3rd Edition of Euro Global Conference on
Paris, France
September 30 - October 2, 2021
Scientific Sessions
1. Food Science and Technology
- Robotics in Food Science
- Food Supply Chain Management
- Food Science: Microbial Biodiversity and Sustainable Development
- Design Thinking and Food Innovation
- Bioinformatics in Food Industry
3. Food Chemistry and Biochemistry
- Chemistry of Food and Bio-processed Materials
- Food and Flavor Chemistry
- Recent Trends and Innovations in Food Chemistry
- Advancement in Chemistry and Biochemistry of Food
- Food Physical Chemistry
- Food Chemistry in Agriculture
5. Food Processing and Technology
- Seafood Processing
- Meat Science and Processing Technology
- Fermentation in Food Processing
- Food Processing Methods
- Benefits and Drawbacks
- Trends in Modern Food Processing
- Food Process Engineering
- Solar Thermal Food Processing
- Microencapsulation and Bioencapsulation of Food
7. Agronomy and Agricultural Research
- Global Trends in Agribusiness
- Agricultural Biotechnology
- Agri Food Technology
- Sustainable Food Production Postharvest
- Processing and Energy in Agriculture
- Food and Agriculture
9. Food Nanotechnology
- Food Nano Chemistry
- Nanotechnology in Food Industry
- Nanotechnology for Food Analysis
- Nanotechnology in Food Preservation
- Nanotechnology in Food Packaging
11. Food Toxicology
- Food Poisoning
- Natural Toxins in Food
- Food Toxicants
- Pesticides in Food
- Toxicants Resulting from Food Processing
- Food Contamination and Chemical Toxicology
- Foodborne Pathogens and Disease
13. Food Saftey and Standards
- Food Safety Principals
- Food Saftey Hazards
15. Food - Quality Control and Quality Assurance
- Quality Control and Assurance in Food and Beverage Industry
- Quality Control and Assurance in Food Packing
- Quality Control and Assurance in Food Processing
- Food Quality Standards
17. Food Microbiology and Enzymology
- Enzymes in Food
- Microbial Aspects of Food Quality and Spoilage
- Microbial Ecosystems and Food Chain
- Ecology and Food Interactions
- Microbial Interactions of Foodborne Microbes
- Food and Agricultural Immunology
- Applications of Enzymes in Food Industry
19. Bio Active Constituents of Food
- Bioactive Components and its Biological Functions
- Health Benefits, Research Advances and Application Challenges
21. Food Packaging and Preservation
- Preservation of Fresh Food Products
- Preservation of Processed Food
- Food Packaging Alternatives
- Packaging Materials and Packaging Interaction
- Modern Methods of Food Packaging
- Labelling of Food Products
- Preservation Using Chemicals and Microbes
23. Food Bioscience, Biotechnology& Biophysics
- Chemical and Physical Aspects of Food
- Food Texture and Properties
- Biotechnology in Food Processing
25. Food Engineering and Materials Science
- Importance of Food Engineering
27. Food Sensory Science
- Advances in Sensory Science
- Food Sensory Properties: Physical & Chemical
29. Food Security and Global Concerns
- Challenges of Food Security
- Food Waste Recovery
2. Food and Resource Economics
4. Beverage Technology
- Grape and Wine Research
- Wine Chemistry
- Non Alcoholic Beverages
6. Food Consumer Science
8. Meat, Poultry and Seafood
10. Food, Nutrition and Health
- Nutraceuticals & Nutrition Supplements
- Nutritional Aspects of Food
- Nutritional Quality of Novel Foods
- Bioavailability of Nutrients in Food
- Food Nutrition and Dietetics
- Nutritional Biochemistry
- Medicinal Food
- Role of Probiotics in Human Health
12. Food Legumes Research
- Enhancing Legume quality- Novel food & feed
- Advances of Legume science in Agro-eco systems
- Genetics and Plant Breeding
14. Food Analysis and Approaches
- Role of Analytical Methods in Maintaing Food Safety
- Modern Methods of Food Analysis
- Physical and Chemical Methods for Food Analysis
- Current and Future Challenges in Food Analysis
- Food Analysis: Methadologies and Applications
- Analytical Techniques in Food Science
- Advancement in Quality Control
16. Food Substitution and Adulteration
- Food Fraud and New Adulterants
- Novel solutions for Identifying Emerging Risks
- Methods of Food Adulteration Detection
- Frequently Adulterated Foods
18. Dairy Science & Technology
- Dairy Products
- Chemistry and Technology of Milk and Dairy Products
- Trends in Dairy science
- Quality Control and Management of Dairy Products
- Analytical Methods in Dairy Science
- Dairy Science in Food Business
- Dairy Science and Associated Diseases
20. COVID-19 and Food Security Challenges
22. Food Colloids and Polymers
- Advances in Food Colloids
- Microstructure and Processing of Food Colloids
- Macromolecules
- Behaviour of Food Structures
24. Chemical Process: Biological and Non-Biological
- Chemical Process Between the Food Biological and Non-Biological Components
- Rheology and Kinetics of Chemical Reaction in Food
- Probiotics and Prebiotics
- Food Chemical Reactions
26. Advanced Research and Trends in Food Sciences
28. Current Trends in Food Technology
30. Food and Environmental Sciences
