Dear Scientists, Academics, Researchers, Health Professionals, Chefs, and Gastronomy Enthusiasts,
On behalf of the Organizing Committee, it is our great pleasure and honor to invite you to the 2nd International Food Sciences, Health and Gastronomy Congress, which will be held on 7–9 September 2026 in Pristina, Kosovo, in a hybrid format with both on-site and online participation.
This international congress aims to bring together distinguished scholars, researchers, healthcare professionals, industry representatives, chefs, and students from around the world to exchange knowledge, present innovative research, and discuss emerging developments in the interconnected fields of food sciences, health, and gastronomy.
In an era where food systems, public health, and sustainability are more interconnected than ever before, our congress provides a multidisciplinary platform for addressing global challenges and opportunities. The congress will explore a wide range of contemporary topics, including food safety and quality, sustainable nutrition, functional foods, public health nutrition, food innovation and technology, culinary arts, gastronomic heritage, consumer behavior, and future food systems.
Through scientific presentations, keynote speeches, panel discussions, and networking opportunities, participants will have the chance to share their expertise, establish international collaborations, and contribute to the advancement of knowledge that supports healthier societies and more sustainable food environments.
We believe that the 2nd International Food Sciences, Health and Gastronomy Congress will serve as a valuable forum for fostering academic excellence, encouraging interdisciplinary cooperation, and promoting innovative solutions that address the evolving needs of both science and society.
We sincerely look forward to welcoming you to Pristina and to your valuable contributions to the success of this international gathering.
Sincerely,
Dr. Ali Paşazade
Congress President
2nd International Food Sciences, Health and Gastronomy Congress