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Theme: Recent Advances in Food Chemistry and Technology

Food Chemistry Congress 2021

tentative program

Food Chemistry Congress 2021

The Food Chemistry Conference Committee warmly invites you to attend the "21st World Congress on Nutrition and Food Chemistry" which will be held on December 10-11, 2021 in Barcelona, Spain, with the theme of "Recent Advances in Food Chemistry and Technology" in our everyday lives.

Food Chemistry Congress 2021 will give you the opportunity to network with world-class Nutrition Specialists, Food Chemists, Dieticians, and Clinical Nutritionists experts, as well as create a channel for collaborations and partnerships. Keynote presentations, oral talks (Speaker forum and Young research forum), poster presentations, seminars, symposiums, and exhibitions are all planned for Food Chemistry 2021..

Food chemistry and Nutrition are interrelated as Food Chemistry is concerned with the chemical composition of human and animal feed whereas Nutrition concernes with the consumption of foods and their effect on the consumer's overall health and wellness.

Food Chemistry involves the study of food's chemical composition, interaction among its components, processing, storage, preservation, enzymatic and non-enzymatic reactions, sensory and taste perception, nutritional profile, rheological and functional properties. Food consists of proteins, lipids, and carbohydrates, vitamins, secondary metabolites, minerals, and a number of other minor/trace constituents. Impurities in foods can also pique interest, whether as a result of decomposition or as a result of procedures for food production, harvesting, refining, storage, or distribution. Food chemistry can also be used to analyse dietary content in order to track or enhance nutrition, as well as to determine contaminants levels in order to ensure food hygience and safety.

According to WHO, nutrition is a critical part of an individual's overall health and development. Almost all the diseases that affect the health of living beings are directly or indirectly, a result of improper nutritional health and lifestyle, for instance, diabetes, malnutrition, obesity, mental health, cholestrol, blood pressure, and physical & psychological development are some of the biggest health concerns in the modern world as almost 3/4th population of the world is suffering from such health issues.

Food Chemistry conferences aims to bring together leading academic Scientists, Researchers, Doctors Professors, Research fellows, Directors, Deans, Post-graduates in food chemistry, Food chemistry Professionals, Health Care Professionals, Nutrition Specialists, Food chemistry Specialists , Nutrition Entrepreneurs, Food Faculty, Food chemistry Academicians, Students and Business Delegates to exchange and share their experiences and research results about all features of food chemistry Management.

Why to Attend????

Nutritional chemistry and food chemistry In 2021, experts in the fields of nutrition and food sciences will be able to respond to new discoveries and problems in the meadow. At Nutrition & Food Chemistry 2021, registered dieticians, other health-care professionals, researchers, and students working in the field will be able to consciously express their visions and understandings in front of a large international audience. This Nutrition conference, or rather all Nutrition conferences, events, and meetings, will help to bring together diverse perspectives in nutrition and dietetics from around the world, as well as establish B2B relationships between specialists and academicians. Companies that manufacture dietary products and supplements will showcase their wares at the Wellness show and expo.

The 21st World Congress on Nutrition and Food Chemistry, according to Conferenceseries LLC Ltd., will provide a forum for discussion of nutrition and dietetics-related issues and problems in the area of nutrition and food science. It would also assist in the fostering of mindfulness and the solution of some of the humanity's most perilous problems.

Objective

Creating the specialized network.
Making contacts to offer a means for scientific and industrial exchanges.
Boosting the scientific research with other scientific professionals in the country and through the world.
Establishment the network between the university and other related industries.
Summarize the studies of Food and Nutrition Science
Discoursing the latest findings and accomplishments in Food Science & Technology and Nutrition Science.

Target Audience

Food technologist
Microbiologist
Food safety officers
Nutritionists
Public Health professionals
Dietician
Quality control officers
Quality assurance officers
Scientists
Product Recall and Development Specialists
Researchers
Biotechnologists
Industrialists
Food Engineers

Track 1: Food Chemistry

Food chemistry is the study of both biological and non-biological elements of food, chemical processes and their interactions. It is also related to organic chemistry as it deals with the identification and quantifiation of components of food, such as carbohydrates, lipids, proteins, water, vitamins, and dietary minerals.

It also involves the research and synthesis of nutrients and preservatives, as well as other additives that can be used to preserve the quality of food or modify its colour, flavour, and taste. Food chemistry knowledge aids in the creation of proper food handling techniques as well as good manufacturing practises.

Starch Energy Metabolism
Food Proteins, Vitamins, and Minerals in Water
Chemical Modifications During the Food Processing Process
Food Component Metabolism
Recent advances in the area of food science and technology

Related Conferences:

International Conference on Agriculture, Food Science and Technology, April 15-16, 2021, Lisbon, Portugal | International Conference on Experimental Food Chemistry, April 15-16, 2021, Cape Town, South Africa | International Conference on Food and Health Science, April 15-16, 2021, Cape Town, South Africa | International Conference on Food Science and Food Processing Technology, April 15-16, 2021, Lisbon, Portugal | International Conference on Advances in Food and Nutrition Sciences, April 19-20, 2021, Paris, France | International Conference on Food Chemistry and Toxicology, April 22-23, 2021, New York, United States | International Conference on Food Science and Management of Food Safety, April 15-16, 2021, Lisbon, Portugal | International Conference on Food Security and Nutrition, April 22-23, 2021, New York, United States

Track 2: Food Drug Analysis

Drug is a medicinal/ chemical compound that is prescribed by the professional health workers to supress or aid in treatment of a certain disease or health condition. Efficacy of a drug depends upon the body mass index, severity of disease or dietary consumption. Food and Drug interaction occurs when consumption of a certain food constituent changes the behaviour of a drug, causing the effects to be increased or reduced, or creating a new effect that none of the drugs could create on its own. These interactions can occur as a result of inadvertent misuse or a lack of understanding of the active ingredients in the relevant substances. Connections between food and medications can unintentionally reduce or augment the medication's effect.

Drug Interactions with Food
Drug Uses in Diseases
Drug Effects on the Body in Relation to Dosage
Food and Drug Administration
Food and Drug Metabolism

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Track 3: Food Additives

Food additives are substances that are added to food to enhance or preserve its safety, freshness, flavour, texture, or appearance. A few additional substances have been used for a short period of time, such as pickling (with vinegar), salting (as with bacon), preserving desserts, or using sulphur dioxide in the same way as with drinks. Flavouring agents are also used to improve the taste and flavour of foods. Adding flavour to them necessitates certain restrictions, namely, they must be applied in compliance with official guidelines. Many researchers and organisations have now accepted and built on this numbering scheme to uniformly distinguish all additional substances, regardless of whether they are licenced for use.

Food additives
Sequestrants and chelating agents
antioxidants
Anticaking agents and humectants
Flavouring agents
Food additives and processed food
Effect of processing methods on food components

Related Conferences:

Track 4: Food Nutrition and Health

Food intake and nutrition control are also important for good health. Protein, carbohydrates, fat, fibre, vitamins, minerals, and water are the six types of nutrients that the body requires from food. Food intake, absorption, assimilation, biosynthesis, catabolism, and excretion are all included. An organism's diet is the food it absorbs, which is primarily dictated by food supply, processing, and palatability. A balanced diet involves food preparation and storage methods that protect nutrients from oxidation, heat, and leaching while also lowering the risk of food-borne illness. A poor diet can affect one's health by causing deficiency diseases like blindness, anaemia, scurvy, preterm birth, stillbirth, and cretinism, as well as health-threatening conditions like obesity and metabolic syndrome, and chronic systemic diseases like cardiovascular disease, diabetes, and osteoarthritis.

Nutrition and lifestyle
Deficiency diseases
Chronic systemic disease
Pediatric nutrition
Exercise for nutritional health

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Track 5: Food Bio-Actives

Bioactive biomolecules are non-essential biomolecules found in foods that have the potential to modulate one or more metabolic processes, resulting in improved health. Nutrition, apart from vitamins, contains only trace amounts of purported bioactive mixtures. These blends have an additional benefit beyond nutrition, directly affecting physiological capacities in our bodies through cell pathways. Epidemiologic studies, which look at the effects of different dietary habits on different populations, indicate that people who consume fresh products, fruits, whole grains, and fish are more likely to live a long and healthy life. We know absolutely nothing about the factors that amplify the effects of health and the instruments that are used.

Bioactive mixes
Food bio-actives and pathways
Metabolic activities

Related Conferences:

Track 6: Food Processing & Preservation

Food preservation includes preventing the development of microorganisms and slowing the oxidation of fats that cause rancidity, resulting in a longer shelf life and a lower risk of food poisoning. Food protection is a major concern in the packaging industry because processed foods are easily contaminated, and a rise in contamination can rapidly spread illness. Food preservation must be combined with food production. Some preservation processes, such as the addition of food additives for preservation, cause diseases in humans. Many methods and techniques are now used in food processing and packaging to enhance food quality and shelf life, as well as to build a shield against oxygen, light, UV, and other contaminants. To enhance the Rheology, characteristics, and shelf life of foods, different ingredients and food designs are used to alternate the food products.

Food Preservation and Food Processing
Improvement of quality and shelf life
Advanced methods of food preservation
Cold processing technologies
Novel food processing technologies

Related Conferences:

Track 7: Food Packaging

Food packaging serves a number of purposes, including safety, tamper resistance, and special physical, chemical, or biological requirements. Secondary functions such as traceability, comfort, and tamper detection are becoming increasingly important. It may include a nutrition label as well as other details about the food being sold. It is an important part of the food industry because it extends food storage and allows for long-distance transportation while still appealing to consumers. Technical skills, labour requirements, worker protection, maintainability, serviceability, durability, ability to incorporate into the packaging line, capital cost, floor space, versatility (different for different matters), energy use, quality of outgoing packages, qualifications (for food, pharmaceuticals, etc.), throughput, performance, and other considerations must all be considered when choosing packaging machinery.

Food packaging and preservation
Packaging materials
Active packaging
Intelligent packaging
Packaging materials and their interation with food components

Related Conferences:

Track 8: Food Laws & Safety

National legal systems are a critical component of a successful food control system. The nourishment legislation has minimum quality requirements to ensure that the food supplied is unadulterated and not subjected to any deceptive activities intended to defraud the consumer. Sustenance legislation should cover the entire supply chain, from animal care arrangements to on-farm controls and early handling, all the way to final delivery and use by the consumer. Is a rational teaching that depicts coping with, preparing, and sustenance capability in ways that lead to foodborne disease. This includes a variety of schedules that must be adhered to in order to avoid potential health risks. As a result, nourishment security is frequently covered with sustenance security to avoid customer misbehaviour. The tracks within this line of thinking are business and consumer well-being, followed by market and purchaser well-being.

Food protection and regulations
Quality assurance
Industry-market compatibility

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Track 9: Food Nanotechnology

Food nanotechnology is a hot topic right now, and it opens up a whole new world of possibilities for the food industry. Nanotechnology is the study and manipulation of microscopic matter with a scale range of 1 to 100 nanometers. Since food and water are clearly made up of nanometer-sized particles, engineered nanoparticles can easily penetrate these materials due to their similar properties. These particles may function as a single unit, performing similar transportation functions that are useful in almost every industry, particularly in the food industry.

Nano-sized additives that are well-organized
Nano coating
Nano sized chemicals
Nano encapsulation

Related Conferences:

Track 10: Diet in Obesity and Underweight

Obesity is a growing concern, as it is generally recognised as a significant risk factor for metabolic syndrome, cardiovascular disease, and premature death. Although the mechanisms underlying this weight loss have yet to be fully understood, dietary factors may play a role in the development of obesity. Dietary factors are made up of combinations of ingredients, and these individual components can have interactive or synergistic effects, making it difficult to research them separately. Dietary habits that include a variety of foods may be more closely linked to disease risk than a single food or nutrient. Previous research has shown that eating habits rich in fruits, vegetables, and fibre are linked to a lower risk of obesity.

Interventions in diet, exercise, behaviour, and lifestyle
Anti-Aging
Obesity and its Treatment
Weight Management Tips
Behaviour Modification

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Track 11: Food Components, Additives and Ingredients

Food chemistry is the study of the chemical structure and properties of food, as well as the chemical changes that occur as a result of natural and artificial processing. Food composition data (FCD) are comprehensive sets of information on the nutritionally essential components of food that provide high value for energy and nutrients in the form of protein, carbohydrates, fat, vitamins and minerals, as well as important food components including fibre. The information is available in food composition databases (FCDBs). The first significant parameter in dietary treatment of illness or any quantitative analysis of human nutrition is knowledge of the chemical composition of food.

Milk and Dairy Products
Vegetables and fruit
Meat, Fish and Poultry Products

Related Conferences:

Track 12: Food Industry and Health Hazards

The Food Industry is a complex system of farmers and other organisations that supply a significant portion of the food consumed by the general public. The food industry has expanded dramatically in recent years, with production ranging from small, traditional, family-run operations that are extremely labor-intensive to large, capital-intensive, highly automated modern operations. Despite creative advancements and new controls, workers in the food handling and assembly industry continue to face a variety of dangers. Accident and disease rates in the food service industry are comparable to those in sectors that are widely considered to be dangerous to work in.

Chemical Hazards
Machinery-Related Hazards
Biological Hazards
Hazards from physical/extraneous materials
Allergenic Risks
Effect of food on drug

Related Conferences:

Track 13: Food and Mental Health

A balanced and nutritious diet is the connection between food and mental health. The dietician assisted participants in making dietary changes, such as consuming less junk food and more nutrient-dense foods like fruits, vegetables, fish, and legumes. People are now realising that there is a biochemical and physical connection between what we eat, how it makes us feel, and our mental wellbeing, in addition to a psychological one When it comes to common diseases like diabetes, cancer, high blood pressure, and heart disease, there's a lot of debate about how nutrition plays a role and how you can lower the risk by consuming certain foods and adopting certain diet habits. The same can be said about mental health.

Food for Depression, anxiety and stress
Effect of Food on hormones
Foods for Alzheimer's, Parkinsons and Other mental disorders

Related Conferences:

Track 14: Environmental Impact on Food Production & Consumption

Food production, for example, contributes to climate change, natural disasters, resource degradation, and biodiversity loss. It also represents a significant loss of natural resources, such as nutrients, land area, electricity, and water. In several nations, environmental imbalance contributes to the depletion of natural resources as a result of human activities that have a direct effect on agriculture. Fertilizer use has declined significantly over the last few decades as farming methods have progressed. To minimise the nutrient loading due to manufacturing, the global government, academics, scientists, and universities are developing new solutions for improving production processes, optimising the benefits of recycling, reusing by-products, and minimising waste. The government's goal is to find ways to mitigate the effects of the environment and climate on food production.

Food technology and environment
Climate and environmental effects on food production
Farming technology advancements
Improving manufacturing processes

Related Conferences:

Track 15: Authenticity and Integrity of Food

The state of being whole, complete, undiminished, or in perfect condition is referred to as food integrity. The biggest trick to being safe is to eat food that is unique and whole. Assures customers and other associates of the food's protection, authenticity, and consistency. Consumers, as well as distributors and manufacturers, are concerned about food fraud. Food contamination scandals are unfortunately common, demonstrating that there is always space for error, whether deliberate, adulterated, or fraudulent.

Food Safety
Consumer Regulation
Food Commodity
Traceability of food

Related Conferences:

Track 16: Junk Food and Diabetes

One of the easiest and most efficient ways to avoid or treat diabetes symptoms is to eat nutritious foods. It is possible for people with diabetes to enjoy their favourite junk foods from time to time if they make good choices. In these cases, junk food contributes to diabetes.

Rapid effect on blood sugar levels
Triglyceride levels

Related Conferences:

Track 17: Food Nutrition

Nutrition is an essential component of living a healthy lifestyle. Your diet, when combined with physical activity, will help you achieve and maintain a healthy weight, lower your risk of food disease and chronic diseases (such as heart disease and cancer), and improve your overall health. At any age, a nutritional diet will help you lose weight.

Nutritional Deficiencies
Weight gain
Hypertension
Exercise and physical activities in improving nutritional health
Nutrition and immunity

Related Conferences:

Track 18: Food Microbiology

Food microbiology is the study of microorganisms that are used in food and in the processing of food. This involves microorganisms that ruin food as well as those that are used in food processing, such as those used in the production of alcohols, juices, yoghurt, and cheese. Microorganisms that inhibit, build, or contaminate food are studied in this field. Some of the microorganisms that cause food spoilage, bacteria, cause contamination in food when it is cooked incorrectly or stored in an unsanitary manner. Some microbes (Acetobacter aceti, Lactobacillus acidophilus, and others) are beneficial since they aid in the processing of alcohols, breads, dairy products, and probiotics.

Gut microbes in human health
Probiotics and Prebiotics
Role of microbes in fermentation technology
Microbes and Food spoilage
Microbes in human health and diseases

Related Conferences:

Track 19: Agriculture and Resource Economics

Agriculture and Resource Economics examines the use and distribution of food resources, with the aim of applying economic theory to the production and distribution of agricultural commodities in order to improve these processes. Agriculture is the oldest practice that has contributed to the civilization of human species and is still the largest sector to provide livlihood to around one-third population in the world.

Horticulture
Technical transformations in agriculutral practices
Organic Farming
food and consumer economics
Agronomy
crop modelling and plant breeding

Related Conferences:

Track 20: Artificial Intelligence for Food

Artificial Intelligence in food manufacturing aids in the monitoring of each stage of the process, making price and inventory management forecasts as well as tracking the route of products from where they are grown to where they are received by customers, ensuring transparency. AI is having a direct and indirect effect on the industry. For example, it indirectly assists farmers with weather forecasting, allowing them to produce high-quality raw materials for food processing companies while also saving money on product sorting.

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Scope and Importance of nutrition studies:

The global demand for nutrients and supplements has seen an incredible increase in revenue over the last ten to fifteen years. This has prompted a number of new players to enter the market with products that have the potential to be the tincture of adolescents, fitness, and electricity. Clinical nutrition market in Asia-Pacific was valued at USD 8.87 billion in 2018, with a CAGR of 8.06 percent expected to hit USD 13.07 billion by 2021.

The global diet and supplement market was valued at US$96 billion in 2013, according to the Nutrition Business Journal survey. A year later, it had grown to a global value of nearly US$104 billion. The market is expected to develop at a CAGR of between 6% and 7% in the coming years. This rate of growth will be close to that of mature markets such as the United States, while emerging markets such as Asia-Pacific will see a rise in growth rates. Athletes may benefit from sport vitamins that are tailored to their needs. Some of those encompass excessive-protein merchandise, together with amino acid dietary supplements, whilst additional products contain vitamins that help metabolism, power, and athletic overall performance and recuperation. People who engage in a lot of physical activity can have higher needs for water-soluble vitamins, antioxidants, and some minerals, such as chromium. Electrolytes (salts) that the body loses during exercise and sweating, as well as nutrients, minerals, and performance-enhancing herbs, are all found in sports drinks.

A Rebound at Market of Nutrition and Food:

Deals in the global food and supplement industry have developed at a remarkable rate over the last ten to fifteen years. This has enabled a slew of new players to enter the market with products that claim to be the cure for youth, well-being, and need. According to the Nutrition Business Journal report's estimates, the global nutrition and supplement market was valued at US$96 billion in 2012. After a year, the total was around US$104 billion.

Nutrition Supplements Market:

The global nutrition supplements market was worth USD 133.1 billion in 2016, and it is projected to develop at a 9.6% CAGR from 2016 to 2024. Because of comprehensive brand promotions by nutritious food producers, working professionals are becoming more conscious of the importance of weight control.

The primary purpose of nutritional supplements is to increase the intake of vital nutritional elements in the human body. Increased cardiovascular diseases in the population as a result of varying dietary habits and inactive lifestyles in people of all ages are projected to increase the value of nutraceuticals.

Global Malnutrition Analysis:

Malnutrition is responsible for almost half of all deaths in children under the age of five, resulting in the deaths of approximately 3 million children per year. Malnutrition raises the risk of common infections killing infants, increases the incidence and severity of infections, and delays recovery. A potentially lethal cycle of worsening illness and deteriorating nutritional status may result from the combination of undernutrition and infectious diseases. Poor nutrition within the first 1,000 days of a child's life can cause stunted development, which is linked to diminished cognitive capacity and poor school and work performance. We still have a long way to go to reach a world free of malnutrition. According to the joint malnutrition (2018 edition) figures, the incidence of stunting has decreased by approximately one-fourth since 2000. In 2017, 151 million children under the age of five were stunted, and 51 million children were malnourished. Meanwhile, the global number of overweight children has remained stable for over a decade.

Measures of malnutrition in children are used to monitor growth. Estimates of child malnutrition can help decide if the world is on track to meet the Sustainable Development Goals, especially to "end hunger, achieve food security and improved health, and promote sustainable agriculture" in the Post-2015 Development Era.

Food Chemistry Meet 2019 Report

Past Conference Report | Food Chemistry Meet 2019

The 12^th World Congress on Food Chemistry and Food Microbiology which was held during October 17-18, 2019 at Abu Dhabi, UAE with the theme of “Food Chemistry: Modern Impact & Technologies” received a spectacular response.

With the active participation and support of the Organizing Committee Members, Editorial Board Members and impressive presentations of all eminent scientists, talented researchers and young student community made this conference one of the most successful and productive events in ME Conferences.

The conference was initiated with a warm welcome note from our Honorable guests and followed by Keynote sessions.

We would like to convey the great appreciation for Dr. Prakash Kondekar from Indian Institute of Naturopathy, India and Dr. K Pani Prasad from ICAR-Central Institute of Fisheries Education, India and Dr. Mohamad Miqdady from Sheikh Khalifa Medical City, UAE and Naghiyeva SV from Aqrokomplex Testing Laboratory, Azerbaijan the Honourable moderator for the conference who contributed a major part to the success of this event.

The highlights of the meeting were the enlightening keynote lectures from:

1. Prakash Kondekar, Indian Institute of Naturopathy, India

2. K Pani Prasad, ICAR-Central Institute of Fisheries Education, India

3. Mohamad Miqdady, Sheikh Khalifa Medical City, UAE

Food Chemistry Meet 2019 would also like to thank the following speakers for their splendid presentations on their research.

Preeti Ahluwalia, Punjab Agricultural University, India
Sumaia Abdullah Alsadi, Dubai Central Laboratory, UAE
Khadija Omar AlMahri, Dubai Central Laboratory, UAE
Naghiyeva SV, Aqrokomplex Testing Laboratory, Azerbaijan
Harinderjeet Kaur Bhullar, Punjab Agricultural University, India
Dolly, Punjab Agricultural University, India
Reshu Rajput, Punjab Agricultural University, India
Akashdeep Kaur, Punjab Agricultural University, India
Ramandeep Kaur, Punjab Agricultural University, India
Shameema Vattamkandathil, Madras University, India
Remya Radha, Indian Institute of Technology Madras, India
Al-Amari Ali Albakkush, Food and Drug Control Center, Libya
Estari Mamidala, Kakatiya University, India
Madhavi Maddala, Osmania University, India

We earnestly thank the Organizing Committee Members, Participants and Media Partners for their thoughtful presence and liberal support, without which the conference would not have reached the apex of success. Your response is our inspiration; recalling this maxim and seeing the triumph of Food Chemistry Meet 2019.

ME Conferences would like to announce the commencement of the "13^th World Congress on Food Chemistry and Food Microbiology scheduled for May 29-30, 2020 in Istanbul, Turkey.

We welcome all the eminent researchers, professors, students and delegate participants from worldwide to partake in this forthcoming gathering to witness invaluable scientific discussions and add to the future advancements in the field of Food Chemistry and Food Microbiology.

Conference Highlights

To share your views and research, please click here to register for the Conference.

To Collaborate Scientific Professionals around the World

Conference Date	December 10-11, 2021
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Poster Opportunity Closed	Click Here to View

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Food Chemistry Congress 2021

The Food Chemistry Conference Committee warmly invites you to attend the "21st World Congress on Nutrition and Food Chemistry" which will be held on December 10-11, 2021 in Barcelona, Spain, with the theme of "Recent Advances in Food Chemistry and Technology" in our everyday lives.

Food chemistry and Nutrition are interrelated as Food Chemistry is concerned with the chemical composition of human and animal feed whereas Nutrition concernes with the consumption of foods and their effect on the consumer's overall health and wellness.

Why to Attend????

Objective

Creating the specialized network.

Making contacts to offer a means for scientific and industrial exchanges.

Boosting the scientific research with other scientific professionals in the country and through the world.

Establishment the network between the university and other related industries.

Summarize the studies of Food and Nutrition Science

Discoursing the latest findings and accomplishments in Food Science & Technology and Nutrition Science.

Target Audience

Food technologist

Microbiologist

Food safety officers

Nutritionists

Public Health professionals

Dietician

Quality control officers

Quality assurance officers

Scientists

Product Recall and Development Specialists

Researchers

Biotechnologists

Industrialists

Food Engineers

Track 1: Food Chemistry

Track 2: Food Drug Analysis

Conference Highlights

To Collaborate Scientific Professionals around the World

Media Partners

Useful Links

Special Issues