Food Technology Conferences - International Conference on Agriculture, Food and Aqua:Discovering Natural Resources through Agriculture 2018. cover photo

Food Technology Conferences - International Conference on Agriculture, Food and Aqua:Discovering Natural Resources through Agriculture 2018.

Ended 1 year ago

Event Type

Cape Town International Convention Centre, Convent,, Cape Town, Cape Town, South Africa


10:00 AM

ME Conferences

About Food Technology Conferences - International Conference on Agriculture, Food and Aqua:Discovering Natural Resources through Agriculture 2018.

ME Conferences with great pleasure welcomes all the contributors in the food and health industry across the globe to the International Conference on Agriculture, Food and Aqua on November 22-23, 2018 in Cape Town, South Africa with a theme of “Discovering Natural Resources through Agriculture 2018”. The conference highlights keynote presentations, oral talks, poster presentations and exhibitions. All the speakers, participants, students, and delegates from across the globe are cordially invited to the event. The international Agriculture 2018 conference encourages the young student researchers through Poster Award Competition and Young Research Forum at the conference venue. ME Conferences organizes 3000+ global events inclusive of 1000+ conferences, 600+ workshops and 400+ symposiums on various topics of science and technology across the globe with support from 1000 more scientific societies and publishes 700+ open access journals. The scientific events are specially designed cluster of program that provides a common platform to exchange and share the experiences and research results on all aspects of agriculture, food and aqua science. Why to attend? The field of agriculture and food science is enormous with new discoveries and inventions coming up each day. It also facilitates the processing techniques with newly innovated equipment and to improve and establish the methods of testing. Agriculture 2018 provides a platform to reach the largest assemblage of participants through workshops, trade shows, exhibitions, oral and poster presentations. Target audience Directors, Board Members, Presidents, Vice Presidents, Deans and Head of the Departments Food technologists Food laureates Food safety officers Food Industrialists Microbiologists Business Entrepreneurs Manufacturing Agricultural Devices Companies Agricultural Students, Scientists Food scientist and researchers Biochemist and Nutritionist Aqua-culturists Aquaculture Researchers Tracks/Sessions Track 1. Agricultural Biotechnology Biotechnology is any technique that uses living organisms or substances to create or modify a product for a sensible purpose. In this line, farmers have modified plants to create the desired traits by the use of various scientific tools and techniques, the method to be known as, agricultural biotechnology. Agricultural biotechnology is being employed to handle issues altogether areas of agricultural production and process. This includes plant breeding to boost and stabilize yields, to boost resistance to pests, diseases and abiotic stresses like drought and cold, and to boost the nutritionary content of foods. It is being used to develop low cost disease-free plants and also to increase the breeding capacity of plants. Agricultural biotechnology is criticised to create long term adverse effects like developing new allergens, weeds that are resistant to herbicides, farmers may use additional chemicals to treat crops genetically built to resist poisons and biotechnology may also advance a decline in biodiversity but it should be thought of as a supplement to existing crop improvement programmes. It is not a cure; however a technology that, once secured with different management methods, is capable of delivering results. Track 2. Sustainable Agriculture Sustainability is based on the principle that the needs of the present should be met without compromising them for future generations. The goal of sustainable agriculture is to fulfil society’s wants within the gift while not compromising it for the future generations to fulfil their own wants. This type of agriculture tries to seek out an honest balance between the necessity for food production and also the preservation of the ecological system. There are other goals related to sustainable agriculture, like conserving water, reducing the employment of fertilizers and pesticides, and promoting biodiversity in crops ecosystem. In agricultural production systems, it is necessary to acknowledge the characteristics of varied resources employed in production, the way they're managed or manipulated within the production method and also the technologies and practices which render the production system unsustainable. There is a need to ensure that the activities do not render the farming systems unsustainable. Agricultural ecology should be maintained as well as promoted. Track 3. Food Biochemistry Food biochemistry can be defined as the study of breakdown of food within the cells to provide energy to the body. Understanding of food biochemistry followed by developments in food biotechnology have led to higher raw materials and products, improved human nutrition and food safety, and these developments are applied within the food industry. Food biochemistry details the structural and functional changes occurring in food components like carbohydrates, proteins, fats, pigments and flavours during the various processing stages. Carbohydrates serve as a primary energy source and its modification includes formation of brown colour, sweet aroma and retrogradation. Proteins are complex molecules that are present in all living organisms, and are directly involved in the chemical processes essential for life. A protein is composed of amino acids joined together to form long chains. Changes may occur due to moisture, heat or shear like maillard reaction and structural denaturation. Fats are derivatives of fatty acids whose alteration comprise of esterification, hydrogenation, rancidification and colour fixation. Pigments are substances produced from selective colour absorption comprising chlorophyll, carotenoids, flavonoids, etc. changes in pigments are either beneficial or reflect a degradation in quality. Food flavours have a major impact on taste and affects consumer acceptance. Track 4. Novel Food Processing Technologies These processing technologies are a consequence of customer demand for natural, high quality and healthy product that are safe. It aims at examining recent applications in pulsed electric field, high-pressure technologies, food microbiology, and modern thermal and non-thermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve the safety, quality, and nutritional value of varied food products. High Pressure Processing (HPP) is a non-thermal pasteurization technique whereby products are held at high pressures for few minutes. The preference of this method over the standard thermal processing techniques involve less process time, less heat damage and retention of product flavour, texture, colour and nutrients of a number of liquid and semi-liquid foods. In pulsed electric field (PEF) food is exposed to a pulsed high voltage which inactivates the bacteria. Hurdle technology involves combining more than one approach of preservation on food. All these approaches enhance food safety and quality without compromising the nutritional quality and safety. Track 5. Food Microbiology Food microbiology is the study of the microorganisms that contaminate food and also those used in the production of food. The micro-organisms either use the nutrients of food or synthesize new compounds that cause spoiling of food. Food safety is a major target of food microbiology. Various pathogens are transmitted through food like bacteria, virus and other toxins. Although various contaminants are removed during cooking but still some of them may remain in the food. To ensure the safety of food products, they are tested through chemical and biological methods and measures are adopted to minimize them. The application of molecular analyses has allowed scientists to handle micro-organisms beyond merely determining whether particular pathogens are in a food. Apart from spoilage, some micro-organisms are used to prepare fermented food using plant and animal sources. Sometimes some live bacteria improve the health by promoting body’s natural immunity and boosting the digestion system. Track 6. Food Chemistry Food chemistry studies the processes and interactions of all biological as well as non-biological components of foods. It inspects products like meat, poultry, beer, milk and also constituents such as water, vitamins, minerals, carbohydrates, enzymes and flavours Its basics are often drawn from rheology, transport phenomena, thermodynamics, chemical bonds and interaction forces, quantum mechanics , biopolymer science, colloidal interactions, and nucleation . Food chemistry play a significant role in developing new food products and improving the quality of the already existing ones including altering the nutritional composition of food by fortification, enrichment and supplementation. It ensures that food preparation, processing, and storage is done perfectly by ensuring good manufacturing practices. Another role played by food chemistry is advancement of food standards promoting world trade and save the consumer from being deceived on the quality or the nutritive value of food. Track 7. Designer Foods Some foods are especially altered so that they can fulfil the special health needs of the consumer. These may be in terms of taste, health or preservation. A designer food is same in presentation to a conventional food which is consumed, but is demonstrated to have physiological benefits and reduce the risk of chronic disease and also provides basic nutritional value. Most countries have proper regulations on the purchase and sale of such foods. In this line, genetically modified foods are those produced from organisms whose DNA is changed using the by genetic engineering. Therapeutic foods are designed normally for nutritional purposes to provide dietary supplements. The main example of therapeutic foods is those used for emergency feeding of malnourished children or to complete the nutritional requirements in the diets of persons with special nutrition requirements. Functional foods can be defined as those whole, fortified, enriched and supplemented foods that provide health benefits apart from the essential nutrients, when they are consumed at effective levels as a part of the diet on a regular basis. Specialty foods are those that are commonly considered as unique and high-valued food items made in small quantities from high-quality ingredients. The main advantage of designer food is that it does not require any change in the dietary pattern of the people and can provide suggested amount of nutrients regularly. It can be easily blended with the existing system of food production and distribution. In developed countries these foods play a major role in improving the diet and eradicating nutritional deficiencies. Track 8. Food Additives Food additives are those that are added to the food to maintain as well as improve the taste, texture, shelf-life, safety and freshness of the foods. Food additives can be either natural derived from plants and animal sources or synthetic. It may include sequestering agents, acidity regulators, chelating agents, emulsifiers, stabilizers, sweeteners, colorants and preservatives. Preservatives are used to prevent or delay bacterial and fungal growth in foods. These additives delay spoilage of food or extend the shelf life of the finished product. The amount of the additives to be used in food is regulated and specified by the government because increased amount of some of the additives could be harmful for the body. E numbers are given to all the additives to administer them and to educate the customers. Government authorities monitor and ensure that food additives in food and drinks produced in their countries adhere with the permitted uses, conditions and legislation.

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