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Food Chemistry 2018

History of Food Chemistry

The history of food chemistry dates back to the late 1700s, when many famous chemists were involved in discovering chemicals important in foods. In 1813, Sir Humphry Davy published the first book on agricultural and food chemistry, in the United Kingdom. This book served as a foundation for the profession worldwide and went into a fifth edition. In 1874, the Society of Public Analysts was formed, with the aim of applying analytical methods to benefit the public. Its early experiments were based on bread, milk, and wine.

The development of colleges and universities worldwide, most notably in the United States, would expand food chemistry with research of the dietary substances, most notably the Single-grain experiment during 1907-1911. Additional research by Harvey W. Wiley at the United States Department of Agriculture during the late 19th century would play a key factor in the creation of the United States Food and Drug Administration in 1906. The American Chemical Society would establish their Agricultural and Food Chemistry Division in 1908 while the Institute of Food Technologists would establish their Food Chemistry Division in 1995.

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Food Chemistry 2017

Food Chemistry-2017 Report:

Conference Series LLC successfully hosted the 2nd International Conference on Food Chemistry & Nutrition during July 24-26, 2017 at Vancouver, British Colombia, Canada. The conference focused on the theme “Where Food Meets Science: Exploring Recent Advances in Food Research and Business”. The conference was successful in gathering eminent speakers from various reputed organizations and their paramount talks enlightened the gathering.

The pragmatic meet organized by Conference Series LLC received generous response from the Editorial Board Members of OMICS Group Journals as well as expertise from academia, talented researchers and young student community. Researchers and students who attended from different parts of the world made the conference one of the most successful events in 2017 from Conference Series Group. The conference was marked with the presence of renowned Speakers, Young Researchers, Students and Business Delegates driving the three day event into the path of success with thought provoking keynote and plenary presentations.

Food Chemistry-2017 is designed to offer comprehensive range of sessions that includes Chemistry of Food, Food Science and Technology, Herbs, Spices and Essential Oils and many more


·         Chemistry of Food

·         Functionality and Behaviour of Hydrocolloids

·         Food Science and Technology

·         Food and Nutrition

·         Food Testing and Analysis

·         Food Security

·         Food Storage and Preservation

·         Human Nutrition

·         Recent Advancement in Food Science and Food Business

·         Food Waste and Recycling

·         Herbs, Spices and Essential Oils

·         Livestock Nutrition

·         Health and Medicine

·         Food Safety

·         Food and Resource Economics


The proceedings of the conference were embarked with an Opening Ceremony followed by Special Sessions and a series of Lectures delivered by both Honourable Guests and members of the Keynote forum. The adepts who promulgated the theme with their exquisite talks were:

·         Huub Lelieveld, Global Harmonization Initiative, Austria

·         V A Shiva Ayyadurai, CytoSolve, Inc., USA

·         Lee-Tian Chang, National Chung Hsing University, Taiwan

·         Naofumi Morita, Toyo College of Food Technology, Japan

·         Martin JT Reaney, University of Saskatchewan, Canada

·         Bonnie Sun Pan, Taiwan Ocean University, Taiwan

·                Dagmara Head, Food Development Centre, Canada

Food Chemistry-2017 further comprised of Special Sessions/Workshops by:

·         Shahram Emami, University of Saskatchewan, Canada

·         Guy Mechrez, Volcani Institute, Israel

·         Maria Teresa Jiménez-Munguía, UDLAP, Mexico

We heartily congratulate the winners of the Poster Competition and Young Research Forum Competition and appreciates all the participants who put their efforts in poster presentations and Young Researchers and sincerely wish them success in future endeavours.

We extend our heartiest thanks to our Exhibitor College of Agriculture & Bio resources, University of Saskatchewan, Canada for their kind support rendered towards the success of Food Chemistry-2017.

We extend our heartiest thanks to all the Organizing Committee Members for their kind support rendered towards the success of Food Chemistry-2017. At the same time we take the opportunity to thank all the speakers, delegates and participants for providing their valuable contribution and time for Food Chemistry-2017

Food Chemistry-2017 Organizing Committee would like to thank the Moderator of the conference, Thaddao Ogren & Nianjie Ziang from PepsiCo, USA who contributed a lot for the smooth functioning of this event.

With the encouragement from the enormous feedback from the participants and supporters of Food Chemistry-2017Conference Series LLC is glad to announce 3rd International Conference on Food Chemistry & Nutrition (Food Chemistry-2018) during May 23-24, 2018 in Montreal, Canada.

Let us meet again @ Food Chemistry-2018



Past Reports  Gallery  

Supported By

Journal of Experimental Food Chemistry Journal Food Processing & Technology Journal of Nutrition & Food Sciences

All accepted abstracts will be published in respective Conferenceseries International Journals.

Abstracts will be provided with Digital Object Identifier by

What People Say....

The conference was very enjoyable and I was honoured to be able to present my research at this prestigious event


V A Shiva Ayyadurai
Cytosolve Inc.

The conference was very interesting. The sessions were well organized


Rana Mustafa
University of Sasketchewan

The conference have attracted people across the globe in a truly unique situation with people from industry and academics. Here we have an open setting where we can communicate, talk and interaction with various people in professional basis


Anthony Morini
La Tapatia Tortilleria Inc.

I am very thankful and appreciate the knowledge that I gather during the conference. Its nice to see the internatioanl collaboration to the great experts. I would like to thank all the people to organize such event with a great endevour and keep up the excellent work.


Jerry Jung
Health Canada

Very good to be here, There are different poeples who talk about Food Science across the world which will help my to accelerate my research


Alden Littlefield
Washington State University

My keynote speech went well. Happy to be the part of this year event


Dagmara Head
Food Development Centre

Its an honor to participate in a huge event. I would like to thank the organizers to bring the scientists and experts to discuss the new concepts in Food Chemistry & Nutrition


Iuliia Dudnyk
Ecole Polytechnique Federale de Lausanne

Thanks for your kind assistant. I enjoyed the conference this summer.I will keep in concerning the upcoming conference 2018


Yong Fang
Nanjing University of Finance and Economics

Thanks for the organizing committee for a success conference. It was a good opportunity to learn the other researchers’ work and the advances in food research and business. Hope you have another success next year.


Yuanlong Cao
University of Saskatchewan

I enjoyed it. Everything was very well organized


Maria Teresa Jimenez Munguia

It is with a great pleasure I admire all your efforts to make the event so successful. I hope that you will conduct so many events in future. Wish you all the success


Sujitha Elkaduwa
Government Analysts Department Sri Lanka

Being an Vetenerian, it feels great to find people from difference field and background. If we have this kind of extraordinary gathering we can enlarge the knowledge


Lee-Tian Chang
National Chung Hsing University