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.

Publications

Accepted papers will be published in the conference CD-ROM proceedings with a ISBN number. Selected papers presented during the International Conference iCFP 2018 will be considered by the International Journal of Food Properties (Taylor and Francis, New York, indexed in Scopus) and acceptance by the conference does not mean that papers will be automatically accepted by the IJFP.

Important Dates: Abstract Submission Deadline July 30, 2017

Notification of Acceptance August 30, 2017

Final Paper Submission Deadline September 30, 2017

Early Bird Registration Deadline September 30, 2017