According UN’s Food and Agricultural Agency (FAO), 225,000 people die every year in the Asia and Pacific region due to food borne diseases.
Improving hygiene and safety is an unending quest for those involved in the food process and handling industry. With the FAO estimating a staggering 275 million illnesses and 225,000 deaths caused by food borne diseases in the Asia and Pacific region every year, the industry faces an ethical imperative to maintain high standards.
There are also powerful commercial incentives. Product recalls impose the duel cost of refunding the original purchases and dealing with the reputational damage that follows. Consumer trends are seeing a heightened demand for increased food standards and traceability, particularly in a region with growing middle classes. Added to that are growing government regulations.
INCREASE THE PRESSURE IN FOOD 4.0
If consumers and governments are increasing the pressure to comply with stricter standards, technology may increase the pressure in a different way. High pressure machining (HPP), also known as Pascalization, is gaining in popularity after the 17th century French sage Blaise Pascal.
Despite these origins, it was only in the 1990s that we began to see commercial applications of HES in the food processing industry. Today, pasteurization, a process also named after a famous French scientist, is losing to Pascalization. HPP is becoming the most widely evolving food processing technology.
HPP can meet the food safety levels achieved by pasteurization, but with added benefits that heat treatment does not. The application of high pressure can inactivate viruses and bacteria without harming the nutritional or sensory properties of the food. This provides a more efficient way to meet consumer demands for safer, fresher food.
ROBOTS IN FOOD 4.0
Changing consumer tastes and demand, coupled with increased government regulation, will drive the adoption of new technologies in the industry over the next decade. Estimates vary, but most analysts predict that the food robots market will reach US$3.5 billion by the middle of this decade.
This will mean growth of over 100 percent in less than a decade, with most of this growth coming from the Asia Pacific region. If the source of contamination in food production is often human workers, a greater proportion of food-contacting robots should in theory help reduce some of the risks.
One reason the food and beverage industry typically lags behind other industries in adopting automation technologies is that food products are often delicate and irregularly shaped. For example, pieces of fruit can take different shapes and need to be handled gently to prevent bruising. This made it difficult for robots to copy the work of human workers.
Soft robots have provided an answer to this dilemma. They are made of softer materials such as silicone and are effective at holding objects more delicately and gently. The latest generation is more human-like in its mechanical properties, with pneumatic joints capable of both linear and rotational movements. An air-pressure robotic arm with the appropriate silicone gripper can handle delicate food products without spoiling them.
SMART PRODUCTION IN FOOD 4.0
Another relevant technological trend is the increased use of smart sensors. Connecting sensors to production lines enables more efficient monitoring of product status. The latest artificial intelligence (AI) is also proving to be more effective than humans at detecting flaws.
In any industry, unplanned downtime can be extremely costly. For the food and beverage industry, safety concerns can add to the risks. For example, if production is stopped due to a faulty engine, the result is not just a temporary loss of production, but the existing product may deteriorate from having to endure too much time in the wrong environmental conditions.
While many industries are exploring the benefits of smart sensors and predictive maintenance, the food and beverage industry is therefore poised to benefit more than most. Using sensors to effectively monitor equipment means maintenance technicians are alerted to potential defects before disaster strikes, allowing companies to pre-order parts from a trusted parts supplier.
The coronavirus pandemic has placed a greater emphasis on hygiene and safety standards, but those in the processing and packaging industries must consider the benefits of new technology to ensure food production keeps up with the latest regulations and changes in consumer preferences. HPP, soft robotics and smart sensors are just a few of the technologies that will stand out in the coming years. An industry where the adoption of these technologies is widespread will certainly be safer as well.
Digitalization with Food 4.0: Component to Boost Food Production
Food fads come as quickly as they go, driving social media trends with shorter but faster bursts. Food manufacturers must be able to act quickly or be compelled to catch up with their competitors to take advantage of increased demand.
The food business has changed drastically over the past decade. Consumers want foodstuffs to be fresher, faster and more diverse. Consumer preferences, ranging from production and processing to packaging and delivery, have driven food manufacturers to innovate, particularly in areas such as order fulfillment and governance in food safety. Digitization has been instrumental in enabling manufacturers to meet these needs. Now, with the emerging global supply chains of COVID-19, manufacturers have had to accelerate digitization of all their processes, using data to improve their areas of operation, including cost efficiency and transparency.
CONTINUOUSLY INNOVATE, PRODUCTION FAST WITH FOOD 4.0
Food fads come as quickly as they go, driving social media trends with shorter but faster bursts. Food manufacturers must be able to act quickly or be compelled to catch up with their competitors to take advantage of increased demand.
However, these innovations can only be profitable if manufacturers can get products on the shelves cost-effectively. In addition to considering the product R&D phase for formulation, manufacturers should also consider commercially viable manufacturing, packaging and distribution challenges when it comes to new product development – what is the production capacity of single machines or components? How many machines are needed per a single packaging step? What impact will short-term failures have on the overall process and productivity? What will be the opportunity cost of redistributing capacity from existing core product lines?
Additionally, as the COVID-19 pandemic places more constraints on production, such as manpower and capacity, how will manufacturers be able to operate while working under labor shortages and following social distancing rules?
Revealing the balance between production capacity and pace of innovation will require an accurate production schedule with short-, medium- and long-term workload visibility into the factory, as well as visibility into the progress of orders. This program needs to be supported by a flexible manufacturing facility so manufacturers can quickly conceptualize and perfect innovations with minimal development cost.
PROVIDING QUALITY SAFE PRODUCTS WITH RELIABLE & CORRECT MANUFACTURING PROCESSES WITH FOOD 4.0
Even as food sources become increasingly diverse, producers are responsible for ensuring that all outputs are safe for consumption. Government agencies around the world are demanding greater visibility throughout the production cycle to ensure food is produced to the highest standards of safety and quality.
Take, for example, bread production. In order for the dough to rise, it must go through a fermentation process. Manufacturers need to be able to consistently replicate the fermentation conditions and environment so that each piece can meet quality control requirements and have the right texture. Another important stage is the removal of moisture. Without an effective drying process, food with moisture in it will have a shorter shelf life. To ensure that the product is safe for longer consumption, foodstuffs must be dried evenly at the right level with a constant and precise level of hot air flow. In addition, manufacturers must also ensure that the machines used have a variety of product dispensing options and the ability to handle flavors and coatings so that no sticky residue is left after drying that could compromise the hygiene level. .
Industrial production also adds another dimension to the equation. What happens when unplanned machine downtime jeopardizes the production schedule? When the freshness of ingredients is critical to ensuring the quality and safety of products, machine failures can affect the entire production chain, causing pre-assembled products or components to fail. This can lead to large losses due to waste and even heavy liability costs if manufacturers are unable to stop a compromised lot.
As demands for food production continue to increase in both volume and complexity, food manufacturers will need solutions that can support the rigor of visibility and control needed to provide absolute assurance of food safety.
DIGITALISATION
The recipe to succeed in the food manufacturing industry today ultimately boils down to these two capabilities: Flexibility in production and innovation, as well as full visibility and control of production workflow.
Picture a beer brewer developing a new flavour featuring seasonal ingredients. Besides efforts focused on taste, businesses also need to consider how a new, formula might behave within the existing production set-up. The new formula could change the fermentation conditions or the ingredient composition necessary to brew high-quality beers that are safe for consumption. The situation becomes even trickier when manufacturers service a portfolio of clients, each with a unique bill-of-materials to meet specific customer specifications for raw materials. Manufacturers have to figure how to best toggle between product lines without disrupting others, and finished goods can be rolled out effectively—completely safe for consumption.
This is when industrial IoT solutions such as MindSphere come into play. Using advanced analytics and AI to monitor, track and analyse process data in real-time, temperature data for the fermentation process can be digitised at the point of capture and added to application, allowing manufacturers to more precisely track and control the fermentation vessel temperature. Manufacturers can also review historical data to identify a temperature profile across historical batches, allowing them to locate and consistently replicate their perfect batch using those parameters. The solution also contextualises the data and map out the most efficient fermentation conditions, allow manufacturers to eliminate estimation and make robust, evidence-based decisions that reap higher margin results.
Furthermore, the cloud-based IoT operating system can also analyse real-time digital data streams from production equipment and alert manufacturers to impending faults that are invisible to human eyes. This reduces downtime and maintenance costs significantly as problems can be solved before they occur. This also allows manufacturers to guarantee a pipeline of quality-assured products.
Advanced Planning and Scheduling software—powered by advanced algorithms—can also be utilised to generate achievable production schedules. This overview helps manufacturers to reduce sequencing time and optimise product line changeover times, taking into consideration how often raw materials have to be purchased or replenished, and tracking how long the ingredient has been kept in the inventory. Having a visual management of raw material status for each product can also postulate different scenarios of sales forecasts, and support faster decisions when it comes to which product line to support or discontinue. What used to take days can be easily condensed to just 10 minutes. All the data collated in the process will also help manufacturers remain compliant to food safety regulations necessitating accountability in ingredient provenance.
Lastly, to protect workers’ safety in this climate of pandemic outbreak, workplace distancing solutions can be incorporated to simulate and manage employee exposure risks while enabling productivity throughout their facilities. Real Time Locating Systems continuously measure distances between workers, and provide real-time visual feedback to create a log of all employee movements and interactions over time. These insights help manufacturers design new manufacturing layouts or workflows that maintain safe work environments, and make educated decisions about long-term optimisation to future-proof operations.
In the era of modern food manufacturing, digitalisation is no longer a point of difference but a point of parity. Fast-changing market demands requiring flexibility—from production to delivery—can no longer be sufficiently supported by traditional workflows that often function in silo. By injecting digitalisation into the production ecosystem, manufacturers can enjoy centralised visibility and control over their entire facility. With the right data, workflows and solutions in place, digitalisation can be a game-changing ingredient to satisfy the palate of consumers today.
Contributed by Alex Teo, Managing Director and Vice President South East Asia, Siemens Digital Industries.
REFERENCE: https://www.apfoodonline.com/industry/better-tech-safer-food/
Putting Technology In Sync With ERP for Food 4.0
Just like a football team preparing for the World Cup, factories and production plants need to work like a completely integrated, cohesive single unit. However, with new technologies quickly emerging, how can facilities managers get everything working in sync?
A successful plant needs to work like a well-oiled machine—both literally and figuratively. Every part must have its place and job to do but must also work seamlessly with the other equipment in the facility. Integrating new technology to existing systems, hardware or software can be a daunting task, but the benefits it could potentially provide can be endless.
Enterprise resource planning (ERP) software systems provide a vital function to manufacturing and processing plants. The software gives organisations the opportunity to collect, store, manage and interpret data in one central location that multiple people and teams working on a single site or across multi-site facilities can access in real-time.
Integrating new technologies with a business’ ERP system can help to streamline processes, bring cost-saving opportunities, improve staff awareness of operations and make operational management easier. From wearable devices, sensors, cloud-based storage and robotic automation, there is a wide range of new and innovative technology that can be integrated into your business’ ERP system for increased benefits.
WEARABLE INSIGHT FOR FOOD 4.0
According to Statista, the number of connected wearable devices worldwide is expected to soar from 325 million in 2016 to over 830 million by 2020. Aside from consumer devices like fitness trackers, wearable devices like smart watches and sensors can open up reams of opportunity for integration to your ERP software.
Arming your workforce with wearable trackers that monitor their location and activity enables management teams to allocate tasks to employees based on their proximity to a particular piece of equipment. Should a machine or part break down, it would be possible to deploy the nearest maintenance team member to ascertain what went wrong. In turn, the nearest employee to the replacement parts that are required to fix the equipment can be tasked with collecting it to further reduce delay.
Wearable devices can also ease communication between staff, especially in large facilities, as instructions or information can be sent directly to the employees that need it, with very little disruption to productivity or workflow.
Many organisations are implementing integrated wearable technology with their ERP system to enable faster decision making from the factory floor to top level management. Users can seamlessly communicate workflow information between equipment operators and managers without the need for manual monitoring or input.
REMOTE TRACKING IN FOOD 4.0
Aside from information and data captured through human tracking, monitoring equipment itself is swiftly becoming the latest go-to integration trend. For companies hoping to move towards an Internet of Things (IoT) business model, integrating smart technology with your equipment and ERP system is the way forward.
The sensors on the plant equipment will be able to directly report back to management their exact status or needs. Whether that be a reminder that routine maintenance checks are due imminently, or that a part will need replacing soon, the data provided can help teams plan through their ERP system exactly when, where and why productivity stoppages may be required. By being able to be warned when parts need maintenance or replacing, preparations can be made for staffing requirements, scheduling the necessary downtime and ordering the parts required.
Sensor integration is also possible on older equipment. A ‘black box’, which can be installed alongside existing equipment, can integrate it with the network, allowing the box to read and communicate data from the machine without any changes to existing hardware or software. Retrofitting sensors and monitoring equipment can be particularly helpful for older machinery, especially if plant managers need to source replacement parts that are no longer supplied by the Original Equipment Manufacturer (OEM).
Integrating reporting sensors from your equipment to the ERP system also means you can track overall productivity and performance in real time. If the performance of a particular component or product drops below acceptable levels, the machine will report the malfunction and the information is immediately viewable by operators and production managers.
REF: By John Young, Sales Director of obsolete industrial automation equipment supplier, EU Automation.
CLOUD STORAGE IN FOOD 4.0
Traditionally, in order to manage and monitor a particular production line or piece of equipment, you had to be in the same building, often directly beside the machine in question. However, with new technology and software integration, that is no longer necessary. Cloud-based data storage opens the monitoring and assessment of real-time data to any allocated person, in any location, at any time.
In addition, cloud-based ERP systems enable companies to reduce initial development costs and scale their systems easily as the business grows, both of which are significantly beneficial to small and medium-sized businesses. Cloud-stored systems also permit unlimited levels of power and storage, which provide flexibility to organisations that may be limited with their in-house capabilities.
Cloud ERP solutions also improve security as the information can be adequately encrypted and protected and users can be monitored closely. However, it must be noted that having complete reliance on a cloud-based system could be problematic, should unexpected technology disruptions occur.
ADDITIONAL AUTOMATION IN FOOD 4.0
Many ERP-beneficial technologies can be integrated to existing equipment, but new automation solutions like Automated Guided Vehicles (AGVs) and Robotic Process Automation (RPA) can change the landscape of your business operations.
RPA technology opens process improvement possibilities that can be integrated to rule-based routine jobs. RPA bots can be trained to check the required input across ERP systems and perform automated processes once data has been captured. For instance, across food and beverage industries, the picking and packing of products can be automated as it involves a lot of fixed and routine movements and transfers.
Additionally, adding AGVs throughout a facility can support material handling across a plant. AGVs were first introduced in the 1950s—however, recent advancements in technology mean that there has been significant development in recent years.
Rather than using guided wires placed in the floor of the facility, AGVs can now be directed and tracked using smart sensors, which means plant managers can monitor the exact position of each individual vehicle. As a result, the pick-up, transit and delivery of materials and products can be intrinsically tracked across the facility.
Integrating this detail into the ERP system can help to support system planning and time-sensitive tasks including the delivery of parts or materials to the production line as well as transport to storage areas. AGVs are also now being fitted with auxiliary mechanisms including clamping, positioning fixtures and tool attachments, which broaden the scope of possible functions.
THE FUTURE IS FORWARD WITH FOOD 4.0
Despite technology making huge advancements for comprehensive integration across entire facilities and software systems, the future holds a number of exciting developments that could further broaden opportunities.
Augmented reality and smart glasses have the potential to be integrated in the manufacturing sector. Smart glasses could be worn by machine operators and information can be collected through sensors or trackers to monitor and analyse machine efficiencies and opportunities for improvement.
Social media is already part of our everyday personal lives but incorporating social media packages into ERP systems can impact how enterprises interact with staff, customers and business partners. Social media can be integrated with business processes and ERP systems to provide insight into existing clients as well as build relationships with prospective customers.
Regardless of the technology you integrate with your ERP system, it must be a well-considered and cohesive approach. Just like you wouldn’t want the players of a football team to play as individuals, you wouldn’t want your manufacturing equipment to be operating independently. With your own technology and ERP system integration, you could be lifting the winner’s trophy in no time.
REFERENCE: https://www.apfoodonline.com/industry/putting-technology-in-sync-with-erp/
Sustainable Logistics in Food 4.0 and The Warehousing Approach
To the average consumer, business sustainability in the F&B (food & beverage) market may equate to actions taken against climate change and water scarcity. But there is more to how F&B manufacturers are fulfilling their green agendas. Interestingly enough, sustainability in the F&B industry can take the form of supply chain logistics network optimisation, through reducing environmental, waste, and business risk costs.‘Sustainability’—a word that is increasingly emphasised across global markets—has well nestled itself into corporate strategies of companies across all industries including beauty, pharmaceutical, logistics, and even food industries. One of the latest additions to business buzzwords, the concept of sustainability has firmly rooted itself in the minds of manufacturers and strategies of businesses worldwide. With sustainability continuing to make waves in the corporate world, more and more food & beverage (F&B) players are integrating green initiatives into their business practices.
THE ESSENTIAL WAREHOUSE
In the F&B sector, the warehouse is an important component of efficient sustainable supply chains. In order to maximise warehouse operation efficiency, savvy F&B manufacturers today employ various forms of warehouse management systems (WMSs).
The essence of a WMS is based on its ability to connect stores and distribution centres with warehouses, as well as to coordinate shipping and ground transport. Information is collected across these multiple logistic points and then compiled into a centralised database that allows companies to track inventory movement. Additionally, the visibility of the WMS enables companies to maintain inventory control and uncover areas for improvement, which are of great importance to F&B manufacturers.
Not only are WMSs customisable to fit each manufacturer’s unique needs, these automated warehouses are also suitable for deep freeze projects, which are growing more popular in Asia so as to relieve their employees from working in cold room facilities for long periods, shared Jorge Manuel Couto, global business development director, Efacec.
Furthermore, F&B companies will find that automated warehousing offers various opportunities to reduce the environmental and social footprints of warehouse facilities in ways that, in fact, improve their businesses’ bottom line.
SUSTAINABLE WAREHOUSING— A THREE-PRONGED APPROACH
When it comes to creating sustainable value, there are several practices that companies can implement in their warehouses. These include automating warehouse solutions and management processes, increasing energy efficiency within a warehouse, and optimising warehouse design.
AUTOMATING WAREHOUSE SOLUTIONS & MANAGEMENT PROCESSES
To complement WMSs in their warehousing processes, manufacturers can incorporate other automated solutions such as order picking technologies (e.g. pick-to-light technology, voice technology, sortation systems, etc.), barcoding, radio frequency identification (RFID), as well as automated storage and retrieval systems (ASRS) to achieve a sustainable warehousing system.
Automating the warehouse environment is a good first step for companies looking to improve operational efficiency and maximise productivity as manual warehousing operations can lead to inefficiencies, said Mr Couto. By automating these labour-intensive processes, companies can also achieve financial and business management sustainability benefits in the long run, as improved inventory visibility increases product accuracy and even influences customer satisfaction.
For example, F&B companies switching to barcoding or RFID technologies will likely see a reduction in paper consumption as they changeover to a largely digital approach—a simultaneous step towards environmental sustainability.
Also, automated warehouses often have a built-in redundancy for equipment breakdown and event mishaps. According to Mr Couto, this would help ensure warehouse continuity as manufacturers cannot afford production and distribution downtime.
Further, automated warehousing systems addresses the sensitive issue of food traceability for the F&B industry. In the event of a product recall, the WMS will be able to provide companies with necessary details for an efficient recall. Sustainable value is achieved as F&B companies see less wastage of resources, time, and energy when track-and-trace efforts can be performed with ease.
In a business arena fraught with stiff competition and ever-present threats to survival, the ASRS could potentially help F&B manufacturers cope with rising business pressures, increasing labour costs, intensified calls for safety, and the need for tighter security.
INCREASING ENERGY EFFICIENCY WITH FOOD 4.0
Across industries and countries, warehouses have been known for their large energy footprint within entire logistics supply chains. However, automated warehousing solutions can lead to significant energy-savings as they can function both in darkness and non-heated environments.
This is a stark contrast to conventional warehouse equipment with their high-energy consumption levels and high operating costs. Unless specific food storage calls for otherwise, it is advisable for manufacturers to implement a ‘lights-out warehouse’ for day-to-day operations, as lights are generally required only during routine maintenance checks. Given that automated technologies such as stacker cranes can function independently without supervision, powering lights in the warehouse is an unnecessary form of expenditure.
The process of transporting pallets of food inventory from the warehouse to a distribution centre also presents an energy-saving opportunity for F&B manufacturers. Manufacturers can opt to consolidate deliveries and share transportation with other suppliers, so that delivery costs are split among companies replenishing sale inventories at the same time, thereby increasing trucking sustainability efforts.
Warehouses that integrate green warehousing practices such as daylighting technology (e.g. skylights, photocell sensors, etc.) can save energy costs for companies in the long run. Some methods that can be used include fitting warehouses with solar panels or light-emitting diode (LED) lighting, regenerating power by converting braking forces on automated equipment into electricity, and recovering heat that is generated from cold storage systems.
Other methods include switching to natural ventilation instead of electrically-run ventilation, and even adjusting the speed of conveyors and palletisers, so that these equipment can run at a slower pace (or be turned off) when left unused.
In implementing energy-efficient warehousing measures, more than 20 percent of cost savings can be achieved. F&B manufacturers that adopt green warehousing practices can then work towards building a financially and environmentally sustainable business.
OPTIMISING WAREHOUSE DESIGN IN FOOD 4.0
Careful planning of the warehouse layout is crucial for companies to maximise current workflow efficiency, not only to remove unnecessary steps within the warehousing process, but also to ensure the ease of integrating new functions in the future.
Companies should aim to maximise their cube-wise space—meaning all length, width, and height—to fully optimise the warehouse for efficient material handling, order picking and storage processes, personnel movement, and equipment handling (e.g. automated guided vehicles). Inefficient use of warehouse space can lead to excess utility, unnecessary labour costs, and lower asset utilisation.
When constructing the layout, companies should collect operation data on actual facility throughput and information on warehouse structure requirements, such as loading and levelness, precision data on floor flatness, and even weather information, because it relates to possible impact on warehouse structure durability. For temperature-sensitive food inventory, manufacturers also need to consider temperature-controlled warehousing and temperature monitoring technologies to ensure food safety. By incorporating these factors into the warehouse design, companies can then increase warehouse productivity and safeguard food integrity.
FIRST STEPS TOWARDS WAREHOUSE SUSTAINABILITY
While it is clear that F&B companies stand to enjoy cost-savings and environmental benefits by incorporating sustainable warehousing technologies, it must be said that sustainability needs to be strategically managed and undergirded by top management’s support for real change to happen.
As the F&B industry and its warehousing requirements continue to evolve, the three approaches highlighted above can be employed by companies to increase the positive effects of their business activities on the environment. And as a significant component in supply chains worldwide, the warehouse can also be a competitive asset for F&B businesses as they reduce their overall carbon footprint, refining their competitive edge in an increasingly environmentally-conscious market.
With more and more manufacturers implementing sustainable practices within their business operations, it has become and will definitely be a necessary paradigm shift for companies to achieve business success in the long run, said Mr Couto.
Ref: By Pedro Furtado, deputy general manager and projects director, Efacec
https://www.apfoodonline.com/industry/sustainable-fb-logistics-the-warehousing-approach/
SCOPES and Tracks:
Track 1: Food Safety
Food Safety is a general term indicates to reduce the risk of individuals becoming sick from the cause of foodborne illness through managed handling, preparation and preservation of foods. Every food establishment uses and sells food in different ways. The main focus of food safety is to avert the food from the contamination. Regardless of why you are handling the food it is essential that always applying the proper food safety principles. If a food safety system is producing the food as safely as possible 100% foodborne illness can be prevented as early as possible. The occurrence of two or more cases of a similar illnesses resulting from the gulp of a common food is known as a food-borne disease outburst.
Chemical Risks
Microbiological Risks
Nutrition and Food Safety
Track 2: Food Safety Laws and Regulations
Food safety Regulations is an integrative subject region takes part in food science, law and food/health policy as applied to the regulation of the entire food chain. Keeping in sight, industry to market process, food safety concerns include food labelling, 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 including the regulation of genetically modified foods including labelling, nutrition and health claims, rapid response to food emergencies, food borne disease outbursts and emerging pathogens.
Track 3: Food Microbiology
Food Microbiology studies the position of microorganisms in meals Moreover; some of the microorganisms represent a massive venture for public health due to their ability to cause diseases. Food maintenance aims at inactivating and dominant the boom of mortify microorganisms, making sure shelf-stable and healthful ingredients. Thus, continuous efforts among food industries, governments, and society are created to reinforce applied statistical sampling gear and microbiological approaches with the intention to catch the mechanisms that have a bearing at the fate of microorganisms in the ingredients used in daily meals.
Food Bioprocessing
Food Spoilage
Food Biopreservation
Track 4: Food Processing & Technology
Food process may be a series of unit operations to convert unprocessed food-to-foodstuffs with a protracted amount of your time and modify storage that revoke or reduces time or effort spent in preparation procedures for increased consumption. The principle of food process inside the bulk of developing countries helps to different aroma, and texture to boost period and aesthetic properties and to boost the nutritional value of foods. High-quality foods in greatest demand are very decomposable foods. Unfortunately most decomposable able foods square measure usually conserved by the considered use of present technology.
Thermo-Processing
Frozen Food Processing
Hurdle Technology
Extrusion and Drying
Track 5: Food Production and packaging systems
Food Packaging is the safety net that protects your product. It plays a vital role in storing food throughout the distribution chain. Deprived of packaging and 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 serviceable life of foods, but also their safety and quality product. From the materials to the finished product, primary and secondary packaging solutions are playing vital role in making sure your product brings a strong first impression when it reaches your consumer.
Packaging is necessary for increasing
Shelf Life
Convenience
Sustainability
Track 6: Food Chemistry
The interlink age and chemical procedure between the organic and non-biological additives of food is named Nutriment chemistry. A number of biological elements cover meat, poultry, alcohol and milk. It consists of carbohydrates, lipids, Enzymes, and proteins, food elements, flavours, and colours in organic chemistry. A specialised section of food technology upset with associate facts of the elemental changes of composition and to boot the physical circumstance of foodstuffs that may arise at some stage in and behind industrial process. This field furthermore encloses however merchandise trade underneath positive food process techniques and ways in which each to reinforce and to prevent them from occurring.
Packed Sea Food
Processed Meat
Food Supplements
Pro-Biotic
Track 7: Dairy Technology & Safety
Dairy technology study involves process, storage, packing, distribution and transportation of dairy farm products by implying the science of medical specialty, nutrition and biochemistry. Milk and foodstuff still raise considerations with reference to contamination with mycotoxins; most of these have attainable or confirmed cancer standing. Such considerations area unit additional serious sure as shooting cheeses as a result of their frequent contamination with high concentrations of mycotoxins from different sources, together with the milk used as a material and melds found as contaminants or advisedly superimposed for ripening. Completely different management measures area unit navigate to forestall the formation or to get rid of mycotoxins in dairy farm products once fashioned in this. However, these ways either supply associate degree scanty degree of protection or area unit significant to implement.
Cattle Farming
Poultry
Track 8: Nutraceuticals & Nutrition Supplements
A nutraceutical is a food or food component that appeals to have health benefits, including treatment and prevention of disease. A nutraceutical product may be defined as a constituent, which has physiological benefit and also provides protection against chronic disease. Nutraceuticals are used for a better health, Nutritional supplements are any digestible supplement that is projected to provide nutrients that may otherwise not be consumed in adequate quantities; for example vitamins, minerals, amino acids or other nutritional substances.
Pro-Biotic
Protein Serums
Track 9: Food Sampling
Food sampling is a method used to confirm a food is safe which it doesn't contain harmful contaminants, or that it contains solely permissible additives at acceptable levels, or that it contains the proper levels of key ingredients and its label declarations are correct, or to understand the number of nutrients present. The food sample is administrated by pointing the product to physical analysis. The analysis could also be undertaken by or on behalf of a manufacturer relating to their own product, or for official food enforcement or management functions, or for analysis or public info. To undertake any analysis, unless the complete quantity of food to be thought-about is incredibly little in order that the food may be used for testing in its completeness, it's sometimes necessary for a little of it to be taken. In most cases with food to be analysed, there are 2 levels of sampling – the primary being choice of a little from the complete that is then submitted to a laboratory for testing, and therefore the second being the laboratory’s taking of the individual amounts necessary for individual tests that will be applied. It’s previous that's ‘food sampling’: the latter is analytical laboratory ‘sub-sampling’, usually relying upon the initial blending of the whole submitted sample.
Nutritional Labelling
Hazard Analysis
Food Inspection
Food Manufacturing Practices
Track 10: Food Preservation and Quality Standard
The quality of food not only depends on raw materials but also dependable on the preservation methods of food. It secures that the quality, edibility and the nutritive value of food remains same. On the other hand food preservation is mostly 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 and linking the safety management systems to the preferred quality. Considering the significance of quality standards and food management system food safety meetings maintains the food safety and quality.
Salting
Fermentation
Dehydration
Track 11: Food and Quality Control
Food quality plays an important role because food consumers are vulnerable to any form of contamination which may occur during manufacturing. Most of the customers prone to buy a product of the same brand which we think is of good quality and matches our expectations, but even the slightest mistakes where the quality of a product is damaged or compromised could completely destroy the image of the brand and the company could face a huge loss. One way to reduce these types of incidents is to eliminate the source of a problem with through inspection and quality management to make sure customers’ requirements are met. It is important to make sure that the food processed from the environment is clean and healthy in order to provide the good quality food for the customer needs.
Quality Assurance
Aseptic Processing
Track 12: Food Toxicology
Food toxicology is involved assessing the injurious consequences on living structures of chemicals found in foods. The chemical dealers is also guy-made (Example. chemical residues, food parts, contaminants arising with processing machinery, or packaging substances) or of flavouring starting (example. microbial, animal or plant toxins). They can, even be generated at intervals the direction of constructing prepared, processing, and keeping foods (Example. mutagens and cancer agents). It’s vital that students of food technology additionally to environmental toxicology are familiarising with the simple chemical and biological elements of the injurious materials found in food. This path must broaden associate degree experience of the chemical and organic principles that decide toxicity and, by means of providing traditional samples of the toxic substances placed in ingredients; it hopes to let faculty students appear as aware of their homes, modes of movement, and techniques of analysis.
Food Contaminants
Food Intolerance
Food Safety Assessment
Food Allergy
Genetically Modified Food
Track 13: Food-borne Diseases
Food poisoning is the main cause for the intake of unhealthy food or unhygienic food. Foodborne illnesses are infections or irascibilities of the gastrointestinal (GI) tract precipitate by food or beverages that contain destructive bacteria, parasites, viruses, or chemicals. The GI tract is a sequence of hollow organs that joined in a long, twisting tube from the mouth to the anus. Common symptoms of foodborne illnesses are vomiting, diarrhoea, abdominal pain, fever, and chills. Main causes include:
Agricultural Chemicals
Climate Change
Contaminated Food
Track 14: Dietetics
Dietetics is the demonstration of fusing biochemical, physiological, social, and authoritative thoughts into the examination of sustenance to achieve a sound lifestyle. A degree in dietetics offers testing and compensating business openings working in crisis centres, long stretch consideration workplaces, general prosperity associations, sustenance industry, analyse labs to say the very least. On account of controlling helpful sustenance treatment in a social protection setting or planning sustenance organization exercises, selected dieticians progress toward the shirking and treatment of infection.
Nutrition Values
Metabolism
Track 15: Food Allergens
Food allergens area unit usually naturally-occurring proteins in the food or derivatives of them that cause abnormal immune responses. The prevalence of food allergies around the world is believed to be increasing, with more than 8% of children and 2% of adults in countries like Australia and New Zealand having an allergy of foods. Having a hypersensitivity reaction to at least one or a lot of foods. The foremost common allergens for young kids area unit milk and egg however, several kids outgrow these allergies by the time they need reaching 5-7 years old-time. On the other hand, allergies like those to food, peanut, and tree nut might develop later and area unit long conditions.
Effects of food on the immune system
Food Allergies
Studies on allergy and allergic reactions
Track 16: Food Flavours
Food flavouring (or food flavouring) refers to the mixing of essences, liquid extracts and flavours which are added to produce the enhance for the taste and aroma. Essential oils from fruits and vegetables, synthetic organic chemicals and food colouring is the basic flavouring which is used. Although the food flavouring industry mainly used to focus on natural flavouring substances, today we are seeing a lot of organic chemical components such as alcohol, hydrocarbons and phenol ethers used. Many food flavouring are classified.
Natural Flavours
Processed Flavours
Added Flavours
Synthetic Flavours
Track 17: Kinetics of Food process
The purpose of kinetics is very important in many aspects of food research. Enzymatic, chemical, and microbial reactions in foods occur simultaneously during processing and storage, and usually it is a chain of reactions. Optimizing the quality of food in a quantitative way can be done with the proper use of kinetics. This is useful to study the kinetics of changes during digestion and assimilation in the body
Factors affecting food quality
Absorption
Shelf life
Rate of Contaminations
Track 18: Management of Food Waste
The reasons of food waste or loss are several and are occur at the stages of producing, processing, retailing and consuming. Mostly in recent years, food waste has become a multifaceted phenomenon attracting the attention of scientists, consumers and activists alike. It’s been termed as a global paradox regarding the method in which the importance is put on agriculture to advance food security and then a third of all the food produced ends up as waste.
Conserving Resources
Raise your Recycling Rate
Choose a cost-effective disposal option
Track 19: Food Additives and Labelling
Food additives are the material that is added to food to maintain or improve the safety, freshness, taste, texture, or appearances of food are known as food additives. These food additives are also obtain from the plants, animals or minerals and also can be synthetic. Food labelling can provide consumers about the information they need and desire to make food choices. Labelling is mandatory for nutrition information to be declared on pre-packed food material. Food label contains more information; it’s frequently difficult to know what you should look for and what it all means. But if you want to improve your diet and make healthy choices, it's important to get into the habit of checking the label.
Anti-caking agents
Bleaching, maturing and dough conditioning agents
Colouring agents
Emulsifying, gelling, stabilizing or thickening agents
Food enzymes
Track 20: Poultry Hygiene Management
The consumption of excellent and enough secure and nutritious food is crucial to our fitness and well-being. Keeping our meals safe implies the power of Food protection principles. There are a number of the contaminants that will appear in our food and infection may arise at any level for the period of producing, processing, garage, and preparation of our meals. Good food meals safety practices for the certain period of the meals producing chain from “farm to fork” can minimize the chance of contamination of our meals and boot minimize, or perhaps get rid of, the impact of contamination that has already happened.
Environmental Safety
Occupational Health
Track 21: Food Adulteration
Food adulteration is that the act of on purpose degrading the standard of food offered purchasable either by the admixture or substitution of inferior substances or by the removal of some valuable ingredient. Food adulteration may be a large concern altogether component of the world, there's voluminous literature on varied aspects of food adulteration as well as its detection. Food adulteration and reviews choose analytical strategies that are used for food authentication, as well as chromatography, spectroscopy, stable isotope analysis, metabolomics, proteomics, enzymatic methods, and DNA-based techniques.
Track 22: Medical Foods and Dietary Supplements
The Medicals foods are especially developed and designed as it contains good medicinal values which is meant for the dietary management of a sickness or condition that has distinctive process needs that cannot be met by an ancient diet alone over a “shake,” a medical food is developed to deliver the targeted nutrition for the nutritionary management of one, specific condition. Unlike dietary supplements, the law stipulates that medical foods be used below the continuing omission of a tending practicing. This is often as a result of patients United Nations agency use medical foods that have health conditions that need medical management to make sure that the proper quantity is run and adjusted. Additionally, ingredients are found inside medical food should be GRAS (Generally Recognized as Safe) whereas ingredients for dietary supplements have rather totally different standard.
Track 23: Food Safety in Retail Foods
Every food business is required to follow some legal requirements for food safety. The food retail division covers and organized modern retail and also traditional groceries, food service industries. In the retail segment, food safety is very important as the food retail the final end of the food chain before it reaches the consumer. Even though different types of food retail have their own food safety issues as risk management, good practices that includes hygiene practices, are important in any food sector. In addition, modern organized food retail has a huge number of collections of activities covering basic food obtaining and processing, storage and finally the handling of the front end where the customer interaction is high.
Track 24: Novel Foods and Nano Materials
Novel food is nothing but the food that has not been consumed to a considerable amount by humans. Novel food can be newly documented, advanced food and food manufactured using new skills and manufactures the processes, as well as food which have been traditionally eaten outside of the EU. Novel food contains the new sources of vitamin K (Mena Quinone), agricultural products like chia seeds, noni fruit juice and also food imitative from the new manufacture process. If novel food is projected to change another food, it must not differ in way that the intake of the Novel food would be nutritionally injurious for the consumer.
Track 25: New Developments in Food
The question of regulation, innovation and their influence on competitiveness in global markets has a high importance for the food industry. However, little has been done to understand the effect of regulation on the capacity of such a traditional industry like the food industry to discover and to introduce the new products and services in the market. Transformation activities in the food industry can be marked on different levels and with differing methodological approaches innovative fields in the food industry are analysed whether the existing regulatory framework has restrain or facilitating impacts on the development and introduction of new supplements: the use of genetic engineering approaches for food production and food processing, the field of health align Functional Foods and organic food products. In the coming years the agro-food sector is challenges with multifarious new scientific approaches and some of the technical opportunities which often have an interdisciplinary character. Therefore, the inauguration and building-up of interfacing capability as well as the establishment of new outermost knowledge and capable networks seems to be of strategic relevance for many companies of the EU food industry. In this context it is advisable to widen the knowledge base of external co-operations and include clients, retail companies, research institutes, particular service companies as well as other companies of the food and supplying industries in such networks.
Track 26: Food 4.0, Engineering 4.0 in Food 4.0