Description

The International Conference on Food Chemistry and Food Microbiology (FCFM 2021) Conference Date: May 29-31, 2021 Conference Venue: Guilin, China Website: https://www.maymeeting.org/conference/FCFM2021/ Online Registration System: https://www.maymeeting.org/RegistrationSubmission/default.aspx?ConferenceID=1350 Email: wsconf5@163.com (Seminar.Group@hotmail.com) The International Conference on Food Chemistry and Food Microbiology (FCFM 2021) will be held from May 29-31, 2021 in Guilin, China. FCFM 2021 will cover issues on Food Science & Technology, Food Microbiology, Novel Food Engineering Techniques, Human Health in Probiotics, Advanced Food Analysis Technologies, Molecular Nutrition, Food Science and Food Business, etc. It dedicates to creating a stage for exchanging the latest research results and sharing the advanced research methods. If you wish to serve the conference as an invited speaker, please send e-mail to us with your CV. We'll contact with you asap. Attendance Methods 1.Submit full paper (Regular Attendance+Paper Publication+Presentation) You are welcome to submit full paper, all the accepted papers will be published by Open access journal. (If you only want to submit papers, please contact us.) 2. Submit abstract (Regular Attendance+Abstract+Presentation) 3. Regular Attendance (No Submission Required) Contact Us Email: wsconf5@163.com (Seminar.Group@hotmail.com) Tel: +86 132 6470 2250 QQ: 1349406763  WeChat: 3025797047 Twitter: conf_Committee

Call For Papers

Food Science & Technology

Food Biotechnology and Nutrition

Food Microbiology

Food Chemistry

Novel Food Engineering Techniques

Microbial Aspects of Food Quality and Spoilage

Human Health in Probiotics

Advanced Food Packaging Technologies

Advanced Food Analysis Technologies

Nano Technology in Food Industry

Food Toxicology

Molecular Nutrition

Food Testing and Quality Control

Food Science and Food Business

Mass Spectrometry in Food Technology and Nutrigenomics

Chemistry of foods

Handling techniques

Efficient storage practices

Novel preservation methods

Application of nanotechnology

Chemical composition of food

Food biochemistry and food processing

Analytical methods for food components

Bioactive constituents, micronutrients, food additives and ingredients

Antioxidants and lipid oxidation in foods

Food structure, flavor and quality

Food contamination 

Food mycology

Microbial ecology of foods

Thermal processing

Liquid concentration

Sanitation technologies

Microbial Decontamination by Novel Technologies

Sanitation technologies Microbial biopolymers

Food testing