7th Edition of Euro Global Conference on Food Science and Technology 2025

I am thrilled to have you join us for this exciting event. This conference brings together several scientists to explore the latest advancements and trends in Beverage industry. Our goal is to foster meaningful discussions, inspire new ideas, and create 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 Beverage industry.

We encourage you to take full advantage of the diverse range of activities and resources available.

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

Feel free to let me know if you need any adjustments or additional information.

FAT 2025

It gives me great pleasure to welcome each one of you here today at FAT 2025. Our gathering promises to be a beacon of knowledge and collaboration in the ever-evolving landscape of food science.

Among the mouth-watering debates and exciting new findings, I am elated to deliver my keynote speech on the "Predicting Salmonella inactivation in water from bubble sparkling cold plasma treatment". 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 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.

7th Edition of Euro Global Conference on 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.

7th Edition of Euro Global Conference on Food Science and Technology | FAT 2025

Dear Conference Participants, It is a great honor and pleasure to welcome you with some welcome remarks for the 7th edition of the Euro-Global Conference on Food Science and Technology (FAT-2025) that will be held from 08 to 10 September 2025 in Valencia, Spain.
The watchword of this edition is “Explore” the new frontiers in the field of science and technology applied to food; a huge invitation to go “beyond”, to focus on man in a new vision of his essence, of the satisfaction of his primary needs in a modern vision and of his being a citizen of the world.
If progress in productivity and technology has significantly improved the use of natural resources and food security, the path towards the protection of its "nutrition" as such is still long, having to deal, ever more rapidly, with threats due to climate change, the escalation of natural disasters that in fact continuously modify the territories, the proliferation of parasites considering the other side of food that, now become too refined by cultivation methods and commercial choices for its production, orient the vision of man no longer as a being but as a stomach to be filled.
This opens up new opportunities, including technological ones, to adapt and re-adapt, for example, the instruments at the service of food and its consumption by those who, due to compromised clinical conditions, need alternative instruments; to obtain greater productivity and to introduce intelligent and differentiated methods to adapt, in the most functional way possible, food and its primary intentional concept of "nutrition", understood as nourishment and not only of the body but also of the spirit, to man.
It is not about "adding a seat at the table" but about directing the gaze towards a physiological transformation that is also a real change in attitudes through the construction of paths aimed at promoting the food process, as the most suitable place for growth for all the actors involved in building a culture of inclusion, in which every diversity is recognized as a fundamental resource for enriching the global community.
This conference calls for a common commitment to break down barriers, eliminate prejudices and design paths that enhance the potential of each individual with passion, competence and, above all, a deep trust in human capabilities.
Thank you to all of you and the contributions that each of you will bring to this conference because only together can we transform this vision into reality.

7th Edition of Euro Global Conference on Food Science and Technology | FAT 2025 | Hybrid Event

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.