Track Categories
The track category is the heading under which your abstract will be reviewed and later published in the conference printed matters if accepted. During the submission process, you will be asked to select one track category for your abstract.
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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