Theme: Sustainable Food & Beverage for Future

Food India 2015
Past Report of Agriculture-2014

Renowned Speakers

Food India 2015

OMICS International feels honored and glad in inviting the contributors across the globe to its premier “7th Indo-Global Summit and Expo on Food & Beverages (Food India-2015)” to be held during October 08-10, 2015 at New Delhi, India.

OMICS International organizes 1000+ Global Events inclusive of 300+ Conferences, 500+ Workshops and 200+ Symposiums on various topics of Science & Technology  across the globe with support from 1000 more scientific  societies and Publishes 500+ Open Access journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

India has 127 agro-climactic zones, 192 million hectares of gross cropped area and 89.9 Million hectares of net irrigated area.42 mega food parks being set up with an allocated investment of INR 98 Billion. These statistics shows the diversity and the potential of the food processing industry in India. It is ranked fifth in the world in exports, production and consumption. The total food production in India is likely to double in the next 10 years with the country’s domestic food market estimated to reach US$258 billion by 2015. The major Driver for the growth is the demand due to large population, rising income levels, liberal and investor friendly policies, abundant raw materials and growth of organized retail sector. During FY2011-2014, India's exports of processed food and related products increased at a CAGR of 33.2 per cent to reach US$ 22 billion.

Food India-2015 is designed to offer comprehensive range of sessions that includes Trends and Emerging techniques in Food Production to Food Processing, Preservation and also on Food Regulatory Affairs.

The scientific program paves a way to gather visionaries through the research talks and presentations and put forward many thought provoking strategies. Food India-2015 will schedule and coordinate all meetings with our Editorial Board members and other experts in the Fermentation Technology, Bioprocess and Beverages across the World.

Track 1: Post Harvest Technology

In agriculture, postharvest handling is the stage of crop production immediately following harvest, including cooling, cleaning, sorting and packing. The instant a crop is removed from the ground, or separated from its parent plant, it begins to deteriorate. Postharvest treatment largely determines final quality, whether a crop is sold for fresh consumption, or used as an ingredient in a processed food product. he most important goals of post-harvest handling are keeping the product cool, to avoid moisture loss and slow down undesirable chemical changes, and avoiding physical damage such as bruising, to delay spoilage

Track 2: Food Production and sustainability

Food production and sustainability is a way of growing or raising food, including animals & production of food including fiber, plant or animal products in an ecologically and ethically responsible manner using practices that protect the environment safeguard human health, providing quality food, safe and healthy products and provide fair treatment to workers. The new green revolution continues to invent new ways to improve the techniques already used in the Green Revolution. Food production and water supply covers water quality and safety, water sources, water treatment processes, use of water in primary crop production, livestock farming, and general hygiene of the animals and equipment. Hydroponic and low-carbon agriculture is growing plants using mineral nutrient solutions, in water, without soil. Using low carbon emission techniques in enhancing climate change mitigation. Indian food industry is poised for huge growth, increasing its contribution in world food trade every year.

Track 3: Food, Nutrition and Health

Food & beverage provide the energy and nutrients to be healthy. Research and developments in nutrition terms may make it easier for us to make better food choices and keeps us healthy. Growth hormones and antibiotics in food to withstand the harsh environment, and increased growth. Food contamination and food-borne illness refers to the presence in food of harmful chemicals and microorganisms which can cause illness. Food preservation usually involves preventing the growth of bacteria, fungi such as yeasts, or other micro-organisms, although some methods work by introducing benign bacteria or fungi to the food, as well as retarding the oxidation of fats that cause rancidity. Nutrition labeling is information found on the labels of prepackaged foods. The information includes: The Nutrition Facts table, the ingredients list. Food processing is important as it helps to extend shelf life and reduces wastage, thereby increasing food supply

Track 4: Emerging technologies in Food and Beverages industry

Sophisticated technologies define the modern food & beverages production. Biotechnology is driving much change, in areas as diverse as agrochemicals, plant breeding and food processing. It is hard to find an area that does not have a direct impact on the food industry. As in other fields, computer technology is also a central force, with computer networks and specialized software providing the support infrastructure to allow global movement of the myriad components involved. Emerging technology would be key in the successful delivery of strategic objectives compared to existing technology. Pulsed electric field treatment is a method of non-thermal food preservation. It includes mechanisms of inactivation, critical process factors, and future research needs. Ultra-high pressure homogenization is an emerging technology with pressures applied up to 400 Mpa. It is a continuous technology suitable for liquid products, which allows us to reduce microbial contamination, reduce the size of diffusion particles, improve the physical stability and in some cases improve the product performance and the texture. Biosensors in the food industry, optics coated with antibodies is commonly used to detect pathogens and food toxins.

Track 5: Agri-Biotechnology

Agricultural biotechnology is a collection of scientific techniques used to improve plants, animals and thus increasing food production. Based on an understanding of DNA, scientists have developed solutions to increase agricultural productivity. Development and application of molecular markers in plants have been used to monitor DNA sequence variation in and among the species and create new sources of genetic variation by introducing new and favorable traits from landraces and related grass species. Model plants are extensively studied plant species chosen for the ease of investigating particular biological phenomena or for their value in biotechnology or agronomy. Current research in model plants provides biological insights relevant to other organisms in areas such as biochemistry, genetics, physiology, ecology, evolution and development. Postharvest handling is the stage of crop production immediately following harvest, including cooling, cleaning, sorting and packing.

Agri biotech is the third largest contributor to Indian biotech industry during 2006-07 with a turnover of US$ 225 million, accounting for almost 11 per cent of the total biotech revenues. Recently, India has the fourth largest area (7.6 million hectares) under genetically modified (GM) crops. Almost entire area is occupied by Bt cotton. The market size of India’s Bt-cotton seeds is estimated to be over US$ 203 million. In addition to that bio-fertilizers, bio-fuels and bio-pesticides are contributing to the growth of Indian agri-biotech market.

Track 6: Fermentation Technology

Fermentation is a metabolic process that converts sugar to acids, gases or alcohol. It occurs in yeast and bacteria, but also in oxygen-starved muscle cells, as in the case of lactic acid fermentation. Fermentation is also used more broadly to refer to the bulk growth of microorganisms on a growth medium, often with the goal of producing a specific chemical product. A bioreactor may refer to any manufactured or engineered device or system that supports a biologically active environment. Cell culture is the process by which cells are grown under controlled conditions, generally outside of their natural environment. Fermentation extravaganza is a new revolution for food & beverages that will elaborate spectacular production.

Track 7: Advances of nanotechnology in food manufacturing

Nanotechnology in food is the manipulation or self-assembly of individual atoms, molecules, or molecular clusters into structures to create materials and devices with new or vastly different properties. Nanotechnology techniques or tools are used during cultivation, production, processing, or packaging of the food, enhancing the food quality of  through selected additives and improvements to the way the body digests and absorbs food. Food packaging industry already incorporates nanotechnology in products.

Track 8: Food processing and packaging

Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food packaging provides protection, tampering resistance, and special physical, chemical, or biological needs. It may bear a nutrition facts label and other information about food being offered for sale.

Track 9: Food preservation and quality control

Food preservation involves preventing the growth of bacteria, fungi such as yeasts, or other micro-organisms although some methods work by introducing benign bacteria or fungi to the food, as well as retarding the oxidation of fats that cause rancidity. Food quality control purpose is to protect customers from dangers like food contamination, and ensure that they get the weight and the quality food that they pay for. To protect from cheating damage to equipment. To ensure that food laws operating in a country are compiled with. Food preparation is preparing food for eating generally requires selection, measurement and combination of ingredients in an ordered procedure so as to achieve desired results.

Track 10: Food regulatory affairs

Food regulatory ensure that the companies comply with all of the regulations and laws pertaining to their business. Working with federal state and local regulatory agencies and personnel on specific issues affecting their business. Advising their companies on the regulatory aspects and climate that would affect proposed activities.

Track 11: Defense Against Food Fraud

Food fraud is a collective term used to encompass the deliberate and intentional substitution, addition, tampering, or misrepres entation of food, food ingredients, or food packaging; or false or misleading statements made about a product, for economic gain. Defence against food fraud includes: risk assessment  usage of analytical tools and proprietary models, supply chain risks & traceability, indications & warnings of contamination, food defense workforce development.

Track 12: Food security and challenges

Food security means all people have access to safe, nutritious and affordable food that provides the foundation for active and healthy lives. Food security affects more than human health and welfare – it also contributes to economic and political stability. Food security is a complex problem given interconnections and interdependencies in a global food system that is fundamentally dependent on soil, precipitation and water availability, climate and a host of services the earth provides and, at the same time, influenced significantly by trade, urbanization, changing demographics, and energy, water and land use policy.

Track 13: Food Hospitality, Logistics & Management

Hospitality, Logistics & Management is the relationship between the guest and the host, or the act or practice of being hospitable. This includes the reception and entertainment of guests, visitors, or strangers. Louis, chevalier de Jaucourt describes hospitality in the Encyclopedia as the virtue of a great soul that cares for the whole universe through the ties of humanity

We look forward to welcome you all to join us to have an exciting experience and worthy scientific moments at New Delhi, India.

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Conference Date October 08-10, 2015
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Speaker Opportunity Day 1 Day 2 Day 3
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