34th EFFoST International Conference

Bridging high-tech, food-tech and health: Consumer-oriented innovations

10-12 November 2020 | Online

The health and safety of our conference delegates is our number one priority, especially during the COVID-19 pandemic, therefore this year the EFFoST conference will be held online. We are still working on the details, but rest assured that the EFFoST2020 conference is going ahead and the new format will give you ample opportunity to share your work and to listen to all talks at your own pace.


The 34th EFFoST International Conference: Bridging high-tech, food-tech and health: Consumer-oriented innovations will be hosted by Technion, Israel Institute of Technology, and held online.

In light of the increasing challenges the food industry faces, there is an immediate need for healthy, safe, sustainable, diverse and wholesome food solutions to fit the needs and preferences of the consumer. The 34th EFFoST International Conference will catalyse partnerships and exchanges of fundamental and applied interdisciplinary insights and ideas to enhance and extend the capacity of the food sector to face such challenges today and tomorrow.

Every year the European Federation of Food Science and Technology (EFFoST) organises this prestigious academic food science and technology conference. This year the EFFoST2020 conference will be held online, due to the COVID-19 pandemic and associated health concerns.

The online conference programme will consist of two parts:

  • A live online event with inspiring invited speakers.
  • An on-demand section where pre-recorded presentations and posters from accepted abstracts will be available for a minimum of 6 months.

This solution will allow presenters to reach a larger audience for an extended period of time, thus, boosting the impact of the presented studies.

Make sure to block 10-12 November 2020 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.

Conference Topics

The 34th EFFoST International Conference will explore the theme: Bridging high-tech, food-tech and health: Consumer-oriented innovations. This is further examined in the below mentioned sub-themes that highlight the expertise of our conference host, Technion.

Engineering consumer-oriented foods

  • Optimizing foods for health: processing, properties, digestibility and delivery
  • Tackling food-consumer complexities: –omics analyses, food personalization and precise nutrition
  • Big data, IOT and modelling for a smarter food sector
  • Food safety and novel food trends

Shaping the food chain sustainability

  • Optimizing resource use: rationalizing food fabrication and by-product valorisation
  • New and novel extraction/processing technologies for better foods
  • Smart and sustainable food packaging and coatings
  • Farm to fork sustainability assessments

Enhancing the endurance, diversity and resilience of the food chain

  • Food traceability, authentication and consumer perceptions
  • Novel food sources and ingredients
  • Food palatability and pleasurability: rheology, sensory analysis and rationalized formulation
  • Education of consumers and/or food professionals

 

Submit Abstract Register Now View programme Conference App

Plenary Speakers

Prof. Christoph Hartmann, Nestle, Switzerland
Prof. Alejandro Marangoni, University of Guelph, Canada
Distinguished Prof. Julian D. Mcclements, University of Massachusetts -Amherst, USA

Invited Speakers

Prof. Tara Grauwet, KU Leuven, Belgium
Prof. Masha Niv, Hebrew University of Jerusalem, Israel
Prof. Alexander Mathys, ETH-Zurich, Switzerland
Dr. Jean-Philippe Obert, DuPont (Danisco), France
Prof. Anwesha Sarkar, Leeds University, UK

Conference Chair

  • Assoc. Prof. Uri Lesmes, Technion, Israel

Local Organising Committee

  • Asst. Prof. Maya Davidovich-Pinhas, Technion, Israel
  • Dr. Zvika Hayouka, The Hebrew University of Jerusalem, Israel
  • Prof. Esther Segal, Technion, Israel
  • Asst. Prof. Avi Shpigelman, Technion, Israel

Scientific Committee

Henry Jaeger, BOKU Institute of Food Technology, Austria
Tara Grauwet, KU Leuven, Belgium                
Laura Salvio-Trujillo, University of Lleida, Spain 
Anwesha Sarkar, University of Leeds, UK      
Milena Corredig, Aarhus University, Denmark
Lilia Ahrné, University of Copenhagen, Denmark 
Olga Martin-Belloso, University of Lleida, Spain  
Anet Rezek Jambrak, University of Zagreb, Croatia          
Dolores O’Riordan, University College Dublin, Ireland    
Masha Niv, The Hebrew University of Jerusalem, Israel    
Maya Davidovich Pinhas, Technion, Israel      
Esther Segal, Technion, Israel                          
Laura Piazza, DEFENS - Università degli Studi di Milano, Italy  
Vibeke Orlien, Copenhagen University, Denmark  
Vincenzo Fogliano, Wageningen University, Netherlands 
Hugo De Vries, INRA, France                         
Alexander Mathys, ETH Zurich Switzerland   
Ido Braslavsky, The Hebrew University of Jerusalem, Israel         
Petros Taoukis, National Technical University of Athens -ELAK, Greece
Guy Mechrez, Israel Agricultural Research Organization (ARO), Israel   
Stephen Le-Feunteun, INRA, France               
Pasquale Ferranti, University of Naples Federico II, Italy  
Marco Dalla Rosa, Alma Mater Studiorum University of Bologna, Italy  
Avi Shpigelman, Technion, Israel                    
Zvika Hayouka, The Hebrew University of Jerusalem, LOC         
Kemal Aganovic, Deutsches Institut für Lebensmitteltechnik (DIL) e.V., Germany         
Didier Dupont, INRA, France                          
Shlomo Sela, Israel Agricultural Research Organization (ARO), Israel     

 

 


Supporting Publications

Organised by
 
  • EFFOST
  • IUFOST
Administration by
 
Elsevier
Sponsors
 
  • Anuga
  • Cargill