Theme: Shaping the Future of Food for a Better Tomorrow Mail us at:

Food Regulatory 2018

Food Regulatory 2018


      Conference Name



    Food Regulatory 2018

    Chicago, Illinois, USA

   December 03-04, 2018


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Food Regulatory 2018 is comprised of various tracks and sessions designed to offer comprehensive sessions that address current issues in the field of Food Technology.

  • Food Security and Policy
  • Food Science & Technology
  • Chemical Analysis & Reactions of Food
  • Emerging non-nutrient bioactive in food
  • Food Structure
  • Nanotechnology and food packaging
  • Food authenticity and integrity
  • Food Safety & Transparency
  • Quality control & Management
  • Allergen Management in Food Production
  • Food Security and its Nutritional Impact
  • Food Preservation and Packaging
  • Food & Economy
  • Food and Public Health Research
  • Advances in Food Technology and Quality
  • Food Toxicology
  • Advances in Food Management

Target Audience

Food Regulatory 2018 invites a common platform for Deans, Directors, Professors, Students, Research scholars and other participants including CEO, Consultant, Head of Management, Economist, and Project Manager from business and industrial sectors across the world in order to establish a scientific relation between academic experts and other participants through information sharing and networking. The Conference will also have a space for companies and/or institutions to present their services, products, innovations and research results.

Importance & Scope?

The field of Food Technology have not only helped the development in different fields in science and technology but also contributed towards the improvement of the quality of human life to a great extent. All this has become possible with the different discoveries and inventions leading to the development of various applications. The core aim of Food Regulatory 2018 conference is to provide an opportunity for the delegates to meet, interact and exchange new ideas in the various areas of Food Technology. This International Food Regulatory conference will feature world renowned keynote speakers, plenary speeches, young research forum, poster presentations, technical workshops and career guidance sessions.

Why Chicago, USA?

With a truly unique mix of global attractions and local charm, Chicago has it all. Incredibly popular with groups of all ages, the city packs a full itinerary of hands-on educational experiences. Tour the vibrant downtown and colourful neighbourhoods by bus, bike, boat or Segway. Go on a cultural immersion at one of the 40 diverse museums. Take in a show at one of the 200 theatres. Customize sightseeing excursions with visits to Windy City icons such as Millennium Park and Wrigley Field. Discover music, entertainment and dining for every style and budget. And that's just the beginning- the year round calendar of events, combined with a multi-cultural mix of locals and visitors, make Chicago a one of a kind destination to live and learn. With over 26 miles of uninterrupted lakefront and a skyline of architectural wonders as your backdrop, no other classroom can compare. Chicago is racking up world-class accolades, and educators tell us you just won't find a friendlier, more welcoming big city. For student and youth groups, Chicago is your kind of town.


Track 1: Food Safety

Food Safety is a general term refers to reduce the risk of individuals becoming sick from foodborne illness through managed handling, preparation and storage of foods. Every food establishment uses, processes, and sells food in different ways. The main aim of food safety is to prevent the food from contamination. Regardless of why you are handling the food it is essential that always apply the proper food safety principles. If a food safety system is producing the food as safely as possible 100% foodborne illness can be preventable

Track 2: Dieticians and Nutritionists

A dietician (or dietician) is an expert in dietetics; that is, human nutrition and the regulation of diet. A dietician alters their patient's nutrition based upon their medical condition and individual needs. Dieticians are the only healthcare professionals licensed to assess, diagnose, and treat nutritional problems. For example, safely regulating the diet of a patient with Crohn's disease is out of physician's scope of expertise, thus a dietician must be called to permit any changes based upon their knowledge of nutritional biochemistry. Dieticians work in a variety of settings from clinical to community and public policy to media communications. The aim of organizing the Nutrition conferences, Nutrition meetings, Nutrition events  is to provide exposure to technologies, government / institutional assistance, increase international tie-ups and to provide knowledge about recent trends in Food & beverages Sector through this food conference.

Track 3: Food and Economy

The Food Economy is increasingly shaped by such new issues as sustainability, safety and quality standards, consumer health, and industry concentration. Cultural and ethical arguments gain momentum when aligned with issues such as economic welfare and stakeholder interests. The food economy grows ever more global and encompasses more elusive elements like trust, integrity, transparency, corporate social responsibility and creating emotional bonds with customers. The Food Economy is inextricably interrelated with globalisation, changes in consumer demand for food and energy, the ICT revolution, sustainability issues, and shifts in the relationship between private companies and public regulators. There are many ways to think about food which has been discussed in various food events, food conferences in the simplest sense, food is a fuel, food provides the energy needed to perform daily functions and maintain normal metabolic processes.

Track 4: Public Health Research

In the field of medicine, clinicians cure diseases and injuries one patient one time. But in public health, the disease prevention and injury. Public health educators, practitioners and researchers effort with groups and people. They recognize the reasons of disease and incapacity. They instrument broader scale solutions.

Track 5: Food Fraud & Authenticity

Food fraud is a mischievous act of altering, tampering or substituting the food product at any point in time during the course of food supply-chain. Fraud may be seen in raw material, ingredient, and final product or in food’s packaging. Deceiving consumer by substituting one product for another; using unapproved additives, counterfeiting and intentional contamination with a variety of chemicals, biological agents harmful to public health is the serious act of food fraud & Authentic product yields confidence and belief towards that particular product. Consumer across the globe increasingly demands reassurance of the origin and content of their food. Food authenticity is important for good health as food adulteration reports are growing challenge for food manufacturers as most adulterants are unknown. The proper regulatory framework is the need of the hour as determining the authenticity of food can prevent false description, adulteration and incorrect origin labelling.

Track 6: Food Borne Diseases & Prevention

Foodborne illness is an infection or irritation of the gastrointestinal (GI) tract caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals. Common foodborne illness symptoms include vomiting, diarrhea, abdominal pain, fever, and chills.

Most foodborne illnesses are acute, meaning they happen suddenly and last a short time, and most people recover on their own without treatment. Occasionally, foodborne illness may lead to more serious complications. Each year, an estimated 48 million people in the United States experience a foodborne illness. Foodborne illnesses cause 128, 000 hospitalizations and about 3,000 deaths in the United States annually.

Track 7: Biosensors & Food Industry

Biosensor is an analytical device that converts the biological reaction into electrical signals with the help of a transducer and generates real time Data. It is used detect analyte that interacts with the biological element associated with the transducer that gives out a measurable signal proportional to target analyte. The biological membranes can vary form microbes, cell organelles to nucleic acid. Transducer can be optical, electrochemical depending on the type of interaction with analyte.

Food safety requires fast effective real time methods to take the edge of adulteration, neurotoxins, pathogens, harmful chemicals, heavy metals etc. that affects humans, plants and animals. Biosensors in food safety can be a cost effective and time saving approach towards maintaining the international stands in food industries.

Track 8: Food Production and packaging systems

Food Packaging is the safety net that protects your product. It plays a vital role in preserving food throughout the distribution chain. Deprived of packaging, the handling of food can become negotiated as it is contaminated by direct contact with physical, chemical, and biological contaminants. In present years, the growth of novel food packaging has not only improved the shelf life of foods, but also their safety and quality. From the materials to the finished product, primary and secondary packaging solutions are vital in making sure your product brings a strong first impression when it reaches your consumer.

Track 9: Food Preservation and Quality Standard

The quality of food not only depends on raw materials but also depends on preservation methods of food. It ensures that the quality, edibility and the nutritive value of food remains same. On other hand food preservation is primarily aiming at minimizing post-harvest losses of food while improving the shelf-life and value addition. It also includes the process that prevents visual deterioration. Food quality standards have benchmarked the required level of food quality parameters, linking the safety management systems to the desired quality. Considering the significance of quality standards and food management system food safety meetings maintains the food safety and security

Track 10: Food Safety Laws and Regulations

Food safety Regulations is an interdisciplinary subject region takes part in food science, law and food/health policy as applied to the regulation of the entire food chain. Keeping in view, industry to market process, food safety concerns include food labeling, food hygiene, food additives and pesticide residues, as well as programs on biotechnology and guidelines for the management and authorization systems for foods. The nature of  some current food safety  regulatory issues will change with time  include regulation of genetically modified foods including labeling, nutrition and health claims, rapid response to food emergencies, food borne disease outbreaks and emerging pathogens.


Market Analysis Report:

The International Conference on Food Technology: Quality, Safety & Regulatory to be held at Chicago, USA  during December 03-04, 2018 hosted by ConferenceSeries through the theme "Shaping the Future of Food for a Better Tomorrow", conference will explore the advances in Food Science, Nutrition, Dietician and Public Health etc. It will be a premier event that brings together a unique and International mix of experts, researchers and decision makers both from academia and industry across the globe to exchange their knowledge, experience and research innovations to build a world Food Scientist & Nutritionist meet.

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Importance of Conference:

Food Regulatory offers a fantastic opportunity to meet and make new contacts in the field of Food Technology by providing collaboration spaces and break-out rooms with tea and lunch for delegates between sessions with invaluable networking time for you. It allows delegates to have issues addressed on Food Science by recognized global experts who are up to date with the latest developments in the Food Technology field and provide information on new techniques and technologies. This International Food Regulatory Conference will feature world renowned keynote speakers, plenary speeches, young research forum, poster presentations, technical workshops and career guidance sessions.

 Research and Business Value:

1. Globally:

The global food and beverage industry is growing at 3.5% a year and is expected to be worth more than US$7 trillion by 2014. Key trends for new product development are in health, convenience, naturality and sustainability. New foods based on fruits and vegetables fulfill many of the demands of the premium consumer. The intrinsic “health halo” of natural produce make ingredients derived from fruits and vegetables highly sought after in the global marketplace. The market for functional foods – foods that offer benefits beyond basic nutrition – is one of the fastest growing segments of the global food industry. Foods and beverages that offer validated health claims account for around US$25 billion of global sales, he wider functional food market, including rehydration and sports drinks and foods with softer health claims, is estimated to be worth around US$200 billion.

2. North-America Region:

The prevention of diet-related diseases is one of the new societal challenges of the 21st century. In October 2011, the world population passed the 7 billion mark. Such growth will put a massive strain on the global food supply. These factors alone make the production and distribution of food a critical issue for the 21st century. The organic food industry is one of the fastest growing sectors of U.S. agriculture. Consumer demand for organic food has continued to grow at a steady pace of 20% or more annually since the 1990s. About 73% of conventional grocery stores and nearly 20,000 natural food stores carry organic products, accounting for approximately 2.5% of total food sales in the United States. Domestic sales estimates of organic foods are $17 billion (all amounts are in U.S. dollars) for 2006, with 39% of those sales for fruit and vegetables (Organic Trade Association 2006). The current demand for organic produce is increasing faster than supply, resulting in expanding trade gaps between imports and exports. The organic sector of the U.S. agricultural system is demanding increased attention from producers, retailers, consumers, and policy makers interested in environmental and health issues within the food system.

3. Europe:

The major manufacturing hubs in the globe is Europe which constitute the majority share in the food flavors and enhancer market along with North America. European market is a mature market and has several regulatory bodies to regulate stringently the use of food flavors and enhancers, thereby taking care of the consumers of the nations. Germany constitutes the major share having 24% followed by the UK (23%), Spain (10%), Netherland (5%) and Italy (9%). $ 823 million US dollar is the market size by value of the synthetic flavor and $ 755.65 million US dollar is the market size by value of the natural in the year 2014.

4. Asia pacific:

 Asia Pacific is a huge and increasingly influential market in the supply of food and beverage ingredients. As well as accounting for 35% of global value added ingredient supply in this category, it is also a melting point of diverse trends and influences. In 2012, Asia Pacific accounted for 35% of global use of value-added food and drink ingredients, equivalent to almost 8.5 million tones out of a global total of 24.2 million tones. Asia Pacific is also one of the fastest growing regions, with a forecast CAGR of 4% over 2012-2017, behind only the Middle East and Africa, with 5%. This means that by 2017, Asia will have increased its share of the global total to 38%.

Universities & Research Institutions:

Universities in USA

·         University of California- Davis

·         Cornell University- New York

·         Harvard University- Massachusetts

·         University of Massachusetts- Amherst

·         University of Wisconsin- Madison

·         University of Minnesota- Twin Cities

·         Rutgers, the State University of New Jersey- New Brunswick

·         University of Illinois- Champaign

·         Michigan State University- Michigan

·         Ohio State University-Columbus

·         Iowa State University- Iowa

·         Tufts University- Massachusetts

·         University of Georgia- Georgia

·         Texas A&M University- College Station

·         Washington State University- Washington

·         North Carolina State University- Raleigh

·         Pennsylvania State University- University Park

·         University of Maryland- College Park

·         Kansas State University- Kansas

·         Oregon State University- Oregon

·         University of Nebraska- Lincoln

·         Colorado State University- Colorado

·         University of Arizona- Arizona

·         Michigan State University- Michigan

·         Mississippi State University- Mississippi

·         North Dakota State University- North Dakota

·         Oklahoma State University- Oklahoma

·         Texas A&M University- Texas

·         Tufts University- Massachusetts

·         University of Florida- Florida

Research Institution in USA


·         Government of Antigua and Barbuda- Antigua and Barbuda

·         Association of Dietitians and Nutritionist-Dietitians- Argentina

·         Ministry of Health- Bahamas

·         National Nutrition Centre, Ministry of Health- Barbados

·         Ministry of Health- Belize

·         Secretariat of Health Care, Ministry of Health- Brazil

·         Institute of Nutrition and Food Technology (INTA)- Chile

·         Instituto Colombiano de Bienestar Familiar- Colombia

·         Ministry of Health- Costa Rica

·         Institute of Nutrition and Food Hygiene- Cuba

·         Health Promotion Department, Ministry of Health and Social Security- Dominica

·         Ministry of Public Health- Dominican Republic

·         Nutrition Department, Ministry of Health- El Salvador

·         Grenada Food and Nutrition Council- Grenada

·         Ministry of Public Health and Social Assistance- Guatemala

·         Ministry of Health- Guyana

·         Ministry of Health- Honduras

·         Ministry of Health- Jamaica

·         Ministry of Health- Panama

·         National Institute of Public Health- Mexico

·         National Institute for Food and Nutrition- Paraguay

·         Ministry of Health- Saint Kitts and Nevis

·         Government of Saint Lucia- Saint Lucia

·         Ministry of Health, Wellness and the Environment-Saint Vincent and the Grenadines

·         Ministry of Public Health- Uruguay

·         Bengoa Foundation for Food and Nutrition- Venezuela


·         United States Department of Agriculture- United States

·         Health Canada- Canada

Universities in Europe

·         Wageningen University and Research Centre- Netherlands

·         Netherlands Wageningen- Netherlands

·         Ghent University- Belgium

·         Belgium Gent- Belgium

·         Aarhus University- Denmark

·         Denmark Aarhus C- Denmark

·         University Hohenheim- Germany

·         Germany Stuttgart- Germany

·         KU Leuven- Belgium

·         Belgium Leuven- Belgium

·         University of Copenhagen- Denmark

·         Denmark Copenhagen- Denmark

Research Institutions in Europe

·         Ministry of Health- Albania

·         Ministry of Health- Austria

·         Federal Public Service Health, Food Chain Safety and Environment- Belgium

·         Institute of Public Health of Federation of Bosnia and Herzegovina- Bosnia and Herzegovina

·         Ministry of Health- Croatia

·         Ministry of Health- Cyprus

·         Ministry of Food, Agriculture and Fisheries- Denmark

·         National Institute for Health Development- Estonia

·         National Nutrition Council- Finland

·         Ministry of Health- France

·         National Centre for Disease Control and Public Health- Georgia

·         German Nutrition Society- Germany

·         National and Kapodistrian University of Athens, School of Medicine- WHO   Collaborating Center for Food and Nutrition Policies- Greece

·         National Institute for Food and Nutrition Science- Hungary

·         The Directorate of Health- Iceland

·         Department of Health- Ireland

·         Ministry of Health- Israel

·         Research Centre on Food and Nutrition- Italy

·         Ministry of Health- Latvia

·         The Health Promotion and Disease Prevention Directorate, Parliamentary Secretariat for Health- Malta

·         Netherlands Nutrition Centre- Netherlands

·         Directorate of Health- Norway

·      National Food and Nutrition Institute Portugal-Faculty of Food Sciences and Nutrition, Porto University- Poland

·         National Food and Nutrition Committee, Ministry of Health- Romania

·         National Institute of Public Health- Slovenia

·         Spanish Agency For Consumer Affairs, Food Safety and Nutrition- Spain

·         Federal Food Safety and Veterinary Office- Switzerland

·         Society for Nutrition- Swiss

·         Yugoslav Republic of Macedonia-Institute of Public Health- The former

·         Ministry of Health- Turkey

·         National Health Service- United Kingdom of Great Britain and Northern Ireland

Universities in Asia

·         China Agricultural University- China

·         Zhejiang University- China

·         Jiangnan University- China

·         Nanjing Agricultural University- China

·         South China University of Technology- China

·         Northwest A&F University- China

·         University Putra Malaysia- Malaysia

·         National Taiwan University- Taiwan

·         Eoul National University- South Korea

·         University of Tehran-  Iran

·         National Chung Hsing University- Taiwan

·         Huazhong Agricultural University- China

·         University of Tokyo- Japan

·         China Medical University-Taiwan

·         Taiwan Taichung- Taiwan

·         Kyoto University- Japan

Research Institutions in Asia

·         National Health and Medical Research Council- Australia

·         Institute of Research and Rehabilitation in Diabetes, Endocrine and Metabolic Disorders- Bangladesh

·         Chinese Nutrition Society- China

·         National Food and Nutrition Centre, Ministry of Health- Fiji

·         National Institute of Nutrition- India

·         Japan Ministry of Agriculture, Forestry and Fisheries, Food Safety and Consumer Affairs Bureau- Japan

·         Ministry of Health- Malaysia

·         Nutrition Research Department, Ministry of Health- Mongolia

·         Ministry of Health and Population- Nepal

·         Ministry of Health- New Zealand

·         Food and Nutrition Research Institute- Department of Science and Technology

·         Health Industry Development Institute- Republic of Korea

·         Nutrition Division, Ministry of Health- Sri Lanka

·         Bureau of Nutrition, Department of Health, Ministry of Public Health- Thailand

·         National Institute on Nutrition- Vietnam

Universities in Middle east

·         American University in Cairo- Egypt 

·         Cairo University- Egypt

·         Ain Shams University- Egypt

·         Alexandria University- Egypt

·         Mansoura University- Egypt

·         Universities in Israel- Universities in Israel

·         Hebrew University of Jerusalem- Israel

·         Technion-Israel Institute of Technology-  Israel

·         el Aviv University- Israel

·         American University of Beirut (AUB) - Lebanon

·         Université Saint-Joseph de Beyrouth (USJ)- France

·         Universities in Qatar- Qatar

·         Universities in Saudi Arabia- Saudi Arabia

·         King Saud University- Saudi Arabia

Research Institutions in Middle east

·         Ministry of Health and Medical Education- Iran

·         Ministry of Health- Oman

·         Supreme Council of Health- Qatar

·         Association in USA

·         ASN (American Society for Nutrition)

·         American Nutrition Association

·         USDA (United States Department of Agriculture

·         Eat right (Academy of Nutrition and Dietetics)

·         NS75 (The Nutrition Society)

·         World Public Health Nutrition Association

·         Academy of Nutrition and Dietetics

·         International Wine & Food Society

·         Slow Food

·         Medscape (Processed Food Is Vital in US Diet, Nutrition Society States¬)

·         Society for the Anthropology of Food and Nutrition

·         Food politics (conflict of nutrition societies: American society of nutrition

·         ANFP (Association of nutrition & foodservice professionals

·         Nutrition Society of NEW ZEALAND

·         Canadian Nutrition Society

Association in Europe

·         FenS (Federation of European Nutrition Societies)

·         Society of nutrition and food science

·         EUFIC

·         IUNS (International union of nutritional sciences

     Association in Asia

·         The parental and enteral nutrition society of asia (PENSA)

·         Asia pacific clinical nutrition society

·         International Union of Nutritional Sciences

·         Food and Agriculture Organization of the United Nations

·         National Institute of Nutrition

·         Federation of Asian Nutrition Societies (FANS)

·         Indian Council of Medical Research (ICMR)

·         World Health Organisation (WHO, International, India)

Future Prospect:-

Global progress in improving human nutrition will continue, but in numerical terms it will be slow. Even by 2030, hundreds of millions of poor people will remain under-nourished unless local food production is given higher priority and inequality of access to food is reduced. However, the lower incidence of undernourishment will make the problem more tractable through national and international policy interventions progress in nutrition have been significant.

Freedom from hunger is not only a basic human right: it is essential for the full enjoyment of other rights, such as health, education and work, and everything that flows from these.The world has made significant progress in raising nutrition levels over the past three decades. These levels are most commonly measured in terms of kilocalories per person per day. People in developing countries need between 1 720 and 1 960 kcal per day for basal metabolism and light activity.World average food consumption per person has risen by almost a fifth, from 2 360 kcal per person per day in the mid-1960s to 2 800 kcal per person per day today.The latest World Bank assessment of future economic growth is less optimistic than its predecessors, but it still projects a rise of 1.9 percent a year in per capita incomes between 2000 and 2015, higher than the 1.2 percent seen in the 1990s.What will happen to the incidence of poverty under this overall economic scenario is of great importance to food security because poverty and hunger are closely associated. The World Bank has estimated the implications of its economic growth projections for poverty reduction by the year 2015. They are that:

•  It is possible to achieve the goal of halving the proportion of people living in absolute poverty - defined as an income below US$1 per day - by 2015, over the 1990 level.

• However, it is unlikely that the number of poor people can also be halved. This will decline from 1.27 billion in 1990 to 0.75 billion in 2015.

• Much of the decline will be due to development in East and South Asia. Indeed, about half of the decline of 400 million projected for East Asia has already occurred.

• Only in sub-Saharan Africa, where incomes are expected to grow very slowly, are the numbers living in poverty expected to rise, from 240 million in 1990 to 345 million in 2015. By then, two out of five people in the region will be living in poverty.Average nutrition will improve, but under-nourishment will fall only slowlyIn the light of these changes in population and incomes, progress in improving nutrition is expected to continue, though more slowly than in the past. Average per capita food consumption in developing countries is projected to rise by 6.3 percent, from 2 680 kcal in 1997-99 to 2 850 kcal in 2015. This is a third of the rise achieved between 1974-76 and 1997-99.The slowdown is occurring not because of production limits but because many countries have now reached medium to high levels of consumption, beyond which there is less scope than in the past for further increases. Huge countries such as China, where per capita consumption rose from 2 050 kcal per day in the mid-1970s to over 3 000 kcal per day today, have already passed the phase of rapid growth. More and more countries will be attaining such levels over the projection period.


In many countries, including some of the more populous ones, the relative prevalence of undernourishment will decline significantly with this approach. Fewer countries than at present will have high levels of undernourishment, none of them in the most populous class. The problem of undernourishment will tend to become lesser in terms of both absolute numbers affected and, even more, in relative terms, hence it will become more tractable through policy interventions, both national and international.Now that you have all the information you need on eating healthy, the most important action step you can do is to maintain this lifestyle choice as much as possible. Post intents when you need motivation from others. Keep a diary of your food choices on your blog or journal. Talk to other people when you are feeling tempted to indulge in unhealthy desserts.


  • industry analyst)
  • Global Nutrition and Supplements Market: History, Industry Growth, and Future Trends by PMR(

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