Call for Abstract

2nd International Conference on Food Chemistry & Nutrition, will be organized around the theme “Where Food Meets Science: Exploring Recent Advances in Food Research and Business”

Food Chemistry 2017 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Food Chemistry 2017

Submit your abstract to any of the mentioned tracks.

Register now for the conference by choosing an appropriate package suitable to you.

Food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. It includes macro- and micronutrients, and the essential nutritional factors that determine the nutritional and energy value of food raw materials and foods. It also includes reactions related to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water which are responsible for odour, taste and colour that determine the quality of food materials and foods.

  • Track 1-1Food and Fruit Chemistry
  • Track 1-2Food Biochemistry
  • Track 1-3Impact of Chemicals on Food Supply and Quality
  • Track 1-4Foodomics
  • Track 1-5Food Allergy and Anaphylaxis
  • Track 1-6Pigments in Foods
  • Track 1-7Flavours and odours
  • Track 1-8Food flavours
  • Track 1-9Food safety regulations and standards

Nutrition is the science that interprets the interaction of nutrients and other substances in food (e.g. phytonutrients, anthocyanins, tannins, etc.) in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion. The diet of an organism is what it eats, which is largely determined by the availability, processing and palatability of foods. A healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduce risk of food-borne illnesses. A poor diet may have an injurious impact on health, causing deficiency diseases such as blindness, anaemia, scurvy, preterm birth, stillbirth and cretinism; health-threatening conditions like obesity and metabolic syndrome; and such common chronic systemic diseases as cardiovascular disease, diabetes, and osteoporosis.

  • Track 2-1Nutrient Bioavailability
  • Track 2-2Food Choice and Consumer Behavior
  • Track 2-3Metabolomics of Carotenoids: The Challenges and Prospects
  • Track 2-4Divergence and Convergence in Nutrition Science
  • Track 2-5Vitamins and Minerals
  • Track 2-6Interaction of Salts and Minerals with Food Proteins and Water
  • Track 2-7Food Protein Denaturation
  • Track 2-8Lipids Structures and Interactions with Water and Food Proteins
  • Track 2-9Carbohydrates Structure and Interactions with Water and Proteins
  • Track 2-10Food Science of Animal Resources
  • Track 2-11Minerals: Their Functions and Sources

Human nutrition is a progressive, multi-disciplinary science requiring knowledge ranging from nutrient supply and metabolic processing by the body to psychosocial and behavioural factors influencing diet. 

  • Track 3-1Nutrition and metabolism
  • Track 3-2Maternal, child and adolescent nutrition
  • Track 3-3Food Choice
  • Track 3-4Adult nutrition
  • Track 3-5Human lifecycle physiology
  • Track 3-6Sport nutrition

Food security is defined as the availability of food and one's access to it. A household is considered food secure when its occupants do not live in hunger or fear of starvation. Stages of food insecurity range from food secure situations to full-scale famine.

  • Track 4-1Water resources
  • Track 4-2Nutrition and food security
  • Track 4-3Food cost and inflation
  • Track 4-4Climate impacts and adaptation
  • Track 4-5Data science for food security
  • Track 4-6Tropical oil crops

The study of nutrition processes, as well as the components of food, their actions, interaction, and balance in relation to health and disease in animals. 

  • Track 5-1Animal and its food
  • Track 5-2Nutrient requirements of animals
  • Track 5-3Nutritional characteristics of foods
  • Track 5-4Animal products and human nutrition

Food safety is about handling, storing and preparing food to prevent infection and help to make sure that our food keeps enough nutrients for us to have a healthy diet. 

  • Track 6-1Food safety and quality
  • Track 6-2Food safety policy
  • Track 6-3Safe food handling
  • Track 6-4Foodborne Illness and Food Safety
  • Track 6-5Food recalls, risks and outbreaks

Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. As the stewards of the field, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they are responsible for developing the safe, nutritious foods and innovative packaging that line supermarket shelves everywhere.

The food you consume on a daily basis is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions. After the initial stages of research and development comes the mass production of food products using principles of food technology. All of these interrelated fields contribute to the food industry – the largest manufacturing industry in the United States.

  • Track 7-1Food Ingredient Technology
  • Track 7-2Food grading
  • Track 7-3Developments in food technology
  • Track 7-4Food Proteins
  • Track 7-5Food Lipids
  • Track 7-6Advanced Analytical Techniques in Agriculture
  • Track 7-7Water-Solid Interactions
  • Track 7-8Postharvest Technology of Fruit & Vegetables
  • Track 7-9Human Sensory Systems and Food Evaluation
  • Track 7-10Biological and Food Process Design

Hydrocolloids or gums are a diverse group of long chain polymers characterized by their property of forming viscous dispersions and/or gels when dispersed in water. They produce a dispersion, which is intermediate between a true solution and a suspension, and exhibits the properties of a colloid. Considering these properties, they are appropriately termed as ‘hydrophilic colloids’ or ‘hydrocolloids’. Hydrocolloids have a wide array of functional properties in foods including thickening, gelling, emulsifying, stabilization, coating and etc.. The primary reason behind the ample use of hydrocolloids in foods is their ability to modify the rheology of food systems. This includes two basic properties of food systems that is, flow behaviour (viscosity) and mechanical solid property (texture). The modification of texture and/or viscosity of food systems help modify its sensory properties, therefore hydrocolloids are used as significant food additives to perform specific purposes.

  • Track 8-1Origin and Structure of Hydrocolloids
  • Track 8-2Structural Characterization of Established Food Hydrocolloids
  • Track 8-3Isolation Procedures, Chemical and Physicochemical Characterization
  • Track 8-4Gelling Mechanisms
  • Track 8-5Colloid Stability and Organoleptic Properties
  • Track 8-6Act of Hydrocolloids during Fat and Water crystallization
  • Track 8-7Hydrocolloids as edible Films and Coatings
  • Track 8-8Health Benefits of Hydrocolloids
  • Track 8-9New sources, new materials and new technology
Analysis of food and drink is a major activity for the industry - and a very important part of product development and quality assurance. Food analysis is required for a wide variety of reasons - from testing suitability for purpose, through checking shelf-life or authenticity, to assuring legal compliance. It is important to use the correct analytical tool in order to get meaningful answers to questions.
 
  • Track 9-1Chemical and nutritional testing
  • Track 9-2Microbiological testing
  • Track 9-3Allergens
  • Track 9-4Method development
  • Track 9-5HACCP guidance & testing
  • Track 9-6Authenticity, traceability and fraud

Food preservation usually involves preventing the growth of bacteria, fungi (such as yeasts), or other micro-organisms (although some methods work by introducing bacteria or fungi to the food), as well as retarding the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, many processes designed to preserve food involves a number of food preservation methods. Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint, when compared to modern methods Maintaining or creating nutritional value, texture and flavor is an important aspect of food preservation, although, historically, some methods drastically altered the character of the food being preserved. In many cases these changes have come to be seen as desirable qualities

  • Track 10-1Vitamin Interactions and Preservation during Food Processing
  • Track 10-2Plant Defence Mechanisms and Enzymatic Transformation Products and their Potential applications in Food Preservation: Advantages and Limitations
  • Track 10-3Stability and Degradation of Processed Food during Storage
  • Track 10-4Food Contamination
  • Track 10-5Flavors and Sensorial Perception of Foods during Storage
  • Track 10-6Shelf life and storage of food
  • Track 10-7Traditional Methods
  • Track 10-8Freezing Effects on Foods and Freeze Concentration of Liquids
  • Track 10-9Drying of Foods and Crops

Food waste or food loss is food that is discarded or lost uneaten. The causes of food waste or loss are numerous, and occur at the stages of production, processing, retailing and consumption.

Every year, the average person produces nearly 475 pounds of food waste. That adds up to a whopping 70+ million tons, making it the third largest component by weight in our landfills. Not only does this waste attract vermin, it emits odors and liquids that are toxic to the environment. The methane gas generated from food waste is 20 to 25 times more potent than CO2. This waste must be picked up and hauled to the landfill, yielding a high carbon footprint and increasing traffic congestion and gas consumption.

  • Track 11-1Types and sources
  • Track 11-2Food losses and food waste
  • Track 11-3Causes and prevention
  • Track 11-4Carbon Footprint
  • Track 11-5Water footprint
  • Track 11-6Food waste recycling

There is a continuing and expanding international demand for herbs, spices and essential oils. Social changes, including food diversification, the desire for new flavours, increasing Importance of “ethnic” food and the increased importance of processed food, which requires condiments and aromatic herbs for its preparation, are driving an increase in this demand. Developing countries have a significant opportunity to benefit from this increasing demand. Many of the products can be sold in a dried form or as extracts (e.g. essential oils), which gives them a high value per unit weight. These products could be a profitable source of diversification for small farmers in developing countries.

  • Track 12-1Global production of spices
  • Track 12-2Major Compounds in Spices
  • Track 12-3Value Addition and New Product Development
  • Track 12-4Pharmacological aspects
  • Track 12-5The history of spices
  • Track 12-6Spice powder
  • Track 12-7Food Flavours
  • Track 12-8Essential oils

As the economies of many countries are increasing, the consumers have started using processed food more than the staples. As a matter of fact global food processing and packaging business has reached to multi trillion dollars. It was reported that approximately, 16 million people work in the food industry. Recent advances in food processing and packaging is not just to meet the productivity demands but to adopt sophisticated automation, control and monitoring methods and techniques. There are many significant amounts of processing and packaging research and developments which involve study of automation, control and monitoring

  • Track 13-1Advancement in Food safety and Security
  • Track 13-2New Product Development
  • Track 13-3Design Thinking and Food Innovation
  • Track 13-4Novel foods & supplements
  • Track 13-5Food oral processing: Mechanisms and implications of food oral destruction
  • Track 13-6Significant improvements to existing methods
  • Track 13-7Advancement in Science and Chemistry Research
  • Track 13-8Genetically Modified Food
  • Track 13-9Microencapsulation and bioencapsulation of food
  • Track 13-10Food micro- and nano- structure
  • Track 13-11Plant as Nutraceutical

Nutrition is an important support of human life, health and development across the entire life span. Good health is important to living a productive life, meeting basic needs and contributing to community life, Nutrition leads to a Healthy life style promotion. Health and nutrition is an increasingly important preference for populations around the world. Nutrition is increasingly concerned with metabolic paths and metabolism, the sequence of biochemical steps through which substances among living organisms change from one form to another. Nutritional well-being depends upon four main factors: food, care, healthiness, and atmosphere. 

  • Track 14-1Food as Medicine
  • Track 14-2Food and Nutrition in Health
  • Track 14-3Overweight and obesity
  • Track 14-4Food allergies and intolerances
  • Track 14-5Food safety for pregnant women
  • Track 14-6Threats to health
  • Track 14-7Causation and risk
  • Track 15-1Agricultural and Food Marketing
  • Track 15-2Renewable Energy Economics
  • Track 15-3Agricultural Macroeconomics
  • Track 15-4Food Policy