Dear colleagues,

Following the success of our first two Electronic Conferences on Food Science, I am delighted to invite you to join The 3rd International Electronic Conference on Foods 2022 - "Food, Microbiome, and Health—A celebration of the 10th anniversary of Food’s impact on our wellbeing". I hope you will participate in this free E-conference, which will enable you to share and discuss your most recent research findings with the vibrant worldwide community of food scientists and technologists.

Food science and technology are gaining importance in response to the global need to carefully manage resources whilst providing wholesome and nutritious diets for the burgeoning world population. It is through collaboration, communication, and community that food scientists can help to ensure that a safe and healthy diet is available to all, thus eliminating starvation and food wastage.

Due to ongoing restrictions on travel and personal contact, it is a pleasure to still be able to collaborate electronically via Foods 2022 (3rd International Electronic Conference). This internet conference is designed to allow you to present your research to colleagues and interact as fully as possible with all those involved. For this, I thank the fantastic team at MDPI, who have set up and managed the complex arrangements required to allow us the opportunity to hold this virtual conference. l hope that you will meet old friends and make new ones. There will be many fascinating papers to spark everyone’s interest.

Foods 2022 is a new and exciting experience for me; I believe that it is a taste of the future. Foods 2022 will revolutionize dissemination in the field with a brand-new tool for sharing research in an online forum that will preserve the same high standards and structure as expected of traditional in-person conferences, but will be more inclusive by removing the cost and time barriers that prevent many from participating in international conferences.

Foods 2022 will make your presentation accessible to hundreds of researchers worldwide, with the active engagement of the audience in question and answer sessions and discussion groups that will take place online to enhance the experience. I hope you will join us in presenting your work at Foods 2022 and taking part in this thriving online experience.

Submitted abstracts will be reviewed by the conference committee. The authors of accepted contributions will be invited to produce an extended abstract for the conference proceedings, along with a slide presentation of their work. Following the conference, outstanding contributions will be invited to submit their work for publication in the Foods journal.

The conference has been divided into 12 sessions, but there will be a large amount of overlap between these sessions. Please submit your articles as soon as possible, indicating which session you believe best suits your submission.

Session 1: Food Formulations —Novel Ingredients and Food Additives;

Session 2: Innovative Processing Techniques;

Session 3: Food Analytical Methods and Components;

Session 4: Food Microbiology, Microbiome and Food Biotechnology;

Session 5: Food Nutrition, Microbiome and Human Health;

Session 6: Nutraceuticals and Functional Foods;

Session 7: Foods Quality and Safety;

Session 8: Food Security and Sustainability;

Session 9: Plant Foods;

Session 10: Foods of Marine Origin;

Session 11: Food Toxicology;

Session 12: Drinks and Liquid Nutrition.

The future of humanity depends on managing the Earth’s resources and, importantly, providing a healthy, sustaining diet for a burgeoning population. Food Science and Technology are the key areas that are needed to achieve this.

Best regards,

Prof. Dr. Arun K. Bhunia

Chair of Foods2022

Conference Secretariats

Ms. Joie Wu
Ms. Stacy Luo
Mr. Paul Qi
Email: foods2021@mdpi.com