Conference by Pr Djamel Edine KATI, university of Bejaia

Title: Stability of saffron and its use as source for the development of high added-value food products with new techno-functional properties. The Directorate-General for Scientific Research and Technological Development (DGRSDT) and the Research Center in Agri-Food Technologies (CRTAA) organize the first International Conference on food security and sustainable agri-food technologies