3rd International Conference on Food Science and Technology

The 3rd International Conference on Food Science and Technology presents cutting-edge developments in food science, technology, and nutrition, fostering innovation across safety, processing, and sustainable practices.

Key Topics

• Food bioscience, biotechnology, and biophysics
• Food engineering and sustainable manufacturing practices
• Foodborne diseases and emerging food allergens
• Advances in food chemistry and nutritional science
• Food safety standards, quality control, and management systems
• Artificial intelligence in food production and quality control
• Obesity, diabetes, and endocrinology in food science
• Personalized nutrition and the future of food
• Innovative approaches in food safety and detection
• Food toxicology: current trends and research
• Food substitution, adulteration, and detection methods
• Dairy science and milk product technologies
• Global food security and emerging challenges
• Technology of meat, fish, poultry, and their products
• Techniques in food preservation and shelf-life enhancement
• Sustainable food waste management strategies
• Food chemistry and biochemistry: recent advances
• Traditional foods and innovations in future foods
• Food allergies: detection, prevention, and management
• Food laws, regulations, and policy development
• Advances in food science and technology
• Food engineering and materials science
• Food and chemical toxicology

Who should Attend

• Dietitians
• Food scientists
• Researchers in nutrition and food science
• Students in food-related fields
• Industry professionals
• Nutritionists
• Healthcare professionals