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29th EFFoST International Conference: Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society
10-12 November 2015 | Athens, Greece
The 29th EFFoST International Conference was held in Athens, Greece from 10-12 November 2015 under the theme: Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society. The Conference was organized by the National Technical University of Athens (NTUA) on behalf of the European Federation of Food Science and Technology (EFFoST).
Conference Topics
- From basic research in Food Science and Engineering to sustainable process and product development
- Novel processes for optimized conventional foods and optimization of classic processes for new products
- Energy, water and waste reduction in the food chain from theory to the consumer
- Food chemistry and material science for enhanced nutrition, health and pleasure
- Food microbiology: New research areas and predictive/monitoring tools for efficient and sustainable risk and food safety assessment and management
- Advances in food structure and functionality: Research and application from the nano to the macro scale
- Food science and process engineering research applications contributing to food security and water conservation
- Food quality from the perspective of science, the food industry and society. Current and future challenges
- Advances in research and applications of nonthermal technologies for food processing and preservation
- Advances in food packaging: Ecoefficient, biodegradable, edible, intelligent and active packaging
Chair Address
On behalf of the Organizing Committee, it was with great pleasure that we welcomed colleagues to Athens for the 29th EFFoST International Conference. The theme and program of the conference reflected the current philosophy of sustainability in both scientific research and applications in the multidisciplinary field of food. During its course, the conference was a forum for the broader spectrum of food science research and innovation as well as a meeting point for an international audience of researchers, scientists, engineers, policy makers, professionals and students. Delegates from 57 countries participated in cross fertilization of new knowledge, ideas and applications, promoted networking and collaboration and enhanced academia and industry synergism in the quest for sustainable innovations for the global economy and society and last but not least shared the hospitality of Athens, the birthplace of congresses.
We were pleased to receive more than 800 high quality abstracts, which were reviewed by the prominent members of the Scientific Committee, resulting in 400 Poster and 235 Oral presentations in 33 thematic sessions covering 10 major above topics. Invited speakers from academia, food industry and the European Commission delivered plenary or session opening presentations. Special sessions were organized, including the European Academy of Food Engineering session, the Young Scientists session and several sessions covering research and innovation in cutting edge areas. During the closing Ceremony, the EFFoST Student of the Year Award and the Young Scientist Award were presented to the selected participating young scientists. Important pre‐ and post‐conference workshops and events complement the array of activities for the conference participants.
We would like to extend our warm and sincere thanks to the members of the Scientific Committee, the invited speakers and all presenting colleagues for their efforts, support and contribution in achieving the quest for scientific excellence, and all people involved in the organizational effort towards a fulfilling and memorable event for all participants.
Petros Taoukis, Conference Chair
