Track 1: Food Allergies:
Food allergy is an abnormal immune response to food. The signs and symptoms will be from mild to severe. They may include many allergies like itchiness, swelling of the tongue, vomiting, diarrhoea, hives, trouble breathing, or low blood pressure etc. It typically occurs within minutes to several hours of exposure. When the symptoms are severe, then it is known as anaphylaxis.
- Food intolerance
- Atopy March
Track 2: Food Quality:
Food quality of characteristics in food that is acceptable to consumers. It may include in many external factors which appearance in (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 a multi-faceted phenomenon including intrinsic-products safety and health, sensory properties and shelf life, reliability and convenience-as well as extrinsic-production system charateristics,environemtal aspects.
- Food Contaminants
- Good Food Safety Practices
- Food Quality Control in Food Industry
Track 3: Food Contamination:
Food contamination involves Pathogenic (disease-causing organisms) contamination - such as bacteria, viruses and parasites - can be on food that if not handled or cooked safely can cause illness. Toxins (poisons) produced by certain bacteria can cause food intoxication (poisoning). These can also be contaminated through chemicals like as pesticides (used in insect and rodent control in kitchens and to control agricultural infestation), certain cleaning compounds, and sometimes by using of improper containers (pots) for cooking or storing food. These chemicals when ingested in large amounts can cause serious foodborne illness. Galvanized containers should never be used for storage of foods.
- Biological Contamination
- Physical Contamination
- Chemical Contamination
Track 4: ENT Allergy:
Allergy affecting Ear, Nose, and Throat comprises ENT allergy. Seasonal as well as long lasting allergies can contribute to enduring sinusitis, bronchitis, as well as ear problems. Allergies are diagnosed by seeing the patient's history, physical examination as well as allergy testing. Once the distinct allergens are identified prevention techniques as well as immunotherapy can be used in addition to antihistamines in order to obtain optimal results.
Track 5: Food Poisoning:
Food poisoning also called foodborne illness. Food poisoning is any illness caused by eating food or drink that is contaminated with certain types of bacteria, parasites, viruses or toxins. Symptoms can vary from mild to severe. Some people face more risk of getting food poisoning than others, including the elderly, young children, pregnant women and people with weakened immune systems. Contamination can also occur at home if food is not incorrectly handled or cooked.
- Tests to diagnose food poisoning
Track 6: Food Waste Management :
This environmental assessment of alternative means for managing food waste is based on the life cycle assessment (LCA) methodology. It covers the service provided by a household in-sink food waste processor (FWP) unit, and alternatives to it. Food waste is related issues for developing many countries and it is currently considered to be a major threatening factor for sustainable development and FW management systems, which demonstrated that the effects of income level, population growth and public participation in FW management are very important .The causes of food waste or loss are numerous, and occur at the different stages of production, processing, retailing and consumption. Because the broad range of tasks involved with food management, there are many different career options for anyone who is interested in working with food of any type. Other way it can be known as food recycling.
- Food waste recycling
- Food waste reduction
- Food waste collection
- Food waste recovery
Track 7: Food Science and Technology:
Food Science and Technology is exciting with multidisciplinary field that prepares students with a comprehensive knowledge of biological, physical and engineering sciences to develop new food products, and design the innovative processing technologies and to improve food quality and nutritive value, enhance the safety of foods and ensure the wholesomeness of our food supply.
The Food Science and Technology (FST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products.
- Chemistry of foods
- Food rheology
- Efficient storage practices
- Novel preservation methods
Track 8: Food Industry and Health Hazard:
The Food industry is a complex and global collective of diverse businesses that supply most of the food consumed by the world population. Only some subsistence farmers, those who survive on what they grow, can be considered outside of the scope of the modern food industry. Biological, physical or chemical agents in food those are reasonably likely to cause illness or injury in the absence of their control. Hazards- Biological Hazards caused by bacteria, viruses or parasites that are present in air, food, water, soil, animals and humans.
Track 9: The types of mediated Food Allergy:
Food allergies are divided into 3 types, depending on symptoms and when they occur.
IgE-mediated food allergy – The most common type which is triggered by the immune system producing an antibody called immunoglobulin E (IgE). Symptoms that occur a few seconds or minutes after eating. There's a greater risk of anaphylaxis with this type of allergy.
non-IgE-mediated food allergy – these allergic reactions aren't caused by immunoglobulin E, but by other cells in the immune system. This type of allergy is often difficult to diagnose as symptoms take much longer to develop (up to several hours).
mixed IgE and non-IgE-mediated food allergies – some people may experience with symptoms from both types
Track 10: Food Security and its Nutritional Impact:
Food security is an adaptable idea which is typically connected to three levels of total, national, territorial, and household or individual. Food security exists the physical, social, and economic access to adequate the food that meets their dietary needs and food inclinations for a healthy and sound life. These three determinants of food security is food availability, food access, and food utilization and depending upon them are its nutritional impacts. The purpose behind the organizing of Food security is Food security meetings, Food security events is to provide exposure to technologies, government / institutional assistance, increase international tie-ups and to provide knowledge about recent trends in Food Sector though this Food security conference.
Track 11: Food Security, Poverty and Sustainability:
In an era of scarcity it is becoming increasingly important to address production and consumption jointly because of the linkages between the two. The transition of more sustainable food chain cannot be met by concentrating on approaches aiming only at productivity increases - the possibilities of sufficiency oriented research have to be explored as well. There must be an open opportunities for transition of sustainable and equitable food systems through systemic approach founded on a better understanding of socio-ecological systems. The aim to organize the Food security conferences and Food security meetings are Food security events is to provide exposure to technologies, government / institutional assistance, increase international tie-ups and to provide knowledge about recent trends in food science sector though these food security conference.
Track 12: Food Processing and Packaging Technologies:
Food Processing is a set of methods and techniques which are used to transform raw ingredients into food to transfer food into other forms for consumption by humans or animals either in the home are by the food processing industry. Food processing is a typical to keep clean harvested crops or slaughtered and butchered animal products and uses these to produce attractive, marketable and often long-life food products. Food Processing methods are peeling, mincing, chopping or slicing, emulsification, fermentation, liquefaction, baking and packaging.
Food Packaging provides a protection, tampering resistance and special physical, chemical, or biological needs. It may bear a nutrition facts and other information about food being offered for sale. Packaging preservers food and prolongs it shelf life by protecting it from bacterial damage moisture and insect attack. Some packages preserves food for a very long time such as tins.
Track 13: Mechanisms of Food-Induced Anaphylaxis:
There is evidence from human studies and mouse models of food-induced anaphylaxis that basophils and mast cells contribute to allergic reactions to foods. Although histamine is elevated and contributes to allergic symptoms, platelet activating factor (PAF) is uniquely associated with anaphylaxis severity in mice and humans. . Interestingly, PAF is produced not only by mast cells and basophils, but also by other cell types such as macrophages or neutrophils that contribute to alternative pathways of anaphylaxis. Although IgG-mediated activation of neutrophils has been documented using human blood. the possible role of this pathway in food allergy is not clear. These data show that not only basophils, but also myeloid cells, may contribute to early stages of allergic reactions.
Track 14: Food Farming and Machinery:
To satisfy the increasing global need of food and its by products, we rely heavily on farming equipment and machinery, the branch of agriculture which specializes in the day by day advancements of farming machinery is called agricultural technology. It is one of the most revolutionary and impact full area of study driven by fundamentals of physical and agricultural science and various branches of engineering like mechanical, electrical and computer science. This has opened an era in which powered machinery does the work formerly performed by people and animals. These machines have massively increased from output and dramatically changed the way people are employed and produce food worldwide.
Track 15: Food Quality, Safety and Preservation:
Food Conferences workshop explains us that how Food Forensics helps in analysis of food, drinkable and feed stuff. Stable compositions are often accustomed confirm the “environmental fingerprint” of a product which might then be compared to a reference information of authentic samples to check for consistency with origin or production system claims. It helps in scientific determination of the origin in food and drink and detection of fraud or counterfeit product and ultimately ends up in complete Protection. These Food events gives information about Food contaminants, food-borne health problem, Food science and technology education, food ethics, Food ingredients, food additives and health, Community health, upbeat and food, Food allergies causes FDA, food labelling pointers and meanings, Integrated approaches to food substance and allergic reaction risk management.
Track 16: Recent Advancement in Food and Beverage Sector:
Artificial intelligence development in food industry, smart packaging systems like Nano packaging, edible packaging films are virally growing. Apart from smart packaging will have many new innovations such as food labelling, fully computerize the food industry with robotics and automations, which would further lead to a totally new era in food industry. This food conference deals with latest advancement such as smarty and artificial intelligence used in Nano packaging techniques, plasma technology ,biofilms development, robotics and automation in industries.
Track 17: Food protein-induced enterocolitis syndrome (FPIES):
FPIES is Food Protein-Induced Enterocolitis Syndrome. It is commonly pronounced "F-Pies", as in "apple pies", though some physicians may refer to it as FIES (pronounced "fees", considering food-protein as one word). Enterocolitis is inflammation involving both the small intestine and the colon. FPIES is a non-IgE mediated immune reaction in the gastrointestinal system to one or more specific foods, commonly characterized by profuse vomiting and diarrhea. FPIES is presumed to be cell mediated. Poor growth may occur with continual ingestion. Upon removing the problem food(s), all FPIES symptoms subside. The most common FPIES triggers are cow's milk (dairy) and soy. However, any food can cause an FPIES reaction, even those not commonly considered allergens, such as rice, oat and barley.
Track 18: Drug Allergy:
Drug Allergies are a set of symptoms caused by an allergic reaction to a drug. A drug allergy encompasses an immune response in the body that develops an allergic reaction to a medicine. If you may develop a rash, hives or difficulty breathing after taking certain medications, you may have a drug allergy. As with other allergic reactions, these symptoms of drug allergy can occur when your body’s immune system becomes sensitive to a substance in the medication, identifies it as a foreign invader and releases chemicals to defend against it.
Track 19: How to Avoid Allergens:
Food security is having adaptable ideas and typically connected at three levels total: national, territorial, and household or individual. When Food security exists in all individuals at all times have physical, social, and economic access to adequate food that meets their dietary needs and food inclinations for a healthy and sound life. These three determinants of food security are food availability, food access, and food utilization. Attiring global food security and restoring demands on the environment which has greatest challenge to faced by mankind.
New Thinking on Food Protection
- Impact of genetically modified food on health
- Use of safe, nutritious, and wholesome food
- Approaches to have safety and quality in food processing
- Food fortification and enrichment
- Role of Packaging in Food Processing
- Avoid products with advisory labels for Check packaging thoroughly
Track 20: Allergy Prevention and Risk Factor and Treatment:
Allergies can be prevented by identifying & avoiding the ones which cause allergy to the body. One of the biggest causes of allergy is house dust mites, pets, mould spores, food allergies and insect bites stings when trying to identify what causes or deteriorate your allergic symptoms that track your activities and what you eat, when symptoms occur and what seems to help. Host factors that responsible for risk of allergy are heredity, sex, race and age. Exposure to allergens has been identified by an influential environmental factor whereas passive smoking and pollution may act as an adjuvant.