National University of Food Technologies (NUFT) that represents Ukrainian scientists and technologists of food industry has been appointed as a host to prepare and conduct the next Congress on food science under the auspices and patronage EFFoST, EHEDG and GHI at the Congress CEFood 2014 (Ohrid, Macedonia). The Congress slogan is «Food Science for Well-being». Through this slogan the Congress organizers wanted to emphasize that food science aims to provide humanity with high-quality and safe food, that is the basic human need.
Due to polydisciplinary and multifaceted activities of the NUFT, Congress organizers were able to significantly expand the list of scientific topics proposed for consideration and discussion. Unlike previous CEFood forums, which mainly dealt with food science and technology only, the Congress CEFood 2016 is scheduled to address questions that actually do not belong to the food science field, but at the same time they are inherently adjacent to food technology and determine the safety and sustainability of food production, energy- and resource consumption, as well as economics, marketing and logistics aspects of the whole food chain.
Considerable attention will be paid to the food-, wine- and ecotourism, food education and training highly qualified specialists, technology transfer and knowledge sharing.
CEFood 2016 organizers expect that the next Congress will be a significant milestone in the integration of Ukrainian food scientists to the European scientific area, and a suitable playground for knowledge exchange.
We invite all interested professionals, scientists and educators to participate in the Congress CEFood 2016.
SECTIONS AND SUBSECTIONS
SECTION 1. Food expertise, safety and technologies
Subsection 1A Food Expertise and Safety
Subsection 1B Food Technologies
SECTION 2. Energy systems for food chain
Subsection 2A Energy Efficiency
Subsection 2B Machine Building for Food Chain
Subsection 2С Intelligent Control Systems
SECTION 3. Natural bioactive compounds, functional and national food products, packing, storing and processing
Subsection 3А Natural Bioactive Compounds, Functional and Local Food Products
Subsection 3B Packaging, Storing and Processing
Subsection 3С Food Processing
SECTION 4. Modern challenges and competitiveness
- food security;
- entrepreneurship and small business in the food industry;
- food enterprises efficiency.
SECTION 5. Young food scientists – our horizon
Kyiv is the capital of Ukraine and the largest economic, political and cultural center of the country.
According to the legend, the city was founded by three brothers – Kyi, Shchek and Khoryv, and their sister Lybid, named Kyiv after the eldest brother. Kyiv is one of the most ancient cities in Europe and its history goes back for over than 1500 years. Between 10th and 12th centuries Kyiv was the political and cultural capital of Kievan Rus, the medieval Slavic state. It was considered to be “the Mother of Russian Cities”, the beginning of contemporary Eastern Slavic zivilization.
Kyiv is a city of treasured historic and cultural monuments which belong to the world heritage. The most important and famous sights of Kyiv are Saint Sophia’s Cathedral with its incredible mosaics and frescos which go back to the 11th century, Kyiv-Pechersk Lavra with its ancient holy relics, the Golden Gate built in 1037, Andriyivskyy Descent – the first street of ancient Kyiv, St. Andrew the First Called Church which is a unique baroque architectural masterpiece, Mariyinsky Palace built between 1745 and 1753, grand Saint Volodymyr’s Cathedral of the 19th century, as well as many other places of interest.
Kyiv is one of the greenest European cities. One can see numerous parks, squares and beautiful sceneries there. You can have a walk along the ancient streets of this picturesque city, admire its beauty and uniqueness, and feel the spirit of its history.
The hotels located close to the Congress venue are:
ABOUT OUR UNIVERSITY:
National University of Food Technologies – is the only technical university in Ukraine which provides training of bachelors and masters in 32 specialties and 30 specializations for food, meat, diary, pharmaceutical, microbiological and other branches of agricultural and industrial complex as well as for food machine building of Ukraine. About 23 thousand students study at the University. The University comprises 12 faculties, 2 Institutes of Postgraduate Education, 11 technical schools and colleges located in different Ukrainian towns.
The legal tender of Ukraine is hryvnia (UAH, Hrn.). The other currencies (USD, EUR, RUR etc.) can be exchanged in the nearest bank or currency exchange point.
INTERNATIONAL SCIENTIFIC COMMITTEE
Prof. Anatoliy Ukrainets (Ukraine)
Rector of the National University of Food Technologies
Dr. Veslemøy Andersen (Norway, Netherlands)
Member of the Royal Netherlands Society for Microbiology (KNVM);
Member of the Institute of Food Technology (IFT), USA
Prof. Dr. Kata Galic (Croatia)
University of Zagreb, Faculty of Food Technology and Biotechnology (PBF)
Prof. Dr. Vladimir Kakurinov (Macedonia)
Consulting and Training Centre KEY; European Hygienic Engineering Design Group (EHEDG) Macedonian Regional Section Chairman and Global Harmonization Initiative (GHI) Ambassador for Macedonia
Dr. Huub Lelieveld (Netherlands)
Co-founder and President of the Global Harmonization Initiative (GHI); Member of the Executive Committee of the European Federation of Food Science and Technology (EFFoST);
Prof. Iaroslav Zasiadko (Ukraine)
National University of Food Technologies (NUFT),Vice-Rector for
International Relations and Integration; Thermal Engineering and Industrial
Dr. Gerhard Schleining (Austria)
BOKU – University, Food Sciences & Technology Dept.
Prof. Dr. Kostadin Fikiin (Bulgaria)
Technical University of Sofia, Refrigeration Science and Technology Dept.; Chairman of the Food Refrigeration EHEDG Working Group
Dr. Viktor Nedovic (Serbia)
– Member of the EFFoST ExCo
– Chairmen of the EFFoST CEFood Congresses Task Team
– President of the CEFood 2012 Congress
– President of the Serbian Association of Food Technologists (SAFT)
Prof. Mostenska Tatiana (Ukraine)
National University of Food Technologies, Vice-Rector for Scientific Recearch; Management Dept.
Dr Prof Paola Pittia (Italy)
University of Teramo, Faculty of Bioscience and Technology of Food, Agriculture and Environment; President of the ISEKI-Food Association
Prof. Saverio Mannino (Italy)
University of Milan, Director of the Interdepartmental Research Centre on Food (CIRA)
Prof. Ingrid Bauman (Croatia)
Prof. at University Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Processing
CEFood 2016 is held under the aegis and in close cooperation with:
CEFood 2014 Awards winners
INSTRUCTIONS FOR POSTER PRESENTERS
Posters are supposed to present original scientific results rather than commercial advertisements. The contents of presentations can cover any area in food science, but the following topics are welcome:
- Food Expertise, Safety and Technologies
- Energy Systems for Food Chain
- Natural Bioactive Compounds, Functional and National Food Products, Packing, Storing and Processing
- Modern Challenges and Competitiveness
- Young Food Scientists – Our Horizon
Poster sessions will take place on:
May 24, 2016 from 12:00-18:00
May 25, 2016 from 10:00-17:30
Poster size: A1 (594 × 841 mm)
Poster presentations offer researchers an opportunity to present significant work in progress or research that is best communicated in an interactive or graphical format. Poster presentations further provide researchers with an opportunity to obtain direct feedback about their work from a wide audience during the poster session.
Registration postgraduate / student