Food Science and Technology

Food science draws from many corrections such as and biology, chemical engineering, and biochemistry in an attempt to better understand food processes and eventually improve food products for the overall public. As the factors of the field, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they are responsible for developing the safe, nutritious foods and inventive packaging that line supermarket shelves everywhere. The food you devour on a daily basis is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions. After the early stages of research and development comes the mass production of food products using principles of food technology. All of these consistent fields donate to the food industry – the largest manufacturing industry in the United States.

 

  • Research and Development: Food Technology
  • Human Sensory Systems and Food Evaluation
  • Food Ingredient Technology
  • Food Fortification
  • Fermentation Technology
  • Food Grading
  • Advanced Analytical Techniques in Agriculture
  • Food Lipids & Food Proteins
  • Biological and Food Process Design

Related Conference of Food Science and Technology

February 09-10, 2023

27th International Conference on Nutritional Science & Dietetics

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29th International Conference on Clinical Nutrition

London, UK
February 22-23, 2023

30th European Nutrition and Dietetics Conference

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March 22-23, 2023

22nd International Congress on Nutrition and Health

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April 06-07, 2023

4th World Summit on Food and Nutrition

Madrid, Spain
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4th International Conference on Food and Nutrition

Madrid, Spain
July 17-18, 2023

27th World Congress on Nutrition and Food Sciences

Singapore City, Singapore
October 10-11, 2023

5th Global Congress on Nutrition and Food sciences

Vancouver, Canada

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