OVERVIEW

The 19th World Congress of Food Science & Technology - IUFoST 2018 is being organized in India during October 23-27, 2018 at Mumbai to showcase the global developments in all the facets of food science and technology through 60 plus parallel scientific sessions with the participation of 250 plus speakers with rich expertise in their respective areas of specialization. The other highlights of the congress are the distinguished and plenary lectures to be delivered by world food laureates and other high profile researchers and contributors in food science and technology. The 19th IUFoST World Congress and the EXPO gets inaugurated in the morning of 2nd day i.e. October 24, 2018. The scientific sessions also include the interdisciplinary areas recognized by IUFoST.

For the student community and young researchers, the world congress offers a great opportunity for scientific and technological interactions through poster presentation which would spread across 6 sessions during the congress with expectation of 800 plus poster presentations. Another opportunity for the students and researchers who are making their professional careers is the pre-conference workshop being held on the first day of the Congress. The workshop will be in select major areas of food science and technology conducted by resource faculty with rich subject expertise and hands-on experience.

The research community including young and upcoming researchers and students will have scope to interact with leading and reckoning names in food science and technology and global business houses involved in food, agri and biological related programmes. Do not miss this great scientific global event in India and commit yourself to be in Mumbai, India during October 23-27, 2018 by registering as early bird to get all the benefits of science, culture, heritage, social and culinary aspects.

Please click on Registration and get the details of Tariff and other details for further action.



SCIENTIFIC THEMES & TOPICS

  • Nutritionals, Nutraceuticals and Functional Foods
  • Food Engineering
  • Traditional, Indigenous and Ethnic Foods
  • Food Chain Logistics and Food Packaging
  • Food Analysis, Food Quality and Safety
  • Chemistry and Biochemistry of Foods
  • Molecular Biology, Biotechnology and Microbiology of Foods
  • Food Composition, Nutrition, Health and Wellness
  • Value Addition to Agri. Materials through Innovative Food Processing for cost effective Food Products
  • Sustainable Food Security, Prevention of Food Losses & Wastes and Future Foods
  • Capacity Building & Leadership, Training, Informatics and Networking



WORKSHOP

In every IUFoST Congress, it is a common practice to have on the first day, a workshop being conducted in a contempory once related to Food Science & Technology. In this connection, it is contemplated to have at parallel workshops shall be arranged on Tuesday, Oct. 23, 2018 starting at 9.30 am in the morning and closing at 4.00 pm in the evening. There will be different topics not only with region specific interest such as food safety, innovations in dairy products, aspects of hygienic engineering design and manufacture as well as also to include food analysis and other vibrant topics for workshops for students and Young Faculty with global Participants. These are under consultations and the details will be uploaded shortly so that the students and faculties and the R&D personnel can lock in their names as per appropriate details in registration when this page is uploaded with all relevant details. We also encourage Industry Participants to take these courses / workshops as it gives in a capsule the latest in the field by Global Experts.

Several suggestions have come in for the workshops in the areas of Food Safety, Dairy Sector, Food Analysis, Informatics and Documentations and Capacity Development. As more suggestions come in and the suggested topics get crystalised into workshop sessions it will be hosted on this website.

October 23-27, 2018, Mumbai, India

Pre-Conference Workshop (Version 4.0)

DAY 1 | Tuesday, 23rd October 2018

Exploiting Internet Potential for Professional Development in Food Science and Technology
Daryl Lund, Don Mercer & Team

The Global Food Safety and Regulatory Developments and Food Safety Validation and Verification
Purnendu C. Vasavada, Larry Keener,  Alvin Lee & Team

Nutritionals and Nutraceuticals – Scientific Basis for Value Addition to Healthy Food Products
Dilip Ghosh, Smarta,R.B. & Team

Food Engineering Paradigms for Positive Health Functionality and Impact
Niranjan, K., Paul Singh, Anantheswaran, R.& Tea


Details of Workshops

1. Exploiting Internet Potential for Professional Development in Food Science and Technology

Daryl Lund, Don Mercer & Team

IUFoST is actively engaged in using the internet to enhance education and knowledge transfer in Food Science and Technology (FST). Most of IUFoST's energy in e-learning has focused on developing a Distance-Assisted Training Program (DATP) based on Continuing Professional Development (CPD). It is targeted to people working in the food industry who have limited background in science and food science and technology in particular. In this workshop, the intended participants are persons engaged or would like to be engaged in training employees in the food industry. Therefore, the workshop will be of interest to educationists who want to develop DATP in India or other countries. We will share both challenges and opportunities from our past work and some "how to" examples. Although this workshop is not intended for students currently studying food science, they are invited to attend, if they are interested in developing DATP materials. The workshop will then be devoted to participants to develop their own interests in e-learning. The aspects covered are:
(i) Using the DATP in the local setting, (ii) Developing courses for DATP and (iii) Advancing the DATP and use of the internet to the next level.



2. The Global Food Safety and Regulatory Developments and Food Safety Validation and Verification

Purnendu C. Vasavada, Larry Keener & Team

Recent development in Global Food Safety regulations indicate clear trend in prevention-based food safety assurance, controlling supply chain from "farm to folk" and emphasis on risk-based hazard analysis and validated strategies for their mitigation. Thus, Current Food Safety regulations are increasingly focused on prevention and preventative controls and rely on validated processes, supply chain and harmonized analytical procedures. The workshop will highlight emerging regulatory trends and legislative developments globally that are likely to impact the preventive controls, preservative processes, including novel and non-thermal processing and preservation techniques, as well as supply chain control to assure food safety. Key topics to be discussed include:

  • Food safety and regulatory developments
  • Basic concepts of validation and verification
  • Validation of thermal and non-thermal processes
  • Laboratory methods validation for microbiological methods
  • FDA's FSMA Preventive Controls and USDA's perspectives on validation and verification
  • Industry experience on validation and case study examples


3.Nutritionals and Nutraceuticals – Scientific Basis for Value Addition to Healthy Food Products

Dilip Ghosh, Smarta,R.B. & Team

With the exponential growth and increasing demands, India will become the most prosperous market in the health and nutrition industry. It is not only a major destination for sourcing ingredients, but also a major consumer market of supplements, nutraceuticals and natural medicines. The movement 'Healthy India' endeavours to advance consciousness of disease prevention opportunities, encourage earlier detection and treatment of chronic diseases, and foster healthy living through information and resources on healthy lifestyle. The Indian Government's initiative 'The Make in India' is a positive instrument for investment in manufacturing sector. The 2018 IUFoST in Mumbai is a strategic opportunity for international industry to explore India's health and nutrition business is coming, do not miss the opportunity to be at the forefront. The benefits of attending this workshop include:

  • Generate New Business
  • Establish partnerships
  • Gain a regulatory and legal understanding
  • Showcase your intellectual capabilities


4.Food Engineering Paradigms for Positive Health Functionality and Impact

Niranjan, K., Paul Singh, Anantheswaran, R.& Tea

This course will essentially focus on the role which food engineering can play in enhancing the health impact of foods, by considering practical examples such as
1. Frying - where engineering strategies will be presented to assess the provenance of oil in fried products, and lower oil uptake and acrylamide formation,
2. Development of processes and products with prebiotic / probiotic activities and
3. Processes for retention or separation of phytochemicals.

In addition, the course will also review models available for the flow of food through the gastro-intestinal tract. One of the longer term outcomes of the course aims will be to provide insights for developing products and processes which can potentially have positive impacts on cardiac, gut and neurological health.



IMPORTANT DATES

EVENTS DATES AVAIL OFFERS
IUFoST 2018 October 23-27, 2018 Click Here
ORAL ABSTRACT SUBMISSION Upto April 6,2018 (Closed) Click Here
POSTER ABSTRACT SUBMISSION Upto June 15,2018 (Closed) Click Here
EARLY BIRD REGISTRATION OFFER VERSION-2 Upto October 20, 2018 Click Here
WORKSHOP REGISTRATION Upto October 22, 2018 Click Here
REGULAR REGISTRATION TARIFF From October 1, 2018 Click Here
EXHIBITION SPACE BOOKING April 01 to October 15,2018 Click Here

 



World Food Congress Competitions

The IUFoST World Congress of Food Science and Technology is a forum to highlight cutting-edge topics of global concern and the latest innovations that aim to strengthen the global voice for food science and technology for the benefit of humanity. The 19th World Food Congress, to be held in Mumbai, India, will address these issues using the theme "25 billion meals a day by 2025, with healthy, nutritious, safe and diverse foods". For more information on the IUFoST World Congress please go here.

IUFoST is committed to providing opportunities for the next generation of food scientists and technologists to demonstrate their skill and ingenuity in addressing today's pressing issues. The Four Competitions will be held in Mumbai to inspire and recognise innovation and leadership in food science and technology: Read more about them below and spread the word to students, young scientists, and your colleagues who work with them. You are encouraged to nominate candidates for or apply for the following competitions:

IUFoST FOOD SCIENCE STUDENTS FIGHTING HUNGER: A GLOBAL STUDENT NEW PRODUCT DEVELOPMENT COMPETITION
The purpose of this competition is to encourage food science and technology undergraduate students to use their knowledge and skills to develop innovative food products to fight hunger. Students are challenged to develop a nutritious product based on regional raw materials and technologies. The primary focus is on the practical application of scientific and technological principles with the concern for safety, sensory acceptability, shelf life, health and marketability.

IUFoST YOUNG SCIENTIST AWARDS COMPETITIONS
The Young Scientist Competition, begun in 2006, continues to offer young scientists unique access to and insight into the World Food Congress, its expert speakers and the food scientists and technologists attending. Seven young scientists in their first post-doctoral position, first academic position, age 35 or under, will be selected from nominees to attend the Congress. Each young scientist will address a global audience with his or her research following a plenary speaker. He or she will then join over 2000 other food scientists and technologists to experience this global event.

IUFoST FOOD SAFETY WITHOUT BORDERS GRADUATE STUDENT PAPER COMPETITION
Food Safety has been identified as a key focus area for IUFoST that requires local solutions based on globally applicable principles. Food science and technology students enrolled in a M.Sc. or Ph.D. programme are invited to submit an academic paper with the objective of enhancing global food safety. The paper should address a food safety issue arising from an indigenous food from their home country or region in a practical way

IUFoST ROSE SPIESS AWARD FOR A SUSTAINABLE FOOD SUPPLY
Food science and technology plays an important role of ensuring the health and wellbeing of people around the world and is essential to resolving food safety and sustainability challenges now and in the future. How that happens is unique to each country-even right down to communities within each country. The IUFoST Student Video Competition is your chance to tell the story of the positive impact of food science in your region, country or community.

Please read the competition rules. Be sure to follow them to avoid disqualification. Once you have perfected your video, send an email to with the Subject STUDENT VIDEO COMPETITION. The email to Janet Viljoen janet@janetviljoen.co.za must include a link to a video storage service which has your video (e.g. Drop Box, Google Drive, OneDrive etc.). IUFoST will upload your video from your storage site.

Click Here  For World Food Congress Competitions – 2018 Winners

 



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