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13th World Congress on Food Chemistry and Food Microbiology, will be organized around the theme “Exploring Innovations, Recent Advancements in Food Chemistry, Microbiology and Modern Impact on Quality, Nutrition, Health and Safety”
Food Chemistry Meet 2020 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Food Chemistry Meet 2020
Submit your abstract to any of the mentioned tracks.
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It is the study of chemical process and interaction of all biological and non- biological components of food. The biological substances include items like meat, poultry, lettuce, beer, and milk as examples. It covers with organic chemistry in which it manages the parts of nourishment. For example- Proteins, Vitamins, Sugars, Water, and Dietary minerals. Furthermore, it includes the investigation and improvement of preservatives and nutrients, added substances that can be utilized to safeguard the nature of sustenance or to alter its shading, flavor, and taste. Food chemistry plays a key role in ensuring that the food being processed is of high quality and is safe for consumption. Understanding food chemistry helps us develop proper ways of handling food and good manufacturing practices.
- Track 1-1Water in Food
- Track 1-2Carbohydrates
- Track 1-3Lipids
Food microbiology- the scientific study of microorganisms that are used both in food and for food production. This includes microorganisms that spoil food, as well as those which are used in food production. For example the production of alcohol, production of juices, production of yogurt and cheese, etc. This is the study of microorganisms that inhabit, create, or contaminate food. Some of the microorganisms cause food spoilage, pathogens cause contamination in food as they are improperly cooked or they stored in an unhygienic manner. Some of the microbes (etc.) are useful as they help us in the production of alcohol, bread, dairy products, and in the manufacturing of probiotics.
- Track 2-1Food Testing
Track 3: Food Analysis and Quality Assurance
Food analysis deals with the development, application and study of analytical procedures for characterizing the food properties and their constituents. These analytical procedures are used to provide information about a wide variety of various characteristics of foods including their structure, composition, physicochemical properties and sensory attributes. This information is critical to our rational understanding of the factors which determine the food properties, as well as to our ability to economically produce foods that are consistently nutritious, safe and desirable for consumers to make informed choices about their diet.
- Track 3-1Microbial Analysis of Food
- Track 3-2Instrumental Analysis of Food
- Track 3-3Sensory Evaluation of Food
- Track 3-4Applied Statistical Methods in Quality Control and Assurance
Track 4: Diet and Cancer
Dietary factors recognized as having a significant effect on the risk of cancers with different dietary elements both increasing and reducing risk. Diet and obesity are most related to up to 30-35% of cancer deaths, whereas physical inactivity appears to be related to 7% of the risk of cancer occurrence. A review in 2011 suggested that total caloric intake influences cancer incidence and possibly progression.
Many dietary recommendations have been proposed to overcome the risk of cancer; few have significant supporting scientific evidence. Obesity and alcohol intake has been correlated with the incidence and progression of some cancers. Reducing consumption of beverages sweetened with sugar is recommended as a measure to address obesity. Diet with fewer fruits and vegetables and high in red meat has been implicated but not confirmed and the effect may be less for well-nourished people who maintain a healthy weight.
Some specific foods are linked to specific cancers. Studies have linked eating red or processed meat to an increased risk of breast cancer, colon cancer, prostate cancer, and pancreatic cancer, which may be partially explained by the presence of carcinogens in foods cooked at high temperatures.
The differences in dietary practices may partly explain differences in cancer incidence in different countries. For example, Japan is more prone to stomach cancer due to high salt in their diet whereas United states commonly affected by Colon Cancer
- Track 4-1Red meat- Pancreatic Cancer, Breast Cancer
- Track 4-2Betel Nut- Oral Cancer
- Track 4-3Aflatoxin B1(Pea nuts, Cotton seed meal, Corn, Grain)- Liver Cancer
- Track 4-4Effects Circulatory System- Heart Attack
Track 5: Fermentation
Fermentation is a technique to preserve food and alter its quality. Yeast, especially Saccharomyces cerevisiae used to brew beer, leaven bread and make wine. Certain bacteria, including lactic acid bacteria, are used to make cheese, yogurt, hot sauce, pickles, fermented sausages and dishes such as kimchee. A common effect of these fermentation - food products is less hospitable to other microorganisms, including pathogens and food spoiling microorganisms, thus extending the food's shelf-life. Some of the cheese varieties also require molds to ripen and develop their characteristic flavors.
- Track 5-1Feb- Batch Fermentation
- Track 5-2Continuous Fermentation
- Track 5-3Procedure Fermentation
Track 6: Food Drug Analysis
Drug Interaction is a situation when the activity of a drug is affected by a substance i.e. the effects may increase or decrease, or may produce a new effect that can’t be produced on its own. These interactions may occur out of accidental misuse or due to a lack of knowledge about the active ingredients involved in the relevant substances. A drug interaction is noticed to the substance which influences the action of a medication, i.e. the knocks are at its peak or at it's down too or they create another smash that neither controlled by own. Associations among nourishment and medications may accidentally taper off or adjunct the medication impact.
- Track 6-1Foods which interact with Drug
- Track 6-2Uses of Drug - Related to Diseases
- Track 6-3Effect of Drug on the body according to their amount
The effective management of nutrition and food intake are both keys to good health. There are six categories of nutrients that the body needs to acquire from food: Protein, carbohydrates, fat, fiber, vitamins, minerals and water. It includes the intake of food, absorption, assimilation, biosynthesis, catabolism, and excretion. The diet of an organism is what it eats, which is largely determines by the availability, processing, and palatability of foods. A healthy diet includes the preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduces the risk of food-borne illnesses. A poor diet shows an injurious impact on health, causing deficiency diseases such as blindness, scurvy, anemia, preterm birth, stillbirth, and cretinism; health-threatening conditions like obesity and metabolic syndrome and such common chronic systemic diseases as cardiovascular disease, osteoporosis, and diabetes.
- Track 7-1Food and Drug Metabolism
- Track 7-2Food and Drug Administration
Food Science and Technology includes the utility of primary sciences and engineering to take a look at the bodily, chemical and biochemical nature of food and the concepts of Food Processing. The respective consultation of this Food Conference will have consciousness on how food Science contributes to the technological know-how of creating higher foods on an everyday basis. Food Science and Technology involves the software of basic sciences and engineering to observe the bodily, chemical and biochemical nature of meals and the principles of Food Processing. It draws from many disciplines consisting of biology, chemical engineering, and biochemistry and tries to higher apprehend meal strategies and enhance food merchandise for most of the people.
- Track 8-1Molecular Gastronomy
- Track 8-2Quality Control
- Track 8-3Food Substitution
Food preservation is preventing the growth of micro-organisms as well as retarding the oxidation of fats that cause rancidity thus encouraging longer shelf life and reduced hazard from eating the food. Safety is a major concern in food processing because packaged food can be contaminated easily and due to an increase in contamination, it can quickly cause widespread illness. Food processing should be balanced with food preservation also. Some preservation methods cause diseases to the human, for example, the addition of food additives for preservation. Nowadays many methods and techniques are used in food processing, packaging to improve the quality and shelf life of foods and to create the barrier from oxygen, light, UV, etc. The tale ingredients and food design are used to alternate the food items to improve the Rheology, characteristics, shelf life of foods.
- Track 9-1Food Preservation and Food Processing
- Track 9-2Improvement of quality and shelf life
- Track 9-3Improving packaged food
Obesity is a growing concern because being overweight is widely stared as a major risk factor for metabolic syndrome, cardiovascular disease, and early death. Although the mechanisms for this weight improvement have not been entirely elucidated, dietary factors may be important in the development of obesity. Diet contains combinations of foods, and these individual components may have interactive or synergistic effects that make studying dietary factors in isolation difficult. Dietary patterns that signify a combination of foods may be more strongly related to disease risk than individual food and nutrient. Previous studies have stated that dietary patterns that are high in fruits, vegetables, and fiber might be associated with a reduced risk of obesity.
- Track 10-1Diet, Exercise, Behavior and Lifestyle Interventions
- Track 10-2Anti-Aging
- Track 10-3Obesity and its Treatment
- Track 10-4Weight Management Tips
- Track 10-5Behavior Modification
Good nutrition is a major part of leading a healthy lifestyle. Combined with physical activity, your diet can help you to reach and maintain a healthy weight, reduce your risk of nutritional disease and chronic diseases (like heart disease and cancer) and promote your overall health. Nutritional diet helps in reducing weight gain at every age.
- Track 11-1Nutritional Deficiencies
- Track 11-2Weight gain
- Track 11-3High blood pressure
- Track 11-4High blood pressure
Food microbiology deals with all the microbial factors of food spoilage. During food processing, harvesting, and downstream operations food may additionally end up inflamed with a huge type of microorganisms. The primary elements associated with food spoilage are related to intrinsic food homes which consist of endogenous enzymes, substrates, sensitivity for mild, oxygen, and move-infection in the course of harvesting, slaughter, and processing in combination with temperature abuse For smooth meals the number one food first-rate changes can be labeled as (i) oxidation of lipids and pigments in fat-containing food resulting in undesirable flavors, formation of compounds with damaging organic outcomes or discoloration (ii) bacterial increase and metabolism ensuing in viable pH-modifications and formation of poisonous compounds, off-odors, gas and slime-formation.
- Track 12-1Insect damage
- Track 12-2Physical injury due to freezing, drying, burning, pressure, radiation
- Track 12-3Activity of indigenous enzymes in plant and animal tissues
- Track 12-4Chemical changes not induced by microbial or naturally occurring enzymes
- Track 12-5Growth and activity of microorganisms: bacteria, yeasts, and molds
Food safety is a scientific subject describing the handle, guidance, and storage of food in approaches that prevent food-borne infection. The prevalence of two or greater instances of comparable illnesses attributable to the ingestion of a not unusual food is called a food-borne ailment outbreak.
Preference of food chemical exceptional is managed of allergens which can be lifestyles-threatening to a few humans which are highly sensitive. Other chemical houses of food along with vitamin and mineral content material are also important and have an effect on the general excellent of the food but aren't as large in terms of food safety. To prevent harm, the absence of foreign microphysical particles is vital.
- Track 13-1Fossil fuel Dependence and Food security
- Track 13-2Loss of Biodiversity
- Track 13-3Climate change and food security
Enzymes are the catalysts that perform specific reactions essential for the production and improve the quality of the final product. A very small quantity of enzymes can speed up the reaction to many folds. The enzymes act on a narrow range of conditions such as concentration, acidity, and temperature. The enzymes are extracted from plant sources, animal sources, and even microorganisms. Amylases, Lipase, protease papain, rennet, pectinase are the commonly used enzymes in food industries.
Probiotics are live microbial cultures that enhance the beneficial gut micro flora to improve the overall health of the host. It is a rising field in the dairy food industry with significant growth potential. Probiotic food supplements have attracted a lot of attention and revealed a remarkable growth in this field. Various bacteria, yeast, and molds can be used as probiotics, but the most commonly used microorganisms are lactic acid bacteria (LAB). LAB is involved in the fermentation of foods, dairy products, and beverages and produces lactic acid as the end product of fermentation. Among LAB, the most commonly used bacteria that exhibit excellent probiotic properties belong to Lactobacillus and Bifid bacterium genus. These bacteria produce a variety of compounds such as organic acids (lactic acid and acetic acid), antimicrobial compounds (bacteriocins), nutraceuticals, vitamins, enzymes, etc.
- Track 15-1Probiotics
- Track 15-2Prebiotics
- Track 15-3Effects of Probiotics and Prebiotics
Food toxicology researches the dangerous effects of physical, chemical, and biological retailers in biological structures that set up the quantity of harm in living organisms. It offers with toxic substances in food either of the herbal origins or fashioned after food spoilage or widespread practices to be avoided to store the vitamins. Food toxicology research on how herbal or synthetic poisons and toxicants in diverse food products cause dangerous, unfavorable, or destructive side consequences in dwelling organisms. Food toxicology is critical attention as the food supply chain is turning into an extra multinational in origin, and any contamination or poisonous manifestation may additionally cause severe, wide-unfold destructive health effects. Food Toxicology covers diverse factors of food protection and toxicology, such as the observation of the character, properties, consequences, and detection of toxic materials in food and their ailment manifestations in human beings. It may even encompass other elements of consumer product protection.
- Track 16-1Types of Food Contaminants
- Track 16-2Endogenous toxins
Industrial biotechnology is one of the most assuring new accesses to pollution prevention, useful resource conservation, and fee reduction. Newly many tactics in the meals industry perform the top-notch role of food biotechnology. GM plants and animals are used to complement the flavor, shelf life, nutrients and first-class food. GM yeast and Bacteria are used to provide enzymes for the sake of the meals industry. These GM foods are produced by using biotechnological strategies specifically genetic engineering. These techniques can be used to erase hunger from bad human beings.
- Track 17-1Methods of Microbial Inoculation in Food Fermentation
- Track 17-2Proactive Industrial strategies
- Track 17-3Export opportunities for Fermented products
Bioactive is the nonessential biomolecules that are present in foods and exhibit the capacity to modulate one or more metabolic processes, which results in the promotion of better health. Aside from supplements, nourishment contains little measures of purported bioactive mixes. These mixes include an incentive past nourishment, specifically influencing physiological capacities in our body by following up on cell pathways. Epidemiologic examinations, where the impacts of an eating routine in various populaces are watched, show that the individuals who eat natural products, vegetables, entire grains, and fish are probably going to lead a long and solid life.
- Track 18-1Bioactive mixes
- Track 18-2Food bio-actives and pathways
- Track 18-3Physiological activities
Food technology deals with the composition, fitness outcomes, mode of the garage, practice, and preservation and so on. The application of primary sciences and engineering to have a look at the bodily, chemical, and biochemical nature of ingredients and the standards of food processing. It carries ideas from fields including microbiology, chemical engineering, and biochemistry. The food industry is a complicated, international collective of numerous companies that deliver a maximum of the food ate up by using the world populace. Only subsistence farmers, folks who live to tell the tale on what they grow, and hunter-gatherers may be considered out of doors the scope of the present-day food industry.
- Track 19-1Ingredient sales and purchasing
- Track 19-2Product development
Biocatalyst is the chemical system via which enzymes or other organic catalysts perform the reaction between organic additives. Agricultural biotechnology additionally called Agritech. It is a location of agricultural science regarding the usage of scientific equipment and techniques, collectively with recombinant DNA generation, molecular markers, molecular medication, vaccines, and tissue way of life, to replace residing organisms: flora, animals, and microorganisms. Crop biotechnology is one aspect of agricultural biotechnology that has been significantly advanced nowadays with the desired characteristic place unit exported from a selected species of Crop to a completely definitely one of a kind species. These transgene crops own captivating traits in terms of flavor, the color of flora, increase rate, length of harvested products and resistance to illnesses and pests. Recent trends in agricultural biotechnology.
- Track 20-1Agronomy and Crop Science
- Track 20-2Applied Microbiology and Biotechnology
- Track 20-3Bioengineering
The nutrition criteria are not intended as a universally applicable system. The category choices were motivated by the need to balance the need for simplicity and consistent treatment of similar products on the one hand and on the other, the need to avoid categories so broad that only lax nutrition criteria would accommodate different types of products represented in a category. In order to ensure both robustness and fairness, it was necessary to create sub-categories within most of the nine categories.
Nutrition labeling is information found on the labels of pre-packaged foods.
The legislated information includes:
• The Nutrition Facts table
• The ingredient list
• Some optional nutrition claims
These give you information about the nutritional value of food. You can use this information to make good and healthier food choices and achieve overall good health.
The Nutrition Facts table gives information about:
• 13 core nutrients
• % Daily Value(% DV) of nutrients
Total information in the Nutrition Facts table is based on an amount of food.
Foodborne diseases take a major toll on health. Millions of people fall ill and many die because of eating unsafe food. So, WHO Member States adopted a resolution in 2000 to recognize food safety as an essential public health function.
Food safety aims are at ensuring that all food is as safe as possible. Food safety actions and policies need to cover the entire food chain, from production to consumption. A.) Calorie Intake and Consumption
- Track 21-1Carbohydrates & Fibers
- Track 21-2Hormonal Regulations
- Track 21-3Healthy Eating Initiatives
- Track 21-4Nutrition Physiology
- Track 21-5Nutrition in Wound Healing
- Track 21-6Immuno-enhancing Nutrients & Surgical Recovery
- Track 21-7Maternal & Infant Nutrition
Food wastage is scarce for our society. Though enough food is produced every day, the food is being wasted every day on one part of the world and a poor man starves for a day meal on the other part of the world. The global food loss and wastage account between one third and one half of all food being produced. The food waste or loss occurs in all stages from processing till consumption.
- Track 22-1Recycle by Compost
- Track 22-2Turn Wasted Food into Animal Feed
- Track 22-3Use waste food to produce Products
- Track 22-4Source Reduction
- Track 22-5Food Donation
Nutrition is the science of food, its relationship to health. Good nutrition is essential for correct fitness and the prevention, treatment, and control of the disorder. Food performs an essential position in health. Food gives us the energy to maintain tissue growth and to modify frame methods. Food ought to deliver vital vitamins in sufficient amounts to satisfy the body’s desires. A healthy weight loss plan enables us to defend against malnutrition in addition to non-communicable illnesses. Nutrients are of two types: Macronutrients and Micronutrients. Both macronutrients and micronutrients are equally crucial for correct fitness. Each nutrient performs a tremendous function in the frame.
Food components are chemical compounds delivered to foods to maintain them sparkling or to decorate their color, flavor or texture. They may additionally consist of food colorings, flavor enhancers or a number of preservatives. Food additives should be checked for his or her harmful results on human fitness before they can be used. Toxicological checks on animals are used to decide the quantity of the additive that is expected to be secure while fed on by using humans. Natural food components are continually better, more secure and simpler than synthetic food additives. The use of food components ought to be managed and monitored by using powerful studies and governmental regulations.
- Track 24-1Antioxidants
- Track 24-2Acidulants
- Track 24-3Food colors
- Track 24-4Emulsifiers
- Track 24-5Sweeteners
Food Biochemistry is the study of the breakdown of sustenance within the cell as a wellspring of energy. Every cell is a manufacturing line that modifies over the supplements for the nourishment one eat to power and different fundamental components of the body. The measure of vitality the supplements supply is communicated in Calories (kilocalories). The number of Calories gobbled will decide the vitality alter of the individual and whether one gain or loses. Food Biochemistry incorporates the usage of modern concoction and biochemical systematic techniques for sustenance segments and their responses reveal frameworks to reflect consideration on their responses and genuine apparatuses for statistics exam to get the max. extreme beneficial merchandise.
- Track 25-1Biochemical changes in Food
- Track 25-2Browning reactions in food
- Track 25-3Enzymes in food
- Track 25-4Bio deterioration of food
It is the output of beer through steeping a starch source (commonly cereal kernels) in water and then fermenting with yeast. Brewing is completed in a brewery by a brewer. Brewing commerce is one of the parts of most western economies. Malting is the method where barley grain is made ready for brewing.
Food engineering is a subject associated with Food production that covers the realistic applications of food technology. The motive of this area is to improve the implementation of green commercial processing inside the transformation of raw materials of organic starting place into suitable for eating bureaucracy, which incorporates packaging, storage, and distribution. Food engineering includes the utility of agricultural engineering, mechanical engineering and chemical engineering concepts to food substances. Food engineers are employed in food processing, food equipment, packaging, ingredient manufacturing, instrumentation, and Control
- Track 27-1Developments in heating, chilling and freezing of foods
- Track 27-2Advanced mass transfer in foods
- Track 27-3Advances in cleaning and sanitation
Foodborne disease or foodborne illness or food poisoning is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food. Foodborne illnesses are infections or irascibilities of the gastrointestinal tract triggered by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals. The gastrointestinal tract is a sequence of hollow organs joined in a long, twisting tube from the mouth to the anus. Common symptoms of foodborne illnesses are vomiting, diarrhea, abdominal pain, fever, and chills.
- Track 28-1Bacteria
- Track 28-2Enterotoxins
- Track 28-3Emerging Food-Borne Pathogens
- Track 28-4Preventing the Bacterial Food Poisoning