This November 2020 e-conference, 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”, will be focussed 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.
1. Food quality in the framework of a sustainable food production
2. 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)
3. Food texture and rheology
4. Sensory measurements
5. Instrumental measurements
6. Market and consumer behaviour and preferences
For more information like invited speakers, abstract submission, registration and much more, please click HERE.