8^th Global Food Security Food Safety and Sustainability September 27-28, 2023 Vancouver, Canada

Track-1 Agricultural biotechnology and food microbiology:

Agricultural biotechnology is the process of Modifying plants to create desired traits by the use of various scientific tools and techniques. Biotechnology rose to boost nutrition and stabilize yields, resistance to pests, resistant to diseases, and abiotic stresses like drought and cold. Developing low-cost disease-free plants and increased breeding capacity are the major implementations of this study. Food microbiology is the investigation of microorganisms that contaminate food and those utilized in the production of food. The micro-organisms either use the supplements of food or incorporate new mixtures that ruin food. Food safety is a significant objective of food microbiology.

• Plant Breeding
• Fermented Foods
• Probiotics
• Lactic Acid Bacteria
• Microbial Biopolymers

Track-2 Future of Agriculture and aquatic biodiversity:

Agro-biological systems and agro-biodiversity add to supportable occupation protections at the neighborhood, public, what's more, worldwide levels. They give a scope of products what's more, administrations including food, grub, environmental change moderation, biodiversity protection, and water quality alternatives. Farmers and cultivating networks have a huge task to carry out in the conservation and preservation of these assets and biological systems. The job of horticulture in the arrangement of the environment administrations depend, notwithstanding, on the motivating forces accessible to it. At present motivators are intended to pay for the merchandise, as opposed to the administrations, gave by agricultural ecosystems.

Track-3 Agrobiology and Bio-resources:

Agrobiology has a great importance with the plant nutrition & their growths in relation to soil condition, especially to determine the innovative ways to increase crop production. Biological resources include agriculture, forestry, and biologically-derived waste & many more. The application of microorganisms, such as the diverse bacterial species for plant growth, represents an ecologically and economically sustainable strategy. The use of these bio-resources for the enhancement of crop productivity is gaining importance globally.

• Animal health and welfare
• Plant Nutrition and Health
• Organic Agriculture

Track-4 Food Microbiology:

Food is very important in part of all living organisms. We get our food from various sources. Microbiology is the study of microbes that are known to affect the animals and human beings around us. Some microbes are also useful in nature and they can be used for the preparation of food products but many of them are harmful in nature and are the main causes of death around the world. The microbes are also the major cause of spoiling the food in our daily lives. So, food microbiology is the mixture of food and microbiology where we learn about the effects of microbes on the food we eat. This is what is food microbiology where we study the microbes and how they cause food spoilage. 

Track-5 Food Waste and Recycling:

Food waste is food that is not eaten. The causes of food waste or loss are numerous and occur throughout the food system, during production, processing, distribution, retail and food service sales, and consumption. Overall, about one-third of the world's food is thrown away.A 2021 metaanalysis that did not include food lost during production, by the United Nations Environment Programme found that food waste was a challenge in all countries at all levels of economic development.The analysis estimated that global food waste was 931 million tonnes of food waste (about 121 kg per capita) across three sectors: 61 per cent from households, 26 per cent from food service and 13 per cent from retail.

Food Recycling Even people who have made a commitment to recycling are often uncertain about what to do with their food waste. But food can be recycled just as efficiently as plastic or aluminum, and with a little research you can learn how to do it right in your own home.Composting is the primary method of food recycling, and if we practice it religiously we can return a significant portion of the nutrients we waste back to the Earth, where they can do so much good for plants, animals and people.

Track-6 Food Fraud & Food Security:

 Food fraud occurs when a food supplier intentionally deceive its customer about the quality and contents of the foods they are purchasing. While food fraud is often motivated by profit, some forms of food fraud can also pose a direct threat to the health of customers and consumers. Detecting food fraud is a challenge because consumers alone cannot detect them, and food fraudsters are usually innovative in the ways they avoid detection. In Asia and the Pacific, the risk of food fraud is estimated to be high, due to the high demand for premium quality food combined with an increasingly globalised food supply chain. This document describes the key aspects of food fraud, and discusses a set of measures that food safety authorities can take in order to stop the persistent problem of food fraud.

The FAO provides this well-accepted definition of a state of food security: “Food security exists when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food which meets their dietary needs and food preferences for an active and healthy life.”

Track-7 Food Processing & Technology:

Food Processing Technology includes a set of physical, chemical, or microbiological methods and techniques used to transmute/transform raw ingredients into food and its transformation into other food processing firms. Food Processing Technology covers various topics such as Food processing technology operations include many methods used to add value to the raw food materials (including marine products, poultry, and meat), consumed by human beings or animals. Raw food materials are transformed into edible products processing and value addition. The operations involved in food processing are mainly classified into two groups, viz., primary processing and secondary processing. This employs rural people, including women, and prevents capital drain from rural to urban areas, thereby narrowing down the economic disparity between rural & urban populations.

Track-8 Quality Control & Management:

 Quality management is all encompassing and consist of laying down standards against which the project quality metrics are defined and need to be measured against. Quality management takes into account the lower level details of how the output of the project is to be tracked and measured. Quality control is the process of ensuring that the quality metrics are met. Hence, while quality management is the process of planning and managing the requirements of the project from the perspective of quality, quality control is the process of measuring the level of output and the quality of the output and typically consists of measuring the output against the quality metrics that were decided upon in the quality management plan.

Track-9 Food Production and packaging systems:

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

Track-10 Food Chemistry:

Nourishment science is the examination of engineered strategies and participation of the natural and non-organic pieces of sustenance's. It covers with natural science in that it deals with the pieces of sustenance, for instance, sugars, lipids, proteins, water, nutrients, and dietary minerals. Moreover, it incorporates the examination and improvement of sustenance included substances that can be used to shield the idea of sustenance or to modify its concealing, flavor, and taste. It is, therefore, solidly associated with sustenance dealing with and status methodologies. There is, regardless, an advancing exchange about the prosperity effects of different sustenance added substances.

Track-11 Nutraceuticals & Nutrition Supplements:

Nutraceuticals is an expansive umbrella term that is utilized to portray any item got from nourishment sources with additional medical advantages notwithstanding the essential dietary benefit found in nourishments. A useful nourishment for one shopper can go about as a nutraceutical for another buyer. Instances of nutraceuticals incorporate invigorated dairy items (e.g., milk) and citrus natural products (e.g., squeezed orange. A few normally inferred nourishment substances have been contemplated in malignant growth treatments.

 Track-12 Dairy Technology & Safety:

Dairy technology is a field that encompasses the production and manufacturing of all dairy products as well as the machinery and methods used in the dairy industry. The largest part of the food supply chain is, by far, the dairy industry. This industry is an integral part of our food economy that not only supplies consumers with many ready-to-eat products such as milk, butter, and cheese but also produces many of the ingredients like milk powder and condensed milk that are found in processed foods. Milk itself has also become a key ingredient for the deployment of probiotics and the development of functional food products designed to improve consumer health. 

Track-13 Pharmaceutical Food Technology and Food Sampling:

Food sampling is a process used to check that a food is safe and that it does not contain harmful contaminants, or that it contains only permitted additives at acceptable levels, or that it contains the right levels of key ingredients and its label declarations are correct, or to know the levels of nutrients present.

A food sample is carried out by subjecting the product to physical analysis. Analysis may be undertaken by or on behalf of a manufacturer regarding their own product, or for official food law enforcement or control purposes

Track-14 Food Preservation and Quality Standard:

Food preservation is an action or a method of maintaining foods at a desired level of properties or nature for their maximum benefits. In general, each step of handling, processing, storage, and distribution affects the characteristics of food, which may be desirable or undesirable. Thus, understanding the effects of each preservation method and handling procedure on foods is critical in food processing. The processing of food is no longer as simple or straightforward as in the past as it is now moving from an art to a highly interdisciplinary science. 

Quality standards are defined as documents that provide requirements, specifications, guidelines, or characteristics that can be used consistently to ensure that materials, products, processes, and services are fit for their purpose.

Track-15 Food and Quality Control:

 Quality control is the standards which maintain the quality of the food products according to the customer’s acceptability. Physical, chemical, microbiological, nutritional, and sensory parameters are used for the maintenance of nutritious food. These quality factors depend on specific attributes such as sensory properties, based on flavor, color, aroma, taste, texture and quantitative properties, namely, percentage of sugar, protein, fiber and so on as well as hidden attributes such as, free fatty acids, enzyme. Although quality attributes are many, yet not all need to be considered at every point in time for every particular product. It is important to always determine how far relatively a factor is related to the total quality of the product. The quality attribute of a particular product is based on the composition of the product, expected deteriorative reactions, packaging used, shelf-life required, and the type of consumers.

Track-16 Food Toxicology:

Food toxicology is the study of the nature, properties, effects and detection of toxic substances in food and their disease manifestation in humans. Radioactive elements, heavy metals, or the packing materials used in food processing are examples of such substances.Food and nutritional toxicologists deal with toxicants in food, the health effects of high nutrient intakes, and the interactions between toxicants and nutrients.

Track-17 Food-borne Diseases:

Foodborne diseases are caused by contamination of food and occur at any stage of the food production, delivery and consumption chain. They can result from several forms of environmental contamination including pollution in water, soil or air, as well as unsafe food storage and processing.Foodborne diseases encompass a wide range of illnesses from diarrhoea to cancers. Most present as gastrointestinal issues, though they can also produce neurological, gynaecological and immunological symptoms.

Track-18 Nutrition & Dietetics:

Nutrition & Dietetics aims to advance the science of human nutrition and the professional practice of nutrition and dietetics. It welcomes original research and systematic reviews across the diversity of dietetic practice, including medical nutrition therapy, community and public health nutrition,food  and nutrition service management, dietetic education as well as new and emerging areas of practice.

Track-19 Food Allergens:

Proteins in foods or derivatives of them that cause abnormal immune responses. Prevalence of food allergies around the world is believed to be increasing, with more than 8% of children and 2% of adults in countries like Australia and New Zealand having allergy to one or more foods. The most common allergens for young children are milk and egg but, fortunately, many children outgrow these allergies by the time they have reached 5-7 years of age.  On the other hand, allergies such as those to seafood, peanut and tree nut may develop later and are lifelong conditions.

Track-20 Food Flavours:

Flavors are the sensory impressions you experience when consuming foods and beverages. These impressions are formed by the chemical sensations of taste and smell. Along with other sensations, like texture, you get the full experience of a food product.The primary function of flavors is to add taste to foods, as they have no nutritional properties. Flavors come in both natural and artificial varieties. Artificial flavors are carefully selected to provide a larger and more diverse variety of flavors.

Track-21 Management of Food Waste:

Food is a systematic approach that seeks to reduce wasted food and its associated impacts over the entire life cycle, starting with the use of natural resources, manufacturing, sales, and consumption and ending with decisions on recovery or final disposal. EPA works to promote innovation and highlight the value and efficient management of food as a resource. Through the sustainable management of food, we can help businesses and consumers save money, provide a bridge in our communities for those who do not have enough to eat, and conserve resources for future generations. 

Track-22 Poultry Hygiene Management:

Hygiene and sanitation play a major role in any effective disease control programme for poultry production premises. One of the important requirements to facilitate hygiene and sanitation is adoption of the ‘all-in/all-out’ method. Poultry premises and buildings should comply with requirements for isolation from the environment and strict observance of principles of hygiene and disease prevention. A poultry site must be prepared methodically for the entry of each new batch. Attention should be paid to the terminal sanitation of houses and equipment after depopulation. Particular care should be exercised in the performance of sanitary procedures after a disease outbreak. Immediate disposal of dead and diseased birds is an important and effective tool in preventing the dissemination of any disease. 

Track-23 Food Adulteration:

Adulteration or contamination of natural food products is one of the major challenges in today’s society. Despite various actions and penalties, the practice of adding adulterant is quite common in developing countries. There are various methods used for adulterating natural products.

Having this adulterated food is highly toxic and leads to several health issues, including certain nutrition deficiency diseases, kidney disorders, and failure of an individual's organ systems, including heart, kidney and liver.

Track-24 Medical Foods and Dietary Supplements:

A medical food is defined as a food which is formulated to be consumed or administered enterally under the supervision of a physician and which is intended for the specific dietary management of a disease or condition for which distinctive nutritional requirements, based on recognized scientific principles, are established by medical evaluation.

Dietary supplement, any vitamin, mineral, herbal product, or other ingestible preparation that is added to the diet to benefit health.Dietary supplements are used worldwide and represent a broad category of ingestible products that are distinguishable from conventional foods and drugs. In the United States, dietary supplements are defined as products (other than tobacco) intended to supplement the diet that contain at least one of the following ingredients: vitamin, mineral, herb or botanical (including extracts of herbs or botanicals), amino acid, metabolite, or any combination. 

Track-25 Food Safety and Hygiene:

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. Unsafe food and water means that it has been exposed to dirt and germs, or may even be rotten, which can cause infections or diseases such as diarrhoea, meningitis, etc.

Food hygiene is defined as 'the measures and conditions necessary to control hazards and to ensure fitness for human consumption of a foodstuff taking into account its intended use'.

Track-26 Novel Foods and Nano Materials:

Novel food is nothing but the food that has not been consumed to a considerable amount by humans. Novel food can be newly documented, advanced food and food manufactured using new skills and manufactures the processes, as well as food which have been traditionally eaten outside of the EU. Novel food contains 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 way that the intake of the Novel food would be nutritionally injurious for the consumer.

Track-27 Food Engineering and Processing:

Food engineers design and develop systems for production, processing, distributing, and storing food and agricultural materials. Applications include food safety and quality, biorefining, pharmaceuticals, and environmentally-friendly packaging. Graduates are employed by industry and consulting companies.

Track-28 Food Science and Processing Technology:

Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food. Related fields include analytical chemistry, biotechnology, engineering, nutrition, quality control, and food safety management.

Food Science allows us to make the best use of our food resources and minimize waste. Most food materials are of biological origin. How they behave in harvesting, processing, distribution, storage and preparation is a complex problem. Full awareness of all important aspects of the problem requires broad-based training.

Track-29 Food Safety & Quality Management Strategies and Technologies:

food quality and safety evaluations were tedious and time-consuming. But with recent technological advances, it has become easier and quicker to monitor such issues at various points across the food value chain.Food management is the process of planning, organizing, implementing and co-coordinating the primary duties to oversee the activities of food service, kitchen managers and cooking staff. It involves the control of the entire process and the flow of goods and services.

Track-30 Global Impact of COVID-19 Pandemic on Food Industry:

COVID-19 resulted in the movement restrictions of workers, changes in demand of consumers, closure of food production facilities, restricted food trade policies, and financial pressures in food supply chain. Therefore, governments should facilitate the movement of workers and agri-food products. In addition, small farmers or vulnerable people should be supported financially. Facilities should change the working conditions and maintain the health and safety of employees by altering safety measures. Food protectionist policies should be avoided to prevent an increase in food prices. In conclusion, each country must realize the severity of the situation and sometimes should tighten or loosen the measures according to the spread of the pandemic. 

Track-31 Livestock Nutrition:

Sustainable livestock systems contribute to food security, economic and environmental stewardship, and sociocultural needs and are vital for achieving most of the United Nation’s Sustainable Development Goals.Livestock production contributes to sustainability through use of uncultivable land for food production, conversion of energy and protein sources that cannot be used by humans into highly nutritious animal-sourced food and reduction of environmental pollution with agroindustrial by-products, while generating income and supporting livelihoods of millions of people all over the world.

Introduction: The 8th Global Food Security, Food Safety & Sustainability Conference to be held in during September 16-17, 2023 | Vancouver, Canada. hosted by Conference Series through the theme "Secure Today, Feed Tomorrow", conference will explore the advances in Food security, sustainability ,food safety etc. It will be a premier event that brings together a unique and International mix of experts, researchers and decision makers both from academia and industry across the globe to exchange their knowledge, experience and research innovations to build a world food security & sustainability meet. We also Publish 700+ Open access journals which contain over 30000 eminent personalities, reputed scientists as editorial board members and Organizes 600+ Conferences every year across USA, Europe & Asia with support from 1000 more scientific societies.

This meet enables a common platform for the participants to discuss their research in order to establish a scientific network between the academia and industry leading to foster collaboration and to evaluate the emerging issues, technologies and innovations that leads to explore new possibilities and improving the existed opportunities

Importance of Food Security Conference (Globally, Continent Wise (Europe, America, Asia pacific, and Middle East):

1. Globally: "The challenge is to deliver nutritious, safe and affordable food to a Global population of over 9 billion in the coming decades, using less land, fewer inputs, with less waste and a lower environmental impact. All this has to be done in ways that are socially and economically sustainable." Food security occurs when all people are able to access enough safe and nutritious food to meet their requirements for a healthy life, in ways the planet can sustain into the future. However, food security faces a number of challenges across both production and consumption which research will be essential to solve. Many countries are facing the double burden of hunger and under nutrition alongside overweight and obesity, with one in three people across the globe currently suffering from some form of malnutrition (ref 1). Indeed it is not unusual to find people with different forms of malnutrition living side-by-side in one country, in one community, or even in the same household. The prevalence rates of overweight, obesity and diet-related non-communicable diseases (NCDs) such as cardiovascular disease, stroke, certain cancers and type II diabetes (ref 2), are increasing in every region, in both developed and developing countries. Globally there are now more people who are overweight or obese than underweight, with the two combined accounting for more than half of the world population: a new normal (ref 3). The estimated cost to the world economy of disease and death from overweight and obesity is $2 trillion (ref 2). At the same time, around 795 million people face hunger on a daily basis and more than two billion people lack vital micronutrients (e.g. iron, zinc, vitamin A) (ref 1), affecting their health and life expectancy. Nearly a quarter of all children aged under five today are stunted, with diminished physical and mental capacities, and less than a third of all young infants in 60 low- and middle-income countries meet the minimum dietary diversity standards needed for growth.

2. North-America Region: The anticipation of eating regimen related sicknesses is one of the new societal difficulties of the 21st century. In October 2011, the total populace passed the 7 billion stamps. Such development will put a monstrous strain on the worldwide sustenance supply. These elements alone make the generation and circulation of sustenance a basic issue for the 21st century. The natural nourishment industry is one of the quickest developing divisions of U.S. agribusiness. Customer interest for natural sustenance has kept on developing at a relentless pace of at least 20% every year since the 1990s. Around 73% of customary supermarkets and almost 20,000 common nourishment stores convey natural items, representing roughly 2.5% of aggregate sustenance deals in the United States. Residential deals appraisals of natural sustenance are $17 billion (all sums are in U.S. dollars) for 2006, with 39% of those deals for leafy foods (Organic Trade Association 2006). The present interest for natural deliver is expanding speedier than supply, bringing about growing exchange holes amongst imports and fares. The natural area of the U.S. agrarian framework is requesting expanded consideration from makers, retailers, buyers, and strategy producers keen on natural and medical problems inside the nourishment framework.

3. Europe: The significant assembling centres in the globe are Europe which constitutes the dominant part share in the nourishment flavours and enhancer showcase alongside North America. European market is a develop advertise and has a few administrative bodies to manage stringently the utilization of sustenance flavours and enhancers, accordingly dealing with the purchasers of the countries. Germany constitutes the significant offer having 24% taken after by the UK (23%), Spain (10%), Netherland (5%) and Italy (9%). $ 823 million US dollar is the market measure by estimation of the manufactured flavour and $ 755.65 million US dollar is the market estimate by estimation of the characteristic in the year 2014.

4. Asia pacific: Asia Pacific is a colossal and progressively powerful market in the supply of sustenance and refreshment fixings. And in addition representing 35% of worldwide esteem included fixing supply in this classification; it is likewise a dissolving purpose of different patterns and impacts. In 2012, Asia Pacific represented 35% of worldwide utilization of significant worth included sustenance and drink fixings, proportional to just about 8.5 million tons out of a worldwide aggregate of 24.2 million tons. Asia Pacific is likewise one of the quickest developing locales, with a figure CAGR of 4% more than 2012-2017, behind just the Middle East and Africa, with 5%. This implies by 2017, Asia will have expanded its offer of the worldwide aggregate to 38%.

USA: Market structure

The US is the world's biggest economy and its 320 million individuals created US$48,000 per capita GDP in 2011. One of every five Americans live in one of the nation's eight biggest urban communities. Its customers expect aggressive estimating and offers, and are progressively worried about economical generation, transport and bundling. It is New Zealand's third biggest sustenance and refreshment showcase, with US$2.1 billion fares in 2011. · US bundled sustenance deals totalled US$332 billion out of 2011. The bread shop classification was worth 21 per cent of the aggregate; dairy, 16 per cent; solidified prepared nourishment, 10 per cent; ice cream parlour, 10 per cent; and sweet and flavourful snacks, 10 per cent. · Packaged sustenance deals expanded by a compound yearly development rate (CAGR) of 2.5 per cent amid 2006-2011, driven by more dinners eaten at home as opposed to eating out. The most noteworthy development was in lunch rooms, with a CAGR of 6.6 per cent over the five-year time frame. Pasta grew 5.9 per cent in that time, noodles, 4.8 per cent; spreads, 4.6 per cent; and dairy items, 3.4 per cent. · Fresh nourishment deals involved 78 million tons by volume in 2011; with meat at 31 per cent piece of the pie; vegetables, 25 per cent; organic products, 23 per cent; bland roots, seven per cent; and eggs, six per cent. Market development was stale from 2006-2011. · The US wine advertise is the world's second biggest behind France, totalling US$34 billion out of 2011, equalling 2.73 billion litres. Still light grape wines overwhelm with a 86 per cent piece of the overall industry in esteem and 91 per cent in volume. Shimmering wines have an eight per cent share by esteem and five per cent in volume. CAGR deals development more than 2006-2011 was three per cent, with imports from Argentina up 13 per cent and New Zealand up 40 per cent. There has been change following the subsidence late in the decade, which hit the foodservice showcase especially hard.

Development drivers: Consumer enthusiasm for natural sustenance stays solid, the market multiplying in the vicinity of 2005 and 2010. Americans are progressively intrigued by wellbeing and wellbeing parts of sustenance, constraining foodservice administrators to offer solid options, for example, low-fat menus. Reasonable bundling, transport and creation strategies are progressively esteemed. · While slower to grasp private names than Europeans, the worldwide financial lull has energized such deals, which have become quicker than the general sustenance and refreshment showcase. Standard private marks by and large offer for 20 to 40 per cent not as much as their marked counterparts. · While eating out is on the ascent once more, purchasers are deciding on more affordable eateries. Full-benefit eateries keep on struggling, while fast food eateries progressively co-situate in real shopping outlets. Amid the subsidence, wine purchasers exchanged down to economy marks and reduced retail channels; however add up to volume utilization developed. Footing has originated from more youthful customers.

Market Potential

Total nourishment utilization is estimate to increment by a CAGR of 3 per cent amid the five years to 2016, because of the developing U.S. populace. Nourishment utilization in the U.S. is relied upon to reach $968 billion by 2016. · Canned nourishment esteem deals are conjecture to develop by a CAGR of 3.6 per cent to 2016, driven by expanding shopper requests for comfort. · There is popularity for solidified sustenance items, especially from markets and eatery networks. The solidified sustenance advertise is estimate to develop at a normal yearly rate of 1.5 per cent, achieving $96.4 billion of every 2016. · The natural sustenance advertisement is a figure to develop by a 9.7 per cent CAGR in the vicinity of 2011 and 2016. The market is conjecture to reach $46.5 billion by 2016, which is an expansion of > 50 per cent since 2010. · The development of the dairy advertise is conjecture to moderate, with a CAGR of 3.6 per cent in the vicinity of 2011 and 2016, achieving $89.3 billion out of 2013. The dynamic yogurt part in the United States is relied upon to keep on growing, due to the on-going pattern towards more beneficial choices. · The basic supply retail showcase is relied upon to develop by a CAGR of 3.5 per cent to 2016. · The foodservice deals are relied upon to develop by a 3.2 per cent CAGR to 2015, achieving $562.5 billion. The most astounding development is figure in foodservice foundations in travel areas (i.e. motorway benefit/rail stations).

Universities offering Food Education (Globally, Continent Wise (Europe, America, Asia pacific, Middle East))

Mentioned below are some of the renowned Universities in Europe

•   Technical University of Munich, Germany
•   Lund University (Food Technology, Nutrition and Engineering)Agrocampus Ouest, France
•   University of Goettingen, German
•   Leibniz University, German
•   Agricultural University of Athens, Greece
•   Wageningen University and Research Centre, Netherlands
•   Utrecht University, Netherlands
•   University of Life Sciences in Lublin, Poland
•   Moscow Agricultural Academy, Russian Federation

Mentioned below are some of the renowned Universities in America:

•   Centre for Agriculture Excellence, University of the Fraser Valley, Canada
•   University of British Columbia, Vancouver
•    Penn State University College of Agricultural Sciences, USA
•   University of Guelph in Guelph, Ontario
•   Lowa State University, USA
•  Michigan State University, USA
•   Ontario Agricultural College, Ontario
•   New Mexico State University, USA
•   Texas A&M University, USA
•   North Carolina Agricultural and Technical State University, USA
•   The Ohio State University, USA
•    University of Nebraska-Lincoln

 Mentioned below are some of the renowned Universities in Asia Pacific region:

•          Asia Pacific University of Technology and Innovation (APU), Malaysia
•          Seoul National University, South Korea
•          University of Tokyo, Japan
•          Chung-Ang University, South Korea
•          Harbin Institute of Technology, China
•          University of Queensland, Australia
•          The Australian National University, Australia
•          Nanjing Agricultural University, China
•          Indian Agricultural Research Institute, India
•          Universiti Putra Malaysia (UPM), Malaysia
•          Huazhong Agricultural University, China
•          Institute of Technology Bandung, Indonesia
•          Gyeongsang National University, South Korea
•          Nanjing Agricultural University, China
•          Hanoi University of Agriculture, Vietnam
•          University of Agricultural Sciences, India
•         Tokyo University of Agriculture and Technology, Japan

Mentioned below is some of the renowned Universities in Middle East region:

•          Tel Aviv University, Israel
•          Holy Spirit University of kaslik , Lebanon
•          Jordan University of science and technology, Jordan
•          Lebanese international university, Jordan
•          Hebrew University of Jerusalem, Israel
•          Ege University, Turkey
•          University of Jiroft, Iran
•          Agricultural and Food Sciences-King Faisal University, Saudi Arabia
•          Zagazig University, Egypt
•          Lebanese University, Lebanon
•          The University of Jordan, Jordan
•          Süleyman Demirel University, Turkey
•           United Arab Emirates University, College of Food and Agriculture, UAE

Food Security Research Institution :

•  Institute for Food and Agricultural Research and Technology (IRTA), Spain
•   National Agricultural Research and Innovation Center (NARIC), Hungary
•   Food and Agriculture Organization of the United Nations
•   The European Forum on Agricultural Research for Development (EFARD)
•    French National Institute for Agricultural Research
•    Malaysian Agricultural Research and Development Institute
•    Louisiana State University Agricultural Center
•    Tropical Agronomic Center for Research and Teaching
•    International Center for Agricultural Research in the Dry Areas
•    National Center for Agricultural Utilization Researc
•    UBC Faculty of Land and Food Systems

Funding in Food Security & Top Funding Bodies

There are countless ground breaking initiatives around the world that focus on crucial issues like Global food security, food access, nutrition education, Food Safety food sustainability etc. However, without financial help from charitable foundations, many of these projects researches, programs would not be possible. We should all say thank you to these foundations or the funding bodies that fund food work.
Some organisation offering grants to the Food Security and nutrition research and development are:

•  Alliant Energy Community Grants Program
•  Oklahoma Healthy Kids, Healthy Families Grants
• New Mexico Healthy Kids, Healthy Families Grant
• Kansas Health Foundation Impact and Capacity Grant
• Native Agriculture and Food Systems College Scholarship Program
• Lowe's Toolbox for Education Program
• Michigan Building Healthy Communities Step Up for School Wellness Program
•  USDA Small Business Innovation Research (SBIR) - Phase I
•  Disabled American Veterans Charitable Service Trust Grants
•  Reducing Health Disparities Between Native Hawaiians and Other Racial/Ethnic Groups in Hawaii  USDA Community Facilities Guaranteed Loan Program
•  Walmart National Giving Program
•  Laura Jane Musser Fund: Rural Initiative Program
•  Wal-Mart Foundation Community Grant Program
•  European commission‘s H2020-program
•  Colorado Fresh Food Financing Fund (CO4F)
• Federal Surplus Real Property Available for Public Use
• Community Food Projects Technical Assistance
• Michigan Good Food Fund

Future Prospect of Food Security

By 2050 the total populace will achieve 9.1 billion, 34 for each penny higher than today. Almost the greater part of this populace increment will happen in creating nations. Urbanization will proceed at a quickened pace, and around 70 for each penny of the total populace will be urban (contrasted with 49 for each penny today). Wage levels will be numerous products of what they are currently. Keeping in mind the end goal to nourish this bigger, more urban and wealthier populace, sustenance creation (net of sustenance utilized for biofuels) must increment by 70 for every penny. Yearly grain creation should ascend to around 3 billion tons from 2.1 billion today and yearly meat generation should ascend by more than 200 million tons to achieve 470 million tons. Numerous nations will keep contingent upon universal exchange to guarantee their sustenance security.

It is presumed that by 2050 developing countries’net imports of cereals will dramatically increase from 135 million metric tons in 2008/09 to 300 million of every 2050. That is the reason there is a need to move towards a worldwide exchanging framework that is reasonable and focused; and that adds to a tried and true market for nourishment. Change of homestead bolster arrangements in OECD nations is an appreciated stride which has prompted a decrease in the total exchange twisting coefficient from 0.96 out of 1986 to 0.74 of every 2007. Be that as it may, there is plainly still opportunity to get better. There is likewise a need to offer help and more prominent market access to creating nation ranchers with the goal that they can contend on a more equivalent balance. Nations likewise need to view joint measures as better arranged for future stuns to the worldwide framework, through facilitated activity if there should arise an occurrence of nourishment emergencies, change of exchange principles, and joint fund to help individuals influenced by another value spike or restricted debacles. The world has the assets and innovation to kill hunger and guarantee long haul sustenance security for all, regardless of many difficulties and dangers. It needs to assemble political will and manufacture the fundamental organizations to guarantee that key choices on venture and arrangements to kill hunger are taken and executed successfully. The time to act is now.

Conclusion:

Food security exists exactly when all people always, have physical and money related access to sufficient, ensured and nutritious support to meet the dietary needs and food slants for a dynamic and sound life. Current projections envision a 31% development in absolute people in the region of 1996 and 2020, with practically 98% of the extension occurring in making countries. It is in like manner expected that over the period 1995 to 2020, the urban masses in making countries will twofold. Such advancement in overall masses with everything taken into account and urban people particularly, will act more important weight on food creation, dealing with and allotment structures and moreover on the general condition in making countries. This could provoke certified sustenance quality and prosperity issues. Nonappearance of specific and money related resources in making countries will trouble sustenance vulnerability unless helpful exercises are conveyed to oversee such issues. National sustenance control structures shield nearby clients from unsafe, polluted and for the most part low quality support. By upgrading the capability of the sustenance structure, food openness is extended and the conviction of outside buyers in the quality and prosperity of the country's sustenance conveys is progressed.

The present WTO SPS and TBT Agreements have inconceivably changed the present worldwide food trade circumstance. The Agreements recognize Codex overall support standards and its distinctive proposals as seat marks for introduction of national sustenance affirmation measures. Nations constraining more stringent necessities for food imports into their countries need to do accordingly on the preface of generous legitimate. As the WTO Agreements give a level playing field to general trade sustenance, it would be in light of a real worry for making countries to recognize and complete Codex gages. This moreover requires their more vital interest in Codex work. The information created inside Codex is of staggering significance in enhancing sustenance security at national and close-by levels.

In the underneath, the key components with respect to the viewpoint for nourishment security towards 2050 can be abridged. The key message from this appraisal is that it will be conceivable to accomplish sustenance security for a total populace of 9.1 billion individuals anticipated for that time, if gave quantities of all around determined conditions are met through proper approaches and are not overlooked.

• The evolving financial condition
• Global advance in nourishment utilization
• Income Growth
• Cropland Expansion Potential
• Biodiversity 

The world has all the enough assets, innovation and resources to eradicate hunger. It needs to activate political will and manufacture the essential establishments to ensure that key choices on speculation levels and allotment and also on agricultural and food security arrangements are brought with the objective of appetite annihilation at the top of the priority list. This analysis exhibited above by one means or another illustrates the fate of Food security on the planet.

9. References:

•           http://www.fao.org/
•           http://www.sciencedirect.com/science/article
•           https://www.wikipedia.org/
•           http://texasfarmbureau.org/
•           https://pdfs.semanticscholar.org/
•           http://ec.europa.eu/foodsecurity/

Planning a Trip to VANCOUVER, BRITISH COLUMBIA, CANADA!!  Attending Meeting!!!

Issue with VISA!!

Participants requiring a visa should apply immediately to the consular office or embassy in their country in order to avoid inconvenience. Please note that the visa application procedure can take some weeks.

The Program organizer can assist the attendees by processing official invitations upon request after registering for the conference. This letter of invitation, however, constitutes neither an obligation by the Local Organizing Committee to cover any travel and accommodation expenses, fees or other costs connected with attending the meeting and staying in Vancouver, Canada.

The deadline for requesting a Letter of Invitation is one month before traveling to Canada via. E-mail:: foodsecurity@americameetings.com