New Technologies and Applications in Food Science
Friday January 11 | 8:00 - 10:30 am

This session will present new technologies in food science for the development of new foods and ingredients, innovations beyond preservation, and applications for food safety, in response to consumer demands, needs and expectations.

Emerging Food Processing Technologies: Enhancing Food Safety and Nutrition

Marcelo Cristianini, PhD, State University of Campinas, Brasil

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