14. 8月 2019 - 8:00
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World Congress on Internal Medicine, Emergency Medicine for the Primary Care (CSE) | | 水曜日, 14. 8月 2019

World Congress on Internal Medicine, Emergency Medicine for the Primary Care 
About ConferenceFood Tech 2019Conference Series LLC LTD is privileged to announce the World Congress on Advances in Food Science, Processing & Technology Conference which will be held in Tokyo, Japan during the month of May 13-14, 2019.  We prayerfully welcome all the eminent researchers, students and delegates to take part in this upcoming Conference on Food Science to witness invaluable scientific discussions and contribute to the future innovations in the field of Food Science, Processing and World Congress on Advances in Food Science, Processing & Technology Conference 2019 will focus on the latest and Exodus Innovations in all areas of Food Science & Technology, which offers an exclusive opportunity for Academicians, Scientific Experts, Researchers, Dietitians, Nutritionists, Engineers, Technologists, Non-administrative Associations and the Business and Specialized Pioneers across the Globe to meet, network and perceive new Scientific International Food Science and Technology Conference highlights the theme, which reflects the Innovative progress in Food Science Research and provides a deep instinct into the latest Discoveries and Technological Advancements in the field of Food Science. The two days of the Conference includes Food Science Workshops, Oral and Poster Presentation, Symposiums, Career Guidance Sessions for Academicians, Doctors, Professors, Scientific Experts, Researchers, Dietitians, Nutritionists, Technologists, and the Specialized Pioneers, special keynote sessions conducted by eminent and renowned speakers to foster the progress in the field by contributing with their  expertise, who excel in the field of  Food Science which include the topics Food Science, Processing & Technology, Food Chemistry, Food Biotechnology &  Microbiology, Food Innovation, Food & Nutrition, Food Microbiology, Food Safety, Food Processing, Advances in Food Preservation, Food Preservation and Packaging, Food Law and us and take part in carving out a Healthier Tomorrow Aiding the promising developments through sharing your valuable experiences at this esteemed World Congress on Advances in Food Science, Processing & Technology @ Series LLC  LtdConference Series LLC Ltd of 1000+ Global Events inclusive of 300+ Conferences, 500+ Upcoming and Previous Symposiums and Workshops in the USA, Europe & Asia with support from 1000 more scientific societies and publishes 700+ Open access journals which contain over 30000 eminent personalities, reputed scientists as editorial board members.Why to attend?The International Food Science and Technology Conference focuses on learning about the significant Trends in Modern Food Processing, Drawbacks, and its Hygiene, Food Preservation, and the Advanced Technologies in Food Processing, and it forwards in making a better Health; this is going to be a Best opportunity to influence the largest Assemblage of participants from the Food Science community. Conduct presentations, meet with current and Specialized Potential Scientists and Researchers, make a splash with new Innovative Processing Technologies and developments in Food Science, and receive Name Recognition at this 2-day International event. World-renowned speakers, the most recent techniques, and the newest updates in Food Technicians are hallmarks of this Conference. We also welcome the  Renowned Presidents, CEO’s, Delegates, Doctors, Nutritionists, Professors and  Industrial Executives from Food Science, Nutrition and Health Care Sectors making the Congress a perfect platform to Network, share views and knowledge about new discoveries and technologies through interactive keynote, plenary, poster and B2B Science is purely an online event that will focus on food Technology, Food Processing, Food Engineering, Food Microbiology, Bioprocess Engineering, Agriculture, Aquaculture, Food Chemistry, Food Packaging, Food Safety, Nutrition and Diseases caused by Food. We are delighted to call upon Food Technologists, Nutritionists, Academicians, Industrialists and Dieticians, Food laureates, Scientists, Researchers, Entrepreneurs all over the world to gather together to discuss the advances in Food based Research Technologies which help in ensuring the Quality, Safety and Control of Food Products. This event brings leading intellects to a platform for a roundtable discussion on Advances in Food Science and its processing and Technologies. This is an Innovative platform to discuss the targeted innovation to nourish and Treat the Challenging Science and the processing Technologies are stirring multidisciplinary field that encompasses complete Advanced knowledge of the biological, physical, Chemical and engineering sciences which are used to develop new-fangled Advanced food products, design processing technologies, improve the quality of food, increase its nutritive value and safeguard the wholesomeness of food supply and also to reduce. Food Science principles include basic sciences such as Food Chemistry, Biotechnology, Genetics, Microbiology, Nanotechnology Food Engineering and Nutrition to provide consumers with harmless, nutritious food products that contribute to their health. Food Science blends biology, chemistry, physics, engineering, and nutrition to discover ways to improve the safety and well-being of people. This International Conference on Food Science aims to encompass the big and Innovative names across the globe to come down to a commonplace, share a common platform and extend their knowledge among future researchers, entrepreneurs as well as the farmers who devote their labour and time to provide food to the entire world. It is an interdisciplinary platform to build up a network from the base to the top among the people associated with Food : Exploring the Innovative Trends & Strategies in Food Science TechnologySessions of Food Tech 2019 Japan:1. Food Science & Technology:Food science basically means the study of food. It can also be defined as the process in which the Chemistry, Engineering, Biological, and Physical Sciences are used to study the Nature of Food, its causes of deterioration, the Principals involved in processing Technology and its advanced improvements for providing the Nutrition and Treatment for Public Health. Food scientists carry out various processes which include the advanced development of New Food Products, choice of packaging materials, Novel Food Technologies, half-life and shelf life studies, sensory evaluation of products & microbiological testing. The Conference will be mainly focusing on collective challenges posed by varied aspects of Advanced Food Science Technologies, Food Processing, and Food Quality, ranging from global to indigenous issues in Food Safety, Quality and Food Hygiene.2. Food Processing:Food Processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. The process typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization, and many other kinds of preservation; and canning or another packaging.3. Food Chemistry:Food Chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods and deals with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. Food chemistry concepts are often drawn from rheology, theories of transport phenomena, physical and chemical thermodynamics, chemical bonds and interaction forces, quantum mechanics and reaction kinetics, biopolymer science, colloidal interactions, nucleation, glass transitions and freezing/disordered or non-crystalline solids, and thus has Food Physical Chemistry as a foundation area.4. Food Toxicology:Food Toxicology is the study of the nature, properties, effects and detection of toxic substances in food and the disease manifestation and covers various aspects of food safety and toxicology, including the study of the nature, properties, effects, and detection of toxic substances in food and their disease manifestations in humans. Food and nutritional toxicologists deal with toxicants in food, the health effects of high nutrient intakes, and the interactions between toxicants and nutrients. It deals with food allergy, food intolerance and metabolic disorders, food irradiation radioactive elements, heavy metals, or the packing materials used in food processing.It also deals with Global Trends in food safety and technology, Food Biotechnology, Food chemistry, Techniques for assessing potential toxicity, Food Science, Food and chemical toxicology, Food engineering, Nutrition research and technology, Agricultural and food research, Product development and quality assurance, Food fortification, Novel methods in food safety, Innovative and Emerging Technologies, Food Microbiology, Food contaminants, Diabetes control and Environmental Pollutants, Mechanisms underlying toxic phenomena etc.5. Food Nanotechnology:Nanotechnology is technology is performed at the Nanoscale and it can refer to the creation of new nanomaterial with specific properties or the use of nanomaterial in technology and also use of an existing technology to produce nanoparticles. While many naturally-occurring nanomaterials existed. Nanotechnology advances have been applied to innumerable industries ranging from electronics and batteries to medicine and food products. In the food industry, nanotechnology has been utilized in order to enhance the delivery of food ingredients to target sites, increase flavour, inhibit bacterial growth, extend product shelf life and improve food safety. It involves the manipulation of microscopic matter that ranges from 1 to 100 nm in size. Because food and water are naturally made up of particles that are on the nanometre scale, engineered nanoparticles are able to penetrate these products easily based on their similar properties. These particles can act as a whole unit by performing similar transportation functions that prove useful in almost every industry, particularly involving food products.6. Food Microbiology and Biotechnology:Food Microbiology is the study of microorganisms that colonize, modify and process, or contaminate and spoil food. It is one of the most diverse research areas within Microbiology. It encompasses a wide variety of microorganisms including spoilage, probiotic, fermentative, and pathogenic bacteria, moulds, yeasts, viruses, prions, and parasites. Microbial Food Biotechnology Research is critical for advances in Food Production, food safety, food security, value-added food products, functional foods and Human Nutrition, as well as furthering fundamental research in biotechnology and the Agricultural Sciences. Biotechnology refines and extends methods that produce new plants and animals. Microbial Cell Factories presents the 'Microbial food biotechnology' series to cover the cell factory aspects of the exploitation of microorganisms or their parts and enzymes in food production. Potential topics include, but are not limited to, microbial physiology, Biochemical Engineering, Genetic and Metabolic Engineering and Biotechnology of Food Microorganisms. Every fruit, vegetable, grain and domestic animal we see today is the result of Genetic Modification.7. Food Security:Food Security, as the condition in which all people, at all times, have physical, social and economic access to sufficient safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life. Over the coming decades, a changing climate, growing global population, rising food prices, and environmental stressors will have significant yet highly uncertain impacts on food security. Household food security is the application of this concept to the family level, with individuals within households as the focus of concern.8. Food Engineering:Food Engineering is a multidisciplinary field which combines microbiology, applied physical sciences, chemistry and engineering 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. In the development of food engineering process, one of the many challenges is to employ modern tools, technology, and knowledge, such as computational materials science and nanotechnology, to develop new products and processes. Simultaneously, improving quality, safety, and security remains critical issues in food engineering study. New packaging materials and techniques are being developed to provide more protection to foods, and novel preservation technology is emerging.9. Food Safety, Quality & Policy:Food Quality and Safety are the main targets of investigation in food production. Therefore, reliable paths to detect, identify, quantify, characterize and monitor quality and safety issues occurring in food are of great interest. Food policy impacts on how food is produced processed, distributed, purchased, consumed, protected and disposed of.  This means that we do indeed “eat and drink food policy”. Food Policy is multidisciplinary and novel evidence on issues in the formulation, implementation, and evaluation of policies for the food sector in developing, transition, and advanced economies. Food policies govern a number of areas, including:Food-related industriesAgricultural and livestock extensionFood assistanceFood safetyFood labellingCertification standardsDevelopment assistance/food aidTrade10. Food Preservation and Packaging: Food Packaging and Preservation explores recent approaches to preserving and prolonging the safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and novel ideas regarding recently investigated packaging techniques and their implications for food bioengineering. In addition, classical and modern packaging materials and the impact of materials science on the development of smart packaging approaches are discussed. This book is a one-stop-shop for anyone in the food industry seeking to understand how bioengineering can foster research and innovation.11. Food Pharmacy:Poor diet makes some health conditions much worse. Some diseases are better treated by a change in diet than by a pill. But nutritional advice is impossible to follow when a patient is too poor to know where the next meal is coming from or lives in a place without easy access to fresh fruits and vegetables. Many patients may not know, moreover, how to prepare the right foods to get their chronic diseases under control. Then here comes the food pharmacy into play, wherein a recent entrant in the growing food-as-medicine movement, based on the idea that hospitals and other health care providers can take a more active role in promoting diets that can help inpatient treatment.12. Food Education:The main Concept of Food Education is to increase the knowledge of, the interest in and the ability to make choices concerning nutrition & health and food & food quality. Nutrition education can influence the view of food choices and eating habits. It can inspire us the importance of fruits and vegetables and non-processed foods. It may even shape their perspective on health and wellness for the rest of their life as we know Health begins at home and is emphasized at school. The four basic components: health, nutrition, food, and environment. Clinicians and educators that are aiming to restructure health programming and take it to the next level and without knowing how food is grown, we will never understand how it impacts our health and wellness.  13. Food Biology:Food Biology refers to our physiological needs to provide the basic determinants of food choice. Its biological characteristics determine our food selection and the role of appetite, palatability and taste in food choice. Humans need energy and nutrients in order to survive and will respond to the feelings of hunger and satiety. In general, humans can select their food from a wide range, be it of plant or animal origin.14. Food & Nutrition:Nutrition is the science that interprets the interaction of nutrients and other substances in food 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 and palatability of foods. For humans, a healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduce the risk of foodborne illnesses. The effective management of food intake and nutrition are both keys 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 on-going illness. Understanding good nutrition and paying attention to what you eat can help you maintain or improve your health.15. Dairy and Marine Technology:Dairy Science focuses on the biological, chemical, physical, and microbiological aspects of milk and on the technological aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. Technological advances have only come about very recently in the history of milk consumption, and our generations will be the ones credited for having turned milk processing from an art to a science. The availability and distribution of milk and milk products today in the modern world is a blend of the centuries-old knowledge of traditional milk products with the application of Modern Science and Technology is Exploitation, protection of, and intervention in, the marine environment,  the technologies involved in marine technology are the naval architecture, marine engineering, ship design, shipbuilding and ship operations; oil and gas exploration, exploitation, and production; hydrodynamics, navigation, sea surface and sub-surface support, underwater technology and engineering; marine resources, transport logistics and economics; inland, coastal, short sea and deep sea shipping; protection of the marine environment; leisure and safety.The graduate in this field is hired by the companies like:AmulMother DairyNestleVadilalRelianceMetro DairyITC (Food Division)HeinzCOMPFED (Sudha)GCMMF16. Foodborne Diseases and Nutritional Disorders:Nutritional Disorder is a nutritional imbalance which is due to either overnutrition or undernutrition and caused by an insufficient intake of food or of certain nutrients, by an inability of the body to absorb and use nutrients, or by overconsumption of certain foods. It may cause by the presence of a toxin in the diet. Deficiency of specific nutrients is commonly associated with a disorder. It includes a wide spectrum of conditions, including generalized undernutrition, overnutrition leading to obesity, the eating disorders and diseases where nutrition has a role in the aetiology. Globally, both undernutrition and obesity are important public health problems.17. Food Safety and Hygiene:Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This is achieved through good hygiene and handling practices. Food hygiene is the conditions and measures necessary to ensure the safety of food from production to consumption. Food can become contaminated at any point during slaughtering or harvesting, processing, storage, distribution, transportation and preparation. This ensures food is fit for human consumption and avoids food poisoning, which is an acute, infectious or toxic illness, usually of sudden onset, caused by the consumption of contaminated food or water. Food safety considerations include the origins of food including the practices relating to food labelling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental import and export inspection and certification systems for foods.18. Food from Plant and Animal Origin:All of the food we eat comes from either of plants and animals. The processed food we eat in our daily lives is a combination of various ingredients that are sourced from either plants or animals. Plants as a Source of Food:Much of the food we eat comes from plants, trees, crops, bushes, leaves and sometimes even roots. The most obvious examples of the foods we source from plants are fruits and vegetables. All of the fruits and vegetables grow on as a Source of Food:not all of our food comes from plants. A good portion of the food we eat comes from animals, mostly cattle. Cattle are farmed animals, which are specifically raised to be butchered for our food requirements.19. Food Systems & Bioengineering:The Division of Food Systems and Bioengineering includes multiple academic and extension programs. Bioengineering provides an efficient solution for food crises. There are four academic programs in the Division: Agricultural Systems Management, Biological Engineering, Food Science, Hotel and Restaurant Management. The lack of knowledge and awareness regarding the current situation, problems and scientific progress of most recent technologies and their applicative potentials contribute significantly to the low development and implementation of novel approaches related to bioengineering of foods. It improves health and quality of life by advancing medical technologies for disease diagnosis and prevention; and enhancing the use and delivery of agricultural outputs as high-quality food and non-food products to consumers in a safe, efficient and environmentally friendly manner.20. Food Waste and Recycling:Food loss and waste is a growing problem in our modern society.  Food-scrap recycling has multiple benefits. Food scraps can be used for composting, which enriches the soil and reduces emissions of methane (a potent greenhouse gas) from landfills. It also significantly reduces the volume of landfill needed in a given area. And recycling food can save cities and towns money by lowering the needed frequency of trash your food and other organic waste is a fresh idea that can produce both economic and environmental savings. This naturally efficient, budget-friendly disposal alternative from Waste Management can benefit your company, your community and the Management’s Food and Organic Waste Recycling helps you:·         Raise your recycling rates·         Increase diversion rates·         Choose a cost-effective disposal option·         Foster a green image among your employees and customers
AGENDA 2018----------------------------------2019 Upcoming Soon----------------------------------Day 1 Monday 16th April 201808:00-08:30 Registration Opens08:30-08:45 Opening Ceremony08:45-09:35Keynote PresentationTitle: Novel applications in nutrition and food science:Fortificated vitamins and polyphenols of innovativeindustrial foods and nutraceuticalsOzlem Tokusoglu, Celal Bayar University, Turkey09:35-10:25Keynote PresentationTitle: Dietary supplements and Its legal regulationsOsama Ibrahim, Bio Innovations, USA10:30-10:45Networking and Refreshments with Group Photo Break@Foyer: 10:25-10:4010:40-11:30Keynote PresentationTitle: Food Technology: Innovation before legislation orlegislation before innovation?Giorgio Rusconi, Mondini Rusconi, Studio Law Firm, ItalyScientific Sessions: Food Engineering | Food Science | Food Chemistry | Food ProcessingTechnology|Clinical Nutrition|Current advances in Nutrition and Food ScienceSession Chair: Ozlem Tokusoglu, Celal Bayar University, TurkeySession Co-Chair: Osama O Ibrahim, Bio Innovations, USA11:30-12:00Title: Validation of a Kazakh Food frequency questionnaireRaushan Tuleuova, West Kazakhstan Marat Ospanov State Medical University, Kazakhstan12:00-12:30Title: Toxicity in rats of a phenolic extract by betaine/glycerol natural deep eutectic solvent (NADES) forphenolic compounds extractionChristine FEILLET-COUDRAY, University of Montpellier, France12:30-13:00Ttile: Effect of consumption of Zingiber officinale extract in managing chemotherapy inducednausea and vomiting and improvement of nutritional status and quality of life of oncologysubjects receiving chemotherapyHarini NB, Almond Board of California, IndiaLunch Break@The Market Place Restaurant 13:00-14:0014:00-14:30Title: Assessment of nutrition knowledge and dietary behavior of post bariatric surgery patientsin Rashid Hospital outpatient clinic in Dubai, UAE14:30-15:00Souheir M Alia, Rashid Hospital, UAETitle: Isolation and characterization of protein from date palm fruit (Phoenix dactylifera L.)Huda Mohammed Albarnawi, Heriot-Watt University, UK15:00-16:00WorkshopTitle: Food safety appropriate and HMF decreased special spice blend mesir paste and innovativeproduct mesir effervescent tablet: Detailed chemical analyses, bioavailability, nutrition labelapproval, shelf life stability and anticarcinogenic bioactive phenolics by HPLC-DAD and LC-ESIQTOFF-MassspectrometryOzlem Tokusoglu, Celal Bayar University, TurkeyCoffee Break@Foyer 16:00-16:15Panel Discussion Day 2 Monday 17th April 201808:30-09:00 Registration OpensSalon I, II09:00-09:50Keynote PresentationTitle: The food safety law in lebanon: What is next ?Adel Cortas, Former Agricultural Minister, Lebanon09:50-10:40Keynote PresentationTitle: Formulation of carrot powder fortified value addedbiscuit for nutritional and health benefitsSubhajit Ray, Central Institute of Technology, IndiaNetworking and Refreshments Break@Foyer: 10:40-11:0011:00-12:00WorkshopTitle: Sweeteners in our diets and world health organization guidelines on free sugars intakeOsama O Ibrahim, Bio Innovations, USA 12:00-13:00Special SessionMonday 17th April 2018 Day 208:30-09:00 Registration OpensSalon I, IILunch Break@The Market Place Restaurant 13:00-14:0014:00-14:30Scientific Sessions: Food Safety| Nutrition and Metabolism | Diet and Appetite|FoodPreservative Techniques|Food Informatics regulations and PackagingTitle: Association between flavonoid intake and risk of cardio-vascular disease among postmenopausalwomenHarini NB, Almond Board of California, India14:30-15:00Title: A model of food security management system for edible oil and oil based products usedfor cooking purposesAparajith Hettiarachchi, University of Moratuwa, Sri Lanka15:00-15:30Title: Food and nutrient intake of recent immigrants in SheffieldDurgeshwori Munankarmi, Yeti Health Science Academy, Nepal15:30-16:00Title: Factors associated with obesity among adolescent girls from lebanonVera Matta, Sweet Diet Clinic, LebanonCoffee Break@Foyer 16:00-16:15Poster PresentationsTitle: Effects of Silicon-Enriched spirulina on metabolic syndrome components in obesogenicdiet-fed ratsCharles Coudray, University of Montpellier, FranceTitle: Effects of silicon-enriched spirulina on metabolic syndrome components in an obeseZucker rat strainChristine FEILLET-COUDRAY, University of Montpellier, FranceTitle: Isolation and characterization of protein from date palm fruit (Phoenix dactylifera L.)Huda Mohammed Albarnawi, Heriot-Watt University, UKTitle: Are Ghrelin levels lower in obese Emirati college students?Dimitrios Papandreou, Zayed University, UAETitle: Validation of a Kazakh food frequency questionnaireRaushan Tuleuova, West Kazakhstan Marat Ospanov State Medical University, KazakhstanPanel Discussion    Award Ceremony
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