Pa st Conference Report of Advances in Food Science, Processing and Technology was scheduled during 24-25, 2020 at Tokyo Japan

The “3rd World Congress on Advances in Food Science, Processing and Technology” during May 13-14, 2019 at Tokyo, Japan was successfully completed which has given Conference Series the prospect to bring the gathering one more time.Was successfully completed with the theme ‘‘Exploring the Innovative Trends & Strategies in Food Science Technology” which offered a unique opportunity for investigators across the globe to meet, network, and perceive new scientific innovations. Benevolent response and active participation was received from scientists, doctors, professors, lecturers, dieticians, nutritionist, pharmaceutical industries, healthcare industries, researchers and students from the fields of nutrition those who involved in this successful event.

The conference was initiated with the honorable presence of the Keynote forum. The list includes:

• Ozlem Tokusoglu, Manisa Celal Bayar University, Turkey

• Yuanlong Pan, Nestle Purina Research, USA

• Luis Gonzalez Vaque, University of Girona, Spain

• Claudio Gallottini, University of Perugia, USA

• Suphachai Nuanuasuwan, Chulalongkorn University, Thailand

• Yasin Özdemir, Ataturk Central Horticultural Research Institute, Turkey

Conference Series is organizing “4th World Conference on Advance in Food Sciences & Technology” which is going to be held on February 24-25, 2020 at Tokyo, Japan. The theme of the conference is “Exploring the Innovative Trends & Strategies in Food Science & Technology”. This conference will cover the fields related to food science and technology, mainly focusing on learning about the significant trends in modern food processing, drawbacks, and its hygiene, food preservation, and the advanced technologies in food science processing, and it move forwards in making a better health, this is going to be a best opportunity to influence the largest assemblage of participants from the food science community.

The conference highlights of Food Tech 2020 are Food Science and Technology which had become a widespread and sophisticated branch of Food Science due to constant & high-quality research. In this conference, we will discuss up-todate and research works which advance the Processing of Food Technologies in the field of Food Education. The topics are selected to be of scientific importance and at the same time to be comprehensible and understandable with basic knowledge of Food Nutrition and Processing Technologies

Food Tech 2020 witnessed an amalgamation of peerless speakers who enlightened the crowd with their knowledge and confabulated on various new-fangled topics related to the field of Food Science with namely Motivational Speaker ~ Eddie Mugampoza Uganda.

References

1. Agugo UA, Asinobi CO, Afam Anene C (2019) Food Technology & Preservatives
2. Feng Hua, Zhang Jinli, Wu Peng (2019) Food Technology & Preservatives