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It is with great pleasure that we announce the 5th International Conference on Food Safety and Hygiene, which will be held on November 22, 2022, as a webinar. This conference will deliver new ideas, convictions, strategies, and tactics in the field of food safety and hygiene.
The goal of Food Safety 2022 is to create high-quality keynote lectures, speaker sessions, seminars, exhibitions, poster presentations, and a young researcher forum that showcases global high-tech breakthroughs, case discussions, symposia, and methodologies in Food safety and food hygiene.
We are convinced that you will gain a lot of knowledge about food safety and hygiene as well as the excitement of this artistic webinar from this conference. We are thrilled to have you join us at this thought-provoking event. We're also excited to host eminent academics, scientists, surgeons, residents, and fellows from around the world to share the latest concepts and innovations in the field of food safety and hygiene.
We're working hard to ensure that this event is a big success and one that everyone will remember.
Food Safety 2022 would like to extend a warm greeting to all participants from all over the world who will be attending the renowned Conference on Food Safety and Hygiene, Food safety is a crucial issue that has become a global crisis all over the world. Food is one of the most fundamental needs of every individual for survival. Every person has the right to adequate, hygiene food, and wholesome nourishment.
Food safety and hygiene specify harvesting, processing, storage, distribution, transportation, and preparation. You must keep it in such condition that no food become polluted or contaminated, As a result, food safety regulation is required.
"We're concentrating on people's survival, but safety and hygiene is also important."
Target Audience
We are confident that the knowledge and skills given through the many events at the Food Safety and Hygiene Conference, such as discussions, speeches, talks, and presentations, will be a useful learning experience for each and every individual, thanks to your involvement and engagement. This is going to be one of the most memorable events for all of us. It will bring all the Scientists, Professors, and Delegates together for remarkable success. We are looking forward to see you at the event
Session 01: FOOD SAFETY
The term food safety refers to minimizing the risk of individuals becoming sick from contaminated illness by handling, preparing, and proper storage of food. Every restaurant uses, processes, and sells food in a unique way. The basic goal of food safety is to keep food from being contaminated. Regardless of why you are handling the food, it is critical that you follow all food safety guidelines.
Session 02: FOOD PRESERVATION AND QUALITY STANDARD
The quality of food is determined not only by the raw materials used but also by the methods used to preserve it. It guarantees that the food quality, edibility, and nutritional content stay constant. Food preservation, on the other hand, aims to reduce post-harvest food losses while also increasing shelf life and adding value. It also involves the process of preventing vision loss.
Session 03: FOOD SAFETY LAWS AND REGULATION
Food safety regulation is an interdisciplinary topic area that combines food science, legislation, and food/health policy to regulate the entire food supply chain. With the industry-to-market process in mind, food safety considerations include food labeling, food hygiene, food additives, and pesticide residues, as well as for biotechnology programs and standards for food management and authorization systems. Regulation of genetically modified foods, including labeling, nutrition, health claims, rapid response to food emergencies, foodborne disease outbreaks, and new pathogens are some of the current food safety regulatory challenges that will alter throughout time.
Session 04: RISK ANALYSIS AND MANAGEMENT
The goal of food law is not to ensure that all food is safe. Consumer faith in European food safety management has eroded as a result of recent food safety issues. Risk analysis equips policymakers with the knowledge and evidence they need to make informed and transparent decisions, resulting in improved food safety and public health. There are three main components to risk analysis. The main goal of food regulators is to ensure health and safety risks from contaminated food.
Session 05: FOOD SAFETY IN RETAIL FOOD
Every food establishment must adhere to the legal criteria for food safety. The food retail category includes structured modern retail and traditional grocery stores, as well as the foodservice industry. Food safety is particularly crucial in the retail sector, as it is the final link in the food chain before it reaches the consumer. Even while diverse forms of food retail have their own food safety and risk management.
Session 06: MICROBIOLOGICAL AND CHEMICAL ASPECTS OF FOOD SAFETY
When you hear the words "food safety," it's natural to think of microbial concerns. One of the most common causes of food poisoning is microbiological risks. Many microbes have the ability to contaminate food and cause a range of diseases. Food is man's most fundamental requirement and can have depressing consequences if contaminated with harmful microbial poisons. Food preservation practices gave rise to modern food safety.
Session 07: FOOD HYGIENE REGULATION
Food safety and hygiene law are expected to ensure that food is safely stored, cooked, handled, and distributed. When we visit a location and find major issues, we can take administrative and legal action. We shall take administrative action to fix the situation and prevent the public from becoming sick. Food safety standards need you to examine three aspects of your business: the layout of the premises, the requirements for rooms where foodstuffs are made, treated, or processed, and how to deal with food waste.
Session 08: FOODBORNE DISEASE AND ITS PREVENTION
Foodborne illness can affect anyone who eats contaminated food; however, particular populations are more prone to being ill and suffering from a more severe illness. Infants and youngsters, the elderly, pregnant women, persons on particular drugs, and immune-compromised adults are among these groups. It is vital to understand how food becomes hazardous to eat and what proactive actions can be taken to keep food safe in order to prevent foodborne illness.
Session 09: FOOD SAFETY MANAGEMENT SYSTEM
A Food Safety Management System (FSMS) is not only a regulatory requirement but also a helpful tool for ensuring that safety procedures are followed in your company. A food safety management system based on the ideas of Hazard Analysis Critical Control Point is designed for smaller food firms to put in place, implement, and maintain an FSMS. All food business operators are required to hold appropriate written food safety and hygiene regulations.
Session 10: FOOD SAFETY MODERNIZATION ACT
The Food Safety Modernization Act (FSMA) of the US Food and Drug Administration (FDA) is the most significant update in food safety rules in the country in more than 70 years. Foodborne infections affect 48 million people each year which 128,000 people hospitalize and 3,000 deaths. The Food Safety Modernization Act (FSMA) focuses more on the food business and foodborne illness prevention. From farm to fork, the FSMA track every area of the food supply chain. The FDA Food Safety Modernization Act (FSMA) prohibits the implementation of measures for both the Human Food and Animal Food rules.
Session 11: FOOD AND NUTRITION
Consumption of a nutritious, well-balanced diet can help you avoid diet-related illness and maintain a healthy weight. Food digestion and nutrition must flow smoothly in order to maintain a healthy life. Every day, we must replace the nutrients in our bodies with a new supply; Natural foods make up a large part of a balanced diet.
Session 12: FOOD CONTAMINATION AND ADULTERATION
Food adulteration is the process of lowering the quality of food by the addition of inferior ingredients or the removal of beneficial ingredients. Contamination is caused by not only the addition and substitution of ingredients, but also biological and chemical contamination during the cultivation, preservation, processing, transportation, and distribution of food items. The most common food additions are non-permitted colors. Contamination of daily foods and milk has been found to be particularly harmful, with 70 percent of deaths attributed to food poisoning.
Session 13: FOOD SECURITY POLICY
Food security refers to the state in which all people of all ages have access to sufficient, safe, and nutritious food that meets their dietary needs and preferences in order to live an active and healthy life. The goal of achieving global hunger eradication by 2050 is the current problem. Food and nutrition security are multifaceted issues that span numerous industries, disciplines, and policy domains.
Session 14: FOOD TOXICOLOGY AND ALLERGY
There are no perfect differences between food allergies and food toxicology in foods. In patients who have an unfavorable reaction to one or more foods, allergens are frequently addressed with the requirement to conduct a separate investigation. As developing countries adopt a "Western" lifestyle, evidence is mounting that this influence will extend globally. All parties share responsibilities for reducing the risk of allergic foods.
Session 15: FOOD PROCESSING AND ANALYSIS
The fast-growing world has replaced homemade food with processed foods, resulting in the processed food industry's critical expansion. The process of transforming raw components into food is known as food processing. This process takes clean crops or animal products and turns them into highly marketable items with a long shelf life. Indeed, Food Processing companies have provided high single-digit yearly total returns on average over the last 20 years, with far less volatility than the broader market indices.
Session 16: MEDICINAL FOODS AND DIETARY SUPPLEMENTS
The Food and Drug Administration regulates medicinal foods and dietary supplements. The distinction between medicinal foods and dietary supplements is significant. Dietary foods are healthy foods that are advertised locally, whereas medicinal foods are manufactured by medical supplement companies. Because both contain nutritional elements, they are sometimes confused with dietary supplements. Dietary supplements and functional foods are designed to meet healthy people's nutritional needs, whereas medical foods are designed to support the nutritional treatment of specific conditions and are used under the supervision of a physician.
Session 17: FOOD ADDITIVES AND LABELLING
Food additives are compounds that are added to food in order to preserve or improve the safety, freshness, taste, texture, or appearance of the food. These food additives can be natural, manufactured, or produced from plants, animals, or minerals. Consumers can get the information they need from product labels to make better eating choices. Nutritional information about pre-packaged foods must be declared on labels. Food labeling contains a lot of information, and it's often tough to figure out what to look for and what it all means. However, if you want to improve your diet and make healthier choices, you need to develop the habit of reading labels.
Session 18: FOOD PRODUCTION AND PACKAGING SYSTEM
Food Packaging is the safety shield that protects the food, it is essential for food preservation throughout the distribution chain. When food isn't packaged, it's more likely to be contaminated by direct contact with physical, chemical, and biological pathogens. The development of new food packaging in recent years has enhanced not just the shelf life of goods, but also their safety and quality. Primary and secondary packaging solutions are critical in ensuring that your product makes a positive first impression when it reaches your consumption.
Session 19: FOOD SAFETY IN BIOTECHNOLOGY
Since 1996, biotech crops have been promoted; however, some food activists have expressed concerns about whether biotech crops are as safe as conventional crops. People need to be better informed about food production as the use of agricultural biotechnology grows globally. Currently, biotech crops are favored by more than 15 million growers in 29 countries. According to the United Nations, the global population will increase by one-third to 9.1 billion people by 2050. This will necessitate a 70% increase in agricultural output. Food biotechnology has shown to be a critical tool in addressing the challenge of increasing our food supply while remaining safe and economical.
Global food demand is increasing day by day as the world's population grows. Food is the basic need that everyone requires. With the rise in demand for food products, it appears that quality is being overlooked. Global food demand is likely to increase by 40 percent by 2030. Despite the fact that top corporations are working hard to meet increased demand through the application of contemporary technologies, maintaining a balance between food quality and pricing is tough. We can witness that the consumption of food has consistently increased at a global level. The food and beverage industry is growing globally at a rate of 3.7% per year.
The market for food safety testing is reached around USD 20 billion in 2021, with a CAGR of 7.9% and it might reach USD 30 billion by 2026. The food sector is dynamic and complex. It is expected to grow as the world's population continues to grow, resulting in increased demand for convenience and processed foods. Farmers, food producers, and suppliers have been forced to raise the quantity and increase the quality of agricultural produce and food items in response to rising food demand. According to the Food and Agriculture Organization of the United Nations, worldwide food production must increase by 70% by 2050 to meet rising food demand (FAO).
Food safety practices in the food sector have emerged as a result of rising consumer demand for fresh and acceptable food products. However, the high frequency of foodborne disease outbreaks in a number of countries, including wealthy ones like the United States, As a result, there is currently a higher demand for food microbiological testing. The goal of microbiological testing is to discover and limit the growth of dangerous bacteria that can cause food spoiling and hence assure foodborne disease safety.
Metrics
Allied Group, one of the best scientific conference planners in the world, has a unique voice in every field of business, technology, and research. A conference series' success is directly influenced by how far it reaches an online community. Every international conference, whether it be for research, academia, or business, needs an online audience.
The main attendees who have a strong interest in attending the Food Safety conference are research people, academicians, research institutes, industrialists, and students from the field of food safety. The number of unique visitors and page views for conferences based on food safety and hygiene are remarkably high, and they indicate a resounding success.
Allied expands its frontier by keeping track of each conference's proceedings on the relevant conference webpages and on its official social media accounts. The international scientific and industrial communities are thus invited to witness the variety of talks, discussions, product exhibitions, and alliances.
All accepted abstracts will be published in respective Allied Academies Journals.
Abstracts will be provided with Digital Object Identifier by
