World Food Science and Technology Congress

Current Trends in Food Technology

Food science  embrace new or novel raw materials as well as bioactive compounds, ingredients and technologies; molecular, micro- and macro-structure new developments in  Food engineering, fast techniques for on-linecontrol novel process and packaging technologies advanced Biotechnological and nanoscience developments and applications in food research Quality assurance strategies and application of -omics techniques, risk assessment of each biological and non-biological hazards in food, food allergies and in tolerances, food operate and relationships between diet and disease and client attitudes to food and risk assessment are Current Trends