The application of food science is covered by the multidisciplinary field of "food engineering," which is connected to "food manufacturing." The main goal of food engineering is to advance efficient modern handling in the transformation of raw materials, such as plant or animal sources, into consumable structures. This includes bundling, stockpiling, and circulation.
All accepted abstracts will be published in respective Allied Academies Journals.
Abstracts will be provided with Digital Object Identifier by
