19th March, 2020
Château Laurier Québec
Today's consumers are increasingly demanding regarding the quality and origin of the food they eat. The demand for products manufactured in a more natural and environmentally friendly way is exploding. The food industry is therefore facing the urgent need to review its practices to respond to this new trend.
In order to contribute to the development of new eco-responsible processing methods and innovative technologies, Green Food Tech (GFT) was created in 2018 to bring together experts around this issue for the first time.
The second edition of GFT will be held on May 5 and 6, 2020 in Quebec City.
Green Food Tech is the only international congress dedicated to sustainable food processing. Become a partner of the event and position your company as a leader in the field! In addition, take advantage of this unique opportunity to reach a targeted and captive audience.
Discover the options offered in our partnership plan. The organizing committee is also very open to working with you to develop a proposal that will meet your needs.
For its second edition, Green Food Tech invites its participants to present their work and expertise on the following themes:
• Food systems design using multicriteria evaluation
• Advances in green food technologies
• Waste reduction and valorization of by-products
• Circular economy in food processing
• Issues associated with sustainable value chains
• Processing of alternative food resources
Dr. Christoph HARTMANN, Academic Alliances and Expertise Development Lead, Nestlé Research, Switzerland
Mega trends driving food innovation and sustainable nutrition
Dr. Silvia EESTRADA-FLORES, Sales Engineer, Alfa Laval, Mexico
In search of holistic solutions for sustainable local, regional and global food systems
Dr. Jen-Yi Huang, Professor, Purdue University, USA
Formulating nutritionally adequate and environmentally sustainable dietary patterns
Dr. Geneviève Gésan-Guiziou, Senior scientist, INRA, STLO, France
Environmental design of food processes: approaches & examples in the dairy sector
Dr. Ozan Ciftci, Professor, University of Nebraska - Linkoln, USA
Development of an integrated green process to obtain a high value, stable and bioavailable lycopene product from tomato processing waste.
Dr. Alain Doyen, Professor, Université Laval, INAF, Canada
High pressure-based and pressure-driven technologies applied to emerging and alternative food resources
Who can present?
Whether you are from academia, industry or institutions, you are all welcome! The Scientific Committee is also very open to proposals for joint presentations (e.g. academic - industrial).
What are the presentation possibilities?
1. Oral presentation (20 minutes) *On selection of the Scientific Committee
2. Poster presentation + flash oral presentation (2 min)
3. Poster presentation only
Click on the button below to access the form. Once completed, send it to firstname.lastname@example.org before October 15, 2019.
*Call for proposals must be submitted in English only. However, they may be made in French at the event.
** Please note that all speakers must register for the event.
Green Food Tech 2020 will be held at the Château Laurier Hotel in Quebec City. Special rates are offered to GFT participants in this superb establishment in Grande-Allée.
The rate applies to classic rooms only for an amount of $175/night. This rate is available until April 4, 2020. After this date, the regular rate in effect at the time of booking will apply.
Two ways to book:
1. By phone at 1 800-463-4453
2. By email by writing to email@example.com (mention the title of the Green Food Tech event)