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PARIS, FRANCE
September 10-12, 2020
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  • Scientific Sessions

Scientific Sessions

1. COVID-19 and Food Security Challenges
3. Food and Resource Economics
5. Beverage Technology
  • Grape and Wine Research
  • Wine Chemistry
  • Non Alcoholic Beverages
7. Food Consumer Science
9. Meat, Poultry and Seafood
11. 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
13. Food Legumes Research
  • Enhancing Legume quality- Novel food & feed
  • Advances of Legume science in Agro-eco systems
  • Genetics and Plant Breeding
15. 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
17. Food Substitution and Adulteration
  • Food Fraud and New Adulterants
  • Novel solutions for Identifying Emerging Risks
  • Methods of Food Adulteration Detection
  • Frequently Adulterated Foods
19. 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
21. Food Colloids and Polymers
  • Advances in Food Colloids
  • Microstructure and Processing of Food Colloids
  • Macromolecules
  • Behaviour of Food Structures
23. Advanced Research and Trends in Food Sciences
25. Food Security and Global Concerns
  • Challenges of Food Security 
  • Food Waste Recovery
27. Food Bioscience, Biotechnology& Biophysics
  • Chemical and Physical Aspects of Food
  • Food Texture and Properties
  • Biotechnology in Food Processing
29. Food Sensory Science
  • Advances in Sensory Science
  • Food Sensory Properties: Physical & Chemical
2. 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
4. 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
6. 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
8. 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
10. Food Nanotechnology
  • Food Nano Chemistry
  • Nanotechnology in Food Industry
  • Nanotechnology for Food Analysis
  • Nanotechnology in Food Preservation
  • Nanotechnology in Food Packaging
12. 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
14. Food Saftey and Standards
  • Food Safety Principals
  • Food Saftey Hazards
     
16. 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
     
18. 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
20. Bio Active Constituents of Food
  • Bioactive Components and its  Biological Functions
  • Health Benefits, Research Advances and Application Challenges
22. 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
24. Current Trends in Food Technology
26. 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
28. Food Engineering and Materials Science
  • Importance of Food Engineering
     
30. Food and Environmental Sciences
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