ABOUT WEBINAR

We are immensely glad to announce the Food Pathogens and Safety Webinar which is going to be held during September 28, 2021 with the theme "Research and advancement in controlling the dissemination of microbial foodborne pathogen and improving Food Safety". The joy of attending Food Pathogens and Safety webinar brings with it improvement and incremental growth in your approach to do things, in the broader manner to see things and the beauty to live international diversity. This webinar gives an opportunity to network with your colleagues from across the globe exchanging ideas with expertise and to arm yourself with the latest information. Our webinar will introduce sessions which will feature leading edge displays, special panel discussions, and livelier interaction with healthcare specialists from across the globe.

SCIENTIFIC SESSIONS

Session 1: Food-Borne Pathogen and Enzymes

Foodborne pathogens are causing a great number of diseases with significant effects on human health and economy. The characteristics of the most common pathogenic bacteria (Bacillus cereus, Campylobacter jejuni, Clostridium botulinum, Clostridium perfringens, Cronobacter sakazakii, Esherichia coli, Listeria monocytogenes, Salmonella spp., Shigella spp., Staphylococccus aureus, Vibrio spp. and Yersinia enterocolitica), viruses (Hepatitis A and Noroviruses) and parasites (Cyclospora cayetanensis, Toxoplasma gondii and Trichinella spiralis), together with some important outbreaks, are reviewed.

Session 2: Food Science and Technology

Food has been an essential bit of our world. Affirmation of nutrition ensures advancement in children and youth, keeps up awesome prosperity all through life. Supplements are sections of sustenance required for body in adequate wholes for genuine improvement, augmentation and driving customary life. Sustenance joins the system from eating sustenance to its use in various components of body.

Session 3: Food Microbiology

Food microbiology is the study of the microorganisms that inhibit, create, or contaminate food, including the study of microorganisms causing food spoilage, pathogens that may cause disease especially if food is improperly cooked or stored, those used to produce fermented foods such as cheese, yogurt, bread, beer, and wine, and those with other useful roles such as producing probiotics.

Session 4: Food Chemistry

Nourishment Toxicology incorporates food prejudice, food hypersensitivity, foodborne diseases, sustenance illumination and metabolic issue. Nourishment businesses have distinctive plants everywhere throughout the world and that would improve the conveyance of neighbourhood sustenance. So to abstain from bringing in remote foodborne pathogens or to abstain from trading nourishments containing pathogens, more serious screen of foodborne pathogens is required.

Session 5: Food Safety and Standards

Unsafe food poses International health threats, endangering everybody; infants, young youngsters, pregnant ladies, the aged and people with an underlying ill health are notably vulnerable. Each year 220 million youngsters contract diarrhoea diseases and 96 000 die. Unsafe food creates a positive feedback of diarrhoea and deficiency disease, threatening the nutritionary standing of the foremost vulnerable. Wherever food provides is insecure, individuals tend to shift to less healthy diets and consume additional “unsafe foods” – within which chemical, microbiological and alternative hazards create health risks.

Session 6: Bio-Active Constituents and Food Adulteration

To ensure safety of food products, microbiological tests such as testing for pathogens and spoilage organisms are required. This way the risk of contamination under normal use conditions can be examined and food poisoning outbreaks can be prevented. Testing of food products and ingredients is important along the whole supply chain as possible flaws of products can occur at every stage of production.

Session 7: Food Quality control and Quality Assurance

Food Quality could also be outlined because the method of treating and handling food in such some way on stop, control, or greatly bog down spoilage and, of course, to reduce the likelihood of food borne malady whereas maintaining the optimum biological process price, texture, and flavour, when the speedy development of the many economies, quality standards have targeted on consumers' demand for safe food and drink. General ecological factors and influences, like chemicals, pesticides, food hygiene, moral trade and production, square measure among the parts of a top quality customary set.

WHO SHOULD ATTEND?

A great opportunity to network with peers from academia and industry-

• All the Stake Holders (both Academia & Industry) of the Sector
• Researchers & Innovators
• Experts Looking for Collaborative Work
• Product Developers
• Solution Providers
• Sales & Marketing Professionals
• Associations, Societies, & Professional Bodies
• Funding Agencies & Fund Raisers
• Management Bodies
• Decision Makers

WHY SHOULD ATTEND?

Be the first to showcase your research, innovation and brand to gain competitive advantages. Meet your target audience and explore your product and services.

• To Meet Experts
• Learning In a New Space
• New Tips & Tactics
• Certification
• Global Networking
• Rebuild New Customer Base
• Brand Establishment