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International Conference on Food Chemistry, Processed Foods & Toxicology, will be organized around the theme “The Chemistry How Processed Food Effect The Body ”

FoodChem Toxicology 2019 is comprised of keynote and speakers sessions on latest cutting edge research designed to offer comprehensive global discussions that address current issues in FoodChem Toxicology 2019

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In essence, toxicology is the science of poisons, toxicants, or toxins. toxin is a substance capable of causing harm when administered to an organism. Harm can be defined as seriously injuring or, ultimately, causing the death of an organism. This is a rather simplistic definition, because virtually every known chemical or substance has the potential for causing harm. The term toxin usually refers to a poison derived from a protein or conjugated protein produced by some higher plant, animal, or pathogenic bacteria that is highly poisonous for other living organisms, e.g., botulinum toxins.

  • Track 1-1Food Toxicants
  • Track 1-2Biological and Non biological components
  • Track 1-3Food labeling issues
  • Track 1-4Chemical reactions
  • Track 1-5Micro and macro nutrients of food
  • Track 1-6Pesticide residues in foods

Food microbiology is the study of the microorganisms that inhibit, create, or contaminate food, including the study of microorganisms causing food spoilage, pathogens that may cause disease especially if food is improperly cooked or stored, those used to produce fermented foods such as cheese, yogurt, bread, beer, and wine, and those with other useful roles such as producing probiotics.

 

  • Track 2-1Food allergens
  • Track 2-2Spoilage
  • Track 2-3Food borne Pathogens
  • Track 2-4Food poisoning
  • Track 2-5Food contamination

Food waste is defined as all food, solid or liquid, that is discarded. This includes the organic residues, food scraps, or edible food that has been thrown away for any reason. Food waste or food loss is food that is discarded or lost uneaten. The causes of food waste or loss are numerous and occur at the stages of producing, processing, retailing and consuming. Loss and wastage occur at all stages of the food supply chain or value chain.

 

  • Track 3-1Food donation
  • Track 3-2Recycling treatments
  • Track 3-3Prevent and reduce food wastage at source
  • Track 3-4Choose a cost-effective disposal option
  • Track 3-5Food resource management

Lipid oxidation is the main cause of chemical degradation of foods, which decreases the commercial shelf‐life of food products, deteriorates their sensory properties, and reduces consumer acceptability. Antioxidants are compounds produced in your body and found in foods. They help defend your cells from damage caused by potentially harmful molecules known as free radicals.

  • Track 4-1Initiation
  • Track 4-2Propagation
  • Track 4-3Termination
  • Track 4-4Methodologies
  • Track 4-5Reserve storage materials

The effect of drug on a person may be different than expected because that drug interacts with another drug the person is taking (drug-drug interaction), food, beverages, dietary supplements the person is consuming (drug-nutrient/food interaction) or another disease the person has (drug-disease interaction). A drug interaction is a situation in which a substance affects the activity of a drug, i.e. the effects are increased or decreased, or they produce a new effect that neither produces on its own. These interactions may occur out of accidental misuse or due to lack of knowledge about the active ingredients involved in the relevant substances.

 

  • Track 5-1Natural Black Licorice
  • Track 5-2Salt substitutes
  • Track 5-3Tyramine containing foods
  • Track 5-4Grape fruit juice with cholesterol medication
  • Track 5-5Green leafy vegetables with blood thinning drugs

Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing includes many forms of processing foods, from grinding grain to make raw flour to home cooking to complex industrial methods used to make convenience foods.Primary food processing is necessary to make most foods edible, and secondary food processing turns the ingredients into familiar foods, such as bread.Tertiary food processing has been criticized for promoting overnutrition and obesity, containing too much sugar and salt, too little fiber, and otherwise being unhealthful.

 

  • Track 6-1Shelf life
  • Track 6-2Spoilage
  • Track 6-3Enzymatic browning
  • Track 6-4Active packaging
  • Track 6-5Storage

Food Science and Technology is an exciting multidisciplinary field that prepares students with a comprehensive knowledge of the biological, physical and engineering sciences to develop new food products, design innovative processing technologies, improve food quality and nutritive value, enhance the safety of foods and ensure the wholesomeness of our food supply.Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food.

 

  • Track 7-1Analytical Chemistry
  • Track 7-2Food Biotechnology
  • Track 7-3Food Engineering
  • Track 7-4Food Nutrition
  • Track 7-5Quality control

In chemical reactions molecules react with one another. As a result, some molecules will disappear and others will be formed. During a chemical reaction you will have the same in- and outgoing atoms, however, they will be reshuffled into new structures. Food chemists investigate a lot of these chemical reactions. They will study both the structures of in- and outgoing molecules as well as try to figure out what exactly happens during such a reaction. Chemical reactions follow certain patternsThe bouncing into each other triggers them to share/discard/release atoms, forming new molecules.

 

  • Track 8-1Exothermic
  • Track 8-2Endothermic
  • Track 8-3Production of new materials
  • Track 8-4chemical reaction include colour appearance
  • Track 8-5Food Enzymes

Food analysis always starts with sampling which is the process of taking a representative fraction from a large collection of a particular product or item. Before sampling, the objective and target analytes or properties of a food must be well established and understood, so an appropriate sampling method is determined for reliable results. There are two methods of sampling: random sampling and representative sampling.

 

 

  • Track 9-1Food Quality
  • Track 9-2Nutritional value
  • Track 9-3Methodologies and applications
  • Track 9-4Present challenges in food analysis
  • Track 9-5Instrumental and Imaging Techniques

Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur dioxide as with wines. With the advent of processed foods in the second half of the twentieth century, many more additives have been introduced, of both natural and artificial origin. Food additives also include substances that may be introduced to food indirectly called "indirect additives" in the manufacturing process, through packing, or during storage or transport.

 

  • Track 10-1Chemical agents
  • Track 10-2Emulsifiers
  • Track 10-3Flavor compounds
  • Track 10-4Colorants
  • Track 10-5Sweeteners

The ability to trace and authenticate a food product is of major concern to the food industry. This important topic is reviewed extensively in this authoritative text on current and emerging techniques. Food Authenticity and Traceability is an essential reference for all those concerned with food safety and quality.

 

  • Track 11-1chemometrics
  • Track 11-2Data handling
  • Track 11-3Certification
  • Track 11-4Welfare
  • Track 11-5Sustainability

The interest in food toxicology is evident by the dependency of humankind on nutrition by virtue of their heterotrophic metabolism. By means of modern biochemistry, molecular and cell biology, computer science, bioinformatics as well as high throughput and high content screening technologies it has been possible to identify adverse effects and characterize potential toxicants in food. The mechanisms of toxicant actions are multifactorial but many toxic effects converge on the generation of oxidative stress and chronic inflammation resulting in cell death, aging and degenerative diseases. Integration of food toxicology data obtained throughout biochemical and cell-based in vitro, animal in vivo and human clinical settings has enabled the establishment of alternative, highly predictable in silico models. These systems utilize a combination of complex in vitro cell-based models with computer based algorithms.

 

 

 

  • Track 12-1Chemical Toxicology
  • Track 12-2Experimental Toxicology
  • Track 12-3Analytical Toxicology
  • Track 12-4Economical Toxicology
  • Track 12-5Regulatory Toxicology

Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food. Of major importance is the study of microorganisms causing food spoilage. "Good" bacteria, however, such as probiotics, are becoming increasingly important in food science. In addition, microorganisms are essential for the production of foods such as cheese, yogurt, and other fermented foods such as bread, beer and wine. Besides, the good, bacteria are also bad as they produce various toxins. Food contaminants are substances included unintentionally in Foods Some are harmless and others are hazardous because of the toxicological risks from their intake to the consumers.

 

  • Track 13-1Heavy Metals
  • Track 13-2Mycotoxins
  • Track 13-3Pesticide residues
  • Track 13-4Packaging Materials
  • Track 13-5Biotoxins

Foodborne illnesses are infections or irritations of the gastrointestinal tract caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals. The GI tract is a series of hollow organs joined in a long, twisting tube from the mouth to the anus. Common symptoms of foodborne illnesses include vomiting, diarrhoea, abdominal pain, fever, and chills. The majority of foodborne illnesses are caused by harmful bacteria and viruses. Some parasites and chemicals also cause foodborne illnesses. 

 

  • Track 14-1Botulism
  • Track 14-2Amebiasis
  • Track 14-3Blastocystis
  • Track 14-4Hominis infection
  • Track 14-5Bovine spongiform encephalopathy

Food is the group of edible substance that provide the energy and nutrition by some metabolic pathway. The composition of food means substance which the food is made up of carbohydrates, proteins, vitamins, minerals, fats and water. Food components are classified as energy giving foods that are carbohydrates and fats, body building Foods that are proteins, protective foods are vitamins and minerals. If any of these components is reduced in food products and human consumption these will leads to the deficiency diseases for example Kwashiorkor and Marasmus caused by the deficiency of dietary proteins. 

 

  • Track 15-1Water present in food
  • Track 15-2Carbohydrates
  • Track 15-3Lipids
  • Track 15-4Proteins
  • Track 15-5Vitamins
  • Track 15-6Dietary Fibre

Food fermentation is a food processing technology that utilizes the growth and metabolic activity of microorganisms for the stabilization and transformation of food materials. Fermentation was primarily developed for the stabilization of perishable agricultural produce. Not with standing, the technology has evolved beyond food preservation into a tool for creating desirable organoleptic, nutritional, and functional attributes in food products. Fermented food products still make up a significant portion of the diet in developing countries and the Far East, whereas that is no longer the case in the developed West. Nevertheless, there is a renewed interest in fermented food products in recent times mainly driven by the purported health benefits of such products. 

  • Track 16-1Fermented foods by type
  • Track 16-2Fermentation for food modification and conservation
  • Track 16-3Lactic acid fermentation
  • Track 16-4Production of biomass and extracellular metabolites
  • Track 16-5Transformation of substrates

Traditional food processing relies on heat to kill foodborne pathogens, (bacteria, viruses, and parasites) to make food safe to eat. For many foods, heating is an effective way to treat foods. However, there are many foods that pose a risk for bacterial or viral foodborne disease for which heat is either undesirable or cannot be used e.g. raw oysters and produce. There has been a consumer demand for minimally processed food, such as pre-cut greens or fruit, or oysters that also has an extended shelf-life and is safe to eat. 

  • Track 17-1Food sterilization
  • Track 17-2Sensory properties
  • Track 17-3Nutritive value
  • Track 17-4Pasteurization
  • Track 17-5Processed food

Food safteydescribes handling, preparation, and storage of food in ways that prevent foodborne illness. Food safety is defined as the assurance that the food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. It includes the origins of food practices relating to food labeling, food hygiene, food additives and pesticide residues.

 

  • Track 18-1Best Practices
  • Track 18-2Invention Controls
  • Track 18-3Packaging
  • Track 18-4Process Validation
  • Track 18-5Process Technologies
  • Track 18-6Process Technologies

Nutrient means nourishing food or food component and pharmaceutical means medical drug. Nutraceuticals is the product, or the substance not only used for the diet, it can be used to prevent and treatment of diseases. Nutraceuticals is generally isolated and purified from food and sold in the medicinal forms by the Nutraceutical industries. These Nutraceuticals can be classified based on the Natural Source, Pharmacological conditions and the Chemical constitutions. Sometimes Nutraceuticals may be interchanged with functional foods the health benefits. Nutraceuticals used in various diseases conditions like Cardiac diseases, Allergy relief, Cancer prevention etc.

 

  • Track 19-1Food as a Pharmaceutical Drug
  • Track 19-2Food Drug Interaction
  • Track 19-3Marketing Models of Nutraceuticals
  • Track 19-4Food Dispersion & Its Effects
  • Track 19-5Micro & Macro-nutrients of Food

Food Toxicology is the study of the nature, properties, effects and detection of toxic substances in food and their disease manifestation in humans. Radioactive elements, heavy metals, or the packing materials used in food processing are examples of such substances.
Food and nutritional toxicologists deal with toxicants in food, the health effects of high nutrient intakes, and the interactions between toxicants and nutrients.

 

  • Track 20-1Food Adulteration
  • Track 20-2Irradiation of Food
  • Track 20-3Food Allergens: Types & its Effects
  • Track 20-4Food Toxins: Types & its Effects
  • Track 20-5Food Deterioration Causes