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We welcome contributions of presentations and posters from interested parties willing to contribute with the results of their researches, as well as, educational and teaching experiences on the specific topics of the conference.

The contributions should bridge at least two of the three fields: education, research and industry. Special attention will be given to contributions from industry and young researchers and to developments featuring collaboration between industrial and academic teams.

  • Session 1: New Skills for New Jobs.

It has been recognised as a priority that education and training need to be adapted and linked more closely to the job market. This session is open to contributions on modern educational and training approaches, methods and strategies within Food Studies in a changing world, including:

-       Innovative teaching materials

-       Life long learning experiences

-       Curricula development

-       Development of new skills for the food job market

-       Third cycle degree: academia-industry interactions

-       Industry-Higher education training collaborations

-       Best practices to increase attractiveness to Food studies

  • Session 2: New Tools for Research and Food Process Innovation.
This session is open to contributions on the most innovative research aspects and tools in food science as well as technology and process innovation in the food sector, including:
-      New analytical tools and methods to study food quality and properties

-      Modern research disciplines in Food science and technology (molecular biology, material and polymer science, biochemistry, microbiology, nanotechnology, food design and engineering, molecular gastronomy…)

-      Food engineering and modelling

-      Innovative processing

-    Environmental and sustainable approaches of food processing (by-products, waste management, product life cycle...)

  • Session 3: Food for Wellbeing: an International Perspective.
In a worldwide context, the consumer’s needs and expectations for foods and their quality attributes may vary considerably. This session will be focused and open to contributions on the different meanings and roles that food has nowadays in our life and in the different societies all over the world, including:
-       Biodiversity and traditional foods

-       Nutritional value vs malnutrition

-       Healthy and functional foods

-       Design of foods for specific consumer needs (dietetic, health, low cost)