32nd EFFoST International Conference

Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations

6-8 November 2018 | Nantes, France

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 32nd EFFoST International Conference will be held in Nantes, France from 6-8 November 2018 under the theme: Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations.

When foods are pushed by objectives such as the clean label trend, vegan foods, ‘free from’ foods (gluten, lactose etc.), reduction of salt, sugar, lipids, and therefore when reformulation means less ingredients, food processing appears very often as the ultimate means to keep food safe, good and with adapted shelf life. In addition, consumers and industry expect sustainable solutions with reduced environmental footprint. 

All steps of food production are important: ingredients sourcing, assembly and process of transformation, packaging, cold chain etc. The industry is stretched between new sourcing, which is sometimes unsustainable and local sourcing, which has limitations. Minimal processing to keep the nutrition values of raw ingredients is often expected by consumers but again has limitations. Lastly, education and communication are of ultimate importance to achieve a trustable link between consumers and industry; this encompasses the development of the factory of tomorrow that must be as transparent as possible to the public.

At the 32nd EFFoST International Conference food scientists and food industry experts will gather to debate and discuss the recent trends in food science and food processing. The conference will also focus on re-establishing trust and mutual understanding between “industry” and “consumers” for the benefit of both parties and for the benefit of the health and wellbeing of the European consumers.

Conference Topics

Abstract Submission Deadline: 27 April 2018

Oral and paper abstracts are now invited on the following topics.  They should be submitted using the online abstract submission system.

  • REFORMULATION and NEW SOURCINGS
    Salt, sugar, lipids reduction, plant proteins, insects, etc 
  • STRUCTURE and FUNCTION
    2D and 3D – Tomography
    Emulsions, Interfaces, foams, crystallisation, application in Dairy sector and others
  • INNOVATIVE CONVENTIONAL and NON THERMAL PROCESSES
    Thermal processes, Refrigeration, HPP, PEF, PLASMA etc 
  • ADDITIVE MANUFACTURING
  • CEREAL PROCESSING and BAKING (SPECIAL SESSION WITH ICC
    (International Association for Cereal Science and Technology)
  • BIOTECHNOLOGY, BIOPROCESSES IN FOOD and NUTRITION
    Probiotics, prebiotics, Microbiota, fermented foods, new strategies
  • SAFETY, MICROBIOLOGY
    Food shelf life, innovative packaging, microbial stability
  • MODELLING, and PROCESS CONTROL
    Sensors, CFD modelling, etc
  • FOOD ORAL PROCESSING and SENSORY PERCEPTION
  • THE FUTURE of FOODS: Education, Consumers science and emerging expectations, the factory of the future
Register Now Submit Abstract Here View Program

Conference Speakers
  • Kjeld van Bommel, TNO, The Netherlands
    Charles Brennan, Lincoln University, New Zealand
    André Brodkorb, Teagasc Food Research Centre, Ireland
    Volker Heinz, DIL, Germany
    Thomas Hofmann, TUM, Germany
    Mario Jekle, TUM, Germany
    Christophe Lacroix, ETH Zurich, Switzerland 
    Alan Mackie, University of Leeds, UK
    Maurizio Notarfonso, SPES, Italy
    Umezuruike Linus Opara, Stellenbosch University, South Africa
    Jeremie Prouteau, Digital Food Lab, France
    Oliver Schluter, ATB, Germany
    Gilles Trystram, AgroParisTech, France
    Pieter Verboven, KU-Leuven, Belgium
    Epameinondas Xanthakis, Research Institute of Sweden (RISE), Sweden

Committee

Conference Chairs

  • Prof. Alain Le Bail, ONIRIS-GEPEA/CNRS 6144 France
    SFR IBSM 4202 - INRA/BIA – CNRS/GEPEA

Organising Committee

  • Marc Anton, INRA - BIA – NANTES, France
  • Oscar Castellani, RFI Food for Tomorrow, France
  • Sylvie Chevallier, ONIRIS-GEPEA - CNRS 6148, France
  • Nicolas Chomel, Laval Mayenne Technopole, France
  • Joelle Grua, ONIRIS-GEPEA - CNRS 6149, France
  • Michel Havet, ONIRIS-GEPEA - CNRS 6152, France
  • Frédérique Jourjon, EAS Group ANGERS, France
  • Vanessa Jury, ONIRIS-GEPEA - CNRS 6144 France
  • Emilie Korbel, ONIRIS-GEPEA - CNRS 6151, France
  • Joelle Leonil, INRA – RENNES, France
  • Laurent Lethuaut, ONIRIS-GEPEA - CNRS 6153
  • Tiphaine Lucas, IRSTEA RENNES, France
  • Sébastien Marze, INRA - BIA – Nantes, France                    
  • Jean Luc Perrot, CLUSTER VALORIAL, France
  • Laurence Pottier, ONIRIS-GEPEA - CNRS 6150, France
  • Olivier Rouaud, ONIRIS-GEPEA - CNRS 6147, France
  • Cyril Toublanc, ONIRIS-GEPEA - CNRS 6146, France          
  • Pauline Videcoq, RFI Food for Tomorrow, France
Supporting Publications

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  • EFFOST
  • IUFOST
Administration by
 
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