About Webinar

We are glad to announce the 5th Webinar on Food Technology which is scheduled on March 29, 2022 with the theme "Accelerating Research and Innovation in Food Technology". The joy of attending Food Technology webinar brings with it improvement and successive growth in your field, in broader manner to ascertain things and the beauty to live international diversity. This webinar gives a chance to network together with your colleagues from across the globe exchanging ideas expertly and to arm yourself with the latest information. Our webinar will introduce sessions which will feature leading vanguard displays, special panel discussions, and livelier interaction with healthcare specialists from across the globe.

Brochure Download 
Abstract template

Note: All submitted abstract will publish in Journals of Nutraceuticals and Food Science and all registered participant will get the certificate of presentation after a week.

Why to attend?

• Our webinar provide best Platform for your research through oral presentations.
• Learn about career improvement with all the latest technologies by networking.
• Young Scientists will get appropriate and timely information by this Forum.
• Platform for collaboration among young researchers for better development.
• Provide a fortuity for research interaction and established senior investigators across the globe in the area.
• Share the ideas with both eminent researchers and mentors.
• It's a great privilege for young researchers to learn about the research areas for expanding their research knowledge.

Scientific Sessions

Session 1: Food Science and Technology

Food has played an important role in our world. Affirmation of nutrition ensures advancement in children and youth, keeps up awesome prosperity all through life. Supplements are sections of sustenance required for the body in adequate wholes for genuine improvement, augmentation and driving customary life. Sustenance joins the system from eating sustenance to its use in various components of body.

Session 2: Food Microbiology

Food microbiology is the study of the microorganisms that create, inhibit or contaminate food, including the study of microorganisms causing food spoilage, pathogens which will cause disease especially if food is improperly cooked or stored, those used to produce fermented foods such as cheese, yogurt, bread, beer, and wine, and people with other useful roles like producing probiotics.

Session 3: Food Chemistry

Nourishment Toxicology incorporates food prejudice, food hypersensitivity, foodborne diseases, sustenance illumination and metabolic issue. Nourishment businesses have distinctive plants everywhere throughout the planet and that would improve the conveyance of neighbourhood sustenance. So to abstain from bringing in remote foodborne pathogens or to abstain from trading nourishments containing pathogens, a more serious screen of foodborne pathogens is required.

Session 4: Food Safety and Standards

Unsafe food poses International health threats, endangering everybody; infants, young youngsters, pregnant ladies, the aged and people with an underlying ill health are notably vulnerable. Each year 220 million youngsters contract diarrhoea diseases and 96 000 dies. Unsafe food creates a positive feedback of diarrhoea and deficiency disease, threatening the nutritionary standing of the foremost vulnerable. Wherever food provides is insecure, individuals tend to shift to less healthy diets and consume additional “unsafe foods” – within which chemical, microbiological and alternative hazards create health risks.

Session 5: Bio-Active Constituents and Food Adulteration

To ensure the safety of food products, microbiological tests like testing for pathogens and spoilage organisms are required. This way the risk of contamination under normal use conditions can be examined and food poisoning outbreaks are often prevented. Testing of food products and ingredients is important along the entire supply chain as possible flaws of products can occur at every stage of production.

Session 6: Food Quality control and Quality Assurance

Food Quality could also be outlined because the tactic of treating and handling food in such way on stop, control, or greatly bog down spoilage and, of course, to reduce the likelihood of food borne malady whereas maintaining the optimum biological process price, texture, and flavour, when the speedy development of the several economies, quality standards have targeted on consumers' demand for safe food and drink. General ecological factors and influences, like chemicals, pesticides, food hygiene, moral trade and production, square measure among the parts of a top quality customary set.