Food Safety Conferences |Nutrition Meetings

Theme: Healthier the Food, Merrier the World

Food Safety 2020

Food Safety Tentative Program

Renowned Speakers

Ayman Kamal El Essawy
Ain Shams University
Egypt

Charambira K
International Union against Tuberculosis and Lung Disease
Zimbabwe

G Saucedo
AigÃ¼es de Barcelona
Spain

Xiu-Ling Wang
Agricultural University of Hebei
China

Abdelfateh Kerrouche
Edinburgh Napier UniversityÂ
UK

Gurakan G C
Middle East Technical University
Turkey

Habibu U Abdu
Abertay UniversityÂ
UK

Sophie Vazulka
University of Natural Resources and Life Sciences
Austria

P Branco
Ã‰vora University
Portugal

Iram Fatima
Quaid-i-Azam University
Pakistan

Selva M Athi Narayanan
Edinburgh Napier University
UK

Alyssa L. Decker
Pennsylvania State University,
USA

Yuichiro Otsuka
Forestry and Forest Products Research Institute,
Japan

Varintip Srinon
Mahidol University
Thailand

Nancy Belem BeltrÃ¡n Maldonado
UNAM
Mexico

Thamer Mutlag JasimTbeez
Al Mustansiriya University
Iraq

Fernando de la Calle
PharmaMar
Spain

Jose S Torecilla
Complutense University of Madrid
Spain

John Alderete
Washington State University
USA

Marie Filteau
Laval University
Canada

Alejandro Garrido-Maestu
nternational Iberian Nanotechnology Laboratory
Portugal

Rui Feng Mao
Guangxi University
China

Iris Yedidia
Plant Sciences â€“ Agricultural Research Organization, Volcani Center
Israel

Parul Thapar
Indira Gandhi National Open University
India

Food Safety 2020

Conferenceseries LLC Ltd and its subsidiaries including iMedPub Ltd and Conference Series Organise 3000+ Conferences across USA, Europe & Asia with support from 1000 more scientific societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Conferenceseries LLC Ltd is an amalgamation of Open Access Publications and worldwide international science conferences and events. Established in the year 2007 with the sole aim of making the information on Sciences and technology "Open Access", Conferenceseries LLC Ltd publishes scholarly journals in all aspects of Science, Engineering, Management and Technology journals. Conferenceseries LLC Ltd has been instrumental in taking the knowledge on Science & technology to the doorsteps of ordinary men and women. Research Scholars, Students, Libraries, Educational Institutions, Research centers and the industry are main stakeholders that benefitted greatly from this knowledge dissemination. Conferenceseries LLC Ltd also organizes 3000+ International conferences across the globe, where knowledge transfer takes place through debates, round table discussions, poster presentations, workshops, symposia and exhibitions.

Food Safety. It also provides the premier interdisciplinary forum for researchers, practitioners and educators to present and discuss the most recent innovations, trends, and concerns, practical challenges encountered and the solutions adopted in the field of Food Safety. The conference program will cover a wide variety of topics relevant to the Food Science, including: Food Safety, Food Laws and Regulations, various technologies in Food Industry, Food Toxicology, Food Security and so on.

International Conference on Food Safety and Health aims to bring together leading academic scientists, researchers and research scholars to exchange and share their experiences and research results on all aspects of Food Safety and Health. It also provides a premier interdisciplinary platform for researchers, practitioners and educators to present and discuss the most recent innovations, trends, and concerns as well as practical challenges encountered and solutions adopted in the fields of Food Safety 2020.

Call for Contributions

Prospective authors are kindly encouraged to contribute to and help shape the conference through submissions of their research abstracts, papers and e-posters. Also, high quality research contributions describing original and unpublished results of conceptual, constructive, empirical, experimental, or theoretical work in all areas of Food Safety and Health are cordially invited for presentation at the conference. The conference solicits contributions of abstracts, papers and e-posters that address themes and topics of the conference, including figures, tables and references of novel research materials.

Track 1: Food Safety

Food Safety is a general term refers to reduce the risk of individuals becoming sick from foodborne illness through managed handling, preparation and storage of foods. Every food establishment uses, processes, and sells food in different ways. The main aim of food safety is to prevent the food from contamination. Regardless of why you are handling the food it is essential that always apply the proper food safety principles. If a food safety system is producing the food as safely as possible 100% foodborne illness can be preventable.

Related Conferences: 13th World Congress on Food Chemistry and Food Microbiology, May 29-30, 2020 Istanbul, Turkey | International Conference on Food Microbiology, June 29-30, 2020 Frankfurt, Germany | 3rd European Food Chemistry & Nutrition Congress, April 22-23, 2020 - Florence | Italy| 5th International Conference on Food Microbiology and Food Market, March 27-28, 2020 Toronto, Canada | 29th World Conference on Food and Beverages, April 13-14, 2020 London, UK | 2nd Global Summit on Food and Nutrition August 24-25, 2020 - Prague, Czech Republic

Track 2: Food Safety Laws and Regulations

Food safety Regulations is an interdisciplinary subject region takes part in food science, law and food/health policy as applied to the regulation of the entire food chain. Keeping in view, industry to market process, food safety concerns include food labelling, food hygiene, food additives and pesticide residues, as well as programs on biotechnology and guidelines for the management and authorization systems for foods. The nature of some current food safety regulatory issues will change with time include regulation of genetically modified foods including labelling, nutrition and health claims, rapid response to food emergencies, food borne disease outbreaks and emerging pathogens.

Track 3: Risk Analysis and Management

Food law is not intended to guarantee that all food is safe. As a consequence of recent food safety incidents, consumer trust in European food safety management has diminished. Risk analysis provides policy makers with the information and evidence they need for effective and transparent decision-making, contributing to better food safety outcomes and improvements in public health. Risk analysis consists of three key elements: Risk Assessment, Risk Management and Risk Communication to develop food safety standards across the global food safety. Implementing appropriate food risk management strategies, it is important to examine how key stakeholders perceive both the practice and effectiveness of food risk management. The main aim of food regulators is to ensure health and safety risks from food are negligible for the whole population. When this has been accomplished, public confidence in the effectiveness of food regulation is preserved.

Track 4: Food Preservation and Quality Standard

The quality of food not only depends on raw materials but also depends on preservation methods of food. It ensures that the quality, edibility and the nutritive value of food remains same. On other hand food preservation is primarily aiming at minimizing post-harvest losses of food while improving the shelf-life and value addition. It also includes the process that prevents visual deterioration. Food quality standards have benchmarked the required level of food quality parameters, linking the safety management systems to the desired quality. Considering the significance of quality standards and food management system food safety meetings maintains the food safety and security.

Track 5: Food Safety in Retail Foods

Every food business is required to follow the legal requirements for food safety. The food retail division covers organized modern retail and also traditional groceries, food service industries. In the retail segment, food safety is very important as food retail the final end of the food chain before it reaches the consumer. Even though different types of food retail have their own food safety issues as risk management, good practices, includes hygiene practices, are important in any food sector. In addition, modern organized food retail has a huge collection of activities covering basic food obtaining and processing, storage and finally the handling of the front end where the customer interaction is high.

Track 6: Microbiological and Chemical Aspects of Food Safety

When you hear “food safety,” there is a natural tendency to think initially of microbiological issues. Microbiological hazards are one of the most significant causes of food poisoning. Many microorganisms are able to taint foodstuffs and cause a variety of illnesses. Food the basic need of man can cause demoralizing impacts if filthy with pathogenic microbial toxins. Modern food safety has its origins in food preservation methods. These food safety methods of preservation and control are used widely in food sector as part of HACCP plans to reliably produce food for an intake with high quality and safety. Microbiology testing and chemical analysis will continue to move toward more rapid and sensitive methods and techniques. It is an important section in many quality and safety programs.

Track 7: Food Borne Diseases and Its Prevention

Foodborne illness can affect anyone who eats contaminated food; however, certain populations are more susceptible to becoming ill with a greater severity of illness. These populations include infants and children, the elderly, pregnant women, people taking certain kinds of medications or immune suppressed. To prevent foodborne illness, it is necessary to understand how food becomes unsafe to eat and what proactive measures can be taken to keep food safe. Pathogens can cause different types of foodborne illness. Once a contaminated food is eaten, illness can be caused by the pathogens themselves, caused by toxins produced in the food by pathogens and caused by toxins produced in the body by pathogens.

Track 8: Food Safety and Hygiene Regulations

Food safety and hygiene legislation is projected to make assured that food is stored, prepared, handled, and distributed in a hygienic manner. We can take administration and legal action when we have visited locations and there are serious problems. Where standards do not meet the necessities of the food safety regulations we will take administration action to correct the problem and stop public from becoming ill. The food safety regulations that you need to consider three areas of business - the layout of the premises; the requirements for the rooms where foodstuffs are prepared, treated or processed and what to do with the food waste.

Track 9: Food Safety management Systems

A Food Safety Management System (FSMS) is not only a legal obligation, but a supportive tool to make sure safe practices are followed within your business. Safer food, better business, is a food safety management system intended for smaller food businesses to put in place, implement and maintain a FSMS based on the principles of Hazard Analysis Critical Control Point. All food business operators are required to hold an appropriate written food safety and hygiene regulations. A FSMS is a logical method for scheming food safety hazards within a food business in order to make sure that food is safe to eat.

Track 10: Food Safety Modernization Act

The US Food and Drug Administration's (FDA) Food Safety Modernization Act (FSMA) is the most comprehensive change in food safety laws in the US in more than 70 years. Around 48 million people get sick, 128,000 are hospitalized, and 3,000 die each year due to foodborne diseases. Through FSMA, the U.S. Congress focuses more on the food industry on the prevention of foodborne illness. FSMA will trace each and every sector to produce business supply chain from farm-to-fork. The FDA Food Safety Modernization Act (FSMA) prevents the controls for Human Food rule and for the Animal Food rule.

Track 11: Food and Nutrition

Ingestion of a healthy balanced diet can aid to avoid diet-related illness maintain to keep active and a healthy weight. The effective running of food ingestion and nutrition are both key to good health. We need to substitute nutrients in our bodies with a fresh supply every day. A healthy diet comprises a lot of natural foods. A number of these criteria are differing as a food that is completely stable and safe regularly will not breakdown and deliver sensory replies and savours when consumed.

Track 12: Novel Foods and Nano Materials

Novel food is nothing but the food that has not been consumed to a substantial amount by humans. Novel food can be newly documented, advanced food and food manufactured using new skills and manufacture processes, as well as food which has been traditionally eaten outside of the EU. Novel food include the new sources of vitamin K (Mena Quinone), agricultural products like chia seeds, noni fruit juice and also food imitative from the new manufacture process. If novel food is projected to change another food, it must not differ in a way that the intake of the Novel food would be nutritionally injurious for the consumer.

Track 13: Genetically Modified Foods

Genetically Modified Foods (GMO) are foods refers from the organisms whose genetic material (DNA) has been reformed through genetic engineering. This technic is called as modern biotechnology or gene technology or recombinant DNA technology. Definite systems have been fixed up for the rigorous estimation of GM entities and GM foods virtual to both human health and the atmosphere. In the future, genetic modification can be targeted at changing the nutrient content of food toxicity, allergencity, specific components thought to have nutritional properties, the stability of the inserted gene, nutritional effects linked with genetic change, any involuntary effects which could result from the gene insertion.

Track 14: Food Contamination and Adulteration

Food adulteration is nothing but the process in which the quality of food is reduced either by the addition of lower quality material or by removal of valuable ingredient. Not only the addition and substitution of ingredients but also biological and chemical contamination during the time of growth, preservation, processing, transport and also distribution of food products is accountable for contamination. Non-permitted colours are the most common additives to foods. Contamination of daily foods and milk has been originated highly toxic about 70% of deaths are made-up to be of food-borne origin. It is probable to avoid food adulteration and contamination if people are made conscious of health hazards.

Track 15: Food Security and Policy:

Food security is the state in which all the individuals at all eras have access to adequate safe and nutritious food that encounters their dietary requirements and food preferences for an active and healthy life. The challenge we look today is the achievement of zero hunger in the world by 2050. Food and nutrition security is complex tasks overpass many sectors, disciplines and policy areas. The Establishment of Malawi distinguishes that access to and use of nutritionally suitable and safe food in the right quantities is a right of each individual. This will enable them to lead an active and healthy life.

Track 16: Food Toxicology and Allergens:

There is no perfect peculiarity among food allergy and immunological toxic responses to food substances. Allergens are often tackled with the need to conduct a different analysis in patients complaining of an adverse reaction to one or more foods. Evidence is increasing that this effect spreads to the global level as developing countries adopt a ‘Western’ lifestyle. Diminishing the risk from allergenic foods is a mutual responsibility of all stakeholders.

Track 17: New Developments in Food Industry

The question of regulation, innovation and their influence on competitiveness in global markets has a high relevance for the food industry. However, little has been done to understand the effect of regulation on the capacity of such a traditional industry like the food industry to discover and to introduce new products and services in the market. Transformation activities in the food industry can be detected on different levels and with differing methodological approaches innovative fields in the food industry are analysed whether the existing regulatory framework has hindering or facilitating impacts on the development and introduction of new supplements: the use of genetic engineering approaches for food production and food processing, the field of health align Functional Foods and organic food products. In the coming years the agro-food sector is confronted with multifarious new scientific approaches and technical opportunities which often have an interdisciplinary character. Therefore, the investiture and building-up of interfacing competencies as well as the establishment of new outermost knowledge and competence networks seems to be of strategic relevance for many companies of the EU food industry. In this context it is advisable to broaden the knowledge base of external co-operations and include clients, retail companies, research institutes, particular service companies as well as other companies of the food and supplying industries in such networks.

Track 18: Food Processing and Analysis

The fast moving world has replaced home-cooked food with processed food, causing in essential growth of the processed food industry. Food processing is the process of renovating raw ingredients into food. This method takes clean crops or animal products and uses them to produce long shelf life products that are highly marketable. Indeed, over the past 20 years, Food Processing stocks have, on average, delivered high single-digit annual total returns, with much less volatility than the broader market indexes. There are many benefits related with food processing. The exclusion of toxins, preservation of unpreserved foods that are transported from long distances and the deletion of pathogenic micro-organisms are just a few examples.

Track 19: Medical Foods and Dietary Supplements

The medical foods and dietary supplements are regulated by the Food and Drug Administration. There is a lot of difference between the medical foods and dietary supplements. The dietary foods are locally advertised healthy food, whereas the medical foods are produced by the medical supplement manufactures. These are often confused with the dietary supplements because both of them contain nutritional ingredients. Dietary supplements are functional foods are intended to provide nutritional support for the healthy people, whereas the medical foods are intended to provide support for nutritional management of a specific diseases and it is used to be under the supervision of a physician.

Track 20: Food Additives and Labelling

Food additives are the substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearances of food are known as food additives. These food additives are also derived from the plants, animals or minerals and also can be synthetic. Food labelling can provide consumers with the information they need and desire to make food choices. Labelling is mandatory for nutrition information to be declared on pre-packed food. Food labels contain more information; it’s frequently difficult to know what you should be looking for and what it all means. But if you want to improve your diet and make healthy choices, it's important to get into the habit of checking the label.

Track 21: Food Safety in Biotechnology

Biotech crop has been advertised since 1996; some food campaigners have raised uncertainty about whether or not biotech crops are as safe as conventional crops. As the use of agricultural biotechnology increases globally currently biotech crops are preferred by more than 15 million growers in 29 countries, people need to be better informed about food production. The United Nations is forecasting that the global population will grow by one-third to 9.1 billion by 2050. This will need a 70% growth in agricultural production. Biotechnology has confirmed to be an essential tool in meeting this challenge of growing our safe and affordable food supply. Future technologies will empower farmers to grow yields that are drought-tolerant, or freeze-tolerant, and crops that have an enlarged nutritional value – this is particularly important in developing countries where starvation and food shortage has reached awful levels.

Track 22: Food Production and packaging systems

Food Packaging is the safety net that protects your product. It plays a vital role in preserving food throughout the distribution chain. Deprived of packaging, the handling of food can become negotiated as it is contaminated by direct contact with physical, chemical, and biological contaminants. In present years, the growth of novel food packaging has not only improved the shelf life of foods, but also their safety and quality. From the materials to the finished product, primary and secondary packaging solutions are vital in making sure your product brings a strong first impression when it reaches your consumer.

Target Audiences

Presidents
Vice presidents/Directors
Academicians
Food Researchers
Food Scientists
Business delegates
Food Experts
Food Departmental managers
Professors and students from Academia

Why to Attend?

Food Safety 2020 could be an exceptional event that brings along a novel and International mixture of Food analysis techniques and technology, leading universities and pathology analysis establishments creating the conference an ideal platform to share expertise, foster collaborations across trade and world, and assess rising technologies across the world. World-renowned speakers, the most recent techniques, tactics, and the newest updates in Food Safety and Regulatory Affair fields are hallmarks of this conference.

Importance and Scope of Food Safety 2020:

Food Safety is a public health priority; millions of people fall ill every year and many die as a result of eating unsafe food. Serious outbreaks of foodborne disease have been documented on every continent in the past decade, and in many countries rates of illnesses are increasing significantly. Food Fraud is a global issue concerning the Food Regulation worldwide for the public health and safety perspective on moral and social grounds.

International Conference on Food Safety and Health focused on learning about Food Health/Food Safety and its advances; this is your best opportunity to reach best Researchers, Food technicians and the largest assemblage of participants from the Food Community. Our Food Conference planned keeping in mind with best scientific sessions, exhibitions, poster presentations, oral presentations, workshops, symposiums, luncheons, and great keynotes. World-renowned speakers, the most recent techniques, developments and the newest updates in Food Safety are hallmarks of our conference.

This is an open event; we welcome and invite you to participate in this prestigious conference Food Safety 2020 in Frankfurt, Germany.

Food safety testing refers to the inspection of food products for disease-causing organisms, chemicals, and other hazardous materials. It is generally targeted at three primary food contaminants namely, pathogens, chemicals, and genetically modified organisms (GMOs).

Food fraud is committed when food is deliberately altered for financial gains with the intention of deceiving consumers. The food standards agency (FSA) specifies two main types of food frauds namely, sale of food that is unfit and potentially harmful and deliberate misdescription of food.

Implementation of various regulations on food safety, particularly in the developed economies, drives the growth of the global food safety testing market. Recycling of animal by-products, sale of goods past their use by date, inclusion of harmful ingredients, and unsafe food handling processes are some of the major food fraud activities. The consumption of contaminated food, including toxic chemicals and radioactive materials, results in foodborne illness, which may even lead to death. The implementation of stringent regulations by many leading food safety organizations, such as Food Standards Agency, European Food Safety Authority, Food Safety and Standards Authority of India, and Canadian Food Inspection Agency, to prevent ill health of consumers and food fraud is expected to drive the growth of the global food safety testing market.

In addition, rise in economically motivated adulterations (EMAs) due to high competition among food producers, and increase in instances of food debasement, such as adulterations, pesticides, artificial taste enhancers, and certifications, boost the growth of the food safety testing market. However, lack of food control infrastructure in the developing economies, complexity in testing techniques, and lack of harmonization of regulations are anticipated to hamper the growth of the market.

The global food supply is under constant threat of contaminations, and this generates a demand for effective test products that can ensure food safety. Microbial pathogens, such as bacteria, viruses, environmental toxins, food allergens and adulterants, residues of drugs, and agricultural chemicals, are hazardous to human beings, if consumed unchecked. Pathogen testing is still the most dominant segment of food testing. Increase in application of pesticides in agriculture and high application preservatives have been generating demand for the chemical & toxin testing market, followed by the genetically modified organism (GMO) market.

Increasing demand among consumers for fresh and appropriate forms of food products has led to the advent of food safety practices in the food industry. However, high occurrence of foodborne disease outbreaks in several countries, including developed nations such as the U.S., has resulted in increasing concern and intensive investigation of foodborne pathogens. Thus, there is currently an increased demand for microbiological testing of food products. The purpose of a microbiological testing is to identify and restrict growth of harmful microorganisms, which may lead to spoilage of foods, and thus, ensure safety from foodborne diseases. In this report, the global market by technology has been segmented into agar culturing, PCR-based assay, immunoassay-based, and others. Agar culturing is one of the traditional processes to test pathogens. However, currently, PCR-based assay and immunoassay-based methods are more accepted than traditional methods, as ongoing developments have discovered that traditional methods are not suitable for all food products.

Key Benefits for Stakeholders

The study provides an in-depth analysis of the market along with current trends and future estimations to elucidate the investment pockets.
A comprehensive analysis of the factors that drive and restrict the growth of the market is provided.
The report provides a quantitative analysis to help the stakeholders to capitalize on prevailing market opportunities.
An extensive analysis of different segments facilitates to understand various products of the market.
The key players are profiled, and their strategies are analysed thoroughly, which predict the competitive outlook of the market.

Food Safety Associated Universities in World:

University of Valencia, Spain
University of Helsinki, Finland
University of Vienna, Austria
Stockholm University, Sweden
Queens University, Ireland
University of Gothenburg, Sweden
University of Bergen, Norway
York University, UK
University of Glasgow, Scotland
University of Bern, Switzerland
Uppsala University, Sweden
University of Dundee, Scotland
University of Hull, UK
University of Cambridge, UK
University of Southampton, UK
University of Sunderland, UK
University of Oxford, UK
Aarhus University, Denmark
Massachusetts Institute of Technology, USA
Utah State University, USA
University of Nebraska – Lincoln, USA
University of Minnesota, USA
University of Zagreb, USA
Queen's University Belfast, UK
University of Salford, UK
Royal Agricultural University, UK
Cardiff Metropolitan University, UK
University of Central Lancashire,UK
Coventry University, UK

Food Safety Associated Universities in Middle East:

Damascus University, Syria
Tel Aviv University, Israel
Lebanese International University, Lebanon
Yildiz Technical University, Istanbul
Cyprus University of Technology
Tehran University of Medical Sciences, Iran
Isfahan University of Medical Sciences, Iran

Food Safety Associated Universities in UAE:

Canadian University of Dubai, Dubai
United Arab Emirates University, UAE
BITS Pilani, Dubai
Amity University, Dubai
International centre for Training and Development
Manipal University Dubai

Companies Associated with food Industries:

National Food products company
United foods PSC
SOLICO Food industries
Global food industries
Federal foods LLC
Sunlmpex Biz
Emirates Industrial & Trading Co Ltd
Dabur International Ltd
UB Gulf FZE
Windsor Foodstuff Factory Ltd
National Food Industries LLC (NFI)
Yakult Honsha Co., LTD
Food Safety Consultants in Dubai
MRS International Food Consultants
GHP Group of Companies
GHP Food Testing & Calibration Lab
Bright Well quality Consultants
Apex Food Consultants
Al Safa Consultancy and Hospitality Services
Sanbook Quality Consultancy
Food Control Department of Dubai Municipality

Food Safety Software:

Safefood 360°
Food Safety Management Software –EtQ
SafetyChain Software
TrackWise
N2N Global
eFood
FoodLogiQ
CSB-System
Nutraid
N2N Global

Top Independent Commercial Food Safety Labs:

NSF International
AGES - Austrian Agency for Health and Food Safety
Galbraith Laboratories Inc.
LabiotestSrl
LRQA Limited

Companies Associated with Food Safety:

Hygiene Expert
3M
Food Standards Agency
Qiagen
European Safety Bureau
MAS Environmental
SAI Global
Dacom
LGC Standards
A-Zone Technologies Ltd
Waters Corporation
Microbac Ltd
Modern Water - Monitoring Division
RVSL Certifications Ltd.
Bibby Scientific
Environmental Scientifics Group
Aura Sustainability
Radiant Industrial Solutions, Inc.

Related Societies & Associations Globally:

Good Food Society, UK
The Food society, USA
French Broad Preservation Association, France
Slow Food, Italy
ISEKI-Food Association, Europe
IUFoST International Union of Food Science and Technology, Europe
National Association of Specialty Food, USA

Asia/pacific:

Japan Society of Nutrition and Food Science, Japan
The Australian Institute of Food Science Technology, Australia
Asian Food Safety and Security Association, Bangladesh
Food Safety and Standards Authority of India (FSSAI),India
State Food and Drug Administration of China, China

Middle East:

Abu Dhabi Food Control Authority, UAE
Egyptian Food Safety Information Centre (EFSIC), Egypt
The Arab Centre for Nutrition, Bahrain
Health & Safety Society
Qatar Foundation (QF) Food and Nutrition Services, Qatar
Saudi Food and Drug Authority, Saudi Arabia
Middle East Gases Association

Conference Highlights

To share your views and research, please click here to register for the Conference.

To Collaborate Scientific Professionals around the World

Conference Date	June 29-30, 2020
Sponsors & Exhibitors	~~Click here for Sponsorship Opportunities~~
Speaker Opportunity Closed
Poster Opportunity Closed	Click Here to View

Media Partners

Useful Links

Special Issues

All accepted abstracts will be published in respective Our International Journals.

Abstracts will be provided with Digital Object Identifier by

7^th International Conference on Food Safety and Health June 29-30, 2020 Frankfurt, Germany

Recommended Global Agri, Food & Aqua Conferences

USA & Americas

Europe & Middle East

Asia Pacific

Meet Inspiring Speakers and Experts at our 1000+ Global Events inclusive of 300+ Conferences, 500+ Workshops and 200+ Symposiums Every year on Medical, Pharma, Engineering, Science, Technology and Business.

For more Conferences visit www.conferenceseries.com

Quick Links