The International Food Sciences and Gastronomy Congress is being held for the first time this year with the aim of promoting international exchange of information in the fields of food science and gastronomy. Bringing together academics and students, this congress aims to address topics such as sustainable nutrition, innovative food technologies, cultural gastronomic heritage, and new trends in culinary arts with an interdisciplinary approach. This prestigious event offers participants the opportunity to share knowledge, network, and closely follow sectoral developments, marking the first step toward becoming a leading platform in its field.
Food Science and Technology Topics:
- Food sustainability and circular economy
- Plant-based meat alternatives and their future
- Functional foods and their effects on health
- Reduction and reutilization of food waste
- Food safety and prevention of food fraud
- Application of nanotechnology in the food industry
- Fermented foods and probiotics
- Food production management through artificial intelligence and big data
- Microbial contamination in foods and prevention methods
- Effects of climate change on agricultural production
- Nutritional value and future of alternative protein sources
- Food supplements and trends in functional nutrition
- Blockchain technologies for preventing food waste
- Agriculture 4.0: Smart farming systems and data analytics
- Microbiome and nutrition: Impacts on gut health
- Foods produced through synthetic biology and ethical debates
- Food packaging and waste reduction strategies
- Water scarcity and its impact on food production
- High-pressure processing technology and food preservation
- Emerging technologies in food production
- Food additives
- Nanoparticle production from food waste and its agricultural applications
- Biological removal of food residues
Gastronomy and Nutrition Topics:
- Harmony between traditional cuisines and modern gastronomy
- Use of local and organic products in gastronomy
- New health effects of fermented foods
- Food trends: Keto, paleo, and intermittent fasting diets
- The role and rise of female chefs in gastronomy
- Coffee and chocolate tasting techniques and new processing methods
- Nutritional value and market position of plant-based dairy products
- Zero-waste kitchen practices and their environmental impact
- Culinary cultures based on diversity and flavor fusions
- Health impacts of traditional sourdough breads
- Contribution of local cuisines to the tourism sector
- Sustainable restaurant management and eco-friendly kitchen practices
- Vegan and vegetarian nutrition trends
- Alternative protein sources (insect-based foods, algae, etc.)
- New research on gluten-free and lactose-free diets
- Integration of regional cuisines with modern gastronomy
- Methods to prevent food waste in restaurants
- Innovative approaches of chefs in the culinary world
- Preserving and sustaining cultural heritage through gastronomy
- The slow food movement and its effects
