Food Biology
Food Biology refers our physiological needs provide the basic determinants of food choice. Its biological characteristics determine our food selection and the role of appetite, palatability and taste in food choice. Humans need energy and nutrients in order to survive and will respond to the feelings of hunger and satiety. In general, humans can select their food from a wide range, be it of plant or animal origin.
- Food Bioresearch
- Ethnic Food
- Functional Foods
- Food Supplements
Related Conference of Food Biology
March 19-20, 2026
25th International Conference on Diabetes, Nutrition, Obesity and Eating Disorders
Paris, France
Food Biology Conference Speakers
Recommended Sessions
- Dairy and Marine Technology
- Food and Nutrition
- Food Biology
- Food Chemistry
- Food Education
- Food Engineering
- Food from Plant and Animal Origin
- Food Microbiology and Biotechnology
- Food Nanotechnology
- Food Pharmacy
- Food Preservation and Packaging
- Food Processing
- Food Safety and Hygiene
- Food Safety, Quality & Policy
- Food Science and Technology
- Food Security
- Food Systems & Bioengineering
- Food Toxicology
- Food Waste and Recycling
- Foodborne Diseases and Nutritional Disorders
Related Journals
Are you interested in
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- Personalized & Precision Nutrition - HEALTH & NUTRITION 2026 (France)
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- Plant-Based Diets and Metabolic Health - Diabesity 2026 (France)
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- Protein-Energy Malnutrition - Nutrition Science 2026 (Netherlands)
- Proteins - Nutrition Science 2026 (Netherlands)
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- Public Health Nutrition - HEALTH NUTRITIONAL2026 (France)
- Public Health Nutrition & Epidemiology - Nutrition Science 2026 (Netherlands)
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- Technology in Nutrition Science - HEALTH & NUTRITION 2026 (France)
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