International Conference on Safety and Microbiological Quality of Foods

ICSMQF

10th Jun – 11th Jun 2027 Beijing, China

Official Invitation Letter Available

An official invitation letter will be provided upon successful registration for your participation in the conference.

Benefits of Registering as Listener

Access to All Conference Sessions

Plenary, keynote and parallel sessions

Networking Opportunities

Connect with global educators & researchers

Certificate of Participation

Digital certificate of participation

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Official invitation letter after successful registration

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Learn from leading experts & scholars

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Join us on-site for keynotes, talks, workshops, networking, conference kit and certificate.

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Participate online via live streaming. Includes live access to all sessions, digital materials and certificate.

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Registration Summary

Conference ICSMQF

Date 10th Jun – 11th Jun 2027

Location Beijing, China

Participation Type Listener

Organizer Science Leagues

Registration Mode Standard / Physical

Registration Fee USD 0.00

Bank Convenience Charges (5.8%)i USD 0.00

Calculated based on 5.8% of the registration fee

Discount USD 0.00

Total Payable USD 0.00

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Conference Session Tracks

Aligned with UN Sustainable Development Goals

The conference's session tracks effectively support the following SDGs.

01 Advancements in Food Safety Protocols +

This track will explore the latest advancements in food safety protocols aimed at minimizing the risk of foodborne illnesses. Discussions will focus on innovative practices and regulatory frameworks that enhance food safety across various sectors.

SDG 3 SDG 12

02 Microbial Risk Assessment in Food Production +

This session will delve into methodologies for assessing microbial risks associated with food production. Emphasis will be placed on quantitative risk assessment models and their application in ensuring food microbiological quality.

SDG 3 SDG 9

03 Chemical Hazards in Food: Detection and Management +

This track will address the identification and management of chemical hazards in food products. Topics will include analytical techniques for detecting toxic compounds and strategies for risk mitigation.

SDG 3 SDG 12

04 Fermentation Processes and Food Safety +

This session will investigate the role of fermentation processes in food safety and quality. Experts will discuss the microbiological aspects of fermented foods and the implications for consumer health.

SDG 2 SDG 3

05 Food Waste Reduction Strategies +

This track will focus on innovative strategies for reducing food waste in the supply chain. Discussions will highlight the intersection of food safety, sustainability, and nutrition.

SDG 12 SDG 13

06 Nutrition and Public Health: The Role of Food Safety +

This session will explore the critical relationship between food safety and public health outcomes. Topics will include the impact of foodborne pathogens on nutrition and dietary practices.

SDG 2 SDG 3

07 Emerging Pathogens in Food Microbiology +

This track will examine emerging foodborne pathogens and their implications for food safety. Researchers will present findings on the prevalence, detection, and control of these pathogens.

SDG 3 SDG 9

08 Laboratory Techniques in Food Microbiology +

This session will highlight cutting-edge laboratory techniques used in food microbiology. Emphasis will be placed on methods for detecting and quantifying microbial contaminants in food products.

SDG 3 SDG 9

09 Consumer Perceptions of Food Safety +

This track will investigate consumer perceptions and behaviors related to food safety. Discussions will include the influence of public awareness campaigns and education on food safety practices.

SDG 3 SDG 12

10 Regulatory Frameworks for Food Safety +

This session will provide an overview of global regulatory frameworks governing food safety. Experts will discuss the challenges and opportunities in harmonizing food safety regulations across borders.

SDG 3 SDG 16

11 Innovations in Food Preservation and Safety +

This track will explore innovative food preservation techniques that enhance safety and extend shelf life. Topics will include novel preservation methods and their effects on microbiological quality.

SDG 3 SDG 12