International Congress on Food Sciences

The International Congress on Food Sciences covers topics such as:

• Agricultural Science
• Additives & Aesthetics
• Cereal Science
• Agronomy and Agricultural Research
• Dairy Science and Marine Technology
• Clinical Nutrition & Disorders
• Diets and Diseases
• Dietary Supplements
• Food Adulteration & Allergies
• Eating Disorders Enology and Brewing science
• Obesity
• Food Analysis
• Nutrigenomics and Molecular Nutrition
• Food Beverages
• Food Bioscience
• Food Biology
• Agriculture and Environment
• Sports Nutrition
• Nutrient Metabolism and Nutrition Physiology
• Food Chemistry
• Food Conservation and Preparation
• Food Colloids and Polymers
• Plant and Animal Nutrition
• Food Education
• Nutritional Epidemiology
• Food Engineering
• Food from Plant and Animal Origin
• Food Fermentation
• Food Immunology
• Vitamin Nutrition
• Metabolic, Molecular and Genetic Mechanisms of Nutrients
• Food Industry
• Molecular Gastronomy
• Food Management
• Food Nanotechnology
• Food Microbiology and Biotechnology
• Meat Science
• Food Pharmacy
• Food Policy & Quality Control
• Food Poisoning
• Paediatric Nutrition
• Food Preservation and Packaging
• Market Analysis of Food Testing
• Food Processing
• Metabolomics and Chemogenomics of Food
• Food Safety and Hygiene
• Food Security
• Food Science & Technology
• Food Structure & Stability
• Malnutrition
• Proteomics
• Food Systems & Bioengineering
• Prebiotics and Probiotics
• Food Toxicology
• Foodborne Diseases
• Food Waste and Recycling
• Maternal and Infant Nutrition Nutraceuticals
• Health Claims
• Nutrition in Medical Management