The following is a selection of subjects for which the Scientific Committee specifically seeks contributions. However, contributions to any subject in the field of food science and technology will be considered. Special sessions relevant to the topics will be organized within CEFood 2018.

The CEFood 2018 Congress is intended to be a forum and venue for academics, researchers, professionals, policy makers, practitioners and students. The topics of the congress include, but are not limited to, the following areas:


1 Food Ingredients, Food Structure, Additives, Supplements, Fortification
2 Food Production, Engineering, Processing and Sustainability
3 Food Analysis, Food Microbiology, Chemistry, Biochemistry, Sensory and Information Technology Sciences
4 Food Quality and Safety
5 Microbiological, Chemical, Physical Hazards
6 Risk analysis (Assessment, Characterization, Management, Communication)
7 Food Biotechnology, Novel Bio-products, Functional Foods
8 Consumers (Behavior, Preferences, etc.)
9 Food Chain Management, Marketing, Economics
10 International Programs and Projects
11 Education, Innovation and Knowledge Transfer
12 Hygienic Engineering and Design
13 Nutritional Biochemistry (Carbohydrates, Lipids, Proteins and Amino Acids, Vitamins, Minerals, etc.)
14 Nutritional Physiology (Energy Metabolism, Immune Function, Cognition and Nutrition, Nutrition and Aging, Nutrigenomics, Others)
15 Clinical Health and Nutrition (NCDs/Chronic Diseases, Obesity & Weight Management, Diabetes, Cardiovascular Diseases, Cancer, PEM/Malnutrition, etc.)
16 Health and Nutritional Epidemiology (Diet/Nutritional Assessment, Malnutrition, Maternal and Child Nutrition, NCDs and Nutrition, Nutrition and Aging, Diet and Lifestyle, etc.)Consumers, Health, Nutrition and Sensory Science
17 Public Health and Nutrition (Health and Nutrition Policy, Scaling-up Nutrition, Food and Nutrition Security, Health Disparities and Nutrition, Disaster and Nutrition, Others)
18 Public Health, Nutrition, Chronic diseases (Diet in Cancer, Cardiovascular, Neurodegenerative diseases etc., Prevention by Nutrition and After Treatment Nutrition)
19 Nutritional Education related to Health Issues
20 Nutritional influences on Cranio-facial development, Oral Cancer and Oral Infectious Diseases
21 Oral Diseases and Quality of Life (Childhood through to Old Age)
22 Orthodontics and Nutrition & Health
23 Special Supplemental Food Program for Women, Infants, and Children (WIC) and Oral Hygiene
24 Oral/Dental Health and Nutrition (Mouth and Teeth Diseases)
25 Nutritional Education related to Oral Health Issues
26 Food labeling and Nutrition & Health claims (national, international and global harmonization)
27 Nutrition Guidelines, Regulations and Legislation (differences and harmonization)
28 Harmonization of Education for Nutritional Health and Training Standards
29 Malnutrition in particular Micronutrient deficiency (poor or under-nutrition, over-nutrition etc.).
30 Healthy Nutrition (Bio-functional Nutrition)
31 Dietary (therapeutically) Nutrition and Diet Supplements
32 Anti-aging Nutrition
33 Nutrition for Collectivities (Mass catering) and Special Needs Groups (Sports, Vegan, Religious, etc.)