12^th Global Food Security Food Safety and Sustainability

Food Chemistry examines the chemical composition, properties, reactions, and transformations of food components. The session covers carbohydrates, proteins, lipids, vitamins, minerals, enzymes, pigments, flavour compounds, and other bioactive constituents. Researchers will discuss chemical changes during processing, storage, cooking, and preservation. Advanced analytical techniques for food characterization and authentication will also be explored. The track aims to improve understanding of food composition, quality, nutrition, and safety.

Food Toxicology focuses on the study of harmful substances that may be present in food and their potential effects on human health. It covers natural toxins, chemical contaminants, pesticides, heavy metals, food additives, and processing by-products. The session will explore modern methods for detecting and evaluating toxic compounds in food. Researchers will discuss risk assessment, toxicological testing, exposure evaluation, and strategies for reducing food-related health risks. It also highlights emerging challenges in food safety and regulatory approaches.

Food Adulteration addresses the intentional or accidental addition of inferior, harmful, or undeclared substances to food products. The session focuses on identifying adulterants, developing rapid detection techniques, and improving food authenticity and traceability. Researchers will discuss analytical methods, molecular techniques, spectroscopy, chromatography, and digital tools for detecting adulteration. The track also examines consumer protection, regulatory challenges, and food fraud prevention. Innovative approaches to ensuring food authenticity and safety will be encouraged.

Food Flavours explores the chemistry, technology, sensory science, and application of natural and artificial flavouring compounds in food products. The session covers flavour extraction, formulation, stability, sensory evaluation, and consumer preferences. Researchers will discuss emerging technologies for developing healthier and more sustainable flavour solutions. Natural flavour sources, fermentation-derived flavours, and innovative flavour delivery systems will also be considered. The track provides opportunities to explore how flavour contributes to food quality and consumer acceptance.

Food and Quality Control focuses on maintaining the safety, nutritional value, sensory characteristics, and consistency of food products. The session covers physical, chemical, microbiological, nutritional, and sensory quality assessment. Researchers will discuss analytical methods, quality standards, laboratory testing, and process monitoring. Modern technologies for rapid and accurate quality evaluation will also be explored. The track aims to support continuous improvement and consumer confidence in food products.

This track focuses on bioactive food components, nutraceutical products, and nutritional supplements designed to support health and well-being. Topics include vitamins, minerals, phytochemicals, probiotics, functional foods, herbal ingredients, and bioactive compounds. Researchers will discuss efficacy, bioavailability, safety, formulation, and quality assessment. The session also explores scientific evidence supporting health-related claims and emerging trends in personalized nutrition. Innovations in sustainable and evidence-based nutraceutical development will be highlighted.

Dairy Technology and Safety focuses on the production, processing, preservation, and quality control of milk and dairy products. Topics include pasteurization, fermentation, dairy microbiology, milk quality, packaging, shelf-life extension, and pathogen control. Researchers will discuss innovations in dairy processing and technologies for improving nutritional and functional properties. The session also addresses food safety standards and contamination prevention. Sustainable dairy production and emerging dairy technologies will be important areas of discussion.

Pharmaceutical Food Technology and Food Sampling explores the intersection of food science, pharmaceutical applications, analytical testing, and nutritional products. The session focuses on sampling procedures, contaminant detection, ingredient verification, nutritional analysis, and quality assessment. Researchers will discuss reliable sampling strategies and advanced laboratory techniques for evaluating food products. The track also addresses standards for safety, efficacy, and product consistency. Emerging analytical technologies will be presented for improved food and nutritional product evaluation.

This track focuses on technologies and standards designed to maintain food quality and extend shelf life while preserving nutritional and sensory properties. Topics include refrigeration, freezing, drying, fermentation, canning, irradiation, high-pressure processing, and other preservation technologies. Researchers will discuss how preservation methods influence food safety and quality. The session also covers international standards, regulatory requirements, and quality assurance systems. Sustainable preservation technologies and improved shelf-life strategies will be highlighted.

This session brings together agricultural biotechnology and food microbiology to explore biological approaches for improving food production and safety. Topics include genetic improvement, microbial biotechnology, plant-microbe interactions, beneficial microorganisms, fermentation, and biological control. Researchers will discuss biotechnology applications for improving crop productivity, nutritional quality, and resistance to environmental stresses. Food microbiology topics will include microbial safety, probiotics, and fermentation technologies. The track emphasizes innovative biological solutions for sustainable food systems.

Food-borne Diseases focuses on illnesses caused by contaminated food and beverages, including bacterial, viral, parasitic, and chemical hazards. The session explores pathogen detection, outbreak investigation, epidemiology, prevention, and food hygiene. Researchers will discuss emerging foodborne pathogens and strategies for controlling contamination throughout the food chain. Advanced diagnostic and surveillance technologies will also be addressed. The track aims to strengthen global approaches to preventing foodborne illness.

Nutrition and Dietetics examines the relationship between food, nutrition, health, and disease prevention. The session covers clinical nutrition, public health nutrition, dietary assessment, nutritional deficiencies, therapeutic diets, and personalized nutrition. Researchers will discuss evidence-based dietary strategies for improving health outcomes across different populations. The track also explores nutrition education, community interventions, and emerging dietary approaches. Innovations in nutritional science and professional dietetic practice will be highlighted.

Food Allergens focuses on identifying, managing, and controlling substances that can trigger allergic reactions in susceptible individuals. The session covers major food allergens, allergen detection, labeling, cross-contact prevention, and risk assessment. Researchers will discuss advanced analytical and molecular methods for detecting allergenic proteins. The track also highlights food manufacturing practices designed to minimize accidental allergen exposure. Emerging research into food allergy prevention, diagnosis, and management will be explored.

This session examines how the COVID-19 pandemic affected global food production, processing, distribution, trade, and consumption. It explores disruptions in food supply chains, labor shortages, changing consumer behavior, and challenges faced by farmers and food industries. Researchers will discuss lessons learned from the pandemic and strategies for strengthening food-system resilience. The session also highlights digital technologies, supply-chain innovation, and emergency preparedness. Future approaches to maintaining stable and safe food supplies will be explored.

This track focuses on modern approaches to maintaining food safety and consistent product quality throughout the food supply chain. Topics include hazard analysis, quality assurance, traceability, food safety management systems, rapid testing, and digital monitoring technologies. Researchers will discuss innovative tools for identifying biological, chemical, and physical hazards. The session also emphasizes regulatory compliance and continuous quality improvement. Emerging technologies for creating safer and more reliable food systems will be highlighted.

Food Science and Processing Technology covers scientific and technological approaches used to transform raw materials into safe, nutritious, and high-quality food products. The session includes food processing, preservation, formulation, packaging, thermal and non-thermal technologies, and product development. Researchers will explore innovations that improve shelf life, nutritional value, sensory properties, and processing efficiency. Sustainable processing and resource-efficient technologies will also be discussed. The track provides a platform for sharing advances across food science and technology.

This track focuses on foods and dietary supplements developed to support specific nutritional and health-related needs. Topics include vitamins, minerals, herbal ingredients, functional foods, medical nutrition, nutraceuticals, and specialized dietary formulations. Researchers will discuss product development, nutritional efficacy, safety evaluation, bioavailability, and quality control. The session also examines emerging research on personalized nutrition and evidence-based dietary interventions. Regulatory and scientific challenges associated with these products will be addressed.

Poultry Hygiene Management focuses on maintaining sanitary conditions throughout poultry production and processing systems. The session covers biosecurity, sanitation, disease prevention, waste management, farm hygiene, and contamination control. Researchers will explore strategies for preventing pathogens and reducing the spread of infectious diseases in poultry facilities. Discussions will also address hygienic handling, processing practices, and worker safety. The track aims to promote healthier poultry production and safer poultry products.

This session focuses on reducing food loss and waste across production, processing, distribution, retail, food service, and household consumption. It explores innovative approaches such as food recovery, redistribution, composting, recycling, anaerobic digestion, and conversion of food waste into valuable products. Researchers will discuss sustainable resource management and circular economy strategies. The track also considers economic, environmental, and social impacts associated with food waste. New technologies and policies for minimizing food waste will be highlighted.