Food Biotechnology and Fermentation
Food biotechnology is the use of current biotechnological methods to the production and processing of food. Fermentation of food, which is the most seasoned biotechnological process, and food additives, just as plant and animal cell cultures, are incorporated. New improvements in fermentation and enzyme technological processes, genetic engineering, protein building, bioengineering, and procedures involving monoclonal antibodies have acquainted energizing measurements with food biotechnology. Although traditional agriculture and crop breeding are not by and large viewed as food biotechnology, agricultural biotechnology, i.e., of animal and plant foods, is relied upon to become an increasingly important “motor” of development for the agri-food industry.
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Food Biotechnology and Fermentation Conference Speakers
Recommended Sessions
- Animal Nutrition
- Climate Change and Food Systems
- Clinical Nutrition
- Diet and the Gut Microbiome
- Emerging Food Technologies and Concepts
- Food Biotechnology and Fermentation
- Food Borne Diseases and Remedies
- Food Chemistry
- Food Insecurity, Malnutrition and Hunger
- Food Marketing and Economics: Novel Concepts and Challenges
- Food Nanotechnology
- Food Process Engineering
- Food Quality, Safety and Regulations
- Food Sensory and Flavors
- Food Storage and Preservation
- Food Texture and Rheology
- Food Waste Management
- Food, Nutrition and Public Health
- Novel Food Packaging
- Nutrients and Dietary Supplements
- Nutrigenetics, Nutrigenomics, Epigenetics and Pharmacogenetics
- Nutritional Therapy and Treatments
- Pediatric Nutrition
- Plant Nutrition and Nutraceuticals
- Sports Nutrition & Kinesiology
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