About International Conference on Food Science and Technology

International Conference on Food Science and Technology is meant to gather leading intellects to a platform for round table discussion on Food Innovation and its progress. It is the unique aid to convey globally renowned universities in the department of food science and technology, public health nutritional facts, scientists, speculative researchers, food researchers, scholar's etc. This is the congress where you will be having an outstanding experience with the gathering. This conference provides the innovative food technology methods and also you can improve your network globally by interacting with the various experts related to the field of food technology across the world.

Food Science and Technology Highlights:

Food Science and Technology is an exciting multidisciplinary field that prepares majors with a comprehensive knowledge of the biological, physical and engineering sciences to develop new food products, design innovative processing technologies, improve food quality and nutritive value, enhance the safety of foods and ensure the wholesomeness of our food supply. Food Science majors apply the principles learned in the basic sciences such as food chemistry, biochemistry, genetics, microbiology, food engineering and nutrition to provide consumers with safe, wholesome and attractive food products that contribute to their health and well-being. Food processing and production has now become the world's largest industry and is essential for supporting human civilization. The field of food science and technology applies science, such as microbiology, chemistry and biochemistry, analytical methods to discover ways to improve the safety, nutrition, and value of the food supply. Food Science blends biology, chemistry, physics, engineering, and nutrition to solve the problems of developing a safe, healthy, and nutritious food supply for people everywhere. Food Technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food.

The food sector is one of the most important industries in Italy, employing around 385,000 people and generating a total turnover of about EUR 135 billion in 2015, with exports amounting to EUR 36.9 billion. After several years of suffering from the domestic economic downturn, the Italian food sector´s performance has rebounded since 2014, benefiting from lower raw materials and energy prices.

Italy is the 4th largest food and drinks manufacturer in the European Union (EU) and Italy’s food and drinks industry is the country’s second-largest manufacturing sector. Italy is still a tradition country when it comes to food and food habits. In general, Italians prefer healthy good quality food and are willing to pay for it but at the same time there is a large market segment for low price products.

The USA remains a key market for Italian food products. After Germany (17.5%) and France (100.9%), it’s one of the most important destinations for Made in Italy food export with a share of 10%.

Trade balance

According to a research carried out by Ismea, in 2016 Italian trade had a surplus of 2.9 billion Euro with the USA: an extra 350 million compared to 2015. Italy’s imports from the USA are much less than exports, as confirmed by the figures of the first two months of 2017. These figures also run counter to the export of Italian food products worldwide, whose trade balance shows a deficit compared to January and February 2016. As for the USA, Italian trade balance recorded a surplus of 24 million Euro at the beginning of 2017, thanks to exports growth (+4.2%) and imports stability (-0.3%). In the last two years, USA consumers bought Italian food products at a rate 2% greater than their average imports.

In general, the food sector continues to perform reasonably well, with a stable credit risk situation in many countries. It helps that, compared to other industries; food is rather resilient to business cycle downturns.

Global Trends in GDP, Agriculture Value Added, and Food-Processing Value Added (1970-2015)

In 2015, global real Gross Domestic Product (GDP) reached $59.6 trillion in constant 2005 US dollars, 3.8 times its 1970 level of $15.7 trillion (Graph 1). Real GDP grew at a global annual rate of 2.9% between 1970 and 2015, led by Asia & Pacific (5.9%), Africa (3.4%), and Latin America (3.2%). It grew more slowly in the other regions: Northern America (2.7%), Europe (2.1%), and the Other Developed countries (2.6%), consisting of Australia, Japan and New Zealand as shown below

Market performance at a glance around Europe in major countries:

Denmark: The Danish agro-industrial sector accounts for nearly 25% of Danish commodity exports, with more than two thirds of Danish food production destined for export. In recent years China has joined Germany and the UK as Denmark’s most important export markets, and the industry’s sales increases in 2013 and 2014 have been mainly driven by demand from emerging markets.

Hungary: The food and beverage industry is one of the most important sectors of the Hungarian economy. It is the second-largest employer and the third-biggest producer in the manufactur- ing sector, accounting for more than 10% of industrial output. Food export revenues are a significant contributor to Hunga- ry´s overall trade surplus. 77 Hungary´s food sector is expected to grow 3.3% in 2016 and 2.4% in 2017. Exports have emerged as the main driving force of the industry. The main export products are fruits and veg- etables, meat and dairy products, with over 90% of exports bound for the European Union. However, the high export ex- posure makes the sector susceptible to global volatility.

Portugal: The Portuguese food sector is expected to grow 0.3% in 2016 and 1.8% in 2017. The economic downturn of two main ex- port markets - Brazil and Angola - has led to reduced exports and, to some extent, investment levels in the sector. Invest- ments are also negatively affected by Portugal´s more sub- dued GDP growth rate forecasts for 2016 and 2017 (1.0% and 1.2% respectively).

Spain: The agri-food sector is one of Spain´s most important in- dustries, accounting for 9% of the national economy and 2.4 million employees. Sales grew 1.8% in 2015, to EUR 95 bil- lion. Food exports, which account for more than 15% of total Spanish exports, increased 7.5%, to EUR 44 billion. The food sector is expected to grow further in 2016 and 2017, by 1.1% and 1.8% respectively.

Major Food Safety Associations and Societies in Europe

  • The Society of Food Hygiene and Technology (SOFHT), UK CIEH
  • Institute of Food Research
  • Institute of Food Research
  • Department for Environment, Food and Rural Affairs, UK
  • Food Standards Agency, UK
  • Microbiological Safety of Food Funders Group (FSA)
  • Institute of Food Research
  • Health Department of the Generalitat de Catalunya, Spain
  • Norwegian Food Safety Authority, Norway
  • Ministry of Economic Affairs, Agriculture and Innovation, Netherlands
  • Federal Ministry of Food, Agriculture and Consumer Protection, Germany
  • Committee on the Environment, Public Health and Food Safety, EU
  • European Food Safety Authority, EU
  • Safe Foods, UK.

Food Safety Associated Universities in Europe

  • University of Birmingham
  • London South Bank University
  • University of Central Lancashire
  • Queen's University Belfast
  • University of Bristol
  • Cardiff Metropolitan University
  • Manchester Metropolitan University
  • University of Greenwich
  • Royal Agricultural University
  • Royal Veterinary College
  • University of Leeds
  • University of Cambridge
  • University of Lincoln
  • University of Reading
  • University of Westminster
  • Bournemouth University
  • St Mary's University College
  • Oxford Brookes University
  • Kingston University
  • University of Roehampton
  • Glasgow Caledonian University
  • King's College London
  • The University of Nottingham
  • Newcastle University
  • University of Surrey
  • University of Ulster
  • Coventry University
  • Northumbria University
  • Robert Gordon University
  • Harper Adams University
  • Plymouth University
  • Liverpool John Moores University
  • University of Chester
  • Leeds Metropolitan University
  • University of Hertfordshire
  • Queen Margaret University
  • Sheffield Hallam University
  • University of Huddersfield
  • Bath Spa University
  • Leeds Trinity University

Companies Associated with Food Safety

  • Hygiene Expert
  • 3M
  • Food Standards Agency
  • Qiagen
  • European Safety Bureau
  • MAS Environmental
  • SAI Global
  • Dacom
  • Radiant Industrial Solutions, Inc.
  • LGC Standards
  • A-Zone Technologies Ltd
  • Waters Corporation
  • Microbac Ltd
  • Modern Water - Monitoring Division
  • RVSL Certifications Ltd.
  • Bibby Scientific
  • Environmental Scientifics Group
  • Aura Sustainability

We are delighted to invite you to attend the "International Conference on Food Science and Technology" which is going to be held during Nov 13-15, 2017 at Rome Italy. Food Science - 2017 is the place where attendees can see tomorrow's technologies and methods being used to solve today are challenging problems. Food Science and Technology Conference 2017 will the cover the fields of, Advances in Food Science and Technology, Integrated Food Functionality, Food Additives, Contamination & Toxicology, Functional Foods and Nutraceuticals, Food Standards and Quality Assurance, Food Processing and Packaging Technologies, Food Quality and Preservation, Food Safety & Defence, Food and Public Health Nutrition, Food Marketing & Seafood's, Food Informatics, Regulations and Packaging, Research Perspectives on Food Science & Technology This particular conference in Rome, Italy will help us to create a platform to young scientists to meet the expert researchers in Food Science and Technology. Don't miss the opportunity to meet the professionals in this outstanding scientific gathering.
Hope to meet you in most populous city Rome, Italy.

Arpad Ambrus
Chief Scientific Advisor
National Food Chain Safety Office Hungary

David Rodriguez-Lazaro
Head of the Microbiology Division
University of Burgos

Elettra Marone
Faculty of Biosciences and Technologies for Agriculture University of Teramo, Italy

Zohar Kerem
Dept of Food Chemistry
Hebrew University of Jerusalem

Marco Gobbetti
Department of Agriculture
University of Bari

Marco Dalla Rosa
Agri-Food Industrial Research

Yu-Hong Wei
Department of Biotechnology
Yuan Ze University

Afam I O Jideani
Department of Food Science
and Technology
University of Venda, South Africa

Peter Raspor
Department of Biotechnology
University of Ljubljana

Mohamed F. R. Hassanien
Department of Biochemistry
Zagazig University

Ahmed Adel
Quality Manager @ Divine Worx
Food & Beverages

Rajiv K. Shah
Technical Consultant
Functional foods & Nutraceuticals

Ramesh Mittal
Deputy Director
National Institute of
Agricultural Marketing, India

Mohamed Mohamady
Head of Food Safety and Quality Department
Arab Academy for Science, Egypt

The study of the physical, chemical and biological make up of food and food ingredients encompasses a stream called food science. The applied form of this makes various branches like its selection, preservation, processing, packaging, distribution, and use of safe food. In the due course of evolution the obligation of professionals working in the field of food science and technology is immense contributing in the making of healthier human beings and ensuring continual and abundant supply of food ingredients.

Technical Sessions
Advances in Food Science and Technology
Integrated Food Functionality
Food Additives,Contamination & Toxicology
Functional Foods and Nutraceuticals
Food Standards and Quality Assurance
Food Processing and Packaging Technologies
Food Quality and Preservation
Food Safety & Defense
Food and Public Health Nutrition
Food Marketing & Seafoods
Food Informatics,Regulations and Packaging
Food Principles and Laboratory
Instrumental Analysis of Foods
Research Perspectives on Food Science & Technology
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