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Today is April 19, 2024
Today is April 19, 2024
DATE 19/04/2024 - 20/04/2024
2nd World Congress on Materials Science Research & NanotechnologyDATE 26/04/2024 - 27/04/2024
chemistry conference 2024DATE 26/04/2024 - 27/04/2024
2nd Global Conference on Pharmaceutical SciencesDATE 29/04/2024 - 30/04/2024
3rd Worldwide Conference on Infectious DiseasesDATE 06/05/2024 - 07/05/2024
2nd Euro Depression and Psychiatry ConferenceDATE 09/05/2024 - 10/05/2024
2nd World Congress on Heart and Cardiovascular DiseasesDATE 11/05/2024 - 19/09/2023
14th International Conference on EHealth TechnologiesDATE 12/05/2024 - 16/05/2024
Eigthth International Symposium on Dielectric Materials and Applications (ISyDMA'8)DATE 13/05/2024 - 15/05/2024
Global Meet on Pharmaceutics and Drug Delivery SystemsDATE 15/05/2024 - 17/05/2024
Electric Power Engineering (EPE 2024)DATE 20/05/2024 - 21/05/2024
International Conference on Cardiology & Cardiovascular ResearchDATE 24/05/2024 - 25/05/2024
2nd International Hybrid Conference on Dentistry & Oral HealthDATE 27/05/2024 - 28/05/2024
World Congress on Cardiology & Cardiac DiseasesDATE 31/05/2024 - 31/05/2024
VIRTUAL International Academic Conference on Management, Economics and Marketing in May 2024DATE 31/05/2024 - 31/05/2024
VIRTUAL International Academic Conference on Teaching, Learning and E-learning in May 2024
Detail of the conference: | display all conferences in the SCIRESCO database |
IX th International Session of Young Scientific Staff Nowadays food local vs. global? Traditional vs. innovativeIX th International Session of Young Scientific Staff continues tradition of annual meetings of young food scientists from Poland and overseas The Session is a place for young scientists to disseminate their findings to exchange views and experience as well as to diversify their scientific workshop in context of food science and nutrition the key topic of the forthcoming Session are social global and innovative changes in food market All topics discussed in the Poznanian Session involve a broad range of food science and nutrition. This includes i.a. technological modifications of food, changes in food consumption and dietary practices consumers and food market demands food analysis designing of food quality food processes food innovation and traditional foodproducts The scope of our Session perfectly matches observed changes in local and global food markets which are unquestionably driven by the youth and forthcoming generations. |
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