World Congress on Food Chemistry & Food Microbiology

• • Advanced biotechnological and nanoscience developments and applications in food research
  • New paths for food process innovation
  • Bioactive compounds ingredients and technologies
  • Food processing
  • Consumer attitudes to food and risk assessment.
  • Food allergies and intolerances
  • Food chemistry and biochemistry
  • Food function and relationships between diet and disease
  • Food microbiology
  • New developments in food engineering
  • Postharvest storage and food handling
  • Rapid techniques for online control
  • Food processing and packaging
  • Novel processing and packaging technologies
  • Quality assurance methods
  • Risk assessment of both biological and non-biological hazards in food
  • Innovative products, ingredients and packaging