B-FoST Topics

B-FoST participants are welcomed to submit:

  • Abstracts
  • Posters
  • Full papers

on following topics:

 

1. Food Ingredients, Food Structure;

2. Food Production, Engineering, Processing and Sustainability;

3. Food Analysis, Food Microbiology, Chemistry, Biochemistry and Sensory Science;

4. Food Quality, Safety, Security and Traceability;

5. Emerging Pathogens;

6. Hygienic Engineering and Design;

7. Contaminants in the Food Chain;

8. Packaging and Shelf Life, Product Design;

9. Food Refrigeration and Cold Chain;

10. Food Biotechnology and Novel Bioproducts;

11. Consumers (Behavior, Preferences, etc.),

12. Health (Public and Clinical Health nutrition related - NCDs/Chronic Diseases, Obesity & Weight Management, Diabetes, Cardiovascular Diseases, Cancer, PEM/Malnutrition, Maternal and Child Nutrition, Diet in Cancer, Cardiovascular, Neurodegenerative  diseases etc., Prevention by Nutrition and After Treatment Nutrition, etc.);

12. Nutrition (Energy Metabolism, Immune Function, Cognition and Nutrition, Nutrition and Aging, Nutrigenomics, Labeling and Health claims; Malnutrition; Anti-aging Nutrition; Nutrition for collectivities (Mass catering) and Special needs groups (Sports, Vegan, Religious, etc.);

13. Dietetic food and Dietetic supplements

14. Eco-biotechnologies and Minimal Processing in Food Industry;

15. Gastronomy and Sanogeneous Food;

16. Traditional and Ethnic Food.

17. Food and Feed Chain Management, Economics, Marketing, Management, etc.

18. Advanced Valorization of Waste and By-products from Agro-food area;

19. Functional Foods and Bio-active Food Supplements;

20. Education, Innovation and Knowledge Transfer;

21. Harmonization of Food Legislation.


First deadline for Abstract submission is February 20th 2016.

Authors should submit their Abstracts through Abstract Submission Form (bottom of the web page) : http://keyevent.org/CallForPapers.