Session & Track

1. Food Science and Technology
2. Food Analysis and Approaches
3. Dairy Science & Technology
4. Food and Environmental Sciences
5. Food Science & Cardiac Care
1. Natural Products and Innovative
2. Food fermentation
1. Functional ingredients
2. Food fermentation
3. Food Biochemistry and Food Processing
4. Emerging food processing technique
1. Food Substitution and Adulteration
2. Food - Quality Control and Quality Assurance
3. Food Regulation, HACCP, CCP, Food safety regulations and standards Halal food production, Foodborne hazards.
1. Agriculture Engineering
2. Plant Science
3. Agricultural Production Systems & Agribusiness
4. Agricultural Biotechnology, Agriculture & Environment, Agroforestry & Landscaping
1. Food Fraud in Agriculture and Products 2. Food Fraud mitigation, Food Fraud: Detection, Prevention & Management 3. Public health risks associated with food fraud, Block Chain in Food Industry, Management of Food Waste
1. Functional Food & Advanced Neutraceuticals Functional Foods & Nutritional Disorders
2. Functional Foods for Obesity Management, Functional Food Beverages & Nutraceutical Bioactive, Marine Functional Foods and Natural Medicine Products
1. Food Technology
2. Agri Food Technology
3. Food Engineering and Processing
4. Chemistry of Food and Bio-processed Materials, Food and Dairy Technology, Food Microbiology, Food Choice and Consumer Behavior, Food Nutrition and Dietetics, Food Biotechnology, Food Preservation, Food Innovation and Management, Food Safety and Hygiene, Food Packaging, Food Toxicology, Food-borne Diseases, Advancement in Food Technology, Food and Agricultural Immunology
1. Food & Nutritional Immunology, Nutraceuticals & Medicinal Foods, Food & Nutritional Metabolomics. Dietary managements and Nutrition, Food & Nutritional Toxicology, Nutritional Epidemiology & Malnutrition, Maternal Nutrition, Probiotics & Prebiotics Nutrition, Renal Nutrition & Metabolism Theories of knowledge in nutrition, Food and nutrition security: new concepts and strategies Food systems, Nutrition related conditions of current special interest, Food and nutrition policies
1. Capacity building of the public
2. Traditional knowledge and culture in public health nutrition, Nature of and strengthening of Public Health Nutrition, Capacity building of public health nutrition professionals, Evidence base of public health nutrition
1. Food marketing, Food gastronomy, Food culture, heritage and identity
1. Obesity, Diabetes & Endocrinology, Equitable food systems with dietary diversity, Biodiversity for diet diversity, Subjective issues in eating practices, Diet and cognition, Malnutrition
1. Food Labeling, Sensory Analysis, Packaging Type
2. Functions of Food Packaging, Packaging machines, Recycling of food packaging
1. Microbiology of Food, including Spoilage
2. Fermentation and Probiotics
3. Foodborne Pathogens: Microbiology and Molecular Biology, Bacillus cereus, Clostridium, Shigella, Salmonella, Listeria monocytogenes, Campylobacter, Staphylococcus aureus, Vibrio spp, Yersinia enterocolitica
1. Agriculture: raising crops, livestock, and seafood Food Manufacturing: agrichemicals, agricultural construction, farm machinery and supplies, seed Wholesale and food distribution, Foodservice