Submission and Presentation Guideline

Instructions for Submission of Papers | Abstracts

The author responsible for submitting the Abstract must be registered.

Please do not try to submit the same Abstract more than once. If the system detects a duplicate submission, your work will be rejected.

It will be allowed to submit 01 original Abstract by registration. Reviews will not be considered for publication.

Indicate the preference for Oral presentation or Poster.

The Oral presentations will last 8 minutes, followed by another 2 minutes for Questions and Answers and Poster section will last 30 minutes, being mandatory the presence of 1 of the authors along the entire section.

Results should not be published prior to the event.

The results should be substantial. Authors should not divide study results into multiple abstracts with minimal information.

It will NOT be ACCEPTED bibliographical review.

The Work should summarize quantitative data. Resumes that simply state that the results presented should be discussed at a later date will not be accepted.

The abstracts for Oral and Poster presentation should address one of the following topics:

  • Sensory characterization of food, consumer-food relation, food service;
  • Proximate composition, physic-chemical analyzes, food analysis, bromatology, quantification of compounds in foods, antioxidant analysis, chromatographic analysis, spectrophotometric analysis, nondestructive methods of food analysis;
  • Food Formulation, New Product Development, Food Processing, Stability, and Shelf Life;
  • Nutrition; functional foods and bioactive compounds; fortified foods; reduced sodium, sugar or fat; toxic compounds in foods; foodborne illnesses; pathogenic and deteriorating microorganisms;
  • Encapsulation, rheology, extraction, modeling, simulation, and optimization of processes, food processing sensors by high hydrostatic pressure, pulsed electric field, etc.;
  • Fermentation; production and application of enzymes in food; probiotics; microbial or enzymatic production of products of interest to food; genetically modified foods and microorganisms; biochemical changes post-harvest or post-slaughter.

Tracks:

Sensory sciences and consumer profile (CS)

Chemical and physical-chemical characterization of food (CF)

Food formulation and processing (PF)

Food and health (AS)

Process engineering and emerging technologies (ET)

Food biochemistry and biotechnology (BB)

Formatting:

The abstract should only be submitted in the following language:

• English

Contain Title, Authorship (names citations in order of authorship), Instruction of Teaching, Scientific Text and when necessary Organizing Agency.

500-word limit for Scientific Text.

Tables and figures should not be included.

The Abstract should contain: introduction and objectives, methodology, results and discussion, conclusions.

Do not include references unless it is necessary;

Poster Preparation and Presentation:

The poster should be prepared clearly and aesthetically. The space available for each poster is 0.8 m wide x 1.0 m high.

The text of the poster must be in English, and include introduction, objectives, material and methods, experimental results, conclusions, and funders (if any).

The Judging Committee will evaluate the work during the Poster Section.

Important information:

There is no need to send the posters before the event.

We will not print the posters on the Congress.