Introduction
International Conference on Probiotics and Food Sustainability 2018 is a continuation of two Food Safety and Security Workshops organized by Food and Biomaterial Research Group (FoBERG), Faculty of Chemical and Energy Engineering (FCEE), UTM in collaboration with the Asia Pacific Institute of Food Professionals (APIFP) in 2015 and 2016. This year, the theme probiotics is selected in line with the development of probiotics as a scientifically proven food and nutritional supplement to improve health and reduce the symptoms of certain diseases. In addition, this conference is aimed at identifying research opportunities and probiotics development in Malaysia as well as the Asia Pacific region. The potential of probiotics as a low-cost source of food and nutrition should be developed in parallel with the goals of UNESCO’s sustainable development and the national key economic areas (NKEAs). Therefore, this conference is expected to foster collaboration between the academia, industry and society.
International Workshop on Sustainability of Food Resources and Supply Chain, 20th November 2016, UTM Kuala Lumpur, Malaysia
Themes and Scope
This conference is aimed at exploring emerging technologies and science-based approaches to tackle complex issues of food security and sustainability. Our scope includes (but is not limited to);
- Probiotics development and application
- Probiotic microorganisms
- Probiotic delivery systems
- Challenges to global probiotics industry
- Food security
- Innovated food products and sustainability
- Functional foods and sustainability
- Food safety and sustainability
- Malnutrition and nutritional security
Who should attend?
- Food scientists and technologists
- Microbiologists and biotechnologist
- Nutrition scientists
- Food policy developers and regulators
- Researchers and Scientists
- Doctors / Professionals
- Senior food industry company executives
- Quality assurance managers
- Food safety managers, auditors and consultants
- Food producers, food suppliers, food manufacturers, food retailers, food industries and ingredient suppliers
- Food science, biotechnology and nutrition students
