Coming soon: e-conference on “Food Quality and Texture in Sustainable Production and Healthy Consumption ”, 18-19 November 2020

This e-conference is organised and supported by the University of Agronomic Sciences and Veterinary Medicine of Bucharest (UASVM of Bucharest) and the ISEKI-Food Association in collaboration with the ISEKI Special Interest Group (SIG) “Food Structure and Bionanotechnology”.

The e-conference will take place from 18 - 19 November 2020 and will be focussed on topics "From production to consumption" for a fair, healty and environmentally-friendly food system.

You are invited to submit your abstract for an oral or a poster presentation.

E-conference topics:

• Food quality in the framework of a sustainable food production
• Sustainable food consumption and facilitating the shift towards healthy, sustainable diets (the role/influence of food texture and rheology in eating habits and food consumption)
• Food texture and rheology
• Sensory measurements
• Instrumental measurements
• Market and consumer behaviour and preferences

The ISEKI-Food Association will sponsor 6 special Student Awards. Two more sponsors are contributing to the student awards: YARA Poland and ALCEDO SRL.

Online registration is mandatory. For more information regarding invited speakers, registration fees, awards etc, please click https://www.iseki-food.net/events/iseki-e-conference-food-quality-and-texture-sustainable-production-and-healthy-consumption

Feel free to disseminate our e-conference within your scientific network.

Best regards & stay safe

The organising committee