FCT-2024

Conference Overview

Unveiling the Latest Progress in the Field of Food Science and Technology

The USG’s FCT Annual Conference is a focal point of the food researcher’s community, where chemists, analysts, technologists, scientists, investigators, and young researchers gather to share the cutting-edge research and innovations in the field of food science and technology.

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WHY FCT-2024?

The Premier Hub for the Global Food Science and Technology Community

1580+

Attendees

Our conference has drawn a diverse audience of more than 1580 participants, fostering meaningful networking opportunities and collaborations.

10

Years Experience

Ten years of expertise in conference organization, ensuring flawless execution of events that facilitate knowledge exchange and networking excellence.

55+

Countries Participated

Our conferences have attracted active participation from over 55 countries, fostering a truly global exchange of ideas, insights, and collaboration. This diverse representation underscores the international appeal and impact of our events.
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Scientific Sessions

The conference will cover major research topics as listed below but are not limited to:

FOOD CHEMISTRY AND INGREDIENTS

  • Food Chemistry to Improve Nutrition and Health
  • Chemistry of the Novel Source of Nutrients
  • Extraction and Valorization of Sidestreams
  • Food Components & Their Nutritional, Technological, and Sensory Properties
  • Food Contaminants
  • Delivery Systems for Nutrients and Healthy Compounds
  • Food Biopolymers and Colloids
  • Encapsulation Technologies for Chemical Stability and Delivery of Nutrients
  • Texturization Mechanisms of Proteins and other Food Polymers
  • Interaction of Food Components During Processing of Foods
  • Chemistry of Natural Food Colors
  • Food Structuring

SUSTAINABILITY AND CLIMATE NEUTRAL FOOD SECTOR

  • Sustainable Source of Nutrients, and Sustainable Additives
  • Reuse of By-Products and Food Waste
  • Energy Efficient Food Processing, Transportation and Storage
  • Protein Transition
  • Sustainable Food Processing
  • Food Packaging Materials
  • Fermented Food as Sustainable Processing
  • Plant-Based and Marine-Based Food and Ingredients
  • Policy Intervention for Food Waste Reduction
  • Food Safety of Novel and Upscaled Foods
  • Precision Fermentation
  • Sustainable Production of Foods Linked with LCA Analysis

EMERGING TECHNOLOGIES AND FUTURE FOOD

  • 3D/4D Food Printing
  • Robotics In Food Processing and Food Service
  • Human Food Interaction, Digitalization, Virtual Reality
  • Precision Manufacturing
  • Reversed Engineering
  • Digital Gastronomy
  • AI for Food Processing and Food Chain
  • Cold-Plasma
  • Non-Thermal Processing
  • Clean Label via Processing Tracks

SENSORY EXPERIENCE OF FOOD

  • Multi-Sensory Experiences
  • Food Sensory Acceptance, Satisfaction, Emotions
  • Food Design for Improved Sensory Experience
  • Food Structure-Aroma-Taste Interaction
  • Psychological Traits and Food Sensory Perception
  • Digital Technology for Augmented Food Perceptions
  • Sensory Analyses Approaches and Tools
  • Food Neophobia

FOOD AND HEALTH IN A NEW DIMENSION

  • Reformulation Strategies for Healthy Food Products
  • Food for Patients and Specific Therapies
  • Food For Gut Microbiome Health
  • Bioavailability and Bioaccessability
  • Probiotics and Psychobiotics in Food
  • Personalized Food Products
  • Nutrient Security
  • Precision/Personalized Nutrition

PHYSICAL PROPERTIES OF FOOD

  • Food Texture
  • Mechanical Properties, Inhomogeneous Food and Novel Sensory Experiences
  • Food Microstructure
  • Rheology and Interfacial Properties
  • Food Powders
  • Chemistry, Rheology and Texture Nexus
  • Rheology of Multiphase Complex Food Products

TRADITIONAL FOOD PROCESSING

  • Drying
  • Heat Treatment
  • Hurdle Technologies
  • Heat and Mass Transfer
  • Mechanical Processing
  • Fermentation
  • Extrusion
  • Evaporation
  • Processes for Solid and Liquid Separation (e.g. Expression)

FOOD MODELING

  • Modeling of Food Processing
  • Modeling of Chemical, Physical and Sensory Properties of Food
  • Digital Food Twins
  • Shelf-Life Modeling
  • Modeling the Migration of Chemicals
  • Multiphysics Modeling - Application to Food Processes
  • Modeling Approaches for Studying the Gut Microbiota
  • Heat and Mass Transfer

FOOD CONTACT MATERIALS

  • Depanning Oil
  • Non-Stick Coating
  • Food Contact Surface
  • Cleaning in Place (CIP)
  • Effect of Food Formulation and Processing Conditions on Fouling
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2023 Conference Highlights

01

Students

For the individuals

  • Access to all talks and posters
  • Conference material
  • Hot buffet lunch, tea / coffee breaks
  • WiFi in meeting rooms
  • Networking and drinks

€499

Register

02

Academics

For the individuals

  • Access to all talks and posters
  • Conference material
  • Hot buffet lunch, tea / coffee breaks
  • WiFi in meeting rooms
  • Networking and drinks

€649

Register

03

Industry

For the individuals

  • Access to all talks and posters
  • Conference material
  • Hot buffet lunch, tea / coffee breaks
  • WiFi in meeting rooms
  • Networking and drinks

€749

Register
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