Food Science is a multidisciplinary field that combines chemistry, biochemistry, nutrition, microbiology, and engineering to provide the scientific knowledge needed to solve real-world problems related to the food system's many facets. Food science enables us to optimize the use of our food resources while reducing wastage. The majority of food materials are of biological origin. It is a difficult problem to predict how they will behave during harvesting, processing, distribution, storage, and preparation.
All accepted abstracts will be published in respective Allied Academies Journals.
Abstracts will be provided with Digital Object Identifier by
