9th Edition of Euro Global Conference on
HYBRID EVENT
September 13-15, 2027 | Valencia, Spain
8th Edition of Euro Global Conference on
Food Science and Technology
September 14 -16, 2026 | Rome, Italy
Event Book
Event program
Scientific Program
About
The 8th Edition of Euro Global Conference on Food Science and Technology was successfully completed from September 14–16, 2026, in Rome, Italy. The conference brought together researchers, academicians, food scientists, and industry professionals to exchange knowledge on recent advancements in food science, food processing, nutrition, and food safety. Participants shared innovative research findings and explored emerging technologies, sustainable food production methods, and quality assurance practices. The sessions highlighted the importance of food innovation, nutritional security, and sustainable approaches to addressing global food challenges.
Advancements in food preservation, packaging technologies, and quality management were emphasized to improve food safety and sustainability. The knowledge shared and professional connections established encouraged future research collaborations and supported continued progress in food science and technology. The conference further promoted interdisciplinary collaboration and innovative strategies to develop safe, nutritious, and sustainable food solutions for future generations.
Scientific Committee Members
Kasiviswanathan Muthukumarappan
South Dakota State University, United States
Rita Singh Raghuvanshi
Govind Ballabh Pant University of Agriculture and Technology, India
Ashot Khachatryan
New Hydrogen Technologies, ArmeniaSpeakers
Aduba Collins
Charles Sturt University, Australia
Rodrigo Costa
Paris-Saclay University, France
Gabriella Giovanelli
University of Milan, Italy
Beatrice Proietti
Research Inside Food and People, Italy
Ana Isabel Najera
University of the Basque Country EHU, Spain
Maria Luz Fidalgo
University of the Basque Country EHU, Spain
Maria Jesus Petron Teston
University of Extremadura, Spain
Maria Luisa Timon Andrada
University of Extremadura, Spain
Anna Berthold Pluta
Warsaw University of Life Sciences, Poland
Marcin A Kurek
Warsaw University of Life Sciences, Poland
Grzegorz Pogorzelski
Institute of Genetics and Animal Biotechnology Polish Academy of Sciences, Poland
Matthew Anthony Xuereb
University of Malta, MaltaGallery
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Title : Human health risks associated with dietary intake of ionic and nanoparticulated copper oxide from the Spanish Northwestern coast marine-origin food
Manuel Bartolome Diaz, University of Castilla-La Mancha, Spain
Title : Upcycling agricultural by-products: Optimization of crude protein recovery from sugar beet leaves and its functional attributes
Erdogan Kucukoner, Suleyman Demirel University, Turkey
Title : Safe and sustainable food manufacturing through advanced thermal, nonthermal, and extrusion processing strategies
Kasiviswanathan Muthukumarappan, South Dakota State University, United States
Title : Varietal and environmental influences on organoleptic and cooking quality of yam (Dioscorea spp) landraces
Dominique Rinaldo, INRAE, Guadeloupe
Title : We are elastic: The color of hunger and food perception in borderline cognitive functioning
Raffaella Conversano, University of Bari, Italy
Title : Factorial design optimization of natural biopolymer-based emulsions for the co-encapsulation of vitamins A and E
Margarida Oliveira, University of Coimbra, Portugal