12th International Conference on Food Chemistry and Food Microbiology
Indian Institute of Naturopathy, India
Title: Food chemistry for human health and longevity
Biography: Prakash Kondekar
Food Science deals with production, processing, distribution, preparation, evaluation and utilization of food. Food chemists work with plants that have been harvested and animals that have been slaughtered for food. They are concerned with how these food products are processed, prepared and distributed. Nothing is more important to humans than having nutritious food to eat, while agriculture and food science is multidisciplinary by its nature. Goal of food chemistry is to produce sufficient nutritious food and feed to support the population in a sustainable way with also being responsible to our environment and ecosystem. In 1960, micoproteins were made by one company from jackfruits. It has costed 90% less CO2. Then there will be aquaponics which needs less land and produced from fish wastes. All these are gimmicks of food chemistry. In near future the nutrition will play a vital role in the health of people for which new foods due to food chemistry will be very important.