2020 9th International Conference on Nutrition and Food Sciences (ICNFS 2020)


会议名称:2020 9th International Conference on Nutrition and Food Sciences (ICNFS 2020)








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Welcome to the official website of the 2020 9th International Conference on Nutrition and Food Sciences (ICNFS 2020). ICNFS 2020 will be held during April 13-15, 2020, Barcelona, Spain. It is to bring together innovative academics and industrial experts in the field of Nutrition and Food Sciences to a common forum.

All accepted papers of ICNFS 2020 will be published in journal about Food Engineering (template) to be included in the Engineering & Technology Digital Library, and indexed by WorldCat, Google Scholar, Cross ref.


2020 9th International Conference on Nutrition and Food Sciences (ICNFS 2020) is the premier forum for the presentation of new advances and research results in the fields of theoretical, experimental, and applied Nutrition and Food Sciences. The conference will bring together leading researchers, engineers and scientists in the domain of interest from around the world. Topics of interest for submission include, but are not limited to:

Agricultural Biotechnology

Agricultural biotechnology & developing countries

Agricultural Biotechnology regulations, rules & perceptions

Animal biotechnology

Application of artificial intelligence in food engineering research and in industry

Beverage and Fermentation Technology

Biocatalysis, organocatalysis and nanobiotechnology

Biomedical Computational drug discovery

Bio-MEMS and microbioreactors

Biomimetic and self-assembled materials

Biosensors and molecular diagnostics

Breeding and genetics

Cell and tissue engineering

Cellular and molecular biology

Composition of foods

Control and system engineering for food industry

Crop breeding, genetics & genomics

Diet-related diseases

Domestic animal breeding, genomics & biotechnology

Drug screning and pharmaceutical synthesis

Electronics and instrumentation in food industry

Environmental Biotechnology

Enzyme Engineering

Food & dairy agricultural biotechnology

Food and Nutritional Science

Food bioavailability

Food biotechnology

Food Chemistry and Biotechnology

Food engineering education

Food microstructure development and characterization

Food fortification and supplementation

Food Nutrition and Evaluation

Food Packaging, Materials and Equipments

Food processing, preservations and packaging

Food properties including thermal, chemical and mechanical properties

Food safety and hygiene

Food Sensory and Flavours

Food Texture and Rheology

Functional Food and Bioactive Factors

Functional foods, nutrition, nutraceuticals & bioactives

Gene expression databases

Gene regulation

Heat, mass transfer and fluid flow in food processing

Industrial Biotechnology

Marine & algal biotechnology

Marine Biotechnology

Mathematical modeling and software development for food processing purposes

Meat science


Microorganism technology

Molecular pharming in plants & animals

Nano Biotechnology

Nanoparticle sequestration in biomolecules

Nanoparticles, nanocomposites, and nanoporous materials for bio-applications

Non-ruminant nutrition

Non-thermal food processing

Nutrition and health of the public

Nutrition for people with special needs

Nutritional status of various ages

Nutrition education

Nutrition policy

Nutritional state

Reproduction and lactation

Socioeconomic status

Sports nutrition