FOOD CHEMISTRY 2018

About Conference

#Food Chemistry 2018 welcomes attendees, presenters, and exhibitors from all over the world to Vancouver Canada. We are delighted to invite you all to attend and register for the “2nd International Congress on Advances in Food Chemistry and Technology” which is going to be held during September 14-15, 2018 Toronto, Canada

 #Food Chemistry 2018 has been designed in an interdisciplinary manner with a multitude of tracks to choose from every segment and provides you with a unique opportunity to meet up with peers from both industry and academia and establish a scientific network between them. We cordially invite all concerned people to come join us at our event and make it successful by your participation.

At PULSUS Group, It is our ideology to bring maximum exposure to our attendees, so we make sure the event is a blend which covers professionals such as # Food Chemists, #dietitians, #Food researchers, Industrial professionals from academia &industry making the Food Chemistry 2018 conference a perfect platform.

The conference will be organized around the Theme ‘New Innovative Technology in Food Chemistry’. Our goal is to deliver an outstanding program which covers the entire spectrum of research & innovations in #Food Chemistry and Technology and share the cross-cultural experiences of various #Food Technological procedures.

 Food Chemistry 2018 is an annual meeting of #Food Chemistry organizations as well as committees to discuss the future of the Food Chemistry in terms of collaboration, structures and organizational development.

2017 Highlights: 

• 200+ Participation (70% Industry: 30% Academia)
• 9+ Keynote Speakers
• 30+ Plenary Speakers
• 3+ Exhibitor
• 14 Innovative Educational Sessions
• B2B Meetings

Why to attend???

With members from around the world focused on learning about Food Chemistry and its advances; this is your best opportunity to reach the largest assemblage of participants from the Food Chemistry community. Conduct presentations, distribute information, meet with current and potential scientists, make a splash with new discoveries in the Food Chemistry and receive name recognition at this 2-day event. World-renowned speakers, the most recent techniques, developments, and the newest updates in #Food Biotechnology, #Food Processing, #Food Safety and #Quality Control, Food Waste Management are hallmarks of this conference.

Target Audience:

• Food Researchers
• Healthcare Faculties
• Professors
•  Food chemists
• Scientists
• Health care Institutions
• Dietitians
• Food Technologist
• Medical collages
• Industrial Professionals
• Training Institutions
• Business Entrepreneurs
• Directors/Managers/CEO’s
• Presidents & Vice Presidents
• Brand Manufacturers/ Marketers of Consumer Products
• Marketing, Advertising and Promotion Agency Executives
• Educational Institutions

Conference Opportunities

For Researchers and Faculty Members:

• Speaker Presentations 
• Poster Display 
• Symposium hosting (4-5 member team)         
• Workshop organizing  

For Universities, Associations & Societies:

•  Association Partnering
• Collaboration proposals         
•  Academic Partnering   
• Group Participation

For Students and Research Scholars:

•  Poster Competition (Winner will get Best Poster Award)       
•  Young Researcher Forum (YRF Award to the best presenter) 
• Student Attendee       
•  Group registrations     

For Business Delegates:

• Speaker Presentations 
• Symposium hosting   
•  Book Launch event   
•  Networking opportunities     
•  Audience participation
• For Product Manufacturers:

Exhibitor and Vendor booths

• Sponsorships opportunities
• Product launch
• Workshop organizing
• Scientific Partnering
• Marketing and Networking with clients

Conference Highlights

• Food and Food Chemistry
• Technology in Food Chemistry
• Chemical Additives of Food
• Neutraceuticals
• Kinetics of Food Process
• Chemical Composition of Food
• Intermediary Metabolism
• Food Toxicology
• Balanced Diet, Obesity and Cancer
• Recent Innovation in Food Chemistry
• Probiotics and Prebiotics
• Biotechnology and Nanotechnology in Food
• Food Processing , Preservation and Packaging
• Food Physical Chemistry
• Chemical Fermentation Technology
• Food Analysis and Control
• Food Waste Management, Public Health and Food Safety

Special Issues

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

See more at:https://food-chemistry-technology.pulsusconference.com/