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.
This session explores both the core concepts and the
latest developments in ensuring the microbiological
safety of food across the supply chain. As food production networks become more
globalised and intricate, the need for effective safety measures is more
important than ever. The track will feature contributions from scientists,
industry professionals, and policy leaders addressing contamination risks,
microbial threats, sanitation strategies, and the role of technology in
prevention. Focus areas include the evolving science of fermentation, microbial
genomics, and predictive modelling. Attendees will gain practical knowledge for
strengthening food
safety protocols, performing risk analysis, and achieving compliance with
modern food standards.
Subtracts:
- 1-1 Foodborne Illness
- 1-2 Hygiene and Sanitation
- 1-3 Regulatory Compliance
- 1-4 Risk Assessment
- 1-5 Impact of Fermentation on Food Safety
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