The 5th International Electronic Conference on Foods
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
Event's Timezone: Central European TimeFood Technology, Food Microbiology, Food Cultures, Cutting-edge Food Science, Nutritional Health, Food Safety, Food Security
Conference Closed-Thank You for Your Participation!
The Best Oral Presentation Award and Best Poster Award of Foods2024 are under evaluation. Please pay attention to Event Awards updates for detailed information and winner announcements.
Participants of this conference are cordially invited to contribute a full manuscript to our Special Issue in the journal Foods (ISSN 2304-8158, Impact Factor 4.7), with a 20% discount on the publication fee. Full details can be found here.
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
Follow the conference organizer on Social Media
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)
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)
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)
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)
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)
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)
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)
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)
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)
Live Session Recordings
Poster Gallery
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
Interests: microbiology; pathogenesis; host–pathogen interaction; nanobiotechnology; food safety
Session Chairs
Assoc. Prof. Manuel Viuda-Martos
Agrofood Technology Department, Miguel Hernández University, Orihuela, Spain
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
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
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
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
analytical methods; food lipids; food technology; food authenticity; food safety; food waste
Dr. Joana S. Amaral
CIMO, Instituto Politécnico de Bragança, Bragança, 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
Assoc. Prof. Yonghui Li
Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
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
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
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
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
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
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
bioactive compounds; biological activity; pre- and post-harvest treatments; plant food quality
Chemical Engineering Department, Istanbul University-Cerrahpaşa, Istanbul, Turkey
natural product research; natural food additives; novel separation methods; recovery of natural products; food safety; optimization and statistics
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
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
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
breast milk; functional components; baby food; probiotics; omics
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal
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
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
fruit & vegetables; postharvest; fresh-cut; minimal processing; by-products revalorization, green processing technologies; quality & safety; abiotic stress, bioactive compounds; phytochemicals, nutraceuticals, shelf life
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.
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
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
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
sensory; consumer; dairy; meat
International Iberian Nanotechnology LaboratoryThis link is disabled., Braga, Portugal
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
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
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
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
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
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
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
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
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
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
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
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.
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
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
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
salmonella; EHEC; biofilm; bacterial genetics; antibiotic resistance; antimicrobial intervention
College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
natural polymers; environmentally friendly materials; packaging
Department of Food Science and Technology, International Hellenic University, Alexander Campus, Greece
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
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
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
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
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
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
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
food recovery; food waste; natural products; phytochemical analysis; polyphenols; membrane technologies
UMR sur le Fromage, Université Clermont Auvergne, INRAE, VetAgro Sup
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
medicinal plants, functional foods, nanoparticles, biomolecules
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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
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
food safety; fast detection; biosensor; bioimaging
Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum-Università di Bologna, 47521 Cesena, Italy
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
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
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
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
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
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
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
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
biogenic amines; food quality; by-products
Keynote Speakers
Department of Food Science, National Pingtung University of Science and Technology, 1, Shuefu Road, Neipu, Taiwan
S1. Innovation in Food Technology and Engineering
Department of Food Science and Technology, University of Peloponnese, Antikalamos, Greece
S3. Sustainable Food Security and Food System
Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Foggia, Italy
S4. Food Microbiology
Department of Grain Science and Industry, Kansas State University, Manhattan, USA
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
S5. Chemistry and Physicochemical Properties of Foods
Speech Title：UNTAPPED GOLDMINE: UNLOCKING THE POTENTIAL OF PHENOLIC COMPOUNDS IN FOOD MATRICES
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
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
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
S3. Sustainable Food Security and Food System Speech Title: Global food security and sustainability: the road to 2030 and forward.
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
High protein substitute in gluten free bread as a means of food security and sustainability
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
Occurrence, detection and control strategies of mycotoxins in fruits and vegetables as a means of food security and sustainability
S3: Sustainable Food Security and Food Systems
Department of Marine Studies, University of Split, R. Boškovića 37, HR-21000 Split, Croatia
Alternative raw materials: Challenges and opportunities of using by-products for innovative technological and functional food applications
S1. Innovation in Food Technology and Engineering
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
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
S9. Food Cultures, Policy and Consumer Science
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
Risk Assessment of xenobiotics-gut microbiota exposure: an in vitro approach to study food-derived microplastics.
S4. Food Microbiology
Department of Agriculture, Food, Natural resource and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71100 Foggia, Italy
Foodborne parasites: rising concerns in food safety, epidemiological trends in Europe and Italy, and future outlooks
S4. Food Microbiology
Department of Agricultural Biotechnology and Oenology, Democritus University of Thrace, 1st Km Dramas-Mikroxoriou, GR-66100 Drama, Greece.
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
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
S6. Emerging Methods of Food Analysis
INIAV—Instituto Nacional de Investigação Agrária e Veterinária, Unidade de Tecnologia e Inovação, 2780-157 Oeiras, Portugal
Innovation and Technological Challenges in Plant-Based Food Products
S1. Innovation in Food Technology and Engineering
Department of Land, Environment, Agriculture and Forestry (TESAF)– University of Padua, Viale dell'Università, Legnaro, 35020, Italy
Advances in Computer Vision for the Food Industry
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.
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.
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
Innovation in foods and beverages through bio-based active agents
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.
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.
Exploring emerging human protozoan parasites in farm animals and water sources in the Bombali and Tonkolili districts of Sierra Leone.
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.
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
A Case study on risk assessment
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.
Sessions
S2. Food Nutrition and Functional Foods
S3. Sustainable Food Security and Food System
S4. Food Microbiology
S5. Chemistry and Physicochemical Properties of Foods
S6. Emerging Methods of Food Analysis
S7. Novel Preservation and Packaging Technologies
S8. Food Quality and Safety
S9. Food Cultures, Policy and Consumer Science
S10. Application of Artificial Intelligence (AI) and Machine Learning in The Food Industry
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
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.
Certificates of Participation are available in your logged-in area of Sciforum.net, under “My certificates” after the conference.
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.
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.
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.
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.
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
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.
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
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.
