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: 23 April 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.

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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 AhrneUniversity of Copenhagen, Denmark
  • Serafim BakalisUniversity of Copenhagen, Denmark
  • Nastasia Belc, IBA, Romania
  • Alexandra Blanchard, ADM Group, Switzerland
  • Igor Bodnár, Firmenich, Switzerland
  • Remko BoomWageningen University, Netherlands
  • Marco Dalla RossaUniversity of Bologna, Italy
  • Hugo de VriesINRA-UMR IATE, France
  • Stephan Drusch, TU Berlin, Germany
  • Labat Emilie, Nestlé, Switzerland
  • Ferruh ErdogduAnkara University, Turkey
  • Giovanna FerrariUniversità degli Studi di Salerno, Italy
  • Vincenzo FoglianoWageningen University & Research, The Netherlands
  • Richard Frazier, IFST, England
  • Jesús FríasDublin Institute of Technology, Ireland
  • Eleni GogouNTUA-National Technical University of Athens, Greece
  • Tara GrauwetKU Leuven, Belgium
  • Volker Heinz, DIL-German Institute of Food Technologies, Germany
  • Jörg Hinrichs, University of Hohenheim, Germany
  • Delphine Huc, AgroParisTech, France
  • Henry JaegerBOKU University of Natural Resources and Life Sciences, Vienna, Austria
  • Anet Rezek Jambrak, University of Zagreb, Croatia
  • Alain Le BailFrance
  • Uri Lesmes, Technion, Israel
  • Alan Mckie, University of Leeds, UK
  • Olga Martin-BelosoUniversity of Lleida, Spain
  • Stephanie Marty-Terrade, Nestlé, Switzerland
  • Alexander MathysETH Zurich, Switzerland
  • Laura Nyström, ETHZ, Switzerland
  • Dolores O’Riordan, University College Dublin, Ireland
  • Laura PiazzaUniversity 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 SchlüterLeibniz Institute of Agricultural Engineering, Germany
  • Matthias Schultz, Givaudan, Switzerland
  • Avi Shpigelman, Technion, Israel
  • Robert Soliva-Fortuny, University of Lleida, Spain
  • Petros TaoukisNTUA-National Technical University of Athens, Greece
  • Vasilis Valdramidis, Malta
  • Lucia Vannini, University of Bologna, Food Microbiology, Italy
  • Anja Maria Wagemans, TU Berlin, Germany
  • Carol Anne Wallace, UK food safety expert, UK
  • Gleb Yakubev, Nottingham, UK
  • Umar Zainudin, Pepsico, Switzerland
 
  • research-and-development
  • buhler
  • epfl
  • agroscope
  • eth



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