- Supported By -
Department of Food Sciences at Universiti Kebangsaan Malaysia
The topics of interest include, but are not limited to:
· Food science and engineering
· Processing and storage of agricultural and sideline products
· Food science and nutrition engineering
· Food safety and health
· Agricultural economy
· Design out waste
· Regenerate natural systems
· Agricultural ecology
· Land resource management
· Soil and water engineering
· Biochemical, cellular, molecular and tissue engineering
· Bioelectrical and neural engineering
· Bioinformatics and computational biology
· Biological data integration and visualization
· Biological data mining and knowledge discovery
· Biological databases and information retrieval
· Biomaterials and biomedical optics
· Biomedical devices, sensors, and artificial organs
· Biomedical engineering
· Biomedical imaging, image processing & visualization
· Biomedical robotics and mechanics
· Biometric and bio-measurement
· Biopharmaceuticals
· Bio-signal processing and analysis
· Biostatistics and stochastic models
· Structural bioinformatics
· Systems biology
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Please send the full paper(word+pdf) to Submission System :
Submission System (Chinese-Pay by RMB)
Submission System (English-Pay by USD)
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Submitted paper will be peer reviewed by conference committees, and accepted papers after registration and presentation will be published in the Conference Proceedings, which will be submitted for indexing by Scopus, CNKI, Google Scholar, Inspec (IET).
ISAEB 2024@online
All accepted full papers was published in BIO Web of Conferences (ISSN: 2117-4458).
Note: All submitted articles should report original research results, experimental or theoretical, not previously published or 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.
- Supported By -
Department of Food Sciences at Universiti Kebangsaan Malaysia