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We encourage abstracts dealing with various aspects of food engineering especially the following areas:

  1. Advancing thermal and nonthermal processing and hurdle technologies
  2. Grain processing and bakery production
  3. Food fermentation (craft and micro-brewing, etc.)
  4. Dairy products
  5. Meat and sea food processing
  6. Frozen food and chilled meals
  7. Encapsulation and delivery
  8. Low and intermediate moisture foods
  9. Packaging and self-life improvement
  10. Engineering of digestion processes, food structural and function dynamics in GIT and its interaction with microbiome, etc. and impact to health outcomes
  11. Microbial growth and inactivation
  12. Fresh produce safety
  13. Hygienic design, fouling and cleaning
  14. Phytochemical and bioactive ingredients
  15. Nanotechnology applications
  16. Physical properties and quality attributes
  17. Mathematical modeling of food processes
  18. Instrumentation, sensors, and imaging technologies
  19. Waste management and utilization
  20. Sustainability of food operations, advanced manufacturing, and manufacturing process intensification
  21. E-commence, big data and artificial intelligence in food industry
  22. Food engineering education and extension
  23. Other areas of interest

Abstract preparation guidelines:
Abstract (300 words or less) should provide research justification, objective, methods, results, relevance to food engineering profession and the food industry.

Please use the template below to submit your abstract.

Abstract Template

NOTE:

  • Abstracts promoting commercial products or technologies without scientific emphasis will not be considered.
  • Please proof read abstract prior to submission.
  • Organizers reserve the right to reject incomplete abstracts or those do not follow review guidelines.
Submit Abstracts
  1. OralPoster
  2. File size limit: 10mb, acceptable file types (extensions) are: jpg, jpeg, png, gif, pdf, doc, docx, ppt, pptx, odt, avi, ogg, m4a, mov, mp3, mp4, mpg, wav, and wmv.

* Required

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