TOPICS
22nd World Congress of Food Science and Technology
The future of food is now: Development, Functionality & Sustainability

Food Technology, Processing and Engineering
- Thermal and non-thermal preservation processing
- Membrane and separation technologies
- Extrusion technologies
- Encapsulation and delivery
- Refrigeration and freezing
- Biotransformation and fermentation
- Innovative and Novel processing methods

Packaging Materials and Technologies
- Packaging Technologies
- Food packaging materials development
- Smart packaging
- Sustainable packaging
- Edible packaging
- Environmental impact of packaging
- Innovative packaging recovery, reuse, and recycle
- Shelf-life assessment and packaging

Traditional Food for the Future
- Modernizing traditional and ethnic foods
- Traditional local Medicine in foods
- Traditional ingredients in foods

Education and training for green (or sustainable) and innovative food systems
- Challenges in Education and Training to boost sustainability and innovation
- Innovations in Teaching Engineering and Food Science
- Digitalization and Innovative Teaching tools
- Life-long learning in a networked world
- Academia-industry collaboration towards innovative educational models
- Innovative lessons learned from the pandemic period and their implications

Future of Food Manufacturing
- Advanced manufacturing
- Additive manufacturing and 3D printing
- Modeling, virtualization, process design and digital twins
- Non-destructive process monitoring (e.g. Instrumentation, sensors, and imaging technologies)
- Hygienic design, fouling and cleaning
- Lab-based food production (e.g. cultured meat)
- Cellular agriculture

Sensory & Consumer Science
- New consumer trends
- Psychophysics and physiology
- Developments in measures of food choice / preference
- Developments in sensory methods
- Sensory science and health
- Food choice and consumer behavior
- Sensometrics
- Sensory and gastronomy

Food Quality, Safety & Regulations
- Food omics (metabolomics)
- Physical and chemical contaminants
- Toxicology and safety assessment
- Microbial growth and inactivation
- Testing methods, instrumentation and analysis
- Traceability and transparency
- Risk and benefit assessment
- Risk communication
- Emerging food safety issues (e.g. microplastics, nano-materials, etc.)
- Public policy and regulations

Innovation in Agri- and Aqua-Technology
- Precision farming
- Urban food production
- Indoor farming
- Fruit and vegetable farming
- Sustainable animal production
- Aquatic food production
- Side-stream and waste valorization

Product development and Innovation
- Novel foods and ingredients
- Alternative proteins
- Healthy and functional lipids
- Healthy carbohydrates
- Phytochemical and bioactive ingredients
- Biodiversity and under-utilized crops
- Food Structuring

Nutrition & Health
- Food design to meet nutrition needs
- Nutrigenetics, nutrigenomics and precision nutrition
- Microbiome and gut health
- Nutrition in prevention of chronic diseases
- Probiotics and prebiotics
- Food for special purpose/claims
- Nutraceuticals and functional foods
- Dietary supplements
- Diet & appetite
- Stratified nutrition and digital health

Supply Chain Management
- Big data & Blockchain
- Sensor, AI and IoT-driven logistics
- Robotics and automation
- Technology for supply chain decarbonization
- E-commerce

Public-Private Partnership & Open Innovation
- Pre-competitive research
- Industry-led consortiums
- Incubators / accelerators for agritech, foodtech startups
- Academia-Industry-Government

Food Security and Sustainability
- Zero-waste processing
- Life cycle Analysis and Costs
- Circular Bioeconomy


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