Please login first

The 6th International Electronic Conference on Foods

Future Horizons in Foods and Sustainability

Part of the International Electronic Conference on Foods series
28–30 October 2025
Event's Timezone: Central European Time
Abstract Submission Deadline
18 June 2025
Abstract Acceptance Notification
8 August 2025

Registration Deadline
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
Bookmark
Bookmark event Remove event from bookmarks
Add this event to bookmarks
Event Registration Contact Us Become a Sponsor

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:

  1. Innovation in Food Technology and Engineering;
  2. Optimizing the Nutritional and Functional Attributes of Foods;
  3. Food Quality and Safety;
  4. Food Microbiology;
  5. Chemistry and Physicochemical Properties of Foods;
  6. Sustainable Food Security and Food Systems;
  7. Food Biotechnology;
  8. 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.

Sincerely,
Prof. Dr. Arun K. Bhunia
Molecular Food Microbiology Laboratory, Department of Food Science, Purdue University, USA

Conference Chair of the 6th International Online Conference on Foods

Follow the conference organizer on Social Media

Event Chair

Molecular Food Microbiology Laboratory, Department of Food Science, Purdue University, USA Website

Introduction
Bio
"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

Introduction
Introduction
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

Introduction
Introduction
 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

Introduction
Introduction
  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

Introduction
Introduction
 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

Introduction
Introduction
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

Introduction
Introduction
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

Introduction
Introduction
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

Introduction
Introduction
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

Introduction
Introduction
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

Introduction
Research Keywords
antioxidant activity; bioactive compounds; medicinal plants; functional foods; biomolecules; nanobiotechnology

School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Australia

Introduction
Research Keywords
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

Introduction
Research Keywords
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

Introduction
Research Keywords
bioactive compounds; functional foods; valorization; agri-food waste; phenolic compounds

Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Greece

Introduction
Research Keywords
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

Introduction
Research Keywords
agri-food technology; healthy and quality food; modeling and shelf-life estimation; sensorial evaluation; sustainable food systems

Faculty of Pharmacy and Food Sciences, University of Valencia, Spain

Introduction
Research Keywords
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

Introduction
Research Keywords
bioactive compounds; biological activity; pre- and post-harvest treatments; plant food quality

Department of Land, Environment, Agriculture and Forestry (TESAF), University of Padua, Italy

Introduction
Research Keywords
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

Introduction
Research Keywords
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

Introduction
Research Keywords
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

Introduction
Research Keywords
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

Introduction
Research Keywords
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

Introduction
Research Keywords
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

Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Zagreb, Croatia

Introduction
Research Keywords
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

Introduction
Research Keywords
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

Introduction
Research Keywords
predictive microbiology; biopreservation; quantitative risk assessment; meta-analysis; statistical quality control; Bayesian applications

UMR sur le Fromage, Université Clermont Auvergne, INRAE, VetAgroSup. France

Introduction
Research Keywords
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

Introduction
Research Keywords
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

Introduction
Research Keywords
table olives; food texture; food microbiology; scanning electron microscopy

Department of Agri-Food, Animal and Environmental Sciences, University of Udine, Italy

Introduction
Research Keywords
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

Introduction
Research Keywords
polyphenols; food analysis; HPLC; HPLC-MS; GC-MS; food chemistry

Analytical Chemistry Group (TESEA), I. U. CINQUIMA, Faculty of Sciences, University of Valladolid, Spain

Introduction
Research Keywords
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

Introduction
Research Keywords
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

Introduction
Research Keywords
drying technologies; osmotic dehydration; films and edible coatings; fruits and vegetables; agro-food by-products; microalgae; mathematical modeling

International Iberian Nanotechnology Laboratory, Braga, Portugal

Introduction
Research Keywords
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

Introduction
Research Keywords
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

Introduction
Research Keywords
biological chemistry; antioxidants; anti-inflammatories; bioactive compounds; polyphenols

Sanitary Engineering Department, Faculty of Health Sciences, University of Ljubljana, Slovenia

Introduction
Research Keywords
food safety; food quality; hygiene of food processes and premises

Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore

Introduction
Research Keywords
tropical fruit wines and probiotic beverage fermentation, valorization of food processing side streams, dietary bioactive compounds and functional foods, and foodomics analysis

Czech Agrifood Research Center, rague, Czech Republic

Introduction
Research Keywords
food science; food processing; food engineering

Institute of Food Sciences, Italian National Research Council (ISA-CNR), Avellino, Italy

Introduction
Research Keywords
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

Introduction
Research Keywords
food fermentation; waste valorization; food biotechnology

Food Hygiene, Inspection and Control Laboratory, University of Santiago de Compostela, Campus Lugo, University Campus, Lugo, Spain

Introduction
Research Keywords
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

Introduction
Research Keywords
food packaging; food processing; emerging technologies; biomaterials; sustainability; mathematical modeling; shelf-life; food preservation; food waste recovery

Pharmacy Faculty, University of Coimbra, Portugal

Introduction
Research Keywords
Sustainable Food Packaging; Active Food Packaging; Chromatography; Mass Spectrometry; Extracts from food by-products; Food Contaminants; Food Bioactive; Food Safety

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

Introduction
Research Keywords
nutraceuticals; bioactive compounds; antioxidant activity; mass spectrometry; chromatography

Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, USA

Introduction
Research Keywords
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

Introduction
Research Keywords
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

Introduction
Research Keywords
fruit; vegetables; fresh-cut; postharvest physiology; postharvest technology; modified atmosphere packaging; modified humidity packaging; phenolic compounds; food microbiology

Institute of Food Sciences, National Research Council (ISA-CNR), Avellino, Italy

Introduction
Research Keywords
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

Introduction
Research Keywords
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

Introduction
Research Keywords
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

Introduction
Research Keywords
food safety; food microbiology; multi-omics; machine learning; AI; biointerface science

Department of Economic, Management and Territory, University of Foggia, Foggia, Italy

Introduction
Research Keywords
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

Introduction
Research Keywords
food packaging; food processing and preservation; shelf life extension; functional food; sanitizing techniques; byproduct valorization

Department of Biotechnology, University of Food Technologies, Plovdiv, Bulgaria

Introduction
Research Keywords
biotechnology; food biotechnology; enzymology; functional food; probiotics

Department of Analytical Chemistry and Organic Chemistry, Universitat Rovira i Virgili, Tarragona, Catalunya, Spain

Introduction
Research Keywords
analytical chemistry; chemometrics; spectroscopy; food analysis

Department of Marine Studies, University of Split, Split, Croatia

Introduction
Research Keywords
food quality and safety; food technology; seafood; fatty acids; seaweed antioxidans; marine bioactives

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

Procedure for Submission

Foods 2025 will accept abstracts only. The accepted abstracts will be available online on Sciforum.net during and after the conference.

Important Deadlines

1. Deadline for abstract submission: 18 June 2025.
2. Announcement of oral and poster abstract results: 8 August 2025. You will be notified of the acceptance of an oral/poster presentation in a separate email.

Abstract Submission
Abstract submissions should be completed online by registering with www.sciforum.net and using the "New Submission" function once logged into the system. No physical template is necessary.
1. The abstract structure should include the introduction, methods, results, and conclusions sections of about 200–300 words in length.
2. All abstracts should be submitted and presented in clear, publication-ready English with accurate grammar and spelling.
3. You may submit multiple abstracts (no more than three). However, only one abstract will be selected for oral presentation.

Detailed Requirements:
1. The submitting author must ensure that all co-authors are aware of the contents of the abstract.
2. Please select only one presenter for each submission. If you would like to change the presenter after submission, please email us accordingly.
3. All co-authors are strongly encouraged to register for Foods 2025.
Oral Presentation and Slides Submission

1. 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.
2. Authors are encouraged to prepare a presentation in PowerPoint or similar software.

Note: We only accept live presentations.
Poster Gallery
Poster:
a. Your submission should include the title, authors, contact details, and main research findings, as well as tables, figures, and graphs where necessary.
b. File format: PDF (.pdf).
c. Size in cm: 60 width x 80 height–portrait orientation.
d. Font size: ≥20.
e. Maximum size: 250 M

Examples of successful submissions can be viewed here at the following links: (1), (2), (3)

You can use our free template to create your poster. The poster template can be downloaded here.

All accepted submissions will be permanently displayed online in the Poster Gallery. Once your submission is accepted, you can upload your poster in the "My submission" section. Simply select the correct conference and submission, then click the upload button.

Potential Conflicts of Interest

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.

Copyright

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 Opportunity

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. Details of the special issue will be announced here later. 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

2. Proceeding Paper Publication
All accepted abstracts will be published in the conference report of the 6th International Online Conference on Foods—Future Horizons in Foods and Sustainability in Biology and Life Sciences Forum (ISSN 2673-9976); if you wish to publish an extended proceeding paper (4-8 pages), please submit it to the same journal after the conference.
Publication of the proceedings will be free of charge.
Authors are asked to disclose that it is a proceeding paper of the Foods 2025 conference paper in their cover letter.
Proceedings submission deadline: 12 December 2025

Carefully read the rules outlined in the 'Instructions for Authors' on the journal’s website and ensure that your submission adheres to these guidelines.

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.

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
Best Oral Presentation Award and Best Poster Award

Number of Awards Available: 6

The Best Oral Presentation Award is given to the paper judged to make the most significant oral contribution to the conference.
The Best Poster Award is given to the submission judged to make the most significant and interesting poster for the conference.
There will be 6 winners selected for these awards. The winner will receive a certificate and 200 CHF each.

Sponsors and Partners

For information regarding sponsorship and exhibition opportunities, please click here.

Organizers


Co-organizers


Media Partners

Conference Secretariat

Ms. Effie Yang
Ms. Rona Wang
Ms. Cassie Zhao
Email: foods2025@mdpi.com

For inquiries regarding submissions and sponsorship opportunities, please feel free to contact us.
Top