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Food Chemistry Meet 2019

About Conference

Food Chemistry Meet 2019 invites all the participants from all over the world to attend “12th World Congress on Food Chemistry and Food Microbiology” which is to be held in Johannesburg, South Africa on October 28-29, 2019. This includes keynote presentations, Oral talks, Poster presentations, Video presentation and Exhibitions.

Food Chemistry Meet 2019 highlights the theme “Food Chemistry: Modern Impact & Technologies”. This will broadly cover the fields of Food Chemistry as well as for initiation of new prospects and to explore new tendencies in the field of food microbiology.

 

Why to attend?

Our aim is to corporate community and to create a platform for exchange of information on technological developments, new scientific modernization and the effectiveness of various regulatory programs towards Food Chemistry Meet 2019.The application of Molecular Approaches in all aspects of modern Food Science field. This conference also focuses on a wide variety of current research on microbes that have both beneficial and deleterious effects on the safety and quality of foods, and are thus a concern of public health

This is the finest opportunity to interact with participants from the Food Chemistry & Food Microbiology associations, Food Biotechnology Associations, Food Chemistry Societies, and Food Science Academicians. It mainly concerns on the modern impact and technologies in Food Chemistry and other relevant to Food Sciences, as well as for initiation of new assessments and technologies and the effectiveness of various regulatory programs on Food Chemistry towards Food Chemistry Meet 2019 conducts presentations, share knowledge, meet with present potential and eminent scientists, and receive name recognition at this two days event.

 

Target Audience

  •  Food Microbiologists
  •  Food technicians
  •  Academicians
  •  Researchers 
  •  Students (Post graduates, Doctorates)
  •  Food industries
  •  Private sectors
  •  Food Microbiology Societies
  •  Food Microbiology Associations
  •  Individuals involved in Food Microbiology, Biotechnology ,Nanotechnology and Food related matters

 

 

Sessions & Tracks

Track 1Food Chemistry and Food Processing

The Food Chemistry accumulating plans to upgrade understanding of detailed composition of food, specifically food components that have useful reaction on human health. It is concerned with the breakdown of food with in the cell as a source of energy. Food processing means any method that is used to change fresh food by physical or chemical manner into food product.This can involves activities such as washing, chopping, pasteurising, freezing, fermenting, packaging and many more

 

Track 2Food Biotechnology and Nutrition 

Biotechnology encompasses the basic and applied sciences of living systems and their engineering aspects required to exploit their bioprocesses to bring products to the market place. Biotechnology has longer utilization in food manufacturing and food processing. Recently many advances in food industry represent great role of food biotechnology. GM plants and animals are used to enhance taste, shell life, nutrition and quality of food. This modified DNA is called as recombinant DNA. When recombinant DNA expresses, it encodes desired product. Furthermore, there are various on-going tasks to upgrade the diet or wellbeing estimation of nutrition by means of transgene innovation.

 

Track 3Livestock Nutrition

In general, the livestock industry manages production for maximum output to ensure economic growth and to supply satisfactory volumes to feed large populations. Organic farmers need to understand the nutritional needs of the livestock in order to produce tasty and nutritious organic animal products. The animal’s behaviour, growth pattern, reproductive capacity and food production are familiarly linked to the feed it consumes. The results of good organic management and good organic feed include the great taste, colour, texture, nutritional value and optimal yield of the food product.

 

Track 4Human Health in Probiotics

Currently it is well established that there is a strong relation between diet and health. The approach of using probiotic microorganisms to avoid and treat a variety of human diseases has been used for many years. The operation of probiotic microorganisms seems to be specific for each strain. By customize the intestinal microbiota, probiotics directly or indirectly influence the state of health through providing end-products of anaerobic fermentation such as vitamins, short chain acids and bacteriocins giving protection against enteric microorganisms.

 

Track 5Recent Innovation in Food Chemistry

Various new antique and trendy technologies are advanced to provide the economical balanced food and food ingredients for the food formulations. Modern technology in Food chemistry plays the crucial role in changing the nutrient data correlate with the client requirement in food product. To develop the food with high heath value without disturbing their flavour, texture, appearance a wide array food process and industrial techniques should be used. Today several successful comes in food improvement are implement for the price reduction and development of food product.

 

Track 6Food Toxicology

Food toxicology studies the harmful effects of chemical, biological and physical agents in biological systems that establish the extent of damage in living organisms. It deals with toxic substances in food either of natural origin or formed after food spoilage or general practices to be avoided to save the nutrition.

 

Track 7Industrial Biotechnology in Food Industry

Industrial biotechnology is one of the most assuring new accesses to pollution prevention, resource conservation, and cost reduction. Newly many approaches in food industry perform great role of food biotechnology. GM plants and animals are used to complement taste, shell life, nutrition and quality of food. GM yeast and Bacteria are used to produce enzymes for the sake of food industry. These GM foods are produced by using biotechnological techniques especially genetic engineering. These techniques can be used to erase hunger from poor people.

 

Track 8Food safety, security and control

A preference of food chemical quality is control of allergens which can be life threatening to some people that are highly sensitive. Other chemical properties of food such as vitamin and mineral content are also important and affect the overall quality of the food but are not as significant in terms of food safety. To prevent injury, the absence of foreign microphysical particles is crucial.


Track 9Food Science & Technology

Food science and Technology involves the application of basic sciences and engineering to study the physical, chemical, and biochemical nature of food and the principles of Food Processing. The respective session of this Food Conference will focus on how food Science contributes to the science of making better food on a daily basis. Food Science and Technology involves the application of basic sciences and engineering to study the physical, chemical, and biochemical nature of food and the principles of Food Processing. It draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and improve food products for the general public.

 

Track 10Food Science and Food Business

Food science deals with composition, health effects, mode of storage, preparation and preservation etc. The application of basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing. It incorporates concepts from fields such as microbiology, chemical engineering, and biochemistry. The food industry is a complex, global collective of diverse businesses that supplies most of the food consumed by the world population. Only subsistence farmers, those who survive on what they grow, and hunter-gatherers can be considered outside the scope of the modern food industry

 

Track 11Obesity and Weightloss

Obesity is the condition of being exceptionally overweight is in excess of an issue on the planet today. Childhood obesity is a major health concern as well.Obesity is most commonly caused by a combination of excessive food energy intake, lack of physical activity, and Genetic susceptibility, although a few cases are caused primarily by genes, endocrine disorders, medications, or psychiatric illness.

 

Track 12Food Microbiology

Food microbiology is the scientific study of the microorganisms that colonize, modify and process, or contaminate and including the study of microorganisms inflicting food spoilage, pathogens that will cause sickness particularly. if food is not properly roasted or hold on, those used to manufacture hard foods like cheese, yogurt, bread, beer, and wine, and people with alternative helpful roles like manufacturing probiotics.

 

Track 13Microbial Aspects of Food Quality and Spoilage

Food microbiology is to discuss all the microbial aspects of food spoilage and quality. During harvesting, food processing and downstream operations food may become contaminated with a wide range of microorganisms. The primary factors associated with food spoilage are associated with intrinsic food properties which include endogenous enzymes, substrates, sensitivity for light, oxygen and cross contamination during harvesting, slaughter and processing in combination with temperature abuse For fresh foods the primary food quality changes may be categorized as (i) oxidation of lipids and pigments in fat-containing foods resulting in undesirable flavours, formation of compounds with adverse biological effects or discoloration (ii)  bacterial growth and metabolism resulting in possible pH-changes and formation of toxic compounds, off-odours, gas and slime-formation.

 

Track 14Biocatalysts and Agricultural Biotechnology

Bio catalysis is the chemical process through which enzymes or other biological catalysts perform reaction between organic components. Agricultural biotechnology, additionally referred to as agritech, is a region of agricultural science involving the utilization of scientific tools and techniques, together with recombinant DNA technology, molecular markers, molecular medicine, vaccines, and tissue culture, to switch living organisms: plants, animals, and microorganisms. Crop biotechnology is one side of agricultural biotechnology that has been greatly developed upon in recent times. Desired attribute area unit exported from a selected species of Crop to a wholly totally different species. These transgene crops possess fascinating characteristics in terms of flavour, color of flowers, growth rate, size of harvested merchandise and resistance to diseases and pests. Recent trends in agricultural biotechnology.

 

Track 15Current Research in Nutrition and Dietetics

The Nutrition Facts table gives you information about:

•    Calories

•    13 core nutrients

•    % Daily Value (% DV) of nutrient

All of the information in the Nutrition Facts table is based on an amount of food. This amount is always found at the top of the Nutrition Facts table. Foodborne diseases take a major toll on health. Millions of people fall ill and many die as a result of eating unsafe food. Deeply concerned by this, WHO Member States adopted a resolution in 2000 to recognize food safety as an essential public health function.

 

Past Conference Report

Food Chemistry Meet 2018

Thank you for attending Food Chemistry Meet 2018!

Another Food Chemistry Conference has been viably completed - and we should offer significant thanks to the members, and the Organizing Committee, Ad-Sponsors and Media accessories and others that made this International Conference on Food Chemistry and Microbiology with the Theme: "Exploring the Recent Advances in Food Microbiology and Food Chemistry" a productive social event.

To Attendees,

We assume that you procured the kind of drive particular information in the field of Food Chemistry and Microbiology that you were searching for, and that your part in the field has been enhanced by methods for your advantage. We assume that you could share in each one of the sessions and endeavour the goliath degrees of progress in Food Chemistry that specialists are working with.

The meeting secured different sessions, in which the talks incorporated the logical tracks:

  • Food Allergies and Intolerance

  • Food Safety in Retail Foods

  • Microbiological and Chemical Aspects of Food Safety

  • Applied Nutrition

  • Food Preservation and Quality Standard

  • Pediatric Nutrition

  • Food Borne Diseases and Prevention

The Keynote presentations were given by:

  • M. Miqdady| Sheikh Khalifa Medical City| UAE

  • Senthil Kumar| College of Applied Sciences | Sultanate of Oman

Bookmark your dates: We want to see you at our “12th World Congress on Food Chemistry and Microbiology” during October 28-29, 2019  at Johannesburg, South Africa.

Organizing Committee

Food Chemistry Meet 2018


Past Reports  Gallery  

To Collaborate Scientific Professionals around the World

Conference Date February 18-19, 2019

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Past Conference Report

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Keytopics

  • Agriculture Biotechnology
  • Animal Nutrition
  • Aquaculture
  • Clinical Nutrition
  • Diabetes Nutrition
  • Eating Disorders
  • Fermentation Technology
  • Food &Nutritional Immunology
  • Food Addiction
  • Food Analysis Technologies
  • Food Biotechnology
  • Food Chemical Engineering
  • Food Chemistry
  • Food Enzymes
  • Food Fortification
  • Food Irradiation
  • Food Laws And Regulations
  • Food Microbiology
  • Food Organic Chemistry
  • Food Packaging
  • Food Physical Chemistry
  • Food Plant And Design
  • Food Preservation Techniques
  • Food Processing &Technology
  • Food Safety And Control
  • Food Science And Business
  • Food Science And Technology
  • Food Storage
  • Food Testing And Quality Control
  • Food Toxicology
  • Grain Science And Technology
  • Livestock Nutrition
  • Marine Biotechnology
  • Mass Spectrometry In Food Technology
  • Medicinal Foods
  • Metabolites
  • Microbial Aspects Of Food Quality And Spoilage
  • Microbial Biosensor
  • Microbial Nutrition
  • Molecular Nutrition
  • Nano Technology In Food Industry
  • Novel Food Engineering Techniques
  • Nutrition And Metoblism
  • Nutrition Education
  • Nutrition In Cancer Care
  • Nutrition Psychology
  • Nutrition, Health & Aging
  • Nutritional Biochemistry
  • Nutritional Disorder Management
  • Nutritional Neuroscience
  • Obesity And Weight Loss
  • Paediatric &Maternal Nutrition
  • Plant Nutrition
  • Probiotics
  • Sports Nutrition