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

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

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

"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

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 labeling
• Health hazards
• Food defense mechanisms

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.

• Food packaging Testing
• Chemical and nutritional Testing

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    

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).

• Food Contaminants
• Good Food Safety Practices
• Food Quality Control in Food Industry

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.

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

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 microbe

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.

• Macronutrients
• Micronutrients
• Malnutrition  

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

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 colors.

• Agricultural and Food Chemistry
• Flavor Chemistry
• Agricultural Chemical Science
• Food physical chemistry

 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, diarrhea, 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

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 establishes the extent of damage in living organisms.

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

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

 Food contamination involves Pathogenic (disease-causing organisms) contamination - such as bacteria, viruses and parasites - can be on food that if not cooked safely can cause illness. Toxins (poisons) produced by certain bacteria can cause food intoxication (poisoning). Food can also be contaminated 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 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

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

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