Food Congress 2022 Past Conference Report

The 2^nd World Congress on Food Safety and Nutrition Science hosted by Conference Series took place in London, Uk in hybrid mode with online via zoom and physical participation during August 22-23, 2022 at Best Western London Heathrow Ariel, 118 Bath Rd, Harlington, Hayes UB3 5AJ, United Kingdom.

Active involvement and generous comeback were received from the Organizing Committee Members, Editorial Board Members of Conference Series journals as well as from prominent Scientists, Researchers and Young Student community. Researchers and students who disclosed up from different parts of the globe have made the conference one of the most effective and prolific events in 2022. The conference was noticeable with the presence of renowned scientists, talented young researchers, students and business delegates motivating the two days event into the path of success with thought provoking keynote and plenary presentations highlighting the theme, “Shaping the Sustainable Food System for Future”.

The conference was carried out through various sessions, in which the discussions were held on the following major scientific tracks:

• Food Safety in 21st Century
• Food Microbiology and Enzymology
• Food Chemistry and Biochemistry
• Food Engineering
• Food Analysis
• Food Toxicology
• Food Processing Technology
• Food Preservation and Packaging Techniques
• Nutrition Science
•  Food Industry and Innovation

The highlights of the conference were the enlightening keynote lectures on from:

Dr. Nadiya Boyko, Uzhhorod National University, Ukraine on “Modern healthy nutrition need to be based on omix data and meet 3P medicine expectations”.

Wesam Al-Jeddawi, Clemson University, USA on “The Effect of Frozen Storage on The Quality of Atlantic Salmon”.

Vera Mónica Dias Botelho, Twinings Ovo, UK on “How to guarantee food safety throughout the supply chain”.

Antonio Berardi, University of Bari, Italy on “Pulsed Electric Field (PEF) as innovative process for the olive oil extraction process”.

Agostina Galitsopoulou, Eleones Halkidikis S.A., Greece on  “Improving sustainability in the table olive industry by transforming olive kernels into valuable food ingredients”

Ewa Zary Sikorska, Bydgoszcz University of Science and Technology, Poland on “The organic nGMO soybeans as a raw material in soy milk innovation production”.

Dele Reheem, University of Finland, Finland on “Digital solutions to enhance food safety and sustainability – perspectives from Finnish Lapland”.

The honorable guests, Keynote Speakers, well-known researchers and delegates shared their innovative research and vast experience through their fabulous presentations at the podium of Food Congress 2022 Conference. We are glad to inform that all accepted abstracts for the conference have been indexed in Conference Series Journal of Nutraceuticals and Food Science as a Special issue.

Proceeding Link: https://nutraceuticals.imedpub.com/special-issues/proceedings-of-2nd-world-congress-on-food-safety-and-nutrition-science-1653.html

Participant List:

We are also obliged to numerous delegates, company representatives and other renowned personalities who supported the conference by their active discussion forums. We genuinely thank the Organizing Committee Members for their gracious presence, support and assistance towards the success of Food Congress 2022. With the exceptional feedbacks from the conference, Conference Series would like to publicize the commencement of the 3rd World Congress on Food Safety and Nutrition Science during August 22-23, 2023 in London, Uk.

Let us meet again @ Food Congress 2023