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