Introduction
Food remains at the epicenter of human existence. Over time, society has evolved, and so has food. Increasing population has led to the development of newer processing technologies aimed at higher, and faster production of food. This has also been accompanied by a transformation in consumption trends, which in turn has led to growing impetus on healthy food, and therefore ensuing focus on healthier lifestyles. Rapid urbanization and changing lifestyles have contributed to tremendous growth in the domain of food science and technology and nutrition. As a consequence, the last century has witnessed a dramatic increase in the development of several modern trends, which have been hyped as the need of the present time, and potential cornerstones for future developments. Therefore, food/nutrient scientists are always looking for opportunities in the existing food production systems for reinventing and increasing food resources, ensuring a healthy and abundant supply of food, reducing the overall burden of disease, and improving human health in the long run by adopting modern processing and product development approaches.
School of Food and Agricultural Sciences (SFAS) at the University of Management and Technology, Lahore, a pioneering and leading institute in the domain of Food Science and Technology education in the private sector is organizing the “1st National Conference on Emerging Trends in Food Science and Nutrition (N-EFTN 2022)” with the core objective to present and introduce the innovative ideas related to the recent technologies, contemporary trends, and services in the domain of Food Science and Technology, Nutritional Sciences, and other allied disciplines. N-ETFN 2022 will be an excellent opportunity for pre-eminent scientists, researchers, practitioners, and industrial experts to get together for informed discourse and exchange of ideas concerning emerging and contemporary trends and issues in food science and nutrition, as well as for the establishment of long-term and dynamic linkages aimed at future collaborative efforts for developing novel and innovative solutions in the context of food production, food systems, food processing technologies, food regulations, functional and nutraceutical foods, therapeutics, community nutrition, and public health.