The International Conference and Exhibition on Food Processing and Technology, produced by OMICS, gives food professionals a platform to explore and share wisdom on safety and quality issues.
The theme of the three-day event is “accelerating new research and innovations in food processing technology.” Srinubabu Gedela, managing director and CEO of OMICS Group International, said the event will offer an extensive selection of content and events for food professionals.
“Food Technology 2014 is one of the prominent scientific conferences comprising a wide variety of symposium and international workshops by renowned scientists,” he said.
The 2014 conference will feature a number of workshops and symposiums, including “Food decontamination and shelf life extension” by Ian Watson, University of Glasgow, United Kingdom; “Rapid Methods and Automation in Microbiology: Past, Present, and Future” by Daniel Y. C. Fung, Kansas State University; and “Antimicrobial activity of lactic acid bacteria on pathogens in foods” by Dilek Heperkan, Istanbul Technical University, Turkey.
The scientific program offers the opportunity for attendees to attain continuing-education (CE) credits. Such credits can help participants hone their knowledge and demonstrate their expertise on food safety, nutrition, and health issues.
The conference (scheduled July 21-23 in Las Vegas) is produced by OMICS in conjunction with food-focused groups like the American Celiac Society. World Food Prize Laureate M.S. Swaminathan also is a scientific advisor for the event.