The International Conference on Food Science and Emerging Technologies covers topics such as:
- Food, Nutrition and Health
- Scientific Sessions
- Food Chemistry and Biochemistry
- Food Science and Technology
- Food Microbiology and Enzymology
- Food Processing and Technology
- Food Allergy
- Food and Nutritional Toxicology
- Food Substitution and Adulteration
- Food Packaging and Preservation
- Food Nanotechnology
- Food Quality Control and Quality Assurance
- Food Analysis and Approaches
- Food Saftey and Standards
- Bio Active Constituents of Food
- Dairy Science and Technology
- Agronomy and Agricultural Research
- Food Colloids and Polymers
- Food Bioscience Biotechnology and Biophysics
- Food Legumes Research
- Meat Poultry and Seafood
- Fermented Foods and Beverage Technology
- Proteomics and Probiotics
- Functional Foods
- Dietitics
- Nutraceuticals and Nutrigenomics
- Food Consumer Science
- Exercise and Fitness
- Sustainability in Agriculture and Food Global Food Chain
- Food and Resource Economics
- Food and Environmental Sciences
- Food Security and Global Concerns
- Food Sensory Science
- Food Engineering and Materials Science
- Combating Hunger and Malnutrition
- Chemical Process Biological and Non-Biological
- Current Trends and Novel Food Processing Technologies
- Food for Immunity
- Recent Food Trends and Future Foods
- Advanced Research and Trends in Food Sciences
- Food Product Development and Entrepreneurship
The International Conference on Food Science and Emerging Technologies brings together:
- Nutritionists Dieticians Food Science Experts Food Technologists Food Chemists Nutrition and Health Researchers Nutrition and Food Scientists Nutraceuticals Specialists Functional Foods Scientists Pharmaceutical Researchers Researchers Medical Colleges Industrial Expertise Directors and Professors Theoretical Researchers Research Scholars Graduate and Post Graduate Students Business Entrepreneurs and Delegates
