Nutrition and Food Chemistry

Introduction

We are delighted to announce the 24th World Congress on Nutrition and Food Chemistry, set to take place on October 06-07, 2025, in the beautiful city of Zurich, Switzerland. This premier global event will bring together leading academic scientists, researchers, scholars, clinical nutritionists, dietitians, food technologists, healthcare professionals, and industry experts to share their latest research findings, ideas, and experiences in the fields of nutrition and food science. As one of the most anticipated gatherings in this domain, the congress aims to foster scientific innovation and global collaboration for improving public health and food systems.

The theme of this year's congress is “Innovations in Nutrition Science and Food Technology for a Healthier Future”, which reflects our commitment to exploring how modern science and technology can address some of the most pressing nutritional challenges facing the world today. From food insecurity and malnutrition to obesity and chronic diseases, this conference provides a dynamic platform to discuss solutions, share strategies, and inspire new approaches to promote healthy living through sustainable nutrition and safe food practices.

The congress will feature a comprehensive scientific program that includes keynote lectures, plenary sessions, oral and poster presentations, panel discussions, workshops, and exhibitions. Esteemed speakers from universities, research institutions, and industries around the globe will discuss a wide array of topics including clinical nutrition, pediatric and maternal nutrition, sports nutrition, food microbiology, food additives and contaminants, fermentation technologies, dietary supplements, metabolic disorders, and public health nutrition. There will also be dedicated sessions on AI in nutrition, sustainable food systems, food labeling regulations, and functional foods.

By hosting this congress in Zurich, one of Europe’s most innovative and environmentally conscious cities, we aim to inspire meaningful discussions in a setting that reflects our shared values of sustainability, quality, and progress. Zurich’s blend of historical charm and cutting-edge innovation makes it the ideal location for global professionals to exchange ideas, collaborate on research, and network with peers in an intellectually enriching environment.

We warmly invite you to submit your abstracts, share your research, and register to attend this exciting global forum. Join us in Zurich to be part of this transformative journey that merges innovation, health, and sustainability in nutrition and food science.

Let us work together to create a future where nutrition is personalized, food is safer, and healthier choices are accessible to all.

Sessions and Tracks

Track 01: Food Additives and Preservatives

Food additives and preservatives play a central role in maintaining the quality, stability, safety, and appeal of food products across storage and distribution. These substances include emulsifiers, stabilizers, flavor enhancers, colorants, sweeteners, antimicrobial agents, antioxidants, and acid regulators. With rising consumer demand for clean-label foods, there is increasing pressure to replace synthetic compounds such as sodium benzoate, sorbic acid, and artificial colors with natural alternatives derived from herbs, spices, seaweed, microbial fermentation, and plant extracts. Research into the efficacy of natural preservatives, like rosemary extract, citric acid, and essential oils, is revealing promising potential for broad-spectrum microbial inhibition and oxidative stability without harmful health effects. This area of study is crucial in preventing food spoilage, extending shelf life, and protecting against pathogens such as Listeria monocytogenes and Clostridium botulinum. Evaluating the chemical interaction of additives with macronutrients and bioactive compounds is necessary to avoid nutrient degradation and unintended side effects. Toxicological assessments, acceptable daily intake levels, and international regulatory approvals vary across regions, making harmonized global policies a growing topic of discussion. Techniques such as liquid chromatography, infrared spectroscopy, and polymerase chain reaction are being employed for qualitative and quantitative additive detection, traceability, and fraud prevention. Advances in microencapsulation and controlled-release technologies are allowing better retention of additives under variable temperature and humidity conditions. Furthermore, consumer perception, risk communication, and food labeling transparency are equally important in influencing public acceptance and trust. As the industry moves toward healthier formulations, the role of multifunctional natural additives that combine flavor, nutrition, and preservation benefits is growing rapidly. Ongoing research continues to evaluate how additive combinations can synergistically improve product safety and maintain organoleptic properties while complying with evolving health and food safety standards.

Track 02: Clinical and Therapeutic Nutrition

Clinical and therapeutic nutrition involves the strategic use of diet and nutrient planning to support individuals suffering from a range of acute and chronic diseases. It encompasses not only the identification of nutrient deficiencies and imbalances but also the development of individualized dietary interventions aimed at improving medical outcomes and quality of life. This field plays a key role in the prevention and management of conditions such as obesity, cardiovascular disease, type 2 diabetes, cancer, gastrointestinal disorders, kidney disease, and autoimmune conditions. The scientific basis of therapeutic diets—such as high-protein regimens for malnourished patients, low-residue diets for inflammatory bowel diseases, ketogenic approaches for epilepsy management, or gluten-free protocols for celiac disease reflects a growing reliance on evidence-based dietary strategies. Interventions may include enteral and parenteral nutrition for patients who cannot consume food orally, along with specialized formulations that address disease-specific metabolic demands. Healthcare professionals increasingly collaborate with registered dietitians to integrate nutrition as part of standard care pathways, ensuring nutritional adequacy during surgical recovery, chemotherapy, dialysis, or intensive care hospitalization. Furthermore, this area is evolving with the integration of emerging disciplines such as nutrigenomics and metabolomics, which enable a personalized approach by linking dietary needs to genetic and metabolic profiles. Patients in different life stages—infants, pregnant women, older adults, and those with special dietary needs—require tailored nutritional care that meets their physiological changes and health risks. In addition, nutrition’s role in mental health, immune function, and inflammation control is gaining attention in clinical practice. Diet plans that reduce oxidative stress and support gut-brain communication are proving effective for mental health management. Research studies continue to demonstrate how proper nutritional intervention can reduce the duration of hospital stays, enhance medication efficacy, and decrease the recurrence of disease complications. With an increasing emphasis on preventive healthcare and holistic treatment approaches, clinical nutrition stands as a cornerstone of modern medical protocols and patient-centered care.

Track 03: Food Analysis and Quality Control

Food analysis and quality control ensure that food products meet regulatory, nutritional, safety, and sensory standards from production to consumption. This area of study involves the application of physical, chemical, microbiological, and instrumental methods to evaluate the content, purity, authenticity, and stability of food substances. Determining moisture levels, fat content, protein concentration, vitamin profiles, and mineral availability forms the basis of nutritional labeling and product specification. Analytical chemistry tools such as high-performance liquid chromatography, gas chromatography, mass spectrometry, and nuclear magnetic resonance spectroscopy are routinely used to measure the presence of additives, residues, contaminants, allergens, and toxins in food matrices. Microbiological testing is essential for detecting harmful pathogens, spoilage organisms, and microbial load in ready-to-eat and processed food products. Physical properties such as texture, color, and viscosity are also tested to ensure consumer acceptance and brand consistency. Quality control processes follow frameworks like good manufacturing practices and hazard analysis and critical control points to identify, assess, and mitigate risks at various stages of production. The traceability of ingredients through barcoding, batch coding, and blockchain systems helps combat food fraud, including the mislabeling of origin or nutritional content. Rapid testing kits and biosensor technologies are being introduced to make food testing faster, more accurate, and accessible at point-of-care or industrial sites. Sensory analysis is also a part of quality evaluation, using trained panels or artificial intelligence systems to assess taste, aroma, and texture. The information generated through these methods helps manufacturers refine processing techniques, validate product claims, and ensure safety compliance with international food standards. Consumers increasingly demand transparency and assurance regarding the food they consume, making rigorous analysis and quality assurance integral to food system integrity. As global supply chains become more complex and regulations more stringent, food analysis and quality control remain foundational tools to protect public health and enhance industry accountability.

Track 04: Sustainable Food Systems and Environmental Impact

Sustainable food systems focus on creating a balanced relationship between food production, environmental protection, economic viability, and social equity. With the global food sector being a major contributor to greenhouse gas emissions, deforestation, soil degradation, water scarcity, and biodiversity loss, there is an urgent need to transform how food is produced, processed, distributed, and consumed. This topic addresses how sustainable practices in agriculture, aquaculture, food processing, and packaging can significantly reduce the environmental footprint while ensuring long-term food security. Strategies include crop rotation, reduced use of synthetic fertilizers and pesticides, organic farming, precision agriculture, and integrated pest management. Plant-based diets and alternative protein sources such as legumes, seaweed, and insects are gaining traction as they require fewer natural resources compared to conventional livestock. Life cycle assessments help quantify the carbon, water, and ecological footprints of food products, enabling more informed decision-making by producers, retailers, and consumers. Furthermore, food waste reduction across the supply chain—from post-harvest losses to consumer behavior—is essential in minimizing environmental impact. Circular economy models that valorize food by-products into value-added ingredients, energy, or biodegradable packaging materials are becoming increasingly popular. Technological innovations such as vertical farming, climate-smart agriculture, and water-efficient irrigation systems support resource-efficient food production. Policymakers, researchers, and industry leaders are working together to establish frameworks that promote sustainable sourcing, fair trade, and equitable food distribution, especially in vulnerable regions. Educational campaigns aimed at shifting consumer behavior toward more sustainable eating habits play a key role in demand-side changes. Ultimately, the transition to sustainable food systems requires cross-sectoral collaboration that respects both planetary boundaries and the nutritional needs of current and future generations. By integrating environmental science, food technology, economics, and public policy, sustainable food practices offer a pathway to improved health, climate resilience, and social equity.

Track 05: Functional Foods and Bioactive Compounds

Functional foods are those that, in addition to providing essential nutrients, contain biologically active compounds that contribute to improved health or reduced risk of disease. These include components such as polyphenols, flavonoids, carotenoids, plant sterols, peptides, dietary fiber, omega-3 fatty acids, and probiotics, which have been shown to influence physiological functions and modulate biochemical pathways. The development and consumption of functional foods are growing rapidly as consumers seek preventive approaches to chronic conditions such as cardiovascular disease, type 2 diabetes, inflammation, and cognitive decline. Scientific evidence continues to support the role of bioactive compounds in reducing oxidative stress, modulating immune responses, maintaining gut microbiota balance, and improving metabolic profiles. The effectiveness of these foods depends on the stability, bioavailability, and release of active ingredients during digestion and absorption. Advanced technologies such as microencapsulation, nanoemulsions, and liposomal delivery systems are employed to protect sensitive compounds from degradation and enhance their bioactivity. The regulatory landscape surrounding functional food claims requires rigorous scientific substantiation, ensuring that health benefits are clearly defined and supported by clinical data. Innovations in fermentation, enzymatic processing, and plant breeding are also being used to enhance the functional potential of conventional food products. Consumer acceptance is influenced by sensory quality, cultural preferences, and trust in health claims, necessitating transparency in product formulation and labeling. Functional beverages, fortified snacks, dairy alternatives, and plant-based supplements are among the fastest-growing product categories. Researchers are also exploring the synergistic effects of multiple bioactives within a single product, enabling more comprehensive health benefits. By combining food science, nutrition, biochemistry, and clinical research, the study and application of functional foods provide a bridge between everyday diet and targeted health interventions, offering promising opportunities for both public health improvement and industry growth.

Track 06: Food Safety and Toxicology

Food safety and toxicology are critical components of public health that ensure the food supply is free from harmful contaminants and toxins. This area encompasses the identification, assessment, and management of biological, chemical, and physical hazards that may arise during food production, processing, storage, and distribution. Key concerns include microbial pathogens such as Salmonella, Listeria, Escherichia coli, and Clostridium, as well as chemical contaminants including pesticide residues, heavy metals like lead and mercury, industrial pollutants, mycotoxins, and food processing by-products such as acrylamide. Toxicological studies are conducted to understand the dose-response relationships of these compounds, determine safe exposure levels, and establish acceptable daily intake values. Risk assessment procedures are used to evaluate the probability and severity of adverse effects caused by exposure to hazards, forming the basis of regulatory policies and safety standards. The use of food-grade materials, proper handling procedures, and temperature control are essential preventive measures that minimize contamination. Modern analytical tools such as chromatography, mass spectrometry, and bioassays are employed to detect even trace levels of harmful compounds, ensuring the integrity of the food supply. Additionally, the emergence of antibiotic-resistant bacteria, novel food allergens, and endocrine-disrupting chemicals presents new challenges to food safety monitoring. With the globalization of food trade, harmonizing international food safety standards and improving traceability systems are necessary to prevent cross-border health risks. Consumer education, good manufacturing practices, and the implementation of food safety management systems such as hazard analysis and critical control points contribute significantly to reducing incidents of foodborne illness. Food toxicology also investigates the long-term health effects of chronic exposure to contaminants, including their role in carcinogenesis, developmental toxicity, and neurotoxicity. Continued research and surveillance are required to adapt to emerging threats, technological advances, and changing dietary patterns, making food safety and toxicology an essential focus in both policy and scientific innovation.

Track 07: Food Biotechnology and Genetic Engineering

Food biotechnology and genetic engineering involve the use of scientific techniques to modify the genetic makeup of organisms used in the production of food, with the aim of enhancing quality, nutritional value, shelf life, and resistance to pests and environmental stress. This field has significantly transformed agriculture and food manufacturing by introducing genetically modified crops that yield higher productivity, require fewer chemical inputs, and can withstand adverse climate conditions. Examples include pest-resistant maize, drought-tolerant wheat, and nutrient-enriched rice. Genetic modification is also applied to improve the composition of food ingredients, such as enhancing oil profiles in soybeans or increasing protein content in legumes. Advances in gene-editing technologies such as clustered regularly interspaced short palindromic repeats are allowing precise alterations without the need to insert foreign DNA, raising fewer ethical and regulatory concerns. Biotechnology is also being used to produce enzymes, flavor compounds, vitamins, and fermentation agents through microbial synthesis, offering sustainable alternatives to traditional chemical synthesis. The production of plant-based proteins and cultured meat through cellular agriculture is another promising application that aligns with environmental and ethical objectives. However, this field is not without controversy. Public skepticism about genetically modified organisms, concerns over ecological consequences, and calls for stricter labeling laws continue to shape the regulatory and commercial landscape. Scientists must ensure that genetically modified foods undergo rigorous safety testing, allergenicity assessments, and nutritional evaluations before entering the market. Biotechnology also plays a role in detecting foodborne pathogens, improving food packaging through biosensors, and extending the shelf life of perishable goods. As global populations grow and climate change threatens food security, the role of biotechnology in creating resilient and nutritionally enhanced food systems is expected to expand, provided ethical, legal, and societal considerations are addressed with transparency and scientific integrity.

Track 08: Clinical Applications of Ketogenic Diets

The ketogenic diet, characterized by high fat, moderate protein, and very low carbohydrate intake, has gained significant attention for its clinical applications beyond weight loss. Initially developed in the early twentieth century as a therapeutic intervention for drug-resistant epilepsy in children, the ketogenic diet has since shown promise in the management of numerous medical conditions including type 2 diabetes, metabolic syndrome, polycystic ovarian syndrome, neurodegenerative diseases, certain cancers, and mood disorders. By shifting the body’s primary energy source from glucose to ketone bodies derived from fat metabolism, this dietary pattern alters metabolic pathways and hormonal responses. In epilepsy, ketone production stabilizes neuronal activity and reduces seizure frequency. In cancer therapy, the ketogenic diet may inhibit tumor growth by lowering insulin and glucose levels, thereby depriving cancer cells of their preferred fuel. In the context of type 2 diabetes, carbohydrate restriction improves insulin sensitivity, reduces glycated hemoglobin levels, and aids in weight management. The diet also demonstrates neuroprotective effects in Alzheimer’s and Parkinson’s diseases by enhancing mitochondrial function and reducing oxidative stress. Despite these benefits, the ketogenic diet must be implemented under medical supervision, especially for individuals with kidney disease, liver disorders, or cardiovascular conditions. Adverse effects such as gastrointestinal discomfort, nutrient deficiencies, and the risk of ketoacidosis in vulnerable populations must be carefully monitored. The session also explores emerging research into modified ketogenic approaches, including cyclical and targeted variations that offer greater flexibility and compliance. Nutritional counseling, patient education, and ongoing monitoring are essential to optimize clinical outcomes. Scientific interest continues to grow as new studies investigate the molecular and hormonal mechanisms behind ketone metabolism and its long-term impact on health. Overall, the clinical application of ketogenic diets illustrates the potential of targeted nutrition to complement conventional medical treatments and offer personalized solutions to complex health challenges.

Track 09: Food Packaging and Shelf Life Extension

Food packaging plays a crucial role in preserving food quality, extending shelf life, and ensuring the safety and convenience of food products throughout the supply chain. Modern packaging systems are designed not only to contain and protect food from physical, chemical, and microbiological damage but also to communicate information, provide functionality, and reduce environmental impact. Innovations in materials science have led to the development of active packaging, which incorporates substances that can absorb oxygen, emit carbon dioxide, or release antimicrobial agents to maintain optimal conditions inside the package. Intelligent packaging technologies include indicators that monitor temperature, freshness, or contamination, providing real-time information to both consumers and retailers. The choice of packaging materials—such as plastics, glass, metals, paper, and biodegradable alternatives—affects the shelf life and sensory qualities of the product. For example, vacuum packaging and modified atmosphere packaging help reduce oxidation and microbial growth, particularly in perishable items like meat and dairy. Packaging also influences consumer perception, convenience, and waste generation. With increasing concerns over plastic pollution, researchers are exploring compostable films, edible coatings, and reusable systems that reduce reliance on petroleum-based plastics. Nanotechnology is being applied to improve barrier properties and develop antimicrobial surfaces, while digital printing allows for customizable, traceable, and tamper-evident labeling. Regulatory frameworks govern the safety of packaging materials, especially those in contact with fatty or acidic foods, to prevent chemical migration and ensure food integrity. Packaging design must also comply with sustainability goals, balancing performance with recyclability and resource efficiency. As consumer demand shifts toward healthier, fresher, and more sustainable products, the development of packaging solutions that extend shelf life without compromising nutritional or sensory quality becomes essential. The integration of packaging science with food technology, material innovation, and environmental stewardship continues to drive progress in this important area of food chemistry.

Track 10: Nutrigenomics and Personalized Nutrition

Nutrigenomics is an emerging field that studies the interaction between individual genetic variations and dietary components, offering the potential for personalized nutrition strategies tailored to one's unique genetic makeup. This approach moves beyond general dietary recommendations to address how nutrients influence gene expression, metabolic processes, and disease risk in different individuals. By analyzing genetic polymorphisms, researchers and clinicians can identify predispositions to conditions such as obesity, cardiovascular disease, type 2 diabetes, lactose intolerance, and gluten sensitivity, thereby enabling the formulation of customized diets that optimize health outcomes and prevent disease. For example, variations in genes involved in lipid metabolism may influence how individuals respond to dietary fats, while others affect folate absorption or caffeine sensitivity. Nutrigenomics also investigates how bioactive food compounds can modulate gene expression through epigenetic mechanisms, including DNA methylation and histone modification. These insights are transforming preventive medicine, shifting the focus from one-size-fits-all diets to precision nutrition models that align with personal health goals, lifestyle, and cultural preferences. Advances in genomics, transcriptomics, proteomics, and metabolomics provide the tools for comprehensive assessment, while digital health platforms facilitate data collection, analysis, and dietary monitoring. Ethical considerations, data privacy, accessibility, and scientific validity remain critical challenges that must be addressed as the field evolves. Despite these challenges, nutrigenomics holds the promise of revolutionizing how we approach nutrition and chronic disease management. By integrating genetic science with dietary planning, the future of nutrition becomes more individualized, evidence-based, and effective in promoting long-term health and wellness.

Track 11: Food Nanotechnology and Innovative Delivery Systems

Food nanotechnology involves the application of nanoscale science and engineering to develop novel solutions for food processing, preservation, packaging, safety, and nutrient delivery. By manipulating materials at the nanometer level, researchers can enhance the functional properties of food ingredients, improve the bioavailability of nutrients, and extend shelf life without compromising quality. One of the most significant applications of nanotechnology in nutrition is the development of nanoencapsulation systems, which protect sensitive bioactive compounds such as vitamins, antioxidants, and polyunsaturated fatty acids from degradation and ensure targeted release within the digestive system. Nanosensors are being integrated into packaging materials to detect spoilage, microbial contamination, or temperature fluctuations in real time, enhancing food safety and consumer trust. Nanostructured films and coatings, often derived from natural polymers like chitosan or cellulose, are also being developed as biodegradable packaging alternatives with antimicrobial and oxygen-barrier properties. Moreover, the use of nanoparticles such as silver, titanium dioxide, and zinc oxide in food additives and preservation agents is growing, although their safety, bioaccumulation, and potential toxicological effects remain areas of active investigation. Regulatory frameworks are gradually being updated to assess the safety and labeling of nano-enabled food products, as transparency and risk assessment are crucial for consumer acceptance. The application of nanotechnology is also expanding into functional beverages, dairy products, and nutraceuticals, where solubility and controlled absorption are key to enhancing efficacy. With growing interest in personalized nutrition, nanotechnology may soon enable precision nutrient delivery based on individual metabolic needs. However, ethical concerns, environmental impact, and regulatory challenges must be addressed through interdisciplinary research and dialogue. As the field evolves, food nanotechnology is expected to play a transformative role in optimizing food functionality, ensuring quality, and meeting the demands of modern consumers seeking convenience, safety, and health benefits.

Track 12: Food Processing Technologies and Product Development

Food processing technologies encompass the diverse methods and innovations used to transform raw ingredients into safe, nutritious, and shelf-stable food products. These technologies range from traditional techniques such as drying, fermenting, smoking, and pasteurization to advanced methods like high-pressure processing, pulsed electric fields, cold plasma treatment, microwave-assisted thermal sterilization, and supercritical fluid extraction. Each technique has specific applications in enhancing microbial safety, preserving sensory and nutritional attributes, and enabling mass production. With the global demand for convenient and minimally processed foods, product developers are now focusing on methods that preserve the natural quality of ingredients while extending shelf life. Clean-label formulation, which emphasizes natural additives and minimal chemical intervention, is becoming a major trend. Food engineers and technologists are also working to improve energy efficiency and reduce water usage in processing facilities, supporting environmental sustainability goals. Innovations in texturizing proteins, emulsifying lipids, and stabilizing suspensions have enabled the creation of plant-based meat analogs, fortified dairy products, gluten-free baked goods, and functional beverages tailored to specific dietary needs. Furthermore, digital automation, artificial intelligence, and robotics are being integrated into production lines to enhance quality control, consistency, and traceability. Sensor-based monitoring systems ensure real-time detection of contaminants or deviations from optimal processing conditions. Additionally, product development is guided by consumer insights, flavor optimization, nutritional science, and market trends. Challenges such as allergen control, thermal degradation of nutrients, and compliance with food safety standards continue to influence technological choices. As food systems grow more complex, interdisciplinary collaboration among food scientists, engineers, nutritionists, and regulatory bodies is essential to create innovative, safe, and consumer-friendly food products that cater to both local and global markets.

Track 13: Agriculture and Resource Economics in Food Systems

Agriculture and resource economics play a fundamental role in shaping food production systems, influencing everything from crop selection and land use to food prices, sustainability, and global food security. This field examines how natural resources such as soil, water, and energy are allocated and managed within agricultural sectors to maximize output while maintaining ecological balance. Economic models are used to evaluate the efficiency of farming practices, the impact of government subsidies, the effects of international trade policies, and the risks associated with market volatility and climate change. Topics of interest include cost-benefit analysis of sustainable farming methods, adoption of renewable technologies, value chain optimization, and the role of cooperatives and contract farming in supporting smallholder farmers. Resource economists also assess the socio-economic implications of transitioning to organic agriculture, reducing food waste, and integrating agroecological practices. The economic viability of precision agriculture, which uses data-driven tools to optimize inputs and monitor crop health, is another critical area of study. Water pricing, land tenure rights, carbon credit trading, and food loss recovery are emerging instruments used to align agricultural production with sustainability goals. In low-income regions, resource economics provides insights into food access disparities, rural development challenges, and the design of nutrition-sensitive agricultural interventions. The interrelationship between agricultural productivity, market dynamics, and environmental stewardship is at the heart of building resilient food systems. As food demand continues to rise and resource scarcity intensifies, agriculture and resource economics offer a framework for decision-making that balances productivity with ecological integrity and social equity, supporting long-term food security and rural prosperity.

Track 14: Food Rheology and Physical Properties

Food rheology involves the study of the flow and deformation behavior of food materials, which significantly influences processing, texture, mouthfeel, and consumer acceptance. This field encompasses both theoretical and applied aspects of the mechanical properties of solids, liquids, and semi-solids in relation to stress, strain, viscosity, elasticity, and plasticity. Understanding these properties is essential for designing equipment, optimizing manufacturing processes, and ensuring consistent product quality across batches. Rheological measurements help in characterizing dough elasticity in baked goods, gel strength in dairy and confectionery, viscosity in sauces and beverages, and spreadability in margarine and creams. The impact of temperature, moisture content, shear rate, and formulation changes on the mechanical behavior of foods is analyzed using instruments such as viscometers, texture analyzers, and rheometers. These properties are closely related to microstructure, ingredient interactions, and processing conditions, making rheology a valuable tool for predicting shelf life and sensory performance. For example, the control of syneresis in yogurts or phase separation in emulsions requires precise knowledge of rheological parameters. Moreover, the development of fat-reduced or sugar-replaced products demands adjustments in texture and flow behavior to meet consumer expectations without compromising mouthfeel. Advances in food physics are now being applied to create novel food structures through techniques such as 3D printing, foaming, and aeration, which rely heavily on rheological data for stability and reproducibility. In addition to industrial relevance, food rheology also plays a role in medical nutrition, where texture-modified foods are designed for individuals with swallowing difficulties. Ultimately, food rheology bridges sensory science, food engineering, and product development, offering critical insights into how food behaves during processing, storage, and consumption.

Track 15: Hydrocolloids in Food Industry

Hydrocolloids are a diverse group of polysaccharides and proteins used extensively in the food industry for their ability to modify texture, viscosity, stability, and appearance. These substances include gelatin, pectin, guar gum, xanthan gum, carrageenan, alginate, agar, and cellulose derivatives, each with unique functional properties. Hydrocolloids are widely employed as thickeners, gelling agents, emulsifiers, stabilizers, and fat replacers in a range of food products such as dairy, bakery, sauces, dressings, confectionery, and beverages. Their ability to bind water, form networks, and interact with other macromolecules makes them essential for controlling moisture retention, mouthfeel, and product structure. In low-fat and gluten-free formulations, hydrocolloids are crucial in replicating the desirable sensory attributes of traditional products. The gelling behavior and solubility of hydrocolloids are influenced by factors such as pH, temperature, ionic strength, and shear conditions, requiring precise formulation knowledge for optimal performance. Technological innovations have expanded the applications of hydrocolloids into encapsulation systems, edible films, and stabilizing emulsions with minimal use of synthetic additives. Researchers are also exploring the use of natural and sustainably sourced hydrocolloids from seaweeds, legumes, and microbial fermentation to support environmental goals and consumer demand for natural ingredients. Analytical techniques are used to study molecular weight distribution, gel strength, and interaction with proteins and lipids. The functionality of hydrocolloids in frozen foods, microwaveable meals, and ready-to-eat products further demonstrates their versatility in modern food systems. Challenges remain in balancing cost, performance, and labeling transparency, especially with clean-label trends driving interest in fewer and more recognizable ingredients. As food innovation continues to evolve, hydrocolloids remain vital components in achieving desired product characteristics, enhancing stability, and supporting formulation goals across a wide spectrum of culinary and industrial applications.

Track 16: Food Adulteration and Consumer Safety

Food adulteration refers to the intentional or unintentional addition of inferior, harmful, or prohibited substances to food products, compromising their quality, safety, and nutritional integrity. This practice may involve substituting authentic ingredients with cheaper alternatives, using non-permitted dyes and preservatives, or diluting essential nutrients, often for economic gain. Adulterants such as lead chromate in turmeric, argemone oil in mustard oil, melamine in milk, or synthetic colors in spices pose serious health risks including toxicity, organ damage, allergies, and long-term diseases. Inadvertent contamination may also occur due to poor hygiene, improper storage, or cross-contact with allergens and pesticides. Detecting food adulteration requires robust analytical techniques including spectroscopy, chromatography, molecular diagnostics, and sensor-based rapid tests, which help identify minute traces of harmful substances. Regulatory frameworks and food laws vary globally, but agencies are increasingly adopting zero-tolerance policies and strict penalties to deter violations. Public education plays a crucial role in empowering consumers to identify adulterated products through simple tests, awareness campaigns, and informed purchasing decisions. Technological interventions such as blockchain and digital traceability systems are helping build transparency across the supply chain, ensuring accountability from farm to fork. In addition, food authentication methods are now being used to verify the origin, composition, and processing of food products, particularly for high-value commodities like honey, olive oil, dairy, and seafood. Combating adulteration also requires collaboration among scientists, policymakers, manufacturers, retailers, and consumer organizations to create a culture of safety, trust, and regulatory compliance. The increasing demand for transparency, coupled with advancements in food chemistry and surveillance technology, is driving global efforts to protect public health and preserve the integrity of the food industry.

Track 17: Food Authenticity and Integrity

Food authenticity ensures that the origin, composition, and processing claims made on food labels are truthful and scientifically verifiable. With increasing globalization and complex supply chains, fraudulent practices such as mislabeling, substitution, dilution, and counterfeiting have become more prevalent, particularly in high-value foods like olive oil, wine, honey, meat, and seafood. Food integrity encompasses both the authenticity of the product and adherence to ethical, cultural, and religious standards, such as halal, kosher, or organic certifications. Analytical techniques including isotope ratio mass spectrometry, DNA barcoding, spectroscopic fingerprinting, and metabolomics profiling are used to detect inconsistencies and confirm authenticity. These tools help trace geographical origin, breed or species identification, production methods, and even feed composition. Regulatory agencies and certification bodies are strengthening protocols to ensure that supply chains are monitored and audited at every stage. Consumer trust is deeply affected by incidents of food fraud, and ensuring authenticity is not only a matter of compliance but also a critical aspect of brand reputation and market access. The use of tamper-evident packaging, digital batch tracking, and anti-counterfeiting technology is becoming more widespread in food labeling and distribution. Authentication efforts also play a vital role in protecting traditional food systems, geographical indications, and indigenous knowledge from industrial misrepresentation. As consumer awareness increases, food manufacturers must ensure that every claim—whether related to nutritional value, geographic origin, environmental sustainability, or ethical sourcing is backed by transparent data and scientific validation. The intersection of food science, regulatory oversight, and technological innovation is essential for maintaining food authenticity, preserving consumer confidence, and supporting fair trade across the global marketplace.

Track 18: Food Toxicology and Health Hazards

Food toxicology investigates the presence and effects of toxic substances in food and their potential impact on human health. These substances can be naturally occurring, such as mycotoxins from mold, cyanogenic glycosides in certain fruits, or glycoalkaloids in potatoes, or introduced during processing and packaging, such as acrylamide, polycyclic aromatic hydrocarbons, and bisphenol A. Contaminants may also originate from environmental pollution, including pesticide residues, heavy metals like lead, arsenic, cadmium, and mercury, or industrial chemicals leaching into the food chain. Understanding the toxicokinetics and toxicodynamics of these compounds is critical in assessing their risk and establishing safe exposure limits. Toxicological assessments include acute, sub-chronic, and chronic studies using in vitro and in vivo models to evaluate carcinogenicity, genotoxicity, neurotoxicity, and reproductive toxicity. The development of alternative testing methods such as organ-on-chip, computational toxicology, and cell culture models is helping to reduce reliance on animal testing while improving precision. Risk assessment frameworks integrate hazard identification, dose-response evaluation, exposure analysis, and risk characterization to guide regulatory decisions. The role of biomarkers, bioavailability studies, and metabolomics is expanding in this field to identify early warning signs and mechanisms of toxicity. Public health policies rely on food toxicology data to implement safety standards, recall contaminated products, and update food legislation. Consumer education is also important in preventing health risks associated with improper cooking, storage, or selection of food. The ongoing evolution of industrial food production and packaging technologies requires continuous monitoring for unintended toxic by-products. As the food environment becomes more complex, the science of toxicology remains vital in protecting public health, supporting regulatory compliance, and ensuring the long-term safety of the global food supply.

Track 19: Organic Chemistry in Food Composition

Organic chemistry provides the molecular foundation for understanding the composition, reactions, and interactions of food components, influencing flavor, texture, nutritional value, and shelf life. Carbohydrates, lipids, proteins, vitamins, organic acids, phenolic compounds, and volatile constituents are all organic molecules whose structures and functional groups determine their behavior during food processing and digestion. Reactions such as Maillard browning, caramelization, lipid oxidation, enzymatic hydrolysis, and esterification play critical roles in developing food aroma, color, and taste. The study of organic chemistry is essential in understanding how these reactions contribute to both desirable qualities and harmful by-products. For example, the Maillard reaction produces pleasant roasted flavors but can also generate acrylamide, a potential carcinogen. Understanding molecular stability, bond reactivity, and stereochemistry enables food scientists to predict and control reaction outcomes. This knowledge is especially important in designing functional foods, formulating nutritional supplements, and developing clean-label alternatives to artificial additives. Organic chemistry is also used to identify and quantify bioactive compounds such as flavonoids, alkaloids, and carotenoids, which are associated with health benefits like antioxidant and anti-inflammatory activity. Solubility, hydrophobicity, and polarity influence the absorption and metabolism of nutrients, making structural analysis essential in clinical nutrition and pharmacokinetics. Analytical techniques like nuclear magnetic resonance spectroscopy, mass spectrometry, and infrared spectroscopy are applied to determine molecular composition and detect adulterants or contaminants. Furthermore, the synthesis of natural flavor compounds, colorants, and preservatives often relies on principles of organic chemistry. As the demand for natural, sustainable, and health-enhancing foods continues to grow, organic chemistry serves as a critical tool in bridging fundamental science with product development and quality assurance across the food industry.

Track 20: Ketogenic Diet and Metabolic Health

The ketogenic diet is a nutritional approach that emphasizes high fat, moderate protein, and very low carbohydrate intake, shifting the body's metabolism from glucose-based energy to fat-derived ketone bodies. This dietary transition induces a state called nutritional ketosis, which has demonstrated benefits beyond weight management, particularly in improving metabolic health. By lowering insulin levels and reducing carbohydrate intake, the ketogenic diet enhances insulin sensitivity, facilitates fat oxidation, and leads to significant reductions in body fat, blood glucose, and triglyceride levels. It is especially useful in managing metabolic syndrome, type 2 diabetes, and non-alcoholic fatty liver disease, where dysregulated carbohydrate metabolism is a central issue. Research has shown that the ketogenic diet may also improve markers of cardiovascular health, such as increasing high-density lipoprotein cholesterol and decreasing blood pressure. In addition to metabolic effects, the diet has neurological applications, with evidence supporting its use in epilepsy, migraine, and neurodegenerative diseases such as Alzheimer's and Parkinson's. Ketone bodies have been shown to provide neuroprotective benefits, reduce oxidative stress, and improve mitochondrial function. However, the restrictive nature of the diet requires careful planning to avoid deficiencies in fiber, certain vitamins, and minerals. Side effects such as fatigue, gastrointestinal discomfort, or electrolyte imbalances can occur during the adaptation phase. Modified versions, including cyclical or targeted ketogenic diets, are being explored for greater flexibility and long-term adherence. Clinical supervision, personalized macronutrient ratios, and ongoing monitoring are essential for safety and effectiveness. As research expands into the broader health applications of ketosis, including cancer therapy, mental health, and exercise performance, the ketogenic diet continues to evolve as a powerful tool in therapeutic nutrition. Understanding the biochemical basis, practical implementation, and long-term outcomes is vital to leveraging its benefits responsibly in clinical and everyday settings.

Market Analysis Report

The global nutrition and food chemistry market has witnessed significant and consistent growth, expanding from USD 267.3 billion in 2020 to approximately USD 396.2 billion in 2024, registering a strong compound annual growth rate (CAGR) of about 10.3%. This expansion is driven by a rising focus on preventive healthcare, increasing awareness about the role of diet in health and disease management, and a growing preference for natural, organic, and fortified food products. Consumers across the globe are increasingly adopting balanced diets and nutrient-dense food items, prompting companies to invest in research and development of functional foods, dietary supplements, and bioactive compounds. The global functional food market surged from USD 168.0 billion in 2020 to USD 245.5 billion in 2024, while the nutraceuticals sector climbed from USD 241.2 billion to USD 354.3 billion. Market projections estimate that the overall nutrition sector will reach USD 436.8 billion by 2025, with strong demand coming from sectors like sports nutrition, geriatric nutrition, and personalized nutrition technologies.

The food chemistry and food safety testing markets have become critical pillars of the global food industry. The global food safety testing market has grown from USD 18.2 billion in 2020 to USD 27.1 billion in 2024, fueled by the increasing need to detect foodborne pathogens, allergens, pesticide residues, and contaminants. Advances in analytical methods, chromatography, spectrometry, and molecular diagnostics have improved the precision and speed of food testing, ensuring higher standards of quality control and regulatory compliance. The demand for clean-label products, sustainability in food production, and transparent ingredient labeling has prompted food companies to rely heavily on modern food chemistry to maintain consumer trust. Additionally, innovations in packaging, shelf-life enhancement, and flavor chemistry are contributing to a broader understanding of food properties and safety. These developments underline the importance of platforms such as the 24th World Congress on Nutrition and Food Chemistry, offering a global stage for experts to discuss emerging trends, challenges, and opportunities shaping the future of nutrition science and food safety.

Association related to Nutrition and Food Chemistry:

• International Union of Nutritional Sciences (IUNS)
• Academy of Nutrition and Dietetics (AND)
• European Federation of the Associations of Dietitians (EFAD)
• International Life Sciences Institute (ILSI)
• The Nutrition Society
• American Society for Nutrition (ASN)
• International Food Information Council (IFIC)
• Institute of Food Technologists (IFT)
• Federation of European Nutrition Societies (FENS)
• World Public Health Nutrition Association (WPHNA)
• International Confederation of Dietetic Associations (ICDA)
• Global Alliance for Improved Nutrition (GAIN)
• World Obesity Federation
• International Association for Food Protection (IAFP)
• International Union of Food Science and Technology (IUFoST)
• International Association for the Study of Obesity (IASO)
• International Society of Nutrigenetics and Nutrigenomics (ISNN)
• Asia Pacific Clinical Nutrition Society (APCNS)
• African Nutrition Society (ANS)
• Latin American Society of Nutrition (SLAN)
• European Society for Clinical Nutrition and Metabolism (ESPEN)
• British Dietetic Association (BDA)
• Canadian Nutrition Society (CNS)
• International Society of Sports Nutrition (ISSN)
• International Society for Nutrition and Functional Foods (ISNFF)

Participation Benefits

Certificate of Participation: All participants will be honored with an official certificate recognizing their active involvement in the conference.

Dedicated Speaker Webpages: Individual speaker pages will be featured on the official conference website, highlighting their professional profile, abstract, and presentation details.

Global Networking Opportunities: Engage with renowned experts, researchers, and industry leaders from across the globe, fostering meaningful collaborations and knowledge exchange.

Complimentary Meals: Enjoy 2 days of complimentary breakfast, lunch, and refreshments, creating a comfortable environment for learning and networking.

Young Researcher and Poster Awards: To motivate and acknowledge emerging talent, Young Researcher Awards and Best Poster Awards will be presented during the event.

Abstract Publication: All accepted abstracts will be published in a high-impact, peer-reviewed supporting journal and assigned a unique DOI number, ensuring permanent visibility and recognition.

Brand Visibility for Institutions: The name and logo of your clinic/organization will be showcased in the conference proceedings book and prominently displayed on the conference website, enhancing your international presence.

Past Conference Report

Food Chemistry Congress 2024

Expensive Regarded Visitors, Analysts, and Colleagues,

It is with extraordinary energy that we welcome you to the "23rd World Congress on Nutrition and Food Chemistry"in  Rome , Italy  on December 12-13 , 2024 . We are enchanted to assemble here, where shinning minds from around the globe meet to share bits of knowledge, advancements, and inquire about in the imperative areas of sustenance and nourishment science.

Over the another few days, we will investigate the most recent headways, examine squeezing challenges, and collaborate on arrangements that affect our wellbeing and the environment. From cutting-edge investigate on utilitarian nourishments to maintainable hones in nourishment chemistry, our program is planned to motivate and incite thought.

We empower you to lock in actively—ask questions, share your viewpoints, and interface with individual members. Your commitments are what make this congress a dynamic center of information and innovation. Thank you for being portion of this vital occasion. Together, let’s shape the future of Nutrition and Food chemistry.