Biotechnology for Nutrition and Food Sciences
The objective is to help produce and increase foods, food ingredients, and functional foods at the processing stage and beyond agricultural production, naturally altered plants are used to improve taste, shell life, nutrition and quality of food, naturally improved food is synthesized using biotechnological tools.
- Crop biotechnology
- Nutritional composition of foods
- Plant production
- Protein Serums
- Nutrient Metabolism and Nutrition Physiology
- Nutritional Epidemiology
- Malnutrition and Nutraceuticals
Related Conference of Biotechnology for Nutrition and Food Sciences
Biotechnology for Nutrition and Food Sciences Conference Speakers
Recommended Sessions
- Advancement in Food Technology
- Agri Food Technology
- Biotechnology for Nutrition and Food Sciences
- Computer applications in Food Industries
- Food Allergies
- Food Biotechnology
- Food Chemistry
- Food Engineering
- Food Innovation and Management
- Food Microbiology
- Food Packaging
- Food Preservation
- Food Processing and Bioprocessing Technology
- Food Safety
- Food Science and Health
- Food Technology
- Food Toxicology
- Food, Nutrition and Dietetics
- Food-Borne Diseases
- Health Mapping Devices
- Management of Food Waste
- Potential Food Contaminants and Associated Health Risks
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