Food and Nutrition Biotechnology

The research in the areas of food and nutrition is expanding rapidly with new knowledge to  develop diet–based strategies and policies to address the problems of malnutrition including undernutrition as well as overnutrition, to design diets and therapeutic functional food- based formulations for better health care and wholesomeness and  understanding the molecular aspect of interaction between human-food using multiple “omics” technologies. Major strategy to make diets nutritionally more rewarding is through improved food processing, technology-oriented high-end research on mechanisms related to health benefits of food, and appropriate evidence-based fortification

  • Track 1-1 Food rheology and shelf life
  • Track 2-2 Food Processing and packaging technologies
  • Track 3-3 Nutraceuticals & dietary supplements
  • Track 4-4 Food management and applications in food industry
  • Track 5-5 Non-thermal food processing
  • Track 6-6 Dietary Management
  • Track 7-7 Biopesticide
  • Track 8-8 Nutrition and Human Behaviour

Related Conference of Genetics & Molecular Biology