Food Science 2025

Connie Rogers speaker at 2nd International Conference on Food Science and Technology
Keynote Presentation (Virtual)

Nutritional Metabolism & Metabolic Syndrome

Connie Rogers Holistic Health Coaching, USA

A healthy brain depends on a healthy gut, which includes a healthy metabolism. If our daily habits include street drugs, junk foods, pesticides, and c [....] Read More

Wan Rosli Wan Ishak speaker at 2nd International Conference on Food Science and Technology
Keynote Presentation (Virtual)

The ability of winter melon (benincasa hispida) in improving nutritive values and controlling glycaemic parameters

Wan Rosli Wan Ishak Universiti Sains, Malaysia

A high intake of refined carbohydrates combined with a low intake of dietary fibres (DFs), notably from vegetables, has elevated the risk of cardiov [....] Read More

Carrero Contreras Karent Alexandra speaker at 2nd International Conference on Food Science and Technology
Poster Presentation (In-Person)

Molecular vs. Microbiological Detection of Escherichia coli O157: A Comparison in the Context of Food Safety

Carrero Contreras Karent Alexandra National University of Colombia, Colombia

Escherichia coli O157 is a highly virulent foodborne pathogen associated with seve [....] Read More

Barbu Vasilica speaker at 2nd International Conference on Food Science and Technology
Oral Presentation (Virtual)

New innovative functional food: Danube carp (Cyprinus carpio) lactically fermented with Lactiplantibacillus pentosus

Barbu Vasilica University of Galati, Romania

The Danube region has a rich tradition of preserving fish, pa [....] Read More

Svetlana Derkach speaker at 2nd International Conference on Food Science and Technology
Oral Presentation (In-Person)

Fish Gelatin Structure and Physical Properties: Influence of extraction type

Svetlana Derkach Murmansk Arctic University, Russia

In recent years, there has been increased interest in the producti [....] Read More

Halima El Hatmi speaker at 2nd International Conference on Food Science and Technology
Oral Presentation (Virtual)

Study of whey proteins and their hydrolysates from milks of cameline, bovine, ovine, caprine and equine species

Halima El Hatmi University of Gabes, Tunisia

Whey presents an elevated content of lactose and proteins, which are associated with its high biological oxygen demand and decomposing potential. [....] Read More