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34th EFFoST International Conference

34th EFFoST International Conference - Bridging high-tech, food-tech and health: Consumer-oriented innovations 2020

Tel Aviv, Israel
10 - 12 November 2020
16 days until the conference begins

Important Dates

Abstract Submission Deadline
1st May 2020
Early Bird Deadline
11th September 2020

About 34th EFFoST International Conference

In light of the increasing challenges the food industry faces, there is an immediate need for healthy, safe, sustainable, diverse and wholesome food solutions to fit the needs and preferences of the consumer. The 34th EFFoST International Conference will catalyse partnerships and exchanges of fundamental and applied interdisciplinary insights and ideas to enhance and extend the capacity of the food sector to face such challenges today and tomorrow.

Topics

Engineering consumer-oriented foods, Shaping the food chain sustainability, Enhancing the endurance, diversity and resilience of the food chain

Call for Papers

Abstracts are now invited on the following topics. They should be submitted using the online abstract submission system. Abstract Submission Deadline: 1 May 2020.

The 34th EFFoST International Conference will explore the theme: Bridging high-tech, food-tech and health: Consumer-oriented innovations. This is further examined in the below mentioned sub-themes that highlight the expertise of our conference host, Technion. 

Engineering consumer-oriented foods

  • Optimizing foods for health: processing, properties, digestibility and delivery 
  • Tackling food-consumer complexities: –omics analyses, food personalization and precise nutrition
  • Big data, IOT and modelling for a smarter food sector 
  • Food safety and novel food trends

Shaping the food chain sustainability

  • Optimizing resource use: rationalizing food fabrication and by-product valorisation
  • New and novel extraction/processing technologies for better foods 
  • Smart and sustainable food packaging and coatings 
  • Farm to fork sustainability assessments 

Enhancing the endurance, diversity and resilience of the food chain

  • Food traceability, authentication and consumer perceptions
  • Novel food sources and ingredients
  • Food palatability and pleasurability: rheology, sensory analysis and rationalized formulation
  • Education of consumers and/or food professionals

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