The 6th International Electronic Conference on Foods
Future Horizons in Foods and Sustainability
The Foods 2025 Conference Closed!
The Best Oral Presentation Awards and Best Poster Awards of Foods 2025 will be announced soon.
Click HERE to download certificates.
Click HERE for the abstract book (registrants only).
Click HERE for the poster gallery (registrants only).
Accepted abstracts are eligible for publication in a Special Issue of Foods (ISSN 2304-8158, Impact Factor 5.1), with a 20% discount on the publication fee.
Click HERE for more details.
the chair
Dear Food Science and Sustainability Community,
I am honored to welcome you to the 6th International Online Conference on Foods—Future Horizons in Foods and Sustainability (Foods 2025), hosted by the MDPI Journal Foods (ISSN 2304-8158, Impact Factor 5.1). This three-day virtual event will take place from 28-30 October 2025, bringing together global experts, researchers, and practitioners to discuss the latest advancements and explore the challenges and opportunities shaping the future of food science and sustainability.
As the demand for innovative and sustainable food solutions continues to grow, the role of food science in addressing global challenges has never been more vital. Foods 2025 aims to foster collaboration and inspire breakthroughs to enhance food quality, safety, security, and sustainability. Furthermore, Personalized Foods or Foods as Medicine will drive future innovations. We are excited to see the wealth of expertise and innovation participants will bring to this event.
Foods 2025 will feature a wide range of sessions covering critical topics in food science, including, but not limited to, the following:
A. Food Technology and Engineering；
B. Nutritional and Functional Foods；
C. Food Quality and Safety；
D. Food Microbiology；
E. Chemistry and Physicochemical Properties；
F. Sustainable Food Security and Food Systems；
G. Food Biotechnology；
H. Foods as Medicine.
We warmly invite you to submit your abstracts to showcase advanced research, innovative practices, and transformative ideas in these fields. Join us on this dynamic platform to exchange ideas, share insights, and collaborate in shaping the future of food science and sustainability. Together, let us chart a course toward a healthier, more sustainable, and resilient global food system.
Molecular Food Microbiology Laboratory, Department of Food Science, Purdue University, USA
Conference Chair of the 6th International Online Conference on Foods
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Meet the Event Chair
Important Dates
- Abstract submission deadlineJul 02, 2025
- Abstract acceptance notificationAug 08, 2025
Meet Our Speakers
Prof. Dr. Theodoros Varzakas
Department Food Science and Technology, University of the Peloponnese, Kalamata, Greece;
Theodoros Varzakas serves as Full Professor at the Department of Food Science and Technology, University of the Peloponnese, Greece since 2019 specializing in issues of food technology, food processing/engineering, food quality and safety. Section Editor in Chief Journal Foods in Food Security and Sustainability (2020-). Ex Editor in Chief Current Research in Nutrition and Food Science (2015-2019). Series Editor for contemporary Food Engineering, CRC. Reviewer and member of the editorial board in many international journals such as (International Journal of Food Science & Technology, Journal of Food Engineering, Waste Management, Critical Reviews in Food Science and Nutrition, Italian Journal of Food Science, Journal of Food Processing and Preservation, Journal of Culinary Science and Technology, Journal of Agricultural and Food Chemistry, Journal of Food Quality, Foods, Microorganisms, Current Research in Food Science). Has written more than 200 research papers and chapters in books and has presented more than 160 papers and posters at national and international conferences. He has written and edited 14 books in Greek, and 16 in English on sweeteners, biosensors, food engineering, food processing, published by CRC. Participation in many European and national research programs as coordinator or scientific member. According to http://scholar.google.gr/citations?user=12zr6IYAAAAJ&hl=el
His h-index is 45 and no. of citations approx.. 7500.
According to September 2021, 2022 data, October 2023 and August 2024-update for ""Updated science-wide author databases of standardized citation indicators"" Varzakas Theodoros is in the top 2% scientists worldwide.
https://elsevier.digitalcommonsdata.com/datasets/btchxktzyw/6?fbclid=IwAR0F6cNJ3sKHXVPpRts2UOS1l5zGfBdh1PzZas9EdJxC11N_C16EKhuZlA0
Prof. Dr. Antonello Santini
Department of Pharmacy, University of Napoli Federico II, Via D. Montesano, 49-80131 Napoli, Italy;
Assoc. Prof. Yonghui Li
Department of Grain Science and Industry, Kansas State University, Manhattan, USA;
Dr. Yonghui Li is an Associate Professor and the Graduate Program Director in the Department of Grain Science and Industry at Kansas State University. His research focuses on understanding the structure, chemistry, modification and functionality of grain proteins and bioactive peptides with the aim of developing high-quality, functional grain-based foods, ingredients and nutraceuticals. He and his team employ and integrate wet chemistry, engineering principles, computational simulation, and applied machine learning to deepen the knowledge and advance the research on proteins and peptides. Since joining the faculty in 2016, Li has secured over $4.5 million in research funding as the lead PI and $1.9 million as co-PI from sources such as the USDA, NSF, Kansas Grain Commissions and the grain and food industries. Li has published more than 160 journal articles and three patents and edited three books. He is an associate editor for Journal of Food Science, Cereal Chemistry, and Sustainable Food Proteins, and serves on the editorial boards of multiple international journals.
Prof. Dr. Matthew Moore
Department of Food Science, University of Massachusetts, Amherst, USA;
Matthew D. Moore received a BS in Food Science from Cornell University in 2010 doing undergraduate research under the direction of Dr. Kathryn Boor, followed by a PhD in Food Science from North Carolina State University in 2016 under the direction of Dr. Lee-Ann Jaykus. After serving a postdoctoral scholar in the Jaykus lab, Matt joined the National Antimicrobial Resistance Surveillance Team at the US Centers for Disease Control and Prevention in 2017 as an ORISE Postdoctoral Fellow under the direction of Dr. Jason Folster. Dr. Moore then joined the Department of Food Science at the University of Massachusetts Amherst, where his lab conducts research on food safety with a focus on foodborne viruses.
Dr. María del Mar Contreras
Department of Chemical, Environmental and Materials Engineering, University of Jaén, Campus Las Lagunillas, Spain, Institute of Biorefineries Research (I3B), University of Jaén, Campus Las Lagunillas, Spain;
Prof. Dr. Adriana Franca
DEMEC, Universidade Federal de Minas Gerais, Av. Antônio Carlos, Brazil;
Prof. Adriana S. Franca graduated in Chemical Engineering in 1988 and obtained her M.Sc. in Mechanical Engineering in 1991, both from the Federal University of Minas Gerais (UFMG), in Belo Horizonte, Brazil. She completed her Ph.D. in Agricultural and Biological Engineering from Purdue University, USA, in 1995. She is currently a Full Professor at the Department of Mechanical Engineering at UFMG, Brazil. She was the head of the graduate course in Food Sciences at UFMG (2018 to 2021) and has been a faculty member since 2004. Professor Franca’s research interests include sustainable uses of food and agricultural residues, coffee chemistry, spectroscopic methods and others. She has co-authored 130 refereed articles, 2 edited books, and 29 book chapters.
Dr. Bishnu Karki
Department of Biology and Microbiology South Dakota State University , USA;
Dr. Bishnu Karki specializes in bioprocessing with expertise in enzymatic hydrolysis, microbial fermentation, and biomass pretreatment. Her work encompasses process optimization, upstream and downstream process development, and the production of value-added products from renewable resources. She focuses on generating functional food ingredients like proteins and prebiotics. Dr. Karki also has extensive experience in protein extraction, functionality, and cost-effective valorization of underutilized biomass for biobased product innovation.
Dr. Foteini Parlapani
University of Thessaly, Volos, Greece;
Dr Parlapani is Assistant Professor of Molecular Microbiology, Safety and Quality of Seafood & Foods at the University of Thessaly in Greece. Her interests focus on the monitoring of seafood spoilers and foodborne pathogens including Antibiotic Resistant Bacteria, following the Farm to Fork strategy for transition to a sustainable, fair, healthy, and environmentally friendly food system, via pathways of new -omics approaches including technologies such as Next Generation Sequencing (NGS) and modern analytical techniques. In her career, she has introduced new strategies for innovation, development and well-being in Sub-Saharan Africa; suggested a new concept for tracking of microbial hazards of fish in both aquaculture and natural environments; developed training programs regarding food quality and safety for professionals in catering and leisure businesses; ran several research projects and educational programs. Additionally, she is the supervisor or member of the Examining Committee in over 100 Theses (incl. 5 PhDs). Also, she is the Editor of the Food Microbiology Section, The Microbe, Elsevier and Editorial board in the Journal of Aquatic Food Product Technology, Taylor & Francis. Finally, she is in the «World’s Top 2% Scientists List» for 2022 and 2023 (field: Food Science-Microbiology), based on the analysis of Prof. Jonh Ioannidis, Stanford University, USA.
Assoc. Prof. Jean-Christophe Jacquier
School of Agriculture and Food Science, Science Centre - South Belfield Dublin 4, University College Dublin, Belfield, Dublin 4, Ireland;
Dr. Konstantinos Papadimitriou
Agricultural University of Athens, Athens, Greece;
Konstantinos is an Assistant Professor of Food Quality Control at the Agricultural University of Athens (AUA, Greece). He holds a BSc/MSc in Food Science and Technology from the AUA (1998), followed by an MSc in Genetic Manipulation and Molecular Biology from the University of Sussex (2000). He was awarded a PhD in Food Microbiology with distinction from the AUA in 2006. His research interests include emerging trends in food microbiology, dairy microbiology, the physiology, genetics and genomics of lactic acid bacteria, the molecular physiology of foodborne pathogens, microbial ecology of fermented and spoiled foods, single-cell microbiology, plasmid biology, applied bioinformatics, and probiotics research.
Dr. Kristel Vene
Tallinn University of Technology, Department of Chemistry and Biotechnology, Chair of Food Science and Technology, Estonia.;
Kristel Vene, PhD, is a flavor scientist and senior lecturer at Tallinn University of Technology, Estonia. Her research focuses on flavor chemistry, sensory perception, and food reformulation, with a particular emphasis on fermentation as a tool to create healthier, more sustainable foods. She is the co-founder of Raw Edge, a biotech start-up developing probiotic and postbiotic products from upcycled vegetables, and an active science communicator, including a TEDx talk on how flavor science shapes our food choices.
Mr. Fahrul Nurkolis
Master of Basic Medical Science, Faculty of Medicine, Universitas Airlangga, Surabaya, Indonesia, Medical Research Center of Indonesia, Surabaya 60281, Indonesia, State Islamic University of Sunan Kalijaga (UIN Sunan Kalijaga), Yogyakarta 55281, Indonesia;
Fahrul Nurkolis is a researcher and academic with expertise in functional foods, bioactive natural compounds, and metabolic disorders. He serves as Vice President of the Medical Research Center of Indonesia, focusing on translational research that bridges bioinformatics, metabolomics, and clinical nutrition. He holds a degree of Biology from UIN Sunan Kalijaga Yogyakarta, with ongoing academic contributions in functional food innovation, marine-derived bioactives, and cancer-metabolic health. His research integrates pharmacoinformatics, in vitro, and multi-omics approaches to discover novel therapeutic candidates for diabetes, obesity, and cardiometabolic diseases.
Prof. Dr. Elena Bartkienė
Department of Food Safety and Quality, Institute of Animal Rearing Technologies, Lithuania;
Elena Bartkiene is a Professor in the Department of Food Safety and Quality, the Head and Chief Researcher at the Institute of Animal Rearing Technologies, and the Dean of the Faculty of Animal Sciences at the Lithuanian University of Health Sciences. She is a true member (Academician) of the Lithuanian Academy of Sciences. Her areas of expertise include agro-innovations and food/feed (bio)technologies, focusing on the development of higher-value food raw materials and products, as well as modeling and optimizing technologies for the food and feed industry. She also works on sustainable and alternative agro-biological resources, including the biorefining and valorization of food industry by-products into value-added components for the food, pharmaceutical, and feed sectors, as well as safer food initiatives. She has extensive experience in teaching and supervising students. Her collaborative research has resulted in more than 200 scientific publications, 2 patents registered with the European Patent Office, and 1 patent registered with the State Patent Bureau of the Republic of Lithuania.
Dr. Elena Raptou
Department of Agricultural Development, Democritus University of Thrace, Greece;
Elena Raptou is an Associate Professor of Food and Agricultural Marketing in the Department of Agricultural Development at the Democritus University of Thrace. Her research focuses on the field of agro-food marketing, with particular emphasis on consumer behavior, dietary patterns, and food preferences, as well as the strategies and performance of agro-food enterprises. She has published in peer-reviewed journals, contributed to collective volumes, and participated in international and national research projects examining the dynamics of agri-food systems and consumer decision-making. In addition to her research activities, she is actively engaged in teaching undergraduate and postgraduate courses and supervising undergraduate and postgraduate theses.
- A. Food Technology and Engineering
- B. Nutritional and Functional Foods
- C. Food Quality and Safety
- D. Food Microbiology
- E. Chemistry and Physicochemical Properties
Sponsors and Partners
organizer
co-organizer
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On behalf of the Chair and Scientific Committee of Foods 2025, we are pleased to announce the winners of the Best Oral Presentation Awards and Best Poster Awards.
The Best Oral Presentation Awards have been given to
- sciforum-134800, “Exploring chemical drivers of acidity in arabica coffee via a flavoromics approach”, Agnese Santanatoglia, Gianni Sagratini, Sauro Vittori.
- sciforum-130574, “Mitigating Listeria Risk in Mung Bean Sprouts Using Aerated Nanobubble Water”, Eswari Kanike, Alexandra Garlick, Anjana Thankachan, Kham Khatri, Mary Anne Roshni Amalaradjou.
- sciforum-141597, “Food-Grade Nutmeg (Myristica fragrans) Supercritical Fluid Extract in Hybrid PLGA–Lipid Nanoparticles for Targeted Colorectal Cancer Therapy”, Nicolas Daniel Widjanarko, Raffaele Romano, Happy Kurnia Permatasari, Gilang Nanda Permana Widodo, Adha Fauzi Hendrawan, Derren David Christian Homenta Rampengan, Andri Frediansyah, Erda Qorri, Antonello Santini, Raymond Rubianto Tjandrawinata, Fahrul Nurkolis.
- sciforum-131825, “Screening of Antagonistic Lactic Acid Bacteria Isolated from Fermented Goat Milk in Morocco’s Souss-Massa Region”, Mohamed Amellal, Youssef Ezzaky, Ahmed Elidrissi, Mariem Zanzan, Hamza Tami, Fouad Achemchem.
- sciforum-130793, “Nitrite Reduction in Smoked Sausage: Does It Impact the Inhibition of C. botulinum and L. monocytogenes?”, Maria João Nunes, Lucia Noronha, Maria Inês Cruz, Fátima Carvalho, Paula Teixeira.
The Best Poster Presentation Award has been given to
- sciforum-130700, “Sustainable Valorisation of Sea Buckthorn Leaves for the Development of Functional Beverages”, Jolita Jagelavičiūtė, Karolina Almonaitytė.
Q1. Is it still possible to submit an abstract for an oral or poster presentation at this time?
No, the abstract submission period closed on 2 July 2025. However, you may still register to participate in the live sessions. We recommend subscribing to the Foods series to stay updated on future announcements and important information.
Q2. I have been selected for an oral/poster presentation. When will it take place, and how can I join?
You can check the exact schedule on the conference program available on the official website. Within one week before the conference, you will receive multiple reminders with the login link and session details. Please make sure to check your email regularly.
Q3. My abstract was accepted as a poster presentation. How should the Poster Presentation be?
Poster presentations will be conducted online in the “Flash Poster” format, which includes a 5-minute live presentation to share your screen and quick present your poster, without a Q&A session.
Q4. I cannot find the option or link to upload my oral presentation slides/poster. When and how can I upload it?
Only the submitting author has access to the “upload” function on Sciforum. If you cannot upload your file, please send it along with your Sciforum ID to foods2025@mdpi.com. Please upload your file to the Sciforum platform before the conference begins (before 28 Oct 2025).
Q5. Will I receive a Certificate of Participation? How and when will the certificates be issued?
Yes. All participants to the event and attendees to the live session are entitled to a certificate after the conference. Certificates will be available for download in the My Certificates section on Sciforum after conference closing, and you will be notified by email once they are ready.
Q6. My abstract has been accepted but I did not receive a notification for an oral or poster presentation. Can I still present my work?
Due to limited time slots, not all accepted abstracts can be included as oral or poster presentations, which are selected by scientific committee. However, all accepted abstracts are eligible to upload a poster via your author dashboard. All uploaded posters will be displayed in the Poster Gallery section on the conference website from the start of the event, where participants can view and comment during the conference.
Day 1
Day 1 - Parallel Sessions
Session H.Foods As Medicine
Session C. Food Quality and Safety
Day 2
Day 2 - Parallel Sessions
Day 3
Email: foods2025@mdpi.com
For inquiries regarding submissions and sponsorship opportunities, please feel free to contact us.