Upcoming MDPI Conferences (2)
Welcome to this virtual online conference, an exclusive meeting dedicated to the latest developments in scientific research in the field of nutrient research, with a focus on innovations for health and sustainability. This conference aims to serve as a multidisciplinary platform for the exploration of innovative research and advancements in nutrient science. Emphasizing both macro- and micronutrients, the conference will delve into novel methodologies for nutrient extraction, bioavailability, and functional food development. Analytical techniques such as metabolomics, proteomics, and nutrient profiling will be discussed in the context of their application to food safety and quality. As the global search for healthier and more sustainable diets intensifies, the role of nutrients and lifestyle modification are at the forefront. For a healthier and more sustainable diet, it is clear that most people will need to incorporate more plant-based foods into their diet. Moreover, as we strive to feed a growing world population, the role of plant-based foods becomes increasingly critical. The aim is to explore the effectiveness of using plant-based nutrition as a primary approach in preventing, suspending, and even reversing chronic diseases. Furthermore, the conference aims to foster dialogue on the critical intersections between nutrient science, public health, and sustainable food systems. Our collective goal is to challenge existing scientific paradigms, broaden the scope of research, and contribute to an integrated approach where innovation, health, and sustainability coexist harmoniously.
The topics of this conference include:
S1. Plant-Based Diets: Health and Well-being
S2. Innovation in Dietary Choices
S3. Diet and Chronic Disease Management
S4. Global Nutrition Trends: Shaping Health and Athletic Performance
S5. Behavioral Approaches to Healthier Eating
S6. Nutrition Across the Lifespan
I extend my warmest welcome to you, esteemed scholars and experts, as participants of this virtual online conference. Together, we will embark on a journey into the diverse world of plant-based nutrition, sharing knowledge and discoveries that will shape the future of food systems for the benefit of humanity and the planet.
We sincerely appreciate all scholars for their participation in the last four international e-conferences of Foods since 2021. Now, Foods is delighted to host the 5th Electronic Conference on Foods—The Future of Technology, Sustainability, and Nutrition in the Food Domain, in a virtual format on 28–30 October 2024. The conference will focus on critical themes such as cutting-edge food science and technology, nutritional health, and research to promote sustainable technological innovation in the food domain and address the challenges posed by food safety, food security, and nutritional/dietary demands.
The future of the food industry faces many challenges in a fast-paced world, including the disruptiveness of new technologies, the fragility of ecosystems, the instability of economies, and humanity's demands for nutritional health and food safety.
During the 3-day event, participants will have the opportunity to present short talks on their work and engage in stimulating discussions. Please submit your abstract before 1 July 2024 in the section “Submit Abstract” and do not miss the chance to win our Best Oral Presentation Award and Best Poster Award. The conference is free to attend and register for. Please register at https://foods2024.sciforum.net/#registration.
Session 1: Innovation in Food Technology and Engineering
Session 2: Food Nutrition and Functional Foods
Session 3: Sustainable Food Security and Food Systems
Session 4: Food Microbiology
Session 5: Chemistry and Physicochemical Properties of Foods
Session 6: Emerging Methods of Food Analysis
Session 7: Noval Preservation and Packaging Technologies
Session 8: Food Quality and Safety
Session 9: Food Cultures, Policy, and Consumer Science
Session 10: Application of Artificial Intelligence (AI) and Machine Learning in The Food Industry
Abstract Submission Deadline: 1 July 2024
Notification of Acceptance Deadline: 29 August 2024
Registration Deadline: 23 October 2024
Conference: 28‒30 October 2024
On behalf of the Organizing Committee, we cordially invite you to join us at the 5th International Electronic Conference on Foods.
We look forward to receiving your contributions. Please do not hesitate to contact us if you have any questions. E-mail: [email protected]
Prof. Dr. Arun K. Bhunia
Department of Food Science, Department of Comparative Pathobiology (Courtesy), Purdue University, USA
Chair of the 5th International Electronic Conference on Foods
Foods announces selected third-party conferences. In case you would like to announce your own event on the Foods website, please fill out the following form to apply for the announcement of a conference or other academic event (seminar, workshop).
Upcoming Partner Conferences (4)
We have the pleasure of announcing the 8th Cereals & Europe Spring Meeting 2024 which will be held in beautiful Zagreb, Croatia, from April 10th to 12th, 2024. Organized by Cereals & Europe and the University of Zagreb (Faculty of food technology and biotechnology), the conference focuses on vital challenges in cereals, from climate change to the grain supply chain. The event offers a platform for industry and academic experts to share insights, celebrate successes, and explore future research.
Healthy Cereal Foods for All
Cereal Food Safety
Current Trends in Cereal Food Analytical Methods: old and new
Impact of Climate Change and Farm to Fork on Sustainability of Cereals
Traditional Cereal Products for Tasty Nutrition
Innovations in Cereal Products for Feeding the Future
HEALTHY CEREAL FOODS FOR ALL; WELL ON WHEAT PROJECT (WOW) ON BREAD COMPOSITION AND NON-COELIAC WHEAT SENSITIVITY
Prof. Daisy Jonkers and Prof. Fred Brouns, University of Maastricht
GENOME EDITING FOR LOW ACRYLAMIDE WHEAT, INCLUDING EUROPE’S FIRST CRISPR WHEAT FIELD TRIAL; AND AN INTRODUCTION TO THE ACRYRED COST ACTION
Prof. Nigel Halford, Rothamsted Research & University of Nottingham
APPLICATION, CHALLENGES AND POSSIBILITIES OF MASS SPECTROMETRIC ANALYSIS OF CEREAL PROTEINS
Dr. Sabrina Geisslitz, Karlsruhe Institute of Technology
TRADITIONAL CEREAL PRODUCTS FOR TASTY NUTRITION; PRIMA FLATBREAD MINE
Prof. Alain le Bail, Oniris Nantes
SMART AND PREDICTIVE AGRICULTURE WITH ARTIFICIAL INTELLIGENCE
Prof. Vinko Lesic, University of Zagreb
FOOD SAFETY AND SECURITY, REQUIREMENTS AND RESEARCH NEEDS, THE FAO PERSPECTIVE
Senior Policy Officer Tamara Nanitashvili, Food and Agriculture Organisation (FAO) Regional Office
For any enquiries regarding the event, please contact [email protected]
Join us on social media!
We look forward to welcoming you all at CESM2024 in Zagreb!
It is our great pleasure to invite you all to the 19th Food Colloids Conference: Using colloids science to find new sustainable solutions in food, to be held on 14–18 April 2024 at Thessaloniki Concert Hall, in Thessaloniki, Greece.
The conference aims to bring together international experts from academia and industry to share their latest research and knowledge in the complex and exciting world of food colloids. The 19th Food Colloids Conference stresses the latest trends in colloidal food systems while at the same time covering the classical but ever modern physical chemistry aspects in the field.
This year’s conference also has a special focus on sustainability with clean, environmentally friendly, plant-based approaches. Furthermore, the conference extends its focus to non-food, or close-to-food, applications including nutraceutics, pharmaceutics, packaging and medicine providing ground for interdisciplinary scientific interactions.
- Surfactants, Lipids, Macromolecules, Particles: Adsorption, Interactions and Self-assembly
- From Nano to Macro: Interfacial Structure vs. Colloidal Stability and Properties
- Emulsions, Foams, Gels: From Classical Approaches to Novel Systems
- New Methods and New Insights in Food Colloidal Systems
- Colloids in Humans: Delivery systems, Bioavailability, Digestion and Oral Processing
- Sustainable Food Colloids: Clean, Environmentally Friendly, Plant-based
- Food Colloids in Non- (or close to) Food Applications: Nutraceutics, Pharmaceutics, Packaging, Medicine
For any enquiries regarding the event, please contact [email protected]
Join us on social media!
We look forward to welcoming you all at FoodColloids2024 in Thessaloniki!
The next International Committee on Food Microbiology and Hygiene (ICFMH) congress will take place in Burgos, Spain. At this conference, our focus is on the latest advances in new food production and microbiological analysis technologies, and we are thrilled to bring together experts, researchers, regulators, and industry professionals from around the world to share their knowledge and exchange ideas.
Revolutionary technologies are transforming the fields of food microbiology and hygiene, leading to unprecedented scientific evolution. This congress will offer an exciting opportunity to delve into cutting-edge research and technological breakthroughs, exploring the ways in which innovation is driving improvements in food safety and quality.
The keynote speakers and scientific sessions will cover a range of topics, including the new trends in food processing, innovative approaches to food safety and quality, and novel methods for microbial analysis. We will also tackle some emerging fields for the first time, such as microplastics and microbiome interactions. By sharing our insights and exploring new ideas together, we hope to spark new collaborations and inspire future innovations in the field.
The “22nd World Congress of Food Science and Technology” will be held in Rimini, Italy, from 8 to 12 September 2024.
The congress aims to outline the new challenges that will be faced, and for this reason, this multi- and interdisciplinary meeting of all scientific communities.
This congress will explore a wide range of topics related to food production, processing, packaging, and safety, with a focus on sustainability.
The main topic of the congress is "The future of food is now: Development, Functionality and Sustainability".