Submission rules

Instructions for Submitting Abstracts

  • The author responsible for presenting the Abstract must be registered;
  • Submission of up to 02 Abstracts per registration will be permitted.
  • Please do not attempt to submit the same Abstract more than once. If the system  detects a duplicate submission, your Abstract will be rejected.
  • Indicate preference for Oral or Poster presentation. (Oral presentations  go through a selection process, the Committee will contact you to inform  which ones were selected for oral presentation after completing the evaluation of  all submitted abstracts. Those that are not selected for  oral presentation, the presentation will automatically be changed to poster) .
  • There is no maximum limit of authors per Abstract.
  • Oral presentations will have 10 minutes for presentation and in the form of Posters they will have 1 hour, with the presence of one of the authors being mandatory (it can be any author of the abstract as long as they are registered to participate in the event).
  • Abstracts submitted in English and Spanish (Oral and Poster) can be presented in Portuguese.
  • Authors must indicate during submission whether they wish to have their abstracts published in a Special Edition of a High Impact International Scientific Journal (to be defined by the scientific committee).
  • The results should not be published before the event.
  • The results must be substantial. Authors should not divide results of  a study into several abstracts with minimal information.
  • Bibliographical reviews will not be ACCEPTED.
  • The Summary must cite quantitative data. Abstracts that simply state that the results presented should be discussed later will not be accepted.

Abstracts for Oral and Poster presentations must cover one of the following topics:

  • Food and health (AS) – Assessment of the effects of bioactive compounds on metabolism and/or physiology, impact of food on the prevention of chronic degenerative diseases or their mitigation.
  • Food Biochemistry and Biotechnology (BB) – Fermentations, production and application of enzymes in food, microbial or enzymatic production of products of food interest, genetically modified foods and microorganisms, post-harvest or post-slaughter biochemical changes;
  • Chemical and Physicochemical Characterization of Foods (FQ) – Proximate composition, physicochemical analyses, food analysis, bromatology, quantification of compounds in foods, antioxidant analysis, chromatographic, spectrophotometric analyses, etc., non-destructive methods of food analysis
  • Food and Nutrition Science (CN) – Nutrition, functional foods and bioactive compounds, probiotics, fortified foods, reduction of sodium, sugar or fat, toxic compounds in foods, foodborne illnesses, pathogenic and spoilage microorganisms;
  • Sensory Sciences and Consumer Profile (CS) – Sensory characterization of  food, consumer-food relationship, food services;
  • Process Engineering and Emerging Technologies (ET) – Encapsulation,  rheology, extractions, modeling, simulation and process optimization, sensors  food processing by high hydrostatic pressure, pulsed electric field,  etc;
  • Food Formulation and Processing (FP) – Food formulation,  new product development, food processing, stability and  shelf life;
  • Food Safety and Food Science (SCA) – Food production, circular economy, sustainability, food labeling, public policies, bioeconomy: Its impact on Food Science and Nutrition.


Formatting Rules:

  • The Abstract must be submitted in one of the following languages: Portuguese, English or Spanish.
  • Contain Title, Authorship (names cited in the order of authorship), Educational Institution, Scientific Text and, when necessary, Funding Body.
  • Limit of 300 words for Scientific Text.
  • Tables and figures should not be included.
  • The Summary must contain: introduction, objective, methodology, result, discussion and conclusion.
  • Do not include references unless necessary.


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:

  • Scientific merit
  • Relevance
  • Creativity and original content
  • Practical application

Abstracts and presentations must not be of a commercial nature and authors must avoid excessive use of commercial names of products and companies, unless they are presented by an exhibiting company for the Special Exhibitor Sessions.