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Dear Colleagues and Friends,
It is a great privilege for us to invite you to the International Conference on Raw Materials to Processed Foods which will be held on 11-13 April 2018 in Antalya, Turkey. One of the aims of this multi-track event is to bring together leading academic scientists, researchers and scholars to present and discuss the most recent innovations and trends as well as to exchange and share their experiences and research results on all aspects of Food Science, Processing and Technology.
The Food and Agriculture industries effectuate the largest vital and economic sectors in the world. Therefore, the titles of Food Science, Processing and Technology continue to evolve by gaining importance daily as within these food processing is already a crucial field since the ancient times paving the way for humankind to lead a sedentary life and is also essential for supporting the civilization. Creating novel technologies and innovations in food science requires comprehensive knowledge about majors like biology, chemistry, physics and engineering sciences forming a multidisciplinary field. Thus the International Conference on Raw Materials to Processed Foods welcomes your ideas and researches of all related disciplines including Food Science and Technology, Fisheries Science, Nutrition Science, Animal Science, Veterinary Science, Horticulture, Agricultural and Food Biotechnology.
Your valuable scientific contributions are welcomed as oral or poster presentations on the following main themes:
Health-relevant raw and processed food products
Quality and safety of raw and processed foods
Trends in new food product and technology development
Food chemistry, hygiene and quality assessment of raw and processed foods
Nutrients and nutritional assessment of raw and processed foods
Instrumental and sensory analysis strategies in raw and processed foods
Process design and practices applied from raw material to processed foods
Medicinal and aromatic plants: raw material to essential oils
Meat and seafood processing technology, quality and safety
Physicochemical, microbiological and sensory properties of raw and processed meat, poultry, fish and other sea products
Postharvest applications and technologies for raw materials
This unique event will be an academically valuable conference, with a scientific committee comprised of researchers from different universities and institutions of all over the world serving an opportunity to promote about international novel researches. Furthermore, participants will have the chance to meet relevant researchers and even to make new collaborations for future studies.
We would also like to invite you to experience the city of Antalya, one of the most attractive towns of Turkey with peerless Turkish hospitality on top of its historical richness and national beauties. Antalya being one of the fastest-growing cities, it offers you excitement and contrast as history and modernity. In addition, there will be no difficulty in accommodation and transportation as you can experience the excellent services of hundreds of five-star hotels and resorts and the city has an international airport with direct links to the major towns abroad.
You are cordially invited to submit an abstract to the “International Conference on Raw Materials to Processed Foods”. The event will be hosted by Cukurova University and Adana Science and Technology University jointly. We look forward to meeting you for the conference in Antalya, a lovely town in the south of Turkey.
Prof. Dr. Serkan Selli
Prof. Dr. Hasim Kelebek
International Conference on Raw Material to Processed Foods