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Venue: Kysthotellet, Kystvej 26, 8500 Grenaa, Denmark

Important dates:

• Call for abstracts and registration open in May
• Early bird registration will close on August 15
• Call for abstracts will close on August 27
• Registration will close on September 24
• The program will be sent out in September

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{"@context": "http://schema.org","@type": "Event", "@id": "event_2286_0", "eventAttendanceMode":"https://schema.org/OfflineEventAttendanceMode", "name": "EFFoST International Conference 2026", "url": "https://www.locality-algae.eu/events/effost-international-conference-2026/", "startDate": "2026-11-3", "endDate": "2026-11-6", "image":"", "description":"

The 40^th EFFoST International Conference 2026 will be hosted by the Poznań University of Life Sciences (PULS) with the scientific support of national partners and will be held in the charming city of Poznań in Poland.

Food systems face a dual challenge: dependence on natural resources and increasing environmental pressures. Join us to explore innovative solutions across the entire food chain in five different subthemes. By bringing together science, industry, and digital innovation, this conference anniversary edition aims to foster resilient and sustainable food systems ready to meet the demands of tomorrow. 

Each year the European Federation of Food Science and Technology (EFFoST) organises this prestigious academic food science and technology conference. Join world-renowned researchers, scientists, policy makers, professionals and students from multi-disciplinary food-related fields to share the latest developments and create new partnerships. 

The EFFoST2026 conference will explore the theme: Building Sustainable Food Systems: Today’s Challenge for a Better Tomorrow. 

The five main conference sub-themes that the EFFoST2026 anniversary edition will focus on are: 

1. Raw Materials, Ingredients, and Alternative Food Sources 

• Alternative Protein, Lipid, and Bioactive Sources
• Functional and Structured Foods in Health
• Sustainable Raw Materials and Processing Impact
• Circular Approaches to By-Products and Upcycled Ingredients 

 2. New Trends in Food Processing, Preservation, and Packaging 

• Innovative and Sustainable Food Processing Technologies
• Sustainable Food Processing
• Packaging Innovations
• Innovative and Sustainable Preservation Strategies 

 3. Digitalization, Robotics, and Artificial Intelligence 

• Smart Packaging and Process Design
• Artificial Intelligence and Automation in Food Systems
• Digital Solutions for Waste and Malnutrition Reduction
• Digital Twins, Modeling, and Data-Driven Food Systems 

4. Consumer Science and Personalised Nutrition 

• Consumer Expectations and Trust in Novel Food
• Consumer Confidence in the Digital Age
• Food for Special Purposes
• Behavioural and Psychological Aspects of Food Choice 

5. Advances in Analytical Methods for Food Safety, Authenticity, and Traceability 

• Advanced Sensory Methods
• Metabolomics and Proteomics
• Developing Methods for Traceability and Safety
• Rapid and Innovative Analytical Tools for Food Safety and Authenticity 

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