2nd European Congress on
Agriculture & Food Science

 Theme  :  Assembling of new innovations in Agriculture & Food Research

  October 01-02, 2020

 Amsterdam, Netherlands

 Conference Brochure  Abstract Submission  Organizing Committee  Conference Program

Agri Food Conference

Coalesce Research Group takes a great pride in declaring the “2nd European Congress on Agriculture & Food Science” which will be held on October 01–02, 2020 at Amsterdam, Netherlands with the theme “Assembling of new innovations in Agriculture & Food Research”.

We feel immense pleasure to gather all the Researchers and experts like Agriculturists, Agronomists, Soil Scientists, Plant Geneticists, Plant Physiologist, Crop Specialist, Plant Breeders, Animal Scientist, Food Scientists, Food Microbiologists, Food Chemist, Food Academicians, Food Professionals, Food Technologists & prospective Students to contribute their researches, innovations and ideology in the field of Agriculture & Food Science.

Coalesce Research Group (CRG) is originated to address and to seek after aggregate objectives of established researchers explicitly centring in the field of Sciences, Engineering, and innovation to underwrite trading of the thoughts and information which encourage the joint effort between the researchers, academicians and specialists of same field or interdisciplinary research.

Coalesce Research Group is skilful in coordinating conferences, meetings, seminars and workshops with the innovative and unrivaled speakers all through the world furnishing you and your association with a wide scope of chances to globalize your examination and make your own identity. Our meetings for the most part run for 2-3 days totally covering Keynote and plenary sessions alongside workshops and poster presentation.

Who Can Attend?

  • Agronomists
  • Plant Physiologists
  • Molecular Biologists
  • Agricultural Engineers
  • Agriculture Nanotechnologist
  • Agriculture Biotechnologist
  • Plant Biotechnologist
  • Bioprocessing Engineer
  • Chemical Engineers
  • Crop Specialist
  • Rice Breeders
  • Soil Scientist
  • Plant Breeder
  • Plant Geneticist
  • Soil Conservationist
  • Animal Scientist
  • Animal Geneticist
  • Material Scientists
  • Dairy Farmers
  • Food Scientists
  • Food Product Researchers
  • Food Analyst
  • Food Chemist
  • Food Microbiologist
  • Food Manufacturing
  • Food Researcher
  • Food Biochemists
  • Food Biologists
  • Food Educators
  • Food Inspectors
  • Food Technologist
  • Food Engineer
  • Food Biotechnologist
  • Food Quality Analyst
  • Nutritionist Food Nutrition Analyst

Food Science and Technology:

Food Science and Technology incorporates a lot of physical, concoction or microbiological strategies and procedures used to transmute crude fixings into nourishment and its change into different structures in nourishment preparing industry. Diary of Food Processing and Technology covers wide assortments of subjects, for example, Food Processing, Food Technology, Food Safety, Food Industry, Food Allergy, Food Microbiology, Food Biotechnology, Food Allergy, Food Addiction, Food Fortification, Food Nanotechnology, and so forth.

Sub Tracks:
1. Food Nanotechnology

Food Safety, Security and Quality Control:

Food Safety is an umbrella term that includes numerous features of dealing with, preparation and capacity of food storage to avert sickness and damage. Included under the umbrella are substance, microphysical and microbiological parts of Food Safety. A need of Food Safety compound quality is control of allergens which can be perilous to certain individuals that are profoundly delicate. Other chemical properties of food, for example, nutrient and mineral substance are likewise significant and influence the general nature of the food however are not as noteworthy as far as Food Safety. To avert damage, the nonattendance of foreign microphysical particles is significant. Microphysical particles, for example, glass and metal can be perilous and cause genuine damage to consumers. Pathogenic microbes, infections and poisons delivered by microorganisms are all potential contaminants of food and effect food safety.

Sub tracks:
1. Advanced techniques in Food Control
2. Food Preservation

Agriculture & Horticulture:

Horticulture can really be delegated a field under the umbrella of agriculture science. That being stated, the two of them utilize a large number of similar systems for crop development and overlap with crop and turf sciences. Horticulture science incorporates the exploration, study and practice of plant development, plant breeding, plant reproducing, creation of yields and plant physiology. The plants concentrated on are fundamentally vegetables, trees, blooms, turf, bushes and foods grown from the ground. The key distinction is that horticultural items need to both look great and taste great!

Agriculture is the science and specialty of developing plants and domesticated animals. It incorporates the formation of plant and animal products for individuals to utilize and their appropriation to business sectors. Farming gives the greater part of the world's food and textures. Cotton, fleece, and calfskin are on the whole agrarian items. Agriculture likewise gives wood to development and paper items.

Sub Tracks:
1. Land Scaping

Food and Drug Analysis:

Food & Drug Analysis include inspecting food and food-processing facilities to ensure wholesomeness and safety in scrutinizing food and drugs; ensuring that Chemicals or any other toxins is not harmful. We do have a different methods of Inspection for each type of food.

Food and Beverages:

The food and Beverages industry is all organizations associated with handling raw food materials, packaging, and marketing them. This incorporates fresh, arranged food just as bundled food, and alcoholic and non-alcoholic refreshments. Any item implied for human utilization, beside pharmaceuticals, goes through this industry. Getting from the agriculture industry in our definition, the food and beverage industry is partitioned into two significant portions. Those two portions are generation and dispersion of edible goods. Generation incorporates the handling of meats and cheeses and the making of soft drinks, mixed refreshments, food packaging, and other changed food sources. The generation fragment of this industry prohibits food that were straightforwardly delivered by means of cultivating. Dispersion includes moving the completed food item under the control of purchasers.

Sub Tracks:
1. Wine Science

Food & Agriculture Economics:

Agricultural economics is an applied field of economics concerned about the use of economic theory in upgrading the creation and dispersion of food and fibre. Agricultural economics started as a part of economics aspects that explicitly managed land use, it concentrated on augmenting the harvest yield while keeping up a decent soil ecosystem.

Advances in Agriculture & Food Science:

Modern Agriculture uses sophisticated technologies such as robots, temperature and moisture sensors, aerial images, and GPS technology. These advanced devices and precision agriculture and robotic systems allow businesses to be more profitable, efficient, safer, and more environmentally friendly. 
Food Science advances include nanotechnology, bioinformatics, genetics, chemical and biofortification, decision-analysis science, big-data analyses, risk assessment and management frameworks, etc.

Agricultural Chemistry & Engineering:

Agricultural chemistry is the study of chemistry, particularly organic chemistry and biochemistry, as they relate to agriculture—agricultural production, the process of raw products into foods and beverages, and environmental observance and redress. These studies emphasize the relationships between plants, animals and microorganism and their setting. As a branch of agricultural science, agricultural chemistry studies the chemical compositions and reactions concerned within the production, protection, and use of crops and Livestock. Its applied science and technology aspects are directed toward management of these processes to extend yields, improve quality, and scale back prices. One necessary branch of it, chemurgy, cares mainly with utilization of agricultural product as chemical raw materials.

Sub Tracks:
1. Agri-Food Technology

Food Chemistry and Food Bio actives:

Food Chemistry is the study of compound procedures and associations of all natural and non-organic segments of food sources. The organic substances incorporate such things as meat, poultry, lettuce, lager, and milk as models. It is like natural chemistry in its principle parts, for example, sugars, lipids, and protein, however it additionally incorporates regions, for example, water, nutrients, minerals, chemicals. This control likewise includes how items change under certain food handling strategies and ways either to improve or to keep them from occurring. A case of improving a procedure is empower maturation of dairy items with microorganisms that convert lactose to lactic acid; a case of averting a procedure would stop the change of colour on the outside of naturally cut apples utilizing lemon juice or other acidulated water.

Sub Tracks:
1. Food Colloids and Polymers
2. Food Chemical Engineering

Food Adulteration:

Food Adulteration alludes to the procedure by which the quality or the nature of a given food is decreased through expansion of adulterants or evacuation of crucial substance. Food adulterants allude to the foreign and generally mediocre synthetic substance present in food those are the reason to harm or is undesirable in the food. Basically, during Food adulteration, little amount of non-nutritious substances are added purposefully to improve the appearance, surface or capacity properties of the nourishment.

Sub Tracks:

1. Food inspection systems
2. Food Additives
3. Food labelling
4. Food Forensics

Food Composition & Analysis:

Food composition data are integrated data system on the important components of foods that provide values for energy, nutrients and other important food components. The data are presented in food composition databases.

Food analysis is a diverse and interdisciplinary field of research that has a significant health, societal and economic impact. It aims to characterize food products in terms of chemical composition, traceability, safety, quality, sensory perception and nutritional value.

Food Processing:

Food processing is that the transformation of agricultural product into food, or of 1 kind of food into alternative forms. Food processing includes several sorts of processing foods, from grinding grain build to form raw flour to home preparation to advanced industrial strategies to make convenience foods.

Primary food process is crucial to form most foods edible, and secondary food process turns the ingredients into acquainted foods, like bread.

Tertiary food process has been criticized for promoting over nutrition and fatness, containing an excessive amount of sugar and salt, deficient fibre, and otherwise being unhealthful in relation to dietary desires of humans and cattle.

Food Microbiology:

Food Microbiology is that the study of the microorganisms that inhibit, create, or contaminate food, as well as the study of microorganisms inflicting food spoilage, pathogens which will cause sickness particularly if food is badly overdone or hold on, those accustomed turn out soured foods like cheese, yogurt, bread, beer, and wine, and those with alternative helpful roles like manufacturing probiotics. Most common organism includes bacterium, moulds, yeast and viruses.

Food Packaging:

Food packaging is packaging for food. A package provides protection, damage resistance, and special physical, chemical, or biological desires. It should bear a nutrition facts label and alternative info concerning food being offered purchasable. The package must be designed and hand-picked in such a way that there aren't any adverse interactions between it and therefore the food. Packaging sorts embrace bags, bottles, cans, cartons, and trays.

Food Toxicology:

Food toxicology is that the study of the character, properties, effects and detection of harmful substances in food and their malady manifestation in humans. Radioactive components, significant metals, or the packing materials employed in food process area unit samples of such substances.

Food Supply Chain Management:

A food supply chain or food system refers to the processes that describe however food from a farm ends up on our tables. The processes embody production, processing, distribution, consumption and disposal. The food we have a tendency to eat reaches us via food supply chains through that food moves consistently in domino-like motion from producers to customers whereas the cash customers get hold of food goes to people who work varied stages on the food supply chain within the reverse direction. Every step of supply chain needs human and/or natural resources. Because a food provide chain is domino-like, once one a part of the food supply chain is affected, the whole food supply chain is affected, that is usually manifested through changes in worth.

Sub Tracks:
1. Food Waste Management

Nutraceuticals, Probiotics & Functional Foods:

A food or a part of a food that allegedly provides medicative or health edges, as well as the hindrance and treatment of illness. A nutraceutical could also be a naturally nutrient-rich or medicinally active food, like garlic or soybeans, or it should be a selected element of a food, like the omega-3 fatty acid animal oil that may be derived from salmon and alternative cold-water fish.

Probiotics are live microbic food supplements that offer many health advantages, as they assist in maintaining glorious stability and composition of the internal organ microbiota and boost the resistance against infection by pathogens. Probiotics can be thought of as potential practical foods, as they provide health advantages way more than the standard organic process foods. The need for probiotic functional foods is apace and increasingly on the rise because of awareness of the general public concerning the impact of food on health. Probiotics are currently rising as a promising key class of food supplement round the globe.

Food & Agricultural Immunology:

Food immunology encompasses research into

  • the interactions between diet, the microbiota and the host immune system,
  • safe and effective vaccines for application in livestock rearing and
  • rational development of food-as-therapy for microbiota/immunity-related diseases.

Agricultural immunology is a field that fuses animal, marine and plant medicine, all of that are antecedently considered separate topics and fields. Recent progresses have incontestible that the innate system against agricultural infection inflicting pathogens has common options in plants and animals. Agricultural medicine thus aims to plant the seeds for developing drug-independent safe food production systems by modulating these innate system.

Sub Tracks:

1. Food Borne Diseases
2. Food and Chemical Toxicology
3. Food Allergy

Sustainable & Organic Agriculture:

Organic farming is another agricultural system that originated early within the twentieth century in reaction to speedily ever-changing farming practices. Organic farming continues to be developed by numerous organizations these days. It’s outlined by the employment of fertilizers of organic origin like compost manure, green manure, and bone meal and places stress on techniques like crop rotation and companion planting.

Sustainable agriculture is farming in sustainable ways in which, which implies meeting society's food and textile present wants, while not compromising the power of future generations to fulfil their wants. It includes profit, environmental billet, fairness, health, business and familial aspects on a farm setting. There are several ways to extend the sustainability of agriculture. Sustainability focuses on the business method and apply of a farm generally, instead of a particular agricultural product.

Soil & Crop Science Technology:

Crop and Soil Sciences are integral to the advancement of food and fibre production currently and into the long run. The Crop and Soil Sciences major is predicated on real-world, field-based production practices. The Crop and Soil Science sequence emphasizes the scientific aspects of scientific agriculture together with rising plant production, quality, and profit by utilizing plant biological science and breeding and rising the soil physical, chemical and microbic characteristics to boost crop production.

Sub Tracks:

1. Seed Science
2. Weed culture

Plant Science & Agronomy:

Plant Sciences is that the study of plant growth, replica, evolution, and adaptation, as well the use of plants for food, fibre, and ornamental functions. Plant science encompasses ‘Botany’ from the Greek word (botan?) meaning pasture or fodder, in that it encompasses the observation of plant growth and characteristics. Agronomy is the science and technology of manufacturing and exploitation plants in agriculture for food, fuel, fibre, and land restoration. It’s both a humanitarian career and a scientific one. Agronomy holds the areas of plant genetics, plant physiology, meteorology, and soil science. It is the combination of sciences like biology, chemistry, economics, ecology, natural science.

Sub Tracks:

1. Plant Pathology
2. Plant Biotechnology
3. Plant Genomics

Fertilizers & Pesticides:

Pesticides and fertilizers are very essential for a plant to grow healthfully. Fertilizers, that are available dry and liquid kind, feed the plant with the specified nutrients. Fertilizers are accessible in organic and inorganic compounds. Pesticides are employed in plants for eliminating, preventing, or dominant pests like; slugs, insects, flora diseases (smuts, rots, and mildew), and snails. Apart from preventing and controlling pests, the pesticides conjointly kill different bugs, like ladybugs, bees, and the like. Pesticides embrace pesticides, fungicides, weed management materials. These pesticides act by destroying, preventing, and loathsome harmful organisms. As plants develop, the nutrients within the soil get depleted and aren't remodelled by natural means. It’s here where fertilizers are required to spice up the nutrient content. Plants typically need element, such as, nitrogen, and potassium for its growth. The fertilizers contain of these in varied degrees and additionally contain different nutrients like zinc and iron.

Dairy Science and Technology:

Dairy Science and Technology is regarding the study of milk and milk-derived food product from a food science perspective. It focuses on the biological, chemical, physical, and microbiological aspects of milk itself, and on the technological (processing) aspects of the transformation of milk into its numerous consumer product, as well as beverages, fermented product, focused and dried product, butter and frozen dessert.

Sub Tracks:

1. Live stock

Nutrition and Health:

Nutrition & health demonstrates the interaction of nutrients and substances in food in respect to maintenance, growth, replica, health associated sickness of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion.

Sub Tracks:
1. Nutrigenomics
2. Food and Nutrition

Aquaculture & Fisheries:

Aquaculture conjointly referred to as aquafarming, is the farming of fish, crustaceans, molluscs, aquatic plants, algae, and different organisms. Cultivation involves cultivating fresh and brine populations beneath controlled conditions, and can be contrasted with industrial fishing, which is the gathering of untamed fish. Mari culture refers to cultivation practiced in marine environments and in underwater habitats. Particular forms of cultivation embrace fish farming, shrimp farming, oyster farming, mariculture, algaculture (such as algae farming), and the cultivation of ornamental fish. Specific ways embrace aquaponics and integrated multi-trophic cultivation, each of that integrate fish farming and aquatic plant farming.

For Speakers: 

  • Keep the number of slides in your Presentation to a minimum and follow the assigned slots.
  • Please stop when signaled to do so by the Chair.
  • Personal laptops should not be used unless in any unavoidable conditions.
  • The Videos will not be recorded.
  • Question Sessions, thanks and acknowledgement of the speakers will take place during the session or after completion of the session, so please stay until the end of the session.

For Poster:

  • Each poster should be approximately 1x1 M in Size The title, contents, text and the author’s information should be clearly visible even from 1-2 feet.
  • Present numerical data in the form of graphs, rather than tables.
  • If data must be presented in table-form, keep it Simple to be easily understandable.
  • Visuals should be simple, clear and bold. Avoid acronyms and mathematical notations as much as possible.
  • Posters with 800-1000 words or less are perfect.
  • Avoid submitting compactly packed, highly worded- count posters.
  • Categorize your poster into subdivisions, e.g., Introduction, Methods, Results; Discussion, Conclusions, and Literature Cited.
  • Use bright colors to enhance the better visibility Besides your project, you can also include future research plans or questions.

Opportunities for Conference Attendees:

For Researchers & Faculty:

  • Speaker Presentations
  • Poster Display
  • Symposium hosting
  • Workshop organizing

For Universities, Associations & Societies:

  • Association Partnering
  • Collaboration proposals
  • Academic Partnering
  • Group Participation

For Students & Research Scholars:

  • Poster Presentation Competition (Winner will get Best Poster Award)
  • Young Researcher Forum (Award to the best presenter)
  • Student Attendee
  • Group Registrations

For Business Speakers:

  • Speaker Presentations
  • Symposium hosting
  • Book Launch event
  • Networking opportunities
  • Audience participation

For Companies:

  • Exhibitor and Vendor Booths
  • Sponsorships opportunities
  • Product launch
  • Workshop organizing
  • Scientific Partnering
  • Marketing and Networking with clients

Abstract Peer-review Process/Guidelines:

The Reviewing Committee of Food Science Conferences ensures high-quality peer review process for all abstracts submitted to the conference.
The decision of abstract acceptance will be judged by a panel of experts emphasizing whether the findings and / or conclusions are novel and make useful contributions to the field.
The committee operates a single / double-blind peer review process for all the abstracts submitted, where both the reviewer and the author remain anonymous.

The following are the steps that each abstract of Food Science Conferences undergoes during the process of peer review:

  • All submitted abstracts are reviewed by internal editorial team to ensure adherence to the conference scope and abstracts which have passed this initial screening are then assigned to the session chair / review committee for evaluation.
  • Once the reviews have been received, the review committee decides to accept or reject a manuscript, or to request revisions from the author in response to the reviewers’ comments. If the decision tends to be minor revision or major revision, authors will be given 14 days to resubmit the revised abstract.

Criteria to be considered for Scoring:
The abstract should be reviewed according to the following criteria:

  • Originality of concept/approach and level of innovativeness
  • Significance/impact/relevance to conference theme
  • Quality of research design/theoretical argument
  • Conclusions and interpretations of results
  • Presentation style: coherence and clarity of structure

Presenting Your Organization’s Work on a Global Stage:

As a speaker you will be presenting to a room full of senior representatives from all over the world, each providing a different perspective from the sector. Your organization’s expertise and knowledge will be showcased to key players in the field of Nursing, Health care and will be a unique platform to increase your reputation within the sector

New Places; New People:

Each time will be held at a different place, new and different people will attend. This can enlarge building collaborations and help you in developing new relationships.

Learn From Other Speakers:

As a speaker you will be provided with free access to three days of the conference and associated workshops and will be given the opportunity to hear from other senior representatives from the sector and consider problems and solutions in the field of nursing, our numerous Q&A sessions and panel discussions.

Discuss And Overcome Issues In The Field:

This conference offers unrivalled opportunities to work with other key leading experts from the Universities and Hospitals to discuss the main challenges in the sector and to come together to produce strategies to find solutions to these problems Competitive Advantage: You’ll stand out if you’re a sponsor and your major competitors aren’t. If your competitors have already decided to be sponsors, your sponsorship becomes even more important, to assert your comparative market strength and your commitment to healthy products.

Leading a Workshop:

By leading one of the renowned Workshops, you will be presented with a perfect forum for an in depth discussion and debate into a key issue. These sessions can vary in format from case-study-led debate with interactive breakout sessions to a presentation based discussion group on a topic that may need a particular in-depth focus.

The Opportunity To Collaborate and Sponsor:

While we determine our conference theme and flow, we invite our key sponsors to suggest potential speakers, Delegate and topics that might also enhance the program. That’s why it’s important to commit early to sponsorship, before the program is final.

Chairing:

To increase your presence at the event, why not chair the event, a day, or a specific session to present yourself and your organization as one the leading players in a specific topic area? As a chair, you will work closely with us and our line-up of senior level speakers to ensure an event’s success.

 

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