Alternative Proteins
Alternative proteins are plant- predicated and food- technology choices to beast protein. They include food products made from manufactories (for sample, grains, legumes and nuts), fungus (mushrooms), algae, and insects and indeed cultivated (lab- grown) meat. The coming Food Hallmark Research Initiative is an interdisciplinary disquisition crew that brings together food scientists and social scientists to explore the development of these new products.
Related Conference of Alternative Proteins
February 22-23, 2024
7th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
April 04-05, 2024
8th International Conference on Food Chemistry, Nutrition and Safety
Madrid, Spain
October 29-30, 2024
3rd International Conference on Agroecology and Organic farming
Montreal, Canada
Alternative Proteins Conference Speakers
Recommended Sessions
- Alternative Proteins
- Covid-19: Food Security and challenges
- Food Additives and Labelling
- Food and Nutrition
- Food Borne Diseases and Its Prevention
- Food Contamination and Adulteration
- Food Preservation and Quality Standard
- Food Processing and Analysis
- Food Production and packaging systems
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- Food Safety in Biotechnology
- Food Safety in Retail Foods
- Food Safety Laws and Regulations
- Food Safety Management Systems
- Food Safety Modernization Act
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- Food Toxicology and Allergens
- Genetically Modified Foods
- Medical Foods and Dietary Supplements
- Microbiological and Chemical Aspects of Food Safety
- New Developments in Food Industry
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- The Fundamental Principles of Food Safety Food Handler
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