Welcome to our ICFN 2015

2015 International Conference on Food and Nutrition (ICFN 2015)  will be held in New York, USA during 11-12 October, 2015. ICFN 2015 is sponsored by the Asia-Pacific Chemical, Biological & Environmental Engineering Society (APCBEES). It is one of the leading international conferences for presenting novel and fundamental advances in the fields of Food and Nutrition. It also serves to foster communication among researchers and practitioners working in a wide variety of scientific areas with a common interest in improving Food and Nutrition related techniques.

All full paper submissions will be peer reviewed and evaluated based on originality, technical and/or research content/depth, correctness, relevance to conference, contributions, and readability.

All ICFN 2015 papers will be published in the International Journal of Food Engineering (IJFE), and all papers will be included in the Engineering & Technology Digital Library, and indexed by WorldCat, Google Scholar, Cross ref, ProQuest , CABI and sent to be reviewed by EI Compendex and ISI Proceedings.

Publication Ethics - Penalty against Plagiarism
We firmly believe that ethical conduct is the most essential virtual of any academic. Hence any act of plagiarism is a totally unacceptable academic misconduct and cannot be tolerated.

English is the official language of the conference. We welcome paper submissions. Prospective authors are invited to submit full (and original research) papers (which is NOT submitted or published or under consideration anywhere in other conferences/journal) in electronic (DOC or PDF) format through the easy chair conferences management system website. Any question, please contact email icfn@cbees.net » Call for Papers »

news

September 20, 2015 News! The ICFN 2015 program is available now.(Click)

February 15, 2015 News! There will be a visit in Stevens Institute of Technology, Hoboken, USA after conference on 13 October. (Click)

February 1, 2015 News! The ICFN 2015 submission is open now. (Click)

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Committee

 

 

 

 

 

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