Preface: 4th International Electronic Conference on Foods

first_page Download PDF settings Order Article Reprints Font Type: Arial Georgia Verdana Font Size: Aa Aa Aa Line Spacing:    Column Width:    Background: Open AccessEditorial Preface: 4th International Electronic Conference on Foods † by Arun K. BhuniaArun K. Bhunia SciProfiles Scilit Preprints.org Google Scholar 1,2 1 Department of Food Science, Purdue University, West Lafayette, IN 47907, USA 2 Department of Comparative Pathobiology, Purdue University, West Lafayette, IN 47907, USA † All papers published in this volume are presented at the 4th International Electronic Conference on Foods, 15–30 October 2023; Available online: https://foods2023.sciforum.net/ Biol. Life Sci. Forum 2023, 26(1), 127; https://doi.org/10.3390/Foods2023026127 Published: 19 June 2024 (This article belongs to the Proceedings of The 4th International Electronic Conference on Foods) Download keyboard_arrow_down Download PDF Download PDF with Cover Download XML Download Epub Browse Figure Versions Notes 1. Introduction 1.1. Conference IntroductionThe 4th International Electronic Conference on Foods—Focus on Sustainable Food Systems: Current Trends and Advances was held from 15 to 30 November 2023. The food system is a comprehensive and complex network, which includes all the industries involved in food production and processing, their interlinked value-added activities, and the parts of economic, social, and natural environmental sciences. Sustainable Food Systems mean economic sustainability, social sustainability, and environmental sustainability based on human nutrition and food security embedded in the food system. This conference offered the opportunity to bring together leading researchers in various fields related to Food Systems can participate in this platform to share and discuss the most cutting-edge research development of Sustainable Food Systems in the world. 1.2. Conference SessionsS1: Food Security and Sustainable Food Supply (with special emphasis on Agri-Food & Food Industry, pandemic, COVID, supply chain, societal elements, etc.)S2: International Trade and Food EconomicS3: Food Sensory and Consumer ChoicesS4: Food Physical and Structural PropertyS5: Food Chemistry and BiochemistryS6: Food Analysis, Biotechnology, and EngineeringS7: Food Quality and SafetyS8: Food MicrobiologyS9: Functional Foods, Nutrition and Health 2. Committee Members 2.1. Conference ChairsProf. Dr. Arun K. Bhunia, Department of Food Science, Department of Comparative Pathobiology (Courtesy), Purdue University, USA. 2.2. Session ChairsProf. Dr. Joana S. AmaralCIMO, Instituto Politécnico de Bragança, Bragança, PortugalProf. Dr. Katrina CampbellInstitute for Global Food Security, Queen's University, Belfast, 19 Chlorine Gardens, Belfast BT9 5DL, UKAssoc. Prof. Koushik AdhikariDepartment of Food Science and Technology, University of Georgia, Griffin, GA 30223, USAAssoc. Prof. Jean-Christophe JacquierFood for Health Ireland, UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, IrelandProf. Dr. Antonello SantiniDepartment of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, ItalyProf. Dr. Anet Režek JambrakFaculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, CroatiaProf. Dr. Antonio BevilacquaDepartment of Agriculture, Food, Natural Resources and Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, ItalyProfessor Marcello IritiDepartment of Biomedical, Surgical and Dental Sciences, Università degli Studi di Milano, Via G. Pascal 36, 20133 Milan, Italy 2.3. Event CommitteesDr. Manuel Viuda-MartosAgrofood Technology Department, Miguel Hernández University, Ctra. Beniel km 3.2, 03312 Orihuela, SpainDr. Charalampos ProestosNational and Kapodistrian University of Athens, Department of Chemistry, Food Chemistry Laboratory, Panepistimiopolis Zografou, 15771 Athens, GreeceProf. Dr. Yongquan XuKey Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 South Meiling Road, Hangzhou 310008, ChinaDr. Jayanta Kumar PatraResearch Institute of Integrative Life Sciences, Dongguk University, Goyang-si, Republic of KoreaDr. Luís Manuel Lopes Rodrigues Da Silva1. CPIRN-UDI-IPG–Research Unit for Inland Development, Center for Potential and Innovation of Natural Resources, Polytechnic of Guarda, Av. Dr. Francisco Sá Carneiro, 506300-559 Guarda, Portugal 2. Health Sciences Research Centre (CICS-UBI), Beira Interior University, Av. Infante D. Henrique, 6201-506 Covilhã, PortugalDr. Tao WuCollege of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, ChinaDr. Michael NetzelCentre for Nutrtion and Food Sciences, Queensland Alliance for Agriculutre and Food Innovation, The University of Queensland, Coopers Plains, QLD 4108, AustraliaProf. Dr. Qinchun RaoCollege of Human Sciences, Florida State University, 120 Convocation Way, Tallahassee, FL 32306-1493, USADr. María del Mar ContrerasDepartment of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, SpainDr. Vito Verardo1. Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18011 Granada, Spain 2. Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Granada, SpainDr. Sonia MedinaSpanish National Research Council (CEBAS-CSIC), Campus de Espinardo, P.O. Box 164, 30100 Espinardo, Murcia, SpainDr. Lee Suan ChuaDepartment of Bioprocess and Polymer Engineering, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, 81310 UTM Skudai, Johor Bahru, Johor, MalaysiaDr. Maojun JinInstitute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences(CAAS), Beijing, ChinaProf. Dr. Cristina A. FenteDepartment of Analytical Chemistry, Nutrition and Bromatology, Santiago de Compostela University, 27002 Lugo, SpainDr. Soledad CeruttiInstituto de Química de San Luis (INQUISAL, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)—Universidad Nacional de San Luis), San Luis CP 5700, ArgentinaProf. Dr. Xinghui LiCollege of Horticulture, Nanjing Agricultural University, Nanjing 210095, ChinaProf. Dr. Virgínia Cruz FernandesREQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, PortugalDr. Efstathios GiaourisLaboratory of Food Microbiology and Hygiene, Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, GreeceDr. Sandra FurlanettoDepartment of Chemistry "U. Schiff", University of Florence, Via U. Schiff 6, Via Della Lastruccia 3-13, Sesto Fiorentino, 50019 Florence, ItalyProf. Dr. Antonello PaparellaDepartment of Bioscience and Technology for Food, Agriculture, and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, ItalyDr. Yolanda MorenoResearch Institute of Water and Environmental Engineering (IIAMA), Universitat Politècnica de València, Valencia, SpainProf. Dr. Maria MartuscelliDepartment of Bioscience and Technology for Food, Agriculture, and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, ItalyProf. Dr. Ursula Andrea Gonzales-BarronCIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Bragança, Santa Apolónia Campus, 5300-253 Bragança, PortugalDr. Nilesh NirmalInstitute of Nutrition, Mahidol University, Salaya, Nakhon Pathom 73170, ThailandProf. Dr. Matteo Alessandro Del NobileDepartment of Agricultural Sciences, Food and Environment, University of Foggia, Foggia, ItalyProf. Dr. Susana CasalREQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050-313 Porto, PortugalProf. Dr. Diogo Thimoteo Da CunhaSchool of Applied Sciences, State University of Campinas—UNICAMP, Limeira 13484-350, SP, Brazil 3. Keynote PresentationsThe distinguished scientists below delivered insightful speeches:Prof. Dr. Antonio BevilacquaDepartment of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, ItalyDr. Michel AlianiFood and Human Nutritional Sciences, Physiology and Pathophysiology University of Manitoba and a member of the Division of Neurodegenrative Disorders; St. Boniface Research Centre, Winnipeg, CanadaProf. Dr. Koushik AdhikariDepartment of Food Science and Technology, University of Georgia, Griffin, GA 30223, USAProf. Dr. Anet Režek JambrakFaculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, CroatiaDr. Vittorio CapozziNational Research Council of ItalyDr. Angela RacioppoDepartment of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, ItalyDr. Panagiotis KandylisDepartment of Food Science and Technology, Ionian University, GreeceIntroductionProfessor Barbaros ÖzerFaculty of Agriculture, University of Ankara, TurkeyDr. Edgar Chambers IVCenter for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, USADr. Rhonda K. MillerDepartment of Animal Science, Texas A&M University, College Station, USADr. Jeehyun LeeDepartment of Food Science and Nutrition, College of Human Ecology, Pusan National University, Busan, South KoreaDr. Thuy Xuan Uyen PhanFood Science, Schmid College of Science and Technology, Chapman University, Orange, California, USAProf. Dr. Vicente Manuel Gómez-LópezGreen and Innovative Technologies for Food, Environment and Bioengineering Research Group (FEnBeT), Universidad Católica de Murcia (UCAM), Murcia, SpainProf. Dr. Giaouris EfstathiosDepartment of Food Science and Nutrition, Faculty of the Environment, University of the Aegean, Metropolite Ioakeim 2, Myrina 81400, Lemnos, GreeceDr. Elsa F. VieiraInstituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, PortugalDr. Joanna BryśDepartment of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 159c, Nowoursynowska St., 02-776 Warsaw, Poland 4. PartnersThe 4th International Electronic Conference on Foods is supported by the following Journals and organizations (Figure 1): Conflicts of InterestThe authors declare no conflicts of interest. Figure 1. Media Partners. Figure 1. Media Partners. Disclaimer/Publisher's Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content. © 2024 by the author. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Share and Cite MDPI and ACS Style Bhunia, A.K. Preface: 4th International Electronic Conference on Foods. Biol. Life Sci. Forum 2023, 26, 127. https://doi.org/10.3390/Foods2023026127 AMA Style Bhunia AK. Preface: 4th International Electronic Conference on Foods. Biology and Life Sciences Forum. 2023; 26(1):127. https://doi.org/10.3390/Foods2023026127 Chicago/Turabian Style Bhunia, Arun K. 2023. "Preface: 4th International Electronic Conference on Foods" Biology and Life Sciences Forum 26, no. 1: 127. https://doi.org/10.3390/Foods2023026127 Article Metrics No No Article Access Statistics Multiple requests from the same IP address are counted as one view.