Food is the most important thing of one's life in order to remain alive. Plants, poultry, glucose, milk, fruits, proteins, and so on are just some of the things we consume. Technology is a branch of science that assists in the preparation of food using all of the tools available to us. Also, the preservation and storage processes are aided by technology.

Nutrition is a basic human need as well as a requirement for a person's health. A healthy diet is essential for development, growth, and an active lifestyle beginning at a young age. Nutrition is the branch of science concerned with all of the different food composite variables and how they are combined to provide proper nourishment. The average dietary requirement for a group of people is determined by factors such as age, weight, height, gender, growth rate, and level of exercise. One of the keys to a healthy life is good nutrition. To boost nutrition, eat a well-balanced diet. Vitamin and mineral-rich foods should be eaten. Fruits, vegetables, whole grains, meat, and a protein source are all included.

Food chemistry examines how production, distribution, and domestic environments affect the composition and structure of molecules in foods and food products at various stages of processing and storage. Food chemistry has advanced rapidly in recent decades, thanks to advances in modern chemistry and biochemistry.

Food microbiology is the study of microorganisms that live in, produce, or contaminate food. This involves the investigation of microorganisms that cause food spoilage. However, "healthy" bacteria in food science, such as probiotics, are becoming more important. Microorganisms are also essential for the production of foods like cheese, yoghurt, other fermented foods, bread, beer, and wine.

Food toxicology is receiving increased attention as the food supply chain becomes more global in origin, and any contamination or poisonous manifestation can result in serious, far-reaching health consequences. Food toxicology encompasses a wide range of aspects of food safety and toxicology, including the character, properties, effects, and identification of toxic materials in food, as well as their disease manifestations in humans. It may also include other aspects of consumer product safety.

Food chemistry refers to the interactions and chemical processes that occur between the biological and non-biological components of food. Meat, poultry, beer, and milk are examples of biological components. In biochemistry, carbohydrates, lipids, and proteins are all included. Understanding the fundamental changes in composition and physical condition of foodstuffs that may occur during and after industrial production is a specific step of food technology. Food chemists help us understand diet and health in a variety of ways.

Food processing is a method that transforms food items into a form that can be used. It can cover the processing of raw materials into food through a variety of physical and chemical processes. Various activities covered by this process include mincing, cooking, canning, liquefaction, pickling, maceration and emulsification.

The word "food preservation" refers to a variety of methods for keeping food from spoiling. Canning, pickling, drying and freeze-drying, irradiation, pasteurization, smoking, and the use of chemical additives are all examples. As less people eat foods grown on their own land and as customers expect to be able to buy and eat foods that are out of season, food security has become an increasingly important part of the food industry. 

Nourishment Science is concerned with new or novel crude materials, as well as bioactive chemicals, fixes, and innovations; atomic, small-scale, and macro-structure advances in nutrition. Building, fast strategies for on-line control, and bundling innovations advanced biotechnological and pharmaceutical research. and Quality assurance procedures and implementation of techniques, risk assessment of both natural and non-biological dangers in nourishment, nourishment hypersensitivities and durability are some of the topics addressed by and Nano science developments and applications in nutrition., Present Patterns include nutrition work, associations between eating less and disease, and client demeanors in relation to food and risk assessment.

Food nanotechnology is a branch of nanotechnology concerned with applying nanotechnology to food or food packaging in order to prolong the shelf life or protection of food, detects harmful bacteria, or create stronger flavors. By manipulating biological molecules for roles other than those they have in nature, nanotechnology has begun to find potential applications in the field of functional food, opening up a whole new area of production.

The demand for legume crops is increasing in a world that urgently needs more sustainable agriculture, food security, and healthy diets. The growing demand for plant protein, as well as more adaptable and environmentally conscious agricultural practices, is fueling this development. Food, feed, fibers, and even fuel are all products of legumes, which are plants that grow with little nitrogen and in harsh conditions.

The worldwide functional nourishment and Nutraceutical market is being propelled by a growing consumer awareness of the medical benefits of foods and their wholesome advantages for potential disease prevention and enhancement. Practical foods are regenerative foods that have medicinal benefits in addition to vitality and basic nutrients. 

The Dairy industry is one of the largest segments of the food supply chain, and it is a sector that relies on a specific combination of art and science to succeed, with the balance shifting depending on the commodity. This session addresses the latest developments in dairy technology as well as the challenges that it faces.

Unsafe food poses a global health challenge, endangering everyone; babies, small children, pregnant women, the elderly, and people with existing health problems are particularly vulnerable.

The application of food science to the selection, preservation, manufacturing, packaging, distribution, and use of healthy food and beverages is known as food and beverage technology. Starting with food science, product production, quality assurance and quality control, and food regulation, food and beverage technology is a series of processes. Food and beverage technology is the research, examination, and collection of data regarding foods and their components.

A worrying notification about the customers' health is taken into account; additionally, people are very aware of their dietary consumption and the healthy components of a significant portion of the food they eat. Keeping in mind the importance of health, the food and beverage industry is looking forward to ensuring quality and quantity for the products they produce. This session focuses on food supply chain risk and controls, GMP, GHP, HACCP systems, and the need for audits.

Agricultural research is a wide multidisciplinary area of biology that incorporates the sections of exact, environmental, economic, and social sciences that are used in agricultural practice and understanding. How to grow crops efficiently and profitably while conserving natural resources and preserving the environment is referred to as agronomy. Agricultural Microbiology, Agricultural Engineering, Farm Management, Agricultural Economics, Organic Farming, Plant Protection, Agricultural Economic Entomology, Traditional Agriculture, Agricultural Waste, Precision Agriculture, and other topics are covered.

Bioscience is a diverse area of research and industry with a common thread – using expertise to establish biological solutions that support, restore and enhance the quality of life of humans, plants and animals in our environment. From life-saving treatments and procedures to nutritious food and cutting-edge research, community benefits from improved quality of life by bioscience.

Food Engineering and Processing Technology has always been on the focus to supply well prepared, balanced, processed and preserved foods to the consumer LHGBRs meeting their likings and requirements, safety needs and health care. All the aspects of processing preparation and preservation of foods concerned with food engineering and processing technology.

Globally, about one third of all food produced is lost or wasted along the management chain, contributing to greenhouse gas emissions and other environmental issues, wasting tremendous resources in the production processes, and making recyclable materials in the waste stream harder to recover. The best way to use excess food is to feed hungry people. Many charities around the world will collect excess food, including prepared food, to provide for the needy, though note there may be various legal and health and safety requirements to check with your legal team and with the charity in question

Public health nutrition is the science and art of preventing disease, prolonging life and promoting health through the medium of nutrition. The aim of those working as public health nutritionists is for everyone to achieve greater health and well-being by making healthier food and nutrition-related choices.

Dieticians possess the skills and expertise to help guide the food industry in science-based nutrition insight, content, and communications. This partnership is intended to be as valuable to the public as it is to the food industry. People want to know what foods they should be eating, how much, and why. By working with the food industry, dieticians can lend their expertise, creativity, and leadership in a variety of ways, including strategic counsel, product innovation, recipe development, nutrient analysis, and communications.

The research area of Animal Science is aimed to discover and disseminate new knowledge about genetic improvement, nutrition, management, health and the welfare of domestic animals, and management of wild animals. This knowledge is applied to improve the production processes, the quality of foods, and the environmental sustainability of animal farming for the benefit of the human community. The newly renovated Food Science and Human Nutrition Pilot Processing Plant is a modern, flexible facility built to meet the needs of students, researchers, and the international food industry.

This topic includes the risk assessment and communication of food components, as related to metabolism in humans, residues in food products, toxicology, modelling and simulation.

Agriculture technology, or agritech, is the application of technology to agriculture, horticulture, and aquaculture to improve yield, efficiency, and sustainability.

Agroecology promotes techniques such as crop diversification, organic farming, natural pest management, recycling of nutrients, and reduced use of chemical inputs. Its goal is to produce healthy food while protecting natural resources, supporting local communities, and strengthening long-term food security.

Agricultural Biology applies principles of biology, genetics, microbiology, ecology, and biotechnology to solve agricultural challenges, enhance food production, protect crops and livestock from diseases, and develop sustainable farming systems.

Greenhouses help farmers and growers produce crops year-round, protect plants from harsh weather, and improve plant growth and yield.

Horticulture is the branch of agricultural science that focuses on the cultivation of fruits, vegetables, flowers, ornamental plants, and medicinal plants. It involves plant propagation, crop production, landscape management, and post-harvest handling.
Horticulture combines art, science, and technology to improve plant quality, enhance nutrition, beautify environments, and support sustainable food systems.

A ketogenic diet is a high-fat, very low-carbohydrate diet that forces the body to use fat as its primary source of energy instead of carbohydrates. This metabolic state, called ketosis, helps the body produce ketones, which are used as an alternative fuel.

Obesity is a medical condition characterized by excessive accumulation of body fat that negatively affects a person's health. It is commonly measured using Body Mass Index (BMI), where a BMI of 30 or higher indicates obesity.

Health disorders are conditions that disrupt the normal functioning of the body or mind. They may affect physical health, mental well-being, or both, and can range from mild illnesses to chronic or serious medical conditions.

Plant Genetics, Genomics, and Breeding is the scientific field that studies the hereditary traits of plants, analyses their genetic makeup using advanced genomic tools, and applies this knowledge to develop improved plant varieties.

Soil Science and Nutrient Management is the study of soil as a natural resource and the practices used to maintain its fertility for optimal plant growth. It involves understanding soil composition, structure, biology, and chemical properties, and applying techniques to manage essential nutrients so crops receive the right balance for healthy development. This field focuses on improving soil health, enhancing crop productivity, preventing nutrient loss, and promoting sustainable agricultural practices.

Plant Pathology, Entomology, and Pest Management is the scientific study of plant diseases, insect biology, and strategies for controlling pests that harm crops. This field focuses on understanding the causes of plant diseases, identifying insect pests and beneficial insects, and developing effective, sustainable methods to protect plants. It integrates biological, chemical, and ecological approaches to reduce crop damage, improve plant health, and ensure safe, productive agricultural systems.

Water and Irrigation Management is the planning, monitoring, and efficient use of water resources to support crop production. It involves selecting appropriate irrigation methods, scheduling water application based on crop needs, soil conditions, and climate, and ensuring sustainable water use. This field aims to improve water-use efficiency, prevent wastage, enhance crop growth, and protect water resources for long-term agricultural sustainability.

Plant Ecology and Evolution is the scientific study of how plants interact with their environment and how they change over time. It explores the relationships between plants and other organisms, the ecological factors that shape plant communities, and the evolutionary processes—such as natural selection, adaptation, and speciation—that drive plant diversity.

Agricultural Engineering and Precision Farming is the field that applies engineering principles, advanced technologies, and data-driven tools to improve the efficiency, productivity, and sustainability of agricultural practices. It involves designing and using modern machinery, irrigation systems, sensors, GPS, drones, and automated equipment to manage crops with high accuracy. By optimizing the use of water, fertilizers, pesticides, and labor, this field helps farmers reduce costs, increase yields, and minimize environmental impact.