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.

"Current Food Innovation Trends; the Texture and consumer Perception Perspective", 23 - 25 November 2022, - online event

Past ISEKI-Food e-conferences:

"Food Texture and Rheology": 25 - 26 November 2019 - online event

"Food Quality and Texture in Sustainable Production and Healthy Consumption": 18 - 19 November 2020 - online event

"Food Texture, Quality, Safety and Biosecturity in the Global Bioeconomy": 10 - 12 November 2021 - online event


International standards for food study programmes


Stay informed about our latest news!

This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.