Food Engineering

Food engineering reviews covers all engineering aspects of today’s food scientific research and the food industry. Coverage concentrates on classic as well as modern novel food engineering topics, exploring such essential factors as the health, nutritional, and environmental aspects of food processing. The process requires artificially created DNA that mimics naturally occurring DNA in other organisms. Genetically engineered (GE) foods have had their DNA changed using genes from other plants or animals. Scientists take the gene for a desired trait in one plant or animal, and they insert that gene into a cell of another plant or animal. Some people have expressed concerns about Genetically engineered foods, such as: Creating foods that can cause an allergic reaction or that are toxic, Unexpected or harmful genetic changes, Genes moving from one GM plant or animal to another plant or animal that is not genetically engineered, foods that are less nutritious This avoids introducing other genes with undesirable traits. Genetic engineering also helps in speeding up the process of creating new foods with desired traits.

  • Bio Engineered Plants
  • Bioprocess engineering
  • Diary Processing
  • Frozen Food Processing
  • Fruits,Vegetables and meat processing
  • Synthetic Biology Foods
  • Nano Engineered Foods

Related Conference of Food Engineering

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24thAsia Pacific
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31st Annual Congress on Nutrition & Food Sciences

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21st International Congress on Nutrition and Health

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3rd World Congress on Food and Nutrition

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29th World Congress on Nutrition & Dietetics

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2nd World Congress on Child Nutrition and Health

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