HYBRID EVENT: You can participate in person at Rome, Italy or Virtually from your home or work.
HYBRID EVENT
September 16-18, 2024 | Rome, Italy

Welcome Message

Welcome Message

Food Science Conferences

Yours Sincerely
Maria Jesus Villasenor Llerena University of Castilla-La Mancha Spain

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!

Welcome Message

Food Science Conferences

Yours Sincerely
Name: Prof. Paolo Lucci Affiliation: Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche Country: Italy

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.

Welcome Message

Food Science Conferences

Yours Sincerely
Vasudeva Singh, M.Sc, Ph.D, FRSC, FACCTI Former Chief Scientist, Emeritus Medical Scientist and Professor, India

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.

Watsapp