International Conference on Food Science and Technology

It is our pleasure to invite you to participate in the International Conference on Food Science and Technology 2019 (IC-FST). IC-FST is an international peer reviewed conference which publishes works of the scientists as well as practitioners in interested areas.

Scope and Topics

The aim of the conference is to facilitate the exchange of knowledge between innovative academics, doctoral candidates, .

Papers and presentations should address topics like:

  • Chemistry, microbiology and biotechnology aspects of food
  • Food and material engineering
  • Nutraceuticals, functional foods and functional ingredients
  • Biophysical analysis of food or processing operations
  • EApplied research related to food nanotechnology
  • Environmental, safety and sustainability aspects of processing
  • Waste / by-product management in food processing
  • Food Economics and Statistics
  • Agricultural Economics and Policy
  • Agricultural and Natural Resource Economics
  • Food Contamination, hygiene and Toxicology
  • Innovative Food Products and Processes

For further information please refer to this link here

Important Dates

    October 15, 2019 Abstract submission

    October 21, 2019 Full paper submission

    October 23, 2019 Acceptance notification

    October 18, 2019 Early Registration date

    October 24, 2019 Late Registration date

Plenary Speakers

François LEFORT

Professor

Fisnik Laha

Professor

1250

Participants

422

Presentations

24

Countries

702

Speakers

Preliminary Program


Download Agenda

Event Hosts

Submit Your Contribution Work

Authors are invited to submit papers through the conference Submission system.

Submissions must be original and should not have been published previously or be under consideration for publication while being evaluated for this conference. The proceedings of the conference will be published by IC-UBT Proceedings

Submit

Event Location

UBT
Innovation Campus
Magjistralja Pristine - Ferizaj
Phone: +381 38 541 400
Email: [email protected]