CALL FOR PAPER AND POSTER

This research area is focusing on connection between food, the nutrients they provide and impact on human health. Any scientific approach focusing on the following topics but not limited to: novel foods and functional food ingredients; nutrient and non-nutrient composition of foods; food intake and dietary practices; nutritional deficiencies and excesses; effects of food components on the metabolism, health, performance and disease; human behaviours related to food choices; individual response to diet and foods; impact of nutrition on healthy growth, development and reproduction; nutrition and cognitive performance

Food safety and food security refers to safe and nutritious food that can sustain life and promote good health. Food safety is important practices applied in creating safe food environments during food preparation, handling, storage, and distribution. On the other hand, food security is the availability and adequacy of food to the society in making sure that all people will have access to sufficient, nutritious, safe, and affordable food. This track will discuss on latest findings, issue and trend related to safe food preparation and sustainable of food sources in community.

Food processing and technology involves the transformation of raw ingredients into finished and semi-finished products with the objective of stabilizing food products, attractive, marketable and often long shelf-life food products. This track focus on application of science and technology to the processing, utilisation, preservation, packaging, innovative food processing and technology.

This research area dealing with the advancement of the chemistry and biochemistry of food or the analytical methods/approach used. Topics featured in food chemistry and analysis include but not limited to: chemistry relating to major and minor components of food, bioactive constituents of foods, chemical and biochemical composition and sources changes in molecules induced by processing, distribution and domestic conditions, effects of processing on the composition and quality, and chemistry of food additives, contaminants and other agro-chemicals, together with their metabolism, toxicology and food fate.

Sensory analysis, together with consumer research, is currently being carried out by the industry and researchers to improve the quality of products and to guarantee the success of innovation in market uptake among consumers. It can be done at the different stages of new product development, from the idea stage to commercialization, However, it is not only sensory characteristics that determine the acceptance or success of a new product. Factors such as social aspects, the environment, market demand, competitors, nutritional knowledge, specific diets, emotions, health, the nature of the products and packaging also have very important influence. This track will focus on the development of innovative food products supported with consumer research and sensory analysis.

The majority of food products available in the market today are adulterated in numerous ways. The food that we consume comes from multiple sources and wide variety. This track provides a platform for researchers, practitioners and educators to share recent developments, trends and concerns in the areas of food components, additives, and ingredients, as well as practical issues faced and solutions implemented. Understanding these food components are essential to recognise how they can best be further explored by the industry as processing aids and for improving nutritional value. Making optimal choices to maximise effects for their intended use are paramount in producing cost effective products