Gustavo V. Barbosa-Cánovas
Washington State University, USA
V A Shiva Ayyadurai
CytoSolve Inc., USA
Nestlé Purina Research, USA
Celal Bayar University, Turkey
Gary D Stoner
The Ohio State University, USA
Adrian L Kerrihard
Montclair State University, USA
US Army Natick Soldier RDE Center USA
Ozan N Ciftci
University of Nebraska-Lincoln USA
Recommended Global Agri, Food & Aqua Conferences
Food Chemistry 2019
- History of Food Chemistry
- Food Chemistry 2019
- Session & Tracks
- Market Analysis
- Vancouver Mayor Recognition
- Toronto Mayor Recognition
- Travel Guide
- Past Conference Report
History of Food Chemistry
Food Chemistry 2019
|Food Chemistry 2019||Vancouver, British Columbia, Canada||July 26-27, 2019|
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 health. Food 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:
- 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:
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.
Vancouver Mayor Recognition
Toronto Mayor Recognition
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 2018, Conference 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-2017, Conference 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
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