Submit your oral and poster abstracts on the topics above using the online abstract submission system: https://app.oxfordabstracts.com/auth?redirect=/stages/82358/submitter

Abstract Submission Deadline: 19 February 2027

The conference will cover major research topics as listed below but are not limited to:

1. Sustainable and Circular Food Processing
Resource-efficient food processing
Minimal and clean-label processing
Natural preservation and shelf-life extension
Food waste and by-product valorisation
Circular bioeconomy in food processing
Sustainable process scale-up and industrial implementation
Renewable energy in Food Processing

2. Biodiversity-Based Food Resources and Sustainable Novel Ingredients
Alternative protein sources and systems
Plant-based ingredients beyond protein
Neglected and underutilized species
Indigenous and underutilized food resources
Biodiversity-driven discovery, sourcing and characterisation of novel ingredients

3. Disruptive Technologies for Future Foods
Precision fermentation
Synthetic biology for food applications
Cultivated and cell-based foods
3D/4D food printing
Urban and controlled-environment food production
Robotics and automation in sustainable food manufacturing

4. Food Informatics, Artificial Intelligence and Digital Innovation for Future Foods
Food data infrastructure and informatics
Artificial intelligence (AI) and machine learning methods
Large Language Models (LLMs) for food science applications
Predictive modelling and digital twins for food products and processes
Food system modelling and decision support
Responsible, transparent and trustworthy AI

5. Smart, Responsive and Bioinspired Materials for Future Foods
Smart, responsive and morphing food materials
Biomaterials for food structuring
Sustainable delivery systems for bioactives and nutrients
Materials for texture and sensory functionality
Bioinspired material design for food applications

6. Sustainable Food Packaging and Circular Materials
Eco-design of food packaging
Bio-based packaging materials
Edible and biodegradable packaging
Active packaging systems
Intelligent packaging for sensorisation and traceability
Recycling, reuse and circularity of packaging systems

7. Sustainable Nutrition, Health and Functional Food Design
Sustainable diets and nutrition transitions for planetary and human health
Functional foods and health-promoting food design
Personalised and precision nutrition
Nutrition–sustainability trade-offs
Food design for specific populations and life stages
Nutrition, well-being and sustainable lifestyles

8. Consumer Perception, Multi-Sensory Experience Design and Co-Creation of Future Foods
Consumer perception and acceptance of future foods
Sensory experience and multi-sensory integration
Multi-sensory design for future foods
Human–food interaction and digital food experiences
Co-design and participatory food innovation
Consumer education and behavioural change for sustainable diets

9. Regulation, Governance and Policy for Sustainable Future Foods
Food safety and risk assessment
Regulation of novel foods and technologies
Governance of sustainable food innovation
Ethical, legal and societal implications
Sustainability standards and certification
Policy frameworks for resilient food systems