About Conference

The Organizing Committee of Food Chemistry Meet 2024 is pleased to invite all participants from all over the world to attend the “17^th World Congress on Food Chemistry and Food Microbiology” which will be held during November 18-19, 2024 in Dubai, UAE. This Conference will focus on the theme “Examining recent developments in Food Microbiology and Food Chemistry”, that provides a global platform to meet researchers, experts, associate professors, scholars and many more and it also a great platform for research works, poster presentations, oral talks, keynote presentations and discussions.

Submit Your Abstract

Abstract Submission Deadline November 10, 2024. Speakers can either present their talk on their own research work or they can choose a topic from our scientific sessions and can proceed with the abstract submission. After the conference is done, the abstract will get published in the respective journals.

Register Now

Registrations are open now. Kindly get registered and join us at “17^th World Congress on Food Chemistry and Food Microbiology”. Hurry Up, register before the early bird dates get ended. Book your slot now.

If you have any queries, kindly reach us at meevents@memeetings.com.

Food Chemistry Meet 2024 Principles is the study of chemical processes, both biological and non-biological, and how food ingredients alter, improve, or avoid certain behaviours. This conference provides a forum for the discussion of various programmes pertaining to microorganisms and how they might aid us in our daily lives, as well as food chemistry and nutrition technology to promote human health.

Target Audience:

•  Food Chemists
•  Food Technologist
•  Food Microbiologists
•  Food Technicians
•  Food Industrialists
•  Food Microbiology Societies
•  Oncologists
•  Endocrinologists
•  Food Microbiology Associations
•  Food Microbiology and Chemistry researchers
•  Biotechnology
•  Nanotechnology
•  Food Inspectors
•  Physicians Nutritionists
•  Academic faculty
•  Registered Dieticians
•  Fitness experts
•  Private sectors
•  Researchers
•  Students (Postgraduates, Doctorates)
•  Business Entrepreneurs and Industrialists
•  Directors, Board Members, Presidents, Vice Presidents
•  Scientists
•  CEO's and R& D Heads from Industries

Sessions & Tracks

Track 1: Food Microbiology

Food microbiology is a branch of microbiology that focuses on the study of microorganisms in food and their effects on food quality, safety, and shelf-life. Microorganisms such as bacteria, fungi, yeasts, viruses, and parasites can contaminate food at various stages of production, processing, distribution, and preparation. Understanding the behaviour of these microorganisms in food is crucial for ensuring food safety and preventing foodborne illnesses.

• Microbial growth
• Food spoilage
• Foodborne pathogens
• Food fermentation

Track 2: Fundamentals of Food Chemistry

Fundamentals of Food Chemistry refers to the basic principles and concepts underlying the chemistry of food. It encompasses the study of the chemical composition, structure, properties, and reactions of the various components found in food. Understanding the fundamentals of food chemistry is essential for professionals and researchers in fields such as food science, nutrition, culinary arts, and food engineering.

• Chemical composition of food
• Nutritional aspects
• Food additives and contaminants

Track 3: Pathogenic Microorganisms in Foods

Pathogenic Microorganisms in foods pose a significant risk to human health, causing foodborne illnesses ranging from mild gastrointestinal discomfort to severe and sometimes fatal diseases. Understanding these microorganisms and their characteristics is crucial for preventing foodborne illness outbreaks. Here's an overview:

• Bacteria
• Viruses
• Parasites
• Molds and Toxins

Track 4: Analytical Methods in Food Science

Analytical methods in food science refer to techniques and procedures used to analyze food samples for various purposes, including determining their composition, quality, safety, authenticity, and nutritional value. These methods provide valuable information to food scientists, producers, regulators, and consumers to ensure the safety and quality of food products.

Analytical methods in food science cover a wide range of techniques, including:

• Chemical Analysis
• Physical Analysis
• Microbiological Analysis
• Sensory Analysis

Track 5: Mass Spectrometry in Food Analysis

Mass spectrometry (MS) is a powerful analytical technique used in food analysis to identify and quantify molecules based on their mass-to-charge ratio. It provides valuable information about the chemical composition, structure, and abundance of compounds present in food samples. Mass spectrometry in food analysis offers high sensitivity, specificity, and versatility, making it suitable for various applications in food science and safety.

Here's how mass spectrometry is typically used in food analysis:

• Identification of Compounds
• Quantification of Analytes
• Allergen Detection

Track 6: Mycotoxins in Food

Mycotoxins are toxic secondary metabolites produced by certain fungi that grow on various food commodities under certain conditions of temperature and humidity. These toxins can contaminate food crops both before and after harvest, posing significant risks to human and animal health when consumed.

Here are some key points about mycotoxins in food:

• Fungal Species
• Fumonisins
• Deoxynivalenol (DON)
• Zearalenone (ZEN)

Track 7: Food Packing and Innovations

Food packaging and innovations refer to the methods, materials, and technologies used to package and preserve food products. Packaging plays a crucial role in protecting food from physical, chemical, and biological damage, extending shelf life, maintaining quality, and ensuring safety. Innovations in food packaging aim to improve sustainability, convenience, functionality, and consumer appeal while addressing emerging challenges and trends in the food industry. Here are some key aspects of food packaging and innovations:

• Plastics
• Intelligent Packaging
• Recyclability
• Nanotechnology

Track 8: Food Sensory Evaluation

Food sensory evaluation is a scientific discipline used to assess the sensory properties of food products, including their appearance, aroma, taste, texture, and overall flavor profile. It involves the systematic and objective evaluation of food samples by trained sensory panelists or consumers to provide insights into product quality, acceptability, and consumer preferences. Sensory evaluation is essential for food manufacturers, researchers, and marketers to understand how consumers perceive and experience food products.

Here are some key aspects of food sensory evaluation:

• Sensory Attributes
• Sensory Panels
• Data Analysis

Track 9: Lipid Oxidation in Foods

Lipid oxidation in foods is a complex chemical process that occurs when fats and oils are exposed to oxygen in the presence of heat, light, or metal ions. This oxidative reaction can lead to the deterioration of food quality, resulting in undesirable changes in flavor, aroma, texture, color, and nutritional value. Understanding lipid oxidation is crucial for food manufacturers to prevent or minimize its effects and ensure product stability and shelf life. Here's an overview of lipid oxidation in foods:

• Initiation
• Propagation
• Termination

Track 10: Microbial Testing Methods for Maintain Food Safety

Microbial testing methods are essential tools used to maintain food safety by identifying and quantifying microorganisms present in food products. These methods help ensure that foods meet regulatory standards and pose no risk to consumer health. Here are some commonly used microbial testing methods in food safety:

• Culture-Based Methods
• Molecular Methods
• Immunoassays
• Next-Generation Sequencing

Track 11: Foodborne Illnesses and Outbreaks

Foodborne illnesses and outbreaks occur when people consume contaminated food or beverages, leading to illness. These incidents can range from isolated cases to widespread outbreaks affecting large populations. Foodborne illnesses are caused by various pathogens, toxins, and contaminants present in food, and they can result from inadequate food handling, preparation, storage, or processing. Here are some key points about foodborne illnesses and outbreaks:

• Bacteria
• Viruses
• Parasites
• Toxins

Track 12: Microbial Ecology and Food Safety

Microbial ecology is the study of microorganisms in their natural environments, including their interactions with each other, their hosts, and their surrounding ecosystems. When it comes to food safety, microbial ecology examines the microbial communities present in various stages of food production, processing, distribution, and consumption. Understanding microbial ecology is crucial for assessing and managing risks associated with foodborne pathogens and spoilage microorganisms. Here's how microbial ecology intersects with food safety:

• Microbial Communities in Food
• Foodborne Pathogens
• Microbial Interactions
• Environmental Factors

Track 13: Chemistry of Food Colouring

Food coloring, also known as food dye or food additive, is a substance added to food or drink to change its color. These colorants are used for various purposes, including enhancing the appearance of foods, replacing colors lost during processing, and indicating flavour variations. Food colorings can be natural or synthetic, and they undergo various chemical processes to achieve their desired colors. Here's an overview of the chemistry of food coloring:

• Natural Colorants
• Synthetic Colorants

Track 14: Food Sciences and Human Nutrition

Food science and Human Nutrition are closely related fields that focus on the study of food, its composition, properties, processing, and its impact on human health and well-being. While food science primarily deals with the physical, chemical, and microbiological aspects of food, human nutrition focuses on the nutritional value of foods and their effects on human health. Here's an overview of each field and how they intersect:

• Food Engineering
• Food Product Development
• Nutritional Biochemistry
• Public Health Nutrition

Track 15: Genetic Modification in Food

Genetic modification in food, also known as genetically modified organisms (GMOs) or genetically engineered (GE) foods, refers to the process of altering the genetic makeup of plants, animals, or microorganisms using biotechnology techniques. Genetic modification involves the insertion, deletion, or modification of specific genes to achieve desired traits such as increased crop yield, pest resistance, herbicide tolerance, or enhanced nutritional content. Here are key points about genetic modification in food:

• Biotechnology Techniques
• Application in Agriculture
• Safety and Regulation

Track 16: Food Processing and Preservation

Food processing and preservation are essential aspects of the food industry aimed at transforming raw agricultural commodities into safe, convenient, and shelf-stable food products while retaining their nutritional quality, flavor, and texture. These processes involve various techniques to extend the shelf life of foods, reduce the risk of spoilage, and ensure food safety. Here's an overview of food processing and preservation:

• Physical Preservation
• Chemical Preservation
• Biological Preservation

Track 17: Food Safety Regulations

Food safety regulations are a set of laws, standards, and guidelines established by governments and international organizations to ensure the safety and quality of food products throughout the food supply chain. These regulations aim to protect public health by preventing foodborne illnesses, reducing food contamination, and ensuring that food is safe for consumption. Here's an overview of food safety regulations:

• Good Manufacturing Practices
• Hazard Analysis and Critical Control Points
• Food Labeling Requirements
• Microbiological Criteria

Track 18: Advances in Food Chemistry

Advances in food chemistry encompass a broad range of innovations, discoveries, and developments aimed at improving our understanding of the chemical composition, properties, and behavior of food components, as well as their impact on food quality, safety, and functionality. Here are some key areas where significant advances have been made in food chemistry:

• Nutrient Analysis and Functional Foods
• Food Safety and Quality Assurance
• Food Sustainability and Waste Reduction