Food and bioprocessing engineering
The Food and Bioprocess Engineering is all around storage of agricultural products and related biological materials, their processing into value-added foods and many other industrial commodities. Traditional food processing approaches such as size reduction, heating, cooling, drying is studied, as well as modern methods such as microwave dispensation and bio-processing with enzymes.
- Food Processing and Food Engineering
- Post-Harvest Storage and Food Preservation
- Organic Waste Treatment
- Physical Properties of Biological Material
- Fermentation and Bio-Processing
- Bio separation Processes
- Advanced bioprocess Technology Applications
- Enzyme and DNA Technology
Related Conference of Food and bioprocessing engineering
May 13-14, 2019
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Food and bioprocessing engineering Conference Speakers
Recommended Sessions
- Chemical Composition of Food
- Nutrigenetics and Nutrigenomics
- Chemistry and biochemistry of nutrition
- Clinical Nutrition
- Diet in Obesity and Underweight
- Food Additives
- Food Analysis and Quality Control
- Food and bioprocessing engineering
- Food and drug analysis
- Food and Nutritional Toxicology
- Food Industry and Health Hazards
- Food microbiology
- Food Nanotechnology
- Food Science & Chemistry
- Food science and technology
- Food Toxicology
- Food, Nutrition and Body weight
- Food- Drug Interaction
- Genetically Modified Organisms
- Industrial biotechnology in food industry
- Livestock Nutrition
- Nutrigenomics
- Nutrition and Cancer
- Nutrition and Food Science
- Nutrition and Health
- Nutrition in Cancer Care
- Obesity and Heart disease
- Obesity and Weight Managemen
- Organic and Natural Foods
- Pediatric and Maternal Nutrition
- Pediatrics Nutrition
- Plant nutrition and Nutraceuticals
- Probiotic Nutrition
- Recent Innovation in Food Chemistry
- Sports nutrition
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