FOODBALT 2019. 13th Baltic Conference on Food Science and Technology “Food. Nutrition. Well-being”, Jelgava, [Latvia], May 2–3, 2019: conference proceedings
2019
Straumite, E. (ed.-in-chief and responsible comp.), Latvia Univ. of Agriculture, Jelgava (Latvia) | Galoburda, R. (ed.-in-chief and responsible comp.), Latvia Univ. of Agriculture, Jelgava (Latvia)
The conference is a representation of the multidisciplinarity, transdisciplinarity and interdisciplinarity of food science, technology and experimental knowledge. It brought together food scientists, researchers as well as students from 13 countries, promoting the dissemination of new knowledge and allowing to exchange the latest research results in the area of food science and technology. The conference papers cover different range of topics: Health-relevant food products and issues, Quality and safety of processed foods, Trends in new food product and technology development, Food chemistry, analysis and quality assessment, Food material/packaging interaction, Sustainable processing and packaging, Consumer behaviour and sensory issues, Food chain management (raw materials, logistics, economics, information systems).
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Este registro bibliográfico ha sido proporcionado por Fundamental Library of Latvia University of Life Sciences and Technologies