Call for papers/Topics

Topics of Interest for Submission include, but are Not Limited to:

 

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.