International Conference on Food Chemistry and Food Microbiology (FCFM 2020)

Conference Date: Novermber 6-8, 2020
Conference Venue: Xiamen, China
Website: http://www.maymeeting.org/conference/FCFM2020/
Online Registration System: http://www.maymeeting.org/RegistrationSubmission/default.aspx?ConferenceID=1235
Email: wsconf5@163.com

Due to COVID-19 epidemic situation all over the world, most countries still maintain a strict policy of no-gathering, no-entering and leaving the country, and 14-days quarantine. We have to postpone the conference till November 6-8, 2020 in Xiamen, China.

The International Conference on Food Chemistry and Food Microbiology (FCFM 2020) which was planned to be held from May 29-31, 2020 in Xiamen, China has been postponed till November 6-8, 2020 in Xiamen, China. FCFM 2020 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 email to us with your CV. We'll contact with you asap.

Publication and Presentation

Publication: Open Access Journal，please contact us for detailed information
Index: CNKI and Google Scholar
Note: If you want to present your research results but do NOT wish to publish a paper, you may simply submit an Abstract to our Registration System.

Contact Us

Email: wsconf5@163.com
Tel: +86 132 6470 2250
QQ: 1349406763
WeChat: 3025797047

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.
2. Submit abstract (Regular Attendance+Abstract+Presentation)
3. Regular Attendance (No Submission Required) 

Conference Topics

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 aspects of food spoilage & quality
Microbial ecology of foods
Thermal processing
Liquid concentration
Sanitation technologies
Microbial Decontamination by Novel Technologies
Sanitation technologies Microbial biopolymers
Food testing