Scope of Submission
We welcome submissions from a broad range of disciplines, including but not limited to:
- Biotechnological innovations in food processing
- Food safety and biotechnology applications
- Bioprocessing techniques for food engineering
- Fermentation in food product development
- Biotechnology for sustainable food production
- Food quality enhancement through biotechnology
- Biotechnology in food preservation methods
- Genetic modification in food crops
- Biotechnology for functional food development
- Food waste reduction through biotechnology
- Microbial applications in food processing
- Biotechnology for flavor enhancement
- Nutritional improvements through biotechnology
- Food packaging innovations using biotechnology
- Biotechnology in meat processing technologies
- Plant biotechnology for food security
- Biotechnology in dairy product processing
- Emerging trends in food biotechnology
- Consumer perceptions of biotechnologically enhanced foods
- Biotechnology for allergen-free food production
All papers must be original and not previously published or submitted elsewhere.
