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

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.

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

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. 

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.

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.”

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.

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.

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.

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.

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.

Nutritional supplements include vitamins, minerals, herbs, meal supplements, sports nutrition products, natural food supplements, and other related products used to boost the nutritional content of the diet. 

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. 

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

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.

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.

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.

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.

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.

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.

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.

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. 

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. 

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.

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. 

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'.

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.

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.

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.

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.

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.