1st International Electronic Conference on Food Science and Functional Foods
All participants of Foods2020 are welcome to submit the extended work to the Foods Special Issue "Selected Papers from the 1st International Electronic Conference on Food Science and Functional Foods (Foods 2020)".
the chair
Dear Colleagues,
I am delighted to invite you to join the 1st International Electronic Conference on Food Science and Functional Foods (Foods 2020). I hope you will agree to take part in this conference, which will enable you to share and discuss your most recent research findings with the vibrant worldwide community of scientists and technologists in the field.
Food Science and Technology are gaining importance in response to the global need to carefully manage resources yet provide a nutritious diet for a burgeoning population. It is through collaboration, communication, and community that food scientists can help ensure that a safe, healthy diet is available to all and help to eliminate starvation and food wastage.
At this point of restricted travel and personal contact, it is a pleasure to still be able to collaborate electronically via this 1st International Electronic Conference on Food Science and Functional Foods. This internet conference is designed to allow you to present your research to colleagues and to interact as fully as possible with all those involved in this conference. For this, I thank the fantastic team at MDPI, who have set up and managed the complex arrangements required to allow us the opportunity of holding this virtual conference. l hope you will meet old friends and make new ones. There will be many fascinating papers to spark everyone’s interest.
Foods 2020 is a new and exciting experience for me. I believe that it is a taste of the future. Foods 2020 will revolutionize dissemination in the field with a brand-new tool for sharing research in an online environment that will preserve the same standards and structure as expected of traditional conferences but will be more inclusive by breaking the cost and time barriers that prevent participation in international conferences.
Foods 2020 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. I hope you will join us in presenting your work at Foods 2020 and taking part in this thriving online experience. The participation as well as the "attendance" of this online conference is free of charge.
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 be submitted for publication in Foods
The conference has been divided into 10 themes, but there will be a large amount of overlap between these themes. Please submit your articles as soon as possible, indicating which theme you think best suits your submission.
Session 1: Novel Technologies in Food Technology
Session 2: Food Packaging and New Packaging Materials
Session 3: Food Preservation: Basics and Methods
Session 4: Food Microbiology and Biotechnology
Session 5: Food Safety and Sustainable Development
Session 6: Food Texture—Sensory Evaluation and Instrumental Measurement
Session 7: Consumer Preferences and Food Choices
Session 8: Nutraceuticals and Functional Foods
Session 9: Innovative Food Additives and Ingredients
Session 10: Nutrition and Health Claims
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 which are needed to achieve this.
Enjoy the event!
We look forward to welcoming you at this exciting meeting online.
Best wishes,
Prof. Dr. Christopher John Smith
Editor-in-Chief of Foods
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If you have any question, please feel free to contact us:
Conference Secretariat
Ms. Eileen Han
MDPI Foods editorial Office, Beijing
E-Mail: foods2020@mdpi.com
Ms. Kathrine Zhao
MDPI Foods editorial Office, Beijing
E-Mail: foods2020@mdpi.com
Ms. Alexis Liu
MDPI Communications & Marketing Haidian Office, Beijing
E-Mail: foods2020@mdpi.com
Meet the Event Chair
Important Dates
- Abstract submission deadlineSep 15, 2020
- Abstract acceptance notificationOct 01, 2020
- Full file submission deadlineOct 25, 2020
Meet Our Speakers
Prof. Dr. Charles Brennan
Department of Wine, Food and Molecular Biosciences, Lincoln University, New Zealand;
Charles is Professor of Food Science and Nutrition, Lincoln University responsible for the development of research themes in food science and nutrition, collaborative research with national and international companies. He is also Director of the Centre of Food Research and Innovation at Lincoln University and the Director of the Lincoln University Postgraduate School. He currently serves on the board of directors of New Zealand Food Innovation Network (South Island) and is Editor in chief of the International Journal of Food Science and Technology, Food Processing and Preservation as well as the International Journal of Molecular Sciences. He is an internationally recognized researcher having written over 200 scholarly works and a H index of 26.
His current research projects include the effect of carbohydrates on diabetes and Alzhiemers disease, optimization of food wastes to improve sustainable food production, utilization of extrusion technologies for the delivery of bio-active components in functional foods, novel engineering solutions to the optimization of food processing.
- 1. Novel Technologies in Food Technology
- 2. Food Packaging and New Packaging Materials
- 3. Food Preservation: Basics and Methods
- 4. Food Microbiology and Biotechnology
- 5. Food Safety and Sustainable Development
Sponsors and Partners
organizer
media partner
