Congress topics

Pursuant to the CEFood 2022 moto — ”Food, technology and nutrition for healthy people in a healthy environment” — we invite congress participants to submit contributions addressing challenges of the food supply chains or topics ranging from basic discoveries to practical solutions.

Additives; Adulteration; Agriculture; Allergens; Analysis; Animal food products; Animal foods; Artisanal; Biologically active compounds; Circular technology; Clinical nutrition; Cold chain; Communication; Consumers; Contact materials; COVID-19 pandemic; Culinary heritage; Culture; Dietetics; Ecology; Education; Environmental issues of production; Environmental issues supply chains; Ethics; Fast-food chains; Fermented foods; Food & drink products; Food and health risks; Food authenticity; Food contact materials; Food defense; Food design; Food diversity; Food frauds; Food nutrition culture; Food preservation; Food processing; Food quality; Food safety; Food safety culture; Food security; Food spoilage; Food standards; Food supplements; Food supply chains; Food uniformity; Food vendors; Foodomics; Forgotten foods; Functional foods; Gastro culinary design; Gastronomy; Globalization vs regionalization; GMO; Good practices; HACCP; Hazard; Hygiene; Hygienic design; Industrial; Industrial technology design; Influencers vs teachers and parents; Irradiation; Labeling; Legislation; Life style; Management; Mariculture; Microbiology; Modeling of food processing; Molecular gastronomy; Nanotechnology; Novel foods; Nutrition; One health; Packaging; Pesticides; Plant food products; Plant foods; Pollution; Preservation modern; Preservation traditional; Production conventional; Production ecological; Quality assurance; Refrigeration; Renewables; Risk; Risk factors and chronic diseases; Sensory analyses; Sensory analysis; Shelf life; Street food; Sustainable food systems; Technology; Traceability; Traditional foods; Ultra processed foods; Virtual food world; Wastes; Wellbeing; 3D printing