Aim & Scope

The 45th International Scientific Conference on Food Engineering and Biotechnology is the premier interdisciplinary forum for the presentation of new advances and research results in the fields of Food Engineering and Biotechnology. The conference will bring together leading academic scientists, researchers and scholars in the domain of interest from around the world. Topics of interest for submission include, but are not limited to:

  1. Agricultural Biotechnology
  2. Animal biotechnology
  3. Application of artificial intelligence in food engineering research and in industry
  4. Artificial organs and implants
  5. Biocatalysis, organocatalysis and nanobiotechnology
  6. Bioinformatics
  7. Biological and biomedical imaging
  8. Biomedical Computational drug discovery
  9. Bio-MEMS and microbioreactors
  10. Biomimetic and self-assembled materials
  11. Bioremediation of polluted sites
  12. Biosensors and molecular diagnostics
  13. Cell and tissue engineering
  14. Control and system engineering for food industry
  15. Drug screning and pharmaceutical synthesis
  16. Electronics and instrumentation in food industry
  17. Environmental Biotechnology
  18. Enzyme Engineering
  19. Food Biotechnology
  20. Food microstructure development and characterization
  21. Food properties including thermal, chemical and mechanical properties
  22. Gene expression databases
  23. Gene regulation
  24. Heat, mass transfer and fluid flow in food processing
  25. Industrial Biotechnology
  26. Marine Biotechnology
  27. Mathematical modeling and software development for food processing purpose
  28. Medical and biological devices
  29. Medical Biotechnology
  30. Microbiology
  31. Microorganism technology
  32. Nano Biotechnology
  33. Nanoparticle sequestration in biomolecules
  34. Nanoparticles, nanocomposites, and nanoporous materials for bio-applications
  35. Non-thermal food processing
  36. Pharmaceutical Biotechnology
  37. Plant biotechnology
  38. Plant design using conceptual design techniques
  39. Protein and gene delivery systems
  40. RNA and DNA structure and sequencing
  41. Separation and purification processes for food production
  42. Thermal processing