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Select Track NameSession 1 (Innovations in Food Processing & Preservation)Session 2 (Advances in Nutritional Science and Health)Session 3 (Sustainable Food Production and Nutrition)Session 4 (Functional Foods: Science and Benefits)Session 5 (Biotechnology in Food Innovation)Session 6 (Enhancing Nutritional Quality in Processed Foods)Session 7 (Food Safety: Standards and Practices)Session 8 (Personalized Nutrition: Approaches and Applications)Session 9 (Nutrigenomics: Linking Genes and Diet)Session 10 (Gut Microbiome and Its Role in Nutrition)Session 11 (Global Health and Food Fortification)Session 12 (Plant-Based Diets: Benefits and Trends)Session 13 (Advances in Food Packaging Technologies)Session 14 (Technology’s Role in Food Security)Session 15 (Dietary Patterns and Disease Prevention)Session 16 (Food Engineering for Nutritional Enhancement)Session 17 (Sustainable Agriculture for Better Nutrition)Session 18 (Antioxidants and Their Nutritional Impact)Session 19 (Reducing Food Waste for Nutritional Security)Session 20 (Nutrition Across the Lifespan: Special Needs)Session 21 (Probiotics and Prebiotics in Health)Session 22 (Functional Ingredients for Better Health)Session 23 (Genetic Engineering in Food Production)Session 24 (Diet’s Impact on Gut Health and Immunity)Session 25 (Regulatory Frameworks in Food Technology)Session 26 (Smart Food Systems and Tailored Diets)Session 27 (Managing Food Allergies and Sensitivities)Session 28 (Future Food Trends: Innovation and Nutrition)Session 29 (Global Nutrition Policies and Strategies)Session 30 (Culture, Diet, and Nutrition: A Global Perspective)
