Food Science & Nutrition

Food Science & Nutrition combines food processing technologies with nutritional evaluation to ensure food safety, quality, and health benefits. It explores innovations in preservation, packaging, and food engineering to extend shelf life and enhance nutritional value. Nutrition science complements this by studying how food components impact human health. This synergy supports the development of functional foods and improves dietary interventions. The field contributes to public health by ensuring accessible, safe, and nutritious food. It also addresses global challenges like food insecurity and nutrition-related diseases.

Sub-tracks:

  • Food Microbiology & Toxicology
  • Functional Foods & Nutraceuticals
  • Fermentation & Preservation Techniques
  • Food Packaging Innovations
  • Food Chemistry & Analysis

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