ISEKI-Food e-conferences aim to create an international platform for communication across continents and disciplines. They bring together scientists and support students from various areas of research in specific food-related fields to exchange and share information in support of the relationship of food to human health and well-being.
6th ISEKI-Food e-conference, 22 - 24 November 2023
Registrations and abstract submissions open September 1st!
Please follow this link for the conference website.
We look forward to meeting you in November!
Deadlines for abstract submission: 30th of September (extended)
Registration and payment deadline: 18th of November
"Current Food Innovation Trends; the Texture and consumer Perception Perspective", 23 - 25 November 2022, - online event
"Food Texture, Quality, Safety and Biosecturity in the Global Bioeconomy": 10 - 12 November 2021 - online event
"Food Quality and Texture in Sustainable Production and Healthy Consumption": 18 - 19 November 2020 - online event
"Food Texture and Rheology": 25 - 26 November 2019 - online event