Abstract Guidelines
Food Science Conference Abstract Guidelines
- Abstracts should be no longer than one A4 page in portrait layout.
- Title: Should be concise, in bold, sentence case, and centered.
- Co-authors and Affiliations: Listed below the title in italics. The name of the main author should be underlined, and the presenting author should be marked with an asterisk (*).
- • Language and Length: The abstract must be written in English, with a maximum character count of 300 words.
- Formatting: The main body of the abstract should be written in Times New Roman, font size 12, justified alignment, with 1.5 line spacing.
- References: Cite references in superscript numbers within the text. Full references should be listed at the end of the abstract in the following format: YEAR, VOLUME, PAGE, using standard Chemical Abstracts Source Service Index terminology.
- Figures, Graphs, and Schemes: The inclusion of figures, graphs, and schemes is encouraged where they aid in the understanding of the abstract.
- Submission Format: Abstracts should be submitted in either MS Word or PDF format. Submissions can be made via email attachment to the conference email with the subject line: "Neurology Conference Abstract" or through the online submission method via the conference website.
- Submission Details: When submitting by email, include the full details of the main author and presenting author, and specify if the presentation will be Oral or Poster.
- File Size Limit: Abstracts submitted online should not exceed 1 MB. If your file is larger than this, please submit it via email attachment.
- Post-Conference Paper Submission: After the conference, speakers may submit full-length papers for publication in related journals, with an additional fee. Papers will be published within two months of submission.
- Confirmation: A confirmation email will be sent upon receiving your abstract. If you do not receive a confirmation within 24 hours, please contact the respective conference coordinator or ambassador.
Topics:
- Advanced Food Science and Technology
- Trends in Food Colloids and Polymers
- Food Engineering and Materials Science for Innovative Food Solutions
- Advanced Research and Trends in Food Sensory Science
- Innovative Beverage Formulations: Alcoholic and Non-Alcoholic
- Food Microbiology and Enzymology for Novel Applications
- Sustainability and Environmental Concerns
- Global Perspectives on Food Security and Resource Economics
- Environmental Science and Sustainable Food Systems
- Food Waste Utilization: Upcycling and By-product Valorization
- Plant-Based and Alternative Proteins for Sustainability
- Agriculture 4.0: Technology in Food Production
- Health, Nutrition, and Wellness
- Gut Microbiota: Role in Nutrition and Health
- Mental Health and Nutrition: The Brain-Gut Connection
- Nutritional Strategies for Aging Populations
- Immunonutrition: Boosting Immunity through Diet
- Functional Beverages for Wellness and Performance
- Food Chemistry and Functional Foods
- New Approaches in Analyzing Bioactive Food Components
- Antioxidants and Phytochemicals in Food Products
We strongly believe that honesty is the most important value in academics. Therefore, plagiarism is not allowed, and any unfair behavior will not be accepted.
