nd International Conference on Food Chemistry and Hydrocolloids

nd International Conference on Food Chemistry and Hydrocolloids

Food Chemistry 2017

Details

Mon., July 24, 9 a.m.-6:45 p.m. and Wed., July 26, 9 a.m.-6:45 p.m. 2017
199

Location Info:

Executive Hotels & Resorts c/o Executive Airport Plaza Hotel & Conference Centre
7311 Westminster Highway Richmond, BC V6X 1A3 Canada
Vancouver, British Columbia  V6X 1A3
165-026-8974
The prestigious 2nd International Conference on Food Chemistry and Hydrocolloids to be held on July 24-26, 2017 at Vancouver, British Columbia, Canada will focus on the theme “Where food meets science: Exploring recent advances in food research and business”. We are confident that you will enjoy the Scientific Program of this upcoming Conference. This Conference will bring together practitioners, industrialists,researchers and educators from around the world who are engaged in the fields of indigenous food products, food safety, functional foods, bioactive ingredients, nutritional factors, traditional and alternative medicine, dietary management . The Conference will highlight significant developments in research and innovations in agricultural, food, nutritional, pharmaceutical and medical technologies, with an emphasis on health and wellness. The Conference will feature a series of presentations and discussions in plenary, concurrent and poster sessions, informal gatherings, and exhibitions. Website: http://foodchemistry.conferenceseries.com Food Chemistry 2017 Annual Conference will offer 15 panel tracks, providing you with plenty of choices for where to submit your proposal. They are: • Chemistry of Food • Functionality and Behaviour of Hydrocolloids • Food Science and Technology • Food, Nutrition and Health • Vitamins, Minerals and Enzymes • Alcoholic and Non-Alcoholic Beverages • Food Structure and Functionality • Food Storage and Preservation • Cereal Chemistry and Sea Food Chemistry • Chemistry behind Meat and Poultry Processing • Dairy Chemistry: Science, Research & Sustainability • Food Waste and Recycling • Processing, Fortification and Packaging of Food • Herbs, Spices and Essential Oil • Recent Advancement in Food Science and Food Business

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