Main Congress themes are:
- Latest progress in Fundamental & Applied Food Science
- Innovative Food Production and Processing
- Biotechnology and Bioengineering
- Hygienic Engineering and Design
- Food Adulteration
- Novel Food Engineering Technologies
- New trends in Food Safety Laws and Regulations
- Food testing and Quality Control
- Food and Industrial Microbiology
- Microbiological and Chemical Aspects of Food Safety
- Nutrition, Health, and Food Technology
- Cleaning Washing and Disinfection Procedure at the Food Factory
Congress invited lectures confirmed so far:
- Bioactive molecules, post-biotics, fermented foods in prevention of age-relevant diseases
- Human behavior and its impact on hygienic design and food safety
- MSCA Program in Horizon Europe (with focus on Staff Exchanges Action
- Chitosan production from mushrooms: current status and perspective
- Beyond the Plate: The Interplay between Antimicrobial Resistance Emergence and the Safety of Our Food
- One Health - a holistic approach to achieving new trends in food safety and a sustainable food system
- Encapsulation of bioactives in food industry
- Chitosan Production from Mushrooms: Current State of Knowledge
- Advancements in Hyperspectral Imaging Technology for Enhancing the Detection and Control of Food Quality and Safety
- Food as medicine: Your health is influenced by what you eat
- A new tool in mushroom toxicity screening: the use of a panel of bioluminescent whole cell bioreporter bacteria
- Robots in the food industry: challenges with respect to hygiene and cleaning/disinfection
- Innovative Technologies for Natural Food Ingredientes: From Nature to Products
- Characterization of Cereal Based Dietary Fibers as Potential Functional Food Ingredients
- Goat milk: carrier of bioactive compounds
- Effeciency of green biosyntesis silver nanoparticales as antibacterial against aeromonas hydrophila isolated from infected rainbow trout
- Biocative compounds from mushrooms that can help to prevent and cure diseases
- Hygienic challenges and equipment design in fish processing
- Controversies in the use of food supplements?
- Opportunities and challenges of agri-food waste and byproducts valorization
- Food safety and ingredients
- Do post-translational and processing-born food protein modifications affect protein digestibility and their immune properties?
- Spray drying in food technology: applications, innovations and quality control
- Application of lavender and rosemary essential oils and their main component
on the preservation of cucumber fruit
- Antimicrobial, cytotoxic and anticancer activities from Cypriot aromatic plant extracts
- The in vitro and in vivo antibacterial activity of essential oils and hydrosols
from Cypriot aromatic plants
