Advances in Food Science, Processing and Technology

About Us

We are delighted to welcome you to the 7th World Congress on Advances in Food Science, Processing and Technology, taking place on November 24-25, 2025, in the vibrant city of Barcelona, Spain. Renowned for its rich culinary culture and scientific innovation, Barcelona provides an ideal setting for global leaders in food science to come together and explore groundbreaking developments.

Themed "Redefining Food Systems: Technology, Quality, and Safety," this congress will bring together food technologists, researchers, academics, industry professionals, policymakers, nutritionists, agricultural scientists, and startups to discuss and shape the future of food systems. Participants will engage in keynote talks, panel discussions, poster sessions, and networking opportunities designed to foster collaboration and innovation.

This international platform aims to highlight cutting-edge advances in food processing, sustainable packaging, quality assurance, and technological innovations shaping food production and safety.

We invite researchers to share their work through oral and poster presentations. Abstract submission deadlines are as follows:

First Round: July 30, 2025
Second Round: September 30, 2025
Final Round: November 5, 2025

Join us in Barcelona for an enriching experience of science, culture, and global networking in the field of food science and technology.

CME/CPD/CEU points

All registered participants of the 7th World Congress on Advances in Food Science, Processing and Technology, taking place on November 24–25, 2025, in Barcelona, Spain, will be eligible to receive 15–20 Continuing Education Credits (CME/CEU/CPD) upon full participation over the two-day event.

These continuing education credits are awarded to acknowledge the participants’ commitment to ongoing professional development in accordance with global educational standards.

• CME (Continuing Medical Education) credits apply to medical and clinical professionals, especially those working at the intersection of food science, nutrition, and health.

• CEU (Continuing Education Units) benefit food technologists, dietitians, nutritionists, and allied professionals seeking structured learning recognition.

• CPD (Continuing Professional Development) credits are accepted across multidisciplinary domains as evidence of skill enhancement and upskilling.

Earning these credits affirms your dedication to advancing knowledge in food safety, processing technologies, and sustainable food systems, while also helping fulfill professional licensure and institutional requirements.

Upon completion of the congress, each participant will receive an official certificate detailing the total number of credits earned, which can be submitted to relevant organizations for validation.

Join us in Barcelona to gain industry insights, connect with global experts, and earn valuable credits in the evolving field of food science and technology.

Sessions

Next-Gen Food Preservation Technologies

Modern advancements in food preservation are transforming the way we maintain quality, safety, and shelf life. Emerging technologies such as high-pressure processing (HPP), pulsed electric fields (PEF), and cold plasma treatment are replacing conventional thermal methods that often degrade nutritional content and texture. These innovative approaches use non-thermal mechanisms to eliminate pathogens while preserving freshness, flavor, and bioactive compounds. Intelligent packaging systems with integrated sensors are gaining traction, providing real-time data on product freshness, humidity, and temperature history. Moreover, nanotechnology-enhanced coatings and oxygen scavengers offer superior protection against microbial growth and oxidation. These developments not only reduce food waste and improve distribution efficiency but also support global food security. Sustainability plays a crucial role, with eco-friendly preservation techniques reducing energy consumption and environmental impact. Continued research, combined with regulatory acceptance and consumer education, will drive wider adoption of these next-generation preservation solutions.

Precision Fermentation and Cellular Agriculture

Precision fermentation and cellular agriculture are reshaping the future of food by enabling the creation of animal-free proteins, fats, and dairy alternatives using microbial hosts and cultured cells. Through synthetic biology and metabolic engineering, microorganisms such as yeast and bacteria are reprogrammed to produce specific ingredients like casein, whey, collagen, or heme—without the need for traditional livestock. These technologies offer immense sustainability benefits, requiring fewer natural resources, emitting lower greenhouse gases, and reducing animal suffering. Cellular agriculture goes further by cultivating real animal cells to produce meat and seafood in controlled environments, eliminating the need for slaughter. Key advancements include scalable bioreactor systems, cost-effective growth media, and structured tissue engineering for texture and taste replication. Regulatory frameworks are evolving to ensure safety and labeling standards, while startups and food giants are accelerating commercialization. Precision fermentation and cellular agriculture not only meet the growing demand for ethical, sustainable food but also unlock new possibilities for nutrition and global food resilience.

3D Printing in Food Manufacturing

3D food printing merges digital precision with culinary creativity, opening new dimensions in food design, personalization, and nutrition. By layering food materials such as purées, chocolate, dough, or hydrocolloids through computer-controlled extruders, intricate shapes and custom compositions can be achieved. This technology holds vast potential across industries—from creating appealing meals for patients with dysphagia to printing nutrient-optimized snacks tailored to individual dietary needs. It also allows chefs and food designers to innovate with unprecedented artistic freedom. Beyond aesthetics, 3D printing enables precise control over portion sizes, calorie counts, and ingredient distribution, contributing to healthier eating. Integration with AI and IoT systems further refines formulation based on consumer profiles. Although challenges like print speed, scalability, and ingredient compatibility remain, ongoing developments in hardware and software are rapidly addressing them. As sustainability pressures rise, 3D printing also supports resource efficiency by minimizing food waste and enabling on-demand production in diverse settings, from restaurants to space missions.

Nanotechnology Applications in Food Systems

Nanotechnology is revolutionizing food science by enhancing safety, nutritional delivery, and quality control. Engineered nanoparticles and nanomaterials are being incorporated into food packaging to improve barrier properties, extend shelf life, and even indicate spoilage through color-changing sensors. In food formulation, nano-encapsulation systems enable the controlled release and targeted delivery of bioactive compounds, such as vitamins, antioxidants, or probiotics, improving their bioavailability and functional efficacy. Nanoscale emulsions are being utilized to improve texture, flavor release, and stability in processed foods. In safety applications, nanostructured sensors can detect microbial contamination and chemical residues at ultra-low concentrations, supporting rapid and accurate diagnostics. While these innovations offer numerous benefits, they also raise important questions around toxicity, migration, and long-term exposure. Regulatory bodies and researchers are working to establish frameworks for safety assessment and public transparency. As the technology matures, nanotechnology continues to unlock new frontiers in food processing, packaging, and nutritional science with vast potential for global food systems.

Sustainable Packaging Innovations

With rising concerns over plastic pollution and environmental degradation, sustainable packaging is a critical area of innovation in the food industry. Biodegradable and compostable materials made from sources like cornstarch, cellulose, seaweed, and mushroom mycelium are replacing petroleum-based plastics. Edible films, made from proteins and polysaccharides, provide packaging that dissolves or can be safely consumed, reducing landfill waste. Meanwhile, smart packaging integrates sensors and indicators that communicate real-time information about freshness, spoilage, or tampering, improving food safety and reducing waste. Upcycled packaging materials—created from agricultural residues or food industry by-products—add value to what would otherwise be waste. Innovations are also focusing on minimalist design, reusable containers, and improved recyclability. Regulatory compliance and consumer awareness are key to adoption, as is infrastructure for composting and recycling. By combining technology, sustainability, and design, the new era of food packaging is not only environmentally responsible but also enhances transparency and product integrity.

Artificial Intelligence in Food Quality Control

Artificial Intelligence (AI) is playing an increasingly vital role in food quality assurance, offering tools for real-time monitoring, defect detection, and predictive analytics. Machine learning algorithms analyze vast datasets from visual inspections, spectroscopy, and sensor readings to detect contaminants, identify spoilage, or verify product consistency with high precision. Computer vision systems, integrated with AI, can evaluate food color, shape, and surface defects faster and more accurately than human inspectors. In production lines, AI enables adaptive process control, adjusting parameters to maintain quality standards and reduce variability. Predictive models forecast shelf life or microbial growth based on environmental data, aiding decision-making in logistics and storage. Natural language processing also aids in monitoring compliance with food safety regulations across documentation. By reducing human error, minimizing waste, and ensuring product integrity, AI enhances consumer trust and operational efficiency. As data becomes more integral to food systems, AI continues to drive a smarter, safer, and more responsive food industry.

Zero-Waste Food Processing Solutions

The zero-waste movement in food processing emphasizes the efficient use of resources, minimization of losses, and upcycling of by-products into value-added products. Innovations such as dry fractionation, membrane filtration, and enzymatic conversion allow for the extraction of valuable compounds like proteins, fibers, and antioxidants from what was once considered waste. For example, fruit peels can be processed into pectin, seeds into oils, and coffee grounds into biofuels or cosmetics. Process water reuse, energy recovery systems, and precision equipment further reduce the environmental footprint of manufacturing. Digital tools like waste tracking software help identify inefficiencies and optimize resource allocation. Circular economy models, which redesign supply chains to reuse and regenerate materials, are gaining momentum among producers, retailers, and policymakers. Economic benefits include cost savings, new revenue streams, and enhanced brand reputation. As consumer demand for ethical and sustainable practices grows, zero-waste food processing represents a powerful strategy to align profitability with planetary responsibility.

Functional Foods and Nutraceuticals

Functional foods and nutraceuticals are transforming dietary habits by offering health benefits beyond basic nutrition. These include fortified products, probiotics, prebiotics, and bioactive compounds that can support immunity, digestion, heart health, and cognitive performance. Advances in biotechnology and food formulation have enabled the incorporation of vitamins, minerals, antioxidants, omega-3 fatty acids, and phytochemicals into a wide variety of everyday foods and beverages. Personalized nutrition, driven by genomics and microbiome analysis, is guiding the development of tailored functional products to meet individual health needs. Encapsulation technologies ensure the stability and bioavailability of active ingredients, while taste-masking and food matrix design enhance consumer acceptance. Regulatory clarity and scientific validation remain essential for market credibility. As awareness of preventive health rises globally, functional foods and nutraceuticals are poised to play a central role in addressing chronic diseases, aging populations, and wellness-conscious consumers.

Blockchain for Food Safety and Traceability

Blockchain technology is transforming the food supply chain by enhancing transparency, traceability, and trust. By creating decentralized, immutable ledgers of transactions, blockchain enables all stakeholders—from farmers and processors to retailers and consumers—to access real-time data about the origin, movement, and handling of food products. This drastically improves the ability to trace contamination sources during foodborne illness outbreaks and accelerates recalls. Smart contracts streamline transactions and automate compliance checks. Integration with IoT devices enhances accuracy by feeding data such as temperature, humidity, and GPS location directly into the blockchain network. Consumers gain greater confidence through QR code scanning that reveals the full journey of their food—from farm to fork. Despite challenges like data standardization, interoperability, and adoption costs, blockchain is emerging as a robust tool for building secure, efficient, and sustainable food ecosystems. Governments and companies alike are investing in pilots and partnerships to realize its full potential.

Alternative Proteins and Plant-Based Meats

Alternative proteins are redefining the protein landscape by offering sustainable, ethical, and health-conscious options to traditional animal-based products. These include plant-based proteins derived from soy, pea, lentil, and algae; insect proteins; and lab-cultured or fermented proteins. Innovations in texture, flavor, and nutrition have enabled the development of meat analogs that closely mimic the taste and mouthfeel of conventional meat. Extrusion technologies, binding agents, and natural flavors play a crucial role in creating these sensory experiences. Environmental benefits include reduced greenhouse gas emissions, lower water and land use, and decreased reliance on industrial livestock farming. Nutritionally, many plant-based meats are being fortified to match or exceed animal-based counterparts. Consumer demand is driving a shift toward flexitarian diets, supported by health awareness and sustainability concerns. As regulatory approvals and production scalability improve, alternative proteins are poised to become mainstream, supporting global food security and transforming the future of protein consumption.

Smart Sensors for Food Monitoring

Smart sensors are revolutionizing the food industry by enabling real-time monitoring of quality, safety, and environmental conditions across the supply chain. These devices can detect temperature, humidity, gas levels, and microbial contamination, ensuring optimal storage and transportation conditions. Biosensors integrated with packaging materials or placed in processing lines offer rapid feedback on spoilage indicators or pathogen presence, helping reduce foodborne illnesses and waste. RFID and NFC-enabled sensors facilitate data collection and traceability, enhancing transparency and regulatory compliance. Recent advancements include flexible, wireless, and printable sensors that can be embedded directly into packaging or used with smartphones for on-the-spot analysis. These technologies not only improve consumer confidence but also provide producers and distributors with actionable data for decision-making. The fusion of IoT, data analytics, and machine learning with sensor networks is further transforming food logistics into a predictive and automated ecosystem. As adoption grows, smart sensors are becoming indispensable tools in the quest for safer and more efficient food systems.

Clean Label Formulation Techniques

Clean label formulation reflects the growing consumer demand for simple, recognizable ingredients and transparent food production practices. This approach focuses on minimizing the use of artificial additives, preservatives, and synthetic flavors, replacing them with natural alternatives derived from plants, fruits, or fermentation. The challenge lies in maintaining product quality, shelf life, and sensory appeal without compromising food safety. Techniques such as fermentation, cold processing, and use of plant-based preservatives like rosemary extract or vinegar have proven effective in clean label development. Natural thickeners like guar gum and starch-based emulsifiers are commonly employed to maintain texture and stability. Ingredient functionality, sourcing ethics, and clear labeling are all part of the clean label ethos. Emerging technologies, including AI-driven formulation tools and natural compound extraction methods, are helping manufacturers reformulate traditional products to meet clean label criteria. As health-conscious consumers reshape market trends, clean label strategies are becoming essential for product acceptance and brand loyalty.

Biotechnology in Food Production

Biotechnology is playing a transformative role in food production, enhancing crop yields, nutritional value, and food security through genetic engineering, molecular breeding, and microbial applications. Genetically modified (GM) crops like drought-tolerant corn and pest-resistant soybeans reduce agricultural inputs while improving productivity. In food processing, enzymes derived from genetically engineered microbes improve dough strength, cheese maturation, and juice clarification. Synthetic biology enables the design of microorganisms to produce food ingredients such as vitamins, flavors, and colorants with precision and efficiency. CRISPR technology allows targeted genome editing, enabling trait improvements without introducing foreign DNA. Agricultural biotechnology also supports sustainable practices by reducing chemical use and preserving biodiversity. Microbial biotechnology in fermentation produces probiotics, amino acids, and organic acids that are essential to modern food manufacturing. Despite regulatory and consumer acceptance challenges, biotechnology continues to shape a more resilient, nutritious, and sustainable global food system, balancing innovation with safety and ethical considerations.

Food Fortification and Micronutrient Delivery

Food fortification is a critical public health strategy aimed at addressing global micronutrient deficiencies, particularly in vulnerable populations. By adding essential vitamins and minerals such as iron, iodine, zinc, folic acid, and vitamin A to staple foods like flour, rice, salt, and milk, fortification helps combat malnutrition and associated health disorders. Advances in encapsulation and nano-delivery systems have improved the bioavailability and stability of micronutrients during processing and storage. Dual and triple fortification technologies are being adopted to target multiple deficiencies simultaneously. Innovations also include fortifying foods with omega-3 fatty acids, phytochemicals, and probiotics to promote holistic well-being. In developing countries, large-scale fortification programs are supported by government policies and public-private partnerships. On the consumer side, growing interest in functional and personalized nutrition is driving demand for fortified beverages, snacks, and dairy products. When combined with dietary education and regulation, modern food fortification strategies offer a scalable and cost-effective solution to improving population health and nutrition.

Microbiome and Gut Health Foods

The human gut microbiome has emerged as a key determinant of overall health, influencing digestion, immunity, metabolism, and even mental well-being. Dietary interventions that support a diverse and balanced gut microbiota are gaining popularity, giving rise to a new generation of microbiome-focused foods. These include probiotics (live beneficial bacteria), prebiotics (non-digestible fibers that nourish probiotics), synbiotics (combination of both), and postbiotics (metabolites produced by gut microbes). Fermented foods like yogurt, kefir, kimchi, and kombucha have re-entered the spotlight for their natural probiotic content. Advanced formulations include targeted supplements and functional beverages designed to enhance microbial balance. Research shows that gut health plays a critical role in preventing conditions like inflammatory bowel disease, obesity, diabetes, and depression. Precision nutrition based on gut microbiome profiling is opening doors for personalized gut-supportive diets. As science continues to uncover the complex interactions between diet and microbiota, food innovation is increasingly aligned with holistic health and wellness through microbiome-supportive products.

High-Pressure and Cold Plasma Processing

High-pressure processing (HPP) and cold plasma treatment are emerging non-thermal technologies that ensure food safety while preserving nutritional and sensory qualities. HPP involves subjecting food to extremely high hydrostatic pressure, inactivating pathogens and spoilage microorganisms without significant heat application. This method is particularly effective for juices, ready-to-eat meats, seafood, and dairy products, extending shelf life while maintaining freshness and flavor. Cold plasma, a partially ionized gas, is used for surface decontamination of fruits, vegetables, and packaging materials. It effectively eliminates bacteria, molds, and viruses while using minimal energy and avoiding chemical residues. Both technologies align with consumer demand for minimally processed, clean-label foods. They also reduce the need for preservatives, supporting natural product development. While initial equipment costs can be high, growing demand and technological refinement are making these methods more accessible. With strong safety validation and regulatory support, HPP and cold plasma are shaping the future of gentle, effective food preservation.

Valorization of Food Industry By-products

The valorization of food industry by-products is a sustainable approach to converting waste materials into valuable resources. From fruit peels and seeds to whey and cereal bran, these residues can be upcycled into functional ingredients, animal feed, biofuels, and packaging materials. For instance, citrus peels are rich in flavonoids and pectin, useful in food formulations and nutraceuticals. Brewer’s spent grain can be turned into fiber-rich flour, while coffee grounds are used for cosmetics and bio-composites. Extraction of antioxidants, proteins, and fibers from these by-products not only reduces environmental impact but also creates new revenue streams. Advanced processing techniques like enzymatic hydrolysis, supercritical fluid extraction, and fermentation enhance the efficiency and purity of recovered compounds. The concept supports circular economy principles, minimizing waste generation and maximizing resource use. As sustainability and cost-effectiveness become industry imperatives, valorization is gaining momentum as a key strategy for innovation, environmental responsibility, and food system resilience.

Enzyme Technology in Food Innovation

Enzymes play a vital role in modern food innovation by facilitating biochemical reactions that improve texture, flavor, digestibility, and shelf life. Naturally occurring or industrially produced enzymes such as amylases, proteases, lipases, and cellulases are widely used in baking, brewing, dairy, and meat processing. For example, enzymes enhance bread softness, accelerate cheese ripening, clarify fruit juices, and tenderize meat. They also enable low-temperature processing, reducing energy consumption and preserving heat-sensitive nutrients. Recent developments in enzyme engineering and immobilization have expanded their stability and specificity, making them more adaptable to various food matrices. Enzymatic treatments are also critical in developing gluten-free and lactose-free products, enhancing nutritional profiles and catering to dietary needs. The use of enzymes supports clean-label trends by replacing chemical additives and improving natural processing. As biotechnology advances, enzyme applications are becoming more targeted and efficient, positioning them as indispensable tools in the pursuit of safe, sustainable, and high-quality food production.

Digital Twins in Food Manufacturing

Digital twin technology is transforming food manufacturing by enabling virtual replicas of physical production environments. These digital models mirror real-time operations, capturing data from sensors, machines, and systems to simulate, predict, and optimize processes. By creating a dynamic representation of production lines, manufacturers can analyze performance, test changes, and forecast outcomes without interrupting operations. Applications include predictive maintenance, quality control, energy efficiency, and waste reduction. Digital twins support decision-making by providing insights into process deviations, equipment wear, and product consistency. In R&D, they facilitate rapid prototyping and scaling of new recipes or formulations. Integration with AI and IoT further enhances the system's intelligence and responsiveness. As supply chains become more complex, digital twins enable greater visibility and agility, ensuring consistent quality and regulatory compliance. With benefits spanning cost savings, sustainability, and innovation, digital twin technology is becoming a foundational element of the future smart food factory.

Climate-Resilient Crop Processing Methods

Climate change poses significant threats to agricultural productivity, quality, and supply chain stability. Processing methods tailored to climate-resilient crops are essential for sustaining food security in the face of increasing droughts, floods, and temperature variability. Crops such as sorghum, millet, cassava, quinoa, and pulses are gaining attention due to their adaptability to harsh environments and rich nutritional profiles. Optimizing processing techniques—such as malting, fermentation, extrusion, and milling—enhances the palatability, digestibility, and shelf life of these resilient crops. Innovations also focus on reducing anti-nutritional factors and improving protein and starch functionality. Processing infrastructure adapted for smallholder use supports local economies and reduces post-harvest losses. Moreover, value-added products derived from these crops—such as gluten-free snacks, fortified flours, and plant-based proteins—are finding market traction. By aligning processing innovation with climate-resilient agriculture, the food industry can diversify supply chains, reduce vulnerability, and promote sustainable, nutritious alternatives for a changing global climate.

Market Analysis

The global food industry is undergoing a profound transformation, driven by innovation, sustainability imperatives, and evolving consumer demands. At the intersection of science, technology, and public health, food processing and technology have emerged as critical pillars supporting modern food systems. With the food processing market projected to reach over USD 420 billion by 2025, the stage is set for revolutionary advancements that address food security, safety, nutrition, and climate resilience on a global scale. As the global population is expected to surpass 9.7 billion by 2050, ensuring access to safe, nutritious, and affordable food while maintaining environmental integrity is one of the most pressing challenges. This calls for a redefinition of food systems—replacing traditional, resource-intensive methods with innovative, efficient, and sustainable solutions. The integration of cutting-edge technologies such as artificial intelligence, precision fermentation, blockchain, nanotechnology, and 3D printing into food science and processing is reshaping how food is grown, processed, packaged, and consumed.

Technological Innovations Fueling Market Growth

Technological disruption is a key driver in food industry growth. Food manufacturers and researchers are embracing automation, robotics, AI, IoT, and machine learning to streamline production, reduce waste, and enhance product consistency. These advancements are also enabling real-time monitoring of quality and safety parameters through smart sensors and digital twins. Artificial intelligence, for example, is optimizing everything from ingredient formulation to predictive maintenance in production facilities. Meanwhile, blockchain technology is revolutionizing supply chain transparency by enabling traceability from farm to fork, fostering consumer trust and regulatory compliance. Nanotechnology is offering new possibilities in enhancing food shelf life, nutrient delivery, and packaging efficiency, while 3D printing opens doors to customizable, on-demand food manufacturing—ideal for personalized nutrition, healthcare diets, and space missions. As these technologies mature, their commercial viability is improving, creating new business models and investment opportunities.

Evolving Consumer Behavior and Nutritional Trends

Today’s consumers are more informed and health-conscious than ever before. There is a growing demand for clean-label, functional, plant-based, and fortified foods that support holistic health. This shift is driving innovation in food processing, ingredient sourcing, and product development. Functional foods and nutraceuticals infused with probiotics, omega-3s, vitamins, and adaptogens are gaining ground as part of a proactive health approach. Moreover, interest in microbiome-focused nutrition, alternative proteins (including cultured meat and insect-based protein), and plant-based meat substitutes is reshaping the protein landscape. The clean-label movement has also accelerated. Consumers seek transparency, minimal processing, and recognizable ingredients. As a result, food companies are replacing synthetic additives with natural preservatives and embracing non-thermal processing methods such as high-pressure and cold plasma treatments to preserve flavor and nutritional integrity. This trend is not only influencing consumer markets but also guiding regulatory bodies, retailers, and institutional buyers to update their procurement standards and product requirements.

Sustainability as a Strategic Imperative

Sustainability is no longer optional it is now central to food industry innovation. Climate change, water scarcity, biodiversity loss, and food waste have emerged as top concerns among consumers and businesses alike. The food sector accounts for approximately 26% of global greenhouse gas emissions, and over 1.3 billion tons of food are wasted annually. In response, manufacturers are investing in sustainable sourcing, circular economy practices, and energy-efficient processing systems. Zero-waste food processing, valorization of by-products, biodegradable packaging, and carbon-neutral supply chains are emerging as strategic focus areas. Technologies that enable the valorization of food industry by-products into value-added goods such as dietary fibers, bioactive compounds, and sustainable materials—are gaining commercial traction. Additionally, climate-resilient crop processing is supporting the shift to drought-tolerant and nutrient-dense food sources like sorghum, millet, and legumes. As companies commit to net-zero goals and align with frameworks like the EU’s Green Deal and the UN’s Sustainable Development Goals (SDGs), sustainable food systems are rapidly becoming a shared global agenda.

Europe’s Leadership in Food Innovation

Europe is a global leader in food science research, quality assurance, and policy innovation. The European Union has strong regulatory frameworks governing food safety, labeling, novel foods, and sustainability practices. The Farm to Fork Strategy, launched as part of the European Green Deal, sets ambitious goals for creating a fair, healthy, and environmentally friendly food system. Spain, and specifically Barcelona, is strategically positioned at the heart of European food innovation. With a dynamic agri-food sector, world-class research institutes, culinary heritage, and a growing network of food tech startups, Barcelona offers the ideal environment to host the 7th World Congress. Spain is home to more than 32,000 food and beverage companies, contributing significantly to national GDP and employment. The country’s focus on R&D, digitalization of food manufacturing, and investment in sustainable packaging solutions further reinforce its role as a hub for global food innovation.

Past Conference Report

Food Tech 2022

The 6th World Congress on Advances in Food Science, Processing and Technology, held on December 02–03, 2022 in Tokyo, Japan, was a landmark event that brought together leading minds from across the globe to discuss cutting-edge advancements in the food industry. Under the theme "Innovating Food Systems for a Sustainable Future," the congress served as a dynamic platform for academic, scientific, and industrial collaboration. The event welcomed over 300 participants from more than 25 countries, including food technologists, researchers, nutritionists, entrepreneurs, and industry leaders. The two-day program featured keynote addresses, plenary talks, oral and poster presentations, and interactive workshops that addressed the future of food processing, sustainable technologies, functional ingredients, and digital innovations in food manufacturing.

The exhibition space showcased emerging technologies and innovations from startups and established companies, providing attendees with hands-on experiences and valuable networking opportunities. The congress also facilitated panel discussions on regulatory trends, food tech investment, and global food security challenges. Feedback from participants was overwhelmingly positive, with praise for the scientific depth, networking opportunities, and organization. The event concluded with an award ceremony recognizing outstanding presentations and young researcher contributions.

The success of the 6th World Congress set the stage for future gatherings, further strengthening the global community working toward resilient, safe, and sustainable food systems.