19th World Congress on Food Chemistry and Food Microbiology

The 19th World Congress on Food Chemistry and Food Microbiology focuses on advancements in food chemistry, microbiology, and innovative technologies to enhance food safety, quality, and nutrition.

Key Topics

• Nutrition and Health
• Food Engineering
• Livestock Nutrition
• Food Additives
• Recent Innovation in Food Chemistry
• Human Health in Probiotics
• Industrial Biotechnology in Food Industry
• Food Toxicology
• Security and control
• Food safety
• Food Science and Food Business
• Food Science & Technology
• Food Microbiology
• Obesity and Weight loss
• Biocatalysts and Agricultural Biotechnology
• Microbial Aspects of Food Quality and Spoilage
• Food Biochemistry
• Current Research in Nutrition and Dietetics
• Brewing Technology
• Fermentation Technology
• Food Biotechnology and Nutrition
• Food Chemistry and Food Processing

Who should Attend

• Food microbiology Researchers
• Food Chemistry Researchers
• Food Manufacturing Companies
• Food Researchers
• Food Sampling Units
• Food Regulatory Bodies
• Physicians
• Doctors
• Lecturers
• Professors
• Young Researchers
• Ph.D. Candidates