Conference Description:

I. Food Science and Technology:

Food Biotechnology: This includes the use of biotechnological innovations to enhance food production, improve nutrition, and reduce environmental impacts. Specific areas might include:
Crop biotechnology and genetic improvement.
Next-generation food development (e.g., alternative proteins, cellular agriculture).
Biofortification of staple food crops to improve nutritional quality.
Biotechnologies in food processing, diet, and nutrition.
Precision fermentation for food ingredients.
Food biotechnology ethics and regulations.
Food Processing and Engineering: New techniques, efficiency improvements, and sustainable methods in food processing.
Food Chemistry and Biochemistry: Understanding the chemical composition of food and its changes during processing and storage.
Food Microbiology: Food safety, spoilage organisms, beneficial microbes (probiotics), and fermentation.
Food Nanotechnology: Applications of nanotechnology in food processing, packaging, and safety.
Food Packaging and Preservation: Innovative and sustainable packaging solutions, extending shelf life, and reducing waste. Smart packaging innovations.
Food Safety and Security: Ensuring a safe and adequate food supply, including topics like foodborne illnesses, detection methods, and regulatory aspects.
Food Analysis and Quality Control: Advanced analytical techniques for assessing food quality and authenticity.
Nutritional Science and Public Health: The relationship between diet and health, addressing nutritional deficiencies, and promoting healthy eating.
Food Toxicology: Examining harmful substances in food and their effects on human health.
Food Waste Reduction and Valorization: Converting food waste into valuable bioproducts.
Novel Food Sources and Ingredients: Exploring new sources of food and innovative ingredients.
Sensory Evaluation and Consumer Science: Understanding consumer preferences and sensory properties of food.
Food Science: Economics & Market Trends: Analyzing economic factors and market trends in the food industry.
Food Science & Climate Resilience: How food science can contribute to more sustainable and climate-resilient food systems.
II. Agriculture:

Sustainable Agriculture: Practices that promote environmental health, economic profitability, and social equity.
Precision Agriculture/Smart Agricultural Technology: Utilizing technologies like AI, IoT, and remote sensing to optimize farming practices.
Crop Production and Improvement: Plant breeding and genetics, crop physiology, and innovative production techniques.
Soil Science and Health: Maintaining and improving soil fertility, microbiology, and overall soil health. Boosting soil health through biotechnology.
Water Management and Irrigation: Efficient irrigation techniques and sustainable water use in agriculture.
Pest and Disease Management: Integrated pest management, biological control, and plant pathology.
Organic Agriculture: Principles and practices of organic farming.
Digital Agriculture: The role of digital technologies in modern agriculture.
Agricultural Economics and Policy: Economic aspects of farming and agricultural policies.
Farm Management and Rural Development: Strategies for efficient farm management and promoting rural development.
Animal Breeding and Genetics: Improving livestock through genetic selection and biotechnology.
Animal Health and Welfare: Ensuring the health and well-being of farm animals.
Animal Nutrition and Feed Quality: Optimizing animal diets for health and productivity.
Aquaculture and Fisheries: Sustainable practices in fish farming and management of aquatic resources.
Livestock Systems: Different systems of animal production and their sustainability.
Climate-Resilient Agriculture: Adapting agricultural practices to mitigate and adapt to climate change. Biotechnologies for climate resilience.
Agroecology: Integrating ecological principles into agricultural systems.
Forestry and Tree Genetic Resources: Sustainable forest management and the use of tree genetic resources.
III. Biological Sciences (with relevance to Food and Agriculture):

Agricultural Biotechnology: Applications of biotechnology in crop and livestock improvement.
Plant Physiology and Molecular Biology: Understanding plant growth, development, and responses at the molecular level.
Genetics and Genomics: Studying the genetic makeup of plants and animals for improved traits.
Microbiology: The role of microorganisms in soil health, plant growth, and animal health.
Entomology: The study of insects, including beneficial and harmful species in agriculture.
Plant Pathology: Understanding plant diseases and developing control strategies.
Biodiversity and Conservation: The importance of biological diversity in agricultural ecosystems.
Environmental Sciences: Interactions between agriculture and the environment, including pollution, conservation, and sustainability.
Bioinformatics: Using computational tools to analyze biological data relevant to food and agriculture.
Synthetic Biology: Designing and engineering biological systems for applications in food and agriculture.
IV. Cross-Cutting Themes:

Artificial Intelligence and Bioinformatics in Agrifood Systems: Integrating digital technologies to advance research and innovation.
Ethical Implications of Biotechnology in Agriculture and Food.
Policy and Regulatory Frameworks for Agricultural Biotechnologies.
Consumer Perception and Acceptance of New Technologies in Food and Agriculture.
The Role of Biotechnology in Achieving Sustainable Development Goals (SDGs).
Multi-stakeholder Collaboration and Knowledge Transfer in Agrifood Systems.
The Impact of COVID-19 on Food Systems.