About the Conference
Welcome to Sustainable Food Safety & Quality Management – Virtual Expo & Conference. This event is organized to serve as a platform to discuss the latest trends, issues and strategies to improve food safety and quality management, food security and sustainability, this event will bring together food safety experts and professionals including industry leaders, government and academia.
The 2-day virtual conferences will feature power-packed presentation and discussion related to food safety, quality management strategies, food security and other pressing issues relevant to the entire food industry.
Why You Shouldn’t Miss the Oman Sustainable Food Safety & Quality Management - Virtual Expo & Conference?
The conference aims to facilitate knowledge, foster cooperation among concerned organizations and provide an opportunity for the food industry, food safety professionals, academia and consumers to converge and discuss wide-range of food safety issues and challenges. By attending the conference, you will be equipped with the latest industry standards, best practices, trends and knowledge that you can take back and apply to your workplace.
Food Safety Facts:
- An estimated 600 million people – almost 1 in 10 people in the world – fall ill after eating contaminated food and 420 000 die every year.
- Children aged under 5 carry 40% of the foodborne disease burden, with 125 000 deaths every year.
- Foodborne illnesses are caused by bacteria, viruses, parasites or chemical substances entering the body through contaminated food or water.
- Foodborne diseases impede socioeconomic development by straining health care systems and harming national economies, tourism and trade.
- The value of trade in food is US$ 1.6 trillion, which is approximately 10% of total annual trade globally.
- Recent estimates indicate that the impact of unsafe food costs low- and middle-income economies around US$ 95 billion in lost productivity each year.
- Improving hygiene practices in the food and agricultural sectors helps to reduce the emergence and spread of antimicrobial resistance along the food chain and in the environment.
- Government Representatives
- Food and Service Industry Professionals
- Food Safety and Health Officers
- Food Technologist / Nutritionist
- Owners, Outlet and General Managers of Food Business
- Chefs, Food and Beverage Managers (Hospitality & Food Service Sector)
- Food Manufacturers, Distributors, Cold Storage and Refrigerated Transportation, Traders, Importers, Exporters
- Academia, Research Groups and Students
- Consumer Group Representatives
- Industry Associations Representatives