International Conference on Agricultural Food Science, Technology and Nutrition ICAFSTN on December 16-17, 2023 in Barcelona, Spain

Agricultural food Science, Technology and Nutrition Agrofood chain and harvesting Breakfast cereals Cereal and Grain Processing Cereal extrusion technology for small food processing Cereal production and processing Cereal products and the technologies Cereal Science and Technology Cereal, Legume and Oilseed Technology Cereals Processing Technology Composition and analysis of cereal grains in relation to quality in end use Dry milling of cereals Engineering Aspects of Cereal and Cereal-Based Products Food Production and Processing Food technologies Functional and nutritional aspects of cereal-based foods and beverages, whether baked, fermented, or extruded Functional genomics as it relates to end-use quality Genetics, agronomy, and pathology of cereal crops if there is a substantive relationship to end-use properties of cereal grains Glass transition and its role in cereals Gluten proteins Grain and post-harvest systems Grain Processing Technology Industrial products (e.g., starch derivatives, syrups, protein concentrates, and isolates) from cereal grains, and their technology Malting and brewing Manufacturing Technology of Ready-to-Eat Cereals Minor constituents of cereals Morphology, biochemistry, and biophysics of cereal grains relevant to functional and nutritional characteristics Nutraceutical and Functional Food Processing Technology Pasta and noodles Proteins of cereals Raw material producers and refiners Rheology of doughs and batters Rice, oat, and barley processing Small-scale Cereal Milling and Bakery Products Snack foods, and feeds Soft wheat products Starch Storage of cereal grains and derivatives and effects on nutritional and functional quality Storage of cereals Structure and physicochemical properties of functionally and nutritionally important components of cereal grains such as polysaccharides, proteins, oils, enzymes, vitamins, and minerals Structure of cereals Wet milling: production of starch, oil, and protein Yeast-leavened products </div>