The main professional topic of the Global Conference & Expo on Food Science and Technology (ISTDFST 2025) is the exploration of advancements and innovations in food technology, featuring insights from industry leaders and comprehensive discussions on sustainable practices, food safety, and novel processing technologies.
Topics
- Beverage Technology
- Agronomy and Agricultural Research
- Current Trends in Food Technology
- Chemical Process: Biological and Non-Biological
- Food Analysis and Approaches
- Food - Quality Control and Quality Assurance
- Food and Flavor Chemistry
- Food and Chemical Toxicology
- Food Bioscience, Biotechnology & Biophysics
- Food and Resource Economics
- Food Consumer Science
- Food Choice and Consumer Behavior
- Food for Improving Immunity
- Food Engineering and Materials Science
- Food Microbiology and Enzymology
- Food Legumes Research
- Food Processing and Technology
- Food Nutrition and Health
- Food Security and Global Concerns
- Food safety, security and sustainability
- Food Toxicology
- Food Storage and Food freezing
- Meat Poultry and Seafood
- Global Nutrition Challenges
- Recent Advancement in Nutritional Science & Food Chemistry
- Nutrition and Health
- Vitamins and Nutrients
- Technology of cereals, legumes and oil seeds
- Animal and Plant Nutrition
- Advanced Research and Trends in Food Sciences
- COVID-19 and Food Security Challenges
- Bio Active Constituents of Food
- Food Allergies
- Dairy Science & Technology
- Food and Environmental Sciences
- Food and Agricultural Engineering
- Food Authentication
- Food and Quality Control
- Food Colloids and Polymers
- Food Chemistry and Biochemistry
- Food Engineering and Processing
- Food Engineering
- Food Microbiology
- Food Fraud and Safety
- Food Packaging and Preservation
- Food Nanotechnology
- Food Science and Technology
- Food Safety and Standards
- Food Substitution and Adulteration
- Food Sensory Science
- Management of Food Waste
- Functional Food and Innovation
- Obesity, Diabetes & Endocrinology
- Nutrition and Dietetics
- Vitamin Deficiency Diseases
- Sustainable Food Production
Who should Attend
- Industry Professionals
- Researchers & Academics
- Students & Early Career Scientists
- Policy Makers & Regulators
