2nd International VIRTUAL Conference On Raw Materials To Processed Foods

03-04 JUNE 2021


Dear Colleagues and Friends,

It is a great privilege for us to invite you on the upcoming 2nd International Conference on Raw Material to Processed Foods which will be scheduled on 03-04 June 2021 virtually, builds on the hugely successful preceding RP-Foods 2018.

The RP-Foods 2018, held in Antalya, gave us much hope as 256 academicians participated from 22 different countries with esteemed keynote speakers. Therefore, we would be pleased to host you in sequel of RP-Foods Conferences.

One of the aims of this multi-track event is to bring together leading academic scientists, researchers and scholars to present and discuss the most recent innovations and trends as well as to exchange and share their experiences and research results on all aspects of Food Science and Technology.

The Food and Agriculture industries effectuate the largest vital and economic sectors in the world. Therefore, the titles of Food Science, Processing and Technology continue to evolve by gaining importance daily as within these food processing is already a crucial field since the ancient times paving the way for humankind to lead a sedentary life and is also essential for supporting the civilization. Creating novel technologies and innovations in food science requires comprehensive knowledge about majors like biology, chemistry, physics and engineering sciences forming a multidisciplinary field. Thus the International Conference on Raw Material to Processed Foods welcomes your ideas and researches of all related disciplines including Food Science and Technology, Fisheries and Animal Sciences, Horticulture, Nutrition Science, Agricultural and Food Biotechnology.

Your valuable scientific contributions are welcomed as oral or poster presentations on the following main themes:

Trends in new food product and technology development

Quality and safety assessment of raw and processed foods

Instrumental and sensory analysis strategies in raw and processed foods

Process design and practices applied from raw material to processed foods

Medicinal and aromatic plants: raw material to essential oils

Meat, poultry and seafood processing technology, quality and safety

Nutrients and nutritional assessment of raw and processed foods

Postharvest applications and technologies for raw materials

This unique event will be an academically valuable Conference, with a scientific committee comprised of researchers from different universities and institutions of all over the world serving an opportunity to promote about international novel researches. Furthermore, participants will have the chance to meet relevant researchers and even to make new collaborations for future studies.

You are cordially invited to submit an abstract to the “2nd International Virtual Conference on Raw Material to Processed Foods”

We look forward to meeting you for the conference.

Kind regards,
Prof.Dr. Serkan Selli and Prof.Dr Hasim Kelebek

Important Dates

Earlybird Registration

Earlybird Registration - 19 APR 2021

Dates of Conference

03-04 JUN, 2021

Notification of Acceptance

20 MAY 2021

Supporting Journals

The selected paper will be published in;