Sessions & Session Chairs
Sessions
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
6. Food Texture–Sensory Evaluation and Instrumental Measurement
7. Consumer’s Preferences and Food Choices
8. Nutraceuticals and Functional Foods
9. Innovative Food Additives and Ingredients
10. Nutrition and Health Claims
Principal Research Officer, Teagasc Food Research Center, Dublin, Ireland
Institute for Sustainable Industries and Liveable Cities, Victoria University, PO Box 14428, Melbourne, Vic. 8001, Australia
CIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Bragança, Santa Apolónia Campus, Bragança, Portugal
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Italy
Institute for Global Food Security, School of Biological Sciences, Queen's University, Chlorine Gardens, BT9 5DL Belfast, UK
Department of Food Science, University of Arkansas, USA.
Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand
homepage: https://www.riddet.ac.nz/people/prof-charles-brennan/
Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Spain
Phytochemistry and Healthy Foods Laboratory, Department
of Food Science and Technology, National Council for Scientific Research
(CEBAS-CSIC), Spain, Associated Unit of R&D and Innovation
CEBAS-CSIC+UPCT on “Quality and Risk Assessment of Foods”, CEBAS-CSIC,
Campus Espinardo - 25, Spain