Dear Conference Attendees

It gives me great pleasure to welcome each one of you here today at FAT 2026. Our gathering promises to be a beacon of knowledge and collaboration in the ever-evolving landscape of food science.

Among the professional debates and exciting new findings, I am elated to deliver my keynote address on "Safe and Sustainable Food Manufacturing Through Advanced Thermal, Nonthermal, and Extrusion Processing Strategies". Let's use science to our advantage and make sure every meal is safe and tasty.

Join me in taking advantage of this chance to have significant discussions, exchange ideas, and build relationships that will advance our food industry. Every one of you, I implore you to take part and provide your distinct viewpoints to deepen our shared understanding.

I appreciate you taking part and look forward to the fascinating discussions that are ahead.

FAT 2026 | Rome, Italy

Welcome to this forum on Food Science and Technology. It is my great pleasure and honor to share insights on the role of Artificial Intelligence in food processing. Intelligent systems have quietly permeated every aspect of food processing, often surpassing human capabilities in both efficiency and quality. AI is increasingly applied to the optimization of unit operations—such as sorting, mixing, separation, thermal treatment, drying, and precision fermentation—enhancing product quality while reducing waste and energy consumption.

From automation, machine vision and machine learning to smart quality control and sustainability initiatives, AI enables producers to make faster, data-driven decisions. I sincerely appreciate the efforts of the conference organizers in bringing together researchers, industry leaders, and policymakers to exchange insights, address challenges, and examine the ethical considerations surrounding AI applications in the food industry. Let us collaborate, learn, and inspire adoption, shaping food systems that feed a growing world with intelligence and purpose.

Dear participants of the Conference

It is a great honor and pleasure to welcome you with a few opening remarks to the 8th Euro-Global Conference on Food Science and Technology (FAT-2026), taking place from September 16–18, 2026, in Rome, Italy. Welcome to FAT2026. It is both an honor and a great responsibility to welcome you to this event, which over the years has become a European and global benchmark for innovation in food science and technology. In recent years, as Chair, I’ve had the privilege of closely observing the ferment of ideas, the connections across disciplines, and above all, the shared desire to go beyond known boundaries. Today, however, I invite you to take a further step: not just beyond, but elsewhere—because hunger is not the same for everyone, because the mind is not a standard model to be measured, and because food—what we put on the plate—is not just nutrition: it is language, experience, recognition. As I will present in my new research focus during this 2026 edition.

I urge you to consider dis(ability) not as something to be corrected, but to be listened to; to see and re-see in the color, the shape, the sound of food, new codes for sensory inclusion. And I invite you—as scientists, technologists, educators, and designers—to embrace a shared challenge: to make nutrition a place of connection, not just regulation. It is no coincidence that the food industry, as a hub of research and development, holds the key to tackling these issues—where the integration of all sectors is essential to develop new, competitive solutions aimed at improving the field. Being “human” is an exhausting task, and to succeed in this way of being, we must set ourselves the goal of promoting a metamorphosis of thought—a physiological transformation that brings about real change, even in attitudes—through the creation of pathways that support the food process as the most suitable space for growth for all involved actors. A narrative and functional vision based on the individual and the interpretation of their needs will be the foundation for future success. “There is only one good, knowledge, and one evil, ignorance.” (Socrates). If man survives, everything will depend on how and how much he will have learned to learn, to communicate but, above all, to know how to eat!

Dear congress attendees

It is an honor and a pleasure to write a few welcome notes on behalf of the Scientific and Organizing Committees of 8th Edition in Euro-Global Conference on Food Science and Technology (FAT-2026). I am delighted to participate once again as a Scientific Committee Member and Keynote Speaker in this distinguished conference, now in the magic city of Roma. Over the years, FAT has continually provided a rigorous, diverse, and inspiring scientific environment, fostering meaningful discussions and promoting collaboration among young researchers, renowned scientists, industry representatives and many other professionals to advance worldwide.

I look forward to contributing to this new edition and engaging with the international scientific community. Events like FAT 2026 play an essential role in advancing safe, smart, and sustainable food systems, and I am enthusiastic to support this mission through my participation, this time about the potential health risks associated with dietary intake of ionic and nanoparticulated metal species from marine-origin food. I sincerely hope we can advance together within challenging technological and scientific topics related to Food Security. We wish you a successful congress!

FAT 2026 - Food Science and Technology

It is an honour to welcome you to this distinguished conference, which celebrates the remarkable field of Food Nutrition and Health—a discipline that is foundational to human well-being and societal progress. The field of Food Nutrition and Health has been at the forefront of addressing some of the most pressing global challenges. From combating malnutrition and food insecurity to curbing the rise of lifestyle-related diseases, it has provided transformative solutions that directly impact lives. In an era marked by the dual burden of undernutrition and overnutrition, this field has emerged as a powerful force in bridging gaps, not only in health disparities but also in economic and social inequalities.

It has played a crucial role in promoting public health policies, designing innovative interventions, and embracing both traditional wisdom and modern technologies to create holistic solutions. Its integration with sustainability initiatives has further paved the way for more equitable and resilient food systems, ensuring that nutrition is a central pillar of global development goals. As researchers, practitioners, and policymakers, our collective efforts in this field are shaping a future where health and nutrition are accessible to all, transcending geographic, economic, and cultural barriers. Together, we have the potential to drive meaningful change, improving the quality of life for present and future generations while safeguarding the planet’s resources.

Dear Congress Visitors

I am delighted to welcome you to this exciting event. This conference brings together leading scientists to explore the latest advancements and trends in the food&beverage industry. Our goal is to foster meaningful discussions, inspire new ideas, and build lasting connections.

Throughout the conference, you will have the opportunity to engage with thought?provoking speakers, participate in interactive sessions, and network with peers who share your passion for the beverage industry. We encourage you to make the most of the diverse activities and resources available.

International scientific congresses like this one offer not only a space for innovation but also a unique atmosphere of peace, respect, and equality. Here, professionals from different cultures and backgrounds come together with a shared commitment to knowledge and collaboration—an environment that truly reflects the unifying power of science.

Thank you for being part of this vibrant community.
Enjoy the conference!

8th Edition of Euro Global Conference on Food Science and Technology

Dear colleagues, dear friends!

We have gathered here at a truly pivotal moment. The food industry stands on the threshold of a new era-an era of profound transformation, where innovation is shaping the future. The topic of hydrogen-based food products is a vivid testament to this. This is not just about new technologies; it is a rethinking of the very approach to creating food, its nutritional value, and sustainability. Today, we have a unique opportunity to co-author this future. Here in this room are the best minds of the industry: scientists, technologists, practitioners. Your ideas, discussions, and discoveries will be the fuel for a breakthrough.

I wish everyone inspiration, fruitful dialogues, and brilliant discoveries! Let us together turn a new page in the history of the food industry.

Food Science and Technology 2026

It is with great pride and privilege that I welcome you all to the Euro- Global conference (FAT-26). Soil is the foundation for global future food security and human health, producing 95% of our food and acting as a crucial reservoir for water and nutrients. Healthy soil acts as a vital reservoir for nutrients, water, and biodiversity, driving plant growth and nutrition. Healthy, biodiverse soil directly impacts human health by reducing malnutrition, filtering water, and supporting immune systems. Its protection is vital for climate resilience, as it acts as a massive carbon sink. Soil is essential for supporting a population of 9 billion by 2037. It ensures the production of vital nutrients for 2 billion people currently suffering from deficiencies. Nutrient-poor soils directly result in malnourished populations, as plants cannot provide nutrients they cannot derive from the ground. To ensure a secure future, prioritizing soil restoration and sustainable management is essential for long-term survival.