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From Food Tech Innovation Portal
Start Date 2016/05/20
End Date 2016/05/20
Event Title Virtual conference "FOOD TEXTURE and RHEOLOGY"
Event Description The Iseki Food Association Special Interest Group on "Food Texture and Physical Properties" is holding an E-conference in cooperation with USAMV-HevMetFood.

The conference is intended for undergraduate and master students.

For a presentation the following criteria should be met:

Type of presentation: a ppt file with a maximum of 20 slides. Abstract and full papers should be submitted as a Word file following the guide for authors.

Deadline for abstract submission: 03 April 2016 to office@iseki-food.net Deadline for full text submission: 30 June 2016 to office@iseki-food.net

All accepted papers will be published in a book of abstracts with ISBN number. Selected papers will be invited to be submitted to the International Journal of Food Studies.

Link to event https://www.iseki-food.net/food_texture_and_rheology
Location online



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Created by Sophie Hieke on 6 January 2016, at 10:56