We welcome contributions for oral and poster presentations on a series of topics within the following areas:

• Food texture:

- relationships with microstructure composition and the overall acceptability of food

- sensory and instrumental analyses and modeling

• Food quality and safety in the framework of global bioeconomy and sustainable food production

• Sustainable food consumption and facilitating the shift towards healthy, sustainable diets (the role/influence of food texture and rheology in eating habits and food consumption) - safe, healthy, high quality and affordable food.

• Food biosecurity- food protection from biological hazards

• Market and consumer behaviour and preferences

Oral presentation: max. 10 minutes + 5 minutes online discussion

Poster presentation - discussions in forums

Special students session

The organisers wish to encourage the students participation and will organise a separate session were students can present their research work. The best three student oral presentations will be awarded as well as the best three posters. The awards will be supported by ISEKI Food Association and the conference sponsors.

Students wishing to participate to the student competition should announce in advance their participation to the competition ( details coming soon).

Students oral presentation: max. 10 minutes + 5 minutes online discussion

Students Poster presentation - discussions in forums