Call for Abstract

14th Food Engineering Conference, will be organized around the theme “Innovation and Excellence-The New Agenda of Innovation and Achievement in Food Engineering”

Food Engineering 2016 is comprised of 22 tracks and 38 sessions designed to offer comprehensive sessions that address current issues in Food Engineering 2016.

Submit your abstract to any of the mentioned tracks. All related abstracts are accepted.

Register now for the conference by choosing an appropriate package suitable to you.

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

  • Track 1-1Food safety
  • Track 1-2Agricultural innovations
  • Track 1-3Genetically modified food fortification and increased yeild
  • Track 1-4Food packaging innovation
  • Track 1-5Domestic dry storage and safety of food
  • Track 1-6Food labeling
  • Track 1-7Food Physical Chemistry
  • Track 1-8Chemistry of baked food

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

  • Track 2-1Pulsed Electric Fields for Food Processing
  • Track 2-2Ultrasonics in Food Processing
  • Track 2-3High Pressure Processing of Foods
  • Track 2-4Ohmic Heating and Extrusion Cooking Technology

The dietary habit of a living being is what it eats. This is mostly determined by its availability, its processibility and its palatability of foods items. A healthy diet includes the mode of preparation offood and its storage methods that conserve nutrients from oxidation, heat or leaching, and that reduce risk of food-born diseases. The science behind the interaction of components and other substances in food in relation to growth, maintenance, health, reproduction and illness of an organism is called nutrition. It includes intake of food, absorption, assimilation, biosynthesis, catabolism and excretion. Research behind this science has largely contributed in finding out the vital facts about how environmental exhaustion can lead to crucial nutrition-related health problems like contamination, spread of contagious diseases and malnutrition.

  • Track 3-1Food biochemistry
  • Track 3-2Nutrition: Bodybuilding nutrients
  • Track 3-3Pharmacy
  • Track 3-4Enzymology: Aminoacids, Flavors, Artificial Sweetners
  • Track 3-5Physiology: Micronutrient intake
  • Track 3-6Food and nutrition trends
  • Track 3-7Public health statistics and their implications for innovation, locally and abroad
  • Track 3-8Consumer and lifestyle insights

Several numbers of food items whether in raw form or in processed form comprises food ingredient and their interplay make whole fooditems. The study of chemical processes and interactions of all organic and inorganic components of foods is called Food chemistry. The organic or more appropriately the biological substances consist of such items as poultry, meat, milk, lettuce and beer as examples. It is related to biochemistry in its main components such as carbs, fats, and proteins, but it also includes areas such as water, micro nutrients, enzymes, food additives, flavors, and colors. This discipline also covers how products transform under certain food processing method andtechnique either to enhance or to prevent them from happening. A best case in point of enhancing a process would be to encourage fermentation of dairy products with microbes that convert lactose to lactic acid. An preventive example is to stopping the surface browning of freshly cut apples or potatoes using lemon juice or other acidulated water.

  • Track 4-1 Aminoacids, Proteins, Vitamines, Minerals
  • Track 4-2Flavor Science and Artificial sweetners
  • Track 4-3Enzymology
  • Track 4-4Aromatic foods and their characterization
  • Track 4-5Chemistry of baked food

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

  • Track 5-1Benificial microbes
  • Track 5-2Geneticaly modified micro organisms
  • Track 5-3Innoculation science
  • Track 6-1Ethanol and Lactic acid fermentation
  • Track 6-2Modern techniques of food fermentation
  • Track 6-3Bioreactor innovations
  • Track 6-4Dairy science
  • Track 6-5Membrane technology and Microfiltration innovations
  • Track 6-6Separation science
  • Track 7-1Marker assisted detection of quality and origine of food
  • Track 7-2Nutrition science
  • Track 7-3Food transportation technology
  • Track 7-4Public health