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5th European Food Chemistry Congress, will be organized around the theme “ Awakening the Innovation of future food technology”
Food Chemistry Congress-2024 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-2024
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Food chemistry is the study of both biological and non-biological elements of food, chemical processes and their interactions. It is also related to organic chemistry as it deals with the identification and quantification of components of food, such as carbohydrates, lipids, proteins, water, vitamins, and dietary minerals.
It is the study of chemical processes and interactions of all biological and non-biological components of foods. Food chemistry is concerned with analytical, biochemical, chemical, physical, nutritional, and toxicological aspects of foods and food ingredients. It also involves the study and development of food additives that can be used to preserve the food. It overlaps with biochemistry in that it deals with the food components. Food chemistry can be applied in the analysis of dietary content to monitor or improve nutrition, or the determination of levels of contaminants to ensure food safety.
It also involves the research and synthesis of nutrients and preservatives, as well as other additives that can be used to preserve the quality of food or modify its color, flavor, and taste. Food chemistry knowledge aids in the creation of proper food handling techniques as well as good manufacturing practices.
- Track 1-1Nutrifood Chemistry
- Track 1-2Agronomy
- Track 1-3Agricultural and Food Chemistry
- Track 1-4Flavor Chemistry
- Track 1-5Agricultural Chemical Science
Drug is a medicinal/ chemical compound that is prescribed by the professional health workers to suppress or aid in treatment of a certain disease or health condition. Efficacy of a drug depends upon the body mass index, severity of disease or dietary consumption. Food and Drug interaction occurs when consumption of a certain food constituent changes the behavior of a drug, causing the effects to be increased or reduced, or creating a new effect that none of the drugs could create on its own. These interactions can occur as a result of inadvertent misuse or a lack of understanding of the active ingredients in the relevant substances. Connections between food and medications can unintentionally reduce or augment the medication's effect.
Food additives are substances that are added to food to enhance or preserve its safety, freshness, flavor, texture, or appearance. A few additional substances have been used for a short period of time, such as pickling (with vinegar), salting (as with bacon), preserving desserts, or using Sulfur dioxide in the same way as with drinks. Food additives are only justified where there is a technical need for them, they do not deceive consumers, and they serve a well-defined technological purpose, such as preserving the nutritional quality of the food or enhancing the food's stability. Flavoring agents are also used to improve the taste and flavor of foods. Adding flavor to them necessitates certain restrictions, namely, they must be applied in compliance with official guidelines. Many researchers and organizations have now accepted and built on this numbering scheme to uniformly distinguish all additional substances, regardless of whether they are licensed for use.
Food intake and nutrition control are also important for good health. Protein, carbohydrates, fat, fiber, vitamins, minerals, and water are the six types of nutrients that the body requires from food. Food intake, absorption, assimilation, biosynthesis, catabolism, and excretion are all included. An organism's diet is the food it absorbs, which is primarily dictated by food supply, processing, and palatability. A balanced diet involves food preparation and storage methods that protect nutrients from oxidation, heat, and leaching while also lowering the risk of food-borne illness. A poor diet can affect one's health by causing deficiency diseases like blindness, anemia, scurvy, preterm birth, stillbirth, and cretinism, as well as health-threatening conditions like obesity and metabolic syndrome, and chronic systemic diseases like cardiovascular disease, diabetes, and osteoarthritis.
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. Because 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 similar properties. These particles can act as a whole unit by performing similar transportation functions that prove useful in almost every industry, particularly involving food products.
- Track 5-1Nano Encapsulation
- Track 5-2Organized Nano Sized Additives
- Track 5-3Nano Coating
- Track 5-4Nano Sized Agrochemicals
Microorganisms are generally considered to include bacteria, yeasts, fungi and some protozoa. Bacteria especially, but also yeasts and fungi, are ubiquitous. Different species of bacteria are found growing in all natural and man-made environments – from the Antarctic, through refrigeration at 1–5â—¦C, hot springs at the boiling point of water (100â—¦C) to hypothermal vents where high pressure allows growth at 160â—¦C and even higher temperatures found deep in the ocean floor. Microorganisms important to the food industry, including viruses, bacteria, yeasts, protozoa and worms. Microbial growth is examined and methods of measurement are discussed. The bacterial agents of food borne illness are described, including Clostridium Botulinium.
- Track 6-1Food Mycology
- Track 6-2Microbial Ecology
- Track 6-3Food Contamination
- Track 6-4Food Utilization
- Track 6-5Microbial Aspects of Food Spoilage
Agriculture and Resource Economics examines the use and distribution of food resources, with the aim of applying economic theory to the production and distribution of agricultural commodities in order to improve these processes. Agriculture is the oldest practice that has contributed to the civilization of human species and is still the largest sector to provide livelihood to around one-third population in the world.
- Track 7-1Horticulture
- Track 7-2Technical transformations in agricultural practices
- Track 7-3Organic Farming
- Track 7-4Food and consumer economics
- Track 7-5Agronomy
- Track 7-6Crop modeling and plant breeding
Nutrition begins with food components. It is the process by which the body nourishes itself by transforming food into energy and body tissues. The science of nutrition concerns everything the body does with food to carry on its functions. Food provides essential substances called nutrients. The body needs these nutrients to help it make energy; to grow, to develop, repair, and maintain its tissues, and to keep its different systems working smoothly. It is the science that interprets the interaction of nutrients and other substances in food.
- Track 8-1Nutritional Biochemistry
- Track 8-2Nutritional Immunology
- Track 8-3Plant Nutrition
- Track 8-4Malnutrition
- Track 8-5Clinical 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 9-1Sustainable Technologies
- Track 9-2Integrated Food Functionality
- Track 9-3Integrated Food Functionality
- Track 9-4Food Technology
- Track 9-5Food Standards
- Track 9-6Food Informatics
Food designing is a multidisciplinary field includes an extensive variety of exercises, for example, sustenance handling, nourishment hardware, bundling, fixing assembling, instrumentation, and control. It includes the idea of comprehension of thermodynamics, response energy, and transport wonders connected to nourishment forms .It additionally to utilize present day devices, innovation, and learning, for example, computational materials science and nanotechnology, to grow new items and procedures. New bundling materials and procedures are being created to give more assurance to nourishments, and novel safeguarding innovation is developing.
- Track 10-1Agricultural Engineering
- Track 10-2Sanitation Technologies
- Track 10-3Chemical Engineering
- Track 10-4Modern Packing
- Track 10-5Food Product Shelf Life
Hydrocolloids are gums that are added to foodstuffs with a specific end goal to control their useful properties, for example, thickening or gelling. These are typically disengaged from plants. Hydrocolloids are utilized as a part of specialized and managed applications to thicken and to settle plans. In handled nourishments, they are pervasive – no other gathering of fixings contributes more to thickness, surface, and body like hydrocolloids do.
- Track 11-1Food Stabilizers
- Track 11-2Food Emulsifiers
- Track 11-3Hydro gels
- Track 11-4Hydrocolloid Polymers
- Track 11-5Plant Hydrocolloids
- Track 11-6Food Stabilizers
Food processing includes various methods and techniques used to transform the raw ingredients for the purpose of human consumption. The processing of food can be done by physical means or chemical means. It typically involves activities such as mincing, macerating, liquefaction, emulsification Innovation in food production, processing and new product development can offer benefits for consumers and the environment. Usually food can be processed by three methods on-off production, batch production, mass production. Processing of food enables the removal of toxins, ease in marketing and distribution tasks. It also enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms.
- Track 12-1Fermentation Techniques
- Track 12-2Food Packaging
- Track 12-3Pasteurization
- Track 12-4Canning
- Track 12-5Freeze Drying
Food rheology is the study of properties of food components. It is concerned with the deformation and flow of the raw materials, intermediate and final products of food industry. Food components can be classified according to its rheological state such as solid, gel emulsion, liquid. The most important factor in food rheology is consumer perception of the product. The importance of rheology in food components means that is essential for food scientists to have analytical techniques to measure the properties.
- Track 13-1Psych Rheology
- Track 13-2Process Engineering
- Track 13-3Polymer Physics
- Track 13-4Quality Control
Food physical chemistry is the branch of food chemistry which involves the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Physical properties of food play a key role altogether fields wherever trendy technological processes are applied for the generation of food raw materials and therefore the production of food. The determination of physical properties of food and connected product are a pre-requisite for designing, production engineering and automation processes in today’s food, pharmaceutical and cosmetics industries furthermore as altogether connected internal control activities.
- Track 14-1Food Enzyme Kinetics
- Track 14-2Cross Linking in Food
- Track 14-3Immobilized Enzymes and Cells
- Track 14-4Food Formulations
- Track 14-5Microencapsulation
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. Sustenance 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 15-1Food Safety Assessment
- Track 15-2Food Intolerance
- Track 15-3Food Intolerance
- Track 15-4Genetically Modified Food
- Track 15-5Food Allergy
- Track 15-6Food Contaminants
- Track 15-7Edible Nano Coatings
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 16-1Food Inspection
- Track 16-2Grading of Food
- Track 16-3Characterization of Final Product
- Track 16-4Quality Management
- Track 16-5Monitoring Food Properties
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 17-1Agricultural Waste Recycling
- Track 17-2Sustainable Waste Management
- Track 17-3Sustainable Waste Management
- Track 17-4Waste Management Techniques
- Track 17-5Compositing
Food contamination 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 nourishment items. Adulterants are those substances which are utilized for making the nourishment items perilous for human utilization.
- Track 18-1Intentional Adulterants
- Track 18-2Microbial Adulteration
- Track 18-3Economic Adulteration
- Track 18-4Deleterious Substances
- Track 18-5Incidental Adulteration
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 19-1Food Safety
- Track 19-2Consumer Regulation
- Track 19-3Food Commodity
- Track 19-4Food Traceability
Food handling innovations are a basic connection in the natural way of life. Shoppers' interest for expanded quality guidelines has impelled the look for new and less forceful handling advancements', which allow more prominent maintenance of normal taste. As a result, negligible preparing procedures rose with the target of supplanting conventional safeguarding strategies with the goal of broadening timeframe of realistic usability, without the negative impacts caused by extreme warming. Propelled sustenance preparing advances is an exhaustive treatment of the present condition of learning on nourishment handling innovation. The application of heat is both an important method of preserving foods and a means of developing texture, flavor and color.
- Track 20-1Biosensors for Food Quality
- Track 20-2Thermal Technology
- Track 20-3Quality Optimization
- Track 20-4Freezing
- Track 20-5Non Thermal Technology
Organic chemistry is a branch of chemistry that studies the structure, properties and reactions of organic compounds, which contain carbon in covalent bonding. Study of structure determines their structural formula. Study of properties includes physical and chemical properties, and evaluation of chemical reactivity to understand their behavior. The study of organic reactions includes the chemical synthesis of natural products, drugs, and polymers, and study of individual organic molecules in the laboratory and via theoretical (in silico) study.
The range of chemicals studied in organic chemistry includes hydrocarbons (compounds containing only carbon and hydrogen) as well as compounds based on carbon, but also containing other elements, especially oxygen, nitrogen, sulfur, phosphorus (included in many biochemicals) and the halogens. Organometallic chemistry is the study of compounds containing carbon–metal bonds.
In addition, contemporary research focuses on organic chemistry involving other organometallics including the lanthanides, but especially the transition metals zinc, copper, palladium, nickel, cobalt, titanium and chromium.
- Track 21-1Functional groups
- Track 21-2Aliphatic compounds
- Track 21-3Aromatic compounds
- Track 21-4Heterocyclic compounds
- Track 21-5Polymers
- Track 21-6Biomolecules
- Track 21-7Small molecules
- Track 21-8Fullerenes
Flow injection immunoassay, enzyme immunoassay, enzyme-linked immunosorbent assay, and other serological methods are known for their speed, high-throughput capacity, and possibility of precise quantification of the target, whereas conventional culture-based enumeration tests for the detection of microorganisms have become obsolete for real-time applications because they are labor-intensive and time-consuming. Even in chemical analysis, the development of quick and simple methods is starting to take precedence over time-consuming, traditional approaches. One of these sample preparation pre-treatment assays is based on the QuEChERS method, whose acronym encapsulates its benefits (quick, easy, cheap, effective, rugged, and safe). The work by Nagoya and Tölgyessy revealed the validation of a quick and easy approach for the detection of a subset of priority H2SO4 halogen contaminants (six polybrominated diphenyl ethers and eight organochlorines) in nine distinct fish species. It was stated how to prepare a modified QuEChERS sample before performing a gas chromatography-triple quadruple tandem mass spectrometry study. The used method, in particular, demonstrated certain benefits in terms of simplicity, speed, and high extracts clean-up efficiency, and good sensitivity.