Current Trends in Food Technology

Food science  embrace new or novel raw materials as well as bioactive compounds, ingredients and technologies; molecular, micro- and macro-structure new developments in  Food engineering, fast techniques for on-linecontrol novel process and packaging technologies advanced Biotechnological and nanoscience developments and applications in food research Quality assurance strategies and application of -omics techniques, risk assessment of each biological and non-biological hazards in food, food allergies and in tolerances, food operate and relationships between diet and disease and client attitudes to food and risk assessment are Current Trends

  • Novel processing
  • Risk assessment of both biological & non-biological hazards in food
  • Food allergies and intolerances
  • Food and risk assessment.
  • New developments in food engineering
  • Packaging Technologies

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