International Conference on Food and Applied Bioscience 2024 is scheduled for February 8-9th, 2024 in Chiang Mai, Thailand. The aim of the conference is to engage, empower, evolve and explore food and biotechnology wisdom to modernize Agricultural and Agro-Industry sectors among academics, researchers, scientists, graduate students and industry personnel. The theme for the 7th Food and Applied Bioscience Conference is “Food and Biotechnology for a Sustainable and Bio-Circular-Green Economy”. The following strategies will be highlighted: (1) Promoting sustainability of biological resources through balancing conservation and utilization, (2) Employing resource capital, creativity, technology, biodiversity and cultural diversity to create value to products and services, enabling the communities to move up the value chain, (3) Upgrading and promoting sustainable technology and innovation focusing on green manufacturing and (4) Building resilience to global changes.
The seventh Food and Applied Bioscience 2024 organized by the Faculty of Agro-Industry of Chiang Mai University delighted to welcome reputable keynote speakers, academics, researchers, graduate students, scientists and industry experts, for interactive sessions. Moreover, Presenting in the conference is an opportunity to disseminate the findings, network with other researchers as a researcher. Eventually, feedback, review, recognition, and publication of papers will help you enhance your professional journey. It is a two-day conference from February 8-9th, 2024. The event will take place in Kantary Hills Hotel, Chiang Mai Province. The Kantary Hills Hotel located in one of the most attractive area in Chiang Mai. Chiang Mai is an ancient city with a modern twist and well-known for a beautiful nature blended with Lanna Culture.
Conference presentations provide an opportunity for prospective authors to get to know and identify potential future collaborators. Presentations, both oral and poster session cover the following areas:
(A) Food Chemistry, Nutrition, and Analysis
(B) Food Processing and Engineering
(C) Food Product Development, Sensory, and Consumer Research
(D) Food Microbiology and Food Safety & Quality, Food Security
(E) Food Biotechnology, Fermentation
(F) Related Food Topics (Food Packaging, Food Laws & Regulations, Food Policy, etc.)