This three day conference will offer an excellent opportunity for researchers from a broad range of academic disciplines to present, exchange and disseminate information and experiences on established, emerging and exploratory food science and technology.

If you are interested in presenting your most relevant recent research results at the conference, we now welcome proposals for oral, poster or virtual presentations.

Some core topics proposed for the conference will include:
- Food chemistry and biochemistry: food bioactives, chemistry of food additives and preservatives, chemical analysis for the determination of authenticity and origin of foods...
- Food microbiology: rapid detection of foodborne pathogens, microbial risk analysis, food contamination...
- Food physics: thermal and non-thermal modifications of foods, multiscale computer simulation and mathematical modeling of food structures...
- Food analysis: instrumental techniques, analysis of sensory properties of foods, imaging techniques...
- Food processing and packaging: active and intelligent packaging, modified atmosphere packaging, waste reduction in food processing...
- Food engineering and hygienic design: heat, mass transfer and fluid flow in food processing; finding, correcting and preventing hazards in food industry...
- Environmental impact of food production and consumption: food waste impact on climate, water, land and biodiversity, ways of reducing environmental impact...
- Foods of plant origin: soil science, farming animal science, plant and crop protection...

Important deadlines:
- 18 May: early registration
- 15 June: abstract submission (for oral presentations)
- 17 August: abstract submission (for poster and virtual presentations)
- 13 September: late registration

We look forward to receiving your proposals for presentation at the conference and to meeting you in Barcelona.