Book your slot | Final round abstract submission : October 31, 2016 | Press Release | Program | Submit Presentation

Theme - Food: Innovation and Inspiration for Future Challenges

"United Scientific Group" takes the privilege to welcome you for the "II International Conference on Food Chemistry & Technology" scheduled in November 14-16, 2016 at Las Vegas, NV, USA (FCT-2016).

FCT-2016 joining hands with the strongest scientific community will bring together experts, young researchers, education scientists, technologists and food industry representatives to debate on the latest scientific developments in the field of food chemistry and food technology that helps to improve the current and future challenges in food research.

The series of talks, poster presentations, workshops, discussions and networking events will keep participants engaged in learning and making new connections at FCT-2016

Scientific Sessions

Chemistry of Food

  • Chemical and enzymatic reactions
  • Bioactive constituents, micronutrients, food additives and ingredients
  • Food oxidants and antioxidants
  • Food structure, flavor and quality
  • Analytical methods for food components
  • Food processing & packaging technologies
  • Functional foods and functionality

Analysis of Food

  • Food safety, security and control
  • Authenticity and integrity of food
  • Food rheology and shelf life
  • Food fortification and nutrition
  • Food toxicology and food allergy
  • Microbiological and biochemical aspects of food
  • Food hydrocolloids
  • Food supplements and food labels

Food Technology

  • Food technology and dairy science
  • Food and agriculture biotechnology
  • Nanotechnology in food
  • Food engineering
  • Trends in food science & technology
  • Recent developments in food economy
  • Current applications in the food industry

International Conference on Food Chemistry & Technology (FCT-2015) has concluded successfully from November 16-18, 2015 at DoubleTree by Hilton, San Francisco, USA.

View More


First International Conference on Food Chemistry and Technology - 2015 has successfully concluded on November 18, 2015 at San Francisco, USA. This pinnacle brought together the senior level experts with a perfect blend for multidisciplinary collaboration between innovators, scientists, academicians from all over the world and discussed the latest breakthroughs with 5 keynote and above 90 featured presentations in the field of food research mainly focusing on food chemistry & technology.

Who Should Attend?

The conference will attract a targeted group of scientists and senior international decision maker. Delegate and exhibitors will have a valuable, informative and positive experience

  • Researchers
  • Young Researchers
  • Food Chemists & Scientists
  • Nutritionists
  • Industrialists & Entrepreneurs
  • Students


Meet our Committee

Dennis R. Heldman
The Ohio State University
Mun Yhung Jung
Woosuk University
South Korea
Margaret Barth
California Baptist University
Elizabeth H. Jeffery
University of Illinois
Hong Sik Hwang
United States Department of Agriculture, USA
Romdhane Karoui
Artois University, Charles Viollette Institute, France
Carlos H. Corassin
University of São Paulo, Brazil
Wenjie Liu
General Mills in Minneapolis, MN, USA


For a full list of prices please take a look at our table of pricing plans.





call us 408-426-4832, 408-426-4833 to make registration

Book your Speaker or Delegate slot. Contact us regarding group registrations on special prices

Important Dates

Abstract Submission:

Share your presentation with plenary speakers.
Final round abstract submission up to
October 21, 2016


Bookmark your dates from November 14-16, 2016
We wish to see you at Las Vegas!