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Researchers, industry leaders, innovators, and policymakers from around the world will gather at the upcoming IUFoST World Food Congress to explore the latest advances shaping the future of sustainable, healthy, and consumer-driven food systems.
The congress will provide a multidisciplinary platform for presenting cutting-edge research, technological innovations, and industrial applications across the entire food value chain and one of the main topics is to focus on innovation/novel foods. Key themes will include market and consumer research, advanced sensory methodologies, sustainable processing, and next-generation food design. A major focus of the event will be the transition toward more sustainable and circular food systems.
Scientific sessions will address zero-waste strategies and by-product valorization, highlighting innovative approaches to transforming food industry side streams into high-value ingredients, functional compounds, and nutraceutical applications.
The program will also feature emerging technologies, food encapsulation and novel processing systems designed to improve stability, bioavailability, shelf life, safety, and nutritional quality. Experts will discuss how advanced processing technologies can support cleaner labels, resource efficiency, and improved consumer acceptance. Plant-based innovation will represent another central topic of the congress. Researchers will present the latest findings comparing plant-based alternatives with conventional meat and dairy products, focusing on nutritional quality, sensory performance, sustainability, functionality, and consumer perception.
Special attention will be dedicated to reformulating traditional foods to meet modern nutritional demands while preserving cultural identity, taste, and authenticity. Health-oriented food innovation will play a prominent role throughout the congress. Sessions dedicated to healthy foods, sports nutrition, and dietary supplements will examine functional ingredients, personalized nutrition, performance-enhancing formulations, and evidence-based health benefits for active lifestyles and well-being.
Among the most innovative topics featured in the scientific program is 3D food printing, an emerging technology with transformative potential for personalized nutrition, texture-modified foods, customized functional products, and sustainable food manufacturing. Researchers and technology developers will showcase new applications and future perspectives for additive food manufacturing.
The congress fosters international collaboration between academia, research institutions, startups, food industries, and public organizations, encouraging the exchange of knowledge and the development of innovative solutions for global food challenges.
Through keynote lectures, scientific presentations, panel discussions, and networking opportunities, the event will offer participants a unique opportunity to engage with the latest scientific discoveries and technological trends driving the future of food.
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