We welcome the the 7th International Congress on Food Science & Technology
FOODTECH 2025 exhibition will host, from 8th to 9th of November, the 7th International Congress on Food Science & Technology, which is organized by the Hellenic Association of Food Scientists & Technologists (HEL.A.F.T.) under the scientific guidance of both Departments of Food Science &Technology of the Hellenic International University and the University of Western Attica.
The theme of the Conference: Food Science and Technology: Innovation and sustainability challenges gives emphasis in the modern scientific and technological discoveries and attempts to approach, in a creative way, the future of industrial implementations. Thus, the 7th International Congress on Food Science and Technology aims to focus on identifying new ways of thinking, effective resolution of technological problems in the food sector and intensify possible solutions through interdisciplinary scientific collaboration for dispersion of knowledge, expertise and technology. Also, in this conference, theobjective is to combine this traditional knowledge with innovation, safety, circular economy and adaptation to Industry 4.0 and A.I.
The organizing committee has made every possible effort to create an informative and enjoyable programme that will include scientific sessions with oral and poster presentations, as well as, entertaining social events. The scientific programme will include a broad spectrum of subject areas on food safety, innovation, sustainability authentication, development and industrial implementations.
The congress is under the support of Federation of Hellenic Food Industries (SEVT) , Association of the Greek manufactures of Packaging & materials (AGMPM), Greek Gold Storage &Logistics Association.
The thematic sections that will be discussed are:
- Food Safety Culture and Food reformulation
- Emerging Technologies in Food Production: Adaptation to Industry 4.0 and A.I.
- Novel Foods and Sustainable Development
- Packaging Materials in a Circular Economy Environment.
For information about the organizing committee, the speakers, the full program and to book tickets, you can visit the official website of the Conference:
Novel Foods and Sustainable Development
09:00 – 09:40
Attendance & Registrations
10:00 – 10:30
Title: Innovation and sustainability as drivers of food systems transition (more research and scenarios-oriented)
Speaker: Paola Pittia
10:50 – 11:10
Title: Valorization of lumpfish (Cyclopterus lumpus) waste from the aquaculture industry for bioactive compounds
Speaker: Sajjad Ahmad
10:30 – 10:50
Title: Innovative Use of Fish Side-Streams: Green Extractions and Shelf-Stable Product Formulation
Speaker: Ioanna Semenoglou
11.10- 11.30
Title: Biorefinery approach to mandarin peel valorization: Sequential extraction of polyphenols and pectin
Speaker: Nikolina Golub
11.30- 11.50
Title: From brewing waste to bioactive compound: sustainable xanthohumol recovery from spent hops
Speaker: Aleksandra Modzelewska
11.50- 12.10
Title: Valorization of cold-pressed bilberry (Vaccinium myrtillus) seed residues through green extraction and biorefinery approaches
Speaker: Grigorios Chalmoukos
Emerging Technologies in food Production:
Adaptation to Industry 4.0
12:30- 13:00
Title: Smarter Than We Think? Exploring Microbial Intelligence Through Predictive Microbiology and Al
Speaker: Jan Van Impe
13:00- 13:20
Title: The impact of pulsed electric fields technology on microbial resistance and the role of food acidity
Speaker: Fotios Lytras
13:20- 13:40
Title: Artificial intelligence in the seafood industry: Transforming supply chains for a sustainable future
Speaker: Dionysios Tsoukalas
13:40- 14:00
Title: InnoMeatEdu: Innovative Digital Educational Tools in Meat Science and Technology
Speaker: Eleni Malissiova
Food Safety Culture,
Food reformulation and authenticity
15:00- 15:30
Title: Emerging Non-Thermal Technologies in Dairy Processing: A Focus on UV-C Treatment for Microbial Safety and Bioactivity Preservation
Speaker: Fotis Papademas
15:30- 15:50
Title: Mycotoxins stability in Greek pita bread prepared from artificially contaminated dough: Effects of baking temperature, time and parbaking
Speaker: Kali Kotsiou
15:50- 16:10
Title: Is Food Safety Culture Really Necessary? A review
Speaker: Efstathia Tsakali
16:10- 16:30
Title: Smart hygiene n food safety
Speaker: Konstantina Galati- ROLCO
16:40- 17:00
Title: Linking food safety culture with leadership styles, psychological capital, and organizational performance: A conceptual framework
Speaker: Stavros Moschos
17:00- 17:20
Title: Lean six sigma in the food sector. A systematic literature review
Speaker: Angeliki Sofou
17:20- 17:40
Title: Growth of seafood-spoiling Photobacterium phosphoreum and Photobacterium iliopiscarium under varying modified atmospheres
Speaker: Dionysios Tsoukalas
17:40- 18:00
Title: Investigating crustaceans in the Greek market using DNA barcoding
Speaker: Zoi Giagkazoglou
Novel Foods and Sustainable Development
09:10 – 09:40
Title: The Power of Non-Conventional Flours: Driving the Next Generation of Bakery Innovation
Speaker: Christina Rosell
09:40 – 10:00
Title: Technological and socio-economic challenges towards the valorisation of cocoa pod husks
Speaker: Dimitris Charalampopoulos
10:00 – 10:20
Title: Development and characterization of curcumin – enriched complex coacervates based on whey protein nanofibers and fructooligosaccharides
Speaker: Marcin Kurek
10:20 – 10:40
Title: Innovative food processing for enhanced nutrition and bioaccessibility (Bac2food project)
Speaker: Petros Taoukis
10:40- 11:00
Title: Novel foods and sustainable development: Focus on 3d printing in cereals
Speaker: Derya Özalp Ünal
11:00 – 11:20
Title: Exploring the Potential of Yacon Fibrous Pulp as a Functional Bakery Ingredient: techno-functional and in vitro starch digestion profiles
Speaker: Akhila Vijayakumar
11:20 – 11:40
Title: Creating sustainable Olive groves: Reversing desertification and bringing biodiversity back to a barren land
Speaker: Antonis Tirpintiris – FALCON
11:40 – 12:00
Lesafree – To be confirmed
Food Safety Culture,
Food reformulation and authenticity
12:20- 12:50
Title: The Function of Lactic Acid Bacteria in Controlling Biogenic Amine Formation in Fermented Foods
Speaker: Fatih Ozogul
12:50- 13:10
Title: Sustainable valorization of pear pomace for novel sweet ingredient
Speaker: Joana Gonçalves
13:10- 13:30
Title: Investigation of the consumers’ view of Mediterranean functional value-added products and identification of the main socio-cultural aspects which determine consumers’ choices towards these products
Speaker: Haralambos Fokas
13:30- 13:50
Title: Ecological role-based design of synthetic microbial communities ensures stable and predictable microbiomes in fermented foods
Speaker: Olga Nikoloudaki
13:50- 14:10
Title: Development of clean label sausage products using plant-based preservatives
Speaker: Vasileios Pappas
Packaging Materials in a
Circular Economy Environment
15:00 – 15:20
Title: Valorisation of starch extracted from cookie residue for the development and characterization of coatings for paper packaging
Speaker: Miguel Fernandes
15:20 – 15:40
Title: Recovery and innovative application of bioactive compounds for sustainable food systems and packaging – The ReActPack Project
Speaker: Maria Giannakourou
15:40- 16:00
Title: Extraction of silk fibroin silkworm cocoons for biodegradable packaging materials: Physicochemical and structural properties
Speaker: Evmorfia Athanasopoulou
Novel Foods and Sustainable Development
16:10 – 16:30
Title: Application of Biofunctional Feed Additives from Olive Fruit Extract, Pomegranate Peel, and Grape Skin in Broilers Diet and their Effect on Productivity, Meat Quality, and Gut Microbiota
Speaker: Ioannis Giavasis
16:30 – 16:50
Title: Sustainable Extraction in the Food Sector: The Role of Green Solvents for Bioactive Recovery
Speaker: Athanasios Manouras
16:50 – 17:10
Title: Consumption patterns and characterization of donkey milk produced in different geographical regions of Greece
Speaker: Niolaos Andritsos
17:10 – 17:30
Title: Methodological optimization and comparative evaluation of lipid extraction techniques from chlorella microalgae
Speaker: Maria Tsami
