Call for Abstract

26th Biotechnology Congress: Research & Innovations, will be organized around the theme “Recent Research and Invention in Food science and Biotechnology”

Bio America 2022 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Bio America 2022

Submit your abstract to any of the mentioned tracks.

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Food processing generally contains the basic preparation of foods, the variation of a food product into another form) and preservation and packaging techniques. Bioprocess technology is a dynamic part of biotechnology that compacts with processes combining the complete living matter or its components with nutrients to make specialty chemicals, reagents, and bio therapeutics.

 

  • Convert unprocessed food-to-foodstuffs
  • Preparation procedures for increased consumption
  • Thermo-Processing
  • Food Bioprocessing
  • Hurdle Technology
  • Extrusion and Drying

 


Food Science and Health may be well-defined as a science of food and its connection to health. It is concerned with the part played by nutrients in body development, growth and maintenance. It contains the study of the biological, physical and chemical composition or makeup of different foods; and second, it involves all of the underlying concepts of food processing.


The objective is to help produce and increase foods, food ingredients, and functional foods at the processing stage and beyond agricultural production, naturally altered plants are used to improve taste, shell life, nutrition and quality of food, naturally improved food is synthesized using biotechnological tools.

 

  • Crop biotechnology
  • Nutritional composition of foods
  • Plant production
  • Protein Serums
  • Nutrient Metabolism and Nutrition Physiology
  • Nutritional Epidemiology
  • Malnutrition and Nutraceuticals

 

The objective is to help produce and increase foods, food ingredients, and functional foods at the processing stage and beyond agricultural production, naturally altered plants are used to improve taste, shell life, nutrition and quality of food, naturally improved food is synthesized using biotechnological tools.

 

  • Crop biotechnology
  • Nutritional composition of foods
  • Plant production
  • Protein Serums
  • Nutrient Metabolism and Nutrition Physiology
  • Nutritional Epidemiology
  • Malnutrition and Nutraceuticals

 

Food quality improves by using the computer applications and shows the best result. Various computers applications are used in the food company may be used for quality purposes only and it will not affect the safety of the food product. HACCP (Hazard Analysis Critical Control Point) inspection concepts can be used to find those critical food processing and documentation steps controlled by a computerized system.

 

  • Material guiding applications
  • Artificial intelligence
  • Statistical Quality Control in Food Processing
  • Embedded Systems
  • Sensory Evaluation of Foods

 

Food allergy is an immune system reaction that happens soon after eating a assured food. Even a little amount of the allergy-causing food can cause signs and symptoms such as digestive problems, hives or inflamed airways.

 

  • Unusual reaction
  • Itching, reddening, rashes, vomiting , diarrhoea
  • Allergy vs. intolerance
  • Allergic reactions

 

Food biotechnology is a group of many terms covering an enormous variety of processes for using living organisms—such as plants, animals, microbes, or any part of these organisms—to develop new or improved food products.

 

  • Industrial Biotechnology
  • Environmental Biotechnology
  • Agricultural Biotechnology
  • Medical Biotechnology
  • Nano Biotechnology

 

It is the learning of chemical processes and communications of all biological and non-biological components of foods. Here is some examples of biological substances are meat, poultry, lettuce, beer, and milk. Food chemistry is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours.

 

  • Non-biological component
  • Biological components
  • Biochemistry
  • Packed Sea Food
  • Processed Meat
  • Food Supplements

 

Food engineering is a branch of technical, academic and professional field that understands and applies principles of food engineering, science, and mathematics to food engineering and operations, with the processing, production, handling, storage, preservation, control, packaging and circulation of food products.

 

  • Processing raw food materials
  • Packaging raw food materials
  • Distributing of food raw materials
  • Biomolecular Engineering
  • Tissue Culture Engineering

 

The purpose is to accomplish then innovation process from idea to consumption by defining and monitoring key steps and activities such as marketing, technical development and financial analysis.

 

  • Food and beverage companies
  • Food Innovation and Product Design
  • Master Innovation Management
  • Market Research and Foreign Market Strategies

 

Food microbiology is the study of microorganisms and used both in food and used for the production of food. This contains microorganisms that pollute food, as well as those used in its production and example to produce yoghurt, cheese, beer and wine.

 

  • Microbial ecology in food
  • Microbiological approaches
  • The position of microorganisms in meals
  • Shelf-stable and healthful ingredients

 

Food packaging is defined as enfolding food to keep it from altering or contamination from physical, chemical, and biological sources, with active packaging being the most common packaging system used for conserving food products.

 

  • Flexible packaging
  • Aseptic processing
  • Preserving and prolonging safe
  • Shelf Life

 

Food preservation can be distinct as the process of treating and handling food in such a way as to stop or greatly slow down decomposition and stop foodborne illness while preserving nutritional value, texture and flavour.

 

  • Thermal processing methods for preservation of food products
  • Salting
  • Fermentation
  • Dehydration
  • Growth of microorganisms (such as yeasts)