Posted by the Annual International Conference on Food Science & Nutrition is taking place on June 12-13, 2025 in Oxford, United Kingdom/ online.
The conference will focus on the following topics:
1. Food Chemistry and Biochemistry
- Bioactive Compounds in Foods
- Maillard Reaction and Food Flavor Development
- Enzymatic and Non-enzymatic Browning in Foods
2. Food Microbiology and Safety
- Pathogen Detection and Control in Food
- Probiotics and Their Role in Gut Health
- Advances in Foodborne Illness Prevention
3. Nutrition and Public Health
- Role of Nutrition in Chronic Disease Prevention
- Nutritional Interventions for Vulnerable Populations
- Impact of Micronutrients on Health
4. Functional Foods and Nutraceuticals
- Design and Development of Functional Foods
- Role of Superfoods in Human Health
- Antioxidants and Anti-inflammatory Ingredients
5. Food Processing and Preservation
- Innovative Techniques in Food Preservation
- Thermal vs. Non-thermal Processing Methods
- Advances in High-pressure Processing (HPP)
6. Sustainable Food Systems
- Reducing Food Waste Through Innovative Technologies
- Plant-based and Alternative Proteins
- Sustainability in Food Packaging
7. Sensory Science and Consumer Behavior
- Advances in Sensory Evaluation Techniques
- Consumer Preferences and Market Trends
- Role of Artificial Intelligence in Sensory Science
8. Food Engineering and Technology
- Process Design and Optimization in Food Industry
- Emerging Technologies: 3D Printing of Food
- Applications of Nanotechnology in Food Systems
9. Clinical Nutrition and Dietetics
- Personalized Nutrition and Diet Plans
- Role of Nutrition in Recovery and Rehabilitation
- Nutritional Strategies for Managing Obesity
10. Innovations in Food Packaging
- Advances in Vacuum and Modified Atmosphere Packaging
- Active and Intelligent Packaging Solutions
- Role of Biodegradable Materials in Packaging