The conference will invite food scientists, food technologists, nutritionists, dietitians, academicians, R&D researchers, healthcare professionals, food industry personnel, food service personnel, government and private agencies, higher education students and other relevant parties to present their substantial improvements, novel concepts and advanced approaches in food science and technology, nutrition and food service management..
Five Main Themes for submission include, but are not limited to:
- Innovative Food Products and Processing
- Functional Food and Ingredients
- Food Fermentation and Microbiology
- Food Engineering, Processing and Technology
- Food Chemistry and Biochemistry
- Emerging Modern Processing and Preservation Technologies
- Innovative Food Packaging
- Effective Waste Management in Food Processing Industry
- Green Technology for Food Industry
- Future Foods
- Food Safety and Management
- Halal Food Production
- Foodborne Hazards
- Global and Local Food Safety, Regulations and Standards
- Food Safety Analysis
- Food Packaging and Handling Materials
- Innovation in Food Quality
- Food Traceability
- Food Toxicity
- Food Shelf Life Extension
- Dietary and Health Concerns related to Food Processing
- Nutrition
- Malnutrition
- Food Nutrition
- Nutrition Biochemistry
- Public Health and Diet
- Social Challenges in Nutrition and Health
- Food Security and Sustainability
- Food Supply Chain & Distribution Systems
- Aquaculture, Fisheries and Sustainable Marine Production
- Sustainable Agriculture for Food Production
- Food and Culture
- Food Management, Marketing and Hospitality
- Food Tourism and Culture
- Food Anthropology and Gastronomy
- Information and Technology Advancement in Foodservice
- Contemporary Issues and Case Study in Foodservice
