Food Analysis and Quality Assurance
Track 3: Food Analysis and Quality Assurance
Food analysis deals with the development, application and study of analytical procedures for characterizing the food properties and their constituents. These analytical procedures are used to provide information about a wide variety of various characteristics of foods including their structure, composition, physicochemical properties and sensory attributes. This information is critical to our rational understanding of the factors which determine the food properties, as well as to our ability to economically produce foods that are consistently nutritious, safe and desirable for consumers to make informed choices about their diet.
- Microbial Analysis of Food
- Instrumental Analysis of Food
- Sensory Evaluation of Food
- Applied Statistical Methods in Quality Control and Assurance
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Food Analysis and Quality Assurance Conference Speakers
Recommended Sessions
- Food-Borne Diseases
- Biocatalyst and Agriculture biotechnology
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- Current Research in Nutrition and Dietetics
- Diet and Cancer
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- Fermentation
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