Food and Resource Economics
Food quality and safety are central issues in today's food economics, and the improvement of food shelf life, quality, and product development concerns are among reasons why innovative food technologies have persistently been emerging and evolving over the years.
Resource economics is defined as a service or other asset used to produce goods and services that meet human needs and wants. Also referred to as factors of production, economics classifies resources into four categories land, labor, capital and enterprise.
Related Conference of Food and Resource Economics
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
Food and Resource Economics Conference Speakers
Recommended Sessions
- Artificial Intelligence for food
- Cannabinoids
- Chemical Composition of food & Chemical additives of food
- Dairy Science & Technology
- Food & Nutrition
- Food Allergies
- Food and Resource Economics
- Food Biotechnology
- Food Business & Marketing
- Food Chemistry
- Food Consumption & Healthy Mapping Devices
- Food Engineering
- Food Farming & Agriculture
- Food Microbiology
- Food Packaging & Preservation
- Food Processing Technologies
- Food Products & Food Industry
- Food Safety & Hygiene
- Food Science & Food Technology
- Food Substitution & Adulteration
- Food Sustainability
- Food Toxicology
- Meat, Poultry and Sea Food
- Plant Nutrition & Animal Nutrition
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