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
