21st Global Summit on Food Processing, Safety & Technology

Date(s) - 09/28/18 - 09/29/18
8:00 am - 5:00 pm

Double Tree by Hilton Chicago

Hosted by
21st Global Summit

21st Global Summit on Food Processing, Safety & Technology (cse)

Fri, Sep 28, 2018, 8:00 AM – Sat, Sep 29, 2018, 5:00 PM

Conference Series LLC Ltd is dedicated to serve the scientific community through its 750 leading Open Access peer reviewed Journals supported by 50,000 renowned editorial board and more than 5 million reader worldwide. Conference Series LLC Ltd is proud to host around 600 international conferences around the globe to address the current issues and discoveries in the field of Life sciences, Applied Science & Engineering, Clinical, Medical and Pharmaceutical sciences.

Conference Series LLC Ltd feel proud in inviting the contributors across the globe to its premier 21st Global Summit on Food Processing ,Safety & Technology to be held during September 28-29, 2018 at Chicago, Illinois, USA. Food Processing & Safety Conference is the premier event that brings together a unique and International mix of experts, researchers and decision makers both from academia and industry across the globe to exchange their knowledge, experience and research innovations to build a world food community.
Food Processing & Safety Conference to be held in Chicago, USA with the theme of “Rejuvenating innovation and challenges in food science”. Food Processing & Safety conference is going to help the people who are directly or indirectly related to the Food processing industry and academia. By this conference people can share their views and ideas and can improve their knowledge about the advanced techniques to increase the productivity of the industries.

Food Processing & Safety Conference is helpful for academia who is interested to do research on new trends in food processing. Food Processing & Safety conference mainly focuses on advanced techniques of food processing and safety. Food Processing & Safety Conference is also useful to the industrial people for more profits in less time.


We look forward to an exciting scientific event, business meeting, trade fair and exhibition in the beautiful city of Chicago, USA.


21st Global Summit on Food Processing, Safety & Technology to be held in Chicago, USA with the theme of Rejuvenating innovation and challenges in food science. Food Processing & Safety 2018 will coordinate all meetings with our Editorial board members and other experts in Food Technology, Food Processing, Food Biotechnology, Food Safety & Quality across the world. By this conference people can share their views and ideas and can improve their knowledge about the advanced techniques to increase the productivity of the industries.

Track 1: Food Processing & Technology

Food processing is the conversion of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Emerging technologies which have already found in the food industry or related sector are High pressure processing , pulsed electric fields, ultrasound , and cold plasma .The basic principles of these technologies as well as the state of the art concerning their impact on biological cells, enzymes, and food constituents. Current and potential applications will be discussed, focusing on process-structure-function relationships, as well as recent advances in the process development and in the other way food technology is a branch of food science that deals with the production processes that make foods.

Topics included:

Food engineering innovations

Processing in Food Industry

The Rise of Food tech in this century

Trends in food science & technology

Track 2: Fermentation & Bioprocess Engineering

Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.

The term fermentation sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt.

Bioprocess engineering, also biochemical engineering’, is a specialization of chemical engineering, It deals with the design and development of equipment and processes for the manufacturing of products such as agriculture, food, feed, pharmaceuticals, nutraceuticals, chemicals, and polymers and paper from biological materials & treatment of waste water.

Topics included:

Process Intensification

Chemical Engineering

Fermented foods by region

Industrial fermentation

Fermentation in food processing

Track 3: Food Production, Preservation & Packaging

Food production is the process of transforming raw ingredients into prepared food products. Food production includes industries that take raw food products and convert them into marketable food items. Home food production includes converting produce into forms for long-term storage. Food processing is the process of changing or transforming raw food materials into consumable forms or products. Food processing offers many advantages such as prolonging the life span of the food, preventing food from going bad, for easy packaging etc. Food preservation involves preventing the growth of bacteria, fungi (such as yeasts), or other micro-organisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity.

Topics included:

Food Biochemistry and Food Processing

Emerging food processing techniques

Non-thermal processing

Food security

Food Packaging

Antimicrobial food packaging

Types of packaging

Constraints on adequate packaging

Packaging materials

Properties of packaging materials

Functions of packaging

Lubricants used in packaging machines

Packaging Machines

Food Packaging Trends

Food Packaging Regulations

Track 4: Dairy Industry, Technology & Products

Dairy technology is about milk and milk-derived food products from a food science perspective. It focuses on the biological, chemical, physical, and microbiological aspects of milk itself, and on the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream.

Topics included:

Advanced Dairy Processing

Rheology of Dairy and Food Products

Advanced Dairy and Food Packaging

Alternative Processes for the Dairy & Food Industries

Probiotics and Fermented Dairy Products

Dairy Chemistry and Technology

Condensed & Dried Milks

R & D Management in Dairy Industry

Track 5: Food Rheology & Sensory Analysis

Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. The consistency, degree of fluidity, and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture. The acceptability of food products to the consumer is often determined by food texture, such as how spreadable and creamy a food product is. Food rheology is important in quality control during food manufacture and processing. Food rheology terms have been noted since ancient times. In ancient Egypt bakers judged the consistency of dough by rolling it in their hands. Sensory analysis (or sensory evaluation) is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses (sight, smell, taste, touch and hearing) for the purposes of evaluating consumer products.

Topics included:

Chemical reactions in foods: mechanisms, kinetics and impact on quality and health

Emerging non-nutrient bio actives in food – chemistry, analysis, function and health

Food biochemistry

Chemistry of baked food

Enzyme analysis of Diary, vegetable and crop foods

Flavour and texture of food

Rheology of wheat doughs, cheese and meat

Track 6: Food Safety, Quality & Policy

The terms food safety and food quality can sometimes be confusing. Food safety refers to all those hazards, whether chronic or acute, that may make food injurious to the health of the consumer. It is not negotiable. Quality includes all other attributes that influence a product’s value to the consumer. This includes negative attributes such as spoilage, contamination with filth, discoloration, off-odours and positive attributes such as the origin, colour, flavour, texture and processing method of the food. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer.

Topics included:

Food quality and safety management systems

Food contamination

Factors influencing HACCP implementation in the food industry

Detection of pathogens and allergen and other additives

Quality control of raw materials

Track 7: Food Biotechnology Studies

Biotech crop was commercialized in 1996; some food activists have raised uncertainty about whether or not biotech crops are as safe as conventional crops. The use of agricultural biotechnology increases globally (currently biotech crops are preferred by more than 15 million growers in 29 countries), people need to be better informed about food production. Biotechnology has proven to be an essential tool in meeting this challenge of increasing our safe and affordable food supply. Biotechnology helps farmers to grow crops that resist diseases and pests and that require less fertilizers. Future technologies will enable farmers to grow crops that are drought-tolerant, or freeze-tolerant, and crops that have an increased nutritional value – this is especially important in developing countries where malnutrition and food poverty has reached tragic levels.

Topics included:

Role of biotechnology in food supply

Genetically modified foods

Applied Biotechnology in Food processing

Applied Biotechnology in Food preservation

Applied Biotechnology in Food quality increasing

Track 8: Meat Industry & Possible Alternatives

The term meat industry describes modern industrialized livestock agriculture for production, packing, preservation and marketing of meat (in contrast to dairy products, wool, etc.). In economics, it is a fusion of primary (agriculture) and secondary (industry) activity and hard to characterize strictly in terms of either one alone. The greater part of the entire meat industry is termed meat packing industry- the segment that handles the slaughtering, processing, packaging, and distribution of animals such as cattle, pigs, sheep and other livestock.

Topics included:


Poultry industry

Red meat

Meat market

Rendering (animal products)

Track 9: Food & Public Health

Food health is food considered beneficial to health in ways that go beyond a normal healthy diet required for human nutrition. Food variety means eating a wide variety of foods from each of the five food groups, in the amounts recommended. Eating many different foods helps maintain a healthy and interesting diet which provides a range of different nutrients to the body. Eating a variety of foods promotes good health and can help reduce the risk of disease. Health claims refer to a relationship between a food and health rather than a statement of content.

Topics included:

Food and nutrition security: new concepts and strategies

Direct Nutrition interventions

Processed food and unprocessed foods: health implications

Nutritional disorder & Nutritional risk

Impact of food and related industries and food industry on public health nutrition

Track 10: Food Nanotechnology

Nanotechnology permits nano-carrier systems for delivery of nutrients and supplements. Nanotechnology is manipulation of matter on an atomic, molecular, and supramolecular scale. Nanotechnology has begun to find potential applications in the area of functional food by engineering biological molecules toward functions very different from those they have in nature, opening up a whole new area of research and development. Nanotechnology also has the potential to improve food processes that use enzymes to confer nutrition and health benefits. For example, enzymes are often added to food to hydrolyze anti-nutritive components and hence increase the bio-availability of essential nutrients such as minerals and vitamins. To make these enzymes highly active, long lived and cost-effective, nanomaterials can be used to provide superior enzyme-support systems due to their large surface-to-volume ratios compared to traditional macroscale support materials.

Topics included:

Use of nanomaterials to improve food quality and food safety: nutrient encapsulation and food packaging

Micro and nanotechnologies for process control and quality assessment

Applications of Nano sciences to nutrients and foods

Nanotechnology in food products

Track 11: Food Systems Management

The term “food system” is used frequently in discussions about nutrition, food, health, community economic development and agriculture. A food system includes all processes and infrastructure involved in feeding a population: growing, harvesting, processing, packaging, transporting, marketing, consumption, and disposal of food and food-related items. It also includes the inputs needed and outputs generated at each of these steps. A food system operates within and is influenced by social, political, economic and environmental contexts. It also requires human resources that provide labor, research and education. Food systems are either conventional or alternative according to their model of food lifespan from origin to plate.

Topics included:

Impacts of conventional food systems

Organic Food Farming

Food chain & distribution

Increase investment in reducing post-harvest losses in developing countries

Investing in Food Safety and Environmental Protection

Balancing Risks and Benefits in food safety and environmental resource co-management

Track 12: Food Waste Management

Food waste or food loss is food that is discarded or lost uneaten. The causes of food waste or loss are numerous, and occur at the stages of production, processing, retailing and consumption. Food management is a broad process that involves the proper oversight of food selection, preparation, presentation, and preservation. The food service industry relies heavily on a number of different managers to supervise each aspect of the process to ensure the quality, taste, and safety of any food served or sold to the general public is healthy and in compliance with local standards. Because of the broad range of tasks involved with food management, there are many different career options for anyone who is interested in working with food of any type. Other way it can be known as food recycling.

Topics included:

Food waste recycling techniques

Food waste reduction

Food waste collection

Food waste recovery

Track 13: Nutrition, Nutritional Disorder & Management

Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion. Nutritional Disorder is a condition that results from eating a diet in which nutrients are either not enough or are too much such that the diet causes health problems. It may involve calories, protein, carbohydrates, vitamins or minerals. Not enough nutrients are called under nutrition or undernourishment while too much is called over nutrition. Malnutrition is often used specifically to refer to under nutrition where there is not enough a calorie, protein, or micronutrients. If under nutrition occurs during pregnancy, or before two years of age, it may result in permanent problems with physical and mental development. Food management is a broad process that involves the proper oversight of food selection, preparation, presentation, and preservation.

Topics included:

Approaches to safety and quality in food processing

Food fortification and enrichment

Role of Packaging in Food Processing

New Thinking on Food Protection

Impact of genetically modified food on health

Use of safe, nutritious, and wholesome food

Track 14: Probiotics & Prebiotics

Probiotics are microorganisms that are believed to provide health benefits when consumed. The term probiotic is currently used to name ingested microorganisms associated with benefits for humans and animals. Whereas prebiotics are substances that induce the growth or activity of microorganisms (e.g., bacteria and fungi) that contribute to the well-being of their host. The most common example is in the gastrointestinal tract, where prebiotics can alter the composition of organisms in the gut microbiome.

Topics included:

Microbes rotting & poisoning the food supply

Microbiology of Fermented Foods and Beverages

Uses of Microorganisms in food

Current & Future Aspects of Probiotics

Risk/benefits evaluation of food components

Microbial food cultures

Track 15: Food Education Management

Food Education is any combination of educational strategies, accompanied by environmental supports, designed to facilitate voluntary adoption of food choices and other food- and nutrition-related behaviours conducive to health and well-being. Nutrition education is delivered through multiple venues and involves activities at the individual, community, and policy levels. Health education is a social science that draws from the biological, environmental, psychological, physical and medical sciences to promote health and prevent disease, disability and premature death through education-driven voluntary behaviour change activities.

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