Food Analysis and Quality Assurance
Track 3: Food Analysis and Quality Assurance
Food analysis deals with the development, application and study of analytical procedures for characterizing the food properties and their constituents. These analytical procedures are used to provide information about a wide variety of various characteristics of foods including their structure, composition, physicochemical properties and sensory attributes. This information is critical to our rational understanding of the factors which determine the food properties, as well as to our ability to economically produce foods that are consistently nutritious, safe and desirable for consumers to make informed choices about their diet.
- Microbial Analysis of Food
- Instrumental Analysis of Food
- Sensory Evaluation of Food
- Applied Statistical Methods in Quality Control and Assurance
Related Conference of Food Analysis and Quality Assurance
Food Analysis and Quality Assurance Conference Speakers
Recommended Sessions
- Food-Borne Diseases
- Biocatalyst and Agriculture biotechnology
- Brewing Technology
- Current Research in Nutrition and Dietetics
- Diet and Cancer
- Diet in Obesity and Under Weight
- Enzymes in Food
- Fermentation
- Food Additives
- Food Analysis and Quality Assurance
- Food Bio Actives
- Food Biochemistry
- Food Chemistry
- Food Drug Analysis
- Food Engineering
- Food Microbiology
- Food Nutrition and Health
- Food Processing and Preservation
- Food Safety, Security and Control
- Food Science and Food Business
- Food Science and Technology
- Food Toxicology
- Human Health in Probiotics
- Importance of Food and Nutrition
- Industrial Biotechnology in Food Industries
- Management of Food Waste
- Microbial aspects of Food Quality and Spoilage
- Nutrition and Health
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