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15th International Conference on Food Processing & Technology, will be organized around the theme “Investigating the Interrelationships of Food, Nutrition and Health to Feed our Future”

Food Technology-2016 is comprised of 16 tracks and 183 sessions designed to offer comprehensive sessions that address current issues in Food Technology-2016.

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.

Food Processing is the conversion of raw ingredients, by physical or chemical means into edible food, Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food processing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization, and many other kinds of preservation; and canning or other packaging. (Primary-processing such as dicing or slicing, freezing or drying when leading to secondary products are also included). Food processing dates back to the prehistoric ages when crude processing incorporated fermenting, sun drying, preserving with salt, and various types of cooking (such as roasting, smoking, steaming, and oven baking), Such basic food processing involved chemical enzymatic changes to the basic structure of food in its natural form, as well served to build a barrier against surface microbial activity that caused rapid decay. 

  • Track 1-1Current market trends: Palm & lauric oils & co-products
  • Track 1-2Rural vegetable oil production
  • Track 1-3Large-scale production: Storage, processing & oil refining
  • Track 1-4Cholesterol & saturated and unsaturated fatty acids
  • Track 1-5Energy management and by product valorization
  • Track 1-6Downstream processing & value added products
  • Track 1-7Economic analysis and profitability

Food engineering is a multi facet area of applied physics which combines science, microbiology, and engineering knowledge for food and related industries. It also supported by the principles of agricultural engineering, mechanical engineering and chemical engineering. Apart from these, Physics, chemistry, and mathematics are the three pillars to understanding and engineering food products and operations in the food industry. Food engineers make available the technological information essential for the production and commercialization of food products and services in a cost effective manner. Food engineers are involved in a wide range of activities, starting from food ingredient, processing, instrumentation, packaging, manufacturing, to the quality control process.

  • Track 2-1Engineering properties of food materials
  • Track 2-2Rheological properties of food
  • Track 2-3Genetic engineering: The future of foods
  • Track 2-4Food-production systems for space, army and navy
  • Track 2-5Robotics potential in food production
  • Track 2-6Advancement of fermentation technology in food industry

Food microbiology comprises the study of the microorganisms those dwell in food items, help in to create or transform certain food and spoil or contaminate food. Among all of these the term good bacteria, such as probiotics, are becoming increasingly gaining importance in food science. In addition to this , microorganisms are pivotal for the diary, backer and brewery industry producing cheese, yogurt, bread, beer, wine and as well as other fermented foods. Food Microbiology as a subject emphasizes on a wide range of science on microbes that have both beneficial and deleterious effects on the safety and quality of foods, thus by a concern for public health.

  • Track 3-1Microbial conversion of food and agricultural byproducts to value-added products
  • Track 3-2Bio-chemical treatment of foods, food and agricultural wastes
  • Track 3-3Molecular quantification of food pathogens
  • Track 3-4Microbial decontamination during food process operation
  • Track 3-5microorganisms in food industrial environments
  • Track 3-6Persistence, prevalence, and transmission of foodborne pathogens in retail food systems

Each and every country should have ample food control strategy to make sure that national food supplies are secure with good quality and available sufficiently at affordable cost to ensure a stable nutritional and health status for entire population. Food control system includes all activities to ensure the quality, safety and honest presentation of the food that to from primary production, processing and storage, then to marketing and consumption. The term has been used to describe a whole nation’s effort and interplay between government and all other stake holders of the food industry. An effective food control system ensures is improved health condition of a country’s population. It also strengthens the potential for economic development of a country and the reduction of spoilage and food losses.

  • Track 4-1Food quality control
  • Track 4-2Control of select agents for food defense
  • Track 4-3Safety of organic foods
  • Track 4-4Food toxicology
  • Track 4-5Application of HACCP in food safety and control process
  • Track 4-6Food Hygene and Sanitation

It’s the right of people that they must expect the food they consuming must be wholesome and safe for their consumption. Failing to which may end up with food born diseases which in worst cast could be fatal. If we consider through a broader picture the consequence may affect a country adversely like trade, tourism which in turn affect earning of citizen, productivity and increase unemployment. A small group of companies runs the entire global food market delivering cheap food to the world. But their compromising approach with the quality of food materials costs the countries in terms of several health consequences culminating in a major public health issue. This also put a adverse impact on the environment in terms of pollution thereby creating extra burden on economy with clean up strategy. 

  • Track 5-1Food Safety Assessments
  • Track 5-2Safe Food Handling
  • Track 5-3Designing sustainable food
  • Track 5-4Processed food and public health challenges
  • Track 5-5Health hazard in food manufacturing industries

Several numbers of food items whether in raw form or in processed form comprises food ingredient and their interplay make whole food items. The study of chemical processes and interactions of all organic and inorganic components of foods is called Food chemistry. The organic or more appropriately the biological substances consist of such items as poultry, meat, milk, lettuce and beer as examples. It is related to biochemistry in its main components such as carbs, fats, and proteins, but it also includes areas such as water, micro nutrients, enzymes, food additives, flavors, and colors. 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. An preventive example is to stopping the surface browning of freshly cut apples or potatoes using lemon juice or other acidulated water.

  • Track 6-1Application of Chemometrics to Food Chemistry
  • Track 6-2analytical chemistry methods in foodomics
  • Track 6-3Chemistry of baked food
  • Track 6-4Enzyme analysis of Diary, vegetable and crop foods
  • Track 6-5Flavour and texture of food
  • Track 6-6Aromatic foods and their characterization

The dietary habit of a living being is what it eats. This is mostly determined by its availability, its processibility and its palatability of foods items. A healthy diet includes the mode of preparation of food and its storage methods that conserve nutrients from oxidation, heat or leaching, and that reduce risk of food-born diseases. The science behind the interaction of components and other substances in food in relation to growth, maintenance, health, reproduction and illness of an organism is called nutrition. It includes intake of food, absorption, assimilation, biosynthesis, catabolism 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.


  • Track 7-1Dietary management
  • Track 7-2Nutrition in infancy
  • Track 7-3Nutrition and physical fitness
  • Track 7-4Community Nutrition
  • Track 7-5Functional foods and human nutrition
  • Track 7-6Diet designing in diseases
The stage of crop production immediately after harvest is called postharvest handling, which   includes various procedures like cleaning, sorting, grading and packing. The deterioration starts as instant as a crop is removed from the ground, or separated from its parent plant. So it’s very important from the consumer as well as producer point of interest that food item reaches the end user’s end in a safe and secure edible form. This ensures a consumer get the right food material which in turns gives good return to its producers. In order to achieve this, the industry needs to employ better strategies by combining innovative eco-friendly techniques.


  • Track 8-1Use of natural chemicals or physical treatments to replace synthetic chemicals
  • Track 8-2Increasing efficiency of conventional post harvest processing techniques
  • Track 8-3Thermal and non-thermal processing of food materials
  • Track 8-4Post-Harvest Processing of Fruits and Vegetables by Ionizing Radiation
  • Track 8-5Post harvest management an industrial prospective

One of the essential components of all plants is oils. But to cultivate, procure and harvest oil for commercial purpose is only possible when when it is from those plants who accumulate it in ample quantity and easy to obtain. Presently oil seeds are the biggest source of commercial oils like the seeds of sunflower, soybean, peanut, rapeseed, cotton seed, canola castor etc., There are also certain plants which are largest source of oils such as  coconut, olive, palm, and tung oil. Turkey Produces approximately 2.0 Million MT of oilseeds per anum which acquire one million ha cultivated land. Turkish oilseed crops yields are mostly over worldwide levels since modern farming conditions are carried out in Turkey.


  • Track 9-1Nano neutralization an unmatched technology
  • Track 9-2Advantages of Miscella Refining
  • Track 9-3Large-scale production: Storage, processing & oil refining
  • Track 9-4Downstream processing & value added products
  • Track 9-5Energy management and by product valorization

There is always a strong impact of Intellectual property right (IPR) in terms of Patents, trademarks, trade secrets, and copyrights in the food technology industry. The most common means of IP protection in the food industry are trademarks. Millions of investment is done by companies in advertising to market their brand in order to build up goodwill and consumer loyalty towards their products. A number of trademarks from the food industry have established a level of fame almost household such as Coca-Cola, Cheerios, and McDonalds are instantly recognized by the general consuming public expecting a level of quality all the time. World Intellectual Property Organization (WIPO), Food and Agriculture Organization (FAO),The Institute of Trade Mark Attorneys and World Trade Organization (WTO) are some of the institutions which are dedicatedly doing their duties all around the world to protect products and business ideas

  • Track 10-1Patents, Trademarks, Registered designs & Copyrights
  • Track 10-2Patents and agriculture in the European Countries
  • Track 10-3World Intellectual Property Organization
  • Track 10-4IP & Geographical indications of agricultural research & food security
  • Track 10-5IP protection of plants and seeds in developing countries
  • Track 10-6Farmers Rights and Traditional Knowledge
  • Track 10-7Transparency and Trade Secrets
  • Track 10-8IPR in agricultural, food, nutrition, health and biotechnology till 2030

In various aspect of our day to day life, nanotechnology has spreads its roots. It progression has from first-generation passive nanomaterial to active form of nanotechnology in terms of drug delivery and robotics. The most recent progress in nanotechnology is in the form of   nanofood which is still in its neonatal stage. However, these tiny substances are now functional as a carrier of antimicrobial polypeptides required against microbial deterioration of food quality in the food industry. Another area of challenge is nanoencapsulation of pesticides, which releases the pesticides within the stomach of the insect and minimizes the contamination of food crops and vegetables. The most up to date nanotechnology applications in food science is with the early detection of food pathogens, by nanosensors, which are less time consuming,  highly sensitive and less labour-intensive procedures. With the increasing health consciousness among consumers, it is possible to use nanosensors in plastic casing to detect released gases due to food spoilage. However, it is well known that the nanoparticles with new and varied chemical and physical properties may interact with the living systems thereby causing unpredicted adversity. Till now partial toxicological/safety assessments have been carried out for few nanoparticles; hence studies related to oral exposure risk assessment are required for particles to be used as food.

  • Track 11-1Nano food
  • Track 11-2Nano technology and safety assessment in food industry
  • Track 11-3Microencapsulation in food
  • Track 11-4Pest control and nano technology
  • Track 11-5Nano sensors a primitive check point for food production

The branch of engineering dealing with the processing of milk and its products is termed as diary technology. It primarily involves with the learning of harvesting, processing, packaging, storage, transportation and distribution of dairy products by implying the science of microbiology, biochemistry and nutrition. Other than this, a few principles of physics, chemistry, engineering and economics are also integrated in the field of dairy technology. The main activities are production and processing. Production involve, breeding of high yielding cattle’s, taking care of the animals and harboring of milk. Processing includes proper handling of procured milk for supply or its further alteration into dairy products.

  • Track 12-1Chemistry of milk and milk products
  • Track 12-2cheese science and technology
  • Track 12-3Dairy food poisoning
  • Track 12-4Bluegrass dairy and food
  • Track 12-5Probiotics then and now

The time from initial agricultural production down to final household consumption, food is lost or wasted throughout the supply chain. Countries under medium- and high-income group the waste of food is significant at the consumption stage, which means they set a standard a such high that they discard such food which is otherwise suitable for human consumption. In industrialized regions, a significant loss of food occur early stage of food supply chain. However, in low-income countries most of the loss occurs at the early and middle stages of supply chain than that of consumer level. In fact very low or no loss occur at the end user. The food losses which could be other wisely avoided puts a direct and drastic impact on the income of both producers and consumers. Realizing the fact that lives of billions is on the verge of food insecurity, a check or drop in food losses could have an immediate and significant impact on their livelihoods. 

  • Track 13-1Food waste prevention methods & reducing food waste without compromising food safety
  • Track 13-2Food consumption verses food waste
  • Track 13-3New trends of local regions to prevent food waste
  • Track 13-4Worldwide food loss & food waste facts: Forecast food waste generation levels over fifteen years
  • Track 13-5Food waste awareness among food industries, retailers and consumers
  • Track 13-6EU policy to track food waste
  • Track 13-7Economic and social impact of food waste
  • Track 13-8Challenges & development in Dairy Spoilage & Food Fraud Prevention
  • Track 13-9Seafood, Meat and Poultry Safety and Quality
  • Track 13-10Food Chemical Hazards and Food Allergy
  • Track 13-11Staple food fortification – safe, effective and affordable
  • Track 13-12Policy Response To Food Price Fluctuations

Food plays one of the most central roles in our lives however the laws and policies concerning food have still not gained that much of awareness. However recently, food law and policies have firm hold by implementing guidelines on food safety regulations to agreements on food trade. They also play decisive role, in determining how to grow food, process, transport, and consume. Legal representative those who practice food law make possible the operations of the food industry by recommending clients about topics such as regulatory compliance, intellectual property, and trade. However, with emerging new problems in our food system, new and challenging roles has also been created for new attorneys to deal the issues at the legal and policy level.

  • Track 14-1Business, finance and management of food market
  • Track 14-2Turkish food law & relevant health regulation
  • Track 14-3Risk assessment & risk management
  • Track 14-4Food Laws: Food additives regulations, standards and hygiene
  • Track 14-5Food and agricultural import regulations & standards
  • Track 14-6Packaging, product labelling and container rules
  • Track 14-7Ministry & research organization involvement in food law making process
  • Track 14-8Food and drinks industry laws
  • Track 14-9Aspects like hygiene requirements, communication with consumers, manufacturing methods, legal aspects of commercialisation, quality, nutrition, health
  • Track 14-10Agri-food policy & governance in European regions
  • Track 14-11Agriculture biotechnology and genetic engineering in food proclamation and safety
  • Track 14-12Food chemistry, food ingredients/bio-ingredients production, statute and applications
All businesses, from small-scale farms to multi-national food manufacturers, depend on marketing to promote their products and build relationships with customers. Food marketing takes many forms, including advertising, raising brand awareness and paying stores for shelf space. Food companies focus their marketing efforts on products with added value (refer to Food Processing).These are foods and beverages with marketable qualities that consumers pay extra for, such as convenience, added dietary nutrients, flavors, textures, colors and even unusual
shapes (such as dinosaur-shaped chicken nuggets). For example, the corn and corn sweeteners in a typical box of corn flakes are worth roughly four cents, while the box of cereal sells for over fourdollars.This is partly because the raw ingredients have been processed into a product that offers convenience (no preparation is required to eat it, other than pouring milk), added sweetness and flavor, and a visually appealing box (perhaps featuring a cartoon character).
Research currently underway at academic, industry and government facilities will reveal how a myriad of substances can be used as functional food components. Functional foods and molecular nutrition represent novel scientific paradigms that challenge traditional nutrition approaches. Although early-stage expenses may be considerable, commercialization of a functional food product requires substantial incremental investment. Government investment in basic and applied research will promote the development of functional foods, but additional incentives are needed to reward private companies that pioneer new health claims. The research required for a functional food to meet scientific standards for efficacy and safety is a substantial investment, but currently the return on that investment is not exclusive to the company that conducted the research and developed the initial regulatory petition.