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Food Manufacturing 2023

Welcome Message

We welcome all the entusiastic researchers and scholars from all around the world to join us for 15th International Conference on Food Technology and Processing at Bali, Indonesia on July 13-14, 2023 with theme Advancements in Food Technology and Processing

This is the finest opportunity to interact with participants from the Food Technology associations, Food Biotechnology Associations, Food Microbiology Societies, and Food Science Academicians. It mainly concerns on the modern impact and technologies in Food Science& processing and other relevant to Food Technology & Nutritional Sciences, as well as for initiation of new assessments and technologies and the effectiveness of various regulatory programs on Food Manufacturing 2023 conducts presentations, share knowledge, meet with present potential and eminent scientists, and receive name recognition at this two days event. 

The 15th International Conference on Food Technology and Processing will bring together experts, researchers, scientists, and scholars from all over the world to Bali, Indonesia on July 13–14, 2023. It will provides a great platform for you to improve your insights and skills in this area through the many studies and introductions. It further helps to pick up a view about the profession development and a new aspect towards the field of food Technology.

About Conference


We would like to announce 15th International Conference on Food Technology & Processing Which is going to be slated on July 13–14, 2023 | Bali, Indonesia.

Food science is the research of the physical, biological, and chemical composition of food; this slows down the decomposition and rancidification process.

Food researchers and technologists apply scientific instruction of chemistry, engineering, microbiology, and nutrition to the study of food to improve the safety, nutrition of food.

Depending on their area of specialization, food scientists may evolve ways to process, preserve, package, and store food according to industry and government specifications and regulations.

The main theme of Food Technology & Processing is to improve latest systems and methods for keeping food products safe and resistant against micro-organisms and bacteria.

Food Technology:-

  • Food technology and processing is the application of food science to the selection, conservation, extracting, packaging, distribution, and use of safe food.
  • Corresponding fields involves analytical chemistry, biotechnology, engineering, dietetics, quality control, and food safety management.

Food Manufacturing process:-

Food manufacturing testimonials to industrious production that turn natural produce into edible food products. It includes various processes like procuring, compose, manufacturing, packaging food, and distribution. The food manufacturing process involves many elements similar to other products such as garment and cars.

Food manufacturing requires cleaning, piecing, and mixturing ingredients to produce eatable products. Food producing should be consistent in structure, flavor, and presence. The manufacturing process also involves distribute food products into proper reheating and serving sizes. 

Target Audience:-

  • Food Technicians
  • Academicians
  • Professors (Food Science)
  • Researchers (Doctorates)
  • Students (Post graduates)
  • Food Technology & Industries
  • Private sectors
  • Food Microbiology Societies
  • Food Microbiology Associations
  • Microbiologists

Why to attend?

Researchers from around the world focused on studying about Food Technology & Processing and its development so this is your good opportunity to reach the bulk number of participants of the Food Technology and manufacturing community. 

This conference bring all such scientists, researchers, research scholars, students and delegates together who are involved in Food Technology and Processing ground and provide them to discuss about their unique innovation, sharing knowledge and communicate with each other. By attend this conference expand your knowledge, thoughts, learning and improvement.

Furthermore, there is a two-fold advantage of attending congress. Not only do you learn things outside your field of experience, but these events give you the best opportunity to talk to these people one-on-one about what they are working on, as mentioned in the previous point.

Sessions and Tracks

Track 1: Food Technology and Processing

Food Technology is a science which deals with the techniques and methods involved in processing and storing the food substances. The application of food science helps in production safe, healthy and nutritious food products. The study of food science is to implement new methods and principles for keeping food products safe and impervious from natural harms such as bacteria and other micro-organisms. Food processing helps in preservation enrich the flavor and decrease the toxins in the food product which results in better distributional efficiency and easy marketing of the food product.

  • Food processing
  • Food vegetation layout & design
  • Opportunity of food science and technology
  • Food  quality assurance

Related Associations and Societies: Association of Food Science and Technology of Basque Country, Spain | Belgian Association of Food Technology, Belgium| Central Food Research Institute, India | Centre for Advanced Food Studies, Denmark | Czech Committee for Food Science and Technology, Czech Republic |Food research Institute Albania, Albania | German Federation of Food Science and Technology, Germany | National Institute for Agriculture Research in Tunis, Tunisia

Track 2: Food Science and Education

Food science is an extensive food technology field involving the various regulations of food science, agriculture, microbiology, chemistry, and engineering. Using careful study methods, high-tech equipment and advanced processes, food procedure engineering covers the entire scope from procuring raw food materials to processing them into food products to storing, boxing and dispatching the food material to the consumer market.

 Food engineering is the application of engineering methods to the preserving, processing and distribution of food products and their bio-materials. It essentials a sound engineering education, as well as fundamental training in chemistry and food science.

  • Energy for food processing
  • Heat transfer in food processing
  • Food safety management systems
  • Agricultural engineering
  • Sanitation technologies
  • Chemical engineering

Related Associations and Societies : European Hygienic Engineering and Design Group | European Federation of Food and Nutrition | European Food and Nutrition Information Resource Network | European Food Information Council | University of Massachusetts Amherst | National Frozen Food Association, USA | Institute of Food Technologists, UK | International Association of Food Industry Suppliers, USA | International Bottled Water Association, USA | Asian Food Safety and Security Association, Japan

Track 3: Food protection, Food security, Food fraud

Food opportunity: The availability of sufficient quantities of food of appropriate quality, supplied through domestic production or imports.

 Food accessibility: Access by individuals to capable resources for gaining appropriate foods for a nutritious diet. Concessions are defined as the set of all commodity bundles over which a person can establish command given the legal and social arrangements of the community in which they live involving traditional rights such as access to common resources.

Implementation: Utilization of food through capable diet, purify water, sanitation and health care to reach a state of nutritional well-being where all physiological needs are met. This brings out the significance of non-food inputs in food protection.

Durability: To be food safety, a population, individual must have access to capable food at all times. They should not risk losing access to food as a reason of sudden shocks or seasonal food insecurity. The concept of durability can therefore refer to the accessible dimensions of food security. 

  • Global food protection
  • Food security and public health
  • Risks to food safety
  • Moderate and temporary food insecurity

Related Associations and Societies : European Food Safety Authority, EU, Italy | Spanish Council for Scientific Research, Spain | the Institute of Food Science and Technology of Ireland, Ireland | Department for Environment, Food and Rural Affairs, U.K | Food Standards Agency, U.K | Food research Institute Albania, Albania | German Federation of Food Science and Technology, Germany | National Institute for Agriculture Research in Tunis, Tunisia

Track 4: Food Production and Safety

Food Manufacturing security are the basic operational and environmental conditions required to produce safe foods. They assure that ingredients, products and packaging products are handled securely and that food materials are processed in a suitable environment. 

Preparation at every step of food manufacturing is also necessary to food safety in production. This involves taking precautions to stop food contamination, such as using hygiene utensils and surfaces, cooking food to the proper temperature, and storing food properly.

Food safety  in manufacturing is the process of ensuring that food products are safe for human consumption. This process includes preventing foodborne illnesses, which can occur when food is contaminated with bacteria, viruses, or toxins. Food safety in manufacturing also includes ensuring that food products are not adulterated, which means that they do not contain harmful or undeclared ingredients

  • Environmental control
  • Storage
  • Sanitation
  • Equipment maintenance
  • Water safety

Related Associations and Societies : International Association of Food Industry Suppliers, USA | European Federation of Food and Nutrition | European Food and Nutrition Information Resource Network | European Hygienic Engineering and Design Group | European Food Information Council | University of Massachusetts Amherst | National Frozen Food Association, USA | Institute of Food Technologists, UK

Track 5: Nanotechnology of Food

Nano-engineering is now playing a crucial role in the food manufacturing industry and establishing great potential. Nano-materials are widely used in the food boxing due to the range of advanced functional properties they can bring to packaging materials.

Nanotechnology advancement have been applied to numerous industries ranging from electronics and batteries to medicine and food products

The advantages of Nano-engineering in food products seem improbable and they have already proven to be effective for several products. However, it is important to consider the fact that nanotechnology does involve a foreign conquering into our food supply.

  • Coating of nano-material
  • Nano sized chemicals
  • Nano encapsulation
  • Bio-synthesized nanomaterial
  • Bio-inspired nanomaterial

Related Associations and Societies: International Association of Food Industry Suppliers, USA | European Federation of Food and Nutrition | European Food and Nutrition Information Resource Network | European Hygienic Engineering and Design Group | European Food Information Council | University of Massachusetts Amherst | National Frozen Food Association, USA | Institute of Food Technologists, UK

Track 6: Food Chemistry

This food chemistry mainly study with the structural and operational characterization of minor and major food components. Food chemistry is a study of energetic of enzymes to enhance the food quality, nutritional and safety content. The important thing is that to know about the physical and also constitutional changes changes in food. Chemistry also involve in our daily day lifelike of absorption depends on chemical reactions between food and acids to break enzymes and convert it into the energy

  • Chemical analysis of food
  • Food additives
  • Food science and food meat biochemistry
  • Food coloring agents  

Related Associations and Societies : International Bottled Water Association, USA | Asian Food Safety and Security Association, Japan | Food Industry Students European Council, Netherland | Association Zoonotic Food borne Pathogens | International Association Engineering & Food | International Association Food Protection | International Food & Agribusiness Management Association | Korean Society Food Science & Technology

Track 7: Food Dietetics and Nutrition       

Food Nutrition and dietetics helps people to enhance their health. The food we eat has a significance impact on our health, according to a number of scientific studies. Changes in nutrition can also help in avoid or control many health problems; including diabetes, obesity and certain risk factors for cancer and heart disease. Nutrition is the science of how food and dietetics affects our human health. The field of nutrition has a strong prominence  on public health.

  • Basic victuals
  • Malnutrition
  • Clinical nutrition
  • Dietary supplements
  • Nutrition by age

Related Associations and Societies: European Association Gastroenterology, Endoscopy & Nutrition | European Society Clinical Nutrition & Metabolism | European Society Pediatric Gastroenterology, Herpetology & Nutrition | Federation African Nutrition Societies | Federation Asian Nutrition Societies | Federal Ministry of Food, Agriculture and Consumer Protection, Germany | ISEKI Food Association, Austria | Institute of Food Research, U.K

Track 8: Food pharmacology

Food pharmacology is main study of the nature effects and detection of toxic substances in food and their disease confirmation in humans. Irradiated elements, heavy metals, or the packing materials used in food processing are examples of such pharmacologic substances. By means of molecular and cell biology, modern biochemistry, computer science, bioinformatics as well as high-content screening technologies we can identify adverse effects and characterize potential toxicants in food

  • Allergy of food
  • Food  sectarianism
  • Genetically modified food

Related Associations and Societies : International Union of Microbiological Societies (IUMS) | American Association Nutritional Consultants | American Nutrition Association | Association Coordination & Research in Obesity & Nutrition | Association Nutrition Departments & Programs (ANDP) | Belgium Association Nutritionists & Dieticians | British Association Nutritional Therapists (BANT) | Commonwealth Association paediatric Gastroenterology & Nutrition (CAPGAN) | Diet & Nutrition Association

Track 9: Food Waste Management

Food garbage and loss is the major problem in our modern society.  Food refuse (garbage) recycling has many resources. Food wastage can be used in composting, which improve soil and reduces exhalation of methane. One of the ways of reducing food refuse in restaurants is buying in line with the daily sales. Storage plays an important role in food garbage prevention. Storing food at the right temperature slows down the bacterial growth endurance of the food.

  • Organic reuse of food
  • Strategies to reduce food wastage
  • Design, and implement a food recycling process

Related Associations and Societies: European Hygienic Engineering and Design Group | European Federation of Food and Nutrition | European Food and Nutrition Information Resource Network | European Food Information Council | University of Massachusetts Amherst | National Frozen Food Association, USA | Institute of Food Technologists, UK | International Association of Food Industry Suppliers, USA | International Bottled Water Association, USA | Asian Food Safety and Security Association, Japan

Track 10: Artificial Intelligence for Food Agriculture  and Manufacturing

The food technology manufacturing is being reformed by the use of AI and it will increase further in the next years. By using Artificial Intelligence, food manufacturing companies are in a position to increase their profits, by growing the manufacturing process, minimizing maintenance time and production downtimes.

Food Technology and Artificial Intelligence (AI) is making an expressive impact in the food manufacturing. Many recognizable areas of the market, from tackling food security issues, promoting health and safety practices in food production facilities, to innovating new products and personalizing product offerings, are benefiting from developments in food science and AI.

Every nation's economic sector depends heavily on agriculture. The need for food is rising along with the global population on a daily basis. The farmers' traditional methods are currently insufficient to meet the demand. In order to meet these needs and give many people in this industry fantastic career prospects, new automation techniques have been developed. In every industry, including banking, robotics, agriculture, and education, artificial intelligence has emerged as one of the most significant technological advancements. It is a very important factor in the agriculture industry and is changing it.

Innovation is more important in modern agriculture than ever before. The industry as a whole is facing huge challenges, from rising costs of supplies, a shortage of labor, and changes in consumer preferences for transparency and sustainability. There is increasing recognition from agriculture corporations that solutions are needed for these challenges. In the last 10 years, agriculture technology has seen a huge growth in investment, with $6.7 billion invested in the last 5 years and $1.9 billion in the last year alone.

 

Track 11: Food Hygiene

Food hygiene control in factories which production or process food is the surface assimilation of practices which will reduce the risk of clean food becoming polluted. The word food hygiene is used to describe the store and composition of foods in a manner that assure the food is safe for human consumption.

The main aim of hygiene control is to stop the spread of bacteria. Food sanitation and safety of food starts right from selecting raw material cautiously, preparing food with health and safety carefulness, and serving it within the hygiene environment.

This term typically refers to these practices at an individual or family level, whereas the word food sanitation usually refers to these types of procedures at the commercial level within the food manufacturing industry  such as during production and packaging or restaurants.

  • Clean
  • Separate
  • Chill 
  • Cook
  • Food sanitation
  • Food contamination

Related Associations and Societies: European Food Safety Authority, EU, Italy | Spanish Council for Scientific Research, Spain | the Institute of Food Science and Technology of Ireland, Ireland | Department for Environment, Food and Rural Affairs, U.K | Food Standards Agency, U.K | Food research Institute Albania, Albania | German Federation of Food Science and Technology, Germany | National Institute for Agriculture Research in Tunis, Tunisia

Track 12: Food and Beverages

The commercial sector of the food industry is called "food and beverage service," and it involves providing meals to customers at a location for a fee or other kind of payment. This can be either casual eating or fine feeding establishments across the world. These inauguration, involving bars and pubs, are major components of the tourism sector.

Workers in the food and beverage industry provide services that improve the dining experience for patrons by making drinks, combining materials for dishes, serving patrons at tables, bringing food to the tables, and overseeing a particular area of the restaurant.

The term "food and beverage services," also known as "F&B service" refers to a professional industry that includes eateries, bars, cafeterias, canteens, food courts, and other food-based hospitality businesses that serve meals to their patrons for events like meetings, get-togethers, and recreation.

The process of preparing, presenting, and serving food and beverages to customers is known as the food and beverage industry. Food comes in a variety of styles. They can be classified by country. Beverages comprise all alcoholic and non-alcoholic drinks. Wines are classified as alcoholic beverages, as are all other alcoholic beverages, including cocktails, beer, cider, spirits, and liqueurs. The history of the food and beverage industry in hotels can be traced back to the ancient communal feasts and the migration of pilgrims. The majority of folks were mostly moving because they were hunting and promoting religion.

Market Analysis

Food is very important for human life. It develops the complete life range and also the quality of life. Food and Nutrition is a basic essential of all the people of all the regions. Food not only depends on what we edible but also on the type of food, history of manufacture, Agricultural practices and processing the food.

The food manufacturing involves businesses focusing on wholesale and marketing; agriculture and farming; production, processing and storing. Industrious communication at national, state and local levels represents each segment.

Food processing is the method of convert raw ingredients into food. The process takes clean crops or animal products and uses them to make long life products that are highly marketable.

Associations manage primary, original research and issue market analysis reports for their members. The research supplies the latest data and information to help members grow profits, increase operations and make timely and accurate business decisions. Consumer trends, benchmarking reports, industry forecast, operation reports, new product launches and competitive analyses are the types of reports available through association affiliation.

 

To Collaborate Scientific Professionals around the World

Conference Date August 29-29, 2023

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Journal of Food Processing & Technology Journal of Agricultural Science and Food Research Journal of Nutrition & Food Sciences Journal of Food Science and Toxicology

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