Food Conference

Food safety could be a science describing handling, preparation, and storage of food in ways in which stop food-borne ill health. The prevalence of 2 or a lot of cases of the same sicknesses ensuing from the bodily function of a typical food is thought as a food-borne unwellness natural event.

Food technology is a branch of food science that deals with the production processes that make foods.

Early scientific research into food technology concentrated on food preservation. Nicolas Appert’s development in 1810 of the canning process was a decisive event. The process wasn’t called canning then and Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques.

Physiological, Social, Psychological functions of food. Food is the basic necessity of man. It is a mixture of different nutrients such as carbohydrate, protein, fat, vitamins and minerals. These nutrients are essential for growth, development and maintenance of good health throughout life.

Food addiction. A food addiction or eating addiction is a behavioural addiction that is characterized by the compulsive consumption of palatable (e.g., high fat and high sugar) foods which markedly activate the reward system in humans and other animals despite adverse consequences.

Food intolerance is a detrimental reaction, often delayed, to a food, beverage, food additive, The elimination process can overcome addiction and unmask problem foods so that the patients can associate cause and effect.

A healthy diet provides the body with essential nutrition: fluid, macronutrients, micronutrients, and adequate calories. For people who are healthy, a healthy diet is not complicated and contains mostly fruits, vegetables, and whole grains, and includes little to no processed food and sweetened beverages.

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.

Nutrition is the science that interprets the interaction of nutrients and other substances in food in..... and 108 cal/day. Alcoholic beverages are considered empty calorie foods because other than calories, these contribute no essential nutrients.

Food law is the collection of laws and regulations that govern food production, distribution and consumption. Food laws aim to protect consumers and provide for the efficient growth and use of food in the United States. Food attorneys focus their careers on helping clients comply with food laws and regulations.

A functional food is a food given an additional function by adding new ingredients or more of ... Functional foods may be "designed to have physiological benefits and/or reduce the risk of chronic disease beyond basic nutritional functions, and may be similar in appearance to conventional food 

Food engineering is a multidisciplinary field which combines microbiology, applied physical sciences, chemistry and engineering for food and related industries. ... Food engineers are employed in food processing, food machinery, packaging, ingredient manufacturing, instrumentation, and control.

Malnutrition is an umbrella term for poor nutrition, whether that is excess consumption of nutrients (overnutrition) or inadequate consumption or absorption of one or more nutrients (undernutrition)

Molecular gastronomy is a sub discipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. ... Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines.

Food waste or food loss is food that is discarded or lost uneaten. The causes of food waste or loss are numerous and occur at the stages of producing, processing, retailing and consuming.

Global food loss and waste amount to between one-third and one-hal of all food produced. Loss and wastage occur at all stages of the food supply chain or value chain. In low-income countries, most loss occurs during production, while in developed countries much food – about 100 kilograms (220 lb) per person per year – is wasted at the consumption stage

Food waste or food loss is food that is discarded or lost uneaten. The causes of food waste or loss are numerous, and occur at the stages of production, processing, retailing and consumption. Food management is a broad process that involves the proper oversight of food selection, preparation, presentation, and preservation. The food service industry relies heavily on a number of different managers to supervise each aspect of the process to ensure the quality, taste, and safety of any food served or sold to the general public is healthy and in compliance with local standards. Because of the broad range of tasks involved with food management, there are many different career options for anyone who is interested in working with food of any type. Other way it can be known as food recycling.

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.

Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. The consistency, degree of fluidity, and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture. The acceptability of food products to the consumer is often determined by food texture, such as how spreadable and creamy a food product is. Food rheology is important in quality control during food manufacture and processing. Food rheology terms have been noted since ancient times. In ancient Egypt bakers judged the consistency of dough by rolling it in their hands. Sensory analysis (or sensory evaluation) is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses (sight, smell, taste, touch and hearing) for the purposes of evaluating consumer products.

Biotech crop was commercialized in 1996; some food activists have raised uncertainty about whether or not biotech crops are as safe as conventional crops. The use of agricultural biotechnology increases globally (currently biotech crops are preferred by more than 15 million growers in 29 countries), people need to be better informed about food production. Biotechnology has proven to be an essential tool in meeting this challenge of increasing our safe and affordable food supply. Biotechnology helps farmers to grow crops that resist diseases and pests and that require less fertilizers. Future technologies will enable farmers to grow crops that are drought-tolerant, or freeze-tolerant, and crops that have an increased nutritional value – this is especially important in developing countries where malnutrition and food poverty has reached tragic levels.