UNIFood Conference
September 24th-25th 2021 University of Belgrade

UNIFood Conference topics


FOOD PRODUCTION, PROCESSING, SUSTAINABILITY, ADDED-VALUE FOOD


Sustainability aspects in food production and processing (water management, waste reduction, energy efficiency)

Modelling and Control of Food Processes

Advances in Food Packaging and Preservation

Nano and microencapsulation in Food

Food structure and fuction: Emulsions, foams, gelation and others

Emerging Food Technology and Biotechnology

Traditional Food, Food with Appellation of Origin

Added-value food Industry by-products

3-D Food

Organic food


FOOD QUALITY AND SAFETY


Novel Aspects of Food Safety and Quality

Mycotoxins in Food

Additives in Food

Process-induced food toxicants

Chemistry of food

Food safety and genetic engineering

Food allergens

Food fraud and authenticity

Risk analysis

Sensor analysis


FOOD NUTRITION AND HEALTH


Current Research and Development of New Functional Food Products

Functional Foods and Obesity

Functional Foods and Diabetes

Functional Foods and Neurological Diseases

Functional Foods and Cardiovascular Diseases (CVD)

Functional Foods and Cancer

Functional Foods with Bioactive Compound(s)

Medical impact of food

Food digestion and bioavailibility

Effects of processing on food functionality

Phytochemicals/plant bioactives

Gut microbiota


HIGH-TECH AGRICULTURAL AND FOOD PRODUCTION


Agricultural machinery and facilites

Smart farming (sensors, systems automation)

Food processing equipment - industry 4.0


FOOD ETHICS


Utilisation of natural resourses

Food security and sovereingty

Rights and resposabilites

Religion aspects of food

Food and Social Identities, Cultural Practices, and Values


EDUCATION, INNOVATION AND KNOWLEDGE TRANSFER


Industrial innovation

Social Innovation

University to industry: colaboration, netwoking and knowledge transfer

Knowledge transfer supporting environment - The roll of food hubs, incubators, science parks

Enterpreneurship in academic education