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About Food Technology & Quality Control Conference 2025:

2nd Food Technology & Quality Control Conference 2025 will be a platform for researchers, clinicians, and healthcare professionals to come together and share the latest scientific advancements, clinical practices, and research findings in the field of Food Technology. This conference will cover a broad range of topics related to Food Technology & Quality Control, such as Food Waste Management, Nutrition and Health, Food Biotechnology, Food Packaging and Preservation, Innovations in Food Sensing. The highlights of a Food Technology & Quality Control conference typically include keynote speeches from leading experts in the field, poster and oral presentations of research findings, interactive workshops, and networking opportunities for attendees. Participants can learn about the latest developments .They can also share their own research, experiences, and challenges with peers from around the world. Attending Food Technology & Quality Control Conference this can help researchers and healthcare professionals stay up-to-date with the latest advancements in the field, discover new research opportunities, and collaborate with colleagues from diverse backgrounds. These conferences provide a platform for sharing knowledge and expertise, fostering innovation.

Featured Scientific Tracks:

Natural Food Additives: Focus on the development of natural preservatives, colorants, and antioxidants sourced from plants and other sustainable sources, as consumers demand more clean-label products.

Fortification and Functional Foods: Advancing the use of functional ingredients (probiotics, prebiotics, omega-3s) to fortify everyday foods with added health benefits such as immune support, gut health, or cognitive function.

Food Waste Valorization: Turning food waste into new products, such as converting vegetable waste into bioplastics, or turning fruit and vegetable peels into functional ingredients.

Robotic Automation in Food Manufacturing: Development of robots for sorting, packaging, and quality inspection. The focus is on reducing human error and improving production speed in food factories.

Microstructure of Food: Understanding and manipulating the microstructure of food to optimize texture, digestibility, and bioavailability of nutrients. Techniques like microscopy and 3D food printing are commonly used.

Food Authentication: Advanced techniques, such as DNA barcoding, isotope analysis, and chemical fingerprinting, to detect adulteration and verify the authenticity of food products.

Food for Aging Populations: Developing food solutions tailored to the nutritional needs of aging individuals, such as fortified foods that support bone health, cognitive function, and muscle mass preservation.

Blockchain in Food Safety: Implementation of blockchain technology for traceability in the food supply chain to ensure the authenticity, safety, and origin of food products.

Global Food Safety Standards: Research on harmonizing international food safety regulations, especially for emerging technologies such as lab-grown meat and novel food ingredients.

Probiotic and Prebiotic Foods: Investigating the production of functional foods with probiotics (beneficial bacteria) and prebiotics (food for beneficial bacteria) to improve gut health and immune system function.

Zero-Waste Food Processing: Investigating processes that minimize food waste at all stages of the food supply chain, from farm to table. This includes innovations in using inedible food parts (e.g., stems, seeds, peels) for high-value products like biofuels, food additives, or packaging.

Upcycling Food Waste: Converting food by-products or waste materials into high-quality food ingredients or new consumer products, like turning surplus bread into beer or using spent grains in protein bars.

3D Food Printing: The innovation of 3D printing technology to create customized food shapes, textures, and nutritional compositions. Research is also focused on printing functional foods that are personalized based on individual dietary needs.

Food Security in a Changing Climate: Developing technologies and practices to ensure a stable, sustainable food supply in the face of climate change, including drought-resistant crops, precision farming, and sustainable water management practices.

Food Safety Standards for New Technologies: Developing new food safety regulations for emerging food technologies such as lab-grown meats, genetically modified foods, and synthetic biology-based ingredients.

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