Abstract Submission Opens: 15 March 2023

Next Round Registration Date: 29 February 2024

Scientific Sessions

Scientific Sessions

Session 1Fundamentals of Food Technology

Fundamentals of food technology refer to the basic principles and practices involved in the production, processing, preservation, packaging, and distribution of food. Food technology combines the fields of food science, microbiology, chemistry, engineering, and nutrition to develop safe, nutritious, and appealing food products. The fundamental principles of food technology include understanding the chemical and physical properties of food components, food microbiology and safety, food processing techniques, food preservation methods, and food packaging and distribution. Food technology also involves the development of new food products, improvement of existing food products, and the optimization of food production processes.

Similar Conferences: Culinary Technology Symposium | Culinary Technology Symposium Series | Food Diversity and Inclusion Colloquium | Food Engineering Conference | Food Engineering Convention | Food Engineering Expo | Food Engineering Workshop | Food Ethics and Culture Workshop | Food Fortification and Supplementation Seminar | Food Health and Nutrition Trends Forum | Food Innovation and Entrepreneurship Forum | Food Innovation Colloquium | Food Innovation Conference | Food Innovation Gathering | Food Innovation Summit

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Session 2Food Preservation

Food preservation refers to the methods used to prevent or slow down the spoilage of food, thus ensuring its safety and increasing its shelf life. Food preservation techniques have been used for centuries, with traditional methods including drying, smoking, salting, and fermenting. Modern food preservation methods include thermal processing (such as canning and pasteurization), refrigeration and freezing, dehydration, and the use of chemical preservatives. These methods help to prevent the growth of microorganisms, enzymes, and other factors that contribute to food spoilage.

Similar Conferences: | Food Processing Roundtable | Food Safety and Quality Assurance Congress | Food Safety Conference | Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress | Food Science Symposium | Food Science Workshop | Food Supply Chain and Logistics Workshop | Food Systems and Sustainability Symposium | Food Tourism and Hospitality Workshop | Functional Food Conference | Functional Food Congress | Functional Food Summit | Functional Food Summit Series | Functional Foods and Nutraceuticals Conference | Functional Foods and Nutraceuticals Forum | Global Food Trade and Market Trends Colloquium | Malnutrition and Global Health Convention | Maternal and Child Nutrition Congress

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Session 3Principles of Food Science

The principles of food science refer to the scientific study of food and its components, which includes the understanding of the physical, chemical, and biological properties of food. Food science also involves the study of the various processes involved in food production, preservation, processing, and distribution. The principles of food science are important for ensuring food safety, quality, and nutritional value. This knowledge is essential in developing new food products that meet consumer demands while also ensuring the health and well-being of consumers.

Similar Conferences: Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress | Food Science Symposium | Food Science Workshop | Food Supply Chain and Logistics Workshop | Food Systems and Sustainability Symposium | Food Tourism and Hospitality Workshop | Functional Food Conference | Functional Food Congress | Functional Food Summit | Functional Food Summit Series | Functional Foods and Nutraceuticals Conference | Functional Foods and Nutraceuticals Forum | Global Food Trade and Market Trends Colloquium | Malnutrition and Global Health Convention | Maternal and Child Nutrition Congress

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Session 4Food And Nutrition

Session 5Food Microbiology

Session 6Food Chemistry

Food chemistry is the study of the chemical composition, properties, and interactions of food components. It plays an essential role in understanding the physical and chemical changes that occur during food processing and storage and in developing new food products. Food chemistry encompasses a range of disciplines, including biochemistry, organic chemistry, and physical chemistry. It involves the study of carbohydrates, proteins, lipids, vitamins, minerals, and other food components and their reactions with each other and with external factors such as heat, light, and oxygen.

Similar Conferences: Food Innovation Summit | Food Policy and Regulation Summit | Food Preservation Colloquy | Food Preservation Conference | Food Preservation Congress | Food Preservation Meeting | Food Processing Conference Food Processing Forum | Food Processing Meeting | Food Processing Roundtable | Food Safety and Quality Assurance Congress | Food Safety Conference | Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress | Food Science Symposium | Food Science Workshop | Food Supply Chain and Logistics Workshop

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Session 7Food Quality and Sensory Evaluation

Food quality refers to the characteristics of food that determine its value to the consumer. This includes factors such as appearance, taste, texture, and nutritional content. Food quality is important not only for consumer satisfaction but also for ensuring the safety and wholesomeness of food products. Sensory evaluation is a process used to measure and analyze the sensory characteristics of food products. It involves the use of trained sensory panelists to evaluate the appearance, aroma, flavor, texture, and other sensory attributes of food products. This information is used to determine the quality of the food product, identify potential defects, and make improvements to the product.

Similar Conferences: | Food Processing Roundtable | Food Safety and Quality Assurance Congress | Food Safety Conference | Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress | Food Science Symposium | Food Science Workshop | Food Supply Chain and Logistics Workshop | Food Systems and Sustainability Symposium | Food Tourism and Hospitality Workshop | Functional Food Conference | Functional Food Congress | Functional Food Summit | Functional Food Summit Series | Functional Foods and Nutraceuticals Conference

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Session 8Probiotics and Functional Foods

Probiotics and functional foods are two areas of nutrition that have gained significant attention in recent years due to their potential health benefits. Probiotics are live microorganisms that are beneficial to human health, especially the gut microbiome. These microorganisms, which include bacteria and yeast, can be found in fermented foods such as yogurt, kefir, and sauerkraut, as well as in dietary supplements. Probiotics are believed to support digestive health, boost the immune system, and promote overall well-being.

Similar Conferences : | Food Preservation Conference | Food Preservation Congress | Food Preservation Meeting | Food Processing Conference Food Processing Forum | Food Processing Meeting | Food Processing Roundtable | Food Safety and Quality Assurance Congress | Food Safety Conference | Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress | Food Science Symposium | Food Science Workshop | Food Supply Chain and Logistics Workshop

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Session 9Animal Nutrition

Animal nutrition refers to the study of the dietary needs of domesticated animals, such as livestock, pets, and laboratory animals. Proper nutrition is essential for animal health, growth, and reproduction, and it is also important for the quality and safety of animal products such as meat, milk, and eggs. Animal nutritionists study the nutritional requirements of different animal species and develop diets that meet their specific needs. This includes determining the right balance of proteins, carbohydrates, fats, vitamins, and minerals for optimal health and performance.

Similar Conferences: Food Safety and Quality Assurance Congress | Food Safety Conference | Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress | Food Science Symposium | Food Science Workshop | Food Supply Chain and Logistics Workshop | Food Systems and Sustainability Symposium | Food Tourism and Hospitality Workshop

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Session 10Food Hygiene and Sanitation

Food hygiene and sanitation refer to the practices and measures that are taken to ensure the safety and cleanliness of food products from the farm to the table. This is important to prevent the spread of foodborne illnesses and to maintain the quality of the food. Food hygiene involves the proper handling, preparation, and storage of food products to prevent contamination and the growth of harmful bacteria. This includes practices such as washing hands and surfaces, separating raw and cooked foods, cooking food thoroughly, and storing food at appropriate temperatures.

Similar Conferences: Clinical Nutrition Conference | Culinary Arts and Gastronomy Forum | Culinary Technology Colloquium | Culinary Technology Conference | Culinary Technology Symposium | Culinary Technology Symposium Series | Food Diversity and Inclusion Colloquium | Food Engineering Conference | Food Engineering Convention | Food Engineering Expo | Food Engineering Workshop | Food Ethics and Culture Workshop | Food Fortification and Supplementation Seminar | Food Health and Nutrition Trends Forum

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Session 11Nutritional Disorders

Nutritional disorders refer to conditions caused by a lack of essential nutrients or an excess of certain nutrients in the diet. These disorders can have a significant impact on overall health and can lead to a range of health problems.

Similar Conferences: Food Health and Nutrition Trends Forum | Food Innovation and Entrepreneurship Forum | Food Innovation Colloquium | Food Innovation Conference | Food Innovation Gathering | Food Innovation Summit | Food Policy and Regulation Summit | Food Preservation Colloquy | Food Preservation Conference

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Session 12Advances in Food Biotechnology

Advances in food biotechnology have led to the development of new food products and processes that offer numerous benefits to consumers. Biotechnology refers to the use of living organisms, such as bacteria, yeast, and enzymes, to produce or modify food products. One major area of advancement in food biotechnology is genetic engineering, which involves modifying the genetic material of an organism to introduce or enhance specific traits. This has led to the development of genetically modified crops that are resistant to pests, have increased yields, and are more nutritious. Genetic engineering has also led to the production of enzymes that can improve the processing and quality of food products.

Similar Conferences: | Food Health and Nutrition Trends Forum | Food Innovation and Entrepreneurship Forum | Food Innovation Colloquium | Food Innovation Conference | Food Innovation Gathering | Food Innovation Summit | Food Policy and Regulation Summit | Food Preservation Colloquy | Food Preservation Conference | Food Preservation Congress | Food Preservation Meeting | Food Processing Conference Food Processing Forum | Food Processing Meeting | Food Processing Roundtable | Food Safety and Quality Assurance Congress | Food Safety Conference | Food Safety Seminar

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Session 13Technology of Cereals, Pulses, and Oilseeds

The technology of cereals, pulses, and oilseeds involves the processing and preservation of these agricultural commodities to make them suitable for human consumption. Cereals, pulses, and oilseeds are major sources of nutrients and energy for humans and are consumed in various forms, such as flour, oil, and whole grains. Cereal processing involves various operations, such as cleaning, milling, and refining, to produce products such as flour, semolina, and bran. Pulses, such as lentils, chickpeas, and beans, require cleaning, dehulling, and milling to produce products such as dal, flour, and protein isolates. Oilseeds, such as soybeans, canola, and sunflower, are processed to produce oil, meal, and other byproducts.

Similar Conference: | Food Ethics and Culture Workshop | Food Fortification and Supplementation Seminar | Food Health and Nutrition Trends Forum | Food Innovation and Entrepreneurship Forum | Food Innovation Colloquium | Food Innovation Conference | Food Innovation Gathering | Food Innovation Summit | Food Policy and Regulation Summit | Food Preservation Colloquy | Food Preservation Conference | Food Preservation Congress | Food Preservation Meeting | Food Processing Conference Food Processing Forum | Food Processing Meeting | Food Processing Roundtable | Food Safety and Quality Assurance Congress | Food Safety Conference | Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress

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Session 14Dietary Fibre

Dietary fiber, also known as roughage or bulk, refers to the indigestible components of plant-based foods that pass through the digestive system mostly unchanged. It is an essential part of a healthy diet and has numerous health benefits. Dietary fiber can be classified into two types: soluble and insoluble. Soluble fiber dissolves in water and forms a gel-like substance in the digestive tract. It can help to lower blood cholesterol levels, regulate blood sugar levels, and promote a healthy gut microbiome. Insoluble fiber, on the other hand, does not dissolve in water and adds bulk to the stool, promoting regular bowel movements and preventing constipation.

Similar Conferences: | Food Engineering Convention | Food Engineering Expo | Food Engineering Workshop | Food Ethics and Culture Workshop | Food Fortification and Supplementation Seminar | Food Health and Nutrition Trends Forum | Food Innovation and Entrepreneurship Forum | Food Innovation Colloquium | Food Innovation Conference | Food Innovation Gathering | Food Innovation Summit | Food Policy and Regulation Summit | Food Preservation Colloquy | Food Preservation Conference | Food Preservation Congress | Food Preservation Meeting | Food Processing Conference Food Processing Forum | Food Processing Meeting | Food Processing Roundtable | Food Safety and Quality Assurance Congress | Food Safety Conference | Food Safety Seminar

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Session 15Clinical Nutrition

Clinical nutrition is a specialized field of nutrition that focuses on the use of nutrition therapy to treat or prevent medical conditions. It involves the application of medical nutrition therapy, which involves using a patient’s diet to manage or prevent disease. Clinical nutritionists work with a variety of patients, including those with chronic diseases, such as diabetes, heart disease, and cancer, as well as those with acute conditions, such as trauma, surgery, and infection.

Similar Conferences: Food Preservation Conference | Food Preservation Congress | Food Preservation Meeting | Food Processing Conference Food Processing Forum | Food Processing Meeting | Food Processing Roundtable | Food Safety and Quality Assurance Congress | Food Safety Conference | Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress | Food Science Symposium | Food Science Workshop | Food Supply Chain and Logistics Workshop | Food Systems and Sustainability Symposium | Food Tourism and Hospitality Workshop | Functional Food Conference | Functional Food Congress | Functional Food Summit

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Session 16Probiotics and Prebiotics

Probiotics and prebiotics are two types of dietary supplements that are beneficial to the human gut microbiome.Probiotics are live microorganisms that are added to food or supplements and are intended to improve the balance of the gut microbiome. They are often referred to as “good” or “friendly” bacteria and are thought to have numerous health benefits, such as improving digestion, boosting the immune system, and reducing the risk of certain diseases. Prebiotics are non-digestible carbohydrates that serve as food for probiotics.

Similar Conferences: | Food Preservation Conference | Food Preservation Congress | Food Preservation Meeting | Food Processing Conference Food Processing Forum | Food Processing Meeting | Food Processing Roundtable | Food Safety and Quality Assurance Congress | Food Safety Conference | Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress | Food Science Symposium | Food Science Workshop | Food Supply Chain and Logistics Workshop

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Session 17Food Drug Interaction

Food-drug interactions occur when the food we eat interacts with the medications we take, potentially affecting their absorption, distribution, metabolism, and excretion. These interactions can have significant implications for the effectiveness and safety of medication. There are several factors that can influence food-drug interactions, including the timing of medication and food consumption, the composition of the food, and individual variations in drug metabolism and absorption.

Similar Conferences: Culinary Technology Symposium | Culinary Technology Symposium Series | Food Diversity and Inclusion Colloquium | Food Engineering Conference | Food Engineering Convention | Food Engineering Expo | Food Engineering Workshop | Food Ethics and Culture Workshop | Food Fortification and Supplementation Seminar | Food Health and Nutrition Trends Forum

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Session 18Nutritional Epidemiology

Nutritional epidemiology is a field of research that investigates the relationship between diet and health outcomes. It involves studying the patterns of food intake and how they relate to the occurrence of disease or other health outcomes in populations. The aim of nutritional epidemiology is to identify dietary factors that may contribute to the development or prevention of various diseases, such as obesity, diabetes, cardiovascular disease, and cancer. This information can then be used to develop public health policies and interventions that promote healthy eating habits and prevent disease.

Similar Conferences: Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress | Food Science Symposium | Food Science Workshop | Food Supply Chain and Logistics Workshop | Food Systems and Sustainability Symposium | Food Tourism and Hospitality Workshop

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Session 19Food Production and Consumption

Food production and consumption refer to the processes involved in the production and consumption of food and beverages. Food production involves a range of activities, including agriculture, fishing, animal husbandry, and food processing. The goal of food production is to produce safe, nutritious, and affordable food for consumption by individuals and populations. Food consumption, on the other hand, involves the selection, preparation, and consumption of food and beverages. The choices that individuals make regarding food consumption can have significant impacts on their health and well-being, as well as on the environment.

Similar Conferences: | Food Processing Roundtable | Food Safety and Quality Assurance Congress | Food Safety Conference | Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress | Food Science Symposium | Food Science Workshop | Food Supply Chain and Logistics Workshop | Food Systems and Sustainability Symposium | Food Tourism and Hospitality Workshop

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Session 20Natural & Artificial food additives

Session 21Nutritional Immunology & Food Allergies

Nutritional immunology is a field of research that investigates the role of nutrients and other dietary compounds in regulating the immune system and reducing the risk of various diseases. This field has important implications for the prevention and treatment of allergies, autoimmune diseases, and other conditions that involve an overactive or underactive immune system. One of the areas where nutritional immunology has had a significant impact is in the study of food allergies. Food allergies occur when the immune system mistakenly identifies certain proteins in food as harmful and launches an immune response to protect the body. This can lead to a range of symptoms, including hives, itching, swelling, and in severe cases, anaphylaxis.

Similar Conferences: Food Innovation Summit | Food Policy and Regulation Summit | Food Preservation Colloquy | Food Preservation Conference | Food Preservation Congress | Food Preservation Meeting | Food Processing Conference Food Processing Forum | Food Processing Meeting | Food Processing Roundtable | Food Safety and Quality Assurance Congress | Food Safety Conference | Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress

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Session 22Sports Nutrition

Sports nutrition is a field of nutrition that focuses on the dietary needs of athletes and physically active individuals. It involves developing optimal nutrition plans that can help enhance athletic performance, reduce the risk of injury, and promote faster recovery after exercise. One of the key considerations in sports nutrition is energy needs. Athletes require more calories than sedentary individuals to meet the demands of their sport. It is important to determine the appropriate energy needs based on the athlete’s age, sex, body composition, and level of physical activity.

Similar Conferences: Food Ethics and Culture Workshop | Food Fortification and Supplementation Seminar | Food Health and Nutrition Trends Forum | Food Innovation and Entrepreneurship Forum | Food Innovation Colloquium | Food Innovation Conference | Food Innovation Gathering | Food Innovation Summit | Food Policy and Regulation Summit | Food Preservation Colloquy | Food Preservation Conference

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Session 23Food Processing & Technology

Food processing and technology refer to the various methods and techniques used to transform raw agricultural products into a range of food products that are safe, nutritious, and convenient to consume.  Food processing involves several stages, including cleaning, sorting, grading, processing, preservation, and packaging. These processes can involve a variety of techniques, such as washing, cutting, cooking, canning, freezing, and drying, depending on the specific product being processed.

Similar Conference: | Food Safety Conference | Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress | Food Science Symposium | Food Science Workshop | Food Supply Chain and Logistics Workshop | Food Systems and Sustainability Symposium | Food Tourism and Hospitality Workshop

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Session 24Chemical Fermentation Technology

Chemical fermentation technology is a process used in the production of a variety of industrial chemicals, such as ethanol, acetic acid, and lactic acid. It involves the use of microorganisms, such as bacteria and yeast, to convert organic compounds into other useful chemicals. During the fermentation process, microorganisms are introduced into a substrate, such as sugar or starch, and are allowed to grow and metabolize the substrate under controlled conditions. The resulting chemical products are harvested, purified, and used in various industrial applications.

Similar Conferences: | Food Preservation Conference | Food Preservation Congress | Food Preservation Meeting | Food Processing Conference Food Processing Forum | Food Processing Meeting | Food Processing Roundtable | Food Safety and Quality Assurance Congress | Food Safety Conference | Food Safety Seminar

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Session 25Food-borne Diseases

Foodborne diseases, also known as foodborne illnesses, are illnesses that are caused by consuming contaminated food or water. These diseases can be caused by bacteria, viruses, parasites, or chemical or physical contaminants that have contaminated food during production, processing, storage, or handling.

Similar Conferences: Food Tourism and Hospitality Workshop | Functional Food Conference | Functional Food Congress | Functional Food Summit | Functional Food Summit Series | Functional Foods and Nutraceuticals Conference | Functional Foods and Nutraceuticals Forum

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Session 26Food hygiene and sanitation

Food hygiene and sanitation refer to the practices and procedures involved in the preparation, handling, storage, and serving of food in a manner that ensures its safety and quality. Proper food hygiene and sanitation practices are critical in preventing the transmission of foodborne illnesses, which are caused by the consumption of contaminated food or water. Such illnesses can cause a range of symptoms, including nausea, vomiting, diarrhea, and fever, and can be severe, especially in vulnerable populations such as young children, pregnant women, and the elderly.

Similar Conferences: Clinical Nutrition Conference | Culinary Arts and Gastronomy Forum | Culinary Technology Colloquium | Culinary Technology Conference | Culinary Technology Symposium | Culinary Technology Symposium Series | Food Diversity and Inclusion Colloquium | Food Engineering Conference | Food Engineering Convention | Food Engineering Expo

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Session 27Nutraceuticals & Nutrition Supplements

Nutraceuticals and nutrition supplements are products that are used to promote health and prevent or treat various health conditions. They are available in various forms, including pills, capsules, powders, and liquids. Nutraceuticals are food or food components that provide medical or health benefits beyond basic nutritional values. Examples of nutraceuticals include omega-3 fatty acids, probiotics, and plant extracts such as ginseng, turmeric, and ginger. Nutraceuticals can be found in natural foods such as fruits, vegetables, and herbs, as well as in fortified and enriched foods.

Similar Conferences: | Functional Food Summit | Functional Food Summit Series | Functional Foods and Nutraceuticals Conference | Functional Foods and Nutraceuticals Forum | Global Food Trade and Market Trends Colloquium | Malnutrition and Global Health Convention | Maternal and Child Nutrition Congress

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Session 28Enzymes in Food Processing

Enzymes are natural proteins that play a critical role in food processing. They are used in various applications throughout the food industry, including in the production of baked goods, dairy products, fruit juices, beer, and wine.One of the most commonly used enzymes in food processing is amylase, which is used to break down starch into smaller sugars, such as glucose and maltose. This process is important in the production of bread, beer, and other fermented foods, where the yeast and other microorganisms require these sugars as a source of energy.

Similar Conferences: | Food Preservation Conference | Food Preservation Congress | Food Preservation Meeting | Food Processing Conference Food Processing Forum | Food Processing Meeting | Food Processing Roundtable | Food Safety and Quality Assurance Congress | Food Safety Conference | Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress

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Session 29Quality Assurance of Food Products

Quality assurance of food products is a crucial process that ensures that the food produced is safe, wholesome, and meets the desired quality standards. It involves various activities that help to maintain the quality of food products throughout the entire food supply chain, from farm to table.

Similar Conferences:Food Safety Seminar | Food Safety Seminar Series | Food Science Conference | Food Science Congress | Food Science Symposium | Food Science Workshop | Food Supply Chain and Logistics Workshop | Food Systems and Sustainability Symposium | Food Tourism and Hospitality Workshop

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Session 30Global Impact of COVID-19 Pandemic on Food Industry

The COVID-19 pandemic has had a significant impact on the food industry globally, affecting both supply and demand. Here are some of the major ways in which the pandemic has affected the food industry. The pandemic has disrupted global supply chains, resulting in shortages of key food items, especially in the early stages of the pandemic. This was due to travel restrictions, reduced workforce in processing plants and distribution centers, and logistical challenges. The pandemic has also led to changes in consumer behavior, with many people opting for online grocery shopping, home-cooked meals, and healthier food choices. Restaurants and foodservice establishments have also had to adapt to new rules and regulations, such as social distancing and reduced capacity.

Similar Conferences:

Clinical Nutrition Conference | Culinary Arts and Gastronomy Forum | Culinary Technology Colloquium | Culinary Technology Conference | Culinary Technology Symposium | Culinary Technology Symposium Series | Food Diversity and Inclusion Colloquium | Food Engineering Conference | Food Engineering Convention | Food Engineering Expo | Food Engineering Workshop | Food Ethics and Culture Workshop

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