The 2nd International Online Conference on Fermentation
The IOCFE 2027 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 iocfe@mdpi.com
the chair
Dear Colleagues,
Building on the success of its first edition (IOCFE2025), which featured 34 speaker presentations and welcomed 499 online attendees over two days, we are pleased to announce the 2nd International Online Conference on Fermentation (IOCFE2027).
This event will bring together researchers, academics, and professionals from around the world to share the latest advances, innovations, and applications in the field of fermentation. The conference, organized by the journal Fermentation (ISSN 2311-5637, Impact Factor: 4.1), will take place online from 12 to 14 July 2027 (CEST).
The conference aims to provide a global platform for researchers and practitioners to exchange ideas, discuss emerging challenges, and present recent research achievements across various areas of fermentation. The program will include, but is not limited to, the following session topics:
S1: Smart Fermentation: Integrating Machine Learning into Beverage and Food Production.
S2: Precision Fermentation and Alternative Proteins.
S3: Fermentation, Lactic Acid Bacteria, and Gut Health.
S4: Fermented Food Safety, Quality Control, and Sensory Impact.
S5: Bioconversion and Upcycling of Agri-Food By-Products.
S6: Multi-Omics in Fermentation.
The conference will feature invited speakers in these areas. Participants may also take part through flash posters and oral presentations. All submissions will be evaluated by an expert scientific committee.
We are delighted to offer two publication opportunities: a full manuscript in Fermentation with a 20% discount on the publication fee and a free proceeding paper in Biology and Life Sciences Forum (extended papers of 4–8 pages are warmly encouraged).
We warmly invite you to submit your abstract and participate in this exciting event. All accepted abstracts will be available online in open-access form on Sciforum.net during and after the conference.
Warm regards,
Professor Antonio Morata
Universidad Politécnica de Madrid (UPM), Madrid, Spain
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Meet Our Chair
Department of Food Science and Technology, Universidad Politécnica de Madrid – UPM, Madrid, Spain;Antonio Morata is a Professor of Food Science and Technology at the Universidad Politécnica de Madrid (UPM), Spain, specialized in wine technology. He is Director of the master’s program in viticulture and enology and a Coordinator of the master’s program in food engineering at UPM. Dr. Morata is also a Professor of Enology and Wine Technology at the European Master of Viticulture and Enology, Euromaster Vinifera. He is a Spanish Delegate to the group of experts in wine technology and the President of wine microbiology for the International Organizations of Vine and Wine (OIV). He has authored more than one hundred research articles, seven books, six journal special issues, and twenty-three book chapters. Dr. Morata was listed among the top 2% of scientists worldwide by Stanford University, USA, in 2021–2022-2023-2024. Recently an article of Australian Journal of Grape and Wine Research has icluded to Professor Morata among the tenth more productive researchers in wine science at world level in the period 2016- 2021.
Important Dates
12 Mar
2027
12 Apr
2027
6 Jul
2027
12 Jul
2027
Ms. Ann Li
Ms. Katrina Zhang
Ms. Danlu Lin
Email: iocfe@mdpi.com
For inquiries regarding submissions and sponsorship opportunities, please feel free to contact us.