Call for Abstract

22nd Euro-Global Summit on Food and Beverages, will be organized around the theme “Next Gen of Food Innovation ”

Euro Food 2019 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Euro Food 2019

Submit your abstract to any of the mentioned tracks.

Register now for the conference by choosing an appropriate package suitable to you.

The blend of Food Science and Biotechnology is quite unique, as well as complex and intriguing. Biotechnology is vast, without boundaries, and offers great possibilities as well as concerns, for ten thousand years fermentation, a form of biotechnology has been used to produce wine, beer and bread. The respective session of this Food Conference will focus on how food Science and Biotechnology contributes to the science of making better foods on a daily basis.

  • Track 1-1GM foods are produced by using biotechnological techniques
  • Track 1-2Antimicrobial Edible Packaging
  • Track 1-3Maximising Texture Quality in Meat
  • Track 1-4Biotechnological processing
  • Track 1-5Genetic engineering
  • Track 1-6Use of enzymes production in food industry
  • Track 1-7GM yeast and Bacteria
  • Track 1-8Nutrition and quality of food
  • Track 1-9Wide range of diverse technologies
  • Track 1-10Microorganisms in the bio-processed foods
  • Track 1-11Pectinases and their Biotechnological Applications
  • Track 1-12GM plants and animals
  • Track 1-13Solubility of Food Components in the Supercritical-CO2 Fluid Process

A change has been taking place in the beverage sector in recent years and consumers no longer consider beverages as thirst quenchers, but rather as health products that have a content of specific ingredients which form part of their lifestyle. This session provides intriguing thoughts about the progressed research in the field of beverages and the technology which could be implemented to develop functional drinks with good taste, texture and flavour as per the consumer preference.

  • Track 2-1Sensory Analysis of Fruit and Fermented Fruit Product Flavours
  • Track 2-2Plant-Based Fermented Foods and Beverages
  • Track 2-3Synbiotic Soy Beverages
  • Track 2-4Soymilk and Tofu Manufacturing
  • Track 2-5Vegetable Fermentation with Economical Significance
  • Track 2-6Cereals and Cereal Products
  • Track 2-7Traditional Balsamic Vinegar
  • Track 2-8Fermented Milk and Semisolid Cheeses
  • Track 2-9Probiotics and Fermented Products

The interest for fish and seafood has reliably expanded amid late years and fish protein is the real creature protein expended in numerous parts of the world. Fish is an extremely perishable item and the danger of defilement of fish items by natural perils is high. Processing is important to guarantee the delayed time span of usability and security of fish. This session gives massive information about the seafood processing industry which needs to confront new difficulties to absorb all the new advances in food science and innovation.

  • Track 3-1Quick Freezing and Individually Quick Frozen Products
  • Track 3-2Postharvest Quality Changes and Safety Hazards
  • Track 3-3Mince and Mince-Based Products
  • Track 3-4Bulk Handling and Chilling
  • Track 3-5Cook-Chill Processing
  • Track 3-6Radiation Processing
  • Track 3-7Modified-Atmosphere Packaging

Dairy industry one of the largest sector of the food-Supply chain, it’s a sector which relies for a success on a unique blend of craft and science with the balance changing in relation to the product. This session discusses about the recent trends and difficulty faced in the field of dairy Technology.

  • Track 4-1Milk-Main Characteristics
  • Track 4-2Colloidal Particles of Milk
  • Track 4-3General Aspects of Processing
  • Track 4-4Enzymes in Dairy Processing
  • Track 4-5Milk Components
  • Track 4-6Centrifugation
  • Track 4-7Homogenization
  • Track 4-8Concentration Processes
  • Track 4-9Enzymes in Dairy Processing

This session explores about the consumer perceptions, the clues they use to measure quality attributes and suggestions of ways through which the meat industry can meet consumer expectations more effectively.it also addresses the recent research on the nutritional importance of meat in the modern diet.

  • Track 5-1Factors Affecting the Quality of Raw Meat
  • Track 5-2The Nutritional Quality of Meat
  • Track 5-3Lipid-derived Flavours in Meat Products
  • Track 5-4Modelling Colour Stability in Meat
  • Track 5-5High Pressure Processing of Meat
  • Track 5-6Shelf Life Extension of Ground Meat
  • Track 5-7Maximising Texture Quality in Meat
  • Track 5-8Meat Stored at 4oC using Chitosan and an Oxygen Absorber

The Food Engineering is understood to cover not only factories, equipment’s and processes but also major part of understanding the product and food production, compared to chemicals or textiles, calls for increasing reliance on the computer in food process research and development. This session is bound to majorly discuss about a great many countries have developed new materials and methods for packaging a variety of foods in recent years.

  • Track 6-1Trends in Food Packaging Technology
  • Track 6-2Edible Film and Packaging Using Gum Polysaccharides
  • Track 6-3Protein-Based Films and Coatings
  • Track 6-4Stability and Applications
  • Track 6-5Nanotechnology in Edible Packaging
  • Track 6-6Packaging by Electro hydrodynamic Processing
  • Track 6-7Principles of Novel Freezing and Thawing
  • Track 6-8Antimicrobial Edible Packaging

This session characterizes the hedonic estimation of a food which takes in account all the properties of   food, such as visual appeal, smell, taste and texture, which interact with the senses. It not only involves elucidating the composition of the raw materials and end –product, but also with the changes which occur in food during its production, processing, storage and cooking.

  • Track 7-1Chemistry and Safety of Mycotoxins in Food
  • Track 7-2Polymers
  • Track 7-3Functional and Bioactive Peptides
  • Track 7-4Biochemical Reactions in Supercritical Fluids
  • Track 7-5Solubility of Food Components in the Supercritical-CO2 Fluid Process
  • Track 7-6Biochemical Reactions in Supercritical Fluids
  • Track 7-7Chemistry and Safety of Acrylamide
  • Track 7-8Chemistry and Safety of 3-MCPD
  • Track 7-9Trans Fatty Acids
  • Track 7-10Biochemistry of Some Beneficial Traits
  • Track 7-11Proteins

The major discussion here is about the importance of enzymes for the sustainability of life in all life forms as well as its importance in the development of industrial bioprocess because of their crucial role as, metabolic catalysts.

  • Track 8-1Characteristics of Predominant Microorganisms in Food
  • Track 8-2Yeast Spores
  • Track 8-3Mould Spores
  • Track 8-4Proteases
  • Track 8-5Glucose Isomerising Enzymes
  • Track 8-6Enzymes in Winemaking
  • Track 8-7Starch-active de branching and α-glucanotransferase enzymes
  • Track 8-8Microorganisms Used in Food Fermentation
  • Track 8-9Microbial Metabolism of Food Components
  • Track 8-10Food Ingredients and Enzymes of Microbial Origin
  • Track 8-11Factors Influencing Microbial Growth in Food
  • Track 8-12Microbiological Quality of Foods and Its Significance
  • Track 8-13Bacterial Spores

Today, Chefs routinely use herb and spice flavourings to complement the natural flavours of staple foods such as meat, fish, and other products owe their characteristic flavour, not to major ingredients, but to the minor added flavours. This session allows you to put forward your ideas on the major changes which modify food to the most consumable and acceptable form.

  • Track 9-1Microbial Proteins and Food Additives
  • Track 9-2Methods of Encapsulation
  • Track 9-3Antioxidant Films and Coatings
  • Track 9-4Nano compounds as Formulating Aids
  • Track 9-5Films and Coatings from Agro-Industrial Residues
  • Track 9-6Films and Coatings from Lipids and Wax
  • Track 9-7Films and Coatings from Chitosan
  • Track 9-8Films and Coatings from Lignocellulosic Polymers
  • Track 9-9Films and Coatings from Starch and Gums
  • Track 9-10Films and Coatings from Collagen and Gelatine
  • Track 9-11Films and Coatings from Animal Protein
  • Track 9-12Films and Coatings from Vegetable Protein
  • Track 9-13Edible Packaging in Muscle Food

One of the major advances in human history was the ability to preserve food. It was the prerequisite to man settling down in one place, instead of moving from place to place in the never ending hunt for fresh food. The earliest preservation technologies developed were drying, smoking, chilling and heating. The track describes the major big and smaller principles behind individual preservation techniques.

  • Track 10-1Food Bio preservatives of Microbial Origin
  • Track 10-2Microwave Heating Technology
  • Track 10-3Canning and Aseptic Processing
  • Track 10-4Dehydration of foods
  • Track 10-5Almond Essential Oils
  • Track 10-6Refrigeration and Frozen Preservation of Vegetables
  • Track 10-7Fermentation, Pickling, and Turkish Table Olives
  • Track 10-8Dehydration: Spray Drying—Freeze Drying
  • Track 10-9Application of Vacuum Impregnation in Vegetables

Nourishment information and customer training is an imperative side to claim the idea of what sort of food to be taken and in what amount. Contaminants may relocate from bundling compartments into food and supplement stock. Along these lines, the reasons for defilement should be best-known and broke down to dodge the tainting. The point of sorting out the Food meeting is to create presentation to advances, government/institutional help, fluctuated plans and International attach ups and to deliver data concerning late patterns in Food and beverage Sector.

  • Track 11-1European legislation on fortified foods and supplements
  • Track 11-2Preserving good taste while adding in-demand nutrients
  • Track 11-3Water-soluble vitamins
  • Track 11-4Fat-soluble vitamins
  • Track 11-5Healthy polyunsaturated fatty acids for food enrichment
  • Track 11-6Fortification Carotenoids
  • Track 11-7Fortification Polyphenols
  • Track 11-8Vitamin and mineral fortification of foods
  • Track 11-9Supplements in powder
  • Track 11-10Food and Beverages Fortified with Phytonutrients
  • Track 11-11Formulation of Food Supplements
  • Track 11-12Protection of vitamins in foods

A disturbing notification about the soundness of the consumers is taken into consideration; besides individuals are much cognizant about the dietary intake and the wholesome parts of about a large portion of the nourishment which they devour. Remembering wellbeing noteworthiness industry are looking forward providing assuring quality, quantity for the food and beverage which they manufacture. This session focuses on risk and controls in food supply chain, GMP, GHP, HACCP systems, and need of audits.

  • Track 12-1Ingredient specifications and supplier certification program
  • Track 12-2Role of Supplier Technical Engineer
  • Track 12-3Supplier Development
  • Track 12-4Food plant sanitation
  • Track 12-5Hazard analysis critical control point
  • Track 12-6Health hazards in foods
  • Track 12-7Good manufacturing practices
  • Track 12-8Adulteration of foods
  • Track 12-9Government food laws
  • Track 12-10Sanitary conditions
  • Track 12-11Statistical methods of quality control in the food industry
  • Track 12-12Quality Operating System (QOS)

Food allergy is an important public health problem that affects children and adults and appears to be increasing in prevalence. This session will help to identify key gaps in the current scientific knowledge to be addressed through future research.

  • Track 13-1Healthy Dietary Fibres from Plant Food By-Products
  • Track 13-2Parasites
  • Track 13-3Opportunistic Pathogens
  • Track 13-4Staphylococcal Intoxication
  • Track 13-5Botulism
  • Track 13-6Foodborne Intoxications
  • Track 13-7Epidemiological Aspects
  • Track 13-8Important Facts in Foodborne Diseases
  • Track 13-9Microbial Food Spoilage
  • Track 13-10Algal Toxins

This session will enable us to filter out many of the less important molecular features that are not directly relevant to observe able changes in macroscopic properties during food processing and storage.It provokes interest in the way by which structure, texture and shelf life are affected by the distribution between interfaces and bulk phases of various stabilizing species.

  • Track 14-1Significance of biopolymer interactions
  • Track 14-2Solvents
  • Track 14-3Curing, and cross-linking agents
  • Track 14-4Catalysts, initiators, hardeners
  • Track 14-5Oxide minerals
  • Track 14-6Soil composition and characterization
  • Track 14-7Electrode interface
  • Track 14-8Colloidal particles and colloidal suspensions
  • Track 14-9Harmful substances in plastics
  • Track 14-10The interfaces in food colloids
  • Track 14-11The thermodynamic approach
  • Track 14-12Water-in-oil-in-water

This track widely discuss about the demand of spices and their oleoresins which is increasing as they offer certain advantages over natural whole or ground spices, such as consistency in quality, freedom from microorganisms, uniform dispersion of the product and easy handling and saving in storage space.

  • Track 15-1Forms, Functions, and Applications of Spices
  • Track 15-2Spice Labelling
  • Track 15-3Standards and Regulations
  • Track 15-4Quality Specifications
  • Track 15-5Emerging Flavour Contributors
  • Track 15-6Emerging Spice Blends and Seasonings
  • Track 15-7Commercial Spice Blend and Seasoning Formulations

The major idea of this session is to bring into notice that most poor people live on farms and a way to lift them out of poverty and provide sustainable food security in order to achieve higher yields, gain reliable access to water and you markets that are close enough to allow them to use modern seeds and fertilizers to get decent prices for their surplus output.

  • Track 16-1International and domestic trade in halal products
  • Track 16-2Yeast Production
  • Track 16-3Chemical Composition and Biochemistry of Yeast Biomass
  • Track 16-4Accumulation versus networking
  • Track 16-5Terms of the storage issue
  • Track 16-6Long-term life storage

Food security ending up being of consumers concern all the time, and making it essential for the food businesses to take after certain significant tenets and directions and wellbeing measures in a plant, production line , manufacturing process aiming for safe food , free from contamination, allergy causing agents, so it’s become mandatory for the industries to follow a hygienic system. It's important to shield customers and exchanging accomplice's certainty through the open and straightforward improvement of food laws. This food meeting gives a concise thought regarding food supplements and fortifications, advertising and promoting, package designing and developments in beverage sector, latest improvement in food labelling, food contamination and residues and legislation on intellectual property.

  • Track 17-1Food Safety Regulations
  • Track 17-2Microbial Detection and Food Safety
  • Track 17-3Hazard Analysis Critical Control Points
  • Track 17-4Predictive Microbiology
  • Track 17-5Important Pests in Vegetable Crops
  • Track 17-6Household Food Security
  • Track 17-7Food ethics and the public

Food Conferences workshop clarifies us that how Food Forensics helps in examination of food, drinkable and encourage stuff. Stable iota arrangements are regularly acclimated affirm the “Environmental fingerprint “of a product which may then be contrasted with a reference data of real examples to check for consistency with beginning or generation framework claims. It helps in logical assurance of the starting point of sustenance and drink and identification of extortion or fake item and eventually winds up in entire Protection. These Food occasions gives data about Food contaminants, nourishment borne medical issue, Food science and innovation training, sustenance morals, Food fixings, nourishment added substances and wellbeing, Community wellbeing, perky and nourishment, Food hypersensitivities: causes, cures, administration, FDA, nourishment naming pointers and implications, Integrated ways to deal with nourishment substance and unfavourably susceptible response hazard administration. The point of arranging the sustenance gatherings is to supply introduction to innovations, government/institutional help, differed conspires and to build worldwide attach ups and to supply data with respect to late patterns in Food and beverage Sector.

  • Track 18-1Application of organic acids in food preservation
  • Track 18-2Linoleic Acid
  • Track 18-3Acid tolerance
  • Track 18-4Antioxidant capacity measurements
  • Track 18-5Extraction and purification methods
  • Track 18-6Methods of analysis of vitamins
  • Track 18-7Chemistry of vitamins
  • Track 18-8Analysis of fatty acids in fortified foods
  • Track 18-9Mechanisms of microbial inhibition
  • Track 18-10Microbial organic acid producers
  • Track 18-11Arachidonic Acid

This session bring in the food issues that often warrant headline news which commands the public’s Attention, whether it is a news flash on a foodborne illness outbreak or information on diet that can help one live a longer and healthier life.

  • Track 19-1Food safety
  • Track 19-2International Food Law and Policy
  • Track 19-3Health promotion Nutrition
  • Track 19-4Children Consumer Food labelling
  • Track 19-5Advertising
  • Track 19-6European Food Labelling Law
  • Track 19-7Food demand
  • Track 19-8Nutrition
  • Track 19-9Food industries
  • Track 19-10Environmental sustainability in a global

This session gives you a vision on the high potential of nanotechnology benefits to meet the food and nutrition security global challenge will only be successful, if all Nano and microscopic process in the food chain are fully understood, within a frame work of research and development that determines the role of nanomaterial’s in agriculture and foods.

  • Track 20-1High-pressure homogenization
  • Track 20-2Nano carrier attributes
  • Track 20-3Nano scale
  • Track 20-4Emulsion
  • Track 20-5Encapsulation
  • Track 20-6Nutrition
  • Track 20-7Bioavailability
  • Track 20-8Food nanotechnology
  • Track 20-9Nano-emulsions
  • Track 20-10Biopolymers
  • Track 20-11Hydrocolloids
  • Track 20-12Microfluidization
  • Track 20-13Biological fate

Nutrition is the science that translates the cooperation of supplements and different substances in nourishment (e.g. phytonutrients, anthocyanins, tannins, and so on.) in connection to support, development, generation, wellbeing and infection of a life form. It incorporates Food items and the genuine nutritive esteem, Nutrition and digestion, Nutritional the study of disease transmission, Implementing Nutritional Care. To give introduction to advances, government/institutional help, increment universal attach ups and to give learning about late patterns in Food and drinks division is the point of arranging these kinds of food gatherings.

  • Track 21-1Scientific risk assessment of nutrients
  • Track 21-2Mechanisms of Transport of Nutrients
  • Track 21-3Agriculture-nutrition
  • Track 21-4Research Indicators
  • Track 21-5Diet quality
  • Track 21-6Food safety
  • Track 21-7Non-staple food
  • Track 21-8Staple grain

The EU sustenance and drink industry is the biggest among the benchmark nations in turnover, endeavors and business. With a developing working class in developing markets, the notoriety of EU nourishment and drink items for high calibre will turn out to be progressively imperative in exploiting send out circumstances in new markets. The goal of arranging these sort of sustenance occasions is to give presentation to the recently creating regions of nourishment and drink part which incorporate hereditarily altered sustenance, gluten free sustenance, lighted food,non vegetarian nourishment, nourishment control, dietary framework.

 

  • Track 22-1Fruit and Vegetable Supply Chains
  • Track 22-2Animal Protein Supply Chains
  • Track 22-3Food Regulations and Verification Mechanisms
  • Track 22-4Food Aid and Hunger Relief
  • Track 22-5Modularization of food processing and consumption
  • Track 22-6Food Manufacturing and Logistics
  • Track 22-7Commodity Crop Supply Chains
  • Track 22-8Supply Chain Cloud Computing

The widespread development of mechanical advances stacks up with power which has altered sustenance industry and provoked the produce of new master nourishment preparing apparatuses. To outline the apparatuses enormous learning about the mass transfers, kinetics involved in flow of fluids is preferred. This session of food conference manages the most imperative piece of the business, the planning of equipment's, food plant format outline, and execution of sensors in food and beverage industry. The ranch to fork is just fruitful if horticulture and food processing go as one.

  • Track 23-1Service Level Agreement
  • Track 23-2Cloud service providers
  • Track 23-3Virtual Organisation
  • Track 23-4Biotechnology in aro-food
  • Track 23-5Agricultural Policy
  • Track 23-6Distribution Sector
  • Track 23-7Price Support
  • Track 23-8Payment Instrument
  • Track 23-9Agricultural Protection

There isn't any industry which doesn't deliver wastage; correspondingly there isn't any industry which creates more wastage than food industry. It is exceptionally alarming that sustenance industry delivers the real measure of wastage. Focusing on waste helps improving cost of purchasing material, reducing environmental impacts, and gives the best financial outcomes. The purpose of organizing the food conference is to share and give exposure to the new techniques followed in food and beverage industry , food wastes in European commission , product specified food waste, waste water treatment process etc,

  • Track 24-1Electronic Waste Recycling Technologies
  • Track 24-2Soft Drink Waste Treatment
  • Track 24-3Treatment of Palm Oil Wastewaters
  • Track 24-4Treatment of Meat Wastes
  • Track 24-5Advanced valorisation strategies
  • Track 24-6Seafood Processing Wastewater Treatment
  • Track 24-7Treatment of Dairy Processing Wastewaters
  • Track 24-8Enzyme Production from Food Wastes
  • Track 24-9Platform Chemical Production from Food Wastes
  • Track 24-10Bioconversion of Food Wastes to Energy
  • Track 24-11Bakery Waste Treatment

The main idea of this track in this food conference is to gain immense knowledge about how the traditional and the modern food culture which has impacted the people all over the globe and also knowing how far and well modified has the cultivation system burgeon to produce a better yield.

  • Track 25-1Greenhouse Cultivation Control Paradigms
  • Track 25-2The Fate of Practical Knowledge
  • Track 25-3Food and Masculinities in Men’s Fitness Magazines
  • Track 25-4Feeding Lesbigay Families
  • Track 25-5The Culinary Triangle
  • Track 25-6Social Critique of the Judgement of Taste
  • Track 25-7Toward a Psycho sociology of Contemporary Food Consumption
  • Track 25-8National Cuisine
  • Track 25-9Deciphering a Meal
  • Track 25-10The Culinary Triangle, Claude Lévi-Strauss
  • Track 25-11The Problem of Changing Food Habits, Margaret Mead
  • Track 25-12Food and Globalization

This session gives an broadened idea about the principle reason behind the growth of the functional food market current population and health trends. The interest in nutraceticals and functional foods continues to grow, powered by progressive research efforts to identify properties and potential applications of nutraceutical substances, and coupled with public interest and consumer demand.

  • Track 26-1Membrane Technology for Production of Nutraceuticals
  • Track 26-2Implications of controlled absorption for product development
  • Track 26-3Yeast Protein concentrates and Isolates
  • Track 26-4Extraction of Yeast Proteins
  • Track 26-5Study design and interpretation
  • Track 26-6Hydrolysed Aquatic Food Proteins
  • Track 26-7Glucosamine Production and Health Benefits
  • Track 26-8Omega-3 Oils-Sources, Applications, and Health Effects
  • Track 26-9Extraction of Functional Food Ingredients and Nutraceuticals from Dairy
  • Track 26-10Measuring absorption, metabolism and tissue targeting
  • Track 26-11Assessing the bioavailability of nutraceuticals
  • Track 26-12Future trends

Management it all starts with the hospitality which is much concerned about the provision of food , drink and accommodation away from home yet making one feel as comfortable as home. According to the needs of the customer management deals with different sectors, at times even into retail distribution, motor vehicle arrangement and catering. Managing of crises often requires the owners get heavily involved and solving of crisis. It also includes individuals taking up groups developing team spirits and working in coordination is of much interest making the customers comfortable. This session deals a very interesting part of food and beverage sector ie. Management and services methods, the tactics in managing the quality of the food, the industry, and the operations involved in production of food and beverage sector. This food conference also tells us about the servicing techniques followed at different places, the influence of menu and also the production methods.

 

  • Track 27-1Contract, travel and public sector catering
  • Track 27-2The restaurant sector
  • Track 27-3Classifying food and drink service operations
  • Track 27-4Developing the concept
  • Track 27-5Food and beverage marketing
  • Track 27-6Culinary creativity
  • Track 27-7Pretentiousness and pomposity in cookery
  • Track 27-8Important is the meal experience

Obesity – the condition of being exceptionally overweight-is in excess of an issue on the planet today; it's an emergency. Out of every three adults is obese. Childhood obesity is a major health concern as well. Experts agree that fast food is of the most significant factors behind bigger bodies. For many people, fast food has become a way of life. This session of the food conference allows to explore how fast food and the fast food industry have shaped not only our bodies but also our lifestyles and also to discover how to fight the fast-food industry’s hold over the world’s diet.

  • Track 28-1Energy metabolism and obesity
  • Track 28-2The effectiveness of popular diets
  • Track 28-3Calcium and obesity
  • Track 28-4Macronutrient influences on weight loss
  • Track 28-5Energy density and weight control
  • Track 28-6Portion size and food intake
  • Track 28-7The psychology of overeating
  • Track 28-8Infant nutrition and adult obesity
  • Track 28-9Physical activity and obesity
  • Track 28-10The use of very low calorie diets

Computerized reasoning advancement in food industry, brilliant bundling frameworks like Nano packaging, palatable bundling films are virally developing. Aside from smart packaging numerous new advancements 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 gathering manages most recent progression, for example, smarty and manmade brainpower utilized as a part of Nano packaging techniques, plasma technology ,biofilms development, robotics and mechanization in enterprises.

  • Track 29-1The restaurant sector
  • Track 29-2Advances in labelling research and regulation
  • Track 29-3Food Production Daily
  • Track 29-4Computerized reasoning advancement in food industry
  • Track 29-5Brilliant bundling frameworks like Nano packaging
  • Track 29-6Latest functionality requirements of equipment
  • Track 29-7Advancements in Coriolis Technology
  • Track 29-8Ethical and environmental labelling
  • Track 29-9EU Food Information Regulation

Reasonable cultivating rehearses: advances natural and low carbon nourishment creation, maintains a strategic distance from the utilization of counterfeit manures and pesticides and hereditarily changed life forms, is helpful to biodiversity and the earth, and gives soil fruitfulness to future sustenance generation.

Sustenance supportable framework may be viewed as including a scope of issues, for example, security of the supply of nourishment, wellbeing, security, reasonableness, quality, a solid nourishment industry as far as employments and development and, in the meantime, natural supportability, as far as issues, for example, environmental change, biodiversity.

  • Track 30-1Green Chemistry
  • Track 30-2Enhancing participation
  • Track 30-3Rebuilding consumers’ trust in food
  • Track 30-4Sustainable food futures
  • Track 30-5Cultural relevance in Arctic food security initiatives
  • Track 30-6Urban strategies for food security and sustainability
  • Track 30-7Comparative bio-sustainability
  • Track 30-8Improving animal welfare in Europe
  • Track 30-9Framing the crisis
  • Track 30-10Creating and framing a sustainable food paradigm
  • Track 30-11Policy and governance