Food Chemistry and Food Microbiology

Welcome Message

We are pleased to welcome food chemists, food microbiologists, nutrition scientists, researchers, academics, food technologists, quality and safety professionals, industry experts, biotechnology specialists, and innovators to the 20th World Congress on Food Chemistry and Food Microbiology, taking place on June 17–18, 2027, in London, UK. With the theme “Innovating Food Science for a Safer, Healthier, and Sustainable Future,” this international congress brings together experts and professionals to exchange scientific knowledge, discuss emerging developments, and share advancements in food chemistry, food microbiology, food safety, food quality, nutrition, food biotechnology, functional foods, fermentation, food processing, preservation, and sustainable food systems. The congress aims to promote meaningful scientific discussions, foster interdisciplinary collaboration, and explore how advances in food chemistry and microbiology can address contemporary challenges in food safety, quality, nutrition, sustainability, and global food security. It provides a valuable platform for presenting research findings, exploring emerging technologies and methodologies, discussing microbial innovations, and highlighting innovative approaches for developing safe, nutritious, high-quality, sustainable, and next-generation food products.

We look forward to your valuable participation in London, UK, on June 17–18, 2027, and to creating a productive environment for knowledge exchange, scientific networking, innovation, collaboration, and global advancement in food chemistry and food microbiology.

About Conference

The 20th World Congress on Food Chemistry and Food Microbiology, taking place on June 17–18, 2027, in London, UK, is designed as a global platform for food chemists, food microbiologists, researchers, academicians, food technologists, nutrition scientists, biotechnology experts, food safety professionals, industry specialists, and innovators to exchange knowledge and explore recent advancements in food science. Under the theme “Innovating Food Science for a Safer, Healthier, and Sustainable Future,” the congress will highlight emerging developments in food chemistry, food microbiology, food safety, food quality, food analysis, nutrition, functional foods, food biotechnology, fermentation, food processing, preservation, packaging, microbial technologies, and sustainable food systems. The congress will provide opportunities to present research findings, discuss innovative food technologies, explore emerging analytical and microbiological approaches, and examine the role of food chemistry and microbiology in addressing modern challenges related to food safety, quality, nutrition, sustainability, and global food security. Through keynote presentations, scientific sessions, interactive discussions, technical workshops, and expert presentations, participants can gain insights into current research, emerging technologies, innovative methodologies, and future directions in food chemistry and food microbiology.

We invite professionals, researchers, academicians, food scientists, microbiologists, nutrition experts, technologists, and industry representatives from around the world to participate in this international scientific forum in London, UK, on June 17–18, 2027, and contribute to advancing innovation, research, collaboration, food safety, sustainability, and next-generation food science.

Target Audience:

• Food Chemists
• Food Microbiologists
• Food Scientists
• Food Technologists
• Food Safety Scientists
• Food Quality Professionals
• Nutrition Scientists
• Food Analysis Researchers
• Food Biotechnology Researchers
• Microbial Biotechnology Scientists
• Fermentation Scientists
• Food Processing Specialists
• Food Preservation Researchers
• Functional Food Researchers
• Nutraceutical Scientists
• Food Packaging Researchers
• Agricultural Scientists
• Biotechnology Experts
• Public Health Professionals
• Pharmaceutical and Food Industry Professionals
• Quality Assurance and Quality Control Professionals
• Academicians and Researchers
• Students and Young Researchers
• Industry Representatives
• Food Manufacturing Professionals
• Regulatory and Food Standards Experts

Featured at the 20th World Congress on Food Chemistry and Food Microbiology

• Expert Keynotes: Insights from leading experts on emerging developments in food chemistry, microbiology, food safety, nutrition, biotechnology, and sustainable food technologies.
• Scientific Presentations: Research presentations covering recent discoveries, innovative methodologies, emerging technologies, and applications across food chemistry and food microbiology.
• Interactive Workshops: Practical learning focused on food analysis, microbial detection, food safety testing, fermentation, preservation, analytical techniques, and emerging food technologies.
• Specialized Discussions: Focus on food chemistry, microbial science, functional foods, foodborne pathogens, probiotics, fermentation, food biotechnology, food quality, sustainable food systems, and novel processing technologies.
• Networking: Connect with food scientists, microbiologists, researchers, academicians, nutrition experts, technologists, industry professionals, and innovators from around the world.
• Panel Discussions: Explore emerging trends, scientific challenges, regulatory developments, technological opportunities, and future directions in food chemistry and food microbiology.

Why to Attend:

Attending the 20th World Congress on Food Chemistry and Food Microbiology offers an opportunity to explore the latest research, innovations, and technological advances shaping the future of food science. The congress brings together food chemists, microbiologists, food scientists, researchers, academicians, nutrition experts, food technologists, industry professionals, and biotechnology specialists to exchange knowledge, research experiences, and innovative ideas. Participants can gain valuable insights into food chemistry, food microbiology, food safety, food quality, food analysis, nutrition, functional foods, probiotics, fermentation, food biotechnology, food processing, preservation, packaging, and sustainable food technologies. The event provides a platform to discuss innovative approaches, explore interdisciplinary research opportunities, and understand how advances in chemistry and microbiology can contribute to safer, healthier, higher-quality, and more sustainable food systems. By attending, participants can expand their scientific knowledge, discover emerging food technologies, strengthen professional networks, establish research collaborations, explore industrial opportunities, and contribute to the advancement of food chemistry and food microbiology.

Sessions and Tracks

Track 1: Food Chemistry and Molecular Composition

Food chemistry explores the chemical components of foods and their interactions during processing, storage, and consumption. Research includes carbohydrates, proteins, lipids, vitamins, minerals, pigments, flavour compounds, and bioactive constituents. Emerging studies focus on molecular changes that influence food quality, stability, nutritional value, and sensory properties.

• Food composition and chemistry
• Carbohydrates, proteins, and lipids
• Food bioactive compounds
• Flavour and aroma chemistry
• Chemical reactions in foods
•  Molecular food science

Track 2: Food Microbiology and Microbial Ecology

Food microbiology focuses on microorganisms associated with food production, processing, preservation, and spoilage. Research includes beneficial microorganisms, foodborne pathogens, microbial interactions, and microbial ecology. Emerging approaches are improving the understanding, detection, and control of microorganisms throughout the food chain.

• Food microbiology
• Microbial ecology
• Foodborne microorganisms
• Beneficial microorganisms
• Microbial interactions
• Microbial characterization

Track 3: Food Safety and Foodborne Pathogens

Food safety research addresses the prevention, detection, and control of biological and chemical hazards in food. Studies may focus on pathogenic bacteria, viruses, parasites, toxins, allergens, contaminants, and emerging food safety risks. Innovative monitoring and intervention strategies can support safer food production and supply chains.

• Food safety
• Foodborne pathogens
• Microbial hazards
• Food contaminants
• Food safety monitoring
• Hazard prevention

Track 4: Food Analysis and Advanced Analytical Techniques

Advanced analytical technologies enable accurate identification and quantification of food components, contaminants, additives, and microorganisms. Research includes chromatography, spectroscopy, mass spectrometry, biosensors, molecular techniques, and rapid detection systems. These approaches support food authentication, quality assessment, safety monitoring, and nutritional analysis.

• Food analysis
• Chromatography
• Mass spectrometry
• Spectroscopic techniques
• Biosensors
• Rapid analytical methods

Track 5: Food Processing and Preservation Technologies

Food processing and preservation technologies are essential for maintaining food quality, safety, nutritional value, and shelf life. Research includes thermal and non-thermal processing, drying, freezing, irradiation, high-pressure processing, and emerging preservation technologies. Innovative approaches aim to minimize quality losses while improving processing efficiency.

• Food processing
• Food preservation
• Thermal processing
• Non-thermal technologies
• High-pressure processing
• Emerging preservation methods

Track 6: Fermentation and Fermented Foods

Fermentation is an important biotechnology for developing foods with enhanced flavor, nutritional value, stability, and functional properties. Research explores microbial cultures, fermentation mechanisms, metabolic pathways, and novel fermented food products. Advances in fermentation biotechnology are supporting sustainable food production and the development of innovative foods.

• Food fermentation
•  Fermented foods
• Starter cultures
• Fermentation biotechnology
• Microbial metabolites
• Industrial fermentation

Track 7: Probiotics, Prebiotics and Gut Microbiome

Research on probiotics, prebiotics, and the gut microbiome is expanding understanding of the relationship between food, microorganisms, and human health. Studies examine beneficial microbial strains, dietary substrates, microbial metabolites, and interactions within the gut ecosystem. Emerging research is supporting the development of microbiome-focused foods and functional ingredients.

• Probiotics
• Prebiotics
• Gut microbiome
• Symbiotic
• Microbial metabolites
• Microbiome-based foods

Track 8: Functional Foods and Nutraceuticals

Functional foods and nutraceuticals contain components that may provide physiological or health-related benefits beyond basic nutrition. Research focuses on bioactive compounds, plant-derived ingredients, fortified foods, dietary components, and mechanisms of biological activity. Innovation in this field is supporting the development of foods designed to promote health and well-being.

• Functional foods
• Nutraceuticals
• Bioactive ingredients
• Fortified foods
• Plant-based bioactive
• Health-promoting foods

Track 9: Food Nutrition and Bioavailability

Food nutrition research examines the nutritional composition of foods and the factors affecting nutrient absorption and utilization. Studies include vitamins, minerals, proteins, dietary fibers, micronutrients, and bioactive compounds. Research also explores food structure, processing effects, and strategies for improving nutrient bioavailability.

• Food nutrition
• Nutrient bioavailability
• Micronutrients
• Dietary fiber
• Nutritional quality
• Nutrient absorption

Track 10: Food Contaminants, Toxins and Chemical Hazards

Food can be exposed to chemical contaminants and naturally occurring or processing-related toxins throughout the food production chain. Research focuses on mycotoxins, pesticide residues, heavy metals, process contaminants, environmental pollutants, and other chemical hazards. Advanced detection and risk assessment approaches are important for protecting consumers and maintaining food safety.

• Food contaminants
• Mycotoxins
• Pesticide residues
• Heavy metals
• Process contaminants
• Chemical risk assessment

Track 11: Food Quality, Authentication and Adulteration

Food quality research evaluates the physical, chemical, microbiological, nutritional, and sensory characteristics of food products. Authentication technologies help verify food origin, composition, and integrity while detecting adulteration and fraud. Emerging analytical and molecular approaches are improving traceability and consumer confidence.

• Food quality
• Food authentication
• Food adulteration
• Traceability
• Food fraud detection
• Quality control

Track 12: Food Packaging and Shelf-Life Technologies

Innovative packaging technologies play an important role in protecting food from contamination, oxidation, moisture, and environmental factors. Research includes active packaging, intelligent packaging, biodegradable materials, antimicrobial packaging, and smart monitoring systems. Advanced packaging approaches can improve shelf life while supporting food safety and sustainability.

• Food packaging
• Active packaging
• Intelligent packaging
• Antimicrobial packaging
• Biodegradable packaging
• Shelf-life extension

Track 13: Sustainable Food Science and Green Technologies

Sustainable food science focuses on reducing environmental impacts while maintaining food quality, safety, nutrition, and production efficiency. Research includes waste reduction, resource-efficient processing, green chemistry, alternative ingredients, circular food systems, and sustainable production technologies. Innovative solutions can contribute to resilient and environmentally responsible food systems.

• Sustainable food production
• Green food technologies
• Circular food systems
• Food waste reduction
• Resource-efficient processing

Track 14: Food Biotechnology and Genetic Technologies

Food biotechnology applies biological and molecular approaches to improve food production, quality, safety, nutrition, and functionality. Research includes microbial biotechnology, enzyme technology, fermentation systems, molecular breeding, genetic technologies, and bioprocessing. Emerging developments are creating opportunities for more efficient and innovative food production.

• Food biotechnology
• Microbial biotechnology
• Enzyme technology
• Genetic technologies
• Molecular food science
• Food bioprocessing

Track 15: Plant-Based Foods and Alternative Proteins

The development of plant-based foods and alternative protein sources is transforming modern food innovation. Research explores plant proteins, microbial proteins, algae, cultivated food technologies, protein functionality, texture, flavor, and nutritional quality. Advances aim to create nutritious, sustainable, and consumer-acceptable alternatives to conventional food products.

• Plant-based foods
• Alternative proteins
• Plant proteins
• Algal foods
• Microbial proteins
• Protein functionality

Track 16: Food Enzymes, Biocatalysis and Metabolic Engineering

Enzymes and biocatalytic processes are widely used to improve food processing, texture, flavor, nutritional properties, and product stability. Research focuses on enzyme discovery, enzyme engineering, metabolic pathways, microbial production, and industrial applications. Metabolic engineering can enable the development of novel food ingredients and optimized bioprocesses.

• Food enzymes
• Biocatalysis
• Enzyme engineering
•  Metabolic engineering
• Industrial biotechnology
• Enzyme-based processing

Track 17: Emerging Food Technologies and Novel Foods

Emerging food technologies are transforming how foods are designed, processed, preserved, and evaluated. Research includes novel processing methods, precision fermentation, cultivated foods, nanotechnology, advanced formulation, and innovative food ingredients. These developments are opening new possibilities for improving food quality, sustainability, functionality, and nutritional value.

• Emerging food technologies
• Novel foods
• Precision fermentation
• Food nanotechnology
• Advanced food formulation
• Innovative food ingredients

Track 18: Sensory Science, Flavor and Food Consumer Research

Sensory science examines how consumers perceive food characteristics such as taste, aroma, texture, appearance, and mouthfeel. Research integrates sensory evaluation, flavor chemistry, consumer behaviour, product development, and acceptance studies. Understanding sensory preferences can support the development of nutritious, functional, and commercially successful food products.

• Sensory evaluation
• Flavor science
• Taste perception
• Food texture
• Consumer acceptance
• Product development

Track 19: Foodomics, Metabolomics and Systems Food Science

Foodomics integrates advanced analytical, molecular, and computational approaches to investigate food systems at multiple biological and chemical levels. Research includes metabolomics, proteomics, lipidomics, genomics, and systems biology. These technologies provide deeper insights into food composition, processing effects, nutritional properties, authenticity, and food–microbe interactions.

• Foodomics
• Metabolomics
• Proteomics
• Lipidomics
• Food genomics
• Systems food science

Track 20: Artificial Intelligence and Digital Transformation in Food Science

Artificial intelligence and digital technologies are creating new opportunities across food chemistry, microbiology, quality control, safety, processing, and product development. Research includes machine learning, deep learning, computer vision, predictive modeling, intelligent sensors, automated food analysis, and AI-assisted microbial identification. AI-driven approaches can support rapid decision-making, process optimization, food safety prediction, quality assessment, and the development of innovative food products.

• Artificial intelligence in food science
• Machine learning and deep learning
• AI-based food analysis
• Computer vision for food quality
• Predictive food safety
• AI-assisted microbial detection
• Intelligent food processing
• Digital food technologies

Market Analysis

The global food chemistry and food microbiology market is experiencing significant development as the food industry increasingly focuses on food safety, quality, nutrition, product innovation, and sustainable food production. Growing consumer demand for safe, nutritious, functional, minimally processed, and high-quality food products is encouraging advances in food analysis, microbiological testing, food preservation, biotechnology, and quality-control technologies. Developments in rapid microbial detection, advanced analytical techniques, functional foods, probiotics, fermentation technologies, alternative proteins, food biotechnology, smart packaging, and sustainable processing are creating new opportunities across the global food industry. Increasing concerns regarding foodborne diseases, contamination, adulteration, food waste, and supply-chain safety are further driving the adoption of advanced food testing and monitoring solutions. The following graph presents an illustrative view of market expansion and the major factors contributing to continued growth in food chemistry and food microbiology.

Global Food Chemistry and Food Microbiology Market Growth (2024–2033)

This line graph presents an illustrative upward trend in the global food chemistry and food microbiology market between 2024 and 2033. The progression reflects increasing demand for advanced food safety testing, microbial detection, food analysis, functional food development, fermentation technologies, food biotechnology, and innovative quality-control systems. The growing adoption of advanced analytical methods, rapid microbiological techniques, automation, and digital technologies is expected to create further opportunities for research, innovation, and industrial applications across the food sector.

Past Conference

We sincerely appreciate all Keynote Speakers, Speakers, Participants, Students, Researchers, Organizing Committee Members, Associations, and Media Partners for their valuable contributions to the success of the previous editions of the World Congress on Food Chemistry and Food Microbiology. The conference provided an excellent platform for food chemists, microbiologists, researchers, academicians, nutrition scientists, food technologists, and industry professionals to exchange knowledge, present innovative research, and discuss emerging developments in food chemistry and food microbiology. We extend our gratitude to the Organizing Committee and all participants for their continued support, active involvement, and valuable feedback. The previous gatherings encouraged meaningful scientific discussions and collaboration across areas such as food chemistry, food microbiology, food safety, foodborne pathogens, food analysis, food processing and preservation, fermentation, probiotics, functional foods, food biotechnology, food quality, and emerging food technologies.

Building on this success, we are pleased to welcome you to the 20th World Congress on Food Chemistry and Food Microbiology, taking place on June 17–18, 2027, in London, UK, for another engaging international scientific gathering focused on innovation, research, food safety, quality, nutrition, microbiology, and advancements in food science. The congress will provide an important platform for researchers, scientists, academicians, healthcare professionals, food industry experts, and other professionals to share knowledge, explore emerging technologies, and foster meaningful scientific collaborations.

Benefits of Participation

The 20th World Congress on Food Chemistry and Food Microbiology offers an international forum for food chemists, microbiologists, food scientists, researchers, academicians, students, nutrition professionals, food technologists, industry experts, and technology specialists to present research, exchange knowledge, and explore emerging advancements in food chemistry and food microbiology. The congress promotes scientific interaction, innovation, interdisciplinary collaboration, and professional networking across diverse areas of food science, food safety, microbiology, nutrition, food processing, and industrial applications.

• Keynote Speaker: 45–50 minutes
• Oral Speaker: 25–30 minutes; one presenter per presentation
• Workshop Speaker: 45–50 minutes; multiple presenters may participate
• Special Session Speaker: 45–50 minutes; multiple presenters may participate
• Symposium Speaker: More than 45 minutes; multiple presenters may participate
• Delegate: Registration-only participation with access to scientific presentations and conference benefits.
• Poster Presenter: Opportunity to present research and receive delegate benefits.
• Remote Participant: Participation through video presentation or e-poster presentation.
• Media Partner
• Sponsor
• Collaborator

Advantages of Participating:

• Receive an International Speaker or Participant Certificate.
• Gain international exposure for research, innovations, and professional expertise.
• Exchange knowledge with leading experts in food chemistry and food microbiology.
• Explore recent developments in food safety, food analysis, foodborne pathogens, fermentation, probiotics, functional foods, and food biotechnology.
• Establish valuable academic, research, industrial, and professional collaborations.
• Participate in keynote presentations, workshops, technical discussions, scientific presentations, and networking activities.
• Opportunity to receive Young Researcher and Best Poster recognition.

Benefits of Speakers:

• Present research findings, innovative technologies, scientific discoveries, and food science solutions to an international audience.
• Receive a Speaker Participation Certificate.
• Increase professional visibility and recognition within the food science and microbiology community.
• Exchange ideas and receive constructive feedback from researchers, academicians, and industry experts.
• Learn about emerging trends in food chemistry, microbial analysis, food safety, preservation, fermentation, and food technology.
• Develop academic, scientific, and industrial partnerships.

Benefits for Delegates:

• Discover recent advances in food chemistry, food microbiology, food safety, nutrition, and food technologies.
• Gain insights from experienced food scientists, microbiologists, researchers, academicians, nutrition professionals, and industry experts.
• Exchange knowledge with participants representing different scientific and industrial disciplines.
• Enhance technical and professional understanding through scientific presentations and interactive discussions.
• Receive a certificate recognizing conference participation

Benefits for Poster Presentation:

• Showcase original research, innovative concepts, experimental findings, and scientific developments to an international audience.
• Discuss research with food chemists, microbiologists, food scientists, academicians, researchers, and industry specialists.
• Receive valuable feedback and perspectives that can support future research.
• Improve the visibility and recognition of scientific and technical work.
• Gain recognition through opportunities such as Best Poster Presentation Awards.

Benefits for Students and Young Researchers:

• Learn about emerging developments in food chemistry, food microbiology, food safety, nutrition, and food technologies.
• Gain knowledge from established researchers, scientists, microbiologists, food technologists, and industry professionals.
• Develop scientific communication, technical presentation, and networking skills.
• Explore opportunities for academic collaboration, research partnerships, and career development.
• Interact with international researchers and peers working in related fields.
• Build confidence and professional recognition by presenting innovative research.

Benefits for Sponsors:

• Promote products, technologies, services, laboratory equipment, analytical solutions, and innovative food technologies to an international scientific audience.
• Strengthen brand visibility among food scientists, microbiologists, researchers, academicians, nutrition professionals, and industry representatives.
• Connect with potential research partners, customers, investors, and business associates.
• Identify emerging technologies and explore new commercial and industrial opportunities.
• Develop strategic partnerships with organizations involved in food science, food safety, food technology, and microbiological research.

Benefits for Collaborators:

• Enhance organizational visibility through participation in an international scientific event.
• Connect with food scientists, microbiologists, researchers, academicians, nutrition professionals, and food industry representatives.
• Promote organizational initiatives, research activities, services, and technological capabilities.
• Establish professional relationships and identify opportunities for future scientific and industrial collaboration.

Abstract submission and Visa Guidelines

Abstract Submission Guidelines:

• Submit your abstract through the official Abstract Submission Portal.
• Abstracts must be submitted in English (250–300 words) with a 100–120-word presenter biography.
• Original research, experimental studies, technical studies, reviews, case studies, and innovative developments related to food chemistry, food microbiology, food science, nutrition, and food safety are welcome.
• Include the presenter’s full name, institutional affiliation, country, email address, contact details, and photograph.
• Provide the names and institutional affiliations of all co-authors.
• Submitted abstracts will be evaluated by the Scientific Review Committee.
• Accepted presenters must complete the required registration to confirm participation.
• Ensure that all submitted information is accurate for inclusion in the conference program and related materials.
• Research areas may include food chemistry, food microbiology, food safety, food analysis, foodborne pathogens, food processing and preservation, fermentation, probiotics, functional foods, food biotechnology, food quality, and emerging food technologies.

Visa Guidelines

Planning to Attend the 20th World Congress on Food Chemistry and Food Microbiology?

International participants are welcome to attend the congress in London, UK. Registered participants may receive the necessary conference documentation to support their visa application, subject to applicable requirements.

The following documents may be provided to eligible registered participants:

• Official Invitation Letter for visa purposes
• Abstract Acceptance Letter for presenters
• Registration Confirmation and Payment Receipt

Important Information:

• Visa support documents are issued only after successful conference registration and payment confirmation.
• Participants are responsible for submitting their visa applications to the appropriate embassy or consulate.
• Visa approval is determined solely by the relevant immigration authorities.
• Participants should review the visa requirements and processing timelines applicable to their country well in advance.
• Visa assistance is available only to registered conference participants.
• Participants should ensure that their passport and other travel documents remain valid for the required period.

Requesting a Visa Support Letter:

Participants who require a visa support letter may contact the Conference Program Manager at the official conference email address: meevents@memeetings.com.

Please provide:

• Full name as stated in the passport
• Passport number and date of birth
• Conference registration details
• Proof of registration and payment
• Country of residence
• Any additional information required for processing the visa support documentation.