3rd International Conference on

Agricultural & Food Chemistry

Theme: Current advancements and its applications in Agricultural & Food Chemistry

Event Date & Time

Event Location

Rome, Italy

16 years of lifescience communication

Performers / Professionals From Around The Globe

Tracks & Key Topics

Food Chemistry 2018

About Conference

Euro Scicon invites all the participants from all over the world to attend “3rd International Conference on Agricultural & Food Chemistryduring July 23-24 2018 at Rome, Italy which includes prompt Keynote presentations, Oral talks(Speaker forum and Young research forum), Poster presentations, Workshops and Exhibitions.

Agricultural & Food Chemistry 2018 is a global overview the Theme: "Current advancements and its applications  in Agricultural & Food Chemistry" which brings together persons particularly interested in the chemistry of agricultural and food products, both raw and finished; to foster programs of general papers and symposia on special topics dealing with this field of chemistry; to promote such other activities as will stimulate activity in and emphasize the importance of research in agricultural and food chemistry. Our conference provides quality, timely Symposium at International Conference on Agricultural & Food Chemistry.

Goals:

Develop focused and timely programs, products and services that engage those involved in agriculture, food chemistry, and related fields.
Enhance communication and market our programs, products, and services more effectively. 
Expand global impact by developing the infrastructure to deliver technical programming for targeted international audiences.

Target Audience for Agricultural & Food Chemistry 2018:

Programs are of interest not only to chemists, but to biochemists, biologists, agronomists, plant physiologists, molecular biologists, agricultural engineers, chemical engineers, material scientists and food scientists. Technical focus is on agriculture, renewable resources, food composition, food quality, food processing, nutrition, biochemistry, food safety, food flavor, biotechnology, natural products, pharmaceuticals, green products, chemical raw materials and feedstocks, bioenergy, and sustainability.

Objectives of the division are to encourage the advancement and understanding of agricultural and food chemistry; and to promote scientific interest and inquiry in agricultural and food chemistry by divisional meetings, professional contacts, reports, papers, discussions and publications.

About Sessions

Track 1: Agricultural and Food Chemistry

Agricultural Chemistry is a science concerned with means of affecting chemical and biochemical processes in the soil and plants, with the mineral nutrition of plants and with the use of fertilizers and other chemical means to improve soil and increase yield. Agricultural chemistry also deals with several other means of increasing yield, such as herbicides and growth stimulants, and serves as the scientific basis for introducing chemical processes into agriculture. In its aims, methods, and subject areas of research, agricultural chemistry is related to both the chemical and the biological sciences. It is also closely related to soil science, farming, meteorology, plant physiology and biochemistry, agricultural microbiology, physics, and chemistry. Its primary subdivisions are plant nutrition, the interaction of soils and fertilizers, evaluation of particular types and kinds of fertilizers and the methods of applying them, soil improvement by chemical means for example, the application of lime or gypsum—and research into and use of chemicals for weed control.     

Agricultural chemistry today must carry out further practical and theoretical work in root nutrition in order to raise the coefficient of fertilizer consumption, develop methods to increase plant utilization of the soil’s nutrient elements, and develop new and better fertilizers. Scientific research in agricultural chemistry is being conducted at the central research institutes, at numerous zonal institutes and experimental stations, and in agricultural institutes and university biological and soil sub-departments, where personnel for this field are trained.

Food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. It includes macro- and micronutrients, and the essential nutritional factors that determine the nutritional and energy value of food raw materials and foods. It also includes reactions related to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water which are responsible for odour, taste and colour that determine the quality of food materials and foods.

Track 2: Agricultural Chemical Science and Engineering

An agricultural chemical is an agricultural compound that is applied directly to or on plants for one or more of the purposes listed in the Agricultural Compounds and Veterinary Medicines (ACVM) Act 1997. Agricultural chemicals range from herbicides to plant growth regulators. Agricultural Chemical Compounds is  defined as any substance, mixture of substances, or biological compound, used or intended for use in the direct management of plants and animals, or to be applied to the land, place, or water on or in which the plants and animals are managed, for the purposes of: managing or eradicating pests, including vertebrate pests; or maintaining, promoting, or regulating plant or animal productivity and performance or reproduction; or fulfilling special nutritional requirements; or the manipulation, capture, or immobilisation of animals; or diagnosing the condition of animals; or preventing or treating conditions of animals; or enhancing the effectiveness of an agricultural compound used for the treatment of plants and animals; or marking animals; and includes:   any veterinary medicine, substance, mixture of substances, or biological compound used for post-harvest pest control or disinfestation of raw primary produce; anything used or intended to be used as feed for animals.

Track 3: Agronomy

Agronomy is the science and technology of producing and using plants for food, fuel, fiber, and land reclamation. Agronomy has come to encompass work in the areas of plant genetics, plant physiology, meteorology, and soil science. It is the application of a combination of sciences like biology, chemistry, economics, ecology, earth science, and genetics. Agronomists of today are involved with many issues, including producing food, creating healthier food, managing the environmental impact of agriculture, and extracting energy from plants. Agronomists often specialise in areas such as crop rotation, irrigation and drainage, plant breeding, plant physiology, soil classification, soil fertility, weed control, and insect and pest control.

This area of agronomy involves selective breeding of plants to produce the best crops under various conditions. Plant breeding has increased crop yields and has improved the nutritional value of numerous crops, including corn, soybeans, and wheat. It has also led to the development of new types of plants. For example, a hybrid grain called triticale was produced by crossbreeding rye and wheat. Triticale contains more usable protein than does either rye or wheat. Agronomy has also been instrumental in fruit and vegetable production research. Agronomists use biotechnology to extend and expedite the development of desired characteristic. Agronomists study sustainable ways to make soils more productive and profitable. They classify soils and analyze them to determine whether they contain nutrients vital to plant growth. Common macronutrients analyzed include compounds of nitrogen, phosphorus, potassium, calcium, magnesium, and sulfur. Soil is also assessed for several micronutrients, like zinc and boron. The percentage of organic matter, soil pH, and nutrient holding capacity (cation exchange capacity) are tested in a regional laboratory. Agronomists will interpret these lab reports and make recommendations to balance soil nutrients for optimal plant growth.       

Track 4: Agricultural and Food Biotechnology and nanotechnology

The Food and Agriculture Section is responsible for developing and advancing industry policies on all plant and animal biotechnology issues related to international affairs, state and federal government relations, science and regulatory affairs, and media. Biotechnology in plant agriculture can improve crop insect resistance, enhance crop herbicide tolerance and facilitate the use of more environmentally sustainable farming practices. Biotechnology in animal agriculture is used to genetically engineer animals to improve their suitability for pharmaceutical, agricultural or industrial applications. This Food and Agriculture Section promotes agriculture biotechnology policies that will help feed a growing population of 9 billion by 2050.

Biotechnology in Agriculture and Food Processing: Opportunities and Challenges discusses how biotechnology can improve the quality and productivity of agriculture and food products. It includes current topics such as GM foods, enzymes, and production of various types of food ingredients as well as basic ones such as the concept of biotechnology, plant cell, and tissue culture. Combining coverage of agriculture and food processing, the book highlights the range of biotechnology applications from "farm to fork."

The book begins with the fundamental concepts of the role of biotechnology and genomics in agriculture and food processing. Building on this, it then focuses on specific applications of biotechnology in agriculture and includes chapters on plant cell and tissue culture techniques, genetic transformation in crop improvement, and the production of biofertilizers and biopesticides. The authors cover different aspects of biotechnology in food processing such as production of fermented foods, functional foods, enzymes in food processing, production of polysaccharides, production of sweeteners, biocolors and bioflavors, and genetically modified foods. They then examine the management of crop residues and by-products of agro-industries, comprising mushroom production and value addition to agro-industrial wastes and residues.

Biotechnology has been recognized as one of the key technologies for increasing economic growth. With chapters written by leading experts in this field, the book provides a better understanding of how biotechnology applications can reduce production costs, improve productivity, and enhance product quality in the agro food processing sector.

Features

Provides perspective on important biotechnological issues with direct relevance to agriculture and food processing
Illustrates biotechnological tools for increasing agricultural productivity
Presents a holistic view of all the aspects about interventions of biotechnology in agriculture and food processing
Explores the latest research and advances in the impact of biotechnology in agriculture and food processing

Track 5: Food Bioactives, Nutrition and Health  

Except for nutrients, food contains small amounts of so called bioactive compounds. These compounds  add value beyond nutrition, directly affecting physiological functions in our body by acting on cellular pathways. Epidemiologic studies, where the effects of a diet in different populations are observed, indicate that those who eat fruits, vegetables, whole grains and fish are likely to lead a long and healthy life. We know very little of which compounds that generate health effects and the mechanisms involved. We believe that the combination of compounds is important, and therefore a more positive health effect is expected from the ingestion of fish and whole grain products compared with isolated fish oil and separated bran fraction. Nutrition is the science that interprets the interaction of nutrients and other substances in food (e.g. phytonutrients, anthocyanins, tannins, etc.) in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion. The diet of an organism is what it eats, which is largely determined by the availability, processing and palatability of foods. A healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduce risk of food-borne illnesses. A poor diet may have an injurious impact on health, causing deficiency diseases such as blindness, anaemia, scurvy, preterm birth, stillbirth and cretinism; health-threatening conditions like obesity and metabolic syndrome; and such common chronic systemic diseases as cardiovascular disease, diabetes, and osteoporosis.

Various specialists working in different areas of food science for which food chemistry is relevant. It is worthy to mention such areas as:  bioactive food components and chemistry behind their health-promoting action,  analytics and monitoring of food components upon processing,  biotransformation and bioavailability of food components, design of functional foods based on the knowledge of chemical and biological properties of bioactive ingredients

Soya protein is a major component of the diet of food-producing animals and is increasingly important in the human diet. However, soy protein is not an ideal protein because it is deficient in the essential amino acid methionine. Methionine supplementation benefits soy infant formulas, but apparently not food intended for adults with an adequate nitrogen intake. Soya protein content of another essential amino acid, lysine, although higher than that of wheat proteins, is still lower than that of the milk protein casein. Adverse nutritional and other effects following consumption of raw soybean meal have been attributed to the presence of endogenous inhibitors of digestive enzymes and lectins and to poor digestibility.

Track 6: Food Chemistry

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods.The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It 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, flavors, and colors. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with microorganisms that convert lactose to lactic acid; an example of preventing a process would be stopping the browning on the surface of freshly cut Red Delicious apples using lemon juice or other acidulated water.

To prove that certain food products are beneficial for health and to study the reasons for this, there is a requirement of a methodological platform similar to what is used in the pharmaceutical industry. Well-designed diet-intervention studies, new technologies and analytical methods will increase the knowledge of molecular mechanisms affected by specific foods and bioactive compounds. We need to analyze the composition of the food, investigate the effects of gastro-intestinal digestion, identify compounds with bioactivity and study their bioavailability and the mechanisms of action at the molecular and cellular level.

Track 7: Food Engineering

Food engineering is a multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering, mechanical engineering and chemical engineering principles to food materials. Food engineers provide the technological knowledge transfer essential to the cost-effective production and commercialization of food products and services. Physics, chemistry, and mathematics are fundamental to understanding and engineering products and operations in the food industry.

Food engineering encompasses a wide range of activities. Food engineers are employed in food processing, food machinery, packaging, ingredient manufacturing, instrumentation, and control. Firms that design and build food processing plants, consulting firms, government agencies, pharmaceutical companies, and health-care firms also employ food engineers. Specific food engineering activities include: drug/food products; design and installation of food/biological/pharmaceutical production processes; design and operation of environmentally responsible waste treatment systems; marketing and technical support for manufacturing plants.

Track 8: Food Processing

Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food processing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization, and many other kinds of preservation; and canning or other packaging. (Primary-processing such as dicing or slicing, freezing or drying when leading to secondary products are also included.)

The share of Food Processing Sector in GVA of manufacturing sector was 8.6% in 2014-15Investment in fixed Capital in registered food processing sector had grown from USD 24.5 billion in 2012-13 to USD 25.85 billion in 2013-14, making a growth rate of 6%The number of registered food processing units has increased from 37,175 in 2012-13 to 37,445 in 2013-14.Food processing industry is one of the major employment intensive segments contributing 11.69% of employment generated in all Registered Factory sector in 2013-14.             

Track 9: Food Safety

Food safety and food security are interrelated concepts with a profound impact on quality of human life, and there are many external factors that affect both of these areas. Food safety is an umbrella term that encompasses many facets of handling, preparation and storage of food to prevent illness and injury. Included under the umbrella are chemical, microphysical and microbiological aspects of food safety.

Track 10: Food Science and technology

Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. As the stewards of the field, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they are responsible for developing the safe, nutritious foods and innovative packaging that line supermarket shelves everywhere.The food you consume on a daily basis is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions. After the initial stages of research and development comes the mass production of food products using principles of food technology. All of these interrelated fields contribute to the food industry – the largest manufacturing industry in the United States.

Track 11: Food packaging

Food packaging is packaging for food. A 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. A choice of packaging machinery requires consideration of technical capabilities, labor requirements, worker safety, maintainability, serviceability, reliability, ability to integrate into the packaging line, capital cost, floorspace, flexibility (change-over, materials, etc.), energy usage, quality of outgoing packages, qualifications (for food, pharmaceuticals, etc.), throughput, efficiency, productivity, and ergonomics, at a minimum. Reduced packaging and sustainable packaging are becoming more frequent. The motivations can be government regulations, consumer pressure, retailer pressure, and cost control. Reduced packaging often saves packaging costs.

In the UK, a Local Government Association survey produced by the British Market Research Bureau compared a range of outlets to buy 29 common food items and found that small local retailers and market traders "produced less packaging and more that could be recycled than the larger supermarkets. After use, organic matter that is still in the food packaging needs to be separated from the packaging. This may also require rinsing of the food packaging.                     

Track 12: Agricultural and Food Industry

The Food Industry is a complex, global collective of diverse businesses that supplies most of the food consumed by the world population. Only subsistence farmers, those who survive on what they grow, and hunter-gatherers can be considered outside of the scope of the modern food industry. The term food industries covers a series of industrial activities directed at the processing, conversion, preparation, preservation and packaging of foodstuffs. The food industry today has become highly diversified, with manufacturing ranging from small, traditional, family-run activities that are highly labor intensive, to large, capital-intensive and highly mechanized industrial processes. Many food industries depend almost entirely on local agriculture or fishing.

Agro-industries provide a means of converting raw agricultural materials into value added products while generating income and employment and contributing to overall economic development in both developed and developing countries. Agriculture, specifically farming, remains a hazardous industry, and farmers worldwide remain at high risk of work-related injuries, lung disease, noise-induced hearing loss, skin diseases, as well as certain cancers related to chemical use and prolonged sun exposure. On industrialized farms, injuries frequently involve the use of agricultural machinery, and a common cause of fatal agricultural injuries in developed countries is tractor rollovers                         

Track 13: Quality Analysis and Detection Technology in Agricultural and Food Materials

Analysis of food and drink is a major activity for the industry - and a very important part of product development and quality assurance. Food analysis is required for a wide variety of reasons - from testing suitability for purpose, through checking shelf-life or authenticity, to assuring legal compliance. It is important to use the correct analytical tool in order to get meaningful answers to questions.

Track 14: Market Standards and Regulations in Agricultural & Food Chemistry

Food security is defined as the availability of food and one's access to it. A household is considered food secure when its occupants do not live in hunger or fear of starvation. Stages of food insecurity range from food secure situations to full-scale famine. Food safety is about handling, storing and preparing food to prevent infection and help to make sure that our food keeps enough nutrients for us to have a healthy diet.

Market Analysis

The global  agriculture market to reach approx. US$ 7.9 billion by 2022 growing at a CAGR of 16%. Agriculture involves the smart usage of technology to enable better decision making and optimized use of resources on farming. Precision agriculture can stand to be a key to achieve higher yields and to effectively tackle the rising food demand. Precision farming, involves deployment of a web of sensors, drones and software to gather, process and analyze data to derive actionable insights for on-farm decisions. Worldwide agriculture market research report considers the present scenario and growth aspect of worldwide precision agriculture market for the period 2017−2022. It includes the market growth drivers, trends, and restraints and provides an in-depth analysis of the market size of the major regions and key countries. It also analyzes leading five vendors and ten other prominent vendors in the precision agriculture market.

According to market research report, “Global Organic Food Market By Product Type, By Region, Competition Forecast and Opportunities, 2011 – 2021”, global organic food market is projected to grow at a CAGR of over 14%, during 2016-2021, on account of rising disposable income coupled with growing awareness among consumers about health benefits of consuming organically produced food. Additionally, rising internet penetration, aggressive marketing strategies by major companies and easy availability of these food products on the back of robust distribution network are projected to boost sales of organic food across the globe. In 2016, about 43.7 million hectares of agricultural land was under organic cultivation, which was managed by over 2.3 million producers across the globe. Moreover, leading players operating in global organic food market are offering these products in environment friendly packaging to lure consumers.

Scope of the Report:

This market research report categories the global agriculture market based on component, application type and geography. The report provides the market size in terms of revenue.

Increasing automation in the agriculture process owing to the labor crisis such as lack of skilled farmers and aging farmers are also expected to have the positive impact on the agriculture drone market growth. A favorable shift in the regulatory policy is also expected to allow start-ups to operate in small and large farming operations and aid in disease & water management.

Increasing technological advancements in equipment and need for enhancing the quality of the farming techniques have led increased implementation of agriculture drones are expected to drive the industry growth over the forecast period. Further, innovations in the GPS mapping field coupled with the advancements of solar power drone in agriculture sector is further fuelling the demand for agricultural drones. Drones have the potential to implement better plantation with crop rotation strategies and give crucial inputs related to the daily progress of crops which is further contributing to the market growth.

North America and Europe dominated global organic food market and accounted for a cumulative revenue share of around 80% in 2015. These regions are expected to generate significant demand for organic food products through 2021, due to rising disposable income levels and well developed distribution network to ensure availability of a wide variety of organic food products. Additionally, organic fruit & vegetables dominated global organic food market in 2015, as these products are cultivated without the use of chemical fertilizers and pesticides. However, demand for organic processed food is anticipated to grow at a robust pace during the forecast period, on account of changing lifestyles, rising working women population base and scarcity of time. White Wave Foods, Hain Celestial, General Mills, UNFI, Sprouts Farmers Market and Edeka Group are few of the major players operating in the global organic food market.

“Increasing average household annual spending on food, rising awareness about health benefits associated with organic foods, greater accessibility of these products through small to medium scale retailers, continuous development in supply chain network and implementation of initiatives to encourage farmers to switch to organic farming are projected to fuel organic food sales across the globe. Additionally, a number of organic food manufacturers are also complying with international standards and are labelling their products accordingly in order to increase acceptability of these products across the globe.” said Mr. Karan Chechi, Research Director with TechSci Research, a research based global management consulting firm.

“Global Organic Food Market By Product Type, By Region, Competition Forecast and Opportunities, 2011 – 2021’’ has evaluated future growth potential of global organic food market and provides statistics and information on market structure, size, share and future growth. The report is intended to provide cutting-edge market intelligence and help decision makers to take sound investment evaluation. Besides, the report also identifies and analyzes emerging trends along with essential drivers, challenges and opportunities present in global organic food market.

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