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Previous Speakers

Gustavo V. Barbosa-Cánovas

Gustavo V. Barbosa-Cánovas

Washington State University, USA

V A Shiva Ayyadurai

V A Shiva Ayyadurai

CytoSolve Inc., USA

Yuanlong Pan

Yuanlong Pan

Nestlé Purina Research, USA

Ozlem Tokusoglu

Ozlem Tokusoglu

Celal Bayar University, Turkey

Gary D Stoner

Gary D Stoner

The Ohio State University, USA

Adrian L Kerrihard

Adrian L Kerrihard

Montclair State University, USA

Nicole Favreau-Farhadi

Nicole Favreau-Farhadi

US Army Natick Soldier RDE Center USA

Ozan N Ciftci

Ozan N Ciftci

University of Nebraska-Lincoln USA

Food Chemistry 2019

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.

Food Chemistry 2019

Details of Food Chemistry 2019 Conference in Canada:

Conference Name Place Date
Food Chemistry 2019 Vancouver, British Columbia, Canada July 26-27, 2019

 

Conference Series LLC Ltd successfully completed the first International Conference on Food Chemistry and Hydrocolloids during August 11-12, 2016 at Toronto, Ontario, Canada and 2nd International Conference on Food Chemistry & Nutrition during July 24-26, 2017 at Vancouver, Canada and  3rd International Conference on Food Chemistry & Nutrition during May 16-18, 2018 at Montreal, Canada. With the successful completion of three annual conferences, Conference Series LLC Ltd is announcing the 4th International Conference on Food Chemistry & Nutrition at Vancouver, Canada during July 26-27, 2019.

Conference Series LLC Ltd organizes 2000+ Global Events inclusive of 1000+ Conferences, 600+ Workshops and 400+ symposiums on various topics of Science and Technology across the globe with support from 1000 more scientific societies and Publishes 750+ Open access journals which contains over 50000 eminent personalities, reputed Scientists as editorial board members. Conference Series LLC Ltd scientific events are the special designed cluster of program that provides a common platform where industry meets academia to discuss the recent issues and happening. It serve as a bridge between researchers from academia and industry enhanced by its well organized scientific sessions, plenary lectures, poster presentations, world class exhibitions, diverse symposiums, highly enriched workshops and B2B meetings.

This Food Chemistry 2019 conference will focus on the theme “”. So this is a valuable and important platform for inspiring international and interdisciplinary exchange of food and nutrition research. This food conference will focus on chemical components of food, their nutritional, sensory, flavour, microbiological and physiological aspects; changes in chemical and biochemical composition and structure during processing, transportation and storage; chemical aspect of food safety and quality, other by-products, and processing wastes; chemistry of agro chemicals, food additives and contaminants, along with their metabolism and toxicology, etc.

The Conference will bring together academicians, chemists, scientists, dieticians, nutritionists, engineers, technologists from all over the world to exchange their knowledge and experience on food and nutrition research. We hope you will join us at Vancouver, Canada for a fantastic networking experience.

Session & Tracks

Track 1: Food biochemistry and food processing

The Food Biochemistry accumulating plans to upgrade understanding of detailed composition of foods, specifically food components that have useful reaction on human healthFood biochemistry is concerned with the breakdown of food with in the cell as a source of energy. Each cell is a factory that transforms the nutrients of the food in to energy and other structural components of the body.

Food processing means any method that is used to change fresh food, by physical or chemical manner into food product or of food into other forms. This can involves activities such as washing, chopping, pasteurising, freezing, fermenting, packaging and many more.

 

Track 2: Chemistry and biochemistry of nutrition

Nutrition is the process of providing the body with the raw materials it needs to function and grow. There are three macronutrients (carbohydrates, proteins, and lipids) that required by humans that function as the major fuel for physiological processes.

Nutritional biochemistry is an integrative form of science. It deals with the knowledge of nutrients and other food constituents with emphasis on their function and influence on mammalian physiology, health, and behaviour. The main goal of research in nutritional biochemistry is the scientific initiation of optimal dietary intakes for each nutrient and food ingredients throughout the life cycle.

 

Track 3: Recent Innovation in Food Chemistry

Various new ancient and trendy technologies are developed to provide the economical alimental food and food ingredients for the food formulations. Recent technology in Food chemistry plays the important role in changing the nutrient data associated with the client demands in food product. To develop the food with high heath value without disturbing their flavour, texture, appearance a wide array food process and industrial techniques should be used. Today several successful comes in food recovery are performed for the price reduction and development of food product.

Track 4: Antioxidants and lipid oxidation in foods

Lipid oxidation is a process, which results in rancidity and deterioration of fats posing a major problem In food industry and on biological systems. Many synthetic antioxidants are used in food systems to inhibit lipid oxidation. However, the safety concerns about synthetic antioxidants have led to spurt of research on antioxidants from natural resources, particularly those derived from plant sources. Findings from some such studies on potent aromatic plants having good antioxidant potentials should be pooled to be exploited in food as well as in biological system as a safe alternative to synthetic antioxidants. An attempt has been made in the present review to critically appraise the potentials and safety aspects of synthetic and natural antioxidants for use in food systems.

 

Track 5: Food safety, security and control

Food safety is an umbrella term that encompasses several aspects of handling, preparation and storage of food to forestall unhealthiness and injury. Included under the umbrella are chemical, microphysical and microbiological aspects of food safety. A priority of food chemical quality is control of allergens which can be life threatening to some people that are highly sensitive. Other chemical properties of food such as vitamin and mineral content are also important and affect the overall quality of the food but are not as significant in terms of food safety. To prevent injury, the absence of foreign microphysical particles is crucial. Microphysical particles such as glass and metal can be hazardous and cause serious injury to consumers. Pathogenic bacteria, viruses and toxins produced by microorganisms are all possible contaminants of food and impact food safety.

Food security has been defined by the Food and Agriculture Organization (FAO) of the United Nations (UN) as; "Food security exists when all people, at all times, have physical, social and economic access to sufficient, safe and nourishing food which meets their dietary desires and food preferences for an energetic and healthy life.

 

Track 6: Food microbiology

Food microbiology is the scientific study of the microorganisms that colonize, modify and process, or contaminate and including the study of microorganisms inflicting food spoilage, pathogens that will cause sickness particularly if food is not properly roasted or hold on, those used to manufacture hard foods like cheese, yogurt, bread, beer, and wine, and people with alternative helpful roles like manufacturing probiotics.

Track 7: Biocatalysis and agricultural biotechnology

Biocatalysis is the chemical process through which enzymes or other biological catalysts perform reactions between organic components. The effect of biocatalysis in the future will be precisely this: the increasing ability to use enzymes to catalyze chemical reactions in industrial processes, including the production of drug substances, flavors, fragrances, electronic chemicals, polymers—chemicals that literally impact almost every facet of your life.

Agricultural biotechnology, additionally referred to as agritech, is a region of agricultural science involving the utilization of scientific tools and techniques, together with recombinant DNA technology, molecular markers, molecular medicine, vaccines, and tissue culture, to switch living organisms: plants, animals, and microorganisms. Crop biotechnology is one side of agricultural biotechnology that has been greatly developed upon in recent times. Desired attribute area unit exported from a selected species of Crop to a wholly totally different species. These transgene crops possess fascinating characteristics in terms of flavour, color of flowers, growth rate, size of harvested merchandise and resistance to diseases and pests.

Track 8: Industrial biotechnology in food industry

Industrial biotechnology is one of the most promising new approaches to pollution prevention, resource conservation, and cost reduction. Recently many advances in food industry represent great role of food biotechnology. GM plants and animals are used to enhance taste, shell life, nutrition and quality of food. On the other hand GM yeast and Bacteria are used to produce enzymes for the sake of food industry. These GM foods are produced by using biotechnological techniques specifically genetic engineering. These techniques can be used to erase hunger from poor people of third world specially Africa. Besides positive aspects, there are some concerns.

 

Track 9: Nutraceuticals

The term “nutraceutical” combines 2 words – “nutrient” (a nutritious food component) and “pharmaceutical” (a medical drug). Nutraceuticals is a broad umbrella term that is used to explain any product derived from food sources with extra health benefits in addition to the basic nutritional value found in foods.

 

Track 10: Nutrigenomics

Nutrigenomics is a branch of nutritional genomics and is the study of the effects of foods and food constituents on gene expression. It is a field of research focusing on identifying and understanding molecular-level interaction between nutrients and other dietary bioactives with the genome. The field aims to enhance rational means to optimize nutrition with respect to an individual's genotype.

 

Track 11: Current Research in Nutrition and Dietetics

Nutrition labelling is information found on the labels of pre-packaged foods.

The legislated information includes:

The Nutrition Facts table

The ingredient list

Some optional nutrition claims

These give you information about the nutritional value of a food. You can use this details to make healthier food choices and achieve overall good health.

The Nutrition Facts table gives you information about:

  • Calories
  • 13 core nutrients
  • % Daily Value (% DV) of nutrients

All of the information in the Nutrition Facts table is based on an amount of food. This amount is always found at the top of the Nutrition Facts table.

Foodborne diseases take a major toll on health. Millions of people fall ill and many die as a result of eating unsafe food. Deeply concerned by this, WHO Member States adopted a resolution in 2000 to recognize food safety as an essential public health function.

Food safety encompasses actions aimed at ensuring that all food is as safe as possible. Food safety policies and actions need to cover the entire food chain, from production to consumption.

  • Nutrition criteria, labelling
  • Food Quality, Safety and Sustainability
  • Food and nutrient intake dietary pattern and dietary guide
  • Food Safety network
  • Hospital Dietaries in Patient Care
  • Nutrition – Developed vs Underdeveloped country
  • Natural Food-Based Supplements

Track 12: Economy of world food marketing and agri-business: Report, global issues and challenges

 

Track 13: Food and bioprocessing engineering

The Food and Bioprocess Engineering is all about storage of agricultural products and related biological materials, their processing into value-added foods and various other industrial commodities. Traditional food processing methods such as size reduction, heating, cooling, drying is studied, as well as modern methods such as microwave processing and bio-processing with enzymes.

In this stream you will concentrate on the following:


•    Food Processing and Food Engineering
•    Post-Harvest Storage and Food Preservation
•    Organic Waste Treatment
•    Physical Properties of Biological Material
•    Fermentation and Bio-Processing

Track 14: Food Toxicology

Food toxicology is the study of the nature, properties, effects and detection of toxic substances in food and their disease manifestation in humans. Radioactive elements, heavy metals, or the packing materials used in food processing are examples of such substances.

Food and nutritional toxicologists deal with toxicants in food, the health effects of high nutrient intakes, and the interactions between toxicants and nutrients.

 

Track 15: Food and drug analysis

Food Conferences workshop clarifies us that how Food Forensics helps in examination of food, drinkable and encourage stuff. Stable iota arrangements are regularly acclimated affirm the “Environmental fingerprint “of a product which may then be contrasted with a reference data of real examples to check for consistency with beginning or generation framework claims. It helps in logical assurance of the starting point of sustenance and drink and identification of extortion or fake item and eventually winds up in entire Protection. These Food occasions gives data about Food contaminants, nourishment borne medical issue, Food science and innovation training, sustenance morals, Food fixings, nourishment added substances and wellbeing, Community wellbeing, perky and nourishment, Food hypersensitivities: causes, cures, administration, FDA, nourishment naming pointers and implications, Integrated ways to deal with nourishment substance and unfavourably susceptible response hazard administration. The point of arranging the sustenance gatherings is to supply introduction to innovations, government/institutional help, differed conspires and to build worldwide attach ups and to supply data with respect to late patterns in Food and beverage Sector.

Market Analysis

The study of chemistry probably dates from the first millennium AD and the route to modern food chemistry can be traced through the alchemist philosophies of medieval China, India and Europe, although it took about a thousand years for chemistry to grow into a coherent and inclusive discipline. The marriage of chemistry and biology led to many progeny, including agricultural chemistry, biological chemistry, food chemistry, industrial chemistry and pharmaceutical chemistry.

Food Chemistry is an overview of chemistry related to food sciences, such as food analysis, microbiology, nutrition, and food engineering etc. Food chemistry deals with food and Sustenance. Now there are some emerging new trends in college education.There is increasing emphasis on improving learning and teaching (L&T) quality, measuring student based learning outcomes, and improving core competencies. Teaching loads for most faculties are increasing. All this points to a need for better efficiency. Perhaps through improved study skills, better teaching methods, and increased distance learning. After decades of teaching food chemistry it is noticeable that these trends bring with them constraints and challenges for the students, Researchers, Industrialists.

WHY CANADA?

Qualifications Valued Around the World

Canada’s high academic standards and rigorous quality controls mean that you’ll be earning a high-quality education that will open doors for your future and benefit your career over the long term. A Canadian degree, diploma or certificate is globally recognized.

Multicultural Society

With almost all of the world’s ethnic groups represented in Canada, it’s hard not to find ethnic foods and recreation activities associated with specific cultures. Student get in touch with number of ethnic clubs and associations related to Scientific Trades.

Since research is one of the key components of a Canadian post-secondary education,one have ample opportunity to become a part of this vibrant aspect of education. In Canada, government and industry together support research including: telecommunications, medicine, agriculture, computer technology, and environmental science.

Land of Possibilities

Under Canada’s highly dynamic and hands-on academic environment, Canada has become examples of excellence, innovation, and beauty, all of which—along with top-notch educational institutions—make Canada one of the leading study abroad destinations in the world. Canada is one of the study destinations which holds International reputation for educational standards. The country spends more on education (as a percentage of GDP) compared to the OECD average, and is the second highest among G-8 countries. Canada boasts a wide range of quality educational institutions for both degrees and diplomas in technical and professional disciplines. Over 1, 30,000 international students attend Canadian colleges and universities. Canada holds high international reputation for educational standard. The cost of living in Canada is lower than countries like Australia, England or the United States. Canada also offers post study work options to the eligible applicants.

Canadian Universities

Canadian universities are known for being consistently high quality and for offering internationally accepted degrees and credentials; some are ranked in the top 100 by reputable sources as The Times Higher Education Supplement and Shanghai Jiao Tong University’s Academic Ranking of World Universities.

Over 10,000 undergraduate and graduate degree programs are offered at more than 100 institutions nationwide—and, tuition is generally much lower than in other leading study abroad countries. Students can pursue their studies at one of Canada’s top universities for roughly half of what it would cost to attend an equally reputable program at a private US university.

International students can expect to be assisted in their university studies by such resources and services as orientation sessions, support programs, academic advising, prayer rooms, safe walk programs, student clubs, and assistance with medical concerns or housing issues.

International students can often work while they study, taking advantage of many cooperative education and internship opportunities. There are also immigration programs that international students may qualify for post-graduation.

The high quality of Canadian university education is further enabled by membership in the Association of Universities and Colleges of Canada (AUCC) and provincial government charters.

Conference City

Vancouver's food and beverage cluster is of great importance to the region, and along with Chicago, New York and Los Angeles, is one of the largest food and beverage clusters on the continent.

Why to Attend this Conference?

Educational opportunities:  No matter how experienced you are at your business, everyone can learn.  Working in research projects or business venture one can often be isolating, and without exposure to a variety of points of view, we can miss new ideas and trends that can impact future results.  The educational aspect this conference can expose you to new ways of conducting your business and help you discover how to be more productive.

Networking with peersFood Chemistry 2019 conference will  provide a great opportunity to network.  Often competitors from other regions of the country can become valuable resources for referrals and best-practices.  Avoiding peers for fear of others discovering your competitive advantage can actually limit your own success.  Collaboration is the way to approach networking.  While there are those whose intentions can be suspect, most people can help each other uncover ideas and spark inspiration when they get to know each other on a personal level.

Expand your Business:  Food Chemistry 2019 is a place where you can learn more about the current business climate.  Discovering innovative products and services for your business is necessary to stay competitive in today’s fast-paced world.  Plus, these vendors who sell to your industry fully grasp what is happening inside your competition.  Invest time with the sponsors at the event and turn them into your friends and allies.

Position yourself as an expert.  When you are active in your research and industry, you can develop a reputation as an expert to your peers and your clients.  Those who are engaged over the long term are often asked to speak at the events and to write articles for their publications.  Like it or not, others like to associate with the experts in any field.  Clients feel good about doing business with those that are celebrated by their peers. If your strategy is to be the best-kept secret in your business community and research area, you will be missing a valuable opportunity.

Have fun.  Being in research or business should be rewarding and fun. All work and no play can get old fast. Food Chemistry 2019 conference can add a layer of enjoyment to managing your career growth by mixing a social aspect into your learning and industry branding efforts. Here we are to share our beautiful city, a destination where you can unwind and enjoy yourself as Vancouver offers a premier locale situated in Southern Ontario on the north western shore of Lake Ontario near local shopping malls and is just a few miles from downtown parks, moreover August in the city does not disappoint, with major events every weekend.  Taking an extra day at the beginning or end of the trip to explore or visit friends in the region is also a great way to maximize the investment in travel. Never underestimate the power of a little fun mixed with some interesting people!

Benefits of Food Chemistry 2019 conference

·         Learn about the latest research in your field

·         Grow as a researcher and presenter

·         Obtain feedback on your research

·         Meet and get to know your peers

·         Gain visibility in your field

·         Share your research findings with others in your field

·         Regroup and rethink

·         Stay on top of trends and topics

·         Promote Creativity & Innovation in business field

Market Research

Vancouver Mayor Recognition

Toronto Mayor Recognition

Travel Guide

Conference Venue Detailshttp://foodchemistry.conferenceseries.com/venue-hospitality.php

Find out what you need to visit Canada as a tourist or business person, how to extend your stay in Canada and what documents you need to carry with you to transit through Canada.

Application submission:

Canada does not have a visa office in every country so it is important that Delegates/Attendees visit the website of the visa office responsible for processing their visa applications.  Information is available on the website on how to submit a visa application and the documentation required. 

Delegates/Attendees are encouraged to submit their visa applications well in advance of the date of the event at a Visa Application Centre or on-line E-applications (e-Apps).

E-Apps

This system allows clients to submit applications online.

Delegates/Attendees that need a visa but require their passport for other travel purposes are strongly encouraged to submit their visa applications on-line (e-Apps).  Delegates/Attendees that choose to apply on-line will not have to submit their passport until a decision has been taken on their applications.  If required, the visa office will send the applicant instructions on how and where to send their passports to finalize the visa process.  

Visa Application Centres (VACs):

VACs are commercial service providers authorized by Canada to provide specific services to applicants. 

VACs provide a number of services including help applicants fill out forms, answer questions and ensure that applications are complete, thereby reducing unnecessary delays or refusals due to incomplete applications.

Applicants that are required to provide biometrics information as part of the visa application process can do so at a VAC.  Additional information on the biometrics requirements is available at the IRCC website.

VACs send applications to Visa Offices and transmit decisions to applicants in a secure and confidential manner. VACs do not process visa applications and play no role in the decision-making process.

Visa Applications Processing Time:

Processing time for visa applications vary depending on the office and the time of the year.  Participants should be encouraged to apply early for their visas, and to submit complete applications including all supporting documents.  

Please visit the IRCC website for information on the time it takes to process visa applications at the various visa offices. 

NEW - Electronic Travel Authorization (eTA)

As of March 15, 2016, visa-exempt foreign nationals are expected to have an Electronic Travel Authorization (eTA) to fly to or transit through Canada. Exceptions include U.S. citizens, and travellers with a valid Canadian visa. Canadian citizens, including dual citizens, and Canadian permanent residents are not eligible to apply for an eTA.

However, from March 15, 2016 until fall 2016, travellers who do not have an eTA can board their flight, as long as they have appropriate travel documents, such as a valid passport. During this time, border services officers can let travellers arriving without an eTA into the country, as long as they meet the other requirements to enter Canada. We invite you to consult the IRCC website regularly for information updates on eTA.

Past Conference Report

Food Chemistry 2018

Food Chemistry-2018 Report:

Conference Series LLC Ltd successfully hosted the 3rd International Conference on Food Chemistry & Nutrition during May 16-18, 2018 at Montreal, Canada. The conference focused on the theme “Shaping the Future of Food Quality, Health & Safety”. 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 Ltd received generous response from the Editorial Board Members of 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 2018 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-2018 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

1.     Food Science and Technology

2.     Chemical Composition of Food

3.     Chemistry of Food Constituents

4.     Hydrocolloids in Food Industry

5.     Rheology and Kinetics of Chemical Reaction in Food

6.     Food Preservatives and Packaging

7.     Food Adulteration

8.     Regulatory Control of Food Composition, Quality, and Safety

9.     Nutrition and Functional Foods

10.   Nutritional Disorder Management

11.   Nutraceuticals and Dietary Supplements

12.   Current Research in Food Chemistry, Nutrition and Dietetics

13.   Food Waste and Recycling

14.   Food Nanotechnology

The proceedings of the conference were embarked with an Opening Ceremony followed by 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:

1.     Gustavo V. Barbosa-Cánovas, Washington State University, USA

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

3.     Ozlem Tokusoglu, Celal Bayar University, Turkey

4.     Yuanlong Pan, Nestlé Purina Research, USA

5.     Gary D Stoner, The Ohio State University, USA

6.     Anne Pihlanto, Natural Resource Institute Finland, Finland

7.     Charles F L Mbakaya, Rongo University, Kenya

Food Chemistry-2018 further comprised of Special Sessions/Workshops by:

1.     Gustavo V. Barbosa-Cánovas, Washington State University, USA

2.     Ozlem Tokusoglu, Celal Bayar University, Turkey

We heartily congratulate the winners of the Poster Competition and Young Research Forum Competition and appreciate 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 all the Organizing Committee Members for their kind support rendered towards the success of Food Chemistry-2018. 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-2018.

Food Chemistry-2018 Organizing Committee would like to thank the Chair of the conference, Ozlem Tokusoglu, Celal Bayar University, Turkey 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 2018Conference Series LLC Ltd is glad to announce 4th International Conference on Food Chemistry & Nutrition (Food Chemistry-2019) during July 26-27, 2019 in Vancouver, Canada.

Let us meet again @ Food Chemistry-2019


Past Reports  Gallery  

Food Chemistry 2017

Food Chemistry-2017 Report:

Conference Series LLC Ltd 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 Ltd received generous response from the Editorial Board Members of 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

1.     Chemistry of Food

2.     Functionality and Behaviour of Hydrocolloids

3.     Food Science and Technology

4.     Food and Nutrition

5.     Food Testing and Analysis

6.     Food Security

7.     Food Storage and Preservation

8.     Human Nutrition

9.     Recent Advancement in Food Science and Food Business

10. Food Waste and Recycling

11. Herbs, Spices and Essential Oils

12. Livestock Nutrition

13. Health and Medicine

14. Food Safety

15. 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:

1.     Huub Lelieveld, Global Harmonization Initiative, Austria

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

3.     Lee-Tian Chang, National Chung Hsing University, Taiwan

4.     Naofumi Morita, Toyo College of Food Technology, Japan

5.     Martin JT Reaney, University of Saskatchewan, Canada

6.     Bonnie Sun Pan, Taiwan Ocean University, Taiwa

7.     Dagmara Head, Food Development Centre, Canada

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

1.     Shahram Emami, University of Saskatchewan, Canada

2.     Guy Mechrez, Volcani Institute, Israel

3.     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 Ltd is glad to announce 3rd International Conference on Food Chemistry & Nutrition (Food Chemistry-2018) during May 16-18, 2018 in Montreal, Canada.

Let us meet again @ Food Chemistry-2018

 

 


Past Reports  Gallery  

To Collaborate Scientific Professionals around the World

Conference Date July 26-27, 2019

For Sponsors & Exhibitors

[email protected]

Speaker Opportunity

Supported By

Journal of Experimental Food Chemistry

Journal Food Processing & Technology

Journal of Nutrition & Food Sciences

All accepted abstracts will be published in respective Conference Series LLC LTD International Journals.

Abstracts will be provided with Digital Object Identifier by


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