The Food Factor I Barcelona Conference |
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From Wednesday, 2. November 2016 To Friday, 4. November 2016
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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:
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Food chemistry and biochemistry: food bioactives, chemistry of food additives and preservatives, chemical analysis for the determination of authenticity and origin of foods...
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Food microbiology: rapid detection of foodborne pathogens, microbial risk analysis, food contamination...
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Food physics: thermal and non-thermal modifications of foods, multiscale computer simulation and mathematical modeling of food structures...
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Food analysis: instrumental techniques, analysis of sensory properties of foods, imaging techniques...
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Food processing and packaging: active and intelligent packaging, modified atmosphere packaging, waste reduction in food processing...
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Food engineering and hygienic design: heat, mass transfer and fluid flow in food processing; finding, correcting and preventing hazards in food industry...
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Environmental impact of food production and consumption: food waste impact on climate, water, land and biodiversity, ways of reducing environmental impact...
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Foods of plant origin: soil science, farming animal science, plant and crop protection...
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18 May: early registration
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15 June: abstract submission (for oral presentations)
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17 August: abstract submission (for poster and virtual presentations)
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13 September: late registration
http://foodfactor.org/ |
Location : Barcelona Contact : http://foodfactor.org/ |