page-header

Application and Registration

Dear participants, the registration and payment information for authors whose papers have been accepted for our conference is provided below.

  • The conference will be held online.
  • Authors who will present their accepted papers at the conference will pay 700 TL. International participants will pay 20 USD.
  • Those attending the conference as listeners will pay 200 TL.
  • All papers submitted to the conference will be evaluated through a blind peer review process. Participants whose papers are accepted and presented after the peer review process will be issued a “Conference Participation Certificate.”
  • Those attending the conference as listeners will be issued a “Listener Participation Certificate.”

Congress Registration Fees

(All presentations will be conducted online.)

Account Name IBAN
NİŞANTAŞI ÜNİVERSİTESİ İKTİSADİ İŞLETMESİ (TL) TR72 0001 0019 0097 6682 0550 11
NİŞANTAŞI ÜNİVERSİTESİ İKTİSADİ İŞLETMESİ (USD) Swift Code: TVBATR2A TR64 0001 5001 5804 8025 2391 77

 

Participation fee
Participant 700 TL
Foreign participant 20 USD
Listener 200 TL

 

Registration and Payment

  • At our conference, a researcher can present a maximum of two papers with one registration fee. No additional registration fee will be charged if the researcher’s name appears on other papers.
  • When registering for our conference, payment information must be specified in the “remittance slip” description section in the following order: Turkish ID number, first name, and last name. The relevant remittance slip must be sent to [email protected] via email.
  • Participants wishing to attend as listeners must indicate their Turkish ID number, first name, and last name in that order in the “remarks” section of the receipt. The relevant receipt must be sent by email to [email protected].
  • Even if their papers are accepted, researchers who have not paid the registration fee will not be able to participate in the conference.

 

Click here to submit a paper to the 2025 International Food Science and Gastronomy Congress.

Back to top of page