We are delighted to announce that the 32nd EFFoST International Conference will be held from 6-8 November 2018 in Nantes, France, under the theme: Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations.

At the 32nd EFFoST International Conference food scientists and food industry experts will gather to debate and discuss the recent trends in food science and food processing. The conference will also focus on re-establishing trust and mutual understanding between “industry” and “consumers” for the benefit of both parties and for the benefit of the health and wellbeing of the European consumers.


Conference Topics
Oral and poster abstracts are now invited on the conference topics and should be submitted using the online abstract submission system.
Abstract Submission Deadline: 27 April 2018

REFORMULATION and NEW SOURCINGS
Salt, sugar, lipids reduction, plant proteins, insects, etc

STRUCTURE and FUNCTION
2D and 3D – Tomography
Emulsions, Interfaces, foams, crystallisation, application in Dairy sector and others

INNOVATIVE CONVENTIONAL and NON THERMAL PROCESSES
Thermal processes, Refrigeration, HPP, PEF, PLASMA etc

ADDITIVE MANUFACTURING

CEREAL PROCESSING and BAKING (SPECIAL SESSION WITH ICC
(International Association for Cereal Science and Technology)

BIOTECHNOLOGY, BIOPROCESSES IN FOOD and NUTRITION
Probiotics, prebiotics, Microbiota, fermented foods, new strategie

SAFETY, MICROBIOLOGY
Food shelf life, innovative packaging, microbial stability

MODELLING, and PROCESS CONTROL
Sensors, CFD modelling, etc

FOOD ORAL PROCESSING and SENSORY PERCEPTION

THE FUTURE of FOODS: Education, Consumers science and emerging expectations, the factory of the future