By using recent technologies in the field of food science and chemistry we can abreast of the study and analysis of food chemical components and their chemical reactions and interactions, individually or in food systems. We can also examine the food reactions and food interactions as chemical components undergo food processing, food packaging, food storage and food digestion by studying food science and food chemistry we can explore new analytical techniques and also can understand advances in bioactive research.
All accepted abstracts will be published in respective Allied Academies Journals.
Abstracts will be provided with Digital Object Identifier by
