Food Processing & Technology

Nutrition, Food Science and Public Health Conference focuses on the production of latest food products, design of processing techniques that provide these foods, advancements in packaging materials, shelf life studies, sensory analysis of food by panels, and also microbiological and chemical testing. Food scientists could study a lot of elementary phenomena that are directly coupled to the assembly of food products and its properties. It brings along multiple scientific fields like biology, chemical engineering, and organic chemistry.

  • Food preservation technologies
  • High pressure processing (HHP) effects on Food allergens
  • Food additives and ingredients in food manufacturing
  • Food packaging on nutrition
  • Food bioactives on nutrition & food product development
  • Food processing industries and practices
  • Trends in modern food processing
  • Parameters for food processing
  • Food chemistry and biochemistry in food processing
  • Guidelines for food safety Standards & regulations

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