Escudo de la República de Colombia Escudo de la República de Colombia
Panel de Accesibilidad
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Thematic Areas

Innovation and New Technologies

New processes, technologies, and analytical methods applied to food preservation and processing, including non-conventional technologies, nanotechnology, microencapsulation, 3D printing, bioprocesses, omics analytical techniques, and precision fermentation.

Sustainability and Eco-efficiency

Recovery, valorization, and utilization of agri-food residues. Biorefineries. Process intensification and energy efficiency. Life cycle assessment and environmental impact analysis. Alternative ingredients. Design of sustainable food systems.

Food Industry 4.0, Artificial Intelligence, Sensorics, and Digital Transformation

Applications of artificial intelligence, IoT, machine learning, blockchain, and data science for the prediction of properties and food formulation, as well as process control and automation. Sensorics. Robotics and autonomous systems. Image analysis. Computer vision. Chemometrics.

New Materials and Packaging Systems

Active and intelligent packaging. Sustainable materials and biopolymers. Barrier properties, coatings, and biodegradability. Food shelf-life modeling. Food deterioration kinetics.

Functional Foods and Ingredients and Health Effects

Bioactive ingredients. Development of foods with specific health benefits. Food reformulation. Bioavailability and in vitro/in vivo digestion. Controlled release systems. Personalized and precision nutrition. Foods for specific populations. Microbiota. Probiotics. Prebiotics. Clinical studies.

Innovation in Food Proteins

Emerging protein sources (non-conventional plant sources, microalgae, macroalgae, insects, fermented proteins): extraction, characteristics, technological functionality, and digestibility. Protein structuring, texturization, and modification technologies. In silico studies. Bioactive peptides.

Physicochemical and Sensory Attributes

Physicochemical properties of foods (texture, rheology, color, advanced chemical composition). Sensory perception of foods and ingredients. Instrumental–sensory analysis relationships. Disruptive technologies in sensory analysis. Consumer perception and preferences.

Food Safety, Hygiene, and Quality Assurance

Microbiology. Antibiotic resistance. Antimicrobial compounds. Predictive microbiology. Rapid methods for pathogen detection. Regulatory affairs. Molecular biology.

Open Innovation and Strategic Partnership Opportunities

Incubators and accelerators for AgriFoodTech startups. Academia–industry–government partnerships. Funding opportunities for innovation in food science and technology.