Session themes:

Food losses and waste reduction

Key words: green technologies to transform food losses and waste, by-product valorization, recycling, technologies that extend the life of food, food losses and waste converted to non food products

Advancements in green food technologies

Key words: green food preservation, purification, sepration, extraction and stabilization, impact of technologies on functional, nutritional and sensory properties of food, production of bioactive molecules, modeling and design of green food technologies, impact of technologies on food allergenicity, food packaging, nanotechnologies

Multicriteria sustainability assessment

Key words: circular economy, environmental impact assessment, social impact assessment, eco-efficiency, food security, sustainable diets

Involvement of stakeholders to integrate new technologies in food value chains

Key words: food policy, case studies of green technologies implementation in food processing, consumer behaviour, clean label, issues in integration of green technologies, partnership between food precessors and other stakeholders (farmers, traders, distributors, consumers, scientific community, governments, etc.), commercialization of foods issued from green processing

Processing of emergent foods and food ingredients

Key words: insects, algae, plant-based and microbial proteins, mushrooms, hybrid products, meat alternatives and cultured meat, impact of technologies on properties of emergent foods

Resilience of modern food system

Key words: Impact of COVID-19 and other crises on food supply chain and implementation of green food technologies, risk-resilient diets, food processing perspective to tackle the future risks

Special session: International GastronomiQc Lab's Rendez-vous - Sustainable food in gastronomy

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