The 6th International Electronic Conference on Foods
The 6th International Electronic Conference on Foods
Future Horizons in Foods and Sustainability
Part of the International Electronic Conference on Foods series
Event's Timezone: Central European Time
18 June 2025
8 August 2025
22 October 2025
Food Technology and Analytical, Future and Novel Foods, Food Diversity and Sustainability, Food Policies and Industry, Food Safety and Security, Green Food, Food and Nutrition, Food Microbiology, Food Biotechnology
The Foods 2025 is Now OPEN for Abstract Submission and Registration.
Instructions for authors are available online.
Submit your abstracts HERE.
For any inquiries, please contact us at foods2025@mdpi.com.
Welcome from the Chair
Dear Food Science and Sustainability Community,
I am honored to welcome you to the 6th International Online Conference on Foods—Future Horizons in Foods and Sustainability (Foods 2025), hosted by the MDPI Journal Foods. This three-day virtual event will take place from 28-30 October 2025, bringing together global experts, researchers, and practitioners to discuss the latest advancements and explore the challenges and opportunities shaping the future of food science and sustainability.
As the demand for innovative and sustainable food solutions continues to grow, the role of food science in addressing global challenges has never been more vital. Foods 2025 aims to foster collaboration and inspire breakthroughs to enhance food quality, safety, security, and sustainability. Furthermore, Personalized Foods or Foods as Medicine will drive future innovations. We are excited to see the wealth of expertise and innovation participants will bring to this event.
Foods 2025 will feature a wide range of sessions covering critical topics in food science, including, but not limited to, the following:
- Innovation in Food Technology and Engineering;
- Optimizing the Nutritional and Functional Attributes of Foods;
- Food Quality and Safety;
- Food Microbiology;
- Chemistry and Physicochemical Properties of Foods;
- Sustainable Food Security and Food Systems;
- Food Biotechnology;
- Foods as Medicine.
We warmly invite you to submit your abstracts to showcase advanced research, innovative practices, and transformative ideas in these fields. Join us on this dynamic platform to exchange ideas, share insights, and collaborate in shaping the future of food science and sustainability. Together, let us chart a course toward a healthier, more sustainable, and resilient global food system.
Molecular Food Microbiology Laboratory, Department of Food Science, Purdue University, USA
Conference Chair of the 6th International Online Conference on Foods
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Event Chair
"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)."
Session Chairs
Assoc. Prof. Manuel Viuda Martos
Institute for Agri-Food and Agri-Environmental Research and Innovation, Miguel Hernández University (CIAGRO-UMH), Orihuela, Spain
bioactive compounds; use of natural inhibitors (antioxidants and antimicrobials) to increase the shelf life of food; valorization of agrofood industry coproducts; development of new functional food products; meat product innovation
Prof. Dr. Antonello Santini
Department of Pharmacy, University of Napoli Federico II, Napoli, Italy
food chemistry; safety; food safety; food supplements and functional foods; nutraceuticals; sustainability; novel foods; nano-nutraceuticals; recovery from byproducts of the agri-food area; formulation and assessing of novel nutraceuticals; food contaminants; contaminants; risk assessment; mycotoxins and secondary metabolites; chemistry and food education
Prof. Dr. Joana S. Amaral
CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, Portugal
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. Theodoros Varzakas
Department Food Science and Technology, University of the Peloponnese, Kalamata, Greece
food technology; food engineering; food safety; food quality; extra virgin olive oil; mycotoxins; fermented foods
Prof. Dr. Susana Casal
REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Portugal
analytical methods; food lipids; food technology; food authenticity; food safety; food waste
Assoc. Prof. Mohsen Gavahian
Department of Food Science, National Pingtung University of Science and Technology, Taiwan
emerging food processing technologies; extraction; ohmic heating; ultrasound; cold plasma; bioactive compounds; waste valorization; sustainable food production
Assoc. Prof. Efstathios Giaouris
Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Myrina, Greece
food hygiene and safety; natural antimicrobials; sustainable microbial control; beneficial microorganisms; biofilms; intercellular interactions and communication; bacterial stress adaptation; virulence and pathogenesis
Assoc. Prof. Matthew Moore
Department of Food Science, University of Massachusetts, Amherst, USA
food microbiology; food and environmental virology; eukaryotic virus-bacteria interactions; portable detection and sequencing platforms; viral inactivation strategies and therapeutics; viral concentration techniques
Assoc. Prof. Yonghui Li
Department of Grain Science and Industry, Kansas State University, Manhattan, USA
cereal and grain chemistry; baking science; plant protein; bioactive peptides; functional foods; applied AI and machine learning
Event Committee
Research Institute of Integrative Life Sciences, Dongguk University, Goyang-si, Republic of Korea
antioxidant activity; bioactive compounds; medicinal plants; functional foods; biomolecules; nanobiotechnology
School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Australia
new food product development; value addition to food and food waste; functional food; food/feed processing; climate change and food; adulteration in food; indigenous food ingredients and their potential applications in food product development
Department of Food Science, Auckland University of Technology, Auckland, New Zealand
Sensory processes, perception and performance; Food chemistry and food sensory science; Food technology; Food sciences
Department of Chemical, Environmental and Materials Engineering, University of Jaén, Spain,
Institute of Biorefineries Research (I3B), University of Jaén, Spain
bioactive compounds; functional foods; valorization; agri-food waste; phenolic compounds
Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Greece
antioxidants; bioactive compounds; essential oils; plant extracts; food chemistry; food analysis
INIAV—Instituto Nacional de Investigação Agrária e Veterinária, Unidade de Tecnologia e Inovação, Oeiras, Portugal
agri-food technology; healthy and quality food; modeling and shelf-life estimation; sensorial evaluation; sustainable food systems
functional foods; bioactive compounds; antioxidant capacity; sterols; phytochemicals; bioaccessibility; bioavailability; bioactivity; cell cultures; chemoprevention; oxidative stress; eryptosis.
Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Poland
bioactive compounds; biological activity; pre- and post-harvest treatments; plant food quality
Department of Land, Environment, Agriculture and Forestry (TESAF), University of Padua, Italy
food engineering; food technology; process engineering; unit operations; food physical properties; shelf-life; data analysis; rheology
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Portugal
food chemistry; bioactivity; natural product chemistry; bioactive compounds; chemometrics; molecular structure elucidation; statistical analysis; product development; biochemistry
Department of Pharmacy, “G. d'Annunzio” University of Chieti-Pescara, Chieti, Italy
food compounds; pharma-toxicological evaluation of herbal extracts and natural compounds
Center for Research and Development in Food Science and Technology, (CIDCA-CONICET), La Plata, Argentina
probiotics; prebiotics; fermented products; circular economy; food processing; green synthesis processes; structure function relationship
School of Agriculture and Food Science, Science Centre - South Belfield Dublin 4, University College Dublin, Ireland
the development of new protein structures and their impact on in vitro digestibility; the incorporation of biologically active phytochemicals in food matrices
Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Key Laboratory of Vegetables Quality and Safety Control, Ministry of Agriculture and Rural Affairs of China, China
using functional nanohybrid materials to monitor the quality and safety of agricultural products; nanoscale identification and sensing of agricultural chemical pollutants and nutrients; mechanism of nano-controlled removal and catalytic degradation of agr
food quality; food safety; traditional meat products; analytical chemistry; mycotoxins
Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), CSIC, CEBAS. Campus Universitario de Espinardo—25, Spain
biostimulation, sustainable foods, healthy foods, plant bioactives, plant biofactories, functional ingredients, inflammation, non-communicable diseases
CIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Bragança, Santa Apolónia Campus, Portugal
predictive microbiology; biopreservation; quantitative risk assessment; meta-analysis; statistical quality control; Bayesian applications
UMR sur le Fromage, Université Clermont Auvergne, INRAE, VetAgroSup. France
food science; dairy products; spectrometry (infrared, fluorescence); machine learning; images analysis
Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, Italy
olive oil; food quality; food authenticity; chromatography; sensory analysis
Research Centre for Engineering and Agro-Food Processing, Council for Agricultural Research and Economics (CREA), Rome, Italy
table olives; food texture; food microbiology; scanning electron microscopy
CREA-IT Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria, Centro di Ricerca Ingegneria e Trasformazioni agroalimentari, Roma, Italy
food chemistry; food safety; food contaminants; sample preparation; multidimensional gas chromatography; mineral oil hydrocarbons; food authenticity; bioactive compounds
School of Pharmacy, Chemistry Interdisciplinary Project (CHIP), University of Camerino, Via Madonna delle Carceri, Italy
polyphenols; food analysis; HPLC; HPLC-MS; GC-MS; food chemistry
Analytical Chemistry Group (TESEA), I. U. CINQUIMA, Faculty of Sciences, University of Valladolid, Spain
chromatography; separation science; food analysis; food safety; pharmaceutical analysis; enviromental analysis; method development
Head of Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Spain
fruit & vegetables; postharvest; fresh-cut; minimal processing; by-products revalorization, green processing technologies; quality & safety; abiotic stress, bioactive compounds; phytochemicals, nutraceuticals, shelf life
CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
drying technologies; osmotic dehydration; films and edible coatings; fruits and vegetables; agro-food by-products; microalgae; mathematical modeling
packaging; edible films and coatings; active and intelligent packaging; nanotechnology; functional foods; encapsulation; gels
Analytical Chemistry Group (TESEA), I. U. CINQUIMA, Faculty of Sciences, University of Valladolid, Spain
Agrochemicals; Pesticides; Bee Products; Honey; Green Analytical Chemistry
Faculty of Agricultural Sciences and Environment, University of the Azores, Portugal,
Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, Portugal
biological chemistry; antioxidants; anti-inflammatories; bioactive compounds; polyphenols
Sanitary Engineering Department, Faculty of Health Sciences, University of Ljubljana, Slovenia
food safety; food quality; hygiene of food processes and premises
Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore
tropical fruit wines and probiotic beverage fermentation, valorization of food processing side streams, dietary bioactive compounds and functional foods, and foodomics analysis
food science; food processing; food engineering
Institute of Food Sciences, Italian National Research Council (ISA-CNR), Avellino, Italy
fermented food and beverages; lactic acid bacteria; microbial communities; starter cultures; probiotic; antimicrobial activity
Group of Bioprocesses and Bioproducts, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Mexico
food fermentation; waste valorization; food biotechnology
Food Hygiene, Inspection and Control Laboratory, University of Santiago de Compostela, Campus Lugo, University Campus, Lugo, Spain
microbiology; analytical chemistry; functional foods; human nutrition; gut microbiota; metabolomics; proteomics; gene expression
Institute of Engineering, Universidade do Algarve, Portugal, MED-Mediterranean Institute for Agriculture, Environment and Development and CHANGE-Global Change and Sustainability Institute, Universidade do Algarve, Portugal
food packaging; food processing; emerging technologies; biomaterials; sustainability; mathematical modeling; shelf-life; food preservation; food waste recovery
Sustainable Food Packaging; Active Food Packaging; Chromatography; Mass Spectrometry; Extracts from food by-products; Food Contaminants; Food Bioactive; Food Safety
nutraceuticals; bioactive compounds; antioxidant activity; mass spectrometry; chromatography
Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, USA
hyperspectral imaging; nondestructive method; extrusion; plant-based protein
Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
food flavor; aroma; food analysis; tea science
Dept. of Postharvest Science, ARO – The Volcani Institute,
Institute of Biochemistry, Food Science and Nutrition, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Israel
fruit; vegetables; fresh-cut; postharvest physiology; postharvest technology; modified atmosphere packaging; modified humidity packaging; phenolic compounds; food microbiology
lactic acid bacteria; yeasts; probiotic; fermented food; sourdough; dairy products, fermented plant beverages
Departamento de Ingeniería y Ciencia de los Materiales y del Transporte, Universidad de Sevilla, Sevilla, Spain
biopolymers; food waste recovery; rheology; biomaterials; innovative processing technologies; functional foods; sustainability.
CERNAS Research Centre and Department of Food Industry, Polytechnic University of Viseu, Portugal
food packaging; food processing; emerging technologies; biomaterials; sustainability; mathematical modeling; shelf-life; food preservation; food waste recovery
Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, USA
food safety; food microbiology; multi-omics; machine learning; AI; biointerface science
Department of Economic, Management and Territory, University of Foggia, Foggia, Italy
active compounds in the process and active packaging systems; byproduct valorization; packaging; food preservation; sanitizing techniques; functional food
Department of Humanistic Studies, Letters, Cultural Heritage, Educational Sciences, University of Foggia, Foggia, Italy
food packaging; food processing and preservation; shelf life extension; functional food; sanitizing techniques; byproduct valorization
Department of Biotechnology, University of Food Technologies, Plovdiv, Bulgaria
biotechnology; food biotechnology; enzymology; functional food; probiotics
Department of Analytical Chemistry and Organic Chemistry, Universitat Rovira i Virgili, Tarragona, Catalunya, Spain
analytical chemistry; chemometrics; spectroscopy; food analysis
Department of Marine Studies, University of Split, Split, Croatia
food quality and safety; food technology; seafood; fatty acids; seaweed antioxidans; marine bioactives
CIMO-Mountain Research Center, Department of Biology and Biotechnology, Agricultural College of Bragança, Polytechnic Institute of Bragança, Portugal
physics and chemistry of meat and meat products; sensory analysis of food
Department of Medicine and Health Sciences "V. Tiberio", University of Molise, Campobasso, Italy
phytochemicals; plant-based diet; dietary supplementation; pharma-nutrition; aging; nutrition; aging-related diseases
Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS—SGGW), Warsaw, Poland
lipids; food analysis; food science and technology; fat; fat and oil modification - chemical and enzymatic
CREA-IT Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria, Centro di Ricerca Ingegneria e Trasformazioni agroalimentari, Roma, Italy
wheat; minor cereals; cereal quality; gluten; gluten intolerances; gluten-free; pasta; cereals processing; bioactive compounds; functional foods; plant biotechnology; breeding for quality
School of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, UK
food microbiology; food safety; sustainability; food systems; public health; food waste management
Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, China
starch modification; structure-functional property of polysaccharides
Department of Biological and Environmental Sciences and Technologies, University of Salento, Lecce, Italy
wine; wine chemistry; phenolic compounds; volatile compounds; wine fining; sustainable wine processing
Food and Nutrition Department, National Institute of Health Dr. Ricardo Jorge, Avenida Padre Cruz, 1649-016 Lisboa, Portugal; Egas Moniz School of Health and Science, Campus Universitário–Quinta da Granja, Monte da Caparica, Portugal
food toxicology; risk assessment; health impact of foods and diets; public health; healthy diets; sustainable diets; risk-benefit assessment of foods
Registration
The registration for Foods 2025 will be free of charge! The registration includes attendance to all conference sessions.
If you are registering several people under the same registration, please do not use the same email address for each person, but their individual university email addresses. Thank you for your understanding.
Please note that the submission and registration are two separate parts. Only scholars who registered can receive a link to access the conference live streaming. The deadline for registration is 22 October 2025.
Instructions for Authors
Foods 2025 will accept abstracts only. The accepted abstracts will be available online on Sciforum.net during and after the conference.
1. Deadline for abstract submission: 18 June 2025.
2. Abstract acceptance notification: 8 August 2025.
You will be notified of the acceptance of an oral/poster presentation in a separate email.
Abstract submissions should be completed online by registering with www.sciforum.net and using the "Submit Abstract" function once logged into the system. No physical template is necessary.
2. All abstracts should be submitted and presented in clear, publication-ready English with accurate grammar and spelling.
3. You may submit multiple abstracts. However, only one abstract will be selected for oral presentation.
4. The abstracts submitted to this conference must be original and novel, without prior publication in any journals or it will not be accepted to this conference.
Detailed Requirements:
2. Please select only one presenter for each submission. If you would like to change the presenter after submission, please email us accordingly.
The slot for the oral presentation is 15 mins. We advise that your presentation lasts for a maximum of 12 mins, leaving at least 3 mins for the Q&A session.
Authors are encouraged to prepare a presentation in PowerPoint or similar software, to be displayed online along with the abstract. Slides, if available, will be displayed directly on the website using the proprietary slide viewer at Sciforum.net. Slides can be prepared in exactly the same way as for any traditional conference where research results are presented. Slides should be converted to PDF format prior to submission so that they can be converted for online display.
- You can use our free template to create your poster.
It is the authors' responsibility to identify and declare any personal circumstances or interests that may be perceived as inappropriately influencing the representation or interpretation of clinical research. If there is no conflict, please state "The authors declare no conflicts of interest." This should be conveyed in a separate "Conflict of Interest" statement preceding the "Acknowledgments" and "References" sections at the end of the manuscript. Any financial support for the study must be fully disclosed in the "Acknowledgments" section.
MDPI, the publisher of the Sciforum.net platform, is an open access publisher. We believe authors should retain the copyright to their scholarly works. Hence, by submitting an abstract to this conference, you retain the copyright to the work, but you grant MDPI the non-exclusive right to publish this abstract online on the Sciforum.net platform. This means you can easily submit your full paper (with the abstract) to any scientific journal at a later stage and transfer the copyright to its publisher if required.
Publication Opportunities
1. Foods Journal Publication
Participants in this conference are cordially invited to contribute a full manuscript to the conference's Special Issue (to be announced), published in Foods (ISSN 2304-8158, Impact Factor 4.7), with a 20% discount on the publication fee. Please note, if you have IOAP/association discounts, conference discounts will be combined with IOAP/association discounts. Conference discounts cannot be combined with reviewer vouchers. All submitted papers will undergo MDPI’s standard peer-review procedure. The abstracts should be cited and noted on the first page of the paper.
Foods-template.docx
Carefully read the rules outlined in the 'Instructions for Authors' on the journal’s website and ensure that your submission adheres to these guidelines.
Proceedings submission deadline: 12 December 2025.
Manuscripts for the proceedings issue must be formatted as follows:
Title.
Full author names.
Affiliations (including full postal address) and authors' e-mail addresses.
Abstract.
Keywords.
Introduction.
Methods.
Results and Discussion.
Conclusions.
Acknowledgements.
References.
Please click HERE to submit your proceeding paper to the Biology and Life Sciences Forum.
blsf-template.dot
Event Awards
To acknowledge the support of the conference's esteemed authors and recognize their outstanding scientific accomplishments, we are pleased to announce that the conference will provide 6 awards including Best Oral Presentation Award and Best Poster Award.
The Awards
Number of Awards Available: 6
Sponsors and Partners
For information regarding sponsorship and exhibition opportunities, please click here.
Organizers
Co-organizers
Media Partners
Conference Secretariat
Email: foods2025@mdpi.com
For inquiries regarding submissions and sponsorship opportunities, please feel free to contact us.
