Foods 2027 - Innovating the Future of Food Science
the chairs
(i) Nutritional and Functional Foods;
(ii) Food Microbiology, Food Safety, Toxicology, and Food Biotechnology; and
(iii) Food Processing, Engineering, and Artificial Intelligence in Food Innovation.
We look forward to an inspiring and productive conference and to welcoming you to Foods 2027: Innovating the Future of Food Science.
Sincerely,
Prof. Dr. Arun K. Bhunia
Conference Chair
Prof. Dr. José Ángel Pérez-Álvarez
Conference Co-Chair
Meet Our Chairs
Molecular Food Microbiology Laboratory, Department of Food Science, Purdue University, USA;Professor Arun K. Bhunia, the Editor-in-Chief of Foods (MDPI), Ph.D. from the University of Wyoming, Laramie, WY, USA, and his postdoctoral training from the University of Arkansas, Fayetteville, AR, USA. He is a professor of food microbiology in the Department of Food Science and is also affiliated with the Department of Comparative Pathobiology, Purdue Institute of Inflammation, Immunology and Infectious Disease (PI4D), and Purdue University Life Science program (PULSe). Professor Bhunia’s research focus is on: (a) Microbial pathogenesis, host immune response, and bioengineered probiotics approach in mitigating foodborne pathogen infection, and (b) Pathogen and toxin detection using mammalian cell-based biosensors and immunosensors. He has co-authored 226 refereed articles,2 textbooks (Fundamental Food Microbiology; Foodborne Microbial Pathogens: Mechanisms and Pathogenesis),4 edited books, 34 book chapters, 33 proceeding articles, and delivered more than 170 invited talks, keynote and plenary talks in national and international venues. In addition to his research, Dr. Bhunia teaches courses on Microbial Foodborne Pathogens, Microbial Techniques, and Intestinal Microbiology and Immunology. Professor Bhunia has been awarded 7 patents, received the Purdue Agriculture Research Award (2003),Purdue Faculty Scholar (2005), Purdue Team Award (2006), IFT R&D Award (2009), Outstanding Graduate Educator Award from the Department of Food Science (2010, 2011) and the College of Agriculture (2013), a NACMCF member (National Advisory Committee on Microbiological Criteria for Foods) (2013-2017) and recipient of High-End Foreign Experts Recruitment Program fellowship from China (2014-2016), Fulbright Specialist, Washington, DC (2016-2021), Maurice Weber Laboratorian Award from IAFP (2017) and elected Fellow of IAFP (2023).
Miguel Hernández University of Elche, Spain;Prof. Dr. José Ángel Pérez-Álvarez is a Full Professor of Food Science and Technology at Miguel Hernández University of Elche (Spain) and a researcher at CIAGRO-UMH. His research focuses on food product development, agri-food co-products valorization, and the use of dietary fiber-rich ingredients and alternative proteins, with special emphasis on sensory properties and consumer perception of innovative foods. His work integrates sustainability, cultural identity, and food innovation. He has published over 270 scientific articles, with more than 18,000 citations and an h-index above 70. ORCID: 0000-0002-1143-5646 Scopus Author ID: 7004684713
If you want to stay updated with the latest information, or if you want to connect with your fellow researchers before, during, and after the event, then be sure to join the Foods 2027 - Innovating the Future of Food Science
See you there!
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Ms. Raquel Sellés
Mr. Gonzalo Moya
Ms. Anastasiia Viniichuk
Dr. Ana Sanchis
foods2027@mdpi.com
Important Dates
- Abstract submission deadlineJan 24, 2027
- Abstract acceptance notificationFeb 19, 2027
- Registration end dateMay 12, 2027
- Early bird registration deadlineMar 21, 2027
- Regular registration deadlineMay 12, 2027
