• (copy 3)

    Sustainable Processing for Tomorrow's Food

    [Translate to English:] (copy 1)

    May 5-6, 2020, Quebec City

Be part of the program!

Call for abstracts

What is Green Food Tech?

GFT is an event that brings together experts and a wide range of key players from the scientific, industrial and institutional sectors.

The objective? Contribute to the development of new eco-responsible processing methods and innovative technologies.

Green Food Tech is a great place to learn more about new process technologies to achieve your sustainability goals and find innovative ways to minimize your waste.

Florence LutinR&D Director, Eurodia Industries, France

GFT is a must-attend conference for all those who are passionate about green food and green technologies from all over the world. High-level speakers provide valuable information on future challenges in the field.

Sagar BhattaPh.D., Wood Science, Université Laval, Canada

GFT was excellent in the technical content of its scientific sessions, covering emerging technologies for sustainable food and bioproducts processing [....] Overall, it was one of the best conferences I attended.

Jen-Yi HuangProfessor, Purdue University, USA

GreenFoodTech 2018 has been the most exciting conference in my career. It is an excellent platform to learn the recent developments in green technologies, listen to cutting-edge research on green processing of food and agri-food industry’s by-products, and to connect with excellent researchers. GreenFoodTech is well positioned to be the leading scientific international conference on green food technologies.

Ozan CiftciProfessor, Food Science and Technology, University of Nebraska-Lincoln

Plenary lectures -Keynote speakers

Dr. Christoph HARTMANN, Academic Alliances and Expertise Development Lead, Nestlé Research, Société des Produits Nestlé SA, Switzerland​
  • Mega trends driving food innovation and sustainable nutrition

 

 

Dr. Silvia ESTRADA-FLORES, Sales Engineer, Alfa Laval, Mexico

  •  In search of holistic solutions for sustainable local, regional and global food systems

Scientific Comittee

Charis Galanakis, ISEKI Food Association, Austria

Ozan Ciftci, University of Nebraska - Lincoln, USA

Jen-Yi Huang, Purdue University, USA

Alain Doyen, Université Laval, Canada

Andrée Lagacé, Université Laval, Canada

Geneviève Gésan-Guiziou, INRA, STLO, France

Pascal Dhulster, Institut Charles Viollette, Université de Lille, France

Laurent Bazinet, Université Laval, Canada, co-chair

Sergey Mikhaylin, Université Laval, Canada, co-chair

Cristina Marques, CRIBIQ, Canada

 

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