CONFERENCE TOPICS

• Trends in new food product and technology development

• Quality and safety assessment of raw and processed foods

• Instrumental and sensory analysis strategies in raw and processed foods

• Process design and practices applied from raw material to processed foods

• Medicinal and aromatic plants: raw material to essential oils

• Meat, poultry and seafood processing technology, quality and safety

• Nutrients and nutritional assessment of raw and processed foods

• Postharvest applications and technologies for raw materials