World Conference on
The World Conference on Food Science & Technology will be held on August 21-23, 2023 in Rome, Italy. It is a three-day event where top experts from all fields will connect from around the world to shape the future of food. This Food tech event consists diversity of sessions that cover both the scientific and academic topics of food tech and Food science. Our aim is to organize an event in which you can learn the latest research, network with colleagues, and contribute your part to making this food tech event a success.
The event presents the opportunity for students, academics, and industry from around the world to exhibit and exhibit their understanding of the most recent developments and advancements in Food, Nutrition, and Health Science. This food tech event in Italy will be intellectual understanding, modern strategies, and resolutions that will assist them in refining their abilities, work, and experimentation results.
Food Week 2023 Conference provides an excellent global networking and knowledge sharing platform to agriculturists, researchers, and policymakers to present and discuss fundamental advances in the fields of food & beverages.
With globally acclaimed speakers sharing their experiences and ideas through keynotes, panel discussions, and fireside chats, this one-of-a-kind conference hopes to revolutionize the entire ecosystem by stirring groundbreaking discussions in the food industry.
We focus on finding solutions to present-day challenges by bringing together a global think tank of agriculturalists, food producers and scientists, nutritionists, chefs, FoodTech innovators, and C-level executives of renowned F&B brands from all over the world under one roof.
Food Week 2023 is a 3-day global conference that will host some of the most eminent names in the food and beverages industry to stimulate dialogue, collaborations, and expand frontiers of knowledge. We endeavor to offer a platform for networking and growth opportunities within an elite group of established individuals and companies.
We believe that the leaders who are bringing about a positive change in the food industry can play a vital role in achieving food security and amplifying sustainable agricultural practices around the world. Our idea is to help you adapt to innovations and new technologies, along with filling in for the lack of forums for discussions among food distributors, suppliers, and manufacturers to encourage the growth of the industry. A three-day global conference, it has memorable experiences to offer to those who seek to broaden their horizons and unlock opportunities for growth in the food industry. Our aim is to bring together individuals and organizations to facilitate meaningful exchanges that will ultimately boost productivity, sustainability, and ultimately, profitability, in the realms of everything related to food! As the food industry continues to evolve, Food Week 2023 will bring together food professionals, technologists, agriculturists, and entrepreneurs to shed light on the key developments in the market, thereby helping leaders around the world to grow in their fields.
Orebro University, Sweden
Mats Carlbäck, PhD, holds a PhD in Business Administration from School of Business, Economics and Law from the University of Gothenburg, Sweden.
Mats is an assistant professor at the School of Culinary Art, Meal Science and Hospitality at Örebro University in his native Sweden. Next to his appointment at Örebro University, he is an associate professor of applied science at Wittenborg University of Applied Sciences in Apeldoorn, the Netherlands.
Before his academic career Mats held managerial roles in Sweden, the UK and several other countries and owned and managed several businesses within the hospitality industry.
With a dedicated research focus on measuring the unmeasurable and make this understandable and applicable, Mats is teaching and researching within human resources, managerial accounting, finance, entrepreneurship, business development and strategic development in a hospitality or sport business context.
The measuring initiative also includes the educational sector, where Mats is both researching possible developments as well as creating new educational programs, courses, and concepts – often in collaboration with the industry.
Mats has for many years been an active member in the EuroCHRIE-family, as an area consultant for Sweden and since 2020 as Director of Education.
He has published in several prominent journals, published three books, presented at conferences all over the world and has received awards for his ground-breaking research.
Yeditepe University, Turkey
Dr. Sanem Argin received her Ph.D. degree in Food Science from University of Maryland (UMD), College Park, US,. After receiving her Ph.D. degree, she worked as ‘Project Development Specialist’ in Aromsa, Inc., Turkey for 3 years. Later, she accepted a full-time faculty position in the Department of Food Engineering at Yeditepe University in February 2011. She is the Founding Department Head of Agricultural Trade and Management at Yeditepe University since April 2019. Recently, she took a role as the ‘Global Planning and Business Development Director’ in MOYAgro Inc., a start-up company developing block-chain based solutions for agri-food industry. She authored many scientific papers in prestigious international journals, book chapters and a patent.
Jiangxi Agricultural University, China
Dr. Chunpeng Wan is working as Professor in the College of Agronomy, Jiangxi Agricultural University (JXAU), Nanchang, China. He received his M.S. degree in Traditional Chinese Medicine (TCM) from Jiangxi University of Chinese Medicine, and Ph.D. from Nanchang University, China. Furthermore, Dr. Wan joined Department of Biomedical and Pharmaceutical Sciences at University of Rhode Island as a visiting scholar and post doctorate fellow in 2011 and 2014. Dr. Wan’s research interest include Phytochemistry and human health benifits, Postharvest Biology and Technology of Citrus fruits. His research continues to be funded by federal, state, and other agencies. Dr. Wan edited various books, authored over 150 publications. Dr. Wan also worked as Editor-in-Chief of World Journal of Biological Chemistry, Associate Editor of International Journal of Agriculture Forestry and Life Sciences, Editor of Frontiers in Nutrition, Evidence-Based Complementary and Alternative Medicine, Journal of Food Quality, Open Chemistry, Advances in Agriculture, Journal of Nutrition and Metabolism, Editorial Advisory Board of Physiological and Molecular Plant Pathology, Folia Horticulturae, and Pharmacognosy Magazine and as a Bentham Science Ambassador in 2019-2020.
Universidade Federal do Ceará, Brazil
Rafael A. Zambelli studied Food Engineering at the Federal University of Ceará (UFC), Brazil and completed a master’s and Doctorate in Food Science and Technology at the same University. Currently, he is head of the Food Engineering Department at (UFC) and coordinates the Food Biomaterials Laboratory, developing research focused on the development of new food products, food microstructure, bioactive foods and the effect of processing on product quality. He holds more than 20 patent applications in Brazil and has published more than 50 scientific articles in international journals.
University of Tuscia, Italy
Prof. Mario A. Pagnotta is associate professor of Agricultural genetics at University of Tuscia. Graduated in Agricultural Sciences at the University of Perugia in 1984, he got his Ph.D. in Genetic-Ecology at Reading University (UK) in 1991.
His activities included project management, student supervising, lecture and participation in several national and international projects. The research activity focuses mainly on the assessment of the genetic variability in natural populations, landraces and the characterization of plant germplasm of several species, and the relationship between genetic variation and edaphic factors, as well as on topics related with the biodiversity conservation, adaptation and the variety identification. The analyses are conducted using traditional and advanced methodologies, based on different kinds of molecular markers. Particular attention is paid to the resistance to abiotic stress, especially drought stress, looking also at the distribution and identification of SNP markers for genes related to drought and salt tolerance.
University of Cagliari, Italy
Alberto Angioni is working as a Professor in the Department of Life and Environmental Sciences, University of Cagliari, Italy. He received a Master's Degree in Chemistry and Pharmaceutical Technology from the University of Cagliari and a Doctorate in Chemistry of Drugs from the University of Cagliari Italy. In 1998 Senior Scientist at the Analytical Laboratory of CRAS After that Researcher in Food Chemistry and a Full Professor in Food Chemistry. His working Assignments at International and National Associations in Like Member as treasurer of the Office of the Presidency of the Mediterranean Group of Pesticide Research (MGPR, International Association for Food Safety), Member of the Bureau of the Italian Phytosanitary and Environmental Research Group (GRIFA), Member of the School of Ph.D. in Toxicology of the University of Cagliari, Member of the INTERNAL DOCTORATE "CHEMISTRY, TOXICOLOGY AND HEALTHINESS OF FOODS" of the University of Perugia., President of the Mediterranean Group of Pesticide Research (MGPR, International Association for the Research of Residues of Phytosanitary Products)., President of (the Italian Group of Pesticide Research (GRIFA)., Member of the National Committee of Food Safety (CNSA) of the Ministry of Health, President of the Italian Society of Food Chemistry (ITACHEMFOOD)
Malnutrition Task Force, UK
Phil has worked in the NHS for 26 years, having also worked in the hospitality industry. As Past Chair of the Hospital Catering Association, he is committed to raising the profile of malnutrition with a focus on prevention, quality of food choice and access to appropriate hydration. He believes that Health and Social Care should provide integrated support for our public particularly as they recover from surgery and illness.
Phil hopes that his involvement with MTF will enable him to link positively with other healthcare teams in driving consistency of standards, which encompasses the role of the supplier in partnership with the NHS.
Roma Tre University, Italy
Maria Teresa Russo, researcher in Moral Philosophy, is a professor of Bioethics at the Department of Education at the Roma Tre University. He has a teaching post in Anthropology at the Faculties of Medicine, Nutrition Sciences and Biomedical Engineering of the Campus Bio-Medico University of Rome. She was invited speaker to the master of Bioethics and law at the University of Florence and the master of Bioethics at the University of Navarra. He is visiting professor at the "Camillianum" International Institute of Pastoral Health Theology. He directs the magazine «MEDIC. Didactic methodology and clinical innovation "and is a member of the editorial board of the journal" Camillianum ". His research area focuses on the philosophy of medicine, on the anthropological meaning of corporeality and on issues of health ethics in contemporary philosophical reflection, with particular regard to the context of contemporary Spanish thought.
Via Giuseppe Moscati, 7
00168 – Roma, Italia
Name: Ms. Nida Khan
Phone: +1 256 368 9958
Conference starts will some guest talk followed by Keynote speeches by several renowned personalities.
The topics for this session, will be: Food Science & Engineering and Food Processing & Biochemistry
Here, discussion would be on Food & Beverages Microbiology and COVID-19 Security Challenges
Presentation topics: Digitalization in Food and Beverages Industry and Food, Beverages and Nutrition Processing & Technology
Day 2 starts with Keynote presentation from eminent people in the field of Climate Change and other related fields.
Nutritional Therapy & Treatments and Vitamins & Minerals
Food Bio-Actives & Chemistry
Sports Nutrition & Beverages
Day 3 Starts with 5-7 Keynote Talks from multinational speakers.
Aqua & Poultry Nutrition and Functional Foods, Beverages and Nutrition
Pharmaceutical & Nutraceuticals and Food Safety
Food Sustainability and Food Waste Management
Reserve your seat while they last. We have a limited number available.