Food Science and Technology

The food you consume on a daily basis is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions. After the initial stages of research and development comes the mass production of food products using principles of food technology. All of these interrelated fields contribute to the food industry. Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. As the stewards of the field, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they are responsible for developing the safe, nutritious foods and innovative packaging that line supermarket shelves everywhere.

  • Food engineering
  • Food microbiology
  • Food packaging
  • Food preservation
  • Food preservation

Related Conference of Food Science and Technology

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27th International Conference on Nutritional Science & Dietetics

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29th International Conference on Clinical Nutrition

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30th European Nutrition and Dietetics Conference

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22nd International Congress on Nutrition and Health

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4th World Summit on Food and Nutrition

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4th International Conference on Food and Nutrition

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6th World Congress on Food and Nutrition

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27th World Congress on Nutrition and Food Sciences

Singapore City, Singapore
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5th Global Congress on Nutrition and Food sciences

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