Food Science & Technology

Food science basically means the study of food. It can also be defined as the process in which the Chemistry, Engineering, Biological, and Physical Sciences are used to study the Nature of Food, its causes of deterioration, the Principals involved in processing Technology and its advanced improvements for providing the Nutrition and Treatment for Public Health. Food scientists carry out various processes which include the advanced development of New Food Products, choice of packaging materials, Novel Food Technologies, half-life and shelf life studies, sensory evaluation of products & microbiological testing. The Conference will be mainly focusing on collective challenges posed by varied aspects of Advanced Food Science Technologies, Food Processing, and Food Quality, ranging from global to indigenous issues in Food Safety, Quality and Food Hygiene.

  • Advances in Food Science
  • Advanced Food Technologies
  • Food Innovations
  • Vision for the Next Decade in Food Science
  • IPR in Food Technology
  • Food Structuring
  • Novel Food Science
  • Dairy and Marine Science

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