Food Biotechnology and Enzymology
This session covers the application of enzymes and biotechnology in food production, quality improvement, and waste reduction. Topics include enzymatic browning control, starch modification, and lipid metabolism. Attendees will learn about microbial enzyme production and immobilization techniques. Advances in biosynthesis of flavor and texture modifiers will be presented. Industrial case studies on enzyme integration will be shared. Regulatory and cost-related aspects will also be discussed.
Related Conference of Food Biotechnology and Enzymology
March 19-20, 2026
25th International Conference on Diabetes, Nutrition, Obesity and Eating Disorders
Paris, France
Food Biotechnology and Enzymology Conference Speakers
Recommended Sessions
- Advances in Food Chemistry
- Analytical Techniques in Food Chemistry
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- Climate Change and Food Security
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- Flavor Chemistry and Sensory Science
- Food Adulteration and Detection Methods
- Food Allergens and Intolerances
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- Food Preservation and Shelf-Life Extension
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- Research Trends in Food Microbiology
Related Journals
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