Call for Abstract

3rd International Conference and Exhibition on Food Processing & Technology, will be organized around the theme “Accelerating New Research & Innovations in Food Processing and Technology”

Food Technology-2014 is comprised of 16 tracks and 96 sessions designed to offer comprehensive sessions that address current issues in Food Technology-2014.

Submit your abstract to any of the mentioned tracks. All related abstracts are accepted.

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

  • Track 1-1Nutrigenomics: Application of high throughput
  • Track 1-2Food proteomics
  • Track 1-3Food and flavor chemistry
  • Track 1-4Bioactive compounds
  • Track 1-5Food for healthy ageing
  • Track 1-6 Nutrigenetics
  • Track 1-7Nanotechnology in food manufacturing
  • Track 2-1Antioxidant, enzyme, vitamin & supplements
  • Track 2-2Fruit & vegetable extracts
  • Track 2-3Coffee, tea and other functional beverages
  • Track 2-4Food microbiology in processed foods
  • Track 2-5Recent developments in oils & fat technologies & frying oils
  • Track 3-1Food contamination
  • Track 3-2Detection of pathogens and allergen and other additives
  • Track 3-3Chromatography in food analysis
  • Track 3-4Emerging innovation in food analysis
  • Track 3-5Emerging technologies on quality improvement
  • Track 4-1Water and protein activities
  • Track 4-2Food dispersions
  • Track 4-3Food micro and nano- structure
  • Track 4-4Physico-chemical interactions in food formulations
  • Track 4-5Drying of foods and crops
  • Track 4-6Food chemistry and quality in processed foods
  • Track 4-7Food decontamination and shelf life
  • Track 5-1Food dehydration
  • Track 5-2Oil saving technologies and process optimization
  • Track 5-3Food packaging and transport control
  • Track 5-4Novel food technologies
  • Track 5-5Food storage stability
  • Track 5-6Non-thermal food Processing
  • Track 6-1Current status: Generally accepted uses and safety
  • Track 6-2Future directions in probiotic research
  • Track 6-3Probiotics for health
  • Track 6-4Probiotics as food supplements
  • Track 6-5Probiotic clinical trials issues
  • Track 7-1Nutritional physiology
  • Track 7-2Sports nutrition and behavioral nutrition
  • Track 7-3Nutritional screening and nutritional risk
  • Track 7-4Applications of nanotechnology to food and nutritional science
  • Track 7-5Major nutrition education tools
  • Track 7-6Clinical nutrition
  • Track 7-7Pediatric nutrition
  • Track 7-8Aquaculture Nutrition
  • Track 8-1Radiation contamination of foods and associated health risks
  • Track 8-2Lifestyle diseases and health
  • Track 8-3Impact of environment
  • Track 8-4Major public health: Training, education and capacity building
  • Track 8-5Software for utilization of food composition databases
  • Track 8-6Current public health and nutrition issues
  • Track 8-7Health communication
  • Track 9-1Fish processing
  • Track 9-2Meat processing
  • Track 9-3Sugar industry
  • Track 9-4Dairy industry
  • Track 9-5Role of biotechnology in food supply
  • Track 10-1Nutritional deficiency
  • Track 10-2Nutritional disorders
  • Track 10-3Nutraceuticals
  • Track 10-4Nutritional therapy
  • Track 10-5Malnutrition and associated disorders
  • Track 11-1Global ethics and regulation on food safety
  • Track 11-2Certification in food safety and assurance systems
  • Track 11-3Food labeling management
  • Track 11-4Land availability and globalization
  • Track 11-5Guidelines for food safety: Standards & regulations
  • Track 12-1Modification in traditional instruments
  • Track 12-2Innovative product development
  • Track 13-1Diabetes, obessity and other disease management
  • Track 13-2Food traceability: New developments in the technical aspects
  • Track 13-3Population growth
  • Track 13-4Hybridization, genetic engineering, and loss of biodiversity
  • Track 13-5Food allergy and intolerance
  • Track 13-6Management of eating disorders
  • Track 13-7Food marketing
  • Track 14-1Global and local analyses of food security
  • Track 14-2Enabling policies for local and global food security
  • Track 14-3Sustainable intensification of food production systems
  • Track 14-4Innovative ways of feeding increasing population
  • Track 14-5Learning from the past to understand the future
  • Track 14-6Land sparing, land sharing and trade-offs
  • Track 14-7Lost harvest and wasted food
  • Track 14-8Nutritional security
  • Track 14-9Labeling, certifying and striving for quality and sustainability of food production
  • Track 15-1Plant biotechnology and physiology
  • Track 15-2Agronomy and soil sciences
  • Track 15-3Agricultural economics and agribusiness
  • Track 15-4Agricultural risk management
  • Track 15-5Impact of agriculture on food
  • Track 16-1Bioreactors and cell culture systems
  • Track 16-2Application of enzymes in bioprocess
  • Track 16-3Bioreactor design, instrumentation, control and automation
  • Track 16-4Fermentation extravaganza: A new revolution for food and beverages
  • Track 16-5Fermentation aspects in new product development
  • Track 16-6Optimizing cell culture process
  • Track 16-73D cell culture
  • Track 16-8Future prospects for cell culture systems