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1. Advances in food engineering: Cooling and freezing; Thermal processing; Non-thermal processing; Drying and dehydration; Hygiene and cleaning; Separation and purification; High pressure processing; Mass transfer operations; Food fluid mechanics; Food process design ; Food safety, validation processes; экскурсии в Сергиев Посад из Москвы; Postharvest storage and food handling; Encapsulation processes; Fermentation and chemical reaction processes; Image processing; Mixing; Crystallization; Nanoengineering; Equilibrium processes.

2. Engineering properties of foods and materials science: Mechanical properties; Thermophysical properties; Physicochemical properties; Phase transitions; Rheological properties; Food structure; Packaging properties; Mixing properties; Transport properties; Equilibrium properties; Functional properties.

3. Emerging technologies and novel processes: New paths for food process innovation; Processes for functional food production; Bioprocessing; Oral processing; In vitro digestion and digestive system.

4. Modeling in food engineering: Modeling and simulation; Automation and process control; Risk assessment (chemical or biological safety); Transport phenomena; Quality parameters; Novel approaches in modeling; Kinetics modeling (microbiology, quality).

5. Sustainable engineering: Food process sustainability; Life cycle approach and carbon foot print; Waste reduction and remediation; Efficient processes (water and energy); Food security systems; Sustainability of traditional processes.

6. Future of food engineering: Education; Research; Worldwide regulations; Curriculum development; Leadership skills and mentoring; New tools (online and apps).

7. Special Session 1: Food Quality Evaluation Throughout the Food Chain: A State-of-the-Art Approach Integrating Fingerprinting and Kinetic Principles.

8. Special Session 2: Irregularities, upsets and breakdowns in food processing

9. Special Session 3: Open Innovation & Partnerships: A Platform for Meeting Food Engineering Future Challenges

10. Special Session 4: Integrating food engineering across Europe – European Academy of Food Engineering (sponsored by the European Academy of Food Engineering, EAFE)

11. Special Session 5: Food fortification technologies for a globalized world

12. Special Session 6: Future of Food Engineering (Trends!)

Successfully submitted abstracts will be acknowledged with an electronic receipt including an abstract reference number, which should be quoted in all correspondence. Allow at least 2 hours for your receipt to be returned to you.

Once the paper is accepted, at least one of the authors must register for the meeting and present the paper at the event.

Abstracts of all accepted contributions will be included within online secure abstract system which will be distributed to all registered meeting participants prior to the event.

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If you do not receive acknowledgement for your abstract submission or you wish to make any essential revisions to an abstract already submitted, please DO NOT RESUBMIT your abstract, as this may lead to duplication. Please email Content-ICEF12@Elsevier.com (Please do not email credit card information under any circumstances) with details of any revisions or queries. Please quote your reference number if you have one.