Food Technology & Processing

About the Conference

The 30^th International Conference on Food Technology & Processing will be held on April 20–21, 2027, in Amsterdam, Netherlands, under the theme “Shaping the Future of Food Through Technology, Innovation and Sustainable Processing.” The conference aims to bring together leading food scientists, researchers, food technologists, academicians, industry professionals, entrepreneurs, and experts from across the globe to exchange knowledge, explore scientific advancements, and discuss innovative solutions shaping the future of the global food industry. The conference will provide an international platform for presenting groundbreaking research, sharing technological innovations, and exploring emerging developments in food science, food engineering, food processing, preservation, food safety, and sustainable food production. Key areas of discussion will include advanced food processing technologies, functional foods and nutraceuticals, food biotechnology, novel ingredients, smart packaging, artificial intelligence in food manufacturing, food quality assurance, and sustainable processing methods. The event will feature keynote lectures, plenary presentations, invited talks, oral and poster presentations, interactive discussions, and professional networking opportunities, providing participants with valuable insights into both fundamental research and practical industrial applications. It will also encourage interdisciplinary collaboration among academic institutions, research organizations, food manufacturers, technology developers, and industry experts to promote knowledge exchange and support future research initiatives. The 30^th International Conference on Food Technology & Processing aspires to be a dynamic meeting point for scientific discovery, technological advancement, and global collaboration. By connecting innovative ideas with practical applications, the conference seeks to encourage sustainable food processing, improve food quality and safety, support industrial innovation, and contribute to the development of a more sustainable, efficient, and resilient global food system.


Why Should Attend

The 30^th International Conference on Food Technology & Processing, taking place on April 20–21, 2027, in Amsterdam, Netherlands, offers an international platform for food scientists, researchers, academicians, food technologists, industry professionals, and innovators to explore the latest advancements in food science, processing technologies, and sustainable food production.

• Gain Insights from Global Experts: Learn from internationally recognized scientists, researchers, academicians, and industry professionals sharing their knowledge and experiences.
• Present Your Research: Showcase your latest research findings, innovative ideas, scientific discoveries, and technological developments to an international audience.
• Explore Future Food Technologies: Gain insights into alternative proteins, functional foods, nutraceuticals, precision fermentation, artificial intelligence, and novel food processing methods.
• Experience Global Scientific Collaboration: Engage with the international food technology community in Amsterdam, Netherlands, and contribute to discussions on innovation, sustainability, and the future of food production.

Who Should Attend

• Food Scientists and Food Technologists
• Food Processing Engineers
• Food Science and Technology Researchers
• Food Microbiologists
• Food Chemists and Biochemists
• Food Safety and Quality Assurance Specialists
• Nutritionists and Dietitians
• Food Industry Entrepreneurs and Business Leaders
• Food Product Development and Innovation Specialists
• Representatives of Food Research Institutes and Universities

Join us in Amsterdam, Netherlands, on April 20–21, 2027, for two inspiring days of scientific excellence, technological advancement, professional networking, and collaborative innovation dedicated to shaping the future of food technology and processing. Under the theme “Shaping the Future of Food Through Technology, Innovation and Sustainable Processing,” the conference will bring together leading food scientists, researchers, academicians, industry professionals, and innovators to explore cutting-edge food processing technologies, sustainable production methods, emerging food innovations, and advanced scientific approaches to addressing global food industry challenges.

We look forward to welcoming you to the 30^th International Conference on Food Technology & Processing in the vibrant and innovative city of Amsterdam, Netherlands, on April 20–21, 2027.

Sessions and Tracks

Advanced Food Processing Technologies and Engineering

Advanced Food Processing Technologies and Engineering focuses on the development of innovative processing methods, modern engineering solutions, and advanced technologies transforming the global food industry. This session explores thermal and non-thermal processing, high-pressure processing, pulsed electric fields, membrane filtration, extrusion technologies, and intelligent manufacturing systems. It provides a platform for food scientists, process engineers, researchers, and industry professionals to present innovative findings, exchange technical knowledge, and discuss strategies for improving processing efficiency, maintaining nutritional quality, reducing production costs, and extending product shelf life. The session will also highlight automation, process optimization, and emerging engineering approaches that support efficient, safe, and sustainable food manufacturing.

Food Safety, Quality Assurance and Microbiology

Food Safety, Quality Assurance and Microbiology explores advanced scientific methods, innovative technologies, and preventive strategies for maintaining food safety and ensuring consistent product quality throughout the food supply chain. This session focuses on foodborne pathogens, microbial contamination, food preservation, rapid detection techniques, hazard analysis, quality management systems, and microbiological risk assessment. It provides an international platform for food microbiologists, researchers, quality assurance specialists, regulatory professionals, and food industry experts to share research findings and discuss emerging challenges in food safety. The session will also examine molecular diagnostic techniques, predictive microbiology, traceability systems, and advanced monitoring technologies aimed at preventing contamination, strengthening quality standards, and improving consumer protection.

Sustainable Food Processing and Green Technologies

Sustainable Food Processing and Green Technologies highlights innovative approaches to reducing the environmental impact of food manufacturing while improving resource efficiency, production performance, and long-term sustainability. This session explores energy-efficient processing, renewable energy integration, water conservation, eco-friendly manufacturing, green extraction techniques, and environmentally responsible food production systems. It provides an opportunity for researchers, food technologists, sustainability specialists, and industry professionals to exchange knowledge on cleaner production methods, life cycle assessment, circular economy principles, and sustainable resource management. The session will also address carbon footprint reduction, biodegradable materials, waste minimization, and emerging green technologies that contribute to environmentally conscious food processing and resilient global food systems.

Food Biotechnology, Fermentation and Genetic Engineering

Food Biotechnology, Fermentation and Genetic Engineering examines the application of biological sciences, microbial technologies, and genetic innovations in developing advanced food products and improving food production processes. This session focuses on industrial fermentation, microbial cultures, enzyme technology, precision fermentation, genetic engineering, metabolic engineering, and biotechnology-driven ingredient development. It provides a collaborative platform for food biotechnologists, microbiologists, molecular biologists, researchers, and industry experts to present scientific discoveries and explore emerging applications of biotechnology in food manufacturing. Discussions will also cover functional microorganisms, alternative protein development, bioactive compound production, fermentation optimization, and innovative bioprocessing methods, highlighting the potential of biotechnology to improve nutritional quality, enhance food functionality, and support sustainable food production.

Functional Foods, Nutraceuticals and Nutritional Innovations

Functional Foods, Nutraceuticals and Nutritional Innovations explores scientific advancements in the development of food products and bioactive ingredients designed to support nutritional requirements and specific aspects of health. This session focuses on probiotics, prebiotics, dietary fibers, antioxidants, fortified foods, plant-based bioactive compounds, nutraceutical formulations, and personalized nutrition. It provides a platform for nutrition scientists, food technologists, researchers, dietitians, and product developers to share innovative research and discuss emerging technologies in functional ingredient extraction, bioavailability, nutritional enhancement, and food formulation. The session will also highlight the role of gut microbiota, food fortification, health-oriented product development, and evidence-based nutritional research in shaping innovative food solutions and responding to evolving consumer preferences.

Smart Food Packaging, Preservation and Shelf-Life Extension

Smart Food Packaging, Preservation and Shelf-Life Extension focuses on innovative packaging materials, advanced preservation technologies, and intelligent monitoring systems designed to maintain food quality, enhance safety, and minimize product losses. This session explores active and intelligent packaging, biodegradable materials, edible coatings, antimicrobial films, modified-atmosphere packaging, and advanced food preservation techniques. It provides an international platform for packaging scientists, food engineers, researchers, and industry professionals to exchange knowledge and present developments in sustainable packaging and product protection. The session will also examine freshness indicators, smart sensors, nanotechnology-based packaging, cold storage integration, and shelf-life prediction methods, encouraging innovative solutions that reduce food waste, improve supply chain efficiency, and support environmentally responsible packaging practices.

Food Chemistry, Analytical Techniques and Nutritional Evaluation

Food Chemistry, Analytical Techniques and Nutritional Evaluation explores the chemical, biochemical, and nutritional properties of food materials and the advanced analytical techniques used to evaluate their composition, quality, and functionality. This session focuses on food components, chemical reactions during processing, lipid and protein chemistry, carbohydrate transformations, bioactive compounds, nutrient stability, and food contaminant analysis. It provides a scientific platform for food chemists, analytical scientists, nutrition researchers, and food technologists to present innovative research and discuss advanced methods such as chromatography, spectroscopy, mass spectrometry, and molecular analysis. The session will also highlight nutritional profiling, food authenticity, chemical safety, and analytical innovations that support product development, quality assessment, nutritional improvement, and evidence-based food science.

Alternative Proteins, Novel Foods and Future Food Innovation

Alternative Proteins, Novel Foods and Future Food Innovation explores emerging food sources, advanced ingredient technologies, and innovative product development strategies designed to address evolving nutritional demands and food system challenges. This session focuses on plant-based proteins, microbial proteins, algae-derived ingredients, cultivated meat, insect-based proteins, precision fermentation, and next-generation food products. It provides an international platform for food scientists, biotechnology researchers, nutrition specialists, entrepreneurs, and food industry professionals to present new findings and discuss technological advances in protein extraction, functional properties, texture development, nutritional optimization, and sensory acceptance. The session will also examine food safety, sustainability, regulatory considerations, and consumer perceptions of novel foods, encouraging the development of innovative, nutritious, and resource-efficient food alternatives.

Artificial Intelligence, Automation and Digitalization in Food Processing

Artificial Intelligence, Automation and Digitalization in Food Processing examines the integration of intelligent technologies, advanced computational systems, and automated solutions into modern food manufacturing and processing operations. This session explores artificial intelligence, machine learning, robotics, computer vision, smart sensors, predictive analytics, digital twins, and industrial Internet of Things applications. It provides a platform for computer scientists, food engineers, automation specialists, researchers, and industry leaders to share innovative developments in intelligent food production, real-time quality monitoring, process control, and predictive maintenance. The session will also address data-driven manufacturing, automated inspection, production optimization, digital traceability, and emerging smart factory solutions, highlighting how digital transformation can improve operational efficiency, product consistency, resource utilization, and decision-making throughout the food processing industry.

Food Product Development, Sensory Science and Consumer Research

Food Product Development, Sensory Science and Consumer Research focuses on innovative approaches to creating, evaluating, and improving food products in response to changing consumer expectations, nutritional needs, and market trends. This session explores food formulation, ingredient selection, flavor development, texture optimization, sensory evaluation, consumer behavior, and product acceptance. It provides an interactive platform for food scientists, sensory researchers, nutritionists, product developers, and industry professionals to exchange knowledge and present research on consumer preferences, sensory perception, and innovative food design. The session will also highlight clean-label products, plant-based formulations, consumer testing methodologies, sensory analytics, and market-oriented innovation, encouraging the development of appealing, nutritious, high-quality food products that combine scientific advancements with consumer insights.

Food Process Engineering, Modeling and Industrial Optimization

Food Process Engineering, Modeling and Industrial Optimization explores advanced engineering principles, computational approaches, and innovative process design strategies for improving the efficiency and performance of food manufacturing systems. This session focuses on heat and mass transfer, fluid mechanics, process simulation, mathematical modeling, computational fluid dynamics, equipment design, and industrial process optimization. It provides a collaborative platform for food engineers, process scientists, researchers, and manufacturing professionals to present technical advancements and discuss practical solutions to complex food processing challenges. The session will also examine process scale-up, energy optimization, intelligent process control, predictive modeling, and resource-efficient equipment, highlighting the role of engineering innovation in improving production consistency, minimizing operational losses, maintaining food quality, and supporting advanced industrial food processing.

Food Waste Management, By-Product Valorization and Circular Bio economy

Food Waste Management, By-Product Valorization and Circular Bioeconomy explores innovative technologies and sustainable strategies for reducing food waste, recovering valuable resources, and transforming food industry by-products into commercially and environmentally useful materials. This session focuses on food waste prevention, bioactive compound recovery, waste-to-energy technologies, biomass conversion, biopolymer development, and circular production systems. It provides an international platform for environmental scientists, food technologists, biotechnologists, sustainability researchers, and industry professionals to exchange knowledge and present advancements in resource recovery and waste valorization. The session will also address sustainable supply chains, industrial symbiosis, waste reduction strategies, and circular bio economy models, encouraging innovative solutions that improve resource utilization, reduce environmental burdens, create value from food by-products, and support sustainable food production.

Postharvest Technology, Food Storage and Cold Chain Management

Postharvest Technology, Food Storage and Cold Chain Management focuses on advanced methods and technological innovations for preserving the quality, freshness, nutritional value, and safety of agricultural products after harvesting and throughout distribution. This session explores postharvest handling, controlled-atmosphere storage, refrigeration technologies, modified-atmosphere systems, intelligent packaging, cold chain monitoring, and spoilage prevention. It provides a platform for agricultural scientists, food technologists, supply chain specialists, researchers, and industry professionals to discuss emerging solutions for reducing postharvest losses and maintaining product quality. The session will also highlight smart logistics, temperature monitoring, predictive shelf-life assessment, storage optimization, and sustainable transportation practices, promoting efficient food distribution systems and improved access to safe, high-quality food.

Food Formulation, Ingredient Technology and Emerging Food Applications

Food Formulation, Ingredient Technology and Emerging Food Applications explores innovative ingredient development, advanced formulation techniques, and emerging technologies that enhance the nutritional, functional, sensory, and physical properties of modern food products. This session focuses on food hydrocolloids, emulsifiers, enzymes, natural additives, encapsulation, ingredient interactions, novel food structures, and functional ingredient delivery systems. It provides an international platform for food scientists, ingredient manufacturers, formulation specialists, researchers, and product developers to share innovative findings and discuss technological advancements in food design and manufacturing. The session will also examine clean-label formulation, texture modification, nutrient stabilization, plant-based food applications, and advanced ingredient processing, encouraging the development of high-quality, safe, nutritious, and innovative food products for diverse consumer and industrial applications.

Emerging Trends and Future Perspectives in Food Technology and Processing

Emerging Trends and Future Perspectives in Food Technology and Processing explores pioneering research, transformative technologies, and interdisciplinary innovations shaping the next generation of food science and manufacturing. This session focuses on emerging processing methods, precision fermentation, personalized nutrition, smart food systems, advanced biomaterials, intelligent manufacturing, and novel approaches to sustainable food production. It provides a global platform for leading scientists, researchers, academicians, food industry professionals, and technology innovators to present forward-looking research, exchange scientific perspectives, and identify opportunities for future collaboration. The session will also address emerging food industry challenges, advanced research methodologies, evolving consumer demands, food system resilience, and responsible technological development, encouraging innovative ideas and collaborative strategies that contribute to safer, more nutritious, resource-efficient, and sustainable global food systems.