Food engineering is a comprehensive food technology field involving the various disciplines of food science, agriculture, microbiology, chemistry, and engineering. Using careful research methods, high-tech equipment and sophisticated processes, food process engineering covers the entire gamut from procuring raw food materials to processing them into food products to preserving, packaging and delivering the food products to the consumer market. The engineering of food, particularly in the form of genetic food engineering, is a huge enterprise needed to feed growing world populations, and this means there will be a steep increase in these jobs in the coming years. This century we are dedicating to food science, which will provide food safety and security through engineering and innovation with a promise of “Food for all”.
Food engineering educates about the many challenges of employing modern tools, technology, and knowledge, such as computational materials science and nanotechnology, to develop new products and processes. Simultaneously, improving quality, safety and security remain critical issues in food engineering. New packaging materials and techniques are being developed to provide more protection to foods, and novel preservation technology is emerging. Additionally, process control and automation regularly appear among the top priorities identified in food engineering.
With the presence of highly affiliated personalities, researchers, scientists around the globe focused on food production, this conference is providing a platform for learning and sharing the newest developments in this field from technology “Gurus”. This is the place to meet the current and potential speakers and receive recognition.
The Food Engineering Congress welcomes guests including Presidents, Vice-presidents/Directors, Academic researchers, Scientists, Business delegates, Experts, Departmental managers, Professors and students from Academia.
Why attend?
The Food Engineering Congress event shall lay a platform for the interaction between specialists around the world and aims to accelerate scientific discoveries, making the conference an ideal platform to share expertise, foster collaborations across the trade, and assess rising technologies around the world.
Researchers across the world are going to showcase their research work at this platform, wherein the students are going to learn innovative techniques from them. Moreover, this platform provides a scope to share each other's knowledge and execute it for betterment. A novel chance for advertisers and sponsors at this International event.
Target Audience:
- Food Scientists
- Food Product Researchers
- Quality Assurance
- Food Chemist
- Food Microbiologist
- Food Researcher
- Food Biochemists
- Food Biologists
- Food Technologist
- Food Engineer
- Food Biotechnologist
- Nutritionist
- Food Technology Researchers
- Nutrition Associations and Societies
- Business Entrepreneurs
- Students
- Young researchers
- Industrialists
Sessions & Tracks
Food Engineering Congress 2019 offers the best platform with its well organized scientific program to the audience which includes interactive panel discussions, keynote lectures, plenary talks and poster sessions on the topics of Food Technology, Chemistry of food, Food security, Food microbiology, Food analysis, Quality assurance, Nutrition, Food Biotechnology, current issues in Food Analysis, Food Technology Companies and Market Analysis. The conference invites delegates from Food Technology companies, Nutritionists, Academicians, Dieticians, Researchers, Food Analysis professionals, students, business delegates and young researchers across the globe providing a better podium, interconnecting the latest research, technological developments in the arena as well as therapeutic aspects.Food Engineering
- Food science
- Food Technology
- Food fortification
- Food Rheology
- Food Biotechnology
- Food Biochemistry
- Food Grading
- Food Microbiology
- Food packaging
- Food Supplements
- Food Physical Chemistry
- Food Safety
- Food Preservation
- Food laws and regulations
- Nutrition
- Food Toxicology
- Food Nanotechnology