Subthemes and Topics
Abstracts are welcome for any of the following topics that have been clustered by corresponding conference subthemes:
Subtheme 1: Green Food Processing – Innovations to meet the future challenges of food production
- 1a: Innovative and novel sustainable food processes
- 1b: Sensor technology to enhance food quality
- 1c: Robotics, automation, and control of food processes
- 1d: Modelling, its role in quality by design
Subtheme 2: Developments in foods to underpin an appealing, healthy, sustainable diet
- 2a: Enhancing the sensory appeal of foods
- 2b: Formulation of foods to enhance their sustainability and/or nutritional value
- 2c: Engineering food structures to enhance nutrient quality and bioavailability
- 2d: Bioactives and secondary metabolites: generation and characterisation
- 2e: Advances and challenges in alternative proteins
- 2f: Designing and producing foods to meet future challenges
Subtheme 3: Advances to enhance food safety, security, authenticity and integrity
- 3a: Bioinformatics and its role in food safety, hygienic design & contamination control
- 3b: Protecting the food chain, biosecurity, food fraud and authenticity
- 3c: Emerging technologies for the rapid detection of food safety issues
- 3d: Identifying and preparing for emerging food safety risks
- 3e: Food toxicology and allergenicity
Subtheme 4: Implementing the circular economy across the food chain
- 4a: Emerging technologies for valorising side steams, food waste & by-products
- 4b: The Internet of Food for Things
- 4c: Advances in food packaging to safeguard food the environment
- 4d: Approaches to minimise water use and water waste.
- 4e: Techniques to enhance energy efficiency & minimize environmental impact
Subtheme 5: Market perception of food processing and sustainable, healthy diets
- 5a: Consumers’ attitudes to processed foods and desire for clean labels
- 5b: Consumer trends and responses to emerging and future foods
- 5c: The role of foodservice & food retailers in the provision of food to satisfy sustainable healthy diets
- 5d: Supporting consumer choices and preferences: technologies to help consumers make informed decisions
- 5e: Dietary recommendations consistent with a sustainable healthy diet, current & future policies
