Requirement and guidance for submitting papers


The ICFSE will cover the following areas related to food science and engineering but not limited to:
  • Physical modification of foods
  • Food chemistry and analysis
  • Instrumental techniques for food analysis
  • Food microstructure development and characterization
  • Food properties including thermal, chemical, and mechanical properties
  • Rapid detection of food contamination
  • Macronutrient, micronutrient, and functional properties
  • Chemistry of food additives and preservatives
  • Food processing and engineering
  • Food packaging
  • Sustainable food production
  • Food waste utilization
  • Mathematical modeling and software development for food processing purposes
  • Application of artificial intelligence in food engineering
  • Food supply chain management system
  • Food nutrigenomics for health