BROAD SUBJECT THEMES

v Food Engineering and Process Innovation

v Food Safety and Quality

v Chemistry and Biochemistry of Foods

v Food Enzymes and Macromolecules

v Bioactives, Nutraceuticals and Functional Foods

v Food Microbiology and Fermentation Technology

v Developments in Food Metabolics

v Advances in Molecular Biology

v Food, Nutrition,Health and Wellness

v Traditional, Indigenous and Ethnic Foods

v Instant, Convenience and Snack Foods

v Innovations in Dairy Foods and Animal Nutrition

v Advances in Fruits & Vegetables, Spices, Herbs and Condiments

v Complimentary & Supplementary, Bakery and Confectionery Foods

v Innovative Technologies in Cereals, Pulses, Oilseeds and Legumes

v Meat, Poultry and Marine Foods

v Designing Future Foods

v Advances in Food Packaging and Sensory Science

v Developments in Instrumentation Technologies

v Traditional Knowledge, Culinary Practices, Informatics and Digitization

v Food Laws, Regulations and Standards

v Contemporary Issues in Research Documentation and IPR

v Networking of Research, Academic and Industrial Institutions

v Human Resource Related to Capacity and Leadership Building

v Management of Food Losses and Waste

v Nutri grains and Quality Food Processing for value added Products

v Water Technologies for Human Health

v Food and Agri Business/Technologies in Relation to Geographical Agri Diversity

v Scientific Communications and Journals

v Food Science as it links to agriculture

v Carbon Footprint and Food Processing



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