International Conference on Traditional Food Processing
- URL: https://foodtechevents.com/traditional-food-processing-conference/
- Event Date: 2025-08-18 ~ 2025-08-19
- Organizer: Stripe Conferences
- Location: Rome, Italy
International Conference on Traditional Food Processing
Theme: Food Science Innovations for a Sustainable Future
Dates: August 18-19, 2025
Location: Rome, Italy
The Traditional Food Processing Conference invites scholars, practitioners, and food enthusiasts to explore the significance of traditional food processing methods. Scheduled for August 18-19, 2025, in Rome, the conference will focus on the theme “Food Science Innovations for a Sustainable Future.”
Conference Highlights:
- Exploration of Traditional Techniques: The event will emphasize the role of fermentation, traditional cooking methods, and indigenous food practices in promoting sustainable food systems.
- Cultural and Nutritional Significance: Participants will engage in discussions about the cultural importance of these methods and their potential to enhance contemporary food science.
- Innovative Approaches: The conference aims to connect traditional knowledge with modern innovations, showcasing how age-old practices can improve nutrition, support biodiversity, and contribute to environmental sustainability.
Scientific Sessions:
Key sessions will cover a range of topics, including:
- Food Technology
- Agri Food Technology
- Food Engineering and Processing
- Chemistry of Food and Bio-processed Materials
- Food Microbiology
- Consumer Behavior and Food Choices
- Food Nutrition and Dietetics
- Food Biotechnology
- Food Preservation and Safety
- Food Quality, Safety, and Regulations
- Food Packaging
Registration:
- Early Bird Registration: Opens on August 1, 2024, encouraging participants to secure their spots early.
This conference aims to foster a dialogue that blends tradition with innovation, paving the way for a more resilient and sustainable food system for future generations. Join us in Rome to celebrate the rich heritage of food processing and its potential for positive change.
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