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Food Science, Technology and Innovation
Food Science, Technology and Innovation
This session focuses on the broad and evolving field of food science, technology and innovation, covering the development of safe, nutritious, sustainable and high-quality food products. It includes advances in food formulation, ingredient technology, processing methods, product design, food preservation, safety enhancement and quality improvement. Discussions will also highlight emerging innovations that support healthier diets, sustainable production, improved shelf life and the transformation of the global food industry.
Committee Members
Robert L Zimdahl
Colorado State University, United States
Kasiviswanathan Muthukumarappan
South Dakota State University, United States
Title : Controlled environment ecosystem: A plant growth chamber to encounter climate change and grow plants through controlled environment technologies
Avinash Sharma, Arunachal University of Studies, India
Title : 3D printing of fish product enriched with essential nutrients
C O Mohan, ICAR - Central Institute of Fisheries Technology, India
Title : Transformation of agri-food systems
Famata Nanqui, Women's Agricultural Cooperative of Guinea-Bissau (CMA-GB), Guinea-Bissau
Title : NEXRIVOS: Cross-jurisdictional food safety analysis multi-agent large language model orchestrator with age-adaptive consumer education
Harika Kakkireni, Independent Research, United States
Title : Applied food science as a driver of next-generation food innovation
Harsha Hirdyani, Curcumin Sdn Bhd, Malaysia
Title : Sensory evaluation, physicochemical characterization, and consumer acceptability of peanut-quinoa plant-based cheese formulations
Irene A Binag, Sultan Kudarat State University, Philippines