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The 5th International Electronic Conference on Foods

The Future of Technology, Sustainability, and Nutrition in the Food Domain

Part of the International Electronic Conference on Food Science and Functional Foods series
28–30 Oct 2024
Event's Timezone: Central European Time

Food Technology, Food Microbiology, Food Cultures, Cutting-edge Food Science, Nutritional Health, Food Safety, Food Security
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Foods 2024 Officially starts today from 28-30 October!

Program Info: https://sciforum.net/event/Foods2024?section=#Program-overview
Unique zoom links have been sent to your emails for completed registrations. We look forward to meet you online.

Welcome from the Chair

Dear Colleagues,

We sincerely appreciate all scholars for their participation in the last four international e-conferences of Foods since 2021. Once again, Foods is delighted to host the 5th Electronic Conference—The Future of Technology, Sustainability, and Nutrition in the Food Domain, in a virtual format on October 28–30, 2024. The conference will focus on critical themes such as cutting-edge food science and technology, nutritional health, and research to promote sustainable technological innovation in the food domain and address the challenges posed by food safety, food security, and nutritional/dietary demands.

The future of the food industry faces many challenges in a fast-paced world, including the disruptiveness of new technologies, the fragility of ecosystems, the instability of economies, and the reflection of humanity's higher demands for nutritional health and food safety.

Food sustainability is paramount in the future, so nutrition-oriented dietary needs have gradually led to nutritional trends, food cultures, and food policies. This transformational change in nutrition-oriented food sustainability requires innovative food science and emerging food technologies as the key to development in the food industry. Emerging food technologies can help materialize the fast-paced changing transitions in food processing, food production systems, food demand, food waste management, etc. Such technologies are taking shape in the food industry through digitized food science, such as Big Data, the Internet of Things (IoT), Artificial Intelligence (AI) and Machine Learning, Drones, new physical systems, and Genetic Technologies.

As a multidisciplinary, cross-fertilized field, the future of food science should be centered on emerging technologies oriented toward nutrition and sustainability. Combined with digital food science, the interaction between food nutrition and sustainability should be a priority. Therefore, we would like this Conference to focus on the following sections:

Session 1: Innovation in Food Technology and Engineering
Session 2: Food Nutrition and Functional Foods
Session 3: Sustainable Food Security and Food Systems
Session 4: Food Microbiology
Session 5: Chemistry and Physicochemical Properties of Foods
Session 6: Emerging Methods of Food Analysis
Session 7: Novel Preservation and Packaging Technologies
Session 8: Food Quality and Safety
Session 9: Food Cultures, Policy and Consumer Science
Session 10: Application of Artificial Intelligence (AI) and Machine Learning in The Food Industry

On behalf of the Organizing Committee, we cordially invite you to join us at the 5th International Electronic Conference on Foods.

We look forward to your contributions.

Sincerely,
Prof. Dr. Arun K. Bhunia
Department of Food Science, Department of Comparative Pathobiology (Courtesy), Purdue University, USA
Chair of the 5th International Electronic Conference on Foods

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Program Overview

For details of each day's program, please click each day below .

Foods2024 Program (DAY 1)

Day 1 Morning

S3. Sustainable Food Security and Food System

Global food security and sustainability issues in the era of food insecurity and food crisis

Date: 28th October 2024 (Monday)
Time: 8:00 AM (CET, Basel) | 03:00 AM (EDT, New York) | 15:00 PM (CST Asia, Beijing)
Time in CET Speaker Title
08:00-08:10
Prof. Dr. Arun K. Bhunia
Conference Chair
Welcome from the conference chair
08:10-08:15
Prof. Dr. Theodoros Varzakas
Session Chair of S3

Welcome from the session chair

08:15-08:40
Prof. Dr. Theodoros Varzakas & Professor Slim Smaoui
Keynote Speaker & Invited Speaker
Global food security and sustainability: the road to 2030 and forward
08:40-09:00
Dr. Adriana Skendi
Invited Speakers
High protein substitute in gluten free bread as a means of food security and sustainability
09:00-09:20
Professor Sofia Agriopoulou
Invited Speaker
Occurrence, detection and control strategies of mycotoxins in fruits and vegetables as a means of food security and sustainability
09:20-09:35
Jocelyn C. Lee
Selected Speaker
Case Studies of Small-Medium Enterprises Around the World: Major Constraints and Benefits from the Implementation of Food Safety Management Systems
09:35-09:50
Hui Cao
Selected Speaker
Study on the effect of flavonoids on the formation of polycyclic aromatic hydrocarbons in barbecued food and its mechanism

Day 1 Afternoon

S1. Innovation in Food Technology and Engineering

Date: 28th October 2024 (Monday)
Time: 15:00 PM (CET, Basel) | 10:00 AM (EDT, New York) | 22:00 PM (CST Asia, Beijing)
Time in CET Speaker Title
15:00-15:10
Dr. Mohsen Gavahian
Session Chair
Welcome from the session chair
15:10-15:30
Prof. Dr. Vida Šimat
Invited Speaker

Challenges and opportunities of using by-products for innovative technological and functional food applications

15:30-15:50
Dr. Elsa M. Gonçalves
Invited Speaker

Innovation and Technological Challenges in Plant-Based Food Products

15:50-16:05
Diana Pinto
Selected Speaker
From Salt Marshes to the Plate: Could Salicornia ramosissima By-Products be a Promising Functional Ingredient for Foods and Nutraceuticals?
16:05-16:20
Laleh Mozafari
Selected Speaker

Effect of the carotene fortification of a cucumber juice on shelf life with extracts from tomato by-products

16:20-16:35
Alessandro Bianchi
Selected Speaker

Exploring Alternative Maceration Techniques: Nitrogen vs. Carbonic Maceration in Gamay Variety Wines

Foods2024 Program (DAY 2)

Day 2 Morning - Parallel Room 1

S4. Foods Microbiology
S7. Novel Preservation and Packaging Technologies

Date: 29th October 2024 (Tuesday)
Time: 9:00 AM (CET, Basel) | 04:00 AM (EDT, New York) | 16:00 PM (CST Asia, Beijing)
Time in CET Speaker Title
09:00-09:10
Prof. Dr. Antonio Bevilacqua
Session Chair
Welcome from the Session Chair
09:10-09:35
Prof. Dr. Antonio Bevilacqua
Keynote Speaker
Food Safety and Risk Assessment
09:35-09:55
Prof. Dr. Antonio Bevilacqua & Mr. Alessandro De Santis
Invited Speakers
A Case study on risk assessment
09:55-10:15
Dr. Lorenzo Nissen
Invited Speaker

Risk Assessment of xenobiotics-gut microbiota exposure: an in vitro approach to study food-derived microplastics.
10:15-10:35
Dr. Alessandra Barlaam
Invited Speaker

Foodborne parasites: rising concerns in food safety, epidemiological trends in Europe and Italy, and future outlooks
10:35-10:50
Adriana Silva
Selected Speaker
Sustainable antimicrobial strategies: Exploration of grape phenolic extracts for combating foodborne pathogens
10:50-11:05
Antonio Peña-Fernández
Selected Speaker
Human-related microsporidian spores in farm chickens from Makeni, Sierra Leone
11:05-11:20
Filipa Soares
Selected Speaker

The Effect of Vacuum Storage on the Preservation of Extra Virgin Olive Oil After Opening
11:20-11:35
Loreta Šernienė
Selected Speaker
Microbial Spoilage Mitigation in Biodegradable Cheese Packaging via Protective Lactobacillus Coating
11:35-11:50
Manfred Tacker
Selected Speaker
A Comprehensive study including polyethylene-based food packaging and its substitutes on the European market focusing on GWP, water scarcity and fossil energy.

Day 2 Morning - Parallel Room 2

S2. Food Nutrition and Functional Foods

Date: 29th October 2024 (Tuesday)
Time: 10:00 AM (CET, Basel) | 05:00 AM (EDT, New York) | 17:00 PM (CST Asia, Beijing)
Time in CET Speaker Title
10:00-10:10
Prof. Dr. Antonello Santini
Session Chair
Welcome from the Session Chair
10:10-10:30
Dr. Michael Netzel
Invited Speaker
Halophytes – “Salty Champions” for a Healthy Nutrition(?)
10:30-10:45
Vanesa Sánchez-Martín
Selected Speaker
Coffee leaves: a natural source of compounds for reducing body fat accumulation
10:45-11:00
Rafik Balti
Selected Speaker
Enzymatic strategy to valorize two red macroalgae species for bioactive peptide production as promising nutraceuticals
11:00-11:15
Tatiane Cristina Gonçalves de Oliveira
Selected Speaker
Circular economy in the agri-food sector: valorization studies of vegetable by-products
11:15-11:30
Christophe Espírito Santo
Selected Speaker

Innovative dehydrated snack using low-value horticultural products: Beetroot, apple and orange, a crispy combination

Day 2 Afternoon

S8. Food Quality and Safety

Date: 29th October 2024 (Tuesday)
Time: 14:00 PM (CET, Basel) | 09:00 AM (EDT, New York) | 21:00 PM (CST Asia, Beijing)

Time in CET Speaker Title
14:00-14:10
Prof. Dr. Antonello Santini
Session Chair
Welcome from the Session Chair
14:10-14:30
Dr. Dirk W. Lachenmeier
Invited Speaker
Acrylamide in Ultra-Light Coffee Roasts: A Safety Assessment
14:30-14:45
Mojca Jevšnik
Selected Speaker
Food hygiene behaviour improvement with nudge tools
14:45-15:00
Yara Bulha Loforte Loforte
Selected Speaker
Modelling the microbial competition of Listeria monocytogenes and selected lactic acid bacteria strains in reconstituted milk
15:00-15:15
António Pereira
Selected Speaker
Olive Oil Authenticity: A Critical Issue in Non-Regulated Markets
15:15-15:30
Aida Dama
Selected Speaker
Origanum vulgare essential oil from Southern Albania: preliminary results.
15:30-15:45

Ariana Macieira
Selected Speaker

A case study about the perception of food safety in consumers of fresh produce from local and small farms in the North of Portugal

SHORT BREAK

S10. Application of Artificial Intelligence (AI) and Machine Learning in The Food Industry

Date: 29th October 2024 (Tuesday)
Time: 16:00 PM (CET, Basel) | 11:00 AM (EDT, New York) | 23:00 PM (CST Asia, Beijing)

Time in CET Speaker Title
16:00-16:10
Assoc. Prof. Yonghui Li
Session Chair
Welcome from the Session Chair
16:10-16:35
Assoc. Prof. Yonghui Li
Keynote Speaker
Use of machine learning in predicting protein solubility
16:35-16:55
Assoc. Prof. Minwei Xu
Invited Speaker
Predictive Modeling of Tofu Quality: Leveraging Protein Subunit Profiles and AI
16:55-17:15
Assoc. Prof. Davood B. Pourkargar
Invited Speaker
Physics-Informed Machine Learning Modeling for Characterization and Control of Plant-based Meat Processing Systems
17:15-17:35
Dr. Zhang Dachuan
Invited Speaker
Deep Learning Enables Rapid Identification of Food Contaminant-Degrading Enzymes
17:35-17:50
Azdem Driss
Selected Speaker
The application of artificial intelligence and machine learning in the food industry
17:50-18:05

Nandan Kumar
Selected Speaker

pLM4CPPs: Protein Language Model-Based Predictor for Cell-Penetrating Peptides
18:05-18:20

Hyukjin Kwon
Selected Speaker

Bioinformatical characterization and machine learning classification of seed storage proteins

Foods2024 Program (DAY 3)

Day 3 Morning

S6. Emerging Methods of Food Analysis

Date: 30th October 2024 (Wednesday)
Time: 10:00 AM (CET, Basel) | 05:00 AM (EDT, New York) | 17:00 PM (CST Asia, Beijing)
Time in CET Speaker Title
10:00-10:10
Prof. Dr. Susana Casal
Session Chair
Welcome from the Session Chair
10:10-10:30
Dr. Roberta Foligni
Invited Speaker
Potential Of Edible Insect Hydrolyzed to formulate innovative food products: effect on Tecno-functional properties and exploring “remote home tasting
10:30-10:50
Dr. Sónia Soares
Invited Speaker
DNA-Based Approaches for Evaluating Honey Quality and Authenticity: Advances and Future Directions
10:50-11:05
Bruna Carbas
Selected Speaker
Detection of Fumonisins in Maize Using Near-Infrared Spectroscopy
11:05-11:20
Agata Fabiszewska
Selected Speaker
THE USE OF the FT-IR Technique TO PREDICT the CONTENT OF OLEAGINOUS YEAST BIOMASS
11:20-11:35
Sureerat Makmuang
Selected Speaker
Quantitative and qualitative evaluation of microplastic contamination of shrimp using Vis-NIR multispectral imaging technology combined with a modified self-organizing map

Day 3 Afternoon - Parallel Room 1

S9. Food Cultures, Policy and Consumer Science

Date: 30th October 2024 (Wednesday)
Time: 14:00 PM (CET, Basel) | 09:00 AM (EDT, New York) | 21:00 PM (CST Asia, Beijing)
Time in CET Speaker Title
14:00-14:10
Prof. Dr. Igor Tomasevic
Session Chair
Welcome from the Session Chair
14:10-14:30
Dr. Maurice O’Sullivan
Invited Speaker
Senory Driven Nutritional Optimisation of Foods
14:30-14:50
Prof. Dr. Luís Miguel Cunha
Invited Speaker
New perspectives on the use of insects as food: findings from a decade of consumer studies, from attitudes to hedonics and behaviour
14:50-15:05
Dr. Sofia Sousa
Selected Speaker
Determinants of cow's milk and plant-based milk substitute consumption: cross-cultural study of Portuguese and Irish young adults
15:05-15:20
Mirian Elva
Selected Speaker

The Living History Connoisseur—an unexpected consumer of traditional fermented products
15:20-15:35
Pascal Ohlhausen
Selected Speaker
Evaluation of food waste reduction in German private households— Development of an app approach
15:35-15:50
Anastasia Fountouli
Selected Speaker
Unveiling consumers' awareness, attitudes and motivations behind entomophagy in Greece: A Theory of Planned Behavior approach

Day 3 Afternoon - Parallel Room 2

S5. Chemistry and Physicochemical Properties of Foods

Date: 30th October 2024 (Wednesday)
Time: 14:30 PM (CET, Basel) | 09:30 AM (EDT, New York) | 21:30 PM (CST Asia, Beijing)
Time in CET Speaker Title
14:30-14:40
Dr. Joana S. Amaral
Session Chair
Welcome from the Session Chair
14:40-15:00
Professor Ana Novo Barros
Invited Speaker
UNTAPPED GOLDMINE: UNLOCKING THE POTENTIAL OF PHENOLIC COMPOUNDS IN FOOD MATRICES
15:00-15:20
Dr. Sandrina A. Heleno
Invited Speaker
Innovation in foods and beverages through bio-based active agents
15:20-15:35
Aline Benard
Selected Speaker
Functionality and structure of protein isolate from decolorized moringa leaf
15:35-15:50
Demissie Shimelis Gebiba
Selected Speaker

Antioxidant, anti-inflammatory, anti-diabetic, and cytotoxic potential of ethanolic leaf extracts from Englerina woodfordiodes M. Gilbert and Oncocalyx fischeri (Ebgl.) M. Gilbert
15:50-16:05
Antonella Lamonaca
Selected Speaker
Proteomic profiling of lentil varieties by discovery high-resolution tandem mass spectrometry: nutritional, safety and authenticity perspectives
16:05-16:20

Shakrirah Azeez
Selected Speaker

Effect of growth stages on polyphenols and secondary metabolites of haskap leaf varieties

Abstract Book

The online version of the Conference Abstracts Book including all abstracts, is available to browse and download

Event Chair

Department of Food Science, Department of Comparative Pathobiology (Courtesy), Purdue University, USA

Introduction
Bio
Interests: microbiology; pathogenesis; host–pathogen interaction; nanobiotechnology; food safety

Session Chairs

Assoc. Prof. Manuel Viuda-Martos

Agrofood Technology Department, Miguel Hernández University, Orihuela, Spain

Introduction
Interest
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. Theodoros Varzakas

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

Introduction
Interest
food technology; food engineering; food safety; food quality; extra virgin olive oil; mycotoxins; fermented foods

Prof. Dr. Antonio Bevilacqua

Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Foggia, Italy

Introduction
Interest
food microbiology; foodborne pathogens; food safety; food preservation; probiotics; predictive microbiology

Prof. Dr. Antonello Santini

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

Introduction
Interest
food chemistry; safety; food safety; nutraceuticals; nanonutraceuticals; recovery from byproducts of the food industry; food contaminants; food supplements; contaminants; risk assessment; mycotoxins and secondary metabolites; chemistry and food education;

Prof. Dr. Susana Casal

REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Porto, Portugal

Introduction
Interest
analytical methods; food lipids; food technology; food authenticity; food safety; food waste

Dr. Joana S. Amaral

CIMO, Instituto Politécnico de Bragança, Bragança, Portugal

Introduction
Interest
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

Assoc. Prof. Yonghui Li

Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA

Introduction
Interest
Grain protein chemistry & applications, Bioactive peptides, Baking science & chemistry, Functional cereal foods, Applied AI and machine learning

Prof. Dr. Vicente Manuel Gómez-López

FEnBeT Research Group, UCAM-Universidad Católica de Murcia, Murcia, Spain

Introduction
Interest
Food technology, microbial inactivation, shelf-life

Dr. Mohsen Gavahian

Department of Food Science, National Pingtung University of Science and Technology, 1, Shuefu Road, Neipu, Taiwan

Introduction
Interest
emerging food processing technologies; extraction; ohmic heating; ultrasound; cold plasma; bioactive compounds; waste valorization

Prof. Dr. Moktar Hamdi

University Carthage, National Institute of Applied Sciences and Technology, Biochemical Engineering Department. BP 676, CEDEX, Tunis 1080, Tunisia

Introduction
Interest
food microbiology; microbial technology; fruits and vegetables fermentation; food safety and security; food wastes

Prof. Dr. Igor Tomasevic

Department of Animal Production Technology, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia

Introduction
Interest
food texture; food color; food safety; consumers; food sustainability

Assoc. Prof. Saji George

Faculty of Agricultural and Environmental Sciences, McGill University, 21111 Lakeshore Rd, Sainte-Anne-de-Bellevue, QC, H9X, Canada

Introduction
Interest
Developing sustainable nanotechnology applications for food and agriculture demands deeper understanding on the biological implications of nanomaterials, beyond the creation of novel functional properties. Dr George’s research program has two interrelated components: (i) Developing robust risk assessment strategies, including the detection, exposure assessment, and hazard profiling of engineered and incidental nanomaterials using high throughput screening platforms (ii) Developing safety assured nanotechnology applications for delivery of therapeutics (drugs, vaccine and micro nutrients) to farmed fish and animals. The overall aim is developing guidelines for safe use, tools for regulatory oversight, and safety assured nanotechnology for food safety and security.

Event Committee Members

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

Chemical Engineering Department, Istanbul University-Cerrahpaşa, Istanbul, Turkey

Introduction
Research Keywords
natural product research; natural food additives; novel separation methods; recovery of natural products; food safety; optimization and statistics

Department of Nutrition and Food Science, University of Granada, Granada, Spain

Introduction
Research Keywords
antioxidants; natural product chemistry; antioxidant activity; phytochemicals; lipids; lipid oxidation

Department of Chemical, Environmental and Materials Engineering, Centre for Advanced Studies in Earth Sciences, Energy and Environment (CEACTEMA), Universidad de Jaén, Campus Las Lagunillas, Jaén, Spain

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

Department of Agri-Food, Animal and Environmental Science, Università degli Studi di Udine, Udine, Italy

Introduction
Research Keywords
sample preparation; food contaminants; food compliance; food safety; food packaging contaminants; wine analysis; method development and validation; chromatographic techniques

Department of Analytical Chemistry, Nutrition and Bromatology, Santiago de Compostela University, Lugo, Spain

Introduction
Research Keywords
breast milk; functional components; baby food; probiotics; omics

Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal

Introduction
Research Keywords
predictive microbiology; quantitative risk assessment; meta-analysis; statistical quality control; Bayesian applications; experimental designs; shelf-life determination

Department of Forestry and Natural Resources, Purdue University, West Lafayette, IN, USA

Introduction
Research Keywords
aquaculture; aquaponics; food safety; vegetables and fruits

Head of Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 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

USDA-ARS, U.S. Horticultural Research Laboratory, 2001 South Rock Road, FL, USA

Introduction
Research Keywords
postharvest plant physiology; postharvest handling and storage of fruit; packaging; controlled atmosphere; modified humidity (MH) packaging; edible coating; volatile flavor

Université Paris-Saclay, CentraleSupélec, Laboratoire de Génie des Procédés et Matériaux, Centre Européen de Biotechnologie et de Bioéconomie (CEBB), Pomacle, France.

Introduction
Research Keywords
bioprocess engineering; food science and technology; biotechnology and food engineering; nutraceuticals and functional foods; biorefinery processes; value-added products

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

Introduction
Research Keywords
food quality; fruits and vegetables; edible coatings; drying technologies; osmotic dehydration; mathematical modeling

Departamento de Geociências, Ambiente e Ordenamento do Território, University of Porto, Porto, Portugal

Introduction
Research Keywords
application of fast sensory profiling techniques for food products; dynamic profiling; food-evoked emotions and food choice criteria

School of Food and Nutritional Sciences, University College Cork, T12 E138 Cork, Ireland

Introduction
Research Keywords
sensory; consumer; dairy; meat

International Iberian Nanotechnology LaboratoryThis link is disabled., Braga, Portugal

Introduction
Research Keywords
packaging; edible films; edible coatings; active packaging; nanomaterials; encapsulation; nanotechnology

Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences(CAAS), Beijing, China

Introduction
Research Keywords
food quality and safety; immunoassay; trace detection

Key Laboratory of Vegetables Quality and Safety Control, Ministry of Agriculture and Rural Affairs of China, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, 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

Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal

Introduction
Research Keywords
food chemistry; bioactivity; natural product chemistry; bioactive compounds; chemometrics; molecular structure elucidation; statistical analysis; product development; biochemistry

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

Introduction
Research Keywords
functional foods; bioactive compounds; antioxidant capacity; sterols; phytochemicals; bioaccessibility; bioavailability; bioactivity; cell cultures; chemoprevention; oxidative stress; eryptosis; food by-products

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

Introduction
Research Keywords
food toxicology; regulatory toxicology; food safety; epidemiology; risk assessment; chemical contaminants; cancer; alcoholic beverages; ethanol; acetaldehyde; thujone; formaldehyde; furan

Food Science and Technology, Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, 333 Moo 1, Thasud, Muang, Chiang Rai 57100, Thailand

Introduction
Research Keywords
biodegradable food packaging; antioxidants; functional property; noodles; flour; rice bran; protein and enzyme extraction; agricultural by-product utilization

Department of Agricultural, Food, and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy

Introduction
Research Keywords
food authentication; food contaminants; edible oil characterization; food fraud identification; liquid chromatography; mass spectrometry; bioactive compounds

Group of Bioprocesses and Bioproducts, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo, Mexico

Introduction
Research Keywords
fermentation technology; phenolic antioxidants; tannases; fungal cultures; biocontrol; edible coatings and films

Laboratory for the Improvement of Plants and Valorization of Agroressources, National School of Engineering of Sfax (ENIS), University of Sfax, Sfax 3038, Tunisia

Introduction
Research Keywords
seafood processing and utilization of processing by-products; marine peptides and protein hydrolysates; marine glycosaminoglycans; nutraceuticals and functional foods

Department of Psychology, Graduate School of Arts and Letters, Tohoku University, Kawauchi 27-1, Aoba-ku, Sendai 980-8576, Japan

Introduction
Research Keywords
psychology of eating; sense of taste; sense of smell; somatic senses; palatability; comfort

Department of Nutrition and Dietetics, Faculty of Health Sciences, İstanbul Arel University, 34010 Zeytinburnu, İstanbul, Turkey

Introduction
Bio
Osman Erkmen is a professor of the Department of Food Engineering, at Gaziantep University, Gaziantep, Turkey. He received his BS degree in Biology (1985) and MS degree in Food Microbiology (1987) from the METU (Turkey). He did his PhD in General Microbiology in 1994. He started his career as a research assistant at the Department of Food Engineering in 1985 and later became an assistant professor in 1994, associate professor of Food Microbiology in 1999 and Professor in 2004. He expanded his research on natural antimicrobials in food preservation, foodborne diseases and food toxicology. He has worked at Arel University, Faculty of Health Sciences, Department of Nutrition and Dietetics since 2022. He teaches courses in Food Microbiology, General Microbiology, Food Sanitation, and Food Toxicology.
Research Keywords
natural antimicrobials in food preservation, foodborne diseases and food toxicology

Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece

Introduction
Research Keywords
biofilms; antimicrobial resistance and tolerance; foodborne bacterial pathogens; virulence and pathogenesis; disinfection; novel (green) antimicrobials; food hygiene and safety; quorum sensing; intercellular interactions; bacterial stress adaptation

School of Agriculture, Policy & Development, University of Reading, Earley Gate, Reading RG6 6AD, UK

Introduction
Research Keywords
crop production; soil–plant interactions; plant nutrition; sustainable food systems; climate change; underutilized crops

Department of Food Science and Technology, The University of Georgia, Griffin, GA, USA

Introduction
Research Keywords
salmonella; EHEC; biofilm; bacterial genetics; antibiotic resistance; antimicrobial intervention

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

Introduction
Research Keywords
natural polymers; environmentally friendly materials; packaging

Department of Food Science and Technology, International Hellenic University, Alexander Campus, Greece

Introduction
Research Keywords
tailoring functional and chemical properties of cereal and alternative plant sources in view of developing specific healthy foods and ingredients; grain safety; bioactive compounds; by products valorization

Sanitary Engineering Department, Faculty of Health Sciences, University of Ljubljana, SI-1000 Ljubljana, Slovenia

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

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

Institute for Global Food Security, Queen's University, Belfast, 19 Chlorine Gardens, Belfast BT9 5DL, UK

Introduction
Research Keywords
food safety; food security and sustainability; aquaculture; feed and food; natural toxins; drug residues; antibiotics; chemical contaminants; climate change; (bio) analytical chemistry; biosensors; diagnostics; immunoassays; mass spectrometry

Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand

Introduction
Research Keywords
consumer science; sensory evaluation; sensory analysis of foods; instrumental flavour analysis; sensory perception; food science; food chemistry; pulse electric field; high-pressure processing; non-thermal technologies; meat and seafood products

Department of Land, Environment, Agriculture and Forestry (TESAF), University of Padua, Viale dell'Università, 35020 Legnaro, Italy

Introduction
Research Keywords
food engineering; food technology; process engineering; unit operations; food physical properties; shelf-life; data analysis; rheology

Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ 08901, USA

Introduction
Research Keywords
microbial safety of fresh fruits and vegetables; antimicrobial resistance of foodborne pathogens; microbial safety of food

Department of Research & Innovation, Galanakis Laboratories, Skalidi 34, GR-73131, Chania, Greece

Introduction
Research Keywords
food recovery; food waste; natural products; phytochemical analysis; polyphenols; membrane technologies

UMR sur le Fromage, Université Clermont Auvergne, INRAE, VetAgro Sup

Introduction
Research Keywords
fluorescence spectroscopy; chemometrics; dairy products; spectrometry (infrared, fluorescence); analytical chemistry; images analysis

Research Institute of Integrative Life Sciences, Dongguk University, Goyang-si, Republic of Korea

Introduction
Research Keywords
medicinal plants, functional foods, nanoparticles, biomolecules

School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China

Introduction
Research Keywords
nondestructive detection of food quality and safety; optical sensing and automation for food quality evaluation; advanced chemometrics methods

Faculty of Science, Sydney Institute of Agriculture, School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, 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

International Joint Research Laboratory for Biointerface and Biodetection, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

Introduction
Research Keywords
food safety; fast detection; biosensor; bioimaging

Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy

Introduction
Research Keywords
olive oil; food quality; food authenticity; chromatography; sensory analysis

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

Introduction
Research Keywords
food processing; mathematical modeling; quality kinetics; predictive microbiology; non-thermal technologies; transport phenomena; design and optimization of the food chain; sustainable technology solutions

Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece

Introduction
Research Keywords
antioxidants; bioactive compounds; essential oils; plant extracts; food chemistry; food analysis

Department of Pharmacy, University “G. d’Annunzio” of Chieti-Pescara, Via dei Vestini 31, 66100 Chieti, Italy

Introduction
Research Keywords
medicinal chemistry; organic synthesis; nitric oxide; nitric oxide synthase; PPAR receptors; metabolic syndrome; aromatase inhibitors

Department of Agricultural, Food and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, 60131 Ancona, Italy

Introduction
Research Keywords
Food Rheology, Food Microstructure, Phase-contrast microtomography, Size-exclusion High-Performance Liquid Chromotography, Modulate Differential Scannino Calorimetry, Food Shelf-Life Modelling, Innovative and Active Food Packaging, Thermal Treatments in F

Department of Biological and Environmental Sciences and Technologies, University of Salento, Via Monteroni, I-73100 Lecce, Italy

Introduction
Research Keywords
wine science; wine chemistry; oils and emulsions; lipid oxidation; sustainability in food processing; agri-food wastes; microgreens and fresh produce

Technology and Innovation Unit, National Institute of Agrarian and Veterinary Research, I. P. (INIAV), Av. da República, Quinta do Marquês, 2780-157 Oeiras, Portugal

Introduction
Research Keywords
food; processing; traditional and emerging technology; modelling; shelf-life; byproducts valorizations; biofilms

Department of Theoretical and Applied Sciences, E-Campus University, 22060 Novedrate, CO, Italy

Introduction
Research Keywords
nutraceuticals; phytochemicals; secondary metabolites; natural products; essential oils; citrus; LC-MS; HRGC/HRMS

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

Introduction
Research Keywords
biogenic amines; food quality; by-products

Keynote Speakers

Department of Food Science, National Pingtung University of Science and Technology, 1, Shuefu Road, Neipu, Taiwan

Introduction
Talk
S1. Innovation in Food Technology and Engineering

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

Introduction
Talk
S3. Sustainable Food Security and Food System

Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Foggia, Italy

Introduction
Talk
S4. Food Microbiology

Department of Grain Science and Industry, Kansas State University, Manhattan, USA

Introduction
Talk
S10. Application of Artificial Intelligence (AI) and Machine Learning in The Food Industry

Invited Speakers

Centre for Research and Technology of Agro-Environmental and Biological Sciences, CITAB, Inov4Agro, University of Trás-os-Montes and Alto Douro, UTAD, Quinta de Prados, Vila Real, Portugal

Introduction
Talk
S5. Chemistry and Physicochemical Properties of Foods
Research Keywords
Speech Title:UNTAPPED GOLDMINE: UNLOCKING THE POTENTIAL OF PHENOLIC COMPOUNDS IN FOOD MATRICES

Department of Plant Sciences, North Dakota State University, Fargo, USA

Introduction
Talk
S10. Application of Artificial Intelligence (AI) and Machine Learning in The Food Industry

Tim Taylor Department of Chemical Engineering, Kansas State University, Manhattan, Kansas, United States

Introduction
Talk
S10. Application of Artificial Intelligence (AI) and Machine Learning in The Food Industry

Institute of Environmental Engineering, ETH Zurich, Laura-Hezner-Weg 7, 8093, Zurich, Switzerland

Introduction
Talk
S10. Application of Artificial Intelligence (AI) and Machine Learning in The Food Industry

Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Tunisia

Introduction
Talk
S3. Sustainable Food Security and Food System Speech Title: Global food security and sustainability: the road to 2030 and forward.
Bio
Dr. Slim Smaoui is the author or co-author of several papers (Scopus indexed) published in international peer-reviewed journals in food science. Membership and achievements: He has published over 160 articles and reviews, besides 6 books and over 10 book chapters. He also belongs to the Editorial Boards of several reputed international journals, besides being the guest editor and an active reviewer of several ISI-indexed journals. He also belongs to the Editorial Boards of several reputed international journals, besides being the guest editor and an active reviewer of several ISI-indexed journals. Associate editor in “Quality Assurance and Safety of Crops & Foods", Academic editor in 4 journals, Editorial Board member in 3 journals, and Reviewer in 70 journals.

Department of Food Science and Technology, International Hellenic University, Alexander campus, Thessaloniki, Greece

Introduction
Talk
High protein substitute in gluten free bread as a means of food security and sustainability
Research Keywords
S3. Sustainable Food Security and Food System

Department of Food Science and Technology, School of Agricultural and Food. University of the Peloponnese, Campus Antikalamos Messinia, Kalamata, Greece

Introduction
Talk
Occurrence, detection and control strategies of mycotoxins in fruits and vegetables as a means of food security and sustainability
Research Keywords
S3: Sustainable Food Security and Food Systems

Department of Marine Studies, University of Split, R. Boškovića 37, HR-21000 Split, Croatia

Introduction
Talk
Alternative raw materials: Challenges and opportunities of using by-products for innovative technological and functional food applications
Research Keywords
S1. Innovation in Food Technology and Engineering

Chemical and Veterinary Investigation Agency Karlsruhe, Karlsruhe, Germany

Introduction
Talk
S8. Food Quality and Safety. Speech Title: Acrylamide in Ultra-Light Coffee Roasts: A Safety Assessment

School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

Introduction
Talk
S9. Food Cultures, Policy and Consumer Science Speech Title: Senory Driven Nutritional Optimisation of Foods

GreenUPorto / Inov4Agro, DGAOT, Faculty of Sciences, University of Porto, Campus de Vairão, Rua da Agrária, 747, 4485-646 Vila do Conde, Portugal

Introduction
Talk
S9. Food Cultures, Policy and Consumer Science
Bio
Luís Miguel Cunha is an Associate Professor w/Habilitation at the Faculty of Sciences, University of Porto (FCUP), at the Department of Geosciences, Environment and Spatial Planning (DGAOT) and Integrated Researcher at GreenUPorto - Research Centre on Sustainable Agrifood Production ( https://www.fc.up.pt/GreenUPorto/en/) / Inov4AGRO, where he leads the Consumer Perception and Sensory Evaluation Group. Currently, the main areas of research deal with applying techniques for rapid sensory profiling for food products and evaluating consumers' food choice criteria, contributing to the advancement of Sensory Evaluation and Consumer Sciences in Portugal. Additionally, he is interested in developing innovative and novel foods, particularly in using insects as food.

Dept. of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Bologna, Italy

Introduction
Talk
Risk Assessment of xenobiotics-gut microbiota exposure: an in vitro approach to study food-derived microplastics.
Research Keywords
S4. Food Microbiology

Department of Agriculture, Food, Natural resource and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71100 Foggia, Italy

Introduction
Talk
Foodborne parasites: rising concerns in food safety, epidemiological trends in Europe and Italy, and future outlooks
Research Keywords
S4. Food Microbiology

Department of Agricultural Biotechnology and Oenology, Democritus University of Thrace, 1st Km Dramas-Mikroxoriou, GR-66100 Drama, Greece.

Introduction
Research Keywords
S3. Sustainable Food Security and Food System

Centre for Nutrtion and Food Sciences, Queensland Alliance for Agriculutre and Food Innovation, The University of Queensland, Coopers Plains, QLD 4108, Australia

Introduction
Research Keywords
S2. Food Nutrition and Functional Foods

Department of Agricultural, Food and Environmental Sciences-D3A, Università Politecnica delle Marche, Via Brecce Bianche, I-60131 Ancona, Italy

Introduction
Research Keywords
S6. Emerging Methods of Food Analysis

INIAV—Instituto Nacional de Investigação Agrária e Veterinária, Unidade de Tecnologia e Inovação, 2780-157 Oeiras, Portugal

Introduction
Talk
Innovation and Technological Challenges in Plant-Based Food Products
Research Keywords
S1. Innovation in Food Technology and Engineering

Department of Land, Environment, Agriculture and Forestry (TESAF)– University of Padua, Viale dell'Università, Legnaro, 35020, Italy

Introduction
Talk
Advances in Computer Vision for the Food Industry
Bio
Lorenzo Guerrini, is an Associate Professor of Agricultural Mechanics at the Department of Territory and Agro-Forest Systems (TESAF) at the University of Padua. He teaches courses in Food Science and Technology, as well as Viticulture and Oenology Science and Technology degree programs, with specializations in Agrifood Industry Engineering and Oenological Plant Engineering. Dr. Guerrini earned his PhD in Sustainable Management of Agricultural and Forestry Resources, specializing in Agro-Forestry Engineering, from the University of Florence. His research primarily focuses on the development of machinery, devices, and systems for the transformation of agricultural products into food. Dr. Guerrini's scientific endeavours span numerous national and international research projects, in collaboration with industry partners. His specific research interests include: i) Developing machinery and systems for controlling and managing the nutritional and sensory profiles of foodstuffs. ii) Modeling physical and chemical changes in foods during processing. iii) Developing physical measures to improve food processing control.
Research Keywords
S10. Application of Artificial Intelligence (AI) and Machine Learning in The Food Industry

National Council for Scientific and Technical Research (CONICET), Buenos Aires C1425FQB, Argentina. National University of Entre Ríos (UNER), Facultad de Bromatología.

Introduction
Research Keywords
S5. Chemistry and Physicochemical Properties of Foods

Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; 3Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Bragança

Introduction
Talk
Innovation in foods and beverages through bio-based active agents
Bio
Sandrina Alves Heleno (SAH) graduated in Biotechnological Engineering in 2008, obtained her master´s degree in Biotechnology in 2010 and the PhD in Sciences (Chemistry) in 2014; and is currently an Assistant researcher at the Mountain Research Centre from the Polytechnic University of Bragança. SAH research targets are the development of natural extracts with application in different industries. SAH has participated in national and international financed research projects composed of multidisciplinary consortiums with several renowned enterprises and research centers, promoting the technology transfer from academia to the industry. SAH research activity resulted in the publication of more than 100 indexed manuscripts in indexed journals, 7 book chapters, 7 patents. Moreover, SAH was awarded with several national and international prizes. One of the international patents leaded to the creation of a spin-of (TreeFlowersSolutions) dedicated to the exploitation of the developed technology, a natural preservative for wine. SAH also edited a book: Natural Secondary Metabolites - From Nature, Through Science, to Industry, from Springer Nature. SAH is the head of the Food&Biotech Research Group at IPB. She is also a key researcher of the collaborative laboratory AquaValor and is also part of international alliances such as PANDA (Pan-Balkan Alliance of Natural Products and Drug Discovery Associations) being a Portuguese representative in the management committee since December 7th 2020. SAH teaches different master and graduation classes in the field of natural product´s technologies.
Research Keywords
S5. Chemistry and Physicochemical Properties of Foods

Department of Surgery, Medical and Social Sciences, University of Alcalá, Spain; and Leicester School of Allied Health Sciences, De Montfort University, Leicester, UK.

Introduction
Talk
Exploring emerging human protozoan parasites in farm animals and water sources in the Bombali and Tonkolili districts of Sierra Leone.
Bio
Dr Antonio Peña-Fernández is Assistant Professor of Legal Medicine and Forensic Toxicology at the University of Alcalá (Spain) and Honorary Associate Professor at De Montfort University (UK). Dr Peña-Fernández's main research interests are human biomonitoring as a tool for assessing internal doses of contaminants, and the study of emerging chemical and biological threats in urban, industrial and rural environments for risk characterisation and the development of protocols to protect human health and decontaminate affected environments. Many of his current projects are international collaborations with various universities and research institutions in England, Spain and Sierra Leone.
Research Keywords
S6. Emerging Methods of Food Analysis

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

Department of Agriculture, Food, Natural resources and Engineering (DAFNE), University of Foggia, University of Foggia Via Napoli 25, 71122 Foggia ITALY

Introduction
Talk
A Case study on risk assessment
Bio
ADS is a second year Ph.D. student of the agricultural department of the University of Foggia since 2022 and his research topic is about the selection of microbial bioremediators isolated from wasted lands by human activity. Before the Ph.D. course he worked as a quality control officer at a leading canning company. Later he worked as a plant and quality manager at a smaller company of his province. During this period, he deepened his propensity in risk assessment and management by attending a master course in “Management, consulting, certification and supply chains in the agribusiness sector” and becoming a full member of the order of food technologists, registered number 313. During the Ph.D. period he delved into side-branch research of the Predictive microbiology group of the university of Foggia about the role of statistical programs in Food Risk Management. He is involved since 2023 as an active part of a project promoted by the university of Foggia in “Trade Regulations in Agriculture: a Multidisciplinary Analysis (TRAMA)” to support the assessment of risks in food trading regulation.

Registration

The registration for Foods 2024 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 23rd October2024 .

Instructions for Authors

Procedure for Submission

Foods2024 will accept abstracts only. All abstracts accepted will be collected in a book of abstracts, which will be published on Sciforum.net during and after the conference.

Important Deadlines
Deadline for abstract submission: 1st July 2024 31st July 2024
Announcement of oral and poster abstract results: 5th September 2024. You will be notified of the acceptance of an oral/poster presentation in a separate email.

Certificates of Participation are available in your logged-in area of Sciforum.net, under “My certificates” after the conference.

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. 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:
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.


Note:
We only accept live presentations.

Oral Presentation and Slides Submission
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.
Poster Gallery Display

To recognize the research contributions of participants, we are very pleased to announce that instead of limiting poster presentations to a live poster session, all participants have the opportunity to upload and display their research in the form of a poster at the Poster Gallery on the conference website.

Benefits of submitting to our poster gallery
Unlike a live poster session, the poster gallery would be ‘LIVE’ throughout and available for viewing during and permanently after the event:

i) Showcase your research to an international audience
This provides an excellent opportunity for participants to publicize and be recognized by a broader international audience for their research.

ii) Award and Poster Certificate Opportunities
All participants with poster submissions are now eligible for the Best Poster Award, where winners of outstanding poster submissions will receive a certificate and 200 CHF! Moreover, All participants with poster submissions to the poster gallery are also entitled to obtain a poster participation certificate in recognition of their contributions.

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.

Potential Conflicts of Interest

It is the author's 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 Opportunities

Foods Journal Publication

Participants in this conference are cordially invited to contribute a full manuscript to the conference's Special Issue, 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. 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

Proceeding Paper Publication

All accepted abstracts will be published in the conference report of Foods 2024 in Biology and Life Sciences Forum journal (ISSN 2673-9976) after a quality check. 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 Foods2024 conference paper in their cover letter. 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: 16 December 2024

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

Foods2024-blsf-template.docx

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 the 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. Ariel Zhang
Ms. Rona Wang
Ms. Effie Yang
Email:
foods2024@mdpi.com

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

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