Connecting community, industry and academia to create a sustainable food future
Where: University of Newcastle - Ourimbah Campus, 10 Chittaway Road, Ourimbah, NSW, 2258
This conference will bring together researchers, students, and local industry professionals in the food science and nutrition space to showcase current research efforts developing the next generation of sustainable food and nutrition services. The conference will feature presentations from leading experts in food science and nutrition research, with topics including nutrition and consumer science, food waste and sustainability, functional foods, postharvest technology, and nutrition and food science education.
The organising Committee:
Dr Tamara Bucher, Dr Patrice Jones, Dr Soumi Paul Mukhopadhyay, Dr Emma Beckett, Dr Tim Kirkman, Dr Taiwo Akanbi, Dr Penta Pristijono, Dr Quan Vuong, Dr SP Singh, Prof Chris Scarlett.
Call for Abstracts:
The call for abstracts and EOI for themes are now open.
To view the abstract submission requirements click here
To submit your abstract or theme for consideration please click here.
The call for abstracts will close on the 30th of April 2021 at 11.59pm. The call for themes will close on the 10th of March
Contribution Formats: Oral presentation or poster/e-poster
Themes may include but are not limited to:
- Sensory and consumer science
- Functional food ingredients
- Sustainable food production
- Nutrition science
- Postharvest and food innovations
- Food waste reduction and circular economy
- Wine innovations
Program: A detailed program will be announced in April 2021
Tickets: Both Virtual and In-Person attendance options available
- Standard In-Person Attendance – $195
- Student In-Person Attendance – $90
- Standard Virtual Attendance – $60
- Student Virtual Attendance – $30
Face to face registrations are limited to a total of 100 at this stage.
