8th Edition of Euro Global Conference on
HYBRID EVENT
September 14-16, 2026 | Rome, Italy
FAT 2026
Will be updated soon......
Will be updated soon......
Title : We are elastic: The color of hunger and food perception in borderline cognitive functioning
Raffaella Conversano, University of Bari, Italy
In a global context where food science is increasingly engaging with the complexity of cognitive diversity, the concept of elasticity becomes a bridge between body and mind, between sensory experience and cognitive functioning. The title We Are Elastic is not just a metaphor&md [....] » Read More
Title : Intelligent systems for food processing: Challenges and innovations
Alex Martynenko, Dalhousie University, Canada
The integration of intelligent systems into food processing represents a transformative challenge. The presentation examines the challenges and innovations associated with implementing intelligent technologies such as artificial intelligence (AI), machine learning (ML), and Inter [....] » Read More
Title : Pigmented sorghum phenolic extracts regulate the expression of cancer development pathway genes in HT-29 and hypoxia-induced CCD 841 CoN cells
Aduba Collins, Charles Sturt University, Australia
Sorghum polyphenols have been shown to inhibit gastrointestinal cancer cell growth by inducing apoptosis and other pathways such as chronic inflammation. However, the impact of sorghum polyphenols on the most frequently mutated genes in the genome mutation and instability and dys [....] » Read More
Title : Climate variability, wetlands and food security in the Pampas plain: Hydrological risks and opportunities for resilient agroecosystems
Alejandra Mabel Geraldi, National University of the South, Argentina
The Pampas plain is one of the world’s major agricultural regions and a strategic territory for global food supply. However, its strong dependence on climate-driven water availability, together with intensive land-use change, makes food production increasingly sensitive to [....] » Read More
Title : Effects of soaking treatment on the microstructure, gelatinization properties, thermal characteristics and cooking quality of brown rice
Xiaohong Tian, Institute of Grain and Oil Processing, China
Brown rice presents several technical challenges during cooking, such as slow water absorption, inadequate gelatinization, and an undesirable texture. Soaking pretreatment is commonly employed to address these issues. In order to evaluate the effect of soaking technology on the a [....] » Read More
Title : Physical, chemical and microstructural characterization of bagasse from Agave angustifolia Haw
Jesica Ariadna Jimenez Mendoza, National Polytechnic Institute, Mexico
Agave angustifolia Haw bagasse is considered a biomass composed primarily of cellulose, hemicellulose, and lignin, originating from the mezcal production process in the state of Oaxaca, which is the leading producer (91%) in Mexico. Given the growing concern for decarbonization, [....] » Read More
Title : Grain risk analysis of meteorological disasters in Gansu province using probability statistics and index approaches
Jing Wang, Lanzhou Institute of Arid Meteorology, China
With global warming, agrometeorological disasters are also rising, posing a severe threat to China’s food security. Risk assessment serves as a bridge from disaster crisis management to risk management. Gansu Province is geographically crucial, so we performed a refined ass [....] » Read More
Title : Use of compostable or recyclable material as a sustainable alternative packaging of sheeps cheese
Ana Isabel Najera, University of the Basque Country EHU, Spain
Food industry is currently engaged in the search for new packaging alternatives that offer adequate food preservation, taking into account environmental aspects and consumer preferences. The work stems from the need to improve the sustainability of packaging in the local cheese i [....] » Read More
Title : Use of compostable or recyclable material as a sustainable alternative packaging of sheeps cheese
Maria Luz Fidalgo, University of the Basque Country EHU, Spain
Food industry is currently engaged in the search for new packaging alternatives that offer adequate food preservation, taking into account environmental aspects and consumer preferences. The work stems from the need to improve the sustainability of packaging in the local cheese i [....] » Read More
Title : Casein whey Pickering microcapsules for improved thermal stability and controlled release of curcumin in heat processed foods
Marcin A Kurek, Warsaw University of Life Sciences, Poland
Background: Curcumin is a bioactive polyphenol with remarkable antioxidant and anti-inflammatory potential, yet its poor water solubility and thermal instability limit its application in processed foods. Protein-based Pickering systems represent a promising clean-label route [....] » Read More
Title : Exploring the interaction between root architecture and functional traits in Camellia sinensis genotypes under drought conditions
Macide Burcu Timur, Beta Food Research & Development Center, Turkey
The increasing impacts of climate change have made drought a growing threat to tea (Camellia sinensis), a crop traditionally cultivated in humid regions. This study aims to investigate the potential relationship between root system development and functional traits (antioxidant c [....] » Read More
Title : Mineral oil hydrocarbons in commercially available rennet ripened cheeses
Anna Berthold Pluta, Warsaw University of Life Sciences, Poland
Mineral Oil Hydrocarbons (MOH) are a complex mixture of isomers derived primarily from crude oil that undergoes refining, and to a lesser extent from the coal, natural gas, and biomass. MOH split into mineral oil saturated hydrocarbons (MOSH) and mineral oil aromatic hydrocarbons [....] » Read More
Title : Large-scale genomic survey of multidrug-resistant Salmonella enterica serovar Enteritidis clones in a one health approach
Fahad Alreshoodi, Saudi Food and Drug Authority (SFDA), Saudi Arabia
The global burden of antimicrobial resistance (AMR) continues to rise, with Salmonella enterica serovar Enteritidis remaining a leading cause of foodborne infections worldwide. In the context of Saudi Arabia, the increasing reliance on imported food products, coupled with inten [....] » Read More
Title : Detection of Malaysian stingless bee honey’s authenticity using Fourier Transform Infrared–Attenuated Total Reflection (FTIR-ATR) spectroscopy technique with multivariate analysis
Nur Hafizati Abdul Halim, Agensi Nuklear Malaysia, Malaysia
Stingless bee honey produced by a species of stingless bee, Heterotrigona itama is well known for its nutritional benefits and being consumed by the local community as a supplement without them realizing the authenticity of the honey. The artificial honey found in the market is [....] » Read More