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International Conference on Raw Material to Processed Foods
2018-04-11 to 2018-04-13
Antalya, Turkey
Welcome to the International Conference on Raw Material to Processed Foods which will be held on 11-13 April 2018 in Antalya, Turkey. One of the aims of this multi-track event is to bring together leading academic scientists, researchers and scholars to present and discuss the most recent innovations and trends as well as to exchange and share their experiences and research results on all aspects of Food Science, Processing and Technology. link

2nd EuroSciCon International Conference on Food Technology
2018-05-14 to 2018-05-16
Rome, Italy
EuroSciCon is organizing an “International Conference on Food Technology” on May 14-16, 2018 in Rome, Italy. The event highlights the theme ‘Optimizing food and nutritional demands with the help of recent technologies’. Researchers, Academicians, Students and Industrialist all are invited to the conference to share their knowledge and experience to the participants. For registration and further details visit the event's website. link

The 26th International ICFMH Conference - FoodMicro 2018
2018-09-03 to 2018-09-06
Henry Ford Building of the Freie Universit├Ąt Berlin, Germany

The 26th International ICFMH Conference - FoodMicro 2018 will take place in the Henry Ford Building of the Freie Universität Berlin, Germany, from 3rd to 6th September 2018.

The field of food microbiology has changed rapidly in the last decades and new methods help scientists all over the world to master the challenges of the 21st century. Socioeconomic changes necessitate changes in food production, supply, and handling. Previously unknown problems concerning spoilage and transmission of pathogens occur worldwide. Moreover, functional and novel foods gain importance and probiotic bacteria are in the focus of international research.

To merge these different research areas “Biodiversity of Foodborne Microbes” has been chosen as the common theme of the conference. Participants will be offered an excellent programme, demonstrating scientific diversity and subject depth. This will be achieved by utilizing the scientific expertise of the selected national and international committees, including the members of the International Committee on Food Microbiology and Hygiene (ICFMH). link