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
October 17-18, 2024
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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
- Food Safety
- Food Safety and Hygiene Regulations
- Food Safety in Biotechnology
- Food Safety in Retail Foods
- Food Safety Laws and Regulations
- Food Safety Management Systems
- Food Safety Modernization Act
- Food Security and Policy
- Food Toxicology and Allergens
- Genetically Modified Foods
- Medical Foods and Dietary Supplements
- Microbiological and Chemical Aspects of Food Safety
- New Developments in Food Industry
- Novel Foods and Nano Materials
- The Fundamental Principles of Food Safety Food Handler
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