Food Legumes Research
In a world that desperately needs more sustainable agriculture, food security, and healthier diets, demand for legume crops is expanding. This progress is being fuelled by rising demand for plant protein, as well as more adaptive and ecologically sensitive agriculture practises. Legumes, which are plants that thrive with little nitrogen and in hard environments, provide food, feed, fibres, and even fuel.
Related Conference of Food Legumes Research
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
Food Legumes Research 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
- Food Processing and Technology
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- Food Science and Technology
- Food Substitution and Adulteration
- Food Toxicology
- Food, Nutrition and Health
- Meat Poultry and Seafood
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