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IUFost 2010 – World Congress of Food Science and Technology

Aug 22, 2010 12:00 AM to Aug 26, 2010 12:00 AM

Where Cape Town, South Africa

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Food scientists and technologists from all over the world, no less than 1329 abstracts from 77 countries, over 40 top speakers from both commercial and academic fields.

The Alma Mater Studiorum - University ofBologna was represented by Professor Marco Dalla Rosa, member of Alma Food IRT, with 5 poster contributions.


Addressing global issues in plenary sessions, parallel sessions, poster sessions, specialist symposia, workshops and sessions with commercial appeal, as well as specialist workshops and symposia.


The Congress is the most important international event on this toipics under the auspicies of IUFOST (International Union of Food Science and Technology), the international organization to which belong national organizations on food science and technology (for Italy: AITA - Associazione Italiana di Tecnologie Alimentari). National organizations are also part of the EFFOST (European Federation of Food Science and Technology) at the continental level.

Plenary sessions focused on:

  • Global Perspectives of Food Science & Technology
  • Food Science, the Food Industry & Food Safety
  • Food Science and the Consumer
  • Food Science, Sustainability and the Future

The scientific program was divided into parallel sessions on different themes:

  • Food Nutrition, Diet & Health
  • Food Safety, Risk Assessment & Contaminants
  • ISOPOW – Water and the Maillard Reaction. New focus and perspectives for improving industrial processing
  • Food Research Development and Innovation
  • ISFE – Food Engineering
  • Palm Oil Symposium – organised by the Malaysian Palm Oil Council
  • Nanotechnology
  • Functional Foods, Flavours & Ingredients
  • Food Packaging
  • The Morama Bean - A potential new crop for Southern Africa
  • Global Consumer Trends & Marketing to Consumers
  • Food Chemistry & Analysis
  • Ethnic & Religious Foods
  • Designing Food Structures for Health and Pleasure
  • Water Use in Food Processing
  • EU Collaborative Food Science Research – organised by EFFoST
  • Food Information & Consumer
  • Food Chemistry & Analysis
  • Hydration & Health –
  • Food Science & Technology Education Development
  • Waste Management & Environmental Sustainability
  • Nutraceuticals and Functional Foods
  • Food Processing, New Technologies & Process Optimisation
  • Cereal Science & Technology
  • Food Microbiology, Fermentation & Biotechnology
  • Gastronomic Science and Engineering
  • Young Scientist Session - China, South Africa and Brazil
  • Cereals, Oilseeds & Legumes
  • Agricultural Production, Food Security & Supply and GM Foods
  • Starch: Physicochemical and Physiological Aspects