European Food and Beverage Expo September 16-17, 2019 | Luxembourg City, Luxembourg

Food analysis is the discipline dealing with the development, application and study of analytical procedures for characterizing the properties of foods and their constituents. These analytical procedures are used to provide information about a wide variety of different characteristics of foods, including their composition, structure, physicochemical properties and sensory attributes. This information is critical to our rational understanding of the factors that determine the properties of foods, as well as to our ability to economically produce foods that are consistently safe, nutritious and desirable and for consumers to make informed choices about their diet. The objective of this course is to review the basic principles of the analytical procedures commonly used to analyze foods and to discuss their application to specific food components, e.g. lipids, proteins, water, carbohydrates and minerals. The following questions will be addressed in this introductory section: Who analyzes foods? Why do they analyze foods? What types of properties are measured? How does one choose an appropriate analytical technique for a particular food?

The effective management of food intake and nutrition are both key to good health. Smart nutrition and food choices can help prevent disease. Eating the right foods can help your body cope more successfully with an ongoing illness. Understanding good nutrition and paying attention to what you eat can help you maintain or improve your health.

Nutritional deficiencies include:

• Beriberi:  low levels of vitamin B1 (found in cereal husks)
• Ariboflavinosis:  low levels of vitamin B2
• Pellagra:  low levels of vitamin B3
• Paraesthesia:  low levels of vitamin B5 leading to a “pins and needles” feeling
• Biotin deficiency:  low levels of vitamin B7, which can be common in pregnancy
• Hypocobalaminemia: low levels of B12
• Night blindness:  low levels of Vitamin A
• Scurvy:  low levels of vitamin C
• Rickets:  Severe vitamin D and/or calcium deficiency
• Vitamin K deficiency
• Magnesium deficiency:  Occurs with certain medications and medical problems
• Potassium deficiency:  Occurs with certain medications and medical problems

Food Processing is the transformation of food by physical and chemical compounds into another form. Food preparing ordinarily includes steps, for example, mincing and macerating, liquefaction, emulsification, and cooking, (for example, heating, bubbling, searing, or flame broiling); pickling, purification, and numerous different sorts of safeguarding; and canning or other bundling.

Due to contamination, food and beverages gets impure and unfit for human use. It prompts the loss of supplement content in the food. Contaminated food is hazardous because it may be lethal and can impact human prosperity and it could degrade the supplements fundamental for proper improvement of human body. Adulterants are the substances which are utilized as a part of the processing of food items harmful for human utilization; substandard sustenance and sustenance containing incidental issue.

Food Nanotechnology is simply the task or get together of every particle and sub-atomic groups into structures to create materials with various properties. Nourishment science in Nanotechnology is the means by which sustenance is produced and how it is bundled. A few nanomaterials are created that have any kind of effect in food taste, nourishment wellbeing and medical advantages. Silicate nanoparticles are delivered to give a hindrance to dampness in a plastic filmutilized for bundling and consequently nourishment ruining or drying is diminished. Scientists are utilizing Nano sensors that can distinguish microscopic organisms, for example, Salmonella at a packaging point.

β-Galactosidases produced by microorganisms are being utilized in food technology for hydrolysis of lactose in milk and milk by-products. The catalyst has gained much consideration in perspective of lactose intolerance in human population and because of significance of milk in human eating routine. β-Galactosidases hydrolyse β-galactopyranosides, that is, lactose, and shape a scope of transductiongalactosylation items or galactooligosaccharides (GOS) fit for giving a few medical advantages as prebiotics.

Lactic acid bacteria (LAB) are a potential source of food grade enzymes and other metabolites. Lactic acid bacteria producing extracellular cell bound β-galactosidase have been isolated and enzyme production was carried out using modified MRS medium incorporating lactose as enzyme inducer.

Inadequate dietary intake during pregnancy is a major problem in many low-income countries. The Household Food Insecurity Access Scale (HFIAS) was adjusted to investigate family unit nourishment get to and the individual dietary decent variety survey to explore women’s dietary variety. Nourishment security relates straightforwardly to sustenance and wellbeing. Regularly sustenance security is thought of as being identified with accessibility and access of foodstuffs.

However, the danger to nourishment security additionally lies with urbanization, wage difference, overpopulation, biological system debasement, creature wellbeing, and sustenance healthiness. Sustenance healthiness is additionally an essential part of nourishment. Healthiness is observed by means of sustenance wellbeing and nourishment resistance programs, making them basic parts of a nourishment security program too.

The time from initial farming creation down to definite family unit utilization, food is lost or squandered all through the inventory network. Nations under medium-and high-pay gather the misuse of sustenance is noteworthy at the utilization organize, which implies they set a standard a such high that they dispose of such nourishment which is generally appropriate for human utilization. In Industrialized locales, a noteworthy loss of sustenance happen beginning time of nourishment inventory network.

In any case, in low-pay nations the majority of the misfortune happens at the early and center phases of production network than that of purchaser level. The sustenance misfortunes which could be other shrewdly kept away from puts an immediate and extraordinary effect on the pay of the two makers and customers. Understanding the way that lives of billions is very nearly nourishment frailty, a check or drop in food insecurity could have a prompt and noteworthy effect on their employments.Case Reports on Food Technology: Case Reports on Food Innovation in any aspect like Food Safety, Nutritional Disorders, Food Allergies, Food Microbiology, Eating Concerns/Eating Disorders, Diet supplements and Disorders, Food, Health and Wellness, Child Nutrition and Health in the method of unique articles, survey articles, case reports, short correspondences, and so forth in every aspect of the field and making them uninhibitedly accessible through online with no limitations or some other memberships to scientists around the world. Case reports should meld a remarkable survey of every single past case in the field.

Nourishment Toxicology incorporates food prejudice, food hypersensitivity, foodborne diseases, sustenance illumination and metabolic issue. Nourishment businesses have distinctive plants everywhere throughout the world and that would improve the conveyance of neighbourhood sustenance. So to abstain from bringing in remote foodborne pathogens or to abstain from trading nourishments containing pathogens, more serious screen of foodborne pathogens is required. Microbiological quality control of the work station of those chain frameworks is ending up vital in the coming years foodborne infections may increase as a result of expanded globalization of our sustenance supply. Food Microbiology: Food Microbiology is the study of the microorganisms that inhibit, create, or contaminated food, including the study of microorganisms causing food spoilage, pathogens that may cause disease especially if food is improperly cooked or stored, those used to produce fermented foods such as cheese, yogurt, bread, beer and wine and those with other useful roles such as producing probiotics.

Foodborne diseases are any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food,[2] as well as toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes. Symptoms vary depending on the cause, and are described below in this article. A few broad generalizations can be made, e.g.: the incubation period ranges from hours to days, depending on the cause and on how much was consumed. The incubation period tends to cause sufferers to not associate the symptoms with the item consumed, and so to cause sufferers to attribute the symptoms to gastroenteritis for example.Symptoms often include vomiting, fever, and aches, and may include diarrhea. Bouts of vomiting can be repeated with an extended delay in between, because even if infected food was eliminated from the stomach in the first bout, microbes, like bacteria, (if applicable) can pass through the stomach into the intestine and begin to multiply. Some types of microbes stay in the intestine, some produce a toxin that is absorbed into the bloodstream, and some can directly invade deeper body tissues

Quality assurance (QA) is a set of activities for ensuring quality in the processes by which products are developed. It’s a proactive process and aims to prevent defects by concentrating on the process used to make the product. The goal of QA is to improve development and test processes so that defects don’t arise when the product’s being developed. QC 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.

Nutrition is characterized as a science related to sustenance and supplements in the upkeep of wellbeing, development and propagation of a life form. It contains biosynthesis, retention, discharge and digestion. A modified meal that professes to create wellbeing or prosperity by offering advantages and brings down the danger of chronic infection behind that of customary supplements it contains. Useful foods may involve such things as breads and grains that are revived with herbs, vitamins and nutraceuticals.

Food and beverage technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food and beverages. Related field of food and beverage technology includes analytical chemistry, industrial chemistry, biotechnology, engineering, nutrition, quality control, and food safety management. Food and beverage technology is a series of process starting with food research, product development, quality assurance and quality control and food regulation. Food and beverage technology is a careful, systematic study, investigation, and compilation of information about foods and their components.

Food production is the process of transforming raw ingredients into prepared food products. Food production includes industries that take raw food products and convert them into marketable food items. Home food production includes converting produce into forms for long-term storage. Food processing is the process of changing or transforming raw food materials into consumable forms or products. Food processing offers many advantages such as prolonging the life span of the food, preventing food from going bad, for easy packaging etc. 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 slowing the oxidation of fats that cause rancidity.

The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients.