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4th World Congress on Advances in Food Science, Processing and Technology, will be organized around the theme “Exploring the Advanced Innovative Trends & Strategies in Food Science Technology”

Food Tech 2020 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Food Tech 2020

Submit your abstract to any of the mentioned tracks.

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

Food Science basically means study of food. It can also be defined as the process in which the Chemistry, Engineering, Biological, and Physical Sciences are used to study the Nature of Food, its causes of deterioration, the Principals involved in processing Technology and its advanced improvements for providing the Nutrition and Treatment for public Health. Food scientists carry out various processes which include the advanced development of New Food Products, choice of packaging materials, Food Hygiene.

  • Track 1-1Novel Food Science
  • Track 1-2Food Innovations
  • Track 1-3Advances in Food Science
  • Track 1-4Advanced Food Technologies
  • Track 1-5Vision for the Next Decade in Food Science
  • Track 1-6IPR in Food Technology
  • Track 1-7Food Structuring
  • Track 1-8Functional Food Technology
  • Track 1-9Impact of Biotechnology on Agriculture

Food Processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. The process typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization, and many other kinds of preservation; and canning or other packaging.


  • Track 2-1Advances in Food Processing Technologies
  • Track 2-2Food Preservation
  • Track 2-3New Developmental impact in Food Industry
  • Track 2-4Beverages Processing
  • Track 2-5Fermentation in Food Processing
  • Track 2-6Food Machinery and Packaging
  • Track 2-7Food Safety Operations in Food Processing, Handling and Distribution
  • Track 2-8Current Processing, Preservation Technologies of Dairy and Marine Products

Food Chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods and deals with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. Food 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 or non-crystalline solids, and thus has Food Physical Chemistry as a foundation area.


  • Track 3-1Probiotics & Prebiotics
  • Track 3-2Protein Science
  • Track 3-3Systems-Based Biochemical Processes in Food
  • Track 3-4The Chemistry of Beverages
  • Track 3-5Drug and Protein Metabolism
  • Track 3-6Chemical Engineering
  • Track 3-7The Ecology of Food Biochemistry
  • Track 3-8The Chemistry of Food Ingredients
  • Track 3-9Food physical chemistry
  • Track 3-10Protein Science

Food Toxicology is the study of the nature, properties, effects and detection of toxic substances in food and the disease manifestation and covers various aspects of food safety and toxicology, including the study of the nature, properties, effects, and detection of toxic substances in food and their disease manifestations in humans. Food and nutritional toxicologists deal with toxicants in food, the health effects of high nutrient intakes, and the interactions between toxicants and nutrients. It deals with food allergy, food intolerance and metabolic disorders, food irradiation radioactive elements, heavy metals, or the packing materials used in food processing. It also deals with Global Trends in Food science, Food and chemical toxicology, Food engineering, Nutrition research and technology.

  • Track 4-1Historical Timeline of Toxicology
  • Track 4-2Food Additive Safety Assessment
  • Track 4-3Food Adulteration
  • Track 4-4Teratogenesis and Mutagenesis
  • Track 4-5Fundamentals of HHRA
  • Track 4-6Marine Toxins in Food
  • Track 4-7Biotransformation and Elimination of Toxicants
  • Track 4-8Food Intolerance and Metabolic Disorders
  • Track 4-9Tolerance
  • Track 4-10Toxicants Formed During Food Processing
  • Track 4-11Absorption of Toxicants
  • Track 4-12Mortality and Morbidity
  • Track 4-13Historical Timeline of Toxicology
  • Track 4-14Toxicology and Risk Analysis
  • Track 4-15Dose-Response Relationships
  • Track 4-16Bacterial Toxigenesis

Nanotechnology is technology is performed at the Nano scale and it can refer to the creation of new nanomaterial with specific properties or the use of nanomaterial in technology and also use of an existing technology  to produce nanoparticles. While many naturally-occurring nanomaterial’s exist. Nanotechnology advances have been applied to innumerable industries ranging from electronics and batteries to medicine and food products. In the food industry, nanotechnology has been utilized in order to enhance the delivery of food ingredients to target sites, increase flavour, inhibit bacterial growth, extend product shelf life and improve food safety. It involves the manipulation of microscopic matter that ranges from 1 to 100 nm in size. Because food and water are naturally made up of particles that are on the nanometre scale, engineered nanoparticles are able to penetrate these products easily based on their similar properties. These particles can act as a whole unit by performing similar transportation functions that prove useful in almost every industry, particularly involving food products.

  • Track 5-1Nano Foods
  • Track 5-2Food Converging Technologies
  • Track 5-3Bioactive Ingredients in Food Nanotechnology
  • Track 5-4Biomimetic Nanotechnology
  • Track 5-5Novel Food Nanomaterial’s
  • Track 5-6Transparency on Nanomaterial’s
  • Track 5-7Food Nano Capsule
  • Track 5-8Discoveries and Developments Enabling Nanotechnology in the Modern Era of Food Science
  • Track 5-9Guidelines for Food Nanotechnology
  • Track 5-10Characterization of Nano encapsulated Ingredients

Food Microbiology is the study of microorganisms that colonize, modify and process, or contaminate and spoil food. It is one of the most diverse research areas within Microbiology. It encompasses a wide variety of microorganisms including spoilage, probiotic, fermentative, and pathogenic bacteria, moulds, yeasts, viruses, prions, and parasites. Microbial Food Biotechnology Research is critical for advances in Food Production, food safety, food security, value-added food products, Biochemical Engineering, Genetic and Metabolic Engineering and Biotechnology of Food Microorganisms. Every fruit, vegetable, grain and domestic animal we see today is the result of Genetic Modification.

  • Track 6-1Microorganisms in Food Production
  • Track 6-2Modern Agricultural Biotechnology Techniques
  • Track 6-3Significance of Foods Biotechnology
  • Track 6-4Agricultural Biotechnology
  • Track 6-5Novel Bioprocessing Techniques in Food Science
  • Track 6-6Nutritional Biotechnology
  • Track 6-7Contributions of Microbiology in Food Industry
  • Track 6-8Microbiological Quality Assurance
  • Track 6-9Significance of Microorganisms in Foods
  • Track 6-10Microbial Hazards in Food
  • Track 6-11Fermentation & Microbial Biopolymers
  • Track 6-12Food Virology
  • Track 6-13Microbiological Enzymes in Food
  • Track 6-14Applications of Microbiology
  • Track 6-15Scope of Food Microbiology
  • Track 6-16Use of Micro-organisms in Food Industry
  • Track 6-17Engineered Microbes

Food Security, as 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. Over the coming decades, a changing climate, growing global population, rising food prices, and environmental stressors will have significant yet highly uncertain impacts on food security. Household food security is the application of this concept to the family level, with individuals within households as the focus of concern. 


  • Track 7-1Global Food Security
  • Track 7-2Global Trade Liberalization: Impacts on Food Security
  • Track 7-3Global Trade Liberalization: Impacts on Food Security
  • Track 7-4Community Development for Food Security: Economic and Social Status
  • Track 7-5Challenges to achieve Food Security
  • Track 7-6Liberalization and Transitory Food Insecurity
  • Track 7-7Risks to Food Security
  • Track 7-8Food security: another dimension
  • Track 7-9Food security: another dimension
  • Track 7-10Food Safety and Public Health
  • Track 7-11Food Traceability

Food Engineering is a multidisciplinary field which combines microbiology, applied physical sciences, chemistry and engineering for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering, mechanical engineering and chemical engineering principles to food materials. In the development of food engineering process, one of the many challenges is to employ modern tools, technology, and knowledge, such as computational materials science and nanotechnology, to develop new products and processes. Simultaneously, improving quality, safety, and security remain critical issues in food engineering study. New packaging materials and techniques are being developed to provide more protection to foods, and novel preservation technology is emerging.

  • Track 8-1Novel Food Engineering Techniques
  • Track 8-2Food and Biological Process Engineering
  • Track 8-3Food Sustainability
  • Track 8-4Food Rheology & Sensory Analysis
  • Track 8-5Food Chemical Engineering
  • Track 8-6Industry, Developments and Challenges
  • Track 8-7Current and Emerging Non-Thermal Food Processing Technologies and Their Application in Food Safety
  • Track 8-8Sanitary Equipment and Facility Design

Food Quality and Safety are the main targets of investigation in food production. Therefore, reliable paths to detect, identify, quantify, characterize and monitor quality and safety issues occurring in food are of great interest. Food policy impacts on how food is produced processed, distributed, purchased, consumed, protected and disposed of.  This means that we do indeed “eat and drink food policy”. Food Policy is multidisciplinary and novel evidence on issues in the formulation, implementation, and evaluation of policies for the food sector in developing, transition, and advanced economies. Food policies govern a number of areas, including:

Food-related industries
Agricultural and livestock extension
Food assistance
Food safety
Food labelling
Certification standards
Development assistance/food aid

  • Track 9-1Food Adulteration
  • Track 9-2HACCP Utilization and Food Safety Systems
  • Track 9-3Food Quality Standards
  • Track 9-4Food Fraud Prevention
  • Track 9-5Retail and Food Service
  • Track 9-6Retail and Food Service
  • Track 9-7Consumers’ Preferences and Food Safety Issues
  • Track 9-8Food Quality Standards
  • Track 9-9Food Service Sector
  • Track 9-10Quality & Safety Standards In The Food
  • Track 9-11Impact of Globalization on Food Safety
  • Track 9-12Food Law and Economy
  • Track 9-13Food Safety Regulatory Affairs
  • Track 9-14Food Safety, Security and Control
  • Track 9-15Practices in Food Inspection

Food Packaging and Preservation, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and novel ideas regarding recently investigated packaging techniques and their implications on food bioengineering. In addition, classical and modern packaging materials and the impact of materials science on the development of smart packaging approaches are discussed. This book is a one-stop-shop for anyone in the food industry seeking to understand how bioengineering can foster research and innovation.

  • Track 10-1Food Production, Preservation & Packaging
  • Track 10-2Trends in Food Packaging
  • Track 10-3Food Preservation through Packaging Innovation
  • Track 10-4Food Preservation through Packaging Innovation
  • Track 10-5Packaging Machines
  • Track 10-6Recycling of Food Packaging

Poor diet makes some health conditions much worse. Some diseases are better treated by a change in diet than by a pill. But nutritional advice is impossible to follow when a patient is too poor to know where the next meal is coming from or lives in a place without easy access to fresh fruits and vegetables. Many patients may not know, moreover, how to prepare the right foods to get their chronic diseases under control. Then here comes the food pharmacy in to play, where in a recent entrant in the growing food-as-medicine movement, based on the idea that hospitals and other health care providers can take a more active role in promoting diets that can help in patient treatment.


  • Track 11-1Medicinal Foods
  • Track 11-2Functional Foods
  • Track 11-3Dietary Supplements
  • Track 11-4Food Immunology

Food Education is to increase the knowledge of, the interest in and the ability to make choices concerning nutrition & health and food & food quality. Nutrition education can influence the view of food choices and eating habits. It can inspire us the importance for 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 is emphasized at school. The four basic components: health, nutrition, food, and environment. Clinicians and educators that are aiming to restructure health programming and take it to the next level and without knowing how food is grown, we will never understand how it impacts our health and wellness. 


  • Track 12-1Protein Science
  • Track 12-2Food Authenticity and Integrity
  • Track 12-3Food Marketing and Economics
  • Track 12-4Food and Public Health Research
  • Track 12-5Food Systems Management
  • Track 12-6Food Safety and Public Health
  • Track 12-7The Importance of Food Education and Accessibility
  • Track 12-8Innovations in Food Education
  • Track 12-9Food Education Management
  • Track 12-10Food Safety Surveillance System

Food Biology refers our physiological needs provide the basic determinants of food choice. Its biological characteristics determine our food selection and the role of appetite, palatability and taste in food choice. Humans need energy and nutrients in order to survive and will respond to the feelings of hunger and satiety. In general, humans can select their food from a wide range, be it of plant or animal origin.

  • Track 13-1Food Bioresearch
  • Track 13-2Ethnic Food
  • Track 13-3Functional Foods
  • Track 13-4Food Supplements

Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism, and excretion. The diet of an organism is what it eats, which is largely determined by the availability and palatability of foods. For humans, a healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduce risk of foodborne illnesses. The effective management of food intake and nutrition are both key to good health. Smart nutrition and food choices can help prevent disease. Eating the right foods can help your body cope more successfully with an on-going illness. 

  • Track 14-1Nutritional Science
  • Track 14-2Vitaminology & Lipidology
  • Track 14-3Clinical Nutrition
  • Track 14-4Sports Nutrition & Kinesiology
  • Track 14-5Current Advances in Nutrition and Food Research
  • Track 14-6Nutrition and Agriculture
  • Track 14-7Paediatric Nutrition
  • Track 14-8Human Nutrition & Dietetics
  • Track 14-9Nutraceuticals and Nutrigenomics
  • Track 14-10Nutritional Value & Quality of Foods
  • Track 14-11Nutritional Epidemiology

Dairy Science focuses on the biological, chemical, physical, and microbiological aspects of milk and on the technological aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. Technological advances have only come about very recently in the history of milk consumption, and our generations will be the ones credited for having turned milk processing from an art to a science. The availability and distribution of milk and milk products today in the modern world is a blend of the centuries old knowledge of traditional milk products with the application of Modern Science and Technology.

Marine Technology is Exploitation, protection of, and intervention in, the marine environment,  the technologies involved in marine technology are the naval architecture, marine engineering, ship design, ship building and ship operations; oil and gas exploration, exploitation, and production; hydrodynamics, navigation, sea surface and sub-surface support, underwater technology and engineering; marine resources, transport logistics and economics; inland, coastal, short sea and deep sea shipping; protection of the marine environment; leisure and safety.

The graduate in this field are hired by the companies like:

Mother Dairy
Metro Dairy
ITC (Food Division)Heinz

  • Track 15-1Aquatic food production
  • Track 15-2Nanotechnological approach in Marine Food
  • Track 15-3Comprehensive Utilization of Marine Products
  • Track 15-4Aquatic Food Production
  • Track 15-5Marine food in Human Nutrition
  • Track 15-6Marine Engineering
  • Track 15-7Information Technology in Dairy Industry
  • Track 15-8Modern Technology of Milk Processing
  • Track 15-9Cheese Technology
  • Track 15-10Cheese Technology
  • Track 15-11Dairy Nutrition
  • Track 15-12Dairy Chemistry
  • Track 15-13Medicinal Foods

Nutritional Disorder is nutritional imbalance which is due to either over nutrition or under nutrition and caused by an insufficient intake of food or of certain nutrients, by an inability of the body to absorb and use nutrients, or by overconsumption of certain foods. It may cause by the presence of a toxin in the diet. Deficiency of specific nutrients is commonly associated with a disorder. It includes a wide spectrum of conditions, including generalized under nutrition, over nutrition leading to obesity, the eating disorders and diseases where nutrition has a role in the aetiology. Globally, both under nutrition and obesity are important public health problems.

  • Track 16-1Food Immunology
  • Track 16-2Nutrition and Cardiovascular Health
  • Track 16-3Nutrition in Cancer Care
  • Track 16-4Malnutrition
  • Track 16-5Obesity, Diabetes and Endocrinology
  • Track 16-6Renal Metabolism disorders
  • Track 16-7Renal Metabolism disorders
  • Track 16-8Diet & Appetite

Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness. This is achieved through good hygiene and handling practices. Food hygiene is the conditions and measures necessary to ensure the safety of food from production to consumption. Food can become contaminated at any point during slaughtering or harvesting, processing, storage, distribution, transportation and preparation. This ensures food is fit for human consumption and avoids food poisoning, which is an acute, infectious or toxic illness, usually of sudden onset, caused by the consumption of contaminated food or water. Food safety considerations include the origins of food including the practices relating to food labelling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods.

  • Track 17-1Food Sanitation
  • Track 17-2Nutrition and Food safety
  • Track 17-3Food safety and Risk Analysis
  • Track 17-4Dairy and Poultry Food Hygiene
  • Track 17-5Food Contamination

All of the food we eat comes from either of plants and animals. The processed food we eat in our daily lives is a combination of various ingredients that are sourced from either plants or animals. 

<p justify;\"="" style="text-align: justify;">Plants as a Source of Food
Much of the food we eat comes from plants, trees, crops, bushes, leaves and sometimes even roots. The most obvious examples of the foods we source from plants are fruits and vegetables. All of the fruits and vegetables grow on plants.
Animals as a Source of Food
not all of our food comes from plants. A good portion of the food we eat comes from animals, mostly cattle. Cattle are farmed animals, which are specifically raised to be butchered for our food requirements.


  • Track 18-1Food chains
  • Track 18-2Functional Foods

The Division of Food Systems and Bioengineering includes multiple academic and extension programs. Bioengineering provides an efficient solution for food crises. There are four academic programs in the Division: Agricultural Systems Management, Biological Engineering, Food Science, Hotel and Restaurant Management. The lack of knowledge and awareness regarding the current situation, problems and scientific progress of most recent technologies and their applicative potentials contribute significantly to the low development and implementation of novel approaches related to bioengineering of foods. It improve health and quality of life by advancing medical technologies for disease diagnosis and prevention; and enhancing the use and delivery of agricultural outputs as high-quality food and non-food products to consumers in a safe, efficient and environmentally friendly manner.

  • Track 19-1Genetically Engineered Foods
  • Track 19-2Biopolymers in Food Design
  • Track 19-3Food Processing for increased Quality and Consumption
  • Track 19-4Multi-disciplinary Nature of the Food System
  • Track 19-5Conventional and Alternative Food Systems

Food loss and waste is a growing problem in our modern society.  Food-scrap recycling has multiple benefits. Food scraps can be used for composting, which enriches soil and reduces emissions of methane (a potent greenhouse gas) from landfills. It also significantly reduces the volume of landfill needed in a given area. And recycling food can save cities and towns money by lowering the needed frequency of trash collection.

Recycling your food and other organic waste is a fresh idea that can produce both economic and environmental savings. This naturally efficient, budget-friendly disposal alternative from Waste Management can benefit your company, your community and the environment.

Waste Management’s Food and Organic Waste Recycling helps you:

  • Raise your recycling rates
  • Increase diversion rates
  • Choose a cost-effective disposal option
  • Foster a green image among your employees and customers


  • Track 20-1Food Waste Management
  • Track 20-2Food Waste Management
  • Track 20-3Organic Recycling of Food
  • Track 20-4Strategies and Technologies to Reduce Food Wastage
  • Track 20-5Design, and Implement a Food Recycling Process