Nur Hafizati Abdul Halim, Agrotechnology & Bioscience Division, 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
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 : 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