International Conference on Food Chemistry and Hydrocolloids

The prestigious International Conference on Food Chemistry and Hydrocolloids (Food Chemistry 2016) will focus on the theme “Recent Advancement and Progress in the field of Food Chemistry and Hydrocolloids” to be held on August 04-05, 2016 at Toronto Airport Marriott Hotel, Toronto, Canada. We are confident that you will enjoy the Scientific Program of this upcoming Conference.

This Conference will bring together practitioners, industrialists, researchers and educators from around the world who are engaged in the fields of indigenous food products, food safety, functional foods, bioactive ingredients, nutritional factors, traditional and alternative medicine, dietary management . The Conference will highlight significant developments in research and innovations in agricultural, food, nutritional, pharmaceutical and medical technologies, with an emphasis on health and wellness. The Conference will feature a series of presentations and discussions in plenary, concurrent and poster sessions, informal gatherings, and exhibitions.

Conference Highlights:

Chemistry of Food
Behaviour of Hydrocolloids
Food Flavor Chemistry
Hydrophilic colloids in food industry
Sea food and Staple food
Food Microbiology and Impact of Water on Food
Food Safety and Food Security
Rheology and Kinetics of Chemical Reaction in Food
Food Storage and Preservation
Food, Nutrition and Health
Food Functionality
Bioactive Constituents
Processing, Fortification and Packaging of Food
Recent Advancement in Food Science
Equipment’s and Techniques
Food Dairy: Science, Research & Sustainability

Food Chemistry 2016 is comprised of 16 tracks and 125 sessions designed to offer comprehensive sessions that address current issues in Food Chemistry 2016.