Over the past few months, plastics have been grabbing the headline and generating a lot of public attention
Read more about Plastic Packaging in the Food and Drink Industry
Giract is happy to announce the 9th edition of the highly successful and innovative programme to promote flavour research amongst PhD students across European universities and institutes.
Read more about Call for proposals - Promoting Flavor Research amongst PhD Students in Europe
Representatives of opinion leaders, regulators, food producer associations, food industry, retailers and consumer organisations are invited to engage in discussions about active packaging, nanotechnology, consumer perceptions and the developments taking place within the NanoPack Stakeholder Forum.
Read more about NanoPack Stakeholders Forum
Young EFFosT is pleased to announce its first meeting.
Read more about 1st Young EFFoST network meeting
The Nonthermal Processing Division of the Institute of Food Technologists (IFT-NPD) and the European Federation of Food Science and Technology (EFFoST) have been organizing Annual Workshops on Nonthermal Processing Technologies to Process Foods over the past two decades.
Read more about Call for Proposals EFFoST / IFT-NPD Workshop on Non-thermal processing of Foods 2019
The Central European Congress on Food (CEFood) is an outstanding congress that deals with all the burning issues of Food, Technology, Nutrition and Health professions with evidence-based discussions. CEFOOD is held once every two years and is welcoming bids to organise the CEFOOD Congress 2020.
Read more about Open call for the CEFood Congress Organizer in 2020
The World Food Congress offers a number of awards and competitions to encourage, highlight and recognise innovation and leadership in food science and technology in both industry and academia. Nominate candidates or apply for the following awards and competition before 1 April 2018!
Read more about World Food Congress Competitions - deadline fast approaching
The structure of ice cream is highly dependent on presence of solid fat. However, consuming high amounts of saturated fatty acids is related to an increased risk of developing cardiovascular diseases. Ice cream could become a healthier product by replacing saturated fats with unsaturated oils.
Read more about Healthier ice cream by replacing saturated fats with oleogels
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