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23rd  World Congress on Nutrition and Food Chemistry, will be organized around the theme “"Shaping a healthy and sustainable food chain through knowledge"{CME-CPD Accreditations Available}”

Food Chemistry Congress 2023 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 2023

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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 quantification 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.

 

 

 


 



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.



 



 



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.



 



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.



 



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.



 



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



 



 



Food 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.



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



 



 



Food 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 nanometres. Since food and water are clearly made up of nanometre-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.



 



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.



 



 



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.



 



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 labour-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.



 



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



 



Food 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.



 



 



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. 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.



 



 



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.



 



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



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



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 livelihood to around one-third population in the world.

  • Horticulture

  • Technical transformations in agricultural practices

  • Organic Farming

  • Food and consumer economics

  • Agronomy

  • Crop 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.



 



In order to ensure compliance with food and trade rules, food analysis is a crucial subfield of analytical chemistry. It can offer information about the chemical make-up, processing, quality control (QC), and contamination of foods. A new discipline known as bromatology (from the Greek, which means food) was created as a result of the application of analytical chemistry to the study of food composition. This field of research, currently known as food chemistry, can be viewed as a subset of chemistry that is specifically concerned with the study of food and the qualitative and quantitative characterization of its constituent parts (lipids, proteins, carbohydrates, vitamins, and minerals). Food products can be consumed as-is or put through processes like conservation and transformation, with all the repercussions that come with the possible decline in end product quality.



 



Foods undergo chemical changes during preparation and storage. To get the optimum product quality, certain reactions that cause a quality loss must be reduced, while others that produce a desired flavour or colour must be optimised. The science of kinetics examines the rates and mechanisms of chemical reactions. Understanding reaction mechanisms and quantifying rate constants will make it easier to choose the appropriate conditions for a process or storage so that the product has the desired properties.



 



Food structures are intricate and diverse, ranging from the sophisticated self-assembled structures found in plant and animal tissue to the prefabricated structures produced in processed foods. Food composition evolves throughout time. The majority of people will be familiar with the softening of strawberries or tomatoes during ripening or the loss of crunchiness in pears and apples during storage, both of which are caused by the structures of those foods gradually breaking down. Due to the rising desire for healthier and more nutrient-dense food products, governments, experts, and consumers have recently given food quality a great deal of attention. Traditional methods for determining food quality are damaging, time-consuming, and have very limited analytical performance, which highlights the urgent need for the creation of new analytical methods.



 



Data analytics is one method that producers of food and drinks can have more control over the quality standards that they adhere to. Using multivariate data analysis, it is possible to foresee which components will have the biggest impact on a product during manufacture and their effects on flavour and quality.



 



 



Flow injection immunoassay, enzyme immunoassay, enzyme-linked immunosorbent assay, and other serological methods are known for their speed, high-throughput capacity, and possibility of precise quantification of the target, whereas conventional culture-based enumeration tests for the detection of microorganisms have become obsolete for real-time applications because they are labour-intensive and time-consuming. Even in chemical analysis, the development of quick and simple methods is starting to take precedence over time-consuming, traditional approaches. One of these sample preparation pre-treatment assays is based on the QuEChERS method, whose acronym encapsulates its benefits (quick, easy, cheap, effective, rugged, and safe). The work by Nagoya and Tölgyessy revealed the validation of a quick and easy approach for the detection of a subset of priority H2SO4 halogen contaminants (six polybrominated diphenyl ethers and eight organochlorines) in nine distinct fish species. It was stated how to prepare a modified QuEChERS sample before performing a gas chromatography-triple quadrupole tandem mass spectrometry study. The used method, in particular, demonstrated certain benefits in terms of simplicity, speed, and high extracts clean-up efficiency, and good sensitivity. 



 



 



This includes evaluating and communicating the risks associated with food components as they relate to human metabolism, residues in food items, toxicology, modelling, and simulation.