5th ISEKI E-conference: Current food innovation trends; the texture and consumer perception perspective

November 23th – 25th, 2022 | 5^th edition of the ISEKI E-conferences

The e-conference will be supported by the ISEKI-Food Association and will be organized in collaboration with the Department of Food Science and Technology of the International Hellenic University, Greece, as the main organizer, the University of Life Sciences “King Mihai I” from Timisoara, Romania, as co-organizer and the ISEKI Special Interest Group (SIG) “Food Structure and Bionanotechnology”.

MEETING AIMS:

The e-conference will include both oral presentations and posters dedicated to topics regarding:

•  Health and Nutrition
•  Clean label ingredient innovation
•  Food safety & Risk assessment
•  Food packaging innovation
•  Biotechnological approaches for sustainability
•  Diversifying our protein sources
•  Food quality and authenticity
•  Consumer perception and market needs

KEY-NOTE PRESENTATIONS BY RENOWNED EXPERTS:

The organizers wish to encourage the students’ participation and will organize a separate section where students can present their research work. The best three student oral presentations as well as the best three student posters will be awarded. The awards will be supported by ISEKI-Food Association and the conference sponsors.