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Theertham Pradyumna Rao

Theertham Pradyumna Rao

Taiyo International Inc USA

Mirjana Menkovska

Mirjana Menkovska

Ss. Cyril and Metodius University Macedonia

Bruce P Burnett

Bruce P Burnett

The Nutrition and Medical Food Coalition USA

Osama O Ibrahim

Osama O Ibrahim

Bio Innovation LLC USA

Ozlem Tokusoglu

Ozlem Tokusoglu

Celal Bayar University Turkey

Marietta M Bumanglag

Marietta M Bumanglag

Food and Nutrition Research Institute Philippines

Christina Ellervik

Christina Ellervik

Boston Childrens Hospital USA

Arpita Basu

Arpita Basu

Oklahoma State University USA

Advancement in Food Science 2018

About Conference

     Conference Series Ltd with immense pleasure invites all the contributors across the globe to the 9th international conference on Recent advances in Food Science and Clinical Nutrition during May 21-23, 2018 at Osaka, Japan which includes prompt keynote presentations, Oral talks, Poster presentations and Exhibitions.

     Conference Series Ltd organizes 1000+ scientific events inclusive of 600+ Conferences, 500+ Workshops and 200+ Symposiums on various topics of Science & Technology across the globe with support from 1000 more scientific societies and Publishes 500+ Open Access journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

     We aim in bringing all the food technologists, food professors, young researchers, students, companies, industries under a single roof at the conference.

Why to attend???

• To promote effective gathering and dialogue among those involved in research and development activities in food science and clinical nutrition nationally and internationally.

• To make a bridge between government & non-governmental organizations concerned in such activities.

• To create and disseminate the knowledge about maximum utilization, production, conservation and development of new technologies in food industries.

• To make a platform for scientists and other personnel to discuss issues and policies related to development and improvement of new technologies.

• To serve the field of food science and clinical nutrition through findings and discussions in the conference.

• Empower young researchers and scientists to carry forward more studies and researchers to identify new avenues to develop a better world.

• To promote new products, services and findings through exhibition and increase public awareness.

Why in Osaka, Japan???

     Food science has a very long history in Japan. There is ascend in the mortality because of Nutrition related disorders in Osaka than in rest of the Japan and Asian Countries. There are extensive quantities of exploration establishments in Osaka leading scrutinizes on sustenance. There is additional increment in the yearly development rate of  business sector. Osaka is likewise considered as a universal center point for Food Science & Technology, Science and innovation and advancements. Considering this, The International Conference on Recent Advancements in Food Science and Clinical Nutrition 2018 was chosen to be held in Osaka, Japan.

Sessions/Tracks

 

Track 1: Food Science & Technology

Food scientists are involved in the production of latest food products, design of processes to provide these foodsadvancements in packaging materials, shelf-life studies, sensory analysis of food by panels, and also microbiological and chemical testing. Food scientists could study a lot of elementary phenomena that are directly coupled to the assembly of food products and its properties. It brings along multiple scientific fields like biology, chemical engineering, and organic chemistry.

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Track 2:  Nutrition and Health

  Nutrition is the science that interprets the interaction of nutrients and alternative substances in food in regard to maintenance, growth, copy, health and sickness of an organism. It includes food intake, absorption, assimilation, synthesis, dissimilation and excretion. The diet of an organism is what it consumes, that is essentially determined by the supply, the process and taste property of foods. A healthy diet includes preparation of food and storage ways that preserve nutrients from oxidization, heat or natural process, which scale back risk of food borne ill health.

  • Nutrients (micro and macro)
  • Animal and plant nutrition
  • Environmental nutrition

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Track 3: Clinical nutrition

    Food science and clinical nutrition conference focusses on Nutrition of patients in health care. Clinical in this sense refers to the management of patients, as well as not solely outpatients at clinics, however additionally (and mainly) inpatients in hospitals. It incorporates primarily the scientific fields of nutrition and life science. It aims to stay a healthy energy balance in patients, similarly as providing ample amounts different nutrients like proteinsvitaminsminerals.

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Track 4: Novel food engineering technologies

  Food science and clinical nutrition focuses on the technology that does not have a significant history of consumption or is produced by a method that has not been previously used for food. There is ample number of novel food engineering techniques that is being developed such as Development in Osmotic Dehydration, Athermal Membrane Processes for the Concentration of Liquid Foods and Natural Colors, High Intensity Pulsed Light Technology, Non-thermal Processing by Radio Frequency Electric Fields, Application of Ultrasound, Irradiation of Foods, GMO’S etc.

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Track 5: Nano Technology in Food Industry

      Nanomaterial is used in food production to improve the flow properties, quality, overall acceptability, flavor, color and to improve the shelf life of the product. It can also help in the production of low fat, sugar and salt foods to overcome food related diseases. Nanomaterial and micro structured assemblies are used in the encapsulation of food ingredientsadditivesnutritional supplements and functional foodsNano capsules which burst into different microwave frequencies incorporates desired flavor and color to foodNanotubes which are made of milk protein by self-assembly can be used in novel ingredients for viscositygelation and Nano encapsulation controlled release.

    Nanotechnology has its potential in purposeful food, style of organic process supplements and nutraceuticals containing Nano sized ingredients and additives like vitamins, antimicrobials, antioxidants, and preservatives area unit presently offered for increased style, absorption and bioavailability. Nutraceuticals that are incorporated within the carriers embrace carotenoid, beta-carotenes and phytosterols area unit employed in food to forestall the buildup of sterol. It will observe smaller amounts of chemical contaminants, bacterium and viruses. Nano-fluorescent particles will observe food pathogensBiosensors are incorporated to alert shoppers, producers and distributors against safety standing of the process product.

    Nanotechnology in food science is being incorporated in foods, food packaging and also in agriculture products. As developments in nanotechnology continue to emerge, its applicability to the food industry will increase potentially.

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Track 6: Food safety and control

   Food Science and Clinical Nutrition Conference focuses on Food safety which is a study describing handlingpreparation, and storage of food in ways in which stop food borne sickness. This includes variety of routines that ought to be followed to avoid potential health hazards. During this approach food safety usually overlaps with food defense to stop damage to consumers. The tracks within this line of thought are safety between business and also the market then between the market and also the consumers. In considering business to plug practices, food safetyissues embody the origins of food as well as the practices with reference to food labeling, food hygiene, food additives and chemical residues, yet as policies on biotechnology and food and pointers for the management of governmental import and export review and certification systems for foods. In considering market to consumer’s practices, the standard thought is that food has to be compelled to be safe within the market and also the concern is safe delivery and preparation of the food for the buyer.

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Track 7: Advanced food packaging technologies

 Food sience and clinical nutrition focuses on packaging material which should be tamper evidentconvenientappealing, and fulfill all the physicalchemical and biological needs. A packaging material is the silent salesman by itself which bears the nutritional informationallergy informationbarcode etc. there are numerous trends in food packaging.

      Packaging material includes temperature recorder which can track and monitor the temperature history of food shipmentsRadio Frequency identification is carried out to food programs for supply chain management and has shown a widespread benefit in permitting food manufacturers and shops create complete real time visibility in their supply chain.

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Track 8: Food chemistry

    Food chemistry is that the study of chemical processes and interactions of all biological and non-biological parts of foods. The biological substances embrace such things as meatpoultrylettucebeer, and milk as examples. Food chemistry encompasses the changes that will take place during processing and gives an idea to improve or prevent them from happening.  

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Track 9:  Food Toxicology

 Food toxicity may be due to the physical, chemical and microbiological hazards. The toxicity may be due to the natural elements, endogenous toxins of plant origin. Toxins can also be produced during various stages in processing. It mainly refers to the adverse effects of toxins on the consumers. Food toxicity may be the result of microorganisms or toxins contaminating the food or excessive levels of a nutrient, such as vitamin A which causes adverse health effects eventually death. 

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Track 10:  Livestock nutrition

  Food science and clinical nutrition conference focuses on  Livestock which is the domestically raised animals in an agricultural setting to provide commodities like food, fiber, and labor. The term usually refers to those raised for food, and generally solely farmed ruminants, like bovine and goats. In recent years, some organizations have conjointly raised livestock to market the survival of rare breeds. The breeding, maintenance, and slaughter of those animals, referred to as husbandry, could be a part of recent agriculture that has been practiced in several cultures since humanity's transition to farming from savage lifestyles. Livestock nutrition focuses on the dietary wants of domesticated animals, primarily those in agriculture and food production. 

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Track 11: Advanced food analysis technologies

   Food sampling may be a method used to make sure a food is safe which it doesn't contain harmful contaminants, or that it contains solely permissible additives at acceptable levels, or that it contains the correct levels of key ingredients and its label declarations square measure correct, or to understand the degree of nutrients present.

A food sample is administrated by subjecting the merchandise to physical analysis. Analysis could also be undertaken by or on behalf of a manufacturer relating to their own product, or for official food enforcement or management functions, or for analysis or public data.

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Track 12: Food testing and quality control

  Food quality is that the quality characteristics of food that's acceptable to shoppers. This includes external factors (size, shape, color, gloss, and consistency), texture, and flavor; factors like federal grade standards (e.g. of eggs) and internal (chemical, physical, microbial). Food quality is a vital food producing demand, as a result of food consumer’s square measure at risk of any kind of contamination that will occur throughout the producing method. Several consumers additionally have confidence producing and process standards, notably to grasp what ingredients square measure gift, as a result of dietary, organic process necessities (kosher, halal, vegetarian), or medical conditions (e.g., diabetes, or allergies).

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Track 13:  Food preservation and Food storage

 Food preservation is to prevent the growth of microorganisms (such as yeasts), or alternative micro-organisms (although some ways work by introducing benign microorganism or fungi to the food), likewise as retardation the reaction of fats that cause rancidity. Food preservation can also embody processes that inhibit visual deterioration, like the catalyst browning reaction in apples when they're cut throughout food preparation. Food storage is the technique incorporated to increase the shelf life of the product and also to preserve the seasonal foods.  

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Track 14: Food science and Food business

     Food science and clinical nutrition conference deals with the business of making and selling food is a broad disciplineFood Business Management is a unique blend of chemistry, economics, engineering, marketing and biology. There are many numbers of companies offering current and past businesses involved in food production or processing.

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Track 15: Food microbiology

  Food Microbiology is the study of the microorganisms that inhabit, create, or contaminate food, with the study of microorganisms inflicting food spoilage. "Good" bacterium, however, like probiotics, have become more and more vital in food science. Additionally, microorganisms are essential for the assembly of foods like cheeseyogurtbreadbeerwine and, different hard foods.

Scopes of food microbiology

     It deals with the study of organism in food. It includes study of organism in food inflicting food spoilage, illness and food infection. It conjointly embraces methodology of food preservation like canningfreezingdryingsterilizationradiation. It conjointly includes cleanliness and sanitation in food biology. Some microorganisms square measure use in preparation of food like delicatessencheesepickles, and breed some microorganisms have high content of protein and vitamins.

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Track 16: Food laws and regulations

 Substance which is processed, semi processed or raw intended for human consumption should be safe, wholesome, fit for consumption during whole food chain. The main objective is to protect public health and contribute to the economic development, protect consumers against unsafe food and fraudulent practices.

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Track 17:  Molecular Nutrition

   Food science and clinical nutrition focuses on Molecular nutrition which is one in all the foremost speedily developing fields in nutritional science. Ultimately, molecular nutrition analysis can reveal how nutrients could have an effect on basic processes like DNA repair, cell proliferation, and programmed cell death.

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Track 18: Nutrigenomics

   Food science and Clinical Nutrition focuses on  Nutrigenomics - a branch of biological process genetic science and is that the study of the results of foods and food constituents on organic phenomenon. Nutrigenomics has been outlined because the application of high-throughput genomic tools in nutrition studies and analysis. It can even be seen as analysis to supply folks with strategies and tools UN agency are trying to find malady preventing and health promoting foods that match their lifestyles, cultures and genetic science.

The term "high output tools" in Nutrigenomics refers to genetic tools that modify immeasurable screening tests to be conducted at one time. Once such high output screening is applied in nutrition analysis, it permits the examination of however nutrients have an effect on the thousands of genes gift within the human order. Nutrigenomics involves the characterization of cistron merchandise and therefore the physiological operate and interactions of those merchandise. This includes how nutrients impact the assembly and action of specific cistron merchandise and the way these proteins successively have an effect on the response to nutrients.

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Track 19:  Obesity and weight loss

Obesity could be a medical condition within which excess body fat has accumulated to the extent that it should have a negative result on health. Avoirdupois is most ordinarily caused by a mix of excessive food intake, lack of physical activity, and genetic condition. Few cases are caused primarily by genes, endocrine disorders, medications, or mental disturbance. A study that fat individuals eat very little but gain weight owing to a slow metabolism. On average, weighty individuals have bigger energy expenditure than their skinny counterparts attributable to the energy needed to keep up associate accrued body massObesity could be a leading preventable reason behind death worldwide, with increasing rates in adults and youngsters.

     Weight loss, within the context of medication, health, or shape, refers to a discount of the full body mass, as a result of a mean loss of fluid, body fat or fatty tissue or lean mass, particularly bone mineral deposits, muscle, tendon, and other connective tissue. Weight loss will either occur accidentally as a result of undernourishment or associate underlying sickness or arise from an acutely aware effort to enhance associate actual or perceived overweight or weighty state. "Unexplained" weight loss that's not caused by reduction in hot intake or exercise is named frailty and should be a signal of a heavy medical condition. Intentional weight loss is often spoken as slimming.

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Track 20: Nutrition psychology

 Food science and Clinical Nutrition focuses on Nutrition scientific discipline (NP)  which is that the psychologicalstudy of however psychological feature selections, like meal choices, influence nutrition, psychological health, and overall health. Nutrition scientific discipline seeks to know the link between nutritionary behavior and mental health/well-being. NP could be a sub-field of scientific discipline and additional specifically of health scientific discipline. It’s going to be applied to varied completely different fields including: scientific discipline, dietetics, nutrition, and promoting. NP could be a fairly new field with a short history that has already began to contribute data and data to scientific discipline. There are 2 main areas of disputation at intervals nutrition scientific discipline. the primary space of disputation is that the subject are often viewed as nutrition moving psychological functions or are often viewed as psychological selections and behavior influencing nutrition and health. The second disputation being the process of what's "healthy" or "normal" as associated with nutrition.

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Track 21: Waste management and utilization

The causes or loss are varied, and occur at the stages of production, processingmerchandising and consumption. Global food loss and waste amounts to between tierce and common fraction of all food made. Loss and wastage happens in the slightest degree stages of the food supply chain or value chain. In low-income countries, loss occurs throughout production, whereas in developed countries abundant food – regarding a hundred kilograms (220 lb.) per person each year – is wasted at the consumption stage. Waste within the food trade is characterized by a high quantitative relation of product-specific waste. Not solely will this mean that the generation of this waste is inevitable, however conjointly that the number and sort of waste created, that consists primarily of the organic residue of processed raw materials, will scarcely be altered if the standard of the finished product is to stay consistent. the use and disposal of product-specific waste is tough, thanks to its inadequate biological stability, doubtless infective nature, high water content, potential for fast autoxidation, and high level of catalyst activity. The varied forms of waste generated by various branches of the food trade will be quantified supported every branches' several level of production. To boot, various strategies of waste management have emerged, that target the foremost necessary contents of the waste.

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Track 22: Pediatric and maternal nutrition

   Food science and Clinical Nutrition focuses on the Studies which have shown that nutritionary condition of girls pre-conception (specifically body weight) has an influence on fetal growth. But throughout physiological state, nutritionary intake by the mother is believed that it does not have any impact throughout the primary and second trimesters, however maternal nutritionary intake within the last trimester is wide believed to possess some impact on the fetal growth, and thus maternal nutrition plays an important role within the development and growth of the craniate.

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 2nd International conference on Food Security and Sustainability June 26-27, 2017 San Diego, USA | 11th World Congress on Agriculture & Horticulture to be held during March 05-07, 2017 at Paris, France | 8th International Conference on Food safety and Regulatory Measures, Barcelona, Spain. | 10th world congress on Nutrition And Food Science  may 29 - 31, Osaka, Japan

 

Track 23: 3D printing in food.

  3D food printing gives various potential advantages. It is able to be healthy and proper for the environmentbecause it may help to transform alternative elements together with proteins from algae, beet leaves, or bugs into tasty products. It also opens the door to meals customization and therefore tune up with character needs and possibilities. 3 D printing generally refers to the additive manufacturing which creates three dimensional objectswhere layers of material are formed under computer control. It is a process that deposits binder materials on a powder bed with inkjet printer heads in layers. It has three general principlesModelingPrinting and FinishingManufacturing of large variety of foods, such as candychocolate and flat foods such as pastapizza and crackers are done by 3D printing. Study of the feasibility of printing of food in space has been contracted. It can be said that a new avenue can be created for using computer application in food science. All the errors in the manufacturingprocess can be eliminated and safe food is produced.  

The discipline within which the engineeringbiological, and physical sciences are accustomed to study the character of foods, the causes of degradation, the principles underlying food process, and therefore the improvementof foods to the consumers.

 

Track 24:

Pet food is plant or animal material produces for consumption by pets. Generally sold  in pet stores and supermarkets, it's typically specific to the sort of animal. Most meat used for animals could be a byproduct of the human food business, and isn't thought to be "human grade".

 

Market Analysis

Supported By

Journal of Food Processing & Technology Journal of Food: Microbiology, Safety & Hygiene Journal of Nutrition & Food Sciences Journal of Food & Industrial Microbiology

All accepted abstracts will be published in respective Conferenceseries International Journals.

Abstracts will be provided with Digital Object Identifier by


Keytopics

  • Advanced Food Analysis Technologies
  • Advanced Food Packaging Technologies
  • Clinical Nutrition
  • Food Chemistry
  • Food Laws And Regulations
  • Food Microbiology
  • Food Preservation And Food Storage
  • Food Safety And Control
  • Food Science & Technology
  • Food Science And Food Business
  • Food Testing And Quality Control
  • Food Toxicology
  • Livestock Nutrition
  • Molecular Nutrition
  • Nano Technology In Food Industry
  • Novel Food Engineering Technologies
  • Nutrigenomics
  • Nutrition And Health
  • Nutrition Psychology
  • Obesity And Weight Loss
  • Pediatric And Maternal Nutrition
  • Waste Management And Utilization