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Singapore Borders Opening and Relaxation of Quarantine Requirements 

Great News! Singapore government has announced the new vaccination travel framework to facilitate the resumption of travel for all travellers entering Singapore. Travellers are now permitted to enter Singapore without the need for entry approval or the need  for taking the vaccinated travel lane (VTL) transport. There is also no quarantine requirement on arrival as long as your pre-departure PCR test or professional administered antigen-rapid test (ART) within two days before departure for Singapore is shown to be negative.

If you have any enquiries or need help with your travel arrangement, please contact our secretariat at:

Therefore, the congress will be running as a fully fledged face to face congress to allow better networking and interaction between the delegates! So, please grab this opportunity to submit your papers for the congress and also the early birds rate for registration fees. We would like to now open the opportunities for you to submit your paper by extending the deadlines to 30 April 2022!

Please go to the following link to submit your papers:

The competitions submission deadline will also be concurrently extended to 30 April 2022! Here is the link to competition submission:

Scientific Program Updates:

We are pleased to announce that in addition to our earlier confirmed Plenary Speakers and Distinguished Lecturer such as Dr Shakuntala Thilsted  (2021 World Food Prize Laureate and the Global Lead for Nutrition and Public Health for WorldFish), Professor Joachim von Braun (Chair of Scientific Group of the UN Food System Summit) and Ms Ratchnee Teepprasan (Director, Research & Innovation, Charoen Pokphand (CP) Group, Thailand), we have now added the following esteemed and renowned food science & technology experts to our Keynote  Speakers and Plenary Speakers list:

  1. Professor Yrjo Roos – Head, School of Food and Nutritional Sciences, University College, Cork, Ireland. He is founding member and Chair of the Executive Committee of the European Academy of Food Engineering (EAFE), a sub-section of the European Federation of Chemical Engineering (EFCE) and European Federation of Food Science and Technology (EFFoST).
  2. Professor Sato Kenji – Professor with the Kyoto University, Graduate School of Agriculture and Faculty of Agriculture. His expertise areas are Food Chemistry, Food Analysis, Food Composition and Antioxidant Activity. He wil be presenting on: “Presence of Food-Derived Peptides in Body and their Function”.
  3. Mr Chan Hian Lim – Deputy CEO of Singapore Food Agency. He will be sharing on “Our Singapore Food Story – 30 by 30 Initiatives”
  4. Mr Mathys BOEREN – CEO of Temasek’s Asia Sustainable Foods Platform. He is an Industry veteran, with more than 25 years of experience in companies like Unilever and Symrise

We have also confirmed a one-day Pre-Congress Workshop on 30 Oct 2022 which is an additional perk for registered delegates FREE OF CHARGE on first come first serve basis. The Pre-Congress Workshop with the title “Food Safety Validation and Verification: Key Requirements for Global Food Safety” will definitely be of interest to all the delegates.

Singapore – The Garden City, the Food Paradise and Entry Requirements

The Garden City Sustainable and green development has been integral to the Singapore Story. Every household lives within a 10-minute walk of a park. We are also among the rare few to have closed our water loop and reuse every last drop of water. The Singapore Green Plan 2030 is a whole-of-nation sustainable development agenda to build upon what we have already done for a better, greener future and we invite you to share in this vision with us.

The Food Paradise Not only that, do share in our city’s food obsession, and discover a realm of new flavours, culinary passion and out-of-this-world dining experiences. Singapore’s vibrant food scene will have you raring to go (or eat).

In Singapore's most significant move to reopen its borders, travellers will no longer be required to take only designated flights to enter Singapore quarantine-free, and will not have to take a Covid-19 antigen rapid test (ART) within 24 hours of arrival.

There will also be no more quotas on the number of daily arrivals and no entry approvals needed for all vaccinated travellers. The new border policies will make the travel experience almost like that before the pandemic.

For more information on Visa requirements, please visit the Singapore Immigration and Checkpoint Authority (ICA) website:

or send in your enquiry to congress secretariat at:


Congress Concurrent Themes & Sub-Themes and Abstract Submission system:

Agri and Aqua-Technology
Precision farming
Urban production of fresh produce and herbs
Aquatic food production
Indoor farming
Fruit and vegetable farming
Side-stream and waste valorization

Food Chemistry & Ingredients
Alternative proteins
Healthy and functional lipids
Healthy carbohydrates
Phytochemical and bioactive ingredients
Food Structure
Under-utilized crops

Food Processing and Engineering
Foodomics (metabolomics)
Encapsulation and delivery
Low and high moisture extrusion
Biotransformation and fermentation
Modeling and process design
Thermal and non-thermal processing
Membrane and separation technology
Novel processing methods
Product development and Innovation

Future of Food Manufacturing
Zero-waste processing
Life cycle analysis
Advanced manufacturing
Instrumentation, sensors, and imaging technologies
Bio-circular economy
Big data
Cellular agriculture
Food alternatives and novel foods

Food Packaging & Material Science
Packaging and shelf-life Technologies
Smart packaging
Sustainable packaging
Environmental impact of packaging
Alternative systems to disposable packaging
Novel packaging materials
Edible packaging

Supply Chain Management
Sensor and IoT -guided logistics
Technology for supply chain decarbonization
Food security after a global pandemic

Sensory & Consumer Science
Psychophysics and physiology
Developments in measures of food choice / preference
Developments in sensory measures
Sensory science and health
Food choice and consumer behavior
Applications of sensory methods
Sensory and culinary
New consumer trends

Nutrition & Health
Designing food to meet nutrition across life stages
Nutrigenetics, nutrigenomics and precision nutrition
Microbiome and gut health – fates of food and nutrients in GIT
Diet, appetite and nutrition in prevention of chronic diseases
Probiotic and prebiotic nutrition
Food for special purpose/claims
Nutraceuticals and functional foods
Dietary supplements
Stratified nutrition and digital health

Traditional & Future Food
Modernizing traditional and ethnic foods
Why traditional foods are still here – a system science view? Will they be here in future?
Traditional Chinese Medicine in foods
Ayurveda in foods
Traditional ingredients in foods

Food Safety & Regulatory Science
Toxicology and safety assessment
Physical and chemical contaminants
Hygienic design, fouling and cleaning
Microbial growth and inactivation
Testing methods, instrumentation and analysis
Traceability and transparency
Risk and benefit assessment
Risk communication
Data-driven early warning system
Micro- and nano-plastics – an emerging food safety concern?
Public policy and regulations

Public Private Partnership & Open Innovation
Pre-competitive research
Industry-led consortiums
Incubators / accelerators for agritech, foodtech startups