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Dear Colleagues,

Food analysis stands at the forefront of analytical chemistry, offering critical insights into the chemical composition, processing, quality control, and contamination of foodstuffs. This vital branch ensures compliance with food and trade laws, safeguarding public health and consumer well-being. Comprehensive food analysis encompasses a wide range of factors, including composition, appearance, texture, flavor, shelf-life, safety, processability, and microstructure, all of which are pivotal in guaranteeing product quality.

The chemical and biochemical composition of foods is crucial for ensuring consumer health and safety, meeting legal standards, maintaining quality assurance, determining nutritional value, and detecting adulteration. The process of food analysis involves meticulous sample preparation, sophisticated analysis, and precise detection of various food components such as amino acids, peptides, proteins, enzymes, lipids, phospholipids, carbohydrates, alcohols, fat-soluble vitamins, water-soluble vitamins, organic acids, organic bases, phenolic compounds, bittering substances, pigments, aroma compounds, dietary fiber, preservatives, antioxidants, colorants, and non-enzymatic browning substances including analysis of components like ethylene oxide and polar pesticides.

Given the complexity and diversity of food components, a multitude of analytical techniques have been developed. Instrumental methods are the cornerstone of contemporary food analysis, providing the essential data upon which food scientists base their decisions. These instrumental techniques can be broadly categorized into spectroscopy, chromatography, electrophoresis, biochemical analysis, and sensory analysis.

We are excited to announce a pivotal event "Advances in Food and Beverage Analysis-Gaining Proficiency in Instrument Methods" featuring leading experts from the food industry who will delve into the latest advancements in analytical techniques. Topics will include cutting-edge methods such as HPLC, Mass Spectrometry, NMR, Raman spectroscopy, hybrid instrumentation, and innovative software solutions addressing analytical challenges in the food industry. These discussions will cover the analysis of food constituents, food nutrients, contaminants, food safety assessments, and more.

Join us virtually on October 25, 2024, (1:30 to 5:30 pm IST)  for this enlightening forum, organized by the team behind the successful Advances in Food and Beverage Analysis conferences held in Mumbai on October 11-12, 2018. This event promises to be an unparalleled opportunity to stay at the forefront of food analysis innovation and industry standards.

Look forward to see you online.

Dr Sanjay Bajaj, CEO

Who Should Attend

• Scientists and technical persons from food and beverage industry including startups with the following profile-President, Vice-President, Director, Managers and Scientist from Dairy, Meat, Poultry, Processed Fruits and Vegetables, Organic Foods Company or CRO or NABL Accredited Laboratories working in the following departments- Analytical Method Development, Analytical R & D, Food Quality Control, Quality Assurance, Analytical Chemistry, Food Quality, Nutrient assessment, Food stability and safety testing etc.
• Professors, Academicians, Scientists, Research Scholars from Universities and Technology Institutions working in the departments of Food technology, Food engineering or related disciplines

Organizing Secretary

Ms. Farheen Zainab, M: 7696225050, Email: f.zainab@glostem.com

Conference Manager

Ms. Swati Kanwar, M: 8289015050, Email: s.kanwar@glostem.com