第三届食品科学与生物医药国际学术会议

About ICFSB 2025

The 3rd International Conference on Food Science and Bio-medicine

The 3rd International Conference on Food Science and Bio-medicine（ICFSB 2025）is scheduled to be held in Guangzhou China on May 16-18 2025. The conference is hosted by Guangzhou University supported by Guangzhou Association For Science & Technology and organized by the School of Life Sciences of Guangzhou University. The theme of the conference is Bioengineering and food science covering bioengineering biomedicine microbiology molecular biology biochemistry food science agricultural technology food safety and quality.

The conference aims to promote crossover integration and exchange in the fields of biotechnology and food science at home and abroad to provide a high-level and open academic platform for experts scholars scientists entrepreneurs and related personnel engaged inBioengineering and food science research to exchange new ideas and trends and showcase the latest research results to jointly promote the continuous development and collaborative innovation in the fields of biotechnology and food science at home and abroad and to promote the establishment of exchange and cooperation in technological research and development industrial application and transformation of results between among related industries universities and research.

Important Dates

Full Paper Submission Date：April 3 2025

Registration Deadline：April 17 2025

Final Paper Submission Date：April 28 2025

Conference Dates：May 16-18 2025

Call For Papers

ICFSB 2025 is calling for paper.

The topics of interest for submission include but are not limited to:

• · Food science
• · Food nutrition
• · Molecular nutrition
• · Natural products and innovation
• · Functional food raw materials and ingredients
• · Food additive
• · Dietary nutrition and efficacy
• · Emerging food processing technologies
• · Human health
• · Food microorganism
• · Composition of food
• · Food science
• · Food safety and health
• · Food chemistry
• · Development and characterization of food microstructure
• · Food fortification and supplementation
• · Food properties including thermal chemical and mechanical properties
• · Food senses and flavors
• · Texture and rheology of food
• · Functional foods and bioactive factors
• · Bio-medicine
• · Biomaterial
• · Micro/nano bioengineering
• · Cell/tissue engineering
• · Biological medicine
• · Biodiversity and dietary diversity
• · Food and dairy bioengineering industry
• · Control and systems engineering
• · Enzyme engineering
• · Microbial taxonomy
• · Microbial food application
• · Cell and Molecular biology
• · Cell and tissue Engineering
• · Molecular drugs in plants and animals
• · Genetic engineering
• · Fermentation engineering
• · biopesticide

Publication

All papers will be reviewed by two or three expert reviewers from the conference committees. After a careful reviewing process all accepted papers will be published in the Conference Proceedings and submitted to EI Compendex Scopus for indexing.

Note: All submitted articles should report original results experimental or theoretical not previously published or being under consideration for publication elsewhere. Articles submitted to the conference should meet these criteria. We firmly believe that ethical conduct is the most essential virtue of any academics. Hence any act of plagiarism or other misconduct is totally unacceptable and cannot be tolerated.