Renowned Speakers
Esra Sumlu
Gazi University, Turkey
Reyhan Selin
Istanbul Gedik University, Turkey
Yusuf Ibrahim Ibrahim
Kano State Polytechnic, Nigeria
Iddrisu Bukari
Public Health Specialist, Ghana
Antonio Berardi
Department of Agricultural and Environmental Science, University of Bari Aldo Moro,Bari, Italy
Dele Reheem
Arctic Centre, University of Lapland, Finland
Ewa Żary-Sikorska
Bydgoszcz University of Science and Technology, Poland
Prof Christopher Gerner
University of Vienna, Austria
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Asia Pacific & Middle East
Food Science Congress 2025
Welcome message
Welcome to the 8th European Food Science Congress!
We are delighted to invite you to join us on April 28-29, 2025, in the enchanting city of Paris, France, for a prestigious gathering of global experts, researchers, and professionals in food science and technology. This congress will serve as a prime platform to explore the latest advancements in food innovation, sustainability, and nutrition.
Over two immersive days, we will delve into cutting-edge topics including sustainable food production, functional foods, biotechnology, and precision agriculture. With keynote addresses, interactive workshops, and poster sessions, the event promises to ignite discussions and collaborations that will shape the future of food science and its global impact.
Whether you are a seasoned professional or an emerging researcher, this congress offers a unique opportunity to network with thought leaders, share knowledge, and uncover groundbreaking trends driving the food science industry forward.
Join us in Paris for an inspiring event that will redefine innovation and excellence in food science!
About Conference
The 8th European Food Science Congress, set to take place on April 28-29, 2025, in the beautiful city of Paris, France, will convene global leaders in food science, technology, and sustainability. This prestigious event aims to explore groundbreaking advancements in food production, innovation, and nutrition that are shaping the future of the industry.
Theme : Advancing Sustainable Food Systems: Innovations for a Healthier Future
This event will delve into the latest breakthroughs in food production, processing, sustainability, and nutrition. With a focus on addressing global food challenges and enhancing food safety, the congress will feature keynote presentations, scientific sessions, and interactive discussions. Attendees will explore novel approaches to creating more sustainable, nutritious, and safe food systems, while also fostering collaborations to drive positive change in the industry.
Conference highlight:
- Global Food Systems and Policy
- Sustainability in Food Systems
- Networking and Collaboration Opportunities
- Keynote Presentations
- Innovative Research Sessions
- Student Research Presentations
- Future Trends in Food Science
Why to attend ?
Attending the 8th European Food Science Congress is a unique opportunity for professionals, researchers, and industry leaders to stay at the forefront of food science innovation. This event will showcase cutting-edge research, emerging technologies, and global trends in food safety, sustainability, and nutrition. Participants will gain valuable insights into the future of food science, including breakthroughs in biotechnology, personalized nutrition, and sustainable food production. The congress offers an excellent platform for networking, collaborating with industry experts, and discovering new career opportunities, all while shaping the future of the food industry. Join us to engage in meaningful discussions and contribute to advancements that will drive the food sector forward.
Benefits of attending:
• Cutting-edge Insights
• Networking Opportunities
• Access to Expert Speakers
• Innovative Solutions
• Professional Development
• Collaborative Environment
• Global Perspective
• Get your abstracts published with unique DOI in International Journals
• Get up to 50% discounts for publishing your entire article in our open access International Journals
Target Audience:
• Food Scientists and Researchers
• Academics and Educators
• Professors, lecturers, and students in food science
• Industry Professionals
• Regulatory Authorities and Government Representatives
• Entrepreneurs and Startups
• Nutritionists and Dietitians
• Food Technology and Engineering Experts
• Consumers and Advocacy Groups
• Packaging and Materials Science Experts
• Public Health Experts
• Investors and Venture Capitalists
• Agricultural Scientists and Engineers
• Supply Chain and Logistics Professionals
Scientific sessions/Tracks
1.Food, Health & Nutrition
Food, health, and nutrition are intricately linked, forming the foundation for a healthy and fulfilling life. Food provides the energy and essential nutrients needed for the body’s growth, repair, and overall functioning. A balanced diet, rich in diverse nutrients such as carbohydrates, proteins, fats, vitamins, and minerals, supports physical and mental health. Whole foods like fruits, vegetables, whole grains, lean proteins, and healthy fats are pivotal in maintaining a strong immune system, healthy weight, and reducing the risk of chronic diseases like heart disease, diabetes, and cancer. Nutrition also significantly impacts mental well-being. Nutrient-dense foods, such as omega-3-rich fish and antioxidant-packed fruits and vegetables, promote cognitive function and emotional balance, reducing the risks of anxiety and depression. A diet prioritizing these nutrient-rich options enhances overall physical vitality and mental clarity, enabling individuals to lead healthier, happier lives.
2. Food Safety and Hygiene
Food safety ensures that food is free from hazards, both chronic and acute, that could harm consumers' health. It encompasses practices throughout the food production chain, including producing, handling, storing, and preparing food to prevent contamination and maintain quality. Proper food hygiene involves implementing measures to ensure food safety from production to consumption, reducing the risk of foodborne illnesses and promoting public health. Key practices include maintaining cleanliness, using safe water and raw materials, controlling temperatures to prevent bacterial growth, and avoiding cross-contamination between raw and cooked foods. Regular hand washing, sanitizing utensils and surfaces, and proper food storage are essential to minimizing risks. By prioritizing food safety and hygiene, we contribute to a healthier society and protect consumers from potential health hazards.
3.Nutritional Science and Public Health
Nutritional Science and Public Health are deeply interconnected, focusing on how food impacts health and well-being at both individual and societal levels. Proper nutrition is the foundation of good health, as the nutrients in food—carbohydrates, proteins, fats, vitamins, and minerals—are essential for the body’s growth, energy, repair, and overall functioning. Consuming a balanced diet that includes whole foods like fruits, vegetables, whole grains, lean proteins, and healthy fats promotes physical and mental health while preventing chronic diseases. Nutrition plays a vital role in public health by addressing dietary patterns and their influence on population health outcomes. It helps combat malnutrition, obesity, diabetes, and heart disease while promoting immune health and cognitive function. Educational programs and public health policies encourage better food choices and equitable access to nutritious foods, fostering healthier communities. By understanding the relationship between food and health, nutritional science empowers individuals and societies to thrive, ensuring long-term well-being and productivity.
4. Food Business Trends
The food industry is undergoing a transformative shift driven by advancements in science, technology, and changing consumer preferences. A significant trend is the focus on functional foods, which are designed to offer health benefits beyond basic nutrition. Ingredients like probiotics, prebiotics, and omega-3 fatty acids are increasingly being incorporated into everyday food products to support gut health, boost immunity, and enhance cognitive function. Consumers are actively seeking these innovative options to align with their wellness goals. Sustainability continues to be a key priority, with the rise of eco-friendly production practices, plant-based alternatives, and efforts to reduce food waste. The development of lab-grown meat and algae-based products represents a bold step towards addressing global food security while minimizing environmental impact. Technology is also reshaping the industry, from personalized nutrition based on genetic profiling to AI-powered tools for food production and supply chain management. These trends not only reflect a consumer-driven demand for healthier, sustainable, and convenient options but also showcase the food industry's commitment to innovation in meeting these evolving needs.
5.Agri Food Technology
The agri-food sector encompasses the entire journey of food production and distribution, spanning from farming to consumption. Agricultural technology, or agri-tech, focuses on leveraging innovative technologies to enhance food production while addressing sustainability challenges. The primary aim of agri-tech is to boost productivity, ensure food security, and reduce the environmental footprint of agricultural practices. Precision agriculture is a cornerstone of this field, utilizing tools like GPS, sensors, and data analytics to optimize resource use and improve crop management. This approach allows for targeted application of water, fertilizers, and pesticides, enhancing efficiency while reducing waste and environmental impact. Additionally, advancements in food processing and preservation, such as high-pressure processing (HPP) and smart packaging, are transforming the way food is stored and distributed. These innovations ensure safety, extend shelf life, and maintain nutritional quality, ultimately contributing to a more sustainable and efficient agri-food system.
6.Food Innovation and Technology
Food innovation refers to the development and application of new ideas, processes, products, and technologies in the food industry to improve production, quality, sustainability, and consumer satisfaction. It encompasses a wide range of advancements, from creating healthier food options and alternative ingredients to optimizing food production and distribution methods.
Technology plays a central role in food innovation, enabling breakthroughs in areas such as precision agriculture, food processing, and packaging. Innovations like vertical farming, IoT sensors, and robotics enhance efficiency and sustainability in food production. Food processing technologies such as 3D printing, high-pressure processing (HPP), and cold plasma treatment improve food safety, extend shelf life, and maintain nutritional value. Additionally, digital platforms and artificial intelligence (AI) are transforming supply chain management, personalized nutrition, and food delivery services. By integrating technology, food innovation addresses global challenges like feeding a growing population, reducing environmental impact, and meeting the evolving demands of health-conscious and sustainability-focused consumers.
7.Sustainable Food Production
Sustainable food production focuses on creating food systems that are environmentally friendly, socially equitable, and economically viable. It emphasizes resource conservation, reducing greenhouse gas emissions, and preserving biodiversity to ensure food security for future generations. Methods like organic farming, crop rotation, and precision agriculture minimize chemical use, promote soil health, and enhance productivity.
For humans, sustainable food production ensures access to nutritious, safe, and high-quality food while protecting natural ecosystems. It reduces the risk of foodborne illnesses and contamination through clean and efficient practices. By incorporating ethical livestock management and sustainable aquaculture, it also improves animal welfare and reduces environmental impact. Ultimately, this approach promotes healthier diets, strengthens food security, and contributes to long-term human and planetary well-being.
8. Food Packaging and Preservation
Food packaging and preservation play crucial roles in ensuring food safety, quality, and longevity, directly impacting human health. Packaging protects food from contamination by harmful microorganisms, chemicals, and physical damage during storage and transportation. Materials like glass, plastic, and biodegradable options are used to maintain the integrity of the product while minimizing environmental impact. Preservation techniques such as refrigeration, freezing, vacuum sealing, and canning help extend shelf life and reduce food spoilage, ensuring that nutrients remain intact for consumption. Advanced methods like high-pressure processing (HPP), modified atmosphere packaging (MAP), and edible coatings enhance food safety by inhibiting microbial growth.
These processes prevent the growth of pathogens and the spread of foodborne illnesses, safeguarding public health. By reducing food waste and maintaining nutritional content, effective food packaging and preservation contribute to sustainable food systems and healthier dietary choices.
9. Functional Foods and Nutraceuticals
Functional foods and nutraceuticals are food products that offer additional health benefits beyond basic nutrition, playing a key role in promoting overall health and well-being. Functional foods are foods that have been enhanced with ingredients that provide health benefits, such as vitamins, minerals, fiber, or probiotics. These foods are designed to improve health or reduce the risk of disease when consumed regularly. Examples include fortified cereals, yogurt with probiotics, and foods rich in antioxidants like berries. They support immune function, digestive health, heart health, and more. Nutraceuticals, on the other hand, are products derived from food sources that provide health benefits, often in the form of supplements. These include products like omega-3 fatty acids, herbal extracts, or vitamins in pill or powder form. Nutraceuticals are often used to manage health conditions, prevent disease, and improve bodily functions.
10.Food Product Development
Food Product Development is the process of creating new or improving existing food products to meet consumer demands and enhance nutritional value. It involves various stages such as research, formulation, and testing to ensure the product is both appealing and beneficial to health. This development can help improve public health by incorporating functional ingredients like vitamins, fiber, and probiotics, which provide additional health benefits. It also allows for the creation of healthier alternatives to traditional foods, such as low-fat or sugar-free options. Additionally, it caters to special diets, such as gluten-free or plant-based, and promotes sustainability by focusing on eco-friendly ingredients. Through innovative product development, food companies can contribute to better overall health and well-being for consumers.
11.Precision Agriculture and Food Production
Precision Agriculture refers to the use of advanced technologies and data analytics to optimize farming practices, ensuring efficient and sustainable food production. It involves the use of tools like GPS, satellite imagery, sensors, and drones to monitor and manage crop production at a micro-level. By collecting data on soil conditions, weather patterns, and crop health, farmers can make informed decisions about the precise amount of water, fertilizers, pesticides, and other inputs required, reducing waste and maximizing yield. This targeted approach helps increase productivity, reduce environmental impact, and lower costs, making it a crucial aspect of modern food production systems. Precision agriculture plays a vital role in ensuring food security by improving the sustainability of farming practices and increasing food supply efficiency.
12.Smart Food Systems and Data Analytics
Smart Food Systems refer to the integration of advanced technologies such as the Internet of Things (IoT), artificial intelligence (AI), and data analytics into the food supply chain to enhance the efficiency, sustainability, and safety of food production, distribution, and consumption. These systems use real-time data collected from sensors, devices, and other sources to monitor various stages of food production, from farming to the consumer. Data analytics plays a crucial role by processing this data to provide actionable insights, optimize operations, predict trends, improve resource management, and reduce waste. By utilizing data-driven decision-making, smart food systems can improve food quality, traceability, and sustainability, ultimately creating a more efficient and transparent food supply chain. This integration is essential for meeting the demands of a growing global population while minimizing environmental impacts.
13.Functional Foods and Biotechnology
Functional foods are foods that provide health benefits beyond basic nutrition, due to the presence of bioactive compounds that promote well-being and help reduce the risk of chronic diseases. These foods are enhanced with nutrients, probiotics, antioxidants, or other substances that support specific body functions, such as improving heart health, boosting immunity, or enhancing brain function. Examples include fortified cereals, yogurt with probiotics, and foods rich in omega-3 fatty acids.
Biotechnology plays a significant role in the development of functional foods by using biological processes and organisms to improve food quality, nutrition, and safety. Through genetic engineering, fermentation, or other biotechnological methods, bioactive compounds can be enhanced or produced more efficiently. Biotechnology also enables the creation of genetically modified crops with improved nutritional profiles, increased resistance to pests, and better nutritional content, making functional foods more accessible and effective in promoting health.
14. Advanced Food Engineering
Advanced food engineering involves the application of engineering principles and technologies to the food industry, aimed at improving food production, processing, safety, and quality. It integrates disciplines like mechanical, chemical, and biological engineering to optimize food manufacturing processes and develop innovative solutions for food preservation, packaging, and distribution. This field includes advanced techniques such as high-pressure processing, microwave heating, vacuum frying, and automation, which enhance the efficiency and sustainability of food production. It also focuses on improving the texture, flavor, nutritional content, and shelf life of food products while minimizing waste and energy consumption. Advanced food engineering plays a key role in ensuring food safety, enhancing food quality, and meeting the growing global demand for healthier, convenient, and sustainable food options.
15. Food Waste Management
Food waste management refers to the processes and strategies used to reduce, recycle, or properly dispose of food that is no longer fit for consumption. It involves actions taken at various stages of the food supply chain, from production and distribution to consumption and disposal. The goal is to minimize the environmental, economic, and social impacts of food waste. Effective food waste management includes practices such as reducing food waste at the source through better planning and consumption, redistributing surplus food to those in need, composting organic waste, and utilizing waste for energy production or animal feed. Reducing food waste helps conserve resources, reduce greenhouse gas emissions, and alleviate hunger by ensuring that food is used efficiently. Additionally, food waste management contributes to the sustainability of the food system and the overall health of the planet.
Participation/Presentation Options
Oral presentation: Oral Presentations may include the topics from research, theoretical, professional or private practices in a concise manner. Individuals with personal experience are also welcome to present personal experiences or narratives which help others in everyday life. Speakers with a 30-minute slot should plan to speak for 20-25 minutes, and Keynote speakers should plan to speak for 40-45 minutes, with the remaining time to be used for questions and discussion by the Session Chair.
Workshop: For workshop presenters also, the topic of the talk will be the same as an Oral presentation with more specialized techniques and detailed demonstration. The generalized time duration for a workshop presentation is about 45-50 minutes. Interested participants can join with their respective team and present the workshop with their research coordinators with special group waivers on registration.
Poster presentation: Student Poster Competition will be organized at the Food Science Congress 2025 conference is to encourage students and recent graduates to present their original research. Presenters will be given about 5-7 minutes to present the poster including questions and answers. Judges may ask questions during the evaluation of the presentation. This is an opportunity for young scientists to learn about the recent findings of their peers to increase their capacity as multidisciplinary researchers. Poster displays will be in hard copy format of 1x1 M long.
For more details regarding Poster Presentation and Judging Criteria view Poster Presentation Guidelines.
Webinar: The webinar presentation is designed for those interested attendees who cannot join in person due to schedule conflicts or other obligations. In this option, the presenter may record the presentation, and their presentation will be presented in the Webinar presentation session.
E-Poster: e-Poster is also similar to the webinar presentation. In this session, their presentation will be published in the form of a poster in the conference website and the presenter abstract will be published in the conference souvenir and journal with DOI.
Exhibition: Food Science Congress 2025 has the opportunity to exhibit the products and services from commercial and non-commercial organizations like Drug manufacturers, Clinical Trial Sites, Management Consultants, Chemists, Pharmacists, Business delegates and Equipment Manufacturers.
To know more about exhibitor booth details and benefits visit WHY TO EXHIBIT WITH US?
Send your queries to contact@europeanmeets.com
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'Once again it is an honor to welcome you all to the upcoming “8th European Food Science Congress” scheduled on April 28-29, 2025, Paris, France’
Market analysis
The food, agriculture, and aquaculture sectors are key contributors to national income, especially for developing nations. The global food technology market is projected to grow significantly, reaching over $250.43 billion by 2026. The probiotic ingredient and supplement market, valued at $23.1 billion in 2012, is expected to continue growing, potentially reaching $36.7 billion by 2018. The processed food industry, valued at over $2 trillion, consists of more than 400,000 businesses worldwide, driven by factors like favorable weather conditions, natural resource availability, and affordable labor. North America and Europe are forecasted to see substantial growth due to advancements in aquaculture. Additionally, the global food flavors market, valued at $12.94 billion in 2017, is expected to grow at a CAGR of 4.8%, reaching $17.10 billion by 2023. The nutrition supplements market, valued at $133.1 billion in 2016, is anticipated to grow at a CAGR of 9.6% through 2026, driven by the increasing need for nutraceuticals to combat lifestyle-related health issues. Europe and North America lead the market for food flavors and enhancers, with Germany, the UK, Spain, the Netherlands, and Italy holding significant shares.
To Collaborate Scientific Professionals around the World
Conference Date April 28-29, 2025
For Sponsors & Exhibitors
Speaker Opportunity
Useful Links
Past Conference Report
Supported By
Journal of Food Processing & Technology
Journal of Nutrition & Food Sciences
Journal of Food and Nutritional Disorders
All accepted abstracts will be published in respective Conference Series International Journals.
Abstracts will be provided with Digital Object Identifier by