23rd International Conference on Food Technology & Processing (CSE)

Date & Time

Thu, Oct 7 08:00 AM 2021 - Fri, Oct 8 08:00 AM 2021
Add to calendar


, Dublin, , Ireland,
View in map

Friends who are going

Connect to Facebook




23rd International Conference on Food Technology & Processing

About Conference
FoodTech scientific committee feels esteemed delight to invite participants from around the world to join us at 23rd International Conference on Food Technology and Processing schedule to be held on October 07-08, 2020 in Dublin, Ireland. The Conference will primarily emphasize on the various topics related to Food Technology, Food Industry, Food Engineering 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 Processing. It will serve as a great platform to improve your knowledge and skills in this field through the various research experience and presentations. It also helps gaining a view about the career development and job search.

The Conference contains Keynote Forum, Oral and Poster presentations, Young Research Forum and Exhibitions. The ultimate aim is to gather prominent academic scientists, researchers, specialists, industrialists and research scholars to discussed and share their know-hows and research works on all aspects of Food Technology, Food Processing and Food Industry.

Conference Series LLC Ltd organizes 3000+Global Events comprises of 600+ Conferences, 1200+ Workshops and 1200+ Symposiums every year in USA, Europe & Asia with support from 1000 more scientific societies.

Target Audience:

Food technologist
Food safety officers
Quality control officers
Quality assurance officers
Food Engineers

Why to attend?

With members from around the world focused on learning about Food Technology and its advancement so this is your best opportunity to reach the largest assembly of participants of the Food Technology and Processing community. This conference seek 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 about their unique innovation, sharing ideas and interaction with each other. World-renowned speakers, the most recent development and advancement in the field of food technology are the limelight of the conference.

Scientific Session and Tracks

On behalf of the FoodTech scientific committee, we are pleased to announce that the “23rd International Conference on Food Technology and Processing ” will be held during October 07-08, 2020 at Dublin, Ireland. Food Technology 2020 is an ideal platform which brings together the masterminds in the field of Food Technology, Food Industry and Food Processing.

Track 01: Food Technology

Food technology is one of the subsidiaries 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.

Track 02: Agri Food Technology

The agri-food sector is the process of food production and distribution, and contains a enormous range of roles from farming to the point of eating. Agricultural technology, or agri-tech, is specifically about emerging new technologies to expand food production. The main objective of agri-tech is reducing the impact of farming on the environment, but it can also increase productivity, profit, or health and safety.

Track 03: Food Engineering and Processing

Food engineering is an interdisciplinary ground which associates microbiology, applied physical sciences, chemistry and engineering for food and associated productions. It also includes the application of agricultural, mechanical and chemical engineering principles to food materials. Food processing is the conversion of agricultural products into food or of one form of food into other forms. Food processing comprises various forms of processing foods, from grinding grain to make raw flour to home cooking to complex industrial methods used to make convenience foods.

Track 04: Chemistry of Food and Bio-processed Materials

Chemistry of Food 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, flavours, and colours. This discipline also includes how products get modified under certain food processing techniques and methods either to enhance or to prevent them from happening.

Track 05: Food and Dairy Technology

Dairy Technology deals with processing of milk and milk product. Dairy technology is a branch of engineering that is concern with the processing of milk and its products. Dairy technology study involves processing, storage, packaging, distribution and transportation of dairy products by entailing the science of bacteriology, nutrition and biochemistry.

Track 06: Food Microbiology

Food microbiology is the scientific study of microorganisms that is used both in food and for the food production. This includes those microorganisms that contaminate food, as well as those which are used in its production; for example production of yoghurt, 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.

Track 07: Food Choice and Consumer Behaviour

Individuals make food decisions everyday based on past experience, perceptual differences, habitual intake and responses to environmental cues. Sensory science measures and evaluates the characteristics of foods that make them appealing to consumers. This allows food companies to design foods that appeal to various market sectors, including children. Methods from sensory science can also be used to understand biological variation that predisposes individuals to either consume or avoid foods that have potential to impact health and wellness.

Track 08: Food Nutrition and Dietetics

Nutrition is the science that deals with the interaction of nutrients and other materials in food in relation to maintenance, growth, reproduction, health and disease of an organism. It consists of food intake, absorption, assimilation, biosynthesis, catabolism, and excretion. The active management of food intake and nutrition are both key to good well-beings. Smart nutrition and food choices can help avoid disease. Eating the right foods can help your body deal with more successfully with an on-going illness. Understanding good nutrition and disbursing attention to what you eat can help you maintain or improve your health.

Track 09: 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.

Track 10: Food Preservation

Food preservation is well-known as the science which deals with the process of prevention of spoilage of food thus permitting it to be stored in a fit condition for future use. Preservation safeguards that the quality, edibility and the nutritive value of the food remains undamaged. Preservation implicates avoiding the growth of bacteria, fungi and other microorganisms as well as retarding oxidation of fats to reduce rancidity. The procedure also guarantees that there is no discolouration or aging and 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 and does not lose optimum qualities of colour, texture, flavour and nutritive value.

Track 11: 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.

Track 12: 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 foodborne 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.

Track 13: Food Packaging

The goal of food packaging is to safeguard the packed products and preserve their freshness. Food packaging is a synchronized system of formulating food for transport, distribution, storage, retailing, and finally to fulfil the desires of consumer at an appropriate cost. As per World Packaging Organization more than 25% of food gets ruined due to poor and corrupt packaging. Thus the ideal packaging can diminish the large amount of food waste. Food packaging maintains food nutrition, swift and constant distribution of food among the value chain and decreases post-harvest losses.

Track 14: 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.

Track 15: Food-borne Diseases

Foodborne illness or foodborne disease or food poisoning is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food. Foodborne 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 foodborne illnesses are vomiting, diarrhoea, abdominal pain, fever, and chills.

Track 16: Advancement in Food Technology

As the financial prudence of many countries are increasing, the customers have started using processed food more than the staples. As a matter of fact world-wide 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.

Track 17: Management of Food Waste

Food waste or food loss is food that is thrown away or lost uneaten. The reasons of food waste or loss are several and occur at the stages of producing, processing, retailing and consuming. In the most recent years, food waste has become a multifaceted phenomenon attracting the attention of scientists, consumers and activists alike. It’s been termed as a global paradox regarding the method in which importance is put on agriculture to advance food security and then a third of all the food produced ends up as waste.

Track 18: Food and Agricultural Immunology

Food and Agricultural Immunology present original immunological research with food, agricultural, environmental and veterinary applications. It discusses an understanding of the interactions at the interface of the food and immune systems including studies on development of diagnostic systems - all types of ligand based assays, such as antibody and aptmer.

Track 19: 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 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 capsule, tablet or liquid.

Track 20: 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.

Track 21: Sensory Evaluation

Sensory analysis or Sensory evaluation is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses like sight, smell, taste, touch and hearing for the purposes of evaluating consumer products. The evaluation involves boards of human inspectors, on whom the products are tested, and recording the responses made by them. By applying statistical methods to the results it is possible to make suggestions and insights about the products under test.

Track 22: Enology and Brewing Science

Enology is the study of wine and winemaking .The new facility allows us to expand our experimental winemaking program to test new grape varieties and winemaking 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 winemaking, including desirable characteristics associated with the grape itself.

Track 23: Pharmaceutical Technology

Pharmaceutical Technology is the combining of scientific aspects that are precarious in the development and production of new drugs, handling of medicines and medical devices. Pharmaceutical technology is solicitation of scientific knowledge or technology to pharmacy, pharmacology, and the pharmaceutical industry. It includes methods, techniques, and instrumentation in the manufacture, preparation, compounding, dispensing, packaging, and storing of drugs and other preparations used in diagnostic and formative procedures and in the treatment of patients.

Track 24: 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 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. 

Track 25: 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 endeavours to supply consistent high quality and safe meat products.

Track 26: 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.

Track 27: 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.

Track 28: 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.

Track 29: 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.

Track 30: Food and Quality Control

Food industry deals with highly sensitive products. This being the primary reason, maintaining quality standards and adhering to quality requirements are imperative for players in the food industry. Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance, texture, and flavour; factors such as federal grade standards and internal. Quality control (QC) is a reactive process and aims to identify and rectify the defects in finished products.

Track 31: Food Technology and Entrepreneurship Development


DAY 1 - Monday, October 2020
08.15 AM ✩ Registration ✩ Technology
✩ B2B Meetings
09.00 AM Conference Room A
• Welcome Remarks
• Opening Address by
Honourable Guest
09.30 AM Conference Room A
10.30 AM ✩ Networking Break
11.00 AM Conference Room A Conference Room B
✩ Food Technology
✩ Food Engineering and Processing
✩ Agri Food Technology
✩ Food and Dairy Technology
✩ Food Microbiology
✩ Food Nutrition and Dietetics
✩ Food Biotechnology
✩ Food Preservation
A unique platform where you will have an
extraordinary involvement with the social
occasion. Great stage for all academics, leading
researchers, professionals to share knowledge
and their achievements.
Connecting industry leaders with innovators
to revolutionize Food and Nutrition and
discuss emerging consumer and industry
trends and their impact on businesses.
12.30 PM ✩ Networking Break
01.30 PM Conference Room A Conference Room B
Advanced Technological Developments in Food
• Health and Nutrition
• Enzymes in Food
• Dairy Technology
• Ag Biotechnology
• Bioenergy & Biomaterials
Advanced Technological Developments in
Food Exploration
• Innovative Food
• Physical Separation of Food Components
• Heat and Mass Transfer
• Extrusion Technology
• Reaction Kinetics
03.00 PM ✩ Networking Break
03.30 PM Conference Room A Conference Room B
Advanced Technological Developments in Food
• Flavor and Color compounds
• Chemical Preservatives
• Food Additives
• Dairy Process Technology
• Dairy Engineering
Advanced Technological Developments in
Food Exploration
• Dairy Plant Operations and Management
• Dairy Plant Design and Development
• Fermentation
• Food-borne Pathogens
• Food testing
06.00 PM ✩ End of Day 1

DAY 2 - Tuesday, October 2020
08.15 AM ✩ Registration ✩ Technology
✩ B2B Meetings
09.00 AM Conference Room A
09.30 AM Conference Room A
10.30 AM ✩ Networking Break
11.00 AM Conference Room A Conference Room B
✩ Chemistry of Food and Bio-processed
✩ Food Choice and Consumer Behavior
✩ Advancement in Food Technology
✩ Pharmaceutical Technology
✩ Food and Flavor Chemistry
✩ Food Innovation and Management
✩ Food Safety and Hygiene
✩ Food Packaging
✩ Food Toxicology
✩ Food-borne Diseases
A unique platform to discuss emerging
technologies for food production, analyze
strategies to connect industry and navigate
methods. It will bring together leaders
in the field of food technology, science,
and industry, where attendees will have
ample opportunities to network and foster
The aim is to bring together leading academic
scientists, researchers and research scholars
to exchange and share their experiences
and research results on all aspects of Food
Technology and Processing. The platform gives
the creative recent innovative techniques
and you can enhance your network globally
by connecting with the different specialists
identified in the field of Food Technology.
12.30 PM ✩ Networking Break
01.30 PM Conference Room A Conference Room B
Advanced Technological Developments in
Food Exploration
• Probiotics and Health
• Nutrition Science
• Nutrition and Health
• Genetically Modified Organism
• Analytical Food Nanotechnology
Advanced Technological Developments in Food
• Nano-Foods
• Food Contamination
• Quality Management System
• Accelerated shelf life test
• Recycling of Food packaging materials
03.00 PM ✩ Networking Break
01.30 PM Conference Room A Conference Room B
Advanced Technological Developments in
Food Exploration
• Biodiesel Production
• Yeast Fermentation
• Brewing and Ancient Biotechnology
• Hazard Analysis Critical Control Point
• Nutritional Labeling
Advanced Technological Developments in Food
• Dietary Supplements
• Sports Nutrition
• Recent Trend in Nutraceuticals Research
• Health Benefits of Nutraceuticals
• Nutritional Disorders
06.00 PM ✩ End of Day 2

Please contact the event manager Marilyn (marilyn.b.turner(at) ) below for:
- Multiple participant discounts
- Price quotations or visa invitation letters
- Payment by alternate channels (PayPal, check, Western Union, wire transfers etc)
- Event sponsorship

Prices may go up any time. Service fees included in pricing.
This event is brought to you by:
Conference Series - NewYorkEventsList