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3rd Global Medical Microbiology Summit & Expo (cse) AS

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3rd Global Medical Microbiology Summit & Expo

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Conference Series LLC Ltd feels proud and honored in inviting the contributors across the globe to its premier 19th Nutrition and Food Summit-2018 to be held during September 26-27, 2018 in San Antonio, Texas, USA. Food and Nutrition Conference 2018 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.

The annual Food and Nutrition Conference continues to be the premier environmental event for the food industry, bringing together senior environmental managers from food companies to share their experiences with sustainable practices, environmental compliance and new technologies and approaches. This food conference is open to those employed by a food processing company, food industry vendors, and consultant partners and supporting trade associations. This food event is organized to foster information exchange and networking.

The associated exhibition will run in parallel with the conference and definitely it will offer you the chance to get updated information from companies active in your area of interests.

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 San Antonio, Texas, USA.

Sessions & Tracks

1. Green Food Production

Foods of plant origin (e.g., fruits, vegetables, and cereals) are produced through gathering either from natural habitats or from man-made plantations. Man-made cultures started over 10,000 years ago. Green food implies planting or breeding under zero environmental pollution conditions, and processing according to normal sanitary standards. Green food production often evokes organic farming practices typical of a few centuries ago. This type of farming uses a small area of land for crops and another dedicated area for grazing beef, sheep, and goat. Farm entities were almost always self-sufficient with no use of pesticides or herbicides and the only fertilizer used was manure. As a typical cradle-to-cradle approach, organic farming suits the notion of a green technology.

2. Food Technologies

Food Technology is a science which deals with the techniques and principles involved in processing and preserving the food substances. The application of food science helps in manufacturing safe, wholesome and nutritious food products. The study of food technology is to develop new methods and systems for keeping food products safe and resistant from natural harms such as bacteria and other micro-organisms. Food processing helps in preservation enhances the flavor and reduces the toxins in the food product which results in better distributional efficiency and easy marketing of the food product.

The modern food processing techniques is the key to flourishing supermarkets we have today. Extra nutrients can be added while processing the food and processed food is less susceptible to spoilage. Some of the techniques used are spray drying, juice concentrates, freeze drying and the introduction of artificial sweeteners, colorants, and preservatives. Of late, many products such as dried instant soups, reconstituted fruits and juices, and self-cooking meals were developed for the convenience of working people.

The food processing industries are involved in processes such as primary and secondary processing, preservation, quality management, packaging and labeling of a variety of products such as dairy products, fish products, fruit & vegetable products, meat & poultry products, confectionery products and food grains.

3. Meat & Livestock Farming

Global growth rates of animal product consumption (meat, milk and eggs) per capita is higher in wealthier countries and increases more rapidly in countries with higher economic growth rates FAO. Although there are differences between regions, meat consumption per capita will globally increase by 7 % in developed countries, 33 % in Latin America, 65 % in the Middle East and North Africa, 82 % in Eastern, Asia and 100 % in sub-Saharan Africa. To meet this growing demand, animal herd has increased by a factor of 2, 2.5, and 5 for beef, swine, and poultry, respectively FAOSTAT. For proteins derived from sea products, the catch has increased 6.5-fold in the last 50 years WHO/FAO. Livestock production systems have evolved in past decades due to increasing demand for animal protein, on one hand, and economic growth rates and technical innovations, on the other.

4. Aqua & Sea Food

Nearly half of all fish consumed worldwide each year are raised on land- or ocean-based aquafarms. The Food and Agriculture Organization of the United Nations reports that the aquaculture industry is growing three times faster than land-based animal agriculture, and aquafarms will surely become even more prevalent as our natural fisheries become exhausted. On aquafarms, high-volume systems control food, light (on indoor farms), and growth stimulation. Genetic engineering is used to accelerate growth, and hormones may be injected into fish to change their reproductive behavior. In some countries, fish farmers also add antibiotics to the fish’s food or water.

A wide variety of seafood products are available in the market from many different sources. These are harvested by commercial fishermen in both near shore and open ocean waters, and in fresh water lakes or rivers. Farm raised (aquacultured) seafood products are raised both on land in ponds (catfish), or re-circulating tanks (tilapia and hybrid bass), and in near shore coastal waters (salmon and shellfish). These same methods are used to farm a wide variety of fish and shellfish around the world. Once seafood products are harvested, they are generally processed or packaged for distribution. Processors convert the whole fish or shellfish to various other product forms such as fresh fish fillets or steaks or other items such as frozen products, breaded fish portions, and canned or smoked products. Some of these products may be further converted by secondary processors to heat and serve or ready-to-eat products like seafood salads, entrees or other items. Seafood is a rich source of protein, vitamins, and minerals; many varieties of seafood are also low in sodium and cholesterol. Not only is seafood delicious, but it's nutritious as well. It's a delightful addition to any meal and is an excellent, low-calorie source of many essential nutrients. Seafood contains about twenty percent of the high quality proteins of red meat and poultry. It is also low in fat and most of the fat it has is poly-unsaturated.

5. Dairy Food

Sustainable production, processing and consumption of milk and dairy products benefit people and the planet, and can help to achieve the Sustainable Development Goals. Milk is one of most produced and valuable agricultural commodities worldwide. World milk production is projected to increase by 177 million tonnes by 2025, at an average growth rate of 1.8% per annum in the next 10 years. Over the same period, per capita consumption of dairy products is projected to increase by 0.8% and 1.7% per year in developing countries, and between 0.5% and 1.1% in developed economies. Because of the sheer size of the dairy industry, these growth rates can produce big development payoffs for people’s livelihoods, for the environment and for public health. Milk and dairy products are nutrient-dense foods supplying energy and significant amounts of protein and micro nutrients including calcium, magnesium, selenium, riboflavin, vitamins B5 and B12, which are essential to reduce hunger and malnutrition particularly amongst the most vulnerable (e.g. pregnant women and children). A steady rise in consumption demand for dairy and allied products has led to higher levels of technology adoption among the major dairy producing countries in the world. The global dairy industry is anticipated to clock a turnover worth USD 335.8 billion in 2014. With a Compound Annual Growth Rate (CAGR) of 5 percent, the industry is expected to generate revenues worth USD 442.32 billion in 2019.

6. Genetic Engineering (GE): The Future of Foods?

Genetically engineered foods are produced from crops and or animals whose genetic makeup has been altered through a process called recombinant DNA, or gene splicing, to give a desirable trait. The term “genetically engineered” means altering an organism’s genetic code, usually by implanting a strand of DNA containing a specific genetic instruction from a different species, in order to produce a desired characteristic that nature hasn’t given it. It is often used interchangeably with “genetically altered” and “genetically modified”

The possible benefits of genetic engineering include:

  • More nutritious food
  • Tastier food
  • Disease- and drought-resistant plants that require fewer environmental resources (such as water and fertilizer).
  • Less use of pesticides
  • Increased supply of food with reduced cost and longer shelf life
  • Faster growing plants and animals
  • Food with more desirable traits, such as potatoes that produce less of a cancer-causing substance when fried
  • Medicinal foods that could be used as vaccines or other medicines

Some people have expressed concerns about GE foods, such as:

  • Creating foods that can cause an allergic reaction or that are toxic
  • Unexpected or harmful genetic changes
  • Genes moving from one GM plant or animal to another plant or animal that is not genetically engineered.
  • Foods that are less nutritious

Opponents say genetic engineering is the latest dangerous development for an increasingly globalized and industrialized food system, where lax regulation and unintended consequences have become increasingly common problems. These concerns have proven to be unfounded. None of the GE foods used today have caused any of these problems. The US Food and Drug Administration (FDA) assesses all GE foods to make sure they are safe before allowing them to be sold. In addition to the FDA, the US Environmental Protection Agency (EPA) and the US Department of Agriculture (USDA) regulate bioengineered plants and animals. They assess the safety of GE foods to humans, animals, plants, and the environment.

7. Food Process Engineering: Control and Automation

In the past ten years electronics and computer technologies have significantly pushed forward the progress of automation in the food industry. The application of these technologies to automation for food engineering will produce more nutritious, better quality, and safer items for consumers. Automation for Food Engineering: Food Quality Quantization and Process Control explores the usage of advanced methods, such as wavelet analysis and artificial neural networks, to automated food quality evaluation and process control. It introduces novel system prototypes, such as machine vision, elastography, and the electronic nose, for food quality measurement, analysis, and prediction.

8. Food Packaging, Preservation and Labeling

Food packaging plays a vital role in preserving food throughout the distribution chain. Without packaging, the processing of food can become compromised as it is contaminated by direct contact with physical, chemical, and biological contaminants. In recent years, the development of novel food packaging (modified atmosphere & active packaging) has not only increased the shelf life of foods, but also their safety and quality - therefore bringing convenience to consumers. Food Packaging and Shelf Life caters to the needs of scientists, material scientists, food chemists and microbiologists in the area of food packaging and shelf life.

Food preservation is known “as the science which deals with the process of prevention of decay or spoilage of food thus allowing it to be stored in a fit condition for future use”. Preservation ensures that the quality, edibility and the nutritive value of the food remains intact. Preservation involves preventing the growth of bacteria, fungi and other microorganisms as well as retarding oxidation of fats to reduce rancidity. The process also ensures that there is no discolouration or aging. Preservation also involves sealing to prevent re-entry of microbes. Basically food preservation ensures that food remains in a state where it is

  • not contaminated by pathogenic organisms or chemicals
  • does not lose optimum qualities of colour, texture, flavor and nutritive value

Drying, Freezing, Smoking, Vacuum packing creates, Salting and Pickling, Sugar, Lye, Canning and bottling, Jellying, Potting, Jugging, Burial in the ground, Pulsed Electric Field Processing, High pressure food preservation, Modified atmosphere are the most vital methods used to preserve the food.

Labeling is an important process in the food processing chain and should not be overlooked. The label is the first point of contact between a consumer and the producer. Labels are designed so that consumers are provided with useful information about the product and how this would fit into their daily diets. All food products should be labeled. The type of label used varies according to the type of product, the packaging container, individual preferences and local availability of labels.

9. Logistics & Distribution of Food and Beverages

The agri-food supply chain in particular refers to a system of actors linked from “farm to fork” to produce consumer-oriented products in a more effective manner and with an optimized flow of agricultural products through the different steps of the chain. The food chain has some specific issues such as (1) seasonality of supply and demand, (2) customer issues of traceability and risk management related to health, nutrition, and safety, and (3) the environmental impact of food production through extensive resource use, including water and land use and from the significant greenhouse gas emissions and waste resulting from agricultural production. War, economic failure, political problems, and weather conditions all play a role in determining the efficiency of any food system. The Food and Agriculture Organization (FAO) plays a key role in facilitating the growth of food distribution systems all over the world. Food supply chains are especially challenging because of seasonality, freshness, spoilage, and sanitary considerations.

10. Animal Health and Veterinary Medicine

Healthy animals contribute to the elimination of hunger, to healthy people and to sustainable food production. A 70% rise in the demand of animal protein is estimated between now and 2050. Healthy animals provide transportation, draught power, fuel, clothing as well as proteins (meat, eggs and milk). Animal health is a necessary tool for a more sustainable livestock production. Changes in livestock production increase the potential for new pathogens to emerge, grow and spread from animals to humans on a global scale. Healthy animals are closely related to healthy people and a healthy environment.

The medical science concerned with the diagnosis, treatment and prevention of diseases in animals. Aside from diagnosing and treating sick and injured animals, veterinarians prevent the transmission of animal diseases to people, and advise owners on the proper care of animals.

11. Food, Nutrition & Health

Nutrition is the science of food and its relationship to health. Food plays an important role in health as well as in disease. With the current increase in lifestyle disorders around the world, it is important to promote healthy nutrition in all age groups. Nutrition is double edged sword as both over and under nutrition is harmful to health. Under nutrition is particularly harmful in early age groups i.e. childhood and over nutrition in adulthood and after-years but both forms are likely to affect all age groups in near future. Some important diseases like malnutrition are obesity caused by excess energy intake; anemia caused by insufficient intake of iron, thyroid deficiency disorders due to deficiency in iodine intake and impaired vision because of inadequate intake of vitamin A etc. Research and developments in nutrition terms may make it easier for us to make better food choices and keeps us healthy. Veterinary health care management contributes to human public health by controling zoonotic disease, those diseases passed from non-human animals to humans, such as Lyme disease and West Nile virus. The scope of veterinary medicine is wide, covering all animal species, both domesticated and wild, with a range of conditions that can affect different species.

12. Altered Food: Impact on Public Health

Food is a tool for good health, implying an instrumental relationship between food and health. In contemporary US society, and within professional and research communities, diet has primarily been considered at the individual level, and interventions to improve diets and related health outcomes have largely targeted individual knowledge, attitudes, and behaviors. Improvements in nutrition may have given us enormous health benefits this last century, but food-related disease, including obesity, has now become our greatest health challenge for the current century.

In addition to half a billion people still undernourished worldwide – today diabetes, heart disease, cancers and lung disease, are the leading cause of global deaths. In China, a nation rapidly undergoing nutritional and epidemiological transition, one in two or 500 million people are thought to be prediabetic or diabetic. Diseases which are both caused and solved, in part, by food. In Europe, the USA and Australia, obesity rates range from the low teens to mid thirty percent, and obesity-related disease is already crippling populations, health systems and national budgets – concurrently under strain from the economic crisis.

Food is an essential part of health and wellbeing – chosen, prepared, cooked and consumed correctly, food is medicine – it can and has been an enormous catalyst to gains in life expectancy and quality of life to populations around the globe.

But-and this is an important ‘but’ – mismanaged, unregulated, recklessly advertised, poorly produced and over consumed, food can have dire public health consequences. And those consequences are currently playing out around the world.

13. Organic and Medicinal Foods

Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. In the U.S., the most commonly purchased organic foods are fruits and vegetables, which account for over 70% of organic food purchases. While the USDA strictly regulates the use of the term organic in reference to food products, the agency itself does not make any claims that organic foods are healthier or safer than foods that do not carry this label.

Medical foods are foods that are specially formulated and intended for the dietary management of a disease that has distinctive nutritional needs that cannot be met by normal diet alone. Medical foods, called "food for special medical purposes" in Europe, are distinct from the broader category of foods for special dietary use, from traditional foods that bear a health claim, and from dietary supplements.

14. Fermentation & Bioprocess Engineering

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. Industrial fermentation is the intentional use of fermentation by microorganisms such as bacteria and fungi to make products useful to humans. Fermented products have applications as food as well as in general industry. Some commodity chemicals, such as acetic acid, citric acid, and ethanol are made by fermentation. The rate of fermentation depends on the concentration of microorganisms, cells, cellular components, and enzymes as well as temperature, pH and for aerobic fermentation oxygen. Product recovery frequently involves the concentration of the dilute solution. Nearly all commercially produced enzymes, such as lipase, invertase and rennet, are made by fermentation with genetically modified microbes.

15. Foodborne Illness

Foodborne illnesses are infections or irritations that rare caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals. Foodborne illnesses are a preventable and underreported public health problem. These illnesses are a burden on public health and contribute significantly to the cost of health care. They also present a major challenge to certain groups of people. Although anyone can get a foodborne illness, some people are at greater risk. Each year, an estimated 48 million people in the United States experience a foodborne illness. Foodborne illnesses cause about 3,000 deaths in the United States annually.

16. Food Loss & Waste: Applications of Food Technologies

Food is lost or wasted throughout the supply chain, from initial production down to final household consumption.

Since the industrial revolution, worldwide food production has increased significantly but at a slower pace than global population and with much more waste and less efficient resource distribution. Food supply shortages have left 3 billion people malnourished globally with iron deficiency affecting 2 billion people and protein/calorie deficiencies affecting nearly 800 million people.

Food technologies play a pivotal role in improving the nutritional quality of food, ensuring its safety, and preventing foodborne disease. They reduce losses due to spoilage or contamination, and are thus vital in the prevention of malnutrition and starvation. Food technologies also have important socioeconomic implications. They facilitate and promote trade in food, provide employment for a large section of the population, facilitate the work of women in preparing the family's food, and give them the opportunity to participate fully in social life. They increase the consumer’s pleasure and provide a greater choice of products. The role of food technologies in life and health is broad.

17. Food Security, Quality and Safety

Food security [is] a situation that exists when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food which meets their dietary needs and food preferences for an active and healthy life.

Food quality is the quality characteristics of food that is acceptable to consumers. This includes size, shape, colour, gloss, and consistency, texture, and flavour; factors such as federal grade standards (e.g. of eggs) and internal (chemical, physical, microbial). Food quality is an important food manufacturing requirement, because food consumers are susceptible to any form of contamination that may occur during the manufacturing process.

Food Safety refers to handling, preparing and storing food in a way to best reduce the risk individuals becoming sick from foodborne illnesses. The principles of food safety aim to prevent food from becoming contaminated and causing food poisoning. This is achieved through a variety of different avenues, some of which are:

  • Properly cleaning and sanitising all surfaces, equipment and utensils
  • Maintaining a high level of personal hygiene, especially hand-washing
  • Storing, chilling and heating food correctly with regards to temperature, environment and equipment
  • Implementing effective pest control
  • Comprehending food allergies, food poisoning and food intolerance

18. Research Trends in Alcoholic Beverages

Alcoholic beverage, any fermented liquor, such as wine, beer, or distilled spirit, that contains ethyl alcohol, or ethanol (CH3CH2OH), as an intoxicating agent. Alcoholic beverages are fermented from the sugars in fruits, berries, grains, and such other ingredients as plant saps, tubers, honey, and milk and may be distilled to reduce the original watery liquid to a liquid of much greater alcoholic strength.

19. Research Trends in Non-alcoholic Beverages

Non-alcoholic beverages are drinks that don’t contain any alcohol in it. They also called "mocktails".

Mineral Water



Aerated / carbonated

non-alcoholic beers like Root beer

soft drinks

mock-tail etc.

These beverages hydrate, some provide important nutrients and vitamins the body needs. Others energize, provide required sugar and calories. Other uses of Non-alcoholic beverage in hotels are for the use of making cocktails and mocktails, As they stimulate the plate & act as an aperitif. They are found in different forms like in packet, bottle, canned, pressured container etc. some example of beverages are e.g. aerated waters, mineral water, juices, squashes, syrups, tonic, soda, pepsi, coke, root beer etc.

20. Food Production and Consumption: Environment

In 2005, global agriculture was estimated to account for about 11 % of all anthropogenic GHG emissions. The agricultural share of total anthropogenic CH4 and N2O emissions was about 47 and 58 %, respectively. Animal production affects biodiversity in a variety of ways including through (a) soil degradation in overused extensive systems, (b) land use change to crop monocultures, and (c) animal selection. Furthermore, the effect of animal production on global warming has become a matter of increasing concern. Carbon dioxide (CO2), methane (CH4), and nitrous oxide (N2O) are the three main contributors to GHG emissions. They come mainly from enteric fermentation, from manure and fertilizers degradation as well as in association with biological nitrogen fixation in pulse and legume crops. It is generally accepted that the most important “contributors” to the non-sustainability of food production (i.e., along the whole food chain) are pesticide overuse, food processing, packaging, and extensive transportation of imported goods.

21. Food Safety Policies & Regulations

There is a long established system of food safety control and regulation which occurs at the federal (interstate commerce and import) and regional (intrastate commerce) level. The main agencies involved at the federal level include the Food and Drug Administration (FDA) and the Food Safety Inspection Service (FSIS) of the United States Department of Agriculture (USDA). The Food, Drug and Cosmetic Act 1938 (FDCA) as amended sets out the authority of the FDA whilst the Meat and Poultry Inspection Acts and the Egg Inspection Act set out the authority of FSIS. Each state however also has its own agencies and regulations which each differ in their organisation and complexity. In addition certain state agencies undertake inspections, under contract, on behalf of the FDA.

The Centre for Disease Control, the Environmental Protection Agency and the Department for Home Security also contribute to the regulation and control of food safety. here have been a number of recent high profile food incidents related to both domestic and imported food which have lead to the introduction of new legislation– the Food Safety Modernisation Act(FSMA) 2011. This is reportedly the most significant item of legislation in over 70 years and introduces a new approach to the regulation of food safety. It moves away from the previous method of monitoring and reacting to food instances when they occur to one of prevention.

22. Food Biotechnology

Food biotechnology is a process scientists use to enhance the production, nutritional value, safety, and taste of foods. It can also benefit the environment by improving crops so that they need fewer pesticides. The concept is not new: For centuries farmers have selectively bred plants to pass on desirable qualities. For example, our ancestors began by replanting only corn seeds from the highest yielding and best tasting corn they grew each year. This process selected desirable genes and fixed them by growing the seeds of the selected crop year after year. The result: the golden, deliciously sweet product we now enjoy. Modern food biotechnology is a refined version of this same process. Today, scientists obtain desired traits by adding or removing plant genes. A gene can be removed for a trait and add it to another plant’s genetic makeup. This process is called “genetic engineering” or “recombinant DNA technology.” It yields foods that are flavorful, contain more vitamins and minerals, and absorb less fat when cooked, and gives us crops that are more resistant to pests and insects. Food biotechnology holds great promise for the future. Soon, fruits and vegetables may be made to resist drought. We may remove allergens from foods such as nuts. Scientists may develop plants that absorb nitrogen more efficiently and need less fertilizer. The benefits are nearly limitless.

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