Final Round of Abstract Submissions Now Open - FAT 2026, Rome

 Time is running out. The 8th Edition of the Euro-Global Conference on Food Science and Technology is entering its final abstract submission round, and researchers, academics, and industry professionals around the world are being invited to share their work before the window closes on August 22, 2026.

Event Details:
📅 Dates: September 14-16, 2026
📍 Venue: Rome, Italy (Hybrid)
🌱 Theme: Safe, Smart & Sustainable Food Systems

Organized by Magnus Group.

Featured Keynote
This year's keynote address will be delivered by #Surendra Singh, formerly Head and Senior Professor, Department of Soil Science and Agricultural Chemistry at Banaras Hindu University, India. With over 35 years of experience and more than 250 publications to his name, Prof. Singh will present on "Vital Role of Soil for Future Food Security and Human Health."

Why This Is Your Last Chance

If you have research findings, clinical insights, or innovative work related to food science and technology, this final round is your opportunity to present it to a genuinely global audience. Submissions close soon - after this, the door shuts until the next edition.

How to Get Involved

Whether as a speaker, listener, or exhibitor, there's a role for you at FAT 2026:

📝 Submit your abstract: https://food-chemistry-technology-conferences.magnusgroup.org/submit-abstract

Have Questions?
📧 Email: food-science@magnusconference.com
💬 WhatsApp: +1 (540) 709-1879

Don't let this be the conference you meant to attend. Submit your abstract, register your seat, and be part of the conversation shaping the future of food science in Rome this September.

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FAT 2026 — 8th Euro-Global Conference on Food Science and Technology | Rome, Italy & Online

 The 8th Edition of the Euro-Global Conference on Food Science and Technology, organized by Magnus Group. This year's theme, "Safe, Smart & Sustainable Food Systems," brings together food scientists, technologists, nutritionists, academicians, and industry professionals to discuss the latest advances shaping the future of food.

Why Attend FAT 2026?

Engage with leading experts across food chemistry, food safety, functional foods, nutraceuticals, food packaging, and sustainable practices
Present your research through oral or poster presentations
Network with global researchers, academicians, and industry leaders
Attend interactive workshops and panel discussions
Choose to join in person in Rome or virtually from anywhere in the world

Featured Speaker Spotlight: #LairesdeAraujoLima
CIMO-IPB, Portugal

Laires will deliver an oral presentation titled "Effect of Extraction Conditions on the Antioxidant and Antimicrobial Activity of Grape Seeds."

She holds a bachelor's and master's degree in Chemical Engineering from the Polytechnic Institute of Bragança (Portugal) and is currently a PhD candidate in Biotechnology at Universidade Católica Portuguesa. She is a research fellow at the Research Centre in Digitalisation and Robotics (CeDRI-IPB) and the Mountain Research Centre (CIMO-IPB), where her work focuses on machine learning and data analysis applied to food technology and metabolomics.

Event Details
📅 Dates: September 14-16, 2026
📍 Venue: Rome, Italy (Hybrid)
🌐 Website & Registration: https://food-chemistry-technology-conferences.magnusgroup.org/
✉️ Contact: food-science@magnusconference.com

Early Bird registration is open now - register today to secure a reduced rate and your place among a global community of food science innovators.

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Unripe Banana Flour — The Nutraceutical Ingredient Set to Transform Functional Foods | FAT 2026

 What if one of the most overlooked parts of a banana held the key to the next generation of functional foods?

At the 8th Edition of the Euro-Global Conference on Food Science and Technology, we're thrilled to spotlight #Frederico Barros, Associate Professor at the Federal University of Viçosa, Brazil, who will deliver an presentation titled:
"Unripe Banana Flour: A Promising Nutraceutical Ingredient to Improve Health and Develop Functional Foods"

Organized by Magnus Group.

Dr. Barros earned his MS and Ph.D. in Food Science and Technology from Texas A&M University, USA, and has built an impressive academic career spanning collaborations across Brazil, the USA, and Italy. With over 60 peer-reviewed publications and book chapters to his name, his research spans carbohydrate and health science, cereal chemistry and processing, and bioactive compounds in food. In 2023, he joined the prestigious Whistler Center for Carbohydrate Research at Purdue University as a Visiting Professor under the CAPES/Brazil scholarship.

His work is a compelling example of how "waste" ingredients, like unripe bananas typically discarded in food processing, can become powerful tools for better health and sustainable food innovation.

This is exactly the kind of research shaping the conversations at FAT 2026, under this year's theme: Safe, Smart & Sustainable Food Systems.

📅 September 14-16, 2026
📍 Rome, Italy & Online

Have research that deserves this same spotlight? The scientific program is filling quickly, and speakers like Dr. Barros are proof of the caliber of work being featured this year.

🔗 Learn more, submit your research, or secure your seat: https://food-chemistry-technology-conferences.magnusgroup.org/

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