The 7th International Electronic Conference on Foods
The 7th International Electronic Conference on Foods
Future Foods Powered by Smart, Healthy & Emerging Technologies
Part of the International Electronic Conference on Foods series
Event's Timezone: Central European Time
18 June 2026
8 August 2026
12 September 2026
12 September 2026
22 October 2026
Food Physicochemistry, Functional Foods, Sensory and Consumer Research, Food Packaging, Food Safety, Engineering in Food, Food Microbiology, Food Biotechnology
Enjoy Early Bird Registration Rates and Free Abstract Submission for Foods 2026 Now!
Click here to see more information regarding the Registration types.
Submit your abstracts for free HERE.
For any inquiries, please contact us at Foods2026@mdpi.com.
Welcome from the Chair
Dear Colleagues,
I am honored to welcome you to the 7th International Electronic Conference on Foods—Future Foods Powered by Smart, Healthy & Emerging Technologies (Foods 2026), hosted by the MDPI Journal Foods (ISSN 2304-8158, Impact Factor 5.1). This three-day virtual event, running from 28-30 October 2026, will bring together global experts to explore innovative directions for future foods.
Food stands at a crossroads: smart foods meets traditional foods, and emerging technologies converge with established techniques, driving forward the exploration of food nutrition and safety. Against this backdrop, the Foods 2026 conference aims to bring together cutting-edge perspectives, focusing on how emerging technologies can deliver nutrition, health, and scientific advances, while exploring viable pathways for "future food." We sincerely invite experts and scholars to join us and share your insights and latest research at this event.
Foods 2026 will feature a wide range of sessions covering critical topics in food science, including, but not limited to, the following:
A. AI, Technology & Engineering in Food;
B. Nutritional & Functional Foods;
C. Food Physicochemistry & Analysis;
D. Food Microbiology & Biotechnologies;
E. Sustainable Food System & Food Security;
F. Sensory & Consumer Research;
G. Food Safety, Toxicology & Quality;
H. Food Packaging & Storage Technology.
We warmly invite your participation and look forward to working with you to shape a healthier, more substantial, and sustainable future for Foods.
Sincerely,
Prof. Dr. Arun K. Bhunia
Molecular Food Microbiology Laboratory, Department of Food Science, Purdue University, USA
Conference Chair of the 7th International Online Conference on Foods
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Frequently Asked Questions (FAQ)
Q1. Why can't I register for the free Non-presenting listener option?
The free Non-presenting listener registration type will only be made available after the Abstract submission deadline on 18 June 2026.
Q2. Is there a fee to submit an abstract?
No, abstract submission for Foods 2026 is free of charge. Fees only apply if you wish to receive a formal certificate or be eligible for awards.
Any abstracts not registered by 12 September 2026 will be automatically withdrawn from the program. Once an abstract is withdrawn, it can no longer be published in the proceedings or viewed in the conference gallery.
Q3. Can I present my work or publish my abstract if I register as a "Non-presenting Listener"?
Registration as a Non-presenting Listener is intended for attendees who wish to observe the sessions only. Please note that this category does not include opportunities for oral/poster presentations, inclusion in the conference proceedings, or the issuance of a presentation certificate.
To ensure your work is presented and included in the official program, please upgrade to the appropriate registration here by 12 September 2026 to avoid automatic withdrawal of your submission.
Q4. What are the supported payment methods and credit card types?
We accept payments in Swiss francs (CHF), Euros (EUR), US Dollars (USD), Pounds Sterling (GBP), Japanese Yen (JPY) and Canadian Dollars (CAD) via VISA, MasterCard, Maestro, American Express, Diners Club, Discover and China UnionPay. We also accept payments over Alipay+ in Euros (EUR), and over WeChat in Euros (EUR) and Swiss Francs (CHF).
We also accept wire (bank) transfer. Please ensure that transfer fees are paid by you as the “sender”; do not select “shared” fees or fees paid by the “beneficiary” or “recipient” in order that MDPI receives the full invoiced amount. We prefer to receive payment in CHF, but also accept payments in EUR, USD, GBP, JPY and CAD.
Q5. What is the required file format for poster submissions?
All accepted abstracts are eligible for a digital poster display. Please upload your poster as a PDF file via your author dashboard. All uploaded posters will be displayed in the Poster Gallery section on the conference website from the start of the event, where participants can view and comment during the conference.
More information on the template can be found at the Instruction for Authors section.
Q6. I cannot find the option or link to upload my poster. When and how can I upload it?
Only the submitting author has access to the “upload” function on Sciforum. If you cannot upload your file, please email us along with your Sciforum ID to foods2026@mdpi.com.
Please upload your file to the Sciforum platform before the conference begins (before 30 September 2026).
Q7. Will I receive a Certificate of Participation? How and when will the certificates be issued?
All participants who have completed their paid registration and attended the live sessions are entitled to a certificate after the conference. Certificates will be available for download in the My Certificates section on Sciforum after conference closing, and you will be notified by email once they are ready.
Event Chair
Professor Arun K. Bhunia, the Editor-in-Chief of Foods (MDPI), Ph.D. from the University of Wyoming, Laramie, WY, USA, and his postdoctoral training from the University of Arkansas, Fayetteville, AR, USA. He is a professor of food microbiology in the Department of Food Science and is also affiliated with the Department of Comparative Pathobiology, Purdue Institute of Inflammation, Immunology and Infectious Disease (PI4D), and Purdue University Life Science program (PULSe). Professor Bhunia’s research focus is on: (a) Microbial pathogenesis, host immune response, and bioengineered probiotics approach in mitigating foodborne pathogen infection, and (b) Pathogen and toxin detection using mammalian cell-based biosensors and immunosensors. He has co-authored 226 refereed articles,2 textbooks (Fundamental Food Microbiology; Foodborne Microbial Pathogens: Mechanisms and Pathogenesis),4 edited books, 34 book chapters, 33 proceeding articles, and delivered more than 170 invited talks, keynote and plenary talks in national and international venues. In addition to his research, Dr. Bhunia teaches courses on Microbial Foodborne Pathogens, Microbial Techniques, and Intestinal Microbiology and Immunology. Professor Bhunia has been awarded 7 patents, received the Purdue Agriculture Research Award (2003),Purdue Faculty Scholar (2005), Purdue Team Award (2006), IFT R&D Award (2009), Outstanding Graduate Educator Award from the Department of Food Science (2010, 2011) and the College of Agriculture (2013), a NACMCF member (National Advisory Committee on Microbiological Criteria for Foods) (2013-2017) and recipient of High-End Foreign Experts Recruitment Program fellowship from China (2014-2016), Fulbright Specialist, Washington, DC (2016-2021), Maurice Weber Laboratorian Award from IAFP (2017) and elected Fellow of IAFP (2023).
Session Chairs
Prof. Dr. Nazimah Hamid
Department of Food Science, Auckland University of Technology, Auckland, New Zealand
TBC
Dr. Manuel Viuda-Martos
Research Group in Innovations in Food Products (IPOA), Institute for Agri-Food and Agri-Environmental Research and Innovation, Miguel Hernández University (CIAGRO-UMH), Orihuela, Alicante, Spain
Manuel Viuda-Martos (https://orcid.org/0000-0001-9801-3819; Scopus Author ID: 23468326500 ; ResearcherID: C-9360-2012) is a full Professor at Miguel Hernandez University. He has completed Technical Agricultural Engineering (Polytechnic University of Valencia), an Agricultural Engineering (Miguel Hernandez University), and a Degree in Food Science and Technology (Miguel Hernandez University). He obtained his PhD in Food Science and Technology (Miguel Hernandez University) in 2010. He has served as researcher in 20 Research and Development projects related to meat science and food technology, gaining extensive experience in the field of food technology. During his professional career, he has acquired great skills in food development, reformulation, and analysis. At present, his main lines of research are: (i) the Valorization of agro-food co-products to obtain bioactive compounds (ii) the Incorporation of co-products to develop functional foods; (iii) the reduction and substitution of fat content in meat products (iv) natural extracts as a source of antioxidant and antimicrobial agents. About his research experience and Research and Development management, He is member of the editorial board of several international scientific journals belonging to Journal Citation Reports including Food Research International, Industrial Crops and Products, Foods, Plants, and Frontiers in Nutrition. Additionally, He acts as guest editor of several special issues of international journals (MDPI, Elsevier, and Wiley). He is a reviewer for multiple international scientific journals. He has assisted as an invited reviewer of scientific articles (>150 articles, in several journals). He has published 225 Scientific Publications, including 190 research articles, reviews, and editorials in the highest impact factor journals in the Food Science and Technology field, most of them in the first quartile and 100 conference communications, mostly international. His h-index is 55 with 11,100 citations in Scopus. He has contributed 40 chapters in international and national books. His scie
Prof. Dr. Juana Fernández-López
IPOA Research Group, Center for Agri-Food and Agro-Environmental Research and Innovation, Miguel Hernández University (CIAGRO-UMH), Alicante, Spain
Degree in Veterinary (UMU), Master's degree in Food Science and Engineering (UPV), and PhD in Veterinary (UMU). From 1997 I joined the University (UPV and UMH) as a teaching and research staff member, where I have developed my entire career. I am currently a Full Professor at the Institute for Agri-Food and Agro-Environmental Research and Innovation (CIAGRO-UMH). I have extensive experience in both teaching (5 five-year periods) and research [4 six-year periods of research (most recently 2015-2020)]. I belong to the “Innovations in Food Products” Research Group (IPOA) and my research focuses on the valorization of co-products from the agri-food industries to obtain ingredients and/or extracts with high added value and nutritional, technological, and/or functional properties that allow their reincorporation into the food chain, thereby reducing food waste and contributing to the circular economy. Lately, we have been integrating the use of green technologies (mainly ultrasound) to functionalize these ingredients. I am co-author of more than 200 JCR papers, 133 of which are included in the Q1 (65%) with an h-index of 67 (Scopus). My articles have received more than 15,170 citations, 7,148 in the last 5 years. In 2019, I was named a Highly Cited Researcher by Web of Science (1% of the most cited in my field) and I am (2019-2024) among the top 2% of the world's most cited scientists (ranking Stanford University) For the last 5 years, I have also been. I have supervised 10 doctoral theses (and am currently supervising 5 more). I have been responsible for research stays in our laboratories for students and professors, as well as two pre-doctoral training scholarships (with doctoral theses already defended) and one post-doctoral training scholarship (Margarita Salas Grants). I have been the coordinator of the UMH's Doctoral Program in Agricultural, Agro-Environmental, and Food Resources and Technologies (2000- 2025), managing the signing of double doctoral agreements with foreign universities (5) and industrial doctoral agreements (2). I also teach in the Internation
Prof. Dr. Joana S. Amaral
CIMO, LA SusTEC, Polytechnic Institute of Bragança, Santa Apolónia Campus, Bragança, Portugal
Prof. Joana Amaral holds a degree in Pharmaceutical Sciences from the Pharmacy Faculty of the University of Porto in 2000 and a PhD in Food Chemistry and Nutrition from the same faculty in 2006. She is currently a Coordinator Professor at the Polytechnic Institute of Bragança and a researcher at the Mountain Research Centre (CIMO-IPB). From 2009-2012 she was the president of the Food Chemistry Division of the Portuguese Chemical Society and currently she is the president of the Food Chemistry Division of the European Chemical Society. Prof. Joana Amaral has over 110 papers in peer-reviewed journals, 1 book edition and 14 book chapters. She has an H-index of 43, was included in the Stanford University ranking in 2023 and 2025, and participated in over 25 national and international projects. Her main research interests are related to Food Chemistry and Food Science, particularly regarding (i) the development of methodologies for assessing the authenticity of different foods (ii) chemical characterization and valorization of natural resources and agro-industrial by-products as sources of bioactive compounds with nutritional and functional value (iii) extraction of bioactive compounds and evaluation of extracts’ bioactivities.
Dr. Susana Casal
REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Porto, Portugal
TBC
Assoc. Prof. Efstathios Giaouris
Laboratory of Food Microbiology and Hygiene (LFMH), Department of Food Science and Nutrition (DFSN), School of the Environment, University of the Aegean, Lemnos, Greece
Dr. Giaouris is an Associate Professor of Food Microbiology at the Department of Food Science and Nutrition, University of the Aegean, Greece. He holds a Ph.D. from the Agricultural University of Athens, with part of his doctoral research conducted at INRA-AgroParisTech in France, under a highly competitive European Union Marie Curie fellowship. He leads the Laboratory of Food Microbiology and Hygiene and has participated in numerous national and international research projects related to food microbiology, hygiene, and safety. His research has resulted in over 70 peer-reviewed publications (h =28, Scopus), many conference contributions, and recognition among the top 2% of scientists worldwide in the subfields of food science/microbiology (Stanford/Elsevier, 2024 & 2025). He also serves on the editorial boards of leading food science journals, including Food Microbiology, Journal of Food Protection, and Foods, and acts as a scientific expert and reviewer for funding agencies.
Prof. Dr. Theodoros Varzakas
Department of Food Science and Technology, University of Peloponnese, Antikalamos, Greece
Theodoros Varzakas serves as Full Professor at the Department of Food Science and Technology, University of the Peloponnese, Greece since 2019 specializing in issues of food technology, food processing/engineering, food quality and safety. Section Editor in Chief Journal Foods in Food Security and Sustainability (2020-). Ex Editor in Chief Current Research in Nutrition and Food Science (2015-2019). Series Editor for contemporary Food Engineering, CRC. Reviewer and member of the editorial board in many international journals such as (International Journal of Food Science & Technology, Journal of Food Engineering, Waste Management, Critical Reviews in Food Science and Nutrition, Italian Journal of Food Science, Journal of Food Processing and Preservation, Journal of Culinary Science and Technology, Journal of Agricultural and Food Chemistry, Journal of Food Quality, Foods, Microorganisms, Current Research in Food Science). Has written more than 200 research papers and chapters in books and has presented more than 160 papers and posters at national and international conferences. He has written and edited 14 books in Greek, and 16 in English on sweeteners, biosensors, food engineering, food processing, published by CRC. Participation in many European and national research programs as coordinator or scientific member. According to http://scholar.google.gr/citations?user=12zr6IYAAAAJ&hl=el His h-index is 49 and no. of citations approx.. 9000. According to September 2021, 2022 data, October 2023 and August 2024, September 2025-update for ""Updated science-wide author databases of standardized citation indicators"" Varzakas Theodoros is in the top 2% scientists worldwide. https://elsevier.digitalcommonsdata.com/datasets/btchxktzyw/6?fbclid=IwAR0F6cNJ3sKHXVPpRts2UOS1l5zGfBdh1PzZas9EdJxC11N_C16EKhuZlA0
Prof. Dr. Esther Sendra
AgroFood Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, Orihuela, Spain
Esther Sendra Nadal is a full professor of Food Sciences and Technology at the Miguel Hernandez University (UMH). She has advised 8 PhD theses and more than 70 students for master and degree theses in Food Science and Technology. Currently, she is the advisor of 3 PhD students. Researcher ID A-7459-2011 Scopus Author Id 06604023226 Código ORCID 0000-0002-6830-1956 She started her research in dairy science and technology in 1991 in the U. Autónoma of Barcelona (UAB), with a fellowship from the Ministry of Education MEC (1991-1994), run a research stage in Greece (TEI Atenas), she got her Ph.D. on Veterinary Science in 1995. She hold a Post-Doc position in the University of Wisconsin-Madison (1996-1997), in the Flavor chemistry and Sensory evaluation laboratory of the Center for Dairy Research to study milk and cheeses from small ruminants, their flavor development and sensory properties. She has also expertise on the chromatographic analysis of fatty acids of foods. In 1998 left her position as Assistant Teacher at UAB and moved to the University Miguel Hernandez de Elche. Since April 2007 she is involved in the management of the Department as Secretary, as well as on the management of the Master Program on Agro-ecology, Rural Development and Agro-tourism. She is active in international cooperation through European research projects and collaborations. She is a member of the Research Group at Miguel Hernández University: Food Quality and Safety. She is involved in the following research lines: 1) sensory analysis of foods and 2) chromatographic analysis of fats and volatile compounds. 3). Food safety: assessment of metal(loid)s in foods and feeds and strategies to reduce their presence in food. Her main teaching interests are Food Law and Regulations, and Dairy Science (undergraduate level) and Food Contamination, and Dairy Innovations (Masters level).
Event Committee
Department of Land, Environment, Agriculture and Forestry (TESAF)– University of Padua, Viale dell'Università, Legnaro, Italy
food engineering; food technology; process engineering; unit operations; food physical properties; shelf-life; data analysis; rheology
Czech Agro-Food Centre (CARC), Department of Food Science, Radiová, Prague, Czech Republic
Food Science; food processing; Food Engineering
University of Florida, Institute of Food and Agricultural Sciences, Gainesville, FL, United States
Food Microbiology, Multi-Omics, Machine Learning, Biointerface, Nanotechnology
food quality; microstructure; food chemistry; food safety; bioactive compounds; emerging technologies; freeze concentration
Mountain Research Center (CIMO), Polytechnic Institute of Bragança, Santa Apolónia Campus, Bragança, Portugal
Dr. João C. M. Barreira currently works at Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia. He obtained his Master's degree in Chemistry at the University of Porto, Portugal, in 2005 and his Ph.D. degree in Pharmaceutical Sciences at the University of Porto in 2010. He served as an Assistant Professor at the Polytechnic Institute of Bragança from 2002 to 2014 and has been working as a Post-Doc researcher since 2011. In addition, he has been working as a Member of the International Scientific Advisory Committee of Food Factor and a Member of the editorial board of Food Chemistry journal since 2016. His research interests include the chemistry of natural products: extraction, identification, fractionation, and isolation of chemical compounds in natural matrices; nutraceuticals and functional foods: development of nutraceuticals and innovative food formulations with functional properties; bioactivity evaluation in natural extracts and isolated compounds; and statistical analysis.
food chemistry; bioactivity; natural product chemistry; bioactive compounds; chemometrics; molecular structure elucidation; advanced statistical analysis; product development; biochemistry
Faculty of Food Technology Osijek, J.J. Strossmayer University of Osijek, Osijek, Croatia
food technology; novel foods; functional food; food byproducts; acorn; machine vision; image analysis (food, beverage, plant, and grain crop quality); mathematical modeling and optimization
Department of General Biochemistry, University of Lodz, Pomorska, Lodz, Poland
plant extract; cardioprotective; antioxidant; anti-inflammatory; plant-derived compounds
Department of Medicine and Health Sciences “V. Tiberio”, University of Molise, Campobasso, Italy
Nutrition; clinical nutrition; molecular nutrition; biochemistry; neuroscience; phytochemicals; dietary supplementation
Bionutest Research Group—Nutrition and Food Science Area, Faculty of Pharmacy and Food Sciences, University of Valencia, Valencia, Spain
functional foods; bioactive compounds; antioxidant capacity; sterols; phytochemicals; bioaccessibility; bioavailability; bioactivity; cell cultures; chemoprevention; oxidative stress; eryptosis; food by-products
CREA - Research Centre for Engineering and Agro-Food Processing, Via Manziana, Rome, Italy
wheat; minor cereals; cereal quality; gluten; gluten intolerances; gluten-free; pasta; cereals processing; bioactive compounds; functional foods; plant biotechnology; breeding for quality
medicinal chemistry; organic synthesis; nitric oxide; nitric oxide synthase; PPAR receptors; metabolic syndrome; aromatase inhibitors; natural compounds
Postharvest and Refrigeration Group, Technical University of Cartagena, Cartagena, Spain
food chemistry; food analysis; food processing; antioxidants; food technology; food safety; food quality
Council for Agricultural Research and Economics (CREA) - Research Centre for Olive, Citrus and Tree Fruit, Acireale, Italy
physico-chemical, sensory, and biological aspects of fresh and processed fruits; investigation of the bioactive constituents; recovery of potentially high-value compounds from by-products such as the peels; pulps and seeds of fruits
food waste valorisation; functional foods; nutraceuticals; metabolic syndrome; obesity; gut microbiota
Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece
food analysis; antioxidant activity; phenolic compounds; olive oil phenols; olive byproducts; olive leaves; radical scavenging; fats and oils oxidation; structure-antioxidant activity relationship; white wine oxidation
Department of Food Technology & Nutrition, School of Science, RMIT University, Melbourne, VIC, Australia
dairy science and technology; physical chemistry of dairy foods; emulsification; thermal and non-thermal processing; membrane filtration, Encapsulation, Functional Foods
Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell’Università snc, Viterbo, Italy
applied nutrition; polyphenols; antioxidant activity; omega-3; retinoic acid; novel foods; food chemistry; cancer biology; hypertension; breast tissue microbiota; gut microbiota; omega-3 and microbiota
Durango Institute of Technology (TecNM/Instituto Tecnologico de Durango), Durango, Mexico
functional foods; food engineering; nanotechnology
Faculty of Science, Sydney Institute of Agriculture, School of Life and Environmental Sciences, The University of Sydney, Sydney, 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
Institute of Food Sciences, National Research Council (ISA-CNR), Avellino, Italy
natural extracts; essential oils; polyphenols; antioxidants; antimicrobial; neuroprotective agents, biofilm; quorum sensing
Department of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, Singapore
tropical fruit wines and beverage fermentation; foodomics analysis; food processing
İstanbul Okan University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Pendik, İstanbul
food microbiology; microbiology; food hygiene; high hydrostatic pressure; High carbon dioxide pressure; food fermentation; food preservation; antimicrobials; predictive microbiology; non-thermal processing
food chemistry; food toxology; analytical chemistry; nutraceuticals and nutricosmetics
Estoril Higher Institute for Tourism and Hotel Studies (ESHTE), Av. Condes de Barcelona, Estoril, Portugal
nutritional and bioactive composition of foods; impact of bioactive compounds on human health; development of sustainable and health-promoting plant-based ingredients
Unit for Research and Services in Food Technology and Safety (UEISTSA), National Institute of Agrarian and Veterinary Research, I. P. (INIAV), Av. da República, Quinta do Marquês, Oeiras, Portugal
agri-food technology; healthy and safety food; modeling and shelf-life estimation; sensorial evaluation; sustainable food systems
Division of Livestock Products Technology, FVSc & AH, SKUAST of Kashmir, J&K, India
meat processing; antioxidants; edible/bioactive packaging; protein digestion; non-thermal processing
Department of Analytical Chemistry and Organic Chemistry, Rovira i Virgili University, Catalunya, Spain
analytical chemistry; chemometrics; spectroscopy; food analysis
UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
new protein structures and their impact on in vitro digestibility
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
Novel approaches for food engineering; hydrocolloids; emulsion; hydrogel; protein modification; sonoprocessing
Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Zlin, Czech Republic
dairy science and technology; milk; cheese; processed cheese; cream cheese; yogurt; fermented beverages; symbiotic starter cultures; beer; cider hydrocolloids; rheology; texture; tribology; physicochemical properties
CEBAS-CSIC (Spanish National Research Council), Espinardo University Campus, Murcia, Spain
phytochemicals; inflammation; obesity; health-centered agri-foods
School of Pharmacy, Chemistry Interdisciplinary Project (CHIP), University of Camerino, Camerino, Italy
polyphenols; food analysis; HPLC; HPLC-MS; GC-MS; food chemistry
CIMO, LA SusTEC, Polytechnic Institute of Bragança, Santa Apolónia Campus, 5300-253 Bragança, Portugal
physics and chemistry of meat and meat products; sensory analysis of food
College of Life Science and Biotechnology, Dongguk University-Seoul, Goyangsi, Republic of Korea
medicinal plants; nanobiotechnology; fermented foods; functional foods
Group of Bioprocesses and Bioproducts, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Saltillo, Mexico
Food fermentation, waste valorization, food biotechnology
Department of Biotechnology, University of Food Technologies, Plovdiv, Bulgaria
Biotechnology, Food biotechnology, Enzymology, Functional food, Probiotics Name: Nadiya Boyko
Institute of Food Sciences, Italian National Research Council (ISA-CNR), Avellino, Italy
fermented foods; lactic acid bacteria (LAB); yeasts; food microbiology; food quality; PCR-based techniques; starter cultures; probiotic; antimicrobial activity
probiotics; fermentation; functional foods; physicochemical; antioxidant; microbiology; sensory; food technology, food biotechnology; meat preservation; essential oils; bioactive compounds; juices
sustainability; bioprocessing; food safety
Department of Agri-Food, Animal and Environmental Sciences, University of Udine, Udine, Italy
food chemistry; food safety; food contaminants; sample preparation; multidimensional gas chromatography; mineral oil hydrocarbons; food authenticity; bioactive compounds
Research Group “Food Quality and Safety (CSA)”, Department of Agro-Food Technology, Higher Polytechnic School of Orihuela (EPSO), Institute of Agri-Food and Agro-Environmental Research and Innovation (CIAGRO-UMH), Miguel Hernández University of Elche (UMH), Orihuela, Spain
food processing; nuts; volatile; antioxidants; organic; sensory quality; bioactive components; chromatography
Faculty of Economics and Business, University of A Coruña, 1989, A Coruña, Spain
marketing; consumer behavior; retailing
Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
olive oil; food quality; food authenticity; chromatography; sensory analysis
Department of Pharmacy, “G. d'Annunzio” University of Chieti-Pescara, Chieti, Italy
food compounds; pharma-toxicological evaluation of herbal extracts and natural compounds
Laboratory of Food Chemistry of the Department of Biomedical, Dental, Morphological and Functional Images Sciences, University of Messina, Messina, Italy
food safety; organic and inorganic contaminants; emerging contaminants; contamination in food supply chain
Department of Sugar Industry and Food Safety Management, Lodz University of Technology, Wólczańska, Łódź, Poland
active food ingredients; antimicrobial substances of natural origin; plant extracts; essential oils; antimicrobial activity; wine yeast; fermentation processes
1. Department of Food Engineering, Institute of Engineering, University of Algarve, Penha Campus, Faro, Portugal;
2. MED-Mediterranean Institute for Agriculture, Environment and Development and CHANGE-Global Change and Sustainability Institute, Faculty of Sciences and Technology, Gambelas Campus, University of Algarve, Faro, Portugal
food packaging; food processing; emerging technologies; biomaterials; sustainability; mathematical modeling; shelf-life; food preservation; food waste recovery
Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, University City Zografou, Athens, Greece
antioxidants; bioactive compounds; essential oils; plant extracts; food chemistry; food analysis
School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin – City Campus, Grangegorman, Dublin, Ireland
bio-based chemicals; circular bioeconomy; food packaging; sustainable food systems; biorefinery; lignocellulosic biomass; nanocellulose; green extraction; biodegradable materials
Agricultural Research Organization - The Volcani Institute, Rishon LeZion, Israel
Postharvest science, fruits and vegetables, modified atmosphere packaging, modified humidity, secondary metabolites, antimicrobials, antioxidants, phenolic compounds
Department of Agricultural, Forest and Food sciences, University of Turin, Grugliasco, Italy
fruit quality (pome, stone and berry); postharvest; storage of fresh and fresh-cut fruit; organoleptic and nutraceutical characteristics
Department of Food and Health Sciences, Technological and Higher, Education Institute of Hong Kong, Chai Wan, Hong Kong, China
functional food; food safety; toxicology; nutraceutical; Chinese medicine; metabolomics
Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Street, Karditsa, Greece
Extraction of bioactive compounds, Food analysis, Sustainable valorisation of food industry by-products, Pulsed electric field, Atmospheric room temperature plasma, Cloud point extraction, Humic and fulvic acids
Department of Chemical, Environmental and Materials Engineering, University of Jaén, Jaén, Spain
Bioactive compounds, functional foods, valorization, agri-food waste, phenolic compounds
Egas Moniz School of Health and Science, University Campus – Quinta da Granja, Monte da Caparica, Caparica, Portugal
food toxicology; risk assessment; health impact of foods and diets; public health; healthy diets; sustainable diets; risk-benefit assessment of foods
Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
artificial intelligence and machine learning applications in food science and food technology; applied modeling and optimization in food science and food technology; measurements and data analysis; NIR spectroscopy and chemometrics; artificial intelligenc
Food Microbiology; Fermentation; Flavor; Multi-Omics
School of Agrarian and Environmental Sciences (FCAA) and Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, Angra do Heroísmo, Portugal
biological chemistry; antioxidants; anti-inflammatories; bioactive compounds; polyphenols
Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
NMR-based metabolomics; chemometrics; time-domain NMR; water mobility in food
CBIOS—Universidade Lusófona’s Research Center for Biosciences & Health Technologies, Lisboa, Portugal
food toxicology; food safety; foods supplements; contaminants; bioactive compounds; antioxidants; cancer; pharmacology; toxicology
Department Agro-Food Technology, Universidad Miguel Hernández de Elche, Elche, Spain
bioactive compounds; agronomic practices; infant food; food safety; contaminants; minor Mediterranean crops; sustainability, sensory analysis
Department of Chemical Engineering, Faculty of Chemistry, University of Seville, Seville, Spain
biopolymers; emulsion science; food colloids; food processing; food rheology; food waste and by-products valorization; interfacial rheology; sustainability
vegetarian diet; vegan diet; plant-based diet; soy; soy foods; phytoestrogens; isoflavones; vitamin B12; cobalamins; homocysteine; B vitamins; polyunsaturated fatty acids; vitamin D; dietary supplements; oxidative stress; antioxidants
International Professor, Food Process Engineering, Cornell University, Ithaca, NY, USA
physical, chemical and engineering aspects of food and related biomaterials; international developments
Department of Food Safety, Nutrition and Veterinary Public Health, Istituto Superiore di Sanità (ISS)—Italian National Institute of Health, Rome, Italy
mass spectrometry; chromatography; regulatory toxicology; risk assessment; method validation; drugs; toxins; pesticides; trace elements; food additives & contaminants; nutraceuticals
Faculty of Exact, Physical and Natural Sciences, National University of Córdoba, Córdoba, Argentina
food processing
Department of Biochemistry, genetics and Microbiology, University of Pretoria, Pretoria, South Africa
food microbiology; food quality and safety; probiotics; prebiotics; synbiotics; postbiotics; foodborne pathogens
grapes and wine
Križevci College of Agriculture, Križevci University of Applied Sciences, Križevci, Croatia
plant foods; plant sciences; research methodology; food security; food safety
Sessions
B. Nutritional & Functional Foods
C. Food Physicochemistry & Analysis
D. Food Microbiology & Biotechnologies
E. Sustainable Food System & Food Security
F. Sensory & Consumer Research
G. Food Safety, Toxicology & Quality
H. Food Packaging & Storage Technology
Registration
The registration fee includes attendance to all conference sessions.
When registering as an "Academic", please register with your academic email address, as this will accelerate the registration process. 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 understanding.
Participation to the conference is considered final only once the registration fees have been paid. The number of participants is limited: once the number of paid registrations reaches the maximum number of participants, unpaid registrations will be cancelled.
Group Discounts:
Group of 3, 5% off;
Group of 5 or more, 10% off;
Group of 10 or more, 15% off.
Registration Categories
Paid registration provides full access to the conference program and associated benefits, including:
- Abstract submission
- Eligibility for event awards competition (if applicable)
- Certificate of Presentation or Participation
- 20% discount on APC for the conference Special Issue (To Be Announced) published in the Foods (all submissions undergo MDPI’s standard peer-review process)
- Complimentary publication in Biology and Life Sciences Forum (all submissions undergo MDPI’s standard peer-review process)
Listener Registration (Complimentary)
Complimentary (non-paid) listener registration is offered on a limited, availability-based basis and includes:
- Access to live-streamed sessions only
This category does not include participation in submissions, certifications, or other conference benefits.
To ensure timely finalization of the scientific program, at least one author per abstract (designated as the Covering Author) must complete a paid registration. Abstracts will be withdrawn if the required payment is not completed by 12 September 2026.
|
Early Bird Until 12 September 2026 |
Regular Until 22 October 2026 |
Supported documents | |
|---|---|---|---|
| MDPI Reviewers, Topical Advisory Panel Members, Review Board Members, and Guest Editors in Foods-related fields | 30.00 CHF | 40.00 CHF | |
| Academic | 40.00 CHF | 70.00 CHF | |
| Non-Academic | 100.00 CHF | 150.00 CHF | |
| Student | 30.00 CHF | 50.00 CHF |
Please upload valid proof of your student identity, e.g. a Certificate of Study, Student ID card. |
| Conference chair/Session chairs/Committee members/Keynote speakers/Invited speakers/MDPI Editorial Board Members in foods-related fields | |
| Non-presenting Listener (no certificate; all free slots are currently fully occupied) |
Cancellation policy
| > 2 weeks before the conference | Full refund |
| < 2 weeks before the conference | No refund |
Disclaimer
We will endeavour to present the program advertised. However, MDPI and its partners reserve the right to alter or cancel, without prior notice, arrangements, timetables, plans, or other items relating directly or indirectly to The 7th International Electronic Conference on Foods—Future Foods Powered by Smart, Healthy & Emerging Technologies. MDPI and its partners are not liable for any loss or inconvenience caused as a result of such cancellation.
Beware of Unauthorized Registration
Note that Sciforum is the only official registration platform to register to Foods 2026. Beware that entering into financial agreements with non-endorsed companies can have costly consequences.
Insurance
The organizers do not accept liability for personal accident, loss, or damage to private property incurred as a result of participation in the event.
Payment methods
Wire transfer, Credit card
Currencies accepted by this event
Swiss francs (CHF) , Euros (EUR) , US dollars (USD) , Pounds sterling (GBP) , Japanese yen (JPY) , Canadian dollars (CAD) and Singapore dollars (SGD)
Instructions for Authors
Foods 2026 will accept abstracts only. The accepted abstracts will be available online on Sciforum.net during and after the conference.
Important Deadline
1. Deadline for abstract submission: 18 June 2026.
2. Abstract acceptance notification: 8 August 2026.
Please note:
An abstract acceptance email only confirms that your abstract has been accepted. Oral or poster presentation invitations are determined separately by the conference chairs, and you will receive an additional email with the presentation result.
If you do not have an account, please register at www.sciforum.net. After logging in, submit your abstract using the “Submit Abstract” button on the conference homepage. No template is required.
Abstract Requirements
1. Types of Submissions
- Accepted: Original research abstracts; systematic reviews or meta-analyses abstracts (must comply with PRISMA 2020).
- Not accepted: Narrative, scoping, comparative, perspective, opinion, or essay-style reviews.
2. Content Requirements
- Length: 200–300 words
- Structure: Introduction, Methods, Results and Discussion, Conclusions, Authors and Affiliations.
- Language: Clear, publication-ready English
- Originality: Must be original and unpublished; previously published abstracts will not be considered
3. Authorship
- The submitting author must ensure all co-authors approve the content.
- Authors may submit multiple abstracts, but only one abstract per author may be selected for an oral presentation.
1. Each abstract must designate one presenter. To change the presenter, please contact us after you receive the oral/poster presentation invitation.
2. Only live presentations are accepted.
3. Presenters who do not attend the live session will not be eligible for awards or presentation certificates.
4. All affiliations listed must be in this order: Department, Institute and/or University, Postal Code, State, Country.
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.
Each presentation should:
- Communicate the research question or objective, methodology, key results, and scientific novelty;
- Use a clear and logical structure, typically Introduction-Methods-Results&Discussion structure (IMRaD) or a field-appropriate alternative;
- Emphasize the relevance of the work;
- Support key findings with clear figures or tables where appropriate;
- Conclude with a critical interpretation of the results and their impact.
Posters should be designed to allow independent understanding of the research and clearly present the essential elements of the study.
Each poster should include:
- Title, authors, affiliations, and contact details (clearly displayed at the top);
- Brief introduction outlining the research objective;
- Concise methodology summary;
- Main results, supported by clear, well-labeled figures or tables where appropriate;
- Short conclusion summarizing key findings and their relevance.
Technical specifications:
Dimensions (cm): 84.1 × 118.9 (A0 - portrait)
Resolution:300 dpi
Pixel size (portrait, 300 dpi):9933 × 14043 px
Minimum font size:≥24
The poster template can be downloaded HERE. We will reach out to you closer to the dates of the conference with more information.
Note: The uploaded poster may be used as provided and serves as a reference. However, as long as the technical specifications are followed, scholars are welcome to use any poster template of their choice.
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
1. Foods Journal Publication
Participants in this conference are cordially invited to contribute a full manuscript to the conference's Special Issue (To Be Announced), published in Foods (ISSN 2304-8158, Impact Factor 5.1), with a 20% discount on the publication fee.
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.
You are welcome to submit a proceeding paper (4-8 pages) to the Biology and Life Sciences Forum (ISSN: 2673-9976) 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 Foods 2026 conference paper in their cover letter.
Publication Notice: Proceedings papers will undergo peer-review procedure. Acceptance at the conference does not ensure final publication.
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: 12 December 2026.
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.
Please click HERE to submit your proceeding paper to the Biology and Life Sciences Forum.
blsf-template.dot
Event Awards
To acknowledge the support of the conference's esteemed authors and recognize their outstanding scientific accomplishments, we are pleased to announce the establishment of the Best Oral Presentation Award and Best Poster Award.
The Awards
Number of Awards Available: 6
-
Best Oral Presentation Award
Eligibility: Open to all authors selected as oral speakers who have delivered their presentation. Failure to present, delegation of the presentation to another person, or use of AI-generated voice or similar substitutes will result in disqualification.
Criteria: Evaluation considers scientific rigor (clear, literature-supported research question or hypothesis, appropriate methodology, robust analysis and critical discussion of the results), IMRaD/field-appropriate structure, clarity of presented data (clear, well-labeled figures and tables), presentation skills and audience engagement, demonstrated scientific novelty and impact.
Prize: An award of CHF 200 and a certificate in recognition of your outstanding contribution.
-
Best Poster Award
Eligibility: Open to all authors who have presented their work through posters. Failure to present, delegation of the presentation to another person, or use of AI-generated voice or similar substitutes will result in disqualification.
Criteria: Evaluation considers scientific rigor (clear, literature-supported research question or hypothesis, appropriate methodology, robust analysis, and critical discussion of the results), IMRaD/field-appropriate structure enabling independent understanding, clarity of presented data (clear, well-labeled figures and tables), presentation skills (if orally presented), demonstrated scientific novelty and impact.
Prize: An award of CHF 200 and a certificate in recognition of your outstanding contribution.
Winner Announcement: The award winners will be evaluated and selected by the scientific committee after the conference. Results will be announced on the website and all winners will be individually contacted via email.
Sponsors and Partners
The 7th International Online Conference on Foods 2026 is expected to attract leading experts, researchers, and strategic thinkers from world-class institutions. The real-world applications of their work are relevant in fields across nutritional and functional foods, food safety, toxicology and quality, foods package and storage technology. Partnering with us offers a unique opportunity to enhance your organization’s visibility by connecting with a diverse, influential, and global audience!
Connect with our Partnerships and Marketing representative at: foods2026@mdpi.com
For information regarding sponsorship and exhibition opportunities, please click here.
Organizers
Media Partners
Conference Secretariat
Email: foods2026@mdpi.com
For inquiries regarding submissions and sponsorship opportunities, please feel free to contact us.
