The iCFP is a platform for professionals in the field of food properties for sharing knowledge, innovative ideas, and research achievements. This year theme is “food properties for food quality and safety”. The four focuses of this conference are: physico-chemical, kinetic, sensory and health properties of foods. Selected papers will be considered for possible publication in the International Journal of Food Properties after reviews. The conference has thus three key objectives: To advance in producing superior foods through smarter use of food properties, To foster networking, collaboration and joint effort among the conference participants to advance the knowledge and practice by identifying major trends in the food properties, To transfer novels and innovative concepts, such as nanotechnology, soft matter, biotechnology, and artificial senesce organs to the food industry.