Call for Abstract

19th International Conference on Food Processing & Technology, will be organized around the theme “Targeted Innovation to Nourish the Challenging World”

Food Technology-2017 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Food Technology-2017

Submit your abstract to any of the mentioned tracks.

Register now for the conference by choosing an appropriate package suitable to you.

  • Track 1-1Gene technology and GM food crop
  • Track 1-2Food engineering
  • Track 1-3Application of nano technology
  • Track 1-4Instuments in food production
  • Track 1-5Kitchen science
  • Track 1-6Computers and food Science
  • Track 2-1Fermentation Technology
  • Track 2-2Post Harvest Processing
  • Track 2-3Thermal and Non-thermal Processing
  • Track 2-4Dry and Wet Preservation
  • Track 2-5Packaging & Shelf life of Food Product
  • Track 2-6Packaging & Shelf life of Food Product
  • Track 2-7Advanced instumentation and cheese processing
  • Track 2-8New trend in food packaging
  • Track 3-1Dietary Management
  • Track 3-2Nutrition and Physical Fitness
  • Track 3-3Community Nutrition
  • Track 3-4Medical food: Enteral and paraenteral nutrient solution
  • Track 3-5Nutrition and Human Hehaviour
  • Track 4-1Microbial Conversion of Food and Agricultural Byproducts to Value-added Products
  • Track 4-2Molecular Quantification of Food Pathogens
  • Track 4-3Microbial Decontamination During Food Process Operation
  • Track 4-4Microorganisms in Food Industrial Environments
  • Track 5-1Food Security and Risk Assessment
  • Track 5-2Food security and sustainable development
  • Track 5-3Food security and the global food system
  • Track 5-4Food security and community development
  • Track 6-1Food insecurity and public health
  • Track 6-2Heath evidence a parameter of Improved food access
  • Track 6-3Public health signal detection
  • Track 6-4Processed food and public health challenges
  • Track 6-5Food hygene and sanitation
  • Track 7-1Occupational health hazard and Risk assessments
  • Track 7-2Edible oil and other
  • Track 7-3Nano neutralization an unmatched technology
  • Track 7-4Energy management and by product valorization
  • Track 7-5Occupational health hazard and risk assessments
  • Track 8-1Life changing foods
  • Track 8-2Food for different medical conditions
  • Track 8-3medical foods as drugs
  • Track 8-4Nutrient content of medical food
  • Track 8-5Labeling of medial food
  • Track 9-1Application of chemometrics to food chemistry
  • Track 9-2analytical chemistry methods in foodomics
  • Track 9-3Chemistry of baked food
  • Track 9-4Enzyme analysis of Diary, vegetable and crop foods
  • Track 9-5Flavour and texture of food
  • Track 9-6Aromatic foods and their characterization
  • Track 9-7Biochemical analysis of food and food ingredients
  • Track 10-1Food quality control
  • Track 10-2Control of select agents for food defense
  • Track 10-3Safety of organic foods
  • Track 10-4Food toxicology
  • Track 10-5Application of HACCP in food safety and control process
  • Track 11-1Diary technology
  • Track 11-2Milk: A raw material or Food
  • Track 11-3Processing of diary products
  • Track 11-4Diary industry as a carrier alternative
  • Track 12-1Waste management in food processing industry
  • Track 12-2Bio-chemical treatment of food and agricultural wastes
  • Track 12-3Food waste prevention methods & reducing food waste without compromising food safety
  • Track 12-4Food consumption verses food waste
  • Track 12-5Food waste awareness among food industries, retailers and consumers
  • Track 13-1Food Additives
  • Track 13-2Economic-adulteration
  • Track 13-3Federal Food, Drug, and Cosmetic Act
  • Track 13-4Enforcement actions against adulterated Food
  • Track 14-1World food marketing systems
  • Track 14-2Advertising and promotion in food marketing
  • Track 14-3Globalization and Food Market
  • Track 14-4Uniquness of Food Market
  • Track 15-1Baby food types
  • Track 15-2Process Industry and baby food
  • Track 15-3Historical and cultural evolution of baby food items
  • Track 15-4Need and choice of Toddler
  • Track 16-1Plants and animals for food
  • Track 16-2Traditional vs advanced farming
  • Track 16-3Green farming
  • Track 16-4Operation, care and repairof farm machinery
  • Track 16-5Machinery components of food processing industry