The science of food encompasses food science, food technology, and their applications across the food industry. Learn more about this exciting field and the positive impact in keeping our food safe, nutritious, delicious, and sustainable. The scientific knowledge to solve real problems associated with the many facets of the food system

Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products.

Food processing is a process that transforms food items into a form that can be used. It can cover the processing of raw materials into food through a variety of physical and chemical processes. Various activities covered by this process include mincing, cooking, canning, liquefaction, pickling, maceration and emulsification. It also includes the process of adding value to the production of products by means of methods such as primary and secondary processing, preservation, quality management, packaging and labeling of a variety of products such as dairy products, fish products, fruit & vegetable products, meat & poultry products, confectionery products and food grains.

Food Biochemistry chemistry is a study of Biochemical processes and interactions between the biological and non-biological components of food. It overlaps with biochemistry in that it deals with food components such as carbohydrates, lipids, proteins, water, vitamins, and dietary minerals. In addition, it includes the study and production of food additives that can be used to retain the consistency of the food or to improve its colour, taste.

Microbial food and beverage testing is the determination of microorganism contamination levels during the manufacturing process and in final consumer products. Microbial testing involves the application of biochemical and molecular methods for the detection, identification, or enumeration of microorganisms in a product. Accurate microbiological testing technology is vital for the detection of foodborne pathogens, possible food spoilage organisms and technological strains. Rapid identification/confirmation and strain typing methods enable food and beverage manufacturers to make fast quality and safety decisions.

Food Security means that all citizens have physical, social and economic access at all times to adequate, secure and nutritious food that meets their food preferences and dietary needs in order to live an active and healthy life.

The COVID-19 outbreak poses huge challenges for the global community. While at the beginning the focus has mainly been on health issues, it has become clear that this crisis will have big impacts on all areas of society. the resiliency and inefficiencies of global, regional and local food systems have the potential to become another major consequence of the pandemic.

1. Keep your hands, kitchen and utensils clean

Digital technologies and the rise of Industry 4.0 are creating a vast range of opportunities, as well as challenges, for food and beverage manufacturers.

In the food and beverage industry, products must meet high-quality standards and regulations to be suitable for consumers. Food and beverage manufacturers need to control their processes strictly. Digital technology can also assist with quality assurance and even with making improvements to enhance the quality of food and beverage products overall. Data is crucial to quality assurance. With digital technology, you can track all kinds of data related to your production process.

Food, Beverages and Nutrition Processing & Technology includes a set of physical, chemical or microbiological methods and techniques used to transmute raw ingredients into food and its transformation into other forms in the food processing industry.

Processing & Technology covers wide variety of topics such as Processing, Technology, Safety, Industry, Allergy, Microbiology, Biotechnology, Addiction, Fortification, Nanotechnology, etc. the rapid dissemination of significant research in various disciplines encompassing the processing and technology of food Beverages and Nutrition.

In this session we will talk about Food Quality Assurance and Quality Control. In which we will study how the quality of food is managed and with which techniques we will control the quality well. It involves the inspection aspect of quality management and is typically the responsibility of a specific team tasked with testing products for defects. Food Quality assurance is a collection of quality assurance activities in the processes by which goods are produced. It is a constructive process that helps to eliminate defects by focusing on the process used to produce the product. The aim of QA is to enhance the production and testing processes so as not to cause defects while the product is being produced. This session focuses on food supply chain risk and controls.

Nutritional Therapy and treatment uses food to prevent and reverse diseases that plague most western societies: diabetes, obesity, heart disease, arthritis, and depression. In order for food to be therapeutic, it must be nutrient-dense, measured in part by the nutrients and anti-nutrients, contained in consumed foods.

Nutritional Therapy is also concerned with the way that foods are prepared and delivered for consumption. In order for foods to be therapeutically beneficial, the appropriate micro- and macronutrients must be delivered in a nutritionally dense format without contaminants.

Vitamins and minerals are micronutrients required by the body to carry out a range of normal functions. However, these micronutrients are not produced in our bodies and must be derived from the food we eat.

A vitamin is an essential micronutrient that an organism needs in small quantities for the proper functioning of its metabolism. Vitamins are organic molecules that are needed in minute quantities to sustain life.

A mineral is a chemical element required as an essential nutrient by organisms to perform functions necessary for life. Your body needs certain minerals to build strong bones and teeth and turn the food you eat into energy. As with vitamins, a healthy balanced diet should provide all the minerals your body needs to work properly. Essential minerals include calcium, iron and potassium

Bioactive compounds are low molecular weight compounds with biological activities that are present in foods naturally, produced during processing and storage, or added to foods to enhance functionality. Bioactive compounds add value by retaining quality, acting as natural antimicrobials, antioxidants, and flavour retention agents. However, others constitute a potential health risk or reduce storage life; compounds such as biogenic amines, which are used as quality indicators in routine monitoring by the food industry, have safety implications above certain concentrations.

The Basic Beverages and Nutrition plan comprises macro and micronutrients which are required to meet the daily requirement of the human body depending on the average person’s daily activity and eating preference. The regular diet ensures that the body gets the daily essential amount of nutrients and beverages which are required to perform everyday tasks and keep our body in a healthy condition. Sports nutrition and beverages, on the other hand, is more complex. The sports diet is specially designed for each person depending on their individual training, body type, goal, muscle growth, and strength building.

Increased globalization of food systems, large-scale production and distribution, and retail sales have changed the way food is produced and consumed. The dis-embedded globalized system is characterized by “industrial food” and not well-informed food choices. This has also created many concerns with respect to food safety, food security, health, and sustainability. Food alternatives are developing leading to embedded localized systems. These “alternative food” options include labels such as local, natural, pesticide-free, ecologically friendly, slow food movement, and locavores.

Recent and ongoing developments in microbiome science are enabling new frontiers of research for probiotics and prebiotics. Novel types, mechanisms, and applications currently under study have the potential to change scientific understanding as well as nutritional and healthcare applications of these interventions. The expansion of related fields of microbiome-targeted interventions, and an evolving landscape for implementation across regulatory, policy, prescriber, and consumer spheres, portends an era of significant change. In this review we examine recent, emerging, and anticipated trends in probiotic and prebiotic science, and create a vision for broad areas of developing influence in the field.

Aquaculture has become a significant producer of healthy protein for a growing world population, and manufactured feeds have been a key driver of success. As aquaculture expands into the future, formulation of feeds made from sustainable ingredients that support rapid growth yet produce healthy, strong animals in high intensity culture will be essential. Poultry require higher levels of macrominerals and lower levels of microminerals in their diets. The microminerals include copper, iodine, iron, manganese, selenium, and zinc. Although poultry have lower requirements for microminerals, these minerals play essential roles in the body’s metabolism.

In this session we will show you how Food may provide protein for muscle repair, carbohydrates for energy or vitamins and minerals for cell function.  We will discuss functional food industry, consisting of food, beverage and supplement sectors, is one of the several areas of the food industry that is experiencing fast growth in recent years. these foods can support optimal health and may help lower the risk of disease.

Nutraceuticals and pharmaceuticals, although seemingly different categories of products, still exhibit high similarities and overlapping among their properties and functionalities. The confusion and the lack of a distinguished border between nutraceuticals and pharmaceuticals are mostly the result of the nonexistent comprehensive definition.

Food safety refers to routines in the preparation, handling and storage of food meant to prevent foodborne illness and injury. Safe food handling practices and procedures are thus implemented at every stage of the food production life cycle in order to curb these risks and prevent harm to consumer. The main focus of food safety is to forestall the food from the impurity. Anyhow of why you’re handling the food it’s essential that always applying the proper food safety principles.

Food sustainability means producing food in a way that protects the environment, makes efficient use of natural resources, ensures that farmers can support themselves, and enhances the quality of life in communities that produce food, including the animals as well as the people. This idea is the driving force behind a movement to address the fact that significantly more resources go into our global food system than come out of it.

Uneaten food and thrown away food come in the list of food waste. The reasons of food waste or loss are numerous and happen at the stages of manufacturing, processing, selling and consuming. In the recent years, food waste has become a multi-layered marvel attracting the attention of food scientists, buyers and protesters. It’s been termed as a world-wide contradiction regarding the technique in which importance is put on agriculture to advance food security and then a third of all the food manufactured ends up as waste

National legal frameworks are a key pillar in an effective food control system. In all countries, food is governed by a complexity of laws and regulations, which set out the government’s requirements to be met by food chain operators to ensure food safety and quality. The term food law applies to legislation which regulates the production, trade and handling of food and hence covers the regulation of food control, food safety, quality and relevant aspects of food trade across the entire food chain, from the provision for animal feed to the consume.

Supply chain executives are tasked with meeting the rising demands of their customers. it’s speeding products to market, shifting business strategies to include e-commerce fulfillment capabilities, implementing new technology, or reducing risk, the end result is always to keep customers happy and loyal. The question is whether supply chain executives and managers are able to apply new strategies, predictive analytics, and innovation to keep their supply chain resilient.

In this session we will focuses on the Production, distribution and healthy consumption of good and services, and analyzes the choices that individuals, businesses, government nations make to allocate resources