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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
"Food Production Based on Food Safety, Sustainable Development and Circular Economy"
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
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