5th Annual Congress on
Food Science and Food Chemistry

This session delves into the molecular foundations of nutrition, examining how chemical compounds in food influence human metabolism, health, and disease prevention. Experts will decode nutrient bioavailability, metabolic pathways, and biochemical interactions within the human body. Discussions will highlight micronutrient dynamics, nutritional biomarkers, and emerging trends in functional food chemistry.

Subtracts:

• 2-1 Macronutrient Metabolism
• 2-2 Micronutrient Interactions
• 2-3 Nutrient Bioavailabilities
• 2-4 Functional Foods and Phytochemicals
• 2-5 Biochemical Roles of Antioxidants

Focusing on innovations in packaging technologies, this session explores how materials, design, and preservation techniques can extend product shelf life and ensure quality. Key areas of focus include intelligent packaging systems, protective barrier methods, and sustainable packaging options. Delegates will gain insight into how packaging chemistry interacts with food matrices over time.

Subtracts:

• 3-1 Active and Smart Packaging
• 3-2 Shelf Life Prediction Models
• 3-3 Biodegradable and Edible Films
• 3-4 Packaging–Food Interactions
• 3-5 Post-Processing Shelf Stability

This session examines harmful substances in food, both naturally occurring and introduced during processing. Experts will discuss risk analysis, chemical contaminants, toxic kinetics, and mitigation strategies. Emphasis will be placed on identifying exposure routes and understanding the impact of toxins on cellular and systemic levels.

Subtracts:

• 4-1 Mycotoxins and Foodborne Toxins
• 4-2 Pesticide and Herbicide Residues
• 4-3 Toxicological Risk Assessment
• 4-4 Processing-Induced Toxicants
• 4-5 Nano toxicology in Food

This session focuses on the chemical basis of taste and smell, decoding the molecular constituents behind flavour perception. Attendees will explore volatile compound formation, aroma–matrix interactions, and the effect of processing on sensory attributes. The role of flavour modulators in food innovation will also be addressed.

Subtracts:

• 5-1 Volatile Compound Analysis
• 5-2 Sensory-Molecular Correlations
• 5-3 Processing Effects on Flavour
• 5-4 Natural vs. Synthetic Aromatics
• 5-5 Aroma Retention Technologies

This session examines the chemistry behind food preservation and enhancement. Experts will discuss the function, safety, and innovation in additive development, including natural preservatives and clean label alternatives. Regulatory perspectives and consumer trends will also be reviewed.

Subtracts:

• 6-1 Antioxidants and Antimicrobials
• 6-2 Clean Label Additives
• 6-3 Preservative Mechanisms
• 6-4 Emulsifiers and Stabilizers
• 6-5 Additive Regulation & Safety

This session focuses on the physical and mechanical properties of food that define consumer experience and processing performance. Experts will explore the science behind texture profiling, viscoelasticity, and flow behaviour of different food matrices. The discussions will span from molecular interactions to large-scale rheological modelling.

Subtracts:

• 7-1 Rheological Behaviour of Semi-Solids
• 7-2 Texture Analysis in Product Development
• 7-3 Hydrocolloids and Structural Agents
• 7-4 Sensory Perception of Texture
• 7-5 3D Printing and Texture Engineering

This session explores the transition towards sustainable, resilient, and equitable food production and consumption. Attendees will engage with strategies to reduce environmental footprints, promote circular food economies, and leverage technology for eco-innovation. Cross-sector collaborations and policy initiatives will also be discussed.

Subtracts:

• 8-1 Climate-Resilient Food Chains
• 8-2 Sustainable Crop-to-Consumer Practices
• 8-3 Environmental Impact Assessment
• 8-4 Circular Bio economy in Food Systems
• 8-5 Green Technologies in Food Processing

This session highlights innovative approaches to reduce, repurpose, and recover food waste across the supply chain. Topics include valorisation of food by-products, biodegradable packaging made from waste, and AI-driven waste tracking. Participants will explore both upstream and downstream interventions.

Subtracts:

• 9-1 Up cycling Food Waste into Ingredients
• 9-2 Post-Harvest Loss Reduction
• 9-3 Waste Auditing and Analytics
• 9-4 Industrial Symbiosis in Food Processing
• 9-5 Bioconversion and Waste Valorisation

This session investigates the growing field of plant-derived proteins and their role in nutrition, sustainability, and product development. Discussions will cover extraction techniques, functionality, digestibility, and how they compare to animal proteins. Future trends in hybrid proteins and fermentation-based systems will also be explored.

Subtracts:

• 10-1 Protein Extraction and Isolation
• 10-2 Functional Properties in Formulations
• 10-3 Digestibility and Amino Acid Profiles
• 10-4 Plant-Based Protein Fermentation
• 10-5 Consumer Acceptance and Labelling

This session delves into the intersection of food chemistry and its implications for human health. Experts will examine how food compounds interact at the cellular level to prevent disease and promote wellbeing. Antioxidants, anti-inflammatory agents, and the role of bio actives will be key discussion points.

Subtracts:

• 11-1 Bioactive Compounds and Disease Prevention
• 11-2 Nutraceutical Formulations
• 11-3 Oxidative Stress and Food-Derived Antioxidants
• 11-4 Inflammatory Pathways and Diet
• 11-5 Food Matrix–Health Interactions

This session celebrates the convergence of science and gastronomy, where creativity meets chemistry. Experts will present cutting-edge culinary techniques—from molecular gastronomy to precision fermentation—and how they influence taste, texture, and nutrition. The session will also explore innovations transforming food service and consumer experience.

Subtracts:

• 12-1 Molecular Gastronomy Techniques
• 12-2 Fermentation-Inspired Flavour Design
• 12-3 Novel Cooking Technologies
• 12-4 Science of Plating and Food Aesthetics
• 12-5 Chef–Scientist Collaborations

This session covers the dynamic legal frameworks governing food safety, labelling, marketing, and global trade. Experts will address the evolving regulatory landscapes, harmonisation of standards, and compliance strategies for food companies navigating international markets.

Subtracts:

• 13-1 Global Harmonisation of Food Laws
• 13-2 Labelling & Claims Compliance
• 13-3 Food Import–Export Regulations
• 13-4 Risk-Based Regulatory Approaches
• 13-5 Emerging Regulations for Novel Foods

This session examines the multifaceted challenge of ensuring access to safe, nutritious food for all. It will bring forward strategies for resilient food systems, inclusive policies, technological interventions, and global collaborations to combat hunger and malnutrition.

Subtracts:

• 14-1 Resilient Agri-Food Networks
• 14-2 Role of Technology in Food Access
• 14-3 Nutrition in Emergency Settings
• 14-4 Crop Diversification & Food Sovereignty
• 14-5 International Food Security Policy

This session explores the biochemical mechanisms and functional roles of probiotics and prebiotics in gut health and overall wellbeing. Discussions will highlight microbial metabolism, symbiotic innovations, and the impact of gut–brain axis interactions. New insights into strain-specific functionality and metabolite profiling will be presented.

Subtracts:

• 17-1 Gut Micro biome Modulation
• 17-2 Prebiotic Fibre Chemistry
• 17-3 Symbiotic and Functional Foods
• 17-4 Metabolomics of Probiotic Activity
• 17-5 Micro biota–Immune System Interactions

This session focuses on the moral dimensions of food production, consumption, and innovation. Topics include animal welfare, fair trade, environmental stewardship, and the ethical implications of emerging food technologies. The session encourages critical discourse around responsible innovation.

Subtracts:

• 15-1 Ethical Sourcing & Supply Chains
• 15-2 Consumer Rights & Transparency
• 15-3 Animal Welfare Standards
• 15-4 Lab-Grown Foods & Ethics
• 15-5 Food Equity and Access

This session bridges nutritional science with public health goals, exploring how dietary chemistry influences population health outcomes. Experts will analyse large-scale nutrition interventions, food policy impacts, and biochemical markers of dietary risk and benefit.

Subtracts:

• 16-1 Chemistry of Dietary Guidelines
• 16-2 Nutritional Epidemiology & Biochemical Markers
• 16-3 Fortification and Public Health
• 16-4 School and Community-Based Nutrition
• 16-5 Food Environment & Behavioural Influence

This session dives into the transformative role of artificial intelligence in modern food research, development, and quality control. Experts will explore how AI accelerates product innovation, predicts shelf stability, enhances safety monitoring, and optimises supply chains.

Subtracts:

• 18-1 AI in Food Quality Prediction
• 18-2 Machine Learning for Flavour Profiling
• 18-3 Robotics in Food Manufacturing
• 18-4 AI-Driven Food Safety Analytics
• 18-5 Smart Inventory and Demand Forecasting

This session investigates the science behind snacks—focusing on how chemistry shapes texture, stability, taste, and health impact. Experts will examine new ingredient formulations, clean label snacking, and the rise of functional snack products. Consumer trends and product innovation will also be explored.

Subtracts:

• 19-1 Maillard Reactions in Snack Processing
• 19-2 Healthier Oil & Fat Alternatives
• 19-3 Salt and Sugar Reduction Chemistry
• 19-4 Functional Ingredients in Snack Foods
• 19-5 Stability and Crispness Preservation

This session highlights the origin, detection, and health risks associated with chemical contaminants in food systems. Experts will discuss emerging contaminants, risk assessment strategies, and advanced detection methods to safeguard public health.

Subtracts:

• 20-1 Heavy Metals and Residues
• 20-2 Packaging–Food Contaminant Migration
• 20-3 Persistent Organic Pollutants
• 20-4 Analytical Techniques for Contaminant Detection
• 20-5 Contaminants in Processed Foods

Focusing on the interface of human perception and food science, this session explores how taste, smell, sight, sound, and texture shape consumer experience. Attendees will engage with emerging tools in sensory evaluation, predictive modelling, and multisensory product design.

Subtracts:

• 21-1 Cross-Modal Sensory Interactions
• 21-2 Digital and Virtual Sensory Testing
• 21-3 Consumer Sensory Behaviour Analytics
• 21-4 Sensory Design for Healthy Foods
• 21-5 Cultural Variation in Sensory Preferences

This visionary session explores the frontier of food research, looking at innovations that could redefine food systems globally. Topics include cultivated meats, cellular agriculture, smart ingredients, climate-responsive crops, and the convergence of food and biotech.

Subtracks:

• 22-1 Cultured Meat and Cell-Based Protein
• 22-2 Next-Gen Biotechnologies in Food
• 22-3 Edible Sensors and Smart Ingredients
• 22-4 Climate-Adaptive Crops
• 22-5 Space Food and Extreme Environment Nutrition

• Nutraceuticals & Functional Foods
• Food Waste to Value
• Climate Change & Food
• Antioxidants in Food Systems
• Sustainable Food Science for Global Health
• Safety Regulations in Processed Foods
• Chemistry of Food Preservation Techniques