International Conference on Application of Innovative Technologies for Food Quality and Safety

• Modern biotechnology in food safety and quality
  New efficient manufacturing processes for high-added value foods
  Application of nanobiotechnology in food production
  Encapsulation technologies for incorporation of biologically active natural
  components or microbes into functional foods Health-promoting bioactive constituents in foods
  Use of non-thermal treatments/applications to improve food quality and safety
  Exploitation of microbial diversity for improved quality of fermented foods