10th European Food Science & Technology Congress (Food Technology 2026)

Food Chemistry & Biochemistry
Food Microbiology & Safety
Food Engineering & Processing Innovations
Food Packaging & Preservation Technologies
Food Rheology, Texture & Sensory Science
Flavor Chemistry & Aroma Technology
Food Toxicology, Allergens & Risk Assessment
Food Enzymology & Biocatalysis
Fermented Foods & Beverages
Traditional & Ethnic Foods Science
Plant-Based & Alternative Proteins
Insects, Algae & Novel Food Sources
Lab-Grown Meat & Cultured Seafood
Novel Food Ingredients & Additives
Fortified & Bio-Enriched Foods
Functional Foods & Nutraceuticals
Dietary Fibers, Prebiotics & Probiotics
Food–Pharma Interface
Food & Human Microbiome
Personalized Nutrition & Precision Food Science
Diets, Lifestyle & Chronic Diseases
Food for Aging Population & Public Health
Food for Infants & Children
Sports Nutrition & Performance Foods
Mental Health, Brain Function & Food
Exposome, Omics & Systems Nutrition
Psychedelic Foods & Consciousness
Neurogastronomy & Brain–Food Interaction
Artificial Digestive Systems & Gut Models
Quantum Food Science
Agri-Food Biotechnology & GM Foods
CRISPR, Gene Editing & Synthetic Biology
Biotechnology & Fermentation Technology
Marine & Aquatic Foods Technology
Climate-Resilient Crops & Sustainable Production
Precision Agriculture & Food Production
Post-Harvest Technology & Storage
Soil, Water & Food Quality Nexus
Organic, Natural & Circular Food Systems
Food Waste Reduction & Valorization
Circular Economy & Circular Gastronomy
Climate Change & Food Security
Consumer Trends, Narratives & Storytelling
Food Diplomacy, Culture & Culinary Science
Food & Religion: Science Meets Tradition
Gender, Equity & Inclusion in Food Systems
Future of Work, Skills & Workforce in Food Industry
Food Policy, Law & International Trade
Food Fraud, Authenticity & Consumer Trust
Industry–Academia Collaboration & Innovation