Why attend EFFoST this November?

In light of the increasing challenges the food industry faces, there is an immediate need for healthy, safe, sustainable, diverse and wholesome food solutions to fit the needs and preferences of the consumer.

The 34th EFFoST International Conference will catalyse partnerships and exchanges of fundamental and applied interdisciplinary insights and ideas to enhance and extend the capacity of the food sector to face such challenges today and tomorrow.

Every year the European Federation of Food Science and Technology (EFFoST) organises this prestigious academic food science and technology conference.

This year the EFFoST2020 conference will be held online, due to the COVID-19 pandemic and associated health concerns.

This exciting event is a valuable opportunity for you to share your work, listen to talks live or at your leisure and to connect with other attendees, speakers and poster presenters all in one place.

EIT Food will be sponsoring 3 sessions on the 11th November in relation to waste streams valorisation, healthy diets and alternative proteins.

Two of these sessions will be chaired by EIT Food Co-Location North-West Director Jayne Brookman and one of the sessions will be led by Innovation Programme Manager Mercedes Groba.

There will also be eight presentations from EIT Food Partner University of Reading to showcase their 2020 projects, including the SureBar project that is developing sugar reduced cereal bars for consumers.

Dr Julia Rodriguez Garcia from the University of Reading and Marja-Liisa Meurice, Director of EIT Food Co-Location Centre North-East have organised these sessions.

Conference Topics include:

Engineering consumer-oriented foods -

• Optimizing foods for health: processing, properties, digestibility and delivery
• Tackling food-consumer complexities: –omics analyses, food personalization and precise nutrition
• Big data, IOT and modelling for a smarter food sector
• Food safety and novel food trends

Shaping the food chain sustainability - 

• Optimizing resource use: rationalizing food fabrication and by-product valorisation
• New and novel extraction/processing technologies for better foods
• Smart and sustainable food packaging and coatings
• Farm to fork sustainability assessments

Enhancing the endurance, diversity and resilience of the food chain - 

• Food traceability, authentication and consumer perceptions
• Novel food sources and ingredients
• Food palatability and pleasurability: rheology, sensory analysis and rationalized formulation
• Education of consumers and/or food professionals

We look forward to seeing you at the conference which takes place 10th-12th November!

Register Here