Call for Abstract

4th International Conference and Exhibition on Food Processing & Technology, will be organized around the theme “Food Technology: Trends and Strategies for Innovation of Sustainable Foods”

Food Technology-2015 is comprised of 10 tracks and 59 sessions designed to offer comprehensive sessions that address current issues in Food Technology-2015.

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.

  • Track 1-1Nanotechnology to food products
  • Track 1-2Processed nanostructured or textured food
  • Track 1-3Nanocarrier systems for delivery of nutrients and supplements
  • Track 1-4Organic & inorganic nanosized additives
  • Track 1-5Nanocoatings on food contact surfaces
  • Track 1-6Surface functionalized nanomaterials
  • Track 1-7Nanosized agrochemicals
  • Track 1-8Nanosensors for food labelling
  • Track 1-9Hydrocolloids
  • Track 2-1GMO & Non-GMO and its concern toward society
  • Track 2-2Fermentation technology, bioprocess & cell culture
  • Track 2-3Looking to the future of biotech foods
  • Track 2-4Bio-diesel from waste food
  • Track 2-5Intelligent food protein analyzing system
  • Track 2-6Greater crop yield, better tasting & fresher food
  • Track 2-7Grow more food on less land
  • Track 2-8Food fortification
  • Track 3-1Current trends in food processing
  • Track 3-2Sales and marketing of food products
  • Track 3-3Food Economy and public policy, food laws & regulation
  • Track 3-4Current & future applications of probiotic science
  • Track 3-5Functional & baby foods
  • Track 3-6Food addiction
  • Track 3-7Processing efficiency and effectiveness
  • Track 3-8Diet, health and performance
  • Track 3-9Recent developments in oils & fat technologies
  • Track 3-10Instrumentation in food industry
  • Track 3-11Food Physics of Food Product Invention
  • Track 4-1Food allergen risk management and developments
  • Track 4-2Global Food Tracebility
  • Track 4-3Sensory Science & Chemistry in food ingredients
  • Track 4-4Quality, Safety and Nutritional Aspects of Foods
  • Track 4-5Non-thermal Food Preservation Technologies
  • Track 4-6Food safety: Contaminants, pathogens and regulations
  • Track 4-7Food decontamination and shelf life
  • Track 4-8Emerging technologies for quality improvement
  • Track 4-9Emerging innovation & trend in food analysis & food safety
  • Track 4-10Food microbiology in processed foods
  • Track 4-11E-commerce & food safety
  • Track 8-1Computer applications in food technology
  • Track 8-2Aroma, essences and spice technology
  • Track 8-3Food Supply Chain Management
  • Track 8-4Vegetable and fruit technology
  • Track 8-5Beverage industry & its technique
  • Track 8-6Sugar & diary industry
  • Track 8-7Fish & meat processing technology
  • Track 8-8Industrial application of food technology in dairy, ice cream, Bakery Industry
  • Track 8-9Applications for optimal nutrition
  • Track 8-10Food Mass Spectrometry, Chromatography and Spectrum Detection Technologies
  • Track 10-1Food policy coherence
  • Track 10-2Food grading
  • Track 10-3Labeling, certifying & striving for quality and sustainability of food production
  • Track 10-4Learning from the past to understand the future
  • Track 10-5Sustainable intensification of food production systems
  • Track 10-6Global and local analyses of food security
  • Track 10-7Reconstruction of rural institutions
  • Track 10-8Sustainable food consumption
  • Track 10-9Food waste and losses
  • Track 10-10Sustainability for the 21st century