About Longdom Conferences

Longdom Conferences hosting 200+ leading international conferences and virtual events annually. It is instrumental in bringing together experts and learners from all over the globe for mutual growth and effective research-oriented discussions. As per the present market demand and growth in the field of Food Technology and Nutrition research, Longdom meetings are hosting its “6th International Conference on Food Technology and Nutrition”. This is scheduled for March 21-22 ,2024 in Paris, France. The field of Food Technology and Nutrition are continuously evolving and have placed many landmarks in different research and development sectors. These fields are ecological science, agronomy, healthcare, drug discovery, food technology, and many other industrial areas. The Food Technology 2023 extends immense pleasure in inviting you to join us at this conference which will be focusing on the theme “Innovations in Food Nutrition and Shelf Life ”. We aim to engage, empower, evolve, and explore knowledge among attendees from all levels of scientific research on food technology. This Food Technology and Nutrition conference will be focussing on the core knowledge and major advances in the rapidly emerging fields by attracting eminent scholars, experts, and professionals globally.

Why join LONGDOM Conferences?

Understand the current state of research | Meet international colleagues and experts | Visit the exhibition of leading-edge technology | Engage with editors of the top journals in your field | Global networking and certification | Brand Launching and many more to explore.

Who will be the participants?

Important Scientific Sessions

Track 1: Food Science and Technology:

The application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food is known as food technology. Food science is the study of food's physical, biological, and chemical composition, as well as the causes of food deterioration and the concepts underlying food processing.
Food scientists and technologists study food using scientific disciplines such as chemistry, engineering, microbiology, and nutrition to improve food safety, nutrition, wholesomeness, and availability. Food scientists may develop methods to process, preserve, package, and/or store food in accordance with industry and government specifications and regulations, depending on their area of specialisation.

Related Food Technology Societies

International Society of Food Engineering | International Union of Food Science and Technology | Universal Society of Food and Nutrition | Food Science Society | Hong Kong Food Science and Technology Association | The korean society of food science and technology

Relevant Food Technology Conferences

New trends in food technology indicate a move toward individualised and sustainable food options. Alternative protein sources, regional foods, nutraceuticals, and individualised nutrition are a few of them. FoodTech firms and brands are incorporating waste reduction techniques as well as zero-waste workflows due to concerns about the environment. Additionally, the COVID-19 epidemic has a strong influence on boosting Industry 4.0 technology adoption across the entire food value chain and raising food quality. With the use of robotics, eCommerce, and electronic food management technologies, food companies are digitising their manufacturing lines. Additionally, restaurants are promoting eCommerce and using robots to serve customers and prepare food. The food business is using all of the aforementioned techniques to combat the COVID-19 situation's ongoing effects in order to run operations that are effective, open, and sustainable.

Best Food Technology Societies:

Top Food Technology Conferences:

Track 3: Advanced Research in Food Sciences:

An applied course called Advanced Research in Food Sciences is created to get students ready for further study and careers in the field of food science and technology. This includes advanced food science fundamentals, the qualities and features of food products, processing and grading methods and skills, and principles of food labelling and packaging. After completing this course, competent students will be able to enrol in postsecondary institutions for further study in the field of food science.

Top Food Technology Societies

Food Technology and Society | Singapore Institute of Food Science and Technology | Food Science and Technology Society | The Society of Food Hygiene & Technology | Canadian Institute of Food Science & Technology | Pakistan Society of Food Scientists & Technologists

Related Food Technology Conferences

Track 4: Food Quality Control and Quality Assurance:

Quality control is the process of identifying and correcting flaws in finished products before they are shipped. It is possible to achieve this by identifying and eliminating sources of quality problems during production in order to ensure that customers' requirements are consistently met.
In order to make sure that the method by which products are developed and manufactured complies with a set of standards and requirements, food firms utilise a series of procedures known as quality assurance (QA). With a focus on the procedure used to create the product, QA aims to prevent defects.

List of Food Technology Societies:

Finnish Society of Food Science and Technology | International Food & Beverage Technology Association | Food Technology Association of Australia | Society of Food Science & Technology | Canadian Institute of Food Science and Technology | Brazilian Society of Food Science and Technology | International Association for Cereal Science and Technology

Different Food Technology Conferences:

Track 5: Food, Nutrition and Health:

Effective food intake and nutrition management are essential for good health. Smart nutrition and food choices can aid in disease prevention. Eating the right foods can help your body cope with an ongoing illness more effectively. Understanding good nutrition and paying attention to what you eat can aid in the maintenance or improvement of your health. Food and nutrition are the sources of fuel for our bodies, providing energy. Every day, we must replenish the nutrients in our bodies. Water is an essential part of nutrition. It is necessary to consume fats, proteins, and carbohydrates. Maintaining key vitamins and minerals is also essential for good health. A healthy diet contains a variety of natural foods. Fruits and vegetables, particularly those that are red, orange, or dark green, should make up a significant portion of a healthy diet.

Similar Food Technology Societies:

Similar Food Technology Conferences:

Track 6: Dairy Science & Technology:

The study of dairy science and technology focuses on how milk can be transformed and protected physically, enzymatically, and microbiologically to extend its shelf life in the form of products like pasteurised milk, cheese and fermented foods, butter, milk powders, protein products, and nutritional formulations, among others, for the nutrition, sustenance, and sensory experience of consumers ranging from infants to the very elderly. An expanding discipline called dairy technology deals with the processing of milk and its byproducts. "The development of technology has expanded beyond just milk production. As a result of technological advancements, dairy products are no longer seen as a particularly perishable commodity. The sector also handles other packaged foods.

Supporting Food Technology Societies:

Federation of Science and Technology Societies | Sensory food science in the changing society | Rwandan Society of Food Science and Technology | Food Technology Pune Sinhgad Educational Society | Food - Royal Society of Biology

Best Food Technology Conferences:

Track 7: Food Biotechnology:

The use of technology to modify the genes of our food sources is known as food biotechnology. Animals, plants, and microorganisms are our food sources. Food biotechnology allows us to create new species of animals and plants, such as animals and plants that we eat. These new species possess desirable nutritional, production, and marketing characteristics. We use what we know about science and genetics to improve the food we eat through food biotechnology. We also use it to improve food production. By improvement, we mean making the food cheaper to produce, more durable, disease resistant, or more nutritious.

Relevant Food Technology Societies:

Most Relevant Food Technology Conferences:

Track 8: Food Nanotechnology:

Food nanotechnology is gaining popularity and offers the food business a vast array of brand-new opportunities. The improvement of plastic material barriers, the incorporation of active components that can deliver functional attributes beyond those of conventional active packaging, and the sensing and signalling of pertinent information are the three basic categories of nanotechnology applications and functionalities currently used in the development of food packaging. Nanotechnology-based food packaging materials have the potential to improve food safety, lengthen the shelf life of foods, patch tears in packaging, and even release preservatives to prolong the shelf life of the food inside the container. Applications of nanotechnology in the food sector can be used to provide stronger flavours and colours, increase the barrier characteristics, and increase safety by detecting microorganisms in packaging.

Core Food Technology Societies:

GFoRSS – Global Food Regulatory Science Society | UTAR Agricultural and Food Science Society | Japan Society of Nutrition and Food Science | Singapore Institute of Food Science and Technology | Australian Institute of Food Science and Technology | Science for Society

Broad Food Technology Conferences:

Track 9: Nutritional Disorders:

Nutrition disorders are diseases that occur when a person's dietary intake lacks the necessary nutrients for healthy functioning or when a person is unable to properly absorb nutrients from food. Nutritional disorders can be caused by malnutrition, overnutrition, or an incorrect nutrient balance.

Few Global Nutrition Societies:

Most Popular Nutrition Conferences:

Track 10: Global Food Technology Market Trends and R&D

The food technology is defined as the emerging sector which explores advanced technology that can be leveraged to create sustainability, and efficiency in producing, designing, choosing, and delivering food. The increase in adoption of online delivering platforms across the globe is expected to drive the global food technology market growth. Also, change in lifestyle, and high standard of living will support the market growth.

Food Technology Market Analysis:

In a recent R&D survey, participants were asked what their most important emphasis would be in the coming year. Not surprisingly, improving existing products ranked high, with 20% of R&D professionals listing it as a priority. Removing ingredients that interfered with clean label initiatives ranked close behind at 16%.

Outranking both of these initiatives combined, however, was “really new” product development. Where do they get ideas for these new products? The majority rely on internal and general market research, but many also leverage feedback from focus groups and ingredient suppliers that may have insights into how other manufacturers use their products. Many of these R&D teams are improving their odds of product success through collaborative business relationships with their supply chains.

For More Details Please Visit: Food Technology 2023

Market Analysis Report for Food Technology 2023

Clinical Nutrition: Global Markets to 2027

Report Highlights:

The global market for clinical nutrition is estimated to grow from $59.6 billion in 2020 to $75.4 billion by 2025, at a compound annual growth rate (CAGR) of 4.8% during the forecast period of 2019-2027.

Past Conference Reports:

Report 1: Food Technology Summit 2022:

Clextral will participate to the Food Technology Summit & Expo 2022 from September 28th to September 29th in Mexico City (Mexico). This event gathers professionals from the food industry so it’s the place to be to discover the latest innovations. Eduardo Martinez, our expert from Clextral USA, will welcome you at our booth 2916.

We gratefully thank all our wonderful Speakers, Conference Attendees, Students, Media Partners, Associations, and Exhibitors for making Food Technology Summit the best! International Conference on Food Technology hosted by the Longdom Conferences was held on September 28-29 , 2022 in Mexico.. It is focusing on the theme "Exploare and Enhance Knowledge on Nutrition and Public Health “ to enhance knowledge among Nutrition and Healthcare organizations dealing with Nutrition and its related subjects. The conference was initiated with the honorable presence of the keynote forum. The list includes:
1. Lynn Motz, Board-certified Acute Care Nurse Practitioner, USA
2. Elizabeth Brodie, Edinburgh Napier University, UK
3. Ligia Patricia Rojas Valenciano, University of Costa Rica, USA
4. Freida Pemberton, Molloy College, USA
5. Anne Gallen, Health Service Executive, Ireland.

Report 2: Food Nutrition Tourism 2021:

The desire to get fit and healthy is a common goal, but the thought of making major changes in our diet or changing the diet completely can be overwhelming. Fortunately, even small tweaks can prove as essential steps towards achieving health goals in the long run. This September, as we celebrate National Nutrition Month 2021, we share with you a few simple changes that you can make in your diet and talk about the difference each can make to your health.

1. David Boulton, National Association of School Superintendents, USA
2. Adrian Low, Vezina McGill University, Hong kong
3. Lea Lis, New York University Medical Center, USA
4. Olivia Levine, Sackler School of Medicine, USA
5. Helen Brice, University of Edinburgh, UK

Report 3: Webinar on Food Technology and Nutrition

We gratefully thank all our wonderful Speakers, webinar Attendees, Students, Media Partners, Associations, and Exhibitors for making the Webinar on Food Technology and Nutrition the best. Webinar on Food Technology and Nutrition hosted by the Longdom Conferences was held on May 29, 2020, in London, UK based on the theme “Future advancements in food safety " The conference was initiated with the honorable presence of the keynote forum. The list includes:
1. Jean Hughes, Dalhousie University, Canada.
2. Maria-Teresa Parisotto, Fresenius Medical Care, USA.
3. Kathryn Weaver, University of New Brunswick, Canada.
4. Geetha Kada, Montgomery College of Nursing, USA.
5. Geraldine Shaw, Health Service Executive, Ireland.

We have received huge success in all those conferences & webinars with the help of our attendees, who are the true wheels behind the fruitful hosting. Now, as the situations are becoming normal and travel are mostly allowed, Longdom Conferences is proud to announce the "6th International Conference on Food Technology and Nutrition " to be held on December 12,13- 2023 in New York, USA.
For more details visit: https://www.longdom.com/foodtechnology

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Food Technology and Nutrition