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The 3rd international electronic conference on Foods: Food, Microbiome, and Health - A Celebration of the 10th Anniversary of Foods' Impact on our Wellbeing

Part of the 1st International Electronic Conference on Food Science and Functioanl Foods series
1–15 Oct 2022
Abstract Submission
1st July 2022
Acceptance Notification
15th July 2022
File Submission
15th August 2022

Food Science, Food Sustainable, Food Microbiology, Food Safety, Food Technology, Functional Foods
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Welcome from the Chair

Dear colleagues,

Following the success of our first two Electronic Conferences on Food Science, I am delighted to invite you to join The 3rd International Electronic Conference on Foods 2022 - "Food, Microbiome, and Health—A celebration of the 10th anniversary of Food’s impact on our wellbeing". I hope you will participate 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 wholesome and nutritious diets 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, thus eliminating starvation and food wastage.

Due to ongoing restrictions on travel and personal contact, it is a pleasure to still be able to collaborate electronically via Foods 2022 (3rd International Electronic Conference). This internet conference is designed to allow you to present your research to colleagues and interact as fully as possible with all those involved. 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.

Foods 2022 is a new and exciting experience for me; I believe that it is a taste of the future. Foods 2022 will revolutionize dissemination in the field with a brand-new tool for sharing research in an online forum that will preserve the same high standards and structure as expected of traditional in-person conferences, but will be more inclusive by removing the cost and time barriers that prevent many from participating in international conferences.

Foods 2022 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 2022 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 submit their work for publication in the Foods journal.

The conference has been divided into 12 sessions, but there will be a large amount of overlap between these sessions. Please submit your articles as soon as possible, indicating which session you believe best suits your submission.

Session 1: Food Formulations —Novel Ingredients and Food Additives;

Session 2: Innovative Processing Techniques;

Session 3: Food Analytical Methods and Components;

Session 4: Food Microbiology, Microbiome and Food Biotechnology;

Session 5: Food Nutrition, Microbiome and Human Health;

Session 6: Nutraceuticals and Functional Foods;

Session 7: Foods Quality and Safety;

Session 8: Food Security and Sustainability;

Session 9: Plant Foods;

Session 10: Foods of Marine Origin;

Session 11: Food Toxicology;

Session 12: Drinks and Liquid Nutrition.

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.

Best regards,

Prof. Dr. Arun K. Bhunia

Chair of Foods2022

Conference Secretariats

Ms. Joie Wu
Ms. Stacy Luo
Mr. Paul Qi
Email: [email protected]

Event Organizers

Foods

Foods Editorial Office, MDPI, St. Alban-Anlage 66, 4052 Basel, Switzerland

DETAILS
Introduction

Foods is an international, scientific, peer-reviewed, open access journal of food science and is published semimonthly online by MDPI.

Event Chairs

Prof. Dr. Arun K. Bhunia

Website

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

Event Committee

Prof. Dr. Susana Casal

REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal

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

Prof. Dr. Joana S. Amaral

CIMO, Instituto Politécnico de Bragança, Bragança, Portugal

DETAILS
Research Keywords
food authenticity; food chemistry; molecular biology approaches applied to food authentication and GMO detection; plant food supplements; bioactive compounds; antioxidant activity; antimicrobial activity; chromatography; development of analytical methods

Prof. Dr. Antonio Cilla

Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain

DETAILS

Prof. Dr. Panagiotis Kandylis

Laboratory of Oenology and Alcoholic Beverages, Dept. of Food Science & Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece

DETAILS

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, E-30100 Murcia, Spain

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Prof. Dr. Theodoros Varzakas

Department of Food Science and Technology, University of Peloponnese, 24100 Antikalamos, Kalamata, Greece

DETAILS

Dr. Efstathios Giaouris

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

DETAILS

Dr. Dirk W. Lachenmeier

Chemical and Veterinary Investigation Agency Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany

DETAILS

Dr. Cristina Martínez-Villaluenga

Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Jose Antonio Novais 10, 28040 Madrid, Spain

DETAILS

Dr. Francisca Rodrigues

LAQV/REQUIMTE - Instituto Superior de Engenharia do Porto - Rua Dr. António Bernardino de Almeida 431, 4200-072 Porto, Portugal

DETAILS
Research Keywords
plant extracts; green extraction techniques; bioactive compounds; antioxidants; functional food; cosmetics

Dr. Luís Abrunhosa

Centre of Biological Engineering, University of Minho, Braga, Portugal

DETAILS

Prof. Dr. Maria Martuscelli

Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of the studies of Teramo, via Balzarini 1, 64100 Teramo, Italy

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Prof. Dr. Ren-You Gan

Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China

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Prof. Dr. Juan Pablo Fernández-Trujillo

Department of Agronomical Engineering, Technical University of Cartagena (UPCT), ETSIA, Paseo Alfonso XIII, 48 Cartagena, Spain

DETAILS

Dr. Konstantinos Papadimitriou

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

DETAILS

Prof. Dr. Gian Carlo Tenore

Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano, 49 - 80131 Napoli, Italy

DETAILS

Dr. João C.M. Barreira

Centro de Investigação de Montanha CIMO, Instituto Politécnico de Bragança, Campus de Santa Apolónia, P-5300253 Bragança, Portugal

DETAILS

Dr. Marios Mataragas

Department of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DEMETER”, Ethnikis Antistaseos 3, 45221 Ioannina, Greece

DETAILS

Prof. Dr. Montserrat Dueñas Paton

Grupo de Investigación en Polifenoles, Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, E37007 Salamanca, Spain

DETAILS

Dr. Filipa V. M. Silva

Department of Sciences and Engineering of Biosystems, Agronomy School (ISA), University of Lisbon, Lisbon, Portugal

DETAILS

Dr. Manuel Castillo Zambudio

1. Department of Animal and Food Sciences, Universitat Autonòma de Barcelona (UAB), 08193 Bellaterra, Barcelona, Spain 2. Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, KY, USA

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Prof. Dr. Maurizio Ciani

Department of Life and Environmental Science, Polytechnic University of Marche, Food, Industrial and Environmental Microbiology Lab. Via Brecce Bianche, 60131 Ancona, Italy

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Prof. Dr. Matteo Alessandro Del Nobile

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

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Prof. Dr. Cristina L. M. Silva

Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal

DETAILS

Dr. Milan Houśka

Food Research Institute Prague, 102 00 Prague, Czech Republic

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Dr. Anna Zamora Viladomiu

Department of Animal and Food Science, Universitat Autònoma de Barcelona (UAB), Bellaterra (Barcelona), Spain

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Prof. Dr. Marco Poiana

Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Vito, Reggio Calabria, Italy

DETAILS

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

Prof. Dr. Remedios Castro-Mejías

Analytical Chemistry Department (IVAGRO), Faculty of Sciences, University of Cadiz, 11510 Puerto Real, Spain

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Prof. Dr. Oscar Núñez

Department of Chemical Engineering and Analytical Chemistry, Faculty of Chemistry, University of Barcelona. Martí i Franquès 1-11, E-08028 Barcelona, Spain

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Dr. Alessandra Durazzo

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

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Dr. Massimo Lucarini

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

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Prof. Dr. Long Yu

College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China

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Keynote Speakers

Dr. Yiannis Kourkoutas

Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology and Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece

DETAILS
Talk
Microbiome Applications in Food Systems for Maintaining Human Health
Research Keywords
biopreservation; antimicrobials; essential oils; plant extracts; functional cultures; food & gut microbiome

Dr. Dirk W. Lachenmeier

Chemical and Veterinary Investigation Agency Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany

DETAILS
Talk
Food Toxicology and Food Safety
Research Keywords
food toxicology; regulatory toxicology; food safety; epidemiology; risk assessment; chemical contaminants; cancer; alcoholic beverages; ethanol; acetaldehyde; thujone; formaldehyde; furan

Prof. Dr. Antonella Pasqualone

Dipartimento Di Scienze Del Suolo, Della Pianta E Degli Alimenti (Di.S.S.P.A.), Università degli studi di Bari Aldo Moro, Bari, Italy

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Invited Speakers

Prof. Dr. Maria Grigoriou

Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece

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Dr. Nikolaos Kopsahelis

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

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Dr. Antreas Tzakos

Department of Chemistry, University of Ioannina, Ioannina, Greece

DETAILS

Dr. Antonios E. Koutelidakis

Unit of Human Nutrition, Department of Food Science and Nutrition, University of the Aegean, Lemnos, Greece

DETAILS

Instructions for Authors

Submission Information

To present your research at the Foods2022:

  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 1st July 2022.
  3. The Conference Committee will evaluate all the submitted abstracts, and authors will be notified by 15th July 2022 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 15th August 2022.
  5. All accepted files will be available online for discussion and rating during the time of the conference (1-15 October 2022). 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 a 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 15th August 2022.

Posters

Posters will be available on this conference website during and after the event. Like papers presented at 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 (will be announced soon) 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.

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).

Event Awards

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

The Awards
Best Proceedings Paper Award - 500 CHF
The Best Proceedings Paper Award is given for the paper judged to make the most significant contribution (proceedings paper) to the conference.
Best Poster/Video Presentation Award - 500 CHF
The Best Poster Award has been established to recognize the scientific merit exhibited in poster and vedio 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 proceedings paper as elected by all the conference committees. The award will consist of 500 Swiss Francs. We look forward to posting your contributions.

Criteria for Evaluation of Best Proceedings Paper Award:

Criteria

  • Full paper must be submitted to Foods2022;
  • 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 or video presented at the conference. This prize is awarded by a jury to the best-designed poster or video presented at the conference.

Criteria for Evaluation of Best Poster/Video Presentation 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 remarkable 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.

Live Session 1 - "Microbiome Applications in Food Systems for Maintaining Human Health"

Chaired by Dr. Yiannis Kourkoutas.
Date and Time: 7 October 2022, 10:00 AM (GMT+02:00/CEST - Central Europe)

Dr. Yiannis Kourkoutas

Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology and Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece

Prof. Dr. Maria Grigoriou

Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece

Dr. Nikolaos Kopsahelis

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

Dr. Antreas Tzakos

Department of Chemistry, University of Ioannina, Ioannina, Greece

Dr. Antonios E. Koutelidakis

Unit of Human Nutrition, Department of Food Science and Nutrition, University of the Aegean, Lemnos, Greece

Introduction:

Microbiome applications in food, nutrition and health is a revolutionary and cutting-edge field today. In this vein, food industry is now actively contributing to microbiome research, by developing functional ingredients and food products associated with potential health claims based on clinical studies to prove their efficiency. The present session focuses on the effect of food microbiome on the complex biocommunities, as well as on the benefits and impacts of specific foods and extracts to the human microbiome.

Thus, the aim is to:

  • provide new insights on food microbiome and digestive health
  • highlight the association of food microbiome on well-being, prevention and treatment
  • enlight the mode of action and the related mechanisms of microbiome interactions with food constituents
  • exploit research data on food microbes that foster sustainability of the Αgri-food sector

Live Session 2 - "Food Toxicology and Food Safety"

Chaired by Dr. Dirk W. Lachenmeier
Date and Time: 14 October 2022, 10:00 AM (GMT+02:00/CEST - Central Europe)

Dr. Dirk W. Lachenmeier

Chemical and Veterinary Investigation Agency Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany

Introduction

In recent decades, the importance of food toxicology has grown enormously. The desire to be able to consume food that is not detrimental to our well-being in a healthy environment has increasingly led to the public’s awareness about food toxicology issues. Food toxicology in the broadest sense is the connection between components of foods and possible health risks. Various techniques may be applied including experimental in vitro and in vivo studies, exposure assessments, epidemiological studies, as well as advanced mathematical modelling for risk assessment. Ultimately, the aim of food toxicology is to provide a scientific basis to ensure food safety. In the sub-field of regulatory toxicology, the knowledge of food toxicology may be used as scientific basis for food policy decisions, e.g. about maximum limits of certain compounds in foods, as well as a basis for enforcement action by authorities, i.e. to take unsafe foods from the market.

Food Toxicology was added in 2021 as a section of MPDI Foods journal. During this session of Foods2022 conference, we want to take the chance to introduce this section. For that we have invited international experts in food toxicology to provide an update on currently hot topics in this field.

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