 |
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
Announcements
Endorsed Events
With special discount for ISEKI-members!
e-News
Stay informed about our latest news!