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REGISTRATION AND ABSTRACT SUBMISSION OPENED
Abstract submission deadline extended to the 27th of September
We are happy to announce the upcoming 5th edition of the ISEKI E-conferences “Current food innovation trends; the texture and consumer perception perspective" which will take place ONLINE from 23rd of November to the 25th of November 2022.
The e-conference will be supported by the ISEKI-Food Association and will be organized in collaboration with the Department of Food Science and Technology, International Hellenic University, Greece, as the main organizer, University of Life Sciences "King Mihai I" from Timisoara, Romania, as co-organizer and the ISEKI Special Interest Group (SIG) “Food Structure and Bionanotechnology”.
The e-conference will include both oral presentations and posters dedicated to topics regarding:
· Health and Nutrition
· Clean label ingredient innovation
· Food safety & Risk assessment
· Food packaging innovation
· Biotechnological approaches for sustainability
· Diversifying our protein sources
· Food quality and authenticity
· Consumer perception and market needs
A special section for students will be organised.
All students are welcome (PhD, Master and regular students)!
The organizers wish to encourage the students’ participation and will organize a separate section where students can present their research work. The best three student oral presentations will be awarded as well as the best three posters. The awards will be supported by ISEKI Food Association and the conference sponsors.
Deadlines for abstract submission: 13th of September
Registration and payment deadline: 9th of November
For more details click HERE.
We look forward to meeting you in November
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