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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 Abu Dhabi, UAE on February 18-19, 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 the corporate community and to create a platform for the 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 the 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 chemists 
  •  Food Technologist
  •  Food Microbiologists
  •  Food technicians
  •  Food industries
  •  Food Microbiology Societies
  • Food Microbiology Associations Food microbiologist and food chemistry researchers
  • Individuals involved in Food Microbiology, Biotechnology, Nanotechnology and Food related fields
  •  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 1Food Chemistry and Food Processing

The Food Chemistry accumulating plans to upgrade understanding of the detailed composition of food, specifically food components that have a useful reaction on human health. It is concerned with the breakdown of food within 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 the food product. This can involve 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 marketplace. Biotechnology has longer utilization in food manufacturing and food processing. Recently many advances in food industry represent the great role of food biotechnology. GM plants and animals are used to enhance taste, shelf 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 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 relationship 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 by 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 economical balanced food and food ingredients for the food formulations. Modern technology in Food chemistry plays a crucial role in changing the nutrient data correlate with the client requirement in a 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 implemented for the price reduction and development of food production.


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 the great role of food biotechnology. GM plants and animals are used to complement taste, shelf life, nutrition and quality of food. GM yeast and Bacteria are used to produce enzymes for the sake of the 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 the 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 supply 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 Weight loss

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, yoghurt, 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

Biocatalysis is the chemical process through which enzymes or other biological catalysts perform the 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, the colour 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.


Market Analysis

Food chemistry -Microbiology Congress welcomes attendees, presenters, and exhibitors from all over the world to Abu Dhabi, UAE. We are delighted to invite you all to attend and register for the “12th World Congress on Food Chemistry & Food Microbiology " which is going to be held during February 18-19, 2019” at Abu Dhabi, UAE. The organizing committee is gearing up for an exciting and informative conference program including plenary lectures, symposia, workshops on a variety of topics, poster presentations and various programs for participants from all over the world. We invite you to join us at the Food Chemistry Microbiology Congress, where you will be sure to have a meaningful experience with scholars from around the world. All the members of Food Chemistry-microbiology Congress organizing committee look forward to meeting you at Abu Dhabi, UAE.

Importance & Scope:

Food Chemistry and Food Microbiology is a branch of Food Science which includes the summation of numerous processes that equips a Food Technologist with technical Knowledge of Food Processing. As a Food Technologist, one learns the art of preservation, processing and packaging food along with the techniques of transforming raw materials into safe, nutritious, wholesome ready-to-consume food. It also involves the addition of flavours, reduction of toxins and so on. With the rise in demand for packaged and processed food, there is an equal rise in demand of manpower with a good sense of packaging and preservation, which makes a product more marketable.

Food Chemistry-Microbiology Congress is a leading forum for academic faculty, Food science Technologist,  Nutritionist registered dieticians & practitioners, research experts in Food technology, Food microbiologist and food chemistry researchers, President’s, Founders, CEO’s, business delegates, investors in Food & Nutrition sectors, young researchers and talented student communities from universities and research labs providing an ideal environment to share the latest innovations in the Food science and food technology and Nutrition & Food chemistry conferences are very important for the common people to remain healthy and fit throughout their life.

For more details please visit:

Why Abu Dhabi, UAE??

This Year Food chemistry-microbiology Congress is going to be organized in Abu Dhabi, UAE. Healthy food systems form a vital factor in the national food security strategy and human development, as the latter is deeply connected with the health and welfare of human being as the goal and end of development, Creating health food systems for healthy growth requires intensive collaboration from many stakeholders, including health and educational authorities along with civil society organisations, family and the media.

Children in the UAE are obese as they are taking more calories rather than eating a balanced diet, and this is a sign of malnutrition. There is an immediate need to take immediate note of malnourishment in children of Abu Dhabi, UAE and deploy simple corrective measures, child nutritionists said that overfeeding was not necessarily healthy feeding. Quoting World Health Organization statistics for 2007, the experts said that 17 per cent of children under the age of five in the UAE were chronically malnourished. Children in UAE have a stunted growth with an average height and weight lesser than children of the same age elsewhere. 

Target Audience:

Academic faculty


Food Technologist

Registered dieticians

Fitness experts

Food microbiologist and food chemistry researchers



Food System professionals and other researchers and students health-care professionals working in the field.

The other section of audiences can be Presidents, CEO’s, Delegates and industry executives from Medical Companies Nutritional and Health Sectors.


Related Societies:

  • Academy of Nutrition and Dietetics, USA
  • Agricultural and Food Chemistry - American Chemical Society USA 
  • Agriculture and Agra-Food, Canada
  • American Chemical Society, USA
  • Applied Food Technologies, USA
  • Asian Food Safety and Security Association, Bangladesh
  • Australian Institute of Food Science and Technology, Australia
  • European Society for Agricultural and Food Ethics (EurSafe)
  • Federation of European Nutrition Societies (FENS)
  • Food Drink Europe, Europe
  • French Broad Preservation Association, France
  • German Institute of Food Technologies, Germany
  • Institute of Food Science and Technology, USA
  • Institute of Food Technologists, USA
  • International Association of Engineering and Food USA
  • International Wine & Food Society, UK
  • ISEKI-Food Association, Europe
  • IUFoST International Union of Food Science and Technology, Europe
  • Japan Society of Nutrition and Food Science, Japan
  • Korean society of food science and technology(KosFost)
  • Mother dairy, India. Probiotic Association of India (PAI)
  • National Association of Specialty Food, USA
  • National Association of Specialty Food, USA
  • Slow Food, Italy
  • Society of Nutrition and Food Science, German
  • Society of Nutrition and Food Science, National, Agricultural Cooperative Marketing Federation of India Limited (NAFED)
  • The Australian Institute of Food Science Technology, Australia
  • The European Association of Agricultural Economists (EAAE)
  • The European Society for New Methods in Agricultural Research (ESNA)
  • The Indian Society of Clinical Nutrition
  • The Phytochemical Society of Europe (PSE)
  • The Indonesian Nutrition Association Indonesia


Related Conferences from all over the Globe:

Food Science Conferences | Food Technology Events | Food Engineering Conference | Food Chemistry Summit | Food Microbiology Congress | Nutrition Meetings | Food Quality Conferences

World Congress on Food and Nutrition, December 10-12, 2018 in Dubai, UAE

6th Global Summit on Plant Science, October 29-30, 2018 in Valencia, Spain

International Conference on Agriculture, Food and Aqua, November 22-23, 2018 in Cape Town, South Africa

9th European Food Safety & Standards Conference, November 29-30, 2018 in Dublin, Ireland

14th Annual Conference on Crop Science and Agriculture, November 29-30, 2018 in Bali, Indonesia

World Congress on Food and Nutrition, December 10-12, 2018 in Dubai, UAE       

International Conference on Probiotics and Prebiotics, October 31 - November 01, 2018 in San Francisco, USA                                                                                         

29th Annual Meeting on Nutrition & Food Sciences, November 05-06, 2018 in Bangkok, Thailand

28th World Nutrition Congress, November 12-13, 2018 in Sydney, Australia

22nd European Nutritional Science Congress, November 26-27, 2018 in Barcelona, Spain

International Conference on Food Safety & Regulatory, December 03-04, 2018 in Chicago, USA

International Conference on Obesity and Diet Imbalance, November 29-30, 2018 in Bali, Indonesia



Past Conference Report

Food Chemistry Meet 2018

Thank you for attending the 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 Food Microbiology” during February 18-19, 2019  at Abu Dhabi, UAE.

Organizing Committee

Food Chemistry Meet 2019

Past Reports  Gallery  

To Collaborate Scientific Professionals around the World

Conference Date February 18-19, 2019

For Sponsors & Exhibitors

Speaker Opportunity

Day 1

Past Conference Report

Supported By

All accepted abstracts will be published in respective Conference Series LLC LTD International Journals.

Abstracts will be provided with Digital Object Identifier by


  • 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