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3rd International Conference on Food & Beverage Packaging , will be organized around the theme “Food and Beverage Packaging – Making Life Healthier”

Food Packaging 2018 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Food Packaging 2018

Submit your abstract to any of the mentioned tracks.

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There are basically five functions of food and beverage packaging i.e. Protection, Containment, Information, and Utility of use and Promotion. The food package mainly provides protection from Natural deterioration, Physical protection and waste reduction. The packaging is a means of conveying the necessary information to the consumers. The packaging also conveys the basic information such as general features of the product, ingredients, net weight of the contents, name and address of the manufacturers, maximum retail price. Packaging also is a one of the methods of promoting companies, the companies use attractive colours, logos, symbols and captions to promote the particular product so that it can attract the customer attention.

  • Track 1-1Accelerated shelf life test
  • Track 1-2Recycling of food packaging materials
  • Track 1-3Edible packaging and sensory properties of packaged foods
  • Track 1-4Active, intelligent and anti-microbial packaging systems

Food Process Engineering is an understanding of the chemical and biological changes associated with food spoilage that result in the development of processes to control them. To preserve and transform raw commodity successfully into safe, nutritious, and convenient foods, economically and consistently, food engineers utilize a variety of processes involving heat, cold, and automated mechanical devices. 

  • Track 2-1Food Preservation by Canning
  • Track 2-2Physical Separation of Food Components
  • Track 2-3Heat and Mass Transfer
  • Track 2-4Extrusion Technology
  • Track 2-5Reaction Kinetics
  • Track 2-6Food Security

Analysis of foods is continuously requesting the development of more efficient robust, sensitive, and cost-effective analytical methodologies to ensure the quality, safety and traceability of foods in accordance with legislation and consumers’ demands. The aim of food analysis is obtaining information, which process results information about the composition of food or food raw material sample. This obtaining information can be carried out on different levels. These levels can be the following: elemental, molecular, and structural. 

  • Track 3-1Food nutrition labelling
  • Track 3-2Food laws and Regulations
  • Track 3-3Omics in Food analysis
  • Track 3-4Analytical techniques in Food analysis

According to a study around 2 billion people do not have enough food to eat and in that around 40,000 die every day from diseases related to improper diets, including the lack of sufficient food, protein or specific nutrients. Many food chemists are engaged in developing palatable, nutritious and low- cost foods. Food chemists play an important role in developing new food products and improving the quality of the existing ones. This includes altering the nutritional composition of food, which could be in the form of fortification, for example reduction of the caloric content of food by use of artificial sweeteners such as aspartame addition of vitamins to breakfast cereals. They also play a vital role in ensuring that food produced is safe for consumption and is of high quality. Food chemists ensure that food preparation, processing, and storage is done properly according to the good manufacturing practices.

  • Track 4-1Chemical composition of foods
  • Track 4-2Chemistry of food constituents
  • Track 4-3Food Additives
  • Track 4-4Flavour and Color compounds
  • Track 4-5Chemical Preservatives

The food introduced in the market should be of good quality and safe for consumption, as well as it should not cause any disease and infection. Thus, food safety and its quality is a matter of great concern and a responsibility of food producers and governments. During the process of distribution of processed food products it undergo through all stages of supply chain, i. e. all processes which describe how food travels from a farm to the consumers tables. This process is commonly known as “from the field to the table”. The main goal of this strategy is to achieve full supervision of food safety in the modern world, because the journey leading from food production to the consumer is very time taking. There are many dangers of food contamination that may be in the production, or during the transport, food storage, or food preparation. In order to enable food quality and sanitary safety of food products, companies have to follow various legislations, standards and norms at every stage of supply chain so that the food should be safe for human consumption.

  • Track 5-1HACCP
  • Track 5-2Food Borne Hazards
  • Track 5-3Food safety regulation and standards
  • Track 5-4Emerging food analysis techniques

The application of sensing technology in different areas of food packaging is an emerging field that was growing continuously from last several years. The advancement in food safety results in the development of intelligent packaging (IP). By these containers, it is possible to monitor and provide information of the condition of food, packaging, or the environment.  Food and beverage manufacturers are using smart packaging for their finished goods and products. Sensor technology is in closed linked with intelligent packaging of food and beverages. For example, smart sensors aid significantly in the control and monitoring of various aspects, such as oxygen moisture, and temperature. Sensors are not always electronic in nature: in the case of food packaging, it could also be in the form of an indicator.

  • Track 6-1Sensing technologies for microbial detection and safety
  • Track 6-2Integrated microsystem for intelligent food packaging

The use of nano-materials in food packaging has brought a dramatic positive change in the food industry. Nanotechnology when used in plastic food packaging for making it stronger, lighter or perform better. Antimicrobials such as nanoparticles of silver or titanium dioxide can be used in packaging to prevent spoilage of foods. The introduction of clay nanoparticles into packaging is used to block oxygen, carbon dioxide and moisture from reaching the food, and also aids in preventing spoilage. 

  • Track 7-1Barrier Technology
  • Track 7-2Antimicrobial Packaging
  • Track 7-3Active Packaging
  • Track 7-4RFID Tags

Material science explains the relationship between raw material, processing and quality of food, structure of commodity, and the final product. It also examines the structure of food materials and how they relate to quality, sensory perception, processing attributes and nutrient delivery. The material science also deals with the applications of nanotechnology to food and packaging science. Methods of manufacturing food systems with improved shelf-life and quality attributes are the limelight of material science.

  • Track 8-1Polymer based Nanocomposites
  • Track 8-2Biobased Nanocomposite material for packaging

Package testing is a physical test for food and pharmaceuticals, chemical tests are conducted to determine suitability of food contact materials. Package testing is mandatory by regulations for food and beverages, for pharmaceuticals, medical devicesdangerous goods, etc. This may cover the design qualification, periodic re-testing, and control of the packaging processes. Processes may be controlled by a variety of quality management systems such as HACCP, statistical process control, validation protocols, ISO 9000, etc.

  • Track 9-1Packaging Migration Testing
  • Track 9-2Foreseeable use assessment
  • Track 9-3Physical Hazard Assessment
  • Track 9-4Restricted Substance Testing
  • Track 9-5Micro Packaging

According to the previous food laws any food product with degraded quality used to be defined as Adulterated Food but under the new laws, the word adulterated food has been termed as Unsafe FoodSubstandard Foodor Food containing the extraneous matter.  A food item is said to be adulterated if: A substance which is added is harmful or unfit for human consumption. Various types of adulterants found in the food products are as follows:

Intentional adulterants: such as colouring agents, starch, Pepperoil, injectable dyes and others.

Incidental adulterants: like pesticide residues, larvae in foods, droppings of rodents.

Metallic contaminants: like lead, arsenic, effluent from chemical industries etc.

  • Track 10-1Food Adulteration Act
  • Track 10-2Types of Adulteration
  • Track 10-3Adulteration of Milk

The development in Food and beverage packaging is an interdisciplinary area, where materials, safety, systems, regulation, and supply chains play vital roles. Recent advancement in Food and beverage packaging are non-destructive inspection methods, smart packaging, printing techniques, automation architecture, application of robotics and machineries, software systems and interfaces are reviewed.

  • Track 11-1Edible Packaging
  • Track 11-2Aseptic Packaging
  • Track 11-3Water soluble Packaging
  • Track 11-4Self cooling and Self heating Packaging
  • Track 11-5Flavour and Odour Absorber

Food and beverage are necessary consumables items on a daily basis. These are not luxury items that manufactures must convince consumers for their sale. Instead, they are essentials, and the role of marketing professionals is to convince consumers to enhance their sale of the product than that of other brand. So, food and beverage marketing revolves around a certain number of elements that draw customers attention. In the past half-century, the food and beverage industry has grown up from a collection of number of mom-and-pop operations to a trillion-dollar led by huge International Corporation. Gradually changing diets and food habits and both working parents are increasing the demand for frozen and ready to prepare foods. A gradual increase in female participation in the workforce is likely to raise demand for convenience and packaged food as well as eating out. The economy plays a main role in increasing the growth and size of the market. The overarching theme dominating the food and beverage industry is exploding global demand and rapidly rising food prices. 

  • Track 12-1Food and Beverage market
  • Track 12-2Food related policy and regulation
  • Track 12-3Future trends and challenges of food packaging

SCARA (Selective Compliance Assembly Robot Arm) robots are generally used for packaging and processing of foods and beverages. Their low cost, small footprint and high throughput rates grasp the attention of manufactures to adopt it and improve their efficiency much better. As robots do not feel lethargy from performing same tasks again and again, they are a best solution for primary packaging tasks such as bottle handling, bin picking, and tray loading. The main reason behind the growing implementation of robots for primary packaging is the increasing demand for more varied packaging, pack counts and retail-ready packaging.

  • Track 13-1Prevent food contamination
  • Track 13-2Picking and Packing Robots
  • Track 13-3In high demand for secondary packaging
  • Track 13-4Robotic Palletizing Systems

MSW consists of items commonly thrown away, food wraps, yard trimmings, including packages and durable items such as refrigerators. Legislative and regulatory efforts to control packaging are based on the mistaken perception that packaging of foods and beverages are the largest component of MSW. Food packaging is an exceptional contributor to MSW because food is the only product i.e. typically consumed thrice a day by every individual. Accordingly, food packaging contributes for almost two-thirds of total packaging waste by volume. 

  • Track 14-1Packaging roles and materials
  • Track 14-2Waste management approach
  • Track 14-3Disposal Statistics
  • Track 14-4Limitation of solid waste management practices
  • Track 14-5Minimizing environmental impact

Modern food packaging technology brings traditional foods into a global stage which emphasizes their commercial and economic aspects. This means that food and packaging technologists become involved in the entire food supply system. Packaging is the science of making the materials look more attractive to the consumer, while at the same time keeping the food fresh and palatable. One of the method of packaging of foods and beverages is home canned foods and for beverages. It is one of the oldest and common methods of packaging in homes are the use of home canning. Foods and drinks are placed in glass jars by heating and placing a rubber stopped jar top on the jar. It is the first method used to store foods in large quantities particularly in rural areas. Foil wraps are often used for packaging the pouches are filled and then the bottom top of the pouch is sealed with a heat seal similar to that of commercial frozen packaging. It allows the food to be sealed in the package without losing any residual moisture that may be present in the food.

  • Track 15-1Purpose of Packaging
  • Track 15-2Types of Packaging
  • Track 15-3Choosing a suitable matter

Nowadays food preservation, quality maintenance, and safety are major growing concerns of the food industry. It is evident that over time consumers’ demand for natural and safe food products with stringent regulations to prevent food-borne infectious diseases. Antimicrobial packaging is a division of active packaging and controlled release packaging is one such promising technology which effectively percolates the antimicrobial into the food packaging film material and subsequently delivers it over the specific duration of time to kill the pathogenic microorganisms affecting food products thereby increasing the shelf life to severe folds.

  • Track 16-1Active Packaging
  • Track 16-2Preservation
  • Track 16-3Gas Scavenger