Online Event
September 12-13, 2022 | Online Event

Bio Active Constituents of Food

Bio Active Constituents of Food

Bioactive compounds are defined as components of food that have an impact on physiological or cellular activities in the humans or animals that consume such compounds. Bioactive compounds are experiencing a growing interest in wide range of applications: geo-medicine, plant science, modern pharmacology, agrochemicals, cosmetics, food industry, Nano-bio-science... etc. This is a very promising area in full development, which has resulted in research works more and more numerous, designed to diversify the resources of bioactive compounds and improve their salvage pathways or synthesis.

  • Bioactive Components and its  Biological Functions
  • Health Benefits, Research Advances and Application Challenges
Committee Members
Speaker at Food Science and Technology 2022 - Heinz W Siesler

Heinz W Siesler

University Duisburg Essen, Germany
Speaker at Food Science and Technology 2022 - Victor Fedorovich Stukach

Victor Fedorovich Stukach

Omsk State Agrarian University, Russian Federation
Speaker at Food Science and Technology 2022 - David Gally

David Gally

University of Edinburgh, United Kingdom
FAT 2022 Speakers
Speaker at Food Science and Technology 2022 - Mark F DeSantis

Mark F DeSantis

Bloomfield Robotics & Carnegie Mellon University, United States
Speaker at Food Science and Technology 2022 - Elena Grigorieva

Elena Grigorieva

ICARP FEB RAS, Russian Federation
Speaker at Food Science and Technology 2022 - Rosa N Chavez Jauregui

Rosa N Chavez Jauregui

University of Puerto Rico - Mayaguez, United States
Speaker at Food Science and Technology 2022 - Pierina Visciano

Pierina Visciano

University of Teramo, Italy

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