2027年国际食品科学、营养与人类健康会议 (ICFSNHH 2027)

会议简介


The 2027 International Conference on Food Science, Nutrition and Human Health (ICFSNHH 2027) will be held from April 7–9, 2027, at The Chinese University of Hong Kong in Hong Kong, China. Organized by the Greater China Youth Exchange Centre, the conference brings together researchers, academics, industry professionals, public-health specialists and students to present new findings and exchange perspectives across the interconnected fields of food science, nutrition and human health.

Rapid advances in food chemistry, processing technologies, microbiology, nutritional epidemiology, omics sciences and precision nutrition are reshaping how food quality, dietary patterns and health outcomes are understood. At the same time, global challenges—including food safety, malnutrition, diet-related chronic disease, population ageing, climate change and the sustainability of food systems—call for closer collaboration between fundamental research, technological innovation, clinical evidence and public-health practice.

ICFSNHH 2027 provides an interdisciplinary platform for examining these developments and translating scientific knowledge into effective solutions. Through scholarly presentations, focused discussions and international exchange, the conference seeks to advance research on food composition and functionality, nutrition across the life course, food safety and quality, sustainable production, and evidence-based strategies that support healthier individuals and communities.

论文收录


Following academic review, accepted papers must be revised in accordance with the reviewers’ comments and the publication requirements. Papers that are accepted, registered and presented at ICFSNHH 2027 will be considered for inclusion in the official conference proceedings.

The proceedings will be published as Proceedings of the 2027 International Conference on Food Science, Nutrition and Human Health in the Exploring Science Academic Conference Series (ISSN 3105-0514). Final manuscripts may be subject to editorial checks for academic quality, formatting, originality and publication ethics before publication.

Following publication, the conference proceedings will be submitted to relevant academic indexing and discovery services, including Google Scholar, CNKI Scholar, Scilit, ResearchGate, Semantic Scholar, the Conference Proceedings Citation Index (CPCI), and other scholarly databases. These submissions are intended to improve the visibility and discoverability of the published research; inclusion and indexing are determined independently by each service according to its own policies and evaluation procedures.

征稿范围


01


Food Chemistry, Composition and Functional Ingredients


Food Chemistry and Biochemistry


Food Composition and Nutrient Analysis


Bioactive Compounds in Foods


Functional Foods and Nutraceuticals


Food Proteins, Peptides and Amino Acids


Food Lipids and Fatty Acids


Carbohydrates, Dietary Fibre and Polysaccharides


Vitamins, Minerals and Micronutrients


Phytochemicals and Natural Antioxidants


Flavour, Aroma and Sensory Chemistry


Food Structure and Physicochemical Properties


Ingredient Interactions and Food Matrices


Natural Colourants and Food Pigments


Novel and Alternative Food Ingredients


Bioavailability and Bioaccessibility of Nutrients

02


Food Processing, Engineering and Emerging Technologies


Food Processing and Preservation Technologies


Thermal and Non-Thermal Processing


High-Pressure Food Processing


Pulsed Electric Field Technologies


Ultrasound and Microwave Processing


Fermentation and Bioprocessing


Drying, Freezing and Refrigeration Technologies


Food Packaging and Intelligent Packaging


Edible Films and Biodegradable Packaging


Food Process Engineering and Optimisation


Automation and Robotics in Food Production


Artificial Intelligence in Food Processing


Digitalisation and Smart Food Manufacturing


3D Food Printing and Personalised Food Design


Emerging Technologies for Shelf-Life Extension

03


Food Safety, Quality and Microbiology


Food Safety Management and Risk Assessment


Foodborne Pathogens and Infectious Diseases


Food Microbiology and Microbial Ecology


Food Contaminants and Chemical Hazards


Mycotoxins and Natural Toxins


Pesticide and Veterinary Drug Residues


Heavy Metals and Environmental Contaminants


Antimicrobial Resistance in the Food Chain


Food Authenticity and Traceability


Food Adulteration and Fraud Detection


Quality Control and Quality Assurance


Rapid Detection and Biosensor Technologies


Predictive Microbiology and Food Safety Modelling


Hygiene, Sanitation and Biofilm Control


Food Safety Regulations and International Standards

04


Nutrition, Metabolism and Precision Health


Human Nutrition and Nutritional Biochemistry


Nutrient Metabolism and Energy Balance


Precision and Personalised Nutrition


Nutrigenomics and Nutrigenetics


Metabolomics and Nutritional Biomarkers


Gut Microbiome and Host Health


Diet–Gene and Diet–Microbiome Interactions


Macronutrients and Metabolic Regulation


Micronutrient Deficiency and Supplementation


Appetite Regulation and Eating Behaviour


Obesity and Weight Management


Diabetes and Metabolic Disorders


Cardiovascular Nutrition


Nutrition, Immunity and Inflammation


Nutrition and Healthy Ageing

05


Clinical and Public Health Nutrition


Clinical Nutrition and Dietetic Practice


Medical Nutrition Therapy


Maternal and Infant Nutrition


Child and Adolescent Nutrition


Nutrition across the Life Course


Geriatric Nutrition and Sarcopenia


Malnutrition and Nutritional Screening


Enteral and Parenteral Nutrition


Nutrition in Cancer Prevention and Care


Nutrition and Gastrointestinal Health


Community and Population Nutrition


Dietary Assessment and Nutritional Epidemiology


Food Environments and Consumer Behaviour


Nutrition Education and Health Promotion


Public Health Policies for Diet-Related Diseases

06


Sustainable Food Systems, Innovation and Policy


Sustainable Food Production and Consumption


Food Systems and Global Health


Climate Change and Food Security


Sustainable and Healthy Diets


Alternative Proteins and Plant-Based Foods


Cultivated Meat and Cellular Agriculture


Novel Foods and Future Food Sources


Food Waste Prevention and Valorisation


Circular Economy in the Food Sector


Sustainable Supply Chains and Logistics


Life-Cycle Assessment of Food Products


Consumer Acceptance of Sustainable Foods


Food Security, Nutrition Security and Resilience


Food and Nutrition Policy


Regulatory Science and Governance of Novel Foods