14^th International Conference on Food Technology and Processing November 22-23, 2022 Paris, France

Food engineering and processing is a multidisciplinary field that explicate and applies principles of science, engineering and mathematics to food manufacturing and operations, including the production, processing, handling, storage, conservation, control, packaging and also distribution of food products. It is a wide range of field includes an extensive variety of exercises, for example, sustenance handling, bundling, nourishment hardware, fixing assembling, instrumentation, and control. It also includes the idea of comprehension of thermodynamics, response energy, and transport wonders connected to nourishment forms. Additionally it is also used to utilize present day devices, innovation, and learning, for example, nanotechnology and computational materials science for development of new products and procedures. New bundling materials and procedures are being created to give more affirmation to nourishments, and novel safeguarding innovation is developing

Food safety refers to routines within the preparation, handling and storage of food meant to prevent foodborne illness and injury. From farm to Manufacturing plant to fork, food products may face no.of health hazards during their journey through the supply chain. Safe food handling practices and procedures ought to be enforced at each stage of the food production life cycle so as to decrease to decrease the risks and prevent harm to consumers. Food Security, is that the condition within which all the individuals, in any respect times, have social, Physical and conjointly economic access to safe and nourishing food to satisfy their nutrition wants and food preferences for an energetic and healthy life. When a food supplier deliberately mislead its customer about the quality and contents of the foods they are purchasing. While food fraud is often influence by profit, some forms of food fraud is a direct threat to the health of customers and consumers.

In the Food manufacturing subsector Industries convert livestock and agricultural products into products for intermediate use or final consumption. The industry groups are distinguished by the raw materials (generally of animal or vegetable origin processed into food products. One of the most important challenges for food manufacturers is to make sure the safety of their products. By nature, food is very exposed to deterioration, namely caused by the more no.of raw materials and ingredients sourced from a diverse array of suppliers in combination with global and complex supply chains. The release of unsafe food to the market can show the impact on public health, results in loss of consumer confidence and damaged brand reputation

Hygiene control in factories which manufacture or process food is the adoption of practices which will reduce the risk of clean food becoming contaminated. The aim of hygiene control is to stop the spread of bacteria and other microorganisms. Hygiene and safety of food starts right from selecting raw material carefully, preparing food with health and safety cautiousness, and serving it within the clean environment. The service staff must attend duty in clean and tidy uniform. The four basic food safety principles:

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  Clean


• 
  Separate


• 
  Chill 


• 
  Cook

These principles directly align with the Academy of Nutrition and Dietetics four easy tips to reduce the risk of food poisoning.

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

Food microbiology is the study of micro-organisms which includes food contamination as well as used in Food production. Microorganisms can preserve food through formation of inhibitory metabolites such as organic acids, this microbial food cultures used in fermentation like yeast, bacteria, and moulds. Now a days many studies dealing with health-promoting benefits associated with the consumption of fermented foods and beverages have been proposed. Temperature plays vital role in controlling the microbial growth. To ensure food safety some microbial tests are also being done for pathogen and spoilage microorganisms is required.

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

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

Foodborne diseases are mainly caused by contamination of food and occur at any step of the food production, delivery and also during consumption. Food borne illness can also be occurred by environmental contamination including pollution in soil or air, pollution in water, as well as unsafe f storage of food. Foodborne diseases enclose a wide range of illnesses from diarrhoea to cancer. Raw foods of animal origin, that mostly includes raw meat and poultry, unpasteurized milk, raw eggs, and raw shellfish are the most likely to be contaminated. Most Commonly recognized food borne pathogens are Camplyobacteriosis, crypto sporidiumgiardia, shigella and salmonella. Some of the causes are unhygienic practices in food harvesting, production and preparation. To avoid contamination you must be clean your hands always, before touching any food.

Food waste and loss is the major problem in our modern society.  Food-scrap recycling has many benefits. Food scraps can be used in composting, which enhance soil and reduces emissions of methane (a potent greenhouse gas) from landfills. It also reduces the volume of landfill needed in a given area. At the post-harvest stage and processing stage, there is a waste in each step of the transport, processing, storage and distribution stages. Hence the  food waste management has become a top most priority, by seeing these all the activities related to avoiding, reducing or recycling waste throughout the production and consumption chain Food Waste Management strategies includes Prevent and reduce food wastage at source, Redistribute unsold/excess food, Recycle/Treat food waste, Recover energy.

Nanotechnology is now playing a crucial role in the food industry and establishing great potential. Nanomaterials are widely used in the food packaging industry due to the range of advanced functional properties they can bring to packaging materials. Nanotechnology-enabled food packaging can also be divided into three main types - active packaging, improved packaging and intelligent/smart packaging. Clay Nanoparticles are being used to Improve Plastic Packaging for Food Products; We can use Food Packaging Sensors in Defence and Security Applications. In food industry, nanotechnology has been used in order to increase the delivery of food ingredients to inhibit bacterial growth, increase flavour, target sites, extend product shelf life and also improve food safety.

Food allergies have a significant impact on Public Health. Food allergies mainly develop when a person consumes or comes in contact with their allergen, and our immune system makes an antibody called immunoglobulin E. It circulates through the blood and attaches to immune cells called mast cells and basophils. This initial exposure does not cause an allergic reaction, however subsequent contact with the same allergen again may allow previously created IgE antibodies to recognize it. This identification then begin an immune response that can result in a severe allergic reaction in our body. So to avoid these types of reactions there should be more specific labeling requirements

Food Education is necessary to increase knowledge and the ability to make choices concerning nutrition & health and food & food quality. Nutrition education can mainly influence the view of food choices and eating habits. It can inspire the people about importance of fruits and vegetables and non-processed foods. It may even shape their perspective of health and wellness for the rest of their life as we know Health begins at home and it is emphasized at school. The four basic components were health, nutrition, Environment and food. Clinicians and educators that are aiming to reorient health programming and take it to the next level and without knowing how food is grown or cultivated, we will never understand how it impacts our health and wellness.