Late Registration Closes

Before October 05, 2022

01

Scientific Program

Click to download

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Special Issue : A special issue will be published after the conference in the journal Food Bioscience (published by Elsevier). Further details will be available soon.

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// ABOUT CONFERENCE

Conference Info

It is our great pleasure to invite you to participate in the 8th International Conference on Food Chemistry & Technology, that will be held on October 12-14, 2022, in the amazing city of Rome, Italy. This eighth conference in the series comes after the prodigious success of the previous meetings, held in San Francisco in 2015, Las Vegas in 2016, Baltimore in 2017, Berlin in 2018, Los Angeles in 2019, Virtual in 2020 & 2021. All editions were a great success.

We are, therefore, committed to match these standards and are preparing what we are sure will be a unique event.

Keynote Speakers

Kjeld Van Bommel
Kjeld Van Bommel

TNO
The Netherlands

Pieter Verboven
Pieter Verboven

Leuven University
Belgium

Charles Spence
Charles Spence

Oxford University
United Kingdom

Marco Dalla Rosa
Marco Dalla Rosa

University of Bologna
Italy

Paola Giavedoni
Paola Giavedoni

Director of Innovation
EIT Food

Bart Nicolai
Bart Nicolai

Leuven University
Belgium

Rosa Rolle
Rosa Rolle

Food and Agriculture Organization of the United Nations, Italy

Alireza Abbaspourrad
Alireza Abbaspourrad

Cornell University
NY, USA

// SCIENTIFIC SESSIONS

Topics Covered in FCT-2022

01

DISRUPTIVE TECHNOLOGY INTERVENTION

  • Cold-Plasma
  • Ultrasounds
  • Food digital twins
  • Reversed engineering
  • Cooking precision
02

3D FOOD PRINTING

  • Printing meat products
  • Digital design, full control printing movements
  • Printability of food formula
03

FOOD SENSORY EVALUATION AND NOVEL EXPERIENCE FOR A BETTER HEALTH AND SUSTAINABILITY

  • Tools for sensory evaluation
  • Mastication work and sensory experience
  • Food design and inhomogeneous food
  • Stratification of tastants and modulated intake
  • Improved sensory acceptance for reducing food waste
  • Multi-sensory experiences
  • Augmented food perceptions
04

FOOD CUSTOMIZATION AND HEALTH

  • Hydrocolloids and biofunctionalities
  • Probiotic and prebitiocs
  • Double emulsions and nutrients bioavailability
  • Bioaccessability
  • Nutrient security
  • Food Personalized Manufacturing
  • Delivery functionality
05

SUSTAINABILITY IN FOOD PRODUCTION AND TECHNOLOGY

  • Alternatives source of proteins from vegetable/marine environment
  • On-demand food manufacturing
  • Extraction and valorization of the sidestream
  • Food packaging materials
  • Prolonging and modeling shelf life
06

FOOD CHEMISTRY

  • Food chemistry to improve nutrition and health
  • Food chemistry and functionalities
  • Novel sources of nutrients and bioactives
  • Effect of nutritional, technological, and sensory properties
  • Chemical analyses for food quality and functionality
07

PHYSICAL PROPERTIES IN FOOD

  • Food texture
  • Mechanical properties, inhomogeneues food and novel sensory experiences
  • Food microstructure
  • Bioaccessability
08

TRADITIONAL PROCESS FOR FOOD SCALE UP AND ADAPTATION IN OTHER LOCALITIES

  • Traditional fermented food
  • Local food products and food security
  • Fermentation as bio-preservation methods
  • Traditional food process
  • Food technology in developing countries
09

OPEN SCIENCE CULTURE, DATA MINING AND VISUALIZATION IN FOOD SCIENCE

  • The impact of open data
  • Tools for data sharing and collaborations
  • Alternative tools and methods for data visualization
  • Open Science
  • Machine learning
  • Computational tools
10

CONSUMER’S TRUST AND AWARENESS IN FOOD SCIENCE AND TECHNOLOGY

  • Social acceptance of radical innovation in the food sector
  • Consumer-centric approach for practical innovation
  • Communication and better awareness of the food science and technology
// Experience Very Unique Networking

LEARN

FCT-2022 is unique in its approach of encouraging a dialogue between speakers and delegates through its well-planned agenda with the series of talks, poster presentations, panel discussions and networking events that will keep participants engaged in learning.

DISCOVER

The conference aims to provide timely, evidence-based information that helps Food Chemists, Technologists, Engineers, Policymakers, Business Leaders, Analysts and other experts from academic institutions, government agencies, societies, non-profit organizations and the industry.

CONNECT

FCT-2022 connects food chemistry and technology researchers from all over the globe to network and share cutting-edge research that leads to new break-throughs and career advancement. This meeting is focused to deliver top notch scientific lectures in the fields of food science.

// Speaker Testimonial

What Says Our Most Of

Happy Speakers

// Our Pricing

Late

Registration

Academic

$ 799
  • Welcome coffee
  • Access to All Talks + Posters
  • Conference material
  • Free access to conference app
  • Lunch, tea / coffee breaks
  • WiFi in meeting rooms

Industry

$ 899
  • Welcome coffee
  • Access to All Talks + Posters
  • Conference material
  • Free access to conference app
  • Lunch, tea / coffee breaks
  • WiFi in meeting rooms

Student

$ 599
  • Welcome coffee
  • Access to All Talks + Posters
  • Conference material
  • Free access to conference app
  • Lunch, tea / coffee breaks
  • WiFi in meeting rooms

Virtual

$ 449
  • Access to All Talks + Posters
  • Conference material
  • Free access to conference app
  • E-Certificate