Topics
- Food safety, security and sustainability
- Food Science and Technology
- Food Chemistry and Biochemistry
- Food Packaging
- Animal Nutrition
- Food Microbiology
- Nutrition and Health
- Food Nanotechnology
- Food Engineering and Processing
- Food Safety and Standards
- Food Allergies
- Agronomy and Agricultural Research
- Management of Food Waste
- Food and Flavor Chemistry
- Meat Poultry and Seafood
- Food Choice and Consumer Behavior
- Food Authentication
- Nutrition and Dietetics
- Food and Chemical Toxicology
- Food and Quality Control
- Food Storage and Food freezing
- Global Nutrition Challenges
- Food Fraud and Safety
- Sustainable Food Production
- Obesity, Diabetes & Endocrinology
- Functional Food and Innovation
- Recent Advancement in Nutritional Science & Food Chemistry
- Vitamin Deficiency Diseases
- Food for Improving Immunity
- Technology of cereals, legumes and oil seeds
- Dairy Science and Technology
- Food Bioscience, Biotechnology & Biophysics
- Bio Active Constituents of Food
- Food Engineering and Materials Science
- Chemical Process: Biological and Non-Biological
- Chemical Process: Biological and Non-Biological
- Food Industry Background
- Enology and Brewing Science
- Pediatric and Clinical Nutrition
- Artificial Food Additives
- Food Sensory Science
Who should Attend
Professors, associated professors, assistant professors, PhD students, researchers
