Important Dates

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Call For Paper

The Research Leagues events aim to release a wide range of articles that provide insight and explore the latest advancements in engineering, medicine, social science, applied science, management etc.

Our conference practices methodological, conceptual, and epistemological diversity. But we prefer articles that effectively engage with current intellectual debates. We expect our participants to contribute innovative ideas, perspectives, and research methods.

Our events can potentially revolutionize the current paradigm and pave the way for growth and development. Those who intend to have their original findings and research published through our events should get an idea from the Author Guidelines, Rules for Presentation, and Instruction sections, before anything else.

Engineering Topics, Physical and life sciences

• Agricultural Biotechnology
• Agricultural Biotechnology regulations, rules and perceptions
• Animal biotechnology
• Beverage and Fermentation Technology
• Biocatalysis, organocatalysis and nanobiotechnology
• Biomedical Computational drug discovery
• Bio-MEMS and microbioreactors
• Biomimetic and self-assembled materials
• Biosensors and molecular diagnostics
• Breeding and genetics
• Cell and tissue engineering
• Cellular and molecular biology
• Composition of foods
• Control and system engineering for food industry
• Crop breeding, genetics and genomics
• Diet-related diseases
• Domestic animal breeding, genomics and biotechnology
• Drug screening and pharmaceutical synthesis
• Electronics and instrumentation in food industry
• Environmental Biotechnology
• Enzyme Engineering
• Food and dairy agricultural biotechnology
• Food and Nutritional Science
• Food bioavailability
• Food biotechnology
• Food Chemistry and Biotechnology
• Food fortification and supplementation
• Food microstructure development and characterization
• Food Nutrition and Evaluation
• Food Packaging, Materials and Equipments
• Food processing, preservations and packaging
• Food properties including thermal, chemical and mechanical properties
• Food safety and hygiene
• Food Sensory and Flavours