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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

1–15 Oct 2022

Food Science, Food Sustainable, Food Microbiology, Food Safety, Food Technology, Functional Foods
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Announcement

On behalf of the conference team of the 3rd International Electronic Conference on Foods: Food, Microbiome, and Health, we would like to thank you for your participation by sending your contributions, and/or attending the live sessions programmed. We hope you enjoyed it!
You can click here to access to recordings for live sessions. And we are also pleased to announce that three awards for Foods 2022 are currently in the selection stage. Please visit here for detailed information.

Announcement of Award Winners

We are pleased to announce that event awards are offered to the following authors and speakers:

Title Authors Awards
Bioactive properties of blueberry extracts obtained by different drying methods against Helicobacter pylori Jose Manuel Silvan
Anna Michalska-Ciechanowska
Marisol Villalva
Jessica Brzezowska
Soledad Díaz
Adolfo J. Martinez-Rodriguez
Best Proceedings Paper Award
Reusing food waste: Ascorbic acid extraction from orange peel using ultrasound-assisted extraction and natural deep eutectic solvents Clara Gómez-Urios
Ines Mbuy
María José Esteve
Jesús Blesa
Ana Frígola
Daniel López-Malo
Best Proceedings Paper Award
Characterization, Classification and Authentication of Honey by Non-Targeted Uhplc-Hrms Chromatographic Fingerprints and Chemometric Methods Víctor García Seval
Clàudia Martínez-Alfaro
Javier Saurina
Oscar Núñez
Sònia Sentellas
Best Poster Award
Ultrasound-assisted extraction of bioactive compounds from black currant and chokeberry pomaces Iga Piasecka
Agata Górska
Stanisław Kalisz
Rita Brzezińska
Artur Wiktor
Best Poster Award
Omics Approaches as a Tool to Design Novel Microbiome Applications in Food Industry Maria Grigoriou Best Speaker Award
Non-Conventional Methods of Oleaginous Yeast Pretreatment for Microbial Oil Extraction Agata Urszula Fabiszewska Best Speaker Award

On behalf of the assessment committee and voters, we congratulate the winners on their accomplishments.

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: foods2021@mdpi.com

Event Chairs

Bio
microbiology; pathogenesis; host–pathogen interaction; nanobiotechnology; food safety
Email
bhunia@purdue.edu

Event Committee

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
Email
sucasal@ff.up.pt

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
Email
jamaral@ipb.pt

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

DETAILS
Email
Antonio.Cilla@uv.es

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
Email
pkandylis@agro.auth.gr

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

DETAILS
Email
dmoreno@cebas.csic.es

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

DETAILS
Email
t.varzakas@uop.gr

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

DETAILS
Email
stagiaouris@aegean.gr

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

DETAILS
Email
Dirk.Lachenmeier@CVUAKA.BWL.DE

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

DETAILS
Email
c.m.villaluenga@csic.es

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
Email
franciscapintolisboa@gmail.com

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

DETAILS
Email
d3024@deb.uminho.pt

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

DETAILS
Email
mmartuscelli@unite.it

Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore

DETAILS
Email
ganrenyou@163.com

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

DETAILS
Email
juanp.fdez@upct.es

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

DETAILS
Email
kostas.papadimitriou@gmail.com

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

DETAILS
Email
gctenore@unina.it

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

DETAILS
Email
jbarreira@ipb.pt

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

DETAILS
Email
mmatster@gmail.com

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

DETAILS
Email
mduenas@usal.es

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

DETAILS
Email
filipavinagresilva@gmail.com

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

DETAILS
Email
mcastillouab@gmail.com

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

DETAILS
Email
m.ciani@staff.univpm.it

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

DETAILS
Email
matteo.delnobile@unifg.it

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
Email
clsilva@ucp.pt

Food Research Institute Prague, 102 00 Prague, Czech Republic

DETAILS
Email
Milan.Houska@vupp.cz

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

DETAILS
Email
Anna.Zamora@uab.cat

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

DETAILS
Email
mpoiana@unirc.it

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
Email
asantini@unina.it

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

DETAILS
Email
remedios.castro@uca.es

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

DETAILS
Email
oscar.nunez@ub.edu

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

DETAILS
Email
alessandra.durazzo@crea.gov.it

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

DETAILS
Email
massimo.lucarini@crea.gov.it

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

DETAILS
Email
felyu@scut.edu.cn

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

DETAILS
Email
apaparella@unite.it

List of accepted submissions (103)

Id Title Authors Presentation Video Poster PDF
sciforum-063636 THE EFFECT OF FIBER ADDITION ON WHEAT BREAD STALING , , , , N/A Poster PDF Show Abstract
sciforum-063947 Towards enzymatic and non-enzymatic antioxidant system of C.melo peels

, ,

Submitted: 07 Jul 2022

Abstract: Show Abstract
, , N/A N/A Show Abstract
sciforum-063643 Chick’n Fiber: Development of Breading Mix using Banana (Musa sapientum var. lacatan) Peel as a Good Source of Dietary Fiber , , , , , , , N/A Poster PDF Show Abstract
sciforum-063630 Analyzing botanical origin of honey content via metabarcoding

,

Submitted: 30 Jun 2022

Abstract: Show Abstract
, N/A N/A Show Abstract
sciforum-063603 How iron combined with prebiotics and lactoferrin can favor a healthy gut microbiota in infants living in rural Africa – an in vitro study

, , , , ,

Submitted: 01 Jul 2022

Abstract: Show Abstract
, , , , , N/A Poster PDF Show Abstract

Keynote Speakers

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
Email
ikourkou@mbg.duth.gr

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
Email
Dirk.Lachenmeier@CVUAKA.BWL.DE

Invited Speakers

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

DETAILS
Email
mgrigor@mbg.duth.gr

Department of Chemistry, University of Ioannina, Ioannina, Greece

DETAILS
Email
atzakos@uoi.gr

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

DETAILS
Email
akoutel@aegean.gr

1. Department of Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), 5001-801 Vila Real, Portugal 2. Center for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro (UTAD), 5001-801 Vila Real, Portugal

DETAILS
Email
pamo@utad.pt

Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland

DETAILS
Email
agata_fabiszewska@sggw.edu.pl

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

DETAILS
Email
cristina.md.soares@gmail.com

Foodborne Toxin Detection and Prevention Research Unit, Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 800 Buchanan St., Albany, CA 94710, USA

DETAILS
Email
jongheon.kim@usda.gov

Live Sessions Information

During the duration of the conference, two live online sessions will be programmed. The live streaming platform we are using is Zoom. During each session, the participants will have the possibility to ask questions during a Q&A session. Detailed information about the topics and dates can be found in "Live Session Program".
The live sessions are free for authors. The authors who submit submissions to Foods 2022 will have priority for the registration (with no extra cost) to the live online sessions with our keynote speakers. If it is not completely full, the registration will be opened for unregistered participants. Registrations with academic institutional email addresses will be prioritized.

The number of participants to the live session is limited but the recording will be made available on Sciforum shortly afterwards.

Live Session Program

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

Date: 7 October 2022
Time: 10:00 AM (GMT+02:00/CEST - Central Europe)
Session Chair: Dr. Yiannis Kourkoutas
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
Program:
Speaker Presentation Topic Time

Prof. Dr. Yiannis Kourkoutas
Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology and Genetics, Democritus University of Thrace, Greece

Opening Speech
"Developing Functional Food Ingredients for Maintaining Human Health"
10:00 am CEST

Dr. Antreas Tzakos
Department of Chemistry, University of Ioannina, Greece

"Sculpting a Novel Antimicrobial Chemical Space"
10:40 am CEST

Dr. Antonios E. Koutelidakis
Unit of Human Nutrition, Department of Food Science and Nutrition, University of the Aegean, Greece

"Mediterranean Diet, Functional Foods and Disease Prevention"
11:10 am CEST

Prof. Dr. Maria Grigoriou
Department of Molecular Biology and Genetics, Democritus University of Thrace, Greece

"Omics Approaches as a Tool to Design Novel Microbiome Applications in Food Industry"
11:40 am CEST

Q&A Session
12:10 pm CEST

Live Session 2: Food Toxicology and Food Safety

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

Program:

Speaker Presentation Topic Time

Dr. Dirk W. Lachenmeier
Chemical and Veterinary Investigation Agency Karlsruhe, Germany

"Does Cannabidiol (CBD) in Food Supplements Pose a Serious Health Risk? Consequences of the EFSA Clock Stop Regarding Novel Food Authorization"
10:00 am CEST

Dr. Paula A. Oliveira
1 Department of Veterinary Sciences, University of Trás-os-Montes and Alto Douro (UTAD), Portugal
2 Center for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro (UTAD), Portugal

"Impact of Western Diet on Body Weight, Food and Water Consumption: Data from a Rat Model of Mammary Carcinogenesis"
10:10 am CEST

Dr. Agata Urszula Fabiszewska
Institute of Food Sciences, Warsaw University of Life Sciences, Poland

"Non-Conventional Methods of Oleaginous Yeast Pretreatment for Microbial Oil Extraction"
10:40 am CEST

Dr. Cristina Maria Dias Soares
REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Portugal

"Food Processing and Its Potential Impact on Food Safety and Health"
11:10 am CEST

Dr. Jong H. Kim
Foodborne Toxin Detection and Prevention Research Unit, Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, USA

"Benzaldehyde Use to Protect Seeds from Foodborne Fungal Pathogens"
11:40 am CEST
Q&A Session
12:10 pm CEST

Live Session Recordings

To view this content, you need to be registered and logged in to Sciforum platform.

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

Number of Awards Available: 2

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

Number of Awards Available: 2

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

Number of Awards Available: 2

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.

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 (https://www.mdpi.com/journal/foods/special_issues/CLM5G8ZJ1P) 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 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.

Email
foods@mdpi.com

Sponsors and Partners

Media Partners

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