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.
Conference Highlights
.............................................
Chemistry of Food
Behaviour of Hydrocolloids
Food Flavor Chemistry
Hydrophilic Colloids in Food Industry
Chemistry of Food Additives and Agro-Chemicals
Food Microbiology and Impact of Water on Food
Food Physical Chemistry
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
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.
Conference Highlights
.............................................
Chemistry of Food
Behaviour of Hydrocolloids
Food Flavor Chemistry
Hydrophilic Colloids in Food Industry
Chemistry of Food Additives and Agro-Chemicals
Food Microbiology and Impact of Water on Food
Food Physical Chemistry
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
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