7^th European Food Chemistry Congress

A drug is a chemical or medicinal substance that is prescribed by medical practitioners to treat or manage a particular illness. A number of variables, including dietary intake, disease severity, and body mass index (BMI), can affect a drug's effectiveness. dietary-drug interactions happen when specific dietary ingredients change how a medicine behaves, possibly intensifying or lessening its effects or even creating new ones that the drug wouldn't produce on its own. These interactions may arise from inadvertent usage or ignorance of the active substances in food and medicine. Therefore, food-drug interactions may unintentionally decrease or boost the efficacy of the medicine.

Substances added to food to enhance or preserve its flavor, texture, freshness, safety, or appearance are known as food additives. In the past, some additives have been employed for preservation, like sulfur dioxide in drinks or desserts, vinegar for pickling, and salt for curing (like bacon). Only when there is a definite technological necessity can food additives be utilized, and they must not deceive consumers. They must have a clear function, such supporting food stability or maintaining its nutritious content. Flavoring agents are also frequently employed to improve the flavor of food, but their usage is governed by stringent laws and must follow predetermined standards. To identify and categorize all food additives, whether or not they are authorized for usage, numerous researchers and organizations have implemented a uniform numbering system.

Eating the right foods and managing your nutrition are crucial to staying healthy. Six essential nutrients—proteins, carbs, lipids, fiber, vitamins, minerals, and water—are needed by the body. The processes of dietary intake, absorption, assimilation, biosynthesis, catabolism, and excretion all depend on these nutrients. An organism's diet, or the food it eats, is mostly influenced by the meal's accessibility, preparation, and flavor.

Food preparation and storage methods that minimize the risk of foodborne infections and help retain nutrients by shielding them from oxidation, heat, and leaching are part of a balanced diet. Dietary deficiencies can cause blindness, anemia, scurvy, premature delivery, stillbirth, and cretinism, among other health issues. Additionally, it can exacerbate chronic illnesses like diabetes, osteoarthritis, and cardiovascular disease as well as problems like obesity and metabolic syndrome.

The food sector could benefit greatly from the new opportunities presented by the developing science of food nanotechnology. The manipulation of matter at the nanoscale scale, usually between 1 and 100 nm, is known as nanotechnology. Due to their similar characteristics, manufactured nanoparticles can readily integrate into food and water, which are naturally made of molecules at this scale. These particles can work together as cohesive units to accomplish important functions including improved transportation, which is advantageous for a variety of sectors, especially the food manufacturing sector.

Key applications in food nanotechnology include:

- Nanoencapsulation

- Engineered Nano-sized Additives

- Nanocoating

- Nano-sized Agrochemicals

These innovations have the potential to improve food quality, safety, and functionality, while also enhancing agricultural practices.

In nature, microorganisms are common and include bacteria, yeasts, fungus, and some types of protozoa. Particularly, bacteria, yeasts, and fungi can be found in a variety of environments, from the cold Antarctic to refrigeration temperatures between 1 and 5°C, hot springs with temperatures as high as 100°C, and even deep-sea hydrothermal vents where high pressures enable organisms to flourish at temperatures as high as 160°C and higher. Numerous microorganisms, such as bacteria, yeasts, viruses, protozoa, and worms, are important to the food industry.Understanding food safety requires an understanding of microbial growth, particularly how to measure it. Clostridium botulinum and other important bacterial agents that cause foodborne diseases are a major problem in this field.

By using economic concepts to improve the production and distribution of agricultural commodities, agriculture and resource economics concentrate on the distribution and allocation of food resources. One of the oldest human endeavors, agriculture has been essential to the rise of civilizations and continues to be the largest industry, supporting the livelihoods of about one-third of the world's people.

Key areas within this field include:

- Horticulture

- Technological Advances in Agricultural Practices

- Organic Farming

- Food and Consumer Economics

- Agronomy

- Crop Modeling and Plant Breeding

Beginning with the components of food, nutrition focuses on how the body uses food to produce energy and construct bodily tissues. It is the process by which food is transformed into the resources the body needs for growth, development, repair, and general function. Nutrition is the study of how the body uses food, looking at how it breaks down nutrients to support tissue growth, energy production, and the healthy operation of different systems.Essential nutrients, which the body needs for tissue upkeep, energy production, and healthy organ function, are provided by nutrition. The interaction between these nutrients and other food ingredients to promote health and wellbeing is the subject of nutrition science.

Key areas of study in nutrition include:

• Nutritional Biochemistry
• Nutritional Immunology
• Plant Nutrition
• Malnutrition
• Clinical Nutrition

Food science and technology is the study of the physical, chemical, and biological properties of foods as well as the fundamentals of food preparation through the application of engineering and basic sciences. Food technology, on the other hand, focuses on the manufacturing and processing of food. To operate, design, and oversee the buildings and machinery used in food processing and storage, food technologists use their understanding of food science.

• Food Standards
• Sustainable Technologies
• Integrated Food Functionality
• Food Technology
• Food Informatics

Food processing, packaging, ingredient production, instrumentation, process control, and equipment design are just a few of the many activities that fall under the broad umbrella of the multidisciplinary area of food design. It entails comprehending ideas about food system transport phenomena, reaction kinetics, and thermodynamics. To create new goods and procedures, the area also incorporates cutting-edge instruments, technologies, and expertise, such as computational materials science and nanotechnology. New preservation technologies are constantly being created, and advancements in packaging materials and methods are being investigated to improve food safety.

Key areas related to food design include:

•  Agricultural Engineering
• Sanitation Technologies
• Modern Packaging
• Chemical Engineering
• Food Product Shelf Life

In order to control their helpful features, such as thickening or gelling, hydrocolloids are gums that are added to food. They are usually separated from plants. Hydrocolloids are used to thicken and settle plans in specific and controlled applications. Hydrocolloids are ubiquitous in processed foods; no other group of ingredients is more responsible for thickness, surface, and body than hydrocolloids.

• Food Stabilizers
• Food Emulsifiers
• Hydro gels
• Hydrocolloid Polymers
• Plant Hydrocolloids
• Food Stabilizers

To prepare the basic materials for human consumption, a variety of processes and techniques are employed in food processing. Both physical and chemical methods can be used to process food. Activities including chopping, macerating, liquefaction, and emulsification are usually included. Innovation in food processing, production, and new product development can help both the environment and consumers. Three methods are often available for processing food: batch production, mass production, and on-off production. Food processing makes it easier to market and distribute products, as well as remove pollutants. Additionally, it renders a variety of foods safe to consume by deactivating harmful microorganisms and spoiling agents, allowing the long-distance transportation of perishable, delicate items.

• Fermentation Techniques
• Food Packaging
• Pasteurization
• Canning
• Freeze Drying

Food rheology is the study of the flow and deformation of food components, with an emphasis on raw ingredients, intermediates, and finished goods. It uses the rheological state of the food—solid, gel, emulsion, or liquid—to classify it. In food rheology, consumer perception is crucial, and food scientists require analytical techniques to assess these characteristics efficiently.

Key areas in this field include:

• Psych Rheology
• Process Engineering
• Polymer Physics
• Quality 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.

• Food Enzyme Kinetics
• Cross Linking in Food
• Immobilized Enzymes and Cells
• Food Formulations
• Microencapsulation 

Food toxicology is a separate field that evaluates the effects of components of the complex network of compounds in the diet on the actions of harmful specialists. These components may be common endogenous items, or they may be derived from polluting organisms or from the production, handling, and arrangement of food. As the global food production network expands, sustainability toxicology becomes even more important since any harmful or contaminated indicator could have a major negative influence on health. It discusses the many facets of toxicology and food safety.

The field of food examination deals with the development, use, and analysis of suggestive procedures to illustrate the characteristics of substances and their constituents. For a variety of reasons, such as compliance with legal and nomenclature requirements, evaluation of item quality, confirmation of nutritional value, contaminated area, and creative work, nourishing items are investigated. Food inquiry examines the physical, chemical, microbiological, and tactile characteristics of food and beverages. It is a crucial component of value verification, administrative consistency, and product enhancement.

The act of turning food waste materials into new, valuable goods is known as food recycling, and it helps to avoid wasting potentially useful materials. The recycling process is primarily used to cut down on the amount of fresh raw materials used, energy consumption, air pollution, and water contamination. Another strategy to reduce food waste is composting. We can turn food waste into organic matter that can be used as a growing substrate for plants by employing composting.

Food contamination is the process by which the quality of food is compromised, either by the growth of inferior ingredients or by the removal of crucial ingredients. It includes not only the purposeful addition or substitution of substances but also the natural and compound tainting that occurs during the development, storage, preparation, transportation, and circulation of the food items. It is also responsible for the reduction or deterioration of the quality of food items. The compounds known as adulterants are used to make food products unsafe for human consumption.

The term "food authenticity and integrity" describes the sincerity and integrity of food items. For manufacturers and distributors as well as consumers, food fraud is a serious issue. The size of the food supply chain network has grown, making it more vulnerable to fraud. A single farm may supply the ingredients and food products of today, or farmers and manufacturers around the world may do so. In order to ensure the genuineness and provenance of these goods when they are exported globally, labeling laws are in place. Recurring food contamination incidents unfortunately demonstrate that mistakes, whether deliberate, tampered with, or false, can always happen.

Innovations in food processing are fundamental to the natural way of living. The search for new and less aggressive handling innovations that permit more noticeable maintenance of normal flavor has been prompted by consumers' need for broader quality standards. In order to extend the timeframe of realistic usage without the adverse effects of excessive warmth, minimal preparation processes were developed with the aim of replacing traditional safeguarding techniques. The current state of knowledge about innovation in food handling is thoroughly covered by Propelled Sustenance Preparation Advances. Applying heat is a crucial way to generate texture, flavor, and color in food as well as preserve it.

The study of the composition, characteristics, and reactivity of organic compounds—which have carbon bonded to other elements in covalent bonds—is known as organic chemistry. Their structural formula is determined by studying structure. Physical and chemical parameters are studied, and chemical reactivity is assessed to comprehend behavior. The chemical synthesis of natural products, medications, and polymers, as well as the laboratory and theoretical (in silico) analysis of individual organic molecules, are all included in the study of organic reactions.
Hydrocarbons, or compounds that just include carbon and hydrogen, as well as carbon-based compounds that also contain other elements—particularly oxygen, nitrogen, sulfur, phosphorus (found in many biochemicals), and halogens—are among the variety of chemicals investigated in organic chemistry. The study of molecules with carbon–metal linkages is known as organometallic chemistry.Furthermore, organic chemistry including additional organometallics, such as lanthanides, but particularly the transition metals zinc, copper, palladium, nickel, cobalt, titanium, and chromium, is the main focus of current research.

While traditional culture-based enumeration tests for the detection of microorganisms have become outdated for real-time applications due to their labor-intensive and time-consuming nature, serological techniques such as enzyme immunoassay, flow injection immunoassay, and enzyme-linked immunosorbent assay are renowned for their speed, high-throughput capacity, and potential for precise quantification of the target. Even in chemical analysis, the creation of quick and easy techniques is beginning to replace laborious, conventional processes. 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).

A rapid and simple method for detecting a subset of priority H2SO4 halogen pollutants (six polybrominated diphenyl ethers and eight organochlorines) in nine different fish species was validated by Nagoya and Tölgyessy's study. A modified QuEChERS sample preparation procedure was described prior to conducting a gas chromatography-triple quadruple tandem mass spectrometry investigation. Particularly, the used approach showed some advantages in terms of ease of use, speed, high extract clean-up efficiency, and superior sensitivity

• Food Allergy
• Food Safety Assessment
• Food Intolerance
• Genetically Modified Food
• Food Contaminants
• Edible Nano Coatings
• Food Inspection
• Grading of Food
• Characterization of Final Product
• Quality Management
• Monitoring Food Properties
• Agricultural Waste Recycling
• Sustainable Waste Management
• Sustainable Waste Management
• Waste Management Techniques
• Compositing
• Intentional Adulterants
• Microbial Adulteration
• Economic Adulteration
• Deleterious Substances
• Incidental Adulteration
• Food Safety
• Consumer Regulation
• Food Commodity
• Food Traceability
• Biosensors for Food Quality
• Thermal Technology
• Quality Optimization
• Freezing
• Non Thermal Technology
• Functional groups
• Aliphatic compounds
• Aromatic compounds
• Heterocyclic compounds
• Polymers
• Biomolecules
• Small molecules
• Fullerenes