Food Chemistry is the principal science used to create novel and complex food structures, or products with value on shelves, meet consumer preferences, protect nutrients, enhance food safety, and reduce food loss by extending the shelf life. Food Chemistry Innovations 2020 will be a unique and exciting experience to discover the new developments in Biomolecules, Chemometrics, Chemical Processes, and Molecular Interactions, Structure Elucidation, Structure/Property Relationship, (Microscopic & Analytical), Healthy Ingredients, Formulation, Flavour, and Nutritional Chemistry.
Join an anticipated 300+ Attendees for 2 days of networking and exchange of knowledge to get an update on the latest trends, developments, and regulations impacting the food industry.
New Protein Innovations
(New protein sources, extraction innovations, functionality, hight moisture textursation, product developmnent & consumer acceptance)
New Food Bioactives
(Identification, chemical structure, functionality in food structure, & stability during processing, storage and intake).
(Profiling, chemometric methods, applications - gut microbiota, metabotyping, biomarkers, diet & health )
Innovations in Bioploymer Chemistry
(New methds and technologies to improve the proteins, carbohydrates, lipids & enzyme applications in food products)
Biochemical, Biophysical and Biological Properties of Food
New Food Additives
( Isolation, characterization, modification & functional properties & applications.)
Chemical Processes and Molecular Interactions
(Protein-carbohydrate-lipid interactions, oxidation, caramalisation, crystallisation, flavour formation, storage changes etc
Aroma Chemistry & Oral Processing
(Flavour molecules, properties, formation, release kinetics, oral processing & consumer perception)
Innovations in Food Formulation
(Food biophysics, design, ingredients, functionaity, processing, shelf-life)
(Compositional, nutritional, Molecular, Macro, Micro, & Nanoscopic with HPLC, LC-MS, GC-MS, IR, NIR, Light scattering, Raman Spectroscopy, Rheometry, Mi
Great conference in Erding! I very much appreciated the scientific programme.
Chung Shan Medical University Taiwan
AIIC not only organised this conference in a professional manner but also helped us to grow our professional network
Thermo Fischer Scientific, Germany
I have attended the AIIC conference on Food Packaging. All sessions were informative and practical!
University of Applied Sciences, Munich
Join us for 2nd Innovations in Food Science & Technology to be held between 25-27 June in Amsterdam,…
Last to chance to Register Innovations in Food Analytics Conference #foodanalytics #foodanalysis #foodsafety……
spray dried is cost effective and had good dispersibilty and flavor release properties
@Richie_0709 @owenmuema_7 Spray dried
Join Dr. Susanne Erkoth at Innovations in Food Analytics on 19-21 September, Munich, Germany.
RT @FST_Innovat2017: First List of Speakers is Just Announced. Do not forget to submit your Abstract…
First List of Speakers Announced - via @FST_Innovat2017 @iufost2016 @IUFoST @IFT @FoodQualityNews
@iufost2016 @IUFoST @IFT @IFSTA @EFFoST @FoodChem10 @bioactivenuts @AACCISD @IAFPFood @Food_Scienc @FoodDrinkEU……
First List of Speakers is Just Announced. Do not forget to submit your Abstract before 15th December…
Scientific Committee and first speakers announced. Block your dates to join IFST 2017.
Join Innovations in Food Science & Technology. Submit Abstract Now! @IUFoST @IFT @EFFoST @ISEKI_Food…
Join First International Conference on Innovations in Food Science & Technology. Submit Abstract…