The scientific program will include invited lectures, oral communications, poster presentations, interactive course.


The scientific program will cover following areas:

New knowledge on reaction pathways and interactions of food components under various processing/storage condition resulting in changes of quality attributes with a special focus on Maillard reaction; advanced analytical strategies for in-depth studies of both major and minor nutrients composition changes; prediction models
Current trends in food production, processing, packaging and distribution; the benefits and limitations of novel ´mild´ processing technologies; critical comparison against conventional approaches in terms of nutritional value, sensory quality and safety; new analytical techniques characterizing these parameters
Reactions and interactions of food additives, flavorings and other ingredients in food matrices; challenges to prevent process-induced contaminants; mechanism behind mitigation of contaminants/ residues across food production chain
Novel protein sources – future perspectives; plants and herbs - bioactivity testing and bioprospecting strategies; composition and safety characterization; authentication / fraud detection; traceability of origin; shelf-life testing; solutions for food waste and side streams utilization; processes for isolation of food ingredients