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2027年国际食品科学、营养与人类健康会议 (ICFSNHH 2027)
发布时间：2026/09/16
234 会议地点：Hong Kong, China
会议时间：April 7–9, 2027
截稿时间：Mar 15, 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
会议时间：April 7–9, 2027
截稿时间：Mar 15, 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
联系方式：
会议官网：https://www.fsnhh.org/
投稿链接：https://www.fsnhh.org/paper-submission
投稿链接：https://www.fsnhh.org/paper-submission
来源/发布：https://www.fsnhh.org/
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