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21st World Congress on Nutrition and Food Chemistry, will be organized around the theme “Recent Advances in Food Chemistry and Technology”

Food Chemistry Congress 2021 is comprised of 20 tracks and 82 sessions designed to offer comprehensive sessions that address current issues in Food Chemistry Congress 2021.

Submit your abstract to any of the mentioned tracks. All related abstracts are accepted.

Register now for the conference by choosing an appropriate package suitable to you.

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.


  • Track 1-1Starch Energy Metabolism
  • Track 1-2Food Proteins, Vitamins, and Minerals in Water
  • Track 1-3Chemical Modifications During the Food Processing Process
  • Track 1-4Food Component Metabolism
  • Track 1-5Recent advances in the area of food science and technology

  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.


  • Track 2-1Drug Interactions with Food
  • Track 2-2Drug Uses in Diseases
  • Track 2-3Drug Effects on the Body in Relation to Dosage
  • Track 2-4Food and Drug Administration
  • Track 2-5Food and Drug Metabolism

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. Food additives are only justified where there is a technical need for them, they do not deceive consumers, and they serve a well-defined technological purpose, such as preserving the nutritional quality of the food or enhancing the food's stability. 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.


  • Track 3-1Food additives and their appearance
  • Track 3-2Food additives and technology
  • Track 3-3Flavouring agents
  • Track 3-4Food additives and processed food

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.

  • Track 4-1Nutrition and Lifestyle
  • Track 4-2Deficiency diseases
  • Track 4-3Chronic systemic disease
  • Track 4-4Pediatric nutrition
  • Track 4-5Exercises for nutritional health and development

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.


  • Track 5-1Bioactive mixes
  • Track 5-2Food bio-actives and pathways
  • Track 5-3Metabolic activities

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.


  • Track 6-1Food Preservation and Food Processing
  • Track 6-2Improvement of quality and shelf life
  • Track 6-3Advanced methods of food preservation
  • Track 6-4Novel food processing technologies

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.


  • Track 7-1Food packaging and preservation
  • Track 7-2Packaging materials
  • Track 7-3Active packaging
  • Track 7-4Intelligent packaging systems
  • Track 7-5Packaging materials and their interaction with food components

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.


  • Track 8-1Food protection and regulations
  • Track 8-2Quality assurance
  • Track 8-3Industry-market compatibility

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.

  • Track 9-1Nano-sized additives that are well-organized
  • Track 9-2Nano coating
  • Track 9-3Nano sized chemicals
  • Track 9-4Nano encapsulation

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.


  • Track 10-1Interventions in diet, exercise, behaviour, and lifestyle
  • Track 10-2Anti-Aging
  • Track 10-3Obesity and its Treatment
  • Track 10-4Weight Management Tips
  • Track 10-5Behaviour Modification

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.


  • Track 11-1Milk and Dairy Products
  • Track 11-2Vegetables and fruit
  • Track 11-3Meat, Fish and Poultry Products

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.


  • Track 12-1Chemical Hazards
  • Track 12-2Machinery-Related Hazards
  • Track 12-3Biological Hazards
  • Track 12-4Hazards from physical/extraneous materials
  • Track 12-5Allergenic Risks
  • Track 12-6Effect of food on drug

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.


  • Track 13-1Food for Depression, anxiety and stress
  • Track 13-2Effect of food on hormones

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.


  • Track 14-1Food technology and environment
  • Track 14-2Climate and environmental effects on food production
  • Track 14-3Farming technology advancements
  • Track 14-4Improving manufacturing processes

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.


  • Track 15-1Food Safety
  • Track 15-2Consumer Regulation
  • Track 15-3Food Commodity
  • Track 15-4Traceability of food

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.


  • Track 16-1Rapid effect on blood sugar levels
  • Track 16-2Triglyceride levels

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.


  • Track 17-1Nutritional Deficiencies
  • Track 17-2Weight gain
  • Track 17-3Hypertension
  • Track 17-4Exercise and physical activities in improving nutritional health
  • Track 17-5Nutrition and Immunity

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.


  • Track 18-1Food Production
  • Track 18-2Food Microbial Contamination
  • Track 18-3Gut microbes in human health
  • Track 18-4Probiotics and Prebiotics
  • Track 18-5Role of microbes in fermentation technology
  • Track 18-6Microbes and Food spoilage
  • Track 18-7Microbes in human health and diseases

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
  • Track 19-1Horticulture
  • Track 19-2Technical transformations in agricultural practices
  • Track 19-3Organic Farming
  • Track 19-4food and consumer economics
  • Track 19-5Agronomy
  • Track 19-6crop modelling and plant breeding

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.