31st EFFoST International Conference

Food Science and Technology Challenges for the
21st Century - Research to Progress Society

13-16 November 2017 | Melia Sitges, Sitges, Spain

Every year EFFoST organizes this prestigious international food science and technology conference, an important scientific event that brings together world-renowned researchers, scientists, policy makers, professionals and students from multidisciplinary food-related fields to share the latest developments, meet old friends and form new partnerships. See here for details of our previous conferences.

The 31st EFFoST International Conference will be held in Sitges, Spain from 13-16 November 2017 under the theme: Food Science and Technology Challenges for the 21st Century - Research to Progress Society.

The 2017 conference will explore solutions to current and future challenges such as food safety and security, food fraud, waste reduction and sustainability, analytical techniques, novel technologies, functional foods, nutrition and health, gastronomy, entrepreneurship, open innovation & strategic alliances and knowledge transfer management.

Conference Topics

Food safety and security
Food fraud
Waste reduction and sustainability
Advanced analytical techniques
Novel technologies for food processing
Functional foods
Nutrition and health
Gastronomy
Entrepreneurship
Open innovation & strategic alliances
Knowledge transfer management

Conference Speakers

Harry Aiking, IVM-VU University Amsterdam, The Netherlands
Marie Alminger, Chalmers University of Tecnology, Sweden
Serafim Bakalis, University of Birmingham, UK
Matthias Brunner, Tsenso, Germany
Cecilia Díaz-Méndez, University of Oviedo, Spain
Juan Manuel Domínguez-Ortega, Complex Interactive Processes Institute, Belgium
Valentín García-Baonza, Complutense University of Madrid, Spain
Wim Haentjens, European Commission, Belgium
Marta Hugas, EFSA, Italy
Alan Kelly, University College Cork, Ireland
Huub Lelieveld, Global Harmonization Initiative, Austria
Uri Lesmes, Technion - Israel Institute of Technology, Israel
Naresh Magan, University of Cranfield, UK
Hugo Marynissen, Antwerp Management School, Belgium
Erik Mathijs, Catholic University of Leuven, Belgium
Catherine Mignot, DSM Nutritional Products, Switzerland
Stefan Palzer, Nestlé Research Center, Switzerland
Napoleón Pérez-Farinós, Spanish Agency for Consumers Affairs, Food Safety and Nutrition, Spain
Yrjö H. Roos, European Academy of Food Engineering, University College Cork, Ireland
Daniele Rossi, Confagricoltura, Italy
Sam Saguy, The Hebrew University of Jerusalem, Israel
Andras Sebok, Campden BRI Magyarország Nonprofit Kft, Hungary
Ester Segal, Technion – Israel Institute of Technology, Israel
Jordi Serratosa, Autonomous University of Barcelona, Spain
Petros Taoukis, National Technical University of Athens, Greece
Hugo deb Vries, INRA, France
Heribert Watzke, Dr. Phil. Watzke Heribert Consulting, Switzerland
Jochen Weiss, University of Hohenheim, Germany
Erich Windhab, ETC Zurich, Switzerland
David Wizel, European Commission, Belgium