1st International Electronic Conference on Food Science and Functional Foods
1st International Electronic Conference on Food Science and Functional Foods
Part of the International Electronic Conference on Food Science and Functional Foods series
Food Science, Functioanl Foods, Food Sustainable, Food Technology, Food Microbiology, Food Safety
All participants of Foods2020 are welcome to submit the extended work to the Foods Special Issue "Selected Papers from the 1st International Electronic Conference on Food Science and Functional Foods (Foods 2020)".
Welcome from the Chair
Dear Colleagues,
I am delighted to invite you to join the 1st International Electronic Conference on Food Science and Functional Foods (Foods 2020). I hope you will agree to take part in this conference, which will enable you to share and discuss your most recent research findings with the vibrant worldwide community of scientists and technologists in the field.
Food Science and Technology are gaining importance in response to the global need to carefully manage resources yet provide a nutritious diet for a burgeoning population. It is through collaboration, communication, and community that food scientists can help ensure that a safe, healthy diet is available to all and help to eliminate starvation and food wastage.
At this point of restricted travel and personal contact, it is a pleasure to still be able to collaborate electronically via this 1st International Electronic Conference on Food Science and Functional Foods. This internet conference is designed to allow you to present your research to colleagues and to interact as fully as possible with all those involved in this conference. For this, I thank the fantastic team at MDPI, who have set up and managed the complex arrangements required to allow us the opportunity of holding this virtual conference. l hope you will meet old friends and make new ones. There will be many fascinating papers to spark everyone’s interest.
Foods 2020 is a new and exciting experience for me. I believe that it is a taste of the future. Foods 2020 will revolutionize dissemination in the field with a brand-new tool for sharing research in an online environment that will preserve the same standards and structure as expected of traditional conferences but will be more inclusive by breaking the cost and time barriers that prevent participation in international conferences.
Foods 2020 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. I hope you will join us in presenting your work at Foods 2020 and taking part in this thriving online experience. The participation as well as the "attendance" of this online conference is free of charge.
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 be submitted for publication in Foods
The conference has been divided into 10 themes, but there will be a large amount of overlap between these themes. Please submit your articles as soon as possible, indicating which theme you think best suits your submission.
Session 1: Novel Technologies in Food Technology
Session 2: Food Packaging and New Packaging Materials
Session 3: Food Preservation: Basics and Methods
Session 4: Food Microbiology and Biotechnology
Session 5: Food Safety and Sustainable Development
Session 6: Food Texture—Sensory Evaluation and Instrumental Measurement
Session 7: Consumer Preferences and Food Choices
Session 8: Nutraceuticals and Functional Foods
Session 9: Innovative Food Additives and Ingredients
Session 10: Nutrition and Health Claims
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 which are needed to achieve this.
Enjoy the event!
We look forward to welcoming you at this exciting meeting online.
Best wishes,
Prof. Dr. Christopher John Smith
Editor-in-Chief of Foods
----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
If you have any question, please feel free to contact us:
Conference Secretariat
Ms. Eileen Han
MDPI Foods editorial Office, Beijing
E-Mail: foods2020@mdpi.com
Ms. Kathrine Zhao
MDPI Foods editorial Office, Beijing
E-Mail: foods2020@mdpi.com
Ms. Alexis Liu
MDPI Communications & Marketing Haidian Office, Beijing
E-Mail: foods2020@mdpi.com
Call for Abstracts
Abstract: A single paragraph of about 200 words maximum. For research articles, abstracts should give a pertinent overview of the work. We strongly encourage authors to use the following style of structured abstracts, but without headings: (1) Background: Place the question addressed in a broad context and highlight the purpose of the study; (2) Methods: Describe briefly the main methods or treatments applied; (3) Results: Summarize the article's main findings; and (4) Conclusions: Indicate the main conclusions or interpretations. The abstract should be an objective representation of the article, it must not contain results which are not presented and substantiated in the main text and should not exaggerate the main conclusions.
Abstract Submission: 15 September 2020
Conference Organizers
MDPI - Foods
MDPI Foods Editorial Office
Postfach, CH-4020 Basel, Switzerland
Office: St. Alban-Anlage 66, 4052 Basel
Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible alongside sharing their knowledge with as many readers as possible.
1iecfsff2020@mdpi.com
Conference Chairs
Visiting Professor, Faculty of Clinical Sciences and Nutrition, University of Chester, UK
Conference Committee
Department of Wine, Food and Molecular Biosciences, Lincoln University, New Zealand
Charles is Professor of Food Science and Nutrition, Lincoln University responsible for the development of research themes in food science and nutrition, collaborative research with national and international companies. He is also Director of the Centre of Food Research and Innovation at Lincoln University and the Director of the Lincoln University Postgraduate School. He currently serves on the board of directors of New Zealand Food Innovation Network (South Island) and is Editor in chief of the International Journal of Food Science and Technology, Food Processing and Preservation as well as the International Journal of Molecular Sciences. He is an internationally recognized researcher having written over 200 scholarly works and a H index of 26. His current research projects include the effect of carbohydrates on diabetes and Alzhiemers disease, optimization of food wastes to improve sustainable food production, utilization of extrusion technologies for the delivery of bio-active components in functional foods, novel engineering solutions to the optimization of food processing.
polysaccharide utilization; glycemic response; dietary fibre; food structure and function
Food engineering, Spray Drying/Microencapsulation, Micro/Nano emulsion, Food Proteins, Biodegradable packaging
Institute for Global Food Security, School of Biological Sciences, Queen's University, UK
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
novel food processing, extraction and preservation technologies, with a strong focus on investigation of biochemical and microbial kinetics in food and food products
Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), Consejo Superior de Investigaciones Científicas (CSIC), Spain
polysaccharide utilization; glycemic response; dietary fibre; food structure and function
Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Poland
natural antioxidants; analytical chemistry of phenolic compounds; interaction of antioxidants with biomolecules; functional food
Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Spain
bioactive compounds; bioavailability; byproducts; chemometrics; food chemistry; food analysis; functional foods; peptides; phytochemical analysis; phenolic compounds; extraction and purification; ultrasound; valorization
Department of Food Science and Technology, University of Peloponnese, Greece
food technology; food engineering; food safety; food quality; extra virgin olive oil; mycotoxins
Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Greece
food microbiology; food safety; foodborne pathogenic bacteria; biofilms; novel antimicrobials;
Centre for Nutrtion and Food Sciences, Queensland Alliance for Agriculutre and Food Innovation, The University of Queensland, Australia
bioactive compounds; phytochemicals; plant food/material; food chemistry; nutritional biochemistry;i vitro models for digestion & bioaccessibility; in vivo bioavailability & metabolism
Molecular Food Microbiology Laboratory, Department of Food Science, Department of Comparative Pathobiology (Courtesy), Purdue University, USA
microbiology; pathogenesis; host–pathogen interaction; nanobiotechnology; food safety
Department of Nutrition and Food Science, and Institute of Nutrition and Food Technology ‘José Mataix’, University of Granada, Spain
fruit juices; infusions; antioxidant capacity; polyphenols; phytochemicals; storage; in vitro gastrointestinal digestion; bioaccessibility; bioactivity; cell cultures (Caco-2; HT-29; HepG2); chemoprevention; oxidative stress; eryptosis
Nutrition and Food Science Department, Faculty of Pharmacy, University of Valencia, Avn. Vicente Andrés Estellés s/n, Burjassot (Valencia), Spain
fruit juices; infusions; antioxidant capacity; polyphenols; phytochemicals; storage; in vitro gastrointestinal digestion; bioaccessibility; bioactivity; cell cultures (Caco-2; HT-29; HepG2); chemoprevention; oxidative stress; eryptosis
antonio.cilla@uv.es
Instituto Politécnico de Bragança, Campus de Sta, Portugal,
REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Portugal
food authenticity; food chemistry; molecular biology approaches applied to food authentication and GMO detection; plant food supplements; bioactive compounds; antioxidant activity; antimicrobial activity; chromatography; development of analytical methods
Laboratory of Applied Microbiology and Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, Greece
food microbiome; functional foods; fermented foods and beverages; natural antimicrobial and anti-oxidant agents; food bioprocesses; agro-industrial and food waste valorization
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, Spain
nutrients; bioactive compounds; food preservation; thermal treatment; innovative processing; high-pressure processing; compressed fluids; pulsed electric fields; ultrasound; microwaves; phytochemical purification; phytochemical analysis; compound isolatio
AgroFood Technology Department, Escuela Politécnica Superior de Orihuela, Miguel Hernández University, Spain
dairy foods; functional dairy products: probiotics, prebiotics and fibers; effect of animal feeding on milk quality and properties; foods of animal origin; quality and product development and improvement; fatty acid analysis of foods; gas chromatography
CIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Bragança, Santa Apolónia Campus,Portugal
session chair : Food Preservation: Basics and Methods
predictive microbiology; quantitative risk assessment; meta-analysis; statistical quality control; Bayesian applications; experimental designs; shelf-life determination
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Italy
Listeria monocytogenes; food microbiology; foodborne diseases; food safety; antimicrobials; food preservation; milk; meat; seafood
Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Spain
Interests: fruit juices; infusions; antioxidant capacity; polyphenols; phytochemicals; storage; in vitro gastrointestinal digestion; bioaccessibility; bioactivity; cell cultures (Caco-2; HT-29; HepG2); chemoprevention; oxidative stress; eryptosis
Interests: chemosensory perception; multisensory interaction; sensory science; emotion science; neuro-psychophysiology; food choice; eating behavior; sensory marketing
Stazione Sperimentale per le Industrie delle Essenze e dei Derivati dagli Agrumi (SSEA), Reggio Calabria, Italy
Homepage : https://www.researchgate.net/profile/Domenico_Cautela https://orcid.org/0000-0003-4894-0299 https://www.scopus.com/authid/detail.uri?authorId=13006206300
Interests: Food Science; Solvent Extraction; Analytical Instruments; Flavonoids; Chromatography; HPLC
Phytochemistry and Healthy Foods Laboratory, Department of Food Science and Technology, National Council for Scientific Research (CEBAS-CSIC), Spain,
Associated Unit of R&D and Innovation CEBAS-CSIC+UPCT on “Quality and Risk Assessment of Foods”, CEBAS-CSIC, Campus Espinardo - 25, Spain
Homepage: https://www.researchgate.net/profile/Diego_A_Moreno
Interests: food science and technology; phytochemistry; bioactive compounds; health-promoters, functional ingredients; natural foods; healthy foods; energy metabolism (obesity and diabetes); human nutrition; wellbeing
Food Processing and Safety Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, USA
food technology/science; aquaculture; fruits and vegetables and nuts; food safety; HACCP; food processing; bioactive components; shelf life foods; food engineering
Department of Food Technology, University North, 48 000 Koprivnica, Croatia,
Greenbird Medical, 48 000 Koprivnica, Croatia
Research keywords: general statistics; research methodology; experimental design; mathematical modeling; multivariate analysis; novel food processing and extraction technologies
food chemistry; food packaging; food analysis; food authentication; non thermal methods of food preservation
Institute for Sustainable Industries and Liveable Cities, Victoria University, PO Box 14428, Melbourne, Vic. 8001, Australia
active packaging; natural antimicrobial and antioxidant agents; food packaging; food authenticity; food shelf-life and storage; phytosterols
Marlene.Cran@vu.edu.au
Department of Food Science and Technology, University of Peloponnese, Kalamata, Greece
lactic acid bacteria; probiotics; functional foods; dairy products; meat products; bacterial genetics; genomics; metagenomics; bacteriocins
lactic acid bacteria; probiotics; functional foods; dairy products; meat products; bacterial genetics; genomics; metagenomics; bacteriocins
REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
analytical methods; food lipids; food technology; food authenticity; food safety; food waste
Department of Animal Science, Texas A&M University, College Station, Texas 77843, USA
microbial food safety of fresh and fresh-cut fruits & vegetables and of fresh & processed meats; non-thermal technologies for pathogen control in foods; microbiome of fruits and vegetables; food irradiation; HACCP systems
Agrofood Technology Department, Miguel Hernández University, Ctra. Beniel km 3.2, 03312 Orihuela, Spain
essential oils; use of natural inhibitors (antioxidants and antimicrobials) to increase the shelf life of food; valorization of agro-food industry co-products; development of new functional food products; meat product innovation
Investigadora Principal/Principal Researcher,CBQF - Centro de Biotecnologia e Química Fina, Universidade Católica Portuguesa, Rua Arquiteto Lobã, Vital, Apartado 2511, 4202-401 Porto, Portugal
food science and technology; functional foods; probiotics; prebiotics; new beneficial microorganims; bioactive compounds; microencapsulation
Analytical Chemistry Department (IVAGRO), Faculty of Sciences, University of Cadiz, 11510 Puerto Real, Spain
enological products; chromatography techniques; polyphenols; volatile compounds; chromatography; food analysis; food quality; sensory analysis; extraction; food composition; food science and technology
Invited Speakers
Department of Wine, Food and Molecular Biosciences, Lincoln University, New Zealand
Charles is Professor of Food Science and Nutrition, Lincoln University responsible for the development of research themes in food science and nutrition, collaborative research with national and international companies. He is also Director of the Centre of Food Research and Innovation at Lincoln University and the Director of the Lincoln University Postgraduate School. He currently serves on the board of directors of New Zealand Food Innovation Network (South Island) and is Editor in chief of the International Journal of Food Science and Technology, Food Processing and Preservation as well as the International Journal of Molecular Sciences. He is an internationally recognized researcher having written over 200 scholarly works and a H index of 26. His current research projects include the effect of carbohydrates on diabetes and Alzhiemers disease, optimization of food wastes to improve sustainable food production, utilization of extrusion technologies for the delivery of bio-active components in functional foods, novel engineering solutions to the optimization of food processing.
Sessions
2. Food Packaging and New Packaging Materials
3. Food Preservation: Basics and Methods
4. Food Microbiology and Biotechnology
5. Food Safety and Sustainable Development
6. Food Texture–Sensory Evaluation and Instrumental Measurement
7. Consumer’s Preferences and Food Choices
8. Nutraceuticals and Functional Foods
9. Innovative Food Additives and Ingredients
10. Nutrition and Health Claims
Instructions for Authors
Submissions should be made by authors online by registering with www.sciforum.net, and using the "New Submission" function once logged into the system.
- Scholars interested in participating in the conference can submit their abstract (about 200–300 words) online on this website until 15 September 2020.
2. The Conference Committee will notify the acceptance of the abstract by 1st October 2020.
3. In case of acceptance, authors will be asked to submit their manuscript, along with a presentation and optionally a video presentation of his/her paper, until the submission deadline of 25 October 2020.
4. The manuscripts and presentations will be available on https://foods_2020.sciforum.net/ for discussion and rating during the time of the conference from 10-25 November 2020.
5. The open access journal Foods will publish a Special Issue of the conference proceedings papers.
6. Accepted papers will be published in the proceedings of the conference. After the conference, the Conference Committee will recommend manuscripts that may be included for publication in this Special Issue.
Manuscripts for the proceedings issue must have the following organization:
First page:
- Title
- Full author names
- Affiliations (including full postal address) and authors’ e-mail addresses
- Abstract (200–250 words)
- Keywords
- Introduction
- Methods
- Results and Discussion
- Conclusions
- (Acknowledgements)
- References
Manuscripts should be prepared in MS Word or any other word processor and should be converted to PDF format before submission. The publication format will be PDF. The manuscript should be at least 3 pages (incl. figures, tables, and references) and should not exceed 6 pages.
Presentation Slides
Authors are encouraged to prepare a presentation in PowerPoint or similar software, to be displayed online along with the manuscript. Slides, if available, will be displayed directly in the website using the proprietary slides viewer at Sciforum.net. Slides can be prepared in exactly the same way as for any traditional conference where research results can be presented. Slides should be converted to PDF format before submission so that we can easily and automatically process them for online display.
Video Presentations
Besides their active participation within the forum, authors are also encouraged to submit video presentations. The video should be no longer than 20 minutes and be prepared in one of the following formats:
- MOV
- MPEG4
- MP4
- AVI
- WMV
- MPEGPS
- FLV
Authors that wish to present only a poster, i.e., without a proceedings paper, can do so in session I. Posters will be available on the conference website during and after the event. Similarly to papers presented at the conference, participants will be able to ask questions and make comments about the posters. Posters that are submitted without a paper will not be included in the proceedings of the conference.
Submission of Manuscripts
Submission: Manuscripts should be submitted online at https://foods_2020.sciforum.net/ by registering and logging in to this website.
Accepted File Formats
- MS Word: Manuscript prepared in MS Word must be converted into a single file before submission. When preparing manuscripts in MS Word, the 1st International Electronic Conference on Food Science and Functional Foods Microsoft Word template file (see download below) must be used. Please do not insert any graphics (schemes, figures, etc.) into a movable frame which can superimpose the text and make layout very difficult.
- LaTeX: Manuscripts prepared in LaTeX must be collated into one ZIP folder (include all source files and images so that the Conference Secretariat can recompile the submitted PDF). When preparing manuscripts in LaTeX, please use the 1st International Electronic Conference on Food Science and Functional Foods LaTeX template files.
1st International Electronic Conference on Food Science and Functional Foods Microsoft Word template file and LaTex template file
- Paper Format: A4 paper format, the printing area is 17.5 cm × 26.2 cm. The margins should be 1.75 cm on each side of the paper (top, bottom, left, and right sides).
- Paper Length: The conference proceedings paper should not be longer than 6 pages. The conference manuscript should be as concise as possible.
- Formatting/Style: The paper style of the journal Proceedings should be followed. You may download the template file to prepare your paper (see above). The full titles of the cited papers must be given. Reference numbers should be placed in square brackets [ ], and placed before punctuation; for example [4] or [1–3], and all the references should be listed separately and as the last section at the end of the manuscript.
- Authors List and Affiliation Format: Authors’ full first and last names must be given. Abbreviated middle name(s) can be added. For papers written by various contributors, a corresponding author must be designated. The PubMed/MEDLINE format is used for affiliations: complete street address information including city, zip code, state/province, country, and email address should be added. All authors who contributed significantly to the manuscript (including writing a section) should be listed on the first page of the manuscript, below the title of the article. Other parties who provided only minor contributions should only be listed under Acknowledgments. A minor contribution might be a discussion with the author, reading through the draft of the manuscript, or performing English corrections.
- Figures, Schemes, and Tables: Authors are encouraged to prepare figures and schemes in color. Full color graphics will be published free of charge. Figure and schemes must be numbered (Figure 1, Scheme I, Figure 2, Scheme II, etc.) and an explanatory title must be added. Tables should be inserted into the main text, and numbers and titles for all tables supplied. All table columns should have an explanatory heading. Please supply legends for all figures, schemes, and tables. The legends should be prepared as a separate paragraph of the main text and placed in the main text before a table, figure, or scheme.
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 here “The authors declare no conflict 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. Financial support for the study must be fully disclosed under the “Acknowledgments” section.
Copyright
MDPI, the publisher 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).
List of accepted submissions (131)
List of Authors (500)
Event Awards
| Session | Title | Authors | Awards |
|---|---|---|---|
| Novel Technologies in Food Technology |
A greener and fast approach for determination of phenolic compounds by smartphone-based colorimetry |
Liz Moraes
Bianca Godoy
|
Best paper award |
| Food Safety and Sustainable Development |
Red algae as source of nutrients with antioxidant and antimicrobial potential | Best Poster Award | |
| Food Preservation: Basics and Methods |
Extraction, chemical characterization, and antioxidant activity of bioactive plant extracts | Best Poster Award |
To acknowledge the support of the conference esteemed authors and recognize their outstanding scientific accomplishments, we are pleased to launch the Best Paper Awards and Best Poster Awards.
The Awards
Number of Awards Available: 1
Best paper award 500 CHF The Best Paper Award is given for the paper judged to make the most significant contribution to the conference.Number of Awards Available: 2
Best poster award 500 CHF The Best Poster Award has been established to recognize the scientific merit exhibited in poster presentation and preparation (For two candidates, with videos uploaded).Terms and Conditions:
Best Paper Award
As a sponsor, Foods would like to award the best paper as elected by all the conference committee. The award will consist of 500 Swiss Francs. We look forward to posting your contributions.
Criteria for Evaluation of Best Paper Award:
Criteria
- Full paper must be submitted to Foods 2020;
- 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.
Best Poster Award
As a sponsor, Foods would like to grants an award (500 Swiss Francs) for the best poster presented at the conference. This prize is awarded by a jury to the best designed poster presented at the conference.
Posters should have the following information.
- Title (with authors and affiliations)
- Introduction / Objectives / Aims
- Methods
- Results
- Conclusion
- References
- Acknowledgements
- Contact information
- 3-Minutes video presentation
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.
Sponsors and Partners
Media Parter
Organizers
Media Partners
