Meat Poultry and Seafood
Meat is the meat of a deceased animal that is cooked and eaten. Meat is a complete protein source that contains all of the amino acids found in the human body. The fat in meat, which varies greatly depending on species, quality, and cut, is an important source of energy and also influences the flavour, juiciness, and softness of the lean.
Poultry refers to any domesticated bird that is reared in captivity for commercial purposes. The term 'poultry' can apply to domestic birds such as chickens, turkeys, ghosts, and ducks that are kept for meat or eggs, and it has historically been used to refer to gallstones and aquatic birds.
Related Conference of Meat Poultry and Seafood
November 24-25, 2025
7th World Congress on Advances in Food Science, Processing and Technology
Barcelona, Spain
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
Meat Poultry and Seafood 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
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- Food - Quality Control and Quality Assurance
- Food Analysis and Approaches
- Food and Resource Economics
- Food Chemistry and Biochemistry
- Food Legumes Research
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- Food Nanotechnology
- Food Packaging and Preservation
- Food Processing and Technology
- 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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