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The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"

Part of the International Electronic Conference on Food Science and Functioanl Foods series
15–30 Oct 2021

Food Science, Food Sustainable, Food Microbiology, Food Safety, Food Technology, Functional Foods
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Call for Paper (Conference Special Issue)

Welcome to submit the complete papers to the Foods Special Issue "Selected Papers from the 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World" (Foods 2021)". All the accepted works from Foods2021 may have the chance to enjoy a 20% off discount. Deadline for manuscript submissions: 15 April 2022.

Best Speaker Award Winners

Winner Speech Title
Simone Angeloni Coffee silverskin and spent coffee ground: chemical characterization and extract evaluation
Lipan Leontina Highly bioactive vegetables and fruits for a sustainable society

Event Awards

To acknowledge the support of the conference esteemed authors and recognize their outstanding scientific accomplishments, we are pleased to launch the Best Paper Awards, Best Poster Awards, and Best Speaker Awards.

The Awards
Best Paper Award - 500 CHF
The Best Paper Award is given for the paper judged to make the most significant contribution to the conference.
Best Poster Award - 500 CHF
The Best Poster Award has been established to recognize the scientific merit exhibited in poster presentation and preparation.
Best Speaker Award - 500 CHF
The Best Speaker Awards are given to the best performers during the live sessions
Terms and Conditions:

As a sponsor, Foods would like to award the best paper as elected by all the conference committee. The award will consist of 500 Swiss Francs. We look forward to posting your contributions.

Criteria for Evaluation of Best Paper Award:

Criteria

  • Full paper must be submitted to Foods2021;
  • Originality/Novelty of the paper;
  • Significance of Content;
  • Scientific Soundness;
  • Interest to the readers;
  • English language and style.

Evaluation

  • Each Evaluation Committee member will give an assessment for each applicant in terms of the criteria outlined above;
  • Total score for each presentation will be ranked, from highest to lowest;
  • If two or more authors get the same score, further evaluation will be carried out;
  • All decisions made by the Evaluation Committee are final.

As a sponsor, Foods would like to grants an award (500 Swiss Francs) for the best poster presented at the conference. This prize is awarded by a jury to the best designed poster presented at the conference.

Criteria for Evaluation of Best Poster Award:

Criteria

  • Title (with authors and affiliations)
  • Introduction / Objectives / Aims
  • Methods
  • Results
  • Conclusion
  • References
  • Acknowledgements
  • Contact information
  • Video presentation

Evaluation

During the conference, the chair is invited to judge the quality of the 3-minutes video presentation and poster. Criteria of judgement on the presentation shall be the ability of summarizing the content of the work and motivating the interest in looking at the poster. Criteria of judgement on the poster should be clarity of poster and appearance quality.

As a sponsor, Foods would like to grants an award (500 Swiss Francs) for the best speakers at the conference.

Criteria for Evaluation of Best Speaker Award:

Criteria

  • Originality/Novelty of the speech;
  • Significance of Content;
  • Scientific Soundness;
  • Interest to the listener;
  • Persuasive of the speech

Evaluation

  • Each Evaluation Committee member will give an assessment for each applicant in terms of the criteria outlined above;
  • All decisions made by the Evaluation Committee are final.

Welcome from the Chair

Dear Colleagues,

Following the considerable success of the First Electronic Conference on Food Science, I am delighted to invite you to join The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World (Foods 2021)". I hope that you will agree to take part in this free E-conference, which will enable you to share and discuss your most recent research findings with the vibrant worldwide community of food scientists and technologists.

Food science and technology are gaining importance in response to the global need to carefully manage resources whilst providing a nutritious diet for the burgeoning world population. It is through collaboration, communication, and community that food scientists can help to ensure that a safe and healthy diet is available to all and thus eliminate starvation and food wastage.

At this point of restricted travel and personal contact, it is a pleasure to still be able to collaborate electronically via Foods 2021 (Second International Electronic Conference on Food Science). This internet conference is designed to allow you to present your research to colleagues and interact as fully as possible with all those involved in this conference. For this, I thank the fantastic team at MDPI, who have set up and managed the complex arrangements required to allow us the opportunity to hold this virtual conference. l hope that you will meet old friends and make new ones. There will be many fascinating papers to spark everyone’s interest.

E-Conference website here: (https://sciforum.net/conference/Foods2021).

Foods 2021 is a new and exciting experience for me. I believe that it is a taste of the future. Foods 2021 will revolutionize dissemination in the field with a brand-new tool for sharing research in an online environment that will preserve the same standards and structure as expected of traditional conferences but will be more inclusive by breaking the cost and time barriers that prevent many from participating in international conferences.

Foods 2021 will make your presentation accessible to hundreds of researchers worldwide, with the active engagement of the audience in question and answer sessions and discussion groups that will take place online to enhance the experience. I hope you will join us in presenting your work at Foods 2021 and taking part in this thriving online experience.

Submitted abstracts will be reviewed by the conference committee. The authors of accepted contributions will be invited to produce an extended abstract for the conference proceedings, along with a slide presentation of their work. Following the conference, outstanding contributions will be invited to be submitted for publication in Foods.

The conference has been divided into nine themes, but there will be a large amount of overlap between these themes. Please submit your articles as soon as possible, indicating which theme you think best suits your submission.

The future of humanity depends on managing the Earth’s resources and, importantly, providing a healthy sustaining diet for a burgeoning population. Food science and technology are the key areas that are needed to achieve this.

Enjoy the event!

Best wishes,

Prof. Dr. Christopher John Smith (Previous Chair)

Prof. Dr. Arun K. Bhunia

Chair of Foods2021 and Editor-in-Chief of Foods

Conference Secretariat

Mr. Paul Qi
Ms. Stacy Luo
Ms. Charlotte Gardini
Email: [email protected]

Conference Chairs

Prof. Dr. Arun K. Bhunia

Department of Food Science, Purdue University, West Lafayette, IN 47907, USA (Website)

DETAILS
Bio
microbiology; pathogenesis; host–pathogen interaction; nanobiotechnology; food safety

Session Chairs

Prof. Dr. Antonello Santini

Department of Pharmacy, University of Naples Federico II, Naples, Italy

DETAILS
Research Keywords
food chemistry; food analysis; chemistry; food supplements; nutraceuticals; safety; secondary metabolites; nanocompounds; recovery from food byproduct sustainability; agro food chain; bioavailability; natural products; bioactive compods; proactive food d

Dr. Antonio Cilla

Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Valencia, Spain

DETAILS
Research Keywords
functional foods; bioactive compounds; antioxidant capacity; sterols; phytochemicals; bioaccessibility; bioavailability; bioactivity; cell cultures; chemoprevention; oxidative stress; eryptosis

Prof. Dr. Antonello Paparella

Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy

DETAILS
Research Keywords
Listeria monocytogenes; food microbiology; foodborne diseases; food safety; antimicrobials; food preservation; milk; meat; seafood

Dr. Han-Seok Seo

Department of Food Science, University of Arkansas, Fayetteville, AR, USA

DETAILS
Research Keywords
chemosensory perception; multisensory interaction; sensory science; emotion science; neuro-psychophysiology; food choice; eating behavior; sensory marketing

Prof. Dr. Theodoros Varzakas

Department of Food Science and Technology, University of Peloponnese, Kalamata, Greece

DETAILS
Research Keywords
food technology, food engineering, food safety, food quality, food safety and quality management systems, food security, extra virgin olive oil, mycotoxins, gluten-free foods, healthy diet, fermented foods, probiotics, chemometrics, authenticity

Dr. Diego A. Moreno

1. Phytochemistry and Healthy Foods Laboratory, Department of Food Science and Technology, National Council for Scientific Research (CEBAS-CSIC), Murcia, Spain; 2. Associated Unit of R&D and Innovation CEBAS-CSIC+UPCT on “Quality and Risk Assessment of Foods”, CEBAS-CSIC, Campus Espinardo - 25, Murcia, Spain

DETAILS
Research Keywords
food science and technology; phytochemistry; bioactive compounds; health-promoters, functional ingredients; natural foods; healthy foods; energy metabolism (obesity and diabetes); human nutrition; wellbeing

Prof. Dr. Katrina Campbell

Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast

DETAILS
Research Keywords
food safety; food security and sustainability; aquaculture; feed and food; natural toxins; drug residues; antibiotics; chemical contaminants; climate change; (bio) analytical chemistry; biosensors; diagnostics; immunoassays; mass spectrometry

Prof. Dr. Benu P. Adhikari

School of Science, RMIT University, Melbourne, Australia

DETAILS
Research Keywords
food emulsions; structure-function in foods; biodegradable packaging; food engineering; micro/nano encapsulation; food powders/food drying

Dr. Marlene Cran

Institute for Sustainable Industries and Liveable Cities, Victoria University, Melbourne, Australia

DETAILS
Bio
biopolymers, active packaging, nanomaterials
Research Keywords
https://www.vu.edu.au/contact-us/marlene-cran

Prof. Dr. Oscar Núñez

1. Research Institute in Food Nutrition and Food Safety, University of Barcelona (INSA-UB), Barcelona, Spain; 2. Department of Chemical Engineering and Analytical Chemistry, Faculty of Chemistry, University of Barcelona, Barcelona, Spain

DETAILS
Research Keywords
food authentication; food characterization; food classification; food fraud identification; secondary metabolites; polyphenols; foodomics; bioactive compounds; food packaging contaminants; liquid chromatography; mass spectrometry; high resolution mass spe

Prof. Dr. Fernando Benavente

Department of Chemical Engineering and Analytical Chemistry, Institute for Research on Nutrition and Food Safety (INSA·UB), University of Barcelona, Barcelona, Spain

DETAILS
Research Keywords
peptides; proteins; glycoproteins; bioactive compounds; biomarkers; allergens; food intolerance; food quality control; food authentication; food fraud; functional foods; nutraceutics; foodomics; metabolomics; proteomics; liquid chromatography; capillary e

Prof. Dr. Joana S. Amaral

1. CIMO, Polytechnic Institute of Bragança, Campus of Sta. Apolónia, Bragança, Portugal 2. REQUIMTE-LAQV, Faculty of Pharmacy, University of Porto, Porto, Portugal

DETAILS
Research Keywords
Food authenticity: development of molecular biology approaches applied to food authentication Nutraceutical and bioactive compounds in foods and natural products Bioactivity of natural products

Prof. Dr. Antonio Bevilacqua

Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia.

DETAILS
Research Keywords
food microbiology; foodborne pathogens; food safety; food preservation; probiotics; predictive microbiology

Dr. Vito Verardo

Department of Nutrition and Food Science, and Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Spain

DETAILS
Research Keywords
antioxidants; phenolic compounds; antioxidant activity; phytochemicals; lipids; lipid oxidation, food by-products

Prof. Dr. Raquel P. F. Guine

CERNAS Research Centre, Polytechnic Institute of Viseu, Viseu, Portugal

DETAILS
Research Keywords
sustainable agriculture; family farming; organic farming; sustainable food chains

Prof. Dr. Matteo Alessandro Del Nobile

Department of Agricultural Sciences, Food and Environment, University of Foggia, Foggia, Italy

DETAILS
Talk
https://www.unifg.it/ugov/person/935
Research Keywords
food packaging; food shelf life; food processing; functional food; food by-product valorization

Prof. Dr. Juana Fernández-López

AgroFood Technology Department, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, Spain

DETAILS
Research Keywords
functional foods; dietary fiber; natural inhibitors; antioxidants; healthier meat products; essential oils; in vitro digestion

Prof. Dr. Paula C. Castilho

CQM - The Madeira Chemistry Research Centre, University of Madeira, Campus Penteada, Funchal, Portugal

DETAILS
Research Keywords
bioactive carbohydrates; polyphenols; diabetes and obesity; prebiotics and probiotics; functional foods; berries

Prof. Dr. Susana Casal

REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, Porto, Portugal

DETAILS
Research Keywords
analytical methods; food lipids; food technology; food authenticity; food safety; food waste

Dr. María del Mar Contreras

Department of Chemical, Environmental and Materials Engineering, Jaen University, Las Lagunillas Campus, Jaén, Spain

DETAILS
Research Keywords
Agri-food byproducts, food analysis; food chemistry; biorefinery; bioactive compounds; chemometrics; functional foods; valorization

Dr. Efstathios Giaouris

Department of Food Science and Nutrition, Faculty of the Environment, University of the Aegean, Greece

DETAILS
Research Keywords
food hygiene and safety; natural antimicrobials; sustainable microbial control; beneficial microorganisms; biofilms; intercellular interactions and communication; bacterial stress adaptation; virulence and pathogenesis

Dr. Cristina Martínez-Villaluenga

Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Jose Antonio Novais, Madrid, Spain

DETAILS
Bio
https://digital.csic.es/cris/rp/rp09367 Twitter: @VillaluengaM
Research Keywords
grains; peptides; phenolic compounds; nutritional characterization; protein quality and digestibility; bioavailability of food compounds; bioactivity; germination; fermentation; enzymatic treatments

Prof. Dr. Michael Kontominas

Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina, Greece.

DETAILS
Research Keywords
food chemistry; food packaging; food preservation; food analysis

Prof. Dr. Jihong Wu

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China

DETAILS
Research Keywords
flavour chemistry; fruit & vegetable processing; sensory and quality evaluation

Dr. Yiannis Kourkoutas

Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece

DETAILS
Research Keywords
biopreservation; antimicrobials; essential oils; plant extracts; functional cultures; food & gut microbiome

Prof. Dr. J. Scott Smith

Food Science Institute, Dept of Animal Sci & Ind, Kansas State University, Manhattan, KS, USA

DETAILS
Research Keywords
antioxidants; spices; meat chemistry; browning reaction; analytical chemical methods; instrumentation; irradiation; heterocyclic amines; fats and oils; additives; chemical contaminants

Dr. Emanuele Zannini

Cereal and Beverage Science Research Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

DETAILS
Research Keywords
protein functionalization and protein engineering; food fermentation; medical-nutritional therapy

Dr. Francisco J. Barba

Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, University of Valencia, Campus of Burjassot, Valencia, Spain

DETAILS
Research Keywords
Nutrients; bioactive compounds; food preservation; thermal treatment; innovative processing; high-pressure processing; compressed fluids; pulsed electric fields; ultrasound; microwaves; phytochemical purification; phytochemical analysis; compound isolatio

Dr. Esther Sendra

AgroFood Technology Department, Polytechnic School of Orihuela , Miguel Hernández University, Orihuela, Spain

DETAILS
Research Keywords
dairy foods; functional dairy products: probiotics, prebiotics and fibers; effect of animal feeding on milk quality and properties; foods of animal origin; quality and product development and improvement; fatty acid analysis of foods; gas chromatography

Dr. Marina Carcea

Research Centre on Food and Nutrition (CREA-AN), Council for Agricultural Research and Economics (CREA), Rome, Italy

DETAILS
Research Keywords
grains science and technolog

Dr. Manuel Castillo Zambudio

Department of Animal and Food Sciences, Universitat Autonòma de Barcelona (UAB), Barcelona, Spain

DETAILS
Research Keywords
milk; cheese; coagulation; syneresis; kinetics; optical sensor; monitoring; light scatter; light backscatter; fluorescence; spectroscopy; process control; meat emulsions; meat; food analysis; heat treatment; thermal damage; casein micelle; whey proteins

Prof. Dr. Ryszard Amarowicz

Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland

DETAILS
Research Keywords
analytical chemistry; polymer chemistry; food science

Prof. Dr. Ursula Andrea Gonzales-Barron

CIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Bragança, Santa Apolónia Campus, Portugal

DETAILS
Research Keywords
predictive microbiology; quantitative risk assessment; meta-analysis; statistical quality control; Bayesian applications; experimental designs; shelf-life determination

Prof. Dr. Antonella Pasqualone

Food Science and Technology Unit, Department of Soil, Plant and Food Sciences, University of Bari "Aldo Moro", Bari, Italy

DETAILS
Research Keywords
cereal science and technology; flour quality; quality of pasta and bakery products; baking systems of flatbreads; wheat phenolic compounds; volatile compounds; PDO bread; pulses; pulse-based foods; pulse extrusion

Prof. Dr. Jianlong Wang

College of Food Science and Engineering, Northwest A&F University, Xianyang, China

DETAILS
Research Keywords
nanotechnology; synthesis of novel nanomaterials, application of nanomaterial; isolation of harmful substances in food and environment, biosensor developments

Prof. Dr. Gian Carlo Tenore

Department of Pharmacy, University of Naples Federico II, Naples, Italy

DETAILS
Research Keywords
food science; nutraceutical; nutrition; metabolism; polyphenols; antioxidants; oxidative stress; inflammation

Prof. Dr. Michele Faccia

Department of Soil, Plant and Food Sciences, University of Bari, Bari, Italy

DETAILS
Research Keywords
food biotechnology; dairy science; milk; milk quality; dairy management; dairy technology; milk proteins

Dr. Alaa El-Din A. Bekhit

Department of Food Science, University of Otago, Dunedin, New Zealand

DETAILS
Research Keywords
muscle biochemistry; meat quality; bioactive compounds from food by-products; enzymatic hydrolysis; new product development; ethnic food; halal food

Dr. Urszula Tylewicz

Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy

DETAILS
Research Keywords
non-thermal technologies for fruit and vegetable processing (pulsed electric field, ultrasound, vacuum impregnation, osmotic dehydration, high pressure homogenization); waste and byproduct valorization; sustainable food production

Dr. Michael Netzel

Centre for Nutrtion and Food Sciences, Queensland Alliance for Agriculutre and Food Innovation, The University of Queensland, Coopers Plains, Australia

DETAILS
Research Keywords
bioactive compounds; phytochemicals; plant food/material; food chemistry; nutritional biochemistry;i vitro models for digestion & bioaccessibility; in vivo bioavailability & metabolism

Prof. Dr. Silvana Cavella

Department of Agricultural Science, Food Science and Technology Division; University of Naples Federico II, Napoli, Italy

DETAILS
Research Keywords
food engineering; food processing; food unit operations; food structure; food physical properties; food texture; sweeteners; wheat flour dough; food gels; sensory analysis and consumer science; food packaging and shelf life; edible coating

Dr. Mario Estévez

IPROCAR Research Institute, University of Extremadura, Caceres, Spain

DETAILS
Bio
Mario Estévez (H-index: 44) received his PhD from the University of Extremadura (Spain) in 2005 and stayed two years as a postdoctoral fellow at the University of Helsinki (Finland). Dr. Mario Estévez is an internationally recognized expert in oxidation and antioxidation with particular interest in protein oxidation and the impact of the intake of oxidized meat proteins on human health. He has published more than 130 peer-reviewed journal articles including five reviews on protein oxidation through which he has established himself as an expert in the field. He has been recipient of several competitive projects and grants including two consecutive Marie Curie fellowships (European Commission), is the author of four patents and has written several dozen technical papers and 10 book chapters. He currently serves as member of the Editorial Board of FOODS, Meat Science and Associate Editor of the Journal of Food Science and Comprehensive Reviews in Food Science and Food Safety. He has extensive experience in training international PhD students, postdoctoral researchers and has served as lecturer and key-note speaker in international congresses (ICoMST, IFT, as examples). In addition, he has experience in acquiring funding from external sources and highly competitive calls (EU-commission, European Research Council), in leading international projects (Marie Curie Fellowships in Spain and Finland) and in the creation of strong and prolific scientific collaborations with prestigious Institutions from more than 12 countries. He has been recently recognized as a Highly Cited Researcher by Clarivates Analytics (https://publons.com/researcher/2793200/mario-estevez/)
Research Keywords
protein oxidation; lipid oxidation; maillard Reaction; muscle foods; phytochemicals; natural antioxidants; food biochemistry; nutrition

Dr. Nikolaos Kopsahelis

Department of Food Science & Technology, Ionian University, Argostoli, Kefalonia, Greece

DETAILS
Research Keywords
industrial fermentations; food and by-products chemistry and analysis; valorization of renewable resources; biorefineries; food biotechnology

Prof. Dr. Liguang Xu

State Key Lab of Food Science and Technology, International Joint Research Laboratory for Biointerface and Biodetection, School of Food Science and Technology, Jiangnan University, Wuxi, China

DETAILS
Research Keywords
food safety; fast detection; biosensor; bioimaging

Dr. Domenico Cautela

1)SSEA-Stazione Sperimentale per le Industrie delle Essenze e dei Derivati dagli Agrumi (SSEA), Reggio Calabria, Italy 2) eCampus University, Novedrate (Como), Italy

DETAILS
Research Keywords
nutraceuticals; natural products; secondary metabolites; betainized compounds; citrus, essential oils, LC-MS; HRGC/HRMS

Dr. Alessandra Durazzo

CREA-Research Centre for Food and Nutrition, Rome, Italy

DETAILS
Research Keywords
natural products; bioactive compounds; antioxidants; food quality; nutrition; food composition databases; dietary supplements; herbs; botanicals; natural substances databases; synthesis; bioavailability; metabolic pathways

Dr. Massimo Lucarini

CREA-Research Centre for Food and Nutrition, Rome, Italy

DETAILS
Research Keywords
food quality; bioactive compounds; antioxidants; nutrition; metabolism; foods; biodiversity; sustainability; bioavailability; beverages; meat; biorefinery; vegetable; fish; fibre; fatty acids; milk; cereals; food composition database; natural product

List of accepted submissions (180)

Id Title Authors Presentation Video Presentation Pdf
sciforum-049146 Effect of enzymatic hydrolysis of brewer’s spent grain on bioactivity, techno-functional properties and nutritional value when added to a bread formulation. , , , , , , N/A Poster PDF Show Abstract
sciforum-047959 Green extraction using deep eutectic solvents of flavonoids from orange peels , , , , , , Video Thumbnail Poster PDF Show Abstract
sciforum-049208 Prevalence and Antibiogram Profiling Of Extended-Spectrum Beta-Lactamase (ESBL) Producing Escherichia Coli in Raw Vegetables, In Malaysia , , , N/A Poster PDF Show Abstract
sciforum-048602 Functionalization of bread with Lycium barbarum (goji) puree , , , N/A Poster PDF Show Abstract
sciforum-048540 New Rural Women's Power: Sustainable Rural Food Preparation Model , , , , N/A N/A Show Abstract

List of Authors (663)


Instructions for Authors

Submission Information
To present your research at the Foods2021:
  1. Create an account on Sciforum if you do not have one, then click on ‘New Submission’ in the upper-right corner of the window, or by clicking on ‘Submit Abstract’ at the top of this webpage.
  2. Submit a short abstract in English (150-300 words) before 31 July 2021.
  3. The Conference Committee will evaluate all the submitted abstracts, and authors will be notified by 22 August 2021 about acceptance.
  4. The authors of accepted abstracts will be invited to submit at least one type of these submissions: proceedings paper, presentation slides, poster presentation and/or video presentation before 15 September 2021.
  5. All accepted files will be available online for discussion and rating during the time of the conference (15-30 October 2021). After the conference, they will remain available online for reading on Sciforum.net.
  6. The Conference Committee will select some submissions to give a talk live in one of the live-streaming webinars that will be held during the conference.
  7. All accepted proceedings papers will be published in the proceedings of this e-conference within a dedicated issue of the MDPI journal Biology and Life Sciences Forum (Proceedings).
  8. Participants of this e-conference will also be encouraged to submit a full paper to the conference Special Issue in Foods with a 20% discount on the article processing charge (APC).
Proceedings Papers

Proceedings papers must be prepared in MS Word using the Proceedings template and converted to PDF before submission. They should follow this organization:

  • Title
  • Full author names
  • Affiliations (including full postal address) and authors' e-mail addresses.
  • Abstract
  • Keywords
  • Introduction
  • Methods
  • Results and Discussion
  • Conclusions
  • Conflict of Interest
  • (Acknowledgements)
  • References

The manuscript should be at least three pages (including figures, tables, and references) and not exceed 6 pages. Authors are asked to keep their papers as concise as possible. Please do not insert any graphics (schemes, figures, etc.) into a movable frame which can superimpose on the text and make the layout very difficult.

Please note that the manuscript cannot be published in any place other than the conference proceedings. Carefully read the rules outlined in the 'Instructions for Authors' on the journal website and ensure that your manuscript submission adheres to these guidelines.

Presentation Slides

Authors are encouraged to prepare a presentation in PowerPoint or similar software, to be displayed online along with the manuscript. Slides can be prepared the same way as for any traditional conference. They should be converted to PDF format before submission.

Video Presentations

Authors are also encouraged to submit video presentations. This is an unique way of presenting your research and discussing it with peers from all over the world. Video should be no longer than 3-5 minutes and prepared with one of the following formats: .mp4 / .webm / .ogg (max size: 200Mb). It should be submitted before 15 September 2021.

Posters

Posters will be available on this conference website during and after the event. Like papers presented on the conference, participants will be able to ask questions and make comments about the posters. Posters without an accompanying Proceedings paper should be presented in the Poster Session (Session 10).

After abstract acceptance, if you wish to submit your presentation slides, poster or video without a Proceedings paper, please upload a copy of the short abstract as PDF and Word files, in the corresponding required fields, and upload your file in the corresponding optional field. Submissions without a Proceedings paper will not be added to the proceedings of the conference.

Special Issue Submission
Full paper versions of accepted submissions are encouraged to be submitted to the conference Special Issue after the conference. These full papers should be novel and significantly different from the Proceedings papers. These papers will be subject to peer review after they are submitted using the journal submission system.

More details about the conference special issue: https://www.mdpi.com/journal/foods/special_issues/Foods_2021

Potential Conflicts of Interest

All authors must disclose all relationships or interests that could inappropriately influence or bias their work. This should be conveyed in a separate ‘Conflict of Interest’ statement preceding the ‘Acknowledgments’ and ‘References’ sections at the end of the manuscript. If there is no conflict, please state ‘The authors declare no conflict of interest.’ Financial support for the study must be fully disclosed under the ‘Acknowledgments’ section.

Copyright

MDPI, the owner of the Sciforum.net platform, is an open access publisher. We believe that authors should retain the copyright to their scholarly works. Hence, by submitting a communication paper to this conference, you retain the copyright of your paper, but you grant MDPI the non-exclusive right to publish this paper online on the Sciforum.net platform. This means you can easily submit your paper to any scientific journal at a later stage and transfer the copyright to its publisher (if required by that publisher).

Keynote Speakers

Prof. Dr. Katrina Campbell

Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast

DETAILS
Talk
Global Foods Security and Sustainability
Research Keywords
food safety; food security and sustainability; aquaculture; feed and food; natural toxins; drug residues; antibiotics; chemical contaminants; climate change; (bio) analytical chemistry; biosensors; diagnostics; immunoassays; mass spectrometry

Dr. Dirk W. Lachenmeier

Department of Plant-Based Foods at Chemical and Veterinary Investigation Agency, Karlsruhe, Germany

DETAILS
Talk
An Update on Sustainable Valorization of Coffee By-Products as Novel Foods within the European Union
Research Keywords
food chemistry; toxicology; food control; nuclear magnetic resonance spectroscopy; food authenticity; coffee; cannabis; cannabidiol; novel foods; contaminants; carcinogens; acetaldehyde

Recordings

Live Session 1 "Coffee By-products as Sustainable Novel Foods"

Live Session 2 "Global Foods Security and Sustainability"

Live Session - "Coffee By-products as Sustainable Novel Foods"

Chaired by Dr. Dirk W. Lachenmeier .
Date and Time: 15 October 2021, 10:00 AM (GMT+02:00/CEST - Central Europe)

Dr. Dirk W. Lachenmeier

Department of Plant-Based Foods at Chemical and Veterinary Investigation Agency, Karlsruhe, Germany

Prof. Dr. Maria Martuscelli

Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy

Dr. Steffen Schwarz

Coffee Consulate, Mannheim, Germany

Prof. Dr. Harshadrai Rawel

Institute of Nutritional Science, University of Potsdam, Nuthetal, Germany

Prof. Dr. Maria Angeles Martín-Cabrejas

Autonomous University of Madrid, Science Faculty, Department of Agricultural Chemistry and Bromatology, Madrid, Spain

Ms. Vera Gottstein

Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Karlsruhe, Germany

Dr. Jörg Rieke-Zapp

Sanofi, Frankfurt, Germany

Dr. Simone Angeloni

International Hub for Coffee Research and Innovation, Belforte del Chienti (MC), Italy

Dr. Ennio Cantergiani

Académie du Café, Chardonne, Switzerland

Introduction:

The coffee plant Coffea spp. offers much more than the well-known drink made from the roasted coffee bean. During its cultivation and production, a wide variety of by-products are accrued, most of which are currently unused, thermally recycled, or used as fertilizer or animal feed. The modern, ecologically oriented society attaches great importance to sustainability and waste reduction, so it makes sense to not dispose of the by-products of coffee production and to bring them into the value chain, most prominently as foods for human nutrition. There is certainly huge potential for all of these products, especially on markets not currently accessible due to restrictions, such as the novel food regulation in the EU. The by-products could help mitigate the socioeconomic burden of coffee farmers caused by globally low coffee prices and increasing challenges due to climate change.

The aim of this session is to bring together international experts on coffee by-products and to share the current scientific knowledge on all plant parts, including the leaf, the cherry, the parchment, and the silver skin, covering aspects from food chemistry and technology, nutrition, but also food safety and toxicology.

Program:

1 - Dr. Dirk W. Lachenmeier: Opening Speech
2 - Dr. Steffen Schwarz: An Introduction to Coffee By-products
3 - Dr. Dirk W. Lachenmeier: An Update on Sustainable Valorization of Coffee By-Products as Novel Foods within the European Union.
4 - Dr. Jörg Rieke-Zapp: Coffee leaf tea
5 - Prof. Harshadrai Rawel: Wet-coffee processing production wastes: Quality, potentials, and valorization opportunities
6 - Dr. Ennio Cantergiani: Cascara: a quality perspective
7 - Prof. Dr. Maria Angeles Martín-Cabrejas: Revalorization of Coffee Parchment as a Source of Phenolic Compounds and Antioxidant Dietary Fiber
8 - Prof. Maria Martuscelli: By-products from the Coffee Industry - Coffee Silver Skin
9 - Ms. Vera Gottstein: Coffee Silver Skin: Chemical characterization with special consideration of dietary fiber and heat-induced contaminants
10 – Dr. Simone Angeloni: Coffee silverskin and spent coffee ground: chemical characterization and extract evaluation

Attendance to this Live Session is FREE. However, registration of audience will be necessary, as the number of participants is limited. Click here to Register.

Live Session - "Global Foods Security and Sustainability"

Chaired by Prof. Dr. Katrina Campbell
Date and Time: 29 October 2021, 10:00 AM (GMT+02:00/CEST - Central Europe)

Prof. Dr. Katrina Campbell

Institute for Global Food Security, School of Biological Sciences, Queen’s University, Belfast, UK

Dr. Anthony Fardet

Unit of Human Nutrition, Joint Research Unit 1019, Human Nutrition Research Center of Auvergne, French National Institute for Agricultural Research & Clermont University, Clermont-Ferrand, France

Dr. Lipan Leontina

Agro-Food Technology Department, Miguel Hernández University of Elche, Alicante, Spain

Dr. Tatiana Koutchma

Agriculture and Agri-Food Canada, GFRC, Guelph, Canada

Prof.Dr. Raquel Abalo

Department of Basic Health Sciences, Faculty of Health Sciences, Rey Juan Carlos University, Madrid, Spain

Program (tentative):

  1. Prof. Dr. Katrina Campbell: An introduction "Global Foods Security and Sustainability"
  2. Dr. Anthony Fardet: How to protect global health? A holistic approach via the 3V rule proposal: The case of China
  3. Dr. Lipan Leontina: Highly bioactive vegetables and fruits for a sustainable society
  4. Dr. Tatiana Koutchma: Evolution of light technologies: from emerging applications to commercialization
  5. Prof. Dr. Raquel Abalo: Effects of INSTANT CASCARA beverage on brain-gastrointestinal functions

Attendance to this Live Session is FREE. However, registration of the audience will be necessary, as the number of participants is limited. Click here to Register.

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