FAT 2025

Dear visitors to the congress, it is an honor and pleasure to write some welcome notes. In Italian educational institutions for many years now, not only the classical disciplines have been taught, but among the many projects carried out and the many topics of interest for the future of the nation, an attempt is also being made to give an increasingly relevant space to nutrition education. The project I am writing about, namely Fruits in Schools, is intended to be precisely an example of how schools can educate the consumption of healthy snacks especially for pupils in the age group of 6 to 10 years. Through reading some simple data, I will try to present how families, teachers and pupils increasingly believe in school-family collaboration to convey healthy nutrition education.

6th Edition of Euro-Global Conference on Food Science and Technology | FAT 2024 | Hybrid Event

Dear congress participants, it is an honour and a pleasure to welcome you with some notes for the 6th Edition of Euro-Global Conference on Food Science and Technology (FAT-2024)” which is being organized from September 16-18, 2024 at Rome, Italy . Current developments in science and technology, in all their various shades of investigation, applied to the food sector outline a new and interesting vision of man, of his essence, of the satisfaction of his primary needs and of his being a citizen of the world from a modern point of view. Food is history, religion, belonging, communication and it is precisely in this perspective that the focus of the conference "Food: focusing on exceptional discoveries in Food Science and Technology" is oriented. However, while advances in productivity and technology have significantly improved the use of natural resources and food security, at the same time the latter must face, ever more rapidly, the threats due to climate change, the escalation of natural disasters that continuously change our lands, and the proliferation of parasites. Moreover, food has now become too refined due to cultivation methods and commercial choices for its production and consequently the man is no longer seen as a human being but as a stomach to be filled. This opens up new opportunities to adapt modern breeds to changes in order to achieve greater productivity and introduce intelligent and differentiated methods to adapt food and its primary intentional concept of "nutrition", intended both as physical nourishment and above all as spiritual one, to man in the most functional way possible. It is not a coincidence that the food industry, as a hub of research and development, holds the key to addressing these comparisons where the integration of all sectors is essential to devise new challenges of competitive solutions so as to improve the industry. Being "human" is an exhausting effort and it is fundamental for the success of this way of being. It is necessary to set the goal of promoting a metamorphosis of thought, a physiological transformation that is also a true change of attitudes through the construction of paths aimed at promoting the food process, as the most suitable place for growth for all the actors involved. The narrative and functional vision based on the individual and the interpretation of his needs will be the future basis for 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!

6th Edition of Euro-Global Conference on Food Science and Technology:FAT 2024 Conference

Dear Conference Attendees,
It is an honor and great pleasure to write a few welcome notes for the 6th  Edition  of Euro-Global Conference on Food Science and Technology (FAT-2024)” which is being organized  from September 16-18, 2024  at Rome, Italy . Climate change has emerged as significant manmade global environmental challenge marked by rise in ambient temperature of the earth due to release of greenhouse gases in large proportion. Increase in global mean temperature of the earth is supposed to alter climatic patterns like floods, draughts, and incidents of the El-Nino and La-Nina, thereby affecting human life supporting system and global food production leading to food insecurity in terms of food availability, accessibility, utilization, and food system stability. Hence this topic on climate change impact on food security  provides an insight into the climate change and its causes, impacts on agriculture, including the implications for food security, adaptation, and strategies for its mitigation.

6th Edition of Euro-Global Conference on Food Science and Technology (Hybrid Event)

Dear Colleagues, friends, and attendees, it is a huge pleasure to welcome all of you on behalf on behalf of the Scientific and Organizing Committees of the 6th Edition of  Euro-Global Conference on Food Science and Technology (FAT-2024). We feel proud to have the chance to receive together internationally relevant scientists, young researchers, industry and government representatives, chemists, bio and food technologists, pharmacists,  nutritionists, policymakers, as well as many other professionals working into the impressive Food Science and Technology’s world through the diverse food, nutrition, and wellness industries topics. This opportunity will be a three-day hybrid event including oral and poster presentations, as well as debates and information exchanges on excitant areas such as Food Safety, Food Nanotechnology, Food Safety, Food adulteration and Quality Control of Food among other emerging technological and scientific topics where to share meaningful innovations. We sincerely hope you find a great opportunity  to promote and learn knowledges from all the involved sectors in this challenging Food and Technology field. We wish you a great experience in the congress!

6th Edition of Euro-Global Conference on Food Science and Technology (FAT 2024)

Dear Conference Attendees,

It is an honor and great pleasure to write a few welcome notes for the prestigious Hybrid Event – the "6th Edition of Euro-Global Conference on Food Science and Technology" (FAT 2024), under the theme “FOOD: Focusing On Outstanding Discoveries in Food Science and Technology”. Nowadays, there is an urgent need for effective and sustainable strategies aimed at ensuring both global food security and safety while reducing vulnerability of human and natural systems. As a result, significant efforts have been made by both industry and academia to find possible solutions for this complex issue. The FAT 2024 program will cover a broad spectrum of timely topics in the fields of Food Science, ranging from the application of emerging technologies to the strategies able to improve sustainability, safety, and health benefits of foods. In line with this, the conference will offer a variety of research topics including: (1) Current Trends in Food Technology; (2) Food Safety and Standards; (3) Food, Nutrition and Health; (4) Food Security and Global Concerns; (5) Food and Resource Economics; and (6) Food Consumer Science, among others. It will be a great opportunity for the FAT 2024 participants including young and senior researchers, scientists, and academicians to gain knowledge with the up-to-date research in new healthy and sustainable food products and processes.

6th Edition of Euro-Global Conference on Food Science and Technology

It is a prevelege on my part to speak about the welcome address to the delegates of FAT-2024.There are 30 Scientific Sessions, which comprises several branches of Food Science and Technology. Among these Grain Science and Technology is an important branch. In grains we have cereals, millets & pulses.  In each of these, vast studies and technologies have been done.  Among cereals, rice and wheat are soft cereals. In rice, we have raw, parboiled, steamed or cured one.  Important products of rice are flaked, expanded and popped one. Among wheat, there are soft (for biscuits), hard (for bread) etc. Millets are another progressive area which are the good sources of dietary fibers, phytochemicals; pulses are of high proteins, which are considered to be poor man’s meat.  Generally starches are isolated from grains specially maize, wheat, depending on the availability of raw materials. Even potato ( a tuber) and tapioca (cassava) are also main sources of Starches. Starches have many industrials applications like glucose, high fructose syrup, dextrins, maltodextrins etc, preparations. All participants of this Conference will get the benefit of these deliberations in different ways.  Wishing for the good success of this function in all respects.