About the Food Science and Food Safety

Exploring the environmental conditions of food production

Food is any substance consumed to provide nutritional support for an organism and also consists of protein, carbohydrate, fat utilized within the body and to encourage growth and vital processes to furnish energy. The absorption and utilization of food by the body is prime to nutrition and is facilitated by digestion. Primary food source for the plants is to convert solar energy into food by photosynthesis. Animals that feed on plants often function sources of food for other animals. Food science is that the basic science and engineering of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the event of food technology. Food safety (or food hygiene) is employed as a scientific method describing handling, preparation, and storage of food in ways in which prevent food-borne illness.

Organizing Panel Members

A Wallace Hayes

A Wallace Hayes

IIT Adjunct Faculty Member, Spherix Consulting

Michigan State University


Anupama Singh

Anupama Singh

Professor, Head at Department of Food Engineering

National Institute of Food Technology Entrepreneurship and Management NIFTEM


Baojun Bruce Xu

Baojun Bruce Xu

Professor, Department of Science and Technology

Beijing Normal University-Hong Kong Baptist University United International College


All the accepted abstracts will be published in the Supported Journals (Journal of Food: Microbiology, Safety & HygieneJournal of Food Processing & Technology) of Hilaris Conferences with a Digital Object Identifier (DOI) provided by Crossref.

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