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Food Chemistry Congress 2020

About Conference

We successfully completed the 2nd European Food Chemistry & Nutrition Congress during the month of July 15-16, 2019 Amsterdam, Netherlands. We are very happy to announce that 3rd European Food Chemistry & Nutrition Congress, which is going to be held in Florence, Italy in the month of April 22-23, 2020.

The Conference works under the Theme: “Shaping the future of Food Chemistry research and its impact on Quality, Nutrition, Health and Safety”

Food Chemistry Congress 2020 predominantly center to address Nutritionist, Dietitians, Clinical Nutritionist, Scientist, and Presidents, Founders, CEO's, business delegates, more young specialists and specialists from colleges, organizations and research labs giving a perfect space to share an understanding into the ebb and flow movement in Food Science and Nutrition look into. We have managed a few nourishment Meetings which made a stunning connection among the specialists and affiliations. Food Science and Nutrition conferences seem basic for the common nationals to remain healthy and fit for the span of life. Food Chemistry and Nutrition conferences are given importance in terms of ongoing research worldwide to ensure the health security which eventually pays attention to open up an opportunity.

Scope and Importance

Nutritional science analyzes how the body reacts to sustenance. Because of its progression in innovation, sustenance has turned out to be more spotlights on body digestion and its pathway. Further sustenance and nourishment science center on how sicknesses, pathology, and issues can be averted and relieved with a lovable solid eating regimen. Apparently, nutrition and food science deal how certain diseases and conditions are caused by a certain dietary factor namely malnutrition, food allergies, and food intolerances.

Hence Food science and Nutrition conference depends on the generous exchange of knowledge between the experts to promote the scientific discoveries. Food Chemistry Congress is committed to promoting open, transparent and international scientific exchange on the idea to Nurture.  The Nutrition Network which eventually contributes to the improvement of efforts to tackle local, national and global impacts of Food science and Nutrition

Benefits of attending

  • Augment the greatest asset you have
  • Self- renew yourself
  • Develop the art of marketing
  • Meet Experts & Influencers Face to Face
  • Assimilate the vigor of compatible individual
  • Explode from antiquity
  • Acquire greater focus

Targeted audience

  • Food Science Experts
  • Health and Food Researches
  • Natural Medicine Researchers
  • Alternative Medicine Specialists
  • Healthcare Professionals
  • Experts from Hospitals
  • CEOs’ and Presidents’
  • Food Experts from food industries
  • Business Entrepreneurs
  • Directors and Professors from Universities and Institutions
  • Nutritionists and Dietitians
  • Experts from nutritional supplement companies
  • Clinical Researchers
  • Post-doctoral and Ph.D. students
  • Student Researchers
  • Food scientists
  • Food Chemist
  • Nutritionists
  • Dieticians
  • Biologist
  • Agronomists
  • Food engineers
  • Presidents
  • Biochemist
  • Food safety officers
  • Agricultural engineers
  • Quality control officers
  • Professors and students


Track 1: Food Chemistry

It is the study of chemical processes and interactions of all biological and non-biological parts of foods. Food chemistry is often applied within the analysis of dietary content to watch or improve nutrition, or the determination of levels of contaminants to confirm Food Safety. Food Chemistry cares with analytical, organic chemistry, chemical, physical, biological process, and toxicological aspects of foods and food ingredients. It conjointly involves the study and development of food additives that may be wont to preserve the food. It overlaps with organic chemistry there in it deals with the food parts. Food chemistry is often applied within the analysis of dietary content to watch or improve nutrition, or the determination of levels of contaminants to confirm Food Safety.

Track 2: Food and Nutrition

The effective management of nutrition and food intake is a key to good physiological state. Good nutrition and food selections will facilitate forestall sickness. Consumption the proper foods will facilitate your body cope a lot of with success with associate in progress sickness. Understanding smart nutrition and listening to what you eat will assist you maintain or improve your health. Food and nutrition are the way that we get fuel, providing energy for our bodies. We need to switch nutrients in our bodies with a replacement provide on a daily basis. Water is a crucial part of nutrition. Fats, proteins, and carbohydrates area unit all needed. Maintaining key vitamins and minerals are vital to maintaining physiological state. For pregnant girls and adults over fifty, vitamins like vitamin D and minerals like metallic element and iron area unit vital to contemplate once selecting foods to eat, yet as potential Dietary Supplements.

Track 3: Food Science and Technology

Food science is the study of the physical, biological, and chemical makeup of food; the causes of food deterioration; and also the ideas underlying food process. Food science and technology is concerning understanding the composition of food and, in a way, ‘reinventing’ it. It might involve enhancing the style, creating it last longer, ensuring it’s safe to eat, or perhaps boosting its nutritional content. Food technology is that the application of food science to the choice, preservation, processing, packaging, distribution, and use of safe food.

Track 4: Food Engineering

Food engineering could be a multidisciplinary field which mixes biological science, applied physical sciences, chemistry and engineering for food and connected industries. Food engineering includes, however isn't restricted to, the applying of agricultural engineering, technology and chemical engineering principles to food materials. Food engineers give the technological information transfer essential to the efficient production and development of food product and services. Physics, chemistry, and arithmetic are elementary to understanding and engineering product and operations within the Food Trade. Food engineering encompasses a large vary of activities. Food engineers are used in food process, food machinery, packaging, ingredient producing, instrumentation, and management. Companies that style and build Food Process Plants, consulting companies, government agencies, pharmaceutical firms, and health-care companies additionally use food engineers.

Track 5: Hydro Colloids in Food Industry

Hydrocolloids have an extensive array of useful properties in foods. These are containing thickening, gelling, emulsifying, stabilization, and controlling the crystal growth of ice and sugar. Though the basic properties for which hydrocolloids find extensive use are thickening and gelling. Food Hydrocolloids are gums that are added to Food Stuffs with a specific end goal to control their useful properties, for example, thickening or gelling. These are typically disengaged from plants. In handled nourishments, they are pervasive – no other gathering of fixings contributes more to thickness, surface, and body like hydrocolloids do.

Track 6: Food Processing

Food processing includes three main categories: (1) the development of Protein - Rich Foods; (2) the preservation of foods by modern methods such as refrigeration, canning and irradiation, traditional methods such as drying, smoking, salting and fermentation; (3) food additives. Primary Food Processing is essential to make most foods edible, and secondary food processing turns the ingredients into familiar foods, such as bread. Advantage of Food Processing is preservation, toxin removal, easing marketing and distribution tasks, and increasing food consistency. 

Track 7: Food Toxicology

Food Toxicology is an individual field that assesses the impacts of constituents of the mind boggling compound network of the eating regimen on the exercises of harmful specialists that might be common endogenous items or might be presented from polluting creatures or from sustenance generation, handling, and arrangement. Food Toxicology is increases crucial consideration as nourishment production network is ending up more worldwide in beginning and any tainting or poisonous indication may cause serious antagonistic wellbeing impact. It covers the various aspects of Food safety and Toxicology.

Track 8: Food Nanotechnology

Food nanotechnology is a division of nanotechnology concerned with the application of nanotechnology to food or Food Packaging so as to extend the life or safety of food, to detect harmful bacteria, or to create stronger flavors. Food Nanotechnology is a zone of rising interest and opens up an entire universe of new conceivable outcomes for the sustenance business. Nanotechnology involves the manipulation of microscopic matter that ranges from 1 to 100 nm in size. Food and water are naturally made up of particles that are on the nanometer scale, Engineered Nanoparticles are able to penetrate these products easily based on their comparable properties.

Track 9: Food Waste and Recycling

Food Recycling is the process to change food waste materials into new useful products to prevent waste of potentially useful materials. The main use of recycling process is to reduce consumption of fresh raw materials and also reduce the energy usage and reduce air pollution and also reduce water pollution. Composting is also one of the methods to prevent Food Wastage. By using composting, we can convert waste Food Materials into organic matter which is useful as a medium to growing plants.

Track 10: Food Adulteration

Food Adulteration is the procedure in which the nature of nourishment is brought down either by the expansion of substandard quality material or by extraction of important fixing. It not just incorporates the deliberate expansion or substitution of the substances yet natural and compound tainting amid the time of development, stockpiling, preparing, transport and circulation of the sustenance items, is likewise in charge of the bringing down or corruption of the nature of Food Substances. Adulterants are those substances which are utilized for making the nourishment items perilous for human utilization.

Track 11: Food Security

Food Security is a condition in which all individuals consistently have physical, social and monetary access to adequate sheltered and Nutritious Nourishment that meets their dietary and sustenance inclinations for a dynamic and sound life. Sustenance security fuses a measure of versatility to future interruption or inaccessibility of Basic Nourishment supply because of different hazard factors including dry seasons, shipping disturbances, fuel deficiencies, monetary flimsiness, and wars.

Track 12: Advanced Food Process Technologies

Food handling innovations are basic association within the natural manner of life. Shoppers' interest for dilated quality pointers has motivated the planning for brand spanking new and less forceful handling advancement, which permit additional outstanding maintenance of traditional style. As a result, negligible making ready procedures rose with the target of displacement standard safeguarding methods with the goal of broadening timeframe of realistic usability, while not the negative impacts caused by extreme warming. Propelled sustenance making ready advances is Associate in nursing complete treatment of this condition of learning on nourishment handling innovation. The applying of warmth is each a vital methodology of Food Preservation and a method of developing texture, flavor and color.

Track 13: Food Authenticity and Integrity

Food Authenticity and Integrity refers to the authenticity and intactness of food products. Food fraud is a major concern not only for consumers, but also for producers and distributors. . The food supply chain network has become very extensive, which increased its susceptibility to fraud. Today’s Food Products and ingredients may be sourced from a single farm or from producers and manufacturers worldwide. Labeling regulations exist to verify  authenticity and origins of these products as they are exported around the globe. Regrettably, recurring Food Contamination scandals show that there is always room for error, whether intentional, adulterated, or fraudulent.

Track 14: Food Rheology

Food Rheology is the study of the rheological properties of nutrition, the consistency and flow of food under tightly specified conditions. The study of food rheology requires unique factors beyond an understanding of the basic rheological dynamics of the movement and deformation of substance. Food can be categorized into its rheological state, according its solid, gel and liquid emulsion with associated Rheological Behaviors and its rheological properties can be restrained. Food Rheology is something we understanding every day with our perception of food texture and basic concepts of food rheology well apply to polymers physics. These properties will affect the design of food processing plants, as well as shelf life and other important factors, including sensory properties that appeal to consumers.

Market Analysis

Sports nutrition consumers in Italy are becoming increasingly educated about the different types of products available and their aims. While, initially, consumers’ main concerns were to build up muscle and hence they opted for sports protein, they are now becoming increasingly aware of the efficacy of products positioned for energy increase, endurance, recovery and strength. In Italy foodservice market is likely to witness a CAGR of 1.24% during the forecast period (2019 - 2024).

Continuous growth in brands franchising, increased demand for healthier and quality food, and booming digital commercialization are few factors augmenting the foodservice market in Italy. Further, supplemented by active tourism, Italy remains the third largest foodservice market in Europe. Many companies are investing to launch their outlets in the country. For instance, in 2018, the giant player, Starbucks Coffee Company, launched its first outlet in the country. With the growing urbanization and improved lifestyle, Italians are increasingly preferring wine over other alcoholic drinks, uplifting the business for wine bars in the country.

The increasing frequency of Italians for eating out is majorly benefitting the foodservice sector of the country. According to FIPE, around 39 million Italians ate out in 2016, which accounted for 35.3% of the total revenue generated by food consumption in the country. The majority comprised of 34 million consumers eating lunch out on weekdays while the number of people dining out for dinner remained around 2 million. Italy holds more catering enterprises per square km when compared to any other country in the world, portraying a flourishing foodservice market in the country.





Past Conference Report

food chemistry congress 2019

Conference Series llc LTD successfully hosted the 2nd European Food Chemistry & Nutrition Congress during July 15-16, 2019 at Amsterdam Netherlands. The conference focused on the Theme: “Investigating the Interrelationships of Food and Human Health”. 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 2019 from Conference Series Group. The conference was marked with the presence of renowned Speakers, Young Researchers, Students and Business Delegates driving the two day event into the path of success with thought provoking keynote and plenary presentations.

Food Chemistry Congress 2019 is designed to offer comprehensive range of sessions that includes Chemistry of Food, Food Science and Technology, Herbs, Spices and Essential Oils and many more

·         Chemistry of Food
·         Functionality and Behaviors of Hydrocolloids
·         Food Science and Technology
·         Food and Nutrition
·         Food Testing and Analysis
·         Food Security
·         Food Storage and Preservation
·         Human Nutrition
·         Recent Advancement in Food Science and Food Business
·         Food Waste and Recycling
·         Herbs, Spices and Essential Oils
·         Livestock Nutrition
·         Health and Medicine
·         Food Safety
·         Food and Resource Economics
The proceedings of the conference were embarked with an Opening Ceremony followed by Special Sessions and a series of Lectures delivered by both Honorable Guests and members of the Keynote forum. The adepts who promulgated the theme with their exquisite talks were:
1.     Isaac W Ofosu, Kwame Nkrumah University of Science and Technology, Ghana
2.     Ratchuporn Suksathan, Queen Sirikit Botanic Garden, Thailand
3.     Ratchadawan Puangpradab, Queen Sirikit Botanic Garden, Thailand
4.     Mustapha Najib, University of Lille, France
5.     Suh-Jen Jane Tsai, Providence University, Taiwan
6.     Vincent Okechukwu Anidiobu, The Federal Polytechnic Ado-Ekiti, Nigeria
7.     Sherif S Mohamed, National Research Centre, Giza, Egypt.
Conference Series llc LTD would like to announce the commencement of European Food Chemistry Congress “April 27-28, 2020 Florence, Italy”. Let us meet at 2020.

Past Reports  Gallery  

To Collaborate Scientific Professionals around the World

Conference Date April 22-23, 2020

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Journal of Nutrition and Human Health Journal of Clinical Nutrition & Dietetics Journal of Nutrition & Food Sciences Journal of Agricultural Science and Food Research

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