Food Safety and Control
Food safety indicates to those hazards that have physical, chemical and microbiological effects it makes food injurious to the health. Food safety often overlaps with food defense to prevent harm to consumers. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. It also describes handling, preparation, and storage of food in order to prevent foodborne illness. So food safety is a significant public health issue. Every year death of approximately 2 million people occurs due to unsafe food. More than 200 diseases occur because of harmful bacteria, viruses, parasites or chemical substances in food.
- Immunology
- Food insecurity
- Family and Consumer Sciences
- The Good Parenting Food Guide: Managing What Children Eat Without Making Food a Problem
- Economists and Policymakers
- Cyclodextrins: Properties and Industrial Applications Risk assessment of chemicals in food
- Environmental and occupational health
Related Conference of Food Safety and Control
November 28-29, 2024
5th Annual Expo on Soil, Water and Environmental Sustainability
Bali, Indonesia
December 12-13, 2024
36th International Conference on Food Science and Technology
Prague, Czech Republic
April 17-18, 2025
9th International Conference on Food Chemistry, Nutrition and Safety
Madrid, Spain
June 16-17, 2025
8th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 23-24, 2025
4th International Conference on Agroecology and Organic farming
Montreal, Canada
Food Safety and Control Conference Speakers
Recommended Sessions
- Plant Biotechnology
- Advanced Food Analysis Technologies
- Advanced Food Packaging Technologies
- Food Biotechnology and Nutrition
- Food Chemistry
- Food Laws and Regulations
- Food Microbiology
- Food Safety and Control
- Food Science & Technology
- Food Science and Food Business
- Food Testing and Quality Control
- Food Toxicology
- Human Health in Probiotics
- Livestock nutrition
- Mass Spectrometry in Food Technology and Nutrigenomics
- Microbial Aspects of Food Quality and Spoilage
- Molecular Nutrition
- Nano Technology in Food Industry
- Novel Food Engineering Techniques
- Nutrition Psychology
- Obesity and Weightloss
- Plant and Animal Nutrition
- Waste Management and Utilization
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