Food science is a multidisciplinary field that incorporates chemistry, biochemistry, nutrition, microbiology, and engineering to provide one with a piece of scientific knowledge to solve real-world problems related to the many facets of the food system. The foundation of the discipline lies in understanding the chemistry of food components such as proteins, carbohydrates, fats, and water and the reactions they undergo during processing and storage.
All accepted abstracts will be published in respective Allied Academies Journals.
Abstracts will be provided with Digital Object Identifier by
