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Berlin
Germany
Food Science and Technology Conference-NFOD 2026
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Sessions
Previous Conference
Guidelines
FAQs
Submit Abstract
Register
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List of Topics
List of Topics
Advances in Food Processing Technologies
Food Chemistry and Analysis
Functional Foods Development
Nutraceuticals and Health Benefits
Food Biotechnology Innovations
Food Safety and Quality Assurance
Food Packaging Innovations
Sensory Evaluation and Consumer Preferences
Food Microbiology and Pathogen Control
Sustainable Food Systems
Plant-Based Food Products
Dairy Technology and Innovations
Meat Science and Processing
Food Preservation Techniques
Cold Chain Management in Food Industry
Food Additives and Regulatory Guidelines
Fermentation Technology in Food Production
Probiotics and Gut Health Foods
Edible Films and Coatings
Food Fortification Strategies
Food Waste Management and Valorization
Nanotechnology in Food Applications
Food Toxicology and Risk Assessment
Functional Beverages Development
Alternative Protein Sources
Food Innovation and Product Development
Food Quality Standards and Certification
Bioactive Compounds in Foods
Nutrient Retention in Processing
Encapsulation Technologies
Enzyme Applications in Food Industry
Food Rheology and Texture Analysis
Global Food Trends and Consumer Insights
Emerging Food Preservation Techniques
Novel Sweeteners and Sugar Alternatives
Natural Food Colors and Flavors
Food Packaging Sustainability
Food Process Optimization
Digital Technologies in Food Industry
Smart Food Packaging Systems
Functional Ingredients for Health
Microencapsulation of Nutrients
Food Industry 4.0 Innovations
Shelf Life Extension Techniques
Food Authentication and Traceability
Food Allergy and Intolerance Management
Quality Control in Food Production
Novel Food Ingredients
Food Safety Regulations and Compliance
Plant-Based Dairy Alternatives
Food Process Automation
Emerging Trends in Food Biotechnology
Food Waste to Value-Added Products
Sustainable Ingredients in Food Production
Molecular Gastronomy Techniques
Bio-preservation Techniques
Food Sensory Science
Functional Dairy Products
Meat Alternatives and Lab-Grown Meat
Edible Insects as Protein Sources
Omics Approaches in Food Research
Packaging Materials and Food Interaction
Cold-Pressed and Minimal Processing Foods
Quality Assurance in Functional Foods
Novel Protein Extraction Techniques
Fermented Foods and Beverages
Probiotic and Prebiotic Formulations
Food Flavor Chemistry
Food Process Modeling and Simulation
Biodegradable Food Packaging
Nutritional Enhancement of Foods
Fortified Beverages and Drinks
Microbial Safety of Ready-to-Eat Foods
High-Pressure Processing Applications
Thermal and Non-Thermal Food Processing
Food Supply Chain Innovations
Edible Coatings for Shelf-Life Improvement
Functional Snacks and Convenience Foods
Waste Reduction in Food Industry
Emerging Technologies in Food Preservation
Food Traceability Systems
Advanced Food Analysis Techniques
Alternative Sweeteners in Processed Foods
Consumer-Driven Food Product Innovation
Plant-Based Meat Product Development
Bioactive Peptides in Foods
Innovative Dairy Processing Techniques
Packaging and Shelf-Life Studies
Cold Plasma Applications in Food Safety
Quality Assessment of Functional Foods
Plant Extracts in Food Preservation
Food Additive Alternatives
Sustainable Food Product Design
Fortification of Staple Foods
Functional Food Market Trends
Emerging Food Ingredients
Digital Solutions in Food Manufacturing
Microbial Fermentation for Food Innovation
Innovative Beverage Technology
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