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4th International Conference on Food and Beverage Packaging, will be organized around the theme “Optimizing Food Packaging with the Help of Recent Technologies ”

Food Packaging 2019 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Food Packaging 2019

Submit your abstract to any of the mentioned tracks.

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The objective of food packaging is to protect the packaged products and preserve their freshness. Food and beverage packaging is a synchronized system of formulating food for transport, distribution, storage, retailing, and finally to fulfil the desires of consumer at an appropriate cost.  According to the World Packaging Organization (WPO) more than 25% of food gets spoiled due to poor and bad packaging. Thus the optimal packaging can reduce the large amount of food waste. Food packaging maintains nutrition of food, rapid and consistent distribution of food among the value chain and reduces post-harvest losses.
There are various types of packaging materials use in the food and beverages industries such as rigid plastic packaging, flexible plastic packaging, paperboard packaging, leather packaging, wood packaging, earthenware packaging, vegetable fibres and textile packaging, metal packaging, beverages cans, aerosols and glass.

 

  • Track 1-1Accelerated shelf life test
  • Track 1-2Recycling of food packaging materials
  • Track 1-3Edible packaging and sensory properties of packaged foods

Food Technology is the combination of technology with food. Food is basically the substance that is needed to make us alive. Food is the plant, animals, vegetable, milk, glucose and many things what we eat. Technology is the method of working with latest engineering approaches & technique. Food technology a branch of science that deals with all technique and activities involved in preserving, processing and manufacturing the food material.
Food Technology comprises all techniques and processing method to manufactures, preserve and process the food and its related constituent. Food technologists work in food research and development to ensure the quality and safety of food products. The aim of Food technologists is to focus on discovering the different ways to keep food fresh and to renovate the food into products that can be produced on a large scale.

 

  • Track 2-1Health and Nutrition
  • Track 2-2Enzymes in Food
  • Track 2-3Dairy Technology

There has been a change in the Beverage Industry, nowadays consumers no longer considers beverages as thirst quaff, in fact they consider it as health products that have a content of definite constituents which is a necessary part of their lifestyle.

The alcoholic and non-alcoholic beverages are being used by human being from long time back. With the increase in the variability of consumption there has been an equivalent increase in the variety of alcoholic and non-alcoholic beverages offered for sale. The market of alcoholic drinks is broadly categorized into five classes, starting from wines, beers, hard liquors, liqueurs and others. In the same way non-alcoholic drinks market is broadly classified into carbonated drinks, non-carbonated drinks and hot beverages. These include juices, energy drinks, carbonated drinks, tea, coffee and bottled water.

 

  • Track 3-1Fermented Milk and Semisolid Cheeses
  • Track 3-2Probiotics and Fermented Products
  • Track 3-3Vegetable Fermentation with Economical Significance

There are numerous functions for Food Packaging such as to contain and safeguard the food, to offer a surface for information labels, to add a different brand identity and to present the food attractively so that consumers will purchase it. The packaging area is probably the fastest developing part of the food industry, and one where innovations are constantly being developed. The recent advancement in Packaging Industry is Edible Packaging, Smart Packaging, Anti-microbial Packaging, Water Soluble Packaging, Self-Cooling and Self Heating Packaging, Flavour and Odour and Micro Packaging.

 

  • Track 4-1Edible Packaging
  • Track 4-2Smart Packaging
  • Track 4-3Anti-microbial Packaging
  • Track 4-4Water soluble packaging
  • Track 4-5Self Cooling and Self heating Packaging
  • Track 4-6Flavour and Odour Absorber
  • Track 4-7Micro Packaging

Food Materials Science and Technology covers a wide-range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. It is the science behind structuring processes for foods and applications in food product design.
Material science explains the relationship between raw material, processing and quality of food, structure of commodity, and the final product. It also checks the structure of food materials and how they relate to its quality, processing attributes, sensory perception and nutrient delivery. The material science also deals with the applications of nanotechnology to food and packaging science. The methods of production food systems with enriched shelf-life and quality attributes are the limelight of material science.


 

  • Track 5-1Polymer based Nanocomposites
  • Track 5-2Biobased Nanocompositematerial for packaging

The Food Packaging materials can reduce the fungal growth which causes intensification in the shelf-life of perishable food. Extending the shelf-life of food products also means reduction of food waste, and as a result, reducing the rate of global food loss. This will bring about both environmental and economic benefits. Mathematical models of deterioration allow prediction of the shelf-life of foods when the packaging and the circumstances of storage do not change. The packaging can protect the product from outside effects but the modification of consequences on the hygienic state and on the reactivity of the food matrix is limited by packaging techniques.

 

  • Track 6-1 Modify Atmosphere Packaging
  • Track 6-2Hermetically Sealing 
  • Track 6-3 Non-Thermal Plasma (NTP) 
  • Track 6-4 Non-Thermal Plasma (NTP) 

The Food Packaging materials can reduce the fungal growth which causes intensification in the shelf-life of perishable food. Extending the shelf-life of food products also means reduction of food waste, and as a result, reducing the rate of global food loss. This will bring about both environmental and economic benefits. Mathematical models of deterioration allow prediction of the shelf-life of foods when the packaging and the circumstances of storage do not change. The packaging can protect the product from outside effects but the modification of consequences on the hygienic state and on the reactivity of the food matrix is limited by packaging techniques.

 

  • Track 7-1Food contamination caused by industry
  • Track 7-2Toxic chemicals related to Food Processing
  • Track 7-3Microbial toxins in foods

Importing of food refers to the movement of products into EU from countries outside the EU. When the foods are importing into EU it must contain with the general food principles of food laws set. The import of food stuff generally depends upon whether it is an animal origin or not should be grouped for example: Food containing animal products, Food that has no animal content, Composite products. While importing and exporting of food the general principles and requirements of food laws are needed. According to the Article 11-13 the food imported in to EU must comply with the relevant requirements of food law or conditions recognized at least equivalent thereto or, where an agreement is between the Community and the exporting country, with requirements contained therein.

 

  • Track 8-1Food Inspection
  • Track 8-2Food Certification

Food processing is the process of conversion of cooked ingredients, by physical or chemical means into food, other forms of food. It is a combination of one or the following: washing, chopping, pasteurising, freezing, fermenting, packaging and many more. It associates raw food ingredients for producing vendible food products that can be easily prepared and served by the consumer. Food processing also comprises adding constituents to food, for increasing the shelf life, or adding vitamins and minerals to improve the nutritional quality of the food (fortification).

Food engineering is an interdisciplinary arena which comprises of food microbiology, applied physical sciences of food, food chemistry and engineering for food and related industries.

 

  • Track 9-1Food Preservation by Canning
  • Track 9-2Physical Separation of Food Components
  • Track 9-3Heat and Mass Transfer
  • Track 9-4Extrusion
  • Track 9-5Reaction Kinetics

Food chemistry is the discipline that deals with the major and minor constituents of food and its raw materials, as well as with their functionality, their fate during food processing and storage. It is the study of chemical processes and interactions of all biological and non-biological components of food.

Food biochemistry is the study of chemical processes within and relating to living organisms. Food Biochemistry also known as biological chemistry is the understanding of composition of foods, especially food components that have beneficial effects on human health.

 

  • Track 10-1Food Additives
  • Track 10-2Flavor and Color compounds
  • Track 10-3Chemical Preservatives

All food products go through investigation as an obligatory part of a quality management program throughout the development process, through production, and after a product launch in the market. Food analysis deals with the physical, chemical, biological and sensory attributes of food and drink. It is a significant for quality assurance, regulatory compliance and product development of food.
In addition, analysis is done for problematic samples and for contender products.
The characteristics of foods such as physical, chemical, and sensory properties are used to revert back for specific questions on regulatory purposes and for quality control. The behaviour of the sample and the definite motive for the analysis commonly dictate the choice of analytical methods. Speed, accuracy, precision, and strength are key factors in this choice.

 

  • Track 11-1Hazard Analysis Critical Control Point 
  • Track 11-2Nutritional Labeling
  • Track 11-3Food Inspection and Grading
  • Track 11-4Food manufacturing practices

Food Safety refers to handling, formulating and storing food in a way to best reduce the risk of individuals becoming sick from foodborne illnesses. The objectives of food safety are to prevent food from becoming contaminated and causing food poisoning. Food safety and quality is just to ensure all the safety and nutritional quality of the delivered foods and that food is acceptable by customers.

Food quality assurance includes all the processes a product should go through.

 

  • Track 12-1Food Contamination
  • Track 12-2Quality management system

Microorganisms the word itself is made from two words micro meaning small and organism meaning living being. So microorganisms are the tiniest life forms such as bacteria, yeasts, moulds, and viruses.
Food microbiology is the study of the microbes that exist and contaminate food. It comprises the study of microorganisms which cause food spoilage, pathogens also cause disease particularly 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.

 

  • Track 13-1Fermentation
  • Track 13-2Food-borne Pathogens
  • Track 13-3Food testing

Food biotechnology is used to develop foods through various breeding and other techniques. Food biotechnology customs about plant science and genetics to improve the food we eat and how it is produced. 
Latest modernizations in nanotechnology have changed a number of scientific and industrial areas in the food industry. Applications of nanotechnology have arose with increasing requirement of nanoparticle uses in various fields of food science and food microbiology, including food processing, food packaging, functional food development, food safety, detection of foodborne pathogens, and shelf-life extension of food and/or food products.

 

 

  • Track 14-1Genetically Modified Organism
  • Track 14-2Analytical Food Nanotechnology
  • Track 14-3Nano-Foods

Food security occurs when all people are able to access enough safe and nutritious food to meet their requirements for a healthy life, in ways the planet can sustain into the future. However, food security faces a number of challenges across both production and consumption which research will be essential to solve.
The role of packaging in food security is paramount. Perhaps no other aspect can play the role of packaging when it comes to safeguard food safety and security. The role of packaging in food security can be understood at its barest from the fact that packaging saves the product from rotting, contamination and a host of other undesirable changes.

 

  • Track 15-1Food Insecurity
  • Track 15-2Food Insecurity Multidimensional Index (FIMI)
  • Track 15-3Food access & availability

Depending on the type of food how it is packaged so packing also comes in numerous types. To pack the food materials, different types of food packaging machines are used. The packing styles also change depending on the storage life of the food product.

Food that is high perishable for example fresh processed meats and frozen items are kept in best quality when vacuum packed since it can extremely extend its storage life.

 

  • Track 16-1Food Vacuum Packaging Machine
  • Track 16-2Bundling Food Packaging Equipment
  • Track 16-3Bagging, Closing and Capping Machine
  • Track 16-4Biscuit Packaging Machine

The frozen food industry is growing exponentially. Consumers are searching for eminent options for frozen fruits, vegetables, and meats. It’s a convenient, cost-effective way for consumers to enjoy healthy meals with ease. Freezing food preserves it from the time it is prepared to the time it is consumed. It slows down decomposition by changing residual moisture into ice, inhibiting the growth of most bacterial species.

For food manufacturers looking to capitalise on this trend, packaging has never been more important. It needs to differentiate the product in the freezer aisle and be robust in the hands of the consumer, as well as on filling lines. The Frozen Food Packaging Challenges are Durability, Flexibility and flavour.

 

  • Track 17-1Flexible Packaging
  • Track 17-2Trends in Frozen Food Packaging

Baby food products need to be well-preserved with supreme care. Due to absence of preservatives in baby foods, they can tend to get out-of-date even before they reach the consumers. Thus it leads to wastage in food, resources and money. The greatest concern is to find the right packaging which preserves the inside substances in the most secure way, and thus lead to extend their expiry.

The baby food packaging market has transformed from the use of glass jars to plastics and other materials that are easy to store and are low in cost. The packaging of baby food is available in various types such as tinny wall containers, stand-up pouches, folding cartons and in metal cans that are suitable for different food types such as dried milk formula and other baby food. The demand for stand-up pouches is on the rise owing to their long shelf life. ​​Growing trends in baby food production

  • Safe, high quality for nourishing baby food purées and for infant formula
  • It has a higher nutritional value and has fresh taste and colour
  • Products that prioritize low environmental impact

 

  • Track 18-1Custom Baby Food pouches
  • Track 18-2Baby Food Market

Food and beverage are required items that are consumed on a daily basis. These are not luxury items that producers must persuade consumers for their sale. Instead, they are essentials, and the role of marketing professionals is to convince consumers to enhance their sale of the product than that of other brand.
So, F&B marketing revolves around a certain number of elements that draw customer’s attention. From past half-century, the food and beverage industry has grown to a trillion-dollar controlled by International Organization. Gradually changing diets and food habits of the people and both employed parents are main cause for increasing the demand for frozen and ready to prepare foods. Due to sudden increment in the women employees at the workstation is likely to raise demand for convenience and packaged food which increased the Food and beverage Market. The economy plays a main role in increasing the growth and size of the market. The principal theme controlling the food and beverage industry is blowing up global demand and rapid increase in food prices.

 

  • Track 19-1Food and Beverage market
  • Track 19-2Food related policy and regulation
  • Track 19-3Future trends and challenges of food packaging
  • Track 19-4Challenges in Food Supply Chains

Food supply and value chain management are becoming increasingly important within the rapidly evolving industry. It is a sequence of progressions, operations and entities that help to take the food from its raw material state to our plates is known as the food supply chain. The processes include production, processing, distribution, consumption and disposal.

A supply chain is a complex network of producing, gathering, supplier, distribution, and logistics facilities that perform roles like collection of materials, transporting these materials into intermediary and finished products, and finally distributing the products to customers.
Supply chain management (SCM) is the controlling the movement of goods and services. It encompasses the movement and stowing of raw materials, work-in- process inventory, and finished goods from point of source to point of consumption.

 

  • Track 20-1Challenges in Food Supply Chains
  • Track 20-2Food manufacturing
  • Track 20-3Food retailing and Logistics

Food Package testing or Package testing (also commonly known as distribution testing or pre-shipment testing) is the recreation of real life supply chain physical and climatic hazards, under controlled conditions in the testing laboratory environment.
It is a physical test for pharmaceuticals and food and the chemical tests are performed to describe correctness of Food Contact Materials (FCM). It is necessary by protocols for food and beverages, for pharmaceuticals, medical devices, dangerous goods, etc. This may cover the design qualification, periodic re-testing, and control of the packaging processes. These procedures may be controlled by various quality management systems such as HACCP, validation protocols, statistical process control, ISO 9000, etc.  Testing measures the effects and interactions of the levels of packaging, the package contents, and the external forces.

 

  • Track 21-1Packaging Migration Testing
  • Track 21-2Food Contact Testing
  • Track 21-3Restricted Substance Testing

Food is administered by a complexity of laws and regulations which has established the government’s requirements to be fulfilled by food chain operators to make sure that the food is safe and of satisfactory quality. Generally “food law” is used to apply to regulation which standardizes the manufacture, trade and management of food and hence shields the regulation of food control, food safety and relevant aspects of food trade. Least quality requirements are integrated in the food law to ensure that the foods manufactured are not adulterated and are even not subjected to any falsified performs anticipated to betray the customer.

 

  • Track 22-1Food Standards
  • Track 22-2Food Additives
  • Track 22-3Food Labeling

These days sustainability packaging is a major global trend in the packaging industry as consumers constantly search for healthier food preferences and also in a search of the manufacturers whose pioneering packaging and developments positively influence the surroundings and the quality of their goods. So, sustainable packaging is simply packaging that may be composted, recycled and reused. Nowadays we can certainly see manufacturers put more emphasis on packaging technologies and trends that allow for the reduction of waste and provide a safer product while enhancing their brand message.

Sustainable packaging is the use of packaging which results in better sustainability. This comprises of the increased use of life cycle inventory (LCI) and life cycle assessment (LCA) to help guide the use of packaging which reduces the impact on environment and ecological footprint. Sustainable packaging is a moderately new addition to the environmental concerns for packaging.

 

  • Track 23-1Food Waste
  • Track 23-2Future of Sustainable Packaging

Packaging is the science of surrounding or shielding products for distribution, storage, sale, and use. Packaging pharmaceutical products is a broad, encompassing, and multi-faceted task.

Pharmaceutical packaging plays an important role in certifying the proficient distribution and finally, the safe consumption of the world's drug supply. Pharmaceutical/ Medical packaging is defined as the collection of different constituents which encompass the pharmaceutical product from the time of manufacture till its use. Pharmaceutical packaging or Medical packaging is the packages and the packaging processes for pharmaceutical preparations. It includes all the tasks from production through drug distribution channels to the end consumer.

 

  • Track 24-1Pharmaceutical Packaging Materials and Forms
  • Track 24-2Packaging evaluation
  • Track 24-3Regulatory aspects of the pharmaceutical packaging

Active and intelligent packaging systems are two pioneering divisions of the packaging field, which allow the development of food products with extended shelf life, monitor freshness and enhanced quality and safety of food.

Active packaging
The objective of Active Packaging to monitor the state of the packed goods. It interacts biologically or chemically with its substances for extending shelf-life and for maintaining quality of food for as long as possible.

Intelligent packaging

The objective of Intelligent Packaging is to inform. It can sense an attribute of the product and communicate this info to consumers or initiate active packaging functions. Its main purpose is to indicate whether or not the quality of the product has deteriorated.

 

  • Track 25-1Oxygen scavengers
  • Track 25-2Antimicrobial agents
  • Track 25-3Time-temperature indicators
  • Track 25-4Freshness indicators
  • Track 25-5Tracking services