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Theme: Latest Innovation of Food Microbiology and Advancement in Food Safety Research

Food Microbiology 2020

Conference Program

Renowned Speakers

Ayman Kamal El Essawy
Ain Shams University
Egypt

Charambira K
International Union against Tuberculosis and Lung Disease
Zimbabwe

G Saucedo
AigÃ¼es de Barcelona
Spain

Xiu-Ling Wang
Agricultural University of Hebei
China

Abdelfateh Kerrouche
Edinburgh Napier University
UK

Gurakan G C
Middle East Technical University
Turkey

Habibu U Abdu
Abertay University
UK

Samyah D Jastaniah
King Abdulaziz University
Saudi Arabia

Reda Hassan Amasha
King Abdulaziz University
Saudi Arabia

Sophie Vazulka
University of Natural Resources and Life Sciences
Austria

P Branco
Ã‰vora University
Portugal

Iram Fatima
Quaid-i-Azam University
Pakistan

Selva M Athi Narayanan
Edinburgh Napier University
UK

Alyssa L. Decker
Pennsylvania State University
USA

Yuichiro Otsuka
Forestry and Forest Products Research Institute,
Japan

Varintip Srinon
Mahidol University
Thailand

Nancy Belem BeltrÃ¡n Maldonado
UNAM
Mexico

Thamer Mutlag JasimTbeez
Al Mustansiriya University
Iraq

Fernando de la Calle
PharmaMar
Spain

Jose S Torecilla
Complutense University of Madrid
Spain

John Alderete
Washington State University
USA

Marie Filteau
Laval University
Canada

Alejandro Garrido-Maestu
International Iberian Nanotechnology Laboratory
Portugal

Rui Feng Mao
Guangxi University
China

Maria Turtoi
Dunarea de Jos University of Galati
Romania

Amparo Gamero
Institute of Food Science and Technologyâ€“ Spanish Research Council
Spain

Santiago Benito
Polytechnic University of Madrid
Spain

Michela Favretti
Istituto Zooprofilattico Sperimentale delle Venezie
Italy

Margit Olle
Estonian Crop Research Institute
Estonia

Zhu Lixia
NNSFC Foundation
China

Sanin Musovic
Danish Technological Institute, Life Science
Denmark

Iris Yedidia
Plant Sciences â€“ Agricultural Research Organization, Volcani Center
Israel

David Sartory
SWM Consulting Ltd
UK

Rasih Felek
Akdeniz University Hospital Central Laboratory
Turkey

Tugce Ulutasdemir
Sakarya University
Turkey

Parul Thapar
Indira Gandhi National Open University
India

Alexander A. Kamnev
Professor Russian Academy of Sciences
Russia

Emiliya Kalamiyets
Belarus National Academy of Sciences
Belarus

Yong Zhao
Guangxi University
China

Tinatin Elbakidze
Laboratory of the Ministry of Agriculture
Georgia

Radovan Cobanovic
SP Laboratory
Serbia

Dr. Mohamed Elabbasy
Zagazig University, Fac. Of Vet. Medicine, 44511, Egypt
Saudi Arabia

Food Microbiology 2020

We invite the participants from all over the world for the "14th International Conference on Food Microbiology" which is going to be held on Jun 29-30, 2020 at Frankfurt, Germany. Conference Series is a world's foremost event Organizer conducting International conferences in Germany. We invite the senior level experts with a perfect blend for multidisciplinary collaboration between scientists, innovators academicians from all over the world.

Conference Highlights:

Track 1: Food Microbiology

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

Fermentation
Microbial biopolymers
pathogenic microorganisms
Engineering microbes

Related Conferences: 12th Annual Meet on Bacteriology & Applied Microbiology September 23, 24 2019 | Tokyo, Japan, 6th International Conference on Parasitology & Microbiology July 29-30 2019 | Amsterdam, Netherlands, 11th World Congress and Expo on Immunology, Virology and Microbiology October 18-19, 2019 | Tokyo, Japan, 4th International Conference on Food Microbiology and Food Market March 20-21, 2019 | New York, USA

Track 2: Foodborne Pathogens

Foodborne pathogens are the leading causes of illness and death in less developed countries killing approximately 1.8 million people annually. In developed countries foodborne pathogens are responsible for millions of cases of infectious gastrointestinal diseases each year, costing billions of dollars in medical care and lost productivity.

Bacteria
Mycotoxins and alimentary mycotoxicoses
Natural toxins

Track 3: Food Poisoning

Food poisoning, also called foodborne illness, is illness caused by eating contaminated food. Infectious organisms — including bacteria, viruses and parasites — or their toxins are the most common causes of food poisoning. Infectious organisms or their toxins can contaminate food at any point of processing or production. Contamination can also occur at home if food is incorrectly handled or cooked.

Contaminants
Tests to diagnose food poisoning

Track 4: 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). Food can also be contaminated (made impure) by chemicals such as pesticides (used in insect and rodent control in kitchens and to control agricultural infestation), certain cleaning compounds, and sometimes by use 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

Track 5: Brewing technology

Brewing is the output of beer through steeping a starch source (commonly cereal kernels) in water and then fermenting with yeast. It is completed in a brewery by a brewer, and the brewing commerce is part of most western economies. Malting is the method where barley grain is made ready for brewing.

Microbiology of malting and brewing
Biochemistry and physiology of yeast growth
Sanitization of microbreweries
Microbiological methods in brewing analysis
Disinfection in the brewing industry
Advances in metabolic engineering of yeast

Track 6: Food Toxicology

Food toxicology deals with toxic substances in food either of natural origin or formed after food spoilage or general practices to be avoided to save the nutrition. It also studies the harmful effects of chemical, biological and physical agents in biological systems that establish the extent of damage in living organisms.

Classification of Food Toxicants
Toxicants Resulting from Food Processing
Carcinogenesis, Mutagenesis, Teratogenesis

Track 7: Food Allergies

A food allergy is an abnormal immune response to food. The signs and symptoms may range from mild to severe. They may include itchiness, swelling of the tongue, vomiting, diarrhoea, hives, trouble breathing, or low blood pressure. This typically occurs within minutes to several hours of exposure. When the symptoms are severe, it is known as anaphylaxis.

Food intolerance
Sensitization
Atopy
Cross-reactivity

Track 8: Food Chemistry

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. 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, flavors, and colours.

Agricultural and Food Chemistry
Flavour Chemistry
Agricultural Chemical Science
Food physical chemistry

Track 9: Food Engineering

Food engineering is a multidisciplinary field which combines microbiology, applied physical sciences, chemistry and engineering for food and related industries.

Agricultural Engineering
Chemical Engineering
Sanitation Technologies
Modern Packing
Food Product Shelf Life

Track 10: Food and Nutrition

Food and Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism, and excretion.

Track 11: Food Science and Technology

Food science draws from many multidisciplinary fields that prepare such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. Food technology as a broad spectrum includes many segregations and these are Food microbiology, Food safety, Food biotechnology, Dairy technology, Food chemistry, engineering properties of foods etc.

Chemistry of foods
Food rheology
Efficient storage practices
Novel preservation methods

Track 12: Food Safety Laws and Regulations

Generally “food law” is used to apply to legislation which regulates the production, trade and handling of food and hence covers the regulation of food control, food safety and relevant aspects of nourishment exchange. Least quality prerequisites are incorporated into the nourishment law to guarantee the sustenance delivered are unadulterated and are not subjected to any false practices expected to cheat the customer. Sustenance law should cover the aggregate chain starting with arrangements for creature sustain, on-cultivate controls and early handling through to definite conveyance and use by the shopper.

Food and Drug Administration Acts and Laws
Good Manufacturing Practices
Food inspection
Risk analysis
Good hygiene practices and HACCP

Track 13: Agronomy and Agricultural Research

Agronomy and Agriculture Agronomy are most commonly used terms in Agriculture Sciences. Agronomy is the science of utilizing plants, animals and soils for food, fuel, feed and fibre is called Agronomy. Agronomy has come to encompass work in the areas of plant genetics, plant physiology, meteorology, and soil science.

AGRICULTURAL RESEARCH

Agriculture is defined as the art and science of cultivating land, rearing animals and management of livestock. As humans and agriculture progressed, research widened to control of diseases and pests, better cultivars, productive fields or animal rearing facilities, improvement of food crops, and basic biological understanding of plants and animals.

Track 14: Food Quality

Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, colour, gloss, and consistency), texture, and flavour; factors such as federal grade standards (e.g. of eggs) and internal (chemical, physical, microbial).

Track 15: Food Preservation

Food preservation is the techniques to prevent of food spoilage, food poisoning, food infection and prevention of microbial contamination of food. Among the oldest methods of preservation are drying, refrigeration, and fermentation. Modern methods include canning, pasteurization, freezing, irradiation, and the addition of chemicals. Advances in packaging materials have played an important role in modern food preservation.

Methods of preserving food

Track 16: Food Testing and Analysis

Food testing and Analysis is integral to the efficient production of safe, quality products. With the food industry increasingly subject to scrutiny, testing to ensure compliance with food safety regulations and to protect public health is a must.

Track 17: Food safety

The incidence of two or more cases of similar illnesses which is resulting from the ingestion of a common food is called as a Food-borne disease outbreak. It consists of a number of routines that should be followed to avoid health hazards. Food can spread pathogens which may consequence in the illness or even death. The main vehicles are bacteria, viruses, mold, and fungus. It can also assist as a growth and propagative medium for pathogens.

Food protection
Food storage
Food labelling
Health hazards
Food defence mechanisms

Track 18: Food security

"Food security" is an adaptable idea and is typically connected at three levels of total: national, territorial, and household or individual. Food security exists when 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. The three determinants of food security are food availability, food access, and food utilization. Attiring global food security and restoring demands on the environment is the greatest challenge faced by mankind.

New Thinking on Food Protection
Impact of genetically modified food on health
Use of safe, nutritious, and wholesome food
Approaches to safety and quality in food processing
Food fortification and enrichment
Role of Packaging in Food Processing

Track 19: Food Frauds

Food Fraud is the act of purposely substitution, addition, tampering or misrepresentation of food ingredients leads to food frauds. Food fraud is a hugely global issue. The most common type of includes false labeling, false certification, substitute ingredients, banned ingredients, adulterated products, illegal products unfit for human consumption. Food Fraud isn’t limited to these and there are a huge number of products that can be affected. The fact that this is such an international problem presents a real challenge for regulators. When food is crossing so many boundaries, it makes it very difficult for regulators to track.

Economically-motivated adulterations
Vulnerability assessment
Mitigation measure and strategy
Chemical alteration of food

Track 20: Food Marketing and Entrepreneurship

Food Marketing & Entrepreneurship offers a unique combination of business and science, providing graduates with the skills to work in an exciting, fast-paced industry. The programme explores the application of business concepts and food science to support business excellence.

Entrepreneurial Marketing
Entrepreneurship Development
Opportunities in Food Entrepreneurship and Investing

Global Market of Food Microbiology and food market

Food Microbiology

The Global Food Microbiology Market report studies current and upcoming development prospects to help interest for the Food Microbiology Testing over the figure time frame.

The U.S. market for Food Microbiology and food market totalled nearly $56.4 billion in 2014. This market is projected to approach $61.4 billion in 2015 and $69.4 billion by 2020, registering a compound annual growth rate (CAGR) of 2.5% through 2021.

Food Security

Achieving greater global food security is a noble goal and, many would argue, a moral responsibility. It is also squarely in the self-interest of the United States, because hunger causes unrest and instability, which in turn affect U.S. national security and commercial interests. Global food security requires a multi-pronged strategy. Increased investment in research and development and improvements to production capacity are absolutely vital to increase the availability of food and meet increased demand.

Rapid urbanization, particularly in developing countries, is a critical on-going trend shaping food security and nutrition that will continue in 2017 and beyond .Nearly 90 percent of the projected urban population increase is concentrated in Africa and Asia, with China, India, and Nigeria alone expected to add 900 million urban residents by 2050

Food and Nutrition

The research uncovers many paradigm shifts in the studied market, in terms of regional competitive advantage, competitive landscape among the key players in the clinical nutrition industry and market dynamics.

The global Food and nutrition market should reach $60.8 billion by 2022 from $48.2 billion in 2017 at a compound annual growth rate (CAGR) of 4.8% for the period 2017-2022.

Food Safety

Global Markets and Technologies for Food Safety Testing organizes information from diverse sources and market segments into a cohesive unit that includes summary, overview, technologies, contaminants tested, foods tested, industry structure, international aspects, patent activity and company market shares, annual revenues and profiles. Market measurements/estimates and forecasts are provided for the global market, and key market dynamics are discussed and their possible effects analysed.

The global food safety testing market reached $10.5 billion in 2014, and should reach about $13.6 billion in 2019 with a five year compound annual growth (CAGR) of 5.3% through 2019.

Why to Attend

This is the golden opportunity to interact with participants from the Food Microbiology associations, Food Microbiology Societies, and Food Science Academicians, Food Biotechnology Associations. We discus about their unique innovation, sharing ideas and interaction with each other. It mostly concerns on the Unique impact and technologies in Food Microbiology and relevant to Food Sciences, as well as for technologies and the effectiveness of various regulatory programs on Food Microbiology towards Food Microbiology 2020.

Details about Food Microbiology Conference 2020

Conference Name	Food Microbiology 2020
Place	Frankfurt, Germany
Date	29-30, 2020

Target Audience

Microbiologists

Nutritionists

Food Scientists

Flavor Scientists

Chemists

Agronomist

Researcher

Quality Control Specialists

Specialists in Food and Beverages

Students (Post Graduates and Doctorate)

Food Microbiologists Specialists

Major Industries of Microbiology:

The report contains profiles of a wide range of companies that are active in the clinical microbiology market, which includes companies that in the traditional microbiology market, immunoassay market, molecular microbiology market, and also mass spectrometry systems for the microbiology laboratory.
The companies profiled are the following:

3i Diagnostics, Inc. (3iDx)
Abbott
Accelerate Diagnostics, Inc.
Atlas Genetics Ltd.
AutoGenomics, Inc.
Beckman Coulter, Inc. (A Danaher Corporation Company)
Becton, Dickinson and Company (BD)
Bio-Rad Laboratories, Inc.
bioMérieux SA
Bruker Corporation
Cepheid (A Danaher Company)
COPAN ITALIA S.p.A. and COPAN Diagnostics, Inc.
Curetis
DiaSorin S.p.A.
ELITech Group
GenePOC Inc.
GenMark Diagnostics, Inc.
Hologic, Inc.
Janssen Diagnostics (Janssen Pharmaceutical Companies of Johnson & Johnson)
Luminex Corporation
Mast Group
Q-linea AB
QIAGEN N.V.
QuanDx Inc.
QuantuMDx Group
Quidel, Inc.
Qvella Corporation
Rheonix, Inc.
Roche
Siemens Healthineers
Thermo Fisher Scientific Inc.
Xagenic Inc.

Major Associations of Microbiology:

Conference Highlights

To share your views and research, please click here to register for the Conference.

To Collaborate Scientific Professionals around the World

Conference Date	June 29-30, 2020
Sponsors & Exhibitors	~~Click here for Sponsorship Opportunities~~
Speaker Opportunity Closed
Poster Opportunity Closed	Click Here to View

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All accepted abstracts will be published in respective Our International Journals.

Abstracts will be provided with Digital Object Identifier by

14^th International Conference on Food Microbiology June 29-30, 2020 Frankfurt, Germany

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