This three day conference will offer an excellent opportunity for researchers from a broad range of academic disciplines to present, exchange and disseminate information and experiences on food science.
Some core topics proposed for the conference will include:
Food chemistry and biochemistry: food bioactives, chemistry of food additives and preservatives, chemical analysis for the determination of authenticity and origin of foods...
Food physics: thermal and non-thermal modifications of foods, multiscale computer simulation and mathematical modeling of food structures...
Food analysis: instrumental techniques, analysis of sensory properties of foods, imaging techniques...
Food processing and packaging: active and intelligent packaging, modified atmosphere packaging, waste reduction in food processing...
Food engineering and hygienic design: heat, mass transfer and fluid flow in food processing; finding, correcting and preventing hazards in food industry...
Environmental impact of food production and consumption: food waste impact on climate, water, land and biodiversity, ways of reducing environmental impact...
Foods of plant origin: soil science, farming animal science, plant and crop protection...
If you are interested in presenting your most relevant recent research results at the conference, we now welcome proposals for oral, poster or virtual presentations. Submit your abstract here!
