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The Food Factor I Barcelona Conference

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From Wednesday, 2. November 2016
To Friday, 4. November 2016
This three day conference will offer an excellent opportunity for researchers from a broad range of academic disciplines to present, exchange and disseminate information and experiences on food science.

Some core topics proposed for the conference will include:
  • Food chemistry and biochemistry: food bioactives, chemistry of food additives and preservatives, chemical analysis for the determination of authenticity and origin of foods...
  • Food microbiology: rapid detection of foodborne pathogens, microbial risk analysis, food contamination...
  • Food physics: thermal and non-thermal modifications of foods, multiscale computer simulation and mathematical modeling of food structures...
  • Food analysis: instrumental techniques, analysis of sensory properties of foods, imaging techniques...
  • Food processing and packaging: active and intelligent packaging, modified atmosphere packaging, waste reduction in food processing...
  • Food engineering and hygienic design: heat, mass transfer and fluid flow in food processing; finding, correcting and preventing hazards in food industry...
  • Environmental impact of food production and consumption: food waste impact on climate, water, land and biodiversity, ways of reducing environmental impact...

 

  • Foods of plant origin: soil science, farming animal science, plant and crop protection...
  • 18 May: early registration
  •  15 June: abstract submission (for oral presentations)
  •  17 August: abstract submission (for poster and virtual presentations)
  •  13 September: late registration

http://foodfactor.org/

Location : Barcelona
Contact : http://foodfactor.org/

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