Journal of Food Processing & Technology

The future for food technology

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Christopher Smith

Keynote: J Food Process Technol

Abstract:

Food technology is potentially the most important scientific activity. In the future, food industry has to consider the
pressures which will present themselves as the world develops. We all know of the problems of the World like population
growth, climate change, famine and water shortages. These issues and many others such as energy supplies, changes in dietary
habits and pollution all ultimately present challenges which the food industry and particularly food technology will have to
manage. Food technology can provide options and opportunities which will assist with solving these problems. Obviously it is
possible to examine each of these problems separately and attempt to solve them without consideration of the interconnected
nature of these problems. Hence, food technology needs to examine methods for feeding a larger population whilst limiting
the impact on the climate using less energy producing less waste and utilizing the products of basic production in better and
more relevant ways. In this conference, the talk examines these questions in more detail. The material presented will introduce
novel food sources utilizing by-products of food production, modifying manufacturing processes, developing foods which
have additional functions such as health effects, obesity management and yet maintain or improve the quality of the products.

Biography :

Christopher Smith completed his BSc (Applied Biology) and PhD (Chemistry) at Salford University. He started research at the North East Wales Institute (Glyndwr
University), where he developed immunoassays for the Food Industry. He moved to industry, where he worked on both Medical and Food Diagnostics. In 2002, he
returned to Academy and became Editor of Food and Agricultural Immunology and the International Journal of Food Science and Technology. He became Director
of the Manchester Food Research Centre in 2010. He retired from full-time work in 2014 but continues to edit a number of Food related journals and to supervise
research students.