Theme:Formulation and Optimization of Food Science and Nutrition Technology towards the Global Demand


3rd Edition of Food science and Nutrition Technology Virtual 2022

Sciwide most cordially welcome to the '3rd edition of Food Science and Nutrition Technology virtual' Scheduled to be held on the Sep 02nd & 03rd, 2022.

The conference would be focusing on V-FSNT2022 with the theme “Formulation and Optimization of Food Science and Nutrition Technology towards the Global Demand'

Our aim is to create a platform for exchange of information on technological developments, new scientific innovations and the effectiveness of various regulatory programs towards V-FSNT2022. It provides a premier technical forum for expressing and knowledge about the advanced research and developments, as well as exploration of new applications, technologies and to explore new trends in the field of Food Science & Technology. We expect this to be one of the most memorable event for all of us as it will bring together all of the scientists, professors, and delegates for a spectacular outcome.

We welcome you to join our webinar to share and gain knowledge.


Target Audience:

Food technologist
Food safety officers
Quality control officers
Quality assurance officers
Food Engineers



  • Aug302022

    Abstract Submission Deadline

  • Aug132022

    Early Bird Registration Deadline

Benefits of

attending online


  • Attending an online conference is an opportunity to build new connections with other academics and experts in the same or similar field of studies all around the world and share thoughts on recent advances and technological through online.


  • For students and researchers, online conferences help to make research on a particular subject easier. they provide access to various research activities related to a particular subject with current findings and developments anticipated from them.


  • Watch live and learn from the comfort of your home or office on your phone, mobile device and/or computer.



  • Food Science and Technology

  • Nutrition and Health

  • Analysis and Chemistry of Food

  • Pediatric Food & Nutrition

  • Dairy Science & Fermentation Technologies

  • Food Waste and By-products

  • Food and Chemical Toxicology

  • Human Nutrition and Metabolism

  • Seafood Science and Technology

  • Food Bioscience, Biotechnology& Biophysics

  • Current Trends In Food Technology

  • Junk Food and Diabetes

  • Food-borne illness and allergies

  • Nutritional Deficiency and Disorders

  • Advanced Research And Trends In Food Sciences

  • Bio Active Constituents Of Food

  • Nutrition In Clinical Practice

  • Processing Of Fruits And Vegetables

  • Food Microbiology

  • Clinical Nutrition and Therapeutic Dietetics

  • Food Quality Control and Quality Assurance

  • Food Process, Preservation, Analysis & Traceability

  • Food and Resource Economics

  • Vitaminology & Lipidology

  • Vitamin Deficiency Diseases

  • Food Nanotechnology

  • Nutritional Biochemistry

  • Food and Immunity

  • Food Safety & Defense

  • Product Development & Ingredient Innovations

  • Food Bioscience, Biotechnology& Biophysics

  • Beverage Technology

  • Food as a Preventive Medicine

  • Lactating Nutrition in breasting feeding

  • Public Health Nutrition

  • Diet and Obesity

  • Natural & Artificial food additives

  • Animal Nutrition

  • Technology and Sustainable Food System

  • Agricultural Food Science

  • Meat Science & Livestock

  • Processing and Packaging

  • Nutrition and Food Science Research

  • Functional Foods, Nutrition, Nutraceuticals & Bioactives

  • Plant Based Nutrition & Crop Science

  • Food Colloids and Polymers

  • Agriculture and Plant science

  • Healthy Food Environment

  • Food-System Methods Affecting Nutritional Value

  • Foodomics & Nutrigenomics

  • Sports & Nutrition

  • Food Nutritional Science

  • Aquaculture Feed and Nutrition



Keynote Speakers

    • Gerald Hsu

    • EclaireMD Foundation, USA
    • Adele Papetti

    • University of Pavia, Italy
    • Michel Leclerc

    • 556 rue Isabelle Romée, 45640 Sandillon, France
    • Vasudeva Singh

    • Gauhati University, India
    • Taesung Park

    • Seoul National University, Korea
    • Nadia Mulinacci

    • University of Florence, Italy
    • Claudia M. Botelho

    • University of Minho, Portugal
    • Henri Nouws

    • Instituto Superior de Engenharia do Porto, Portugal
    • Elsa Vieira

    • Instituto Superior de Engenharia do Porto, Portugal
    • Diana Catalina Castro Rodríguez

    • Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, Mexico
    • Martin Kussmann

    • German Entrepreneurship, USA
    • Vijaya Khader

    • Acharya N. G. Ranga Agricultural University, India
    • Patricia Matanjun

    • Universiti Malaysia Sabah, Malaysia
    • Christine L Blackledge

    • Swallowing Trust, USA
    • Monica Rosa Loizzo

    • University of Calabria, Italy
    • Zeinab Anwar El-Kabbany

    • Ain Shams University, Egypt

Invited Speakers

    • Jiayi Li

    • Northeast Agricultural University, China
    • Biqi Han

    • Northeast Agricultural University, China
    • Edgar Omar Rueda Puente

    • Universidad de Sonora, Mexico
    • Antonieta Mojo Quisani

    • Universidad Nacional de San Antonio Abad del Cusco, Peru
    • Minoli Aponso

    • Monash University, Australia
    • Sawako Hibino

    • Osaka University, Japan

virtual event


Day 1 - September 02, 2022 - GMT

  • 07:00-07:10

    Opening Ceremony and Welcome Note

  • 07:10-09:10

    Keynote Presentations

  • 09:10-09:20

    Refreshment Break

  • 09:20-11:30

    Oral Presentations

  • 11:30-12:00

    Poster Presentations

Day 2 - September 03, 2022 - GMT

  • 07:00-07:10

    Opening Ceremony and Welcome Note

  • 07:10-09:10

    Keynote Presentations

  • 09:10-09:20

    Refreshment Break

  • 09:20-11:30

    Oral Presentations

  • 11:30-12:00

    Poster Presentations

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