Scientific-Sessions | 2nd International Food Technology Events | Quality Control Congress

Scientific Sessions

Scientific Session Day 1
Scientific Session Day 2
Scientific Session Day 3

Session 1Food Processing Innovations

Food processing innovations refer to the use of new and emerging technologies to improve the efficiency, quality, and safety of food production processes. These innovations can include the use of advanced equipment, automation, and computer-based systems to enhance food processing operations.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram

Session 2Quality Assurance and Control Methods

Quality assurance and control methods are used in the food industry to ensure that food products meet certain quality and safety standards. These methods are designed to prevent and detect any defects or issues that may affect the quality and safety of food products.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram

Session 3Food Packaging and Shelf Life

Food packaging plays an important role in maintaining the quality and safety of food products and can significantly impact their shelf life. Food packaging is designed to protect food from physical, chemical, and microbiological factors that can cause spoilage and deterioration.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram

Session 4Traceability and Food Safety

Traceability and food safety are closely linked, as traceability systems can help prevent and respond to food safety issues. Traceability refers to the ability to track a food product through all stages of production, processing, and distribution, from the point of origin to the point of consumption. Traceability systems can help identify the source of a food safety issue, such as a foodborne illness outbreak, and enable rapid response to contain and prevent further spread of the issue. By tracking a product back to its source, companies can identify where contamination may have occurred and take appropriate action to prevent it from happening again in the future.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram

Session 5Nutrition and Health

Nutrition and health are closely linked, as a person’s diet and nutritional status can have a significant impact on their overall health and wellbeing. Good nutrition is essential for the proper functioning of the body and can help prevent chronic diseases such as heart disease, diabetes, and obesity. A balanced and healthy diet should include a variety of foods from all the major food groups, such as fruits, vegetables, whole grains, lean proteins, and healthy fats. Adequate intake of essential nutrients such as vitamins, minerals, and fiber is also important for maintaining good health.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram

Session 6Consumer Perception of Food Quality

Consumer perception of food quality refers to the subjective assessment that consumers make about the quality of a food product based on their sensory experiences, expectations, and beliefs. Consumer perception of food quality can influence their purchasing decisions and overall satisfaction with the food product. Factors that can influence consumer perception of food quality include appearance, aroma, taste, texture, and packaging. For example, a food product that has an appealing appearance and aroma, tastes good, and has a pleasing texture is likely to be perceived as high quality by consumers.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram

Session 7Additives for Food Industry

Additives for the food industry are substances added to food products to improve their taste, appearance, texture, safety, and shelf life. These additives can be natural or synthetic and can include preservatives, flavorings, colorings, emulsifiers, stabilizers, and thickeners. Preservatives are additives used to prevent food spoilage and extend the shelf life of products. Common preservatives include salt, vinegar, and citric acid.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram

Session 8Food Biotechnology

Food biotechnology refers to the use of biological techniques, such as genetic engineering, to improve the quality, safety, and nutritional value of food products. Biotechnology can be applied at various stages of the food supply chain, including agricultural production, food processing, and food preservation. One of the primary uses of food biotechnology is genetic engineering, which involves the manipulation of an organism’s DNA to introduce desirable traits. For example, genetic engineering can be used to create crops that are more resistant to pests, have longer shelf lives, or have improved nutritional profiles.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram

Session 9Food Waste Reduction

Food waste reduction refers to the efforts made to reduce the amount of food that is wasted throughout the food supply chain, from production to consumption. Food waste is a significant global issue, with an estimated one-third of all food produced for human consumption being lost or wasted each year. Reducing food waste has environmental, economic, and social benefits. It can help to conserve natural resources, reduce greenhouse gas emissions, and save money for businesses and consumers. It can also help to address issues of food insecurity and hunger by redirecting wasted food to those in need.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram

Session 10Food Authentication and Traceability

Food authentication and traceability are processes used to verify the authenticity of food products and track their movement through the supply chain. These processes are essential for ensuring food safety and quality, preventing fraud, and protecting public health. Food authentication involves verifying the identity and origin of food products, as well as their quality and safety. This is done through various methods, such as DNA testing, isotopic analysis, and spectroscopy. These techniques can identify specific markers or patterns in food products that are unique to their origin, allowing for accurate authentication and verification of the product.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram

Session 11Innovations in Food Sensing

Innovations in food sensing refer to the development of new technologies and methods for detecting and measuring various characteristics of food products. These characteristics can include factors such as the presence of allergens, contaminants, or pathogens, as well as the nutritional content and quality of the food. Advances in food sensing technology have led to the development of more accurate and efficient methods for detecting foodborne pathogens, such as Salmonella and E. coli. For example, rapid diagnostic tests that use DNA-based detection methods have been developed that can quickly and accurately identify the presence of these pathogens in food products.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram

Session 12Food Safety Management

Food safety management refers to the systems and processes used to ensure that food products are safe to consume. It involves identifying and controlling potential hazards at every stage of the food production process, from raw material sourcing to consumption. The goal of food safety management is to prevent foodborne illnesses and reduce the risk of contamination by pathogens, toxins, and other harmful substances. It is essential for protecting public health, ensuring compliance with regulatory requirements, and maintaining consumer trust in the food industry.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram

Session 13Food Microbiology

Food microbiology is the study of microorganisms, such as bacteria, viruses, yeasts, and molds, that are involved in the spoilage, fermentation, and preservation of food products. It is a branch of food science that deals with the biology, biochemistry, and genetics of microorganisms that are associated with food. Food microbiology plays a crucial role in ensuring the safety and quality of food products. Microorganisms can cause food spoilage and foodborne illnesses if they are present in food products at high levels. Therefore, food microbiologists work to understand the behavior of microorganisms in food products and develop strategies to control their growth and activity.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram

Session 14Food Allergen Detection and Management

Food allergen detection and management is a crucial aspect of food safety, particularly for individuals who suffer from food allergies. it’s important to be aware of the different types of food allergens, which include peanuts, tree nuts, milk, eggs, wheat, soy, fish, and shellfish. These allergens can cause severe reactions in people with allergies, ranging from hives and swelling to anaphylaxis. Proper food labeling is critical for allergen detection and management. Food manufacturers are required by law to list major food allergens on the label, making it easier for consumers to avoid those ingredients. proper food allergen detection and management requires a multi-faceted approach that includes education, communication, and testing. By implementing these measures, food businesses can help ensure the safety of their customers with food allergies.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session
Register for the Food Technology & Quality Control

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram

Session 15Bio Active Constituents of Food

Bioactive constituents of food are compounds that are naturally present in various foods and have a beneficial effect on human health beyond basic nutrition. These compounds include phytochemicals, antioxidants, vitamins, minerals, dietary fibers, and essential fatty acids.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram

Session 16Food Sensory Science

Food sensory science is a field of study that focuses on understanding how we perceive food through our senses, including taste, smell, touch, sight, and sound. It involves the use of scientific methods and techniques to objectively measure and analyze the sensory properties of food, such as flavor, texture, appearance, and aroma. The goal of food sensory science is to provide insights into consumer preferences and behavior, as well as to improve the quality and sensory appeal of food products.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram

Session 17Sustainability and Climate Neutral Food Sector

Sustainability and climate neutrality are increasingly important considerations in the food sector, as the industry is responsible for a significant portion of greenhouse gas emissions, deforestation, and water use. To address these issues, the food sector has been adopting various sustainability measures and transitioning towards a more climate-neutral operation.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram

Session 18Physical Properties Of Food

Physical properties of food are the characteristics that can be measured and observed with the senses. These properties can affect the quality and safety of food, as well as its texture, appearance, and flavor. Some of the most important physical properties of food include texture, color, size & shape, Density, Viscosity and many more.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram

Session 19Food Modeling

Food modeling refers to the process of creating mathematical or computational models of food, including its physical, chemical, and biological properties. This can involve using tools such as simulation software, mathematical equations, and machine learning algorithms to predict how food will behave under different conditions. Food modeling has a wide range of applications in the food industry, including optimizing food processing and packaging, predicting shelf life and safety, and improving the sensory quality of foods. It can also be used in nutritional research to predict the effects of different diets on health outcomes.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram

Session 20Food Preservation with Natural Ingredients

Food Preservation with Natural Ingredients involves using natural substances like plant extracts, essential oils, and probiotics to extend the shelf life of food while maintaining its quality and safety. Common natural preservatives include antioxidants like rosemary extract, citric acid, and antimicrobial agents such as garlic, ginger, and turmeric. These methods help prevent spoilage, inhibit microbial growth, and reduce the need for synthetic additives. Natural preservation techniques are gaining popularity as consumers increasingly seek healthier, clean-label products. They also support sustainability by reducing chemical use and enhancing food’s nutritional and sensory qualities.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram

Session 21Food Product Development

Food product development is the process of creating new or improving existing food products to meet consumer needs and market trends. It involves stages like research, recipe formulation, testing, and launch. The goal is to develop products that are tasty, nutritious, and safe while also being commercially viable. This process requires collaboration between food scientists, marketers, and business experts to ensure the product’s success in the market.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram

Session 22Food chemistry

Food chemistry is the study of the chemical processes and interactions that occur in food during preparation, processing, and storage. It focuses on understanding the composition of food, including proteins, fats, carbohydrates, vitamins, and minerals, and how these components affect the taste, texture, nutritional value, and safety of food. By exploring these chemical properties, food chemists help improve food quality, develop new products, and ensure food safety.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram

Session 23Sustainability in Food Production

Sustainability in food production focuses on producing food in ways that protect the environment, support economic growth, and ensure social well-being. It involves practices like reducing waste, conserving water, using renewable energy, and promoting biodiversity. Sustainable food production aims to meet current food needs without compromising the ability of future generations to meet theirs, ensuring long-term ecological balance and food security.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram

Session 24Food Texture & Viscosity Testing

Food texture and viscosity testing are essential for evaluating the consistency, mouthfeel, and flow properties of food products. Texture testing measures characteristics like hardness, chewiness, and crispness, while viscosity testing assesses how easily a food flows or pours, such as in sauces or beverages. These tests help ensure that products meet desired standards for quality, consumer preference, and product performance during processing and storage.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram

Session 25Food Fraud Detection

Food fraud detection refers to the process of identifying and preventing the intentional adulteration or misrepresentation of food products for economic gain. It involves the use of various techniques, such as DNA testing, chemical analysis, and traceability systems, to verify the authenticity, quality, and safety of food. These methods help detect common frauds like substitution, mislabeling, or adulteration with cheaper or harmful substances. Food fraud detection is crucial to protect consumer health, ensure fair trade, and maintain the integrity of the food supply chain.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram

Session 26Blockchain in Food Quality Control

Blockchain in food quality control is a technology that ensures transparency, traceability, and accountability in the food supply chain. By recording every transaction and movement of food products on an immutable ledger, blockchain enables real-time tracking of food from farm to table. This helps verify the authenticity, quality, and safety of food, making it easier to trace contamination sources or fraud. Blockchain enhances consumer trust, improves food safety compliance, and increases efficiency by reducing paperwork and delays in the supply chain.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram

Session 27AI in Food Quality Control

AI in food quality control leverages machine learning and data analytics to enhance the inspection and monitoring of food products. By analyzing images, sensor data, and production patterns, AI can quickly identify defects, contaminants, or inconsistencies in food quality. It helps automate tasks like sorting, grading, and packaging, improving efficiency, consistency, and accuracy. AI also aids in predictive maintenance, reducing downtime and ensuring optimal production conditions. This technology supports higher standards of food safety and quality while reducing human error and operational costs.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram

Session 28Genetically Modified Foods

Genetically modified (GM) foods are products derived from organisms whose DNA has been altered using genetic engineering techniques. This modification aims to enhance desirable traits such as increased resistance to pests, improved nutritional content, or better crop yields. While GM foods can offer benefits like reduced pesticide use and more efficient farming, they also raise concerns about potential health risks, environmental impacts, and ethical considerations. GM foods are regulated in many countries to ensure their safety for consumption and environmental sustainability.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session
Register for the Food Technology & Quality Control

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram

Session 29Advanced Analytical Tools for Food

Advanced analytical tools for food are cutting-edge technologies used to assess the quality, safety, and authenticity of food products. These tools include spectroscopy, chromatography, mass spectrometry, and DNA-based methods that help detect contaminants, nutrients, and potential food fraud. They allow for precise and rapid analysis, ensuring food meets regulatory standards and consumer expectations. By providing detailed insights into the composition and origin of food, these tools play a critical role in enhancing food safety, improving quality control, and supporting traceability in the food supply chain.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram

Session 30Automation in Food Manufacturing

Automation in food manufacturing refers to the use of advanced machinery and technology to streamline production processes, improving efficiency, consistency, and safety. Robotics, conveyor systems, and AI-powered machines handle tasks such as sorting, packaging, and quality control, reducing the need for manual labor. This leads to faster production times, lower costs, and minimized human error, while also ensuring food safety and uniformity. Automation helps manufacturers meet high demand, improve product quality, and comply with regulatory standards in the food industry.

Important links:

Download the brochure of the Food Technology & Quality Control conference

Submit abstracts on the above Food Technology session

Like, share, follow our social media pages, and stay updated:
LinkedIn | Facebook | Twitter | YouTube | Instagram