Call for Paper

• 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