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"FOOD TEXTURE and RHEOLOGY", E-conference for UNDERGRADUATE & MASTER students

Categories: 
  • IFA organized or supported
Location: 
virtual conference
 AT (Austria)
Time: 
2016-May-20, 09:00 - 16:00
Status: 
Fixed

Please forward this information to your colleagues and encourage your students to submit a presentation.

For a presentation the following criteria should be met:

Type of presentation: a ppt file with a maximum of 20 slides.
Abstract and full papers should be submitted as a Word file following the guide for authors.

Important dates:

  • Deadline for abstract submission: 15 April 2016 to office [AT] iseki-food [dot] net
  • Deadline for full text submission: 30 June 2016 to office [AT] iseki-food [dot] net

All accepted papers will be published in a book of abstracts with ISBN number

Selected papers will be invited to be submitted to the International Journal of Food Studies.

 

for further information please open attachments

to watch the recording visit: https://www.dropbox.com/s/zo01gbyi8pv6t0z/2016-05-20%20e-conference%20on%20food%20texure%20and%20rheology.mp4?dl=0

 

 

AttachmentSize
File leaflet econference 15-11-16.pdf333.82 KB
File programme econference 2016-05-20.pdf304.63 KB
File list of participants econference 2016-05-20.pdf30.26 KB