International Conference on Food Safety and Packaging Materials

• Advanced biotechnological and nanoscience developments and applications in food research
  Bioactive compounds ingredients and technologies
  Consumer attitudes to food and risk assessment.
  Food allergies and intolerances
  Food function and relationships between diet and disease
  Food and health
  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 safety, analysis and control
  Prevention of microbial and chemical contaminants in food
  New paths for targeted food processing
  Design of new and re-evaluation of traditional techniques and ingredients
  Non-thermal technologies and process combinations
  Analytic approaches and mechanistic insights
  Food composition, structure design, digestion and ingredient bioavailability
  Sensor technology and quality monitoring during processing and storage
  Modeling and simulation of food matrix properties and processing technologies