Preface: 4th International Electronic Conference on Foods †
1
Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
2
Department of Comparative Pathobiology, Purdue University, West Lafayette, IN 47907, USA
†
All papers published in this volume are presented at the 4th International Electronic Conference on Foods, 15–30 October 2023; Available online: https://foods2023.sciforum.net/
Biol. Life Sci. Forum 2023, 26(1), 127; https://doi.org/10.3390/Foods2023026127
Published: 19 June 2024
(This article belongs to the Proceedings of The 4th International Electronic Conference on Foods)
1. Introduction
1.1. Conference Introduction
The 4th International Electronic Conference on Foods—Focus on Sustainable Food Systems: Current Trends and Advances was held from 15 to 30 November 2023. The food system is a comprehensive and complex network, which includes all the industries involved in food production and processing, their interlinked value-added activities, and the parts of economic, social, and natural environmental sciences. Sustainable Food Systems mean economic sustainability, social sustainability, and environmental sustainability based on human nutrition and food security embedded in the food system. This conference offered the opportunity to bring together leading researchers in various fields related to Food Systems can participate in this platform to share and discuss the most cutting-edge research development of Sustainable Food Systems in the world.
1.2. Conference Sessions
S1: Food Security and Sustainable Food Supply (with special emphasis on Agri-Food & Food Industry, pandemic, COVID, supply chain, societal elements, etc.)
S2: International Trade and Food Economic
S3: Food Sensory and Consumer Choices
S4: Food Physical and Structural Property
S5: Food Chemistry and Biochemistry
S6: Food Analysis, Biotechnology, and Engineering
S7: Food Quality and Safety
S8: Food Microbiology
S9: Functional Foods, Nutrition and Health
2. Committee Members
2.1. Conference Chairs
Prof. Dr. Arun K. Bhunia, Department of Food Science, Department of Comparative Pathobiology (Courtesy), Purdue University, USA.
2.2. Session Chairs
Prof. Dr. Joana S. Amaral
CIMO, Instituto Politécnico de Bragança, Bragança, Portugal
Prof. Dr. Katrina Campbell
Institute for Global Food Security, Queen’s University, Belfast, 19 Chlorine Gardens, Belfast BT9 5DL, UK
Assoc. Prof. Koushik Adhikari
Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA
Assoc. Prof. Jean-Christophe Jacquier
Food for Health Ireland, UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
Prof. Dr. Antonello Santini
Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy
Prof. Dr. Anet Režek Jambrak
Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
Prof. Dr. Antonio Bevilacqua
Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
Professor Marcello Iriti
Department of Biomedical, Surgical and Dental Sciences, Università degli Studi di Milano, Via G. Pascal 36, 20133 Milan, Italy
2.3. Event Committees
Dr. Manuel Viuda-Martos
Agrofood Technology Department, Miguel Hernández University, Ctra. Beniel km 3.2, 03312 Orihuela, Spain
Dr. Charalampos Proestos
National and Kapodistrian University of Athens, Department of Chemistry, Food Chemistry Laboratory, Panepistimiopolis Zografou, 15771 Athens, Greece
Prof. Dr. Yongquan Xu
Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 South Meiling Road, Hangzhou 310008, China
Dr. Jayanta Kumar Patra
Research Institute of Integrative Life Sciences, Dongguk University, Goyang-si, Republic of Korea
Dr. Luís Manuel Lopes Rodrigues Da Silva
1. CPIRN-UDI-IPG–Research Unit for Inland Development, Center for Potential and Innovation of Natural Resources, Polytechnic of Guarda, Av. Dr. Francisco Sá Carneiro, 506300-559 Guarda, Portugal 2. Health Sciences Research Centre (CICS-UBI), Beira Interior University, Av. Infante D. Henrique, 6201-506 Covilhã, Portugal
Dr. Tao Wu
College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
Dr. Michael Netzel
Centre for Nutrtion and Food Sciences, Queensland Alliance for Agriculutre and Food Innovation, The University of Queensland, Coopers Plains, QLD 4108, Australia
Prof. Dr. Qinchun Rao
College of Human Sciences, Florida State University, 120 Convocation Way, Tallahassee, FL 32306-1493, USA
Dr. María del Mar Contreras
Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
Dr. Vito Verardo
1. Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18011 Granada, Spain 2. Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Granada, Spain
Dr. Sonia Medina
Spanish National Research Council (CEBAS-CSIC), Campus de Espinardo, P.O. Box 164, 30100 Espinardo, Murcia, Spain
Dr. Lee Suan Chua
Department of Bioprocess and Polymer Engineering, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310 UTM Skudai, Johor Bahru, Johor, Malaysia
Dr. Maojun Jin
Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences(CAAS), Beijing, China
Prof. Dr. Cristina A. Fente
Department of Analytical Chemistry, Nutrition and Bromatology, Santiago de Compostela University, 27002 Lugo, Spain
Dr. Soledad Cerutti
Instituto de Química de San Luis (INQUISAL, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)—Universidad Nacional de San Luis), San Luis CP 5700, Argentina
Prof. Dr. Xinghui Li
College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
Prof. Dr. Virgínia Cruz Fernandes
REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
Dr. Efstathios Giaouris
Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece
Dr. Sandra Furlanetto
Department of Chemistry “U. Schiff”, University of Florence, Via U. Schiff 6, Via Della Lastruccia 3-13, Sesto Fiorentino, 50019 Florence, Italy
Prof. Dr. Antonello Paparella
Department of Bioscience and Technology for Food, Agriculture, and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, Italy
Dr. Yolanda Moreno
Research Institute of Water and Environmental Engineering (IIAMA), Universitat Politècnica de València, Valencia, Spain
Prof. Dr. Maria Martuscelli
Department of Bioscience and Technology for Food, Agriculture, and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, Italy
Prof. Dr. Ursula Andrea Gonzales-Barron
CIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Bragança, Santa Apolónia Campus, 5300-253 Bragança, Portugal
Dr. Nilesh Nirmal
Institute of Nutrition, Mahidol University, Salaya, Nakhon Pathom 73170, Thailand
Prof. Dr. Matteo Alessandro Del Nobile
Department of Agricultural Sciences, Food and Environment, University of Foggia, Foggia, Italy
Prof. Dr. Susana Casal
REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
Prof. Dr. Diogo Thimoteo Da Cunha
School of Applied Sciences, State University of Campinas—UNICAMP, Limeira 13484-350, SP, Brazil
3. Keynote Presentations
The distinguished scientists below delivered insightful speeches:
Prof. Dr. Antonio Bevilacqua
Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Italy
Dr. Michel Aliani
Food and Human Nutritional Sciences, Physiology and Pathophysiology University of Manitoba and a member of the Division of Neurodegenrative Disorders; St. Boniface Research Centre, Winnipeg, Canada
Prof. Dr. Koushik Adhikari
Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA
Prof. Dr. Anet Režek Jambrak
Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
Dr. Vittorio Capozzi
National Research Council of Italy
Dr. Angela Racioppo
Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Italy
Dr. Panagiotis Kandylis
Department of Food Science and Technology, Ionian University, Greece
Introduction
Professor Barbaros Özer
Faculty of Agriculture, University of Ankara, Turkey
Dr. Edgar Chambers IV
Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, USA
Dr. Rhonda K. Miller
Department of Animal Science, Texas A&M University, College Station, USA
Dr. Jeehyun Lee
Department of Food Science and Nutrition, College of Human Ecology, Pusan National University, Busan, South Korea
Dr. Thuy Xuan Uyen Phan
Food Science, Schmid College of Science and Technology, Chapman University, Orange, California, USA
Prof. Dr. Vicente Manuel Gómez-López
Green and Innovative Technologies for Food, Environment and Bioengineering Research Group (FEnBeT), Universidad Católica de Murcia (UCAM), Murcia, Spain
Prof. Dr. Giaouris Efstathios
Department of Food Science and Nutrition, Faculty of the Environment, University of the Aegean, Metropolite Ioakeim 2, Myrina 81400, Lemnos, Greece
Dr. Elsa F. Vieira
Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal
Dr. Joanna Bryś
Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 159c, Nowoursynowska St., 02-776 Warsaw, Poland
4. Partners
The 4th International Electronic Conference on Foods is supported by the following Journals and organizations (Figure 1):
Conflicts of Interest
The authors declare no conflicts of interest.
Figure 1.
Media Partners.
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MDPI and ACS Style
Bhunia, A.K. Preface: 4th International Electronic Conference on Foods. Biol. Life Sci. Forum 2023, 26, 127. https://doi.org/10.3390/Foods2023026127
AMA Style
Bhunia AK. Preface: 4th International Electronic Conference on Foods. Biology and Life Sciences Forum. 2023; 26(1):127. https://doi.org/10.3390/Foods2023026127
Chicago/Turabian StyleBhunia, Arun K. 2023. "Preface: 4th International Electronic Conference on Foods" Biology and Life Sciences Forum 26, no. 1: 127. https://doi.org/10.3390/Foods2023026127
APA StyleBhunia, A. K. (2023). Preface: 4th International Electronic Conference on Foods. Biology and Life Sciences Forum, 26(1), 127. https://doi.org/10.3390/Foods2023026127
