Scientific Programme

Abstracts submissions are now closed. Note that early-bird registration at reduced rates is available until May 31st.

During the 15th World Congress of Food Science and Technology the Scientific Programme will strive to address Global issues in the following topics in Plenary sessions, parallel sessions, poster sessions, specialist symposia, workshops and sessions with commercial appeal:

  1. Food Safety, Food Safety Assurance schemes & Risk Analysis (incl. Crisis Management)
  2. Food Contaminants, Toxicology & Mycotoxins (incl. best approach/methods/models, communication to public)
  3. Food Analysis (incl. new approaches/methods, rapidity and applicability i.e. simplicity, cost-effectiveness & qualitative vs quantitative)
  4. Food Chemistry (incl. protein, lipids/fats/oils, carbohydrates & fibers, less known products, composition profiles, new insights into structure/behaviour)
  5. Food Ingredients and Additives (incl. bakery, dairy, beverage, meat and confectionery, functionality and Clean Label)
  6. Functional Foods (incl. nutrition profiles & labelling)
  7. Food Flavours
  8. Food, Nutrition, Diet and Health (incl. Products for patients with HIV/AIDS, combating obesity and other diseases of lifestyle)
  9. Physical and Sensory Sciences - Sensory Perception and Analysis
  10. Product Development/New Products (incl. post depression realities & real value delivery)
  11. Global and Regional Consumer Trends and Behaviours - Marketing to Consumers
  12. Food Information & Consumer Education
  13. Food Processing, New Technologies & Process Optimisation
  14. Fruits & Vegetable Processing, Fruit Juices & New Technologies
  15. Meat & Poultry Processing, New Species, New Processing Technologies
  16. Seafood, Fish and Fish processing, New Species, New Processing Technologies
  17. Food Packaging (incl. functionality vs sustainability vs risk, carbon footprint, new materials, special environments, new simplicity pressures, cost/benefit data, food waste reduction)
  18. Waste Management & Environmental Sustainability - (incl. water in food processing, carbon footprints/food miles, water availability, cost, closing the loop, waste reduction and handling, by-products, water related illness, energy issues, wastewater treatment and disposal)
  19. Cereals, Legumes & Oil Seeds (incl. baking science, processing, chemistry and analysis)
  20. Food Security Issues - Food Products in Situations of Critical Food Security - the real risks and best actions
  21. Food Regulations (incl. harmonisation and approval of new technologies, e.g. GM, nanotechnology, food cloning. Science base, enforcement, resources, management and support)
  22. Fermentation and Biotechnology (incl. optimisation, new unique products, new processes)
  23. Food Engineering (incl. physical properties of foods, process design, process simulation)
  24. Genetically Modified Foods (incl. facts, opportunities/risks, slaying the myths)
  25. Ethnic Foods
  26. Agricultural Production and Food Supply - Reducing Post-harvest Losses (incl. putting science based research to work in practice, technology transfer, influence of Global Warming and sustainability of agricultural production)
  27. Food Microbiology
  28. Food Science and Technology Education Development (incl. harmonisation, curriculum development, student recruiting)
  29. Other
  30. Nanotechnology
In addition, the main Congress programme will also contain specialist workshops and symposia - these will be confirmed at a later stage.