Food Systems & Bioengineering
The Division of Food Systems and Bioengineering includes multiple academic and extension programs. Bioengineering provides an efficient solution for food crises. There are four academic programs in the Division: Agricultural Systems Management, Biological Engineering, Food Science, Hotel and Restaurant Management. The lack of knowledge and awareness regarding the current situation, problems and scientific progress of most recent technologies and their applicative potentials contribute significantly to the low development and implementation of novel approaches related to bioengineering of foods. It improve health and quality of life by advancing medical technologies for disease diagnosis and prevention; and enhancing the use and delivery of agricultural outputs as high-quality food and non-food products to consumers in a safe, efficient and environmentally friendly manner.
- Genetically Engineered Foods
- Biopolymers in Food Design
- Food Processing for increased Quality and Consumption
- Multi-disciplinary Nature of the Food System
- Conventional and Alternative Food Systems
Related Conference of Food Systems & Bioengineering
March 22-23, 2021
4th International Conference on Nutrition, Food Science and Technology
Paris, France
April 12-13, 2021
20th International Conference on Diabetes, Nutrition, Obesity and Eating Disorders
Paris, France
April 17-18, 2021
9th International Conference on Probiotics, Functional Foods & Nutraceuticals
Tokyo, Japan
August 16-17, 2021
27th International Conference on Clinical Nutrition and Dietetics
Berlin, Germany
October 14-15, 2021
2nd International conference on plant tissue culture & genetics
Manila, Philippines
November 15-16, 2021
31st International Conference on Nutraceuticals and Natural Medicine
Tokyo, Japan
December 02-03, 2021
5th World Congress on Advances in Food Science, Processing and Technology
Paris, Aland Islands
Food Systems & Bioengineering 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
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