Food Chemistry 2017 - 2nd International Conference on Food Chemistry and Hydrocolloids

We are delighted to welcome you to Vancouver for the prestigious 2nd International Conference on Food Chemistry and Hydrocolloids. Food Chemistry 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.
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.