EFFoST has forged many collaborations, sometimes in specific fields of interest. There is a lot of expertise in food processing, microbiology, chemistry, physics, engineering, consumer and materials sciences. With joined forces these disciplines can create more innovation and enhance the field of food science and technology. Therefore, EFFoST also supports several special interest groups, who are functioning as forum and exchange network.
Young EFFoST is created for and by students and early-career food scientists and food professionals to contribute to finding solutions for future challenges in the food sector.
The EFFoST working groups focus on the cross-pollination of knowledge, ideas and applications from various food science disciplines to create more innovation and sustainable solutions.
EFFoST Working Groups
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More than 130 universities, research institutes, associations and societies are affiliated to EFFoST.
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