HYBRID EVENT: You can participate in person at Valencia, Spain or Virtually from your home or work.
HYBRID EVENT
September 08-10, 2025 | Valencia, Spain

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 2025 - Kasiviswanathan Muthukumarappan

Kasiviswanathan Muthukumarappan

South Dakota State University, United States
Speaker at Food Science and Technology 2025 - Said Bouhallab

Said Bouhallab

INRAE, France
Speaker at Food Science and Technology 2025 - Raffaella Conversano

Raffaella Conversano

University of Bari, Italy
FAT 2025 Speakers
Speaker at Food Science and Technology 2025 - Mahya Bahmani

Mahya Bahmani

Commonwealth Scientific and Industrial Research Organisation, Australia
Speaker at Food Science and Technology 2025 - Davide Frumento

Davide Frumento

UniversitĂ  degli Studi di Genova, Italy
Speaker at Food Science and Technology 2025 - Paola Tedeschi

Paola Tedeschi

University of Ferrara, Italy
Speaker at Food Science and Technology 2025 - Vincenzo Alfeo

Vincenzo Alfeo

University of Perugia, Italy

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