In the coming decades,the world food structure will face huge challenges to feed its large and growing population. The influence factors include on-going growth of the world population, the limited availability of natural resources and climate change. Due to this reason, 2021 12th International Conference on Biotechnology and Food Science (ICBFS 2021), as one of the premier forum for presenting developments in Biotechnology and Food Science, aimed to bring together leading scientists, researchers around the world to discuss the priority topics for Biotechnology and Food Science in recent years, will be held on February 2-4, Lancaster University, Lancashire, UK.
Accepted full papers will be published into either of the journals below:
|Option A: International Journal of Food Engineering (IJFE, ISSN: 2301-3664), and be included in the Engineering & Technology Digital Library, and indexed by WorldCat, Google Scholar, Cross ref, ProQuest , CABI.
|Option B: International Journal of Bioscience, Biochemistry and Bioinformatics (IJBBB, ISSN: 2010-3638), and be included in Electronic Journals Library, Chemical Abstracts Services (CAS), Google Scholar, and ProQuest.
|Presentation only-For those a few authors who don't expect any publication of your papers, you're welcome to submit the abstracts to us and present your papers at the conference without publishing.
With members from around the world focused on learning about Biotechnology and Food Science and its advances; this is your best opportunity to reach the largest assemblage of participants from the Biotechnology and Food Science community. Conduct presentations, distribute information, meet with current and potential scientists, make a splash with new advancements and developments, and receive name recognition at this 3-day event. World-renowned speakers, the most recent techniques, developments, and the newest updates in Biotechnology and Food Science are hallmarks of this conference.
- Prof. Raquel de Pinho Ferreira Guiné -
Polytechnic Institute of Viseu, Portugal
- Prof. Martin A.J. Parry -
Lancaster Environment Centre, Lancaster University, Lancaster LA1 4YQ, UK
- Prof. Anders Permin-
National Food Institute of Danmarks Tekniske Universitet, Copenhagen, Denmark
- Prof. Gihyung Ryu -
Kongju Nationnal University/Food Science and Technology, Chungnam, Sourth Korea