Tuesday, 6 September 2016

Euro Food 2018

About Conference


Conference Series Ltd Organizes 3000+Global Events inclusive of 600+ Conferences, 1200+ Workshops and 1200+ Symposiums Every Year across USA, Europe & Asia with support from 1000 more scientific societies. Euro Food-2015 has successfully concluded on June 16-18, 2015 at Alicante, Spain. This pinnacle brought together the senior level experts with a perfect blend for multidisciplinary collaboration between innovators, scientists, academicians from all over the world and discussed the latest breakthroughs with keynotes and featured presentations in the field of food research mainly focusing on food and Beverages and after that Euro Food-2016 Successfully held on July 11-13, 2016 at Cologne, Germany. The conference attracted participants from academia and industry processes around the world. Euro Food -2017 successfully held on March 2-4, 2017 at Amsterdam, Netherland and this conference gave an exposure various proficient industrialists and scientist. So after three consecutive successful events Conference Series Ltd decided to organize Euro Food -2018 on March 8-10, 2018 at Berlin, Germany.

Conference Series Ltd is delighted to cordially invite all the interested participants across the globe to “21st European Food & Beverages Summit “ to be held during March 8-10, 2018 at Berlin, Germany. Euro Food 2018 is the premier food event that brings together a unique and international mix of experts, researchers and proficient decision makers both from academia and industry across the globe to exchange their knowledge, experience and research innovations to shape the world’s food scientist, industrialists and entrepreneurs meet.

CONFERENCE HIGHLIGHTS:
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  • Food and Beverage
  • Food and Beverage Processing
  • Nutritive Aspects of Food
  • Eu Regulations and Safety Management
  • Food Quality, Safety and Preservation
  • Public Health Significance in Food and Beverage
  • Nutrition & Nutritional Disorder Management
  • Recent Advancement in Food and Beverage Sector
  • Food and Beverage Hotel Management and Services
  • Evaluation of Food and Beverage Plant
  • European Food and Beverage Sector
  • Microbiological Quality Aspects in Food and Beverage Industry
  • Waste Management Techniques in Food and Beverage Industry

  • See more: http://food.global-summit.com/europe/

    11 comments:

    1. I really enjoyed this place and you can definitely find me here for more events. I didn't eat anything when on my recent visit to venues in Chicago, but those around me had truffle fries, pizza, and wings all seemed to enjoy.

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    2. This comment has been removed by the author.

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    5. Drying is the critical factor in preservation of food products. The removal of moisture helps prevent bacterial activity and spoilage. Salt can be used to accelerate the removal of water and hence its widespread use as a traditional preservative. Modern day methods of water removal include freeze drying which will both remove the water and significantly reduce the weight of the food. Smoking the meat imparts extracts from the smoke (phenols, etc.) that helps to retards the growth of spoilage bacteria. Today preservatives are typically added to retard bacterial growth .
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