This e-conference is organised and supported by the University of Agronomic Sciences and Veterinary Medicine of Bucharest (UASVM of Bucharest) and the ISEKI-Food Association in collaboration with the ISEKI Special Interest Group (SIG) “Food Structure and Bionanotechnology” in November 2020, will be focused on topics “From production to consumption” for a fair, healthy and environmentally-friendly food system.
Food texture is a highly multidisciplinary and interdisciplinary research domain, involving scientists working in research areas from food science and technology and plant and animal production to psychology and medical sciences, including veterinary sciences.
A particular responsibility lies with production chains and the food industry to support sustainable practices in the production of high quality foods with high sensory qualities. Food industry must also consider healthy eating habits and the special nutritional needs of different population categories in an ageing society.
New eating habits and nutritional needs and the relationship between structure-mechanical properties with sensory ones are important aspects in research in the field of food industry, medicine and last but not least in the field of agricultural and animal production.
The e-conference aims to create an international platform for communication across continents and disciplines, bringing together scientists from various areas of research in the field of food texture to exchange and share information in support of human health and well-being.
- Food quality in the framework of a sustainable food production
- Sustainable food consumption and facilitating the shift towards healthy, sustainable diets (the role/influence of food texture and rheology in eating habits and food consumption)
- Food texture and rheology
- Sensory measurements
- Instrumental measurements
- Market and consumer behaviour and preferences
Katherine Flynn, Liliana Tudoreanu, Stelica Cristea, Gerhard Schleining, Kiki Zinoviadou
University of Belgrade, Serbia
"Computer vision system for food colour evaluation"
|Ido Braslavsky||The Hebrew Univesity of Jerusalem, Israel|
"State of art of 3D printing of biological materials: veggie burger example"
University of Debrecen, Hungary
"Can selenium and molybdenum be a potential hazard in our food raw materials?"
Nutrition Solutions, Netherlands
"The possibilities of food technology in “reshaping” refined grain products to grain products with a healthier profile"
Technion Israel Institute of Technology
“The power of in vitro digestion models in engineering edible insect proteins’ functionality and digestibility”
Liliana Tudoreanu and Stelica Cristea – University of Agronomic Sciences and Veterinary Medicine of Bucharest (UASVM)
Gerhard Schleining, Katherine Flynn and Paola Pittia – ISEKI-Food Association
Scientific Committee (in alphabetical order):
Victor Acha, UniLasalle, France
Ido Braslavsky, The Hebrew University of Jerusalem, Israel
Stelica Cristea, UASVM, Romania
Marco Dalla Rosa, University of Bologna, Italy
Jan de Vries, nutritionsolutions, The Netherlands
Katherine Flynn, ISEKI-Food Asociation, Austria
Paola Pittia, University of Teramo, Italy
Gerhard Schleining, ISEKI-Food Association, Austria
Cristina Silva, Universidade Católica Portuguesa, Portugal
Liliana Tudoreanu, UASVM, Romania
Kiki Zinoviadou, Perrotis College, Greece
Type of Presentations:
• Oral presentation: max. 15 minutes + 5 minutes online discussion
• Poster presentation
a) discussions in forums
b) posters - 2 minute presentation required for student posters (those who are in the best student poster competition) and optional for other posters. The moderators will be very strict about the time!
Posters should be presented in pdf format. The pdf format should be generated from a one slide ppt file with the size of: 120cm x 80 cm or 80 cm x 100 cm
Maximum number of submitted abstracts with the same first author that will be accepted is 2.
Only 2 submitted abstracts per same first author are permitted. First authors need to participate at the e-conference. The submitted abstracts will be published in an electronic book of abstracts with ISBN number.
Abstracts should be sent as a word file to: email@example.com
Abstract template (version 2020-09-02)
Abstract submission deadline: 5 October 2020
Abstract confirmation: 12 October 2020
Registration closed: 15 October 2020
Deadline for poster submission (pdf): 9 November 2020
CRITERIA FOR EVALUATION OF STUDENT PRESENTATIONS AND POSTERS
Abstracts will be evaluated by the Scientific Committee using the following criteria: Innovation, Reason for or value of this study, Impact (social, economic, environmental, &/or industrial applicability)
Oral Presentations and Posters will be evaluated by the Scientific Committee using the following criteria:
General Criteria: Overall Clarity of the study, clarity and structure of the presentation/poster (ability to convey message to audience - concise and clear), Responses to questions (concise and clear).
Presentation/Poster Criteria: Introduction) State of the art, Reason for or value of this study, Methods) Quality of experimental design. Results) Appropriate analytical methods/ technologies and statistical analyses of the data, Complete and understandable graphics. Conclusion) Convincing and concise conclusion (presentation of the impact).
ISEKI-members: EUR 25
Non ISEKI-members: EUR 40
ISEKI-student members: EUR 10
Non ISEKI student members: EUR 20
Scan or copy of valid student ID has to be sent to: firstname.lastname@example.org
As soon as payment has been done (by bank transfer or paypal only) the registration is confirmed and a confirmation of payment will be provided.
Online registration is mandatory: https://register.gotowebinar.com/register/7427845768216375055
The ISEKI-Food Association will sponsor 6 student awards (in total EUR 450). The amount of awards can be increased by potential additional sponsors.
First author of the abstract and presenter of the oral presentation or poster must be a student with valid student ID (incl. PhD student) in order to be eligible for the student award.
- 1st place: EUR 200, 2nd place: EUR 75 and 3rd place EUR 50 for oral presentations
- 1st place: EUR 200, 2nd place: EUR 75 and 3rd place EUR 50 for poster presentations