9th International Congress of Food Technologists, Biotechnologists and Nutritionists
Under the theme "Integrating new approaches to produce safe, nutritious and sustainable food" the 2018 Congress will explore the latest achievements of national and international scientists and reveal innovative ideas in the field of food technology, biotechnology and nutrition through the topics related to quality and authenticity of food products, food safety and traceability, innovative and non-thermal technologies and waste utilization as well as sustainability in the food industry and the relationship of diet and health. Part of the Congress will be dedicated to specific topics such as olive oil quality, achievements in bioprocess engineering and molecular biotechnology, and the exploitation of the biological potential of the Adriatic Sea.
Following trends in the food processing sector and based on national and EU strategies, the specific objective of this Congress is to value and integrate different research approaches in order to efficiently establish the link between science and industry, exchange knowledge and experience. As a part of the Congress activities aimed to create new connections and collaboration between stakeholders on research and innovation in food technology, biotechnology and nutrition, meetings of scientists, government and entrepreneurship representatives will be held and offer driving force for transferring knowledge into economic activity.