2^nd World Congress on Food Science and Biotechnology November 19-20, 2021 Tokyo, Japan

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.

Uneaten food and thrown away food comes in the list of food waste. The reasons of food waste or loss are numerous and happen at the stages of manufacturing, processing, selling and consuming. In the recent years, food waste has become a multi-layered marvel attracting the attention of food scientists, buyers and protesters. It’s been termed as a world-wide contradiction regarding the technique in which importance is put on agriculture to advance food security and then a third of all the food manufactured ends up as waste.

Advancements in technology are helping in improving health related problems; many devices have come up that monitor our health on the daily basis. Health devices are capable of tracking the daily consumption of nutrients and provide the user detailed information on its usage. These health mapping devices efficiently help individuals to track their own consumption and health.

Foodborne diseases are produced by impurity of food and happen at any stage of the food production, delivery and intake chain. They can result from numerous forms of environmental adulteration containing pollution in water, soil or air, as well as unsafe food storage and processing.

Food toxicology is the learning of the nature, properties, effects and detection of toxic substances in food and their disease appearance in humans. Food and nutritional toxicologists compact with toxicants in food, the health effects of high nutrient consumptions, and the connections between toxicants and nutrients.

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.

As the financial prudence of many countries is increasing, the customers have started using processed food more than the staples. As a matter of fact international food processing technology business has drawn-out to multi trillion dollars. It was recounted that around, 16 million people work in the food industry. Current developments in food processing and technology are not only vital to meet the increasing productivity demands but to accept well-educated automation, control and checking procedures and techniques.
 

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 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.

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.

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.

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.

It is a division of food science that contracts with the production, conservation, quality control and research and development of the food products. Initial scientific research into food technology focused on food preservation.

Food safety is handling and storage of food meant to stop foodborne illness and injury. Safe food management practices and actions are thus applied at every stage of the food production life cycle in order to control these risks and stop harm to customers.

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.

Dietetics and Nutrition include the study of food management and primarily contains advanced learning to increase the quality of life, health and well-being of individuals by endorsing healthy food habits and diet activities, collected with researching healthier dietary alterations.

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.

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.

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.

These contain mostly the industrial contaminants, persistent organic pollutants (POP), pesticides, heavy metals, and toxins of fungal and bacterial origin. Additional, toxic compounds like higher alcohols may be produced as by products during 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.