34th EFFoST International Conference
Bridging high-tech, food-tech and health: Consumer-oriented innovations
10-12 November 2020 | Online
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.
Attendees will be able to follow and engage in the EFFoST2020 Conference via an online event platform, including:
- Live broadcast of plenary speakers from a studio environment.
- Interactive parallel sessions with the possibility to ask speakers questions.
- Sessions for poster presentations allowing for discussions with presenters.
- Live engagement through chats, polls, virtual networking meetings and more.
- All content of the conference will be available on-demand for 1 month after the conference.
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.
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
Prof. Christoph Hartmann, Nestle, Switzerland
Prof. Oey Indrawati, University of Otago, New Zealand
Wim Haentjens, DG Research & Innovation, Bioeconomy & Food systems division, European Commission
Prof. Alejandro Marangoni, University of Guelph, Canada
Distinguished Prof. Julian D. Mcclements, University of Massachusetts -Amherst, USA
Prof. Alexander Mathys, ETH-Zurich, Switzerland
Prof. David Raubenheimer, University of Sydney, Australia
Prof Esther Segal, Technion, Israel
Prof. Tara Grauwet, KU Leuven, Belgium
Julian D McClements, University of Massachusetts – Amherst, USA
Prof. Masha Niv, Hebrew University of Jerusalem, Israel
Dr. Jean-Philippe Obert, DuPont (Danisco), France
Prof. Cornelia RAUH, Technical University of Berlin, Germany
Prof. Anwesha Sarkar, University of Leeds, UK
- 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
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
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