About the Food Science, Safety & Processing Session
Food Science, Safety & Processing examines how food composition, production, processing, preservation, quality, and safety influence nutrition and human health. The session includes conventional and emerging food technologies, contamination control, nutrient retention, food quality, product development, and safe food systems.
Abstract Scope and Participation
Abstracts from food science, nutrition, microbiology, processing technology, quality control, safety research, and product innovation are welcome. Food scientists, nutrition researchers, technologists, regulatory professionals, industry experts, and academics are encouraged to participate.
Topics Covered in Food Science, Safety & Processing
Topic 01
Food Safety
Topic 02
Food Processing
Topic 03
Food Quality
Topic 04
Food Preservation
Topic 05
Food Composition
Topic 06
Novel Food Technologies
Featured Speakers — Food Science, Safety & Processing 2027
Safiullah Pathan
Lincoln University of Missouri
Antioxidant capacity of underutilized green leafy vegetables and their potential health benefits
Recent Research Presented at Food Science, Safety & Processing Sessions
Antioxidant capacity of underutilized green leafy vegetables and their potential health benefits
Antioxidants are diverse groups of compounds that can counteract reactive molecules (free radicals) that damage cells and DNA. Free radicals are highly reactive species with unpaired electrons (e.g.…
Predictive modelling of postharvest changes of some selected climacteric fruits from maturity to senescence
The post-harvest handling of fruits and subsequent consumer choices are significantly influenced by the quality changes experienced by the fruits. This study aim is to develop a predictive model to…
Hydrogen foods: A new era in the food industry
When discussing human nutrition, we typically focus on the balance of proteins, fats, carbohydrates, caloric content, and daily requirements. However, not only the compositional makeup but also the…
Ultrasound Assisted protein extraction from distiller’s rice spent grain: Advancing agro- industrial by-product valorisation for food applications
Distiller’s rice spent grain is the predominant solid residue of the rice-based ethanol industry, accounting for approximately 85% of total byproducts generated. On average, 20 kg of spent grain is…
Buckwheat protein concentrate as a functional ingredient for future food and nutrition applications
Buckwheat is a widely recognized pseudocereal belonging to the family Polygonaceae, predominantly cultivated in cold and mountainous regions of the world, particularly in China and Russia. According…
Valorization of pea pod food processing waste for recovery of protein using alkali-and salt-assisted extraction
The efficient management of waste in food processing is increasingly gaining importance as the food industry looks for eco-friendly and resource-saving technologies. Agro-industrial biomass generated…
Related Scientific Sessions at Nutri Science 2027
Why Attend the Food Science, Safety & Processing Conference 2027
Present Your Research
Oral and poster slots for original Food Science, Safety & Processing work, reviewed by the scientific committee.
Network Globally
Meet nutrition researchers, educators, and public health specialists from around the world across three days.
Publish & Get Indexed
Accepted abstracts appear in the indexed conference proceedings with a citable DOI.
Learn from Keynotes
Plenary lectures from leading voices shaping Food Science, Safety & Processing research and practice.
Hybrid Flexibility
Attend in person in Singapore or join virtually — same program, same certificate.
Join Nutri Science 2027 for the Food Science, Safety & Processing track
Oral and poster slots for your work — in person in Singapore or online. Not presenting? Attend as a delegate to learn from the field.
Food Science, Safety & Processing Conference 2027 — FAQs
What is the Food Science, Safety & Processing track at Nutri Science 2027?
The Food Science, Safety & Processing track is a dedicated stream within Nutri Science 2027 covering the latest research, clinical innovation, and best practice in Food Science, Safety & Processing. It brings together researchers, educators, and practitioners for oral presentations, posters, and discussion.
Who should attend the Food Science, Safety & Processing sessions?
Nutrition researchers, dietitians, clinical nutrition practitioners, educators, doctoral students, and public health specialists with an interest in Food Science, Safety & Processing are all welcome — whether presenting or attending.
Can I present my research in the Food Science, Safety & Processing track?
Yes. Submit an abstract for oral or poster presentation. All submissions are peer-reviewed by the scientific committee; accepted abstracts appear in the indexed proceedings.
Is virtual attendance available for Food Science, Safety & Processing sessions?
Yes. Nutri Science 2027 is a hybrid conference — attend the Food Science, Safety & Processing track in person in Singapore or join live online, with on-demand access afterward.
Join the Nutri Science 2027 delegation
Singapore · March 18–20, 2027· Hybrid · in-person & virtual
Register as Delegate →
Attend without presenting.