This two day conference will offer an excellent opportunity for researchers from a broad range of academic disciplines to present, exchange and disseminate information and experiences on established, emerging and exploratory food science and technology.

If you are interested in presenting your most relevant recent research results at the conference, we now welcome proposals for oral, poster or virtual presentations.

Some core topics proposed for the conference will include:
- Food chemistry and biochemistry: food bioactives, chemistry of food additives and preservatives, chemical analysis for the determination of authenticity and origin of
- Food microbiology: rapid detection of foodborne pathogens, microbial risk analysis, food
- Food physics: thermal and non-thermal modifications of foods, multiscale computer simulation and mathematical modeling of food
- Food analysis: instrumental techniques, analysis of sensory properties of foods, imaging
- Food processing and packaging: active and intelligent packaging, modified atmosphere packaging, waste reduction in food
- Food engineering and hygienic design: heat, mass transfer and fluid flow in food processing; finding, correcting and preventing hazards in food
- Environmental impact of food production and consumption: food waste impact on climate, water, land and biodiversity, ways of reducing environmental
- Foods of plant origin: soil science, cereals, legumes, fruit and vegetables, sugar
- Foods of animal origin: meat, fish, milk and their derived products, eggs,

Important deadlines:
- 10 September: abstract submission (for oral presentations)
- 17 September: abstract submission (for poster and virtual presentations)
- 15 October: late registration

We look forward to receiving your proposals for presentation at the conference and to meeting you in Torremolinos.