Modern food systems are increasingly benefiting from biotechnology in food science & nutrition, a field dedicated to enhancing food quality, safety, and nutritional value through biotechnological innovation. Fermentation technologies, genetically modified crops, and enzyme applications are being used to develop functional foods, improve shelf-life, and enrich dietary components. Probiotics and prebiotics derived from microbial biotechnology are supporting gut health and immunity, while food genomics is tailoring diets based on individual genetic profiles. Biotechnology in Food Science & Nutrition also enables detection of foodborne pathogens and contaminants using biosensors and molecular diagnostics. As consumer demand shifts toward clean-label and sustainable products, this area is instrumental in advancing personalized nutrition and alternative protein sources that align with health and environmental priorities.
Title : Actinobacteria as eco-friendly biopesticides: A sustainable approach to pest management
Saba Siddiqui, Integral University, India
Title : Biotech innovations: Bioengineering potential for novel biomanufacturing systems
Murray Moo Young, University of Waterloo, Canada
Title : Targeting noncanonical epitopes in anti-cancer immunotherapy
Michele Mishto, Francis Crick Institute, United Kingdom
Title : Application of convolutional neural networks in classification of GBM for enhanced prognosis
Rithik Samanthula, Thomas Jefferson High School for Science and Technology, United States
Title : Stem cell therapy: An affordable healthcare therapy for various diseases
Anant Marathe, Total Potential Cells (P) Ltd, India
Title : Flu vaccines available in Italy for the youth population
Davide Frumento, RomaTre University, Italy