International Conference on Food and Beverage Safety ICFBS on May 20-21, 2027 in Vancouver, Canada

Advances in Food and beverage Processing
Sustainability – efficient use of resources and energy
Raw material utilization: waste reduction in food and beverage processing and the food and beverage chain; use of by-products
Energy efficiency and water management: energy savings in thermal and non-thermal technologies; reducing water consumption by optimization processing and design; improvement of distribution logistics
Life cycle strategies: footprint (carbon, water, land); packaging and waste recycling; fair trade production
Innovative products, ingredients and packaging
Sensory optimization and consumer preferences: new texture attributes in food and beverage and beverages: flavor perception and consumption behavior; novel natural ingredients; clean labeling and organic food and beverage
Nutrition and health: optimization of nutritional value; functional ingredients; reduction of fats, sugar and salt
Food and beverage and packaging convenience: healthier snacks and ready to eat products; food and beverage service; convenience packaging
Food and beverage safety and quality
New technologies in food and beverage processing and preservation: thermal, mechanical and physical processing
Packaging for extended shelf life: active packaging; intelligent packaging; optimizing barriers
Regulatory aspects: novel food and beverage; health claims; packaging; nanotechnology
Communication with consumers: industry; academic; government