Scientific Sessions
This conference aims to cover as many trending topics as possible, including but not limited to the ones listed below:
| Advanced Food Chemistry & Functional Ingredients |
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| Bioactive molecules: from discovery to delivery |
| Food biopolymers and colloids in modern formulations |
| Chemistry of novel nutrient sources: algae, insects & ferments |
| Encapsulation technologies for nutrient stability and release |
| Valorization of sidestreams: turning waste into wellness |
| Interactions of food components during processing |
| Natural food colors: chemistry, stability & innovation |
| Texturization mechanisms in plant-based and hybrid foods |
| Food contaminants: detection, mitigation & regulation |
| Structuring foods for functionality and sensory appeal |
| Sustainable Food Systems & Safety Innovations |
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| Sustainable nutrients and additives: from microbes to plants |
| Circular food economy: reuse of by-products and waste |
| Energy-efficient processing, transport & storage |
| Protein transition: plant, cultured & hybrid proteins |
| Sustainable packaging: biopolymers, edible films & smart labels |
| Fermented foods as a pathway to sustainability |
| Marine-based ingredients: unlocking ocean nutrition |
| Policy interventions for food waste reduction |
| Food safety of novel and upscaled foods |
| Precision fermentation and life cycle assessment |
| Next-Gen Food Technologies & Smart Manufacturing |
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| 3D/4D food printing: personalization and texture engineering |
| Robotics in food processing and service automation |
| Human-food interaction: UX in food design |
| Digitalization and virtual reality in food innovation |
| Precision manufacturing and reverse engineering of food |
| Digital gastronomy: culinary art meets technology |
| AI across the food chain: from farm to fork |
| Cold plasma and non-thermal processing for clean labels |
| Sensory Science & Experiential Food Design |
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| Designing multi-sensory food experiences |
| Sensory acceptance, satisfaction & emotional response |
| Food structure-aroma-taste interactions |
| Psychological traits and sensory perception |
| Digital technologies for augmented food perception |
| Advanced sensory analysis tools and approaches |
| Food neophobia and consumer behavior |
| Nutrition, Health & Personalized Food Solutions |
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| Reformulation strategies for healthier foods |
| Foods for patients and therapeutic nutrition |
| Gut microbiome and functional food design |
| Enhancing bioavailability and bioaccessibility |
| Probiotics, prebiotics & psychobiotics in food |
| Personalized nutrition: genomics, microbiome & lifestyle |
| Nutrient security in a changing world |
| Food Structure, Texture & Physical Dynamics |
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| Food texture and mechanical properties |
| Novel sensory experiences from inhomogeneous foods |
| Food microstructure and its impact on quality |
| Rheology and interfacial properties in food systems |
| Food powders: chemistry, flow & rehydration |
| Rheology of multiphase complex foods |
| Traditional & Novel Food Processing Techniques |
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| Drying technologies: from solar to spray |
| Heat treatment and hurdle technologies |
| Precision fermentation |
| Cold plasma, enzyme-assisted processing |
| High-pressure processing (HPP) |
| Ohmic heating and pulsed electric fields |
| Extrusion and evaporation in sustainable food design |
| Solid-liquid separation: expression and filtration |
| Computational Food Modeling & Predictive Analytics |
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| Modeling food processing for optimization |
| Chemical, physical & sensory property modeling |
| Digital food twins: virtual simulations for real impact |
| Shelf-life prediction and quality modeling |
| Migration modeling of chemicals in food systems |
| Multiphysics modeling in food engineering |
| Gut microbiota modeling and nutritional impact |
| Smart Food Contact Materials & Hygiene Engineering |
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| Innovations in depanning oils and non-stick coatings |
| Food contact surfaces: safety and performance |
| Cleaning-in-Place (CIP) systems and enzyme-based solutions |
| Fouling mechanisms and prevention strategies |
| Impact of formulation and processing on surface interactions |