Food Chemistry-2016

About Conference

OMICS International organizes 1000+ Global Events inclusive of 600+ Conferences, 1200+ Workshops and 1200+symposiums on various topics of Science and Technology across the globe with support from 1000 morescientific societies and Publishes 700+ Open access journals which contains over 50000 eminent personalities, reputed Scientists as editorial board members. 

OMICS International scientific events are the special designed cluster of program that provides a common platform where industry meets academia to discuss the recent issues and happening. It serve as a bridge between researchers from academia and industry enhanced by its well organized scientific sessions, plenary lectures, poster presentations, world class exhibitions, diverse symposiums, highly enriched workshops and B2B meetings.

 

We are delighted to welcome you to Toronto for 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”. We are confident that you will enjoy the Scientific Program of this upcoming Conference.

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. Whereas hydrocolloids are polysaccharides of high molecular weight extracted from plants and algae or produced by microbial synthesis. A hydrocolloid is a suspension of particles in water where the particles are molecules that bind to water and to one another. The particles slow the flow of the liquid or stop it entirely, solidifying into a gel. Hydrocolloids can be applied to many food applications and categories. Hydrocolloids have a wide array of functional properties in foods including; thickening, gelling, emulsifying, stabilization and coating.

Join us in Toronto,which  is the most populous city in Canada, and the capital of the province of Ontario. In 2011, Toronto had a population of 2,615,060,making it the fourth most populous city in North America, after Mexico City, New York City, and Los Angeles.The Greater Toronto Area (GTA) is the most populous metropolitan area in Canada with 5,583,064 people living in the census metropolitan area as of 2011.Classified as an alpha global city by the GaWC,Toronto is an international centre of business, finance, arts, and culture.

Located in Southern Ontario on the northwestern shore of Lake Ontario, Toronto is situated on a broad sloping plateau intersected by a vast network of rivers, deep ravines, and urban forest.It anchors the Golden Horseshoe, a densely populated region surrounding the western end of Lake Ontario that is home to 8,686,923 people,or around 26% of the entire population of Canada. The cosmopolitan and multicultural population of Toronto reflects its current and historical role as an important destination for immigrants to Canada.

As a global city, Toronto is also home to a number of post-secondary educational institutions, comprising five degree granting institutions of university status, plus the principal campuses of four publicly funded Ontario colleges as well as the campus of one other publicly funded Ontario college. Toronto is home to a number of educational institutions, including the largest (University of Toronto) and third largest (York University) universities in Canada. Toronto universities total approximately 187,000 undergraduate students.

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
• Rheology and Kinetics of Chemical Reaction in Food
• Food Storage and Preservation
• Food, Nutrition and Health
• Food Functionality
• Role of Bioactive Constituents
• Processing,Fortification and Packaging of Food
• Recent Advancement in Food Science and Food Business
• Equipments and Techniques
• Food Dairy: Science, Research & Sustainability
• Entrepreneurs Investment Meet

Special Issues

•  All accepted abstracts will be published in respective OMICS International Journals.
•  Abstracts will be provided with Digital Object Identifier by Cross Ref.

See more at: http://foodchemistry.conferenceseries.com/