Submission 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 abstract 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Results should not be published prior to the event.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.

-> There is no maximum number of authors per Abstract.

-> Oral presentations will be in English. Poster presentations may be made in Portuguese

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

  • Sensory characterization of food, consumer-food relation, food service – (CS)
  • Proximate composition, physicochemical analyzes, food analysis, bromatology, quantification of compounds in foods, antioxidant analysis, chromatographic analysis, spectrophotometric analysis, non-destructive methods of food analysis – (CF)
  • Food Formulation, New Product Development, Food Processing, Stability, and Shelf Life – (PF)
  • Nutrition; functional foods and bioactive compounds; fortified foods; reduced sodium, sugar or fat; toxic compounds in foods; foodborne illnesses; pathogenic and deteriorating microorganisms – (AS)
  • Encapsulation, rheology, extraction, modeling, simulation, and optimization of processes, food processing sensors by high hydrostatic pressure, pulsed electric field, etc – (ET)
  • 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 – (BB)


  • Sensory sciences and consumer profile (CS)
  • Chemical and physicochemical characterization of food (CF)
  • Food formulation and processing (PF)
  • Food and health (AS)
  • Process engineering and emerging technologies (ET)
  • Food biochemistry and biotechnology (BB)


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;


Abstracts will be sent to the Scientific Committee for review and consideration.

The Scientific Committee reserves the right to refuse or decide on the final presentation format.

The scientific committee will do its best to comply with the form of presentation indicated by the authors of the work, however, due to the limited number of sessions, the organizers may indicate the exchange of Oral presentation for poster presentation.

Each submission will be evaluated preliminarily using the following criteria:

• Scientific merit

• Relevance

• Creativity and original content

• Practical application

Abstracts and presentations should not be of a commercial nature and authors should avoid excessive use of commercial names of products and companies, unless they are presented by an exhibiting company for the Special Exhibitor Sessions. Bibliographic reviews will not be accepted.