13^th Organic Food & Manufacturing Conference October 13-14, 2016 Kuala Lumpur, Malaysia

13^th Organic Food & Manufacturing Conference are hosted by the ConferenceSeries Ltd Food Manufacturing World Congress during October 13-14, 2016 at Kuala Lumpur, Malaysia . The conference is designed to bring together scientific researchers, laureates and professionals to discuss the development and progress of research in the area of Organic Food.

ConferenceSeries Ltd is dedicated to serve the scientific community through its 350 leading Open access peer reviewed Journals supported by 30,000 renowned editorial board and more than 3 million readers worldwide. OMICS International is proud to host around 1000 International Conferences around the globe to address the current issues and discoveries in the field of Food Manufacturing , Agriculture Science.  OMICS group scientific events are the special designed cluster of program that provides a common platform where industry meets academia to discuss the recent issues and happening.

Track- 1. Organic Food Manufacturing

Space explorers and settlers who are far from the farms and fields of  Earth will need a reliable way to produce food. A continuous supply of nutritious, safe and appealing food is essential for people who are living and working under unusual conditions that require peak physical condition. Food also plays an important role in the psychological welfare of crewmembers by providing familiarity and variety in the diet. The ability to continually produce food is an important element of long-term survival in space that cannot be accomplished by physical or chemical means. Food will have to be grown as quickly, reliably and efficiently as possible. Astronauts on long-duration space missions or settlers on other planets will have to maintain crops in growth chambers protected from the outside. 

Relevant Conferences:

International Conference on Food Chemistry and Hydrocolloids August 11-12, 2016 Toronto, Canada ; 2nd International Conference on Food Safety and Regulatory  Measures June 06-08, 2016 London, UK; 9th Euro-Global Summit & Expo on Food & Beverages July 11-13, 2016 Colongue, Germany; International Conference on Food Microbiology August 08-10, 2016 Birmingham, UK;  2^nd International Conference on Food and Beverages Packing June 13-15, 2016 Rome, Italy; Global Food Security and Sustainability Conference, USA; 18^th International Conference on Global Food Security, January 7-8, 2016 Singapore;  Global Food Safety Conference February 29 to March, 2016 Berline, Germany; 18^th International Conference on Global Food Security March 24-25, 2016 Miami, USA.

Related Societies:

 International Wine & Food Society, U.K; Global food Society & Sustainable Agriculture, Australia; Association for Food Science & Technology, South Africa; Association of Food Scientists & Technologists, India; Society of Nutrition and Food Science, Japan; Brazilian Society for Food & Nutrition, Brazil;  Association for Food Science & Technology, South Africa; Association of Food Scientists & Technologists, India; Society of Nutrition and Food Science, Japan;  International Wine & Food Society,   Malaysia; Food and Beverages Executives Association, Malaysia.

Track- 2. Food sources:

Most food has its origin in plants. Some food is obtained directly from plants; but even animals that are used as food sources are raised by feeding them food derived from plants. Pulse grain is a type of food that provides more food energy worldwide than any other type of crop. maize, wheat, and rice – in all of their varieties – account for 87% of all grain production worldwide. Most of the grain that is produced worldwide is fed to livestock.

Some foods not from animal or plant sources include various edible fungi, especially mushrooms. Fungi and ambient bacteria are used in the preparation of fermented foods like  alcoholic drinks, cheese, pickles, and yogurt. Another example is blue-green -algae such as spirulina. Inorganic substances such as salt, baking  soda are used to preserve or chemically alter an ingredient.

Relevant Conferences:

International Conference on Food Chemistry and Hydrocolloids August 11-12, 2016 Toronto, Canada; 2nd International Conference on Food Safety and Regulatory  Measures June 06-08, 2016 London, UK; 9th Euro-Global Summit & Expo on Food & Beverages July 11-13, 2016 Colongue, Germany; International Conference on Food Microbiology August 08-10, 2016 Birmingham, UK; 2^nd International Conference on Food and Beverages Packing June 13-15, 2016 Rome, Italy; Global Food Security and Sustainability Conference, USA; 18^th International Conference on Global Food Security, January 7-8, 2016 Singapore;  Global Food Safety Conference February 29 to March, 2016 Berline, Germany; 18^th International Conference on Global Food Security March 24-25, 2016 Miami, USA.

Related Societies:

 Food and Nutrition Society, Indonesia; International Wine & Food Society Malaysia; Association of Food Scientists & Technologists, India; Society of Nutrition and Food Science , Japan; Korean Society of Food Science & Technology, Korea;  Food and Beverages Executives Association, Malaysia;  Association of Food Scientists  & Technologists, India; Global food Society & Sustainable Agriculture, Australia; Food and Beverages Executives Association, Malaysia.

Track- 3.  Food Supplements:

A food supplement is intended to provide nutrients that may otherwise not be consumed in sufficient quantities.

Supplements as generally understood include vitamins, fatty acids, or amino acids, among other substances. U.S. authorities define dietary supplements as foods, while elsewhere they may be classified as drugs or other products.

There are more than 50,000 dietary supplements available. More than half of the U.S. adult population (53% - 55%) consume dietary supplements with most common ones being multi vitamins. These products are not intended to prevent or treat any disease and in some circumstances are dangerous, according to the U.S. National Institutes of Health. For those who fail to consume a balanced diet, the agency says that certain supplements "may have value.

Most supplements should be avoided, and usually people should not eat micronutrients except people with clearly shown deficiency. Those people should first consult a doctor. An exception is vitamin D, which is recommended in Nordic Countries due to weak sunlight.

Relevant Conferences:

International Conference on Food Chemistry and Hydrocolloids August 11-12, 2016 Toronto, Canada; 2nd International Conference on Food Safety and Regulatory  Measures June 06-08, 2016 London, UK; 9th Euro-Global Summit & Expo on Food & Beverages July 11-13, 2016 Colongue, Germany; International Conference on Food Microbiology August 08-10, 2016 Birmingham, UK; 2^nd International Conference on Food and Beverages Packing June 13-15, 2016 Rome, Italy; Global Food Security and Sustainability Conference, USA; 18^th International Conference on Global Food Security, January 7-8, 2016 Singapore;  Global Food Safety Conference February 29 to March, 2016 Berline, Germany; 18^th International Conference on Global Food Security March 24-25, 2016 Miami, USA.

Related Societies:

Food and Beverages Executives Association, Malaysia; Society of Nutrition and Food Science , Japan;  Global food Society & Sustainable Agriculture, Australia; Association of Food Scientists & Technologists, India; Food and Beverages Executives Association, Malaysia; Korean Society of Food Science & Technology, Korea; Food and Nutrition Society, Indonesia; Association for Food Science & Technology , South Africa.

Track- 4. Food and Bioprocess Technology:

Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri food research community.

The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bio- products processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.

Relevant Conferences:

International Conference on Food Chemistry and Hydrocolloids August 11-12, 2016 Toronto, Canada; 2nd International Conference on Food Safety and Regulatory  Measures June 06-08, 2016 London, UK; 9th Euro-Global Summit & Expo on Food & Beverages July 11-13, 2016 Colongue, Germany; International Conference on Food Microbiology August 08-10, 2016 Birmingham, UK;  2^nd International Conference on Food and Beverages Packing June 13-15, 2016 Rome, Italy; Global Food Security and Sustainability Conference, USA; 18^th International Conference on Global Food Security, January 7-8, 2016 Singapore;  Global Food Safety Conference February 29 to March, 2016 Berline, Germany; 18^th International Conference on Global Food Security March 24-25, 2016 Miami, USA.

 

Related Societies:

Food and Beverages Executives Association, Malaysia;  Korean Society of Food Science & Technology, Korea; Association for Food Science & Technology , South Africa; Society of Nutrition and Food Science , Japan; Food and Nutrition Society, Indonesia; Association of Food Scientists & Technologists, India; Global food Society & Sustainable Agriculture, Australia.

Track-5.   Food physical chemistry:

Food physical chemistry is considered to be a branch of Food Chemistry concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of food. This field encompasses the "physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of food.

Food physical chemistry concepts are often drawn from rheology, theories of transport phenomena, physical and chemical thermodynamics, chemical bonds and interaction forces, quantum mechanics and reaction kinetics, biopolymer science, colloidal interactions, nucleation, glass transitions and freezing, disordered/ non - crystalline solids.

Understanding food processes and the properties of foods requires a knowledge of physical chemistry and how it applies to specific foods and food processes. Food physical chemistry is essential for improving the quality of foods, their stability and food product development. Because food science is a multi-disciplinary field, food physical chemistry is being developed through interactions with other areas of food chemistry and food science, such as: food analytical chemistry, food processing, Food and Bioprocess Technology, food quality control, food packaging, food biotechnology and food microbiology.

Relevant Conferences:

International Conference on Food Chemistry and Hydrocolloids August 11-12, 2016 Toronto, Canada; 2nd International Conference on Food Safety and Regulatory  Measures June 06-08, 2016 London, UK; 9th Euro-Global Summit & Expo on Food & Beverages July 11-13, 2016 Colongue, Germany; International Conference on Food Microbiology August 08-10, 2016 Birmingham, UK; 2^nd International Conference on Food and Beverages Packing June 13-15, 2016 Rome, Italy; Global Food Security and Sustainability Conference, USA; 18^th International Conference on Global Food Security, January 7-8, 2016 Singapore;  Global Food Safety Conference February 29 to March, 2016 Berline, Germany; 18^th International Conference on Global Food Security March 24-25, 2016 Miami, USA.

Related Societies:

Society of  Association of Food Scientists & Technologists, India; Korean Society of Food Science ,& Technology, Korea; Food and Beverages Executives Association, Malaysia; Association for Food Science & Technology, South Africa; Food and Nutrition Society, Indonesia; Global food Society & Sustainable Agriculture, Australia; Food and Beverages Executives Association, Malaysia.

Track- 6. Food Preservation:

Food Preservation involves preventing the growth of bacteria, fungi (such as yeasts), or other micro- organisms (although some methods work by introducing benign bacteria or fungi to the food), as well as retarding the oxidation of fats that cause rapidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation.

Many processes designed to preserve food will involve a number of food preservation methods. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit’s moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination). Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint, when compared to modern methods.

Maintaining or creating nutritional value, texture and flavour is an important aspect of food preservation, although, historically, some methods drastically altered the character of the food being preserved. In many cases these changes have come to be seen as desirable qualities – cheese, yogurt and pickled onions being common examples.

Relevant Conferences:

International Conference on Food Chemistry and Hydrocolloids August 11-12, 2016 Toronto, Canada; 2nd International Conference on Food Safety and Regulatory  Measures June 06-08, 2016 London, UK; 9th Euro-Global Summit & Expo on Food & Beverages July 11-13, 2016 Colongue, Germany; International Conference on Food Microbiology August 08-10, 2016 Birmingham, UK; 2^nd International Conference on Food and Beverages Packing June 13-15, 2016 Rome, Italy; Global Food Security and Sustainability Conference, USA; 18^th International Conference on Global Food Security, January 7-8, 2016 Singapore;  Global Food Safety Conference February 29 to March, 2016 Berline, Germany; 18^th International Conference on Global Food Security March 24-25, 2016 Miami, USA.

Related Societies:

Global food Society & Sustainable Agriculture, Australia; Food and Nutrition Society, Indonesia; Association for Food Science & Technology , South Africa; Food and Beverages Executives Association, Malaysia; Association of Food Scientists & Technologists, India; Association of Food Scientists & Technologists, India; Korean Society of Food Science ,& Technology, Korea.

 

Track-7.  Food fortification:

Food fortification or enrichment is the process of adding micro-nutrients(essential trace elements and vitamins) to food. It may be a purely commercial choice to provide extra nutrients in a food, while other times it is a public health policy which aims to reduce the number of people with dietary deficiencies within a population.

Diets that lack variety can be deficient in certain nutrients. Sometimes the staple food of a region can lack particular nutrients, due to the soil of the region or because of the inherent inadequacy of the normal diet. Addition of micronutrients to staples and condiments can prevent large-scale deficiency disease in these cases.

While it is true that both fortification and enrichment refer to the addition of nutrients to food, the true definitions do slightly vary. As defined by the World Health Organization (WHO) and the Food and Agricultural Organization of the United Nations (FAO), fortification refers to "the practice of deliberately increasing the content of an essential micronutrient, that is vitamins and minerals (including trace elements) in a food irrespective of whether the nutrients were originally in the food before processing or not, so as to improve the nutritional quality of the food supply and to provide a public health benefit with minimal risk to health," whereas enrichment is defined as "synonymous with fortification and refers to the addition of micronutrients to a food which are lost during processing.

Relevant Conferences:

International Conference on Food Chemistry and Hydrocolloids August 11-12, 2016 Toronto, Canada ; 2nd International Conference on Food Safety and Regulatory  Measures June 06-08, 2016 London, UK; 9th Euro-Global Summit & Expo on Food & Beverages July 11-13, 2016 Colongue, Germany; International Conference on Food Microbiology August 08-10, 2016 Birmingham, UK; 2^nd International Conference on Food and Beverages Packing June 13-15, 2016 Rome, Italy; Global Food Security and Sustainability Conference, USA; 18^th International Conference on Global Food Security, January 7-8, 2016 Singapore;  Global Food Safety Conference February 29 to March, 2016 Berline, Germany; 18^th International Conference on Global Food Security March 24-25, 2016 Miami, USA.

Related Societies:

Korean Society of Food Science ,& Technology, Korea; Association of Food Scientists & Technologists, India; Food and Beverages Executives Association, Malaysia; Association for Food Science & Technology , South Africa; Global food Society & Sustainable Agriculture, Australia; Food and Nutrition Society, Indonesia; Association for Food Science & Technology, South Africa; Nutrition and Food Science , Japan.

 

Track-8. Food composition:

Food composition data (FCD) are detailed sets of information on the nutritionally important components of foods and provide values for energy and nutrients including protein, carbohydrates, fat, vitamins and minerals and for other important food components such as fibre. The data are presented in food composition databases (FCDBs).

In the UK, FCD is listed in tables known as The Chemical Composition of Foods, McCance and Widdowson (1940) and in the first edition the authors stated that:

‘A  knowledge of the chemical composition of foods is the first essential in the dietary treatment of disease or in any quantitative study of human nutrition’.

This demonstrates the main reason for establishing FCD at that time. To this day, food composition studies remain central to nutrition research into the role of food components and their interactions in health and disease. However, due to increasing levels of sophistication and complexity in nutrition science, there is a greater demand for complete, current and reliable FCD, together with information on a wider range of food components, including bioactive compounds.

The earliest food composition tables were based solely on chemical analyses of food samples, which were mostly undertaken specifically for the tables. However, as the food supply has evolved, and with the increasing demand for nutritional and related components, it has become more difficult for compilers to rely only on chemical analysis when compiling FCDBs. For example, in the UK the third edition of The Composition of Foods presented data on vitamin content of foods. However, due to the amount of information already available and in order to avoid the need to analyse every food for every vitamin, values from the scientific literature were included, although the tables are still predominately based on analytical data. Nowadays, food composition databases tend to be compiled using a variety of methods.

Relevant Conferences:

International Conference on Food Chemistry and Hydrocolloids August 11-12, 2016 Toronto, Canada ; 2nd International Conference on Food Safety and Regulatory  Measures June 06-08, 2016 London, UK; 9th Euro-Global Summit & Expo on Food & Beverages July 11-13, 2016 Colongue, Germany; International Conference on Food Microbiology August 08-10, 2016 Birmingham, UK; 2^nd International Conference on Food and Beverages Packing June 13-15, 2016 Rome, Italy; Global Food Security and Sustainability Conference, USA; 18^th International Conference on Global Food Security, January 7-8, 2016 Singapore;  Global Food Safety Conference February 29 to March, 2016 Berline, Germany; 18^th International Conference on Global Food Security March 24-25, 2016 Miami, USA.

Related Societies:

Nutrition and Food Science , Japan; Association for Food Science & Technology , South Africa; Food and Nutrition Society, Indonesia; Global food Society & Sustainable Agriculture, Australia; Food and Beverages Executives Association, Malaysia; Association of Food Scientists & Technologists, India; Korean Society of Food Science ,& Technology, Korea.

 

Track- 9.  Food Colouring:

Food colouring, or colour additive, is any dye, pigment or substance that imparts colour when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, and pastes. Food colouring is used both in commercial food production and in domestic cooking. Due to its safety and general availability, food colouring is also used in a variety of non-food applications including cosmetics, pharmaceuticals, home craft projects and medical devices.

Relevant Conferences:

International Conference on Food Chemistry and Hydrocolloids August 11-12, 2016 Toronto, Canada; 2nd International Conference on Food Safety and Regulatory  Measures June 06-08, 2016 London, UK; 9th Euro-Global Summit & Expo on Food & Beverages July 11-13, 2016 Colongue, Germany; International Conference on Food Microbiology August 08-10, 2016 Birmingham, UK; 2^nd International Conference on Food and Beverages Packing June 13-15, 2016 Rome, Italy; Global Food Security and Sustainability Conference, USA; 18^th International Conference on Global Food Security, January 7-8, 2016 Singapore;  Global Food Safety Conference February 29 to March, 2016 Berline, Germany; 18^th International Conference on Global Food Security March 24-25, 2016 Miami, USA.

Related Societies:

Korean Society of Food Science , & Technology, Korea; Association of  Food Scientists & Technologists, India; Food and  Beverages Executives Association, Malaysia; Global food Society & Sustainable Agriculture, Australia; Food and Nutrition Society, Indonesia; Association for Food Science & Technology , South Africa; Nutrition and Food Science , Japan.

 Track- 10.  Food Nanotechnology

Food Nanotechnology has begun to find potential applications in the area of functional food by engineering biological molecules toward functions very different from those they have in nature, opening up a whole new area of research and development. Of course, there seems to be no limit to what food technologists are prepared to do to our food and nanotechnology will give them a whole new set of tools to go to new extremes. For a more critical view of food nanotechnology, just take a look at "Nanotechnology food coming to a fridge near you" or "Are you ready for your Nano-engineered wine.

According to a definition in a recent report ("Nanotechnology in Agricultural and Food ; ), food is Nano food when nanoparticles, nanotechnology techniques or tools are used during cultivation, production, processing, or packaging of the food. It does not mean atomically modified food or food produced by Nano machines.

Relevant Conferences:

International Conference on Food Chemistry and Hydrocolloids August 11-12, 2016 Toronto, Canada ; 2nd International Conference on Food Safety and Regulatory  Measures June 06-08, 2016 London, UK; 9th Euro-Global Summit & Expo on Food & Beverages July 11-13, 2016 Colongue, Germany; International Conference on Food Microbiology August 08-10, 2016 Birmingham, UK; 2^nd International Conference on Food and Beverages Packing June 13-15, 2016 Rome, Italy; Global Food Security and Sustainability Conference, USA; 18^th International Conference on Global Food Security, January 7-8, 2016 Singapore;  Global Food Safety Conference February 29 to March, 2016 Berline, Germany; 18^th International Conference on Global Food Security March 24-25, 2016 Miami, USA.

Related Societies:

Association for Food Science & Technology, South Africa; Nutrition and Food Science, Japan; Food and Nutrition Society, Indonesia; Global food Society & Sustainable Agriculture, Australia; Food and  Beverages Executives Association, Malaysia; Association of  Food Scientists & Technologists, India; Korean Society of Food Science , & Technology, Korea.

Track- 11.  Food quality

It is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, colour, gloss, and consistency), texture, and flavour; factors such as federal grade standards (e.g. of eggs) and internal (chemical, physical, microbial).

Food quality in the United States is enforced by the Food Safety Act 1990. Members of the public complain to trading standards professionals, who submit complaint samples and also samples used to routinely monitor the food marketplace to public analysts. Public analysts carry out scientific analysis on the samples to determine whether the quality is of sufficient standard.

Food quality is an important food manufacturing requirement, because food consumers are susceptible to any form of contamination that may occur during the manufacturing process. Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements (kosher, halal, vegetarian), or medical conditions (e.g., diabetes, or allergies).

Besides ingredient quality, there are also sanitation requirements. It is important to ensure that the food processing environment is as clean as possible in order to produce the safest possible food for the consumer. A recent example of poor sanitation recently has been the 2006 North American E. coli outbreak involving spinach, an outbreak that is still under investigation after new information has come to light regarding the involvement of Cambodian nationals.

Food quality also deals with product traceability, (e.g., of ingredients, and packaging suppliers), should a recall of the product be required. It also deals with labelling issues to ensure there is correct ingredient and nutritional information.

There are many existing international quality institutes testing food products in order to indicate to all consumers which are higher quality products. Founded in 1961 in Brussels, The international quality institute Monde Selection is the oldest one in evaluating food quality. During the products must meet the following selection criteria, required by the Institute: sensory analysis, bacteriological and chemical analysis, the nutrition and health claims, and the utilisation notice. In short, the judgements are based on the following areas: taste, health, convenience, labelling, packaging, environmental friendliness and innovation. As many consumers rely on manufacturing and processing standards, the Institute Monde Selection takes into account the European Food Law.

Relevant Conferences:

International Conference on Food Chemistry and Hydrocolloids August 11-12, 2016 Toronto, Canada; 2nd International Conference on Food Safety and Regulatory  Measures June 06-08, 2016 London, UK; 9th Euro-Global Summit & Expo on Food & Beverages July 11-13, 2016 Colongue, Germany; International Conference on Food Microbiology August 08-10, 2016 Birmingham, UK; 2^nd International Conference on Food and Beverages Packing June 13-15, 2016 Rome, Italy; Global Food Security and Sustainability Conference, USA; 18^th International Conference on Global Food Security, January 7-8, 2016 Singapore;  Global Food Safety Conference February 29 to March, 2016 Berline, Germany; 18^th International Conference on Global Food Security March 24-25, 2016 Miami, USA.

Related Societies:

Korean Society of Food Science , & Technology, Korea; Association of  Food Scientists & Technologists, India; Food and  Beverages Executives Association, Malaysia; Global food Society & Sustainable Agriculture, Australia; Food and Nutrition Society, Indonesia; Nutrition and Food Science , Japan; Association  for Food Science & Technology , South Africa. 13^th Organic Food & Manufacturing Conference are hosted by the ConferenceSeries Ltd Food Manufacturing World Congress during October 13-14, 2016 at Kuala Lumpur, Malaysia . The conference is designed to bring together scientific researchers, laureates and professionals to discuss the development and progress of research in the area of Organic Food.

ConferenceSeries Ltd is dedicated to serve the scientific community through its 350 leading Open access peer reviewed Journals supported by 30,000 renowned editorial board and more than 3 million readers worldwide. OMICS International is proud to host around 1000 International Conferences around the globe to address the current issues and discoveries in the field of Food Manufacturing , Agriculture Science.  OMICS group scientific events are the special designed cluster of program that provides a common platform where industry meets academia to discuss the recent issues and happening.

Track- 1. Organic Food Manufacturing

Space explorers and settlers who are far from the farms and fields of  Earth will need a reliable way to produce food. A continuous supply of nutritious, safe and appealing food is essential for people who are living and working under unusual conditions that require peak physical condition. Food also plays an important role in the psychological welfare of crewmembers by providing familiarity and variety in the diet. The ability to continually produce food is an important element of long-term survival in space that cannot be accomplished by physical or chemical means. Food will have to be grown as quickly, reliably and efficiently as possible. Astronauts on long-duration space missions or settlers on other planets will have to maintain crops in growth chambers protected from the outside. 

Relevant Conferences:

International Conference on Food Chemistry and Hydrocolloids August 11-12, 2016 Toronto, Canada ; 2nd International Conference on Food Safety and Regulatory  Measures June 06-08, 2016 London, UK; 9th Euro-Global Summit & Expo on Food & Beverages July 11-13, 2016 Colongue, Germany; International Conference on Food Microbiology August 08-10, 2016 Birmingham, UK;  2^nd International Conference on Food and Beverages Packing June 13-15, 2016 Rome, Italy; Global Food Security and Sustainability Conference, USA; 18^th International Conference on Global Food Security, January 7-8, 2016 Singapore;  Global Food Safety Conference February 29 to March, 2016 Berline, Germany; 18^th International Conference on Global Food Security March 24-25, 2016 Miami, USA.

Related Societies:

 International Wine & Food Society, U.K; Global food Society & Sustainable Agriculture, Australia; Association for Food Science & Technology, South Africa; Association of Food Scientists & Technologists, India; Society of Nutrition and Food Science, Japan; Brazilian Society for Food & Nutrition, Brazil;  Association for Food Science & Technology, South Africa; Association of Food Scientists & Technologists, India; Society of Nutrition and Food Science, Japan;  International Wine & Food Society,   Malaysia; Food and Beverages Executives Association, Malaysia.

Track- 2. Food sources:

Most food has its origin in plants. Some food is obtained directly from plants; but even animals that are used as food sources are raised by feeding them food derived from plants. Pulse grain is a type of food that provides more food energy worldwide than any other type of crop. maize, wheat, and rice – in all of their varieties – account for 87% of all grain production worldwide. Most of the grain that is produced worldwide is fed to livestock.

Some foods not from animal or plant sources include various edible fungi, especially mushrooms. Fungi and ambient bacteria are used in the preparation of fermented foods like  alcoholic drinks, cheese, pickles, and yogurt. Another example is blue-green -algae such as spirulina. Inorganic substances such as salt, baking  soda are used to preserve or chemically alter an ingredient.

Relevant Conferences:

International Conference on Food Chemistry and Hydrocolloids August 11-12, 2016 Toronto, Canada; 2nd International Conference on Food Safety and Regulatory  Measures June 06-08, 2016 London, UK; 9th Euro-Global Summit & Expo on Food & Beverages July 11-13, 2016 Colongue, Germany; International Conference on Food Microbiology August 08-10, 2016 Birmingham, UK; 2^nd International Conference on Food and Beverages Packing June 13-15, 2016 Rome, Italy; Global Food Security and Sustainability Conference, USA; 18^th International Conference on Global Food Security, January 7-8, 2016 Singapore;  Global Food Safety Conference February 29 to March, 2016 Berline, Germany; 18^th International Conference on Global Food Security March 24-25, 2016 Miami, USA.

Related Societies:

 Food and Nutrition Society, Indonesia; International Wine & Food Society Malaysia; Association of Food Scientists & Technologists, India; Society of Nutrition and Food Science , Japan; Korean Society of Food Science & Technology, Korea;  Food and Beverages Executives Association, Malaysia;  Association of Food Scientists  & Technologists, India; Global food Society & Sustainable Agriculture, Australia; Food and Beverages Executives Association, Malaysia.

Track- 3.  Food Supplements:

A food supplement is intended to provide nutrients that may otherwise not be consumed in sufficient quantities.

Supplements as generally understood include vitamins, fatty acids, or amino acids, among other substances. U.S. authorities define dietary supplements as foods, while elsewhere they may be classified as drugs or other products.

There are more than 50,000 dietary supplements available. More than half of the U.S. adult population (53% - 55%) consume dietary supplements with most common ones being multi vitamins. These products are not intended to prevent or treat any disease and in some circumstances are dangerous, according to the U.S. National Institutes of Health. For those who fail to consume a balanced diet, the agency says that certain supplements "may have value.

Most supplements should be avoided, and usually people should not eat micronutrients except people with clearly shown deficiency. Those people should first consult a doctor. An exception is vitamin D, which is recommended in Nordic Countries due to weak sunlight.

Relevant Conferences:

International Conference on Food Chemistry and Hydrocolloids August 11-12, 2016 Toronto, Canada; 2nd International Conference on Food Safety and Regulatory  Measures June 06-08, 2016 London, UK; 9th Euro-Global Summit & Expo on Food & Beverages July 11-13, 2016 Colongue, Germany; International Conference on Food Microbiology August 08-10, 2016 Birmingham, UK; 2^nd International Conference on Food and Beverages Packing June 13-15, 2016 Rome, Italy; Global Food Security and Sustainability Conference, USA; 18^th International Conference on Global Food Security, January 7-8, 2016 Singapore;  Global Food Safety Conference February 29 to March, 2016 Berline, Germany; 18^th International Conference on Global Food Security March 24-25, 2016 Miami, USA.

Related Societies:

Food and Beverages Executives Association, Malaysia; Society of Nutrition and Food Science , Japan;  Global food Society & Sustainable Agriculture, Australia; Association of Food Scientists & Technologists, India; Food and Beverages Executives Association, Malaysia; Korean Society of Food Science & Technology, Korea; Food and Nutrition Society, Indonesia; Association for Food Science & Technology , South Africa.

Track- 4. Food and Bioprocess Technology:

Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri food research community.

The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bio- products processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.

Relevant Conferences:

International Conference on Food Chemistry and Hydrocolloids August 11-12, 2016 Toronto, Canada; 2nd International Conference on Food Safety and Regulatory  Measures June 06-08, 2016 London, UK; 9th Euro-Global Summit & Expo on Food & Beverages July 11-13, 2016 Colongue, Germany; International Conference on Food Microbiology August 08-10, 2016 Birmingham, UK;  2^nd International Conference on Food and Beverages Packing June 13-15, 2016 Rome, Italy; Global Food Security and Sustainability Conference, USA; 18^th International Conference on Global Food Security, January 7-8, 2016 Singapore;  Global Food Safety Conference February 29 to March, 2016 Berline, Germany; 18^th International Conference on Global Food Security March 24-25, 2016 Miami, USA.

 

Related Societies:

Food and Beverages Executives Association, Malaysia;  Korean Society of Food Science & Technology, Korea; Association for Food Science & Technology , South Africa; Society of Nutrition and Food Science , Japan; Food and Nutrition Society, Indonesia; Association of Food Scientists & Technologists, India; Global food Society & Sustainable Agriculture, Australia.

Track-5.   Food physical chemistry:

Food physical chemistry is considered to be a branch of Food Chemistry concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of food. This field encompasses the "physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of food.

Food physical chemistry concepts are often drawn from rheology, theories of transport phenomena, physical and chemical thermodynamics, chemical bonds and interaction forces, quantum mechanics and reaction kinetics, biopolymer science, colloidal interactions, nucleation, glass transitions and freezing, disordered/ non - crystalline solids.

Understanding food processes and the properties of foods requires a knowledge of physical chemistry and how it applies to specific foods and food processes. Food physical chemistry is essential for improving the quality of foods, their stability and food product development. Because food science is a multi-disciplinary field, food physical chemistry is being developed through interactions with other areas of food chemistry and food science, such as: food analytical chemistry, food processing, Food and Bioprocess Technology, food quality control, food packaging, food biotechnology and food microbiology.

Relevant Conferences:

International Conference on Food Chemistry and Hydrocolloids August 11-12, 2016 Toronto, Canada; 2nd International Conference on Food Safety and Regulatory  Measures June 06-08, 2016 London, UK; 9th Euro-Global Summit & Expo on Food & Beverages July 11-13, 2016 Colongue, Germany; International Conference on Food Microbiology August 08-10, 2016 Birmingham, UK; 2^nd International Conference on Food and Beverages Packing June 13-15, 2016 Rome, Italy; Global Food Security and Sustainability Conference, USA; 18^th International Conference on Global Food Security, January 7-8, 2016 Singapore;  Global Food Safety Conference February 29 to March, 2016 Berline, Germany; 18^th International Conference on Global Food Security March 24-25, 2016 Miami, USA.

Related Societies:

Society of  Association of Food Scientists & Technologists, India; Korean Society of Food Science ,& Technology, Korea; Food and Beverages Executives Association, Malaysia; Association for Food Science & Technology, South Africa; Food and Nutrition Society, Indonesia; Global food Society & Sustainable Agriculture, Australia; Food and Beverages Executives Association, Malaysia.

Track- 6. Food Preservation:

Food Preservation involves preventing the growth of bacteria, fungi (such as yeasts), or other micro- organisms (although some methods work by introducing benign bacteria or fungi to the food), as well as retarding the oxidation of fats that cause rapidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation.

Many processes designed to preserve food will involve a number of food preservation methods. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit’s moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination). Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint, when compared to modern methods.

Maintaining or creating nutritional value, texture and flavour is an important aspect of food preservation, although, historically, some methods drastically altered the character of the food being preserved. In many cases these changes have come to be seen as desirable qualities – cheese, yogurt and pickled onions being common examples.

Relevant Conferences:

International Conference on Food Chemistry and Hydrocolloids August 11-12, 2016 Toronto, Canada; 2nd International Conference on Food Safety and Regulatory  Measures June 06-08, 2016 London, UK; 9th Euro-Global Summit & Expo on Food & Beverages July 11-13, 2016 Colongue, Germany; International Conference on Food Microbiology August 08-10, 2016 Birmingham, UK; 2^nd International Conference on Food and Beverages Packing June 13-15, 2016 Rome, Italy; Global Food Security and Sustainability Conference, USA; 18^th International Conference on Global Food Security, January 7-8, 2016 Singapore;  Global Food Safety Conference February 29 to March, 2016 Berline, Germany; 18^th International Conference on Global Food Security March 24-25, 2016 Miami, USA.

Related Conference:

Global food Society & Sustainable Agriculture, Australia; Food and Nutrition Society, Indonesia; Association for Food Science & Technology , South Africa; Food and Beverages Executives Association, Malaysia; Association of Food Scientists & Technologists, India; Association of Food Scientists & Technologists, India; Korean Society of Food Science ,& Technology, Korea.

 

Track-7.  Food fortification:

Food fortification or enrichment is the process of adding micro-nutrients(essential trace elements and vitamins) to food. It may be a purely commercial choice to provide extra nutrients in a food, while other times it is a public health policy which aims to reduce the number of people with dietary deficiencies within a population.

Diets that lack variety can be deficient in certain nutrients. Sometimes the staple food of a region can lack particular nutrients, due to the soil of the region or because of the inherent inadequacy of the normal diet. Addition of micronutrients to staples and condiments can prevent large-scale deficiency disease in these cases.

While it is true that both fortification and enrichment refer to the addition of nutrients to food, the true definitions do slightly vary. As defined by the World Health Organization (WHO) and the Food and Agricultural Organization of the United Nations (FAO), fortification refers to "the practice of deliberately increasing the content of an essential micronutrient, that is vitamins and minerals (including trace elements) in a food irrespective of whether the nutrients were originally in the food before processing or not, so as to improve the nutritional quality of the food supply and to provide a public health benefit with minimal risk to health," whereas enrichment is defined as "synonymous with fortification and refers to the addition of micronutrients to a food which are lost during processing.

Relevant Conferences:

International Conference on Food Chemistry and Hydrocolloids August 11-12, 2016 Toronto, Canada ; 2nd International Conference on Food Safety and Regulatory  Measures June 06-08, 2016 London, UK; 9th Euro-Global Summit & Expo on Food & Beverages July 11-13, 2016 Colongue, Germany; International Conference on Food Microbiology August 08-10, 2016 Birmingham, UK; 2^nd International Conference on Food and Beverages Packing June 13-15, 2016 Rome, Italy; Global Food Security and Sustainability Conference, USA; 18^th International Conference on Global Food Security, January 7-8, 2016 Singapore;  Global Food Safety Conference February 29 to March, 2016 Berline, Germany; 18^th International Conference on Global Food Security March 24-25, 2016 Miami, USA.

Related Societies:

Korean Society of Food Science ,& Technology, Korea; Association of Food Scientists & Technologists, India; Food and Beverages Executives Association, Malaysia; Association for Food Science & Technology , South Africa; Global food Society & Sustainable Agriculture, Australia; Food and Nutrition Society, Indonesia; Association for Food Science & Technology, South Africa; Nutrition and Food Science , Japan.

 

Track-8. Food composition:

Food composition data (FCD) are detailed sets of information on the nutritionally important components of foods and provide values for energy and nutrients including protein, carbohydrates, fat, vitamins and minerals and for other important food components such as fibre. The data are presented in food composition databases (FCDBs).

In the UK, FCD is listed in tables known as The Chemical Composition of Foods, McCance and Widdowson (1940) and in the first edition the authors stated that:

‘A  knowledge of the chemical composition of foods is the first essential in the dietary treatment of disease or in any quantitative study of human nutrition’.

This demonstrates the main reason for establishing FCD at that time. To this day, food composition studies remain central to nutrition research into the role of food components and their interactions in health and disease. However, due to increasing levels of sophistication and complexity in nutrition science, there is a greater demand for complete, current and reliable FCD, together with information on a wider range of food components, including bioactive compounds.

The earliest food composition tables were based solely on chemical analyses of food samples, which were mostly undertaken specifically for the tables. However, as the food supply has evolved, and with the increasing demand for nutritional and related components, it has become more difficult for compilers to rely only on chemical analysis when compiling FCDBs. For example, in the UK the third edition of The Composition of Foods presented data on vitamin content of foods. However, due to the amount of information already available and in order to avoid the need to analyse every food for every vitamin, values from the scientific literature were included, although the tables are still predominately based on analytical data. Nowadays, food composition databases tend to be compiled using a variety of methods.

Relevant Conferences:

International Conference on Food Chemistry and Hydrocolloids August 11-12, 2016 Toronto, Canada ; 2nd International Conference on Food Safety and Regulatory  Measures June 06-08, 2016 London, UK; 9th Euro-Global Summit & Expo on Food & Beverages July 11-13, 2016 Colongue, Germany; International Conference on Food Microbiology August 08-10, 2016 Birmingham, UK; 2^nd International Conference on Food and Beverages Packing June 13-15, 2016 Rome, Italy; Global Food Security and Sustainability Conference, USA; 18^th International Conference on Global Food Security, January 7-8, 2016 Singapore;  Global Food Safety Conference February 29 to March, 2016 Berline, Germany; 18^th International Conference on Global Food Security March 24-25, 2016 Miami, USA.

Related Societies:

Nutrition and Food Science , Japan; Association for Food Science & Technology , South Africa; Food and Nutrition Society, Indonesia; Global food Society & Sustainable Agriculture, Australia; Food and Beverages Executives Association, Malaysia; Association of Food Scientists & Technologists, India; Korean Society of Food Science ,& Technology, Korea.

 

Track- 9.  Food Colouring:

Food colouring, or colour additive, is any dye, pigment or substance that imparts colour when it is added to food or drink. They come in many forms consisting of liquids, powders, gels, and pastes. Food colouring is used both in commercial food production and in domestic cooking. Due to its safety and general availability, food colouring is also used in a variety of non-food applications including cosmetics, pharmaceuticals, home craft projects and medical devices.

Relevant Conferences:

International Conference on Food Chemistry and Hydrocolloids August 11-12, 2016 Toronto, Canada; 2nd International Conference on Food Safety and Regulatory  Measures June 06-08, 2016 London, UK; 9th Euro-Global Summit & Expo on Food & Beverages July 11-13, 2016 Colongue, Germany; International Conference on Food Microbiology August 08-10, 2016 Birmingham, UK; 2^nd International Conference on Food and Beverages Packing June 13-15, 2016 Rome, Italy; Global Food Security and Sustainability Conference, USA; 18^th International Conference on Global Food Security, January 7-8, 2016 Singapore;  Global Food Safety Conference February 29 to March, 2016 Berline, Germany; 18^th International Conference on Global Food Security March 24-25, 2016 Miami, USA.

Related Societies:

Korean Society of Food Science , & Technology, Korea; Association of  Food Scientists & Technologists, India; Food and  Beverages Executives Association, Malaysia; Global food Society & Sustainable Agriculture, Australia; Food and Nutrition Society, Indonesia; Association for Food Science & Technology , South Africa; Nutrition and Food Science , Japan.

 Track- 10.  Food Nanotechnology

Food Nanotechnology has begun to find potential applications in the area of functional food by engineering biological molecules toward functions very different from those they have in nature, opening up a whole new area of research and development. Of course, there seems to be no limit to what food technologists are prepared to do to our food and nanotechnology will give them a whole new set of tools to go to new extremes. For a more critical view of food nanotechnology, just take a look at "Nanotechnology food coming to a fridge near you" or "Are you ready for your Nano-engineered wine.

According to a definition in a recent report ("Nanotechnology in Agricultural and Food ; ), food is Nano food when nanoparticles, nanotechnology techniques or tools are used during cultivation, production, processing, or packaging of the food. It does not mean atomically modified food or food produced by Nano machines.

Relevant Conferences:

International Conference on Food Chemistry and Hydrocolloids August 11-12, 2016 Toronto, Canada ; 2nd International Conference on Food Safety and Regulatory  Measures June 06-08, 2016 London, UK; 9th Euro-Global Summit & Expo on Food & Beverages July 11-13, 2016 Colongue, Germany; International Conference on Food Microbiology August 08-10, 2016 Birmingham, UK; 2^nd International Conference on Food and Beverages Packing June 13-15, 2016 Rome, Italy; Global Food Security and Sustainability Conference, USA; 18^th International Conference on Global Food Security, January 7-8, 2016 Singapore;  Global Food Safety Conference February 29 to March, 2016 Berline, Germany; 18^th International Conference on Global Food Security March 24-25, 2016 Miami, USA.

Related Societies:

Association for Food Science & Technology, South Africa; Nutrition and Food Science, Japan; Food and Nutrition Society, Indonesia; Global food Society & Sustainable Agriculture, Australia; Food and  Beverages Executives Association, Malaysia; Association of  Food Scientists & Technologists, India; Korean Society of Food Science , & Technology, Korea.

Track- 11.  Food quality

It is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, colour, gloss, and consistency), texture, and flavour; factors such as federal grade standards (e.g. of eggs) and internal (chemical, physical, microbial).

Food quality in the United States is enforced by the Food Safety Act 1990. Members of the public complain to trading standards professionals, who submit complaint samples and also samples used to routinely monitor the food marketplace to public analysts. Public analysts carry out scientific analysis on the samples to determine whether the quality is of sufficient standard.

Food quality is an important food manufacturing requirement, because food consumers are susceptible to any form of contamination that may occur during the manufacturing process. Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements (kosher, halal, vegetarian), or medical conditions (e.g., diabetes, or allergies).

Besides ingredient quality, there are also sanitation requirements. It is important to ensure that the food processing environment is as clean as possible in order to produce the safest possible food for the consumer. A recent example of poor sanitation recently has been the 2006 North American E. coli outbreak involving spinach, an outbreak that is still under investigation after new information has come to light regarding the involvement of Cambodian nationals.

Food quality also deals with product traceability, (e.g., of ingredients, and packaging suppliers), should a recall of the product be required. It also deals with labelling issues to ensure there is correct ingredient and nutritional information.

There are many existing international quality institutes testing food products in order to indicate to all consumers which are higher quality products. Founded in 1961 in Brussels, The international quality institute Monde Selection is the oldest one in evaluating food quality. During the products must meet the following selection criteria, required by the Institute: sensory analysis, bacteriological and chemical analysis, the nutrition and health claims, and the utilisation notice. In short, the judgements are based on the following areas: taste, health, convenience, labelling, packaging, environmental friendliness and innovation. As many consumers rely on manufacturing and processing standards, the Institute Monde Selection takes into account the European Food Law.

Relevant Conferences:

International Conference on Food Chemistry and Hydrocolloids August 11-12, 2016 Toronto, Canada; 2nd International Conference on Food Safety and Regulatory  Measures June 06-08, 2016 London, UK; 9th Euro-Global Summit & Expo on Food & Beverages July 11-13, 2016 Colongue, Germany; International Conference on Food Microbiology August 08-10, 2016 Birmingham, UK; 2^nd International Conference on Food and Beverages Packing June 13-15, 2016 Rome, Italy; Global Food Security and Sustainability Conference, USA; 18^th International Conference on Global Food Security, January 7-8, 2016 Singapore;  Global Food Safety Conference February 29 to March, 2016 Berline, Germany; 18^th International Conference on Global Food Security March 24-25, 2016 Miami, USA.

Related Societies:

Korean Society of Food Science , & Technology, Korea; Association of  Food Scientists & Technologists, India; Food and  Beverages Executives Association, Malaysia; Global food Society & Sustainable Agriculture, Australia; Food and Nutrition Society, Indonesia; Nutrition and Food Science , Japan; Association  for Food Science & Technology , South Africa. 

Market  Analysis :

Summary: Organic Food & Manufacturing Conference 2016 welcomes attendees, presenters, and exhibitors from all over the world to Kuala Lumpur, Malaysia. We are delighted to invite you all to attend and register for the “13^th Organic food & Manufacturing Conference (Foods Manufacturing 2016)” which is going to be held during October 13-15, 2016 at Kuala Lumpur, Malaysia. The organizing committee is gearing up for an exciting and informative conference programme including plenary lectures, symposia, workshops on a variety of topics, poster presentations and various programs for participants from all over the world. We invite you to join us at the Food Manufacturing 2016, where you will be sure to have a meaningful experience with researchers and industrial people across the world. All the members of Food Manufacturing 2016 organizing committee look forward to meet you at Kuala Lumpur, Malaysia.

Importance of Food Processing

Foods are processed for five major reasons:

1) preservation All the raw food materials are processed to improve their palatability, nutritional value and shelf-life.

for later consumption or sale to fetch better price

2) removal of inedible portions

3) destruction or removal of harmful substances

4) conversion to forms desired by the consumer and

5) subdivision into food ingredients. 

Generally, the first - preservation for later consumption or sale – is the primary reason for food processing.

Field crops, including grains, oilseeds, sugar crops and forages are major contributors of the nutrients required by man either through direct consumption of the seed kernel or isolated components as food, or through utilization of the plant and by products as feed in the production of meat, poultry, milk, eggs and fish.  Field crops also have major non-food uses.  However, in essentially all instances, harvested field crops must be processed in some manner prior to utilization as food or feed or in industry so as to reduce their post harvest losses. A nation-wise study on quantitative assessment of harvest and post harvest losses for 46 agricultural produces in 106 randomly selected districts was carried out by Central Institute of Post Harvest Institute (CIPHET) and found the results as given in Table 1.1.

Table 1.1 Per cent of losses estimated for major produces

 

Cereals	Pulses	Oilseeds	Fruits & Vegetables	Milk	Fisheries	Meat	Poultry
3.9 – 6.0	4.3-6.1	6.0	5.8-18.0	0.8	2.9	2.3	3.7

 

 

 

 

 

Scope of Food Processing

India is the world's second largest producer of food next to China, and has the potential of being the biggest with the food and agricultural sector. The total food production in India is likely to double in the next ten years and there is an opportunity for large investments in food and food processing technologies, skills and equipment, especially in areas of Canning, Dairy and Food Processing, Packaging, Frozen Food/Refrigeration and Thermo-Processing. Fruits & Vegetables Processing, Fisheries, Milk & Milk Products, Meat & Poultry, Packaged/Convenience Foods, Alcoholic Beverages & Soft Drinks and Grain processing are important sub-sectors of the food processing industry. The consumer product groups like confectionery, chocolates and cocoa products, Soya-based products, mineral water, high protein foods, soft beverages, alcoholic and non-alcoholic fruit beverages, etc. along with the health food and health food supplements is another rapidly rising segment of this industry which is gaining vast popularity. 

India produces nearly 16% of the world’s total food grain production. It is one of the largest producers of agricultural produce. With a population expected to reach to about 590 million people by 2030 in urban India, India has a huge potential domestic demand for processed foods other than the demand from the exports. There are many socio-economic factors that are driving the demand side of the Indian Food Processing Industry. The changing consumption patterns, both in tier 1 and tier 2 cities, rising income levels among the middle-class and changing lifestyles, are some of the factors providing the demand side push for the Food Processing Industry. Moreover, the central government has given a priority status to all agro-processing businesses.

The global food processing machinery market is undergoing a major transformation owing to the rapid development in technology and the strict regulations pertaining to the environment and public health. Earlier, the demand for food processing machinery from developed nations was very low, but the stability in dietary preferences, consistently high disposable incomes, and awareness regarding benefits of processed food in these economies have opened many avenues for market players across the globe.

The baked food (bakery) processing industry represents the largest segment of the global food processing machinery market. This segment is expected to retain its leadership during the forecast period. However, the segment for meat and poultry processing is expected to register the fastest growth over the next few years, as consumers are undergoing a shift in food habits from regular food products to high-value products such as meat on account of their rising disposable income.

The Asia Pacific food processing machinery market has acquired the leading position among all the regional markets. Over the period from 2012 to 2018, this market is projected to maintain its dominance on account of the robust presence of China in the global market. China topped the market by manufacturing the highest volume of food processing machinery in 2011. Owing to the rapid development of the food processing industry, China is also expected to witness high demand for food processing machinery, which in turn is projected to drive the Asia Pacific market extensively.

Apart from China, the food processing markets in Indonesia, India, and Thailand are also undergoing healthy growth, which is likely to add to the overall market growth in Asia Pacific. The rise in the disposable income in these developing economies is expected to fuel the demand for processed foods, resulting in increasing sales of food processing machinery in these regions. Though the global food processing machinery market is exhibiting exceptional growth in current times, on account of continual improvement in the durability and productivity of food processing machinery, the sales of these devices are likely to decline in the future. This is due to the fact that food processing units would need only a few items to produce the required volume of products. This factor is expected to affect the market for food processing machinery heavily over the forecast period

Why Kuala Lumpur, Malaysia..?

Over the past years Southeast Asia especially Malaysia has become the powerhouse of Organic food   and Manufacturing and has a clear vision to further expand its Food production. With Aquaculture and Environment protection as key requirements of today's Organic Food, Together with our active role in the analysis of standards for sustainable manufacturing practices, Food Manufacturing market, Food research, Food societies, Malaysia is the suitable place to all Asian countries to reach Food Manufacturing 2016, Kuala Lumpur, Malaysia is also famous as world’s best tourism spot, So we are committed to place our Food Manufacturing 2016 in Kuala Lumpur, Malaysia.

Conference Highlights:

·         Organic Food and Manufacturing

·         Food Source

·         Food Supplements

·         Food & Bioprocess Technology

·        Food Preservation       

·         Food Composition

·         Food Labelling

·         Food Colouring

·         Food Rheology

·         Food Physical Chemistry

·         Food Fortification

·         Food Nanotechnology

Food Manufacturing Benefits:

Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases yearly availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms. Modern supermarkets would not exist without modern food processing techniques, and long voyages would not be possible.

Processed foods are usually less susceptible to early spoilage than fresh foods and are better suited for long distance transportation from the source to the consumer. When they were first introduced, some processed foods helped to alleviate food shortages and improved the overall nutrition of populations as it made many new foods available to the masses.

Processing can also reduce the incidence of food borne disease. Fresh materials, such as fresh produce and raw meats, are more likely to harbour pathogenic micro-organisms (e.g. Salmonella) capable of causing serious illnesses.

The extremely varied modern diet is only truly possible on a wide scale because of food processing. Transportation of more exotic foods, as well as the elimination of much hard labour gives the modern eater easy access to a wide variety of food unimaginable to their ancestors.

Global Food and Manufacturing Universities:

·         Columbia University, United States

·         Cornell University, United States.

·         ETH Zurich University, Switzerland

·         Pinceton University, United States

·         Mahidal University International College, Thailand

·         University of British Columbia, Canada

·         SRM University, India

·         Tezpur University , India

·         Xihua University, China

·        Queensland University, Australia

·        Nanyang Technological University, Singapore

·        Middle East Technical University, Turkey

·         University of Hohenheim, Germany

·         Seoul National University , South Korea

·         Durban University, South Africa

·         GULU University, Belgium

Universities in Malaysia for Food Manufacturing

·         Monash University, Malaysia

·         Putra University, Malaysia

·         Sunway University, Malaysia

·         University of Kuala Lumpur, Malaysia

·         HELP University, Malaysia

Food Manufacturing Research Institutes in Globe:

·         Institute of Food Research, U.K

·         International Food Policy Research Institute, USA

·         Central Food Technological Research Institute, India

·         German Institute of Food Technologies, Germany

·         National Agriculture & Food Analysis and Research Institute, India

·        National Institute For Agricultural and Food Research and Technology, Germany

·         Australian Institute of Food Science & Technology, Australia

·         Korea Food Research Institute, South Korea

·         Institute of Food Science & Technology, Ireland

·         Institute of Sciences of Food Production, Italy

·         National Food Research Institute, Japan 

·         Beijing Food Research Institute , China

Food  & Manufacturing Research Institutes in Malaysia:

·         Centre   for Food & Bio-Product Processing, Malaysia

·         Malaysian Institute of Food Technology‎, Malaysia

·         Food Institute of Malaysia, Malaysia

Global Food Societies:

·         International Wine & Food Society, U.K

·         Global food Security & Sustainable Agriculture, Australia

·         Korean Society of Food Science & Technology, Korea

·         Society of Nutrition and Food Science, Japan

·         Association for Food Science & Technology, South Africa

·         Brazilian Society for Food & Nutrition, Brazil

·         Food and Nutrition Society, Indonesia

·         Association of Food Scientists & Technologists, India

Food Societies in Malaysia:

·         International Wine & Food Society,   Malaysia

·         Food and Beverages Executives Association, Malaysia

Referances:

1. https://en.wikipedia.org/wiki/Beijing_Food_Research_Institute
2. http://www.hotcoursesabroad.com/india/training-degrees/malaysia/food-science-and-technology-courses/loc/114/cgory/b11-3/sin/ct/programs.html
3. http://www.iwfs.org/asia-pacific/penang