Instructions for Submission of Abstracts
Abstracts for Oral and Poster presentations must cover one of the following topics and should be correlated with the Congress general approach and tematics:
• Sensory characterization of food, consumer-food relation – (CS);
• Proximate composition, physicochemical analyzes, food analysis, bromatology, quantification of compounds in foods, antioxidant analysis, chromatographic analysis, spectrophotometric analysis, non-destructive methods of food analysis – (CF);
• Food Formulation, New Product Development, Food Processing, Stability, and Shelf Life – (PF);
• Nutrition; functional foods and bioactive compounds; fortified foods; food microbiology – (AS);
• Encapsulation, nanoprocessing, rheology, extraction, modeling, simulation, and optimization of processes, food processing, emerging technology, etc – (ET);
• Fermentation; production and application of enzymes in food; prebiotics, probiotics, pos-biotics; microbial or enzymatic production of products of interest to food; genetically modified foods and microorganisms; biochemical changes post-harvest – (BB);
• Disruptive foods and future of functional foods – (DF);
• Sustainable exploitation of biodiversity, nature based-solutions, circular economy – (SE).
Formatting Rules
Revision
Abstracts will be sent to the Scientific Committee for review and consideration. The Scientific Committee reserves the right to refuse or decide on the final presentation format. Every effort will be made to meet the recommended form of presentation, however, due to the limited number of sessions, the organizers may indicate the change from Oral presentation to Poster presentation.
Each submission will be preliminarily evaluated using the following criteria:
Abstracts and presentations should not be of a commercial nature and authors should avoid excessive use of commercial names of products and companies, unless they are presented by an exhibiting company for the Special Exhibitor Sessions.
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