Following the success of our first two electronic conferences on food science, it is our pleasure to invite you to join the 3rd International Electronic Conference on Foods: "Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Food’s Impact on Our Wellbeing". We hope that you will participate in this e-conference, which is free of charge to attend, and will enable you to share and discuss your most recent research findings with the worldwide community of food scientists and technologists.

Food science and technology are gaining importance, in response to the global need to carefully manage resources whilst providing wholesome and nutritious diets for the burgeoning world population. It is through collaboration, communication, and community that food scientists can aid in ensuring that safe and healthy diets are available to all individuals, thus eliminating starvation and food wastage.

Due to the ongoing restrictions on travel and personal contact, we are pleased to still have the ability to collaborate electronically via Foods 2022. This virtual conference is designed to allow you to present your research to colleagues within the field, as well as to interact, as much as possible, with all those involved. We would like to thank the fantastic team at MDPI, who have set up and managed the complex arrangements required to provide us with the opportunity to hold this virtual conference. we hope that you will join us to meet old friends and form new relationships. There will be many fascinating papers to spark everyone’s interest.

Foods 2022 will revolutionize dissemination in the field, with a novel tool for sharing research in an online format that will preserve the same high standards and structure as expected from traditional in-person conferences; however, it will be more inclusive by removing the cost and time barriers that prevent many individuals from participating in international conferences.

Foods 2022 will enable your presentation to be accessible to hundreds of researchers worldwide, with active engagement from the audience through question-and-answer sessions and discussion groups that will take place online, with the intention of enhancing the experience. We hope that you will join us in presenting your work at Foods 2022 and taking part in this thriving online experience.

Submitted abstracts will be reviewed by the conference committee. The authors of accepted contributions will be invited to produce an extended abstract for the conference proceedings, along with a slide presentation of their work. Following the conference, outstanding contributions will be invited to submit their work for publication in the journal Foods.

The conference will be divided into 12 sessions; however, there will be a large overlap between these sessions. Please submit your articles as soon as possible, and indicate which of the following sessions you believe best suits your submission:

• Session 1: Food Formulations —Novel Ingredients and Food Additives;
• Session 2: Innovative Processing Techniques;
• Session 3: Food Analytical Methods and Components;
• Session 4: Food Microbiology, Microbiome and Food Biotechnology;
• Session 5: Food Nutrition, Microbiome and Human Health;
• Session 6: Nutraceuticals and Functional Foods;
• Session 7: Foods Quality and Safety;
• Session 8: Food Security and Sustainability;
• Session 9: Plant Foods;
• Session 10: Foods of Marine Origin;
• Session 11: Food Toxicology;
• Session 12: Drinks and Liquid Nutrition.

The future of humanity depends on managing the Earth’s resources and, importantly, providing a healthy, sustaining diet for a burgeoning population. Food science and technology are the key areas that are needed to achieve this.

Prof. Dr. Arun K. Bhunia
Chair of Foods 2022

Ms. Joie Wu
Ms. Stacy Luo
Mr. Paul Qi
Conference Secretariat
Email: foods2021@mdpi.com
Conference website: https://sciforum.net/event/Foods2022