About Conference
Food Technology 2020 welcomes all the delegates and participants from far and wide the world to attend 4th International Conference on Food Chemistry and Food Microbiology during February 24-25, 2020 in Rome,Italy. The conference highlights the theme “Food Revolution & Emerging Technologies for Food Research and Development”. This scientific meeting involves current research, development and discovery of food chemistry and food technology, the conference is designed to encourage the exchange of ideas across a broad range of disciplines. And this scientific gathering permits a typical platform for the participants to debate their analysis so as to determine a scientific network between the world and trade resulting in foster collaboration and to appraise the rising problems, technologies and innovations results in explore new prospects and increasing the existed opportunities throughout the globe. We are putting our efforts in making a healthier world and generously finding out the possible steps in keeping away the food-related issues and infectious diseases from the current situations. Hence joining our hands with the strongest scientific community, industrialists and young researchers in making an innovative world which is free from food-borne infections.
Objective:
Food Chemistry & Food Microbiology Conference 2020 aims to gather driving judgment aptitudes to a phase on Food Revolution and its support. It is the remarkable manual for pass on comprehensive famous universities in the authority of support science and development, specialists of food technology , hypothetical researchers in food science , sustenance investigators, scientist’s etc. This is where you will have an extraordinary involvement with the social event. This social affair gives the inventive food development strategies and moreover you can improve your framework completely by interfacing with the distinctive pros related to the field of sustenance advancement over the world. Food Technology 2020 gives a world-wide stage to trading thoughts and makes us refreshed about the most recent developments in finished comings of Food Chemistry and Technology.
To discuss the needs for perpetual improvement in streamlining food science and technology.
To talk about the difficulties and openings in the new period of advancing food chemistry and technology.
Opportunity to attend the presentations conveyed by eminent scientists from everywhere throughout the world
Global organizing: in exchanging and trading ideas
Best poster presentation and youth scientist awards
Target Audience:
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Food Technologists·
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Microbiologists
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Food Chemists
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Dietitians
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Health Care Professionals
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Academicians
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Research Students (Postgraduates, Doctorates)
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Food industrialists
Registration Benefits:
Only Registration Includes:
Access to All Sessions
CPD accredited
Coffee break during the conference
2 days breakfast during the conference
2 days Lunch during the conference
Handbook & Conference Kit
Lunch during the conference
Certificate of Presentation
B2B meetings
Package A
Accommodation for 2 nights: Feb 23 & 24, 2020
Above all only registration benefits
Free access to Wi-Fi
Package B
Accommodation for 3 nights: Feb 23, 24 & 25, 2020
Above all only registration benefits
Free access to Wi-Fi
Discounts are available on Group Registrations
20% discount available on a group of 10+ members
Discovering the new advances on food chemistry and technology for the new generation which implies just not to investigate the on-going new development rather it could be extended to all conceivable ways which will be co-operative in more and more advanced research in this rising field. Food innovation can be utilized to propel such a significant number of features of the present reality. This conference also focuses on a wide variety of current research on Food chemistry and technology that have both useful and harmful effects on the safety and quality of foods, and are thus a concern of public health about on food and nutrition that have both valuable and unsafe impacts on the security and nature of foods and nutrition, and are thus a concern of public health.
Welcome Message
With the magnificent success of Food Technology 2019, it’s an incredible delight and a respect to stretch out our warm welcome to the "4th International Conference on Food Chemistry and Food Microbiology", scheduled on February 24-25, 2020 in Kuala Lumpur, Malaysia. On this auspicious occasion, Organizing Committee invites the participants from all over the globe to take part in this annual flagship conference with the theme “Food Revolution & Emerging Technologies for Food Research and Development”. Food Technology 2020 aims in proclaim knowledge and share new ideas amongst the professionals, industrialists and students from research areas of Food Chemistry, Food microbiology and toxic components, Food quality and management, Food processing, preservation & packaging technologies etc. and also to share their research experiences and indulge in interactive discussions and technical sessions at the event.
Food Chemistry is comprised to offer comprehensive sessions that to discuss and address current issues in the field of Food chemistry & Technology. This conference provides a perfect symposium for Microbiologist, Food Nutritionists, Food industrialists and Research Students in the field of Food Science and Technology, Food Technology and related fields to meet and share their knowledge. We will be happy to bring together experts from different countries and exchange their views, reinforce knowledge base and learn new concepts of Food Industrial Techniques. With the participation of outstanding international experts prompt keynote presentations, Oral talks, Poster presentations and Exhibitions. We sincerely invite you to join us and your presence will certainly add value to the conference and very much appreciated..!
Sessions/Tracks
Track 1: Food Chemistry
Food is that the substance that consists of essential nutrients consumed by the living organism for his or her growth and energy. Food chemistry is that the vital characteristics of Food science deals with the composition and characteristics of food and includes the chemical changes of food throughout the process, storage and utilization. Food chemistry is closely connected with the organic chemistry, biology, biological science etc. The major aim of food chemistry is to grasp and stop the undesirable changes of food once it exposed to the severe environmental conditions and to boost the nutrients and quality of food.
Program Inquiry
Aina Quinn
+44 1562 548899
Sponsorship Opportunity
Clara Williams
+44 800 086 8979
General Query
Kate Evans
+1 201-380-5564 Ext:7015
Website - https://foodchemistrycongress.alliedacademies.com/
