September 10-11, 2020
12:00 - 19:00 GMT

Food Science Virtual 2020

Theme: Foreground for Advanced Researches in Food Science and Technology
Scientific Sessions
Food Science and Technology

  • Robotics in Food Science 
  • Food Supply Chain Management
  • Food Science: Microbial Biodiversity and Sustainable Development
  • Design Thinking and Food Innovation
  • Bioinformatics in Food Industry

Food Chemistry and Biochemistry

  • Chemistry of Food and Bio-processed Materials
  • Food and Flavor Chemistry
  • Recent Trends and Innovations in Food Chemistry
  • Advancement in Chemistry and Biochemistry of Food
  • Food Physical Chemistry
  • Food Chemistry in Agriculture

Food Processing and Technology

  • Seafood Processing
  • Meat Science and Processing Technology
  • Fermentation in Food Processing
  • Food Processing Methods
  • Benefits and Drawbacks 
  • Trends in Modern Food Processinga
  • Food Process Engineering
  • Solar Thermal Food Processing
  • Microencapsulation and Bioencapsulation of Food

Agronomy and Agricultural Research

  • Global Trends in Agribusiness
  • Agricultural Biotechnology
  • Agri Food Technology
  • Sustainable Food Production Postharvest
  • Processing and Energy in Agriculture
  • Food and Agriculture

Food Nanotechnology

  • Food Nano Chemistry
  • Nanotechnology in Food Industry
  • Nanotechnology for Food Analysis
  • Nanotechnology in Food Preservation
  • Nanotechnology in Food Packaging

Food, Nutrition and Health

  • Nutraceuticals & Nutrition Supplements
  • Nutritional Aspects of Food
  • Nutritional Quality of Novel Foods
  • Bioavailability of Nutrients in Food
  • Food Nutrition and Dietetics
  • Nutritional Biochemistry
  • Medicinal Food
  • Role of Probiotics in Human Health

Food Toxicology

  • Food Poisoning
  • Natural Toxins in Food
  • Food Toxicants   
  • Pesticides in Food
  • Toxicants Resulting from Food Processing
  • Food Contamination and Chemical Toxicology
  • Foodborne Pathogens and Disease

Food Legumes Research

  • Enhancing Legume quality- Novel food & feed
  • Advances of Legume science in Agro-eco systems
  • Genetics and Plant Breeding

Food Saftey and Standards

  • Food Safety Principals
  • Food Saftey Hazards

Food Analysis and Approaches

  • Role of Analytical Methods in Maintaing Food Safety
  • Modern Methods of Food Analysis
  • Physical and Chemical Methods for Food Analysis
  • Current and Future Challenges in Food Analysis
  • Food Analysis: Methadologies and Applications
  • Analytical Techniques in Food Science
  • Advancement in Quality Control

Food - Quality Control and Quality Assurance

  • Quality Control and Assurance in Food and Beverage Industry
  • Quality Control and Assurance in Food Packing
  • Quality Control and Assurance in Food Processing
  • Food Quality Standards

Food Substitution and Adulteration

  • Food Fraud and New Adulterants
  • Novel solutions for Identifying Emerging Risks
  • Methods of Food Adulteration Detection
  • Frequently Adulterated Foods

Food Microbiology and Enzymology

  • Enzymes in Food
  • Microbial Aspects of Food Quality and Spoilage
  • Microbial Ecosystems and Food Chain
  • Ecology and Food Interactions
  • Microbial Interactions of Foodborne Microbes
  • Food and Agricultural Immunology
  • Applications of Enzymes in Food Industry

Dairy Science & Technology

  • Dairy Products
  • Chemistry and Technology of Milk and Dairy Products
  • Trends in Dairy science
  • Quality Control and Management of Dairy Products
  • Analytical Methods in Dairy Science
  • Dairy Science in Food Business
  • Dairy Science and Associated Diseases

Bio Active Constituents of Food

  • Bioactive Components and its  Biological Functions
  • Health Benefits, Research Advances and Application Challenges

Food Colloids and Polymers

  • Advances in Food Colloids
  • Microstructure and Processing of Food Colloids
  • Macromolecules
  • Behaviour of Food Structures

Chemical Process: Biological and Non-Biological

  • Chemical Process Between the Food Biological and Non-Biological Components
  • Rheology and Kinetics of Chemical Reaction in Food
  • Probiotics and Prebiotics
  • Food Chemical Reactions

Advanced Research and Trends in Food Sciences

Current Trends in Food Technology

Food Security and Global Concerns

  • Challenges of Food Security 
  • Food Waste Recovery

Food Packaging and Preservation

  • Preservation of Fresh Food Products
  • Preservation of Processed Food
  • Food Packaging Alternatives
  • Packaging Materials and Packaging Interaction
  • Modern Methods of Food Packaging
  • Labelling of Food Products
  • Preservation Using Chemicals and Microbes

Food Bioscience, Biotechnology& Biophysics

  • Chemical and Physical Aspects of Food
  • Food Texture and Properties
  • Biotechnology in Food Processing

Food Engineering and Materials Science

Importance of Food Engineering

Food Sensory Science

  • Advances in Sensory Science
  • Food Sensory Properties: Physical & Chemical

Food and Environmental Sciences

Food and Resource Economics

Beverage Technology

  • Grape and Wine Research
  • Wine Chemistry
  • Non Alcoholic Beverages

Food Consumer Science

Meat, Poultry and Seafood

COVID-19 and Food Security Challenges

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