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Previous Speakers

Mirjana Menkovska

Mirjana Menkovska

Professor Ss. Cyril and Methodius University Macedonia

Gulhan Unlu

Gulhan Unlu

Associate Professor University of Idaho USA

Conrad Perera

Conrad Perera

Professor University of Auckland Newzealand

Angela Zinnai

Angela Zinnai

Associate Professor University of Pisa Italy

Francesca Venturi

Francesca Venturi

Associate Professor University of Pisa Italy

Sanaa Ragaee

Sanaa Ragaee

Adjunct Professor University of Guelph Canada

Nada El Darra

Nada El Darra

Assistant Professor Beirut Arab University Lebanon

Emre Hastaoglu

Emre Hastaoglu

Assistant Professor Cumhuriyet University Turkey

Food Science 2018

About Conference

We welcome all the participants over the globe to its Food Science 2018 Conference 22nd World Congress on Food Sciences & Nutrition to be held amid September 19-20, 2018 at Hong Kong. With analyst and nutritionist chipping away at the study of future sustenance, we will frame a navigation between the scholarly and industry peers. This year plan of this sustenance science gathering will concentrate principally on Targeted development to nourish the challenging world.

This Conference chiefly center about the slanting innovations and improvement in the territory of Food Sciences and Technology. Food science is the connected science gave to the investigation of sustenance. The Institute of Food Technologists characterizes food science as "The train in which the designing, organic, and physical sciences are utilized to consider the idea of sustenance, the reasons for disintegration, the standards fundamental nourishment handling, and the change of sustenance for the devouring open". The reading material Food Science characterizes nourishment science in less complex terms as "the utilization of essential sciences and building to contemplate the physical, compound, and biochemical nature of sustenance and the standards of sustenance handling".

Hong Kong is one of the world's most critical money related focuses, with the most elevated Financial Development Index score and reliably positions as the world's most aggressive and freest monetary substance. As the world's 8th biggest exchanging element, its lawful delicate, the Hong Kong dollar, is the world's 13th most exchanged cash. As the world's most gone to city, Hong Kong's tertiary part commanded economy is described by aggressive straightforward tax collection and bolstered by its free legal framework. Indeed, even with one of the most noteworthy per capita earnings on the planet, it experiences extreme wage disparity. Hong Kong is currently centering about the treading improvement of the Food Sciences and Technologies.

From the business imminent, this food conference opportunity will permit your organization, item, ability and brand to be remarkably and effectively exhibited at this high bore, advancement driven worldwide nourishment gathering. It will likewise enable your organization to meet new business accomplices, produce new thoughts, assemble new information, encourage joint efforts and meet exceptionally prepared sustenance science graduates. You will go over in worldwide system of life researchers in the scholarly community, business and government is being focused to create a profoundly qualified gathering of people from the nutrition, food science and medicine communities.

About Hong Kong:

Macau is a self-governing locale on the western side of the Pearl River estuary in East Asia. Macau is circumscribed by the city of Zhuhai in Mainland China toward the north and the Pearl River Delta toward the east and south. Hong Kong lies around 64 kilo meters (40 mi) to its east over the Delta With a populace of 650,900 living in a territory of 30.5 km2 (11.8 square mi), it is the most thickly populated district on the planet. A previous Portuguese province, it was come back to Chinese power on 20 December 1999.

Best referred to all around as the 'Vegas of China', the Macau Special Administrative Region is to be sure a famous hub of betting and marvelousness. However, the city is far beyond that. A Portuguese state for over 300 years, it is a city of mixed societies. Old Chinese sanctuaries sit on lanes cleared with conventional Portuguese tiles. The sound of Cantonese fills the air on boulevards with Portuguese names. You can have Chinese congee for breakfast, appreciate a Portuguese lunch of cardo Verde soup and balaua (cod) misuses, and eat on half and half Macanese charge, for example, Minchin (ground meat or pork, regularly served over rice).

The Macau Peninsula holds the old downtown area, where frontier ruins sit alongside refined new boutiques. Advance south are the conjoined islands of Taipa, Coati and Colane. Taipa has superbly saved Macanese design, Coati is home to the new uber club and Colane is fixed with pioneer towns and pretty shorelines.


Track 1: Food Science and Chemistry Conferences | Food Technology Events | Nutrition Meetings

Food Science is a combined derivative of Food Chemistry, Technology, Nutrition, Microbiology and Engineering to give one the scientific knowledge to solve the associated problems related to Food products. Wherein, the Food Chemistry is a branch of Food Science which studies the chemical process, interactions of biological and non-biological food, fermentation procedure and dehydration. It include compounds such as carbohydrates, lipids, proteins and fats with the combination of water, vitamins, minerals, enzymes, food additives to control the food being contaminated and toxified.

Track 2: Food Science & Technology 

Food the most needed element in one’s life to be alive. The stuff we get from plants, animals, glucose, milk, vegetables, proteins so on are just the food we intake. The technology is the science which aids in the preparations of the food with all the stuff we get. The technology even aids in the preservation and storage processes. Modern food technology has emerged in such a way that has decreased the human work pressure. The modulations in the genomics of the food, applications of the nano technology for a greater production have been some valuable food technologies.

Track 3: Food Engineering

Food Engineering is a branch of Food Sciences which deals with the microbiology, applied physical sciences, chemistry for food and related industries. The development of the new product, modern technologies in the preservation of the food and maintenance of the food has been derived from the Food Engineering and Sciences. It provides a valuable platform for the Food Engineers to establish their views on crop development.

Track 4: Food & Nutrients

Food is an essential element in one’s life to be alive. Similarly, Nutrients are important in one’s life to survive and grow better. Macronutrients are the ones responsible in providing bulk energy where in Micronutrients are the ones responsible in carrying out the metabolism activities of the human body. These are available in the form of Food stuffs in our environment.

Track 5: Food & Nutritional Therapy

Food is also considered as a curative element in one’s human life. Nutritional therapy is a way to approach the medical conditions by a charted diet monitored under the supervision of a Doctor, consultant or a registered dietitian. Compounds extracted from the plants of Tulsi, Turmeric, Rosemary are used in the Nutritional Therapy.

Track 6: Probiotics & Functional Foods

Microorganisms on consumption provides better health and benefits, these kinds of organisms are called as a Probiotics. These organisms are made alive only after the consumption of them by the human body. Functional foods have a greater ability over the nutrition providing a sustained potential health to the humans. The best example of a functional food is oats containing soluble fiber that can help in reducing the cholesterol levels.

Track 7: Food Safety, Quality & Policy

The way of handling, preparation, and storage of food done in a diplomatic way without leading to the foodborne illness is called Food Safety. The food characterized on the acceptability by the costumers is known as Food Quality. The administration of the Food production, processing, storing and marketing under the area of public policy is the Food Policy.

Track 8: Global Food losses & Food Waste

The food which is uneaten or thrown is known as the global loss or the Food Waste. The Food waste is occurred in the process of Production, manufacturing and retailing. By the survey it states that one third or the one half the all the food is wasted. At the consumption stage a person wastes 220 lb (Approximately 100 kilograms) per year.

Track 9: Food Packing & Grading

A process of covering or protecting the food from contaminating for much longer days is known as Food Packing. Food Grading includes those inspection, appraisal Furthermore foray about Different nourishments in regards to quality, freshness, lawful congruity. Food Grading provides a Market value to the products on the quality basis.

Track 10: Dairy Food and its Commercial Future

Dairy foods are which extracted from or containing milk of mammals, cows, buffaloes, goat, sheep, camels and humans. This also includes yogurt, cheese and butter. As the dairy products are rich in nutrition their commercial value is high and has a greater demand in the future. Most of the dairy products are used in the preparation of commercial foods such as sweets.

Track 11: Food & Nutritional Disorders

Mental disability or uncontrolled consumption of the food affecting the human physical health is studied under Food Disorders. This also includes binge eating disorder where person eat a large amount in short period of time. Any disorder or illness caused by the consumption of nutritional diet is considered as Nutritional Disorder. This may lead to cardiovascular disease, hypertension, cancer and diabetes mellitus.

Track 12: Food related Chronic Diseases

Chronic diseases are long-lasting diseases that are not contagious and preventable. Hunger and malnutrition are the most traumatic problems faced by the poorest countries, often leading to physical or mental disorder or even death. Malnutrition leads to the chronic conditions like obesity, cardiovascular disease, diabetes mellitus and cancer.

Track 13: Medicinal Food

The foods that is formulated and intended for a diet management of a disease that has unique nutritional needs that cannot be met by a normal diet chart are considered as medical food. The food which has an ability to cure the disease or control the cause of a disease is known as medicinal food. Tulsi, turmeric, rosemary, ginger, manuka honey are considered to be the top medicinal food curing and controlling the chronic diseases from time.

Track 14: Nutritional Sciences

Nutritional science is a combined study of food components, effects of food on humans, food metabolism, health performance and disease resistances of a human or an animal. The study of food choices can also be categorized under the Nutritional Sciences. Nutritional Sciences mainly focuses on the physiological and biological aspects of food and nutrition. It provides the information about diet charts for all the specified diseases.

Track 15: Nutrition and Dietetics

Dietetics is a study of science of how food and nutrition affects human health. The food what we eat has a significant impact on our health, maintaining the balancing diet helps in controlling or preventing many health problems, including obesity, diabetes and certain risk factors for cancer and heart diseases.

Track 16: Clinical Nutrition

Nutrition provided under the guidance of a medical profession in the health care sectors is known as clinical nutrition. The Clinical Nutrition charts the diet to the patient for the supervision of the diseases. It maintains a healthy balance in patients for a faster recovery providing all the necessary nutrients to the patient.

Track 17: Nutrition in Women

A balanced diet is a cornerstone of health; women should enjoy having various kinds of foods like whole grains, fruits, vegetables, healthy fats, low-fat dairy and lean protein, Residing these women should also have special nutrients such as Iron, Calcium, Folic Acid food, vitamin D, Fiber, Omega fatty acids during each stage of her life to maintain a good health. Calcium & Iron diet plays an important role during the pregnancy period of women.

Track 18: Public Health Nutrition

Public Health Nutrition is a branch of Nutrition Sciences emphasizing the application of food and research to improve the health of populations. It primarily focuses to protect and improve the health of the public. The main aim is to make resources available to the public which are not offered by the health-care system. It also takes the opportunity in educating the pregnancy women about proper consumption of food for baby and mom. Public Health Nutrition is now recognized by the local, state and federal services. Campaigns including safe drinking water, healthy eating and food safety were organized by the Public Health Nutrition.

Track 19: Nutrigenomics

Nutrigenomics is a study of the effects of food and food constituents on gene messenger. Primarily it focuses on the identification and understanding molecular-level interactions between nutrients and other bioactive with genome. The scientific study of relationships between human genome, nutrition and health is called as Nutritional Genomics. Nutrigenomics is branched under the scientific study of Nutritional Genomics.

Track 20: Sports Nutrition

The research study of nutrition and diet with regards to enhance one’s athletic performances. Maintenance of a good health is most important for all sports training regimens, being popular in strength sports (weight lifting and bodybuilding) and continuance sports (swimming, cycling, running, rowing). It can be achieved only by consuming the supplements which enhances the energy, recovers and stabilizes.

Track 21: Pharma & Nutraceuticals

The drug prepared and processed with the aid of naturally occurring Nutrient for the medication of the disease is called as Nutraceuticals. The pharmaceutical is an industry where the drug is prepared, processed, and marketed under the certification of pharmacologist. The drug containing Nutrition do not have any side effects on the human body, until the patient is allergenic to some of the food.

Track 22: Nutrition in Cancer care

Nutritional therapy is utilized to enable cancer patients to get the supplements they have to keep up their body weight and quality, keep body tissue solid, and battle contamination. Dietary patterns that are useful for tumor patients can be altogether different from the typical adhering to a good diet rules.

Adhering to a good diet propensities and great nourishment can enable patients to manage the impacts of disease and its treatment. Some tumor medications work better when the patient is very much sustained and gets enough calories and protein in the eating routine. Patients who are very much fed may have a superior visualization (shot of recuperation) and personal satisfaction.

Track 23: Protein Sciences

Proteins are probably the most sufficient characteristic particles in living structures and are way more different in frame and capacity than other full scale atoms. A solitary cell can envelop several proteins, each with an absolutely particular capacity. Despite the fact that their structures, similar to their highlights, assortment impressively, all proteins are comprised of at least 1 chains of amino acids. Proteins are massive biomolecules, or macromolecules, which incorporate at least one long chain of amino corrosive buildups. Proteins play out an immense cluster of capacities inside living beings, together with catalyzing metabolic responses, DNA replication, reacting to boosts, and transporting atoms from one range to an additional.

Track 24: Current Advances in Nutrition & Food Sciences

There is adequate number of research in nourishment designing strategies that is being created, for example, Development in Osmotic Dehydration, Athermal Membrane Processes for the Concentration of Liquid Foods and Natural Colors, High Intensity Pulsed Light Technology, Non-warm Processing by Radio Frequency Electric Fields, Application of Ultrasound, Irradiation of Foods, GMO'S, 3D imprinting in sustenance, robots in nourishment generation, nourishment stronghold for healthful advantages and Nano innovation in sustenance and so forth.

Market Analysis

Why to attend?

With people from around the world focused on getting some answers concerning Food Science and Technology and its advances; this is your most obvious opportunity to accomplish the greatest gathering of individuals from the Food Science society. Lead presentations, course information, meet with present and potential analysts, make a sprinkle with new Technology upgrades, and get name affirmation at this event. Generally acclaimed speakers, the most recent frameworks, enhancements, and the most up and coming revives in Food Science and Technology are indications of this social event.

Conference Highlights:

Major Associations & Societies Associated with Food science in and around Hong Kong

  • Hong Kong Food Science and Technology Association (HKFSTA)

  • Food Trade Association Signatory - Centre for Food Safety

  • Hong Kong Nutrition Association Ltd

  • Food & Nutritional Science Society - Hk

      Major Organizations Associated with Food science around the world

  • International Association for Food Protection

  • National Agency for Food and Drug Administration and Control (NAFDAC)

  • Secretariat of Agriculture, Livestock, Fishing and Food

  • National Food Safety and Quality Service

  • Agriculture and Agri-Food Canada (AAFC)

  • Canadian Food Inspection Agency (CFIA)

  • Guelph Food Technology Centre(Canada)

  • U.S. Food and Drug Administration (FDA)

  • Center for Food Safety and Applied Nutrition (CFSAN)

  • International Food Protection Training Institute (IFPTI)

  • Joint Expert Committee on Food Additives (JECFA)

  • United States Department of Agriculture (USDA)

  • Food Safety and Inspection Service (FSIS)

  • Food and Drug Administration (Burma)

  • General Administration of Quality Supervision, Inspection and Quarantine

  • State Food and Drug Administration

  • Food Safety and Standards Authority of India

  • Food and Drug Administration (Philippines)

  • Ministry of Food and Drug Safety (MFDS)

  • Minister for Health, Welfare and Family Affairs (South Korea)

  • Food and Drug Administration(Taiwan)

  • Food Safety and Quality Division (FSQD) (Malaysia)

  • Committee on the Environment, Public Health and Food Safety (EU)

  • European Food Safety Authority

  • Hellenic Food Authority (Greece)

  • Federal Ministry of Food, Agriculture and Consumer Protection (Germany)

  • Federal Office of Consumer Protection and Food Safety (Germany)

  • Ministry of Economic Affairs, Agriculture and Innovation (ELI)(Netherlands)

  • Minister of Agriculture and Food (Norway)

  • Norwegian Ministry of Agriculture and Food

  • Economic and Food Safety Authority (Portugal)

  • Catalan Food Safety Agency (Spain)

  • Department for Environment, Food and Rural Affairs (United Kingdom)

  • UK Government Decontamination Service

  • Food Standards Agency (United Kingdom)

  • Advisory committee on the microbiological safety of food (United Kingdom)

  • Minister for Agriculture, Fisheries and Forestry (Newzealand)

  • Department of Agriculture (DAFF) (Australia)

  • New South Wales Food Authority

  • New Zealand Food Safety Authority

Major Food Science Universities of Hong Kong

  • The Hong Kong Polytechnic University

  • The Chinese University of Hong Kong

  • Hong Kong Baptist University

  • Vocational Training Council (VTC)

  • The University of Hong Kong

Major Food Science Universities of around Hong Kong

  • Macau University of Science and Technology

  • Seoul National University

  • Kyungpook National University

  • Konkuk University

  • Chungnam National University

  • Korea University

  • Kyung Hee University

  • Chonnam National University

  • Jeju National University

  • Jiangsu University

  • About McGill University

  • Tianjin University

  • Beijing Normal University - Hong Kong Baptist University United International College

  • Zhejiang University

  • Harbin Institute of Technology

  • Huazhong University of Science and Technology

Major Food Science Universities around the world:

  • University of Wageningen

  • Jiangnan University

  • China Agricultural University

  • South China University of Technology

  • Ghent University

  • University of Campinas

  • University of Sao Paulo

  • Zhejiang University

  • University of California, Davis

  • University of Copenhagen

  • University of Porto

  • University of Massachusetts Amherst

  • KU Leuven

  • University of Guelph

  • Nanjing Agricultural University

  • Polytechnic University of Valencia

  • Aarhus University

  • China Medical University (Taiwan)

  • University of Bologna

  • Rutgers, The State University of New Jersey - New Brunswick

  • University of Valencia

  • Northwest A&F University

  • National Taiwan University

  • University Putra Malaysia

  • Cornell University

  • University of Naples Federico II

  • Technical University Munich

  • University College Cork

  • University of Granada

  • University of Hohenheim

  • Technical University of Denmark

  • University of Milan

  • University College Dublin

  • University of Belgrade

  • University of Barcelona

  • University of Florida

  • University of Maryland, College Park

  • The University of Queensland

  • Complutense University of Madrid

  • University of Alberta

  • University of Seville

  • The Ohio State University - Columbus

  • Massey University

  • Korea University

  • Texas A&M University

  • University of Zaragoza

  • Chung Shan Medical University

  • Huazhong Agricultural University

  • King Abdulaziz University

  • Michigan State University

  • National Chung Hsing University

  • North Carolina State University - Raleigh

  • Purdue University - West Lafayette

  • Seoul National University

  • Shanghai Jiao Tong University

  • The University of Auckland

  • The University of Reading

  • University of Cordoba

  • University of East Anglia

  • University of Helsinki

  • University of Illinois at Urbana-Champaign

  • University of Lisbon

  • University of Manitoba

  • University of Salamanca

  • University of Turin

  • University of Vigo

  • University Rovira i Virgili

  • Washington State University

  • Aristotle University of Thessaloniki

  • Chungnam National 

  • Swedish University of Agricultural Sciences University

  •  The University of Georgia

  • University of Buenos Aires

  • University of Ljubljana

  • University of Minho

  • University of Minnesota, Twin Cities

  • University of Padua

  • University of Parma

  • University of Saskatchewan

  • University of Tehran

  • Autonomous University of Madrid

  • Catholic University of Portugal

  • Chonnam National University

  • Chung-Ang University



Past Conference Report

Food Chemistry-2017 Report:

Conference Series successfully hosted the 2nd International Conference on Food Chemistry & Nutrition during July 24-26, 2017 at Vancouver, British Colombia, Canada. The conference focused on the theme “Where Food Meets Science: Exploring Recent Advances in Food Research and Business”. 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 received generous response from the Editorial Board Members of OMICS Group 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 2017 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-2017 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.     Chemistry of Food

2.     Functionality and Behaviour of Hydrocolloids

3.     Food Science and Technology

4.     Food and Nutrition

5.     Food Testing and Analysis

6.     Food Security

7.     Food Storage and Preservation

8.     Human Nutrition

9.     Recent Advancement in Food Science and Food Business

10. Food Waste and Recycling

11. Herbs, Spices and Essential Oils

12. Livestock Nutrition

13. Health and Medicine

14. Food Safety

15. Food and Resource Economics

The proceedings of the conference were embarked with an Opening Ceremony followed by Special Sessions and 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.     Huub Lelieveld, Global Harmonization Initiative, Austria

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

3.     Lee-Tian Chang, National Chung Hsing University, Taiwan

4.     Naofumi Morita, Toyo College of Food Technology, Japan

5.     Martin JT Reaney, University of Saskatchewan, Canada

6.     Bonnie Sun Pan, Taiwan Ocean University, Taiwa

7.     Dagmara Head, Food Development Centre, Canada

Food Chemistry-2017 further comprised of Special Sessions/Workshops by:

1.     Shahram Emami, University of Saskatchewan, Canada

2.     Guy Mechrez, Volcani Institute, Israel

3.     Maria Teresa Jiménez-Munguía, UDLAP, Mexico

We heartily congratulate the winners of the Poster Competition and Young Research Forum Competition and appreciates 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 our Exhibitor College of Agriculture & Bio resources, University of Saskatchewan, Canada for their kind support rendered towards the success of Food Chemistry-2017.

We extend our heartiest thanks to all the Organizing Committee Members for their kind support rendered towards the success of Food Chemistry-2017. 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-2017

Food Chemistry-2017 Organizing Committee would like to thank the Moderator of the conference, Thaddao Ogren & Nianjie Ziang from PepsiCo, USA 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-2017Conference Series is glad to announce 3rd International Conference on Food Chemistry & Nutrition (Food Chemistry-2018) during May 23-24, 2018 in Montreal, Canada.


To Collaborate Scientific Professionals around the World

Conference Date September 19-20, 2018

Speaker Opportunity

Supported By

Journal Food Processing & Technology Journal of Nutrition & Food Sciences Journal of Nutritional Disorders & Therapy Journal of Food: Microbiology, Safety & Hygiene

All accepted abstracts will be published in respective Conference Series LLC LTD International Journals.

Abstracts will be provided with Digital Object Identifier by