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2nd International Conference on Food Technology and Nutrition (PGR)

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2nd International Conference on Food Technology and Nutrition

About this Event


Food Technology 2019 scientific committee feels esteemed delight to invite participants from around the world to join us at 2nd International Conference on Food Technology and Nutrition schedule to be held on October 07-08, 2019 in Madrid, Spain. The Conference will primarily emphasize on the various topics related to Food Technology, Food Industry, Food Engineering, Food Science and its technology, Nutrition etc. It is a world-wide dais that combines different spheres, stimulate the exchange of ideas and enable participants to grasp the latest developments and ideas in different areas of Food Technology and Nutrition. It will serve as a great platform to improve your knowledge and skills in this field through various research experience and presentations. It also helps to gain a view about career development and job search.

Food Technology 2019 contains Keynote Forum, Oral Presentations, and Poster presentations, Young Research Forum, Exhibitions and Workshops. The ultimate aim is to gather prominent academic scientists, researchers, specialists, industrialists and research scholars to discussed and share their know-how and research works on all aspects of Food Technology, Nutrition and Food Science and Technology.

Target Audience

Food Professional from Manufacturing, Retail and Food Service Industry

Food Technologist

Food Auditor and Nutrition Trainer or Consultant

Owner or Manager of Food Business

Chef or Food & Beverage Manager working in Food Service Sector

Food Trader or Gulfood Exhibitor

Food Importer, Exporter or Nutrition Supplements

Government Food and Nutrition Control or Health Official

Member of the Academia, Research Scholar, Student

The representative of a Consumer Group

Why to attend?

With members from around the world focused on learning about Food Technology, Nutrition and its advancement so this is your best opportunity to reach the largest assembly of participants of the Food Technology and Nutrition with their community. This conference seeks to bring all such scientists, Noble Laureates, researchers, research scholars, students and people together who are involved in Food Technology and Processing ground and provide them to discuss their unique innovation, sharing ideas and interact with each other. World-renowned speakers, the most recent development and advancement in the field of food technology are the limelight of the conference.


This meeting will be a significant and vital stage for moving worldwide and interdisciplinary trade at the bleeding edge of sustenance look into. Through the span of 2 days, universally famous speakers will portray how their examination travel has created in light of contemporary difficulties: motivational and imaginative lessons in sustenance inquire about. The going to specialists and industry accomplices will likewise give an awesome systems administration encounter. The arrangement of talks, notice introductions, workshops, dialogs and systems administration occasions will keep members occupied with learning and making new associations at Food Technology 2019. The Food Technology Conference will unite academicians, scientific experts, researchers, dietitians, nutritionists, engineers, technologists from everywhere throughout the world, and we trust that you will accept this open door to go along with us for scholarly trade and visit the city of Amsterdam.

The Scope

The scope of 2nd International Conference on Food Technology and Nutrition will unite agents from universal and legislative offices, the scholarly and Industrial research group, non-administrative associations and the business and specialized pioneers in the sustenance business and its store network to talk about, face off regarding and give initiative on handling a scope of genuine difficulties that face the trustworthiness of our worldwide Food supply framework. The Food Technology Workshop will highlight various abnormal state vital introductions on key issues by globally perceived pioneers. It will likewise put a firm accentuation on bridling the aggregate learning and experience of the researcher to address these difficulties through the detailing of strategy suggestions to governments and a Conference Communique. You're welcome to submit abstra cts for presentation. The core aim of the Food Technology 2019 Conference is to provide an opportunity for the delegates to meet, interact and exchange new ideas in the various areas of Food Technology and Nutrition.

Scientific Sessions

Session on: Food Technology

Food technology is one of the sub-division of food science which deals with the production procedures that make foods. It is a science which covenants with the methods and principles involved in processing and preserving the food substances.

The study of food technology is to advance new methods and systems for keeping food products safe and unaffected from natural harms such as bacteria and other micro-organisms.

Session on: Food Microbiology

Food Microbiology is the scientific study of microorganisms that are used both in food and for food production. This includes those microorganisms that contaminate food, as well as those which are used in its production; for example, production of yogurt, cheese, beer and wine. It is the study of the microorganisms that inhibit, create, or contaminate food, including the study of microorganisms causing food spoilage, pathogens that may cause disease especially if food is improperly cooked or stored; they are used to produce fermented foods such as cheese, yogurt, bread, beer, and wine, and those with other useful roles such as manufacturing of probiotics.

Session on: Food Chemistry

Food Chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. Examples of biological substances are meat, poultry, lettuce, beer, and milk. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavour, and colors. This discipline also includes how products get modified under certain food processing techniques and methods either to enhance or to prevent them from happening.

Session on: Nutrition

Nutrition can be explained the derivative that our body absorbs or gets from the food that we consume , it would be really a prominent change to increase the nutrient content of food without having to increase the quantity , we can alter the nutritional content of each food component by modifying them genetically , this study helps in increasing the quantity of availability of food and also in providing individuals with adequate amount of nutrition which in turn results in growth and development

· Food and Nutritional Immunology

· Food and Nutritional Metabolism

· Natural anti-oxidants and anti-carcinogens

· Nutritional Informatics

· Plant and animal health, nutrition and modification

Session on: Food Poisoning and Food Preservation

Food Poisoning is a sustenance borne disease. Ingestion of nourishment that contains a toxic substance or irresistible specialist (like a bacterium, infection, parasite, or prion) may cause unfavorable side effects in the body. Those side effects might be connected just to the gastrointestinal tract causing regurgitating or looseness of the bowels or they may include different organs, for example, the kidney, brain, or muscle. Food Preservation any of various techniques by which sustenance is kept from waste after gather or butcher. Such practices date to ancient circumstances. Among the most seasoned techniques for safeguarding are drying, refrigeration, and maturation. Present day strategies incorporate canning, purification, solidifying, illumination, and the expansion of synthetic substances. Advances in bundling materials have assumed an imperative part of present-day Food preservation.

· Food born outbreaks

· Food born germs and illness

· Pathogenic agents

· Enterotoxins

· Causes of food poisoning

Session on: Food and Nutrition

Food has been an essential bit of our world. Affirmation of nutrition ensures advancement in children and youth, keeps up awesome prosperity all through life. Supplements are sections of sustenance required for body in adequate wholes for genuine improvement, augmentation and driving customary life. Sustenance joins the system from eating sustenance to its use in various components of body. The investigation of sustenance oversees what supplements we require, in what sum, how to get them and how the body utilizes them. Adequate, perfect and awesome sustenance exhibits the ideal total and degree of supplements for fitting use for achieving most hoisted measure of physical and mental prosperity. The use of sustenance in the body incorporates three methods – handling, absorption and utilization of supplements in the body.

Session on: Food Safety, Quality, and Policy

Food Safety is a logical teach portraying dealing with, arrangement, and capacity of food in ways that cause nourishment borne sickness. The event of at least two instances of a comparative sickness coming about because of the ingestion of typical nourishment is known as a food-borne illness outbreak. This incorporates various schedules that ought to be taken after to stay away from potential well-being risks. Along these lines nourishment security regularly covers with food barrier to avert damage to shoppers. Food safety and policy are meant to keep the food quality high and thereby increase in food wastage prevention

· Food Safety

· Food Analysis

· Food Policy

· Technical and official innovation affecting food systems and access

· Food systems and environmental sustainability

Session on: Agriculture and Food Economics

Food economics is the rapidly growing industry as food has become a very large sector and is very prominent and everlasting , the gain in every produce adds up to the economic growth, for the betterment of work and to reduce the physical work we can use genetically modified seeds which has higher immunogenic characteristics and also yield larger produce thereby Improving the quantity and quality of food that is produced

· Applications in Food, Medicine, and Cosmetics

· Harvest Handling and Processing

· Grain science and technology

· Fertilizers and Pesticides

Session on: Nutraceuticals

Nutraceuticals term that is utilized to portray any item got from nourishment sources with additional medical advantages notwithstanding the essential nutritious esteem found in food. They can be considered non-particular natural treatments used to advance general prosperity, control manifestations and counteract threatening procedures. Nutraceuticals are products derived from food sources that are purposed to provide extra health benefits, in addition to the basic nutritional value found in food components for benefit of any individual

· Dietary Supplements

· Multivitamin supplements

· Nutraceutical in Cancer Therapy

· Nutraceutical in Weight Management

· Antioxidant supplements

· Nutricosmetics

Session on: Quality and Testing of Food

Quality check on food ensures food safety also when there is a quality test it makes sure that the food is more commercial as in more favorable from the consumer point of view, quality check not only includes physical and chemical compositions but also keep a check on appearance and texture of the food, it is the final check of food safety to ensure the improved quality of Food Science

· Food Analysis

· Microbial testing of food products

· Food Toxicology

· Food quality assurance

· Food Market

Session on: Dairy Science and Technology

Dairy Science is a branch of food science that helps in increasing the quality of all milk and milk products , this study makes sure we understand the different techniques through which the quality of dairy products that get processed stored and consumed of better quality .

Product and Package development

· Gene technology

· Food fortification

· Application of Nanotechnology

· Flavor Composition

· Dairy Processing

Session on: Obesity and Malnutrition

Obesity and Malnutrition as are the two extreme conditions which are hazardous to our bodies, Obesity does not always mean that the individual is enriched with all the nutrients, it is a state where there is quantity without the sufficient quality, when there is a nutrition accumulation in the body it is said to be a proper diet and a healthy being but when there is just abdominal accumulation it is said to be obesity. Malnutrition is a condition where an individual does not acquire the required amount of intake by the body.

· Current Research on Obesity & Diet Management

· Endocrine Obesity and Hormonal Obesity

· Eating Disorder

· Food Safety Laws and Regulations

· Nutritional Epidemiology

Session on: Food Marketing and Economics

Food marketing and Economics are studies of management skills in marketing in the food industry. we read the market analysis of the live markets and thereby market the food products. Food Economics plays a major role in creating substantial resources. This helps in optimizing and producing of each component of food based on their needs and yield, with respect to the land usage and investment of the food

· Agriculture and Food Security

· Innovative ways of feeding the increasing population

· Wholesale marketing of food

· Agricultural marketing

· Logistics & Distribution of Food and Beverages

Session on: Food and Public Health

Public health is the science and craft of anticipating sickness, dragging out life and advancing the human well being through-composed endeavors and educated decisions of society, associations, open and private, networks and individuals. Analyzing the soundness of a populace and the dangers is the reason for general well being. Health food is the food that is processed in such a way that it provides more nutrients of health in more than one way or type, Health food is diversely enriched to provide an individual with all the needed nutrients in abundance

· Public Health and Epidemiology

· Nutrition quality of consumer health

· Community Nutrition

· Nutrition and Health Policies

· Occupational Health and Safety

Session on: Food Biotechnology

Food Biotechnology is concentrated on evolving developments and solicitations of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The objective is to aid produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production, genetically modified plants are used to develop taste, shell life, nutrition, and quality of food, genetically modified food is manufactured using biotechnological tools.

Session on: Food Innovation and Management

The notion of food innovation has been incorporated around food companies with growing regularity in recent years. Most of the time, the term” innovation” is associated with new product development, but innovation can be applied equally well across corporate marketing, operations, quality assurance, food safety disciplines. Innovation experts generally split innovation into two high level categories: Disruptive and Incremental Innovation.

Session on: Food Safety and Hygiene

Food safety refers to controlling the presence of those hazards whether chronic or acute, that may make food harmful to the health of the consumer. Food safety is about producing, handling, storing and preparing food in such a way as to preclude infection and contamination in the food production chain, and to help ensure that food quality and goodness are sustained to stimulate good health. Food hygiene is the conditions and measures necessary to certify the safety of food from production to consumption. Lack of adequate food hygiene can lead to food-borne diseases and can cause the death of the consumer. The objective of food hygiene is to make and deliver safe food and consequently contribute to a healthy and productive society.

Session on: Food Toxicology

Food toxicology deals with how natural or synthetic poisons and toxicants in various food products cause harmful, detrimental, or adverse side effects in living organisms. Food Toxicology shields with 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. It will also include other phases of consumer product safety. Radioactive components, heavy metals, or the packaging materials used in food processing are examples of such substances. A food toxicologist studies toxicants in food, the health effects of high nutrient intakes, and the connection between toxicants and nutrients.

Session on: Food-borne Diseases

Food-borne illness or food-borne disease or food poisoning is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food. Food-borne illnesses are infections or irascibilities of the gastrointestinal (GI) tract triggered by food or beverages that contain destructive bacteria, parasites, viruses, or chemicals. The GI tract is a sequence of hollow organs joined in a long, twisting tube from the mouth to the anus. Common symptoms of food-borne illnesses are vomiting, diarrhoea, abdominal pain, fever, and chills.

Session on: Advancement in Food Technology

As the financial prudence of many countries is increasing, the customers have started using processed food more than staples. As a matter of fact, worldwide food processing technology business has extended to multi-trillion dollars. It was reported that around, 16 million people work in the food industry. Recent improvements in food processing and technology are not only important to meet the increasing productivity demands but to adopt erudite automation, control and monitoring methods and techniques.

Session on: Nutraceuticals & Nutrition Supplements

A Nutraceutical is a food or food component that petition to have health benefits, including treatment and prevention of disease. Nutraceuticals are those products apart from nutrition they are also used as medicine. A nutraceutical product may be defined as a constituent, which has a physiological benefit and also provides protection against chronic disease. Nutraceuticals may be used to progress health, delay the aging process, preclude chronic diseases, increase life expectancy, or support the structure or function of the body. Nutritional supplements are any dietary supplement that is projected to provide nutrients that may otherwise not be consumed in adequate quantities; for example, vitamins, minerals, proteins, amino acids or other nutritional substances. Products are usually ingested in the form of a capsule, tablet or liquid.

Session on: Seafood Processing

Seafood is fish and material produced from fish, comprising finfish, crustaceans, cephalopods, echinoderms, molluscs and gastropods. The term seafood processing refers to the procedures associated with fish and fish products between the time fish are caught or harvested, and the time the final food is delivered to the customer. Although the term refers precisely to fish, but actually it is extended to cover any aquatic organisms harvested for marketable purposes, whether caught in wild fisheries or harvested from aquaculture or fish farming.

Session on: Enology and Brewing Science

Enology is the study of wine and wine-making.The new facility allows us to expand our experimental wine-making program to test new grape varieties and wine-making practices. It permits us to scale up our experiments to industrial production volumes. An enologist is one that practices the field of enology, and often understands the scientific principles associated with wine-making, including desirable characteristics associated with the grape itself.

Session on: Food and Flavour Chemistry

Flavour chemistry is a scientific discipline that is used to determine the individual compounds that are responsible for the characteristic flavour found in foods and beverages. Flavour chemistry can be used to identify both positive and negative compounds associated with specific sensory attributes. Using multivariate statistical techniques, flavour chemistry can also be linked with descriptive sensory evaluation to identify the compounds directly responsible for sensory perception. The more information is available on a product, the better likelihood that key relationships that directly and indirectly impact on the formation of key flavour compounds can be explained.

Session on: Meat Science and Processing Technology

Meat is a unique biological material with a central significance in nutrition and health. Meat Science and Processing Technology amalgamate the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry endeavors to supply consistent high quality and safe meat products.

Session on: Bioinformatics in FoodTech

Food plays a significant role in regulating the numerous processes within the body. With the constant advancement of the “omics” eon, bioinformatics curates and infers biological data by computational means and therefore it has seen extensive integration across every discipline of life sciences including food sciences. Bioinformatics can be used for competently access to all genomics, proteomics and metabolomics data discovered so far and to make accessible this data to every individual group industry or company so as to rise quality, taste and nutritional value of food that is to be manufactured.

Session on: Global Food Security

Food security ensues when all people are able to access sufficient safe and nourishing food to meet their requirements for a healthy life, in ways the planet can withstand into the future. However, food security faces a number of tasks across both manufacture and ingestion which research will be essential to solve.

Session on: Food Industry Background

The food industry is an intricate, worldwide collective of diverse trades that supplies most of the food consumed by the world's population. Only existence farmers, those who survive on what they grow, and hunter-gatherers can be considered outside the scope of the modern food industry. The food Industry comprises: Agriculture and agronomy, Food processing, Food Technology, etc

Session on: Food Authentication

With the increasing attentiveness of food safety and quality, consumers constantly claim the reassurance of origin and content of their foods. Furthermore, producers must be able to authorize the authenticity of components of their products in order to fulfil with government legislation. Food authentication is a quickly growing arena due to increasing public awareness concerning food quality and safety.

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