Event Date: September 22-24, 2016
Event Venue: Embassy Suites, Las Vegas, Nevada, USA
Theme: Accentuate Innovations and Emerging Novel Research in Food and Beverage Sector
Aim: Food and Beverage industry is the largest manufacturing sector in the America in terms of turnover, value added, and employment. USDA does not have official statistics on U.S. organic retail sales, but information is available from industry sources. U.S. sales of organic products were an estimated 28.4 billion in 2012 over 4 percent of total food sales and will reach an estimated 35 billion in 2014. For decades, a growing body of evidence points to food as the key to improving the health of our bodies, as well as the health of our communities and our environment. Our food choices are informed consciously or not by policy, society, economics, and marketing and, of course, personal choice. Increasingly, food is being touted as a method of prevention, and a prescription for better health.
The annual Food & Beverage Conference continues to be the premier environmental event for the food industry, bringing together senior environmental managers from food and beverage companies to share their experiences with sustainable practices, environmental compliance and new technologies and approaches. The conference is open to those employed by a food or beverage processing company, food and beverage industry vendors, and consultant partners and supporting trade associations. The conference is organized to foster information exchange and networking.
Conference Topics: Food & Beverage, Food Preservation and Food Quality, Nutrients & Nutrition Science, Food Biotechnology, Food Adulteration, Functional food & Nutraceuticals, Food-borne Diseases, Food, Nutrition & Health, Application in food & beverage industry, Global and Local analyses of Food Safety & Security and Its Drivers
Organizing Committee: Tony Sarasam (CEO, Ready Packs, USA), Julie Jones (St. Catherine university, USA), Michael Eskin (University of Manitoba, Canada), John P Taskins ( Technological Educational Institutions, Greece), Charles L Wilson (Founder/Chairman and CEO, World Food Preservation Centre, USA), Sita K Dash (Founder & Chairman, USA Laboratories, USA), Sami GHNIMI (Assistant Professor, United Arab Emirates University, UAE).
Supporting Partners: International Journal of Applied Research & Studies (India), AlgoReach (Spain), NBScience (UK), Fraser Valley Farm Direct Marketing Association (USA).
Event Partners: New Food Magazine (UK), NuFFoods Spectrum (India), Cheese Generation (New Zealand), Marketwidth.com (India), Event Brite (USA).
Event Registration: Speaker-899$, Students/Young Researcher-299 $, Poster- 100$, ePoster-49$, Exhibiter-1500$, Accomodation-150$/night in Embassy Suite.
Target Audience: Food and Nutrition Scientists and Professors, Food and Agriculture Professionals, Food and Beverage experts, Young Researchers and students.
Program Agenda: Honorable Guest Speech, Keynote Speech, Keynote Workshop, Oral Presentation, Young Research forum Presentation, Poster Presentation
We are also planning to organize a science exhibition for the students of all the schools of Nevada where the students from Class 5-12 will present their science projects where the best project presenter will be awarded with the “Best Junior Scientist Award”.
Website: http://food.global-summit.com/america/
Email: foodsummit@omicsgroup.com, foodsummit@conferenceseries.com
Hosting organization: OMICS International, 5716 Corsa Ave., Suite110, Westlake, Los Angeles, CA 91362-7354, USA
Website: http://www.conferenceseries.com/
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