Food and eating are central to our daily life, intimately associated with the heath and wellbeing of societies and individuals. Therefore, food and eating are at the core of International Conference on Culinary Arts and Sciences, a vital cross-disciplined meeting of experts across international food genres. The venue will uniquely bring together food scholars from all over the world with local and national culinarians, food scientists, food enthusiasts and members of the food trade.

• Reputed culinary, food science and nutrition scholars will present their research papers during a number of scheduled keynote and breakout sessions.
• Students will be able to present papers at special sessions.
• Vendors will have an opportunity to share their product ideas with experts from national and international markets.

The conference will offer many opportunities for the sharing of ideas, networking and future collaborations. Scholars, experts, students and food aficionados are welcome.

Since its inception, the conference theme has always been Culinary Arts and Culinary Sciences. The food and foodservice industries are a large and integral part of most economies but in academia they are invariably treated as separate and distinct disciplines. These operate in isolation, often blissfully unaware of what each other are doing. The primary purpose of the conference, therefore, has and continues to be to breakdown barriers which might exist and bring people together so that each can see, not only what the other is doing, but also to foster a better understanding of some of these issues, problems and concerns they have.