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2nd European Food Chemistry & Nutrition Congress , will be organized around the theme “Investigating the Interrelationships of Food and Human Health”
food chemistry congress 2019 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in food chemistry congress 2019
Submit your abstract to any of the mentioned tracks.
Register now for the conference by choosing an appropriate package suitable to you.
Food Chemistry is the investigation of chemical procedures and reactions of all natural and non-organic parts of food substances. The field includes the physiochemical standards of the changes and responses that happen amid the assembling, dealing with, and capacity of food sustenance’s. Food science as a noteworthy branch of sustenance science manages the piece and properties of nourishments and the synthetic changes they experience. It is identified with science, organic chemistry, physiological science, plant science, zoology and sub-atomic science. It is a chemical process that occur inside sustenance substances to decide its wholesome esteem, taste, surface and freshness. The significance of food science lies in its capacity to counter the impacts of decay and waste and broaden the time span of usability of nourishments.
- Track 1-1Nutrifood Chemistry
- Track 1-2Agronomy
- Track 1-3Agricultural and Food Chemistry
- Track 1-4Flavor Chemistry
- Track 1-5Agricultural Chemical Science
Nutrition is the branch of science that deals with the study of nutrients in food and the relationship between health and diet, diseases and how the body uses nutrients. It majorly focuses on the biological and Physiological aspects of nutrients and food .The science deciphers the communication of basic supplements and different substances in nourishment in connection to development, upkeep, multiplication, wellbeing and sickness of a living creatures. It includes consumption of food, absorption process, assimilation, biosynthetic reactions, catabolism, and excretion.
- Track 2-1Nutritional Biochemistry
- Track 2-2Nutritional Immunology
- Track 2-3 Integrative Nutrition
- Track 2-4 Protein Science
- Track 2-5Plant Nutrition
Food Science and Technology involves the application of basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing. Whereas Food Technology deals with the production processing that makes the food. Food technologists apply their knowledge of food science to operate, design and manage the facilities and equipment involved in the processing and storage of foods
- Track 3-1Food Standards
- Track 3-2 Integrated Food Functionality
- Track 3-3 Sustainable Technologies
- Track 3-4 Food Technology
- Track 3-5Food Informatics
Neutraceuticals are usually a food or part of a food that apparently provides medicinal or health benefits, including the prevention and treatment of disease. A Neutraceuticals may be a naturally nutrient-rich or medicinally active food. They can be considered non-specific biological therapies used to promote general well-being, control symptoms and prevent malignant processes. Medicinal foods are foods that are specially formulated encapsulated and which are intended for the dietary management, cure and prevention of a disease. It has distinctive nutritional needs that cannot be met by normal diet alone.
- Track 4-1Bioactive Neutraceuticals
- Track 4-2Functional Foods
- Track 4-3Dietary Supplements
- Track 4-4 Fortified Foods
- Track 4-5 Medical Foods
Food Biotechnology is focused on new innovation in the field of food, emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. Biotechnology refines and extends methods that produce new plants and animals. Every food substances such as fruit, vegetable, grain and domestic animal we see today is the result of genetic modification. Biotechnology has a long history of use in food production and processing. The potential advantages of biotechnology are huge. Sustenance makers can utilize new biotechnology to deliver new items with alluring attributes. These incorporate attributes, for example, ailment and dry spell safe plants, more slender meat and upgraded enhance and nutritious nature of nourishments. This innovation has likewise been utilized to create life-sparing immunizations, insulin, disease treatment and different pharmaceuticals to enhance personal satisfaction
- Track 5-1Crop Biotechnology
- Track 5-2 Animal Biotechnology
- Track 5-3Fermentation of Food Substances
- Track 5-4Bioprocess Engineering
- Track 5-5Enzyme Technology
Clinical Nutrition is the study of the relationship between food ingested and the well-being of the body. It involves involves studying what nutrients are necessary for the body to function and how what eating behaviors e affects the health. Clinical nourishment is the act of investigating if a man is devouring a sufficient measure of supplements for good wellbeing. More specifically, it is the science of nutrients and how they are digested, absorbed, transported, metabolized, stored, and utilized and how the resulting by-products are excreted as waste by the body
- Track 6-1Medical Nutritional Therapy
- Track 6-2Immuno Nutrition
- Track 6-3Endocrine Nutrition
- Track 6-4Parental Nutrition
- Track 6-5Nutrigenomics
Food Microbiology is the study of microorganisms that inhibit contamination of food in which it a include spoilage of food. Sometimes it causes diseases because of improper storage and cooking. Most commonly used microorganisms are yeast, bacteria, moulds or combination of these. For example longer storage for eggs, leafy vegetables, Bread etc. Bread gets stale of longer storage. Some fermented food like beer, wine, cheese and yogurt those with other useful role like producing probiotics. The fermentation theory brought by louis pasteur and the main concept behind that fermentation brought on by microbes.
- Track 7-1Food Mycology
- Track 7-2Microbial Ecology
- Track 7-3Food Contamination
- Track 7-4Food Utilization
- Track 7-5Microbial Aspects of Food Spoilage
Food Examination the prepare dealing with the headway, application and examination of indicative techniques for portraying the properties of substances and their constituents. Nourishment things are explored for a collection of reasons, e.g., consistence with legitimate and naming necessities, assessment of thing quality, affirmation of nutritive regard, area of contamination, inventive work. Food Investigation takes a gander at the tangible, synthetic, microbiological and physical properties of sustenance and drink, and is an essential piece of value confirmation, administrative consistence and item improvement
- Track 8-1Food Inspection
- Track 8-2Grading of Food
- Track 8-3Characterization of Final Product
- Track 8-4Quality Management
- Track 8-5Monitoring Food Properties
Probiotics are live microorganisms and yeasts that are useful for the wellbeing, particularly for the stomach related framework. The body is brimming with microbes, both great and awful. Probiotics are frequently called "great" or "accommodating" microbes since they help keep the gut sound. In a nutshell, prebiotics are a type of fiber. They are indigestible plant fibers that feed the probiotics or the good bacteria already live inside the large intestine. Prebiotics act as food for probiotics.
- Track 9-1Novel Probioceuticals
- Track 9-2Novel Prebiotics
- Track 9-3Prebiotic Supplementation
- Track 9-4 Probiotic Nutrition
- Track 9-5 Probiotics Strains
Food Designing is a multidisciplinary field incorporates a broad assortment of activities, for instance, Food Handling, sustenance equipment, packaging, settling gathering, instrumentation, and control. It incorporates the possibility of appreciation of thermodynamics, reaction vitality, and transport ponders associated with sustenance frames .It furthermore to use introduce day gadgets, advancement, and learning, for instance, computational materials science and nanotechnology, to develop new things and methodology. New packaging materials and systems are being made to give more confirmation to sustenance’s, and novel defending advancement is creating.
- Track 10-1Agricultural Engineering
- Track 10-2Chemical Engineering
- Track 10-3Sanitation Technologies
- Track 10-4Modern Packing
- Track 10-5Food Product Shelf Life
The Agri-Food Technology segment is the procedure of sustenance generation and dispersion, and incorporates a tremendous scope of parts from cultivating to the point of eating. Farming organizations, nourishment makers, makers and retailers are huge managers in this area, as are government offices that create sustenance arrangement. The Agri-nourishment part is likewise characteristically connected to all inclusive essential difficulties, for example, land and water utilize, environmental change, and wellbeing and prosperity.
Some of the main aspects of Agri-tech:
· Creation of new food and drink productions
· Crop management, including weeds, pests and diseases
· Water reduction
· Plant and animal health, nutrition and modification
- Track 11-1Agri Robotics
- Track 11-2Agricultural Biotechnology
- Track 11-3 Agro-Nutritional Services
- Track 11-4Chemical Fermentation Technology
Pediatric Nutrition is the maintenance of a proper well-balanced diet consisting of the essential nutrients and the adequate caloric intake necessary to promote growth and sustain the physiological requirements at the various stages of a child's development. Nutritional needs vary considerably with age, level of activity, and environmental conditions and they are directly related to the rate of growth. In the prenatal period growth totally depends on adequate maternal nutrition. During infancy the need for calories, especially in the form of protein, is greater than at any postnatal period because of the rapid increase in both height and weight.
- Track 12-1Breastfeeding and Alternatives
- Track 12-2Nutrition Supplementation
- Track 12-3Cognitive Development in Childhood
Food authenticity and integrity refers to the genuineness 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 the 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 13-1Food Safety
- Track 13-2Consumer Regulation
- Track 13-3Food Commodity
- Track 13-4Food Traceability
- Track 13-5Global Food Demand
Malnutrition is a condition that outcomes from eating an eating routine in which at least one supplements are either insufficient or are excessively to such an extent that the eating regimen causes medical issues. It alludes to insufficiencies, abundances or uneven characters in a man's admission of vitality or supplements. The term unhealthiness covers 2 general gatherings of conditions. One is 'under sustenance which incorporates hindering (low tallness for age), squandering (low weight for stature), underweight (low weight for age) and micronutrient inadequacies or deficiencies (an absence of imperative vitamins and minerals). The other is overweight, heftiness and eating routine related no transmittable illnesses, (for example, coronary illness, stroke, diabetes and growth). Lack of healthy sustenance can frequently be exceptionally hard to perceive, especially in patients who are overweight or stout to begin with. Lack of healthy sustenance can happen bit by bit, which can make it exceptionally hard to spot in the beginning periods.
- Track 14-1Nutritional Disorders
- Track 14-2Imbalance of Electrolytes
- Track 14-3Weight Loss
- Track 14-4Nutrition and Physiology of Malnutrition
Nutritional Epidemiology is a new field of medical research and is defined as an area of epidemiology that involves investigation to study the importance of nutrition in the etiology of disease and to monitor the Nutritional status of populations. Epidemiology is the study of disease transmission looks at the part of nourishment in the etiology of sickness, screens the nutritious status of populaces, creates and assesses intercessions to accomplish and keep up energizing eating designs among populaces, and inspects the relationship and cooperative energy amongst sustenance and physical action in wellbeing and infection.
- Track 15-1Biostatistics
- Track 15-2Biostatistics
- Track 15-3Nutritional Biomarkers
- Track 15-4Molecular Gastronomy
The Food Industry is the intricate system of agriculturists and assorted organizations that together supply a great part of the sustenance devoured by the total population. The nourishment business today has turned out to be profoundly broadened, with assembling going from little, conventional, family-run exercises that are exceptionally work serious, to vast, capital-escalated and very motorized modern procedures. Indeed, even with innovative advances and new controls, laborers in the nourishment handling and assembling industry keep on facing various wellbeing dangers. Food service operations have accident and illness rates as high as industries that are commonly thought of as being hazardous places to work.
- Track 16-1Chemical Hazards
- Track 16-2Machinery-Related Hazards
- Track 16-3Biological Hazards
- Track 16-4Physical/Extraneous Material Hazards
- Track 16-5Allergenic Hazards
Dairy science involves the chemistry, microbiology, and engineering properties of dairy foods. It focuses on the production and manufacturing of all dairy products, including milk. Entering this field requires knowledge of animal nutrition, reproduction, lactation and business. Dairy science explores the technology and science behind the production of milk and milk products like cheese, yogurt, butter, ice cream and casein. Dairy husbandry is one of the strategic sectors of agriculture that has a major impact on public health, the environment and economy. Dairy science and technology provides knowledge and expertise on the production of highly nutritious and safe milk and dairy products in a sustainable manner.
- Track 17-1Dairy Production and Technological Properties
- Track 17-2Starter Cultures
- Track 17-3Cheese Technology
Food Biochemistry is the study of the breakdown of sustenance in the cell as a wellspring of vitality. Every cell is a production line that changes over the supplements of the nourishment one eats to vitality and other basic parts of the body. The measure of vitality that these supplements supply is communicated in Calories (kilocalories). The quantity of Calories devoured will decide the vitality adjust of the individual and whether one loses or gains. Nourishment Biochemistry incorporate usage of current concoction and biochemical systematic strategies for sustenance segments and their responses, demonstrate frameworks to think about their responses and productive factual apparatuses for information examination to get the most extreme useful products.
- Track 18-1Analytical Biochemistry
- Track 18-2Biochemical Characterization
- Track 18-3Spectrophotometric Methods
- Track 18-4Phytochemical Screening
A balanced diet is one that provides your body the nutrients it needs to perform properly. The conditions for a balanced diet are often met from associate assortment of plant and animal primarily based foods. A diet won't be an equivalent for everybody. Most are completely different and infrequently, people would require a special quantity and type of nutrients.Consumption the proper foods and responding to what our body needs is called having a balanced diet. It's vital to consume these six nutrients on a daily to create and maintain healthy biological process. Poor health are often caused by an imbalance of nutrients, either an excess or deficiency, which, in turn, affects bodily functions
- Track 19-1 Nutritional Supplement Assessment
- Track 19-2Diet and Health
- Track 19-3Nutrient Profiling
- Track 19-4 Dietary Modification
- Track 20-1Intentional Adulterants
- Track 20-2Microbial Adulteration
- Track 20-3Incidental Adulteration
- Track 20-4Deleterious Substances
- Track 22-1Biosensors for Food Quality
- Track 22-2Non Thermal Technology
- Track 22-3Freezing
- Track 22-4Quality Optimization
- Track 22-5Thermal Technology