Renowned Speakers

We’ve invited the top most influential speakers from around the world to give inspirational talks and lead practical workshops.

Ali Awad Nu

Alsultan sweets factory, United Arab Emirates

Raffaele Pilla

St. John of God Hospital, Italy

Arash Dara

Research Institute of Food Science and Technology, Iran

Amin Majdalawieh

American University of Sharjah, United Arab Emirates

Rachida Ouaabou

Cadi Ayyad University, Morocco

Hafza Fasiha Zahid

The University of Melbourne, Australia

Fouad M. F. Elshaghabee

Faculty of Agriculture, Cairo University, Egypt

Uzma Sadiq

RMIT University, Australia

Conference Information

Welcome Note

Greetings and welcome to the “2^nd Annual Congress on Food Science and Food Chemistry” which is going to be held on March 27-29, 2023 in London, UK. The focus is on “Shaping the future of Food Science and Food Chemistry”.

The Food Chemistry 2023 conference provides attendees from all backgrounds with a novel opportunity to share opinions and analyses with various peers about the most recent developments in Food Science and Food Chemistry. Professionals have a one-of-a-kind chance to improve their analytical discovery applications and expertise in the subject of biochemistry.

Food chemistry, as its name suggests, is the area of chemistry that examines the biochemistry of food, including its characteristics and how they are metabolized by the body. It entails the investigation of several chemical elements, including proteins, carbohydrates, and more.

This conference will lineup of keynote speakers, competent support staff, and interesting topics. This event will be appealing to delegates from universities and institutes since it gives them the chance to interact with Scientists. Each individual has a unique background and core scientific area of expertise. Attendees can learn new methods of doing things and find ways to be even more productive.

Make the "2^nd Annual Congress on Food Science and Food Chemistry" an unforgettable occasion by coming with us!

Session & Tracks

Session & Tracks

Track 1: Food Chemistry

Food chemistry, as the name implies, is a branch of chemistry that investigates the biochemistry of food, including its properties and physiological functions. The study of carbon-containing molecules' structure, characteristics, content, reactions, and synthesis is known as Organic chemistry. The majority of organic compounds are composed of carbon and hydrogen, though they can also contain a variety of additional elements. It describes the changes that occur to food during preparation and storage. Food chemistry is a branch of science that mainly focuses on the chemical composition of foods, fundamental biomolecules, the chemical structure and properties of food ingredients, chemical changes that take place in foods during processing and storage, and techniques to identify and manage food spoilage.

· Food Microbiology

· Food Engineering & Processing

· Food Chemistry & Biochemistry

· Nutrition

· Sensory Analysis

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Track 2: Obesity, Diabetes & Endocrinology

A condition known as obesity involves having too much body fat. Obesity is more than simply a visual issue. It is a medical condition that increases the risk of a variety of conditions and illnesses, including cardiovascular disease, hypertension, high blood pressure, and some cancers. Even while not all individuals who have type 2 diabetes are overweight, overweight and lifestyle factors are two among the most typical risk factors. Approximately 90% or 95% of cases of diabetes in the US are caused by these factors. Specialists in Endocrinology study glands and the hormones they secrete, which have an impact on vital Physiological functions such as those that regulate metabolically, blood volume, insulin, hunger, thirst, body temperature, and more.

· Fatigue

· Changes in vision

· Excessive hunger and thirst

· Vomiting and nausea

· Constant urination

· Unexplained weight gain or loss

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Track 3: Biological Interactions

A biological interaction in ecology is the impact that two animals coexisting in the same community have on one another. They could be interspecies contacts or members of the same species (Intraspecific interactions) (Interspecific interactions). It happens when one organism benefits from having to interact with another organism while the host organism is unaffected. The study of all the biological and non-biological components of foods is known as food chemistry. Items like meat, poultry, lettuce, beer, and milk are examples of biological things. As suggested by the name, food chemistry is the area of chemistry that examines the biochemistry of food, including its characteristics and how it is metabolised by the body. A killer whale choosing to live with a manatee is a good example. Parasitic insects feed on the feces of manatees. This interaction does not affect the manatee because the killer whale doesn't decimate this same manatee's reserves. Interaction is defined as the transfer of material or immaterial goods between acting parties (biological or technological entities) embodied in a specific context. Transactions between entities are accompanied by interaction.

· Competition & Predation

· Commensalism

· Parasitism

· Mutualism

· Amensalism

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Track 4: Fermentation of dairy products

We also use Microorganisms that help the conversion of lactose to lactic acid to speed up the process in addition to natural fermentation. Dairy products that have undergone fermentation are made from milk by the use of acceptable and safe microorganisms. Fermented dairy products contain Lactic acid Bacteria in addition to beneficial substances and metabolites obtained from bacteria produced during fermentation. Among them, fermented dairy products have been linked to illnesses connected to the immune system, metabolic disorders, and the prevention of Obesity. By giving the consumer nutrients that are simple to metabolize and advantageous microbes, fermented meals may result in these health advantages.

· Fermented Dairy Products

· Starter Cultures

· Nutrition, Benefits

· Probiotics

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Track 5: Nutrition and Sustainable Diets

A sustainable has minimal negative effects on the environment, supports nutrition, and food security, and promotes a Healthy lifestyle for both future and current generations. Diets that are sustainable safeguard biodiversity and ecosystems are accessible to all people, are equitable in terms of economic opportunity and affordability, provide appropriate nutrition, are safe and healthy, and utilize resources, both natural and human, to the fullest. To preserve population health and meet future generations' nutritional needs, food systems must be able to provide enough energy and critical nutrients. This is known as sustainable nutrition. The objectives of sustainable good Nutrition are to promote fully operational and physiological, emotional, and cultural health and quality of life at all life stages for both the present and future generations, as well as to attain better growth and development for every individual. They also aim to prevent all types of malnutrition.

· Sustainable diets

· Nutrition transition

· Sustainable development goals

· Animal source foods

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Track 6: Nutrition Methodology

An Evaluation Method for Lifetime High intake of Functional Foods. You may eat the greatest variety of authentic, whole meals thanks to Methodology, which makes it pressure and simple for you to do so. A healthy diet must be consumed for good nourishment. Food and drink can provide you with the energy and stamina you need. Making better eating decisions may be made easier for you if you comprehend this nutrition terminology. The method of nutrients is the method of obtaining. There are two types of organisms based on how they obtain and use food: Autotrophic and Heterotrophic. Autotrophic nutrition occurs when an organism prepares its food and is not dependent on any other organism. By adopting a duplicate diet technique or a food consumption log, trained study staff can objectively observe dietary intake. To assess potential Dietary exposures, the duplicate diet approach takes identical samples of a subject's typical diet and analyses them.

· Enteral

· Oral

· Tube Feeding

· Parenteral

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Track 7: Nutrition & Food Science

Nutrition and Food Science is the study of nutrition and food science, such as food systems, sustainability, and global and national food policy. In comparison, Food Science considers the chemical, biological, and physical properties of food in the manufacturing, processing, and storage of food products. Nutrient. The chemical elements in food known as nutrients are essential for the body's proper operation and health maintenance. Proteins, fats, carbohydrates, vitamins, and minerals are some examples. Food Science is a multidisciplinary field that combines chemistry, biochemistry, nutrition, microbiology, and engineering to provide the scientific knowledge needed to solve real-world problems related to the food system's many facets.

· Food Microbiology

· Food Engineering & Processing

· Food Chemistry & Biochemistry

· Nutrition

· Sensory Analysis

· Macronutrients

· Micronutrients

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Track 8: Chemical Substances

Chemicals could have a significant role in the preparation and storage of food. For instance, food additives can increase the shelf life of meals; others, like colors, can make food more appetizing. Flavorings are added to meals to improve the taste. Energy is derived through dietary supplements. Numerous Chemical processes occur from chewing to digestion. HCL (Hydrochloric Acid), which is secreted by the stomach walls, is mixed with food once it reaches the stomach. As a result, it ranks among the most prevalent applications of chemistry in daily life. Food Science is a multifaceted field that combines chemistry, biochemical, nutrition, cell biology, and technology to provide students with the Scientific Knowledge needed to solve real-world problems related to the food system's many facets.

· Food additives

· Food enzymes

· Food flavorings

· Food supplements

· Botanicals

· Chemical Mixture

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Track 9: Chemical Fermentation

The employment of Microbes in industrially scaled production of food, medicine, and alcoholic beverages is known as fermentation technology. Although fermentation can result in a variety of products, the most prevalent ones are alcohol, lactic acid, nitrous oxide, and Hydrogen and Oxygen (H2). Commercial applications for these materials include use in food, vitamins, medications, and industrial chemicals. Complex chemical molecules are disassembled into simpler ones during the biochemical process of Fermentation. Since microbial enzymes are used to catalyze the reaction, it is known as a biochemical reaction. According to definition, fermentation is a chemical transformation caused by the use of microorganisms, as in the Biotechnology sector's manufacturing of medications, food ingredients, and animal feeds.

· Homo fermentation

· Hetero fermentation

· Lactic acid fermentation

· Alcohol fermentation

· Acetic acid fermentation

· Butyric acid fermentation

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Track 10: Food Analysis and Quality Control

It can offer information about the chemical makeup, processing, quality control (QC), and contamination of foods. Product, as well as process attributes, are the two types of food quality Parameters. The attributes of a product can include its looks, appearance, smell, taste, protection, article life, and convenience. Process attributes can include the product's origin, manufacturing method, and environmental concerns. Food science is commonly believed to relate to chemistry or physical tests, assays, or measurements, and it can refer to a wide range of analyses, including measurements of mycotoxins, pesticide or pesticide residues, water, fat, fibers, nitrite, or nitrate levels, and the amount of each. Food chemistry is a vital branch of chemical analysis that can provide data on the chemical composition, preparation, quality control, and pollutants of foodstuffs, as well as enforce compliance with food and exchange laws.

· Sensory Attributes

· Chemical Composition

· Physical Properties

· Microbiological and Toxicological Contaminants

· Shelf-Life

· Packaging and Labeling

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Track 11: Food Microbiology and Its Toxicology

The study of Microorganisms that colonized, alter, and process food as well as those that infect and spoil it is referred to as food science. It belongs to the most diversified subfields in microbiologist research. Food safety, manufacturing, handling, protection, and storage all depend on Microbiology. Organisms such as bacteria, molds, and yeasts are used in the production of Foods and food flavorings such as wine, beer, bakery products, and dairy products. Food toxicology is the research of the composition, characteristics, manifestation of diseases in people, and detection of harmful chemicals in food. Examples of such things include Radioactive materials, toxic substances, or the packaging materials used in the production of food. Dietary toxicology is the examination of the composition, characteristics, manifestation of diseases in people, and detection of Harmful Food Chemistry. Examples of such things include radioactive materials, toxic substances, or the packaging materials used in the production of food.

· Food Spoilage

· Foodborne Diseases

· Radioactive Materials

· Microbiological Quality of Food

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Track 12: Food Drug Interaction

It's referred to as a Food-Drug interaction when food impacts a medication in the body. Food can interfere with a medication's ability to act properly, improve or worsen a Medication's negative effects, or even bring on brand-new ones. Additionally, drugs can alter how the body processes food. Neither prescription nor over-the-counter (OTC) medications are immune from the effects of Food-drug interactions. These include drinks, antacids, vitamins, iron supplements, herbs, and dietary supplements. Because they bind to the components of some medications, some foods can impact how you metabolize them. Food intake causes a variety of physiological changes in the human intestinal (GI) tract, which can alter a drug's release, absorption, distribution, metabolism, and/or elimination, hence affecting its Pharmacokinetic profile.

· Warfarin and Vitamin K

· Insulin, Oral Diabetic Agents, and Alcohol

· Digoxin, High-Fiber Diets, and Herbs

· Statins and Grapefruit

· Calcium Channel Blockers and Grapefruit

· Erectile Dysfunction Drugs and Grapefruit

· Acetaminophen and Alcohol

· Antibiotics and Dairy Products

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Track 13: Food safety, security, and Sustainability

Food waste, food restoration, and climate change are all included in the concept of food sustainability. Research papers on the life cycle evaluation and problems with recycling and reuse may be included in managing food waste. The ability to obtain healthy food is essential to human existence. Secure food availability can have a variety of good effects, such as employment creation and Economic growth. reduction of poverty. Support for food security comes from a sustainable food system. Access to food is a crucial component of healthy eating habits and food and nutritional security. For more sustainable food systems to be achieved as well as Alimentary and nutritional security, improvements in both food production systems are necessary. By using sustainable eating practices, you can make sure that your establishment or home has little impact on the environment. The goal of sustainable food is to prevent squandering or harming the environment. Eating more locally grown food that isn't carried very far minimizes the impact of climate change.

· Food availability

· Access to food

· Utilization and stability

· Improve energy & water efficiency

· Use sustainable ingredients

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Track 14: Public Health and Food Safety

It is imperative to have access to enough safe and sufficient food to support life and promote good health and over 200 illnesses, ranging from cancer to diarrhea, are brought on by unsafe food that contains dangerous germs, viruses, insects, or chemical compounds. For the support for life and the development of good health, sufficient amounts of safe and Nourishing food are needed. Food, on the other hand, offers a favorable environment for the growth of microorganisms and, if tainted, can act as a carrier for bacteria, viruses, parasites, and prions, leading to food poisoning. Food chemists are also crucial in ensuring that the food generated is safe and of high quality. Food chemists use good manufacturing practices to ensure proper preparing food, processing, and storage.

· Dangers to the public's health relating to food safety discovered during the search procedure

· Food microbiological contamination

· Chemically contaminated food

· Adulteration of food

· Using food additives improperly

· Labelling errors

· Genetically altered food

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Track 15: Nutrition & Intermediary Metabolism

The totality of all internal chemical changes that transform food into Cellular components is referred to as intermediary metabolism. It consists of catabolism (the degradation of macromolecules) and metabolism (the breakdown of Macromolecules). People who follow good eating habits live much longer and are less likely to develop life-threatening conditions including cardiovascular disease, diabetes type 2, and obesity. Healthy nutrition can assist those who have chronic diseases in managing their conditions and avoiding complications. A new Open Access publication dedicated to human research in the areas of nutrition and metabolism is called human nutrition & metabolism. Changes in contemporary lifestyle and illness epidemiology demonstrate the relevance of nutrition and metabolism for human health. Your body turns the food and liquid you consume into energy through a process known as Metabolism. This intricate process releases the fuel your body requires to function by combining calories from food and beverages with oxygen.

· Metabolism

· Historical perspective

· Metabolic regulation

· Epigenetics

· Apoptosis

· Immunometabolism

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Tracks 16: Nutraceuticals

A term developed from the words Pharmaceutics and Nutrition is Nutraceutical. The phrase is used to describe items separated from herbal supplements, dietary supplements (nutrients), certain diets, and processed meals including cereals, soups, and drinks utilized for medical purposes in addition to being a source of nourishment. The industry of dietary supplements known as Nutraceuticals solely uses whole foods to make products that improve health. Chemical substances can have a significant impact on food preservation and production. For instance, food additives can extend the food's shelf life while others, like colors, can enhance the appeal of food. Flavorings are used to improve the taste of food. Nutritional supplements are applied as nutritional sources.

· Dietary fiber

· Prebiotics

· Probiotics

· Polyunsaturated fatty acids

· Antioxidants

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Market Analysis

The market for food safety testing was valued at USD 19.5 billion in 2021, by 2026, it is anticipated to increase at a CAGR of 7.9% and hit USD 28.6 billion. The food sector is intricate and ever-changing. It is anticipated to increase along with the population's ongoing growth and the associated rise in demand for processed Food and Convenience items.

Farmers, food producers, and suppliers are being forced to raise the quantity and enhance the quality of agricultural produce and food items as a result of the rising global food demand. According to the Food and Agriculture Organization of the United Nations, worldwide food production must increase by 70% by 2050 to fulfil the rising demand for food (FAO).

An overview of the chemistry involved in the food sciences, including food engineering, microbiology, nutrition, and food analysis, is provided by the term "food chemistry." Nourishment chemistry is concerned with sustenance and food. College education is currently experiencing several rising new trends. Bacteria. Some of the most prevalent foodborne pathogens that harm millions of people each year, often with severe and fatal consequences, include Salmonella, Campylobacter, and enterohaemorrhagic Escherichia coli. The identified food safety-related risks to Public health in the food market included food contamination, misapplication of food additives, biological degradation of foods, contaminants of foods, food fake products, incorrectly labeled, genetically modified products (GM food products), and outdated or foods past their own use-by dates.

Market Size and Forecast:

The significance of improving learning and teaching (L&T) quality, monitoring student-based learning outcomes, and strengthening core skills is growing. Most colleges are seeing an increase in their teaching loads. All of this suggests that greater effectiveness is required. Perhaps by establishing improved study habits, improving teaching methods, and extending distance learning. Decades of teaching food chemistry have made it abundantly evident that these Tendencies pose constraints and challenges for scholars, researchers, and entrepreneurs.

The growing demand for various food products, shifting consumer tastes, rising per capita income of people, demographic changes, and changing lifestyles are all contributing to the success of the worldwide food & beverage chemicals industry. The shift in consumer focus away from products that are necessary for survival and toward those that promote health and well-being can be blamed for the change in food product choices. The market for food and beverage chemicals is predicted to expand significantly between 2021 and 2029. By application, the market is divided into bakery, drinks, chocolate and confectionery, convenience foods, dairy, fruit and vegetable processing, functional foods, meat, poultry, and fish, pet food, and others. The bakery segment, which was one of these segments to register a sizable market share in 2020, is further predicted to expand significantly over the course of the projection year. The increasing usage of food additives in bakeries and restaurants to improve the flavour, look, scent, and texture of the food can be credited with the segment's growth. The use of food additives in bakeries to preserve, colour, emulsify, or sweeten baked goods is another factor that is predicted to increase demand for food chemicals like additives.

Growth Drivers:

Growing Demand for Healthier Food Products:

Due to the increasing awareness about health issues around the world, customers are choosing food products that are not only flavourful and nutritious, but also affordable and safe to eat. Consumers are willing to pay higher rates for these types of food goods in recent years due to the rising need for nutritional supplements. So that the food product is highly appealing to consumers, food makers are progressively using food & beverage chemicals in the right amount and method.

Global population growth and rising food product demand:

Over the years, the population of the planet has been growing every day. The need for food and food products is also predicted to rise dramatically, supported by the growing global population. On the other hand, as the population grows, customers' preferences for various food products are also growing dramatically. Additionally, given the broad range of food products available today, food manufacturers are putting more of an emphasis on developing new food products through increased research and development. For these food products to have the precise flavour and colour, certain chemicals are needed. During the projected period, it is anticipated that these factors will fuel the expansion of the worldwide food & beverage chemicals market.

By Region

The market for food and beverage chemicals is divided into five main regions based on regional analysis: North America, Europe, Asia Pacific, Latin America, and the Middle East and Africa.

Given the existence of several food and beverage producers who make a variety of food products that require chemicals for production, North America is predicted to hold the highest share of this market among these regions. On the other hand, it is projected that the market in Europe would expand significantly, particularly due to the region's rising demand for bakery goods. As the region becomes more westernised and consumer preferences for food items change, the market for food and beverage chemicals in Asia Pacific is expected to rise at a rapid rate.

The following regions make up the additional classification of the global market for food and beverage chemicals:

The Americas (U.S. & Canada) Size, Y-o-Y growth, and Opportunity Analysis of the market
South America (Brazil, Mexico, Argentina, Rest of Latin America) Size, Y-o-Y growth, and Opportunity Analysis of the market
Europe (U.K., Germany, France, Italy, Spain, Hungary, Belgium, Netherlands & Luxembourg, NORDIC, Poland, Turkey, Russia, Rest of Europe) (U.K., Germany, France, Italy, Spain, Hungary, Belgium, Netherlands & Luxembourg, NORDIC, Poland, Turkey, Russia, Rest of Europe) Size, Y-o-Y growth, and Opportunity Analysis of the market
Asia-Pacific (China, India, Japan, South Korea, Indonesia, Malaysia, Australia, New Zealand, Rest of Asia-Pacific) (China, India, Japan, South Korea, Indonesia, Malaysia, Australia, New Zealand, Rest of Asia-Pacific) Size, growth, and opportunity analysis of the market.
Middle East and Africa (Israel, North Africa, South Africa, the rest of the Middle East and Africa, GCC (Saudi Arabia, UAE, Bahrain, Kuwait, Qatar, Oman)) Size, Y-o-Y growth, and Opportunity Analysis of the market

Past Conference Report

Pulsus Group hosted the “Annual Congress on Nutrition and Food Chemistry” to be held in Vienna, Austria June 15-16, 2022 based on the theme “Emerging principles and new trends of Food, Nutrition, and Chemistry in Covid-19”. The event, where distinguished speakers from numerous reputable organizations and institutions addressed the crowd, was a huge success.

We would like to thank everyone who made this conference success on behalf of the organizing committee. We are grateful to everyone who participated in the conference, including the attendees, presenters, plenary speakers, corporate partners, poster presenters, moderators, chairs, and co-chairs from all around the world.

The conference expresses its sincere gratitude to the members of the organizing committee who were quick to reach out to a variety of outside experts and business enterprise councils, as well as to other notable figures who interacted with us and supported the symposium in every way. Without their support, the convention might not have been possible. The symposium was strengthened in every way, which meant that the convention could not have been conceivable. Your response serves as our inspiration, and keeping this motto in mind will help NFC 2022 succeed.

After the successful implementation of this Food Chemistry event, we are glad to announce the forthcoming “2nd Annual Congress on Food Science and Food Chemistry” which is going to be held on March 27-28 in London, UK.

Benefits of Food Chemistry

Keep up with the most recent scientific developments in your profession.
Develop as a presenter and researcher
Request comments on your research.
Get to know your peers and meet new people.
Increase your visibility in your industry
Disseminate the results of your research to experts in your field.
Gather your wits and reconsider
Keep up with current events and topics
Encourage innovation and creativity in the business world

2^nd Annual Congress on
Food Science and Food Chemistry

Quick Links

Theme: Shaping the future of Food Science and Food Chemistry

Renowned Speakers

Conference Information

Welcome Note

Session & Tracks

Market Analysis

Past Conference Report

Benefits of Food Chemistry