First Round Abstract Submission opens: December 12, 2016

About Conference

United Scientific Group (USG) successfully completed the First International Conference on Food Chemistry and Technology, in San Francisco, USA during November 16-18, 2015 (FCT-2015) and II International Conference on Food Chemistry and Technology in Las Vegas, USA during November 14-16, 2016 (FCT-2016). With the enthusiasm and prodigious success of two annual conferences, USG is proudly announcing the III International Conference on Food Chemistry and Technology at Baltimore, USA during November 02-04, 2017 (FCT-2017).
This conference will be a valuable and important platform for inspiring international and interdisciplinary exchange at the forefront of food research. Over the course of 3 days, internationally-renowned speakers will describe how their research journey have developed in response to contemporary challenges: inspirational and innovative lessons in food research. The attending experts and industry partners will also provide a fantastic networking experience.
The series of talks, poster presentations, workshops, discussions and networking events will keep participants engaged in learning and making new connections at FCT-2017. The Conference will bring together academicians, chemists, scientists, dietitians, nutritionists, engineers, technologists from all over the world, and we hope that you will take this opportunity to join us for academic exchange and visit the city of Baltimore.

The Scope

The scope of FCT-2017 covers both theoretical and practical areas of food research and the detailed areas of interest for this conference are listed in the section of "Call for Papers". You're welcome to submit abstracts for presentation.

We look forward to see you in Baltimore.

Scientific Sessions

  • Chemical analysis of food: Techniques and applications
  • Bioactive constituents, micronutrients, food additives and ingredients
  • Enzymes and their applications in food
  • Food oxidants and antioxidants
  • Food: Structure, flavor and quality
  • Food processing & packaging technologies
  • Medical foods & its benefits
  • Food safety, security and control
  • Authenticity and integrity of food
  • Food rheology and shelf life
  • Nutrition & Functional foods
  • Nutraceuticals & Dietary Supplements
  • Role of Probiotics & Prebiotics
  • Food Nanotechnology & its applications
  • Agriculture biotechnology
  • Dairy science and technology
  • New trends in food science & technology
  • Food marketing and economy: Global issues and challenges
  • Food management and applications in food industry

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Scientific Committee


Organizing Committee


FCT-2016 Speakers

Program Schedule

Morning

08:00-09:00 : Registration
09:00-10:30 : Introduction & Inauguration
10:30-11:00 : Refreshments
11:00-12:30 : Keynote Session I

Afternoon

12:30-13:30 : Lunch with round table discussions
13:30-15:00 : Scientific Session I

Evening

15:00-15:30 : Refreshments
15:30-18:00 : Scientific Session II

Morning

09:00-10:30 : Keynote Session II
10:30-11:00 : Refreshments
11:00-12:30 : Scientific Session III

Afternoon

12:30-13:30 : Lunch with round table discussions
13:30-15:00 : Poster Presentation Session

Evening

15:00-15:30 : Refreshments
15:30-18:00 : Scientific Session IV

Morning

09:00-10:30 : Scientific Session V
10:30-11:00 : Refreshments
11:00-12:30 : Scientific Session V (Continuation)

Afternoon

12:30-13:30 : Lunch with round table discussions
13:30-15:00 : Poster Presentation Session II
15:00-15:30 : Closing Ceremony

Download Program Schedule (.PDF File)

Registration

$ 599

Industry/Company

Access to main conference sessions, exhibits, poster sessions and round table discussions Conference material

Tea / Coffee breaks, lunch during the conference days

$ 499

Academics

Access to main conference sessions, exhibits, poster sessions and round table discussions Conference material

Tea / Coffee breaks, lunch during the conference days

Agenda

Development of new trends in food sector

Promote fundamental universal values

Question the current economic and consumption models

Critically examine the cultural practices

Adopt considerations of sustainability in leadership practices

Underline social responsibility locally and globally

Emphasis on process intensification and feedstock efficiency

Computational, experimental and modeling approaches

To extend gained knowledge and assess new opportunities

Target Audience

Food Chemists & Scientists

Food Research Associations

Food Engineers and Technologists

Dietitians & Nutritionists

Business Entrepreneurs

Industrialists

Students and Post Doc's

Researchers

Governmental & Non-governmental organizations


Event Location