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7th Indo-Global Summit & Expo on Food & Beverages - Food India 2015

August 4, 2015  |  Kshitiz Thakur

The 7th edition of Indo-Global Summit & Expo on Food & Beverages (Food India-2015) is being organized in New Delhi, India during 8-10 October, 2015. Radisson Blu Hotel in Paschim Vihar, New Delhi, will be hosting the summit.

OMICS International, the organizer of the event, organizes many such events in several countries. It organizes more than 1000 events including 500 plus workshops, 300 plus conferences and more than 200 symposiums.

Food India-2015, exhibition and conference, focuses on the use of science and technology in the field of food products and beverages. The event offers series of sessions highlighting the 7th Indo-Global Summit &aamp; Expo on Food & Beverages - Food India 2015 use of emerging techniques and prevailing trends the food sector from food production to processing and preservation also covering food regulatory areas. Key highlights of summit will be the topics and discussions on Food Science and Post-Harvest Technology, Food Production and Sustainability, Food, Nutrition and Health, Emerging Technologies in Food and Beverage Industry, Agri-Biotechnology, Fermentation Technology, Advances of Nanotechnology in Food, Food Processing and Packaging, Food Preservation and Quality Control, Food Regulatory Affairs, Defense Against Food Fraud, Food Security and Challenges, and Food Hospitality, Logistics & Management. Open Minded International Conferences are determined to put forth a platform for eminent personalities to share their expertise and research at Food India 2015.

The conference, bringing together more than 200 participants from across the globe, serves as a platform for Industry professionals, academicians, students and researchers to discuss and share views and insights and research works and the technologies in the field of food and nutrition industry. The many participants include professionals and researchers from the industry, societies and NGOs; academicians, professors, associate and assistant professors, and students; food technicians, scientists and nutritionist, which are the hallmark of this conference.

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