Scientific program for this day is coming soon.
Agriculture, the essential human activity is most widespread human interaction with the environment it connects all through the food we eat those, who produce it and the land we rely on. At it best, agriculture nourishes more than our bodies. It sustains communities, cu.... » Read More
The concept of social architecture is a relatively new interdisciplinary field of study. Its definition is: a targeted, systemic process of designing and constructing social reality, aimed at improving the mechanisms of interaction between the state, civil society, busi.... » Read More
3D printing is the latest novel technology for developing complex food and other non-food items in an easy way. Engineered food products are gaining increased importance due to the advantages it offers. This novel technology can be better utilized for developing food pr.... » Read More
The aim of this work is to isolate and identify microorganisms from 500 medicinal, mountain and spring waters from Europe, Asia and America, in the region of Paris, France, Rome, Saturnia, Venice, Italy, London, England, Busan, Seoul, Incheon, South Korea, Tokyo, Osaka,.... » Read More
Title : Cold atmospheric plasma for microbial decontamination of fresh produce and agricultural water: Mechanistic evidence, process intensification, and translational research priorities
Kasiviswanathan Muthukumarappan, South Dakota State University, United States
Cold atmospheric plasma (CAP) is advancing as a non-thermal, residue-free technology for improving the microbial safety of fresh produce and agricultural water. This work examines the scientific foundations, demonstrated performance, engineering constraints, and transla.... » Read More
Title : Climate change, dairy animals and human nutrition: Challenges and opportunities
Kiran Dande, Mahatma Basweshwar College, India
Milk and dairy products are among the most important nutrient-dense foods in the human diet, providing high-quality proteins, essential amino acids, milk fat, fatty acids, lactose, calcium, phosphorus, vitamins, and bioactive compounds. They contribute significantly to .... » Read More
Title : Quality evaluation of agricultural and food products using deep learning
Narendra V G, Manipal Academy of Higher Education, India
Quality evaluation of agricultural and food products using deep learning has emerged as a transformative approach in modern agriculture and the food industry. Ensuring the quality of food products is essential for consumer safety, market value, and reducing post-harvest.... » Read More
Title : Applied food science as a driver of next-generation food innovation
Harsha Hirdyani, Curcumin Sdn Bhd, Malaysia
Food science has traditionally provided the scientific foundation for food manufacturing, processing, quality assurance and product development. However, the rapid evolution of global food systems has fundamentally expanded the landscape in which food innovation occurs..... » Read More
Title : Antioxidant properties of honey derived from sweet potato flowers compared with commercial Japanese honeys
Momoko Hidaka, University of Miyazaki, Japan
Background: Honey contains various bioactive compounds, including polyphenols, and its functional properties are influenced by the botanical origin of nectar. Sweet potato (Ipomoea batatas (L.) Lam.) generally exhibits poor flowering ability under open-field conditions .... » Read More