The abstract submission deadline has now ended.
- 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
Successfully submitted abstracts will be acknowledged with an electronic receipt including an abstract reference number, which should be quoted in all correspondence. Allow at least 2 hours for your receipt to be returned to you.
Once the abstracts is accepted, at least one of the authors must register for and present at the conference.
All authors who register for the conference may have their article considered for publication in an Elsevier journal. Acceptance of a paper for conference presentation does not guarantee subsequent acceptance for journal publication.
Abstracts of all accepted contributions will be included within the online abstract system which will be distributed to all registered conference participants.
If you do not receive acknowledgement for your abstract submission or you wish to make any essential revisions to an abstract already submitted, please DO NOT RESUBMIT your abstract, as this may lead to duplication. Please contact us with details of any revisions or queries. Please quote your reference number if you have one.