TRENDS IN FOOD SCIENCE AND EMERGING TECHNOLOGIES – AN INTERNATIONAL CONFERENCE

We are thrilled to invite researchers, innovators, and industry leaders to submit abstracts for oral and poster presentations at the Trends in Food Science and Emerging Technologies – an international conference, organized by Impact Research Communications. Join us in Prague, Czech Republic, from November 25–27, 2026, to shape the future of food science through dynamic presentations and global collaboration.

This 3-day conference will bring together the global food researcher's community, where chemists, analysts, technologists, scientists, investigators, and young researchers gather to share cutting-edge research and innovations in food science and technology.

This landmark event will explore cutting-edge advancements across pivotal themes:

Your oral presentations and posters will spark lively discussions and foster collaborations in this vibrant international forum.

Nestled along the Vltava River, this "City of a Hundred Spires" blends medieval majesty with Renaissance splendor. Marvel at Prague Castle—the world's largest ancient castle complex—wander the iconic Charles Bridge with its 30 statues, and gaze at the Astronomical Clock's 600-year-old mechanical dance. Savor must-try Czech flavors like trdelník (chimney cake), hearty svíčková (marinated beef with creamy sauce), and crisp pilsner beer in historic taverns. Prague's fusion of history, innovation, and culinary charm makes it the perfect stage for our conference.

Prof. Alain Le-Bail earned his PhD in Heat Transfer and Fluid Dynamics from the University of Nantes in 1990 and serves as Professor at ONIRIS VetAgro-Bio in Nantes (www.oniris-nantes.fr), where his teaching and research in UMR GEPEA (Process Engineering applied to Food science and Environment, affiliated with CNRS) focus on heat transfer, phase change in food systems, the impact of processing on food structure and functionality—emphasizing physics of interfaces under external fields (electric, microwave, ultrasound) and gas interactions during preparation—with applications in baking technology and refrigeration.