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Abstract Submission

We invite and welcome you to submit abstracts for the Food Chem Innovations: An International Summit conference to be held in Munich (Germany) on 28-29 October 2020. All abstracts (invited/oral/poster) shall be submitted using the online abstract submission system. All submissions will go through a blind, peer-reviewed process carried out by an international review panel.

Final selection of abstracts will be made by members of the scientific programme committee and track committees. The highest-scoring abstracts will be selected for oral presentations in selected tracks while others will find place in poster sessions. The majority of the selected posters will be displayed in the Poster Exhibition. Limited late breaker abstracts will be accepted after the due date, but we can not guarantee the admission in the conference. Once the abstracts is accepted, at least one of the authors must register for the conference.

IMPORTANT CONFERENCE DATES
Opening of Abstract Submission
10 January 2020
Add to Calender 2020-10-28 10:00:00 2020-10-29 24:00:00 Europe/Berlin Conference Dates 26-27 May, 2020 Food Chem Innovations- An International Summit Oct. 28-29, 2020 Munich, Germany aiiconventions info@aiiconventions.net
Opening of Registration
10 Feberuary 2020
Add to Calender 2020-10-28 10:00:00 2020-10-29 24:00:00 Europe/Berlin Conference Dates 26-27 May, 2020 Food Chem Innovations- An International Summit Oct. 28-29, 2020 Munich, Germany aiiconventions info@aiiconventions.net
Author Notification
Continuous
Add to Calender 2020-10-28 10:00:00 2020-10-29 24:00:00 Europe/Berlin Conference Dates 26-27 May, 2020 Food Chem Innovations- An International Summit Oct. 28-29, 2020 Munich, Germany aiiconventions info@aiiconventions.net
Opening of Registration
10 Jan. 2020
Add to Calender 2020-10-28 10:00:00 2020-10-29 24:00:00 Europe/Berlin Conference Dates 26-27 May, 2020 Food Chem Innovations- An International Summit Oct. 28-29, 2020 Munich, Germany aiiconventions info@aiiconventions.net
Abstract Submission Deadline
25 May 2020
Add to Calender 2020-10-28 10:00:00 2020-10-29 24:00:00 Europe/Berlin Conference Dates 26-27 May, 2020 Food Chem Innovations- An International Summit Oct. 28-29, 2020 Munich, Germany aiiconventions info@aiiconventions.net
Early Bird Registration
12 Jun. 2020
Add to Calender 2020-10-28 10:00:00 2020-10-29 24:00:00 Europe/Berlin Conference Dates 26-27 May, 2020 Food Chem Innovations- An International Summit Oct. 28-29, 2020 Munich, Germany aiiconventions info@aiiconventions.net
Standard Registration
25 Aug. 2020
Add to Calender 2020-05-26 10:00:00 2020-05-27 24:00:00 Europe/Berlin Conference Dates 26-27 May, 2020 Food Contamination & Traceability Summit May 26-27, 2020 Munich, Germany aiiconventions info@aiiconventions.net
Late Registration
10 Oct 2020
Add to Calender 2020-10-28 10:00:00 2020-10-29 24:00:00 Europe/Berlin Conference Dates 26-27 May, 2020 Food Chem Innovations- An International Summit Oct. 28-29, 2020 Munich, Germany aiiconventions info@aiiconventions.net
Conference Dates
28-29 OCT 2020
Add to Calender 2020-10-28 10:00:00 2020-10-29 24:00:00 Europe/Berlin Conference Dates 26-27 May, 2020 Food Chem Innovations- An International Summit Oct. 28-29, 2020 Munich, Germany aiiconventions info@aiiconventions.net

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CONFERENCE TOPICS

  • New Protein Innovations

    (New protein sources, extraction innovations, functionality, hight moisture textursation, product developmnent & consumer acceptance)

  • New Food Bioactives

    (Identification, chemical structure, functionality in food structure, & stability during processing, storage and intake).

  • Nutritional Metablomics

    (Profiling, chemometric methods, applications - gut microbiota, metabotyping, biomarkers, diet & health )

  • Innovations in Bioploymer Chemistry

    (New methds and  technologies to improve the proteins, carbohydrates, lipids & enzyme applications in food products)

  • Biochemical, Biophysical and Biological Properties of Food

  • New Food Additives

    ( Isolation, characterization, modification & functional properties & applications.)

  • Chemical Processes and Molecular Interactions

    (Protein-carbohydrate-lipid interactions, oxidation, caramalisation, crystallisation, flavour formation, storage changes etc

  • Aroma Chemistry & Oral Processing

    (Flavour molecules, properties, formation, release kinetics, oral processing & consumer perception)

  • Innovations in Food Formulation

    (Food biophysics, design, ingredients, functionaity, processing, shelf-life)

  • Food Analysis

    (Compositional, nutritional, Molecular, Macro, Micro, & Nanoscopic with HPLC, LC-MS, GC-MS, IR, NIR, Light scattering, Raman Spectroscopy, Rheometry, Mi

Register Now