We encourage abstracts dealing with various aspects of food engineering especially the following areas:
- Advancing thermal and nonthermal processing and hurdle technologies
- Grain processing and bakery production
- Food fermentation (craft and micro-brewing, etc.)
- Dairy products
- Meat and sea food processing
- Frozen food and chilled meals
- Encapsulation and delivery
- Low and intermediate moisture foods
- Packaging and self-life improvement
- Engineering of digestion processes, food structural and function dynamics in GIT and its interaction with microbiome, etc. and impact to health outcomes
- Microbial growth and inactivation
- Fresh produce safety
- Hygienic design, fouling and cleaning
- Phytochemical and bioactive ingredients
- Nanotechnology applications
- Physical properties and quality attributes
- Mathematical modeling of food processes
- Instrumentation, sensors, and imaging technologies
- Waste management and utilization
- Sustainability of food operations, advanced manufacturing, and manufacturing process intensification
- E-commence, big data and artificial intelligence in food industry
- Food engineering education and extension
- 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.
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.