Plenary Session 1 – Food Safety

• Foodborne pathogens
• Food contaminants
• Residues
• Toxins
• Allergens
• Food additives
• GMO

Plenary Session 2 – Food Quality

• Food Ingredients and Food Innovations
• Food Labeling and Nutrition and Health Claims
• Food Biotechnology and Novel Bioproducts
• Consumers Aspects
• Dietetics
• Functional Foods
• Food Authenticity and Frauds

Plenary Session 3 – Food Technology

• Food Production, Engineering and Processing
• Emerging Technologies in Food Processing
• Advancements in Food Packaging

Plenary Session 4 – Green Technologies

• Green Emission Reduction from Meat Establishments
• Food Waste Carbon Footprint
• Impact of Climate Changes on the Food Chain
• Meat Alternatives
• Personalized Foods

Plenary Session 5 – Food Industry 4.0

• Information Technology in Food Chain
• Artificial Intelligence and Deep Learning
• Smart Portable and Personalized Food Analysis Systems

Plenary Session 6 – Knowledge sharing and innovation

• Education, Innovation and Knowledge Transfer
• Food Chain Management, Marketing and Economics
• Risk Analysis (Assessment, Characterization, Management and Communication)

Plenary Session 7 – Feed  ̶  the Initial Link in the Food Chain and a Key Factor in the Promotion of Meat Quality