Session: Current Trends in Food Technology

Food Science 2021


·         New or novel raw materials including bioactive compounds
·         Ingredients and technologies
·         Molecular, micro- and macro-structure
·         New developments in food engineering
·         Rapid techniques for online control
·         Novel processing and packaging technologies
·         Quality assurance methods and application of omics techniques
·         Risk assessment of both biological and non-biological hazards in food
·         Food allergies and intolerances
·         Food function and relationships between diet and disease
·         Consumer attitudes to food and risk assessment.