Paris, France
September 30 - October 2, 2021
3
rd
Edition of Euro Global Conference on
Food Science and Technology
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Home
Scientific Sessions
Scientific Sessions
Home
Scientific Committee
Speakers
Program
Scientific Sessions
Scientific Program
Information
Venue
Accommodation
Conference Brochure
Guidelines
FAQ
Important Dates
Sponsors/Exhibitors
About
Past Events
About Organizer
Testimonials / Reviews
Contact
Submit Abstract
Register
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