Call for Abstract

Reinventing the Food and Beverage Industry , will be organized around the theme “Reinventing the Food & Beverage Industry - Driving Next Generation Excellence”

Reinvent F&B 2016 is comprised of 12 tracks and 79 sessions designed to offer comprehensive sessions that address current issues in Reinvent F&B 2016.

Submit your abstract to any of the mentioned tracks. All related abstracts are accepted.

Register now for the conference by choosing an appropriate package suitable to you.

  • Track 1-1Food Preservatives
  • Track 1-2Pulse electrified fields in preservation
  • Track 1-3High hydrostatic pressure technology
  • Track 1-4Vacuum packaging
  • Track 1-5Retortable packaging
  • Track 1-6Free oxygen scavenging packaging
  • Track 1-7Food packaging nanotechnology
  • Track 1-8Current innovations in food preservation
  • Track 1-9Advanced packaging technologies
  • Track 1-10Natural Food Preservatives
  • Track 1-11 Chemical Preservatives
  • Track 1-12Aseptic packaging

Food preservation and packaging is an effective way of saving food and preventing it from being wasted or lost. In fact, communities around the world have been employing food saving methods for centuries in order to prolong food shelf life. Historically people secured food through two methods: hunting and gathering, and agriculture. Today most of the food energy required by the ever increasing population of the world is supplied by the food industry. Food is a perishable commodity and needs to be preserved. The different kinds of foods to be preserved and packaged include dairy products, fruits, vegetables, grains, beans, legumes, meat, eggs, confections, water and other beverages.

  • Track 2-1Dairy
  • Track 2-2Fruits
  • Track 2-3Vegetables
  • Track 2-4Grains, beans, legumes
  • Track 2-5Meat & eggs
  • Track 2-6Confections
  • Track 2-7Water and other beverages

Food preservation usually involves preventing the growth of bacteria, fungi such as yeasts, or other micro-organisms, as well as retarding the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. Traditional techniques include drying, cooling, preservation using salt, sugar, oil, pickling, and smoking. Fermentation technology is an age old process of food preservation which comes under curing technique.

  • Track 3-1Preservation by Pickling
  • Track 3-2Salting & Smoking
  • Track 3-3Enzyme inactivation, controlling insects, rodents, birds etc.
  • Track 3-4Preservation by cooling
  • Track 3-5Preservation by drying
  • Track 3-6Preservation using sugar & oil
  • Track 3-7Factors affecting the growth of microorganisms
  • Track 3-8Factors affecting the inactivation of microorganisms
  • Track 3-9Curing - fermentation technology

Maintaining or creating nutritional value, texture and flavor is an important aspect of food preservation; Techniques of food preservation were developed in research laboratories for commercial applications. Many processes designed to preserve food will involve a number of food preservation methods. The most commonly used industrial preservation techniques include pasteurization, thermal processing, canning, bottling, refrigeration, freezing, irradiation and chemical preservation.

  • Track 4-1Dehydration
  • Track 4-2Chemical preservation
  • Track 4-3Carbonation
  • Track 4-4Irradiation
  • Track 4-5Atmospheric freeze-drying
  • Track 4-6Freezing
  • Track 4-7Refrigeration
  • Track 4-8Canning
  • Track 4-9Thermal processing,
  • Track 4-10Bottling

The most employed preservation technologies have a long history of use, there is currently a real need for improved techniques, to meet the developing needs of consumers. Some improvements are being derived from the use of established techniques in new combinations or under improved control and other improvements are being derived essentially from the development of new techniques. It is expected that these will expand as experience in the new techniques is gained. A particular attraction of the newer techniques is that they act by inactivation rather than by inhibition. With regard to reducing the incidence of food poisoning disease, the introduction of effective inactivation techniques that lead to the elimination of the pathogens must be the ultimate target of primary food producers, food processors, distributors, and retailers.

  • Track 5-1Food preservation: functional and nutraceutical properties
  • Track 5-2Osmotic dehydration
  • Track 5-3Ozone in food preservation
  • Track 5-4Bacteriocins: recent advances & opportunities
  • Track 5-5Application of botanicals,tropical medicinal plants & essential oils as natural preservatives in food
  • Track 5-6Combination & assorted methods
  • Track 5-7Role of predictive microbiology in food preservation

It is critical to maintain Food safety during processing, packaging, storage, logistics (including cold chain), sale, and use. Conformance to applicable regulations is mandatory. Some are country specific such as the US Food and Drug Administration and the US Department of Agriculture; others are regional such as the European Food Safety Authority. Certification programs such as the Global Food Safety Initiative are sometimes used. Food packaging considerations may include: use of Hazard analysis and critical control points, Verification and validation protocols, Good manufacturing practices, use of an effective Quality management system, Track and trace systems, and requirements for label content. Special Food contact materials are used when the package is in direct contact with the food product. Depending on the packaging operation and the food, packaging machinery often needs specified daily wash-down and cleaning procedures.

 

  • Track 6-1Food safety management & quality assurance
  • Track 6-2Legal regulations
  • Track 6-3Voluntary standards on food packaging
  • Track 6-4Product labelling, barcoding & traceability
  • Track 6-5Food contact substance (fcs) requirements
  • Track 6-6Packaging specifications and standards

Food 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. Primary packaging is the main package that holds the food that is being processed. Secondary packaging combines the primary packages into one box being made. Tertiary packaging combines all of the secondary packages into one pallet.

  • Track 7-1Physical, barrier protection, containment, information,
  • Track 7-2Marketing, security
  • Track 7-3Convenience & portion control
  • Track 7-4Food packaging types - everything counts : primary packaging - aseptic processing, trays, bags, cans, cartons, flexible packaging
  • Track 7-5Secondary packaging - boxes & tertiary packaging - pallets, wrappers
  • Track 7-6Technologies - shrink wrapping, shrink sleeve wrapping, aseptic filling : bag-in-box & bag-in-drum packaging
  • Track 7-7Form fill & seal packaging

The terms active packaging, intelligent packaging, and smart packaging refer to packaging systems used with food, beverages and several other types of products. They help extend shelf life, monitor freshness, display information on quality, improve safety, and improve convenience. Active packaging usually means having active functions beyond the inert passive containment and protection of the product. Intelligent and smart packaging usually involve the ability to sense or measure an attribute of the product, the inner atmosphere of the package, or the shipping environment.

  • Track 8-1Waxes, wood, ceramics
  • Track 8-2Glass, metal
  • Track 8-3Paper & paperboard
  • Track 8-4Flexible plastics - cellulose, pp, pe, ps,hips,pvc,nylon, coated films, laminated films, coextruded films
  • Track 8-5Rigid plastics - hdpe, ldpe, poly ethylene co vinyl acetate, saponified ethylene vinyl acetate copolymer (evoh), pet, aluminium
  • Track 8-6Active packaging - cap, map, rh
  • Track 8-7Gas exchange packaging
  • Track 8-8Frozen food & oven-proof trays
  • Track 8-9Sustainable packaging and its use

Packaging machines both large and small make most consumer packaged goods possible. If a product cannot be efficiently manufactured, its sales will be limited and its life will be cut short. Automatic packaging lines and the machines linked together to create a line produce products at a rate that makes them viable in the marketplace. Industrial robots, unmanned operation and computer controlled machines are the days of the future.

  • Track 9-1Computer controlled packaging machines
  • Track 9-2Packaging system for multisized products
  • Track 9-3Heat - sealing devices
  • Track 9-4Industrial robots
  • Track 9-5Unmanned operation
  • Track 9-6Continuous packaging machinery

Food and food packaging waste in the world is a subject of environmental, economic and social concern that has received widespread media coverage and been met with varying responses from government. Since 1915, food waste has been identified as a considerable problem and has been the subject of on-going media attention, intensifying with the launch of many campaigns. Food package waste has been discussed in newspaper articles, news reports and television programmes, which have increased awareness of it as a public issue. To tackle waste issues, encompassing food waste, packaging reduction techniques and disposal of food packaging materials involves better strategies to control the alarming global pollution.

 

  • Track 10-1Food waste reduction strategies
  • Track 10-2The recycling and reuse
  • Track 10-3Packaging reduction techniques
  • Track 10-4Disposal of food packaging materials
  • Track 10-5Conclusions and recommendations
  • Track 10-6future of food preservation & packaging