ISEKI-Food e-conferences aim to create an international platform for communication across continents and disciplines. They bring together scientists and support students from various areas of research in specific food-related fields to exchange and share information in support of the relationship of food to human health and well-being.



Registrations and abstract submissions open September 1st!

Please follow this link for the conference website.

        We look forward to meeting you in November!


Deadlines for abstract submission: 8th of October (extended)

Registration and payment deadline: 18th of November


Past ISEKI-Food e-conferences:

"Food Production Based on Food Safety, Sustainable Development and Circular Economy", 22 - 24 November 2023

"Current Food Innovation Trends; the Texture and consumer Perception Perspective", 23 - 25 November 2022

"Food Texture, Quality, Safety and Biosecturity in the Global Bioeconomy": 10 - 12 November 2021

"Food Quality and Texture in Sustainable Production and Healthy Consumption": 18 - 19 November 2020

"Food Texture and Rheology": 25 - 26 November 2019




International standards for food study programmes

The ISEKI-Food Association invites applications from interested colleagues to serve as the Editor-in-Chief (EiC) of the International Journal of Food Studies (IJFS).

Please read carefully the position terms and application criteria in this document.


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