Food Chemistry-2018 Report:

Conference Series LLC Ltd successfully hosted the 3^rd International Conference on Food Chemistry & Nutrition during May 16-18, 2018 at Montreal, Canada. The conference focused on the theme “Shaping the Future of Food Quality, Health & Safety”. The conference was successful in gathering eminent speakers from various reputed organizations and their paramount talks enlightened the gathering.

The pragmatic meet organized by Conference Series LLC Ltd received generous response from the Editorial Board Members of Journals as well as expertise from academia, talented researchers and young student community. Researchers and students who attended from different parts of the world made the conference one of the most successful events in 2018 from Conference Series Group. The conference was marked with the presence of renowned Speakers, Young Researchers, Students and Business Delegates driving the three day event into the path of success with thought provoking keynote and plenary presentations.

Food Chemistry-2018 is designed to offer comprehensive range of sessions that includes Chemistry of Food, Food Science and Technology, Herbs, Spices and Essential Oils and many more

1.     Food Science and Technology

2.     Chemical Composition of Food

3.     Chemistry of Food Constituents

4.     Hydrocolloids in Food Industry

5.     Rheology and Kinetics of Chemical Reaction in Food

6.     Food Preservatives and Packaging

7.     Food Adulteration

8.     Regulatory Control of Food Composition, Quality, and Safety

9.     Nutrition and Functional Foods

10.   Nutritional Disorder Management

11.   Nutraceuticals and Dietary Supplements

12.   Current Research in Food Chemistry, Nutrition and Dietetics

13.   Food Waste and Recycling

14.   Food Nanotechnology

The proceedings of the conference were embarked with an Opening Ceremony followed by a series of Lectures delivered by both Honourable Guests and members of the Keynote forum. The adepts who promulgated the theme with their exquisite talks were:

1.     Gustavo V. Barbosa-Cánovas, Washington State University, USA

2.     V A Shiva Ayyadurai, CytoSolve, Inc., USA

3.     Ozlem Tokusoglu, Celal Bayar University, Turkey

4.     Yuanlong Pan, Nestlé Purina Research, USA

5.     Gary D Stoner, The Ohio State University, USA

6.     Anne Pihlanto, Natural Resource Institute Finland, Finland

7.     Charles F L Mbakaya, Rongo University, Kenya

Food Chemistry-2018 further comprised of Special Sessions/Workshops by:

1.     Gustavo V. Barbosa-Cánovas, Washington State University, USA

2.     Ozlem Tokusoglu, Celal Bayar University, Turkey

We heartily congratulate the winners of the Poster Competition and Young Research Forum Competition and appreciate all the participants who put their efforts in poster presentations and Young Researchers and sincerely wish them success in future endeavours.

We extend our heartiest thanks to all the Organizing Committee Members for their kind support rendered towards the success of Food Chemistry-2018. At the same time we take the opportunity to thank all the speakers, delegates and participants for providing their valuable contribution and time for Food Chemistry-2018.

Food Chemistry-2018 Organizing Committee would like to thank the Chair of the conference, Ozlem Tokusoglu, Celal Bayar University, Turkey who contributed a lot for the smooth functioning of this event.

With the encouragement from the enormous feedback from the participants and supporters of Food Chemistry-2018, Conference Series LLC Ltd is glad to announce Annual Congress on Food Engineering during December 02-03, 2019  at Tokyo, Japan.

Let us meet again @ Food Engineering Congress 2019