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Themes
IUFoST 2014 will include the themes below. We look forward to receiving your abstracts in great numbers!
Abstract submission will open in September 2013.
Consumer behaviour
- • Sensory science
- • Survey methodologies
- • Perception of quality
- • Buying choices
- • Human psychology
- • Epidemiology
- • Populations
- • Food trends, culture, lifestyle (e.g. aboriginal foods, ethnic foods)
Human health and nutrition
- • Nutrigenomics, metabolomics, human metabolism
- • Isolation and characterization of bioactives
- • Evaluation of the bioactivity (cells and tissues, in-vitro and animal models, human studies and clinical trials)
- • Production of functional foods
- • Bioactives and food matrices interactions
- • Biomarkers for diseases and conditions
- • Effect of bioactives and functional foods on gut health, weight management, brain health, immune system, cardio vascular diseases, and cancer
Food policies and market regulations: supply vs. demand
- • Current status (GATT, WTO, etc.)
- • Food sovereignty (FAO)
- • Food standards
- • Food labelling
- • CODEX, HACCP (ISO-22000)
- • Health Claims
- • Food Safety
- • Food Traceability
- • Variations among countries
Characterization of food
- • Ingredients and agricultural products characterization
- • Rapid method of analysis
- • Structure-function relationship: mobility, phase diagrams, interface
- • Dynamics of complex foods
Safety of food systems
- • Bacterial pathogens
- • Virology, parasites and other infectious agents
- • Fungi, mycotoxins and other fungal metabolites
- • Chemical contaminants (e.g. mycotoxins)
- • Allergens
- • Food residues from agriculture
- • Alternatives to Antibiotics
- • Neoformed products during processing
- • Transmittal of diseases from animals
- • Sanitation, hygienic manufacturing
- • Food material/packaging interaction contamination
- • Risk assessment
Trends in food processing and emerging technologies
- • Tools and methods in food processing and engineering
- • Extraction, Separation, Isolation, Purification and Concentration of food bioactives
- • Fermentation Technologies
- • Membrane processing
- • Thermal processing and Drying
- • Refrigeration and freezing
- • Novel Technologies such as high-pressure processing, ohmic heating, pulse electric field
- • Minimal processing
- • Intelligent systems
- • Modeling for design, understanding and food process control
Scaling up – scaling down: small companies vs. multinationals
- • Plant design and standards
- • Integration of robots
- • On-line control tools
- • Technology transfer
- • Cyberproduction vs. craft production
Sustainability of the agri-food chain
- • Ecoprofitability
- • Life-cycle assessment
- • Drivers for sustainability
- • Industrial successes
- • Technology development for resource use (plant, animal, water, energy)
- • Organic practices
- • Global warming and climate change
- • Food security
Education and information
- • Increasing learning skills in today’s world
Food R&D continuum
- • Role of governments, universities, technology centres, private companies, etc.
- • Differences between countries and continents
- • Intellectual property issues, contracts
- • Internationalization of R&D funding
- • R&D portfolio, strategy and approaches
- • Knowledge and technology transfer
- • Bridging science to Innovation
