Current Trends in Food Technology
Nutrition Science is concerned with new or unique raw materials, as well as bioactive substances, fixes, and inventions; atomic, small-scale, and macro-structure nutritional breakthroughs. Building, rapid solutions for online control, and combining sophisticated biotechnological and pharmacological research Some of the themes addressed by and Nano scientific breakthroughs and applications in nutrition include quality assurance methods and technology implementation, risk evaluation of both natural and non-biological hazards in nourishment, nourishment hypersensitivities and durability. Nutrition work, correlations between eating less and sickness, and client demeanours in regard to food and risk assessment are all current patterns.
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Current Trends in Food Technology Conference Speakers
Recommended Sessions
- Food Consumer Science
- Advanced Research and Trends in Food Sciences
- Agronomy and Agricultural Research
- Artificial Intelligence for Food
- Beverage Technology
- Bio Active Constituents of Food
- Chemical Process: Biological and Non-Biological
- COVID-19 and Food Security Challenges
- Current Trends in Food Technology
- Dairy Science & Technology
- Food - Quality Control and Quality Assurance
- Food Analysis and Approaches
- Food and Resource Economics
- Food Chemistry and Biochemistry
- Food Legumes Research
- Food Microbiology and Enzymology
- Food Nanotechnology
- Food Packaging and Preservation
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- Food Safety and Standard.
- Food Science and Technology
- Food Substitution and Adulteration
- Food Toxicology
- Food, Nutrition and Health
- Meat Poultry and Seafood
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