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  Events - July 2014


3rd International Conference and Exhibition on Food Processing & Technology

21 Jul 2014 - 23 Jul 2014 - Las Vegas, NV, USA



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After the grand success of Food Technology-2013 OMICS Group is pleased to invite to participate in one of the prominent event 3rd International Conference and Exhibition on Food Processing & Technology (Food Technology-2014), designed specifically for expertise in Food Engineering, Nutrition Science. The conference focuses on the theme “Accelerating new research and innovations in Food Processing and Technology”.

Food Technology-2014 will be held on July 21–23 at Las Vegas, USA. This multi-track conference will bring together a unique and International mix of large and medium biotech and food diagnostic companies, leading universities and Nutritional institutes making the conference a perfect platform to share experience, foster collaborations across industry and academia and evaluate emerging technologies across the globe. The scientific program paves a way to gather visionaries through the research talks and presentations and put forward many thought provoking strategies for Food Processing and Technology.

Scientific features of Food Technology-2014

  1. Prof. M. S. Swaminathan (First World Food Prize Laureate, 1987) is honorable Scientific Advisor for Food Technology-2014. 
  2. Prof. Daniel Y. C Fung (Kansas State University, USA) is Honorable Congress chair for Food Technology-2014
  3. Food Technology-2014 is collaborated with American Celiac Society, USA.



Further information
Scientific News
Process Contaminants in Vegetable Oils and Foods
Glycerol-based process contaminants found in palm oil, but also in other vegetable oils, margarines and some processed foods, raise potential health concerns for average consumers of these foods in all young age groups, and for high consumers in all age groups.
Apricot Kernels Pose Risk of Cyanide Poisoning
Eating more than three small raw apricot kernels, or less than half of one large kernel, in a serving can exceed safe levels. Toddlers consuming even one small apricot kernel risk being over the safe level.
Soy Shows Promise as Natural Anti-Microbial Agent
Researchers from University of Guelph show that soy isoflavones and peptides could be used to reduce microbial contamination of food.
First DNA Vaccine in the EU Recommended for Use in Salmon
Clynav to protect Atlantic salmon from serious infectious disease.
Grant to Fund Million Peaks Project
The European Research Council (ERC) has awarded a prestigious Advanced Grant to Prof. Peter Schoenmakers, Prof. Albert Polman and Prof. Huib Bakker, all three of whom work at the University of Amsterdam (UvA).
Finding Inorganic Arsenic in Foodstuffs
A new European standard method to determine the content of inorganic arsenic in foodstuffs has been developed at the National Food Institute, Technical University of Denmark.
Effective Identification of Low-Gliadin Wheat Lines
Researchers have demonstrated the use of NIRS to identify low-gliadin wheat lines.
Virus Causing Tilapia Die-Offs Identified
Discovery of the virus causing Tilapia die-offs in Israel and Ecuador points the way to protecting a fish that feeds multitudes.
Interactive Maps Reveal Global Obesity
World’s obese population hits 640 million, according to largest ever study.
Eating Green Could be in Your Genes
Genetic variation uncovered that has evolved in populations that have historically favored vegetarian diets, such as in India, Africa and parts of East Asia.
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