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Life-Sciences

    • Advanced biotechnological and nanoscience developments and applications in food research
    • New paths for food process innovation
    • Bioactive compounds ingredients and technologies
    • Food processing
    • Consumer attitudes to food and risk assessment.
    • Food allergies and intolerances
    • Food chemistry and biochemistry
    • Food function and relationships between diet and disease
    • Food microbiology
    • New developments in food engineering
    • Postharvest storage and food handling
    • Rapid techniques for online control
    • Food processing and packaging
    • Novel processing and packaging technologies
    • Quality assurance methods
    • Risk assessment of both biological and non-biological hazards in food
    • Innovative products, ingredients and packaging

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