Session Tracks

This track focuses on the latest advancements in food safety technologies, including novel processing and packaging methods. Emphasis will be placed on the integration of non-thermal technologies and rapid online control techniques.

This session will explore cutting-edge biotechnological and nanoscience developments that enhance food safety and quality. Discussions will include the application of bioactive compounds and their impact on food systems.

This track examines consumer attitudes towards food safety and risk assessment, particularly in relation to food allergies and intolerances. Insights into how consumer perceptions influence food choices and safety practices will be discussed.

This session will delve into the relationships between diet, food function, and health outcomes. Topics will include the role of nutrition in disease prevention and the importance of dietary bioavailability.

This track addresses the challenges and innovations in sustainable packaging materials for food products. The focus will be on reducing food waste through improved packaging solutions and lifecycle assessments.

This session will highlight the application of -omics techniques in ensuring food quality and safety. Participants will discuss quality assurance methods that utilize genomic, proteomic, and metabolomic approaches.

This track will focus on the methodologies for assessing both biological and non-biological hazards in food. Participants will explore risk management strategies and their implications for public health.

This session will cover strategies for preventing microbial and chemical contaminants in food products. Emphasis will be placed on innovative practices and technologies that enhance food safety.

This track will explore the use of modeling and simulation techniques to understand food matrix properties and processing technologies. Discussions will include applications that enhance food quality and safety.

This session will investigate the relationship between food composition, structure design, and digestion. The focus will be on ingredient bioavailability and its implications for nutrition.

This track will examine the role of sensor technologies in monitoring food quality during processing and storage. Participants will discuss innovative approaches to ensure food safety and integrity.