Food Science
Food Science is a multi-disciplinary field relating chemistry, biochemistry, nutrition, microbiology and engineering to provide one the scientific knowledge to explain actual difficulties related to the many facets of the food structure. The basis of the discipline lies in a considerate of the chemistry of food components, such as proteins, carbohydrates, fats and water and the reactions they go through during processing and storage. A thorough understanding of processing and safeguarding methods is required including drying, freezing, pasteurization, canning, irradiation, extrusion, to name just a few.
- Food chemistry
- Food engineering
- Food microbiology
- Chemistry of Food Components
- Food packaging
- Food preservation
- Food substitution
- Food technology
- Molecular gastronomy
Related Conference of Food Science
February 12-13, 2025
29th International Conference on Nutritional Science & Dietetics
Vancouver, Canada
March 25-26, 2025
24th International Conference on Diabetes, Nutrition, Obesity and Eating Disorders
Paris, France
April 14-15, 2025
12th International Conference on Natural, Traditional & Alternative Medicine
Rome, Italy
July 14-15, 2025
21st International Congress on Advances In Natural Medicines, Nutraceuticals & Neurocognition
Berlin, Germany
Food Science Conference Speakers
Recommended Sessions
- Clinical Nutrition
- Diabetic Diet
- Diet Techniques
- Eating Disorders
- Food Science
- Food Toxicology
- Holistic Nutrition
- Livestock Nutrition
- Malnutrition
- Metabolic Disorders
- Nutritional Epidemiology
- Nutritional Supplements
- Nutritional Therapy and Treatments
- Pediatric Nutrition
- Special nutritional requirements and conditions
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