The 4th International Electronic Conference on Foods
The 4th International Electronic Conference on Foods
Focus on Sustainable Food Systems: Current Trends and Advances
Part of the International Electronic Conference on Food Science and Functional Foods series
Food Security, Food Economic, Food Microbiology, Sustainable Food Systems, Food Nutrition, Food Quality and Safety, Food Technology and Processing, Sensory and Consumer Science
Foods 2023 is closed. Thank you for your participation.
The winners of the Foods 2023 awards will be announced shortly.
The accepted proceedings papers will probably be published as one dedicated volume in MDPI Biology and Life Sciences Forum (ISSN 2673-9976). Publication of proceedings paper is free of charge.
All participants of Foods 2023 are also welcomed to submit the extended work to the Foods (ISSN: 2304-8158, Impact Factor: 5.2) Special Issue with a 20% discount on the article processing charge.
Welcome from the Chair
Dear Colleagues,
Following the previous successful meetings of the Electronic Conference since 2021, it is a great pleasure to announce that foods will host the 4th International Electronic Conference, “Focus on Sustainable Food Systems: Current Trends and Advances”, which will be held during 15-30 October 2023. This conference will provide a great platform to discuss the challenges and opportunities facing Sustainable Food Systems.
The food system is a comprehensive and complex network, which includes all the industries involved in food production and processing, their interlinked value-added activities, and the parts of economic, social, and natural environmental sciences. Sustainable Food Systems mean economic sustainability, social sustainability, and environmental sustainability based on human nutrition and food security embedded in the food system.
A sustainable Food System is part of the United Nations’ Sustainable Development Goals (SDGs) and one of the key goals of sustainable development in the world. During the COVID-19 pandemic, Food Systems faced significant global and regional challenges. The Food and Agriculture Organization of the United Nations (FAO) put forward The Four Betters: Better Production, Better Nutrition, a Better Environment, and a Better Life, which reflect the interconnected economic, social, and environmental dimensions of agri-food systems. Therefore, we need more innovations in the sustainable food system, focusing on the following sections:
S1: Food Security and Sustainable Food Supply (with special emphasis on Agri-Food & Food Industry, pandemic, COVID, supply chain, societal elements, etc)
S2: International Trade and Food Economic
S3: Food Sensory and Consumer Choices
S4: Food Physical and Structural Property
S5: Food Chemistry and Biochemistry
S6: Food Analysis, Biotechnology, and Engineering
S7: Food Quality and Safety
S8: Food Microbiology
S9: Functional Foods, Nutrition and Health
We look forward to welcoming you to this e-conference. We hope that more scholars in various fields related to Food Systems can participate in this platform to share and discuss the most cutting-edge research development of Sustainable Food Systems in the world.
Best wishes,
Prof. Dr. Arun K. Bhunia
Chair of Foods2023
Important: Please kindly note that there are no registration fees for this conference as it is free of charge.
Event Chairs
Department of Food Science, Department of Comparative Pathobiology (Courtesy), Purdue University, USA
Interests: microbiology; pathogenesis; host–pathogen interaction; nanobiotechnology; food safety
Committee Chairs
food authenticity; food chemistry; molecular biology approaches applied to food authentication and GMO detection; plant food supplements; bioactive compounds; antioxidant activity; antimicrobial activity; chromatography; development of analytical methods
Institute for Global Food Security, Queen's University, Belfast, 19 Chlorine Gardens, Belfast BT9 5DL, UK
food safety; food security and sustainability; aquaculture; feed and food; natural toxins; drug residues; antibiotics; chemical contaminants; climate change; (bio) analytical chemistry; biosensors; diagnostics; immunoassays; mass spectrometry
Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA
sensory analysis; consumer food products; determining emotional response of consumers; consumer behavior; food choice; nutrition; obesity; statistical analyses; consumer acceptability data; chemical flavor data
Food for Health Ireland, UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
new food grade encapsulation and delivery systems; incorporation of biologically active phytochemicals in food matrices; food preservation
Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy
food chemistry; safety; food safety; nutraceuticals; nanonutraceuticals; recovery from byproducts of the food industry; food contaminants; food supplements; contaminants; risk assessment; mycotoxins and secondary metabolites; chemistry and food education;
Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
nonthermal and advanced thermal processing technologies; green processing; Industry 4.0; sustainability; sustainable development
Department of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
food microbiology; foodborne pathogens; food safety; food preservation; probiotics; predictive microbiology
Department of Biomedical, Surgical and Dental Sciences, Università degli Studi di Milano, Via G. Pascal 36, 20133 Milan, Italy
Food Security; Food Safety; Food Preservation; Bioactive Phytochemicals; Healthy & Sustainable Diets; Global Climate Changes & Food Production; Ethnonutrition
Committee Members
Dr. Manuel Viuda-Martos
Agrofood Technology Department, Miguel Hernández University, Ctra. Beniel km 3.2, 03312 Orihuela, Spain
bioactive compounds; use of natural inhibitors (antioxidants and antimicrobials) to increase the shelf life of food; valorization of agrofood industry coproducts; development of new functional food products; meat product innovation
https://sciprofiles.com/user/publications/289410
Dr. Charalampos Proestos
National and Kapodistrian University of Athens, Department of Chemistry, Food Chemistry Laboratory, Panepistimiopolis Zografou, 15771 Athens, Greece
antioxidants; bioactive compounds; essential oils; plant extracts; food chemistry; food analysis
https://sciprofiles.com/profile/36368
Prof. Dr. Yongquan Xu
Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 South Meiling Road, Hangzhou 310008, China
tea flavor chemistry; tea beverage processing and quality control
https://sciprofiles.com/profile/763950
Dr. Jayanta Kumar Patra
Research Institute of Integrative Life Sciences, Dongguk University, Goyang-si, Republic of Korea
medicinal plants, functional foods, nanoparticles, biomolecules
https://sciprofiles.com/profile/456878
Dr. Luís Manuel Lopes Rodrigues Da Silva
1. CPIRN-UDI-IPG–Research Unit for Inland Development, Center for Potential and Innovation of Natural Resources, Polytechnic of Guarda, Av. Dr. Francisco Sá Carneiro, 506300-559 Guarda, Portugal 2. Health Sciences Research Centre (CICS-UBI), Beira Interior University, Av. Infante D. Henrique, 6201-506 Covilhã, Portugal
microbiology; food microbiology; bioactive compounds as health promotors; bioactivity; functional foods; valorization of agrofood industry by-products; circular economy
https://sciprofiles.com/profile/76010
Dr. Tao Wu
College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
food nutrition and function; natural products for chronic diseases prevention; development of new food resources
https://sciprofiles.com/profile/wutaotust
Dr. Michael Netzel
Centre for Nutrtion and Food Sciences, Queensland Alliance for Agriculutre and Food Innovation, The University of Queensland, Coopers Plains, QLD 4108, Australia
bioactive compounds; phytochemicals; plant food/material; food chemistry; nutritional biochemistry; in vitro models for digestion & bioaccessibility; in vivo bioavailability & metabolism
https://sciprofiles.com/profile/428131
Prof. Dr. Qinchun Rao
College of Human Sciences, Florida State University, 120 Convocation Way, Tallahassee, FL 32306-1493, USA
food chemistry; food allergen; food quality; food immunochemistry; food physicochemistry; food safety
https://sciprofiles.com/profile/1566527
Dr. María del Mar Contreras
Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
bioactive compounds; functional foods; valorization; agri-food waste; phenolic compounds
https://sciprofiles.com/profile/597002
Dr. Vito Verardo
1. Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18011 Granada, Spain 2. Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Granada, Spain
antioxidants; natural product chemistry; antioxidant activity; phytochemicals; lipids; lipid oxidation
https://sciprofiles.com/profile/187672
Dr. Sonia Medina
Spanish National Research Council (CEBAS-CSIC), Campus de Espinardo, P.O. Box 164, 30100 Espinardo, Murcia, Spain
foods; bioactive compounds; phenolic compounds; lipophenols; phenolipids; oxidative stress; inflammation; metabolomics
https://sciprofiles.com/profile/188775
Dr. Lee Suan Chua
Department of Bioprocess and Polymer Engineering, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310 UTM Skudai, Johor Bahru, Johor, Malaysia
metabolite profiling; macro- and micro-nutrients; bioproduct development; quality assurance
https://sciprofiles.com/profile/chualeesuan
Dr. Maojun Jin
Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences(CAAS), Beijing, China
food quality and safety; immunoassay; trace detection
https://sciprofiles.com/profile/2201790
Prof. Dr. Cristina A. Fente
Department of Analytical Chemistry, Nutrition and Bromatology, Santiago de Compostela University, 27002 Lugo, Spain
breast milk; functional components; baby food; probiotics; omics
https://sciprofiles.com/profile/881452
Dr. Soledad Cerutti
Instituto de Química de San Luis (INQUISAL, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) - Universidad Nacional de San Luis), San Luis CP 5700, Argentina
trace analysis; sample treatment strategies; mass spectrometry; separation science; (myco)toxins; contaminants and residues; greenness assessment; food analysis
https://sciprofiles.com/profile/2486671
Prof. Dr. Xinghui Li
College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China
tea biology; tea cultivation; tea processing; tea quality and safety control
https://yyxy.njau.edu.cn/info/1071/4753.htm
Prof. Dr. Virgínia Cruz Fernandes
REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal
Food Safety, food Chemistry, analytical chemistry; chromatography; contaminants: pesticides; flame retardants, PCB, microplastics and additives, etc.; environmental, food and human samples; monitoring and biomonitoring; toxicity
https://orcid.org/0000-0003-3979-7523
Dr. Efstathios Giaouris
Laboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Greece
biofilms; antimicrobial resistance and tolerance; foodborne bacterial pathogens; virulence and pathogenesis; disinfection; novel (green) antimicrobials; food hygiene and safety; quorum sensing; intercellular interactions; bacterial stress adaptation
https://sciprofiles.com/profile/306002
Dr. Sandra Furlanetto
Department of Chemistry “U. Schiff”, University of Florence, Via U. Schiff 6, Via Della Lastruccia 3-13, Sesto Fiorentino, 50019 Florence, Italy
quality assurance; chemometrics; separation science
https://www.unifi.it/p-doc2-2019-0-A-2b333a31332f-0.html
Prof. Dr. Antonello Paparella
Department of Bioscience and Technology for Food, Agriculture, and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, Italy
Listeria monocytogenes; food microbiology; foodborne diseases; food safety; antimicrobials; food preservation; milk; meat; seafood
https://sciprofiles.com/profile/322814
Dr. Yolanda Moreno
Research Institute of Water and Environmental Engineering (IIAMA), Universitat Politècnica de València, Valencia, Spain
microbial contaminants in foods and water; metagenomics; bacterial pathogens
https://sciprofiles.com/profile/2424779
Prof. Dr. Maria Martuscelli
Department of Bioscience and Technology for Food, Agriculture, and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, Italy
biogenic amines; food quality
https://www.unite.it/UniTE/Docente/Doc/mmartuscelli
Prof. Dr. Ursula Andrea Gonzales-Barron
CIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Bragança, Santa Apolónia Campus, 5300-253 Bragança, Portugal
predictive microbiology; quantitative risk assessment; meta-analysis; statistical quality control; Bayesian applications; experimental designs; shelf-life determination
https://www.researchgate.net/profile/Ursula-Gonzales-Barron
Dr. Nilesh Nirmal
Institute of Nutrition, Mahidol University, Salaya, Nakhon Pathom 73170, Thailand
waste utilization; natural preservative; smart packaging; bioactive compounds; bioactivities
https://scholar.google.com.my/citations?user=0qw6cXUAAAAJ&hl=en
Prof. Dr. Matteo Alessandro Del Nobile
Department of Agricultural Sciences, Food and Environment, University of Foggia, Foggia, Italy
packaging; food preservation; sanitizing techniques; active compounds in the process and active packaging systems; functional food; byproduct valorization
https://www.unifg.it/en/rubrica/matteo-alessandro-del-nobile
Prof. Dr. Susana Casal
REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
analytical methods; food lipids; food technology; food authenticity; food safety; food waste
https://laqv.requimte.pt/people/531-susana_casal
Prof. Dr. Diogo Thimoteo Da Cunha
School of Applied Sciences, State University of Campinas - UNICAMP, Limeira 13484-350, SP, Brazil
risk perceptions; food safety practices; food services management; consumer's behavior; consumer's choice; risk assessment
https://orcid.org/0000-0001-5928-9265
Sessions
S2. International Trade and Food Economic
S3. Food Sensory and Consumer Choices
S4. Food Physical and Structural Property
S5. Food Chemistry and Biochemistry
S6. Food Analysis, Biotechnology, and Engineering
S7. Food Quality and Safety
S8. Food Microbiology
S9. Functional Foods, Nutrition and Health
Keynote Speakers
Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Italy
food microbiology; foodborne pathogens; food safety; food preservation; probiotics; predictive microbiology
Food and Human Nutritional Sciences, Physiology and Pathophysiology University of Manitoba and a member of the Division of Neurodegenrative Disorders; St. Boniface Research Centre, Winnipeg, Canada
Flavoromics, clinical and metabolomics studies of functional foods, Mass Spectrometry and NMR techniques
Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA
Descriptive analysis is an advanced analytical sensory methodology that is available to the sensory scientist to characterize consumer products in the same category mainly for guiding research and development. The beginning of descriptive analysis could be attributed to the development of the Flavor Profile method at Arthur D. Little Co., Cambridge, Massachusetts in the 1950s. Since then, this methodology has evolved and created various descriptive techniques, including some current techniques that blurring the lines between analytical and affective methods, or the type of data being collected. The aim of this session is to explore the past, present and the future of descriptive analysis and how it became an indispensible analytical tool for sensory scientist the world over.
Specifically, the following topics will covered in this live session: 1. The changing face of descriptive analysis methodology over the past 70 years. Tentative Speaker: Dr. Edgar Chambers IV. 2. The classical methods in descriptive analysis. Tentative
Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
Invited Speakers
National Research Council of Italy
Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Italy
Department of Food Science and Technology, Ionian University, Greece
Website: https://sciprofiles.com/profile/kandylispanagiotis
Faculty of Agriculture, University of Ankara, Turkey
Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, USA
Edgar Chambers IV is a University Distinguished Professor of sensory analysis and consumer behavior at Kansas State University and the former Director of the Center for Sensory Analysis and Consumer Behavior He directs research projects in product evaluation and consumer understanding for national and international companies and has published nearly 300 papers related to sensory analysis and consumer behavior. He consults extensively with industry around the world on product evaluation, consumer understanding and advertising claim substantiation. His expertise encompasses food products, ingredients, and packaging, and covers other consumer products such as personal care, textiles, paper, pharmaceutical, paint finishes, fragrance and other consumer and industrial products. Chambers is a past chair of the Society of Sensory Professionals, a past chair of the Sensory Division of ASTM International and was named a Fellow of that organization in 2006. He also is was a one of 4 US delegates to the International Standards Organization committee on Sensory Evaluation; is editor emeritus of the Journal of Sensory Studies, serves on the Spanish Government Research Advisory Committee, a advisor to the Royal Institute of Thailand, and is active in other professional organizations. Before joining the faculty at K-State, Dr. Chambers spent eight years in industry, including five years as manager of sensory and statistical analyses at the world-headquarters of the Seven-Up Company. He is a graduate of the University of Tennessee, Kansas State University, and did postgraduate work in psychology and behavior at Washington University in St. Louis.
Department of Animal Science, Texas A&M University, College Station, USA
Department of Food Science and Nutrition, College of Human Ecology, Pusan National University, Busan, South Korea
Food Science, Schmid College of Science and Technology, Chapman University, Orange, California, USA
At today live session, she will share her experience with Rapid Profiling Techniques and discuss their future outlook in sensory sciences.
Dr. Uyen Phan is an assistant professor of sensory science at Chapman University. She has earned her doctoral degree in Sensory Analysis and Consumer Behavior at Kansas State University, USA. She also has a Masters’ degree in Cognitive Science from National Cheng Kung University in Taiwan, and a bachelor’s in food technology from Ho Chi Minh City University of Technology in Vietnam. She has great interests in studying sensory characteristics of food and non-food products, which helps provide information for new product development. She is also interested in investigating consumer behavior in relation to food choice and food consumption. With about 19 years of experience working in the field of sensory evaluation and consumer research, she has conducted many academic and industry projects as well as doing industry consulting and training.
Green and Innovative Technologies for Food, Environment and Bioengineering Research Group (FEnBeT), Universidad Católica de Murcia (UCAM), Murcia, Spain
Dr. Vicente M. Gómez-López is a researcher in Food Science with a minor focus on Environmental Technology at Universidad Católica de Murcia (UCAM), Spain, and Head of the FEnBeT research group. He is a biologist with a master in Food Science, both from Universidad Simón Bolívar (Venezuela), with postgraduate studies in Food Technology (1998) at The Hebrew University of Jerusalem (Israel); he is a doctor in Applied Biological Sciences from Ghent University (Belgium). His research interests focus on non-thermal technologies applied to foods with emphasis on pulsed light. He has published over 70 JCR articles, 20 book chapters; edited three books and participated in 17 research projects/contracts. He is associate editor of Food and Bioprocess Technology, academic editor of Journal of Food Quality, serves on the editorial board of Foods, Acta Alimentaria and is associate editor of Frontiers in Food Science and Technology. He has reviewed articles for +50 journals and has been acknowledged as "top 1% reviewer in Agricultural Sciences" since 2018.
Department of Food Science and Nutrition, Faculty of the Environment, University of the Aegean, Metropolite Ioakeim 2, Myrina 81400, Lemnos, Greece
Efstathios (Stathis) Giaouris has a PhD in Agricultural Sciences from the Agricultural University of Athens, Greece (2008) and is currently Associate Professor in Food Microbiology at the Department of Food Science and Nutrition of the University of the Aegean (Lemnos Island, Greece). He has published more than 50 scientific articles in international peer-reviewed journals (h-index = 24, scopus), 9 chapters in international collective volumes, and has announced his work more than 100 times in national, international conferences and workshops. His research focusses on pathogenic bacterial biofilms, especially in terms of the risk of this inherent microbial lifestyle for food hygiene and safety, and their control using novel, cost-efficient and sustainable methods (e.g., phytochemicals, QS inhibitors). Other in parallel research priorities comprise the study of the antimicrobial resistance, the pathogenic microbial physiology under hostile conditions (focused on stress response and virulence induction), the study of the intercellular interactions and their effects on the microbial behavior and physiology, the study and exploitation of beneficial microorganisms for food and health applications. SCOPUS ID: 14032869700; Orcid ID: 0000-0002-6019-5204
Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal
Elsa F. Vieira has a degree in Nutrition and Food Science by the Faculty of Nutrition and Food Science (University of Porto, Portugal) and a PhD in Sustainable Chemistry by the University of Porto and University of Lisbon (Portugal). She is a researcher at REQUIMTE, Rede de Química e Tecnologia, being part of Chemical Reactions and Analysis Group, which is located at Polytechnic of Porto - School of Engineering. Her research deals with the valorization of food by-products through the development of new nutraceuticals with anti-hypertensive, anti-diabetic, anti-inflammatory and antioxidant properties. Her expertise is focus on in vitro and in vivo evaluation and characterization of different active ingredients (and functional foods) with interest in the prevention/ treatment of chronic diseases. She has also gain expertise in the formulation of bioactive films for food applications. So far, she has published more than 40 papers in international peer reviewed (ISI) journals and participated in more than 30 international conferences. She is member of the Portuguese Society of Nutritionists and the Portuguese Society of Chemistry.
Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 159c, Nowoursynowska St., 02-776 Warsaw, Poland
Live Session Information
Live Session Program
Live Session 1: Fermentation and Probiotication. Using functional microorganisms to improve health effects of foods
Date: 17 October 2023
Time: 11:30 AM (GMT+02:00/CEST - Central Europe)
Session Chair: Prof. Dr. Antonio Bevilacqua
Introduction:
Fermentation is one of the oldest technique for food processing and preservation and probably represents the first approach for shelf-life prolongation and
The main topic of this session is how microorganisms could improve the value of some raw materials and foods, which are the benefits of a fermentation, the challenges of probiotic uses, as well as the new advances on parabiotics and post-biotics.
Thus, the aim is to:
- Provide new insights on food microbiome and digestive health
- Highlight the association of food microbiome on well-being, prevention and treatment
- Enlight the mode of action and the related mechanisms of microbiome interactions with food constituents
- Exploit research data on food microbes that foster sustainability of the Αgri-food sector
Program:
| Speaker | Presentation Topic | Time |
|
Prof. Dr. Antonio Bevilacqua |
Opening Speech"Fermentation and Probiotication: exploiting the potential of beneficial microorganisms in foods." |
11:30 am CEST |
|
Dr. Vittorio Capozzi |
"Promoting Innovation of Fermented Foods (PIMENTO) - COST ACTION CA20128" |
12:10 am CEST |
|
Prof. Panagiotis Kandylis |
"Wine and beer: potential sources of probiotics and challenging substrates for probiotication" |
12:40 am CEST |
|
Prof. Barbaros Özer |
"Technological hurdles and challenges for incorporation of postbiotics to dairy matrices" |
13:10 am CEST |
|
Dr. Angela Racioppo |
"Increase of biofilm formation by probiotic microorganisms through Ultrasound treatments" |
13:40 pm CEST |
Q&A Session
|
14:10 pm CEST |
Live Session 2: The changing face of descriptive analysis methodology: Past, present, and the future
Date: 18 October 2023
Time: 15:30 PM (GMT+02:00/CEST - Central Europe)
Session Chair: Dr. Koushik Adhikari
Introduction:
Descriptive analysis is an advanced analytical sensory methodology that is available to the sensory scientist to characterize consumer products of the same category mainly for guiding research and development. The beginning of descriptive analysis could be attributed to the development of the Flavor Profile method at Arthur D. Little Co., Cambridge, Massachusetts in the 1950s. This methodology has since evolved, which has led to the creation of various techniques, including some current techniques that are blurring the lines between analytical and affective methods and challenging the central dogma of sensory analysis. The aim of this session is to explore the past, present and the future of descriptive analysis and how it became an indispensable analytical tool for sensory scientists the world over. Some tentative topics that this live session hopes to explore are –
- The changing face of descriptive analysis methodology over the past seven decades.
- The classical methods in descriptive analysis and their role in food research.
- The importance of descriptive lexicons and their contribution to descriptive analysis.
- Novel/new techniques in descriptive analysis and their future outlook in sensory sciences.
Program:
| Speaker | Presentation Topic | Time |
|
Dr. Koushik Adhikari |
Opening Speech"The changing face of descriptive analysis methodology: Past, present, and the future" |
15:30 pm CEST |
|
Dr. Edgar Chambers IV |
"The changing face of descriptive analysis methodology over the past seven decades" |
15:40 pm CEST |
|
Dr. Rhonda K. Miller |
"The classical methods in descriptive analysis and their role in food research" |
16:00 pm CEST |
| Dr. Jeehyun Lee Department of Food Science and Nutrition, College of Human Ecology, Pusan National University, Busan, South Korea |
"The importance of descriptive lexicons and their contribution to descriptive analysis" |
16:20 pm CEST |
| Dr. Thuy Xuan Uyen Phan Food Science, Schmid College of Science and Technology, Chapman University, Orange, California, USA |
"Novel/new techniques in descriptive analysis and their future outlook in sensory sciences" |
16:40 pm CEST |
|
|
Q&A Session |
17:00-17:30 pm CEST |
Live Session 3: Sustainability in Food Science and Technology
Date: 27 October 2023
Time: 15:00 PM (GMT+02:00/CEST - Central Europe)
Session Chair: Prof Dr. Anet Režek Jambrak
Introduction:
Sustainability aspects of food science are increasingly important. How to promote and strive for more sustainable food systems throughouts the food science and food processing technology is of interest to a wide range of scholars. The three dimensions of sustainability are particularly well represented in the solutions provided by food science and technology in projects namely: the eco-friendliness of all transformation steps [environmental]; the preferences, acceptance and needs [social]; and the creation of added value [economic]. In light of actions and impact, researchers and indutry need to find new possibilities of low eenrgy and low emission processing, in assuring safe, nutritive and tasetful food alligned with sustainable food production chain.
The main topic of this session is to improving sustainability in food production/food technology/food packaging/food determination/food supply chain and strategies to implement innovative approaches to recycle, reduce, reuse and upcycle waste/surplus in the supply/production chain. Thus, we focus on:
- Pulsed light technology and sustainability
- Effectiveness of lactic acid as a food-grade antimicrobial against planktonic and biofilm growth of foodborne Campylobacter strains in pure and mixed cultures
- An insight into chayote (Sechium edule) peels valorization
- Properties of oil extracted from oat grains before and after the roasting process conducted under different conditions
Program:
| Speaker | Presentation Topic | Time |
|
Prof. Dr. Anet Režek Jambrak |
Opening Speech "Sustainability in Food Science and Technology" |
15:00 CEST 15:10 CEST |
|
Prof. Dr. Vicente Manuel Gómez López |
"Pulsed light technology and sustainability" |
15:30 CEST |
|
Prof. Dr. Giaouris Efstathios |
"Effectiveness of lactic acid as a food-grade antimicrobial against planktonic and biofilm growth of foodborne Campylobacter strains in pure and mixed cultures" |
15:50 CEST |
| Dr. Elsa F. Vieira Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal |
"An insight into chayote (Sechium edule) peels valorization" |
16:10 CEST |
| Dr. Joanna Bryś Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland |
Presenting with Bharani Kumar Palani |
16:30 CEST |
|
Q&A Session |
16:50 CEST |
Live Session Recordings
Instructions for Authors
Submissions should be made by the authors online by registering with foods2023.sciforum.net, and using the "Submit Abstract/New Submission" function once logged into the system.
Note: Institutional email address is requested especially for the corresponding author. Please submit the abstract with the institutional email address.
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Scholars interested in participating in this conference can submit their communication abstracts (about 200–250 words, not including references) online on this website until 07 July 2023 31 July 2023.
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Abstracts will be evaluated based on their scientific quality and suitability for the conference sections. All authors will be notified by 20 July 2023 20 August 2023 regarding the acceptance of their abstract for the 4th International Electronic Conference on Foods.
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Once the abstract has been accepted, the author is requested to submit their manuscript (short proceedings paper, 3–6 pages) before 14 August 2023 8 September 2023. Optionally, authors of accepted abstracts will be able to submit a poster, a slides presentation (in PDF) and/or a short video presentation (max. 3–5 minutes) as supporting material for the paper. You can submit the full paper by accessing My Submission.
The text in the abstract must match that presented in the full communication. Those abstracts that are not completed with full communication will be withdrawn by the editors. PowerPoint presentations or videos are complements to the full communication and cannot be presented as a substitute for it.
Note: Before publication, the manuscripts and/or supplementary files will be checked by using the powerful text comparison tool: iThenticate. This procedure aims to prevent scholarly and professional plagiarism. Submissions will then be peer-reviewed by conference committees based on originality/novelty, quality of presentation, scientific soundness, interest to the readers, overall merit and English level. Please kindly ensure that the proceeding paper you submit is original and unpublished. Articles with a high repetition rate and lack of novelty will NOT be accepted in the conference proceedings. -
All submissions will be reviewed using the powerful text comparison tool iThenticate. This procedure aims to prevent scholarly and professional plagiarism. Submissions will then be peer-reviewed by conference committees based on originality/novelty, quality of presentation, scientific soundness, interest to the readers, overall merit and English level.
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The conference proceedings papers and presentations will be available on foods2023.sciforum.net for discussion and rating during the time of the conference, from 15–30 October 2023.
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The accepted proceedings papers will probably be published as one dedicated volume in MDPI Biology and Life Sciences Forum (ISSN 2673-9976).
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Participants of this conference are cordially invited to contribute a full manuscript to a dedicated Foods Special Issue “The 4th International Electronic Conference on Foods—"Focus on Sustainable Food Systems: Current Trends and Advances”. Papers presented at the conference will be granted a 20% discount in the Special Issue.
Note: The submission to the journal is independent of the conference proceedings and will follow the usual process of the journal, including peer review, APC, etc.
Proceedings papers must be prepared in MS Word and should be converted to PDF format before submission. The manuscript should count at least 3 pages (incl. figures, tables and references) and should not exceed 6 pages. Carefully read the rules outlined in the 'Instructions for Authors' of the Biology and Life Sciences Forum journal and ensure that your manuscript submission adheres to these guidelines.
Manuscripts for the proceedings issue must have the following organization:
Title
Full author names
Affiliations (including full postal address) and authors' e-mail addresses
Abstract
Keywords
Introduction
Methods
Results and Discussion
Conclusions
(Acknowledgements)
References
Accepted File Formats:
-
MS Word: Manuscript prepared in MS Word must be converted into a single file before submission. When preparing manuscripts in MS Word, the 3rd International Electronic Conference on Environmental Research and Public Health Microsoft Word template file (see download below) must be used. Please do not insert any graphics (schemes, figures, etc.) into a movable frame which can superimpose the text and make the layout very difficult.
The 4th International Electronic Conference on Foods Microsoft Word template file:
Posters will be available on this conference website during and after the event. Similarly to papers presented at the conference, participants will be able to ask questions and make comments about the posters. Posters that are submitted without a paper will not be included in the proceedings of the conference.
Authors are encouraged to prepare a presentation in PowerPoint or similar software, to be displayed online along with the manuscript. Slides can be prepared the same way as for any traditional conference. They should be converted to PDF format before submission. Presentation slides that are submitted without a paper will not be included in the proceedings of the conference.
Authors are also encouraged to submit video presentations. This is a unique way of presenting your paper and discussing it with peers from all over the world. Videos should be no longer than 3–5 minutes and prepared with one of the following formats: .mp4 / .webm / .ogg (max size: 250Mb). They should be submitted with the full manuscript before 14 August 2023 8 September 2023 (full submission deadline). Video that are submitted without a paper will not be included in the proceedings of the conference.
All authors must disclose all relationships or interests that could inappropriately influence or bias their work. This should be conveyed in a separate "Conflict of Interest" statement preceding the "Acknowledgments" and "References" sections at the end of the manuscript. If there is no conflict, please state "The authors declare no conflict of interest." Financial support for the study must be fully disclosed under the "Acknowledgments" section.
MDPI, the publisher of the Sciforum.net platform, is an open-access publisher. We believe that authors should retain the copyright to their scholarly works. Hence, by submitting a communication paper to this conference, you retain the copyright of your paper, but you grant MDPI the non-exclusive right to publish this paper online on the Sciforum.net platform. This means you can easily submit your paper to any scientific journal at a later stage and transfer the copyright to its publisher (if required by that publisher).
List of accepted submissions (171)
| Id | Title | Authors | Presentation Video | Poster PDF | |
|---|---|---|---|---|---|
| sciforum-078893 | Antimicrobial properties of chestnut shell extract as an eco-friendly approach for food preservation |
Maria Ciríaco ,
,
Márcio Moura-Alves ,
,
|
N/A | N/A |
Show Abstract |
| sciforum-078733 | Impact of Different Raw Materials on Changes of Volatile Compounds during Moromi Fermentation |
,
Te Chansehakpong ,
,
Tan Reasmey
|
N/A | N/A |
Show Abstract |
| sciforum-079811 | Effect of Nanofluids on Heat Transfer in Milk and Tomato Juice Production: An Optimization Study with ANCOVA |
|
N/A |
Show Abstract |
|
| sciforum-079805 | Application of inulin in pasta: The influence on technological, nutritional properties, and human health- A review |
,
,
Isilay Yilmaz ,
Mehmet Sertac Ozer
|
N/A |
|
Show Abstract |
| sciforum-076227 | Bioactive compounds and antioxidant activity of selected pumpkin cultivars: Impact of cooking treatments. |
,
María Botella ,
Pamela Quintas
|
N/A | N/A |
Show Abstract |
Event Awards
Winner Announcement
On behalf of the chairs of Foods 2023, we are pleased to announce the winners of the Best Proceedings Paper Award:
sciforum-078780, "Investigating the inhibitory effect of lactic acid on biofilm production by raw chicken Campylobacter spp. isolates in pure and mixed cultures."
Dimitra Kostoglou, Athina Vass, Efstathios Giaouris
On behalf of the chairs of Foods 2023, we are pleased to announce the winner of the Best Poster/Video Presentation Award:
sciforum-075337, "Structural characteristics and functionality of whey protein concentrate via wet-heating conjugation with galacto-oligosaccharide"
Nareekan Chaiwong, Yuthana Phimolsiripol
On behalf of the chairs of Foods 2023, we are pleased to announce the winner of the Best Speaker Award:
Presentation Title: "Wine and Beer: Potential Sources of Probiotics and Challenging Substrates for Probiotication"
Dr. Panagiotis Kandylis
The Award consists of 500 CHF and a certificate.
The Awards
Number of Awards Available: 1
The Best Proceedings Paper Award is given for the paper judged to make the most significant contribution (proceedings paper) to the conference. The award will consist of 500 Swiss Francs. We look forward to posting your contributions.
Criteria
- Full paper must be submitted to Foods2023
- Originality/Novelty of the paper
- Significance of Content
- Scientific Soundness
- Interest to the readers
- English language and style
Evaluation
- Each Evaluation Committee member will give an assessment for each applicant in terms of the criteria outlined above
- Total score for each presentation will be ranked, from highest to lowest
- If two or more authors get the same score, further evaluation will be carried out
- All decisions made by the Evaluation Committee are final
Number of Awards Available: 1
The Best Poster Award has been established to recognize the scientific merit exhibited in poster and video presentations and preparation. The award will consist of 500 Swiss Francs. We look forward to posting your contributions.
Criteria
- Title (with authors and affiliations)
- Introduction / Objectives / Aims
- Methods
- Results
- Conclusion
- References
- Acknowledgements
- Contact information
- Video presentation
Evaluation
During the conference, the chair is invited to judge the quality of the 3-minutes video presentation and poster. Criteria of judgement on the presentation shall be the ability to summarize the content of the work and motivating the interest in looking at the poster. Criteria of judgement on the poster should be clarity of poster and appearance quality.
Number of Awards Available: 1
The Best Speaker Award is given to the best performers during the live sessions. The award will consist of 500 Swiss Francs. We look forward to posting your contributions.
Criteria
- Originality/Novelty of the speech
- Significance of Content
- Scientific Soundness
- Interest to the listener
- Persuasive of the speech
Evaluation
- Each Evaluation Committee member will give an assessment for each applicant in terms of the criteria outlined above
- All decisions made by the Evaluation Committee are final
Conference Secretaries
Ms. Rainy Han
Ms. Rona Wang
Ms. Effie Yang
Ms. Kathrine Zhao
Ms. Joyce Yang
Sponsors and Partners
Organizers
Media Partners
Poster Gallery
