33rd EFFoST International Conference
Sustainable Food Systems - Performing by Connecting
12-14 November 2019 | WTC Rotterdam, The Netherlands
The 33rd EFFoST International Conference: Sustainable Food Systems - Performing by Connecting will be hosted by Wageningen University & Research and held in the city of Rotterdam, The Netherlands from 12-14 November 2019.
The transition towards a more sustainable food supply system is critical to guarantee access to safe and nutritious food for the future 9.7 billion world inhabitants, to enable a healthy lifestyle of consumers and to reduce the environmental impact of food production and consumption. A cross-disciplinary approach is required to accelerate innovation and implementation.
Every year the European Federation of Food Science and Technology (EFFoST) organises this prestigious academic food science and technology conference. Join world-renowned researchers, scientists, policy makers, professionals and students from multidisciplinary food-related fields to share the latest developments and create new partnerships.
Conference Topics
Oral and paper abstracts are now invited on the following topics. They should be submitted using the online abstract submission system. Abstract Submission Deadline: 17 May 2019
The 33rd EFFoST International Conference will explore the theme: Sustainable Food Systems - Performing by Connecting. This is further examined in the below mentioned sub-themes that highlight the expertise of this year’s conference host Wageningen University & Research.
Sub-theme: Oral processing, digestion and human performance
Topics:
- Food Digestion, Microbiota: understanding by connecting in vitro and in vivo studies
- Food for performance in sports
- Food for healthy aging
- New technology and food digestibility
Sub-theme: Consumer trust, perception and engagement
Topics:
- Food perception and Clean labelling
- Traceability and authenticity
- Personalised food and nutrition
- Regulatory, food safety and security
Sub-theme: Circular food systems and beyond
Topics:
- Quantification of resource use efficiency
- System changes
- New challenges for food science and technology
- Mild processing
- Dr. Francisco A. Tomás Barberán, Spanish National Research Council, Spain
- Prof. Mary Chan Bee Eng, Nanyang Technological University, Singapore
- Prof. Paul Brereton, Queen’s University, Belfast, United Kingdom
- Prof. Vincent Buskens, Utrecht University, The Netherlands
- Prof. Louise Fresco, Wageningen University & Research, The Netherlands
- Prof. Mike Gibney, University College Dublin, Ireland
- Dr. Bruce R. Hamaker, Purdue University, United States of America
- Prof. Anne-Marie Hermansson, Chalmers University of Technology, Sweden
- Dr. Kate Howell, University of Melbourne, Australia
- Prof. Peter Lillford, University of Birmingham, UK
- Prof. Erik Mathijs, KU Leuven, Belgium
- Prof. Alexander Mathys, ETH Zürich, Switzerland
- Prof. William Chen Wei Ning, Nanyang Technological University Singapore, Singapore
- Prof. Eyal Shimoni, Strauss Group, Israel
- Dr. Chibuike Udenigwe, University of Ottawa, Canada
- Prof. Paola Vitaglione, University of Naples Frederico II, Italy
- Vincenzo Fogliano, Wageningen University & Research, The Netherlands
- Remko Boom, Wageningen University & Research, The Netherlands
- Ben Langelaan, Wageningen University & Research, The Netherlands
- Erik van der Linden, Wageningen University & Research, The Netherlands
- Ariette Matser, Wageningen University & Research, The Netherlands
