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20th World Congress on Nutrition and Food Chemistry , will be organized around the theme Exploring Recent Advancements In Food Chemistry And Technology

Food Chemistry Congress 2020 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in Food Chemistry Congress 2020

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\r\n  A drug interaction is a situation in which a substance affects the activity of a drug, i.e. the effects are increased or decreased, or they produce a new effect that neither produces on its own. These interactions may occur out of accidental misuse or due to lack of knowledge about the active ingredients involved in the relevant substances. A drug interaction is notices to the substance which influences the action of a medication, i.e. the knocks are at its peak or at its down too or they create another smash that neither controlled by own. Associations among nourishment and medications may accidentally tapering off or adjunct the medication impact.

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  • \r\n Food that interacts with Drug
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  • \r\n Uses of Drug Related to Diseases
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  • \r\n Effect of Drugs to the Body according to their amount
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  • \r\n Food and Drug Metabolism
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  • \r\n Food and Drug Administration
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\r\n Food additives are substances added to food to maintain or improve its safety, freshness, taste, texture, or appearance. A few added substances have been utilized for a limited length of time; for instance, protecting sustenance by pickling (with vinegar), salting, likewise with bacon, safeguarding desserts or utilizing sulfur dioxide similarly as with beverages. The use of food additives is only justified when their use has a technological need, does not mislead consumers, and serves a well-defined technological function, such as to preserve the nutritional quality of the food or enhance the stability of the food.  Flavouring agents are also added to food items just to enhance the taste and the flavour of them. Adding flavour to them also demands some limits i.e, they should be added as per conditions given officially. This numbering plan has now been received and stretched out by the many researchers and organizations to universally distinguish all added substances, paying little heed to whether they are endorsed for utilize.

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  • \r\n Food additives and their appearance
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  • \r\n Food additives and technology
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  • \r\n Flavouring agents
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  • \r\n Food additives and processed food
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  • \r\n Food Additives and Ingredients Association
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\r\n The effective management of food intake and nutrition are both key to good health. There are six categories of nutrients that the body needs to acquire from food: protein, carbohydrates, fat, fiber, vitamins, minerals and water. It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion. The diet of an organism is what it eats, which is largely determined by the availability, processing and palatability of foods. A healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduce risk of food-borne illnesses. A poor diet may have an injurious impact on health, causing deficiency diseases such as blindness, anemia, scurvy, preterm birth, stillbirth and cretinism; health-threatening conditions like obesity and metabolic syndrome; and such common chronic systemic diseases as cardiovascular disease, diabetes, and osteoporosis.

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\r\n Bioactive are the nonessential biomolecules that are present in foods and exhibit the capacity to modulate one or more metabolic processes, which results in the promotion of better health. Aside from supplements, nourishment contains little measures of purported bioactive mixes. These mixes include an incentive past nourishment, specifically influencing physiological capacities in our body by following up on cell pathways. Epidemiologic examinations, where the impacts of an eating routine in various populaces are watched, show that the individuals who eat natural products, vegetables, entire grains and fish are probably going to lead a long and solid life. We know almost no of which intensifies that create wellbeing impacts and the instruments included.

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  • \r\n Bioactive mixes
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  • \r\n Food bio-actives and pathways
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  • \r\n Physiological activities
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\r\n Food preservation is preventing the growth of micro-organisms as well as retarding the oxidation of fats that cause rancidity thus encouraging longer shelf life and reduced hazard from eating the food. Safety is a major concern in food processing, because packaged food can be contaminated easily and due to increase in contamination it can quickly cause widespread illness. Food processing must be balanced with food preservation also. Some preservation methods cause diseases to the human like addition of food additives for preservation. Nowadays many methods and techniques are used in food processing, packaging to improve the quality and shelf life of foods and to create the barrier from oxygen, light, UV etc. The tale ingredients and food design are used to alternate the food items to improve the Rheology, characteristics, shelf life of foods.

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  • \r\n Food Preservation and Food Processing
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  • \r\n Improvement of quality and shelf life
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  • \r\n Improving packaged food
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\r\n Food packaging provides protection, tampering resistance, and special physical, chemical, or biological needs. Traceability, convenience, and tamper indication are secondary functions of increasing importance. It may bear a nutrition facts label and other information about food being offered for sale. It is the vital component of food industry, as it prolongs food storage and enables long distance transportation, as well as appealing to consumer. A choice of packaging machinery requires rumination of technical capabilities, labour requirements, worker safety, maintainability, serviceability, reliability, ability to integrate into the packaging line, capital cost, floorspace, flexibility (different for different matters), energy usage, quality of outgoing packages, qualifications (for food, pharmaceuticals, etc.), throughput, efficiency, productivity, and ergonomics, at a minimum.

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  • \r\n Food packaging and protection
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  • \r\n Food industries
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  • \r\n Food storage and food technology
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  • \r\n Food nutrition
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\r\n National legal frameworks are a key pillar in an effective food control system. Least quality necessities are incorporated into the nourishment law to guarantee the sustenance delivered are unadulterated and are not subjected to any false practices expected to cheat the customer. Sustenance law should cover the aggregate chain starting with arrangements for creature sustain, on-cultivate controls and early handling through to definite conveyance and use by the shopper. Is a logical teaching depicting dealing with, planning, and capacity of sustenance in ways that causes foodborne disease.  This includes various schedules that has to be taken after to stay away from potential wellbeing risks. Along these lines nourishment security frequently covers with sustenance guard to avoid misdemeanour to customers. The tracks inside this line of thought are wellbeing amongst industry and the market and after that between the market and the purchaser.

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  • \r\n Food safety and laws
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  • \r\n Quality assurance
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  • \r\n Wellbeing between industry and market
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\r\n Food nanotechnology is a zone of rising attention and opens up an entire universe of new conceivable outcomes for the sustenance business. Nanotechnology contains the manipulation of microscopic matter that ranges from 1 to 100 nm in size. Because food and water are obviously made up of particles that are on the nanometer scale, engineered nanoparticles are able to enter these products easily based on their similar properties. These particles can act as an entire unit by performing similar transportation functions that prove useful in almost every industry, particularly involving food products.

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  • \r\n Organized Nano sized additives
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  • \r\n Nano coating
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  • \r\n Nano sized chemicals
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  • \r\n Nano encapsulation
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\r\n Obesity is a growing concern because being overweight is widely stared as a major risk factor for metabolic syndrome, cardiovascular disease, and early death. Although the mechanisms for this weight improvement have not been entirely elucidated, dietary factors may be important in the development of obesity. Diet contains of combinations of foods, and these individual components may have interactive or synergistic effects that make studying dietary factors in isolation difficult. Dietary patterns that signify a combination of foods may be more strongly related with disease risk than an individual food and nutrient. Previous studies have stated that dietary patterns that are high in fruits, vegetables, and fibre might be associated with a reduced risk of obesity.

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  • \r\n Diet, Exercise, Behavior and Lifestyle Interventions
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  • \r\n Anti-Aging
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  • \r\n Obesity and its Treatment
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  • \r\n Weight Management Tips
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  • \r\n Behaviour Modification
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\r\n Food chemistry is the science which deals with the chemical composition and properties of food and the chemical changes it endures due to natural and artificial processing mechanism. Food composition data (FCD) are detailed sets of information on the nutritionally imperative components of food and offers high value for energy and nutrients with protein, carbohydrates, fat, vitamins and minerals and for significant food components such as fiber. The data are offered in food composition databases (FCDBs). Knowledge about the chemical composition of food is the first important parameter in dietary treatment of illness or in any quantitative study of human nutrition.

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  • \r\n Milk and Dairy Products
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  • \r\n Fruits and Vegetables
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  • \r\n Meat, Fish and Poultry Products
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\r\n The Food Industry is the intricate system of agriculturists and assorted organizations that together supply a great part of the sustenance devoured by the total population. The nourishment business today has turned out to be profoundly broadened, with assembling going from little, conventional, family-run exercises that are exceptionally work serious, to vast, capital-escalated and very motorized modern procedures. Indeed, even with innovative advances and new controls, laborers in the nourishment handling and assembling industry keep on facing various wellbeing dangers. Food service operations have accident and illness rates as high as industries that are commonly thought of as being hazardous places to work.

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  • \r\n Chemical Hazards
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  • \r\n Machinery-Related Hazards
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  • \r\n Biological Hazards
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  • \r\n Physical/Extraneous Material Hazards
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  • \r\n Allergenic Hazards
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  • \r\n Effect of food on drug
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\r\n The link between food and mental health is a healthy and nutritional diet.The dietician helped participants make adjustmentsto their diets, such as eating less junk food and more nutrient-rich foods such as produce, fish and legumes.

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\r\n People are now realizing there is not only a psychological connection but a biochemical and physical connection between what we eat, the way it makes us feel and our mental health.If we think about common illnesses like diabetes, cancer, high blood pressure and heart disease, there’s talk about how nutrition directly impacts these diseases and how you can reduce your risk by eating certain foods, following certain diet patterns and the same can be said about mental health.

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\r\n Food production grant, for example, to climate change, natural disasters, depletion and damage of biodiversity. It is also a great loss of nature as well as food on other resources, such as nutrients, land area, energy, and water. In many countries environment disbalance leads to the weakening of natural resources due to attribution of human activities which impact agriculture directly. Farming techniques have evolved, and the use of fertilizers has   decreased considerably during the last few decades. The global government, reserachers, scientists and universities are finding new solutions for improving production techniques, maximizing the effects of recyclingreusing by-products, and minimizing waste in order to reduce the nutrient loading attributable to production. The aim of the government is to find ways of mitigating the environmental and climatic impacts on food production.

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  • \r\n Food technology and environment
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  • \r\n Climatic and environmental impacts on food production
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  • \r\n Advancements in farming technology
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  • \r\n Improving production techniques
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\r\n Food Integrity is the state of being whole, entire, or undiminished or in perfect condition. The originality and wholeness in food is the main key to be healthy. Provides assurance to consumers and other associate about safety, authenticity and quality of food. Food fraud is a major concern not only for consumers but for distributers and producers also. Unfortunately recurring food contamination scandals show that there is always room for error, whether intentional, adulterated, or fraudulent.

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  • \r\n Food safety
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  • \r\n Consumer regulation
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  • \r\n Food commodity
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  • \r\n Food traceability
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\r\n Nourished food is one of the simplest and most effective ways to prevent or manage the symptoms of diabetes. However, by making smart decisions, it is workable for those with diabetes to enjoy their favorite junk foods from time to time.

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\r\n Junk foods contribute to diabetes in these ways:

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  • \r\n Rapid effect on blood sugar levels
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  • \r\n Triglyceride levels
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\r\n Good nutrition is an important part of leading a healthy lifestyle. Combined with physical activity, your diet can help you to reach and maintain a healthy weight, reduce your risk of nutritional disease and chronic diseases (like heart disease and cancer), and promote your overall health. Nutritional diet helps in reducing weight gain at every age.

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  • \r\n Nutritional Deficiencies
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  • \r\n Weight gain
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  • \r\n High blood pressure
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\r\n Food microbiology is the scientific study of microorganisms that is used both in food and for the food production. This includes microorganisms those spoils food, as well as those which are used in food production; for example production of alcohols, production of juices, production of yoghurt and cheese etc. This is the study of microorganisms that inhibit, create, or contaminate food. Some of the microorganisms causing food spoilage, pathogens caused contamination in food as they are improperly cooked or they stored in unhygienic manner. Some of the microbes (Acetobacter aceti, Lactobacillus acedophillus etc) are useful as they help us in production of alcohols, breads, dairy products, and in manufacturing of probiotics.

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\r\n Foodborne illness or foodborne disease or food poisoning is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food. Foodborne illnesses are infections or irascibilities of the gastrointestinal (GI) tract triggered by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals. The GI tract is a sequence of hollow organs joined in a long, twisting tube from the mouth to the anus. Common symptoms of foodborne illnesses are vomiting, diarrhoea, abdominal pain, fever, and chills.

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\r\n Enzymes are the catalysts which perform specific reactions essential for the production and improve the quality of the final product. Very small quantity of enzymes can speed up the reaction to many folds. The enzymes act on narrow range of conditions such as concentration, acidity and temperature. The enzymes are extracted from plant source, animal source and even the microorganisms. Amylases, Lipase, protease papain, rennet, pectinase are the commonly used enzymes in food industries.

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\r\n Food wastage is the scarce for our society. Though enough food is produced everyday, the food is being wasted every day on one part of the world and a poor man starves for a day meal on the other part of the world. The global food loss and wastage account between one third and one half of all food being produced. The food waste or loss occurs in all stages from processing till consumption.

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\r\n Food chemistry is the study of chemical process and interaction of all biological and non- biological components of food. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It covers with organic chemistry in that it manages the parts of nourishment, for example, sugars, lipids, proteins, water, vitamins, and dietary minerals. Furthermore, it includes the investigation and improvement of nutrients and preservatives added substances that can be utilized to safeguard the nature of sustenance or to alter its shading, flavor, and taste. Food chemistry plays a major role in ensuring that the food being processed is of high quality and safe for consumption. Understanding food chemistry helps us develop proper ways of handling food and also develop good manufacturing practices.

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  • \r\n Energy Metabolism of Starch
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  • \r\n Food in Water, Food Proteins, Vitamins and Minerals
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  • \r\n Chemical Changes During Food Process
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  • \r\n Metabolism of Food Components
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  • \r\n Economy of World Food Marketing and Agri-business: Report, Global Issues and Challenges
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  • \r\n New trends in Food Science & Technology
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  • \r\n Food Biochemistry
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\r\n Food analysis is the control managing the advancement, application and investigation of explanatory strategies for describing the properties of nourishment and their constituents. These diagnostic techniques are utilized to give data about a wide range of attributes of nourishment's.
\r\n Quality control, or QC for short, is a procedure by which substances survey the nature of all elements engaged with creation. ISO 9000 characterizes quality control as "A piece of value administration concentrated on satisfying quality prerequisites.
\r\n This methodology puts an accentuation on three perspectives (revered in guidelines, for example, ISO 9001). Quality control involves the examination of a product, service, or process for certain minimum levels of quality. The goal of a quality control team is to identify products or services that do not meet a company’s specified standards of quality Review is a noteworthy part of value control, where physical item is inspected outwardly (or the final products of an administration are dissected). Item assessors will be given records and depictions of inadmissible item imperfections, for example, breaks or surface flaws for instance.

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  • \r\n Analysis of Protein, Fats and Carbohydrates in Foods
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  • \r\n Food Grading
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  • \r\n Nutritional Value
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  • \r\n Analytical Techniques In Food Analysis
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  • \r\n Physical, Chemical and Biological Hazards and Treatment
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  • \r\n HACCP
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  • \r\n Critical Control Point
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