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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.

About Conference

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

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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