35th EFFoST International Conference
Healthy Individuals, Resilient Communities, and Global Food Security
Lausanne, Switzerland
1-4 November 2021
The 35th EFFoST International Conference: Healthy Individuals, Resilient Communities, and Global Food Security will be hosted by Agroscope, Bühler Group, EPFL, ETH Zürich and Nestlé, and supported by an independent scientific committee. We would like to invite you to EFFoST2021 that will be held in the city of Lausanne, Switzerland in November 2021.
The acceleration of climate change and the outbreak of the COVID pandemic, shows the central role of food & nutrition to provide basic needs, wellbeing and resilience for individuals, families and societies around the world. We share FAO’s vision of a world free from hunger and malnutrition, where food and agriculture contribute to improving the living standards of all. Therefore, EFFoST2021 aims to be a catalyst for collaboration between industry, academia and governments to address challenges in food and nutrition.
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 multi-disciplinary food-related fields to share the latest developments and create new partnerships.
Conference topics
Abstracts are now invited on the conference topics, for consideration for oral and poster presentation, and should be submitted using the online abstract submission system. Abstract Submission Deadline: 28 May 2021
The 35th EFFoST International Conference will explore the theme: Healthy Individuals, Resilient Communities, and Global Food Security. This is further examined in the below mentioned sub-themes that highlight the expertise of our conference host, Nestle.
Advancing Science for Shifting Consumer Trends
- Food product design in times of uncertainties: technologies for affordable, shelf-stable products
- Food & nutrition to enhance the resilience of individuals and societies
Shaping Robust and Flexible Supply Chains & Manufacturing Setups
- Technologies for decentralized and modular food processing
- Safety, Authenticity, Sanitation in innovative food processing
- Towards Food Industry 4.0
Engineering Affordable and Sustainable Nutrition Solutions
- Food technology for low cost & high nutritional value
- Biodiversity for healthier diets: alternative proteins, ancient ingredients, minimum processing
- Plant-based vs. animal-based protein: ingredients, processing, nutrition and liking
Make sure to block 1-4 November 2021 in your diary, to join world-renowned researchers, scientists, policy makers, professionals and students from multidisciplinary food-related fields to share the latest developments and create new partnerships.
Invited Speakers
- Prof. Emma Wetter Slack, ETH Zurich, Switzerland
- Prof. Sir Charles Godfray, University of Oxford, United Kingdom
- Prof. Corinna Dawid, TUM, Germany
- Prof. Natalie Germann, TUM, Germany
- Prof. Shulamit Levenberg, Technion, Israel
- Prof. Remko Boom, Wageningen University and Research, the Netherlands
Conference Chair
- Prof. Christoph Hartmann, Nestlé Research, Switzerland
Local Organising Committee
- Prof. Erich Windhab, ETHZ, Switzerland
- Prof. Francesco Stellacci, EPFL, Switzerland
- Dr. Beatrice Conde-Petit, Bühler Group, Switzerland
- Dr. Fabian Wahl, Agroscope, Switzerland
Scientific committee
- Lilia Ahrne, University of Copenhagen, Denmark
- Serafim Bakalis, University of Copenhagen, Denmark
- Nastasia Belc, IBA Bucharest, Romania
- Alexandra Blanchard, ADM Group, Switzerland
- Igor Bodnár, Firmenich, Switzerland
- Remko Boom, Wageningen University, Netherlands
- Marco Dalla Rossa, University of Bologna, Italy
- Hugo de Vries, INRA-UMR IATE, France
- Antonio Delgado, University of Erlangen, Germany
- Stephan Drusch, TU Berlin, Germany
- Labat Emilie, Nestlé, Switzerland
- Ferruh Erdogdu, Ankara University, Turkey
- Giovanna Ferrari, Università degli Studi di Salerno, Italy
- Vincenzo Fogliano, Wageningen University & Research, The Netherlands
- Richard Frazier, IFST, England
- Jesús Frías, Dublin Institute of Technology, Ireland
- Eleni Gogou, NTUA-National Technical University of Athens, Greece
- Tara Grauwet, KU Leuven, Belgium
- Volker Heinz, DIL-German Institute of Food Technologies, Germany
- Jörg Hinrichs, University of Hohenheim, Germany
- Delphine Huc, AgroParisTech, France
- Henry Jaeger, BOKU University of Natural Resources and Life Sciences, Vienna, Austria
- Anet Rezek Jambrak, University of Zagreb, Croatia
- Alain Le Bail, France
- Uri Lesmes, Technion, Israel
- Alan Mckie, University of Leeds, UK
- Olga Martin-Beloso, University of Lleida, Spain
- Stephanie Marty-Terrade, Nestlé, Switzerland
- Alexander Mathys, ETH Zurich, Switzerland
- Laura Nyström, ETHZ, Switzerland
- Dolores O’Riordan, University College Dublin, Ireland
- Laura Piazza, University of Milan, Italy
- Mariusz Piskuła, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Poland
- Cornelia Rauh, TUB, Germany
- Catherine Renard, INRAE, France
- Laetitia Rocha, Pepsico, Switzerland
- Oliver Schlüter, Leibniz Institute of Agricultural Engineering, Germany
- Matthias Schultz, Givaudan, Switzerland
- Avi Shpigelman, Technion, Israel
- Robert Soliva-Fortuny, University of Lleida, Spain
- Petros Taoukis, NTUA-National Technical University of Athens, Greece
- Vasilis Valdramidis, University of Malta, Malta
- Lucia Vannini, University of Bologna, Food Microbiology, Italy
- Anja Maria Wagemans, TU Berlin, Germany
- Carol Anne Wallace, UK food safety expert, UK
- Gleb Yakubov, Nottingham, UK
- Umar Zainudin, Pepsico, Switzerland
