Online Event
September 12-13, 2022 | Online Event

Food Legumes Research

Food Legumes Research

The fruit or seed of plants of the legume family (such as peas or beans) used for food is known as Legumes. Legumes are valuable in terms of nutrition, providing the most necessary amino acids, complex carbohydrates and dietary fiber for proteins. Legumes may be a foundation for developing several functional foods for human health promotion. The food legumes are important and economical sources of protein and calories as well as of certain vitamins and minerals essential to human nutrition.

  • Enhancing Legume quality- Novel food & feed
  • Advances of Legume science in Agro-eco systems
  • Genetics and Plant Breeding
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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