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11th World Congress on Food Chemistry & Food Microbiology , will be organized around the theme “Exploring the Recent Advances in Food Microbiology and Food Chemistry”

Food Chemistry Meet 2018 is comprised of 23 tracks and 120 sessions designed to offer comprehensive sessions that address current issues in Food Chemistry Meet 2018.

Submit your abstract to any of the mentioned tracks. All related abstracts are accepted.

Register now for the conference by choosing an appropriate package suitable to you.

Plant biotechnology is the technique used to manipulate the plants for specific needs or requirement. In traditional process seed is the major source for germinating a new plant but the advance method is independent that combines multiple needs to get the required traits. Plant biotechnology meets the challenge that includes genomics, genetic engineering, tissue culture, and transgenic crops etc. These biotechnological applications allow researchers to detect and map genes and discover their functions, selection of specific genes in genetic resources and its breeding and to customize the plant according to the requirement by transferring the genes of specific traits to combine with others to create a new species. The recent advances in plant biotechnology provide potential way to make improvements much more quickly than conventional plant breeding techniques. Plant tissue culture is a part of plant biotechnology which is the collection of many techniques that is used to maintain and grow plant, plant cells, plant tissues under controlled sterile conditions over the nutrient medium.


  • Track 1-1Micro propagation in Plants
  • Track 1-2Plant Tissue culture & applications
  • Track 1-3Green Plant Biotechnology
  • Track 1-4Recent Advances in Plant Biotechnology
  • Track 1-5Advancements in Plant Tissue Culture
  • Track 1-6Biomass, Biofuel and By-product of various Plants
  • Track 1-7Plant Microbiology& Plant immunology

Food science manages synthesis, wellbeing impacts, a method of capacity, readiness, and safeguarding and so forth. The utilization of fundamental sciences and building to contemplate the physical, compound, and biochemical nature of sustenances and the standards of nourishment preparing. Food science unites various logical orders. It consolidates ideas from fields, for example, microbiology, synthetic designing, and natural chemistry.

  • Track 2-1Chemistry of foods
  • Track 2-2Chemistry of foods
  • Track 2-3Handling techniques
  • Track 2-4 Efficient storage practices
  • Track 2-5Novel preservation methods
  • Track 2-6Application of nano technology
  • Track 2-7Animal nutrient management

Food Biotechnology and Nutrition deals with fermented foods and enzyme processed foods play a daily role in our life which include curds, cheese, fermented dough’s, wines and liquors, food toxins and spoilage by microbes, new fermentation to enhance health and well-being of consumers

  • Track 3-1Food hydrocolloids
  • Track 3-2Meat science
  • Track 3-3Food quality
  • Track 3-4Digestion, absorption and utilisation of nutrients
  • Track 3-5Recommended dietary allowances for nutrients

Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food, including the study of microorganisms causing food spoilage. Alcohol or organic acids using microorganism’s yeasts or bacteria under anaerobic conditions. Other widely consumed fermented foods include vinegar, olives, and cheese.

  • Track 4-1Food contamination Food mycology
  • Track 4-2Microbial aspects of food spoilage & quality
  • Track 4-3Microbial ecology of foods
  • Track 4-4Thermal processing
  • Track 4-5Food utilization
  • Track 4-6Bakery and confectionery
  • Track 4-7Liquid concentration
  • Track 4-8Sanitation technologies

The interactions and chemical process between the biological and non-biological components of food is known as food chemistry. Some of the biological components include meat, poultry, beer and milk. It includes carbohydrates, lipids and proteins in biochemistry.A specialized phase of food technology concerned with an understanding of the fundamental changes of composition and the physical condition of foodstuffs which may occur during and subsequent to industrial processing.

  • Track 5-1Chemical composition of food
  • Track 5-2Food biochemistry and food processing
  • Track 5-3Analytical methods for food components
  • Track 5-4Bioactive constituents, micronutrients, food additives and ingredients
  • Track 5-5Antioxidants and lipid oxidation in foods
  • Track 5-6Food structure, flavor and quality

Food engineers provide the technological knowledge transfer essential to the cost-effective production and commercialization of food products and services. Food engineering is a multidisciplinary field which combines microbiology, applied physical sciences, chemistry, and engineering for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering, mechanical engineering and chemical engineering principles to food materials. Physics, chemistry, and mathematics are fundamental to understanding and engineering products and operations in the food industry


Plant nutrition nourishes plants, encourages growth, and consolidates and fortifies the plant world. Plants require feed and nutrients in order to grow. The fertilizers used in plant nutrition stimulate growth by providing the nutrients they need, from root to leaf. They also protect the plants from the harsh environment and improve their resistance to stress.


  • Track 7-1Animal nutrient sources
  • Track 7-2Plant Nutrient sources
  • Track 7-3Plant nutrient management
  • Track 7-4Environmental Issues
  • Track 7-5Plant and animal nutrient deficiency

In Livestock and Health affairs, the nutritional needs of farm animals are well understood and may be satisfied through natural forage and fodder alone, or enlarged by direct supplementation of nutrients in concentrated, controlled form. The livestock industry governs production for optimal yields to ensure economic viability and to supply sufficient volumes to feed huge populations. Organic farmers need to understand the nutritional needs of the livestock in order to yield palatable and nutritious organic animal products. The animal’s behavior, growth pattern, reproductive capacity and food production are closely acquainted linked to the feed it consumes. The nutritional value of the feed and the feed ingredient’s must be delicately balanced. The results of good organic management and good organic feed include the appreciable taste, color, texture, nutritional value and optimal yield of the food product. Animals, including humans, have a hierarchy of needs. The prime uses of nutrients derived from food are for general maintenance and reproduction. This channels the animal’s nutrients to survive, proceed and perform basic bodily functions. If there are additional vitality and protein available, the animal may be able to consign resources to growth and good body condition.  If animals appearing healthy but are not producing enough eggsmilk or meat for you, you may have a problem with a lack of energy and protein in the feed.

  • Track 8-1Feed Quality and Safety Guidelines
  • Track 8-2Livestock Protein Supply
  • Track 8-3Livestock Nutrition Aspects
  • Track 8-4Ruminant Nutrition
  • Track 8-5Non-Ruminant Nutrition

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. Subsequently, during distribution and food preservation only a small fraction of these will develop and cause serious deteriorations. Food spoilage may be caused by a wide range of reactions including some that are mainly physical or chemical, others due to the action of enzymes or microorganisms. The primary factors associated with food spoilage are associated with intrinsic food properties which include endogenous enzymes, substrates, sensitivity to 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 9-1Spoilage and HACCP
  • Track 9-2Quantitative detection and indentification methods for microbial spoilage
  • Track 9-3Detection, indentification and enumeration methods for spoilage yeasts
  • Track 9-4Detection, indentification and enumeration methods for spoilage molds
  • Track 9-5Modelling microbial food spoilage
  • Track 9-6Determining the stability and self-life of foods
  • Track 9-7Managing microbial food spoilage

Probiotics are live bacteria and yeasts that are good for your health, especially your digestive system. We usually think of bacteria as something that causes diseases. But your body is full of bacteria, both good and bad. Probiotics are often called "good" or "helpful" bacteria because they help keep your gut healthy. Research to support health claims will have to take into account the intestinal microbiota and its interaction with the host. One of the reasons that raised skepticism in the field is the vast array of health benefits attributed to LAB strains especially and the variety or diversity of experimental approaches. The recently developed molecular biology techniques will certainly help in acquiring a better understanding of the complex interaction between the probiotic strain and the gut ecosystem. While unraveling of the mechanisms of action may greatly facilitate future selection of novel probiotic strains with a specific health benefit, any postulated effect will have to be definitely proven by well-conducted clinical studies. This might be easier to achieve when targeting the improvement of pathological situations.

  • Track 10-1Quorum Sensing and Quorum Quenching
  • Track 10-2Biomarkers and Probiotic efficacy
  • Track 10-3GI microorganisms: Detection, enumeration
  • Track 10-4Probiotic bacteria immune effects
  • Track 10-5Non-mucosal Interaction with immune system
  • Track 10-6Gut microbiota targeted modulation

Food packaging is packaging for food. A package provides protection, tampering resistance, and special physical, chemical, or biological needs. It may bear a nutrition facts label and other information about food being offered for sale. Packages can be made with improved tamper resistance to deter tampering and also can have tamper-evident features to help indicate tampering. Packages can be engineered to help reduce the risks of package pilferage; some package constructions are more resistant to pilferage and some have pilfer indicating seals. The packaging and labels can be used by marketers to encourage potential buyers to purchase the product.


  • Track 11-1Packaging Migration Testing
  • Track 11-2Foreseeable use assessment
  • Track 11-3Physical Hazard Assessment
  • Track 11-4Restricted Substance Testing
  • Track 11-5Micro Packaging

Food analysis is the discipline dealing with the development, application, and study of analytical procedures for characterizing the properties of foods and their constituents. Food sampling is a process used to check that a food is safe and that it does not contain harmful contaminants, or that it contains only permitted additives at acceptable levels, or that it contains the right levels of key ingredients and its label declarations are correct, or to know the levels of nutrients present. In most cases with food to be analyzed, there are two levels of sampling the first being selection of a portion from the whole, which is then submitted to a laboratory for testing, and the second being the laboratory’s taking of the individual amounts necessary for individual tests that may be applied. It is the former that is food sampling: the latter is analytical laboratory sub-sampling, often relying upon initial homogenization of the entire submitted sample


  • Track 12-1Food and drug analysis
  • Track 12-2Authenticity and integrity of food
  • Track 12-3Chemistry and biochemistry of nutrition
  • Track 12-4Probiotics and prebiotics in food, nutrition and health
  • Track 12-5Nutraceuticals & dietary supplements
  • Track 12-6Food microbiology and fermentation technology

Nanotechnology is having an impact on several aspects of food science, from how food is grown to how it is packaged. Companies are developing nanomaterial’s that will make a difference not only in the taste of food but also in food safety and the health benefits that food delivers. Clay Nanocomposites are being used to provide an impermeable barrier to gasses such as oxygen or carbon dioxide in lightweight bottles, cartons and packaging films. Storage bins are being produced with silver nanoparticles embedded in the plastic. The silver nanoparticles kill bacteria from any material that was previously stored in the bins, minimizing health risks from harmful bacteria.


  • Track 13-1Risk and safety assessment
  • Track 13-2Food regulatory system
  • Track 13-3Genetic modification
  • Track 13-4Nutraceuticals
  • Track 13-5Nanoencapsulation

Food safety indicates to those hazards that have physical, chemical and microbiological effects it makes food injurious to the health. Food safety often overlaps with food defense to prevent harm to consumers. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. It also describes handling, preparation, and storage of food in order to prevent foodborne illness. So food safety is a significant public health issue. Every year death of approximately 2 million people occurs due to unsafe food. More than 200 diseases occur because of harmful bacteria, viruses, parasites or chemical substances in food.



  • Track 14-1Immunology
  • Track 14-2Food insecurity
  • Track 14-3Family and Consumer Sciences
  • Track 14-4The Good Parenting Food Guide: Managing What Children Eat Without Making Food a Problem
  • Track 14-5Economists and Policymakers
  • Track 14-6Cyclodextrins: Properties and Industrial Applications Risk assessment of chemicals in food
  • Track 14-7Environmental and occupational health

Food toxicology 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. It also studies the harmful effects of chemical, biological and physical agents in biological systems that establish the extent of damage in living organisms.


  • Track 15-1Safe and Healthy Foods
  • Track 15-2Food Waste Disposal
  • Track 15-3Food Additives and Contaminants
  • Track 15-4Genetically Modified Food
  • Track 15-5Food Allergy
  • Track 15-6focuses on safety aspects of food constituents

 Molecular nutrition is the investigation of metabolic connections and different intracellular and extracellular processes when organic food intermediates are provided as supplements. Synthetic pesticides and chemical fertilizers are not allowed, although certain organically approved pesticides may be used under limited conditions.


  • Track 16-1investigates the correlation between nutrition and health
  • Track 16-2reveals food functionality at the molecular level

An effective food legislation and food control are required for every nation to promote a safe food supply to protect consumers from contaminated foods. Food law is divided into two parts; Food Act and Food Regulations. In order to promote a safe, honesty food supply and to prohibit the sale of foods that are unsafe, contaminated, and adulterated every nation needs an effective food legislation and food control service. Food act sets broad principle and Food Regulation contains detailed provisions. Incorporation in the law of detailed specifications about food standardsfood processing, food hygienic practices, food packaging and food labeling may make for difficulties. A revision of regulations is necessary because of new scientific knowledge, changes in food processing technology to protect public health.  Food is governed by a complexity of laws and regulations which set out the government’s requirements to be met by people to ensure the food is safe and of adequate quality. Generally, food law can be divided into two parts, a basic food act, and regulations. These laws and regulations implement on practices that are related to food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food guidelines for the management of governmental import and export inspection certification systems for foods. The proper implementing of such law encourages fair trade practices through compliance with the basic provisions of food law.

·         Standard procedures

·         Labeling

  • Track 17-1Standard procedures
  • Track 17-2Labeling

The surveillance systems have a dual purpose. First is to detect, control and prevent foodborne disease outbreaks. Most of the countries have such surveillance and response systems in place, but the effectiveness and coverage of those systems vary from country to country. Many people outline such foodborne disease outbreak investigations, including their detection and control through food safety mechanisms and discuss the food safety response including the importance of developing emergency response plans for food safety. It is essential to reiterate that safety is the first requisite of any food. In a broad sense, this means a food must be free of any harmful chemical or microbial contaminant at the time of its consumption. For operational purposes this definition takes on a more applied form. In the canning industry, commercial sterility as applied to low-acid foods means the absence of viable spores of Clostridium botulinum.


  • Track 18-1Characterization of Raw materials
  • Track 18-2Food safety
  • Track 18-3Product development
  • Track 18-4Monitoring of food Materials
  • Track 18-5Hazard Analysis and Critical Control Point

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. Food science brings together multiple scientific disciplines. 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 19-1Adolescents & food marketing
  • Track 19-2Agricultural marketing
  • Track 19-3Shrimp marketing
  • Track 19-4Wholesale marketing of food

Nutrition psychology (NP) is the psychological study of how cognitive choices, such as meal decisions, influence nutrition, psychological health, and overall health. Nutrition psychology seeks to understand the relationship between nutritional behavior and mental health well-being. NP is a sub-field of psychology and more specifically of health psychology. It may be applied to numerous different fields including psychology, dietetics, nutrition, and marketing. NP is a fairly new field with a brief history that has already started to contribute information and knowledge to psychology. There are two main areas of controversy within nutrition psychology. The first area of controversy is that the topic can be viewed as nutrition affecting psychological functions or can be viewed as psychological choices and behavior influencing nutrition and health. The second controversy is the definition of what is healthy or normal as related to nutrition.


  • Track 20-1Nutritional Epigenetics
  • Track 20-2Genome Damage and Nutritional Deficiency
  • Track 20-3Telomere and Nutritional Status
  • Track 20-4Nutrigenetics
  • Track 20-5The Discipline of Psychology and Nutrition
  • Track 20-6Perception, Visualization, and Eating Patterns

 Obesity and Weight loss is a therapeutic condition in which abundance muscle to fat ratios has aggregated to the degree that it may have a negative impact on wellbeing. 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 21-1Obesity and its Treatment
  • Track 21-2Areas of Adipose Fat Distribution
  • Track 21-3Dietary Modification and Exercise Pattern
  • Track 21-4Behaviour Modification
  • Track 21-5Underweight and its treatment

Mass spectrometry is a powerful tool to analyses small molecules with even an isotope difference and extensively used in food biotechnology, food engineering, and toxicology. Mass spectrometry works by ionizing chemical compounds to generate charged molecules or molecule fragments and measuring their mass-to-charge ratios. Nutrigenomics is the study of effects of nutrition, nourishment or lack of nutrition on the genetic expression and anatomical or physiological changes of a living entity. Nutrigenomics has also been described by the influence of genetic variation on nutrition, by correlating gene expression or SNPs with a nutrient's absorption, metabolism, elimination or biological effects.


  • Track 22-1Mass spectrometry
  • Track 22-2Food biotechnology
  • Track 22-3Toxicology

Food squanders that is sent to the landfill doesn't innocuously break down.It has a big impact on the environment as it rots and releases methane a harmful greenhouse gas that is 25 times more potent than carbon dioxide. However, it’s not all bad news as many of us will be able to recycle our food waste. Food waste, for example, natural product and veg peelings, egg shells and utilized teabags can be transformed into something helpful. When recycled, it’s taken to a processing facility where it is turned into electricity to power your local community. Food waste can be recycled into useful resources with organics recycling. There are two main processes used to recycle food waste; In-vessel composting (IVC) and anaerobic digestion (AD).


  • Track 23-1Reduction and disposal
  • Track 23-2Solid waste management
  • Track 23-3Waste utilization or reuse