WCFB-1: Food Probiotics and Its Application
WCFB-2: Food Microorganism
WCFB-3: Food Fermentation and Brewing
WCFB-4: Food analytical Techniques
WCFB-5: Food Physical, Chemical and Sensory Properties
WCFB-6: Food Storage, Preservation and Processing
WCFB-7: Food Nutrition and Biotechnology
WCFB-8: Food Quality, Safety and Biotechnology
WCFB-9: Nutraceuticals, Functional Foods, and Functional Ingredients
WCFB-10: Waste Management in Food Processing
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