Safety and microbiological quality
The control of growth and persistence of foodborne pathogens
The presence of toxic compounds
Fermentation of some plant-derived foods and the level of toxic molecules
Management and control of chemical or microbiological hazards
Microbiological quality of fermented foods and beverages
Early Bird Fee: 9th Jul 2024
Last Date for Paper Submission:19th July,2024
Last Date for Registration:29th July,2024
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