Londinium was founded by the Romans. The City of London, that is London ancient core-retains boundaries that follow closely its medieval limits And The city of Westminster is also an inner London territorial division holding city status the greatest city London is administered by the Mayor of London and the London assembly .

London is consider to be one of the world’s most important global cities and also has been termed the world’s most powerful, most popular for work, most desirable, most influential, innovative, sustainable, most investment friendly, and the most visited most vegetarian –friendly most expensive city in the World haematology Supporting London exerts a considerable impact upon the arts, commerce, education, entertainment, healthcare, media, finance, fashion, professional services, research and development, tourism and transportation. London rank 26 out of 300 major cities for economics performance

London city is the largest city in England which is also called as largest capital city of England and the United kingdom, and it has the largest municipal population in the Europe union standing on the river Thames in the south - east of England ,at the head of its 50-miles (80 km) estuary leading to the North sea ,London has been considered a major settlement for two millennia.

This event will provide an opportunity to build and expand your network with various people and gives chance to make collaboration with other universities and research labs. It also helps you to meet the experts in the relevant field of study. It gives the access to novel instruments in the market. This conference plays a major role in your business development and maximizes the profit.

Food Chemistry 2020 is a global overview which will provide an international platform for the discussion of agriculture & food Chemistry. This event gathers all the eminent persons, professors, scientists, doctors, medical practitioners, health workers, professionals, students, and industrialists all over the world to exchange their ideas, researches and their experiences. It also brings together persons particularly interested in the chemistry of agricultural and food products, both raw and finished; to foster programs of general papers and symposia on special topics dealing with this field of chemistry; to promote such other activities as will stimulate activity in and emphasize the importance of research in agricultural and food chemistry. Our conference provides quality, timely Symposium at International Conference on Agricultural & Food Chemistry .

EuroSciCon is back with the 5 th Edition of International Conference on Agriculture & Food Chemistry on April 13-14, 2020 at London, UK and we focus on the recent advancements & its applications in Agriculture & Food Chemistry . Food Chemistry 2020 includes prompt Keynote presentations, Oral talks (Speaker forum and Young research forum), and Poster presentations, Workshops, Symposium and Exhibitions.

SESSION AND TRACKS

Track 1: Agriculture Engineering

Agricultural Engineering is the engineering discipline that studies agricultural production and processing. Agricultural engineering combines the disciplines of mechanical, civil, electrical and chemical engineering principles with a knowledge of agricultural principles according to technological principles. A key goal of this discipline is to improve the efficacy and sustainability of agricultural practices

Agricultural engineers typically do the following:

Use computer software to design equipment, systems, or structures

Modify environmental factors that affect animal or crop production, such as airflow in a barn or runoff patterns on a field

Test equipment to ensure its safety and reliability

Oversee construction and production operations

Plan and work together with clients, contractors, consultants, and other engineers to ensure effective and desirable outcomes

Agricultural engineers' main role is to solve problems found in agricultural production. Goals may include designing safer equipment for food processing or reducing erosion. To solve these problems, agricultural engineers must creatively apply the principles of engineering.

Agricultural Ecology & Agricultural Geology

Agriculture Technical Processes

Novel Agricultural Machinery

Nanotechnology in Agriculture

Polymers in Agriculture & it’s Application

Modeling of Spray Deposition on Tree Canopy

Sensor Technology in Agriculture

Precision Farming, Remote Sensing and Agri GIS

Remote Sensing for Detection of Plant Stress

Track 2: Plant & Agricultural Biotechnology

Agricultural biotechnology is the term used in crop and livestock improvement through biotechnology tools. Biotechnology encompasses several tools and elements of conventional breeding techniques, bioinformatics, microbiology, molecular genetics, biochemistry, plant physiology, and molecular biology. The biotechnological tools that are important for agricultural biotechnology include conventional plant breeding, tissue culture and micropropagation, molecular breeding or marker-assisted selection, and genetic engineering and GM crops. The present and future focus is on continuing improvement of agronomic traits such as yield and abiotic stress resistance in addition to the biotic stress tolerance of the present generation, crop plants as biomass feedstocks for biofuels and “biosynthetic,” value-added output traits such as improved nutrition and food functionality, and plants as production factories for therapeutics and industrial products

Genetically Modified Crops

Genomic Technology for Tropical Agriculture

Micro propagation in Plants

Agronomic & Quality Traits

Green Plant Biotechnology

Novel Plant Tissue Culture Methods & it’s Applications

Genetic Engineering

Plant Plastics: Production & Applications

Plant Proteomics, Synthetic Biology and Transcriptome

Biomass, Biofuel and By-product of various Plants

Plant Microbiology& Plant immunology

Genes and Traits for Improved Crop Production

Track 3: Agricultural Chemistry

The goals of agricultural chemistry are to expand understanding of the causes and effects of biochemical reactions related to plant and animal growth, to reveal opportunities for controlling those reactions, and to develop chemical products that will provide the desired assistance or control. Every scientific discipline that contributes to agricultural progress depends in some way on chemistry. Hence agricultural chemistry is not a distinct discipline, but a common thread that ties together genetics, physiology, microbiology, entomology, and numerous other sciences that impinge on agriculture. Chemical materials developed to assist in the production of food, feed, and fiber include scores of herbicides, insecticides, fungicides, and other pesticides, plant growth regulators, fertilizers, and animal feed supplements. Chief among these groups from the commercial point of view are manufactured fertilizers, synthetic pesticides (including herbicides), and supplements for feeds. The latter include both nutritional supplements (for example, mineral nutrients) and medicinal compounds for the prevention or control of disease. Agricultural chemistry often aims at preserving or increasing the fertility of soil, maintaining or improving the agricultural yield, and improving the quality of the crop.

Nitrogen Fixation

Agricultural Chemicals

Involvement of Organic & Inorganic Chemistry

Low Carbon Agriculture for Sustainable Development

Agrochemical Application & Technology

Plant Breeding and Molecular Breeding

Harvesting & Post-Harvest Technology

Plant Breeding & Phytology

Biosynthetic Enzymes & it’s Impacts

Global Warming & Agriculture

Track 4: Agriculture, Forestry & Landscaping

Agroforestry is an intensive study on a land management system that benefits biological interactions between forest trees or shrubs and agricultural crops and/or livestock. There are five basic types of agroforestry practices have been developed: windbreaks, alley cropping, silviculture, riparian buffers and forest and hill farming. Agroforestry helps to conserve species diversity and protect natural resources, reduce pollution, control soil erosion, and enhance wildlife biodiversity. The benefits of agroforestry include improvement of the growth of agro-economy and resource sustainability. Agroforestry practices also influence agroecosystem and diversification of endangered crop species. The greatest research need is to develop farm-level analyzes to increase potential economic costs, benefits which may reduce risks associated with agroforestry practices and increase the market value of products. This is a vital prerequisite to the objective comparison of both production and conservation-driven agroforestry practices with alternative land use options. Furthermore, awareness should be raised among farmers and labors to improve the future market value of regional, national and international markets for commodities that can be produced through agroforestry system. Research o­n tree-crop-animal-environment interactions should be pursued to provide a scientific basis for optimizing agroforestry designs.

Biomass Utilization

Agriculture Waste Management & Methods

Soil and Hydrological conservation

Forest Ecology and Biodiversity

Grassland and Natural Resource Management

Landscape Restoration and Agroforestry

Applications of Agroforestry

Alley & Strip Cropping

Wood Science and Technology

Forest Conservation & Terrestrial Ecosystem

Track 5: Agronomy & Horticulture

Agronomy is the science and technology of producing and using plants for food, fuel, fiber, and land reclamation. Agronomy has come to encompass work in the areas of plant genetics, plant physiology, meteorology, and soil science. It is the application of a combination of sciences like biology, chemistry, economics, ecology, earth science, and genetics. Agronomists of today are involved with many issues, including producing food, creating healthier food, managing the environmental impact of agriculture, and extracting energy from plants. Agronomists often specialize in areas such as crop rotation, irrigation and drainage, plant breeding, plant physiology, soil classification, soil fertility, weed control, and insect and pest control.

Horticulture deals with the art, science, technology, and business of fruits, vegetables, flowers and ornamental plants. It includes production, improvement, marketing and scientific analysis of medicinal plant, fruits, vegetables, nuts, seeds, herbs, sprouts, mushrooms, algae, flowers, seaweeds and non-food crops such as grass and ornamental trees and plants. It also deals with species conservation, landscape restoration, landscape and garden design, management, and maintenance, research, and marketing. Horticulturists apply their knowledge, skills, and technologies to grow plants for human food and non-food uses like garden or landscape design, decorations etc. Their field also involves plant propagation and tissue culture to improve plant growth, diversification, quality, nutritional value, and resistance and adaptation strength to environmental stresses. Agriculture conference gives an opportunity to researchers and scientist to explore the advanced and latest developments in the field of Horticulture and its related field.

Sustainable Intensification

Organic Farming

Grass and Forage Science

Agroecology, Agrophysics & Agrology

Green Revolution

Modern Techniques for Vegetation

Horticulture Therapy

Turf management

Intensive Cropping Patterns & Integrated Farming Systems

Novel Arboriculture Techniques

Rice & Wheat Research

Floriculture & Viticulture

Track 6: Crop Science

Crop science is the highly integrative science including plant breeding, transgenic crop improvement, plant physiology and improved varieties of agronomic turf using developed cropping system and local crops to produce food, feed, fuel, fiber for growing population. Last century crop science achieved successes, now which are the part of everyday life. The role of crop science for biofuel production will increase upcoming year. Starch, carbohydrate, sucrose that can be converted to biofuel and ethanol for optimization of biomass yield and minimizing the inputs of fertilizer, irrigation and pesticides, it is needing to grow all bioenergy crops. And for minimize the competition between biofuel crops and human food crops.

Crop Biotechnology

Genome-edited Crops

Crop Genetics and Breeding

Efficient Crop Production

Crop Protection & Entomology

Crop and Pasture Sciences

Dwarfing Gene Techniques

Crop Modelling & Hybrid Technology

Agronomic Technologies

Seed Technology & Research

Track 7: Soil Science & Research

Soil provides ecosystem necessary for plants and animal life. Soil acts as a base medium provide habitat, water, and nutrition to living organisms. The soil is used as a holding and interacting facility for nutrients, microorganisms, plants and water. The soil is responsible for Agro ecosystems and Eco-agriculture which indirectly help in food security. Soil purifies groundwater, provides nutrients, help in the growth of plants and regulate the Earth's temperature. Industrial, household, and non-point source pollution negatively influence soil environment and finally the whole ecosystem. In recent decades, scientists have developed new practices which limit the mobility of contaminants which reduce pollution. Agriculture conference gives a chance to researchers and scientist to explore the latest and modern developments in the field of Soil Sciences and its related technology.

Soil Health & Chemistry

Soil Microbiology and Soil Remediation

Microbial Inoculant

Soil Morphology & Geology

Soil Fertility and Plant Nutrition Analysis

Improving Soil Fertility Health

Soil Physics and Advanced Biophysical Techniques

Evaluation of Soil Structural Quality

Soil Compaction & Consolidation

Soil Carbon in Tillage Systems

Track 8: Fertilizers & Pesticides

Fertilizer is any material of natural or synthetic origin that is applied to soils or to plants tissues to supply one or more plant nutrients essential to the growth of plants. Fertilizers enhance the growth of plants. This goal is met in two ways, the traditional one being additives that provide nutrients. The second mode by which some fertilizers act is to enhance the effectiveness of the soil by modifying its water retention and aeration.

Pesticides are substances meant for attracting, seducing, and then destroying, or mitigating any pest. They are a class of biocide. The most common use of pesticides is as plant protection products (also known as crop protection products), which in general protect plants from damaging influences such as weeds, plant diseases or insects. This use of pesticides is so common that the term pesticide is often treated as synonymous with plant protection product, although it is, in fact, a broader term, as pesticides are also used for non-agricultural purposes.

Impact of Fertilizers & Pesticides Use in Agriculture

Applications of Fertilizers & Pesticides

Production and Application of Biofertilizers & Biopesticides

Constraints in Biofertilizer Technology

Azolla-Anabena Symbiosis

RNAi & Biochemical Pesticides

Radiocarbon and Soil Carbon Dynamics

Nitrogen & Phosphate Fertilizers

Potassium & Compound Fertilizers

Organic Fertilizers

Track 9: Livestock & Animal Farming

Animal Farming is described as "studying the biology of animals that are under the control of humankind." It can also be described as the production and management of farm animals. Historically, the degree was called animal husbandry and the animals studied were livestock species, like cattle, sheep, pigs, poultry, and horses. Today, courses available now look at a far broader area to include companion animals like dogs and cats, and many exotic species. Nowadays stress management is also a part of livestock farming as it finally improves product yield and quality. Pigs and poultry are reared intensively in indoor environments. However, indoor animal farming has often been criticized for multiple reasons - on grounds of pollution and for animal welfare reasons. Livestock farming plays a major role in the agricultural business and economy of major developing countries. They take an important part in crop agriculture. Most farms in the developing world are too small to avail tractor or other machinery facilities and their main alternative is animal power. The innumerable benefits of livestock farming can positively effect in a growth of agronomy, agro-economy, biological ecosystem and other agricultural fields.

Aquaculture & fishery

Intensive & Sustainable livestock farming

Genetic engineering in animal farming

Dairy Technology

Milk Grading & Defects

Dairy Processing & its Products

Veterinary Science

Animal Nutrition

Livestock production systems

Poultry farming

Track 10: Agriculture Economics

Agricultural economics is an applied field of economics concerned with the application of economic theory in optimizing the production and distribution of food and fiber—a discipline known as agricultural economics. Agricultural economics was a branch of economics that specifically dealt with land usage. It focused on maximizing the crop yield while maintaining a good soil ecosystem. Agricultural economics today includes a variety of applied areas, having considerable overlap with conventional economics. Agricultural economists have made substantial contributions to research in economics, econometrics, development economics, and environmental economics. Agricultural economics influences food policy, agricultural policy, and environmental policy.

Agricultural Infrastructure

Agriculture Business and Financial Management

Structures and Environmental Modification Systems

Agricultural Philosophy, Geography & Agroecology

Ethics of Agricultural Technology

Agriculture Marketing & E- Agriculture

Production economics and farm management

Setting up of Agriculture-value Chain

Implementation of Agricultural Law

Entrepreneurial Economics in agriculture

Pest Management

Track 11: Food & Food Chemistry

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is like biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, food vitamins, food minerals, food enzymes, food additives, food flavors, and food colors. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with microorganisms that convert lactose to lactic acid; an example of preventing a process would be stopping the browning on the surface of freshly cut Red Delicious apples using lemon juice or other acidulated water.

To prove that certain food products are beneficial for health and to study the reasons for this, there is a requirement of a methodological platform similar to what is used in the pharmaceutical industry. Well-designed diet-intervention studies, new technologies and analytical methods will increase the knowledge of molecular mechanisms affected by specific foods and bioactive compounds. We need to analyze the composition of the food, investigate the effects of gastro-intestinal digestion, identify compounds with bioactivity and study their bioavailability and the mechanisms of action at the molecular and cellular level.

Biological & Non-Biological Interactions of Food

Physical Chemistry of Food

Food Biochemistry & its Constituents

Food Rheology

Food Fortification & Enrichment

Food Adulteration

Irradiation of Food

Food Enzymes & Anti-Oxidants

Chemical & Physical Reaction of Food Processes

Track 12: Food Bio-Actives

Except for nutrients, food contains small amounts of so called bioactive compounds. These compounds add value beyond nutrition, directly affecting physiological functions in our body by acting on cellular pathways. Epidemiologic studies, where the effects of a diet in different populations are observed, indicate that those who eat fruits, vegetables, whole grains and fish are likely to lead a long and healthy life. We know very little of which compounds that generate health effects and the mechanisms involved. We believe that the combination of compounds is important, and therefore a more positive health effect is expected from the ingestion of fish and whole grain products compared with isolated fish oil and separated bran fraction.

Probiotics & Prebiotics of Food

Antibiotics vs Food Probiotics

Food Carbohydrates and its Interaction with water & Food Proteins

Lipid Structures and its Interaction with water & Food Proteins

Interaction of Salt & Minerals with Water & Food Proteins

Energy Metabolism of Starch

Food Proteins, Vitamins & Minerals

Food Starch & Food Sugars

Metabolism of Food Components

Track 13: Food Additives

Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur dioxide as with wines. With the advent of processed foods in the second half of the twentieth century, many more additives have been introduced, of both natural and artificial origin. To regulate these additives, and inform consumers, each additive is assigned a unique number, termed as "E numbers", which is used in Europe for all approved additives. This numbering scheme has now been adopted and extended by the Codex Alimentarius Commission to internationally identify all additives, regardless of whether they are approved for use.

Need for Food Additives

Food Colorants

Food Flavor Chemistry

Food Preservatives & its Effect

Emulsifiers & Flavor Enhancers

Food Stabilizing Agents

Risk Analysis of Food Additives

Track 14: Food Nutrition & Health

Nutrition is the science that interprets the interaction of nutrients and other substances in food (e.g. phytonutrients, anthocyanins, tannins, etc.) in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion. The diet of an organism is what it eats, which is largely determined by the availability, processing and palatability of foods. A healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduce risk of food-borne illnesses. A poor diet may have an injurious impact on health, causing deficiency diseases such as blindness, anemia, scurvy, preterm birth, stillbirth and cretinism; health-threatening conditions like obesity and metabolic syndrome; and such common chronic systemic diseases as cardiovascular disease, diabetes, and osteoporosis.

Food Nutrition & its Assessment

Nutrition Therapy

Nutritional Deficiency Diseases

Single Cell Protein Supplements

Nutritive & Non-Nutritive Components of Food

Neonatal Nutrition

Food & its Calorific Value

Sea Food Processing & its Nutritional Value

Herbal Nutritional Supplements

Nutri-Genetics & Disorders

Track 15: Food Engineering, Science & Technology

Food engineering is a multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering, mechanical engineering and chemical engineering principles to food materials. Food engineers provide the technological knowledge transfer essential to the cost-effective production and commercialization of food products and services. Physics, chemistry, and mathematics are fundamental to understanding and engineering products and operations in the food industry.

Food science draws from many disciplines such as biology, chemical engineering, and biochemistry to better understand food processes and ultimately improve food products for the public. As the stewards of the field, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they are responsible for developing the safe, nutritious foods and innovative packaging that line supermarket shelves everywhere. The food you consume daily is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions. After the initial stages of research and development comes the mass production of food products using principles of food technology

Robotics in Food Production

Food Biotechnology & its Applications

Applications of Nanotechnology in Food

Mass Spectrometry in Food

Novel Brewing Methods

Green Food & Meat Science

Food Waste Recovery

Food Fermentation: Novel Methods & its Applications

Genetically Modified Food

Engineered Food

Kinetics of Food Products: Methods & Factors Affecting the Process

Track 16: Food Microbiology & its Toxicology

Food microbiology is the study of the microorganisms that inhabit, or contaminate food, causing food spoilage. Food toxicology is the study of toxins in the food. That means Food Toxicology deals with the study of substance found in the food that cause adverse effect to the body when it is consumed by the large quantities. Toxins in food may be from natural or it might be a man made that is contaminants while processing the food. Natural toxin present in food by the plant and animals or by the microbes. Natural toxins in plant or animal derived food causes the chronic reaction to the body and food borne diseases. Risk of toxins in the food is carcinogenic, mutagenic, teratogenic etc. Some toxins by the Food Additives, or by the metals.

Shelf-Life of Food & its Products

Microbiology of Food

Microbial Pathogenesis

Food Pathogens

Food Allergens: Types & its Effects

Food Toxins: Types & its Effects

Food Deterioration Causes

Food Contamination

Food Poisoning

Track 17: Food Nutraceuticals

Nutraceuticals means (nutrients+ pharmaceutical). Nutrient means nourishing food or food component and pharmaceutical means medical drug. Nutraceuticals is the product, or the substance not only used for the diet, it can be used to prevent and treatment of diseases. Nutraceuticals is generally isolated and purified from food and sold in the medicinal forms by the Nutraceutical industries. These Nutraceuticals can be classified based on the Natural Source, Pharmacological conditions and the Chemical constitutions. Sometimes Nutraceuticals may be interchanged with functional foods the health benefits. Nutraceuticals used in various diseases conditions like Cardiac diseases, Allergy relief, Cancer prevention etc.

Food as a Pharmaceutical Drug

Food Drug Interaction

Marketing Models of Nutraceuticals

Food Borne Diseases & Treatment

Food Metabolism Disorders & Treatment

Food Protein Structures & Degradation

Food Dispersion & Its Effects

Food & Drug: Metabolism & Administration

Micro & Macro-nutrients of Food

Track 18: Food Processing & Preservation

There are many methods for food preservation like traditional and modern methods. The preservation methods are used to preserve the food from harmful bacteria, fungi etc. Some preservation methods cause diseases to the human like addition of food additives for preservation. Food processing is the process of converting the raw ingredients to the finished food products. Nowadays many methods and techniques are used in food processing, packaging to improve the quality and shelf life of foods and to create the barrier from oxygen, light, UV etc. Novel ingredients and food design are used to reformulate the food ingredients to improve the Rheology, characteristics, shelf life of foods.

Novel Food Preservation Methods

Cellular Compounds & Functions of Food

Metabolism of Food in Body

Molecular Biology of Food

Food Processing & Industrial Techniques

Novel Ingredients & Food Design

Canned Food: Pros & Cons

Food Pasteurization: Pros & Cons

Track 19: Food Packaging

Food packaging is packaging for food. A package provides protection, tampering resistance, and special physical, chemical, or biological needs. It may bear a nutrition facts label and other information about food being offered for sale. A choice of packaging machinery requires consideration of technical capabilities, labor requirements, worker safety, maintainability, serviceability, reliability, ability to integrate into the packaging line, capital cost, floorspace, flexibility (change-over, materials, etc.), energy usage, quality of outgoing packages, qualifications (for food, pharmaceuticals, etc.), throughput, efficiency, productivity, and ergonomics, at a minimum.

Novel Food Packaging Techniques

Food & Beverage Packaging Materials: Pros & Cons

Nanomaterials in Food Packaging

Packaging Migration Testing

Food Defense Mechanisms

Anti­microbial Systems for Food Packaging

Micro Packaging

Foreseeable Use Assessment

Physical Hazard Assessment

Restricted Substance Testing

Track 20: Aquaculture

Aqua farming also known as Aquaculture is the farming of fish, crustaceans, molluscs, aquatic plants, algae, and other aquatic organisms. Aquaculture involves cultivating freshwater and saltwater populations under controlled conditions, and can be contrasted with commercial fishing, which is the harvesting of wild fish. Mariculture refers to aquaculture practiced in marine environments and in underwater habitats. The techniques, methods and technologies used in aqua farming helps to increase and simplify the production rate and yield more with less investments. Apart from the traditional direct fishing, aqua farming is now becoming the major sector which provides the nutritional and protein needs for most of the costal residence population.

Aqua Farming: Techniques, Methods & Engineering

Integrated Aquaculture

Aquaponics & Pisciculture

Aquatic Nutrition delivery and feeding practices

Shrimp & Oyster Farming

Algaculture & Mari Culture

Biotechnology and Genetics in Aquaculture

Aquaculture Diseases and Health Management

Aquaculture Laws and Regulations

Track 21: Food Laws & Safety

Generally, “food law” is used to apply to legislation which regulates the production, trade and handling of food and hence covers the regulation of food control, food safety and relevant aspects of nourishment exchange. Least quality prerequisites are incorporated into the nourishment law to guarantee the sustenance delivered are unadulterated and are not subjected to any false practices expected to cheat the customer. Sustenance law should cover the aggregate chain starting with arrangements for creature sustain, on-cultivate controls and early handling through to definite conveyance and use by the shopper. Is a logical teaching depicting dealing with, planning, and capacity of sustenance in ways that causes foodborne disease. This incorporates various schedules that ought to be taken after to stay away from potential wellbeing risks. Along these lines nourishment security frequently covers with sustenance guard to avoid mischief to customers. The tracks inside this line of thought are wellbeing amongst industry and the market and afterward between the market and the purchaser.

Food & Drug Administration Acts and Laws

Food Labelling

Food Manufacturing Practices

Food Inspection

Food Nutrition & Food Insecurities

Codex Alimentarius

Food Authenticity

Food Traceability

Hazard Analysis & Critical Control Point

Food Grading

Food Safety & Control

Track 22: Agriculture and Food: Analysis & Quality Control

As sustenance quality is a subject of expanding concern, the matter of executing high national and cross-fringe quality norms, for example, e.g. HACCP has turned out to be perpetually vital. This reality posture extremely requesting difficulties to the farming part the world over. All quality control and testing provide you with reliable information on the quality and safety of your processed food products, at different stages of the manufacturing process and before the finished product is shipped. Food testing is integral to the efficient production of safe, quality products. With the food industry increasingly subject to scrutiny, testing to ensure compliance with food safety regulations and to protect public health, is a must. Besides ingredient quality, there are also sanitation requirements. It is important to ensure that the food processing environment is as clean as possible in order to produce the safest possible food for the consumer. The latest methods and technology used to identify risk factors, improve quality, efficiency and to add value to the market