University of Belgrade

UNIFood Conference
October 5-6 2018 University of Belgrade 210th Anniverrsary

Unifood

210th Anniverrsary

UNIFood Conference topics


FOOD AND HEALTH


Current Research and Development of New Functional Food Products

Functional Foods and Obesity

Functional Foods and Diabetes

Functional Foods and Neurological Diseases

Functional Foods and Cardiovascular Diseases (CVD)

Functional Foods and Cancer

Functional Foods with Bioactive Compound(s)

Medical impact of food

Food digestion and bioavailibility

Effects of processing on food functionality

Phytochemicals/plant bioactives

Gut microbiota


FOOD QUALITY AND SAFETY


Novel Aspects of Food Safety and Quality

Foodomics

Food microbiology

Mycotoxins in Food

Food additives

Food contaminants

Process-induced food toxicants

Chemistry of food

Food safety and genetic engineering

Food allergens

Food fraud and authenticity

Risk analysis

Sensor analysis


FOOD PRODUCTION, PROCESSING AND SUSTAINABILITY


Sustainability aspects in food production and processing (water management, waste reduction, energy efficiency)

Modelling and Control of Food Process

Advances in Food Packaging and Preservation

Nano and microencapsulation in Food

Food structure and fuction: Emulsions, foams, gelation and others

Food Technology and Biotechnology

Traditional Food, Food with Appellation of Origin

Organic food


FOOD AND AGRICULTURAL ECONOMICS


Regulations and legislation for food safety and quality

Food Marketing and Consumer research

Food and Agricultural Policy

Food Chain Management

Legal aspects

Socio-economic aspects


AGRICULTURAL AND FOOD PRODUCTION ENGINEERING


Agricultural machinery

Smart farming (sensors, systems automation)

Agricultural facilites

Food processing equipment

Computer simulation


FOOD TRANSPORTATION IN FOOD SUPPLY CHAIN


Transportation-related carbon emmisions

Food Transportation equipment


FOOD AND FARMING ETHICS


Utilisation of natural resourses

Food security and sovereingty

Rights and resposabilites

Religion aspects of food

Food and Social Identities, Cultural Practices, and Values


EDUCATION, INNOVATION AND KNOWLEDGE TRANSFER