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23rd World Congress on Nutrition and Food Chemistry, will be organized around the theme “"Optimizing the Future Excellence in Nutrition and Food Science"”
Food Chemistry Congress 2024 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Food Chemistry Congress 2024
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Food processing encompasses a variety of methodologies and strategies employed to alter raw ingredients with the aim of making them suitable for human consumption. This alteration can be achieved through physical or chemical means. Common activities within food processing include chopping, macerating, liquefying, and emulsifying. Advancements in food production, processing, and the development of new products have the potential to deliver advantages for both consumers and the environment. Typically, food processing can be categorized into three methods: on-off production, batch production, and mass production. The process of food transformation serves various purposes, such as the elimination of toxins, simplification of marketing and distribution tasks, facilitation of long-distance transportation of perishable foods, and the enhancement of food safety by deactivating spoilage and pathogenic microorganisms.
Relevant techniques and practices in this context involve:
- Fermentation Techniques
- Food Packaging
- Freeze Drying
Organic chemistry constitutes a branch of chemistry dedicated to the exploration of the structure, characteristics, and reactions of organic compounds, characterized by carbon atoms forming covalent bonds. The examination of structure entails the determination of their structural formulas, while the analysis of properties encompasses both physical and chemical attributes, coupled with an assessment of their chemical reactivity to comprehend their behavior. Organic chemistry further delves into the realm of organic reactions, involving the synthesis of natural products, pharmaceuticals, and polymers, as well as the investigation of individual organic molecules through laboratory experimentation and theoretical (in silico) study.
The scope of chemicals scrutinized in organic chemistry encompasses hydrocarbons (comprising solely carbon and hydrogen atoms) and compounds rooted in carbon, yet also containing various other elements, notably oxygen, nitrogen, sulfur, phosphorus (commonly found in many biochemicals), and the halogens. Organometallic chemistry explores compounds featuring carbon-metal bonds.
Furthermore, contemporary research within organic chemistry extends to the exploration of other organometallic compounds, encompassing the lanthanides, with a particular emphasis on transition metals such as zinc, copper, palladium, nickel, cobalt, titanium, and chromium.
Areas of focus within this field encompass:
- Functional Groups
- Aliphatic Compounds
- Aromatic Compounds
- Heterocyclic Compounds
Innovations in food handling play a crucial role in the natural food cycle. The growing demand from consumers for enhanced quality standards has driven the quest for new and less aggressive food processing technologies that enable greater preservation of the natural taste. Consequently, minimal processing techniques have emerged with the objective of replacing traditional preservation methods, aiming to extend shelf life without the adverse effects associated with excessive heating. Advanced food processing technologies encompass a comprehensive exploration of the current state of knowledge in food processing technology. The application of heat is not only a vital means of food preservation but also a method for enhancing texture, flavor, and color.
Relevant aspects within this context include:
- Biosensors for Food Quality
- Thermal Technology
- Quality Enhancement
- Non-Thermal Technology
Food authenticity and integrity pertain to the legitimacy and preservation of the original state of food products. Food fraud constitutes a significant concern, impacting not only consumers but also producers and distributors alike. The complexity of the modern food supply chain, which spans the globe, has heightened its vulnerability to fraudulent activities. Today's food products and ingredients can originate from various sources, ranging from a single farm to numerous producers and manufacturers worldwide. Labeling regulations have been established to ascertain the authenticity and origins of these products as they are traded internationally. Unfortunately, recurring incidents of food contamination scandals underscore the persistent potential for errors, whether deliberate, adulterated, or fraudulent.
Relevant areas within this domain encompass:
- Food Safety
- Consumer Regulations
- Food Commodities
- Food Traceability
Food contamination refers to the process by which the quality of food is compromised, either through the addition of inferior quality components or the removal of essential ingredients. This encompasses not only the deliberate inclusion or substitution of substances but also the occurrence of biological and chemical contamination throughout the various stages of food production, storage, processing, transportation, and distribution, which can lead to a deterioration in the quality of food products. Adulterants are substances employed to render food products unsafe for human consumption.
Categories within this context include:
- Intentional Adulterants
- Microbial Contamination
- Economic Adulteration
- Harmful Substances
- Incidental Adulteration
Food recycling involves the transformation of discarded food waste materials into fresh, valuable products, effectively averting the wastage of potentially beneficial resources. The primary objective of the recycling process is to curtail the consumption of pristine raw materials, subsequently diminishing energy consumption and mitigating air and water pollution. Another method to combat food waste is through composting, a process that converts food waste materials into organic matter suitable for use as a growth medium for plants.
Related areas within this field encompass:
- Agricultural Waste Recycling
- Sustainable Waste Management
- Waste Management Techniques
Food analysis is the systematic process involving the advancement, application, and examination of diagnostic techniques employed to characterize the properties of substances and their components within food products. Food items undergo analysis for a variety of purposes, including ensuring compliance with legal and labeling requirements, assessing product quality, verifying nutritional content, detecting contamination, and supporting research and development efforts. Food analysis scrutinizes the sensory, chemical, microbiological, and physical attributes of food and beverages, serving as a vital component in quality assurance, regulatory adherence, and product enhancement
Relevant facets within this domain encompass:
- Food Inspection
- Grading of Food
- Characterization of Final Product
- Quality Management
- Monitoring Food Properties
Food toxicology is a distinct field dedicated to assessing how the constituents of the intricate chemical matrix within our diets impact the activities of harmful agents. These agents can be either naturally occurring endogenous substances or they may be introduced through contamination from various sources, including animals, or as a result of food production, processing, and preparation. Food toxicology is gaining increasing significance due to the globalization of the food supply chain, making it susceptible to potential contamination or toxic substances that could lead to severe adverse health effects. This field encompasses various facets of food safety and toxicology.
Key areas within this domain include:
- Food Allergy
- Food Safety Assessment
- Food Intolerance
- Genetically Modified Food
- Food Contaminants
- Edible Nano Coatings
Food physical chemistry encompasses the realm of food chemistry that delves into the principles of physicochemical reactions and transformations occurring throughout the manufacturing, handling, and storage of food products. The physical attributes of food items assume a pivotal role across all sectors where contemporary technological processes are employed, be it in the generation of raw food materials or the overall food production process. The assessment of physical properties in food and related products stands as a fundamental prerequisite for devising plans, implementing production engineering, and automating processes within today's food, pharmaceutical, and cosmetics industries, as well as in all associated quality control endeavors.
Relevant topics and domains within this context include:
- Food Enzyme Kinetics
- Cross-Linking in Food
- Immobilized Enzymes and Cells
- Food Formulations
Food rheology involves the examination of the characteristics exhibited by food constituents. It revolves around the assessment of how raw materials, intermediate products, and final food industry products deform and flow. Food components are categorized based on their rheological state, which may include solids, gels, emulsions, or liquids. The paramount factor in food rheology pertains to how consumers perceive the product, underscoring its significance.
Given the pivotal role of rheology in food constituents, it is imperative for food scientists to possess analytical methods for property measurement.
Related fields and disciplines in this context encompass:
- Process Engineering
- Polymer Physics
- Quality Control
Food chemistry encompasses the comprehensive exploration of both biological and non-biological constituents of food, including the intricate chemical processes they undergo and their interplay. It shares a close affinity with organic chemistry, focusing on the identification and precise measurement of essential food components, including carbohydrates, lipids, proteins, water, vitamins, and dietary minerals.
This field delves into a wide spectrum of aspects related to food and its constituents, encompassing analytical, biochemical, chemical, physical, nutritional, and toxicological dimensions. Moreover, it entails the examination and formulation of food additives employed for preservation purposes. Food chemistry significantly overlaps with biochemistry, primarily due to its in-depth exploration of food components. It finds practical applications in assessing dietary content to monitor and enhance nutrition while also assessing contaminant levels to ensure food safety
- Nutrifood Chemistry
- Agricultural and Food Chemistry
- Flavor Chemistry
- Agricultural Chemical Science
Furthermore, food chemistry plays a pivotal role in the research and synthesis of nutrients, preservatives, and various additives aimed at preserving food quality and modifying its attributes, such as color, flavor, and taste. The knowledge derived from food chemistry serves as the foundation for developing proper food handling techniques and adhering to stringent manufacturing practices.
Hydrocolloids refer to gums incorporated into food products to manage their functional characteristics, such as thickening or gelling. Typically sourced from plants, hydrocolloids are employed in specialized and controlled applications to enhance and stabilize recipes. In the realm of processed foods, they hold significant prominence, as no other category of ingredients plays a more substantial role in influencing thickness, texture, and overall body than hydrocolloids.
Related terms in this context encompass:
- Food Stabilizers
- Food Emulsifiers
- Hydrocolloid Polymers
- Plant-Based Hydrocolloids
- Food Stabilizers (repeated for emphasis)
The realm of food design is a multidisciplinary field that encompasses a wide array of activities, including food processing, food equipment, packaging, ingredient manufacturing, instrumentation, and control. It involves a comprehensive understanding of thermodynamics, reaction kinetics, and transport phenomena as they pertain to food processes. Additionally, it leverages contemporary tools, technology, and knowledge, such as computational materials science and nanotechnology, to innovate and create new products and procedures. There is an ongoing development of novel packaging materials and techniques designed to enhance food protection, coupled with the emergence of innovative preservation technologies.
Key areas of focus within this field include:
- Agricultural Engineering
- Sanitation Technologies
- Modern Packaging
- Chemical Engineering
- Food Product Shelf Life.
Food science and technology encompass the utilization of fundamental scientific principles and engineering methodologies to investigate the physical, chemical, and biochemical characteristics of food items, as well as the fundamental principles governing food processing. Conversely, food technology is primarily concerned with the practical aspects of producing and processing food products. Food technologists leverage their understanding of food science to oversee, design, and oversee the operations and equipment related to food processing and storage.
Key areas within this domain include:
- Food Standards
- Sustainable Technologies
- Integrated Food Functionality
- Food Technology
- Food Informatics.
The field of Agriculture and Resource Economics delves into the utilization and allocation of food resources, striving to employ economic principles in enhancing the production and distribution of agricultural goods. Agriculture, one of humanity's most ancient practices, has played a pivotal role in advancing civilization and continues to be the primary livelihood source for approximately one-third of the global population.
This discipline encompasses various areas of focus, including:
- Technological advancements in agricultural methodologies
- Organic Farming
- Studies in Food and Consumer Economic
- Crop modeling and plant breeding.
Microorganisms, typically encompassing bacteria, yeasts, fungi, and certain protozoa, are widely recognized in the biological context. Bacteria, in particular, along with yeasts and fungi, are exceptionally pervasive. Various bacterial species can be found thriving across diverse natural and man-made settings. They flourish from the frigid Antarctic regions to refrigerated environments at temperatures ranging from 1 to 5 degrees Celsius, in scalding hot springs at the boiling point of water (100 degrees Celsius), as well as in extreme conditions like hypothermal vents where high pressure permits growth at temperatures as high as 160 degrees Celsius. Moreover, these microorganisms can thrive at even greater depths within the ocean floor.
In the context of the food industry, various microorganisms, including viruses, bacteria, yeasts, protozoa, and worms, hold significant relevance. This field involves the examination of microbial growth and the discussion of measurement techniques. It also delves into the bacterial agents responsible for foodborne illnesses, with a particular focus on Clostridium botulinum.
Topics covered in this domain include:
- Food Mycology
- Microbial Ecology
- Food Contamination
- Food Utilization
- Microbial Aspects of Food Spoilage.
The realm of food nanotechnology has been garnering increasing interest and is unveiling a realm of new possibilities for the food industry. Nanotechnology revolves around the manipulation of minute matter, typically within the size range of 1 to 100 nanometers. Given that food and water inherently consist of particles at the nanometer scale, engineered nanoparticles have a remarkable capacity to permeate these substances due to their similar properties. These nanoparticles function collectively, executing transport functions that offer practical advantages across various sectors, with a particular focus on food-related applications.
These applications include:
- Nano Encapsulation
- Structured Nano-Sized Additives
- Nano Coating
- Nano-Sized Agrochemicals
Maintaining good health also hinges on the regulation of food consumption and nutrition. The body relies on six essential types of nutrients from food: proteins, carbohydrates, fats, fiber, vitamins, minerals, and water. This process encompasses food intake, absorption, assimilation, biosynthesis, catabolism, and excretion.
An organism's dietary choices are influenced by the availability, processing, and taste appeal of food. Achieving a well-rounded diet involves adopting food preparation and storage techniques that preserve the integrity of nutrients by minimizing their exposure to oxidation, heat, and leaching, all while reducing the risk of foodborne illnesses
Food additives encompass materials introduced into food items with the aim of improving or safeguarding their safety, shelf life, taste, consistency, or visual appeal. Occasionally, a few supplementary elements have been historically employed for brief periods, such as employing vinegar for pickling, utilizing salt, as seen in the case of bacon, or employing techniques to preserve desserts or drinks that include sulfur dioxide. The utilization of food additives is deemed appropriate solely when a distinct technical necessity arises, ensuring they neither mislead consumers nor contravene this principle, and they primarily serve a well-defined technological function, which may encompass maintaining the nutritional value of the food or augmenting its overall stability.
A drug, in the realm of medicine, is a chemical compound recommended by healthcare professionals to either alleviate or assist in the treatment of a specific disease or health condition. The effectiveness of a drug is contingent upon several factors, including body mass index, the severity of the disease, and dietary patterns. Food and drug interactions come into play when the consumption of particular food components alters the behavior of a drug, potentially amplifying or diminishing its effects, or even giving rise to entirely new effects that the drug wouldn't produce on its own. These interactions can arise due to inadvertent misuse or a lack of comprehension regarding the active constituents present in the substances involved. Unintentional connections between food and medications have the potential to either diminish or enhance the medication's intended effects.