The thematic workshop dedicated to sustainable technologies for novel and functional food will be held on October 28, 2026, and deal with:
- Sustainable food processing technologies: low-energy, waste reduction;
- Circular economy approaches in food production: valorization of by-products, upcycling;
- Novel sources of functional ingredients and food;
- Biotechnology in novel food development: fermentation, cultured meat, algae-based food;
- Functional ingredient extraction using green technologies: scCO2, ultrasounds, microwaves, PEF.
