March 10-11, 2025
Dubai, UAE
Welcome to the 3rd Annual Congress on Food Chemistry 2025
Mar 10-11, 2025 | Dubai, UAE
It is with great pleasure that we welcome you to the 3rd Annual Congress on Food Science and Food Chemistry. We are thrilled to have you join us for this exciting event, where experts, researchers, and professionals from around the world will come together to explore the latest innovations in the field of food chemistry.
Theme: "Innovative Trends in Food Science for a Sustainable Future".
This year’s congress will focus on how food chemistry is driving sustainability and technological advancements, shaping the future of food science and industry.
This congress serves as a platform for sharing cutting-edge research, exchanging ideas, and fostering collaborations that drive the future of food science. Over the course of this event, you will have the opportunity to engage with renowned scientists, industry leaders, and fellow academics, all of whom are dedicated to advancing the science of food chemistry in ways that enhance health, sustainability, and innovation in the food industry.
We hope you enjoy the program, engage in stimulating conversations, and take full advantage of the networking opportunities that lie ahead. Together, we can continue to innovate and contribute to the betterment of food science and the food industry.
Once again, welcome, and we hope you find this congress to be both informative and inspiring!
Warm regards,
Daniel Mallory
Organizing Committee | Food Chemistry 2025!
Email: chemistrymeet@globalconferences.net
WhatsApp: +44 7389644903
The 3rd Annual Congress on Food Science and Food Chemistry is a leading global event that brings together experts, researchers, and industry leaders to explore the latest advancements in food science and chemistry. This conference offers a dynamic platform for sharing cutting-edge research, exchanging ideas, and fostering collaborations to address key challenges in food production, safety, sustainability, and nutrition.
Throughout the event, attendees will have the opportunity to engage in keynote presentations, panel discussions, technical sessions, and poster exhibitions. Topics will cover a wide range of areas, including innovations in food chemistry, health and wellness, sustainable food systems, food safety, and the integration of biotechnology and environmental science. The conference will also highlight the role of emerging technologies in food processing and production.
Key Highlights:
Join us as we explore new solutions to create healthier, safer, and more sustainable food systems for the future.
Food Chemistry 2025 – Important Deadlines and Registration Info
All deadlines are by Midnight (11:59 pm) Dubai Time Zone.
Join Us at Food Chemistry 2025!
Enhance your knowledge at this top event! Get a 25% discount for groups of 5 or more and register early to unlock exclusive early bird benefits.
Venue and Accommodation
Benefit from complimentary breakfast, free Wi-Fi, and convenient check-in/check-out options to enhance your stay.
For additional accommodation requests, contact us at chemistrymeet@globalconferences.net for personalized booking assistance.
For more details, visit the Food Chemistry 2025 venue page. We can’t wait to welcome you to Dubai!
Submit Your Proposal for Food Chemistry 2025 in Dubai
We invite you to present your research at Food Chemistry 2025 and contribute to the global advancement of food chemistry.
Submissions will be evaluated based on:
For more information, contact. chemistrymeet@globalconferences.net
Join us in Dubai for Food Chemistry 2025 and be part of groundbreaking developments in the field!
Session:1 Food Chemistry
Food chemistry involves studying the chemical composition of food and the interactions between various food components. This field explores the behavior of proteins, carbohydrates, fats, vitamins, and minerals during food processing and storage. Understanding food chemistry is essential for improving food quality, shelf life, and nutritional value. It also plays a key role in food innovations such as new flavors, textures, and functional properties.
Track 1.1 Food Structure and Functionality
Track 1.2 Chemical Reactions in Cooking
Track 1.3 Flavor Chemistry
Track 1.4 Food Emulsions and Foams
Track 1.5 Lipids Analysis
Related Conferences:
World Congress on Food Science and Food Chemistry | International Food Science & Technology Congress | Food Chemistry & Innovations Conference | Global Food Science & Nutrition Congress | International Conference on Food Quality & Safety | World Congress on Food Engineering and Processing | Global Food Security & Sustainability Conference | Food Science & Biotechnology Congress | Global Food Innovation & Trends Conference | Food Science for Public Health Conference
Related Journals:
International Journal of Food Science & Technology | Journal of Food Chemistry & Analysis | Food Science & Nutrition Journal | Food Quality & Safety Journal | Journal of Agricultural & Food Chemistry | Food Biochemistry Journal | Food Engineering & Technology Journal | Food Research International | International Journal of Food Microbiology | Food & Function Journal
Related Associations:
International Food Science Association (IFSA) | Food Science & Technology Organization (FSTO) | European Food Safety Authority (EFSA) | World Food Science Federation (WFSF) | International Union of Food Science & Technology (IUFST) | Global Food Chemistry Society (GFCS) | National Food Research Association (NFRA) | Food Safety and Quality Association (FSQA) | Association for Food Science & Technology Research (AFSTR) | Institute of Food Technologists (IFT)
Session:2 Food Safety:
Food safety is a critical area of food science that addresses the risks associated with foodborne illnesses and contamination. It involves identifying and controlling pathogens, toxins, and contaminants throughout the food supply chain. Advances in food safety technologies include rapid detection methods, food traceability, and better control measures during food production. Food safety also involves maintaining hygienic practices in food handling and processing.
Track 2.1 Microbial Pathogens and Control
Track 2.2 Foodborne Disease Surveillance
Track 2.3 Food Safety Regulations and Standard
Track 2.4 Food Contaminations and Hazard Control
Track 2.5 Consumer Awareness and Education
Related Conferences:
World Congress on Food Science and Food Chemistry | International Food Science & Technology Congress | Food Chemistry & Innovations Conference | Global Food Science & Nutrition Congress | International Conference on Food Quality & Safety | World Congress on Food Engineering and Processing | Global Food Security & Sustainability Conference | Food Science & Biotechnology Congress | Global Food Innovation & Trends Conference | Food Science for Public Health Conference
Related Journals:
International Journal of Food Science & Technology | Journal of Food Chemistry & Analysis | Food Science & Nutrition Journal | Food Quality & Safety Journal | Journal of Agricultural & Food Chemistry | Food Biochemistry Journal | Food Engineering & Technology Journal | Food Research International | International Journal of Food Microbiology | Food & Function Journal
Related Associations:
International Food Science Association (IFSA) | Food Science & Technology Organization (FSTO) | European Food Safety Authority (EFSA) | World Food Science Federation (WFSF) | International Union of Food Science & Technology (IUFST) | Global Food Chemistry Society (GFCS) | National Food Research Association (NFRA) | Food Safety and Quality Association (FSQA) | Association for Food Science & Technology Research (AFSTR) | Institute of Food Technologists (IFT)
Session:3 Food Nanotechnology
Food nanotechnology uses nanoscience to develop new food products, packaging materials, and processing methods. It includes the creation of nanoscale food additives, delivery systems for nutrients, and smart packaging that can monitor food quality. Nanotechnology can improve the bioavailability of nutrients, enhance food preservation, and provide antimicrobial properties in food packaging. Research in this area also addresses potential health risks and safety concerns associated with nanomaterials in food.
Track 3.1 Antioxidants and Preservatives
Track 3.2 Nanomaterials Safety
Track 3.3 Sweeteners and Flavor Enhancer
Track 3.4 Nanoencapsulation Techniques
Track 3.5 Nutrient Delivery
Related Conferences:
World Congress on Food Science and Food Chemistry | International Food Science & Technology Congress | Food Chemistry & Innovations Conference | Global Food Science & Nutrition Congress | International Conference on Food Quality & Safety | World Congress on Food Engineering and Processing | Global Food Security & Sustainability Conference | Food Science & Biotechnology Congress | Global Food Innovation & Trends Conference | Food Science for Public Health Conference
Related Journals:
International Journal of Food Science & Technology | Journal of Food Chemistry & Analysis | Food Science & Nutrition Journal | Food Quality & Safety Journal | Journal of Agricultural & Food Chemistry | Food Biochemistry Journal | Food Engineering & Technology Journal | Food Research International | International Journal of Food Microbiology | Food & Function Journal
Related Associations:
International Food Science Association (IFSA) | Food Science & Technology Organization (FSTO) | European Food Safety Authority (EFSA) | World Food Science Federation (WFSF) | International Union of Food Science & Technology (IUFST) | Global Food Chemistry Society (GFCS) | National Food Research Association (NFRA) | Food Safety and Quality Association (FSQA) | Association for Food Science & Technology Research (AFSTR) | Institute of Food Technologists (IFT)
Session:4 Food Additives and Preservatives
Food additives and preservatives are ingredients incorporated into food to improve its flavor, texture, appearance, and longevity. These substances are crucial in preserving food safety by inhibiting spoilage and controlling microbial growth. Common preservatives include salt, sugar, acids, and antioxidants, while additives cover a wide range of substances such as coloring agents and emulsifiers. With growing consumer awareness about health, there is a rising focus on researching and developing natural and safer alternatives to traditional additives and preservatives.
Track 4.1 Nutrient–Food Interactions
Track 4.2 Macronutrient Composition in Food
Track 4.3 Flavor Enhancers
Track 4.4 Antioxidant Properties
Track 4.5 Preservative Efficacy
Related Conferences:
World Congress on Food Science and Food Chemistry | International Food Science & Technology Congress | Food Chemistry & Innovations Conference | Global Food Science & Nutrition Congress | International Conference on Food Quality & Safety | World Congress on Food Engineering and Processing | Global Food Security & Sustainability Conference | Food Science & Biotechnology Congress | Global Food Innovation & Trends Conference | Food Science for Public Health Conference
Related Journals:
International Journal of Food Science & Technology | Journal of Food Chemistry & Analysis | Food Science & Nutrition Journal | Food Quality & Safety Journal | Journal of Agricultural & Food Chemistry | Food Biochemistry Journal | Food Engineering & Technology Journal | Food Research International | International Journal of Food Microbiology | Food & Function Journal
Related Associations:
International Food Science Association (IFSA) | Food Science & Technology Organization (FSTO) | European Food Safety Authority (EFSA) | World Food Science Federation (WFSF) | International Union of Food Science & Technology (IUFST) | Global Food Chemistry Society (GFCS) | National Food Research Association (NFRA) | Food Safety and Quality Association (FSQA) | Association for Food Science & Technology Research (AFSTR) | Institute of Food Technologists (IFT)
Session:5 Nutritional Chemistry
Nutritional chemistry examines the interactions between food components and their impact on human health. It focuses on how the body absorbs and metabolizes nutrients such as vitamins, minerals, proteins, carbohydrates, and fats. This field also investigates nutrient bioavailability and how food processing and preparation methods influence nutrient content. Researchers in nutritional chemistry strive to identify dietary patterns and foods that support health and help prevent chronic diseases.
Track 5.1 Vitamins Analysis
Track 5.2 Mineral Composition
Track 5.3 Macronutrient Profiling
Track 5.4 Bioavailability Studies
Track 5.5 Metabolic Pathways
Related Conferences:
World Congress on Food Science and Food Chemistry | International Food Science & Technology Congress | Food Chemistry & Innovations Conference | Global Food Science & Nutrition Congress | International Conference on Food Quality & Safety | World Congress on Food Engineering and Processing | Global Food Security & Sustainability Conference | Food Science & Biotechnology Congress | Global Food Innovation & Trends Conference | Food Science for Public Health Conference
Related Journals:
International Journal of Food Science & Technology | Journal of Food Chemistry & Analysis | Food Science & Nutrition Journal | Food Quality & Safety Journal | Journal of Agricultural & Food Chemistry | Food Biochemistry Journal | Food Engineering & Technology Journal | Food Research International | International Journal of Food Microbiology | Food & Function Journal
Related Associations:
International Food Science Association (IFSA) | Food Science & Technology Organization (FSTO) | European Food Safety Authority (EFSA) | World Food Science Federation (WFSF) | International Union of Food Science & Technology (IUFST) | Global Food Chemistry Society (GFCS) | National Food Research Association (NFRA) | Food Safety and Quality Association (FSQA) | Association for Food Science & Technology Research (AFSTR) | Institute of Food Technologists (IFT)
Session:6 Food and Health: Nutrition, Wellness, and Functional Foods
This topic focuses on the role of food in promoting health and wellness, particularly through functional foods. Functional foods contain bioactive compounds that provide health benefits beyond basic nutrition, such as improving immune function, heart health, and digestion. Research in this area examines the molecular mechanisms through which certain foods influence human health. As consumer demand for healthy, functional foods grows, there is increasing interest in natural ingredients like antioxidants, probiotics, and omega-3 fatty acids.
Track 6.1 Functional Foods and Health Benefit
Track 6.2 Gut Health and Microbiome
Track 6.3 Wellness Diets
Track 6.4 Probiotic Foods
Track 6.5 Dietary Supplements
Related Conferences:
World Congress on Food Science and Food Chemistry | International Food Science & Technology Congress | Food Chemistry & Innovations Conference | Global Food Science & Nutrition Congress | International Conference on Food Quality & Safety | World Congress on Food Engineering and Processing | Global Food Security & Sustainability Conference | Food Science & Biotechnology Congress | Global Food Innovation & Trends Conference | Food Science for Public Health Conference
Related Journals:
International Journal of Food Science & Technology | Journal of Food Chemistry & Analysis | Food Science & Nutrition Journal | Food Quality & Safety Journal | Journal of Agricultural & Food Chemistry | Food Biochemistry Journal | Food Engineering & Technology Journal | Food Research International | International Journal of Food Microbiology | Food & Function Journal
Related Associations:
International Food Science Association (IFSA) | Food Science & Technology Organization (FSTO) | European Food Safety Authority (EFSA) | World Food Science Federation (WFSF) | International Union of Food Science & Technology (IUFST) | Global Food Chemistry Society (GFCS) | National Food Research Association (NFRA) | Food Safety and Quality Association (FSQA) | Association for Food Science & Technology Research (AFSTR) | Institute of Food Technologists (IFT)
Session:7 Plant-Based Foods
Plant-based foods have gained significant attention due to their nutritional, environmental, and ethical benefits. These foods, which include fruits, vegetables, legumes, grains, and plant-derived proteins, are often promoted for their lower environmental impact compared to animal products. Research focuses on improving the nutritional profile of plant-based foods, enhancing flavor, texture, and overall consumer appeal. With rising consumer interest in plant-based diets, innovations in plant protein sources, such as pea, soy, and lentils, are key areas of development.
Track 7.1 Plant-Based Proteins
Track 7.2 Nutritional Value of Plant-Based Diets
Track 7.3 Sustainable Crops
Track 7.4 Plant Antioxidants
Track 7.5 Vegan Nutrition
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World Congress on Food Science and Food Chemistry | International Food Science & Technology Congress | Food Chemistry & Innovations Conference | Global Food Science & Nutrition Congress | International Conference on Food Quality & Safety | World Congress on Food Engineering and Processing | Global Food Security & Sustainability Conference | Food Science & Biotechnology Congress | Global Food Innovation & Trends Conference | Food Science for Public Health Conference
Related Journals:
International Journal of Food Science & Technology | Journal of Food Chemistry & Analysis | Food Science & Nutrition Journal | Food Quality & Safety Journal | Journal of Agricultural & Food Chemistry | Food Biochemistry Journal | Food Engineering & Technology Journal | Food Research International | International Journal of Food Microbiology | Food & Function Journal
Related Associations:
International Food Science Association (IFSA) | Food Science & Technology Organization (FSTO) | European Food Safety Authority (EFSA) | World Food Science Federation (WFSF) | International Union of Food Science & Technology (IUFST) | Global Food Chemistry Society (GFCS) | National Food Research Association (NFRA) | Food Safety and Quality Association (FSQA) | Association for Food Science & Technology Research (AFSTR) | Institute of Food Technologists (IFT)
Session:8 Food Quality Control
Food quality control ensures food meets safety, quality, and regulatory standards through systematic testing. It includes sensory evaluations, microbial analyses, and chemical tests to detect contaminants. Protocols like HACCP and GMP are crucial for maintaining safety and consistency. These measures reduce contamination risks and boost consumer trust. Adhering to quality checks enhances food safety and marketability.
Track 8.1 Microbiological Safety
Track 8.2 Sensory Evaluation
Track 8.3 Chemical Analysis
Track 8.4 Quality Assurance System
Track 8.5 Traceability and Labeling
Related Conferences:
World Congress on Food Science and Food Chemistry | International Food Science & Technology Congress | Food Chemistry & Innovations Conference | Global Food Science & Nutrition Congress | International Conference on Food Quality & Safety | World Congress on Food Engineering and Processing | Global Food Security & Sustainability Conference | Food Science & Biotechnology Congress | Global Food Innovation & Trends Conference | Food Science for Public Health Conference
Related Journals:
International Journal of Food Science & Technology | Journal of Food Chemistry & Analysis | Food Science & Nutrition Journal | Food Quality & Safety Journal | Journal of Agricultural & Food Chemistry | Food Biochemistry Journal | Food Engineering & Technology Journal | Food Research International | International Journal of Food Microbiology | Food & Function Journal
Related Associations:
International Food Science Association (IFSA) | Food Science & Technology Organization (FSTO) | European Food Safety Authority (EFSA) | World Food Science Federation (WFSF) | International Union of Food Science & Technology (IUFST) | Global Food Chemistry Society (GFCS) | National Food Research Association (NFRA) | Food Safety and Quality Association (FSQA) | Association for Food Science & Technology Research (AFSTR) | Institute of Food Technologists (IFT)
Session:9 Nutrition in Pregnancy and Lactation
Proper nutrition during pregnancy and lactation is essential for the health of both mother and baby. Key nutrients such as iron, calcium, folic acid, and DHA are critical for fetal growth and brain development. After childbirth, increased calorie and fluid intake supports breastfeeding. Adequate nutrition and dietary guidance can help prevent complications like anemia and low birth weight. A balanced diet, along with fortified foods and supplements, ensures positive health outcomes and promotes overall well-being for both mother and child.
Track 9.1 Micronutrient Supplementation
Track 9.2 Maternal Energy Requirement
Track 9.3 Fetal Development and Nutrition
Track 9.4 Breastfeeding Support
Track 9.5 Dietary Interventions
Related Conferences:
World Congress on Food Science and Food Chemistry | International Food Science & Technology Congress | Food Chemistry & Innovations Conference | Global Food Science & Nutrition Congress | International Conference on Food Quality & Safety | World Congress on Food Engineering and Processing | Global Food Security & Sustainability Conference | Food Science & Biotechnology Congress | Global Food Innovation & Trends Conference | Food Science for Public Health Conference
Related Journals:
International Journal of Food Science & Technology | Journal of Food Chemistry & Analysis | Food Science & Nutrition Journal | Food Quality & Safety Journal | Journal of Agricultural & Food Chemistry | Food Biochemistry Journal | Food Engineering & Technology Journal | Food Research International | International Journal of Food Microbiology | Food & Function Journal
Related Associations:
International Food Science Association (IFSA) | Food Science & Technology Organization (FSTO) | European Food Safety Authority (EFSA) | World Food Science Federation (WFSF) | International Union of Food Science & Technology (IUFST) | Global Food Chemistry Society (GFCS) | National Food Research Association (NFRA) | Food Safety and Quality Association (FSQA) | Association for Food Science & Technology Research (AFSTR) | Institute of Food Technologists (IFT)
Session:10 Food Toxicology
Food toxicology studies harmful substances in food, such as natural toxins, pesticides, and heavy metals. It identifies risks, sets regulatory limits, and ensures food safety through toxicological assessments. These assessments consider exposure levels and potential interactions. Advances in food toxicology help develop safer products and protect public health. This science supports regulatory compliance and consumer trust. It is crucial for preventing acute and long-term foodborne risks.
Track 10.1 Pesticide Residue Analysis
Track 10.2 Mycotoxins in Food
Track 10.3 Food Additives and Preservatives
Track 10.4 Heavy Metal Contamination
Track 10.5 Risk Assessment
Related Conferences:
World Congress on Food Science and Food Chemistry | International Food Science & Technology Congress | Food Chemistry & Innovations Conference | Global Food Science & Nutrition Congress | International Conference on Food Quality & Safety | World Congress on Food Engineering and Processing | Global Food Security & Sustainability Conference | Food Science & Biotechnology Congress | Global Food Innovation & Trends Conference | Food Science for Public Health Conference
Related Journals:
International Journal of Food Science & Technology | Journal of Food Chemistry & Analysis | Food Science & Nutrition Journal | Food Quality & Safety Journal | Journal of Agricultural & Food Chemistry | Food Biochemistry Journal | Food Engineering & Technology Journal | Food Research International | International Journal of Food Microbiology | Food & Function Journal
Related Associations:
International Food Science Association (IFSA) | Food Science & Technology Organization (FSTO) | European Food Safety Authority (EFSA) | World Food Science Federation (WFSF) | International Union of Food Science & Technology (IUFST) | Global Food Chemistry Society (GFCS) | National Food Research Association (NFRA) | Food Safety and Quality Association (FSQA) | Association for Food Science & Technology Research (AFSTR) | Institute of Food Technologists (IFT)
Session:11 Innovations in Food Processing Technologies
Innovative food processing technologies enhance safety, efficiency, and sustainability. Methods such as high-pressure processing, freeze-drying, and cold plasma help preserve nutrients and extend shelf life. Smart packaging and nanotechnology improve freshness and enable better tracking. Automation and AI optimize operations, reducing waste. These advancements cater to consumer demands for sustainable solutions and drive progress in global food systems.
Track 11.1 High-Pressure Processing
Track 11.2 Cold Plasma Technology
Track 11.3 3D Food Printing
Track 11.4 Nanotechnology in Food
Track 11.5 Robotic Automation in Processing
Related Conferences:
World Congress on Food Science and Food Chemistry | International Food Science & Technology Congress | Food Chemistry & Innovations Conference | Global Food Science & Nutrition Congress | International Conference on Food Quality & Safety | World Congress on Food Engineering and Processing | Global Food Security & Sustainability Conference | Food Science & Biotechnology Congress | Global Food Innovation & Trends Conference | Food Science for Public Health Conference
Related Journals:
International Journal of Food Science & Technology | Journal of Food Chemistry & Analysis | Food Science & Nutrition Journal | Food Quality & Safety Journal | Journal of Agricultural & Food Chemistry | Food Biochemistry Journal | Food Engineering & Technology Journal | Food Research International | International Journal of Food Microbiology | Food & Function Journal
Related Associations:
International Food Science Association (IFSA) | Food Science & Technology Organization (FSTO) | European Food Safety Authority (EFSA) | World Food Science Federation (WFSF) | International Union of Food Science & Technology (IUFST) | Global Food Chemistry Society (GFCS) | National Food Research Association (NFRA) | Food Safety and Quality Association (FSQA) | Association for Food Science & Technology Research (AFSTR) | Institute of Food Technologists (IFT)
Session:12 Global Food Safety
Global food safety ensures the integrity of international food supply chains. Efforts include contaminant monitoring, pathogen control, and enforcement of safety standards. Organizations like WHO and FAO harmonize global practices. Traceability systems and rapid testing enable quick hazard identification. Collaboration among nations and stakeholders safeguards public health. These measures foster trust in food markets worldwide.
Track 12.1 Foodborne Illnesses
Track 12.2 Food Safety Regulations
Track 12.3 Supply Chain Management
Track 12.4 Food Safety Technologies
Track 12.5 Public Health Education
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World Congress on Food Science and Food Chemistry | International Food Science & Technology Congress | Food Chemistry & Innovations Conference | Global Food Science & Nutrition Congress | International Conference on Food Quality & Safety | World Congress on Food Engineering and Processing | Global Food Security & Sustainability Conference | Food Science & Biotechnology Congress | Global Food Innovation & Trends Conference | Food Science for Public Health Conference
Related Journals:
International Journal of Food Science & Technology | Journal of Food Chemistry & Analysis | Food Science & Nutrition Journal | Food Quality & Safety Journal | Journal of Agricultural & Food Chemistry | Food Biochemistry Journal | Food Engineering & Technology Journal | Food Research International | International Journal of Food Microbiology | Food & Function Journal
Related Associations:
International Food Science Association (IFSA) | Food Science & Technology Organization (FSTO) | European Food Safety Authority (EFSA) | World Food Science Federation (WFSF) | International Union of Food Science & Technology (IUFST) | Global Food Chemistry Society (GFCS) | National Food Research Association (NFRA) | Food Safety and Quality Association (FSQA) | Association for Food Science & Technology Research (AFSTR) | Institute of Food Technologists (IFT)
Session:13 Sustainable Food Systems
Sustainable food systems aim to balance environmental, social, and economic aspects of food production. Practices like reducing food waste, adopting regenerative agriculture, and promoting plant-based diets are key. These systems prioritize conserving natural resources while ensuring food security. Innovations in renewable energy and eco-friendly packaging further support sustainability. Collaboration across industries helps create resilient food systems for future generations.
Track 13.1 Agroecology
Track 13.2 Regenerative Agriculture
Track 13.3 Circular Economy in Food
Track 13.4 Sustainable Seafood Practice
Track 13.5 Local and Seasonal Sourcing
Related Conferences:
World Congress on Food Science and Food Chemistry | International Food Science & Technology Congress | Food Chemistry & Innovations Conference | Global Food Science & Nutrition Congress | International Conference on Food Quality & Safety | World Congress on Food Engineering and Processing | Global Food Security & Sustainability Conference | Food Science & Biotechnology Congress | Global Food Innovation & Trends Conference | Food Science for Public Health Conference
Related Journals:
International Journal of Food Science & Technology | Journal of Food Chemistry & Analysis | Food Science & Nutrition Journal | Food Quality & Safety Journal | Journal of Agricultural & Food Chemistry | Food Biochemistry Journal | Food Engineering & Technology Journal | Food Research International | International Journal of Food Microbiology | Food & Function Journal
Related Associations:
International Food Science Association (IFSA) | Food Science & Technology Organization (FSTO) | European Food Safety Authority (EFSA) | World Food Science Federation (WFSF) | International Union of Food Science & Technology (IUFST) | Global Food Chemistry Society (GFCS) | National Food Research Association (NFRA) | Food Safety and Quality Association (FSQA) | Association for Food Science & Technology Research (AFSTR) | Institute of Food Technologists (IFT)
Session:14 Nutrition and Psychology
Nutrition is crucial for mental health and cognitive function. Diets rich in omega-3 fatty acids, vitamins, and antioxidants promote brain health and help reduce the risk of depression and anxiety. In contrast, poor nutrition, including high consumption of sugar and processed foods, can worsen psychological issues. Recognizing the connection between diet and mental well-being fosters healthier eating habits and underscores the value of holistic approaches to nutrition and mental health care.
Track 14.1 Food Cravings and Emotional Eating
Track 14.2 Impact of Diet on Mental Health
Track 14.3 Mindful Eating
Track 14.4 Food and Cognitive Function
Track 14.5 Psychological Effects of Dieting
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World Congress on Food Science and Food Chemistry | International Food Science & Technology Congress | Food Chemistry & Innovations Conference | Global Food Science & Nutrition Congress | International Conference on Food Quality & Safety | World Congress on Food Engineering and Processing | Global Food Security & Sustainability Conference | Food Science & Biotechnology Congress | Global Food Innovation & Trends Conference | Food Science for Public Health Conference
Related Journals:
International Journal of Food Science & Technology | Journal of Food Chemistry & Analysis | Food Science & Nutrition Journal | Food Quality & Safety Journal | Journal of Agricultural & Food Chemistry | Food Biochemistry Journal | Food Engineering & Technology Journal | Food Research International | International Journal of Food Microbiology | Food & Function Journal
Related Associations:
International Food Science Association (IFSA) | Food Science & Technology Organization (FSTO) | European Food Safety Authority (EFSA) | World Food Science Federation (WFSF) | International Union of Food Science & Technology (IUFST) | Global Food Chemistry Society (GFCS) | National Food Research Association (NFRA) | Food Safety and Quality Association (FSQA) | Association for Food Science & Technology Research (AFSTR) | Institute of Food Technologists (IFT)
Session:15 Food Additives
Food additives are used to improve flavor, texture, preservation, and appearance in a wide range of food products. Common types include preservatives, sweeteners, emulsifiers, and colorings. Although additives are regulated for safety, excessive use or sensitivity to specific compounds can raise health concerns. As consumers increasingly prefer natural alternatives, industries are shifting toward clean-label solutions. Responsible use of additives helps maintain product quality while prioritizing consumer health.
Track 15.1 Emulsifiers
Track 15.2 Flavors and Flavor Enhancers
Track 15.3 Stabilizers
Track 15.4 Colorants
Track 15.5 Antioxidants
Related Conferences:
World Congress on Food Science and Food Chemistry | International Food Science & Technology Congress | Food Chemistry & Innovations Conference | Global Food Science & Nutrition Congress | International Conference on Food Quality & Safety | World Congress on Food Engineering and Processing | Global Food Security & Sustainability Conference | Food Science & Biotechnology Congress | Global Food Innovation & Trends Conference | Food Science for Public Health Conference
Related Journals:
International Journal of Food Science & Technology | Journal of Food Chemistry & Analysis | Food Science & Nutrition Journal | Food Quality & Safety Journal | Journal of Agricultural & Food Chemistry | Food Biochemistry Journal | Food Engineering & Technology Journal | Food Research International | International Journal of Food Microbiology | Food & Function Journal
Related Associations:
International Food Science Association (IFSA) | Food Science & Technology Organization (FSTO) | European Food Safety Authority (EFSA) | World Food Science Federation (WFSF) | International Union of Food Science & Technology (IUFST) | Global Food Chemistry Society (GFCS) | National Food Research Association (NFRA) | Food Safety and Quality Association (FSQA) | Association for Food Science & Technology Research (AFSTR) | Institute of Food Technologists (IFT)
Session:16 Food Texture and Rheology
Food texture and rheology study the physical properties of food, influencing mouthfeel, consistency, and consumer preference. These attributes are critical in designing appealing products and optimizing processing methods. Techniques like texture analysis and rheometry help understand food behavior under stress. Advances in this field aid in developing healthier alternatives without compromising sensory appeal. Texture and rheology are central to creating satisfying eating experiences.
Track 16.1 Cohesion and Adhesion
Track 16.2 Viscosity
Track 16.3 Tensile Strength
Track 16.4 Moisture Distribution
Track 16.5 Elasticity
Related Conferences:
World Congress on Food Science and Food Chemistry | International Food Science & Technology Congress | Food Chemistry & Innovations Conference | Global Food Science & Nutrition Congress | International Conference on Food Quality & Safety | World Congress on Food Engineering and Processing | Global Food Security & Sustainability Conference | Food Science & Biotechnology Congress | Global Food Innovation & Trends Conference | Food Science for Public Health Conference
Related Journals:
International Journal of Food Science & Technology | Journal of Food Chemistry & Analysis | Food Science & Nutrition Journal | Food Quality & Safety Journal | Journal of Agricultural & Food Chemistry | Food Biochemistry Journal | Food Engineering & Technology Journal | Food Research International | International Journal of Food Microbiology | Food & Function Journal
Related Associations:
International Food Science Association (IFSA) | Food Science & Technology Organization (FSTO) | European Food Safety Authority (EFSA) | World Food Science Federation (WFSF) | International Union of Food Science & Technology (IUFST) | Global Food Chemistry Society (GFCS) | National Food Research Association (NFRA) | Food Safety and Quality Association (FSQA) | Association for Food Science & Technology Research (AFSTR) | Institute of Food Technologists (IFT)
Session:17 Food Contamination
Food contamination arises from biological, chemical, or physical hazards during production, processing, or storage. Common contaminants include bacteria like Salmonella, pesticides, and foreign objects. Effective measures like hygiene practices, proper storage, and regular testing minimize contamination risks. Education and awareness improve safety across the supply chain. Preventing contamination is essential for protecting consumer health and ensuring food quality.
Track 17.1 Microbial Contamination
Track 17.2 Chemical Contamination
Track 17.3 Cross-contamination
Track 17.4 Foodborne Illnesses
Track 17.5 Mycotoxin Contamination
Related Conferences:
World Congress on Food Science and Food Chemistry | International Food Science & Technology Congress | Food Chemistry & Innovations Conference | Global Food Science & Nutrition Congress | International Conference on Food Quality & Safety | World Congress on Food Engineering and Processing | Global Food Security & Sustainability Conference | Food Science & Biotechnology Congress | Global Food Innovation & Trends Conference | Food Science for Public Health Conference
Related Journals:
International Journal of Food Science & Technology | Journal of Food Chemistry & Analysis | Food Science & Nutrition Journal | Food Quality & Safety Journal | Journal of Agricultural & Food Chemistry | Food Biochemistry Journal | Food Engineering & Technology Journal | Food Research International | International Journal of Food Microbiology | Food & Function Journal
Related Associations:
International Food Science Association (IFSA) | Food Science & Technology Organization (FSTO) | European Food Safety Authority (EFSA) | World Food Science Federation (WFSF) | International Union of Food Science & Technology (IUFST) | Global Food Chemistry Society (GFCS) | National Food Research Association (NFRA) | Food Safety and Quality Association (FSQA) | Association for Food Science & Technology Research (AFSTR) | Institute of Food Technologists (IFT)
Session:18 Animal and Dairy Nutrition
Animal and dairy nutrition focuses on optimizing feed to improve livestock health and productivity. Balanced diets for animals ensure high-quality milk, meat, and eggs while minimizing environmental impacts. Feed supplements like probiotics, enzymes, and minerals enhance digestion and nutrient absorption. Advances in precision feeding promote sustainable livestock management. Proper nutrition benefits both the agricultural industry and consumers.
Track 18.1 Ruminant Nutrition
Track 18.2 Monogastric Nutrition
Track 18.3 Milk Composition
Track 18.4 Feed Additives
Track18.5 Sustainable Animal Feeding
Related Conferences:
World Congress on Food Science and Food Chemistry | International Food Science & Technology Congress | Food Chemistry & Innovations Conference | Global Food Science & Nutrition Congress | International Conference on Food Quality & Safety | World Congress on Food Engineering and Processing | Global Food Security & Sustainability Conference | Food Science & Biotechnology Congress | Global Food Innovation & Trends Conference | Food Science for Public Health Conference
Related Journals:
International Journal of Food Science & Technology | Journal of Food Chemistry & Analysis | Food Science & Nutrition Journal | Food Quality & Safety Journal | Journal of Agricultural & Food Chemistry | Food Biochemistry Journal | Food Engineering & Technology Journal | Food Research International | International Journal of Food Microbiology | Food & Function Journal
Related Associations:
International Food Science Association (IFSA) | Food Science & Technology Organization (FSTO) | European Food Safety Authority (EFSA) | World Food Science Federation (WFSF) | International Union of Food Science & Technology (IUFST) | Global Food Chemistry Society (GFCS) | National Food Research Association (NFRA) | Food Safety and Quality Association (FSQA) | Association for Food Science & Technology Research (AFSTR) | Institute of Food Technologists (IFT)
Session:19 Food Bioprocessing and Fermentation
Food bioprocessing and fermentation involve using microorganisms to enhance flavor, nutrition, and preservation. Processes like yogurt fermentation, brewing, and probiotic development are widely applied. These techniques improve food safety and extend shelf life while supporting functional foods. Innovations in bioprocessing contribute to sustainable practices and waste reduction. Fermented foods play a key role in promoting gut health and overall well-being.
Track 19.1 Probiotic Production
Track 19.2 Bioethanol Production
Track 19.3 Enzyme Applications
Track 19.4 Waste Valorization
Track 19.5 Fermentation for Preservation
Related Conferences:
World Congress on Food Science and Food Chemistry | International Food Science & Technology Congress | Food Chemistry & Innovations Conference | Global Food Science & Nutrition Congress | International Conference on Food Quality & Safety | World Congress on Food Engineering and Processing | Global Food Security & Sustainability Conference | Food Science & Biotechnology Congress | Global Food Innovation & Trends Conference | Food Science for Public Health Conference
Related Journals:
International Journal of Food Science & Technology | Journal of Food Chemistry & Analysis | Food Science & Nutrition Journal | Food Quality & Safety Journal | Journal of Agricultural & Food Chemistry | Food Biochemistry Journal | Food Engineering & Technology Journal | Food Research International | International Journal of Food Microbiology | Food & Function Journal
Related Associations:
International Food Science Association (IFSA) | Food Science & Technology Organization (FSTO) | European Food Safety Authority (EFSA) | World Food Science Federation (WFSF) | International Union of Food Science & Technology (IUFST) | Global Food Chemistry Society (GFCS) | National Food Research Association (NFRA) | Food Safety and Quality Association (FSQA) | Association for Food Science & Technology Research (AFSTR) | Institute of Food Technologists (IFT)
Session:20 Analytical and Bioanalytical Chemistry
Analytical and bioanalytical chemistry employs techniques such as chromatography and mass spectrometry to identify and measure chemical compounds in food and biological samples. These methods are crucial for ensuring food safety and meeting regulatory standards. Bioanalytical chemistry also aids in the study of biomarkers and metabolic processes. It plays a vital role in quality control and monitoring food safety. Advances in these techniques contribute to improving public health and advancing food product development.
Track 20.1 Chromatography Techniques
Track 20.2 Mass Spectrometry Analysis
Track 20.3 Sensor Development
Track 20.4 Spectroscopic Methods
Track 20.5 Protein Characterization
Related Conferences:
World Congress on Food Science and Food Chemistry | International Food Science & Technology Congress | Food Chemistry & Innovations Conference | Global Food Science & Nutrition Congress | International Conference on Food Quality & Safety | World Congress on Food Engineering and Processing | Global Food Security & Sustainability Conference | Food Science & Biotechnology Congress | Global Food Innovation & Trends Conference | Food Science for Public Health Conference
Related Journals:
International Journal of Food Science & Technology | Journal of Food Chemistry & Analysis | Food Science & Nutrition Journal | Food Quality & Safety Journal | Journal of Agricultural & Food Chemistry | Food Biochemistry Journal | Food Engineering & Technology Journal | Food Research International | International Journal of Food Microbiology | Food & Function Journal
Related Associations:
International Food Science Association (IFSA) | Food Science & Technology Organization (FSTO) | European Food Safety Authority (EFSA) | World Food Science Federation (WFSF) | International Union of Food Science & Technology (IUFST) | Global Food Chemistry Society (GFCS) | National Food Research Association (NFRA) | Food Safety and Quality Association (FSQA) | Association for Food Science & Technology Research (AFSTR) | Institute of Food Technologists (IFT)
Session:21 Natural Products Chemistry
Natural products chemistry focuses on studying bioactive compounds derived from plants, animals, and microorganisms. These compounds often serve as foundations for pharmaceuticals and functional foods. Researchers analyze their chemical properties and potential health benefits, aiming to discover new therapies and sustainable alternatives to synthetic chemicals. This discipline plays a crucial role in enhancing human health and promoting environmental sustainability.
Track 21.1 Plant Bioactive Compounds
Track 21.2 Alkaloid Extraction
Track 21.3 Terpenoid Synthesis
Track 21.4 Flavonoid Profiling
Track 21.5 Medicinal Plant Research
Related Conferences:
World Congress on Food Science and Food Chemistry | International Food Science & Technology Congress | Food Chemistry & Innovations Conference | Global Food Science & Nutrition Congress | International Conference on Food Quality & Safety | World Congress on Food Engineering and Processing | Global Food Security & Sustainability Conference | Food Science & Biotechnology Congress | Global Food Innovation & Trends Conference | Food Science for Public Health Conference
Related Journals:
International Journal of Food Science & Technology | Journal of Food Chemistry & Analysis | Food Science & Nutrition Journal | Food Quality & Safety Journal | Journal of Agricultural & Food Chemistry | Food Biochemistry Journal | Food Engineering & Technology Journal | Food Research International | International Journal of Food Microbiology | Food & Function Journal
Related Associations:
International Food Science Association (IFSA) | Food Science & Technology Organization (FSTO) | European Food Safety Authority (EFSA) | World Food Science Federation (WFSF) | International Union of Food Science & Technology (IUFST) | Global Food Chemistry Society (GFCS) | National Food Research Association (NFRA) | Food Safety and Quality Association (FSQA) | Association for Food Science & Technology Research (AFSTR) | Institute of Food Technologists (IFT)
Session:22 Food Chemistry and Biochemistry
Food chemistry and biochemistry focus on the chemical processes that occur in food during preparation, digestion, and metabolism. This field examines how nutrients interact with enzymes and molecules, influencing food quality. It also looks at how cooking and storage methods affect the nutritional value and safety of food. A deep understanding of food chemistry enhances preservation, flavor, and texture, and plays a key role in developing healthier food products.
Track 22.1 Chemistry of Food and Bio-processed Materials
Track 22.2 Enzyme Activity
Track 22.3 Advancement in Chemistry and Biochemistry of Food
Track 22.4 Lipid Oxidation
Track 22.5 Protein Denaturation
Related Conferences:
World Congress on Food Science and Food Chemistry | International Food Science & Technology Congress | Food Chemistry & Innovations Conference | Global Food Science & Nutrition Congress | International Conference on Food Quality & Safety | World Congress on Food Engineering and Processing | Global Food Security & Sustainability Conference | Food Science & Biotechnology Congress | Global Food Innovation & Trends Conference | Food Science for Public Health Conference
Related Journals:
International Journal of Food Science & Technology | Journal of Food Chemistry & Analysis | Food Science & Nutrition Journal | Food Quality & Safety Journal | Journal of Agricultural & Food Chemistry | Food Biochemistry Journal | Food Engineering & Technology Journal | Food Research International | International Journal of Food Microbiology | Food & Function Journal
Related Associations:
International Food Science Association (IFSA) | Food Science & Technology Organization (FSTO) | European Food Safety Authority (EFSA) | World Food Science Federation (WFSF) | International Union of Food Science & Technology (IUFST) | Global Food Chemistry Society (GFCS) | National Food Research Association (NFRA) | Food Safety and Quality Association (FSQA) | Association for Food Science & Technology Research (AFSTR) | Institute of Food Technologists (IFT)
Session:23 Organic and Natural Foods
Organic and natural foods are grown without the use of synthetic pesticides, fertilizers, or genetically modified organisms (GMOs). They are often perceived as more nutritious and free from harmful chemicals. Organic farming emphasizes sustainability, soil health, and biodiversity. While these products are typically more expensive, their popularity continues to rise among health-conscious consumers, driving significant shifts in global food markets.
Track 23.1 Pesticide-Free Agriculture
Track 23.2 Non-GMO Crops
Track 23.3 Organic Certification
Track 23.4 Sustainable Farming
Track 23.5 Farm-to-Table
Related Conferences:
World Congress on Food Science and Food Chemistry | International Food Science & Technology Congress | Food Chemistry & Innovations Conference | Global Food Science & Nutrition Congress | International Conference on Food Quality & Safety | World Congress on Food Engineering and Processing | Global Food Security & Sustainability Conference | Food Science & Biotechnology Congress | Global Food Innovation & Trends Conference | Food Science for Public Health Conference
Related Journals:
International Journal of Food Science & Technology | Journal of Food Chemistry & Analysis | Food Science & Nutrition Journal | Food Quality & Safety Journal | Journal of Agricultural & Food Chemistry | Food Biochemistry Journal | Food Engineering & Technology Journal | Food Research International | International Journal of Food Microbiology | Food & Function Journal
Related Associations:
International Food Science Association (IFSA) | Food Science & Technology Organization (FSTO) | European Food Safety Authority (EFSA) | World Food Science Federation (WFSF) | International Union of Food Science & Technology (IUFST) | Global Food Chemistry Society (GFCS) | National Food Research Association (NFRA) | Food Safety and Quality Association (FSQA) | Association for Food Science & Technology Research (AFSTR) | Institute of Food Technologists (IFT)
Session:24 Current Research in Nutrition and Dietetics
Current research in nutrition and dietetics focuses on the role of diet in disease prevention and health maintenance. Studies explore how specific nutrients and diets influence chronic conditions like diabetes and obesity. Research also emphasizes personalized nutrition and gut health. This field contributes to evidence-based dietary guidelines and public health strategies. Innovations are shaping future nutrition policies for healthier populations.
Track 24.1 Personalized Nutrition
Track 24.2 Gut Microbiome
Track 24.3 Functional Foods
Track 24.4 Nutritional Interventions
Track 24.5 Diet and Metabolism
Related Conferences:
World Congress on Food Science and Food Chemistry | International Food Science & Technology Congress | Food Chemistry & Innovations Conference | Global Food Science & Nutrition Congress | International Conference on Food Quality & Safety | World Congress on Food Engineering and Processing | Global Food Security & Sustainability Conference | Food Science & Biotechnology Congress | Global Food Innovation & Trends Conference | Food Science for Public Health Conference
Related Journals:
International Journal of Food Science & Technology | Journal of Food Chemistry & Analysis | Food Science & Nutrition Journal | Food Quality & Safety Journal | Journal of Agricultural & Food Chemistry | Food Biochemistry Journal | Food Engineering & Technology Journal | Food Research International | International Journal of Food Microbiology | Food & Function Journal
Related Associations:
International Food Science Association (IFSA) | Food Science & Technology Organization (FSTO) | European Food Safety Authority (EFSA) | World Food Science Federation (WFSF) | International Union of Food Science & Technology (IUFST) | Global Food Chemistry Society (GFCS) | National Food Research Association (NFRA) | Food Safety and Quality Association (FSQA) | Association for Food Science & Technology Research (AFSTR) | Institute of Food Technologists (IFT)
Session:25 Genetically Modified Foods
Genetically modified (GM) foods are engineered to improve traits like pest resistance and nutritional content. These crops undergo rigorous safety testing before market approval. GM foods have the potential to enhance food security and reduce environmental impacts. Concerns about their long-term health effects and biodiversity continue to spark debate. Ongoing research and regulation shape the acceptance of GM foods.
Track 25.1 Genetic Engineering
Track 25.2 Crop Resistance
Track 25.3 Biotechnology Advances
Track 25.4 Transgenic Organisms
Track 25.5 DNA Modification
Related Conferences:
World Congress on Food Science and Food Chemistry | International Food Science & Technology Congress | Food Chemistry & Innovations Conference | Global Food Science & Nutrition Congress | International Conference on Food Quality & Safety | World Congress on Food Engineering and Processing | Global Food Security & Sustainability Conference | Food Science & Biotechnology Congress | Global Food Innovation & Trends Conference | Food Science for Public Health Conference
Related Journals:
International Journal of Food Science & Technology | Journal of Food Chemistry & Analysis | Food Science & Nutrition Journal | Food Quality & Safety Journal | Journal of Agricultural & Food Chemistry | Food Biochemistry Journal | Food Engineering & Technology Journal | Food Research International | International Journal of Food Microbiology | Food & Function Journal
Related Associations:
International Food Science Association (IFSA) | Food Science & Technology Organization (FSTO) | European Food Safety Authority (EFSA) | World Food Science Federation (WFSF) | International Union of Food Science & Technology (IUFST) | Global Food Chemistry Society (GFCS) | National Food Research Association (NFRA) | Food Safety and Quality Association (FSQA) | Association for Food Science & Technology Research (AFSTR) | Institute of Food Technologists (IFT)
Session:26 Clinical Nutrition
Clinical nutrition focuses on the role of diet in managing diseases and health conditions. It involves creating personalized nutrition plans to address issues like diabetes, obesity, and malnutrition. Dietitians and healthcare professionals use scientific research to improve patient outcomes. Clinical nutrition emphasizes balanced diets and therapeutic interventions for disease prevention. It is essential for enhancing patient recovery and quality of life.
Track 26.1 Medical Diets
Track 26.2 Nutritional Therapy
Track 26.3 Dietary Supplementation
Track 26.4 Metabolic Disorders
Track 26.5 Chronic Disease Management
Related Conferences:
World Congress on Food Science and Food Chemistry | International Food Science & Technology Congress | Food Chemistry & Innovations Conference | Global Food Science & Nutrition Congress | International Conference on Food Quality & Safety | World Congress on Food Engineering and Processing | Global Food Security & Sustainability Conference | Food Science & Biotechnology Congress | Global Food Innovation & Trends Conference | Food Science for Public Health Conference
Related Journals:
International Journal of Food Science & Technology | Journal of Food Chemistry & Analysis | Food Science & Nutrition Journal | Food Quality & Safety Journal | Journal of Agricultural & Food Chemistry | Food Biochemistry Journal | Food Engineering & Technology Journal | Food Research International | International Journal of Food Microbiology | Food & Function Journal
Related Associations:
International Food Science Association (IFSA) | Food Science & Technology Organization (FSTO) | European Food Safety Authority (EFSA) | World Food Science Federation (WFSF) | International Union of Food Science & Technology (IUFST) | Global Food Chemistry Society (GFCS) | National Food Research Association (NFRA) | Food Safety and Quality Association (FSQA) | Association for Food Science & Technology Research (AFSTR) | Institute of Food Technologists (IFT)
Overview
The food science and food chemistry sectors are undergoing transformative growth, driven by increasing global demand for safe, nutritious, and sustainable food products. Emerging technologies, regulatory changes, and consumer preferences for health and transparency are reshaping the market landscape.
Key Market Trends
Global Food Safety Testing Market:
Valued at USD 19.5 billion in 2023, projected to grow at a CAGR of 7.9%, reaching USD 28.6 billion by 2035.
Growth drivers include:
Functional and Fortified Foods:
Increased demand for foods enriched with probiotics, vitamins, and minerals to address health concerns such as immunity, gut health, and aging.
Sustainable and Plant-Based Products:
Growth in plant-based proteins and sustainable food sources as consumers seek environmentally friendly options.
Advancements in food chemistry to develop meat analogs and alternative protein sources.
Innovations in Food Preservation and Packaging:
Development of active and intelligent packaging to extend shelf life and reduce food waste.
Use of natural preservatives and food-grade additives to meet consumer demand for cleaner labels.
Challenges in the Market
Regional Insights
Future Outlook
The food science and food chemistry sectors are poised for exponential growth. Research and collaboration among industry, academia, and policymakers will play a critical role in shaping sustainable, safe, and innovative food solutions for the global market.
Special Group Registration Offer for Food Chemistry 2025
Bring your colleagues and take advantage of our exclusive group registration offer for the 3rd Annual Congress On Food Science and Food Chemistry, happening in Dubai, UAE, on Mar 10-11, 2025.
Offer Details:
Discount: Enjoy a 25% reduction on the total registration fee.
Group Requirement: Register with at least 5 members to qualify.
This is an excellent opportunity to reduce costs while attending a premier event shaping the future of Food Chemistry. Don't miss out on this limited-time offer!
To Register or Learn More:
Visit the [Food Chemistry Conference 2025 Official Website].
For group registration or further inquiries, contact us at chemistrymeet@globalconferences.net
or via WhatsApp at +447389644903.
Be part of Food Chemistry 2025 in Dubai, where cutting-edge research, expert insights, and the latest innovations in food chemistry come together. This is a unique opportunity to shape the future of the field—don't miss out!
We understand that the visa application process can be challenging, and we aim to make your participation in Food Chemistry 2025 as seamless as possible. The conference, scheduled for Mar 10-11, 2025, in Dubai, UAE, offers essential visa support documentation.
Visa Support Package for Speakers and Delegates:
Upon registration, you will receive a package that includes:
We look forward to welcoming you to Dubai!
For any inquiries regarding participation in Food Chemistry 2025, scheduled for Mar 10-11, 2025, in Dubai, UAE, please contact Program Manager Daniel Mallory via.
Email: chemistrymeet@globalconferences.net
Whatsapp: +447389644903
Please include your name and the conference name while you're sending message/ email.