Food Chemistry and Food Microbiology

Explore the world of microorganisms in food, from spoilage organisms to dangerous pathogens. This track covers detection techniques, microbial behavior under processing conditions, and strategies to ensure food safety. Special emphasis will be on Listeria, Salmonella, E. coli, and other major threats to public health. Emerging technologies such as rapid PCR testing and whole genome sequencing will also be discussed. Participants will learn how microbial ecology affects shelf life and safety. Regulatory frameworks and HACCP practices will be part of the conversation.

With increasing demand for health-promoting foods, this session delves into functional ingredients that offer physiological benefits beyond basic nutrition. Discussions will cover probiotics, prebiotics, antioxidants, plant-based compounds, and bioactive peptides. Researchers will present studies on the efficacy and stability of these compounds. Attention will be given to consumer trends, formulation challenges, and regulatory approval. The track will also address personalized nutrition and functional food delivery systems. Case studies on successful commercial products will be highlighted.

This track provides a comprehensive look at foodborne illnesses and how to assess, manage, and prevent them. Sessions will examine outbreaks, their origins, and the response systems in place. Quantitative risk assessment models and predictive microbiology tools will be featured. Participants will explore how sanitation, traceability, and control strategies reduce risk. Researchers will present real-world case studies of outbreaks and lessons learned. The role of global regulatory bodies in food safety enforcement will be discussed.

Preserving food quality and extending shelf life are critical in modern food production. This session will explore traditional and novel preservation techniques such as refrigeration, pasteurization, irradiation, and high-pressure processing. Advances in antimicrobial packaging and edible coatings will also be covered. The chemical and microbial basis of spoilage will be explained. Participants will learn about predictive models to estimate product longevity. Real-world applications and storage optimization case studies will be shared.

Analytical techniques are the backbone of quality control and research in food chemistry. This session explores chromatographic, spectroscopic, and mass spectrometry-based techniques used for food composition analysis. Attendees will learn how these tools are used to detect contaminants, adulterants, and nutrient profiles. Method validation, sensitivity, and reproducibility will also be discussed. The application of portable and AI-integrated instruments in field testing will be highlighted. Speakers will share research outcomes and practical demonstrations.

This session explores the microbial transformations involved in fermented food production and the impact of probiotics on human health. Scientific findings on gut microbiota modulation through diet will be presented. Key fermented foods such as yogurt, kefir, kimchi, and kombucha will be analyzed for their microbiological profiles. The health implications of these foods will be discussed with clinical trial evidence. Industrial challenges in standardizing probiotic content and quality control will be addressed. Regulatory labeling requirements will also be covered.

Food allergens pose a serious risk to consumers and a challenge to manufacturers. This track focuses on common allergenic ingredients, detection methods, and strategies for allergen management. Advances in immunoassays, biosensors, and DNA-based detection will be reviewed. The session will also address lactose intolerance, gluten sensitivity, and other dietary restrictions. Case studies of allergen-related recalls will be presented. Regulatory perspectives on allergen labeling and threshold limits will be discussed.

GMOs remain a topic of scientific, regulatory, and consumer interest. This track will provide insights into the genetic engineering of food crops and microorganisms for improved yield, nutrition, and resistance. Risk assessment and safety evaluations of GM foods will be presented. The session includes discussions on labeling, international trade, and public perception. Advances in CRISPR and gene-editing technologies will be reviewed. Case studies on approved GMOs and their market performance will be included.

This track will examine microbial fermentation for food and beverage production, including applications in dairy, brewing, meat processing, and plant-based alternatives. Emphasis will be placed on optimizing microbial strains, fermentation conditions, and bioreactor design. The role of yeasts, molds, and lactic acid bacteria will be explored. Industrial-scale case studies will showcase successful production models. Quality control, safety, and standardization issues will also be covered. Insights into fermented functional foods will be provided.

Real-world case studies provide valuable lessons in food safety management. This session will feature documented incidents of contamination, successful safety audits, and corrective action plans. Industry experts will discuss how root cause analysis and preventive controls were implemented. Sessions will highlight innovations in traceability systems and audit technologies. Lessons from global recalls and contamination events will be shared. Participants will learn practical applications of food safety systems like ISO 22000 and FSSC.

Understanding the chemical basis of flavor and aroma is vital in product development. This track explores the molecular origin of flavor compounds, interactions during cooking, and the impact of processing on taste. Sensory evaluation techniques and consumer panels will be discussed. Emerging analytical tools such as electronic noses and GC-Olfactometry will be featured. The influence of packaging and storage on sensory attributes will be addressed. Case studies on flavor reformulation will be included.

Modern packaging does more than protect food—it enhances shelf life and communicates quality. This session covers smart and active packaging technologies, barrier materials, and sustainability in packaging design. Advances in antimicrobial films and oxygen scavengers will be discussed. Biodegradable and recyclable material trends will be highlighted. Participants will learn about consumer safety, labeling, and traceability features. Regulatory compliance and packaging validation will also be addressed.

This track highlights current research in food microbiology, including metagenomics, microbial resistance, and biocontrol agents. Researchers will present recent findings from universities and industry laboratories. Sessions will focus on how microbiomes impact food safety, fermentation, and nutrition. Novel microbial screening and identification technologies will be explored. Collaborations and cross-disciplinary studies will be encouraged. Poster sessions will provide young researchers with a platform to showcase their work.

This session focuses on common adulterants in foods, their health effects, and methods to detect and prevent them. Topics include milk dilution, artificial ripening, synthetic dyes, and mislabeling. Analytical approaches like FTIR, HPLC, and DNA barcoding will be reviewed. Participants will explore regulatory enforcement strategies and public health education. Case studies of large-scale adulteration scandals will be discussed. New technologies like blockchain for food integrity will be introduced.

Climate change is reshaping food safety, microbial ecology, and nutritional profiles. This track addresses how shifting temperatures, droughts, and floods influence crop chemistry and contamination risk. Sessions will cover predictive models for foodborne illness under future climates. Adaptation strategies in processing and storage will be examined. Sustainable agricultural practices will be discussed to support global food security. Experts will present mitigation strategies at various supply chain stages.

This session covers the application of enzymes and biotechnology in food production, quality improvement, and waste reduction. Topics include enzymatic browning control, starch modification, and lipid metabolism. Attendees will learn about microbial enzyme production and immobilization techniques. Advances in biosynthesis of flavor and texture modifiers will be presented. Industrial case studies on enzyme integration will be shared. Regulatory and cost-related aspects will also be discussed.

Explore chemical risks in the food supply, including pesticides, heavy metals, mycotoxins, and process-induced contaminants. The session will highlight risk assessment, toxicokinetics, and biomonitoring studies. Mechanisms of toxicity and health implications will be presented. Methods of detoxification and regulatory limits will be discussed. Real-world incidents and exposure studies will be included. Participants will gain insights into developing safer food formulations.

Understanding global and regional food laws is crucial for product development and international trade. This track explores food labeling regulations, claims, novel food approvals, and import/export requirements. Sessions will cover CODEX standards, FDA, EFSA, and ASEAN guidelines. Compliance with allergen disclosure, nutrition labeling, and traceability will be addressed. Speakers will share case studies on regulatory challenges faced by companies. The importance of harmonization in global food policy will be emphasized.

This unique track invites case-based discussions and clinical studies that demonstrate the real-life impact of food chemistry and microbiology on health. Sessions may include intervention trials, food sensitivity studies, and metabolic responses to functional foods. Presenters will share data from hospitals, dietetic practices, and public health programs. Focus will be on evidence-based nutrition, disease prevention, and personalized diets. The track bridges the gap between lab science and human outcomes.