The 5th International Electronic Conference on Foods—"The Future of Technology, Sustainability, and Nutrition in the Food Domain" (Foods2024)
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: 15 February 2025 | Viewed by 414
Special Issue Editors
2. Department of Comparative Pathobiology (Courtesy), Purdue University, West Lafayette, IN, USA
Interests: microbiology; pathogenesis; host–pathogen interaction; nanobiotechnology; food safety
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Interests: essential oils; food chemistry; bioactive compounds; use of natural inhibitors (antioxidants and antimicrobials) to increase the shelf life of food; valorization of agrofood industry coproducts; development of new functional food products; meat product innovation
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Interests: food microbiology; microbial technology; fruits and vegetables fermentation; food safety and security; food wastes
Interests: emerging food processing technologies; extraction; ohmic heating; ultrasound; cold plasma; bioactive compounds; waste valorization
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Interests: food chemistry; safety; food safety; food supplements and functional foods; nutraceuticals; sustainability; novel foods; nano-nutraceuticals; recovery from byproducts of the agri-food area; formulation and assessing of novel nutraceuticals; food contaminants; contaminants; risk assessment; mycotoxins and secondary metabolites; chemistry and food education
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Interests: food technology; food engineering; food safety; food quality; extra virgin olive oil; mycotoxins; fermented foods
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Interests: food microbiology; foodborne pathogens; food safety; food preservation; probiotics; predictive microbiology
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Interests: food authenticity; food chemistry; molecular biology approaches applied to food authentication and GMO detection; plant food supplements; bioactive compounds; antioxidant activity; antimicrobial activity; chromatography; development of analytical methods
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Interests: analytical methods; food lipids; food technology; food authenticity; food safety; food waste
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Interests: food science; bioactive molecules; active packaging; water decontamination
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Interests: nanotechnology for food and agriculture
Interests: food texture; food color; food safety; consumers; food sustainability
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Interests: bakery science and chemistry; functional grain foods; grain protein chemistry, modification, and functionality; grain-derived bioactive compounds and peptides
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Special Issue Information
Dear Colleagues,
We sincerely appreciate all scholars for their participation in the last four international e-conferences of Foods since 2021. Once again, Foods is delighted to host the 5th Electronic Conference—The Future of Technology, Sustainability, and Nutrition in the Food Domain, in a virtual format on October 28–30, 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 the reflection of humanity's higher demands for nutritional health and food safety.
Food sustainability is paramount in the future, so nutrition-oriented dietary needs have gradually led to nutritional trends, food cultures, and food policies. This transformational change in nutrition-oriented food sustainability requires innovative food science and emerging food technologies as the key to development in the food industry. Emerging food technologies can help materialize the fast-paced changing transitions in food processing, food production systems, food demand, food waste management, etc. Such technologies are taking shape in the food industry through digitized food science, such as Big Data, the Internet of Things (IoT), Artificial Intelligence (AI) and Machine Learning, Drones, new physical systems, and Genetic Technologies.
As a multidisciplinary, cross-fertilized field, the future of food science should be centered on emerging technologies oriented toward nutrition and sustainability. Combined with digital food science, the interaction between food nutrition and sustainability should be a priority. Therefore, we would like this Conference to focus on the following sections:
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: Novel 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
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 your contributions.
Sincerely,
Prof. Dr. Arun K. Bhunia
Dr. Manuel Viuda-Martos
Prof. Dr. Moktar Hamdi
Prof. Dr. Mohsen Gavahian
Prof. Dr. Antonello Santini
Prof. Dr. Theodoros Varzakas
Dr. Antonio Bevilacqua
Dr. Joana S. Amaral
Dr. Susana Casal
Prof. Dr. Vicente M. Gómez-López
Dr. Saji George
Prof. Dr. Igor Tomasevic
Dr. Yonghui Li
Guest Editors
Manuscript Submission Information
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Keywords
- innovation in food technology and engineering
- food nutrition and functional foods
- sustainable food security and food systems
- food microbiology
- chemistry and physicochemical properties of foods
- emerging methods of food analysis
- novel preservation and packaging technologies
- food quality and safety
- food cultures, policy and consumer science
- application of artificial intelligence (AI) and machine learning in the food industry
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