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4th International Conference on Food Chemistry & Nutrition (CSE) A

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4th International Conference on Food Chemistry & Nutrition


Food Chemistry 2019

Details of Food Chemistry 2019 Conference in Canada:
Conference Name Place Date
Food Chemistry 2019 Vancouver, British Columbia, Canada July 26-27, 2019

Conference Series LLC Ltd successfully completed the first International Conference on Food Chemistry and Hydrocolloids during August 11-12, 2016 at Toronto, Ontario, Canada and 2nd International Conference on Food Chemistry & Nutrition during July 24-26, 2017 at Vancouver, Canada and 3rd International Conference on Food Chemistry & Nutrition during May 16-18, 2018 at Montreal, Canada. With the successful completion of three annual conferences, Conference Series LLC Ltd is announcing the 4th International Conference on Food Chemistry & Nutrition at Vancouver, Canada during July 26-27, 2019.

Conference Series LLC Ltd organizes 2000+ Global Events inclusive of 1000+ Conferences, 600+ Workshops and 400+ symposiums on various topics of Science and Technology across the globe with support from 1000 more scientific societies and Publishes 750+ Open access journals which contains over 50000 eminent personalities, reputed Scientists as editorial board members. Conference Series LLC Ltd scientific events are the special designed cluster of program that provides a common platform where industry meets academia to discuss the recent issues and happening. It serve as a bridge between researchers from academia and industry enhanced by its well organized scientific sessions, plenary lectures, poster presentations, world class exhibitions, diverse symposiums, highly enriched workshops and B2B meetings.

This Food Chemistry 2019 conference will focus on the theme “”. So this is a valuable and important platform for inspiring international and interdisciplinary exchange of food and nutrition research. This food conference will focus on chemical components of food, their nutritional, sensory, flavour, microbiological and physiological aspects; changes in chemical and biochemical composition and structure during processing, transportation and storage; chemical aspect of food safety and quality, other by-products, and processing wastes; chemistry of agro chemicals, food additives and contaminants, along with their metabolism and toxicology, etc.

The Conference will bring together academicians, chemists, scientists, dieticians, nutritionists, engineers, technologists from all over the world to exchange their knowledge and experience on food and nutrition research. We hope you will join us at Vancouver, Canada for a fantastic networking experience.

Session & Tracks

Track 1: Chemistry of Food

Food chemistry is the investigation of synthetic procedures and cooperation of the organic and non-biological parts of sustenance's. 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 nourishment added substances that can be utilized to safeguard the nature of sustenance or to alter its shading, flavor, and taste. It is, subsequently, firmly connected to nourishment handling and readiness strategies. There is, in any case, a progressing banter about the wellbeing impacts of various nourishment additives.

Track 2: Technology in Food Chemistry

Food Technology is a part of sustenance science that arrangements with the creation form that make sustenance's. Early logical examination into nourishment innovation focused on sustenance safeguarding. Nicolas Appert’s advancement in 1810 of the canning procedure was a definitive occasion. The procedure wasn't called canning at that point and Appert did not by any stretch of the imagination know the guideline on which his procedure worked, yet canning has majorly affected nourishment protection methods.

Louis Pasteur's examination on the deterioration of wine and his depiction of how to stay away from waste in 1864 was an early endeavor to apply logical information to nourishment dealing with. Other than examination into wine waste, Pasteur explored the generation of liquor, vinegar, wines and lager, and the souring of drain. He created sanitization—the way toward warming milk and drain items to crush sustenance deterioration and ailment delivering living beings. In his investigation into sustenance innovation, Pasteur turned into the pioneer into bacteriology and of current preventive pharmaceutical.

Track 3: Food Processing, Preservation and Packaging

Food processing is the change of agrarian items into nourishment, or of one type of nourishment into different structures. Nourishment preparing incorporates numerous types of handling sustenance's, from crushing grain to make crude flour to home cooking to complex modern techniques used to make comfort foods. Primary sustenance handling is important to make most nourishment's palatable and optional nourishment handling transforms the fixings into recognizable sustenance's, for example, bread. Tertiary sustenance preparing has been scrutinized for advancing over nourishment and heftiness, containing excessively sugar and salt, too little fiber, and generally being unhealthful.

Track 4: Food safety, security and Sustainability

Food security is a condition identified with the accessibility of nourishment, and people's availability and moderateness to it. There is proof of being used more than 10,000 years back, with focal experts in developments antiquated China and old Egypt being known to discharge sustenance from capacity in the midst of starvation. At the 1974 World Food Conference the expression "nourishment security" was characterized with an accentuation on supply. Sustenance security, they stated, is the "accessibility consistently of satisfactory, feeding, differing, adjusted and moderate world nourishment supplies of fundamental foodstuffs to maintain an enduring development of sustenance utilization and to balance vacillations underway and prices".[1] Later definitions added request and access issues to the definition. The last report of the 1996 World Food Summit expresses that sustenance security "exists when all individuals, consistently, have physical and financial access to adequate, sheltered and nutritious nourishment to meet their dietary needs and sustenance inclinations for a functioning and solid life.

Track 5: Food Analysis and Quality Control

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.
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.
This methodology puts an accentuation on three perspectives (revered in guidelines, for example, ISO 9001).
Elements, for example, controls, work administration, characterized and all around oversaw processes,[4][5] execution and trustworthiness criteria, and recognizable proof of records.
Competence, for example, information, aptitudes, experience, and capabilities
Soft components, for example, work force, honesty, certainty, authoritative culture, inspiration, solidarity, and quality connections. 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.

Track 6: Recent Innovation in Food Chemistry

Different new conventional and current advancements have been created to deliver the proficient nutritious nourishment and sustenance elements for the wellbeing sustenance details. Late innovation in Food science assumes the indispensable job in changing over the supplement data identified with the client requests in nourishment items. To build up the sustenance with high heath esteem without irritating their flavor, surface, appearance a wide cluster nourishment handling and modern systems must be utilized. These days numerous effective undertakings in sustenance recuperation have been performed for the cost minimization and improvement of nourishment items.

Track 7: Probiotics and Prebiotics

The live microbial greenery present inside the Human stomach related track keeping the stomach related organ framework solid is characterized as Probiotics. Because of expanded utilization of disease related anti-microbial, the gainful micro biome present inside the stomach related gut likewise gets influenced. In any case, on account of the probiotics supplements, the prebiotics which supplements the useful micro biome and jam the advantageous microbial verdure. Probiotics are by and large talked or characterized regarding microscopic organisms and yeasts, comprehensively the strains Lactobacillus, Bifid bacterium and Saccharomyces. Probiotics offer challenges for mechanical applications. The probiotic thought is keen on piles of different applications in a colossal combination of fields huge for human and creature prosperity. Probiotic things include different mixes, vitamins, cases or tablets and some aged sustenance’s contain microorganisms which impact sly affect the quality of the host. They can contain one or a couple of kinds of probiotic microorganisms. For the most part probiotic things headed for human usage is as matured deplete or given in powder or tablet frames. These containers and tablets are not used for therapeutic applications yet rather as prosperity supporting things. The oral usage of probiotic microorganisms conveys a protective effect on the gut vegetation. Distinctive investigations suggest that probiotics have valuable ramifications for microbial confusion of the gut; anyway it is really hard to demonstrate the clinical effects of such things. The probiotic game plans used for pioneer's loose bowels, hostile to contamination looseness of the bowels and intense the runs give the idea that they have a positive helpful effect.

Track 8: Food Waste Management, Public Health And Food Safety

Food waste or nourishment misfortune is nourishment that is disposed of or lost uneaten. The reasons for nourishment waste or misfortune are various and happen at the phases of creating, handling, retailing and devouring. Worldwide nourishment misfortune and waste add up to between 33% and one-portion of all sustenance delivered. Misfortune and wastage happen at all phases of the sustenance store network or esteem chain. In low-wage nations, most misfortune happens amid generation, while in created nations much nourishment – around 100 kilograms for every individual every year – is squandered at the utilization arrange.

Track 9: Nutraceuticals

Nutraceuticals is a broad umbrella term that is used to describe any product derived from food sources with extra health benefits in addition to the basic nutritional value found in foods. A functional food for one consumer can act as a nutraceutical for another consumer. Examples of nutraceuticals include fortified dairy products (e.g., milk) and citrus fruits (e.g., orange juice. Several naturally derived food substances have been studied in cancer therapies.

Track 10: Chemical Composition of Food and chemical Additives Of Food

The diverse types of emulsifier lecithin – powder, two distinctive fixation fluids, granular and powder lecithin. Nourishment added substances will be substances added to sustenance to protect flavor or improve its taste, appearance, or different characteristics. A few added substances have been utilized for a considerable length of time; for instance, saving nourishment by pickling (with vinegar), salting, likewise with bacon, protecting desserts or utilizing sulfur dioxide similarly as with wines. With the coming of prepared nourishments in the second 50% of the twentieth century, numerous more added substances have been presented, of both characteristic and fake cause. Sustenance added substances likewise incorporate substances that might be acquainted with nourishment in a roundabout way (called "aberrant added substances") in the assembling procedure, through bundling, or amid capacity or transport.

Track 11: Food Microbiology and Its Toxicology

Food microbiology is the investigation of the microorganisms that hinder, make, or sully nourishment, including the investigation of microorganisms causing sustenance decay, pathogens that may cause malady particularly if sustenance is inappropriately cooked or put away, those used to deliver matured nourishment's, for example, cheddar, yogurt, bread, lager, and wine, and those with other valuable jobs, for example, creating probiotics.

Track 12: Biotechnology and Nanotechnology In Food

Nano-biotechnology, bio-nanotechnology, and Nano biology are terms that allude to the convergence of nanotechnology and biology. Given that the subject is one that has just developed as of late, bio nanotechnology and Nano biotechnology fill in as cover terms for different related advancements. This order demonstrates the merger of organic research with different fields of nanotechnology. Ideas that are improved through Nano biology include: Nano devices, (for example, organic machines), nanoparticles, and Nano scale wonders that happens inside the order of nanotechnology. This specialized way to deal with science enables researchers to envision and make frameworks that can be utilized for natural research. Naturally roused nanotechnology utilizes organic frameworks as the motivations for advancements not yet created. However, similarly as with nanotechnology and biotechnology, bio-nanotechnology has numerous potential moral issues related with it.

Track 13: Chemical Fermentation Technology

Fermentation has been utilized for quite a long time to make sustenance items more elegant and longer-enduring. Today it is likewise utilized as a practical option for the generation of particular synthetic concoctions and sustenance fixings which are as yet being made with engineered, fossil-based procedures. Wageningen Food and Bio-based Research has a solid reputation on maturation innovation for sustenance items and synthetic compounds. With our exceptional lab-to-pilot approach we offer organizations novel chances to locate the most savvy course to a given maturation process.

Track 14: Environmental Impacts on Food Production And Consumption

Food production contributes, for example, to climate change, eutrophication and acid rain, as well as the depletion of biodiversity. It is also a considerable drain on other resources, such as nutrients, land area, energy, and water. In Finland, approximately half of the amount of both phosphorus and nitrogen that ends up in the Baltic Sea due to human activity is attributable to agriculture. Farming techniques have evolved, and the use of fertilizers has decreased considerably during the last few decades. Despite this, there appears to be no decrease in nutrient loading attributable to agriculture. The Natural Resources Institute Finland is developing new solutions for improving production techniques, maximizing the use of by-products, and minimizing waste in order to reduce the nutrient loading attributable to production. The aim of the Natural Resources Institute Finland is to find ways of mitigating the environmental and climatic impacts of food production.

Track 15: Food Drug Interaction

A drug interaction is notices to the substance which influences the action of a medication, i.e. the impacts are expanded or diminished, or they create another impact that neither items by their own. These associations happen when your sustenance and drug hinder with each other. Associations among nourishment and medications may accidentally abatement or increment the medication impact.

AGENDA 20184

2019 Upcoming Soon

Day 1 May 16, 2018

09:20-09:50 Registrations
09:50-10:10 Opening Ceremony
Keynote Forum
10:10-10:40 Introduction by Moderator
10:40-11:10 Title: Innovative food processing on food chemistry, food bioactive composition and
public health nutrition
Ozlem Tokusoglu, Celal Bayar University, Turkey
Panel Discussion
Networking & Refreshment Break 11:10-11:30
11:30-12:00 Title: Novel approaches to sterilize foods
Gustavo V. Barbosa-Cánovas, Washington State University, USA
12:00-12:30 Title: The future of food: Evidence-based science for the natural products Industry
V A Shiva Ayyadurai, CytoSolve Inc., USA
12:30-13:00 Title: Optimal nutrition for better cognitive function and healthy brain aging
Yuanlong Pan, Nestlé Purina Research, USA
Panel Discussion & Group Photo
Lunch Break 13:00-13:45
Food Science and Technology | Food Nanotechnology | Hydrocolloids in Food Industry | Chemical
Composition of Food | Nutritional Disorder Management
Session Chair: Ozlem Tokusoglu, Celal Bayar University, Turkey
Session Co-chair: Yuanlong Pan, Nestlé Purina Research, USA
Session Introduction
Title: Mathematical modeling of the chemical and sensory changes within almonds throughout
Adrian L Kerrihard, Montclair State University, USA
Title: The design of peptide-based hydrogels and the characterization of their physiochemical
and release kinetic properties for applications in austere food environments
Nicole Favreau-Farhadi, US Army Natick Soldier RDE Center, USA
Title: Particle formation using supercritical fluid technology to enhance the quality and health
benefits of lipophilic bioactive compounds
Ozan N Ciftci, University of Nebraska-Lincoln, USA
15:00-15:25 Title: Essential chemicals in kale can be altered by natural amendments
Lord Abbey, Dalhousie University, Canada
Title: Extraction techniques of anti-nutritive and toxic factors in the leaves of the white
flowering Nerium oleander L.
K.G. Kgosana, Agricultural Research Council, South Africa
Panel Discussion
Networking & Refreshment Break 15:50-16:15
16:15-16:40 Title: The right to food and nutrition security
Sakhidad Abrar, UN Women, Afghanistan
16:40-17:05 Title: Whey protein based microencapsulation of bioactive compounds and probiotics
Mingruo Guo, The University of Vermont, USA
Panel Discussion

Day 2 May 17, 2018
Keynote Forum
09:45-09:55 Introduction by Moderator
09:55-10:25 Title: Black raspberries in cancer clinical trials: Past, present and future
Gary D Stoner, The Ohio State University, USA
Panel Discussion
Networking & Refreshment Break 10:25-10:45
10:45-11:15 Title: Novel and underutilized plant proteins for food security
Anne Pihlanto, Natural Resource Institute Finland, Finland
11:15-11:45 Title: Rethinking the link between environment, nutrition, human Immunity, AIDS and
cancer– A possible game changing perspective from Kenya and beyond
Charles F L Mbakaya, Rongo University, Kenya
11:45-12:30 Title: Breaking the ice with nonthermal processing
Gustavo V. Barbosa-Cánovas, Washington State University, USA
Panel Discussion
Lunch Break 12:30-13:15
Title: Agri-food chain wastes and food by-products: Importance on nutri food chemistry and
Ozlem Tokusoglu, Celal Bayar University, Turkey
Food Preservatives and Packaging | Food Adulteration | Nutrition and Functional Foods | Current Research in
Food Chemistry, Nutrition and Dietetics | Food Waste and Recycling
Session Chair: Ozlem Tokusoglu, Celal Bayar University, Turkey
Session Co-chair: Yuanlong Pan, Nestlé Purina Research, USA
Session Introduction
14:00-14:25 Title: Nutrition and functional potential of underutilized Chenopodium album and its Applications
Sukhcharn Singh, SLIET, India
Title: A study on consumer’s awareness of chemically treated fruits of Dhaka city in
Md. Faruque Hossain, American International University-Bangladesh, Bangladesh
Title: Antimicrobial activity of grape seed and skin extracts coated on Corona treated LDPE and
PET films
Nahla Mohamed Abdel khalek Khalil, The American University in Cairo, Egypt
Poster Session 15:15-16:10
Poster Judge 1: Ozlem Tokusoglu, Celal Bayar University, Turkey
Poster Judge 2: Gustavo V Barbosa-Cánovas, Washington State University, USA
Poster Judge 3: Yuanlong Pan, Nestlé Purina Research, USA
Title: Luteolin interferes with oxaliplatin-induced cell cycle arrest in human colorectal cancer
Chan Ho Jang, Kyungpook National University, Republic of Korea
Title: Amelioration of allergic airway inflammation by fatty acids composition from sea
Hak Sun Yu, Pusan National University, South Korea
Title: Gastroprotective effects of Dioscorea batatas flesh and peel against ethanol-induced gastric
injury in mice
Siyul Byeon, Kyungpook National University, South Korea
FC18-04 Title: Antioxidative effect of resveratrol-enriched grape peel
extract on human keratinocytes
Janice Nullan Averilla, Kyungpook National University, Republic of Korea
Title: Phenolic contents, sensory characteristics and consumer acceptability of pasta made with
sprouted and non-sprouted chickpea flours
Adrian L Kerrihard, Montclair State University, USA
Title: Effect of sourdough and storage time on in vitro starch digestibility and estimated
glycemic index of gluten free tef bread
Habtu Shumoy, Ghent University, Belgium
extract on human keratinocytes
Janice Nullan Averilla, Kyungpook National University, Republic of Korea
Title: Phenolic contents, sensory characteristics and consumer acceptability of pasta made with
sprouted and non-sprouted chickpea flours
Adrian L Kerrihard, Montclair State University, USA
Title: Effect of sourdough and storage time on in vitro starch digestibility and estimated
glycemic index of gluten free tef bread
Habtu Shumoy, Ghent University, Belgium

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