32nd EFFoST International Conference

Start

2018-11-06 at 00:00

End

2018-11-09 at 00:00

The maximum amount of registrations has been reached. You can no longer sign up.

Location

Nantes, France

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

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.

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.

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.

Conference Topics:

  • 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

For more information visist the EFFoST conference website.

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