The 2nd International Food Sciences, Health and Gastronomy Congress is organized to promote the international exchange of scientific knowledge, strengthen interdisciplinary collaboration, and share current research and innovations in the fields of food sciences, health, and gastronomy.
Bringing together academics, researchers, health professionals, industry representatives, and students, the congress aims to address contemporary topics through a multidisciplinary perspective, including sustainable nutrition, public health, functional foods, food safety and quality, innovative food technologies, gastronomic heritage, culinary arts, and future food systems.
Through oral and poster presentations, keynote speeches, panel discussions, and scientific sessions, participants will have the opportunity to present their research on an international platform, establish new academic and professional collaborations, stay informed about the latest developments in their fields, and engage with experts from diverse disciplines.
Held in a hybrid format with both on-site and online participation, the congress seeks to bring together scientists and professionals from different countries, encourage knowledge sharing, support scientific advancement, and contribute to the development of strong international academic networks.
We believe that the 2nd International Food Sciences, Health and Gastronomy Congress will serve as an important international platform for advancing research in food sciences, health, and gastronomy, while contributing to the development of healthier societies and more sustainable food systems.
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
Health Topics (Food and Nutrition-Oriented)
- Food and Health Multidisciplinary Studies
- Nutrition and Public Health
- Clinical Nutrition and Diet Therapy
- Functional Foods and Health Promotion
- Food Safety and Human Health
- Food Microbiology and Health
- Nutraceuticals and Dietary Supplements
- Personalized Nutrition
- Sustainable Nutrition
- Healthy Eating Patterns and Dietary Guidelines
- Obesity, Nutrition, and Metabolic Health
- Food Allergies and Intolerances
- Gut Microbiota, Probiotics, and Prebiotics
- Functional Ingredients and Bioactive Compounds
- Nutrition Across the Life Cycle
- Sports Nutrition and Functional Foods
- Medical Foods and Specialized Nutrition Products
- Food Quality, Consumer Health, and Well-being
- Nutrition and Chronic Disease Prevention
- Plant-Based Nutrition and Health
- Innovative Food Products for Health Improvement
- Food Fortification and Enrichment
- Food Processing and Nutritional Quality
- Food Toxicology and Risk Assessment
- Nutrition Education and Consumer Awareness
- Traditional Foods, Health, and Wellness
