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.