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Technology and Culinary Innovation
Session Overview
Goal 1: Fostering Interdisciplinary Collaboration
Promote knowledge exchange between life sciences, healthcare, and other disciplines to drive innovative solutions addressing global challenges
Who Can Join
Research Scholars
Technology Experts
Students & Alumini’s
Editorial Board Members of Journals
Government Officials
Industry Professionals
Tracks
Topics of Interest for Submission include, but are not limited to:
1 Food biotechnology and genetic engineering
2 3D printing in food production
3 Traceability technology in supply chains
4 Artificial intelligence in meal planning
5 Packaging innovations for food preservation
6 Sustainable packaging materials
7 Food delivery apps and their impact
8 Impact of Food Marketing and Advertising
9 Food Nanotechnology
10 Single Cell Protein
11 Enzyme Technology
12 Biofilms, Edible Coatings & Films
13 Alternative Protein
Key Themes:
- Exploring cutting-edge technologies that revolutionize culinary practices, enhance food production efficiency, and offer innovative gastronomic experiences.
- Addressing strategies to tackle hunger, food scarcity, and equitable food distribution in the context of growing global populations and resource constraints.
- Highlighting advancements in food safety protocols, contamination prevention, and hygiene practices to ensure healthier consumption.
- Investigating the integration of traditional diets and medicinal foods into modern nutritional science for enhanced well-being.
- Emphasizing the role of diverse dietary habits and cultural influences in shaping sustainable and inclusive nutrition systems.
- Advocating for sustainable farming techniques, eco-friendly food production systems, and technological interventions in agriculture.
- Exploring adaptive strategies for food systems to withstand and mitigate the impacts of climate change.
- Discussing the potential of plant-based, lab-grown, and other alternative proteins as sustainable solutions for future food needs.
- Promoting awareness, policy-making, and advocacy efforts for better public nutrition and health outcomes globally.