ISBN Number: 978-609-485-399-9
| Presenter | Affliation | Topic |
| Akane Kasai | School of Bioscience and Biotechnology, Tokyo University of Technology, Tokyo, Japan | Research on the components of persimmon leaf tea underlying its antioxidant properties |
| Iori Nishida | Graduate School of Humanities and Sciences, Ochanomizu University, Tokyo, Japan | The behavior of eating out of meals served at restaurants is associated with obesity |
| Sonia Mairos Ferreira | UNICEF Lesotho Country Office | Cultivating Sustainable Wellness: Lessons from Lesotho’s Integrated Nutrition and HIV Programme |
| Dr. Neha Saini | Capacity Building Facilitator in Food and Agribusiness | Leveraging AI and ChatGPT for Food Marketing: A Bikanervala Case |
| Hossein Hasan Nezhad | Department of Food Science and Technology, Faculty of Agriculture and Food Science, Science and Research Branch, Islamic Azad University, Tehran, Iran. | Antioxidants capacity of milk, probiotics and postbiotics |
| Ewa Ogbonnaya | Department of Biochemistry, Faculty of Life Sciences, Ahmadu Bello University Zaria, Nigeria | Assessment of the Nutritional Content of Cowpea Seed exposed to Plant-Derived (Azadirachtin, Myristicin and α-Humulene) Insecticides against Callosobruchus maculatus |
| Sunnichan Veliyil George | Department of Food Technology, Amal Jyothi College of Engineering (Autonomous), Kanjirappally, India | Unlocking the potential of Dragon Fruit: Physicochemical, nutritional and functional properties of bioactive materials |
| Raed Mualem | Oranim Academic Collage, Econourobiology Research Group, Research Authority, Tivon, Israel | Food for Thought: How Your Plate Affects Your Brainpower and Mood |