3rd Edition of Agriculture, Forestry, and Horticulture World Conference 2027
Scientific Sessions - AFHWC 2027
Food Science, Functional Foods and Sustainable Packaging
Food science applies chemistry, biology, microbiology and engineering to understand food and to turn raw agricultural produce into safe, nutritious and appealing products. It covers processing, preservation, fermentation, quality control and food safety. Functional foods are foods that provide health benefits beyond basic nutrition, often because they contain bioactive compounds such as antioxidants, dietary fibre, polyphenols or probiotics that may help prevent conditions such as diabetes, obesity and heart disease. Food packaging protects products and extends shelf life, but conventional plastic packaging creates serious waste problems. Sustainable packaging uses biodegradable materials such as starch, cellulose and plant extracts, and active packaging can even release natural compounds that slow spoilage.
What You Will Learn
- Developing functional, fermented and nutraceutical food products
- Using natural bioactive compounds from crops and by-products
- Advances in biodegradable and active food packaging
- Food safety and quality approaches across the supply chain
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