Food Toxicology Scientific Sessions

Trending research Scientific topics

Trending research Food Toxicology scientific sessions

Here are a few trending topics in Food Toxicology research

It is the study of the characteristics of foods, including their chemical, biochemical, physical, physiochemical, and biological properties, and their effects on product quality. It also includes the use of this information in new product development and in effective processing techniques.

  • Food science is a discipline that discusses all technological aspects of food, from harvesting or slaughter to cooking and consumption.It is one of the agricultural sciences and is generally regarded as distinct from the nutrition area. The foundation of the discipline lies in the understanding of the chemistry of food ingredients, such as proteins, carbohydrates, fats, and water, and the reactions they undergo during processing and storage.
  • Food technology is a branch of food science that deals with the actual production processes to make foods. Food technology is a science that discusses the processing and preservation of food substances with the techniques and concepts involved. In the development of safe, balanced, and nutritious food items, the application of food science helps. Food technology research seeks to develop new methods and processes to keep food products healthy and resistant to natural harms, such as bacteria and other microorganism. 

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Food chemistry is a study of chemical processes and interactions between the biological and non-biological components of food.It overlaps with biochemistry in that it deals with food components such as carbohydrates, lipids, proteins, water, vitamins, and dietary minerals. In addition, it includes the study and production of food additives that can be used to retain the consistency of the food or to improve its colour, taste.

  • Chemistry of Food and Bio-processed Materials
  • Food and Flavour Chemistry
  • Recent Trends and Innovations in Food Chemistry
  • Advancement in Chemistry and Biochemistry of Food
  • Food Physical Chemistry
  • Food Chemistry in Agriculture

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Food processing is a process that transforms food items into a form that can be used. It can cover the processing of raw materials into food through a variety of physical and chemical processes.Various activities covered by this process include mincing, cooking, canning, liquefaction, pickling, maceration and emulsification. It also includes the process of adding value to the production of products by means of methods such as primary and secondary processing, preservation, quality management, packaging and labeling of a variety of products such as dairy products, fish products, fruit & vegetable products, meat & poultry products, confectionery products and food grains.

  • Seafood Processing
  • Meat Science and Processing Technology
  • Fermentation in Food Processing
  • Food Processing Methods
  • Benefits and Drawbacks
  • Trends in Modern Food Processing
  • Food Process Engineering
  • Solar Thermal Food Processing
  • Microencapsulation and Bio encapsulation of Food

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Food is defined as anything solid or fluid that nourishes the body when ingested digested and assimilated.

Food Resource Economics is a study of sales, finance, marketing, management, environmental policy, law, foreign trade, statistics and economics. The economics of resources focuses on the production, demand, and distribution of natural resources from the Earth. To a degree, every man-made product in an economy is composed of natural resources. Based on their stage of growth, resources may be categorized as future, current, reserve, or stock resources.

  • Food and Agribusiness Marketing and Management
  • Maintenance and improvement

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The application of food science to the selection, preservation, manufacturing, packaging, distribution, and use of healthy food and beverages is known as food and beverage technology. Starting with food science, product production, quality assurance and quality control, and food regulation, food and beverage technology is a series of processes. Food and beverage technology is the research, examination, and collection of data regarding foods and their components.

  • Non-Alcoholic Beverages
  • Alcoholic Beverages
  • Grape and Wine Research
  • Wine Chemistry

The Beverages that do not contain any alcohol or we can say the beverages in which there is no alcohol or the alcoholic percentage is zero is called as Non Alcoholic Beverages. A liquor or brew containing alcohol as the active agent is called as Alcoholic Beverages.

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Consumer science is a social discipline focused on interaction between people and the environment. Some of the issues discussed by the Food consumer sciences specialist are diet, aging, housing, food protection, environment and parenting.

Consumer Food Science is the study of what influences our food choices and the acceptability of new food products based on biotechnological research and experimentation. And improving advanced consumer’s behaviour in relation to an increase of synergies among food science consumer’s societal models and food agro-industry competition. These include Nutrition Science, Food Marketing and Management, Food Production and Processing.

  • Nutrition Science
  • Food Service Management
  • Food Marketing and Management
  • Food Production and Processing.

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Agronomy is the science of crop production that considers how to grow crops efficiently and profitably while conserving natural resources and protecting the environment. Agronomy necessitates the integration of many sciences, as well as collaborations among many different fields, such as soil, plant, and weed sciences, as well as ecology, entomology, climatology, and economics. Agronomy Research is a branch of agriculture concerned with optimizing food production through proper field management.

Agricultural research is a specialized type of research method that can be carried out using laboratory and field facilities as well as engaging with farmers as key informants for their development and improving their daily living standards. Agricultural research is focused on crops, animals, fisheries, forests and the environment.

Agronomy is a main branch of Agriculture. It is synthesis of several disciplines like soil science, Agricultural chemistry, crop physiology, plant ecology, biochemistry and economics.

  • Global Trends in Agribusiness
  • Agricultural Biotechnology
  • Agri Food Technology
  • Sustainable Food Production Postharvest
  • Processing and Energy in Agriculture
  • Food and Agriculture

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Meat is flesh taken from a dead animal that people cook and eat. Meat is known to be a whole protein food containing all the human body’s amino acids. The fat of the meat, which varies widely with the species, quality and cut, is a valuable source of energy and affects the taste, the juiciness and the tenderness of the lean.

Poultry is a term used for any kind of domesticated bird that is captive raised to serve its purposes. The word ‘poultry’ may be described as household birds, like chicken, turkeys, ghosts and ducks that are raised for meat or egg production and the word ‘poultry’ is historically used for the purpose of references to gallstones, and water birds.

 This session offers detailed information on the seafood processing industry that needs to address new obstacles to absorb all the new developments in food science and innovation.

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Nanotechnology is now invading the food industry and establishing great potential. Food nanotechnology is an area of emergent interest and offers new opportunities for the food industry throughout the world. The basic categories and functionalities of nanotechnology applications in the development of food packaging include improving plastics material barriers, incorporating active components capable of providing functional attributes other than those of conventional active packaging and sensing and signalizing relevant information.

  • Food Nano Chemistry
  • Nanotechnology in Food Industry
  • Nanotechnology for Food Analysis
  • Nanotechnology in Food Preservation
  • Nanotechnology in Food Packaging

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Edibles, in essence, are any matter derived from flora or fauna, packed with indispensable nutrients vital for our sustenance—such as saccharides, lipids, amino acids, vitamins, and trace elements. These consumables are metabolized by our systems, fueling energy, facilitating bodily growth, and preserving the continuum of life.

The science of nutrition delves into how our bodies assimilate and harness the provisions we ingest. A well-rounded, wholesome diet revolves around securing the optimal array of nutrients. The victuals and beverages we ingest serve as the driving force behind our vitality, offering the sustenance necessary for bodily function. Gaining insight into nutritional lexicon equips you with the wisdom to make informed decisions regarding your dietary habits.

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Food security means that everyone has reliable access to enough nutritious food that meets their dietary needs and preferences.This ensures that all people can lead healthy, active lives without worrying about where their next meal will come from.
 
The COVID-19 outbreak poses huge challenges for the global community. While at the beginning the focus has mainly been on health issues, it has become clear that this crisis will have big impacts on all areas of society. the resiliency and inefficiencies of global, regional and local food systems have the potential to become another major consequence of the pandemic.
Food security exists when all people have access to sufficient, safe, nutritious food always, physically and economically, to meet their dietary needs and food preferences for an active life.Several factors make it particularly complex: climate change, which exacerbates food insecurity; food price volatility; land grabbing; biofuel ‘competition’; lack of investment in subsistence farming; and, finally, social factors such as conflict, poverty, education and women’s status.
 
Examples include soup kitchens, food banks, school lunch programs, and other programs that give food to people in need without requiring any type of commitment in return.
Covid-19 Food Security Challenge:
  1. Keep your hands, kitchen and utensils clean
  2. Separate raw and cooked food, especially raw meat and fresh produce
  3. Cook your food thoroughly
  4. Keep your food at safe temperatures, either below 5 °C or above 60 °C; and
  5. Use safe water and raw material.

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Advanced research and trends in food sciences encompass cutting-edge investigations and emerging developments in the field of food science and technology.These endeavors aim to address various challenges and opportunities in food production, processing, preservation, and consumption, while also considering factors such as sustainability, health, and innovation.Researchers are delving into areas such as functional foods, which are designed to offer specific health benefits beyond basic nutrition.This involves exploring bioactive compounds, probiotics, and prebiotics to understand their effects on human health and well-being.Nutrigenomics is another area of focus, investigating the interaction between nutrition, genetics,and health outcomes.This field seeks to personalize dietary recommendations based on individual genetic profiles, potentially revolutionizing approaches to nutrition and disease prevention.The quest for alternative proteins is gaining momentum, driven by concerns about environmental sustainability and animal welfare.Researchers are exploring plant-based proteins, cultured or lab-grown meats, and insect-based proteins as viable alternatives to conventional animal-derived proteins. Food safety and quality remain paramount, leading to advancements in detection methods for foodborne pathogens, novel food preservation techniques, and the implementation of technologies like blockchain for traceability and transparency in the food supply chain.

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Toxicology is the branch of science that studies the harmful effects of substances on living organisms and determines the likelihood that they may occur. Food toxicology is the study of toxic compounds in food, including their nature, properties, effects, and detection, as well as how they cause disease in people.

Food poisoning

Natural Toxins in Food

Food Toxicants

Pesticides in Food

Toxicants Resulting from Food Processing

Food Contamination and Chemical Toxicology

Foodborne Pathogens and Disease

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The fruit or seed of plants of the legume family (such as peas or beans) used for food is known as Legumes. Legumes are valuable in terms of nutrition, providing the most necessary amino acids, complex carbohydrates and dietary fiber for proteins. Legumes may be a foundation for developing several functional foods for human health promotion. The food legumes are important and economical sources of protein and calories as well as of certain vitamins and minerals essential to human nutrition.

  • Enhancing Legume quality- Novel food & feed
  • Advances of Legume science in Agro-eco systems
  • Genetics and Plant Breeding

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Food safety refers to food storage, handling and storing routines for the prevention of disease or injury in foodstuffs. During their travel through the supply chain, from farm to factory to fork, food products can face all kinds of health hazards. To curb these risks and avoid harm to customers, healthy practices and processes for food handling are also enforced at all stages of the life cycle of food production.

  • Food Safety Principals
  • Food Safety Hazards
  • Microbiological Risks
  • Chemical Risks

Food standards are a set of conditions that a food must follow to be ready for human consumption, including source, composition, appearance, freshness, allowable additives, and maximum bacterial content.

In broad terms:

  • the quality must meet the expectations of the consumer
  • it must be as described and not presented in a way that misleads the consumer
  • nothing may be added or removed that would make it harmful to health

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Food Systems approach to transform the food ecosystem of the country. It includes both demand and supply side interventions. On the supply side, it focuses on core regulatory functions to ensure quality and standards of food in terms of safety, nutrition and environmental sustainability.it includes improving food safety and hygiene standards in food businesses across the food value chain through a graded approach. This implies using traditional regulatory and enforcement approaches for large food businesses such as testing and inspections, which would eventually evolve to self-compliance by food businesses.
 
Food analysis is a discipline concerned with the production, application and study of analytical procedures for characterizing the properties of food and its constituents.These analytical techniques are used for providing information on a broad range of food characteristics including composition, structure, physical chemistry and sensory characteristics. This knowledge is important for our reasoned understanding and for our ability to make foods economically reliably healthy, nutritious and appealing and for consumers to make educated decisions about their diet.
  • Role of Analytical Methods in Maintaing Food Safety
  • Modern Methods of Food Analysis
  • Physical and Chemical Methods for Food Analysis
  • Current and Future Challenges in Food Analysis
  • Food Analysis: Methadologies and Applications
  • Analytical Techniques in Food Science
  • Advancement in Quality Control

Food Analysis deals with the principles, methods, and techniques necessary for quantitative physical and chemical analyses of food and food products. The analyses will be related to the standards and regulations for food processing.

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Food Quality control (QC) is a reactive process and aims to identify and rectify the defects in finished products. It can be achieved by identifying and eliminating sources of quality problems to ensure customer’s requirements are continually met. It involves the inspection aspect of quality management and is typically the responsibility of a specific team tasked with testing products for defects.

Food Quality assurance (QA) is a collection of quality assurance activities in the processes by which goods are produced. It is a constructive process that helps to eliminate defects by focusing on the process used to produce the product. The aim of QA is to enhance the production and testing processes so as not to cause defects while the product is being produced. This session focuses on food supply chain risk and controls.

  • Quality Control and Assurance in Food and Beverage Industry
  • Quality Control and Assurance in Food Packing
  • Quality Control and Assurance in Food Processing
  • Food Quality Standards

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Food adulteration is the act of intentionally degrading the quality of food offered for sale either by blending or substituting inferior substances or by removing some valuable ingredient. Globally and in several forms, food adulteration happens and affects nearly all food commodities.Not only is adulteration a major economic concern, but it can also lead to severe health problems for customers.
 
A food substitute is a nutritional supplement with the intent of replacing one or more meals a day, as the name suggests. Substitutes properly accepted by the medical community provide all the properties required by the body to remain safe and solid.
  • Food Fraud and New Adulterants
  • Novel solutions for Identifying Emerging Risks
  • Methods of Food Adulteration Detection
  • Frequently Adulterated Foods  

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  • The study of the microorganisms that inhabit, generate, or contaminate food is known as food microbiology.This includes the study of food spoilage-causing microorganisms. “Good” bacteria in food science, however, such as probiotics, are becoming increasingly relevant. Furthermore, for the development of foods such as cheese, yogurt, other fermented foods, bread, beer and wine, microorganisms are important.
     
    Food enzymology covers basic and applied aspects of the enzymology important to food systems. The basic aspects of the course include methods of measuring enzymatic activities; extraction of enzymes from microbial, plant and animal systems; methods of enzyme purification and characterization.

    Enzymes in Food

  • Microbial Aspects of Food Quality and Spoilage
  • Microbial Ecosystems and Food Chain
  • Ecology and Food Interactions
  • Microbial Interactions of Foodborne Microbes
  • Food and Agricultural Immunology
  • Applications of Enzymes in Food Industry

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Dairy Science is A program which focuses on the application of the principles of biology and chemistry to the production and management of milk animals and the production and handling of milk products.It covers animal science training, nutrition science, food science and technology, biochemistry, human and animal health and safety related aspects. Dairy science explores the technology and science behind the production of milk and milk products like cheese, yogurt, butter.

  • Dairy Products
  • Chemistry and Technology of Milk and Dairy Products
  • Trends in Dairy science
  • Quality Control and Management of Dairy Products
  • Analytical Methods in Dairy Science
  • Dairy Science in Food Business
  • Dairy Science and Associated Diseases

Dairy science and technology studies the understanding and knowledge of milk, its processing, its components’ physical, biochemical and nutritional properties, and how they can be used to produce a unique variety of milk products. This session explores the recent developments and challenges faced in the field of Dairy technology.

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Food packaging is defined as a product made from any material used for the containment, safety, handling, distribution and presentation of goods from raw to processed materials, such as paper, glass, plastic, aluminum and wood. At the very heart of the modern food industry, food packaging lies and very few items are sold unpackaged.The main requirement of food packaging is to maintain the safety, wholesomeness and quality of food.
Preservation of food is one of the methods used to protect food from unwanted microbial growth. After the food is produced, we store and protect the rice and curry with lids to keep away flies and other insects by covering them through this, we protect it from any infection that they cause. This is a situation that is short-term. On the other hand, food storage is performed to preserve food for a longer time. This session will concentrate on a significant number of nations that have produced new materials and methods for packaging a range of foods in recent years.

  • Preservation of Fresh Food Products
  • Preservation of Processed Food
  • Food Packaging Alternatives
  • Packaging Materials and Packaging Interaction
  • Modern Methods of Food Packaging
  • Labeling of Food Products
  • Preservation Using Chemicals and Microbes

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Food colloids give many different food products structure, texture, and mouth-feel; for example, jam, ice cream, mayonnaise, etc. Food colloid contains hydrocolloid that provides food products with thickening, gelling, emulsification, and stabilizing properties. Food polymers are edible plant, animal and micro-organism polymers that can be used in food systems, including proteins, polysaccharides, etc. Oils and/or lipids from plants and animals, although their molecular weights are relatively small, could also be considered as food polymers. The stabilization of food colloids represents an important functional property of food polymers. Proteins and polysaccharides are the two main types of food polymers found in oil-in-water emulsions, and some food emulsion products contain both types of macromolecules.

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Bioscience is a diverse area of research and industry with a common thread – using expertise to establish biological solutions that support, restore and enhance the quality of life of humans, plants and animals in our environment. From life-saving treatments and procedures to nutritious food and cutting-edge research, community benefits from improved quality of life by bioscience.

Food biotechnology is the application of advanced biotechnological techniques to food production and processing. Food fermentation, which is the oldest biotechnological method, and food additives, as well as plant and animal cell cultures, are included. New advances in fermentation and enzyme science, genetic engineering, protein engineering, bioengineering and processing.

Biophysics is a discipline that uses physics theories and methods to explain how biological processes function.

  • Chemical and Physical Aspects of Food
  • Food Texture and Properties
  • Biotechnology in Food Processing

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