Food Technology Conferences 2019 | Food & Nutrition Meetings

Theme: Towards Healthy Future

Food Tech Conference 2019

Food Tech Conference 2019

Conference Series LLC Ltd feels proud and honored in inviting the contributors across the globe to its premier Food Technology and Advanced Nutrition 2019 conference to be held during April 12-13, 2019 in Toronto, Canada. Food Technology and Advanced Nutrition 2019 is the premier event that brings together a unique and International mix of experts, researchers and decision makers both from academia and industry across the globe to exchange their knowledge, experience and research innovations to build a world food scientists, industrialists and entrepreneurs meet.

Conference Series LLC Ltd organizes 3000+ Global Events inclusive of 600+ Conferences, 1200+ Workshops and 1200+ Symposiums on various topics of Science & Technology across the globe with support from 1000 more scientific societies.

Food and Nutrition industry is the largest manufacturing sector in the America in terms of turnover, value added, and employment. USDA does not have official statistics on U.S. organic retail sales, but information is available from industry sources. U.S. sales of organic products were an estimated 28.4 billion in 2012 over 4 percent of total food sales and will reach an estimated 35 billion in 2014. For decades, a growing body of evidence points to food as the key to improving the health of our bodies, as well as the health of our communities and our environment. Our food choices are informed consciously or not by policy, society, economics, and marketing and, of course, personal choice. Increasingly, food is being touted as a method of prevention, and a prescription for better health.

This is an open event, we welcome and invite you to participate in this prestigious food conference to make event as the best event in Toronto, Canada.

ConferenceSeries.com organizing Food Technology Conferences in 2019 in USA. We organize Food and Nutrition Meetings I n the fields related to them.

Details of Food Technology Conference in 2019 In USA:

Conference Name	Place	Date
Food Technology Conference 2019	Toronto, Canada	April 12-13, 2019

Market Research

Importance & Scope:

1. Globally:

The global food industry is growing at 3.5% a year and is expected to be worth more than US$7 trillion by 2014. Key trends for new product development are in health, convenience, naturality and sustainability. New foods based on fruits and vegetables fulfill many of the demands of the premium consumer. The intrinsic “health halo” of natural produce make ingredients derived from fruits and vegetables highly sought after in the global marketplace. The market for functional foods – foods that offer benefits beyond basic nutrition – is one of the fastest growing segments of the global food industry. Foods and beverages that offer validated health claims account for around US$25 billion of global sales, he wider functional food market, including rehydration and sports drinks and foods with softer health claims, is estimated to be worth around US$200 billion.

2. North-America Region:

The prevention of diet-related diseases is one of the new societal challenges of the 21st century. In October 2011, the world population passed the 7 billion mark. Such growth will put a massive strain on the global food supply. These factors alone make the production and distribution of food a critical issue for the 21st century. The organic food industry is one of the fastest growing sectors of U.S. agriculture. Consumer demand for organic food has continued to grow at a steady pace of 20% or more annually since the 1990s. About 73% of conventional grocery stores and nearly 20,000 natural food stores carry organic products, accounting for approximately 2.5% of total food sales in the United States. Domestic sales estimates of organic foods are $17 billion (all amounts are in U.S. dollars) for 2006, with 39% of those sales for fruit and vegetables (Organic Trade Association 2006). The current demand for organic produce is increasing faster than supply, resulting in expanding trade gaps between imports and exports. The organic sector of the U.S. agricultural system is demanding increased attention from producers, retailers, consumers, and policy makers interested in environmental and health issues within the food system.

3. Europe:

The major manufacturing hubs in the globe are Europe which constitutes the majority share in the food flavors and enhancer market along with North America. European market is a mature market and has several regulatory bodies to regulate stringently the use of food flavors and enhancers, thereby taking care of the consumers of the nations. Germany constitutes the major share having 24% followed by the UK (23%), Spain (10%), Netherland (5%) and Italy (9%). $ 823 million US dollar is the market size by value of the synthetic flavor and $ 755.65 million US dollar is the market size by value of the natural in the year 2014.

4. Asia pacific:

Asia Pacific is a huge and increasingly influential market in the supply of food and beverage ingredients. As well as accounting for 35% of global value added ingredient supply in this category, it is also a melting point of diverse trends and influences. In 2012, Asia Pacific accounted for 35% of global use of value-added food and drink ingredients, equivalent to almost 8.5 million tones out of a global total of 24.2 million tones. Asia Pacific is also one of the fastest growing regions, with a forecast CAGR of 4% over 2012-2017, behind only the Middle East and Africa, with 5%. This means that by 2017, Asia will have increased its share of the global total to 38%.

USA:

Market Structure:

The US is the world's largest economy and its 320 million people produced US$48,000 per capita GDP in 2011. One in five Americans live in one of the country's eight largest cities. Its consumers expect competitive pricing and offers, and are increasingly concerned about sustainable production, transport and packaging. It is New Zealand's third largest food and beverage market, with US$2.1 billion exports in 2011.

· US packaged food sales totalled US$332 billion in 2011. The bakery category was worth 21 percent of the total; dairy, 16 percent; frozen processed food, 10 percent; confectionery, 10 percent; and sweet and savoury snacks, 10 percent.

· Packaged food sales increased by a compound annual growth rate (CAGR) of 2.5 percent during 2006-2011, driven by more meals eaten at home instead of eating out. The highest growth was in snack bars, with a CAGR of 6.6 percent over the five-year period. Pasta grew 5.9 percent in that time, noodles, 4.8 percent; spreads, 4.6 percent; and dairy products, 3.4 percent.

· Fresh food sales comprised 78 million tonnes by volume in 2011; with meat at 31 percent market share; vegetables, 25 percent; fruits, 23 percent; starchy roots, seven percent; and eggs, six percent. Market growth was stagnant from 2006-2011.

· The US wine market is the world's second largest behind France, totalling US$34 billion in 2011, equalling 2.73 billion litres. Still light grape wines dominate with an 86 percent market share in value and 91 percent in volume. Sparkling wines have an eight percent share by value and five percent in volume. CAGR sales growth over 2006-2011 was three percent, with imports from Argentina up 13 percent and New Zealand up 40 percent.

· US organic food sales of US$27 billion in 2010 accounted for 45 percent of the global total, and represented a CAGR of 11.6 percent between 2006 and 2011.

· The 2011 dairy market was estimated at US$51 billion, representing 15 percent of the global total. Cheese dominates at a 40 percent market share; milk accounts for 34 percent; the yoghurt sector at 12 percent of the total is particularly dynamic. Spreadable fats accounted for eight percent of market share, cream was at five percent, and chilled desserts, one percent. 2006-2011 CAGR was 5.3 percent.

· By distribution channel, grocery retail sales were valued at US$930 billion in 2011, and foodservice sales estimated at US$445 billion.

· In 2010, supermarkets had a 36 percent share of the grocery trade, followed by hypermarkets at 29 percent. Grocery retail sales grew by 2.2 percent CAGR from 2006-2011.

· In 2010 about 37 percent of the foodservice market was fast food establishments, 33 percent were full-service restaurants. CAGR was stagnant at 0.6 percent during 2006-2011. There has been improvement following the recession late in the decade, which hit the foodservice market particularly hard.

Growth Drivers:

· Consumer interest in organic food remains strong, the market doubling between 2005 and 2010. Americans are increasingly interested in health and wellness aspects of food, pressuring foodservice operators to offer healthy alternatives such as low-fat menus. Sustainable packaging, transport and production methods are increasingly valued.

· While slower to embrace private labels than Europeans, the global economic slowdown has encouraged such sales, which have grown faster than the overall food and beverage market. Standard private labels generally sell for 20 to 40 percent less than their branded equivalents.

· While eating out is on the rise again, consumers are opting for less expensive restaurants. Full-service restaurants continue to struggle, while fast food restaurants increasingly co-locate in major shopping outlets.

During the recession, wine consumers traded down to economy brands and discounted retail channels; though total volume consumption grew. Traction has come from younger consumers.

Market Potential:

· Total food consumption is forecast to increase by a CAGR of 3 percent during the five years to 2016, due to the growing U.S. population. Food consumption in the U.S. is expected to reach $968 billion by 2016.

· Canned food value sales are forecast to grow by a CAGR of 3.6 percent to 2016, driven by increasing consumer demands for convenience.

· There is high demand for frozen food products, particularly from supermarkets and restaurant chains. The frozen food market is forecast to grow at an average annual rate of 1.5 percent, reaching $96.4 billion in 2016.

· The organic food market is forecast to grow by a 9.7 percent CAGR between 2011 and 2016. The market is forecast to reach $46.5 billion by 2016, which is an increase of > 50 percent since 2010.

· The growth of the dairy market is forecast to slow, with a CAGR of 3.6 percent between 2011 and 2016, reaching $89.3 billion in 2013. The dynamic yogurt sector in the United States is expected to continue to grow, due to the on-going trend towards healthier options.

· The grocery retail market is expected to grow by a CAGR of 3.5 percent to 2016.

· The foodservice sales are expected to grow by a 3.2 percent CAGR to 2015, reaching $562.5 billion. The highest growth is forecast in foodservice establishments in travel locations (i.e. motorway service / rail stations).

1. Malting and Brewing Technologies: Wine and Alcohol Production

Malted barley, or malt, is the brewer's preferred grain for making beer. In it's most basic form, it is barley that has been allowed to germinate by soaking the grain in water. This prepares the starches to be converted into fermentable sugars. The Malting Process consists of 4 stages which are steeping, germination, kilning and roasting.

There are five basic stages or steps to making wine: harvesting, crushing and pressing, fermentation, clarification, and then aging and bottling.

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, 2nd International Conference on Food Properties, May 29 - June 2, 2017, Bangkok, Thailand, Food Automation & Manufacturing Conference, April 10-13, 2017, United States, Northwest Food & Beverage Manufacturers Conference, January 11 - 13, 2017, Portland, United States, European Food & Beverage Plastic Packaging, March 16-17, 2017,Berlin, Germany, 2^nd Microbiome R&D and Business Collaboration Congress, February 29 – 1 March 1, 2017, Kuala Lumpur, Malaysia

Related Societies:

Canadian Cattlemen's Association, Canada; Canadian Restaurant and Foodservices Association, Canada; Food and Drink Federation, USA; New South Wales Food Authority, UK; American Dairy Products Institute, USA; National Frozen Food Association, USA; Institute of Food Technologists, UK; International Association of Food Industry Suppliers, USA; International Bottled Water Association, USA.

2. Food Technology: Automation and Robotics

The way our food is prepared, processed and packaged has become a highly automated process. In recent years, robotic and automation equipment has steadily found its way into most food processing and packaging facilities, and this trend is expected to continue over the next few years.

According to a survey from the Association for Packaging and Processing Technologies, 94% of food packaging operations are using robotics already. As for food processing, approximately a third of companies are using robotics.

Robotic automation is already deployed in high volumes in the food processing and packaging industry, but the survey also revealed that half of companies in this industry plan to increase automation levels in the next three to five years.

This increase in automation will be accompanied by the hiring of new employees with more technical skills and higher spending on capital equipment.

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, Food Chemistry Conference, October 31- November 1, 2017, Netherlands, World Dairy Summit, October 16-21, 2017, Rotterdam, ISEKI Food Conference, July 6-8, 2017, Vienna, Austria, Association for Food Protection, July 31 - August 3, 2017, St. Louis, Missouri, USA

Related Societies:

Produce Marketing Association, USA; Scotland Food & Drink, Scotland; Scotty Brand Ltd, Scotland; Southern Hemisphere Association of Fresh Fruit Exporters, USA; Specialty Coffee Association of Indonesia, Indonesia; Specialty Food Association, USA; Specialty Wine Retailers Association, USA; TURYID, UK

3. Seafood, Meat and Dairy Technologies

Meat Processing Technology: Meat processing technology comprises the steps and procedures in the manufacture of processed meat products. All processed meat products have been in one way or another physically and/or chemically treated. Meat processing involves a wide range of physical and chemical treatment methods, normally combining a variety of methods. Meat processing technologies include:

Cutting/chopping/comminuting (size reduction)
Mixing/tumbling
Salting/curing
Utilization of spices/non-meat additives
Stuffing/filling into casings or other containers
Fermentation and drying
Heat treatment
Smoking

On the other hand, chemical or biochemical processes, which often go together with the technical processes, are also part of meat processing technology such as

Salting and curing
Utilization of spices and additives
Fermentation and drying

Aquaculture/Seafood Technology: The systems and technology used in aquaculture has developed rapidly in the last fifty years. They vary from very simple facilities (e.g. family ponds for domestic consumption in tropical countries) to high technology systems (e.g. intensive closed systems for export production). Developments in engineering, some adapted from offshore oil rig construction, increase the possibilities for a progressive offshore expansion of aquaculture using robust cages. Culture-based capture fisheries involving the release of young fish into the wild to improve harvest (an operation also referred to as restocking, stock enhancement or ranching) have existed for a long time for freshwater and anadromous species (e.g. salmon). Sea ranching, however, has just made a start but its long-term viability is being assessed. Advances have also been made in capture-based aquaculture involving the growing/fattening of young fish (e.g. tuna) captured from the wild. Major progress has also being made in the aqua feeds technology, combining a large number of ingredients into very small pellets.

Dairy Technologies: It involves the principles and practices involved in the production, processing and marketing of fluid milk. Components of milk, principles of basic milk processing (e.g. pumping, pasteurization, separation), storage and distribution, and safety and quality of milk will be examined. Under these new technologies in production, analytical testing methods and packaging systems will be explored.

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, American Dairy Science Association Meeting, July 19-23, 2017, Utah, USA, Properties of Water, June 26-29, 2017, Lausanne, Switzerland, ISEKI Food Conference, July 6-8, 2017, Vienna, Austria, African Food Safety Summit Conference, June 08-10, 2017, Nairobi, Kenya, Cereal and Bread Congress, April 17-21, 2017, Istanbul, Turkey

Related Societies:

4. Food Engineering, Latest Innovations and R&D

Consumer-driven products have kept the food industry at the forefront of technological innovations. For example, the redefinition of the once accepted compromise between convenience and quality is just one of the current issues driving the development of new products.

Topic Includes:

Innovation in drying, concentration and encapsulation technologies.
Biotechnology for producing natural flavors, enzymes, organic acids, and surfactants.
Analytical tools that can be used to distinguish between natural and synthetic products.
Nanotechnology as a method for modifying food composition and producing new packaging materials.

Along with functional foods such as probiotic and prebiotic dairy products, it also covers biodegradable films for packaging materials that can be used in place of petrochemical polymers.

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, Food Chemistry Conference, October 31- November 1, 2017, Netherlands, World Dairy Summit, October 16-21, 2017, Rotterdam, ISEKI Food Conference, July 6-8, 2017, Vienna, Austria, Association for Food Protection, July 31 - August 3, 2017, St. Louis, Missouri, USA

Related Societies:

5. Agricultural and Dairy Machinery

The basic technology of agricultural machines has changed little through the last century. Though modern harvesters and planters may do a better job than their predecessors, the combine of today (costing about US$250,000) cuts, threshes, and separates grain in essentially the same way earlier versions had done. However, technology is changing the way that humans operate the machines, as computer monitoring systems, GPS locators, and self-steer programs allow the most advanced tractors and implements to be more precise and less wasteful in the use of fuel, seed, or fertilizer. In the foreseeable future, some agricultural machines may be made capable of driving themselves, using GPS maps and electronic sensors. Even more esoteric are the new areas of nanotechnology and genetic engineering, where submicroscopic devices and biological processes, respectively, may be used to perform agricultural tasks in unusual new ways.

The dairy technology is a component of food technology that specifically deals with the processing, storage, packaging, distribution and transportation of the dairy products like milk, ice-cream, curd etc by implying the science of biochemistry, bacteriology, nutrition to the milk and milk products. This field involves the use of “Technology” to make the dairy products and processing more advanced, hi-tech and useful. The dairy technology is one of the emerging career fields of engineering which generally deals with the overall production and processing of milk and milk based products.

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food Automation & Manufacturing Conference, April 10-13, 2017, United States, Properties of Water, June 26-29, 2017, Lausanne, Switzerland, Food Engineering Conference, May 16-17, 2017, Istanbul, Turkey, 4th Conference on Food Oral Processing, July 03-06, 2017, Lausanne, Switzerland, African Food Safety Summit Conference, June 08-10, 2017, Nairobi, Kenya

Related Societies:

6. Food Processing and Packaging

Robotic automation capabilities have expanded in recent years. Industrial robots have become more flexible and more efficient with better programming and better sensors. This increase in robotic capabilities, along with the increase in overall automation levels, is allowing processing and packaging plants to introduce new products on the same assembly lines.

In fact, four out of five packaging and processing plants already deal with more than 100 product types, with a majority expecting that number to increase in the next few years.

Food automation has had a big impact in the processing and packaging industry, and will continue to do so for the foreseeable future. But it’s still just one example of robotic automation transforming and improving the production capabilities of an entire industry.

For robotic automation to have such a huge impact on an industry, a lot of work goes on behind the scenes. Every robot integration project is complex with huge potential pay offs.

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, Food Chemistry Conference, October 31- November 1, 2017, Netherlands, World Dairy Summit, October 16-21, 2017, Rotterdam, ISEKI Food Conference, July 6-8, 2017, Vienna, Austria, Association for Food Protection, July 31 - August 3, 2017, St. Louis, Missouri, USA

Related Societies:

7. Cold Storage and Preservation Technologies

Freezing and refrigeration (i.e., cold storage) are among the oldest methods of food preservation, but it was not until 1875 that a mechanical ammonia refrigeration system capable of supporting commercial refrigerated warehousing and freezing was invented. This major advance was hampered by the lack of proper facilities, a prime requirement for any refrigerated or frozen food industry. Thus, as late as the 1920s, food delivered to a market in a frozen state commonly thawed before it could be brought home or else thawed in household ice boxes and generally was of marginal to poor quality. Starting in the 1920s, Clarence Birdseye pioneered research on quick-freezing processes, equipment, frozen products, and frozen food packaging. As household refrigerators and freezers became more common, the modern frozen food industry grew rapidly.

Refrigeration today markedly influences the practices of agriculture and marketing and sets the economic climate of the food industry. Without mechanical refrigeration in transit, much of world trade in perishable food commodities would be impossible. Large cities that are distant from growing areas would cease to enjoy abundant fruits and vege-tables.

Refrigeration and cold storage equalize food prices throughout the year and make products available year round. Without them, prices would be very low at time of harvest and extremely high later on, if indeed the foods were available at all.

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA,Food Automation & Manufacturing Conference, April 10-13, 2017, United States, African Food Safety Summit Conference, June, 08-10, 2017, Nairobi, Kenya, Essential Practical Public Health Skills, Mar 29-31, 2017, London, United Kingdom, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, 2nd Microbiome R&D and Business Collaboration Congress, February 29 – 1 March 1, 2017, Kuala Lumpur, Malaysia

8. Recent Advancements in Food and Beverages Supply Chain Management

Integrating technology into a supply chain can be a challenge, and the food industry is no exception with the advent of traceability technology that monitors the food from farm to plate.

As more consumers demand to know where the food they eat comes from, companies have started developing high-tech solutions to capture, receive and transmit data across every component of the supply chain, from farmer to processors, transporters, distributors and retailers. Allied Market Research predicts the global market for traceability technology will grow 8.7% annually through 2020, at which point revenue could reach as high as $14.1 billion for companies specializing in such technology. At each level of the supply chain, traceability technology can increase operational efficiencies, improve inventory management and provide valuable analytics data that tell a clearer story about operations. For example, integrating a traceability system with accounting software can provide a detailed analysis of sales, as well as insights into the processes used in getting fish from the boat to the table.

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA,Food Automation & Manufacturing Conference, April 10-13, 2017, United States, African Food Safety Summit Conference, June, 08-10, 2017, Nairobi, Kenya, Essential Practical Public Health Skills, Mar 29-31, 2017, London, United Kingdom, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, 2nd Microbiome R&D and Business Collaboration Congress, February 29 – 1 March 1, 2017, Kuala Lumpur, Malaysia

Related Societies:

9. Analytical Techniques and Their Applications in Food Industry

The safety of the food supply appropriately remains a high priority for industry stakeholders, regulatory agencies and consumers. With the emergence of new safety challenges and issues, companies are establishing and upgrading programs to reduce risk factors. Due to the health and safety risks posed by chemical, microbiological and environmental contaminants, analytical methods are increasingly becoming a centerpiece of food safety programs. Innovative analytical approaches are being developed in response to emerging food safety issues. Established, officially approved methods are used to monitor for known issues. Oftentimes, new analytical methods are developed or modified rapidly in response to issues, such as melamine contamination, which are unforeseen. In such instances, accurate data derived from sound, validated analytical methods are required to enable industry stakeholders and regulators to make sound scientific decisions.

Various technologies are being explored for nontargeted screening. A recent example employed LC-MS/MS coupled with principal component analysis (PCA) to recognize adulterated and unadulterated foods.[6] After extraction of polar and nonpolar components of a variety of food ingredients, the two classes of components were analyzed using general separations on a C18 column with MS/MS detection. PCA identified the spiked ingredients as containing a “high degree of difference.” The MS data allowed identification of the adulterating agents.

Other technologies have also been shown to identify potentially adulterated materials. One example uses nuclear magnetic resonance. Near-infrared analysis with chemometric data analysis is being used in the food industry as a quality assurance tool, and this technology has been expanded to monitor for food adulteration

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food Automation & Manufacturing Conference, April 10-13, 2017, United States, Properties of Water, June 26-29, 2017, Lausanne, Switzerland, Food Engineering Conference, May 16-17, 2017, Istanbul, Turkey, 4th Conference on Food Oral Processing, July 03-06, 2017, Lausanne, Switzerland, African Food Safety Summit Conference, June 08-10, 2017, Nairobi, Kenya

Related Societies:

10. Functional, Traditional and Ayurvedic Foods

A functional food is a typical food that has specific nutrients added to it, like vitamins or minerals, fiber, or probiotics or prebiotics. In general, this includes anything added for a specific functional purpose.

Traditional foods are those whole and ancient foods that have been eaten for centuries and even millenia. They are the foods that your great-great-great-great-great grandmother and grandfather would have eaten. They are simple, naturally grown or raised, nutrient-dense, thoughtfully prepared. They are not fads (in fact, they tend to go in direct opposition to most conventional nutritional advice these days).

Traditional Foods Are:

Foods in their original form, as they were Created— not modernized, not processed, not packaged.
Foods that have a long history of supporting good health.
Foods that are whole and nutrient-dense.

Foods that are simple and basic: meat and poultry, eggs, whole grains, fish, beans and legumes, vegetables, fruit, nuts and seeds, dairy, fats.

Ayurvedic diets are based on ancient medicinal practices that promote “holistic” balance in the physical body and mind in order to manage or treat various health problems. Today, Ayurvedic medicine is considered a type of complementary and alternative medicine (CAM), which means it can be used along with conventional “Western” medicine practices and/or also incorporate various other CAM treatments, such as use of homeopathy, massage, yoga, meditation, aromatherapy and exercise. Some of the main benefits associated with Ayurvedic diets include:

Improved digestive and metabolic processes
Improved heath of the gut/microbiome
Weight management
Enhanced detoxification
Less anxiety and more inner calm
Improved fertility and sexual/reproductive health
Improved efficiency in the excretion process (help passing bowel movements)
Improved functionality and range of motion due to decreased inflammation

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA,Food Automation & Manufacturing Conference, April 10-13, 2017, United States, African Food Safety Summit Conference, June, 08-10, 2017, Nairobi, Kenya, Essential Practical Public Health Skills, Mar 29-31, 2017, London, United Kingdom, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, 2nd Microbiome R&D and Business Collaboration Congress, February 29 – 1 March 1, 2017, Kuala Lumpur, Malaysia

11. Food Fraud and Adulteration

Food fraud is the act of purposely altering, misrepresenting, mislabeling, substituting or tampering with any food product at any point along the farm–to–table food supply–chain. Fraud can occur in the raw material, in an ingredient, in the final product or in the food’s packaging.

Fraudulent and intentional substitution, dilution or addition to a raw material or food product, or misrepresentation of the material or product for financial gain (by increasing its apparent value or reducing its cost of production) or to cause harm to others (by malicious contamination), is ‘food fraud.

Food adulteration is the process in which the quality of food is lowered either by the addition of inferior quality material or by extraction of valuable ingredient. It not only includes the intentional addition or substitution of the substances but biological and chemical contamination during the period of growth, storage, processing, transport and distribution of the food products, is also responsible for the lowering or degradation of the quality of food products. Adulterants are those substances which are used for making the food products unsafe for human consumption.

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, American Dairy Science Association Meeting, July 19-23, 2017, Utah, USA, Properties of Water, June 26-29, 2017, Lausanne, Switzerland, ISEKI Food Conference, July 6-8, 2017, Vienna, Austria, African Food Safety Summit Conference, June 08-10, 2017, Nairobi, Kenya, Cereal and Bread Congress, April 17-21, 2017, Istanbul, Turkey

Related Societies:

12. Food Poisoning Prevention Technologies

Foodborne illness, more commonly referred to as food poisoning, is the result of eating contaminated, spoiled, or toxic food. The most common symptoms of food poisoning include nausea, vomiting, and diarrhea. Most food poisoning can be traced to one of the following three major organisms: Bacteria is by far the most prevalent cause of food poisoning. Parasites are not as common as food poisoning caused by bacteria, but parasites spread through food are still very dangerous. Food poisoning can also be caused by a virus.

To avoid getting a food-borne illness in the first place, there are some general guidelines to follow.

Foods to Watch: Raw foods from animals are the most likely sources of contamination. Be mindful when handling and preparing:

Meat and poultry: Avoid eating raw or spoiled meat.

Shellfish and raw fish: Carefully pick out and cook fish and shellfish to ensure quality and freshness.

Eggs and dairy: Don’t drink unpasteurized milk. Avoid soft cheeses and Check the expiration dates on eggs.

Vegetables: These can also be the source of food poisoning, particularly sprouts of all kinds (alfalfa, mung, clover, and radish).

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, Food Chemistry Conference, October 31- November 1, 2017, Netherlands, World Dairy Summit, October 16-21, 2017, Rotterdam, ISEKI Food Conference, July 6-8, 2017, Vienna, Austria, Association for Food Protection, July 31 - August 3, 2017, St. Louis, Missouri, USA

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13. Nutraceuticals & Medicinal Foods

Nutraceuticals is a broad umbrella term that is used to describe any product derived from food sources with extra health benefits in addition to the basic nutritional value found in foods. They can be considered non-specific biological therapies used to promote general well-being, control symptoms and prevent malignant processes. Most often they are grouped in the following categories: dietary supplements, functional food, medicinal food, farmaceuticals.

Functional foods are those having specific therapeutic or preventive effects, compared with the ordinary similar types, when are consumed regularly in adequate amounts. They can improve wellness in population via improving the basic health and preventing proliferation of diseases. Products with reduced or omitted harmful ingredients (e.g., low-fat, non-fat, low-sodium, low calorie, sugar-less and free cholesterol) as well as those with added healthful chemical and microbial ingredients (e.g., vitamin- enriched, mineral-enriched, phytochemical-enriched, probiotic and prebiotic) are types of functional foods.

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, American Dairy Science Association Meeting, July 19-23, 2017, Utah, USA, Properties of Water, June 26-29, 2017, Lausanne, Switzerland, ISEKI Food Conference, July 6-8, 2017, Vienna, Austria, African Food Safety Summit Conference, June 08-10, 2017, Nairobi, Kenya, Cereal and Bread Congress, April 17-21, 2017, Istanbul, Turkey

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14. Malnutrition, Underweight and Weight Loss

Malnutrition refers to deficiencies, excesses or imbalances in a person’s intake of energy and/or nutrients. The term malnutrition covers 2 broad groups of conditions. One is ‘undernutrition’—which includes stunting (low height for age), wasting (low weight for height), underweight (low weight for age) and micronutrient deficiencies or insufficiencies (a lack of important vitamins and minerals). The other is overweight, obesity and diet-related noncommunicable diseases (such as heart disease, stroke, diabetes and cancer).

Malnutrition affects people in every country. Around 1.9 billion adults worldwide are overweight, while 462 million are underweight. An estimated 41 million children under the age of 5 years are overweight or obese, while some 159 million are stunted and 50 million are wasted. Adding to this burden are the 528 million or 29% of women of reproductive age around the world affected by anaemia, for which approximately half would be amenable to iron supplementation.

The most common symptom of undernutrition is unintentional weight loss (losing 5-10% or more of your body weight over three to six months).

Other signs can include:

weak muscles
feeling tired all the time
low mood
an increase in illnesses or infections

The main sign of overnutrition is being overweight or obese. However, people with undernutrition can also be overweight if they eat a diet high in energy (calories), but low in other nutrients.

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, Food Chemistry Conference, October 31- November 1, 2017, Netherlands, World Dairy Summit, October 16-21, 2017, Rotterdam, ISEKI Food Conference, July 6-8, 2017, Vienna, Austria, Association for Food Protection, July 31 - August 3, 2017, St. Louis, Missouri, USA

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15. Healthy Weight and Obesity Nutrition Management

Maintaining a healthy body weight is a matter of balancing the energy we put into our bodies (calories from food) with the energy that we use up (or burn) during our daily activities or exercise. If we don’t use up all the energy we consume, the excess will be stored as body fat, and over time our body weight will increase.

Balancing your food intake means enjoying a wide variety of nutritious foods to ensure all your nutritional needs are met. Eat plenty of fruit and vegetables, legumes and cereal foods, and include lean meat, fish, poultry, milk, yogurt and cheese in your diet.

To lose weight, you need to increase the amount of exercise you do and reduce the amount of calories you eat. Here are some tips to help you cut down on calories:

Reduce portion sizes
Trim fat off meat and peel skin off chicken
Use low fat cooking methods (e.g. stir fry, grill, steam, microwave, boil, fry in a non-stick fry pan, bake)
Use oils and fat spreads sparingly
Choose reduced or low fat dairy products
Eat fewer sweet biscuits, cakes and fried take-away food
Avoid drinking large quantities of sugary drinks
Limit your alcohol intake if you choose to drink

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, American Dairy Science Association Meeting, July 19-23, 2017, Utah, USA, Properties of Water, June 26-29, 2017, Lausanne, Switzerland, ISEKI Food Conference, July 6-8, 2017, Vienna, Austria, African Food Safety Summit Conference, June 08-10, 2017, Nairobi, Kenya, Cereal and Bread Congress, April 17-21, 2017, Istanbul, Turkey

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16. Nutritional Epidemiology

Nutritional epidemiology is an area of epidemiology that involves research to:

Examine the role of nutrition in the etiology of disease
Monitor the nutritional status of populations.
Develop and evaluate interventions to achieve and maintain healthful eating patterns among populations.

The effects of dietary intake and nutritional status on health are complex. Understanding and untangling specific effects of overall diet and individual nutrients requires an understanding of the complex interactions among dietary, lifestyle, metabolic and genetic exposures and the critical-thinking skills for clarifying them in population-based data.

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, Food Chemistry Conference, October 31- November 1, 2017, Netherlands, World Dairy Summit, October 16-21, 2017, Rotterdam, ISEKI Food Conference, July 6-8, 2017, Vienna, Austria, Association for Food Protection, July 31 - August 3, 2017, St. Louis, Missouri, USA

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17. Infant/Child Nutrition and Health

Adequate nutrition during infancy is essential for lifelong health and wellbeing. Infants should be exclusively breastfed for the first six months of life to achieve optimal growth, development and health. Thereafter, to meet their evolving nutritional requirements, infants should receive nutritionally adequate and safe complementary foods, while continuing to breastfeed for up to two years or more.

Breastfeeding and complementary feeding are a critical aspect of caring for infants and young children. Appropriate feeding practices stimulate bonding with the caregiver and psycho-social development. They lead to improved nutrition and physical growth, reduced susceptibility to common childhood illnesses and better resistance to cope with them. Improved health outcomes in young children have long-lasting health effects throughout the life-span, including increased performance and productivity, and reduced risk of certain non-communicable diseases.

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, American Dairy Science Association Meeting, July 19-23, 2017, Utah, USA, Properties of Water, June 26-29, 2017, Lausanne, Switzerland, ISEKI Food Conference, July 6-8, 2017, Vienna, Austria, African Food Safety Summit Conference, June 08-10, 2017, Nairobi, Kenya, Cereal and Bread Congress, April 17-21, 2017, Istanbul, Turkey

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18. Adolescent and Geriatric Nutrition

Adolescence is a significant period for physical growth and sexual maturation. Nutrition being an important determinant of physical growth of adolescents is an important area that needs attention. Growth retardation is one of the most important health concerns for adolescents and their parents as well as health care workers. Inadequate nutritional intake during adolescence can have serious consequences throughout the reproductive years and beyond. Poor nutrition during adolescence can impair the work capacity and productivity of adolescent boys and girls in their later years. Further, an undernourished girl is at the risk of developing complications during pregnancy and the chances of her giving birth to a low birth weight baby increases, thus perpetuating a vicious cycle of malnutrition and ill-health.

Older persons are particularly vulnerable to malnutrition. Moreover, attempts to provide them with adequate nutrition encounter many practical problems. First, their nutritional requirements are not well defined. Since both lean body mass and basal metabolic rate decline with age, an older person’s energy requirement per kilogram of body weight is also reduced. The process of ageing also affects other nutrient needs. Many of the diseases suffered by older persons are the result of dietary factors, some of which have been operating since infancy. These factors are then compounded by changes that naturally occur with the ageing process.

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, Food Chemistry Conference, October 31- November 1, 2017, Netherlands, World Dairy Summit, October 16-21, 2017, Rotterdam, ISEKI Food Conference, July 6-8, 2017, Vienna, Austria, Association for Food Protection, July 31 - August 3, 2017, St. Louis, Missouri, USA

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19. Women and Maternity Nutrition

Poor nutrition starts before birth, and generally continues into adolescence and adult life and can span generations. Chronically malnourished girls are more likely to remain undernourished during adolescence and adulthood, and when pregnant, are more likely to deliver low birth-weight babies. Epidemiological evidence from both developing and industrialized countries now suggests a link between foetal under-nutrition and increased risk of various adult chronic diseases. Nutrition challenges continue throughout the life cycle, particularly for girls and women.

The ability of mother to provide nutrients and oxygen for her baby is a critical factor for fetal health and its survival. Failure in supplying the adequate amount of nutrients to meet fetal demand can lead to fetal malnutrition. The fetus responds and adapts to undernutrition but by doing so it permanently alters the structure and function of the body. Maternal overnutrition also has long-lasting and detrimental effects on the health of the offspring. There is growing evidence that maternal nutrition can induce epigenetic modifications of the fetal genome. Only relatively recently has evidence from epidemiological and animal studies emerged suggesting that fetal responses to the intrauterine environment may underlie the prevalence of many chronic diseases of adulthood including Type 2 (non-insulin-dependent) diabetes. It is now of crucial importance to gain the understanding of the molecular mechanisms underlying the relationship between fetal alterations to the intra-uterine environment and their long-term effects on the health of an individual.

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, American Dairy Science Association Meeting, July 19-23, 2017, Utah, USA, Properties of Water, June 26-29, 2017, Lausanne, Switzerland, ISEKI Food Conference, July 6-8, 2017, Vienna, Austria, African Food Safety Summit Conference, June 08-10, 2017, Nairobi, Kenya, Cereal and Bread Congress, April 17-21, 2017, Istanbul, Turkey

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20. Clinical and Essential Nutrition

Clinical nutrition involves studying what nutrients are necessary for your body to function and how what you eat affects your health. Clinical nutrition is the practice of analyzing if a person is consuming an adequate amount of nutrients for good health. A clinical nutritionist is concerned with how nutrients in food are processed, stored and discarded by your body, along with how what you eat affects your overall well-being. A clinical nutritionist may provide advice on changes to your diet that may help prevent disease.

An essential nutrient is a nutrient required for normal body functioning that cannot be synthesized by the body. The six essential nutrients include carbohydrates, protein, fat, vitamins, minerals and water. Many essential vitamins, such as Vitamin C, are also by definition phytonutrients, as they occur in plants.

Different species have very different essential nutrients.

Most essential nutrients are substances that are metabolically necessary but cannot be synthesized by the organism.

Some essential nutrients may be toxic in large doses.

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, Food Chemistry Conference, October 31- November 1, 2017, Netherlands, World Dairy Summit, October 16-21, 2017, Rotterdam, ISEKI Food Conference, July 6-8, 2017, Vienna, Austria, Association for Food Protection, July 31 - August 3, 2017, St. Louis, Missouri, USA

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21. Vegetarian Nutrition

A vegetarian depends on plant food for proper nutrition. These include fruits, vegetables, dried beans and peas, grains, seeds and nuts. There is no single type of vegetarian diet. Instead, vegetarian eating patterns usually fall into the following groups:

The vegan diet, which excludes all meat and animal products
The lacto vegetarian diet, which includes plant foods plus dairy products
The lacto-ovo vegetarian diet, which includes both dairy products and eggs

People who follow vegetarian diets can get all the nutrients they need. However, they must be careful to eat a wide variety of foods to meet their nutritional needs. Nutrients vegetarians may need to focus on include protein, iron, calcium, zinc and vitamin B12.

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, Food Chemistry Conference, October 31- November 1, 2017, Netherlands, World Dairy Summit, October 16-21, 2017, Rotterdam, ISEKI Food Conference, July 6-8, 2017, Vienna, Austria, Association for Food Protection, July 31 - August 3, 2017, St. Louis, Missouri, USA

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22. Healthy Eating, Eating Disorders and Cancer

Eating a healthy, balanced diet can help you keep a healthy body weight. A healthy diet provides the body with essential nutrition: fluid, macronutrients, micronutrients, and adequate calories. The requirements for a healthy diet can be met from a variety of plant-based and animal-based foods, although a non-animal source of vitamin B12 is needed for those following a vegan diet. A healthy diet supports energy needs and provides for human nutrition without exposure to toxicity or excessive weight gain from consuming more calories than the body requires. A healthy diet, in addition to exercise, may lower disease risks, such as obesity, heart disease, type 2 diabetes, hypertension and cancer.

Eating Disorders describe illnesses that are characterized by irregular eating habits and severe distress or concern about body weight or shape. Eating disturbances may include inadequate or excessive food intake which can ultimately damage an individual’s well-being. The most common forms of eating disorders include Anorexia Nervosa, Bulimia Nervosa, and Binge Eating Disorder and affect both females and males.

Keeping a healthy weight is important, because obesity is the second biggest preventable cause of cancer after smoking. Diet can also directly affect cancer risk. Some foods, such as processed and red meat and salt-preserved foods, can increase the risk of developing cancer. While others, such as fruits, vegetables and foods high in fibre, can reduce the risk of cancer.

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, American Dairy Science Association Meeting, July 19-23, 2017, Utah, USA, Properties of Water, June 26-29, 2017, Lausanne, Switzerland, ISEKI Food Conference, July 6-8, 2017, Vienna, Austria, African Food Safety Summit Conference, June 08-10, 2017, Nairobi, Kenya, Cereal and Bread Congress, April 17-21, 2017, Istanbul, Turkey

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23. Fitness, Sports Nutrition and Kinesiology

Fitness does not only refer to being physically fit, but also refers to a person’s mental state as well. If a person is physically fit, but mentally unwell or troubled, he or she will not be able to function optimally. Mental fitness can only be achieved if your body is functioning well. You can help relax your own mind and eliminate stresses by exercising regularly and eating right.

Sports nutrition is the foundation of athletic success. It is a well-designed nutrition plan that allows active adults and athletes to perform at their best. It supplies the right food type, energy, nutrients, and fluids to keep the body well hydrated and functioning at peak levels. Sports nutrition is unique to each person and is planned according to individual goals. A sports nutrition diet may vary day to day, depending on specific energy demands.

Kinesiology is the science of human movement, applying the latest evidenced-based research to improve function, health and wellness of people in all settings and populations.

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, Food Chemistry Conference, October 31- November 1, 2017, Netherlands, World Dairy Summit, October 16-21, 2017, Rotterdam, ISEKI Food Conference, July 6-8, 2017, Vienna, Austria, Association for Food Protection, July 31 - August 3, 2017, St. Louis, Missouri, USA

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24. Nutrition Guidance and Misinformation

Today, about half of the adult population has one or more chronic diseases, often related to poor diet. The 2015-2020 Dietary Guidelines studies emphasizes the importance of creating a healthy eating pattern to maintain health and reduce the risk of disease. Everything we eat and drink — the food and beverage choices we make day to day and over our lifetime — matters.

Food fads, fad diets, health fraud, and misdirected health claims are all types of nutrition misinformation. Individuals are becoming more reliant on nutrition information from sources such as websites, television, radio, newspapers, advertisements, friends, and family, thereby creating opportunities for nutrition misinformation and health fraud. Health fraud is defined as misrepresentation of health claims, and can range from a self-proclaimed medical expert who has discovered a so-called “miracle cure,” to a food supplement or drug that is promoted with unsubstantiated health claims. Accurate nutrition information is science-based, peer reviewed, and replicable. Nutrition misinformation is not supported by science and may be misleading and incomplete. It can be challenging for consumers to tease out reputable versus fraudulent nutrition information and claims.

Types of Nutrition Misinformation

Food Fads and Fad Diets are defined as unusual diets and eating patterns that promote short-term weight loss, with no concern for long-term weight maintenance or overall health. These diets are often trendy and may be popular for short periods of time. Food fads and fad diets have no scientific basis, and promote ideas that consuming (or not consuming) certain food items, vitamin and mineral supplements, and combinations of certain foods, will help one lose weight or prevent/cure a disease. Examples include the “grapefruit diet” or “low carb diet.”

Health Fraud is similar to food fads and fad diets, except that it is intentionally misleading, with the expectation that a profit will be gained. Health fraud includes products or diets that have no scientific basis, yet are still promoted for good health and well-being. Common examples include promises of “fast, quick, and easy weight loss,” or a “miracle, cure-all product.”

Misdirected Health Claims are misguided statements made by producers that lead consumers to believe a food is healthier than actually the case. Examples include foods that are low in fat or low in carbohydrates, yet still high in calories.

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, Food & Beverage Plastic Packaging, March 16-17, 2017, Berlin, Germany, Food Chemistry Conference, October 31- November 1, 2017, Netherlands, World Dairy Summit, October 16-21, 2017, Rotterdam, ISEKI Food Conference, July 6-8, 2017, Vienna, Austria, Association for Food Protection, July 31 - August 3, 2017, St. Louis, Missouri, USA

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25. Food Safety, Security and Sustainability

Food Safety refers to handling, preparing and storing food in a way to best reduce the risk individuals becoming sick from foodborne illnesses. Food safety is a global concern that covers a variety of different areas of everyday life. The principles of food safety aim to prevent food from becoming contaminated and causing food poisoning.

Food security, as defined by the United Nations’ Committee on World Food Security, is the condition in which all people, at all times, have physical, social and economic access to sufficient safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life.

Sustainable food isn’t just about the food itself, it’s a combination of factors including how it’s produced, how it’s distributed and how it’s consumed. The sustainability of food includes consideration of resource usage, environmental impact, agricultural practices, health considerations as well as social and economic impact.

There is no one truth when it comes to defining food sustainability, though most definitions cover the following factors:

Sustainable farming practices
Low environmental impact
Upholding animal welfare
Protection of public health
Good employment practices and community support

International Conference on Food Preservation & Packaging, May 18-19, 2017 Munich, Germany, International Conference on Food Safety and Regulatory Measures, June 5-7, 2017 Milan, Italy, Nutrition Conferences Europe June 29- July 01, 2017 Madrid, Spain, International Conference on Food Microbiology, September 28-30, 2017 Madrid, Spain, International conference on Food Security and Sustainability, June 26-28, 2017 San Diego, USA, American Dairy Science Association Meeting, July 19-23, 2017, Utah, USA, Properties of Water, June 26-29, 2017, Lausanne, Switzerland, ISEKI Food Conference, July 6-8, 2017, Vienna, Austria, African Food Safety Summit Conference, June 08-10, 2017, Nairobi, Kenya, Cereal and Bread Congress, April 17-21, 2017, Istanbul, Turkey

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