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European Food Chemistry Congress (CSE) S

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2132 NN Hoofddorp


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European Food Chemistry Congress

About Conference

Conference Series llc LTD feels glad and respected to welcome the participants over the globe to its European Food Chemistry Congress which is going to be held amid July 26-27, 2018 at Amsterdam, Netherlands. Food Chemistry is the connected science gave to the investigation of Food Sustenance. The Institute of Food Technologists characterizes food science as "The train in which the designing, organic, and physical sciences are utilized to consider the idea of sustenance, the reasons for disintegration, the standards fundamental nourishment handling, and the change of sustenance for the devouring open". The reading material Food Science characterizes nourishment science in less complex terms as "the utilization of essential sciences and building to contemplate the physical, compound, and biochemical nature of food sustenance and the standards of sustenance handling".

This Conference will bring together practitioners, industrialists, researchers and educators from around the world who are engaged in the fields of indigenous food products, food safety, functional foods, bioactive ingredients, nutritional factors, traditional and alternative medicine, dietary management and Food Nutrition.

Importance and Scope

Food Chemistry plays a vital part inside the sustenance science advances that make worldwide supplies accessible, as per Ohio State University. These advances draw from science, material science, microbiology, nourishment and building to incorporate sustenance science standards. The strategies used to bundle and mark end-utilize items should likewise agree to Food and Drug Administration necessities. Additionally of significance is the trying and trials that go into making tasty sustenance’s for purchaser utilization.

Why to Attend?

Food Chemistry Congress 2018 event which lay a platform for the interaction between specialists around the world and aims to accelerate scientific discoveries and major milestones at intervals the sphere of Food chemistry congress creating the conference an ideal platform to share expertise, foster collaborations across trade and world, and assess rising technologies across the world at this International event. . This Food Chemistry Congress will be an important and valuable platform for inspiring international and interdisciplinary exchange at the forefront of food research. The Conference will covers a series of presentations and discussions in plenary, concurrent and poster sessions, informal gatherings, and exhibitions. Food Chemistry helps to design and develop new food products for industries.

Target audience

· Food scientist

· Biologist

· Food Researchers

· Nutritionist

· Agronomists

· Food engineers

· Presidents

· Academicians

· Food laureates

· Biochemist

· Food safety officers

· Agricultural engineers

· Food Industrialists

· Quality control officers

· Professors and students

Why Amsterdam?

The Amsterdam Metropolitan Area is home to a major concentration of 3,600 food companies. Food Chemistry are assessed and modified on an annual basis to reflect developments in the field “We’re no more than an hour’s driving distance from the world’s most talented minds and best research facilities in the area of food and food technology. That was another key reason to opt for Amsterdam at the end of the day.”


Track 1: Food Chemistry

It is the study of chemical processes and interactions of all biological and non-biological components of foods. Food Chemistry is concerned with analytical, biochemical, chemical, physical, nutritional, and toxicological aspects of foods and food ingredients. It also involves the study and development of food additives that can be used to preserve the food. It overlaps with biochemistry in that it deals with the food components. Food chemistry can be applied in the analysis of dietary content to monitor or improve nutrition, or the determination of levels of contaminants to ensure Food Safety.

Track 2: Food and Nutrition

Nutrition begins with food components. It is the process by which the body nourishes itself by transforming food into energy and body tissues. The science of nutrition concerns everything the body does with food to carry on its functions. Food provides essential substances called nutrients. The body needs these nutrients to help it make energy; to grow, to develop, repair, and maintain its tissues, and to keep its different systems working smoothly. It is the science that interprets the interaction of nutrients and other substances in food.

Track 3: Food Science and Technology

Food Science and Technology involves the application of basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing. Whereas Food Technology deals with the production processing that makes the food. Food technologists apply their knowledge of food science to operate, design and manage the facilities and equipment involved in the processing and storage of foods.

Track 4: Food Engineering

Food Designing is a multidisciplinary field includes an extensive variety of exercises, for example, Food Handling, nourishment hardware, bundling, fixing assembling, instrumentation, and control. It includes the idea of comprehension of thermodynamics, response energy, and transport wonders connected to nourishment forms .It additionally to utilize present day devices, innovation, and learning, for example, computational materials science and nanotechnology, to grow new items and procedures. New bundling materials and procedures are being created to give more assurance to nourishments, and novel safeguarding innovation is developing.

Track 5: Hydrocolloids in Food Industry

Food Hydrocolloids are gums that are added to food stuffs with a specific end goal to control their useful properties, for example, thickening or gelling. These are typically disengaged from plants. Hydrocolloids are utilized as a part of specialized and managed applications to thicken and to settle plans. In handled nourishments, they are pervasive – no other gathering of fixings contributes more to thickness, surface, and body like hydrocolloids do.

Track 6: Food Processing

Food processing includes various methods and techniques used to transform the raw ingredients for the purpose of human consumption. The Food Processing can be done by physical means or chemical means. It typically involves activities such as mincing, macerating, liquefaction, emulsification Innovation in Food Production, processing and new product development can offer benefits for consumers and the environment. Usually food can be processed by three methods on-off production, batch production, mass production. Processing of food enables the removal of toxins, ease in marketing and distribution tasks. It also enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms.

Track 7: Food Rheology

Food Rheology is the study of properties of food components. It is concerned with the deformation and flow of the raw materials, intermediate and final products of food industry. Food components can be classified according to its rheological state such as solid, gel emulsion, liquid. The most important factor in food rheology is consumer perception of the product. The importance of rheology in food components means that is essential for food scientists to have analytical techniques to measure the properties.

Track 8: Food Microbiology

Microorganisms are generally considered to include bacteria, yeasts, fungi and some protozoa. Bacteria especially, but also yeasts and fungi, are ubiquitous. Different species of bacteria are found growing in all natural and man-made environments – from the Antarctic, through refrigeration at 1–5◦C, hot springs at the boiling point of water (100◦C) to hypothermal vents where high pressure allows growth at 160◦C and even higher temperatures found deep in the ocean floor. Microorganisms important to the Food Industry, including viruses, bacteria, yeasts, protozoa and worms. Microbial growth is examined and methods of measurement are discussed. The bacterial agents of food borne illness are described, including Clostridium Botulinium.

Track 9: Food Physical Chemistry

Food Physical Chemistry is the branch of Food Chemistry which involves the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. . Physical properties of food play a key role altogether fields wherever trendy technological processes are applied for the generation of food raw materials and therefore the production of food. The determination of physical properties of food and connected product are a pre-requisite for designing, production engineering and automation processes in today’s Food Pharmaceuticals and cosmetics industries furthermore as altogether connected internal control activities.

Track 10: Food Toxicology

Food Toxicology is an individual field that assesses the impacts of constituents of the mind boggling compound network of the eating regimen on the exercises of harmful specialists that might be common endogenous items or might be presented from polluting creatures or from sustenance generation, handling, and arrangement. Food Toxocology is increases crucial consideration as nourishment production network is ending up more worldwide in beginning and any tainting or poisonous indication may cause serious antagonistic wellbeing impact. It covers the various aspects of Food Safety and Toxicology.

Track 11: Food Nanotechnology

Food Nanotechnology is a zone of rising interest and opens up an entire universe of new conceivable outcomes for the sustenance business. Nanotechnology involves the manipulation of microscopic matter that ranges from 1 to 100 nm in size. Because food and water are naturally made up of particles that are on the nanometer scale, engineered nanoparticles are able to penetrate these products easily based on their similar properties. These particles can act as a whole unit by performing similar transportation functions that prove useful in almost every industry, particularly involving Food Products.

Track 12: Food Analysis

Food Examination the prepare dealing with the headway, application and examination of indicative techniques for portraying the properties of substances and their constituents. Nourishment things are explored for a collection of reasons, e.g., consistence with legitimate and naming necessities, assessment of thing quality, affirmation of nutritive regard, area of contamination, inventive work. Food Investigation takes a gander at the tangible, synthetic, microbiological and physical properties of sustenance and drink, and is an essential piece of value confirmation, administrative consistence and item improvement.

Track 13: Food Waste and Recycling

Food Recycling is the process to change food waste materials into new useful products to prevent waste of potentially useful materials. The main use of recycling process is to reduce consumption of fresh raw materials and also reduce the energy usage and reduce air pollution and also reduce water pollution. Composting is also one of the methods to prevent food wastage. By using composting, we can convert waste Food Materials into organic matter which is useful as a medium to growing plants.

Track 14: Food Adulteration

Food Contamination is the procedure in which the nature of nourishment is brought down either by the expansion of substandard quality material or by extraction of important fixing. It not just incorporates the deliberate expansion or substitution of the substances yet natural and compound tainting amid the time of development, stockpiling, preparing, transport and circulation of the sustenance items, is likewise in charge of the bringing down or corruption of the nature of Food Substances . Adulterants are those substances which are utilized for making the nourishment items perilous for human utilization.

Track 15: Food Authenticity and Integrity

Food Authenticity and Integrity refers to the genuineness and intactness of food products. Food fraud is a major concern not only for consumers, but also for producers and distributors. . The food supply chain network has become very extensive, which increased its susceptibility to fraud. Today’s food products and ingredients may be sourced from a single farm or from producers and manufacturers worldwide. Labeling regulations exist to verify authenticity and origins of these products as they are exported around the globe. Regrettably, recurring Food Contamination scandals show that there is always room for error, whether intentional, adulterated, or fraudulent.

Track 16: Food Security

Food Security is a condition in which all individuals, consistently, have physical, social and monetary access to adequate sheltered and Nutritious Nourishment that meets their dietary and sustenance inclinations for a dynamic and sound life. Sustenance security fuses a measure of versatility to future interruption or inaccessibility of basic nourishment supply because of different hazard factors including dry seasons, shipping disturbances, fuel deficiencies, monetary flimsiness, and wars.

Track 17: Advanced Food Processing Technologies

Food Handling innovations are a basic connection in the natural way of life. Shoppers' interest for expanded quality guidelines has impelled the look for new and less forceful handling advancements', which allow more prominent maintenance of normal taste. As a result, negligible preparing procedures rose with the target of supplanting conventional safeguarding strategies with the goal of broadening timeframe of realistic usability, without the negative impacts caused by extreme warming. Propelled sustenance preparing advances is an exhaustive treatment of the present condition of learning on nourishment handling innovation. The application of heat is both an important method of Food Preservation and a means of developing texture, flavor and color.

OCM for Food Chemistry Congress Series Conferences

Organizing Committee

OCM Member

Dr Delia Ojinnaka

London South Bank University
United Kingdom

OCM Member

Hanee M. Al-Dmoor

Al-Balqa Applied University

OCM Member

Franco Pedreschi Plasencia

Technological Chilean Program for Food Innovation

OCM Member

Raymond D. Coker

University of Greenwich
United Kingdom

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