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3rd International Conference on Food and Beverage Research

Nov 27-28, 2023



The 3rd International Conference on Food and Beverage Research will take place in Singapore November 27-28, 2023. We gladly encourage all participants from all over the world to attend. It will be an opportunity to design a top-notch scientific programme including sessions, keynote addresses, symposia, seminars, postcards, an exhibition, and a range of other events for attendees from all around the world.

Theme of the Event: “A Novel Approach to Innovation in Food and Beverage Nutrition Science for Sustainable Development”.

The Food and Beverage Industry is vast, complicated, and full of specialised machinery. It is one of the oldest industries in the world, but it is also one of the most innovative. This industry is constantly looking for new ways to produce the food people want at the lowest possible cost, from new products to higher-volume, lower-cost production procedures. And critical equipment is always available. Industrial-scale food production equipment, ranging from simple ovens and conveyor belts to complex bottling and packaging devices, is used in the food and beverage industry.

In order to give comprehensive symposiums that cover the study of chemical reactions and interactions between all biological and non-biological components of food and beverages, Food and Beverages 2023 is composed of a variety of distinct eras.

In order to examine the most recent medical developments in the field of food and beverages, the two-day conference will bring together laureates, scientists, researchers, entrepreneurs, academics, chemists, dieticians, nutritionists, engineers, and food technologists from all over the world. 

This conference includes well-known and knowledgeable speakers, covering both broad and specific topics of interest. Main aims of our conference is to provide food technologists, specialists, nurses, technologists and anyone professionally involved in Food science and beverages technology

LexisConferences Conferences deals with a meetings of 1000+ Global Events thorough of 300+ Conferences, 500+ Upcoming and Previous Symposiums and Workshops in USA, Europe and Asia with sponsorship from 1000 more sensible social requests and disseminates 700+ Open get to journals which contains more than 30000 unmistakable personalities, reputed specialists as article board people. 

Contact info:-

Brian Wilson

Program Manager | UK


Contact us: +44 (203) 966-4288,

WhatsApp: +447362049945


Why to attend?

Food and Beverages 2023 provides numerous opportunities for business partnerships, product enhancements, and cost-effective solutions for strengthening and expanding the company's relationship and business. The convention offers a completely unique platform for all of the top business professionals, institutional investors, capitalists, business buyers, and enterprise development executives to meet with elite business representatives one-on-one, increasing the likelihood of marketing in this networking environment. This event should be attended by CEOs, CSOs, CROs, academic researchers, directors, and professors from large food industries, international food and beverage sectors, and research and development organisations.

Attending the Food and Beverages 2023 Conference allows you to recognise past accomplishments while also helping to shape the future of food chemistry research and its impact on quality, nutrition/health, and food and beverage safety. The conference will bring together academics, government agencies, corporate R&D specialists, and equipment or service developers/suppliers involved in the advancement of food and beverage chemistry or analytical methods/approaches.

Target audience:

Academicians, University Professors, Faculty & Students | Directors, Board Members, Presidents, Vice Presidents | Nutrition and Food science Associates | Food technologist | Health educator |  Food safety officers |  Holistic Nutritionist | Clinical Dietician | Sports Nutritionist | Nutrition based Companies | Business Entrepreneurs | Associations and Societies | Nutritionists & Dietetics Experts | And Many More…

Highlights include:

  • Panel Discussions and Innovative Speakers
  • Poster Session with Interactive Posters
  • Networking and Collaboration for Emerging Researchers
  • Possibility of organising a workshop/symposium

Participation Option And Benefits:

We offer various modes or ways for participants to participate as delegates or Speakers under either the ACADEMIC / STUDENT / BUSINESS Category. The webinar mode of participation is via PowerPoint Presentation/Video Presentation.

  • 45-50 minutes for the keynote speaker
  • 25-30 minutes for the speaker (oral presentation) (only one person can present)
  • 45-50 minutes for the speaker (workshop) (more than 1 can present)
  • 45-50 minutes for the speaker (special session) (more than 1 can present)
  • More than 45 minutes for a speaker (symposium) (more than 1 can present)
  • Delegate (only registration): has access to all sessions and all registration benefits.
  • Poster presenter: can present a poster while receiving delegate benefits.

Remote participation is possible through video presentation or e-poster presentation

Participation Benefits :

  • Attend a Keynote Address by one of the world's most eminent researchers.
  • All sessions are accessible.
  • Obtain an OCM certificate
  • Get worldwide recognition for your profile and research
  • Get your abstracts published in international journals with a unique DOI.
  • Get up to 50% off when you publish your entire article in one of our open access International Journals.
  • Get conference materials and handbooks.
  • Gain access to a global network of eminent personalities.

Supporting Journals: **All the selected Abstracts/ papers presented will be published in the Supporting Journals below:



Join our team Journal of Food Processing & Beverages  in this beautiful city of the Singapore and let us make this professional gathering a Great success

Why with us?

In today’s economic climate, your business decisions are as crucial as ever. Global Neuroscience and Neurology Conference allow you to maximize your time and marketing dollars while receiving immediate feedback on your new products and services.

Global Neuroscience and Neurology Conference is organizing an outstanding Scientific Exhibition/Program and anticipates the world’s leading specialists involved in.

Neuro Congress 2023 organizing committee anticipates over 300 participants to attend this premier event. Your organization will benefit from excellent exposure to the leaders in Neuroscience.

Neuro Congress 2023 is an exciting opportunity to showcase the new technology, the new products of your company, and/or the service your industry may offer to a broad international audience.

Lots of thoughts were put together planning to make this conference a premier event. Our worldwide Editorial Board Members of the Journal of Neurology & Neurophysiology, and the ASEAN Journal of Psychiatry have agreed to promote and support the event.

Exhibiting at Global Neuroscience and Neurology Conference will attain you with an exceptional format for showcasing your products and services. Conference Series Conferences and Exhibitions provide you with one location to reach your top customers.



  • An opportunity to sponsor 10 Poster Presentation Awards.
  • Three corporate-sponsored workshop slots (audio-visual included).
  • Two complimentary exhibit booths with priority to purchase exhibition space and choose booth location (Booth size-3X3 sqm).
  • Four complimentary registrations.
  • Logo recognition on the congress website front page with a link, logo recognition on the congress sponsorship page, and logo recognition on the corresponding Conference Series Journal home page.
  • One A4 color advertisement in the congress program or book of abstracts (excluding cover pages).
  • Three inserts provided by the sponsor in the congress delegate bags.
  • One post-congress e-mail message to consented congress registrants up to 60 days after the congress (content to be provided by the sponsor, approved and distributed by corresponding Journal).
  • An exclusive online Promotion on all our Social Networking Sites.
  • 20% Waiver on Sponsorship for any of our next year's conferences.
  • Brand briefing at the opening and closing ceremonies.
  • Press Release on behalf of your company.
  • Brand announcement with Brochures across the Globe.


  • An opportunity to sponsor 5 Poster Presentation Awards.
  • Two corporate-sponsored workshop slots (must honor deadlines, catering and audio-visual included).
  • One complimentary exhibit booth with priority to purchase exhibition space and choose booth location (Booth size-3X3 sqm).
  • Three complimentary congress registrations.
  • Logo recognition on the congress website front page with link and logo recognition on the congress sponsorship page.
  • One A4 color advertisement in the congress program or book of abstracts (excluding cover pages).
  • Two inserts provided by the sponsor in the congress delegate bags.
  • An exclusive online Promotion on all our Social Networking Sites.
  • 15% Waiver on Sponsorship for any of our next year's conferences.


  • Lunch / Cocktail Sponsor
  • Coffee Break Sponsor
  • Conference Delegate Bag Sponsor
  • Bag Insert Sponsor
  • Lanyard (also known as neck cords)


  • Outside Back Cover (color)
  • Inside Front Cover (color)
  • Inside Back Cover (color)
  • Per Page


Market Analysis:

Food, agriculture, and aquaculture are important sources of national wealth for developing countries. The global market for food technology is expected to grow significantly, reaching approximately $250.43 billion by 2022. Probiotic components and supplements cost $27.1 billion worldwide in 2012. That figure increased to $23.1 billion in 2013. It may have reached $36.7 billion by 2018. Furthermore, the processed food sectors, which include over 400,000 businesses, are worth more than $2 trillion dollars globally. This expansion is attributed to a variety of factors, including favourable weather conditions, the availability of natural resources, and labour at a low wage. Furthermore, due to emerging trends in aquaculture, North America and Europe are expected to see significant growth in the near future.

The market for food flavours was valued at USD 12.94 billion in 2017 and is expected to grow at a 4.8 percent CAGR to USD 17.10 billion by 2023. The primary goal of this report is to segment, define, and forecast the global market for food and beverage flavours based on factors such as use, type, form, origin, and geography.

The global market for nutritional supplements is expected to grow at a CAGR of 9.6% from 2016 to 2024, with a value estimated at USD 133.1 billion in 2016. Most of the time, eating is done to increase the body's intake of essential nutrients. Increased cardiovascular illnesses among the population, caused by erratic dietary habits and sedentary lifestyles among people aged 30 to 40, are expected to highlight the value of nutraceuticals. North America and Europe are the world's two largest industrial centres, accounting for the vast majority of the market for food flavours and enhancers. The European market is mature, and there are numerous regulatory organisations in place to strictly regulate the Germany has the largest stake, with 24 percent, followed by the United Kingdom (23 percent), Spain (10 percent), the Netherlands (5 percent), and Italy. In 2014, the synthetic flavour market was worth $823 million, while the natural flavour market was worth $755.65 million.

The global organic food and beverages market was worth USD 188.35 billion in 2021 and is expected to grow at a compound annual growth rate (CAGR) of 13.0% between 2022 and 2030. Growing awareness of the health benefits associated with the consumption of organic products is one of the primary factors driving market expansion. Organic food and beverage sales are expected to increase as a result of changes in consumer purchasing behaviour. Furthermore, the growing consumer preference for non-GMO products is propelling the market forward.

Despite higher prices than non-organic products and the world's largest GDP decline in decades, organic food sales are expected to increase in 2020. Organic packaged food and beverages grew at the fastest rate of any health and wellness category. Beginning in 2020, consumers shifted their food purchasing and consumption habits during COVID-19, when restaurants closed and home cooking became the norm. German consumers purchased 22% more

Organic ingredient demand has increased in recent years, owing to consumer desire for improved overall health and awareness of the harmful effects of synthetic ingredients. Because of the presence of synthetic chemicals such as pesticides and antibiotics in animals and plants, conventional foods pose a number of health risks. Organic product production has increased in response to rising demand. According to USDA estimates, organic agricultural management will cover approximately 39 million acres (16 million hectares) by 2020.

Fruits and vegetables emerged as the market's leading sector, accounting for 40% of organic food revenue in 2021. The organic vegetable trend began in developed regions such as North America and Europe and has spread to emerging economies such as India and China. Organic foods are most popular in North America and Europe. Nonetheless, consumption of organic meat, fish, and poultry products is expected to grow at the fastest rate of 14.9% by 2030. Growing concerns about artificial preservatives and additives are expected to fuel product demand growth in the coming years.

Non-dairy beverages, coffee and tea, beer and wine, and others such as juices and soft drinks comprise the organic beverages market. Due to the high consumption of flavoured tea and coffee by consumers, coffee and tea sales are expected to grow at the fastest CAGR of 16.2% during the forecast period. The organic beverages market is expected to expand rapidly as consumers prefer natural drinks over carbonated beverages due to a variety of health benefits. Nondairy beverages, such as soy, rice, and oat, will dominate the beverage market in 2021. The growing popularity of vegan culture and its low-fat content is expected to fuel the segment's growth.

Significance & Objective:

One of the most important aspects of living a healthy lifestyle is eating well. Along with exercise, a healthy diet can help you achieve and maintain a healthy weight, reduce your risk of developing chronic illnesses such as cancer and heart disease, and promote overall wellness.

Food made from plants or animals that contains essential components such as carbohydrates, proteins, vitamins, lipids, or minerals will come from either source. These substances are consumed by an organism and absorbed by its cells in order to provide energy, sustain life, or promote growth. It is critical to advance food science in order to ensure a safe and abundant food supply, as well as to contribute to healthier people everywhere.

The industrial food processing sector has evolved to meet the current demand for food materials. The nation's food processing industry is dominated by unorganised sectors of the economy. The organised sector produces approximately 25% of the output, the unorganised sector produces 42%, and the remaining 75% is produced by small-scale operators. Small-scale food processing is a major industry that creates jobs and adds value to crops. People rely heavily on the small-scale

However, the large manufacturers are under increasing pressure and competition from the small-scale food manufacturing sector, which has better marketing and presentation, good packaging is at the very core of presentation and thus customer appeal. If small and medium-sized food producers want to remain competitive and grow, good packaging is critical. A concrete way to reduce food waste and increase food supply is to improve processing efficiency by producing more useful output. Millions of people in both urban and rural areas

Related Companies / Industries:

Some of the key players operating in the global organic food and beverages market include:

  • Hain Celestial
  • Whole Foods Market L.P.
  • Dole Food Company, Inc
  • Dairy Farmers of America, Inc.
  • General Mills Inc.
  • Danone
  • United Natural Foods, Inc.
  • Gujarat Cooperative Milk Marketing Federation (Amul)
  • Amy’s Kitchen, Inc.
  • Organic Valley
  • Conagra Brands, Inc.
  • Nestlé
  • Eden Foods
  • SunOpta

Related Universities:

University Maastricht | Academic Hospital Maastricht | Medical University of Graz | University of Debrecen Medical School | University of Nicosia Medical School | Imperial College London| Johns Hopkins University | Bukovinian State Medical University | Heidelberg University | Hamburg University | University of Lodz | Yale University | North-western University | Vanderbilt University | University of Rochester

Dr Syed S H Rizvi
Cornell University NY, USA


Dr. Syed S. H. Rizvi

is a Professor of Food Process Engineering, Institute of Food Science, Cornell University, USA. His research focuses on experimental and theoretical aspects of bioseparation processes using supercritical fluids and membranes, high pressure extrusion with supercritical CO2, physical & engineering properties of biomaterials and novel food processing technologies.

Researches :

  • Bio separation processes , food processing technologies.
Dr Moshe Rosenberg
University of California, USA



Dr. Moshe Rosenberg

is a Professor, Department of Food Science and Technology, University of California, USA. His research work develops a new understanding about the micro-encapsulating properties of proteins, lipids and carbohydrates, food microstructure, food forensic, milk processing and the development of quality attributes of dairy products, cheese technology and chemistry.

Researches :

  • Micro-encapsulating properties of food
Dr Conrad O Perera
University of Auckland, New Zealand


Dr. Conrad O. Perera

is a Professor in the School of Chemical Sciences, University of Auckland, New Zealand. His research focuses on Chemistry and Technology of Processing of food products, with special emphasis on functional foods, extraction of bioactives, development of novel methods of processing including energy efficient methods of drying.

Researches :

  • Extraction of bioactives , Processing of food products
Dr Xiaobo Zou
Jiangsu University, China


Dr. Xiaobo Zou

is a Professor and PhD Supervisor in the Department of Food and Biological Engineering, Jiangsu University, China. His research interests are in the area of quality and safety evaluation of food and agricultural products. His current research emphasis is developing new gas sensors, hyperspectral imaging technology and biosensors for assessing quality of food and agricultural products.

Researches :

  • Hyperspectral imaging technology and biosensors for assessing quality of food and agricultural products
Dr Daniel YC Fung
Kansas State University, USA


Dr. Daniel Y.C. Fung

is a Professor of Animal Sciences and Industry & Food sciences, Kansas State University, USA. His research work includes Rapid detection of spoilage and harmful microorganisms in food, clinical specimens, industrial and environmental samples can help prevent food spoilage and food borne outbreaks and promote food safety and public health.

Researches :

  • Food safety and public health
Dr Shuntang Guo
China Agricultural University, China


Dr. Shuntang Guo

is a Professor of College of Food Science & Nutritional Engineering, China Agricultural University, China. His research focuses on food chemistry, colloid chemistry theoretical aspects researches of plant protein and milk protein, processing and application of new technologies of soy foods and plant protein, structural, function and nutrition studies of food protein peptide.

Researches :

  • Food chemistry, colloid chemistry
Dr Monique Lacroix
Professor at INRS-Institut Armand-Frappier, Laval, Quebec, Canada


Dr. Monique Lacroix

is a Professor at INRS-Institut Armand-Frappier, Laval, Quebec, Canada. Her research in food science is focused on improving the bio food industry through the exploitation of new processing technologies and treatments to ensure the overall quality of food as well as the use of food by-products to develop new high quality products.

Researches :

  • New processing technologies in food
Elias Salvador Tasayco
San Luis Gonzaga National University - Peru


Ph.D. CA Nutrition; M Sc. Nutrition; Mag. Poultry Production; Ing. Zootechnician - Specialist in Nutrition

Researches :

  • Food technician , Zootechnician
Alireza Abbaspourrad
Cornell University NY, USA


Food Science, College of Agriculture and Life Sciences

Yongkeun Joh Assistant Professor of Food Chemistry and Ingredient Technology

Researches :

  • Bioassays using microfluidics for microorganism detection and separation; polymer and organic molecule synthesis; encapsulation, functionalization, and bioavailability of small molecules and food ingredients; food processing, characterization, treatment, and conversion of waste to value; holistic modeling and simulation
Charles Spence
Oxford University United Kingdom



Charles has consulted for a number of multinational companies advising on various aspects of multisensory design, packaging, and branding. He has also conducted research on human-computer interaction issues on the Crew Work Station on the European Space Shuttle. Charles and his group are currently working on problems associated with the design of foods that maximally stimulate the senses (together with Heston Blumenthal, chef of The Fat Duck restaurant in Bray). His group also has a very active line of research on the design of auditory, tactile, and multisensory warning signals for drivers and other interface operators (together with Toyota). Charles is also interested in the effect of the indoor environment on mood, well-being, and performance (together with ICI).

Charles has published over 500 articles in top-flight scientific journals over the last 15 years. Charles has been awarded the 10th Experimental Psychology Society Prize, the British Psychology Society: Cognitive Section Award, the Paul Bertelson Award, recognizing him as the young European Cognitive Psychologist of the Year, and, most recently, the prestigious Friedrich Wilhelm Bessel Research Award from the Alexander von Humboldt Foundation in Germany, not to mention the 2008 IG Nobel prize for nutrition, for his groundbreaking work on the ‘sonic crisp’!


Researches :

  • Design of multisensory foods, products, interfaces, and environments in the future.
JSC National Medical University


Doctor of medical sciences, professor. In 1964-1972, I worked in the Institute of Physiology, responsible for the regulation of muscle contraction. In 1974-1991, I worked in the Institute of nutrition, responsible for the regulation of energy metabolism and metabolic diseases. Developed metabolic model of balanced diet coupled with effects of toxic compounds, physical activity and dietary factors. Has developed specialized nutrition products for athletes and for the prevention and treatment of metabolic diseases. Currently working in the Scientific Center of anti-infective disorders, develop approaches of reducing the negative impact of drugs.

Researches :

Shoichi Inaba
Toyo Institute of Food Technology, Japan


Packaging and Heat Sterilization of Toyo Institute of Food Technology, Japan

Mansura Mokbul
Monash University, Malaysia


Mansura Mokbul completed her MS in Human Nutrition from Ghent University in 2014. To widen her knowledge in the food science field, she joined the PhD program at School of Science, Monash University, Malaysia in 2019. Now she is working on preparing cocoa butter alternatives from oil blends. She is also working as a faculty member in Noakhali Science and Technology University, Sonapur, Bangladesh since 2015.

Researches :

  • Food Research
Angie Nathalia Lizarazo Roman
Universidad Industrial de Santander, Colombia


Master´s student in chemical engineering, bilingual Chemical Engineer from Universidad Industrial de SantanderColombia.

Researches :

  • Food fermentation affects
Ait Chekdid Aldjia
Universit De Lorraine, France


AIT chekdid studied agronomy and industrial food technologies at the Ecole Nationale Supérieure Agronomique in Algeria, and obtained her engineering degree in 2015. She then did a master’s degree in Biotechnological and Food Sciences and Processes (SPBA), at the university of Lorraine in France, and graduated in 2017. She was recruited in 2018, by the St Hubert company to do a Ph.D. which allowed her to join professor Linder’s research group at the LIBio lab in Nancy, France. She works on the formulation of new fermented vegetable desserts, which allowed her to publish a research article in the LWT journal.

Researches :

  • Fermented vegetable & desserts

Program Overview