Track Categories
The track category is the heading under which your abstract will be reviewed and later published in the conference printed matters if accepted. During the submission process, you will be asked to select one track category for your abstract.
Food Safety focuses on preventing foodborne illnesses and ensuring that food products are safe for consumption. It encompasses the practices and regulations designed to protect consumers from hazards related to food handling, preparation, and storage. Key aspects include monitoring food quality, implementing hygiene protocols, and ensuring compliance with health regulations
- Track: 1-1 Foodborne Illness
- Track: 1-2 Hygiene and Sanitation
- Track: 1-3 Regulatory Compliance
- Track: 1-4 Risk Assessment
- Track: 1-5 Impact of Fermentation on Food Safety
Nutritional Chemistry examines the chemical composition of foods and the biochemical processes that occur during digestion, absorption, and metabolism of nutrients. It explores how various nutrients interact within the body and their effects on health, informing dietary guidelines and food development.
- Track: 2-1 Macronutrients
- Track: 2-2 Micronutrients
- Track: 2-3 Bioactive Compounds
- Track: 2-4 Nutritional Metabolisms
- Track: 2-5 Bioavailability of Nutrients
Food Packaging and Shelf Life focuses on methods and materials used to package food products to preserve quality, safety, and freshness over time. This field examines how packaging influences factors like microbial growth, oxidation, and moisture control, ultimately extending the shelf life of food items.
- Track: 3-1 Packaging Materials
- Track: 3-2 Barrier Properties
- Track: 3-3 Active and Intelligent Packaging
- Track: 3-4 Shelf Life Prediction
- Track: 3-5 Innovations in Sustainable Packaging
Flavor and Aroma Chemistry studies the compounds that contribute to the taste and smell of food. This field explores how various chemical compounds interact to create complex flavors and aromas, influencing consumer preferences and experiences. Understanding these elements is essential for food development, quality control, and sensory evaluation.
- Track: 4-1 Volatile Compounds
- Track: 4-2 Flavor Release Mechanisms
- Track: 4-3 Sensory Evaluation
- Track: 4-4 Flavor Modulation
- Track: 4-5 Aroma Release and Perception Dynamics
Food Additives and Preservatives encompass substances added to food products to enhance flavor, texture, appearance, and shelf life. This field examines the chemical properties, safety, and regulatory aspects of various additives, as well as their impact on consumer health and food quality.
- Track: 5-1 Types of Additives
- Track: 5-2 Preservation Techniques
- Track: 5-3 Safety and Regulation
- Track: 5-4 Consumer Perception
- Track: 5-5 Impact on Food Quality and Nutrition
Food Texture and Rheology focus on the physical properties and behavior of food materials, particularly how they deform and flow under stress. This field examines the sensory attributes of texture, such as crunchiness, creaminess, and viscosity, which significantly influence consumer enjoyment and product quality.
- Track: 6-1 Texture Analysis
- Track: 6-2 Rheological Properties
- Track: 6-3 Mouth feel and Sensory Perception
- Track: 6-4 Textural Modification
- Track: 6-5 Consumer Perception and Preference
Sustainable Food Systems focus on practices that ensure food security while minimizing environmental impact and promoting social equity. This field encompasses the entire food supply chain, from production to consumption, aiming to balance economic viability, ecological health, and community well-being.
- Track: 7-1 Agro ecology
- Track: 7-2 Food Waste Reduction
- Track: 7-3 Sustainable Supply Chains
- Track: 7-4 Nutrition and Public Health
- Track: 7-5 Policy and Economic Frameworks for Sustainability
Food Waste Management focuses on strategies and practices to minimize food waste throughout the supply chain, from production to consumption. This field aims to enhance resource efficiency, reduce environmental impacts, and promote social responsibility by finding ways to repurpose, recycle, or safely dispose of food waste.
- Track: 8-1 Waste Auditing
- Track: 8-2 Composting and Recycling
- Track: 8-3 Consumer Behavior
- Track: 8-4 Policy and Regulation
- Track: 8-5 Measurement and Assessment of Food Waste
Plant-based and alternative proteins are derived from sources like legumes, nuts, seeds, and grains, offering a nutritious alternative to traditional animal proteins. These proteins are often lower in saturated fats and cholesterol, making them heart-healthy choices. Popular options include tofu, tempeh, lentils, and quinoa, which provide essential amino acids.
- Track: 9-1 Protein Sources
- Track: 9-2 Nutritional Quality
- Track: 9-3 Food Product Development
- Track: 9-4 Consumer Acceptance
- Track: 9-5 Sustainability and Environmental Impact
Food Chemistry and Health examines the relationship between the chemical composition of food and its impact on human health. This field explores how various nutrients, additives, and bioactive compounds influence health outcomes, disease prevention, and overall well-being.
- Track: 10-1 Nutrient Bioavailability
- Track: 10-2 Functional Foods
- Track: 10-3 Food Toxicology
- Track: 10-4 Dietary Interventions
- Track: 10-5 Bioactive Compounds
Culinary Science and Innovation combines the art of cooking with scientific principles to enhance food preparation, flavor development, and presentation. This field explores new techniques, ingredients, and technologies that can transform culinary practices, improve food quality, and create novel dining experiences.
- Track: 11-1 Food Chemistry in Cooking
- Track: 11-2 Ingredient Functionality
- Track: 11-3 Modern Cooking Techniques
- Track: 11-4 Sensory Evaluation
- Track: 11-5 Sustainability in Culinary Practices
Food Policy and Regulation focuses on the laws, guidelines, and frameworks that govern food production, safety, labeling, and distribution. This field addresses the complex interplay between government regulations, public health, environmental sustainability, and economic factors, aiming to ensure safe, nutritious, and accessible food for all.
- Track: 12-1 Food Safety Standards
- Track: 12-2 Nutrition Labeling
- Track: 12-3 Sustainability Policies
- Track: 12-4 Global Trade and Food Security
- Track: 12-5 Public Health Policies and Nutrition Programs
Global Food Security Challenges focus on the complex issues that affect the availability, access, and utilization of food worldwide. Factors such as climate change, population growth, economic disparities, and conflict contribute to food insecurity, necessitating coordinated efforts to ensure that all individuals have sufficient, safe, and nutritious food.
- Track: 13-1 Climate Change Impact
- Track: 13-2 Economic Inequality
- Track: 13-3 Conflict and Displacement
- Track: 13-4 Sustainable Agriculture
- Track: 13-5 Global Trade and Food Supply Chains
Ethics in Food Science and Technology examines the moral implications and responsibilities associated with food production, processing, and consumption. This field addresses issues such as animal welfare, environmental sustainability, food safety, and equitable access to food, guiding professionals in making informed and ethical decisions.
- Track: 14-1 Animal Welfare
- Track: 14-2 Sustainable Practices
- Track: 14-3 Food Safety and Transparency
- Track: 14-4 Access and Equity
- Track: 14-5 Cultural Considerations in Food Ethics
Nutrition Education and Public Health focuses on promoting healthy eating behaviors and improving public health outcomes through effective nutrition education strategies. This field emphasizes the role of dietary choices in preventing chronic diseases, addressing nutrition-related issues, and fostering community health through informed decision-making.
- Track: 15-1 Behavior Change Strategies
- Track: 15-2 Community Nutrition Programs
- Track: 15-3 Public Policy Advocacy
- Track: 15-4 Cultural Competence in Nutrition
- Track: 15-5 Impact of Technology on Nutrition Education
Artificial Intelligence (AI) in Food Science involves the application of advanced computational techniques to enhance various aspects of food production, safety, quality, and consumer experience. AI technologies, such as machine learning and data analytics, are increasingly used to optimize supply chains, predict food trends, and improve food safety protocols.
- Track: 16-1 Predictive Analytics
- Track: 16-2 Food Safety Monitoring
- Track: 16-3 Product Development
- Track: 16-4 Personalized Nutrition
- Track: 16-5 Supply Chain Optimization
Food Chemistry in Snack Development focuses on the chemical composition and interactions of ingredients used to create various snack foods. This field examines how flavor, texture, and nutritional value can be optimized through chemical processes, ingredient selection, and formulation techniques to meet consumer demands.
- Track: 17-1 Flavor Enhancement
- Track: 17-2 Texture Modification
- Track: 17-3 Nutritional Fortification
- Track: 17-4 Stability and Shelf Life
- Track: 17-5 Consumer Preference and Sensory Analysis
Chemical contaminants in food include harmful substances that can pose health risks to consumers. These contaminants may originate from various sources, including agricultural practices, food processing, and environmental pollution. Common types include pesticide residues, heavy metals, and food additives. Monitoring and regulation are crucial to ensuring food safety and protecting public health.
- Track: 18-1 Pesticide Residues
- Track: 18-2 Heavy Metals
- Track: 18-3 Food Additives
- Track: 18-4 Environmental Contaminants
- Track: 18-5 Risk Assessment and Management Strategies
Advancements in food sensory analysis involve enhanced techniques for evaluating the sensory attributes of food, including taste, aroma, texture, and appearance. Recent innovations include the use of advanced technologies such as electronic noses, artificial intelligence, and virtual reality, which improve accuracy and efficiency in sensory testing. These developments help food scientists better understand consumer preferences and improve product quality.
- Track: 19-1 Technological Innovations
- Track: 19-2Consumer-Centric Approaches
- Track: 19-3 Standardization of Sensory Testing
- Track: 19-4 Impact of Sensory Analysis on Product Development
- Track: 19-5 Cross-Modal Sensory Interactions
Future trends in food science and technology are driven by innovation and sustainability, focusing on enhancing food safety, nutrition, and production efficiency. Key developments include the use of biotechnology for food production, plant-based alternatives, and smart packaging solutions. Additionally, advancements in food processing techniques and digital technologies are set to reshape consumer experiences and industry practices.
- Track: 20-1 Biotechnology and Genetic Engineering
- Track: 20-2 Plant-Based and Alternative Proteins
- Track: 20-3 Sustainable Practices in Food Production
- Track: 20-4 Smart Technologies and Food Safety
- Track: 20-5 Digital Innovations in Consumer Engagement and Marketing
Nutraceuticals and functional foods are products that provide health benefits beyond basic nutrition. These foods contain bioactive compounds that can promote health, prevent disease, and enhance overall well-being. The growing interest in personalized nutrition and holistic health is driving research in this field, leading to innovations that target specific health concerns.
- Track: 21-1 Bioactive Compounds and Their Mechanisms
- Track: 21-2 Regulatory Frameworks and Labeling
- Track: 21-3 Consumer Perceptions and Market Trends
- Track: 21-4 Clinical Applications and Health Claims
- Track: 21-5 Personalized Nutrition and Customization Trends
Food waste reduction and valorization focus on minimizing waste in the food supply chain and finding innovative uses for surplus or byproduct materials. Strategies include improving supply chain efficiency, enhancing consumer education, and implementing technologies for preservation and reuse. Valorization transforms waste into valuable products, such as biofuels, animal feed, and nutraceuticals, contributing to sustainability and resource efficiency.
- Track: 22-1 Technologies for Waste Reduction
- Track: 22-2 Upcycling Food Waste
- Track: 22-3 Consumer Behavior and Education
- Track: 22-4 Policy and Regulatory Frameworks
- Track: 22-5 Measuring and Assessing Food Waste Impact
Flavor chemistry and sensory perception investigate the complex interactions between chemical compounds in food and the human sensory system. Flavor is a multisensory experience involving taste, aroma, and texture, which together influence consumer preferences and enjoyment. Understanding the chemical basis of flavor can enhance food product development and improve consumer satisfaction.
- Track: 23-1 Chemical Compounds in Flavor
- Track: 23-2 Sensory Evaluation Methods
- Track: 23-3 Impact of Aroma on Flavor Perception
- Track: 23-4 Consumer Preferences and Flavor Trends
- Track: 23-5 Flavor Stability and Product Formulation
Food safety and quality assurance innovations focus on developing and implementing advanced technologies and practices to ensure the safety and integrity of food products. These innovations aim to enhance traceability, reduce contamination risks, and improve quality control processes throughout the food supply chain. By leveraging tools such as block chain, it, and rapid testing methods, the industry can better protect consumer health and meet regulatory standards.
- Track: 24-1 Block chain Technology in Food Traceability
- Track: 24-2 Rapid Testing Methods for Contaminants
- Track: 24-3 Smart Packaging Solutions
- Track: 24-4 Regulatory Changes and Compliance Strategies
- Track: 24-5 Data Analytics for Quality Assurance
The impact of climate change on food systems is profound, affecting agricultural productivity, food security, and nutrition worldwide. Changes in temperature, precipitation patterns, and the increased frequency of extreme weather events pose significant challenges to crop yields and livestock health. Understanding these impacts is crucial for developing adaptive strategies to ensure sustainable food production in a changing climate.
- Track: 25-1 Agricultural Adaptation Strategies
- Track: 25-2 Food Security and Access
- Track: 25-3 Impact on Nutritional Quality
- Track: 25-4 Policy Responses and Sustainable Practices.
- Track: 25-5 Sustainable Practices for Mitigating Climate Change Effects