The 2024 6th International Conference on Food Science and Nutrition Engineering (ICFSNE2024) is an optimal platform for academic communications, exchange of ideas, and inspiration between specialists and scholars in the fields of food Science and nutrition engineering.

The 2024 6th International Conference on Food Science and Nutrition Engineering (ICFSNE2024) will be held online during Jun. 1-2, 2024.

For more information about ICFSNE2024, please refer to: http://www.icfsne.com/2024/06/home

Submission Deadline: Mar. 25, 2024 Dates: Jun. 1-2, 2024 Notification: 20-40 days after the submission Publication: 7-10 days after the final edition

2024 6th International Conference on Food Science and Nutrition Engineering (ICFSNE2024) accepts original and unpublished papers.
• Both Full paper and Abstract are welcomed.
• Papers submitted to the conference should be written in English or Chinese.
If full papers are accepted in the conference, they will be published online respectively in one of the following journals according to the themes. The publication date will be 7-10 days after the final proofs are received.
(The following journals of Science Publishing Group have been indexed and abstracted by CNKI (中国知网), WorldCat, CrossRef, Electronic Journals Library, Zeitschriftendatenbank, EZB, ResearchBib, Polish Scholarly Bibliography, Wissenschaftszentrum Berlin, etc.)

1) Please submit your paper via the submission system:
http://www.papersubmission.net (English website)
http://www.tougao123.net (Chinese website)
3) Manuscript length should be within 6-12 pages (Authors will be charged extra 50 USD/page if the manuscript length is more than 12 pages).
2) Formats of doc and docx are acceptable.
4) Download Manuscript Template:

2024 6th International Conference on Food Science and Nutrition Engineering (ICFSNE2024) invites original and unpublished papers. The papers may include but are not limited to:

Food Science: Food Engineering, Safe Food Storage, Fermentation and Bioprocess Technology, Food Packaging Technologies, Food Materials and Equipments, Food Preservation, Food Measurement and Characterization, Food Composition and Processing, Food Ingredients and Additives, Food Sensory and Flavours, Food Engineering and Microbiology .
Nutrition: Nutrition and Food Security, Food Nutrition and Evaluation, Food/Nutrition and Public Health, Functional Foods, Food/Nutrition Policy, Health Products and Functional Ingredients, Malnutrition, Diet and Cognition, Health Management, Nutrition Policy, Sports Nutrition .