut in half. Fermentation, bio polymers, genetically modified produce, and natural additives are under the study of food microbiology

Fermentation Technology

Food Spoilage

Thermal processing

Food utilization

Bakery and confectionery

Related:  Food Conference|Food Science Conference | Food Science Congress|Food Science Conferences Food Science Meetings Food Technology ConferenceFood Technology Congress|Food Technology ConferencesNutrition Conference

21st International Conference on Food Technology Processing October 04-06, 2018 London, UK ; World Congress on Advanced Food Science and Technology October 15-16, 2018 Paris,France; 3rd EuroSciCon Conference on Food Technology April 22-24, 2019 Athens; Greece 3rd International Conference on Food Science Technology Frankfurt, Germany October 25-26, 2018; World Food Science and Technology Congress October 15-16, 2018 Greece, Athens; Nutrition,Food Science and Technology April 08-09, 2019 Abu Dhabi,UAE; 2nd International Conference on Food Science 06 - 08 August, 2018 Mercure Hotel Berlin Tempelhof, Germany

Related societies

 Session on : Nutritional Food
Nutrition can be explained the derivative that our body absorbs or gets from the food that we consume , it would be really a prominent change to increase the nutrient content of food without having to increase the quantity , we can alter the nutritional content of each food component by modifying them genetically , this study helps in increasing the quantity of availability of food and also in providing individuals with adequate amount of nutrition which in turn results in growth and development

Food and Nutritional Immunology

Food and Nutritional Metabolomics

Natural anti-oxidants and anti-carcinogens

Nutritional Informatics

Plant and animal health, nutrition and modification

Related: Food Conference|Food Science Conference | Food Science Congress|Food Science Conferences Food Science Meetings Food Technology ConferenceFood Technology Congress|Food Technology ConferencesNutrition Conferences

21st International Conference on Food Technology Processing October 04-06, 2018 London, UK ; World Congress on Advanced Food Science and Technology October 15-16, 2018 Paris,France; 3rd EuroSciCon Conference on Food Technology April 22-24, 2019 Athens; Greece 3rd International Conference on Food Science Technology Frankfurt, Germany October 25-26, 2018; World Food Science and Technology Congress October 15-16, 2018 Greece, Athens; Nutrition ,Food Science and Technology April 08-09, 2019 Abu Dhabi,UAE; 2nd International Conference on Food Science 06 - 08 August, 2018 Mercure Hotel Berlin Tempelhof, Germany

Related societies

 Session on:  Food Poisoning and Food Preservation

Food Poisoning is a sustenance borne disease. Ingestion of nourishment that contains a toxic substance or irresistible specialist (like a bacterium, infection, parasite, or prion) may cause unfavorable side effects in the body. Those side effects might be connected just to the gastrointestinal tract causing regurgitating or looseness of the bowels or they may include different organs, for example, the kidney, brain, or muscle.  Food preservation, any of various techniques by which sustenance is kept from waste after gather or butcher. Such practices date to ancient circumstances. Among the most seasoned techniques for safeguarding are drying, refrigeration, and maturation. Present day strategies incorporate canning, purification, solidifying, illumination, and the expansion of synthetic substances. Advances in bundling materials have assumed an imperative part in present day Food preservation.

  Food born outbreaks

  Food born germs and illness

  Pathogenic agents

  Enterotoxins

  Causes of food poisoning


21st International Conference on Food Technology Processing October 04-06, 2018 London, UK ; World Congress on Advanced Food Science and Technology October 15-16, 2018 Paris,France; 3rd EuroSciCon Conference on Food Technology April 22-24, 2019 Athens; Greece 3rd International Conference on Food Science Technology Frankfurt, Germany October 25-26, 2018; World Food Science and Technology Congress October 15-16, 2018 Greece, Athens; Nutrition,Food Science and Technology April 08-09, 2019 Abu Dhabi,UAE; 2nd International Conference on Food Science 06 - 08 August, 2018 Mercure Hotel Berlin Tempelhof, Germany

Related Societies

Food Safety is a logical teach portraying dealing with, arrangement, and capacity of food in ways that cause nourishment borne sickness. The event of at least two instances of a comparative sicknesses coming about because of the ingestion of a typical nourishment is known as a food borne illness outbreak. This incorporates various schedules that ought to be taken after to stay away from potential well being risks. Along these lines nourishment security regularly covers with food barrier to avert damage to shoppers . Food safety and policy are meant to keep the food quality high and thereby increase in food wastage prevention

Food safety

Food analysis

Food policy

Technical and official innovation affecting food systems and access

Food systems and environmental sustainability


21st International Conference on Food Technology Processing October 04-06, 2018 London, UK ; World Congress on Advanced Food Science and Technology October 15-16, 2018 Paris,France; 3rd EuroSciCon Conference on Food Technology April 22-24, 2019 Athens; Greece 3rd International Conference on Food Science Technology Frankfurt, Germany October 25-26, 2018; World Food Science and Technology Congress October 15-16, 2018 Greece, Athens; Nutrition,Food Science and Technology April 08-09, 2019 Abu Dhabi,UAE; 2nd International Conference on Food Science 06 - 08 August, 2018 Mercure Hotel Berlin Tempelhof, Germany

Related Societies

Session on : Agriculture and Food Economics
Food economics is the rapidly growing industry as food has become a very large sector and is very prominent and everlasting , the gain in every produce adds up to the economic growth , for the betterment of work and to reduce the physical work we can use genetically modified seeds which has higher immunogenic characteristics and also yield larger produce thereby Improving the quantity and quality of food that is produced

Applications in Food, Medicine and Cosmetics

Harvest Handling and Processing

Grain science and technology

Fertilizers and Pesticides


21st International Conference on Food Technology Processing October 04-06, 2018 London, UK ; World Congress on Advanced Food Science and Technology October 15-16, 2018 Paris,France; 3rd EuroSciCon Conference on Food Technology April 22-24, 2019 Athens; Greece 3rd International Conference on Food Science Technology Frankfurt, Germany October 25-26, 2018; World Food Science and Technology Congress October 15-16, 2018 Greece, Athens; Nutrition,Food Science and Technology April 08-09, 2019 Abu Dhabi,UAE; 2nd International Conference on Food Science 06 - 08 August, 2018 Mercure Hotel Berlin Tempelhof, Germany

Related societies

Session on: Nutraceuticals
Nutraceuticals term that is utilized to portray any item got from nourishment sources with additional medical advantages notwithstanding the essential nutritious esteem found in food . They can be considered non-particular natural treatments used to advance general prosperity, control manifestations and counteract threatening procedures. Nutraceuticals are products derived from food sources that are purposed to provide extra health benefits, in addition to the basic nutritional value found in food components for benefit of any individual

Dietary Supplements

Multivitamin supplements

Nutraceuticals in Cancer Therapy

Nutraceuticals in Weight Management

Antioxidant supplements

Nutricosmetics

21st International Conference on Food Technology Processing October 04-06, 2018 London, UK ; World Congress on Advanced Food Science and Technology October 15-16, 2018 Paris,France; 3rd EuroSciCon Conference on Food Technology April 22-24, 2019 Athens; Greece 3rd International Conference on Food Science Technology Frankfurt, Germany October 25-26, 2018; World Food Science and Technology Congress October 15-16, 2018 Greece, Athens; Nutrition,Food Science and Technology April 08-09, 2019 Abu Dhabi,UAE; 2nd International Conference on Food Science 06 - 08 August, 2018 Mercure Hotel Berlin Tempelhof, Germany

Related Societies

Session on : Probiotics
Probiotics are bacteria that line your digestive tract and support your body’s ability to absorb nutrients and fight infection. Your body contains about the same number of gut bacteria molecules as it does cells for the rest of your body, so it’s no wonder your gut is so important to your health. These probiotics lead to a healthier human being , thus probiotics can be artificially provided with the food into our system to improve our quality of life

Probiotics and Biomedical applications

.Probiotics and Health: A Clinical Perspective 

Mechanism of Action of Probiotics

Probiotic and Digestive Health

21st International Conference on Food Technology Processing October 04-06, 2018 London, UK ; World Congress on Advanced Food Science and Technology October 15-16, 2018 Paris,France; 3rd EuroSciCon Conference on Food Technology April 22-24, 2019 Athens; Greece 3rd International Conference on Food Science Technology Frankfurt, Germany October 25-26, 2018; World Food Science and Technology Congress October 15-16, 2018 Greece, Athens; Nutrition,Food Science and Technology April 08-09, 2019 Abu Dhabi,UAE; 2nd International Conference on Food Science 06 - 08 August, 2018 Mercure Hotel Berlin Tempelhof, Germany

Related societies

 Session on : Additives and enzymes

 Additives and Enzymes can be defined as the components that can be used to enhance the flavor or preserve the preexisting character of the food that we consume there are varied varieties of enzymes and additives for several purposes. It belongs as a part of food chemistry but has many sub types to be studied under this narrow section

Additive Numbering

Preservative Additives

Nutritional Additives

Enhancer Additives

 

21st International Conference on Food Technology Processing October 04-06, 2018 London, UK ; World Congress on Advanced Food Science and Technology October 15-16, 2018 Paris,France; 3rd EuroSciCon Conference on Food Technology April 22-24, 2019 Athens; Greece 3rd International Conference on Food Science Technology Frankfurt, Germany October 25-26, 2018; World Food Science and Technology Congress October 15-16, 2018 Greece, Athens; Nutrition,Food Science and Technology April 08-09, 2019 Abu Dhabi,UAE; 2nd International Conference on Food Science 06 - 08 August, 2018 Mercure Hotel Berlin Tempelhof, Germany

Related Societies
Academy of Nutrition and Dietetics ; American Association of Cereal ChemistsAmerican Association of Meat ProcessorsAmerican Beverage Institute;American Chemical Society;American Council on Science and Health.; American Culinary FederationAmerican Dairy Association; Parental and Enteral Nutrition Society of Asia ; Asia Pacific Clinical Nutrition Society ; International Union of Nutritional Sciences ; Food and Agriculture Organization of the United Nations ; National Institute of Nutrition ; Federation of Asian Nutrition Societies ; Indian Council of Medical Research ; World Health OrganisationFood Safety and Standards Authority of India ; State Food and Drug Administration.

Session on : Quality and Testing of Food

Quality check on food ensures food safety also when there is a quality test it makes sure that the food is more commercial as in more favorable from the consumer point of view , quality check not only includes physical and chemical compositions but also keep a check on appearance and texture of the food, it is the final check of food safety to ensure the improved quality of Food Science

Food Analysis

Microbial testing of food products

Food Toxicology

Food quality assurance

Food Market

Related: Food Conference|Food Science Conference | Food Science Congress|Food Science Conferences Food Science Meetings Food Technology ConferenceFood Technology Congress|Food Technology ConferencesNutrition Conferences

21st International Conference on Food Technology Processing October 04-06, 2018 London, UK ; World Congress on Advanced Food Science and Technology October 15-16, 2018 Paris,France; 3rd EuroSciCon Conference on Food Technology April 22-24, 2019 Athens; Greece 3rd International Conference on Food Science Technology Frankfurt, Germany October 25-26, 2018; World Food Science and Technology Congress October 15-16, 2018 Greece, Athens; Nutrition,Food Science and Technology April 08-09, 2019 Abu Dhabi,UAE; 2nd International Conference on Food Science 06 - 08 August, 2018 Mercure Hotel Berlin Tempelhof, Germany

Related Societies
Academy of Nutrition and Dietetics ; American Association of Cereal ChemistsAmerican Association of Meat ProcessorsAmerican Beverage Institute;American Chemical Society;American Council on Science and Health.; American Culinary FederationAmerican Dairy Association; Parental and Enteral Nutrition Society of Asia ; Asia Pacific Clinical Nutrition Society ; International Union of Nutritional Sciences ; Food and Agriculture Organization of the United Nations ; National Institute of Nutrition ; Federation of Asian Nutrition Societies ; Indian Council of Medical Research ; World Health OrganisationFood Safety and Standards Authority of India ; State Food and Drug Administration.


Session on
: Dairy science and Technology

Dairy science is a branch of food science that helps in increasing the quality of all milk and milk products , this study makes sure we understand the different techniques through which the quality of dairy products that get processed stored and consumed of better quality .
     Product and Package development

    Gene technology

    Food fortification

    Application of Nano technology  

    Flavor Composition

    Dairy Processing

21st International Conference on Food Technology Processing October 04-06, 2018 London, UK ; World Congress on Advanced Food Science and Technology October 15-16, 2018 Paris,France; 3rd EuroSciCon Conference on Food Technology April 22-24, 2019 Athens; Greece 3rd International Conference on Food Science Technology Frankfurt, Germany October 25-26, 2018; World Food Science and Technology Congress October 15-16, 2018 Greece, Athens; Nutrition,Food Science and Technology April 08-09, 2019 Abu Dhabi,UAE; 2nd International Conference on Food Science 06 - 08 August, 2018 Mercure Hotel Berlin Tempelhof, Germany

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Session on: Diet and Fitness
Diet and Fitness plays a very vital role towards the development of a quality lifestyle of any individuals , One’s diet must make sure that the respected individual receives all of the nutrition required for that persons normal routine to be enriched , Fitness is a state of body when the composition of the body changes as the result the body weight changes and as the result the individual gets a healthier state of body. In other words this can be explained as nutrition technology, where the nutriton content of a component is increased without altering the quantity

Nutrition and Balanced Diet

Plant based diet

Western diet and obesity

Food Security & Nutrition security

Types of Fitness & Benefits

21st International Conference on Food Technology Processing October 04-06, 2018 London, UK ; World Congress on Advanced Food Science and Technology October 15-16, 2018 Paris,France; 3rd EuroSciCon Conference on Food Technology April 22-24, 2019 Athens; Greece 3rd International Conference on Food Science Technology Frankfurt, Germany October 25-26, 2018; World Food Science and Technology Congress October 15-16, 2018 Greece, Athens; Nutrition,Food Science and Technology April 08-09, 2019 Abu Dhabi,UAE; 2nd International Conference on Food Science 06 - 08 August, 2018 Mercure Hotel Berlin Tempelhof, Germany

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 Session on : Obesity and Malnutrition
Obesity and Malnutrition as are the two extreme conditions which are hazardous to our bodies, Obesity does not always mean that the individual is enriched with all the nutrients, it is a state where there is quantity without the sufficient quality, when there is a nutrition accumulation in the body it is said to be a proper diet and a healthy being but when there is just abdominal accumulation it is said to be obesity. Malnutrition is a condition where an individual does not acquire the required amount of intake by  the body.

Current Research on Obesity & Diet Management

Endocrinal Obesity and Hormonal Obesity

Eating Disorder

Food Safety Laws and Regulations

Nutritional Epidemiology


21st International Conference on Food Technology Processing October 04-06, 2018 London, UK ; World Congress on Advanced Food Science and Technology October 15-16, 2018 Paris,France; 3rd EuroSciCon Conference on Food Technology April 22-24, 2019 Athens; Greece 3rd International Conference on Food Science Technology Frankfurt, Germany October 25-26, 2018; World Food Science and Technology Congress October 15-16, 2018 Greece, Athens; Nutrition,Food Science and Technology April 08-09, 2019 Abu Dhabi,UAE; 2nd International Conference on Food Science 06 - 08 August, 2018 Mercure Hotel Berlin Tempelhof, Germany

 Related Societies

Food marketing and economic are the study of management skills in marketing in food industry . we read the market analysis of the live markets and thereby market the food products . Food economics play a major role in creating substantial resources. This helps in optimizing and producing of each component of food based on their needs and yield, with respect to the land usage and investment of the food

 Agriculture and Food Security

Innovative ways of feeding increasing population

Wholesale marketing of food

Agricultural marketing

Logistics & Distribution of Food and Beverages


21st International Conference on Food Technology Processing October 04-06, 2018 London, UK ; World Congress on Advanced Food Science and Technology October 15-16, 2018 Paris,France; 3rd EuroSciCon Conference on Food Technology April 22-24, 2019 Athens; Greece 3rd International Conference on Food Science Technology Frankfurt, Germany October 25-26, 2018; World Food Science and Technology Congress October 15-16, 2018 Greece, Athens; Nutrition,Food Science and Technology April 08-09, 2019 Abu Dhabi,UAE; 2nd International Conference on Food Science 06 - 08 August, 2018 Mercure Hotel Berlin Tempelhof, Germany

Related Societies

Food waste is the result of impaired processing or storage or dispatch of food in the already stated ways , in order to study food waste management one must be sure of what are the techniques for food processing and food safety mechanisms with which we can prevent waste of food. Food industry delivers the real measure of wastage.

 Enzyme Production from Food Wastes
 Treatment of Dairy Processing Waste waters
 Recycling techniques
 Waste Management Engineering
 Food waste reduction
 

21st International Conference on Food Technology Processing October 04-06, 2018 London, UK ; World Congress on Advanced Food Science and Technology October 15-16, 2018 Paris,France; 3rd EuroSciCon Conference on Food Technology April 22-24, 2019 Athens; Greece 3rd International Conference on Food Science Technology Frankfurt, Germany October 25-26, 2018; World Food Science and Technology Congress October 15-16, 2018 Greece, Athens; Nutrition,Food Science and Technology April 08-09, 2019 Abu Dhabi,UAE; 2nd International Conference on Food Science 06 - 08 August, 2018 Mercure Hotel Berlin Tempelhof, Germany

Related Societies

Public health is the science and craft of anticipating sickness, dragging out life and advancing human well being through composed endeavors and educated decisions of society, associations, open and private, networks and individuals". Analyzing the soundness of a populace and the dangers is the reason for general well being. Health food is the food that is processed in such a way that it provides more nutrients of health in more than one way or type, Health food is diversely enriched to provide an individual with all the needed nutrients in abundance

Public Health and Epidemiology

Nutrition quality on consumer health

Community Nutrition

Nutrition and Health Policies

Occupational Health and Safety

21st International Conference on Food Technology Processing October 04-06, 2018 London, UK ; World Congress on Advanced Food Science and Technology October 15-16, 2018 Paris,France; 3rd EuroSciCon Conference on Food Technology April 22-24, 2019 Athens; Greece 3rd International Conference on Food Science Technology Frankfurt, Germany October 25-26, 2018; World Food Science and Technology Congress October 15-16, 2018 Greece, Athens; Nutrition,Food Science and Technology April 08-09, 2019 Abu Dhabi,UAE; 2nd International Conference on Food Science 06 - 08 August, 2018 Mercure Hotel Berlin Tempelhof, Germany

Related Societies

Market Analysis

In the world

By 2022 the normal development of Food Technology  advertise is over $250.43 billion. Every part of nourishment innovation advertise is blossoming. The worldwide market for yeast items came to $5.8 billion of every 2013. In 2019, this market is relied upon to develop to $9.2 billion, with a compound yearly development rate (CAGR) of 7.9% from 2013 to 2019. The worldwide market of probiotic fixings, supplements, and nourishments came to about $23.1 billion out of 2012, $27.1 billion out of 2013 and in 2018 expected development is $36.7 billion with a compound yearly development rate (CAGR) of 6.2% over the five-year time frame from 2013 to 2018. With $21.7 billion out of 2012 and $23 billion of every 2013 and expected reach of $31.3 billion by 2018, the worldwide market for hardware utilized as a part of nourishment handling and bundling is ascending at a five-year compound yearly development rate (CAGR) of 6.3% from 2013 to 2018. With almost 9.6 billion pounds in 2012 and in 2013 somewhat in excess of 10 billion pounds the worldwide social insurance bundling market is relied upon to increment and achieve in excess of 13 billion pounds by 2018, which compares to a 5.6% compound yearly development rate (CAGR). In the wake of expanding at a five-year compound yearly development rate (CAGR) of 5.6%, The U.S sustenance well being testing market is fruitful. This market was esteemed at $3.3 billion out of 2013 and in 2017 the market came to almost $4.4 billion. In 2011 the worldwide market for sugar and different sweeteners was almost $99.1 billion. The market came to almost $97.2 billion by 2017 at a CAGR ascent of 4.6%.With a compound yearly development rate (CAGR) of 7.1% in the vicinity of 2012 and 2018; Sales of starches and subordinates were $51.2 billion out of 2012 and by 2018 anticipated that would reach $77.4 billion. The normal development of $1.4 billion out of 2018 from $1.2 billion of every 2012 was examined for the worldwide market of monetarily utilized carotids
 with a compound yearly development rate of 2.3%


In United Kingdom

In excess of 8,000 food and refreshment assembling and preparing organizations are dynamic crosswise over UK. The main five sustenance organizations represented over £30 billion as far as turnover. The main 20 nourishment makers worked more than 300 assembling and circulation locales over the UK. In all out in excess of 9500 assembling locales and production lines in the country's nourishment and drink fabricating industry.  The biggest quantities of working locales are: Bakery, meat handling, dairy endeavors. The UK is a Center for research and item advancement in food and drink, spearheading moral, well being and accommodation nourishment. The UK's utilitarian sustenance advertise was worth around 1.2 billion GBP in 2014 and has developed every year by 13%, from 335 million GBP in 2000.

 Food, drink and tobacco innovative work spending was 430 million GBP in the UK in 2015. The UK is an all-inclusive perceived Centre for R&D in sustenance and drink with an accentuation on new item advancement, more prominent accommodation and more advantageous items. Mondale International, PepsiCo, Mars and Unilever all have sustenance and drink R&D activities in the UK. The UK bundling industry is a huge and created segment with yearly offers of 10.9 billion GBP. Of this, 7.1 billion GBP is utilized for sustenance and drink. There are 85,000 occupations in the bundling division, speaking to 3% of UK producing work. . The UK squanders only 3% of sustenance, which is low by universal and memorable measures. What's more, more than 67% of bundling in the UK is reused, which is in front of EU targets

 

Why London ?

London is viewed as a world pioneer in Food Science, and in that capacity numerous industry experts will visit and instruct at your picked establishment. Sandwich arrangements are likewise a possibility for understudies who wish to put in multi year increasing first hand involvement in the business.London has many potential researchers and many related studies that come useful for our work under food science and technology. London is the place where the moderns and the nostalgia lovers can visit and enjoy . It has a series of places that can be visited  for all walks of the crowd, Also there are very high entries of research work from the London universities


Universities working on food science in London

     University of Glasgow

     University of Central Lancashire

      Coventry University

      University of Greenwich

      University of Liverpool

     Bangor University

       Cardiff University

      Birmingham City University


     Queen's University Belfast


     Northumbria University

About Conference

On behalf of organizing committee we welcome you to attend 7th International Conference on Nutrition, Food Science and Technology on March 07-09, 2019 in London, UK ,with the theme “Focus towards better understanding and new development on Food Technology”. This international convention  anticipates hundreds of delegates including keynote speakers, Oral presentations by renowned speakers and poster presentations by students besides delegates around the world. we hope to have a tremendous output of the conference.

The 7th International Conference on Nutrition, Food Science and Technology on March 07-09, 2019 in London, UK deliver the mix of Experts, Researchers, Scientists, Students from everywhere throughout the world. It will fill in as an incredible stage to enhance your insight and aptitudes in this field through the different research understanding and introductions. It additionally helps picking up a view about the profession improvement and quest for new employment


Target Audience :

  • Nutritional therapist
  • Product/process development scientist
  • Quality manager
  • Regulatory affairs officer
  • Scientific laboratory technician
  • Technical brewer
  • Dieticians
  • Food Safety officers
  • Sensory Analyst
  • Scientists
  • Food technologist.

Organizing Committee
OCM Member
Patricia Curtis
Professor and Chair , Poultry and Egg Processing
North Carolina State University
Raleigh, USA
OCM Member
Dr. Katrina Campbell
Lecturer, Molecular Bio sciences
Queen's University Belfast
London, United Kingdom
OCM Member
Harsharn Gill
Professor, Department of Food and Nutrition
RMIT university
Melbourne, Australia
OCM Member
Dr.Sima Hamadeh
haigazian university
Beirut, Lebanon
OCM Member
Hajah Mariam binti Abdul Latif
Associate Professor , Food Science and Nutrition
Universiti Malaysia Sabah
Bedong, Malaysia
OCM Member
M S Swaminathan
Former Chairman
National Commission on Farmers
New Delhi, India
OCM Member
Thingnanging Longvah
Scientist
National Institute of Nutrition
Panagi, India
OCM Member
Prof. Dr. Yousif Abd El-Aziz Elhassaneen
Prof and Head , Nutrition and Food Science
Minoufiya University
Menoufia, Egypt
OCM Member
Baojun Xu
Professor , Food Science
Beijing Normal University-Hong Kong Baptist University United International College
Beijing, China
OCM Member
Dr. Zafer Ceylan
Assistant Professor , Seafood Processing Technology
Van Yuzuncu Yil University
Van, Turkey
Renowned Speakers

To Collaborate Scientific Professionals around the World

Conference Date March 7-9, 2019
Speaker Oppurtunity
Poster Oppurtunity Available
e-Poster Oppurtunity Available
Venue
&
Hospitality


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